JP5054237B1 - Manufacturing method for mushroom-packed products - Google Patents

Abstract

The present invention provides a method for producing a mushroom-packed product that can make use of the original taste of mushrooms.
A method for producing a mushroom container filled with mushrooms in a container, wherein the mushroom container is heated at a temperature of 60 to 70 ° C. for 12 to 15 minutes, and further heated under pressure. The mushroom container stuffed body is preferably vacuum-packed after the mushroom is packed in the container. The mushroom is preferably a raw mushroom.
[Selection] Figure 1

Description

  The present invention relates to a method for manufacturing a mushroom-packed product.

  Mushroom-packed products are made by boiling mushrooms that have been blanched or salted mushrooms (mushrooms) and infused liquids for the purpose of suppressing deterioration of the mushrooms, seasoning, etc. In general, it is produced by sterilization treatment. The blanching process is a process performed to inactivate the enzyme. For example, the blanching process is performed by passing the mushroom through hot water or steam. In the heat treatment, the heating temperature is about 90 ° C. to 100 ° C., and the heating time is about 5 to 10 minutes. The salted mushroom is obtained by immersing the blanched mushroom as described above in a saturated saline solution. Since mushrooms begin to brown after the harvest due to the action of enzymes, and the quality of the mushrooms deteriorates, the mushrooms treated as described above become raw materials.

  Japanese Patent No. 3237344 reports a manufacturing method in which mushrooms such as mushrooms are boiled in heated saline and then sterilized under pressure and seasoning (Patent Document 1). Japanese Patent Application Laid-Open No. 2001-186857 reports a production method in which mushrooms such as mushrooms are filled in a container together with an infusion solution adjusted to pH 2.5 to 3.5 with an acid and sterilized by heating (Patent Document 2). .

Japanese Patent No. 3277344 JP 2001-186857 A

  However, when the mushroom is blanched, the original umami component of the mushroom flows out into the blanching treatment solution. In addition, mushrooms that have undergone salting treatment are used after desalting by sequentially immersing them in hot and cold water. End up.

Moreover, in the manufacturing method of patent document 1, the mushroom original umami component may have eluted by boiling mushrooms, such as a mushroom.
In addition, as described in Patent Document 2, when the pH is adjusted by adding an acid to the injection solution, the taste component of the mushroom elutes into the injection solution and the acidity due to the addition of the acid becomes a problem. Sometimes.

Therefore, there is a problem that it is difficult to manufacture a product utilizing the original taste of mushrooms such as mushrooms.
The present invention has been made to solve the above problems, and an object of the present invention is to provide a method for producing a mushroom-packed product that can make use of the original taste of mushrooms.

In the method for producing a mushroom container-packed product of the present invention, the mushroom container-packed body in which the mushroom is packed in a container and vacuum- packed is heated at a temperature of 60 to 70 ° C. for 12 to 15 minutes, and further heated under pressure. It is characterized by that.

  According to the production method of the present invention, the taste component of mushrooms can be increased by heating the mushroom container stuffed body packed with mushrooms at a temperature of 60 to 70 ° C. for 12 to 15 minutes. Furthermore, the enzyme browning of the mushroom can be suppressed by inactivating the enzyme that causes the browning of the mushroom. Moreover, a mushroom container stuffed product can be sterilized by heating under pressure.

The reason why the effect of the present invention (increasing the umami component of mushroom) can be estimated as described below.
The umami component includes guanylic acid and the like. Guanylic acid is tens of times stronger when mixed with glutamic acid. The amount of guanylate is determined by the balance of the ribonucleic acid that is the source of guanylate, the enzyme involved in the production of guanylate by decomposing ribonucleic acid, and the enzyme involved in the degradation of guanylate. When heated at a temperature of 60 to 70 ° C. for 12 to 15 minutes, the enzyme involved in the production of guanylic acid, which is a umami component, becomes highly active, and most of the enzymes involved in the degradation of guanylic acid are degraded at 60 ° C. The Therefore, since the amount of guanylic acid is improved, the umami component can be increased.

  The pressure heating is preferably performed so that the F value of the mushroom container-packed product is 4 or more, which is a value determined to be room temperature storage and normal temperature distribution. Preferably, the F value is 8-18. The pressure heating condition is preferably performed so that the F value is 4 or more, and can be appropriately selected and set according to the product. For example, the temperature is 110 to 130 ° C., the pressure is 0.12 to 0.3 MPa, and the time is 25 to 35 minutes. The F value is indicated by a numerical value (minutes) representing how many minutes the sterilization effect at the reference temperature (121.1 ° C.) corresponds to the heating effect throughout the entire process, and serves as an index of the effect of the heat sterilization. . A larger F value indicates a higher bactericidal effect.

