JP7231955B2 - Nameko container-packed product manufacturing method - Google Patents

Description

The present disclosure relates to a method for manufacturing a nameko container-packed product.

A nameko container-packed product is a product comprising nameko mushrooms and a container containing nameko mushroom mushrooms. Conventionally, container-packed products of nameko mushrooms have been produced by a manufacturing method including washing the nameko mushrooms, boiling the nameko mushrooms, and removing sliminess from the nameko mushrooms. A manufacturing method including boiling nameko mushrooms is disclosed in Patent Document 1.

Japanese Patent No. 3277344

In conventional production methods, the original components of nameko mushrooms tend to be lost. In addition, it is preferable that the container-packed mushroom mushrooms contain a larger amount of umami components. In one aspect of the present disclosure, it is preferable to provide a method for producing a container-packed product of nameko mushrooms, which can suppress the loss of the original components of nameko mushrooms and increase the amount of umami components contained in nameko mushroom mushrooms.

One aspect of the present disclosure is a method for producing a container-packed product of nameko mushrooms, in which a container and an object to be treated containing nameko mushrooms packed in the container are maintained at a temperature of 60°C or higher and 70°C or lower. According to the method for producing a container-packaged nameko mushroom product, which is one aspect of the present disclosure, it is possible to suppress the loss of the original components of nameko mushrooms, and to increase the amount of umami components contained in nameko mushroom mushrooms.

7 is a graph showing changes in the temperature of the object to be processed in Example 2. FIG. 10 is a graph showing changes in the temperature of the object to be processed in Example 3. FIG.

Exemplary embodiments of the present disclosure are described with reference to the drawings.
1. Configuration of Method for Manufacturing Nameko Container-Packed Product In the method for manufacturing a nameko container-packaged product of the present disclosure, the object to be treated is held at a temperature of 60° C. or higher and 70° C. or lower. The object to be processed includes a container and licks packed in the container.

As the container, a container that is difficult to permeate oxygen is preferable. When the container is difficult for oxygen to permeate, the quality of mushroom mushrooms contained in the container-packaged mushroom mushroom mushroom product is further improved. As the container, a container having a high light-shielding property is preferable. When the container has a high light-shielding property, the quality of mushroom mushrooms contained in the mushroom mushroom mushroom packaged product is further improved. When the heat sterilization treatment described below is performed, the container is preferably a container that can withstand the heat sterilization treatment.

Examples of materials for the container include PET (polyethylene terephthalate), ONY (nylon), LLDPE (polyethylene), and the like. As a container, for example, there is a container made of a laminated film having a multilayer structure. Examples of the laminated film include a three-layer laminated film (hereinafter referred to as a PET/ONY/LLDPE laminated film) in which a PET layer, an ONY layer, and an LLDPE layer are laminated. In the PET/ONY/LLDPE laminate film, a layer of ONY is sandwiched between a layer of PET and a layer of LLDPE. The thickness of the PET layer included in the PET/ONY/LLDPE laminated film is, for example, 12 μm. The thickness of the ONY layer contained in the PET/ONY/LLDPE laminated film is, for example, 25 μm. The thickness of the LLDPE layer contained in the PET/ONY/LLDPE laminated film is, for example, 50 μm.

The time for holding the object to be treated at a temperature of 60° C. or higher and 70° C. or lower (hereinafter referred to as holding time) is preferably 4 minutes or longer. When the holding time is 4 minutes or more, the content of disodium 5'-guanylate (hereinafter referred to as guanylic acid) in the nameko contained in the nameko container-packaged product is further increased. More preferably, the holding time is 6 minutes or longer. When the holding time is 6 minutes or longer, the content of guanylic acid in the nameko contained in the nameko container-packaged product is particularly high. When the temperature of the object to be treated is in the range of 60° C. or higher and 70° C. or lower, the temperature of the object to be treated may increase over time or may remain constant.

In the manufacturing method of the container-packed product of the present disclosure, for example, the object to be treated is held at a temperature of 60° C. or higher and 70° C. or lower, and then the object to be treated is subjected to heat sterilization. When heat sterilization is performed, storage and distribution of the container-packed product of nameko mushrooms become easy.

The heat sterilization process is preferably a process of heating at a temperature of 120° C. for 4 minutes or more, or a process of achieving an F value of 4 or more. The F value is an index representing the effect of heat sterilization. An F value of N means that the heat sterilization effect is equivalent to that of heating at the reference temperature for N minutes. N is a positive real number. The reference temperature is 121.1°C. If the heat sterilization treatment is a treatment with an F value of 4 or more, the container-packed product of nameko mushrooms can be stored at room temperature or distributed at room temperature.

When the object to be treated is held at a temperature of 60° C. or higher and 70° C. or lower, it is preferable that the inside of the container is degassed and the container is sealed. In this case, it is possible to prevent deterioration of the quality of mushroom mushrooms and fading of mushroom mushroom mushrooms due to oxygen. When the object to be treated is held at a temperature of 60° C. or higher and 70° C. or lower, the nameko is preferably vacuum-packaged in a container. In this case, it is possible to prevent deterioration of the quality of mushroom mushrooms and fading of mushroom mushroom mushrooms due to oxygen.

