JPS5871856A - Preparation of garnish truffle - Google Patents

Abstract

PURPOSE:To prepare a garnish truffle without causing the shape collapse, by fermenting and maturing soybeans, etc. with a KOJI, forming a matured dark brown material, adding a caramel to the material, mixing a binder with the resultant mixture, deaerating and solidifying the bound material under heating. CONSTITUTION:100pts.wt. soybeans or derivatives thereof, e.g. soybean flour, are mixed with 10-150pts.wt. KOJI, e.g. rice or wheat or barley KOJI, and 10- 40pts.wt. water, and the resultant mixture is then fermented and matured at 10-35 deg.C for 5-15 days. 20-75pts.wt. caramel of a saccharide is then added to adjust the hue thereof. 10-40pts.wt. finely cut pork or egg white as a binder is added to the mixture, and the bound mixture is solidified under heating at 80 deg.C or above. The pressure is solidified under heating at 80 deg.C or above. The pressure is then reduced to expand the air bubbles, expel the air to the outside of the system and give the aimed product.

Description

[Detailed description of the invention] ・Relates to a new method for producing Toriyuf.

There are about 30 natural triyufs under oak trees in unexplored mountains and fields in Europe.
It is a mushroom that grows wild in the land of crrL, and is also known as sagebrush.It is known to play a role in enhancing the taste of dishes with its unique color tone, texture, and texture, and is often used in high-end French cuisine. It is considered indispensable.

In French cuisine, it is usually sliced thinly and placed on dishes such as foiet gras, or cooked with stews. It is considered the most expensive mushroom in the world because it requires labor and production is small. For this reason, in some European countries, analogues of triyuf are manufactured and sold as garnish triyuf, but the manufacturing method is completely secret and is not known to the general public. Moreover, this product has a drawback: when it is sliced and cooked, it quickly loses its shape, making it impossible to enjoy the texture of trifle.

The present invention was made in view of the above circumstances, and as a result of research to obtain a product that does not lose its shape during cooking and has the characteristics of a garnish or toriyuf, the present invention was developed by adding koji to soybean flour, etc., and fermenting and maturing it. , focused on the fact that adding caramel to this would give the color tone of garnish trifle, and added koji to soybean or its derivatives to adjust the moisture content.
The product is fermented and aged at low or higher temperatures to produce a blackish-brown aged product, and the color tone is adjusted by adding caramel made from sugar to the aged product, followed by mixing with binders such as shredded pork and egg white. , it was decided to carry out heat degassing and solidification.

The details will be explained below.

The soybeans or soybean derivatives used in the present invention include boiled or steamed soybeans, soybean flour, defatted soybeans or their powders, or their processed products, and preferably soybean flour. These may be used alone or in combination if necessary.

The koji to be mixed with the above-mentioned soybeans or soybean derivatives include rice koji, barley koji, etc. in which Aspergillus oryzae, Aspergillus niger, etc. are cultured, such as koji for sake, koji for soy sauce,
You can open koji for miso, salt cutter, etc. These are selected and used as appropriate depending on the desired product.
It is usually best to use koji, etc., which has strong enzymatic power. The amount of these koji added is 10 to 150 loo parts of soybean flour used.
parts, but in particular 50 to 100 parts is commonly used. If the amount of leftover koji is small, the enzyme reaction will be delayed and undesirable bacteria,
There is a risk that yeast will proliferate and produce an unpleasant odor, and adding more to the correspondence will not have much effect on shortening work time or improving the quality of the product, so it is economically disadvantageous. It is better to avoid it.

Simply mixing the above-mentioned soybean flour and the above-mentioned koji does not cause decomposition of the soybean flour by an enzymatic reaction, so in the present invention, it is necessary to add water to the above-mentioned mixture to promote the enzymatic reaction.
For this reason, for 100 parts of soybean flour used, 10 to 40 parts of
Cool the water.

At this time, a small amount of salt or the like may be added if necessary, but the amount added does not need to be as large as in miso and should be kept to the minimum necessary. Mixing can be carried out using a low-speed dough mixer, cake mixer, pickle mixer, food cutter, etc. After mixing, the above ingredients should be mixed until they become lumpy and have a uniform moisture distribution. continue.

