JPS62232354A - Production of packed reconstituted dry lentinus edodes - Google Patents

Abstract

PURPOSE:To produce packed reconstituted dry Lentinus edodes which has improved shelf stability and adaptability to physical distribution and yet immediately cooked, by reconstituting dry Lentinus edodes with an aqueous solution of a salt, packing the reconstituted dry Lentinus edodes in an air-tight bag and heating. CONSTITUTION:Washed dry Lentinus edodes is immersed in a dilute aqueous solution of a salt having <=5wt%, preferably <=0.5wt% salt concentration such as solution of salt, potassium chloride, etc., at normal temperature or under heating for about 10-120min, reconstituted with water, dehydrated and packed into an air-tight bag or the washed dry Lentinus edodes is previously put in an air-tight bag, an aqueous solution of salt in an amount to reconstitute the dry Lentinus edodes with water is fed to the bag and the bag is sealed. Then, the hermetically packed reconstituted dry Lentinus edodes is heated with hot water or steam, boiled or steamed and sterilized.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a method for producing rehydrated shiitake mushroom packs.

According to the present invention, the reconstituted shiitake mushrooms obtained can be widely used as a hygienic material that can be immediately cooked, so that its uses are not only expanded compared to the past, but also have improved storage stability and logistics suitability. Because of its good quality, there is the possibility of branding, improving sales and distribution, expanding sales channels, and increasing demand for dried shiitake mushrooms.

Therefore, the present invention is applicable not only to the forest products industry centered on the cultivation of shiitake mushrooms, but also to cooking using shiitake mushrooms.

It plays an important role in each technical field of the food industry.

(Prior Art) In the food industry, drying of raw foods is widely practiced for the purpose of preventing spoilage and preserving them for a long period of time. Therefore, it is completely contrary to common technical knowledge in the food industry to take the trouble to rehydrate dried food and make it into a food product that can be stored for a long period of time. The problem or purpose of the invention itself is new in the first place.

Moreover, it is possible to rehydrate shiitake mushrooms using a salt aqueous solution.
The technology related to the packaging and heating method is completely new and unknown in the past, and no prior art has been found at all.

(Problems to be Solved by the Invention) Dried shiitake mushrooms not only have a better aroma than fresh shiitake mushrooms, but also have a higher vitamin D content and are extremely superior in nutritional value. However, dried shiitake mushrooms cannot be cut or cooked unless they absorb water, so they cannot be used directly as they are. dried shiitake mushrooms,
If you heat the water rapidly without reconstituting it,
Low-polymerized carbohydrates gelatinize and prevent water absorption, resulting in the phenomenon of raw boiling. However, it takes a considerable amount of time to reconstitute the water, which is inconvenient and cannot be done in time for quick cooking, making it unsuitable for modern, simplified cooking.

Even if dried shiitake mushrooms are rehydrated and rehydrated in order to make them more convenient for cooking, they will rot and cannot be stored for long periods of time, and the flavor and nutritional components of the dried shiitake mushrooms will leak out during rehydration. It may be stored away or deteriorated, making it impossible to put it to practical use.

(Means for Solving the Problems) The present invention has been made in order to solve the above-mentioned drawbacks and to achieve a completely new purpose of producing a novel food product called a rehydrated shiitake mushroom pack.

The product according to the present invention is made from dried shiitake mushrooms, but not only thick-skinned shiitake mushrooms such as winter boils, but also thin-fleshed, flat-open types such as kashin are widely used. can.

You can use any type of shiitake mushroom, as well as any dried version of saiko or akiko.

For dried shiitake mushrooms, first cut off one stone.

Wash with water to remove dirt, dirt, and other deposits, then treat with an aqueous salt solution. That is, dried shiitake mushrooms washed in a dilute aqueous salt solution are immersed for a certain period of time at room temperature or under heating to rehydrate, then drained and packaged in an airtight bag, or
Place the washed dried shiitake mushrooms in an airtight bag, add salt water equivalent to the amount of water needed to rehydrate the shiitake mushrooms, and seal the bag.

The shorter the rehydration time of salt water by immersion, the better, and preferably within 2 hours. The components responsible for the taste of dried shiitake mushrooms are water-soluble, so long-term soaking causes these flavor components to leach out, significantly impairing the taste that is important to shiitake mushrooms. In this case, the salt water helps prevent the flavor components that are the source of the soup stock from leaching out.

The immersion time is preferably about 10 to 120 minutes, particularly preferably about 30 to 120 minutes, and the salt concentration is preferably as low as possible, preferably 5% or less.

