JPS6219063A - Production of sheet food - Google Patents

Abstract

PURPOSE:To produce the titled food suitable as edible fiber effectively utilizing the stem of SHIITAKE, by crushing heat-treated stem of SHIITAKE in the form of fiber, adding a hot seasoning liquid containing wood vinegar and an edible binder to the fiber, and kneading and pressing the mixture. CONSTITUTION:The stem of raw SHIITAKE (Cortinellus shiitake, a kind of mushroom) or the stem of dried SHIITAKE reconstituted with water or hot water to a moderate softness is boiled in an autoclave after removing the base from the stem, and crushed with a mixer, etc., in the form of fiber. The fiber is mixed with about 3wt% hot seasoning liquid heated at about 60 deg.C and containing wood vinegar and then with 0.1-10wt% edible binder such as gluten, starch, etc. The mixture is kneaded thoroughly, pressed with a hot-press under high temperature and pressure (100-150 deg.C and 100-200kg/cm<2>) to a sheet of about 1-3mm thick, and dried with hot-air drier to obtain the objective food having a water-content of about 20%.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a sheet food product, and particularly to a method for producing a sheet food product using the stem of a shiitake mushroom as a main raw material.

[Conventional technology]

・In general, shiitake mushrooms are rich in vitamins and have a good taste and aroma, so they are often used in Chinese and Japanese cuisine.

However, this shiitake mushroom consists of a cap part and a stalk part, and it is the cap part that is generally edible. On the other hand, the stem of a shiitake mushroom accounts for about 20 to 30% of the whole mushroom, but because the shape of the stem is not constant, its commercial value is very low.
Because it is hard, it cannot be softened sufficiently even when boiled.

In particular, dried shiitake mushrooms have little value as food because they are difficult to return to their original soft state even when water is added.

[Problem that the invention seeks to solve]

However, as mentioned above, shiitake mushrooms are known to be rich in vitamins and have two different medicinal effects.

In particular, eritadenine, a plasma cholesterol-lowering substance, is present in the cap of shiitake at 60-70 mg% (dry).
However, the stem also contains 40mg% of eritadenine.

Also, recently there has been increasing interest in dietary fiber, and shiitake mushrooms.

In particular, the handle portion contains a large amount of fiber.

In this way, the stem of a shiitake mushroom has more fiber than its cap, and although it can be used effectively, there is currently no way to utilize it, so most of it is discarded. .

[Means for solving problems]

In view of the current situation, this invention has been developed to produce a sheet food product that can be used alone or in combination with other foods by processing the stalk part of shiitake mushrooms, which has conventionally been disposed of without being used. Invented a production method that heats the stem of a fresh shiitake mushroom with one stone removed, or the stem of a dried shiitake mushroom with the stone removed and returned to an appropriate softened state with water or hot water. and the process of processing.

A step of crushing the stalk of the heat-treated shiitake mushroom to make the whole into a fiber, adding a heated seasoning liquid containing pyroligneous vinegar to the crushed fiber, and adding 1
It is characterized by comprising a step of adding and kneading an edible binding substance, and a step of heating and pressurizing the seasoned pulverized material mixed with the edible binding substance and molding the whole into a thin sheet shape. It is something.

The shiitake mushroom stalk used in this invention has the stoned part removed, and the shiitake stalk may be a fresh shiitake mushroom or a dried shiitake mushroom.

There is a slight difference in the preliminary treatment when using dried shiitake mushroom stalks and when using fresh shiitake mushrooms.

In other words, soak the dried shiitake mushroom stems in water or hot water for 30 minutes beforehand.
Perform the so-called return operation for 1 minute to 4 hours.

Then, it is dehydrated using a centrifuge or the like to reach an appropriate softened state before use.

On the other hand, fresh shiitake mushroom stems originally contain about 70% water and are in a moderately softened state.

There is no need for the above-mentioned reconstitution operation or dehydration operation for dried shiitake mushrooms.

In any case, this invention does not come with 9 stones.

Moreover, it is in a moderately softened state. Only the stalk part of the shiitake mushroom is used.

Shiitake mushroom stalks in such a softened state are steamed using an autoclave or the like, but this operation is performed using a second-stage mixer or the like. This is to effectively crush shiitake mushroom stems.

