JPH01191656A - Preparation of processed edible mushroom having excellent palatability and digestibility - Google Patents
Preparation of processed edible mushroom having excellent palatability and digestibilityInfo
- Publication number
- JPH01191656A JPH01191656A JP63013660A JP1366088A JPH01191656A JP H01191656 A JPH01191656 A JP H01191656A JP 63013660 A JP63013660 A JP 63013660A JP 1366088 A JP1366088 A JP 1366088A JP H01191656 A JPH01191656 A JP H01191656A
- Authority
- JP
- Japan
- Prior art keywords
- mushrooms
- edible
- roasting
- shiitake
- digestibility
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 51
- 235000019621 digestibility Nutrition 0.000 title claims abstract description 16
- 235000019629 palatability Nutrition 0.000 title claims abstract description 11
- 239000000796 flavoring agent Substances 0.000 claims abstract description 18
- 235000019634 flavors Nutrition 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000021067 refined food Nutrition 0.000 claims abstract description 11
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 230000001771 impaired effect Effects 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 240000000599 Lentinula edodes Species 0.000 abstract description 28
- 239000002002 slurry Substances 0.000 abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 9
- 235000013305 food Nutrition 0.000 abstract description 7
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 5
- 235000014347 soups Nutrition 0.000 abstract description 4
- 229920002472 Starch Polymers 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 abstract description 2
- 235000019698 starch Nutrition 0.000 abstract description 2
- 239000008107 starch Substances 0.000 abstract description 2
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 230000001747 exhibiting effect Effects 0.000 abstract 1
- 238000010298 pulverizing process Methods 0.000 abstract 1
- 239000000843 powder Substances 0.000 description 14
- 235000001715 Lentinula edodes Nutrition 0.000 description 8
- 235000018102 proteins Nutrition 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
- 238000000034 method Methods 0.000 description 5
- 241000269851 Sarda sarda Species 0.000 description 4
- 235000002639 sodium chloride Nutrition 0.000 description 4
- 229920001353 Dextrin Polymers 0.000 description 3
- 239000004375 Dextrin Substances 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 239000013078 crystal Substances 0.000 description 3
- 235000019425 dextrin Nutrition 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 235000013402 health food Nutrition 0.000 description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 235000013555 soy sauce Nutrition 0.000 description 3
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 230000008821 health effect Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 235000019733 Fish meal Nutrition 0.000 description 1
- 240000006499 Flammulina velutipes Species 0.000 description 1
- 235000016640 Flammulina velutipes Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 244000168667 Pholiota nameko Species 0.000 description 1
- 235000014528 Pholiota nameko Nutrition 0.000 description 1
- 240000001462 Pleurotus ostreatus Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 241000121220 Tricholoma matsutake Species 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 239000006286 aqueous extract Substances 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 239000004467 fishmeal Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000014109 instant soup Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 229940116317 potato starch Drugs 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- -1 rice starch Polymers 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
- 235000012794 white bread Nutrition 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は嗜好性、消化性に優れた食用茸加工食品の製造
法に関し、さらに詳しくは、食用茸を特定条件下に焙焼
することにより嗜好性、消化性が著るしく向上した食用
茸加工食品の製造法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing an edible mushroom processed food with excellent palatability and digestibility. This invention relates to a method for producing a highly improved edible mushroom processed food.
食用茸は一般に独得の風味、香味を有し多くの人々に好
まれている。さらにその上、食用茸の中のある種のもの
、例えばシイタケ、レイク等は種々の保健的効果を有し
ていることが医学的、薬学的、生化学的見地から評価さ
れており、各種成人病等の予防、治療のための保健食品
として調理され食されており、また、それら食用茸の水
性エキス、菌糸体等が健康食品として使用されている。Edible mushrooms generally have a unique flavor and flavor and are liked by many people. Furthermore, certain types of edible mushrooms, such as shiitake mushrooms and lake mushrooms, have been evaluated from medical, pharmaceutical, and biochemical perspectives to have various health effects, and they have been shown to have various health effects on various adults. They are cooked and eaten as health foods for the prevention and treatment of diseases, and aqueous extracts, mycelium, etc. of these edible mushrooms are used as health foods.
