JP3277344B2 - Processing method of mushrooms - 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 a retorted mushroom product, and more particularly, to a method for reducing the bitterness of a mushroom product and having a good taste and color tone. It relates to a manufacturing method.

[0002]

2. Description of the Related Art The food service industry, which mainly includes first foods, family restaurants, etc., has been dramatically developed, and in personal consumption today, demand for simplicity has increased, and demand for retort processed products as simple and safe food has increased. I have. In particular, recently, retort processed products using raw materials have come to market considerably in order to save labor in the restaurant industry and to deal with instability of raw material prices due to unseasonable weather.

[0003] Mushrooms are one of the materials that have been particularly in demand in recent years, and include shimeji, shiitake, tsukuri mushroom (mushroom), shirotamogitake (also called "hon shimeji") and enokitake. And the treatment in these markets is mostly perishable, and only a small portion is sold in the form of processed products. Regarding the preservation technology of these mushrooms, for fresh products, a relatively short-term freshness preserving packaging method utilizing a moderate MA (Modified Atmosphere) effect or a moderate moisture evaporation control effect has been proposed. However, a long-term storage technology as a processed product, that is, a technology that enables long-term storage such as retort treatment without impairing the taste and color tone of mushrooms has not yet been established.

[0004]

For example, shimeji and the like have unique bitterness, and particularly when heat treatment is performed as in the case of retort sterilization, the bitterness is enhanced, and the handle is browned. This causes the value of the product to decrease. Accordingly, an object of the present invention is to solve the above-mentioned problems and to establish a retort processing method capable of maximizing the taste and color tone of mushrooms and reducing bitterness.

[0005]

The above object is achieved by the present invention described below. That is, in the present invention, upon retort processing of mushrooms, the mushrooms are boiled in a heated saline solution, cooled, and thereafter, the seasoning liquid is added to the mushrooms, sealed and packaged, and pressure heat sterilization is performed. The method for processing mushrooms, wherein the content of the seasoning solution immediately before pressurized and heat sterilized is 20 to 50% by weight.

Hereinafter, the method for processing mushrooms of the present invention will be described in more detail. Examples of mushrooms that are the subject of the present invention include, but are not limited to, shimeji mushrooms, mushrooms, mushrooms, maitake, shirotamogitake (also known as shimeji mushrooms), and enokitake that are generally available in the market. It can be applied to other natural and cultivated products.

[0007] The mushrooms are removed from the portion which is unsuitable for eating sardines, and if the mushrooms are greatly hardened, they are appropriately loosened. This was heated to 90 to 100 ° C. with a sufficient amount of 0.1 to 10% by weight saline solution for 30 seconds to 2 hours.
After boiling for 0 minutes, cool with running water and drain. At this time, if the salt solution concentration is less than 0.1% by weight, the effect of reducing the bitterness due to boiling cannot be expected, and if it is more than 10% by weight, the effect on the taste is large and unsuitable.
Also, if the boil time is shorter than 30 seconds, the effect of reducing bitterness cannot be expected, and a boil longer than 20 minutes is not suitable because the flavor is impaired. The seasoning liquid is prepared separately and preferably has a composition in which a component capable of enhancing the flavor of mushrooms such as salt and sodium glutamate is added, but water can also be used.

The mushroom and seasoning liquid prepared as described above are filled in a retort pouch. The ratio of the seasoning liquid to mushroom is preferably 20 to 50% by weight. When the content is less than 20% by weight, heat conduction becomes poor, so that much time is required for pressurized heat sterilization, and a product of good quality cannot be produced. When the content is more than 50% by weight, the solid content in the product is small. Not desirable as a product.

The material of the pouch used in the present invention is 120
It is necessary that the material be resistant to pressure and heat sterilization at a temperature of ° C. and not transmit light and oxygen as much as possible, and a multilayer film having a multilayer structure is preferable. Specifically, as the outermost layer, a biaxially stretched polyester film, a biaxially stretched nylon film (hereinafter referred to as O)
N) Biaxially stretched polypropylene film (OPP)
It is preferable to use a material excellent in heat resistance and strength, such as heat resistance, and to use an aluminum foil having a thickness of about 9 μm as the intermediate layer in terms of light shielding properties and gas barrier properties. The aluminum foil can be used alone, but usually, a laminate laminated with ON or the like is often used as the intermediate layer in order to increase the mechanical strength and prevent the occurrence of pinholes.

[0010] Further, in the case of providing a light-shielding property by using an outer box after filling the pouch, a biaxially stretched polyester film or an ON coated with polyvinylidene chloride as a gas barrier layer on the surface, or A film having excellent gas barrier properties such as a film on which silicon oxide is deposited, and an ethylene-vinyl alcohol copolymer resin film (hereinafter referred to as EVOH) can also be used. The innermost layer is preferably formed by laminating a resin having heat resistance and heat sealing properties such as unstretched polypropylene (CPP) and high-density polyethylene (HDPE).

Particularly, as a retort wrapping material conforming to Japanese Agricultural Standards, it is necessary to use an aluminum foil for the intermediate layer. The form of the pouch can be freely selected from a three-way seal, a gusset seal type, a standing pouch, and the like. The size of the pouch may be appropriately determined according to the amount of the contents to be filled. The filling and packaging of the contents in the pouch is preferably performed so that air is not left as much as possible in the pouch, as in the case of ordinary retort sterilization packaging, and vacuum packaging is used as necessary. According to the Food Sanitation Law, retort sterilization requires sterilization at 120 ° C. for 4 minutes or more.

