JP3098652B2 - Method for producing frozen beech shimeji - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing frozen beech shimeji, and more particularly to a method for producing frozen beech shimeji which freezes fruit bodies of beech shimeji (Hypsizygus marmoreus) obtained by artificial cultivation.

[0002]

2. Description of the Related Art Recently, Hypsizygus marmoreu
The artificial cultivation of s) has been actively carried out, and the amount of cultivation has been increasing. This Bunashimeji is consumed most for pot foods, and therefore has the highest consumption during the winter season. On the other hand, equipment for artificial cultivation of Bunashimeji (hereinafter referred to as cultivation equipment)
It is designed based on the winter season when consumption is highest, and inevitably overproduction occurs in summer when Bunashimeji consumption decreases. For this reason, beech shimeji mushrooms excessively produced in summer are processed into boiled retort foods, and are used as food materials for business use in family restaurants and the like.

[0003]

As described above, if beech shimeji mushrooms excessively cultivated in the summer season or the like can be used as other processed foods, beech shimeji mushrooms can be stably cultivated throughout the year, which is very useful in management. . However, the conventional boiled bean shimeji boiled water has a reduced flavor and meat quality.
Could not increase consumption. On the other hand, overgrown Bunashimeji is frozen and stored in a raw state,
It is also conceivable to defrost the required amount of frozen beech shimeji as needed. In this case, by thawing the stored frozen beech shimeji, a thawed beech shimeji having a good texture can be obtained. However, during storage or thawing of frozen Bunazimeji, because Bunashimeji browns,
It could not be adopted industrially. Then, an object of the present invention is to provide a method for producing a frozen beech shimeji which can prevent browning of the bunashi mushroom during frozen storage or thawing, and exhibit good flavor and texture.

[0004]

Means for Solving the Problems As a result of repeated studies to achieve the above object, the present inventors have found that by storing steamed beech shimeji with steam, quick-freezing and then freezing it, it is possible to preserve the frozen bunameji. The inventors have found that browning during or during thawing can be prevented, and arrived at the present invention. That is, the present invention relates to beech shrimp (Hypsizygu) obtained by artificial cultivation.
When freezing the fruiting bodies of s marmoreus), advance the child entity
After steaming with steam without freezing , the steaming
A method for producing a frozen bean shimeji, characterized by rapidly freezing and then freezing the fruit body subjected to the treatment . In the present invention having such a configuration, the fruit body of Bunashimeji is 90 to 10
After steaming for 30 to 90 seconds with steam at 0 ° C,
When the fruit body subjected to the steaming treatment is dispersed and rapidly frozen in a dispersed state, a required amount of the frozen bean shimeji can be easily taken out, and a thawed bean shimeji with good texture and appearance can be obtained. In addition, the bean shimeji which has been subjected to the steam heat treatment can be easily frozen without leaving the meat quality of the bunashi shimeji as much as possible by leaving the bean shimeji in the atmosphere of -30 to -50 ° C for 3 to 5 minutes and rapidly freezing. .

[0005]

According to the present invention, the fruit body of Bunashimeji is steamed in a short time by steam having good heat conductivity, and polyphenol oxidase, which is an oxidase that browns the fruit body, can be inactivated. For this reason, browning of Bunashimeji can be prevented during frozen preservation or thawing of frozen Bunashimeji. In addition, in order to rapidly freeze the steamed Bunashimeji,
As a result, damage to the flesh of the fruiting body can be reduced as much as possible. As a result, even when the fruiting body of Bunashimeji is frozen and stored and the required amount thereof is thawed, a thawed Bunashimeji with good texture and appearance can be obtained.

[0006]

DETAILED DESCRIPTION OF THE INVENTION
zygus marmoreus) is a hard, brittle mushroom consisting of a smooth and remarkably dark patchy umbrella on the center or the whole surface, and a handle that gradually becomes hollow from a solid state,
It is a wood rot fungus that occurs on dead or standing trees of broadleaf trees. In recent years, such bunashimeji can be easily obtained by artificial cultivation. In the present invention, the fruit body of Bunashimeji is steamed with steam. Due to the steaming, polyphenol oxidase, which is an oxidase contained in the fruit body of Bunashimeji and browning the fruit body, can be inactivated. Here, when the fruit body of Bunashimeji is boiled by immersing it in boiling water instead of vaporization by steam, the resulting meat of Bunashimeji becomes rubber-like.

