JPH104913A - Production of tricholoma matsutake food capable of withstanding long term storage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain Tricholoma matsutake food capable of retaining flavor, resistance to the teeth and taste, excellent in long-term keeping quality and useful for soup, pot-steamed hotch-potch, etc., by heating and cooking Tricholoma matsutake, etc., kept in round shape for a shorter time as much as possible within the range heated and cooked until the interior of Tricholoma matsutake and freezing the cooked matsutake. SOLUTION: Tricholoma matsutake kept in round state, matsutake in which cap is separated from stem or matsutake cut into thin pieces is heated and cooked for a shorter time as much as possible within the range heated and cooked until the interior of Tricholoma matsutake by using induction heating method, etc., by electromagnetic wave and, in a state in which >=60 deg.C sterilizing temperature is kept, the matsutake is housed in a container such as a bag made of a plastic and the container is hermetically sealed or the treated matsutake is packed under vacuum or gas for antioxidation such as nitrogen is housed therein and the container is hermetically sealed or deoxidant is housed therein and the container is hermetically sealed or any of these means are jointedly used or well-known antioxidation measures are added and the treated mutsutake is frozen to provide Tricholoma matsutake food.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a matsutake mushroom food product which retains the fragrance characteristic of matsutake mushrooms, the texture, the taste and the like, and which can withstand long-term storage.

[0002]

2. Description of the Related Art When a matsutake mushroom is dried or frozen as a general method for preserving food, the internal tissue is destroyed and is transformed into fibrous material. In the case of thawing, the characteristics of matsutake mushrooms are lost after thawing,
Conventionally, such a method could not be applied.

[0003] As processed foods of matsutake mushrooms which have been conventionally marketed, there are "tsukudani" and "matsutake mushroom rice". The former is mainly bud matsutake mushrooms and flaky matsutake mushrooms, and the latter is simmered flaky matsutake mushrooms.
All of the seasoning liquid is sterilized and sealed in a plastic bag.

Conventionally, after partially removing water from raw matsutake mushrooms,
There is a method for producing frozen matsutake mushrooms, which is characterized by rapid freezing (see JP-A-64-39935).

Conventionally, there has been a production method characterized by arranging mushrooms from which stone ends or shafts have been removed, arranging the mushrooms in a retort bag, vacuum-packing the mushrooms, and sterilizing by heating (Japanese Patent Laid-Open Publication No. Hei 6 (1994)). 22722).

Conventionally, mushrooms are poured into heated vegetable oil or the like in a closed container, and the inside of the closed container is decompressed in three stages, thereby allowing oil to penetrate into the mushrooms and dehydrating the water in the mushrooms to about 6%. After that, there is a method of preserving mushrooms, which is characterized in that the oil permeated into the mushrooms is deoiled to 15 to 18% (see Japanese Patent Application Laid-Open No. Hei 6-2766928).

Conventionally, raw or heat-treated mushrooms are immersed in an aqueous solution of a film-forming water-soluble polymer such as gelatin.
There is a method for preserving mushrooms, which is characterized by freezing (see JP-A-56-151453).

[0008]

Among the conventional processed foods of matsutake mushrooms, "Tsukudani" has a drawback that although it can withstand long-term storage by means such as frozen storage, it loses the fragrance peculiar to matsutake mushrooms. Although the rice scent can barely retain the fragrance peculiar to matsutake mushrooms, it is unsuitable for use as an ingredient in other dishes.

The conventional method of partially removing water and quick freezing (see paragraph No. 0004) can withstand long-term storage. In addition to the fact that it is shown to be inferior by data, there are problems such as severe restrictions on matsutake mushrooms, necessity of quick freezing equipment, and long time for dehydration.

[0010] The conventional vacuum packing and heat sterilization method (see paragraph No. 0005) is substantially devised mainly for shiitake mushrooms, and removes the most delicious and prized axis of matsutake mushrooms. Matsutake mushrooms, such as the fact that matsutake mushrooms are used as a means of sterilization and lack the consideration of fragrance, texture and taste of matsutake mushrooms. Many are unsuitable as food manufacturing methods.