In the method for producing a container-packaged nameko mushroom product of the present disclosure, it is preferable to use fresh mushroom mushrooms that have not been blanched as a raw material. This is because during blanching, the enzymes contained in nameko may be inactivated, and dietary fiber and effective minerals may flow out from nameko. Effective minerals include, for example, potassium and niacin.

2. Effects of Nameko Container-Packed Product Production Method According to the method for producing a nameko container-packed product of the present disclosure, the nameko packed in the container is less likely to lose its original components, compared to the nameko mushroom before being packed in the container. Contains many umami ingredients. The reason is presumed as follows.

Umami components include guanylic acid and the like. When guanylic acid and glutamic acid are mixed, the umami taste becomes dozens of times stronger. The amount of guanylic acid contained in mushroom mushroom mushrooms depends on the amount of guanylic acid that is the source of guanylic acid, the enzyme involved in the reaction that decomposes ribonucleic acid to generate guanylic acid (hereinafter referred to as the generating enzyme), and the decomposition of guanylic acid. It is determined by the balance of the enzymes involved (hereafter referred to as degrading enzymes). When the object to be treated is maintained at a temperature of 60° C. or higher and 70° C. or lower, the activity of the producing enzyme is increased and most of the degrading enzyme is decomposed. Therefore, the nameko mushrooms packed in a container after being held at a temperature of 60° C. or higher and 70° C. or lower contain a large amount of umami components, particularly a large amount of guanylic acid. The original components of nameko mushrooms are components contained in untreated nameko mushroom mushrooms.
In addition, according to the manufacturing method of the container-packed product of the present disclosure, the nameko mushrooms packed in the container contain a large amount of slimy components. The slimy component is, for example, dietary fiber. Dietary fiber includes water-soluble dietary fiber and insoluble dietary fiber.
Furthermore, according to the manufacturing method of the container-packed product of the present disclosure, the mushroom mushrooms packed in the container contain a large amount of the original minerals of the mushroom mushroom mushrooms. Minerals are, for example, potassium and niacin.

3. Example (3-1) Manufacturing method of nameko container-packed products
(i) Example 1
Prepare fresh mushrooms. The fresh meko was stored in a freezer until it was washed with water, which will be described later. Next, the fresh nameko was washed with water in order to remove foreign substances, contaminants, etc. that may adhere during cultivation. The strength of washing with water was set to the lowest possible level to remove foreign matter and contaminants.

Next, after draining the mushroom mushrooms, a certain amount of the mushroom mushroom mushrooms was filled in the bag. The bag consisted of a PET/ONY/LLDPE laminated film. The thickness of the PET layer contained in the PET/ONY/LLDPE laminated film was 12 μm. The thickness of the ONY layer contained in the PET/ONY/LLDPE laminated film was 25 µm. The thickness of the LLDPE layer contained in the PET/ONY/LLDPE laminated film was 50 μm. The bag corresponds to the container. The PET/ONY/LLDPE laminated film is a member that can withstand heat sterilization, which will be described later. Also, a wireless thermometer was housed inside the bag. A wireless thermometer measures the temperature of mushroom mushrooms.

Next, using a vacuum packaging machine, the air inside the bag and the nameko was removed, and the bag was hermetically sealed. Through the steps up to this point, a bag and an object to be processed including the licks packed in the bag were obtained.
Next, a heating device was used to heat the object to be treated (hereinafter referred to as preliminary heating treatment). During the preliminary heat treatment, the object to be treated was housed in the chamber of the heating device. During the preheating treatment, the temperature in the chamber of the heating device was 55°C. The preheating time was 13 minutes.

Immediately after completion of the preheating treatment, heat sterilization was performed using the same heating apparatus. During heat sterilization, the temperature inside the heating device was 118°C. The heat sterilization treatment time was 33 minutes or longer.

After completion of the heat sterilization treatment, the object to be treated was cooled so that the temperature of the object to be treated was 40° C. or lower. Through the above steps, a container-packed product of mushroom mushroom mushrooms was produced.
Using the measured value of the wireless thermometer, the change in the temperature of the object to be treated was obtained during the period from the start of the preliminary heating treatment to the end of the cooling. The retention time was calculated from the change in temperature. In Example 1, the retention time was less than 4 minutes.

(ii) Examples 2-4
In Examples 2 to 4, basically the same manner as in Example 1 was used to produce container-packed products of nameko mushrooms. However, in Example 2, the temperature inside the chamber of the heating device was 65° C. during the preliminary heat treatment. Further, in Example 3, the temperature inside the chamber of the heating device was 75° C. during the preliminary heat treatment. Further, in Example 4, the temperature inside the chamber of the heating device was 85° C. during the preliminary heat treatment. All preheating times were 13 minutes.

In Example 2, the hold time was 4 minutes. In Example 3, the hold time was 11 minutes. In Example 4, the hold time was 6 minutes. FIG. 1 shows changes in the temperature of the object to be treated in Example 2. As shown in FIG. FIG. 2 shows changes in the temperature of the object to be treated in Example 3. As shown in FIG.

