JPH04113590U - Shiitake mushroom cutlet with the flavor of dried shiitake mushrooms - Google Patents

Description

[Detailed explanation of the invention] A method to restore and cut dried shiitake mushrooms without sacrificing their flavor or nutritional content.

Cut the scales of dried shiitake mushrooms from the root, store and freeze in a refrigerator at -0°C to -10°C (humidity 65% to 70%) for 2 days or more. Take out the frozen dried shiitake mushrooms and expose them to the outside air at night, with a relative humidity of 63% to 75% (according to the Osaka Regional Meteorological Observatory Chart).
The frozen dried shiitake mushrooms are then returned to their natural state and cut into 2mm, 3mm, 5mm, and 10mm pieces. Place the cut dried shiitake mushrooms in the refrigerator (-0℃ to -1℃).
By storing dried shiitake mushrooms at 0°C and 65% to 70% humidity, the components of the dried shiitake mushrooms are preserved, and the nutrients and flavor remain the same.Since they are cut into small pieces, they dry naturally, so they can be reconstituted within 5 minutes before use. Because of this, it has become possible to sell it for commercial use and to general consumers. These are cut shiitake mushrooms that are suitable for the current era.

B. Purpose of the invention Traditionally, when slicing dried shiitake mushrooms, they were rehydrated using steam or water, which lost their ingredients, nutrients, and flavor, and also caused discoloration and unpleasant dullness. Not used. Even if it is added to processed foods, it will not have the same flavor as dried shiitake mushrooms.

The only thing is that it uses dried shiitake mushrooms. Dried shiitake mushrooms (which have a moisture content of less than 13%) must be rehydrated in cold or lukewarm water for about 5 hours or more before use. Something that doesn't suit the current times.

B. Effect of the invention As shown in the detailed explanation of the invention, the dried shiitake mushrooms are frozen in the refrigerator, allowed to absorb water naturally in the outside air at night (all day and night), and then cut into small pieces by storing the cut mushrooms in the refrigerator. So the moisture gets removed in the refrigerator and it dries naturally. The ingredients, nutrients, and flavor are the same as dried shiitake mushrooms, so even if you use them for commercial purposes, you will still have the flavor of dried shiitake mushrooms.

Consumers should be able to reconstitute it within 5 minutes, have good nutrition and flavor, and use it quickly. In addition, the National Institute of Health and Nutrition Research Group, Japanese Traditional Chinese Medicine Association, Tetsuhiro Shigeno Clinic, Kobe Women's Pharmaceutical University, Adult diseases, cancer, high blood pressure, amazing shiitake mushroom health methods, etc. To eat more dried shiitake mushrooms, dried shiitake mushrooms Cut shiitake mushrooms with the same ingredients and can be used within 5 minutes are the cut shiitake mushrooms of the current era.

Procedural amendment (voluntary)
3. Detailed Description of the Invention (Field of Industrial Application) The present invention relates to the improvement of cut shiitake mushrooms used when using dried shiitake mushrooms for cooking.

(Prior Art) In the past, dried shiitake mushrooms were sliced into appropriate sizes for cooking.

(Problem to be solved by the invention) Conventionally, dried shiitake mushrooms are sliced and used, but in this case, the dried shiitake mushrooms are rehydrated with high-temperature steam, water, or lukewarm water. As a result, dried shiitake mushrooms lose their original ingredients, nutrients, and flavor, become discolored, and retain an unpleasant odor, and even when added to processed foods, they lose their flavor as dried shiitake mushrooms. Furthermore, when using dried shiitake mushrooms (moisture content of 13% or less), they cannot be used unless they are soaked in cold or lukewarm water for about 5 hours or more, resulting in problems such as time-consuming preparation of dishes. It is not suitable for the current era.

(Means for solving the problem) The present invention is characterized by returning frozen dried shiitake mushrooms to nature and then cutting them into 2 to 10 mm wide pieces. The purpose is to provide flavorful cut shiitake mushrooms made from dried shiitake mushrooms that eliminate problems before they occur.

(Function) As described above, in the present invention, dried shiitake mushrooms whose fungal stalks have been removed and frozen are returned to their natural state and softened, and then cut into 2 to 10 mm wide pieces.

(Embodiment) Next, the most preferred illustrated embodiment of the present invention will be described. In Figures 1 to 4, 1
1 is a shiitake mushroom cut into approximately 10mm width, 2 is approximately 2 x 10
Shiitake mushrooms 3 cut into mm-wide pieces are dried shiitake mushrooms, which are composed of a fungal cap 4 and a fungal stalk 5. In this example, the fungal stalk 5 is first cut off from its root, and then heated at 0°C to -10°C.
Store and freeze in the refrigerator at ℃ for 2 days or more.