For fermentation and ripening, store the above mixture in a container and heat at 10 to 35°C.
However, it is preferably continued at a relatively low temperature of about 10°C to 20°C for 5 to 15 days. Generally, in the production of miso, it is aged at a relatively high temperature and the activity of halophilic bacteria or yeast is expected, but in the present invention, the activity of such microorganisms is not expected, and enzymes from koji are used. This method mainly utilizes reactions, and because the mixture tends to slosh, it contains a large amount of air bubbles during mixing.
However, since it contains almost no salt, etc., if the temperature rises too much, mesophilic microorganisms and thermophilic microorganisms will proliferate in large quantities, reducing the quality of the product and making it difficult to manage. As the predetermined number of fermentation days elapse and ripening progresses, the mixture gradually softens and is oxidized by the oxygen in the bubbles it contains, causing the mixture to gradually turn blackish brown. At this point, fermentation and aging are stopped, and caramelized sugar is added to adjust the color tone.

The saccharide caramel used in the present invention includes grapevine,
Fructose, component hydrolysates, molasses, etc. are heated and caramelized. For example, an alkaline substance such as caustic soda, ammonia, ammonium bicarbonate, etc. is added to a starch hydrolyzate solution to make it slightly alkaline, and then heated at 80°C. It is produced by caramelizing while heating and condensing at the above temperature, or by spray drying #silk to form a powder.

The mixing ratio of sugar caramel and the above-mentioned fermented product is intended to match the color tone of natural toriyuf, but as described later, since an adhesive is used in the present invention, it is difficult to adjust the color tone of toriyuf after it is made into a product. It is necessary to match. For this reason,
During mixing, it is necessary to obtain a stronger dark brown color, and it is usually necessary to add 20 to 75 parts of sugar caramel to 100 parts of soybean flour. The resulting mixture is readily soluble in water;
Since it cannot be used as a garnish or toriyuf in that state, a binder is added to solidify it.

The binder to be used is one that is a food or food additive that is compatible with soybean flour and the like, and that has the ability to transform by heating, with shredded pork and egg whites being particularly preferred.

Normally, 10 to 40 parts of pork is used per 100 parts of soybean flour, and the red meat part of the pork is collected, crushed repeatedly in a meat grinder, and further pulverized with a food cutter or the like, and used as a paste. If the amount of pork added is too small or the particle size is rough, the binding force will be reduced, and on the other hand, if it is too much, the color tone of the cake will become pale, so care must be taken. Further, the egg white may be powdered egg white or frozen egg white, but frozen egg white is preferable, and commercially available products may be purchased and used. There is no problem with the amount added as long as it accounts for 15 to 50% of the total frozen egg white and is sufficient to solidify by heating.

In addition to the above raw materials, oils and fats such as lard, hydrogenated oil, etc. are added to the total amount of 5 to 30 g in order to make the product easier to cut and to add luster, but lard is preferred. This results in a flavor that matches French cuisine. In addition, in order to improve the flavor of the product, there are measures to improve the product value by adding a small amount of pukundi, natural spices, and the broth that is a by-product during the canned production of triyuf.
It may be implemented as appropriate. Although these improving agents may be added in any step, it is preferable to mix them with the thawed frozen egg whites and mix them with the entire egg white.

Next, the above-mentioned shredded pork, egg white, lard, and other additives are added to the fermented and aged soybean flour and sugar caramel mixture and mixed uniformly, but in the present invention, the above preparation order is Even if the order is slightly different, it is sufficient to mix them so that the whole is uniform, and it is best to mix them at room temperature or at a slightly warmed state. Usually, the mixture is mixed using a food cutter, crusher, dough mixer, etc., and the mixture forms a blackish brown paste. This mixture is
In its original state, it is easily dispersed in water, but when it is heated to a temperature of 80°C or higher, the binder solidifies and becomes a single layer, and after cooling, it has a color tone similar to that of natural triyuf and a beautiful luster. It becomes insoluble in water, and its texture is similar to that of natural triyuf. However, the garnish triyuffe obtained in this way contains fine air bubbles inside it, and it may not be possible to obtain sufficient firmness, or the air bubbles will become noticeable when sliced, resulting in a decrease in quality, so it is difficult to degas the garnish. preferable.

