JPS61187750A - Preparation of mushroom-containing solid food - Google Patents

Abstract

PURPOSE:To obtain a mushroom-containing solid food having excellent taste, flavor, palatability, nutrient value, etc., and suitable as a snack cake, etc., by kneading a mushroom component with starch in the presence of water, heating the kneaded material under pressure, and expanding and forming the mixture. CONSTITUTION:A mushroom component such as dried powder, extract, etc. of a mushroom selected from Cortinellus shiitake, Flammulina velutipes, Lyophyllum aggregatum, Pleurotus ostreatus, Pholiota nameko, and Armillaria matsudake, is mixed with starch (e.g. potato starch, wheat flour, etc.) and water, and if necessary, added with seasonings such as salt, sodium glutamate, etc. The mixture is introduced into a twin-screw extruder, heated and kneaded under pressure, extruded through a nozzle to effect the expansion, and cut and formed to a proper form to obtain the objective mushroom-containing solid food. The extract of mushroom can be produced e.g. by extracting the fruit body or mycelia, etc. of the mushroom with hot water, or extracting with dilute alkali and then neutralizing the extract.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a method for producing a novel mushroom-containing solid food. The solid food obtained by the production method of the present invention is edible as a so-called snack food having a mushroom flavor.

(Conventional technology) Mushrooms have been prized for their flavor and nutrition since ancient times, and recently their value as a natural food has attracted attention as their antihypertensive and anticancer effects have been discovered, and they are now being consumed in large quantities. It has become consumed.

Its effective nutritional components are said to be proteins, amino acids, sugars (especially polysaccharides), vitamins, minerals, and other trace components. The unique flavor of mushrooms also contributes to increasing appetite. However, although mushrooms that are commonly eaten are suitable for eating, they contain a large amount of long-indigestible fiber components, and there are limits to the range of their use when using ordinary cooking methods. Also, today, except for some mushroom lovers, there are not many people who eat mushrooms frequently. Therefore, an important way to utilize mushrooms is to provide them as foods that are easy to eat and can be easily obtained and used. Various efforts have already been made for this purpose, such as extracting raw mushrooms with hot water and concentrating the soluble components to make a drink, and drying the extract and then covering it with a husk to make it into granules. It is being

However, according to these methods, although it is possible to ingest the nutritional components of mushrooms, they are not satisfactory in terms of convenience and palatability as food.

(Means for Solving the Problem) The present inventors have completed the present invention as a result of intensive research to develop a novel food product made from mushrooms.

The present invention consists of a method for producing a mushroom-containing solid food, which is characterized by kneading mushroom ingredients and starch in the presence of water, heating and pressurizing the kneaded product, swelling it, and molding it.

In the present invention, "mushroom" means the fruiting body of a basidiomycete.

The mushrooms used as raw materials for the present invention are commonly known edible mushrooms that are generally commercially available and easily available, such as shiitake, enoki mushroom, shimeji, oyster mushroom, and nameko.

Matsutake, etc. can be mentioned, but in addition to these, there are also regionally eaten mushrooms such as Suehirotake, Kawaratake, Pukryoku, and Chorei.

It also includes special items traditionally used such as Reishi and Sarunokoshikake.

In the production method of the present invention, the mushroom ingredients include live mushrooms,
Dried mushrooms obtained by cutting and drying live mushrooms, powdered dried mushrooms, mushroom extracts, or dried products thereof are used. It is preferable to dry mushrooms by a so-called reduced pressure ventilation drying method in which mushrooms are dried by ventilation under reduced pressure, which has better physical properties and component retention than mushrooms dried by other methods. Mushroom extracts are obtained by known methods. For example, cut or ground fruiting bodies or mycelium, etc.
．． Add 5 to 20 times the amount of water, keep at 50 to 100°C for a certain period of time, remove solids, and collect the extract. Alternatively, add dilute alkaline water and process at low temperature to remove solids, then neutralize with acid to obtain an extract. For other inventions, there are no particular limitations on the extraction method. The obtained extract is preferably concentrated to obtain a concentrated extract having a solid content of about 01 to 10%.

When a basidiomycete culture filtrate is used as a raw material, the basidiomycete culture is filtered, and the filtrate is concentrated in the same manner as above to obtain a mushroom extract. Dried mushroom extracts can also be suitably used in the present invention.

The starch used in the production method of the present invention is a starch that is commonly used for human consumption and is not particularly limited. For example, potato starch, corn starch, corn starch, wheat starch, rice starch, etc.'! Grain flours containing these, such as wheat flour and rice flour, are also included in starch in the production method of the present invention.

The amount of starch used is approximately 1 part per 100 parts of dried mushrooms.
000 to 2000 parts (parts by weight, same hereinafter).

