JPS61192261A - Food prepared from flammulina velutipes - Google Patents

Abstract

PURPOSE:To provide the titled food having pasty texture resistant to the solid- liquid separation, and useful as an additive to retain water in noodles, bread, etc., by removing the ill odor of Flammulina velutipes, and grinding in a colloidal state. CONSTITUTION:The ill odor of Flammulina velutipes is removed by heat- treatment such as immersion in hot water. The deodorized product is ground to the size of colloidal particle with a high-speed grinder, etc., and optionally added with a preservative, seasoning, etc., to obtain the objective food.

Description

[Detailed description of the invention] (Industrial application field) The present invention relates to foods made from enoki mushrooms.

(Background technology and its problems) In recent years, the artificial cultivation of enoki mushrooms has rapidly become widespread, and they have come to be used in large quantities for pot dishes and various bottled dishes. However, in recent years, as cultivation techniques have been established and stable yields can be obtained, the number of cultivation rooms has increased rapidly, resulting in a tendency toward overproduction.

In view of these circumstances, the inventor searched for a new food that uses enoki mushrooms as a raw material, not just as a food such as a hotpot ingredient.

First of all, since enoki mushrooms and other fungal mushrooms have various medicinal effects such as anti-cancer effects, the inventor first tried to avoid processing enoki mushrooms as much as possible, that is, raw them, in order to prevent the loss of the active ingredients. I wondered if it could be used effectively in a similar way. Conventionally, such products are generally used as health foods in the form of powders made by completely drying fungi mushrooms, or in the form of tablets solidified with dextrin or the like. However, it is only used as a health food with expected medicinal effects, and cannot be used to enhance the flavor of general foods or to add flavor to other foods.

Therefore, the inventor thought of making a liquid food by grinding enoki mushrooms without drying them.

However, simply grinding it into granules causes the solid-liquid to separate, making it impossible to use it as a very common food.

Therefore, by grinding enoki mushrooms into colloidal particle-sized particles using a high-speed mill, not only can they be used as a general food without solid-liquid separation, but they can also be used as a general food, as will be described later. We have obtained a completely new food made from enoki mushrooms that can maintain its quality and hardness when used as an additive in noodles such as udon and soba or bread due to its retention effect.

(Summary of the Invention) In other words, the object of the present invention is to produce enoki mushrooms that can be used not only as they are as health foods or general foods, but also can be added to various foods to maintain the quality of the foods at a high level. To provide foods made from mushrooms,
Its characteristics are that the fruiting bodies of enoki mushrooms are made from almost all odor, and are ground into colloid-sized particles and made into a paste.

(Example) The food made from enoki mushrooms according to the present invention is almost odorless and has a slightly sweet taste.

Artificially cultivated enoki mushrooms have a foul odor due to odoriferous, candy-like substances that are generated from the culture medium mainly composed of sawdust and deposited mainly on the roots during the cultivation process.
There are many things to say about removing this bad odor.

This food is made by grinding the fruiting bodies of enoki mushrooms into colloid-sized particles. This can be done by grinding the solids down to the size of colloidal particles using a high speed mill.

Because the solid content is colloidal particle size, this food does not separate into solid and liquid, and can be used as a liquid food as it is or with preservatives, seasonings, etc. added as necessary. can.

In addition, since it contains some colloid and has adhesive properties, it can be suitably used as a binder for Type M using udon flour, buckwheat flour, etc. In this case, since it is mostly odorless, it can not only be mixed in without detracting from the characteristics and properties of the noodles, but also the umami flavor of enoki mushrooms can be added.

What is particularly noteworthy is that the paste-like liquid made by micronizing enoki mushrooms into colloidal particle-sized particles is considered to be a type of hydrophilic sol in which colloidal particles and water molecules are strongly bonded, and it has a water-retaining effect that disperses water. Extremely high. Due to this property, when mixed into the above-mentioned udon noodles or soba noodles to make raw noodles, it can be made into a food with a high moisture retention effect, and the quality of the noodles can be maintained at a high level. In particular, in the case of udon noodles, the chewy texture is maintained over a long period of time, which prevents the noodles from becoming so-called powdery.

In addition, when used in combination with wheat flour or the like as a bread ingredient, it has a high moisture retention effect after baking, maintains the softness of the bread for a long period of time, and retains its deliciousness for a long period of time.

Other various foods such as mayonnaise, dressing,
It can be suitably used as an additive for foods such as lactic acid drinks, yogurt, yokan, Japanese sweets, Western sweets, rice crackers, and wine.

Next, a method for producing this food will be explained.

When producing this food, as mentioned above, it is important to find a way to remove the bad odor of enoki mushrooms.

This is achieved by subjecting the enoki mushrooms to a heat treatment prior to grinding them in a high speed mill.