  As the mushroom, a mushroom dipped in a solution in which an antioxidant is dissolved may be used. Examples of the antioxidant include L-ascorbic acid, sodium L-ascorbate, erythorbic acid (also known as isoascorbic acid), sodium erythorbate (also known as sodium isoascorbate), and the like. Further, the mushroom may be used as it is or may be used by slicing.

  Although the container is not particularly limited, it is preferable to use a container that has excellent oxygen barrier properties and heat resistance and can withstand pressure heating. For example, a container made of a synthetic resin, a can, a bottle, a pot, an aluminum pack, and the like can be given. Furthermore, the container made by laminating | stacking a synthetic resin in multiple layers, the thing in which the coating for improving the oxygen barrier property of a container is given, etc. are mentioned.

In the manufacturing method of the mushroom container-packed product of the present invention, the mushroom container-packed body is vacuum-packed after the mushroom is packed in the container .
By vacuum packaging, the mushrooms packed in a container are placed in an atmosphere with little oxygen, so that the enzyme causing the browning of the mushrooms is inactivated, and the enzyme browning of the mushrooms can be suppressed.

  Vacuum packaging is performed so that as much air as possible remains in the container. For example, a container packed with mushrooms is placed in a vacuum chamber of a vacuum packaging machine and sealed in a vacuum chamber with the pressure in the vacuum chamber set to a vacuum of 0.06 to 0.09 MPa.

  The mushroom is preferably a raw mushroom. Compared with mushrooms that have been blanched prior to container filling, raw mushrooms have their original umami ingredients remaining in the mushrooms. Can do.

  The raw mushroom is a mushroom that has not been subjected to a process in which a taste component of the mushroom such as blanching is eluted or a process that may be eluted.

It is a graph which shows the measurement result of a temperature change. It is a graph which shows the measurement result of a temperature change. It is a graph which shows the measurement result of a temperature change.

Next, an embodiment of the present invention will be described with an example. However, the present invention is not limited to these examples.
1. Manufacturing method for mushroom-packed products

(1) Washing After harvesting the mushroom, it was washed with water to remove contaminated foreign matter.
(2) Sorting The washed mushrooms obtained in (1) above were sorted by size and form, and mushrooms having desired dimensions and forms were selected.
(3) Cutting The mushroom obtained in (2) above was cut to a desired thickness. The mushroom obtained in (2) can be used as it is without being cut.
(4) Vacuum packaging 500 g of the mushroom obtained in (3) above was packed in a packaging bag. The packaging bag will be described later. After bagging, the packaging bag containing the mushroom was placed in a vacuum chamber of a vacuum packaging machine and sealed in a vacuum chamber pressure of 0.07 MPa for vacuum packaging. The product after vacuum packaging is hereinafter referred to as a mushroom container filling.

The packaging bag was manufactured by cutting and welding a synthetic resin sheet excellent in oxygen barrier properties and heat resistance into a bag shape. The synthetic resin sheet is a sheet obtained by laminating a low density polyethylene (LDPE) film, a polyamide (alias: nylon) film, and a polyethylene terephthalate (PET) film. The synthetic resin sheet was laminated so as to be a polyethylene terephthalate film on the outer surface of the packaging bag so that the inner surface of the packaging bag was a low-density polyethylene film having excellent weldability. The polyethylene terephthalate (PET) film used was coated with polyvinyl alcohol (PVA: Polyvinyl alcohol) in order to improve oxygen barrier properties. The oxygen permeability of the synthetic sheet was 0.5 ml / m ² · 24 hr · atm (25 ° C.).
(5) Heat treatment The mushroom container stuffed body obtained in (4) above was heated at 65 ° C for 13 minutes in a heat treatment kettle.
(6) Pressurized heat treatment After the treatment of (5) above, the temperature in the kettle was raised to 110 ° C., the pressure was set to 0.2 MPa, and the pressurized heat treatment was performed for 33 minutes. The mushroom bagging body after the pressure and heat treatment contains an eluate eluted from the mushroom. This eluate contains umami components and vitamins eluted from mushrooms.
(7) Cooling It cooled using the cooling device until the temperature of the mushroom container filling body became 40 degrees C or less. Thereafter, the mixture was allowed to cool to room temperature to obtain a mushroom-packed product (contents: mushroom 500 g, eluate 500 g).
(Comparative Example 1)
Similarly to Example 1, the steps of “(1) Cleaning” to “(4) Vacuum packaging” were performed to obtain a mushroom container stuffed body. The mushroom container stuffed body was subjected to the “(6) pressure heat treatment” and the “(7) cooling” steps in the same manner as in Example 1 without performing the “(5) heat treatment” step. A mushroom-packed product (content: mushroom 500 g, eluate 500 g) was obtained.
(Comparative Example 2)
Similarly to Example 1, the steps of “(1) Cleaning” to “(4) Vacuum packaging” were performed to obtain a mushroom container stuffed body. The mushroom container stuffed body was heated at 90 ° C. for 13 minutes in a heat treatment kettle. Thereafter, the “(6) pressurized heat treatment” and the “(7) cooling” steps were performed in the same manner as in Example 1 to obtain a mushroom-packed product (content: mushroom 500 g, eluate 500 g).
(Comparative Example 3)
The salted mushroom was desalted with hot water and cold water, and the desalted mushroom was then subjected to the process of “(4) vacuum packaging” together with the injection solution in the same manner as in Example 1 to obtain a mushroom container stuffed body. The mushroom container stuffed body was subjected to the “(6) pressure heat treatment” and the “(7) cooling” steps in the same manner as in Example 1 without performing the “(5) heat treatment” step. A product packed in a mushroom container (content: 45 g of mushroom, 350 g of liquid such as an injection solution) was obtained.
(Comparative Example 4)
After blanching the raw mushroom, it was sealed in a packaging container together with the injection solution in the atmosphere to obtain a mushroom container filling. The mushroom container stuffed body was subjected to the “(6) pressure heat treatment” and the “(7) cooling” steps in the same manner as in Example 1 without performing the “(5) heat treatment” step. A mushroom-packed product (content: 1000 g of mushroom, 500 g of liquid such as infusion solution) was obtained.
(Comparative Example 5)
After performing the “(1) washing” step of Example 1, the washed mushroom was pulverized to obtain a pulverized mushroom.
2. Evaluation of mushroom container-packed product (1) Mushroom container-packed product taste evaluation The components of the mushroom container-packed product of Example 1 were analyzed.