例えば、シイタケは収穫後そのままで或いは乾物（ドン
コ又はコラシン）として焼いたり、蒸煮したりし味付け
して食されている。しかし、干シイタケの場合、蛋白質
及び糖質の消化率がそれぞれ３０％及び５２％であり（
原、松本ら「栄養食糧学会発表Ｊ （１９５１〜１９
５５）参照）、日本人が摂る食物の平均の消化率が蛋白
質８７％及び糖質９８％であるのに比べて、シイタケの
消化率はかなり低い。For example, shiitake mushrooms are eaten as they are after harvesting, or as a dried product (donko or kolashin), grilled or steamed, and seasoned with seasonings. However, in the case of dried shiitake mushrooms, the digestibility of protein and carbohydrates is 30% and 52%, respectively (
Hara, Matsumoto et al. “Presentation J of the Japanese Society of Nutrition and Food Science (1951-19
55)), the average digestibility of food consumed by Japanese people is 87% protein and 98% carbohydrates, but the digestibility of shiitake mushrooms is quite low.
ところが今回、シイタケ等の食用茸を特定の条件下に焙
焼処理すると、食用茸の嗜好性か著るしく向上し、しか
も消化性もよくなることが見い出され、本発明を、完成
するに至った。However, it has now been discovered that when edible mushrooms such as shiitake are roasted under specific conditions, the palatability of the edible mushrooms is significantly improved, and the digestibility of the mushrooms is also improved, leading to the completion of the present invention. .
しかして、本発明によれば、食用茸を１２０〜４００℃
の範囲内の温度で、食用茸の風味が実質的に損われない
程度に焙焼することを特徴とする嗜好性、消化性に優れ
た食用茸加工食品の製造法が提供される。According to the present invention, edible mushrooms are heated to 120 to 400°C.
To provide a method for producing an edible mushroom processed food with excellent palatability and digestibility, which is characterized by roasting the edible mushroom at a temperature within the range of 10 to 100 to an extent that the flavor of the edible mushroom is not substantially impaired.
本発明の方法により加工しうる食用茸としては、シイタ
ケが最も好適であるが、これに限られるものではなく、
例えば、シメジ、エノキタケ、ナメコ、マツタケ等に対
して本発明の方法を適用することも可能であり、これに
より、これら食用茸の風味、香味が増大し、嗜好性が著
るしく向上すると共に、消化性もよくなる。The most suitable edible mushrooms that can be processed by the method of the present invention are shiitake mushrooms, but are not limited to them.
For example, it is possible to apply the method of the present invention to shimeji mushrooms, enokitake mushrooms, nameko mushrooms, matsutake mushrooms, etc., thereby increasing the flavor and aroma of these edible mushrooms and significantly improving palatability. Digestibility also improves.
これら食用茸の焙焼は、食用茸を１２０〜４００℃１好
ましくは１４０〜２００℃の範囲内の温度に加熱するこ
とにより行なわれる。その際の焙焼の程度は、食用茸の
風味が実質的に損なわれず、いわゆるおかき、あられ風
に焙焼され、しかも独得の香ばしさが加味された状態と
するのが好都合である。Roasting of these edible mushrooms is carried out by heating the edible mushrooms to a temperature within the range of 120 to 400°C, preferably 140 to 200°C. The degree of roasting at this time is conveniently such that the flavor of the edible mushrooms is not substantially impaired, the mushrooms are roasted in a so-called okaki or arare style, and a unique aroma is added.
焙焼はそれ自体既知の乾燥装置、例えはドラムドライヤ
ー、焙焼釜、ジャケット付乾燥機、熱風乾燥機等を用い
て実施することができるが、通常ダブルドラムドライヤ
ーを用いるのが便利であり且つ好適である。Roasting can be carried out using drying equipment known per se, such as drum dryers, roasting ovens, jacketed dryers, hot air dryers, etc., but it is usually convenient to use a double drum dryer and suitable.
