JPS6024151A - Preparation of amanatto-like shiitake mushroom cake - Google Patents

Abstract

PURPOSE:To prepare AMANATTO (sugared redbean)-like SHIITAKE mushroom cake, having the flavor and taste of raw SHIITAKE and elegant savor, by immersing steamed raw SHIITAKE in hot molasses to effect the sufficient impregnation of the molasses in the SHIITAKE, drying the SHIITAKE with heat, and smearing with powdery sugar. CONSTITUTION:Small-sized raw SHIITAKE mushrooms are steamed in a steaming basket for 15-20min, and charged in a hot molasses (mixture of 10pts.wt. of granulated sugar and 6pts.wt. of water), and at the same time, the heating of the molasses is stopped, and the SHIITAKE is left to cool spontaneously for a whole day and night in the molasses. The amount of the SHIITAKE is a little less than that of the molasses. The SHIITAKE is taken out of the liquid, and the above procedures (heating of molasses, charge of raw SHIITAKE, and immersion for a day and night under spontaneous cooling) are repeated >=3 times. The SHIITAKE impregnated with a large amount of sugar is taken out of the liquid, dried with heat, and smeared with powdery sugar to obtain the SHIITAKE AMANATTO.

Description

[Detailed description of the invention] The product is generally called amanatto, which is made by soaking beans such as azuki beans, green beans, and peas, and materials such as chestnuts and orange peels in honey and dusting them with powdered sugar. For example, when combined with chestnut natto, it is called chestnut natto and is widely loved as a favorite food.

The present invention uses shiitake mushrooms, which had not previously been considered as a raw material for candied sugar, by heating molasses consisting of lO granulated sugar and water at a weight ratio of 6. A small raw shiitake mushroom that has been steamed for 20 minutes is added to the same amount or a small amount as the molasses, and at the same time, the heating is stopped, and the mixture is soaked overnight while being allowed to cool naturally. After repeating the heating and soaking process several times, it is impregnated with a large amount of sugar. The method of producing shiitake natto is characterized by taking fresh shiitake mushrooms, heating them, drying them, and dressing them with powdered sugar.The purpose of this method is to take fresh shiitake mushrooms, heat-dry them, and coat them with powdered sugar. We are serving delicious shiitake natto for the first time.

To explain in detail the method for producing shiitake natto according to the present invention, the shiitake mushrooms used as ingredients are relatively inexpensive small fresh shiitake mushrooms, and dried shiitake mushrooms rehydrated with water have too strong a fragrance. The material was inappropriate.

The above-mentioned small raw shiitake mushrooms are steamed in a steamer for 15 to 20 minutes; if the time is shorter than this, the moisture in the raw shiitake mushrooms will not be sufficiently expelled, so if they are soaked in molasses, the sugar content will be Impregnation is not done enough,
Moreover, if it exceeds this point, the composition of fresh shiitake mushrooms will decompose and the aroma will be lost, which is also inappropriate.

Next, the composition of the molasses in which the steamed raw shiitake mushrooms are soaked is 7.5% of granulated sugar and 4.5% of water. The molasses was boiled and the steamed raw shiitake mushrooms were added, and at the same time the heating was stopped and left to cool naturally and soaked overnight. do.

The heating and soaking process described above, consisting of heating the molasses, adding steamed raw shiitake mushrooms, stopping the heating, and soaking by natural cooling day and night, is repeated several times, in other words, over several days and nights, and during this time, no sugar is added to the molasses. This is not done at all, but is boiled down and concentrated one after another, and the heating and soaking process requires repeating at least three times, and when the process is completed,
Raw shiitake mushrooms are taken out from the molasses with sufficient sugar content, heated and dried in a foil, and powdered sugar is added at the same time and sprinkled on the surrounding surface. The outer surface is impregnated with molasses, giving it a natto-like appearance.When eaten, it retains the aroma and flavor of raw shiitake mushrooms, and is better eaten than traditional beans or chestnuts. It can be said that it provides a new and elegant taste not found in Japan, and it is not only a high-quality product, but also has properties as a noble health food, making it meaningful as a new food and benefiting the confectionery industry. There are a lot of things here.

Applicant: Hisashi Fujimoto Department

Claims (1)

[Claims] (1) Heat molasses made of 10 parts of granulated sugar and 6 parts water by weight, and add small raw shiitake mushrooms that have been steamed for 15 to 20 minutes to this in the same amount or smaller amount as the molasses and heat at the same time. Shiitake natto is characterized by fixing the mushrooms, soaking them for a day and night while cooling them naturally, and repeating the heating soaking process several times, then taking out the raw shiitake mushrooms impregnated with a large amount of sugar, heating and drying them, and decorating them with powdered sugar. Manufacturing method.