JPS60126054A - Production of food of delicate flavor from shiitake mushroom stem - Google Patents

Abstract

PURPOSE:To obtain the titled food of delicate flavor having improved appearance and color, by removing the hard tip part of a SHIITAKE mushroom, treating the resultant stem free of the hard tip part with pyrolignous acid, adding a seasoning thereto, softening the resultant mixture under heating, adding a spice to the softened mixture, drying the mixture, compressing the dried mixture, and slicing the resultant compressed mixture. CONSTITUTION:The hard tip part at the base of a SHIITAKE mushroom is removed, and the stem part thereof is washed with water and dipped in water containing pyrolignous acid. A seasoning if necessary is, added to the above-mentioned stem during the dipping to season and soften the stem under heating. The heating is preferably carried out under moderate pressure, i.e. usually at about 120 deg.C for 20-30min while applying about 1kg/cm<2> (gauge pressure) in an autoclave. The softened stem of the SHIITAKE mushroom is then pulled out of the liquid, smeared with a spice, e.g. Guinea pepper, and dried in hot air at about 60-70 deg.C to give 20-30% moisture. The resultant dried material is then pressed under a pressure as high as 50-100kg/cm<2> to give the aimed food of delicate flavor having a large surface area and an aroma unique to the flaky SHIITAKE mushroom.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a delicacy food made from shiitake mushroom stems.

Shiitake mushrooms are often eaten in China and Japan as a treasure trove of flavor and aroma, and are an essential part of Chinese and Japanese cuisine.

This shiitake mushroom consists of a cap part and a stalk part, and it is the cap part that is generally eaten. Therefore,
During the production, sorting, and distribution stages, especially when processing shiitake mushrooms that have been sliced, a large amount of stalks are produced as a by-product.
It will be difficult to dispose of it.

In recent years, substances that can be said to be the essence of the taste and medicinal properties of shiitake mushrooms have been isolated one after another, and it has become clear that shiitake mushrooms are good for health. The stem of this mushroom also contains a large amount of valuable nutritional substances and should be used extensively as food. For example, the cap of a shiitake mushroom contains 60-70II 1 g% (dry) of eritadenine, which is a plasma cholesterol-lowering substance, and the stalk also contains as much as 40% eritadenine.

Mao, recently there has been a growing interest in dietary fiber, but shiitake mushrooms, especially the stems, contain a large amount of fiber, which can lead to colon cancer and cancer.
It is said to be effective in preventing intestinal diseases such as large Bm diverticula and constipation, as well as so-called civilized diseases such as ischemic diseases, diabetes, cholelithiasis, and arteriosclerosis.

However, the stems of dried shiitake mushrooms do not return to their original state even when water is added to them, and because they are hard, they are rarely used in cooking and are discarded.

In view of the current situation, the purpose of this invention is to provide a method for producing a delicacy food that can be eaten as it is by using unused shiitake stalks, excluding the stones attached. Wash the dried shiitake mushroom stems with water, treat them with wood vinegar, add seasonings and heat to soften them, then separate the liquid.
The gist is a method for producing a delicacy food made from shiitake mushroom stems, which is characterized by adding spices, drying to a water content of 20 to 30% by weight, and compressing the dried product under heat to form flakes. It is something.

In the above-mentioned method of the invention, first, the stem of the dried shiitake mushroom, excluding the stone-bearing part at the base, is washed with water and then returned to water. , it returns quickly and can be effectively softened in combination with the heat treatment operation described below.

In addition, since the wood vinegar itself has a strong antibacterial effect, it also has a preservative effect, and it is possible to hygienically soften the shiitake stems simply by soaking them, and it is also ideal for imparting flavor to smoked products. be.

It is preferable to add the wood vinegar solution so that the concentration is approximately 3%. If this concentration is too high, the softening will be significant and the flavor will not be good. If the concentration is extremely low, the progress of softening will be slow and the above-mentioned effects of pyroligneous vinegar cannot be fully exhibited.

In this treatment with pyroligneous vinegar, a suitable degree of softening is achieved in approximately one night, but without discarding the reconstituted liquid, seasonings are added and heated to add seasoning and further heat softening.

There are no particular restrictions on the seasonings used in this case, but salt, sugar, mirin, sake, and other natural seasonings or chemical seasonings such as bonito stock and kombu stock may be used as appropriate.

Moreover, it is desirable that heating at this time be performed under moderate pressure.

Shiitake stems are almost cylindrical in shape and vary in size, and the center cannot be softened by heating for a short time in the presence of water, but after being treated with the above-mentioned wood vinegar solution, it is further heated under pressure. By heat-treating it, it is possible to process it to a uniform softness.

Such pressurization and heating are usually done in an autoclave.
/ cJ (gauge pressure) while applying a temperature of 1
It is desirable to carry out the process at 20°C for about 20 to 30 minutes.

The shiitake stems softened in this way are fried from the liquid, sprinkled with spices such as chili pepper, and dried under warm air at about 60 to 70°C to a moisture content of 20 to 30%.

By setting the moisture content to such a value, it is possible to facilitate the subsequent press operation and to obtain a good finish.

The dried product obtained in this way is then compressed at high pressure (50-100 kg/cJ) using a press machine to obtain a delicacy food with a flaky shape with a large surface area and a flavor unique to shiitake mushrooms. Because of the poor elongation, by heating the compression surface of the press to about 150°C, the moisture content of the compressed product is further reduced by about 5%, the color is improved, and the product becomes a delicacy food with an excellent appearance.

This invention will be explained below with reference to Examples.

Wash 100g of shiitake mushroom stems with stones removed and add 3%
After adding 500 ml of wood vinegar solution and letting it return to room temperature overnight, add 23 g of table salt, 10 g of sugar and 1 cup of flavor seasoning solution and heat for 30 minutes. Then cover the container and heat it in an autoclave at 120℃ ( Heat treatment was performed for 20 minutes under a pressure of 1g/cJ).

After that, remove the free seasoning liquid and add 0.5 sansho.
g, Sprinkle 1g of W garashi and mix evenly,
It was dried with warm air (60 to 70°C) to a moisture content of 20%. Next, this was compressed using a press heated to 105° C. (pressure: 100 kg/c+J) to obtain 210 g of flaky shiitake mushroom delicacy with a moisture content of 15%.

The result of processing a pattern with a thickness of 8 mm and a length of 25 mm is 45I.
The result was a flaky shiitake mushroom delicacy of x351.

Claims (1)

[Claims] Dried shiitake stems with stones removed are washed with water, treated with wood vinegar, added with seasonings and softened by heating, then the liquid is separated, spices are added and dried to a moisture content of 20 to 30% by weight. A method for producing a shiitake mushroom delicacy food, which is characterized by compressing the dried product thus obtained into flakes under heating.