JP2613234B2 - Process for producing processed edible mushroom foods with excellent palatability and digestibility - Google Patents

Description

The present invention relates to a method for producing an edible mushroom processed food having excellent palatability and digestibility. More specifically, the palatability and digestibility of the edible mushroom are improved by roasting the edible mushroom under specific conditions. The present invention relates to a method for producing edible mushroom processed foods that has been improved.

Edible mushrooms generally have unique flavors and flavors and are preferred by many people. In addition, certain types of edible mushrooms, such as shiitake mushrooms and reishi, have been evaluated from medical, pharmaceutical, and biochemical points of view as having various health effects, and various adult They are cooked and eaten as health foods for prevention and treatment of diseases and the like, and aqueous extracts of these edible mushrooms, mycelia and the like are used as health foods.

For example, shiitake mushrooms are eaten as they are after harvesting, or baked, dried, steamed or seasoned as dry matter (donko or koshin). However, in the case of dried shiitake mushrooms, the digestibility of protein and carbohydrate is 30% and 52%, respectively (see Hara, Matsuki et al., “Presentation of the Japan Society of Nutrition and Food” (1951-1955)). The digestibility of shiitake mushroom is considerably lower than the digestibility of 87% protein and 98% carbohydrate.

However, this time, it has been found that when edible mushrooms such as shiitake mushrooms are roasted under specific conditions, the palatability of the edible mushrooms is remarkably improved and the digestibility is also improved, and the present invention has been completed.

Thus, according to the present invention, the edible mushrooms are roasted at a temperature in the range of 120 to 400 ° C. to such an extent that the flavor of the edible mushrooms is not substantially impaired. An excellent method for producing an edible mushroom processed food is provided.

As the edible mushrooms that can be processed by the method of the present invention, shiitake is most preferred, but is not limited thereto.For example, the method of the present invention may be applied to shimeji, enokitake, menaco, matsutake, and the like. This also increases the flavor and flavor of these edible mushrooms, significantly improving palatability and improving digestibility.

The roasting of these edible mushrooms is performed by heating the edible mushrooms to a temperature in the range of 120 to 400 ° C, preferably 140 to 200 ° C. The degree of roasting at this time is preferably such that the flavor of the edible mushrooms is not substantially impaired, but is roasted in a so-called oyster or hail-style, and with a unique flavor added thereto.

The roasting can be carried out using a drying apparatus known per se, for example, a drum dryer, a roasting pot, a drier with a jacket, a hot air drier, and the like, but it is usually convenient and preferable to use a double drum dryer. It is.

After roasting, the edible mushrooms are crushed using an Nara-type pulverizer or the like to an appropriate size by adding about 5 to 20 times the weight of water or the like as necessary, and the slurry is formed. It is appropriate to provide.

When the method of the present invention is further specifically described for roasting shiitake mushrooms using a drum dryer, first, about 5 to 20 times the weight of water, preferably about 10 times the weight of water, is added to the harvested shiitake mushrooms. Pulverize with a Nara-type pulverizer or the like to make a slurry, and leave it as it is,
Put it in a double drum dryer heated to 140-200 ° C,
The roasted mushroom flakes having a savory flavor can be produced by adjusting the number of rotations of the drum, the pouring amount of the slurry, and the like so as not to substantially impair the flavor of the shiitake mushroom.

The edible mushrooms processed by roasting as described above are excellent in aroma, easy to eat and have good palatability, as shown in Examples described later, and have good digestibility and are used as food materials as they are. However, in the present invention, further, edible mushrooms are mixed with edible raw materials, and the mixture is roasted as described above. It has been found that the flavor and flavor of edible mushrooms are synergistically added to obtain a digestible edible mushroom processed food with extremely high nutritional and palatability.

The edible raw materials that can be mixed with the edible mushrooms can be changed according to the type of the edible mushrooms, the characteristics desired for the obtained processed food, and the like, and can be selected from a wide range of edible raw materials. As the edible raw material, for example,
Edible carbohydrates such as soluble starch, dextrin, potato starch, rice starch, wheat starch, corn starch; proteins such as soy protein, flour, egg, fish meal, milk powder; L-glutamate sodium; vitamins such as vitamin B ₁ and vitamin B ₂ And various sweeteners; seasonings such as salt and powdered soy sauce, etc., which can be used alone or in combination of two or more.

The mixing ratio of these edible raw materials to edible mushrooms is not particularly limited, and can be freely changed according to the palatability desired for the final processed food, but generally, 1 part by weight of edible mushrooms ( It is suitable to mix at a ratio of 2 to 40 parts by weight, preferably 5 to 20 parts by weight (as dry weight).

