JPH1042781A - Production of roasted mushroom - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing roasted mushroom retaining its excellent taste even after preserved for a long period. SOLUTION: Raw mushroom washed with water is roasted by far-infrared heating and then air-dried to adjust the water content of the roasted mushroom to 30-50wt.%, and the mushroom is then put into a packaging form with resistant to heat and freeze followed by deaeration and sealing and then conducting a heat sterilization under pressure, thus obtaining the objective roasted mushroom.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for producing a baked product that can be eaten without losing its taste even during long-term storage.

[0002]

2. Description of the Related Art Generally, raw shiitake is cooked as it is, or dried and returned to water for cooking. It is said that the most delicious way to eat Karashishitake is to grill raw shiitake, especially fresh ones, over a charcoal fire and season it with a seasoning such as salt or soy sauce while hot. It has been recognized that this way of eating has good aroma, taste, texture (tongue texture), and nutritional excellence. The reason is,
By burning on charcoal, the fire will go to the center of the shiitake mushroom,
It is thought that it is possible to deactivate the vitamin B ₁ degrading enzyme of shiitake, without losing the extract component that is umami, and furthermore, by baking, moderate drying proceeds and the umami component is concentrated. .

[0003]

In today's world where gas cookers and electric cookers are the mainstream of cooking, there is almost no opportunity to use charcoal fire at home. Also,
Mushrooms are difficult to bake, and if not well cooked, umami components will be lost and the aroma and taste will be impaired. In addition, when exposed to fresh air or when stored in a refrigerator, the temperature drops after baking, a condensate (drip) containing umami ingredients is generated, and the taste drops rapidly. There is also. Therefore, shiitake mushrooms are generally supplied as raw mushrooms or as dried mushrooms, and it has been extremely difficult to supply roasted mushrooms on a commercial basis.

The present invention has been made in view of the above circumstances and provides a method for producing a baked product which can be stored for a long time without losing its taste, and in particular, a method for producing a baked product which can be mass-produced. is there.

[0005]

In order to achieve the above-mentioned object, a method for producing a baked product according to the present invention comprises the steps of heating a washed mushroom to a water content of 30 to 50% by weight by far-infrared heating.
The unglazed mushrooms obtained are housed in a package having heat resistance and freezing resistance, sealed by degassing, and sterilized under pressure and heat.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The method for producing a baked product according to the present invention can be applied to various mushrooms such as shiitake, maitake, and shimeji mushrooms. It is as follows.

[0007] 1) Cut off the stone foot of the raw mushroom, wash it lightly with water to remove the dirt, and immediately drain the water. In this case, if the shiitake mushroom is immersed in water for a long time, the shiitake mushroom itself contains a large amount of water, so that the flavor will not soak in the subsequent seasoning.

[0008] 2) Shiitake mushrooms that have been washed and drained are soaked in a seasoning liquid as needed to season. The seasoning liquid for seasoning is either salty or soy sauce.
When the salty taste is used, the seasoning solution is a saline solution, and when the soy sauce taste is used, the sauce is a soy sauce-based sauce mixed with sake and mirin. In each case, the salt content is in the range of 1.0 to 2.0%. so,
When the salt content is higher than this range, bitterness of shiitake appears due to the heat and pressure sterilization, and the food cannot be eaten deliciously. The immersion time of Shiitake mushroom in these seasonings is about 30 minutes. After the elapse of this time, the raw shiitake mushroom seasoned by immersion in the seasoning liquid is pulled up from the seasoning liquid and drained. The seasoning before baking is
This is done in order to make it easy and delicious to eat, even if it is baked without seasoning, it can be eaten delicious as it is, and if you add it to the seasoning just before eating it, of course You can eat delicious.

3) Dried raw mushrooms, or freshly dried mushrooms obtained without seasoning, are baked by far-infrared heating. This far-infrared heating is performed by using a far-infrared porcelain device that can bake foods with a heater having a function of radiating far-infrared radiation, and a fan is provided inside to eliminate uneven grilling. Are preferred. In the baking by far-infrared heating, it is desirable that the inside of the far-infrared ware is preliminarily baked at a temperature of about 170 ° C. for about 10 minutes and heated, and then baked under predetermined temperature and time conditions. This baking varies in temperature and time depending on the size and weight of the used shiitake mushroom.
C. for 10 to 30 minutes. More preferably, the temperature is around 170 ° C. for about 15 minutes. The temperature and the time are conditions for adjusting the water content to 30 to 50% by weight by removing moisture without overburning raw shiitake. If the temperature is too high, the raw mushrooms tend to burn, and if the temperature is too low, it takes time to blow off the water of the raw mushrooms. If the temperature is too low and there is still a lot of water, a large amount of drip may be generated during the subsequent heat sterilization, so that the above-mentioned temperature and time are necessary conditions for proper baking.