  Component analysis was performed using an amino acid analyzer (JEOL Ltd., model number: JLC-500V2), and a high performance liquid chromatograph (Agilent Technology Co., Ltd. model number: Agilent 1100 Series).

Hereinafter, a method for preparing a sample for amino acid analysis and a method for preparing a sample for high performance liquid chromatography will be described.
(A) Preparation method of sample for amino acid analysis A mixture prepared by mixing mushrooms of the mushroom container-packed product of Example 1 and the eluate at a ratio of 1: 1 was prepared. A 0.1% mercaptoethanol solution and 50% TCA (trichloroacetic acid) solution were added to the mixture to extract the components. After centrifuging the extract, sodium hydroxide solution was added to adjust the pH, and the mixture was filtered through a filter. An analytical sample was prepared by appropriately diluting the filtrate.

(B) Preparation method of sample for high performance liquid chromatograph The mixture which mixed the mushroom of the mushroom container packing product of Example 1 and the eluate 1: 1 was processed with hot water, and the component was extracted. The extract was centrifuged and filtered through a filter. An analytical sample was prepared by appropriately diluting the filtrate.

  Further, for Comparative Examples 1 to 5, samples for analysis were similarly prepared and analyzed. In Comparative Examples 3 and 4, a mushroom from which a liquid such as an injection solution was cut was used for preparing a sample for analysis.

  The results of component analysis are shown in Table 1.

  As shown in Table 1, the amount of guanylic acid in Example 1 was 5.9 mg / 100 g, and the amount of glutamic acid was 20.0 mg / 100 g. In Comparative Example 1, the amount of guanylic acid was 4.4 mg / 100 g, and the amount of glutamic acid was 12.0 mg / 100 g. In Comparative Example 2, the amount of guanylic acid was 4.8 mg / 100 g, and the amount of glutamic acid was 14.0 mg / 100 g. The amount of guanylic acid and the amount of glutamic acid in Comparative Example 3 were both below the detection limit value of 0.1 mg / 100 g. In Comparative Example 4, the amount of guanylic acid was 2.2 mg / 100 g, and the amount of glutamic acid was 8.0 mg / 100 g. In Comparative Example 5, the amount of guanylic acid was 4.2 mg / 100 g, and the amount of glutamic acid was 19.0 mg / 100 g.

From this result, Example 1 is about 1.3 times that of Comparative Example 1, about 1.2 times that of Comparative Example 2, about 2.7 times that of Comparative Example 4, and about 1.4 times that of Comparative Example 5. It was shown to contain guanylic acid.
In Example 1, glutamic acid was about 1.7 times that of Comparative Example 1, about 1.4 times that of Comparative Example 2, about 2.5 times that of Comparative Example 4, and about 1.1 times that of Comparative Example 5. It was shown to be included.