Preferably about 1500 parts, 2000 to 5000 parts per 100 parts of dry extract, preferably about 3000 parts. The water content of the kneaded product is about 18 to 25%, preferably about 20%.
%.

If desired, an appropriate amount of seasonings such as common salt and glutamic acid can be added to the kneaded product. Mixing, heating, pressurizing, swelling and shaping of these raw materials are carried out by methods known per se, but it is particularly preferable to use a twin-screw extruder. A twin-screw extruder is a known device equipped with two screw shafts, and all the steps of the present invention can be carried out with one device. In other words, mushroom ingredients, starch, and water from the raw material input port.

When seasonings, etc. are added, they are mixed, conveyed, heated, and pressurized by a two-axis screw, and are injected from small holes and expanded.
It is then cut and molded into a suitable shape. Heating and pressurizing conditions are usually 150 to 180°C.

The pressure is 150 to 200 atmospheres.

The mushroom-containing solid food obtained by the production method of the present invention has a preferable texture and a flavor unique to mushrooms,
It is a preferable food as a snack food. Snacks are a food item that has become particularly popular among young people and alcoholic drinkers in recent years.
According to the food of the present invention containing K mushrooms, it is possible to ingest nutritious mushrooms on a daily basis.

Next, the manufacturing method of the present invention will be explained in more detail with reference to Examples.

Example 1 One cup of fruiting body of Enokitake mushroom was dried by ventilation drying under reduced pressure to a moisture content of about 5 g. Drying conditions were 55C for 10 hours and then 75℃.
5 hours, during which time the inside of the refrigerator is kept under reduced pressure of about 400 suaH20.

The dried material is pulverized with a pin mill and particles with a particle size of 100 μm or less are collected. Similarly, it is mixed with wheat flour (unbleached, thin blade) with a particle size of 100 μm or less in a weight ratio of 5:92.4. Furthermore, salt 2.0. Sodium glutamate at 0.5. Add 0.1 of the nucleic acid seasoning and stir and mix uniformly. Salt is added for the purpose of seasoning and improving the texture of the product, and monosodium glutamate is added for the purpose of seasoning.

45kl of the above raw materials per hour? Put it into a 2-shaft extruder. The screw rotation speed is set at 164 revolutions per minute, and the heating section is set at 170°C. The internal pressure is 11 at the extrusion part.
9/cIrL2.0 to 120. The kneading section reaches 8 kg/α2 and enters steady operation. Immediately after the stably extruded rod-shaped product is cut by a cutter and expanded, it finally becomes spherical.

Example 2 Raw materials blended in the same ratio as in Example 1 (moisture content is approximately 18%) are added at a boiling rate of 45 kg per hour while adding 0.8 kg of water per hour, resulting in a raw material moisture content of 20% and kneading.

Although the operating conditions are the same as in 1, the diameter immediately after extrusion is about 30% larger, and the texture is good even when it is in a spherical shape.

Example 3 A freeze-dried pulverized product of enokitake mushroom was blended in the same proportion as in Example 1,
operated. The operating conditions are the same as in Example 1.

The product was the same as in Example 1.

Example 4 Shredded enoki mushrooms・#) Add 5 times the amount of water to 9 to 10,
The mixture is heated to 8°C, solids are removed after 3 hours, and the mixture is further concentrated for 2 hours to obtain an extract. At this time, the soluble side is 20
%.

Approximately 1 part of potato starch was added to 3 parts of the extracted extract and kept in a thin film form on a vat at 75°C under reduced pressure of an average of 200 mH1.
Dry for 15 hours and crush with a pin builder (moisture content is 1.5
blood),.

The dry powder was fed into a twin-screw extruder at a rate of 50 Yu per hour. The operating conditions of the two-axis extruder are as in Example 1.
It is similar to

The color of the product is affected by the color of the extract, and the color of the product is stronger than that of Examples 1 to 3.

Claims (1)

[Scope of Claims] 1) A method for producing a mushroom-containing solid food, which comprises kneading mushroom ingredients and starch in the presence of water, heating and pressurizing the kneaded product, swelling it, and molding it. 2) The production method according to claim 1, wherein the mushroom is at least one selected from the group consisting of shiitake, enokitake, shimeji, oyster mushroom, nameko, and matsutake. 5) The method according to claim 1 or 2, wherein the starch is at least one selected from the group consisting of potato starch, Japanese corn starch, corn starch, wheat starch, and rice starch. 4) The method according to claim 1, wherein the starch is starch-containing flour. 5) The manufacturing method according to claim 4, wherein the starch-containing grain flour is wheat flour or rice flour. 6) Claim 1 in which the mushroom ingredient is dried mushrooms
The manufacturing method according to any one of Items 1 to 5.