4) The shiitake mushroom thus baked is exposed to the wind, and the drip on the surface of the mushroom is dried appropriately,
The water content is 30 to 50% by weight, preferably 40 to 4% by weight.
It is adjusted to 7% by weight, more preferably around 44% by weight.
Within this water content range, the generation of drip is small, so that a delicious grilled mushroom can be obtained without losing the umami and scent of shiitake.

5) Baked mushrooms obtained by baking and drying the drips generated on the surface are put in a heat-resistant and freezing-resistant package, the inside is evacuated and sealed, and the package is pressurized. Heat sterilize. As the heat-resistant and freezing-resistant package, various containers made of plastics, metals, ceramics, and the like can be used. However, non-breathable and non-breathable materials having heat resistance and freezing resistance are preferable. Plastic containers can be used. Materials for such plastic containers include polyethylene (PE), polypropylene (PP), and polyethylene terephthalate (PE).
T), polyamide, polythrene, polybutadiene and the like. A material obtained by laminating these plastic materials or a material for a retort pouch obtained by laminating a metal foil such as aluminum on them can be selected and used. In addition, as these packages,
In addition to the heat resistance and freezing resistance, it is desirable to use a material that is not affected by heating by microwaves in consideration of the case where the baked shiitake mushroom stored frozen is thawed in a microwave oven or the like. The preferred conditions for the pressurized heat sterilization treatment of the baked shiitake wrapped in a package and degassed and sealed are retort sterilization in a steam atmosphere at a temperature of about 120 ° C. for about 15 minutes, and the temperature rises to about 120 ° C. After that, it is kept for about 15 minutes.

6) The thus obtained baked shiitake mushroom package is cooled to room temperature, and then stored in a freezer in a refrigerator for long-term storage.

[0013]

According to the method for producing a baked mushroom of the present invention, a living mushroom is baked by far-infrared heating to obtain a baked mushroom having a water content of 30 to 50% by weight, and the obtained baked mushroom is packaged having heat resistance and freezing resistance. And then sterilized by heating and pressurizing, and by opening the package, a delicious grilled mushroom without drip can be obtained easily and easily.

[0014]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described in more detail with reference to an example and a reference example of the manufacture of a baked mushroom as a method of manufacturing the baked product of the present invention. Example 1 150 g of fresh shiitake mushroom (10 g
), And cut off the feet of each raw shiitake mushroom, gently washed with water to remove dirt, etc., and drained. Then, the shiitake mushroom was preliminarily baked at 170 ° C. for 10 minutes in a far-infrared porcelain apparatus at a temperature of 170 ° C.
And then air-dried at a temperature of 120 ° C. for about 5 minutes to adjust the water content to 40% by weight. Put the obtained roasted mushrooms in a known package having heat resistance and freezing resistance,
The inside of the package is evacuated and hermetically sealed. This is put into a pressurized heat sterilization treatment device consisting of a retort pot, and heated at a temperature of 1 in a steam atmosphere.
After sterilizing under pressure and heat at 20 ° C. for 15 minutes, the mixture was immediately cooled to room temperature. This was put in a freezer compartment of a refrigerator, kept at a temperature of −10 ° C., and stored frozen. The grilled mushrooms stored for 2 months in this state were taken out of the freezer and thawed in a microwave oven. The baked shiitake taken out of the bag after thawing was excellent, having no drip and retaining the same taste and aroma as the freshly baked mushroom.

Example 2 In the same manner as in Example 1, the shiitake mushrooms except for the stone feet were lightly washed with water, and this was added to a seasoning solution consisting of 1.5% saline solution for about 3 hours.
After soaking for 0 minutes to add salty taste, withdrawing and draining, baking with a far-infrared porcelain device under the same conditions as in Example 1, air-drying and degassing and sealing, followed by pressurized heat sterilization, And stored in the freezer. 2
Baked shiitake, which was taken out of the freezer after storage for months and thawed, had no drip and had an excellent taste with moderate saltiness.