Therefore, it is desirable to steam at a temperature of 120° C. for about 20 to 30 minutes under a pressure of about 1 kg/cJ (gauge pressure).

The softened shiitake stems obtained by this method are crushed using a mixer or the like to form a fiber, and then a seasoning solution containing wood vinegar heated to a temperature of about 60° C. is added thereto.

A seasoning solution containing wood vinegar is a mixture of salt, sugar, mirin, sake, etc., as well as natural seasonings such as bonito stock and konbu stock, or chemical seasonings, with wood vinegar obtained by dry distillation of wood. .

It is desirable that the pyroligneous acid added to the seasoning be added in an amount of about 3% by weight based on the total amount of the pyroligneous acid-containing seasoning liquid.

The stems of shiitake mushrooms that have been crushed into fibers may be immersed in the seasoning liquid containing pyroligneous acid.

Obtained in this way. The crushed material of shiitake mushroom stems containing the flavor liquid is mixed with an edible binding substance.

The edible binding substance is edible and can be prepared by kneading it with water or other liquid.

It becomes a viscoelastic solid and acts as a binder that binds the crushed shiitake stems together, and it contains wheat protein (gluten), various starches, guar gum, gelatin, and corn. 6. I can list edible powder products such as Nyaku flour.

One or more of these are preferably used.

Such an edible binding material consists of shiitake mushroom stalks.

It is added in an amount of 0.1 to 10% by weight based on the crushed material containing the seasoning liquid.

If the amount added is small, the mutual binding of the pulverized products will be poor and ultimately it will not be possible to obtain a sheet-like edible product.

Also, when it is added in large quantities exceeding 10%.

The subsequent kneading is not performed well, and the taste and flavor of the resulting edible product cannot be expected.

The pulverized shiitake stems are thoroughly kneaded with a mixture of 9 edible binding substances, and then compressed under high pressure using a hot press to form a sheet with a large surface area and a thickness of about 1 to 3 mm.
This is then dried in a hot air dryer to obtain a thin sheet with a moisture content of about 20%.

This sheet can be eaten as is, but it can be mixed or layered with other foods such as cheese or seasoned dried fish and shellfish to obtain new foods. can.

Furthermore, such a sheet can be fried in oil, baked, or used in the form of a kasted pattern.

[Function] The dried shiitake mushroom stems used in this invention from which stones have been removed need to be appropriately softened.

This operation is to make the subsequent processing process more advantageous. Fresh shiitake mushrooms can be processed in the next steaming process, but dried shiitake stems can be processed in water or in water. Reconstitute with hot water and follow the same procedure as for fresh shiitake mushrooms.

It is kept in a softened state.

By processing in this manner, dried shiitake mushrooms can be advantageously processed without spending time on subsequent steaming or crushing.

The next step, steaming, further softens the previously softened shiitake stalks, making the next pulverization process even more advantageous.

This steaming treatment is performed using an autoclave or other steaming operation.

The pulverization process is carried out using a mixer or the like, and the entire material is pulverized into fibers.

Shiitake stems that have been crushed in a mixer are seasoned by soaking them in a seasoning solution containing wood vinegar heated to about 60°C for about 1 to 10 minutes. It penetrates and softens it further, and also transfers the characteristic pungent odor of the wood vinegar itself to the shiitake stem.
This imparts the flavor of a smoked product to the final sheet food.

In addition, wood vinegar itself has an antibacterial effect, so it also has an antiseptic effect and can soften the shiitake stems in a hygienic manner.

It is desirable that the seasoning of the seasoning solution containing pyroligneous acid should be somewhat richly seasoned, taking into consideration the amount of the edible binding substance that will be added later.

By adding and kneading edible binding substances.

The crushed shiitake stems bind to each other, preventing them from separating in the subsequent sheet formation, and at the same time serve as a filler.

The pulverized material mixed with the edible binding substance is heated and rolled using an ordinary heat press machine at a temperature of 100 to 150'C (temperature of the heat press machine) and a pressure of 100 to 200 kg/cd. It is in the form of a sheet.

〔Example〕

Hereinafter, this invention will be described in more detail with reference to Examples.

Implementation team Prepare the stalk separated from the cap of the dried shiitake mushroom.