At first, we considered heat treatment after grinding, but the surface area becomes extremely large due to grinding, and it is thought that this increase in surface area causes surface oxidation reactions and enzymatic activity that accompanies this. It was found that the water soaked into the water and did not come out easily even after steaming.

Therefore, heat treatment before grinding made it possible to remove the bad odor in a short time and with surprising ease, and conveniently, no new bad odor was generated even after grinding.

The heat treatment method includes (1) immersion in hot water, (2)
Passing heated steam, (3) Passing hot air, (4
) Electric heating means such as a microwave oven, and (5) solar treatment are both effective.

When immersing in boiling water (1), the bad odor will be removed in about 10 seconds. In order to reduce the extraction and loss of the active ingredients of enoki back, heat treatment within a short time is most effective, but if you sacrifice the extraction of some of the active ingredients, it is possible to
The cooking time may range from about 3 minutes to the so-called steaming range.

When using the heat treatment means of (3), (7I), and (5),
The water on the back of the enoki splatters and becomes dry.

However, rather than completely dispersing the water, the amount of water dispersion is limited to such a degree that it becomes a paste when ground with a friction machine.

Specific examples are listed below.

Example 1 Approximately 100 Shitaenoki mushrooms with their roots cut off
After immersing in boiling water at °C for 15 seconds, remove and cool in water.
The drained product was pulverized using a high-speed mill to obtain a Pace I-type food.

The resulting food is almost odorless and has a slightly sweet taste.

Example 2 Enoki mushrooms whose root base was cut by 1 minute and cut into lengths of 2 to 3 cm were passed through steam at 120'C for 10 seconds, and then the enoki mushrooms were pulverized using a high-speed grinder. As a result, a mayonnaise-like food was obtained.

It is mostly odorless and has a slightly sweet taste.

Example 3 Hot air at about 60° C. was passed through enoki mushrooms whose root bases had been cut and separated for about 10 seconds while stirring the enoki mushrooms. When this enoki mushroom was pulverized using a high-speed mill, a paste-like food product with higher viscosity than that obtained in Example 1 was obtained.

It is mostly odorless and has a slightly sweeter taste than that of Example 1.

Example 4 An enoki mushroom whose root base was cut and separated and cut into pieces of 2 to 3 cm in length was placed in a microwave oven and heated for 2 minutes.

Next, when the enoki mushrooms were pulverized using a high-speed mill, a paste-like food product was obtained.

As expected, it is mostly odorless and has a slightly sweet taste.

The foods obtained in Examples 1 to 4 above could be served as foods as they were.

Also, by adding preservatives, it can be stored for a long time.

Example 5 100 g of wheat flour 500 g of the paste obtained in Example 1 A small amount of water The above ingredients were kneaded to produce fresh udon noodles.

When I boiled this and tried it, I found it to be more delicious than plain udon. This is thought to be because enoki mushrooms contain sugar components.

In addition, enoki mushrooms contain components that bind starch, and even though they are finely divided, some fiber remains.
Good as a binder for flour. Furthermore, it contains enoki mushroom paste, which has a high moisture retention effect.
It maintains the moisture required for a long period of time when storing raw udon noodles, maintains the quality of the udon noodles, and provides chewy and chewy udon noodles at any time.

Example 6 Buckwheat flour 600g Paste obtained in Example 2 300g Flour 400g Water　　　　　　　　　　Small amount The above was kneaded to make soba noodles.

When I boiled this and tried it, I found that the soba flavor was not lost and it was even more delicious than conventional soba. For buckwheat noodles, where binding is important, the enoki mushroom paste food described in Section 2 yielded extremely suitable results as a binder, and it was possible to make soba noodles with a high content of buckwheat flour. Furthermore, even when stored as raw soba noodles, it exhibits the same moisture retention effect as raw udon noodles, and its quality as soba noodles is maintained for a long period of time.

Example 7 When 10% of the paste obtained in Example 1 was blended and bread was baked as usual, delicious bread was obtained. In particular, the bread did not become hard even after several days and maintained its deliciousness. This is probably due to its high moisture retention effect.

Example 8 When a mayonnaise was prepared containing 30% of the paste obtained in Example 1, a delicious mayonnaise was obtained. It is promising as a health food.

By using iodine eggs as the eggs used in mayonnaise, the mayonnaise can be made into an even more healthy food.

(Effects of the Invention) As described above, according to the present invention, it is possible to suitably provide a completely novel food made from enoki mushrooms that does not have a bad odor and retains active ingredients such as anticancer substances. .

In addition, this food can not only be served as a health food as it is, but also has the effect of increasing the flavor when used as an additive in foods such as udon, soba, and bread.Moreover, the water retention properties of colloidal particles improve the quality of the food. It has the effect of maintaining

Claims (1)

[Claims] 1. A food made from enoki mushrooms, which is made by removing most of the bad odor from the fruiting bodies of enoki mushrooms and grinding them into colloid-sized particles to form a paste.