(iii) Example 5
In Example 5, basically in the same manner as in Example 1, a nameko container-packed product was produced. However, in Example 5, the preliminary heat treatment was not performed. That is, in Example 5, heat sterilization was performed immediately after manufacturing the object to be treated. In Example 5, the retention time was less than 4 minutes.

(iv) Comparative Example 1
Prepare fresh mushrooms. Fresh nameko was thrown into water without being put in a bag and boiled. When boiling, the water temperature was above 90°C. The boiling time was 10 minutes.

Next, sliminess on the surface of the nameko was removed by a step of soaking in water. Next, after draining the mushroom mushrooms, a certain amount of mushroom mushrooms and water were filled in the bag. Next, the bag was sealed while the inside of the bag was degassed to some extent.

Next, heat sterilization was performed. The temperature of nameko was 120° C. during heat sterilization. The heat sterilization treatment time was 50 minutes. Through the above steps, a container-packed product of mushroom mushroom mushrooms was produced.

(3-2) Measurement of Content of Umami Component For each of Examples 1 to 5 and Comparative Example 1, the amount of umami component contained in nameko mushroom mushroom mushroom mushroom mushroom mushroom mushroom mushroom mushroom mushroom mushroom mushroom mushroom mushroom mushroom mushroom mushroom mushroom mushroom mushroom mushroom mushroom mushroom mushroom mushroom mushroom mushroom mushroom mushroom mushroom mushroom mushroom mushroom mushroom mushroom mushroom mushroom mushroom mushroom mushroom mushroom! Umami components were guanylic acid, aspartic acid, and glutamic acid. Table 1 shows the measurement results. The unit of the amount of the umami component is the mass (mg) of the umami component contained in 100 g of mushroom mushroom mushroom mushroom mushroom mushroom mushrooms.

In Examples 1 to 5, compared to Comparative Example 1, the amount of umami components contained in mushroom mushroom mushrooms was large. In Examples 1 to 4, compared to Example 5, the amount of umami component contained in nameko mushroom mushrooms was much higher. In Examples 2 to 4, compared to Example 1, the amount of the umami component contained in nameko mushroom mushrooms was much higher.

(3-3) Measurement of total amount of dietary fiber For each of Examples 2 to 4 , Comparative Example 1, and fresh nameko mushroom raw materials, the total amount of dietary fiber was measured by the modified Prosky method. The raw material for fresh nameko is the fresh nameko used as a raw material in each example. The total amount of dietary fiber is the mass of dietary fiber contained in 100 g of mushroom mushroom mushrooms. The total amount of dietary fiber is the sum of the mass of water-soluble dietary fiber contained in 100 g of mushroom mushroom mushrooms and the mass of insoluble dietary fiber contained in 100 g of mushroom mushroom mushrooms. The unit of total dietary fiber is g/100g.
Table 1 shows the measurement results. In Examples 2 to 4 , the total amount of dietary fiber was higher than in Comparative Example 1 and the raw material of fresh bean curd.

(3-4) Measurement of Potassium Content For each of Examples 2 to 4, Comparative Example 1, and fresh mushroom raw materials, the amount of potassium contained in nameko was measured by inductively coupled plasma emission spectrometry. Table 1 shows the measurement results. The unit of the amount of potassium is the mass (mg) of potassium contained in 100 g of mushroom mushroom mushrooms. In Examples 2 to 4, compared to Comparative Example 1, the amount of potassium contained in mushroom mushroom mushrooms was large.

(3-5) Measurement of niacin content For each of Examples 2 to 4, Comparative Example 1, and the fresh nameko raw material, the amount of niacin contained in nameko was measured by the basal medium method for niacin determination. Table 1 shows the measurement results. The unit of the amount of niacin is the mass (mg) of niacin contained in 100 g of mushroom mushroom mushrooms. In Examples 2 to 4, compared to Comparative Example 1, the amount of niacin contained in mushroom mushroom mushrooms was large.

4. Other Embodiments Although the embodiments of the present disclosure have been described above, the present disclosure is not limited to the above-described embodiments, and various modifications can be made.

(4-1) A function of one component in each of the above embodiments may be assigned to a plurality of components, or a function of a plurality of components may be performed by one component. Also, part of the configuration of each of the above embodiments may be omitted. Also, at least part of the configuration of each of the above embodiments may be added, replaced, etc. with respect to the configuration of the other above embodiments.

(4-2) In addition to the manufacturing method of the nameko container-packed product described above, the present disclosure can also be realized in various forms such as a nameko container-packed product, a nameko processing method, and a nameko processed product.

Claims (2)

holding the container and the object to be treated containing the nameko mushrooms packed in the container at a temperature of 60° C. or higher and 70° C. or lower for 4 minutes or longer ;
When the object to be treated is held at a temperature of 60° C. or higher and 70° C. or lower, the inside of the container is degassed and the container is sealed.
A method for producing a nameko container-packed product. A method for producing a container-packed mushroom mushroom mushroom product according to claim 1,
After holding the processing target at a temperature of 60 ° C. or higher and 70 ° C. or lower, heat sterilization is performed on the processing target,
A method for producing a nameko container-packed product.

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