The conventional preservation method of immersing in heated vegetable oil and decompressing it (see paragraph 0006) is characterized in that vegetable oil remains in the mushrooms at 15 to 18%, and when edible, the oil is removed by dipping in water or hot water. In terms of oiling, it must be said that the most precious fragrance of matsutake mushrooms is not taken into consideration, which is unsuitable as a method for preserving matsutake mushrooms.

A conventional storage method in which mushrooms are immersed in an aqueous solution of a film-forming water-soluble polymer and then frozen (paragraph 000)
7) is not the same as the original mushrooms in that a polymer film such as gelatin is formed on the surface of the mushrooms, and is a method of preserving matsutake mushrooms that emphasizes fragrance, texture and taste. There are inappropriate aspects.

According to the present invention, the fragrance characteristic of matsutake mushrooms can be stored for a long period of time without adding other substances to matsutake mushrooms for preservation, and can be preserved for a long period of time. No less inferior to raw matsutake mushrooms,
It is intended to provide a method for producing matsutake mushroom food.

[0014]

Means for Solving the Problems In order to achieve the above object, the production method of the present invention is intended to prevent the internal tissue from being destroyed when the matsutake mushroom is frozen and to be transformed into fibrous material. Cooked until cooked until frozen, and then cooked with the fragrance peculiar to matsutake mushrooms, as short as possible to maintain the texture and taste, and the moisture contained in matsutake mushrooms without burning. Is carried out by heating.

The best way to taste matsutake mushrooms since ancient times is to wrap matsutake mushrooms in their entirety on paper wet with water, bury them in ash heated with charcoal fire, etc. and cook them with heat. Exists. In this cooking method, matsutake mushrooms are protected by wet paper and do not burn, and the moisture inside the matsutake mushrooms itself is heated and cooked by itself, so that the flavor and taste do not escape, The crunch and taste are at their best. In addition, the matsutake mushrooms cooked in this manner do not destroy internal tissues even when frozen, and do not change into fibrous material. The characteristics of matsutake mushrooms are preserved as they are, and can be used as ingredients for various dishes, like fresh raw matsutake mushrooms. The present invention does not depart from a method of manufacturing the frozen food of baked matsutake mushrooms industrially, that is, efficiently and inexpensively and in mass production.

As the means for heating and cooking, it is optimal to use dielectric heating by high-frequency electromagnetic waves such as a microwave oven. The reason is that high-frequency electromagnetic waves have the essence of simultaneously and uniformly heating moisture contained in matsutake mushrooms, so that even matsutake mushrooms in a circle can be heated in an extremely short time (30 seconds in the embodiment of paragraph 0027 described later). This is because the food is cooked almost uniformly until it is cooked. In dielectric heating, power x heating time is required in proportion to the mass of matsutake mushrooms, so the power or heating time of a microwave oven or the like may be adjusted according to the size of matsutake mushrooms. The output power of the high-frequency power supply, the number of arrangements thereof, the feed speed of the matsutake mushroom, etc. may be set according to the number of matsutake mushrooms flowing in parallel.

As a means for the above heating cooking, a heating cooking method using high-temperature steam can be used. In this case, a method of using steam generated from boiling hot water, that is, a so-called steaming method is simple.
A short heating time of about 0 minutes is sufficient. In order to prevent the fragrance of the matsutake mushrooms from decreasing at all, it is preferable to keep the surface of the matsutake mushrooms from being wet with moisture and not being too dry during the heating and cooking.
25 ° C. or less, relative humidity 50% or more, preferably 109 to
High-temperature steam having an appropriate temperature and humidity of 119 ° C. and a relative humidity of 60 to 80% (however, a value not including a steam component generated from matsutake mushrooms) is used.

Before storing the cooked matsutake mushrooms in a frozen state, the matsutake mushrooms are kept in a sterilized temperature of 60 ° C. or higher and sealed in a container such as a plastic bag, vacuum packed, or oxidized with nitrogen or the like. These well-known anti-corruption / oxidation countermeasures can be added, such as enclosing and sealing a gas for prevention, containing and sealing a deoxidizer, or using any of these means. This measure is not indispensable to the present invention, but is described in paragraph 00 below.
There are 32 effects.