Example 3 In the preparation of the baked shiitake mushroom of Example 2, salting was carried out in the same manner as in the first embodiment except that the fresh shiitake mushroom before the baking was seasoned with a salt solution.
The same procedure as in Example 2 was carried out except that seasoning was performed by immersing in a seasoning solution consisting of soy sauce, sake and mirin adjusted to 5% to obtain a frozen grilled mushroom. The roasted mushrooms obtained by thawing two months later had no drip and had a delicious soy sauce taste.

Reference Example 1 Based on the respective methods for preparing unglazed grilled mushrooms described in Example 1 using the far-infrared ray grilling apparatus, grilled mushrooms with salty taste in Example 2, and grilled mushrooms with soy sauce flavor in Example 3. The water content (%) of each baked mushroom was varied, and the amount of drip (g) generated corresponding to the change in the water content (%) of the baked mushroom was measured. The water content and drip amount of the baked shiitake mushroom when one piece was 15 g were summarized in Tables 1 to 3 below. Table 1 shows grilled mushrooms that are not seasoned.
Table 2 is for shiitake mushrooms with a salty taste, and Table 3 is for shiitake mushrooms with a soy sauce taste. The water content was calculated from the weight of the raw shiitake mushroom by measuring the weight at all times, including washing, seasoning, baking, and air drying, from the weight of the raw shiitake, and calculating the water content of the raw shiitake mushroom, which was previously checked using an infrared moisture meter.
In addition, the amount of drip was determined by measuring the weight of the baked mushrooms after sterilization, leaving the package open, taking out only the baked mushrooms, weighing the baked mushrooms, and calculating the total weight minus the weight of the baked mushrooms. -Weight of package = amount of drip. [Blank]

[0018]

[Table 1] [Margins below]

[0019]

[Table 2] [Margins below]

[0020]

[Table 3]

As is apparent from Tables 1 to 3, in any of the unbaked, salty and soy sauce flavored baked mushrooms, the drip amount (g) is approximately 0 when the water content (%) is in the range of 30 to 50%. It shows a small value of 1 g or less, and it is presumed that this small amount of drip makes the taste, aroma, texture and the like of baked shiitake excellent.

[0022]

According to the method of the present invention, the baked mushrooms which have been washed with water in advance and then drained are baked by far-infrared heating and baked with a water content of 30 to 50% by weight. It is housed in a package, evacuated from the inside, degassed and sealed, and then sterilized by heating and pressurizing.The grilled mushroom obtained by the above method can be eaten by opening it, warming it appropriately, baking it appropriately. It is possible, but the taste and aroma are as good as those of the conventional roasted mushrooms, which are grilled over a charcoal fire and eaten early. In particular, the method for producing the baked product of the present invention is characterized in that the baked product is baked by far-infrared heating to reduce the living water content by 30 to 50%.
Weight percent, so drip hardly occurs even after reheating just before eating, no deterioration in quality such as taste, aroma, texture, etc., so it is excellent in that it can be stored for a long time by mass production. is there.

Claims (7)

[Claims] 1. The washed mushrooms are unbaked by far-infrared heating so as to have a water content of 30 to 50% by weight, and the unbaked mushrooms are housed in a heat-resistant and freezing-resistant package and degassed and sealed. And a method for producing baked mushrooms, comprising sterilizing under pressure and heat. 2. A washed mushroom is soaked in a seasoning liquid and seasoned in advance, and then baked by far-infrared heating so as to have a water content of 30 to 50% by weight. A method for producing baked goods, which is housed in a body, degassed and sealed, and sterilized under pressure and heat. 3. The method for producing a baked mushroom according to claim 1, wherein the living mushroom is a raw mushroom with a stone foot removed. 4. The method according to claim 1, wherein the far-infrared heating is performed at a temperature of 130 ° C. to 200 ° C. using a far-infrared heating porcelain apparatus. 5. The grilled mushroom baked by the far-infrared heating completely removes a drip generated at the time of baking by air drying at a predetermined temperature before being enclosed in a package. This method of making of the described baking. 6. The seasoning liquid has a salt content of 1.0 to 2.0%.
3. A method for producing a baked product according to claim 2, wherein the salt solution is adjusted to a pH value. 7. The baked product according to claim 2, wherein the seasoning liquid comprises soy sauce, sake and mirin, and is a sauce whose salt content is adjusted to 1.0 to 2.0%. Law.