焙焼に際し、食用茸は必要に応じて約５〜２０倍重量の
水等を加え適当な大きさに、例えば奈良式粉砕機等を用
いて破砕し、スラリー状となし、上記の焙焼に供するの
が適当である。When roasting, the edible mushrooms are crushed into appropriate sizes by adding approximately 5 to 20 times their weight of water, etc., as necessary, using a Nara-style crusher, etc., to form a slurry, and then mixed with water, etc., as needed. It is appropriate to provide
ドラムドライヤーを用いてシイタケを焙焼する場合につ
いて本発明の方法をさらに具体的に説明すると、まず収
穫したシイタケに約５〜２０倍重量の水、好ましくは約
ｌＯ倍重量の水を加え、奈良式粉砕機等で粉砕し、スラ
リーとなし、これをそのまま、１２０〜４００℃１好ま
しくは１４０〜２００℃に加熱したダブルドラムドライ
ヤーにかけ、実質的にシイタケの風味を損なわない状態
にドラムの回転数、スラリーの流し込み量等を調整し焙
焼することにより、香ばしい風味をもつシイタケフレー
クを製造することができる。To explain more specifically the method of the present invention when 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 type pulverizer or the like to make a slurry, and apply this directly to a double drum dryer heated to 120 to 400°C, preferably 140 to 200°C, and adjust the drum rotation speed to a state that does not substantially impair the flavor of the shiitake mushrooms. By adjusting the amount of slurry poured and roasting, shiitake flakes with a fragrant flavor can be produced.
以上に述べた如く焙焼することにより加工される食用茸
は、後記の実施例に示す如く、芳香性に優れて食し易く
嗜好性に富んでおり、しかも消化性もよく、そのまま食
品材料として使用すること、ができるが、本発明におい
てはさらに、食用茸を可食性原材料と混合し、その混合
物を前述の如くして焙焼すると、食用茸の嗜好性や栄養
分その他の成分に、上記可食性原材料からの風味、香味
が相乗的に加味されて、極めて栄養分及び嗜好性に富ん
だ消化性のよい食用茸加工食品が得られることが見い出
された。As described above, the edible mushrooms processed by roasting are highly aromatic, easy to eat, and highly palatable, and are also highly digestible, so they can be used as food materials as they are. However, in the present invention, when edible mushrooms are mixed with edible raw materials and the mixture is roasted as described above, the palatability, nutrients, and other components of the edible mushrooms are improved. It has been found that the flavors and aromas from the raw materials are added synergistically, resulting in an edible processed mushroom food that is highly nutritious, highly palatable, and highly digestible.
食用茸と混合しうる可食性原材料は、食用茸の種類や得
られる加工食品に望まれる特性等に応じて変えることが
でき、広範な可食性原材料の中から選択することができ
るが、一般には、該可食性原材料としては、例えば、可
溶性デンプン、デキストリン、馬鈴薯デンプン、米デン
プン、小麦デンプン、コーンスターチ等の可食性炭水化
物；大豆タンパク、小麦粉、卵、魚粉、粉乳等の蛋白質
；Ｌ−グルタミン酸ソーダ；ビタミンＢ１やビタミンＢ
２なとのビタミン類：各種甘味料；食塩、粉末しょうゆ
などの調味料等が挙げられ、これらはそれぞれ単独で使
用することができ、或いは２種以上組合わせて用いても
よい。Edible raw materials that can be mixed with edible mushrooms can be changed depending on the type of edible mushrooms and the desired characteristics of the resulting processed food, and can be selected from a wide range of edible raw materials, but in general, The edible raw materials include, for example, edible carbohydrates such as soluble starch, dextrin, potato starch, rice starch, wheat starch, and corn starch; proteins such as soy protein, wheat flour, eggs, fish meal, and milk powder; sodium L-glutamate; vitamin B1 or vitamin B
The second vitamins include various sweeteners; seasonings such as salt and powdered soy sauce; each of these can be used alone or two or more kinds can be used in combination.
これら可食性原材料の食用茸に対する配合割合は特に制
限されるものではなく、最終加工食品に望まれる嗜好性
等に応じて自由に変えることができるが、一般的には、
食用茸１重量部（乾物重として）当り２〜４０重量部、
好ましくは５〜２０重量部の割合で混合するのが好適で
ある。The ratio of these edible raw materials to edible mushrooms is not particularly limited and can be changed freely depending on the desired palatability of the final processed food, but in general,
2 to 40 parts by weight per 1 part by weight of edible mushrooms (as dry weight),
Preferably, it is suitable to mix in a proportion of 5 to 20 parts by weight.