Then, this frozen bacterial umbrella part 4 is taken out of the refrigerator and exposed to the outside air at night for about a day and a night.

In this way, the frozen fungus cap 4 can be exposed to the outside air all day and night, for example, by taking it out of the case box in a refrigerator and spreading it out, so that the fungus cap 4 returns to its natural state and naturally absorbs moisture and becomes soft. This 2
Cut into widths of mm, 3mm, 5m and 10mm. Place the cut shiitake mushrooms 1 and 2 in the refrigerator again (0℃ to -
Store at 10°C. Shiitake mushrooms 1 and 2, which are cut into small pieces to be stored in the refrigerator, lose moisture in the refrigerator and dry naturally.

In addition, in this example, the frozen fungus cap 4 is not rehydrated using high-temperature steam, water, or lukewarm water as in the conventional method, which increases the flavor if dried in a dryer. The color of the dried shiitake mushrooms also remains the same. Also, since they are cut into small pieces, they can be reconstituted within 3 minutes before use, allowing you to prepare food quickly and quickly. This makes it possible to save labor in cooking not only for general consumers but also for various food service centers, hotels, restaurants, etc. that prepare large quantities of food.

(Effects of the invention) As can be understood from the description of the above embodiments, the invention is based on the invention by exposing the caps of frozen dried shiitake mushrooms to the outside air all day and night, taking them out of the case box in the refrigerator, and bringing them to a natural state where they can be spread out. After being rehydrated, dried shiitake mushrooms are cut into 2 to 10 mm wide pieces for use in cooking.Dried shiitake mushrooms can be rehydrated without using high-temperature steam, water, or lukewarm water as in conventional methods, so the ingredients and nutrients of dried shiitake mushrooms can be reduced. To provide shiitake mushrooms that have the same flavor and color and can be cooked in a short time.

Procedural amendment (voluntary)
1. In the specification (self-proposal) page 3, line 4, "Expose to..." should be corrected to "In addition to exposing to..., for example, spread it on a mesh rack attached to a refrigerator."

2 In lines 6 and 7 of the same page, “Expose to...”
... by exposing it to... or by spreading it out on a wire rack attached to a refrigerator, or by spreading it out on a wire rack arranged on a shelf frame with casters and placing the shelf frame in the refrigerator." correct.

3 On page 4, lines 8 and 9, ``Expose to...''
Correct ``may be...'' to ``expose it to water or spread it on a wire rack in the refrigerator.''

that's all

[Brief explanation of drawings]

Figure 1: 2mm dried shiitake mushrooms exposed to the outside air all day and night
This is an image of the product cut into 3mm x 5mm x 10mm squares, stored in the refrigerator, and shipped out. Figure 2: Cut out the fungus ■ from the root of dried shiitake mushrooms. Fig. 3 is a diagram showing how to store dried shiitake mushrooms from which fungi have been removed in a refrigerator at -0°C to -10°C and humidity of 65% to 70%. Figure 4: Dried shiitake mushrooms stored in the refrigerator are left overnight to absorb moisture from the outside air at night.

Correction: Heisei 3.4.15
The name of the invention is amended as follows. Name of the invention: Dried shiitake mushrooms with flavorful cutlets Shiitake mushrooms Utility model registration Claims and brief description of the drawings are amended as follows. Scope of claim for utility model registration After frozen dried shiitake mushrooms are returned to their natural state 2
A flavorful dried shiitake mushroom characterized by being cut into 10 mm to 10 mm wide pieces. Brief explanation of the drawings Figure 1 is an explanatory diagram showing a cut shiitake mushroom, Figure 2 is an explanatory diagram of a dried shiitake mushroom seen from the back, and Figure 3 is an explanatory diagram of a fungal cap with the fungal stalk cut off, seen from the back. Figures 4 and 4 are explanatory diagrams of the bacteria umbrella part, seen from the back, which has absorbed moisture and can be exposed to the outside air all day and night and then taken out of the case box and spread out in a refrigerator. 1, 2...Cut shiitake mushrooms, 3...Dried shiitake mushrooms, 4
... Fungal cap, 5... Fungal stalk. Correct the drawing as follows.

Claims (1)

[Scope of claim for utility model registration] A. Cut the fungus from dried shiitake mushrooms from the root, and from -0℃ to -
Store the dried shiitake mushrooms in a refrigerator at 10°C for at least 2 days to freeze them. (b) Leave the frozen dried shiitake mushrooms in the open air at night overnight to return them naturally. It also absorbs moisture when exposed to outside air. C. Cut the dried shiitake mushrooms that have been returned to nature into 2mm, 3mm, mm, and 10mm squares. 2) Place the cut dried shiitake mushrooms in a refrigerator at -0℃ to -10℃ and store them to dry naturally.