JPH0310655A - Raw shiitake (a mushroom) processed product - Google Patents
Raw shiitake (a mushroom) processed productInfo
- Publication number
- JPH0310655A JPH0310655A JP1147114A JP14711489A JPH0310655A JP H0310655 A JPH0310655 A JP H0310655A JP 1147114 A JP1147114 A JP 1147114A JP 14711489 A JP14711489 A JP 14711489A JP H0310655 A JPH0310655 A JP H0310655A
- Authority
- JP
- Japan
- Prior art keywords
- seasoning solution
- shiitake mushrooms
- product
- boiled
- raw shiitake
- 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.)
- Pending
Links
- 240000000599 Lentinula edodes Species 0.000 title claims abstract description 27
- 235000001715 Lentinula edodes Nutrition 0.000 title description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 title 1
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 19
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims description 14
- 235000021067 refined food Nutrition 0.000 claims description 4
- 239000004575 stone Substances 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract description 6
- 239000000203 mixture Substances 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 4
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 abstract description 3
- 235000003599 food sweetener Nutrition 0.000 abstract description 3
- 239000003765 sweetening agent Substances 0.000 abstract description 3
- 235000021419 vinegar Nutrition 0.000 abstract description 3
- 239000000052 vinegar Substances 0.000 abstract description 3
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 238000007598 dipping method Methods 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 239000002994 raw material Substances 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 3
- 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 2
- 239000008103 glucose Substances 0.000 description 2
- 230000001788 irregular Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000905 isomalt Substances 0.000 description 1
- 235000010439 isomalt Nutrition 0.000 description 1
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 description 1
- 235000021190 leftovers Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000008373 pickled product Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
産業上の利用分野
本発明は、生椎茸を原材料にした加工食品の改良に関す
る。DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to the improvement of processed foods made from raw shiitake mushrooms.
従来技術と問題点
＋ｌｆ￥を原材料とする加工食品は、既に市販されてい
る。この従来品は、干椎葺の石尻の部分を水でもどした
漫、ｌ辛く味１１けし、その後にまた干して包装したし
のである。Prior art and problems + Processed foods using lf¥ as raw materials are already commercially available. This conventional product is made by soaking the stone end of a dried shiitake roof, giving it a spicy taste, and then drying it again and packaging it.
この従来品は、干椎負の石尻が原材料であること、味イ
・」け加工後に干すことなどにＪ：す、食味の面におい
て椎茸の風味が少なからず損なわれ、かつ食感の面にお
いて固くて舌ざわりが悪いという不利がある。また、原
材料の石尻は、椎茸加工工場から排出される残品を使用
するため、大きさ。This conventional product suffers from the fact that dried shiitake mushrooms are used as raw materials, and that it has to be dried after processing. It has the disadvantage of being hard and having a bad texture. In addition, the raw material Ishijiri is large because it uses leftovers from a shiitake processing factory.
形状などが不揃いになり、商品価値の面に悪影響を与え
ている。The shapes become irregular, which has a negative impact on the product value.
本発明は、かかる事情に鑑みてなしたもので、生椎茸を
原材料にすることにより、食味の面で椎茸の風味を味わ
うことができ、食感の面でやわらかく、全体として椎茸
の風味豊かで、食しやすい自然食品の提供を目的とする
。The present invention was made in view of the above circumstances, and by using raw shiitake mushrooms as raw materials, it is possible to enjoy the flavor of shiitake mushrooms in terms of taste, and the texture is soft and rich in the flavor of shiitake mushrooms as a whole. The aim is to provide natural foods that are easy to eat.
問題点解決のための手段
上記目的を達成するために本発明がなした手段は、石尻
が切除された生椎茸をボイルした後一次調味液に漬込み
、ついで二次調味液を用いて加圧釜で煮込み、この煮込
み加工品の余剰調味液を除いた後熱風乾燥したというこ
とである。Means for Solving the Problems The means achieved by the present invention to achieve the above object is to boil fresh shiitake mushrooms with their stone ends removed, then soak them in a primary seasoning liquid, and then boil them in a pressure cooker using a secondary seasoning liquid. It is said that the stewed product was boiled in water, and after removing the excess seasoning liquid from this stewed product, it was dried with hot air.
作用
生椎茸を干すことなく、そのまま使用することによって
、固有の風味が損なわれず、かつ固くならない。By using raw shiitake mushrooms as they are without drying them, their unique flavor is not lost and they do not become hard.