As a means capable of simultaneously performing the above-mentioned heating and sterilizing and sealing means, matsutake mushrooms housed and sealed in a container such as a plastic bag are heated and cooked with boiling hot water or high-temperature steam generated therefrom. A method can be used. In this case, if a container such as a bag having good heat conductivity such as a heat conductive plastic or an aluminum foil mixed with a heat conductive material is used, the cooking time is 15 to 20 minutes even for a round matsutake mushroom, and a thin slice is used. In the case of matsutake mushrooms, it takes only 7 to 10 minutes, and characteristics unique to matsutake mushrooms can be maintained. In this case, the water vapor generated from the matsutake mushrooms remains in the container as droplets after cooling, but freezes in the subsequent frozen storage step, so that the characteristics of the matsutake mushrooms during frozen storage are not practically reduced. .

In any of the manufacturing methods of the present invention, when a round matsutake mushroom is used as an object, as shown in an example in FIG. 4, the matsutake mushroom can be housed and sealed in a transparent plastic container that directly shows the outer shape of the matsutake mushroom. it can. In order to bring the transparent plastic container into close contact with the matsutake mushroom, a well-known vacuum packing technique or a technique of thermally shrinking the plastic container at a processing temperature and a processing time that does not affect the properties of the matsutake mushroom is used.
Also in this case, it is conceivable to add countermeasures against decay and oxidation, and if an oxygen scavenger is used, if it is housed in a stab, it will not practically impair the appearance.

In any of the production methods of the present invention, before or after the step of cooking the matsutake mushroom, any known seasoning liquid, which is odorless or has a light odor that does not interfere with the odor of the matsutake mushroom, is applied. Alternatively, a means for spraying and seasoning can be added. This means is not indispensable to the present invention, but has the effect described in paragraph 0034 below.

[0022]

Embodiments of the present invention will be described with reference to the drawings. In FIG. 1, steps (1) to (5) are as follows as an example. The pre-treatment step (1) consists of removing dirt from matsutake mushrooms, sorting the size of matsutake mushrooms, removing stone mushrooms, cutting and separating umbrellas and shafts, cutting them into thin pieces,
It is composed of any combination of elemental processes such as accommodating various forms of matsutake mushrooms in a container and seasoning, and the combination is selected according to the purpose or the subsequent process. The element process is
In the case of a whole matsutake mushroom or a matsutake mushroom whose axis is separated from an umbrella, dielectric heating (paragraph 00
16) is important. The element process is
This is generally required, except when keeping the appearance similar to raw pine mushrooms (see paragraph 0020). In order not to form droplets on the surface of the cooked matsutake mushroom, it is preferable that there is no element step. However, the element process may be employed because the container can be opened to release steam generated from the matsutake mushrooms, and the post-treatment after heating and cooking is convenient. In addition, it is not preferable to include a sealing step in the element process because droplets are formed on the surface of the matsutake mushroom, but the droplets are frozen in the following freezing storage step (5) and have no practical effect on deterioration of the characteristics of the matsutake mushroom. A sealing step may be included. The element process is for seasoning before cooking (see paragraph 0021). A cooking process (2)
Performs heating cooking using dielectric heating by high-frequency electromagnetic waves or high-temperature steam. In the former case, the above paragraph number 001
According to the conditions described in paragraph 6, in the latter case, paragraph number 0
Heat cooking is performed under the conditions described in 017, respectively. In the post-processing step (3), the container is sealed in a container made of plastic or the like corresponding to the shape of the matsutake mushroom, and in some cases, the flavoring described in paragraph number 0021 is performed. In the cooling step (4), if the matsutake mushrooms that have undergone the post-processing step (3) are still in a high temperature state, either the natural cooling or the forced air cooling is performed. If the post-processing step (3) has already been cooled to near normal temperature, this step is omitted. The freezing preservation step (5) is to store at a low temperature of about −17 to −25 ° C. (freezing room temperature of a home refrigerator), and includes a step of rapidly freezing at −70 to −90 ° C. This is acceptable, but not essential.

In FIG. 2, the pretreatment step (1), the A cooking step (2), the cooling step (4), and the frozen storage step (5) are the same as those in FIG. In the decay / oxidation prevention measure step (6), the measure described in the aforementioned paragraph number 0018 is performed.