かくして、上記の如き可食性原材料を配合して焙焼する
ことにより得られる食用茸加工食品は、その可食性原材
料にもよるが、食用茸がもつ独特の風味、香味が増強さ
れて高い芳香性を発揮し、これに該可食性原材料の焙焼
による嗜好性が相乗的に加わり、美味しい食用茸加工食
品となる。In this way, the edible mushroom processed food obtained by blending and roasting the edible raw materials described above has a highly aromatic flavor with enhanced unique flavor and aroma of edible mushrooms, depending on the edible raw materials. This is synergistically combined with the palatability due to roasting of the edible raw materials, resulting in a delicious edible mushroom processed food.
本発明により提供される食用茸加工食品は、例えはふり
かけ、調味料、だしの素、粉末スープ、即席吸いもの等
各種の食品に利用することができる。The processed edible mushroom food provided by the present invention can be used in various foods such as furikake, seasonings, stock ingredients, powdered soups, and instant soups.
次に実施例により、本発明をさらに具体的に説明する。Next, the present invention will be explained in more detail with reference to Examples.
実施例１
生シイタケ５０ｋｇ （固形分４．７ｋｇ）に水４０Ｑ
を加え、大型ミキサーで破砕し、スラリー状となし、約
１５０°に加熱したダブルドラムドライヤーにかけ、得
られた鱗片状の焙焼フレーク４．３ｋｇを得た。氷晶は
焼シイタケ風の香はしい香りを有し、しかも魚目はつい
ておらず、シイタケの風味は損なわれていなかった。Example 1 50 kg of raw shiitake mushrooms (solid content 4.7 kg) and 40 Q of water
was crushed in a large mixer to form a slurry, which was then passed through a double drum dryer heated to about 150° to obtain 4.3 kg of scaly roasted flakes. The ice crystals had a fragrant aroma similar to grilled shiitake mushrooms, and there were no fish eyes, so the flavor of the shiitake mushrooms was not impaired.
本焙焼物を粉砕し、以下の配合（％は重量％である）に
より粉末シイタケスープを製した。The roasted material was pulverized to prepare a powdered shiitake soup according to the following formulation (% is by weight).
〈粉末シイタケスーブ〉
シイタケ焙焼粉末 ８％脱脂粉乳
３４．８％脂肪
２２％小麦粉 ３２％グ
ルタミン酸ソーダ １．６％乾燥タマネ
ギ粉末 ０．９％砂糖
０．６％白コノヨウ
０．０３％食塩 ０．０
７％粉末香料 微量
実施例２
干シイタケｌｏｋｇに水１００ｆ２を加え、大型ミキサ
ーで破砕し、スラリー状となし、これにデキストリン１
５ ｋ ｇ、乳糖１０ ｋ ｇ、食塩５０ｇ及び大豆蛋
白５ｋｇを加えて均一に混ぜ、約１７０°に加熱したダ
ブルドラムドライヤーにかけ、得られた鱗片状の焙焼フ
レーク３６．２ｋｇを得た。氷晶は焼シイタケ風の香味
の他、配合したその他の原料に由来する食パンのトース
ト風の風味が加わり、非常に嗜好性に富んだ焙焼フレー
クであった。<Powdered Shiitake Subu> Roasted Shiitake Powder 8% Skimmed Milk Powder
34.8% fat
22% wheat flour 32% monosodium glutamate 1.6% dried onion powder 0.9% sugar
0.6% White Konoyo
0.03% salt 0.0
7% Powder Flavor Small Example 2 100 f2 of water was added to dried shiitake mushrooms, crushed with a large mixer to form a slurry, and 1 dextrin was added to this.
5 kg of lactose, 10 kg of lactose, 50 g of common salt, and 5 kg of soybean protein were added thereto, mixed uniformly, and placed in a double drum dryer heated to about 170° to obtain 36.2 kg of scaly roasted flakes. The ice crystals had a flavor similar to roasted shiitake mushrooms, as well as a toast-like flavor of white bread derived from the other blended ingredients, making the roasted flakes extremely palatable.