実施例
原材料、−次間味液の組成、二次調味液の組成、加工工
程の順に説明する。Examples Raw materials, the composition of the secondary seasoning liquid, the composition of the secondary seasoning liquid, and the processing steps will be explained in this order.
原材料 茎の６尻を切除した傘つきの生椎茸。Ingredients: Raw shiitake mushrooms with caps, with 6 stems removed.
−次間味液の組成（生椎茸Ｉ Ｋｇに対する配合伍）甘
味料（ブドウ糖・テトラツブ） ４００９甘味料
（ブドウ糖・イソマルト） ６００ｇ食 酢
８０ｇ
食塩 ８９
みりん ６ｇ
クエンＭ ２ｇアミノ
酸調味料 適量食酢は、生椎茸を
やわらかくするため、食塩は生椎茸に味つけするため、
みりんは生椎茸にうみまをつけるためと艶だしのため、
クエン酸はＰＨ調整のための品質安定剤として夫々配合
したものである。-Composition of next taste liquid (mixture per kg of fresh shiitake mushrooms) Sweetener (glucose/tetratube) 4009 Sweetener (glucose/isomalt) 600g Vinegar 80g
Salt 89 Mirin 6g Quen M 2g Amino acid seasoning Appropriate amount Vinegar is used to soften raw shiitake mushrooms, salt is used to season raw shiitake mushrooms,
Mirin is used to add flavor and shine to raw shiitake mushrooms.
Citric acid was added as a quality stabilizer for pH adjustment.
二次調味液の組成は、−次間味液の組成と同じである。The composition of the secondary seasoning liquid is the same as that of the secondary seasoning liquid.
加工工程（生椎茸Ｉ Ｋｆｌを原材料とした場合）生椎
茸は、茎の６尻を切除してから１００ ’Ｃでボイルし
、水切りする。一方、−次間味液は１００℃位に加熱し
て各成分を溶解せしめる。この−次間味液にボイルした
生椎茸を・１２將間位漬込み、やわらかくし、味付けを
行ない、うみまをつけると共に艶出しを行なう。ついで
、この漬込み加工品を加圧釜に入れ、二次調味液で糖度
が６０度位になるまで煮込む。煮込み時間は３０分位、
煮込み圧力は１．０〜０．５Ｋｇ／Ｃｎの範囲で調整す
る。煮込加工品は、余剰の調味液を切って除いた後、唐
辛子粉を少量ふりかけ、６０〜７０℃位の温度に調整さ
れた熱風で２時間位乾燥し、常温で冷却して含水率２０
％位の製品を６８０ｇ得た。このようにして得た製品は
、１個づつ８１５月包装する。Processing process (when fresh shiitake mushrooms I Kfl are used as raw materials) Fresh shiitake mushrooms are boiled at 100'C after cutting off the six ends of the stems, and drained. On the other hand, the -next taste liquid is heated to about 100°C to dissolve each component. Boiled raw shiitake mushrooms are soaked in this soup for about 12 minutes to soften them, season them, add flavor, and glaze them. Next, this pickled product is placed in a pressure cooker and simmered in a secondary seasoning liquid until the sugar content reaches about 60 degrees. The simmering time is about 30 minutes.
The boiling pressure is adjusted within the range of 1.0 to 0.5 Kg/Cn. After removing the excess seasoning liquid, the stewed products are sprinkled with a small amount of chili powder, dried with hot air adjusted to a temperature of 60 to 70 degrees Celsius for about 2 hours, and then cooled to room temperature until the moisture content is 20.
% product was obtained. The product thus obtained is packaged individually.
原材料の生椎茸は、容易に入手困難な場合、冷凍品を使
用することがある。冷凍品は、生椎茸を２０〜−３０℃
位の温度下で７日間位冷凍しでつくり、自然解凍した後
にボイルし、水切りし、上記加工工程と同様に漬込み加
工、煮込み加工などを行なって製品にする。If raw shiitake mushrooms are difficult to obtain, frozen ones may be used. For frozen products, store fresh shiitake mushrooms at 20 to -30℃.
The product is made by freezing it for about 7 days at a temperature of about 100 ml, then thawing it naturally, boiling it, draining it, and subjecting it to pickling, stewing, etc. in the same way as the above processing steps.