In FIG. 3, a pretreatment step (1), a cooling step (4) and a frozen storage step (5) are the same as those in FIG. In the housing and sealing step (7), the matsutake mushroom is housed and sealed in a container such as a bag having good thermal conductivity described in paragraph No. 0019. The B cooking step (8) is performed in the above paragraph number 0019.
Cook under the conditions described in.

In the method for producing matsutake mushroom food according to the present invention, when an efficient production system for one-piece or several pieces is constructed, the cryopreservation step (5) in FIGS. Batch processing, (2),
In each of the steps (3), (4), (6), (7) and (8), for example, matsutake mushrooms can be moved on a belt conveyor to perform mechanical processing or automatic processing. Pretreatment process (1)
In, it is not impossible to make the process other than the input to the production system of matsutake mushrooms mechanical or automatic processing,
Since matsutake is expensive and its fragrance is particularly important, it is desirable to avoid mechanized washing and the like, and it is desirable to carefully remove dirt and stones by hand.

In FIG. 4, a shaft container (9) is a transparent plastic container having a structure as shown in FIG. 5 showing an example of a plan view and an elevation view thereof. The umbrella covering (10) is a transparent plastic covering having a structure as shown in an example of a plan view and an elevation view in FIG.
After covering the umbrella of the matsutake mushroom from above and sealing the periphery of (9) and (10) by thermocompression as an example, paragraph number 00
20. Adhere the transparent plastic container to the inner round matsutake mushrooms by the method described in 20.

[0027]

The matsutake mushroom to which the present invention is applied has an umbrella diameter of about 70 m.
m, three raw circles with a shaft diameter of about 25 mm. For each matsutake mushroom, remove the mushrooms to a minimum, wipe off the dirt with a soft brush, and wipe the top of the umbrella and the lower half of the shaft with a cloth squeezed tightly with water, plastic paper (Saran wrap) And wrapped it, and cooked one by one in a household microwave oven. Microwave oven, frequency 2
450 ± 50 MHz, 500 W, and the set heating time was 30 seconds. The cooked matsutake mushrooms were hardly wet, and after natural cooling, were frozen and stored in a freezer at -17 to -20 ° C in a home refrigerator. Take out these matsutake mushrooms after one month, three months and six months, and after natural thawing, partly as an adsorbent, and partly as a matsutake mushroom after heating and cooking in a microwave oven for 20 seconds and then adding oil. As a result, all of the five tasters were evaluated as having the same fragrance, crunchiness and taste as those obtained by cooking raw matsutake mushrooms.

[0028]

The present invention is a method for producing a matsutake mushroom food as described above, and has the following effects.

The matsutake mushroom food of the present invention has the same fragrance, texture and taste as baked matsutake, which is originally said to be the best way to taste matsutake mushrooms. When applied to all kinds of matsutake mushroom dishes, such as chawanmushi, sukiyaki, and matsutake mushroom rice, it is completely softer than raw matsutake mushrooms and has an overwhelmingly long life. In addition, it has the effect of contributing to price reduction. Furthermore, the manufacturing method of the present invention has an effect that it is suitable for constructing a manufacturing system for mass production.

The production method using dielectric heating by high-frequency electromagnetic waves as the means for heating and cooking is overwhelmingly short in comparison to the original cooking time of grilled matsutake mushrooms of 20 to 30 minutes.
It is extremely advantageous for maintaining the flavor of matsutake mushrooms, and has the same effect on the texture and taste. Further, it is a matter of course that the above-described dielectric heating apparatus may be a commercial or industrial microwave oven, but may be a household microwave oven grade.
Even when a plurality of high frequency electromagnetic wave sources are arranged, there is an effect that the equipment cost can be kept low.

In a manufacturing method using high-temperature steam of appropriate humidity and temperature, hot water or high-temperature steam generated from the hot-water steam as a means of cooking, the cooking time is equal to or shorter than that of the original roasted matsutake mushroom. In addition, the fragrance of matsutake mushrooms, the crispness and the taste retention are not less than or equal to each other, and the equipment cost of the production system for mass production is less expensive than the case of using the above-described dielectric heating.