氷晶を粉末化し、これを細粒とし、保健食品としｔこ。The ice crystals are powdered and made into fine particles, which are used as health foods.
実施例３
生／イタケ３０ｋｇ （固形分約２．８ｋｇ）、粉末し
ょうゆ６ｋｇ、みりんパウダー１ｋｇ、かつお節エキス
パウダー１ｋｇ及び昆布エキスパウダー０．２ｋｇをと
り、これに水６０Ｑを加え、大型ミキサーで破砕し、ス
ラリー状となし、約１４０°に加熱したダブルドラムド
ライヤーにかけ、焙焼フレークｌｏ、３ｋｇを得た。本
焙焼物を粉砕し、以下の配合により、シイタケめんつゆ
（粉末タイプ）を製した。Example 3 Take 30 kg of fresh Itake mushrooms (solid content approximately 2.8 kg), 6 kg of powdered soy sauce, 1 kg of mirin powder, 1 kg of bonito extract powder, and 0.2 kg of kelp extract powder, add 60 Q of water to this, and crush with a large mixer. The slurry was formed into a slurry and passed through a double drum dryer heated to about 140° to obtain 3 kg of roasted flakes. The roasted product was pulverized and shiitake noodle soup (powder type) was prepared using the following formulation.
〈シイタケめんつゆ〉粉末
焙焼フレークを粉末化したもの ５ｋｇ食塩
１８ｋｇグルタミン酸ソーダ
２ｋｇグルコース
３．５ｋｇカラメル ０．５ｋ
ｇ実施例４
生シイタケ５０ｋｇ （固形分４．８ ｋ ｇ）にデキ
ストリン５ｋｇを混合し、これにさらにかつお節エキス
パウダー２ｋｇ及び水５０Ｉ２を加え、大型ミキサーで
破砕し、スラリー状となし、約１４０°に加熱したダブ
ルドラムドライヤーで乾燥、焙焼し、焙焼フレーク６．
１ｋｇを得た。これを市販の花かつお状に粗砕し、冷や
っこにかけ、おろししようか、しょうゆとともに食した
。上記焙焼フレークは／イタケとかつおの風味をもつ調
味量として極めて好適であった。<Shiitake Mentsuyu> Powdered roasted flakes 5kg salt
18kg Sodium Glutamate
2kg glucose
3.5kg caramel 0.5k
g Example 4 50 kg of raw shiitake mushrooms (solid content: 4.8 kg) were mixed with 5 kg of dextrin, and 2 kg of bonito extract powder and 50 I2 of water were added thereto, crushed with a large mixer to form a slurry, and heated to about 140°. Dry and roast in a heated double drum dryer to produce roasted flakes 6.
1 kg was obtained. This was roughly crushed into commercially available dried bonito flakes, poured cold, and eaten with grated shokata and soy sauce. The above-mentioned roasted flakes were extremely suitable as a seasoning with the flavor of Itake mushroom and Bonito.
〈嗜好性試験〉
実施例１〜３で得た本発明の焙焼製品（本発明品）と、
該実施例と同組成で焙焼工程を経ずに単に凍結乾燥をし
た対照品（比較例１〜３）を用いて、成人男子１５名、
成人女子１５名について官能試験（パネルテスト）を実
施した。その結果を下記表１に示す。<Petility test> The roasted products of the present invention obtained in Examples 1 to 3 (products of the present invention),
Using control products (Comparative Examples 1 to 3) that had the same composition as the example and were simply freeze-dried without going through the roasting process, 15 adult males were tested.
A sensory test (panel test) was conducted on 15 adult women. The results are shown in Table 1 below.
〈蛋白消化率試験〉
本発明品（実施例１のシイタケ焙焼処理粉末）と非焙焼
処理のシイタケ乾燥粉末（対照品）について蛋白消化率
の試験を行なった。試験は奥田義博、谷口巳佐子共著「
栄養学実験」 （講談社すイエンテイフイク）５０頁に
記載の方法に準じて行なった。その結果を添付の第１図
に示す。<Protein Digestibility Test> A protein digestibility test was conducted on the product of the present invention (roasted shiitake mushroom powder of Example 1) and the non-roasted dried shiitake mushroom powder (control product). The test was co-authored by Yoshihiro Okuda and Misako Taniguchi.