[0007] The steaming conditions employed in the present invention include 90
By using steam at １００100 ° C., beech shimeji is 30 to 90
Heating conditions for seconds are preferred. In particular, it is preferable to steam the fruit body of Bunashimeji under a condition of heating Bunashimeji for 60 seconds with steam at 100 ° C. If the steam temperature is lower than 90 ° C., polyphenol oxidase, which is an oxidase, tends not to be sufficiently deactivated. On the other hand, if the steam temperature exceeds 100 ° C., the steaming time must be extremely short. Tends to be difficult to equalize bunashimeji. Furthermore, the steam heat treatment time is 30
When the time is less than seconds, the steaming heat of Bunashimeji tends to be insufficient. On the other hand, when the steaming time exceeds 100 seconds, the steaming of Bunashimeji tends to be excessive and the meat quality tends to be rubbery.

[0008] In the present invention, steamed Bunashimeji (steamed Bunashimeji) is rapidly frozen. By such rapid freezing, damage to the flesh of the fruiting body can be reduced as much as possible even after the frozen beech shimeji is completely frozen. Such quick freezing can be performed by leaving the steamed beech shimeji mushrooms in a frozen atmosphere at -30 ° C to -50 ° C for 3 to 5 minutes. At this time, it is preferable to freeze the steamed beech shimeji in a dispersed state, that is, in a state where the steamed beech shimeji is separated. By dispersing and freezing steamed Bunashimeji, quick freezing can be easily performed,
In addition, it is possible to take out frozen frozen beech shimeji according to the usage amount. The quick freezing can be performed using a quick freezing device using liquefied carbon dioxide gas. As described above, in the present invention, Bunashimeji is rapidly frozen in a state where polyphenol oxidase, which is an oxidase contained in fruiting bodies, is inactivated, so that browning of Bunashimeji during freezing or thawing can be prevented, and meat quality It can prevent the formation of rubber, etc., and can preserve flavor and texture well.

[0009]

The present invention will be described in more detail by way of examples. Example After removing the rubbed portion of the artificially cultivated Bunashimeji with a kitchen knife and loosening it, it was subjected to a heat treatment of steaming with steam under the conditions shown in Table 1 below and allowed to cool. Next, using a quick freezing device utilizing liquefied carbon dioxide, the heat-treated beech shimeji was dispersed and left for 5 minutes in an atmosphere of −30 ° C. for quick freezing. In addition, weigh the frozen Bunashimeji,
After bagging a predetermined amount of frozen bean shimeji mushrooms, the whole was frozen in a freezer at −30 ° C. The frozen shimeji mushroom thus completely frozen was stored in a freezer at −30 ° C. for 30 days, after which the frozen shimeji mushroom was taken out and thawed. A sensory test was conducted on the appearance, flavor, and texture of the thawed product by 18 individuals who were indiscriminately extracted. The results are shown in Table 1. In addition, as a comparative example, raw beech shrimp were boiled (boiled in water) under the conditions shown in Table 1, rapidly frozen under the same conditions, and then completely frozen. The results are shown in Table 1.

[0010]

[Table 1]

As shown in Table 1, the frozen beech shimeji mushrooms which were steamed by steam, rapidly frozen, and then frozen, had good appearance, flavor and texture even when thawed.
On the other hand, the frozen beech shimeji which was immersed in boiling water, boiled, rapidly frozen, and then frozen was thawed, and when thawed, browning occurred and the flavor and texture decreased.

[0012]

According to the present invention, excessively grown beech shimeji can be frozen and preserved, and can be taken out and used as needed, and can be used as a food material for business use such as a family restaurant. it can. For this reason, it is not necessary to idle the cultivation equipment of Bunashimeji and adjust the cultivation amount, and it is possible to improve the efficiency of the cultivation equipment,
The price of Bunashimeji can be stabilized.

──────────────────────────────────────────────────続 き Continuation of front page (72) Inventor Masao Sato 2543, Amazezuka, Naruse, Saku-shi, Nagano Prefecture Inside the Saku Plant of Hirabayashi Sangyo Co., Ltd. (56) References JP-A-61-173740 (JP, A) (58) Field surveyed (Int. Cl. ⁷ , DB name) A23B ^7/ 00-7/04 A23L 1/212

Claims (3)

(57) [Claims] The present invention relates to a beech shrimp (H) obtained by artificial cultivation.
When freezing the fruit body of ypsizygus marmoreus), steamed by steam without previously frozen the child entity
And then rapidly freezing the steamed fruiting body and then freezing the frozen fruit body . 2. The temperature of the fruit body of Bunashimeji is 90 to 100 ° C.
The method according to claim 1, wherein the steamed heat treatment is performed for 30 to 90 seconds, and then the steamed heat-treated fruit body is dispersed and rapidly frozen. 3. The steamed heat-treated beech shimeji is treated with -30
3. The method for producing a frozen beech shimeji according to claim 1 or 2, wherein the frozen bean shimeji is frozen rapidly by being left for 3 to 5 minutes in an atmosphere at a temperature of -50C.