In the present invention, since the frozen preservation method is employed, it is not necessary to add other measures for preventing decay and oxidation, and therefore, there is an effect that the equipment cost is correspondingly reduced. However, if well-known anti-corruption / oxidation measures are to be added, the refrigerator must be installed in the refrigerated display case in the case of a refrigerator failure during the freezing preservation process or during the distribution stage, the retail stage, and the consumer's home stage, or in a retail store. This has the effect of preventing the deterioration of the characteristics of matsutake mushrooms, for example, when trying to do so.

The sealed matsutake mushrooms of the present invention, which are housed and sealed in a transparent plastic container showing the outer shape of the whole matsutake mushrooms, have an appearance similar to that of the raw matsutake mushrooms. Can be handled in the same manner as above, and has the effect of increasing the commercial value. In particular, those provided with the above-mentioned countermeasures against putrefaction and oxidation can be displayed in a refrigerated display case, for example, by putting matsutake mushrooms of this form in a basket or the like, which has the effect of further increasing the commercial value.

The method of seasoning the matsutake mushroom food of the present invention with a well-known seasoning liquid, either before or after the cooking step, with either an odorless odor or a light odor that does not interfere with the odor of the matsutake mushrooms, This has the effect of giving convenience that the matsutake mushroom food can be tasted while being thawed in a microwave oven, for example. In addition, since the matsutake mushroom food of the present invention is stored frozen,
There is also an effect that it is not necessary to deaerate the seasoning liquid to prevent oxidation.

[Brief description of the drawings]

FIG. 1 is a block diagram showing a first example of a process for producing matsutake mushroom food according to the present invention.

FIG. 2 is a block diagram showing a second example of the production process of the matsutake mushroom food of the present invention.

FIG. 3 is a block diagram showing a third example of the production process of the matsutake mushroom food of the present invention.

FIG. 4 is an external view showing an example of a matsutake mushroom food packaged and sealed in a transparent plastic container that directly represents the outer shape of the whole matsutake mushroom of the present invention.

FIG. 5 is an example of a plan view and an elevation view of an axial container forming a part of the container of FIG. 4;

FIG. 6 is an example of a plan view and an elevation view of an umbrella cover forming part of the container of FIG. 4;

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Pre-processing process 2 A heating cooking process 3 Post-processing process 4 Cooling process 5 Freezing preservation process 6 Corrosion / oxidation prevention countermeasure process 7 Housing sealing process 8 B cooking process 9 Shaft container 10 Umbrella coating

Claims (7)

[Claims] 1. A matsutake mushroom as it is, a matsutake mushroom with an umbrella and a shaft separated, or a matsutake mushroom cut into thin pieces, cooked as short as possible within the matsutake mushroom, and then frozen. Method for producing matsutake mushroom food, characterized by storing 2. The method for producing a matsutake mushroom food according to claim 1, wherein a dielectric heating method using high-frequency electromagnetic waves is used as a means for heating and cooking. 3. The method according to claim 1, wherein high-temperature steam having an appropriate temperature and humidity is used as the heating means.
Method for producing the described Matsutake mushroom food 4. Prior to freezing and preserving, a sterilization temperature of 60 ° C. or more is maintained and sealed in a container such as a plastic bag, vacuum packed, or sealed with an antioxidant gas such as nitrogen. 2. A method for producing matsutake mushroom foods according to claim 1, wherein said means for containing and sealing an oxygen scavenger, or a combination of any of these means, is added with these well-known measures against decay and oxidation. Method 5. The method according to claim 1, wherein the matsutake mushroom is housed and sealed in a container such as a heat-conductive plastic or aluminum foil, and cooked with boiling hot water or high-temperature steam. Method for producing the described Matsutake mushroom food 6. The method for producing a matsutake mushroom food according to claim 1, wherein the matsutake mushroom is used as a whole, and the matsutake mushroom is contained and sealed in a transparent plastic container showing the appearance of the matsutake mushroom as it is. 7. Before or after the cooking step,
2. A method for producing a matsutake mushroom food according to claim 1, wherein a well-known seasoning solution having an odorless or light odor that does not disturb the odor of the matsutake mushroom is applied or sprayed on the matsutake mushroom.