Remove the stone parts of these handles by appropriate means□
100 g of the handle was washed with water, and then immersed in water for about 3 hours to return the handle.

Next, this was dehydrated by centrifugation, and then autoclaved at a temperature of 120'C, lk.

The mixture was steamed for about 15 minutes at a pressure of /cJl (gauge pressure).

This steamed product was taken out and ground in a mixer for about 2 minutes to obtain a fibrous ground product consisting of shiitake mushroom stems.

On the other hand, 23g of salt and tJ of sand! 10g, bonito flavor seasoning liquid 10m7! A 3% wood vinegar solution was added to the mixed solution to prepare a seasoning solution containing wood vinegar, and the fibrous crushed material was immersed in the seasoning solution containing wood vinegar for 8 minutes.

After removing the fibrous pulverized material from the seasoning liquid containing pyroligneous vinegar, an edible binding substance containing equal amounts of wheat protein (gluten) and starch is added to the fibrous material by approximately 3 weight per weight of the pulverized material. % and kneaded with two hands after adding water, then,
Compressed using a press machine (pressure approx. 100kg/c+a)
A sheet-like molded product having a moisture content of 20% and a thickness of 3fi was obtained.

Cheese having a thickness of 31 mm was sandwiched between the two sheet-like molded products and heated to obtain a cheese-flavored sandwich food.

Also, there is a lot of space between this sheet-shaped molded product and the cheese! !
! (gelatin) to obtain an hors d'oeuvre-like food with cheese on the sheet.

The stone-attached parts of these handles were removed by appropriate means, 100 g of the handles were washed with water, and the handles were immersed in water for about 3 hours to return the handles.

Next, this was dehydrated by centrifugation, and then heated in an autoclave at a temperature of 120°C, 1 kg/c.
It was steamed for about 12 minutes under a pressure of J (gauge pressure).

Take out this steamed product and grind it in a mixer for about 3 minutes,
A fibrous pulverized product consisting of shiitake mushroom stems was obtained.

This pulverized product was immersed for 8 minutes in the same seasoning solution containing wood vinegar as in Example 1, and then 2% by weight of an edible binding substance made of konjac flour was mixed in, water was added, and then kneaded.

This product was hot pressed using a hot press machine to obtain a sheet-like molded product with a thickness of 2 fins.

A sheet-shaped molded product whose main raw material is the stem of this shiitake mushroom,
When cut into appropriate sizes and shapes and fried in oil at a temperature of around 200 degrees Celsius, the result was an extremely delicious food with a shiitake mushroom flavor.

(Effects of the Invention) This invention takes the stems of shiitake mushrooms, which were discarded and neglected even though they contain many vitamins and 9 dietary fibers, and then heat-treats them and then crushes them into a fibrous form. , soaked in a heated seasoning solution containing pyroligneous vinegar, and further 3
The edible binding substance is added with water, kneaded well, and then heated and pressurized to form a thin sheet.The resulting processed food contains a variety of ingredients, including eritadenine, an active ingredient in shiitake mushrooms. Since it contains vitamins 2 and dietary fiber, it is extremely useful as a nutritional supplement for maintaining health and providing nutrition.

In addition, since the raw material is the stalks of shiitake mushrooms, most of which have traditionally been discarded and neglected, it is possible to produce sheet foods at a very low cost, and to make effective use of waste resources. In this respect, it has great industrial utility value.

Claims (2)

[Claims] (1) A process of heat-treating the stem of a fresh shiitake mushroom from which the stone-bearing part has been removed, or the stem of a dried shiitake mushroom from which the stone-bearing part has been removed and returned to a moderately softened state with water or hot water, and heat treatment. A process of pulverizing the stems of shiitake mushrooms to make the whole fibrous material, adding a heated seasoning liquid containing pyroligneous vinegar to the fibrous pulverized material, and adding an edible binding property to the resulting pulverized material containing the seasoning liquid. Manufacture of a sheet food product comprising the steps of adding and kneading a substance, and heating and pressurizing the ground product that has been seasoned and mixed with an edible binding substance to form the whole into a thin sheet shape. Method. (2) The sheet food according to claim 1, wherein the edible binding substance is added in an amount of 0.1 to 10% by weight based on the seasoning liquid-containing pulverized material. Production method.