Therefore, since the production method of Example 1 can improve the amount of guanylic acid and the amount of glutamic acid as compared with the production methods of Comparative Examples 1 to 4, a product utilizing the original taste component of mushrooms is produced. be able to. Moreover, the production method of Example 1 can increase the amount of guanylic acid and the amount of glutamic acid as compared with raw mushrooms.
(2) Calculation of F value In addition, the F value of the mushroom container stuffed product manufactured in Example 1, Comparative Example 1 and Comparative Example 2 was calculated by measuring the temperature change at the center of the mushroom. In addition, the measurement was performed by setting the number of products (n number) for each mushroom packed product as 2. In addition, the F value of the location a and location b in the pot in the manufacturing process of each mushroom container stuffed product was calculated by measuring the temperature change at location a and location b.

  In the case of Example 1, the temperature change at the center of the mushroom and the temperature change at the locations a and b were measured at the step of “(5) Heat treatment” and at the step of “(6) Heating and pressing treatment”. The measurement results are shown in FIG.

  The horizontal axis in FIG. 1 indicates the elapsed time after the start of heating, and the vertical axis indicates the temperature. From the graph of FIG. 1, the time during which the temperature at the center of the mushroom is maintained at 60 to 70 ° C. is an average of 1 minute, and the time at which the temperatures at the locations a and b are maintained at 60 to 70 ° C. is an average of 15 minutes. It was shown that.

  Next, the F value of the mushroom container stuffed product of Example 1, the F value of the location a, and the location b were calculated using the following formula 1. The results are shown in Table 2.

(However, F is a numerical value (minutes) representing how many minutes the sterilization effect of the heating effect through the whole process corresponds to the reference temperature (121.1 ° C.), and t is the actual heating time (minutes). ), T is the temperature of the object to be measured, Tr is the reference temperature, Z is the heat resistance value of the microorganism (based on the heat resistance of Clostridium botulinum), and Tr is 250 degrees Fahrenheit (121.1 ° C.) F value was calculated when Z was 18 degrees Fahrenheit.)
Moreover, in the case of the comparative example 1, the temperature change of the mushroom center and the temperature change of the location a and the location b were measured at the time of the process of "(6) pressurization heat processing". The measurement results are shown in FIG.

  From the graph in FIG. 2, the time during which the mushroom center temperature is maintained at 60 to 70 ° C. is an average of 1 minute, and the time during which the temperatures at locations a and b are maintained at 60 to 70 ° C. is an average of 0 minutes. It was shown that there is.

Next, the F value of the mushroom container stuffed product of Comparative Example 1, the F value of the location a, and the location b were calculated using Equation 1 above. The results are shown in Table 2.
Moreover, in the case of the comparative example 2, the temperature change of the mushroom center and the temperature change of the part a and the part b were heated at 90 degreeC for 13 minutes in the pot for heat processing, and "(6) pressurization. It was measured during the process of “heat treatment”. The measurement results are shown in FIG.

  From the graph of FIG. 3, the time for the mushroom center temperature to be 60 to 70 ° C. is an average of 5 minutes, and the time for which the temperature at the location a and the location b is maintained at 60 to 70 ° C. is an average of 2 minutes. It has been shown.

Next, the F value of the mushroom container stuffed product of Comparative Example 2, the F value of the location a, and the location b were calculated using Equation 1 above. The results are shown in Table 2.
In addition, the location a and location b in Comparative Example 1 and Comparative Example 2 are the same locations as Location a and Location b used in Example 1, respectively.

As shown in Table 2, the F values of the mushroom-packed product of Example 1 were 15.9 and 13.3. The F value at location a was 16.1 and the F value at location b was 16.5.
Moreover, the F value of the mushroom container stuffed product of Comparative Example 1 was 12.8 and 13.6. The F value at location a was 17.7, and the F value at location b was 18.0.

Moreover, the F value of the mushroom container stuffed product of Comparative Example 2 was 16.0 and 13.6. The F value at location a was 16.4, and the F value at location b was 16.3.
From these results, all F values were 4 or more, and it was revealed that the bactericidal effect in Example 1 was high. Especially Example 1 can have a high bactericidal effect since F value of a mushroom container stuffed product becomes high compared with Comparative Example 1.

  In addition, this invention is not limited to the said embodiment at all, and it cannot be overemphasized that it can implement with a various aspect in the range which does not deviate from this invention.

Claims (2)

A method for producing a product packed in a mushroom container, characterized in that the mushroom container packed in a mushroom packed in a container and vacuum- packed is heated at a temperature of 60 to 70 ° C. for 12 to 15 minutes and further heated under pressure. . The method for manufacturing a mushroom container-packed product according to claim 1 , wherein the mushroom is a raw mushroom.