Degassing can be done immediately after mixing, but it is better to do it when heating after storing in the packaging container.
It is preferable to heat it to 0° C. and transfer it to a reduced pressure chamber to create a high vacuum to expand the bubbles and dissipate them out of the system. Normally, it is difficult to completely degas in one operation, so the garnishee trifle taken out from the decompression chamber is re-approximately 8.
It is preferable to heat to 0° C. and repeat the above operation. The garnish trifle thus degassed is heated in an atmosphere of 110 to 150°C for approximately 30 to 1
After heating for 20 minutes, solidification is complete and the product becomes a darkened product.

The garnish toriyuf obtained by the method of the present invention has a blackish-brown color and a plump texture, very similar to natural toriyuf, and easily loses its shape even when sliced and cooked. Does not cause Normally, commercially available garnished trifle loses its shape completely when its slices are immersed in boiling water for 20 minutes, whereas the product obtained by the method of the present invention does not show any change. Therefore, the texture of mushrooms can be maintained even after cooking, and therefore, it has the advantage that it can be used for cooking stews, etc., which was considered impossible with conventional garnishes. In addition, it is easy to slice, the sliced surface has a color tone indistinguishably similar to that of natural triyuf, and has a beautiful luster, making it extremely suitable as a black garnish for dishes.

The product of the present invention can be used with good results in all French cuisines, such as the stew described above.
It can be used as a garnish for soups, cream dishes, foie gras dishes, hors d'oeuvres, bread, etc.

This will be explained below using examples.

Example 1 2 kg of tap water was evenly sprinkled on 10 Klil of soybean flour. Separately, 5 kg of rice was steamed and after cooling, 44 kg of rice was steamed.
I! Inoculated with W (Aspergillus oryzae), 35°
Koji was produced by culturing at C for 3 days. This m6ky tray was mixed with the water-absorbed soybean flour in a mixer to form a hard kneaded state, which was then fermented and aged at a temperature of 17° C. for 10 days. 5 kg of caramel concentrate prepared from a saccharified powder solution was added to the obtained dark brown aged product, and the mixture was thoroughly mixed with a food cutter.

Next, use a meat chopper to chop 3 kg of lean pork thigh meat.
It was ground repeatedly and further cut into pieces using a food cutter to form a paste. For the egg whites, 6 frozen egg whites and 9 were thawed at room temperature, and to this were added 3 ounces of lard, 5 oocc of planchi, natural spices, and a small amount of Triyuf's broth, and the mixture was thoroughly mixed in a mixer.

Next, the mixture of the fermented and aged soybean flour and caramel concentrate, the pork paste, and the thawed egg white mixed with lard, etc., were mixed with a food cutter until they became paste-like. This mixture was dispensed into a LOOOml bottle and heated in a greenhouse for about 2 hours at about 80 T: '), then transported to a vacuum chamber and gradually reduced the pressure inside 1 and 5 to create a vacuum. After reaching layer 710, the degassing was repeated twice. After degassing, J'1.', :'Q2 & was carried out, and after packaging, it was packed in an orton rape. The solidification was completed at the same time as the sterilization was performed by heating for L, 7: - minutes.The obtained garnish was heated to 74:1''.
i] When opened, it became a solid mass, and when taken out and sliced, it could be cut into desired shapes.The cut direction had a truffle-like color and a beautiful luster, making it extremely suitable as a garnish for French cuisine. . When my father used the cut pieces in stew dishes, he was able to enjoy the springy texture of the mushrooms without losing its shape.

Example 2 Koji was produced in the same manner as in Example 1, except that 4 yu of koji was used in which rice was replaced with soybeans and cultured for 4 days, and sucrose was used as the raw material for caramel. Obtained garnish trifle. This product could be used in the same manner as in Example 1.

Patent applicant Kiyoshi Ito

Claims (1)

[Claims] (1) Adding koji to soybeans or derivatives thereof and fermenting and maturing them;
A method for producing a garnish trifle, which comprises mixing the obtained aged product with caramel sugar, and heating the mixture together with a binder to solidify it. 12) 10-40 parts of water and 10-40 parts of koji per 100 parts of soybean flour
150 parts of garnish is added, and fermentation and ripening are carried out. (3) The method for producing garnish truffles according to claim 1, wherein the binder is shredded pork slurry and egg white. 14) The method for producing a garnish trifle according to claim 1, which comprises holding the garnish and toryuffe under reduced pressure for deaeration during heating and solidification together with a binder. (5) Manufacture of the garnish triyuffe according to claim 1, characterized in that lard, spices, brandy, triyuffe broth, etc. are added to the mixture of the fermented and aged product, sugar caramel, and binder. Method.