[0012]

According to the method for processing mushrooms of the present invention as described above, when boiling mushrooms with a saline solution, the bitter component of the mushrooms themselves elutes into the saline solution, and the bitterness is alleviated. In addition, during retort treatment, moderate absorption of seasoning liquid is performed,
In addition, since the seasoning liquid is contained in the pouch in an amount of 20% by weight to 50% by weight, the time of pressurized heat sterilization can be shortened, the storage stability is good, and the taste and color are excellent. A processed product containing pouches of mushrooms is obtained.

[0013]

[ Structure of laminated film used for bag ]

Polyethylene terephthalate film (hereinafter PET) layer (thickness 12 μm) / aluminum foil layer (thickness 9 μm) / ON layer (thickness 15 μm) / CPP layer (thickness 60 μm)

(Comparative Example 1) Mushroom mushrooms were used to remove stalks, using a mushroom mushroom mushroom. And cooled. On the other hand, as a seasoning liquid, 1.4% by weight of salt and 0.7% of sodium glutamate were used.
An aqueous solution adjusted to have a weight percentage of 160 mm (width) × 22 using a laminated film having the following configuration was prepared.
In a three-side sealed bag of 0 mm (vertical) size, fill 250 g of mushroom and 100 g of seasoning liquid,
Vacuum packaging was performed. This is sterilized in a retort pot. Sterilization conditions are 120 ° C. for 4 minutes or more, that is, 120 ° C. in order to perform pressurized heat sterilization at F ₀ = 3.1 or more.
The mixture was sterilized by pressurizing and heating at a temperature of 120 ° C., and was actually heated at 120 ° C. for 18 minutes to obtain a pouched retort product of Comparative Example 1. At this time, F ₀ was 4.3. [ Structure of laminated film used for bag ] PET layer (thickness: 12 μm) / aluminum foil layer (thickness: 9 μm)
/ ON layer (thickness 15 μm) / CPP layer (thickness 60 μm)

(Comparative Example 2) Mushroom mushrooms were used to remove part of stalks, and each part was separated using boiled mushroom mushrooms. The mixture was boiled in a 1% by weight saline solution at 95 ° C for 3 minutes. And cooled with running water. On the other hand, as a seasoning liquid, an aqueous solution adjusted to 2.8% by weight of sodium chloride and 1.4% by weight of sodium glutamate was prepared, and a 160 mm (horizontal) using a laminated film having the following configuration was used.
A bag of a three-sided seal type having a size of × 220 mm (vertical) was filled with 300 g of mushrooms and 50 g of seasoning liquid, and vacuum-packed. Next, this was sterilized in a retort pot at 120 ° C. for 4 minutes or more, that is, F ₀ =
In order to carry out the pressurized heat sterilization of 3.1 or more, pressurized heat sterilization was carried out at 120 ° C., and the retort-processed product with the pouch of Comparative Example 2 was actually obtained by heating at 120 ° C. for 27 minutes. At this time, F ₀ was 3.4. [ Structure of laminated film used for bag ] PET layer (thickness 12 μm) / aluminum foil layer (thickness 9 μm)
/ ON layer (thickness 15μm) / CPP layer (thickness 60μm)

(Comparative Example 3) Mushroom mushrooms were used to remove parts of stalks by using mushroom mushrooms, and each one was separated. The mixture was boiled at 95 ° C and 1% by weight of saline for 10 seconds. And cooled with running water. On the other hand, as a seasoning liquid, an aqueous solution adjusted to be 1.4% by weight of sodium chloride and 0.7% by weight of sodium glutamate was prepared, and a 160 mm (horizontal) film using the following laminated film was prepared.
A bag of a three-sided seal type having a size of × 220 mm (vertical) was filled with 250 g of mushroom and 100 g of seasoning liquid, and vacuum-packed. Next, this was sterilized in a retort kettle at 120 ° C. for 4 minutes or more, that is, F ₀
= Pressurized heat sterilization at 120 ° C. in order to perform pressure heat sterilization of 3.1 or more. Actually, this retorted product containing a pouch of Comparative Example 3 was obtained by heating at 120 ° C. for 18 minutes. . At this time, F ₀ was 4.3. [ Structure of laminated film used for bag ] PET layer (thickness 12 μm) / aluminum foil layer (thickness 9 μm)
/ ON layer (thickness 15μm) / CPP layer (thickness 60μm)

(Evaluation and Results) The pouched retorted products of Example 1 and Comparative Examples 1, 2, and 3 obtained as described above were used immediately after the retort treatment, and
After storage at room temperature for three months, the intensity of bitterness of the mushroom and the presence or absence of discoloration were evaluated by tasting and visual inspection, and the results are shown in Table 1.

[0018]

[Table 1]

[0019]

As is apparent from the above description, according to the method for processing mushrooms of the present invention, the bitterness of the mushroom is removed by the boiling with the saline solution before the retort treatment. When the seasoning liquid is contained in the pouch together with 20% by weight to 50% by weight of the whole, the time of pressurized heat sterilization can be shortened, and the occurrence of browning can be suppressed. Absorbed by mushrooms, it is possible to produce processed products of mushrooms with excellent taste, color tone and preservability, and provide processed products of mushrooms with stable quality more easily and hygienically than handling raw materials The effect that can be performed.

Claims (2)

(57) [Claims] 1. A retort process for mushrooms, wherein the mushrooms are boiled in a heated saline solution, cooled, then seasoned with a seasoning liquid, sealed and packaged, and sterilized under pressure and heat. Processing method for mushrooms. 2. The method for processing mushrooms according to claim 1, wherein the content of the seasoning liquid immediately before sterilization under pressure and heat is 20 to 50% by weight.