Particularly preferably, the content is 0.5% or less.

Salts include common salt, potassium chloride, sodium acetate,
Edible salts such as magnesium chloride and polyphosphate are widely used alone or in combination, but without refining them,
They may be used in their crude form, or substances containing these edible salts, such as rock salt, bittern, and brine, may be used freely. It is preferable that the salt concentration be at the level described above,
If the concentration is higher than the above concentration, the concentration will be reduced by removing salt for a short time, so there is no problem even if the concentration is higher.

The dried shiitake mushrooms that have been treated with an aqueous salt solution and rehydrated are then packaged and sealed in a container. At this time, the dried shiitake mushrooms are classified into classes and cut into appropriate shapes and sizes. You can save it for later cooking. The seal is
Both normal pressure sealing and vacuum sealing are possible.

As the container, trays, plates, bags, and other shapes and sizes can be used as appropriate. Manufacturing materials can include metals such as aluminum foil, various synthetic resins such as vinylidene chloride, polyester, polypropylene, polycarbonate, and polyamide, and laminated materials such as laminate films, but are not limited to these materials. Any material that can withstand high temperatures and is waterproof may be used accordingly.

After being packaged and sealed in a container in this manner, it is heated.

The heat treatment may be either dry heat or steam heat, and may be either normal pressure or pressurized, but heating in hot water or steam is particularly preferred. In normal pressure heating at 100°C or less, the heating time is 5 to 120 minutes, preferably 20 to 120 minutes.
It takes about 120 minutes, and pressure and heating above 100°C can be done in an autoclave or retort.

It is preferable to use a device such as a pressure cooker for 1 to 60 minutes, preferably 4 to 20 minutes. Depending on the type of heat treatment, either normal pressure packaging or vacuum packaging is selected.

After heat treatment, it is cooled to form a pack product.

Example 1 5 kg of dried shiitake mushrooms with their stems cut off were washed with water, immersed in 0.2% saline solution at about 50°C for 30 minutes, drained on a wire mesh, and the surface of the shiitake mushrooms was placed on a synthetic resin plate. Arrange them, divide them into 100 equal parts, put them in an airtight bag and seal them under vacuum.
It was heated in hot water at 0° C. for 60 minutes, taken out, cooled, and rehydrated to obtain a shiitake pack product.

Similar treatment was performed using a 0.3% potassium chloride aqueous solution instead of common salt, and an excellent pack product was obtained.

Example 2 5kg of dried shiitake mushrooms with the stems cut off! -Wash with 0.2% saline, arrange the shiitake mushrooms on a synthetic resin plate with their surfaces aligned, and divide them into 100 pieces. Place them in an airtight bag and add 310 g of 0.2% saline to each. Add and seal. This was placed in a retort and heated at 120° C. for 8 minutes, then cooled and taken out to obtain an excellent rehydrated shiitake pack product.

Similar to the product obtained in Example 1, this product did not spoil even after long-term storage, could be cooked immediately, and did not exhibit any deterioration in flavor.

Similar treatment was performed using a 0.1% polyphosphate aqueous solution instead of common salt, and an excellent pack product was obtained.

(Effects of the Invention) The rehydrated and dried shiitake mushrooms obtained by the present invention can be readily used for cooking shiitake mushrooms, and the demand for them as instant shiitake mushrooms can be expected to greatly expand. In addition, it can be categorized by shape, size, thickness of the meat, how open the umbrella is, etc., and branding becomes possible, making it more convenient for consumers. In addition, the fibrous material of shiitake mushrooms is boiled by heat sterilization, which greatly shortens the cooking time.

Therefore, if you cut and pack dried shiitake mushrooms in advance into sizes suitable for miso soup, stews, sweet and sour pork, and other dishes, you can immediately cook them, which is very convenient.

As described above, according to the present invention, by using salt water and in combination with sealed heat treatment, rehydrated shiitake mushrooms, which are highly perishable, can be preserved for a long period of time without using harmful preservatives. Not only is the reconstitution time significantly shortened, but it also prevents the umami components from flowing out even though they are treated with water, and also prevents changes in taste due to deterioration of flavor components due to heat treatment, which is truly ideal. This is the first time that a rehydrated dried shiitake mushroom product can be obtained, which is a remarkable effect.

Claims (1)

[Claims] This method for producing a rehydrated shiitake mushroom pack is characterized in that dried shiitake mushrooms are immersed in an aqueous salt solution and/or placed in a container together with the aqueous salt solution, packaged and sealed, and then heated with hot water or steam to be steamed and sterilized.