Thus, the processed food for edible mushrooms obtained by mixing and roasting the edible raw materials as described above, depending on the edible raw materials, the unique flavor and flavor of the edible mushrooms is enhanced, and the high fragrance is enhanced. And the palatability of the edible raw material by roasting is synergistically added, resulting in a delicious processed edible mushroom food.

The processed food for edible mushrooms provided by the present invention can be used for various foods such as sprinkles, seasonings, soup stock, powdered soups, instant soups, and the like.

Next, the present invention will be described more specifically with reference to examples.

Example 1 Water 40 was added to 50 kg of raw shiitake mushrooms (solid content: 4.7 kg), crushed with a large mixer, formed into a slurry, and placed in a double drum dryer heated to about 150 ° to obtain 4.3 kg of scaly roasted flakes. I got The product had a savory shiitake mushroom-like scent, was not scorched, and the flavor of shiitake mushroom was not impaired.

This roasted product is crushed, and the following composition (% is% by weight)
Produced a powdered shiitake soup.

<Powdered Shiitake soup> Shiitake roasted powder 8% Skim milk powder 34.8% Fat 22% Flour 32% Sodium daltamate 1.6% Dried onion powder 0.9% Sugar 0.6% White pepper 0.03% Salt 0.07% Powder flavor Minority Example 2 Dried shiitake 10kg Add water 100, pulverize with a large mixer to make a slurry, add dextrin 15kg, lactose 10kg, salt 50g and soy protein 5kg, mix uniformly,
The resultant was applied to a double drum dryer heated to about 170 ° to obtain 36.2 kg of the obtained scale-like roasted flakes. This product was a roasted flake with a high palatability, in addition to the flavor of grilled shiitake mushroom and the toasted flavor of bread derived from the other ingredients blended.

 This product was pulverized and made into fine granules, which were used as health foods.

Example 3 Raw shiitake mushroom 30kg (solid content about 2.8kg), powder soy sauce 6k
g, 1 kg of mirin powder, 1 kg of bonito extract powder and 0.2 kg of kelp extract powder, add water 60, crush it with a large mixer, make a slurry,
The resultant was placed in a heated double drum dryer to obtain 10.3 kg of roasted flakes. The roasted product was pulverized, and shiitake noodle soup (powder type) was produced according to the following composition.

<Shitatake Mentsuyu> Powdered roasted flakes 5 kg Salt 18 kg Sodium glutamate 2 kg Glucose 3.5 kg Caramel 0.5 kg And 50 parts of water, and the mixture was crushed with a large mixer to form a slurry, dried and roasted with a double drum dryer heated to about 140 ° to obtain 6.1 kg of roasted flakes. This was crushed into a commercially available flower bonito, chilled, and grated with ginger and soy sauce. The roasted flakes were extremely suitable as seasonings having shiitake and bonito flavor.

<Palatability test> The roasted product of the present invention obtained in Examples 1 to 3 (product of the present invention)
Using a control product (Comparative Examples 1 to 3) which had the same composition as that of the example and was merely freeze-dried without going through a roasting step, 15 adult males,
A sensory test (panel test) was performed on 15 adult women. The results are shown in Table 1 below.

<Test for Protein Digestibility> A test for protein digestibility was performed on the product of the present invention (the mushroom roasted powder of Example 1) and the non-roasted mushroom dry powder (control product). The test was performed according to the method described on page 50 of “Nutrition Experiment” by Yoshihiro Okuda and Misako Taniguchi (Kodansha Scientific). The results are shown in the attached FIG.

As shown in the figure, the protein digestibility of the non-roasted shiitake mushroom powder was 27% after 1 hour, 31% after 2 hours, and 39% after 4 hours.
In contrast, the product of the present invention had 48% and 51%, respectively.
% And 59%, indicating that the digestibility is much improved.

[Brief description of the drawings]

FIG. 1 is a graph showing the protein digestibility of the roasted shiitake mushroom powder prepared in Example 1.

Claims (2)

(57) [Claims] 1. An edible mushroom is crushed by adding water to form a slurry, and the slurry is roasted at a temperature in the range of 120 to 400 ° C. to such an extent that the flavor of the edible mushroom is not substantially impaired. A process for producing edible mushroom flakes having excellent palatability and digestibility. 2. A mixture of edible mushrooms and edible raw materials is crushed by adding water to form a slurry.
A process for producing a processed food product having excellent palatability and digestibility, comprising roasting at a temperature within the range of 00 ° C. to such an extent that the flavor of the food product is not substantially impaired.