The experiment was carried out according to the method described in "Nutrition Experiment" (Kodansha Suientei Fuku), page 50. The results are shown in the attached Figure 1.
同図に示すごとく、非焙焼処理のシイタケ粉末の蛋白消
化率は、１時間後２７％、２時間後３１％、４時間後３
９％であったのに対し、本発明品では、それぞれ４８％
、５１％、５９％であり、消化率がはるかに向上してい
ることがわかる。As shown in the figure, the protein digestibility of non-roasted shiitake powder was 27% after 1 hour, 31% after 2 hours, and 3% after 4 hours.
9%, whereas for the product of the present invention, each was 48%.
, 51%, and 59%, indicating that the digestibility is much improved.
第１図は実施例１で調製したシイタケ焙焼処理粉末の蛋
白消化率を示すグラフである。
第１図
Ｔ４開 −FIG. 1 is a graph showing the protein digestibility of the roasted shiitake mushroom powder prepared in Example 1. Figure 1 T4 open -
Claims (1)
茸の風味が実質的に損われない程度に焙焼することを特
徴とする嗜好性、消化性に優れた食用茸加工食品の製造
法。 ２、食用茸と可食性原材料との混合物を１２０〜４００
℃の範囲内の温度で、食用茸の風味が実質的に損われな
い程度に焙焼することを特徴とする嗜好性、消化性に優
れた食用茸加工食品の製造法。[Claims] 1. Excellent palatability and digestibility, characterized by roasting edible mushrooms at a temperature within the range of 120 to 400°C to the extent that the flavor of the edible mushrooms is not substantially impaired. A method for producing edible mushroom processed foods. 2. Mixture of edible mushrooms and edible raw materials at 120-400 ml
A method for producing an edible mushroom processed food with excellent palatability and digestibility, characterized by roasting the edible mushrooms at a temperature within the range of °C to the extent that the flavor of the edible mushrooms is not substantially impaired.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63013660A JP2613234B2 (en) | 1988-01-26 | 1988-01-26 | Process for producing processed edible mushroom foods with excellent palatability and digestibility |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63013660A JP2613234B2 (en) | 1988-01-26 | 1988-01-26 | Process for producing processed edible mushroom foods with excellent palatability and digestibility |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01191656A true JPH01191656A (en) | 1989-08-01 |
| JP2613234B2 JP2613234B2 (en) | 1997-05-21 |
Family
ID=11839355
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63013660A Expired - Lifetime JP2613234B2 (en) | 1988-01-26 | 1988-01-26 | Process for producing processed edible mushroom foods with excellent palatability and digestibility |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2613234B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07255411A (en) * | 1994-03-18 | 1995-10-09 | Fujisuko Kk | Roasted vegetable and its production |
| KR100327669B1 (en) * | 1999-12-04 | 2002-03-08 | 박종문 | a mushroom processing method |
| JP2006304753A (en) * | 2005-04-26 | 2006-11-09 | Hishio No Sato:Kk | Dried olive leaf, powder thereof, and food mixed with the same |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57152861A (en) * | 1981-03-18 | 1982-09-21 | Ryota Takahashi | Processed food of shiitake (mushroom) and its preparation |
| JPS57189659A (en) * | 1981-05-19 | 1982-11-22 | Torao Fukuhara | Quality modification of shiitake mushroom |
-
1988
- 1988-01-26 JP JP63013660A patent/JP2613234B2/en not_active Expired - Lifetime
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57152861A (en) * | 1981-03-18 | 1982-09-21 | Ryota Takahashi | Processed food of shiitake (mushroom) and its preparation |
| JPS57189659A (en) * | 1981-05-19 | 1982-11-22 | Torao Fukuhara | Quality modification of shiitake mushroom |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07255411A (en) * | 1994-03-18 | 1995-10-09 | Fujisuko Kk | Roasted vegetable and its production |
| KR100327669B1 (en) * | 1999-12-04 | 2002-03-08 | 박종문 | a mushroom processing method |
| JP2006304753A (en) * | 2005-04-26 | 2006-11-09 | Hishio No Sato:Kk | Dried olive leaf, powder thereof, and food mixed with the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2613234B2 (en) | 1997-05-21 |
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