本発明品と前記従来品との外観を比較したところ、本発
明品は、艶があり、水分を含んでしつとりし、大きさ、
形状などが揃っていたが、従来品は、艶がなく、水分も
非常に少なくてかさかさした乾燥状態を呈していたと共
に大きさ、形状などが不揃いであった。次に本発明品と
竹記従来品とを食べ比べてみたところ、本発明品は、食
味の面で椎茸の屈味を十分に味わうことができたが、従
来品は、殆ど味わい得なかった。また、本発明品は、食
感の面でやわらかく、舌ざわりがなめらかで、食べやす
かったが、前記従来品は、固く、舌ざわりがざらつく感
じで食べやすいとは言い難かった。Comparing the appearance of the product of the present invention and the conventional product, it was found that the product of the present invention was shiny, moisturized, and had a smaller size.
However, the conventional products lacked luster, had very little water content, were dry and flaky, and were irregular in size and shape. Next, when we compared the product of the present invention with the conventional product of Takeki, we found that the product of the present invention was able to fully enjoy the flavor of shiitake mushrooms, whereas the conventional product could hardly be tasted. . In addition, the product of the present invention had a soft texture and a smooth texture, making it easy to eat, whereas the conventional product was hard and had a rough texture, making it hard to say that it was easy to eat.
発明の効果
本発明は、叙上のように構成したから、食味の面で椎茸
の風味を味わうことができ、食感の面でやわらかく、舌
ざわりがなめらかで、食べやすい加工食品を提供し得る
。従って、原材料である生椎茸の特徴が生かされた風味
豊かな自然食品を提供できる。Effects of the Invention Since the present invention is constructed as described above, it is possible to provide a processed food that is easy to eat, has a flavor of shiitake mushrooms, is soft in texture, and has a smooth texture. Therefore, it is possible to provide a flavorful natural food that takes advantage of the characteristics of raw shiitake mushrooms.
ゆえに、前記従来品を顕著に改良し得て、西明の目的を
達成できる。Therefore, it is possible to significantly improve the conventional product and achieve the objective of Saimei.
Claims (1)
込み、ついで二次調味液を用いて加圧釜で煮込み、この
煮込み加工品の余剰調味液を除いた後熱風乾燥した生椎
茸加工食品。A raw shiitake mushroom processed food obtained by boiling raw shiitake mushrooms with their stone ends removed, then soaking them in a primary seasoning liquid, then stewing them in a pressure cooker using a secondary seasoning liquid, removing the surplus seasoning liquid from this boiled processed product, and then drying with hot air. .
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1147114A JPH0310655A (en) | 1989-06-08 | 1989-06-08 | Raw shiitake (a mushroom) processed product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1147114A JPH0310655A (en) | 1989-06-08 | 1989-06-08 | Raw shiitake (a mushroom) processed product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0310655A true JPH0310655A (en) | 1991-01-18 |
Family
ID=15422846
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1147114A Pending JPH0310655A (en) | 1989-06-08 | 1989-06-08 | Raw shiitake (a mushroom) processed product |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0310655A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003063600A1 (en) * | 2002-02-01 | 2003-08-07 | Unilever N.V. | Process for preserving roasted vegetables |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55138357A (en) * | 1979-04-17 | 1980-10-29 | Yoshio Sugiyama | Preparation of mushroom pickle |
| JPS57208969A (en) * | 1981-06-16 | 1982-12-22 | Terumitsu Takase | Processed shiitake food and its preparation |
| JPS60126054A (en) * | 1983-12-07 | 1985-07-05 | Mori Sangyo Kk | Production of food of delicate flavor from shiitake mushroom stem |
| JPS63173554A (en) * | 1987-01-13 | 1988-07-18 | Nobuyoshi Arimura | Processing of mushroom |
-
1989
- 1989-06-08 JP JP1147114A patent/JPH0310655A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55138357A (en) * | 1979-04-17 | 1980-10-29 | Yoshio Sugiyama | Preparation of mushroom pickle |
| JPS57208969A (en) * | 1981-06-16 | 1982-12-22 | Terumitsu Takase | Processed shiitake food and its preparation |
| JPS60126054A (en) * | 1983-12-07 | 1985-07-05 | Mori Sangyo Kk | Production of food of delicate flavor from shiitake mushroom stem |
| JPS63173554A (en) * | 1987-01-13 | 1988-07-18 | Nobuyoshi Arimura | Processing of mushroom |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003063600A1 (en) * | 2002-02-01 | 2003-08-07 | Unilever N.V. | Process for preserving roasted vegetables |
| US7455866B2 (en) | 2002-02-01 | 2008-11-25 | Unilever Bestfoods, North America, Division Of Conopco, Inc. | Process for preserving roasted vegetables |
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