JPS63254958A - Production of food having armillaria matsudake-like flavor - Google Patents

Abstract

PURPOSE:To obtain a food having a flavor of Armillaria matsudake-like, by cutting stems of an edible mushroom into small pieces, drying and absorbing spice of Armillaria matsudake in the prepared dried material. CONSTITUTION:Stems of an edible mushroom (preferably Lentinus edodes) are cut into small pieces and dried to give a dried material. Spice of Armillaria matsudake is absorbed in the dried material, which is optionally adjusted to proper water content to give the aimed food.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a method for producing a food product having the flavor of matsutake mushrooms.

Matsutake is a mushroom that has been loved by Japanese people for a long time due to its excellent flavor, but in recent years, the amount of mushrooms produced has decreased dramatically, making them extremely expensive.

There used to be some preservative processed matsutake foods that were devised to enjoy the excellent flavor of matsutake mushrooms, which are only available for a period of time in autumn, but as mentioned above, matsutake mushrooms became expensive and were used for processing. Due to the decrease in the number of products, it is no longer possible to meet the wishes of enthusiasts. Therefore, matsutake-flavored foods are being produced without using matsutake mushrooms at all. For example, matsutake mushroom flavoring is used to flavor fufu and kamabok for soup.

However, no matter how much effort is made, the appearance and texture of fu (fu) and kamabok are still far from those of matsutake mushrooms, so these conventional matsutake-flavored processed foods (which do not use matsutake mushrooms) are Only the scent was matsutake-like.

In view of the fact that conventional matsutake-flavored processed foods have the above-mentioned drawbacks, the purpose of the present invention is to provide a processed food that is similar to matsutake mushrooms not only in aroma but also in terms of mouthfeel and can be said to truly have matsutake flavor. This is what I am trying to do.

Another object of the present invention is to provide a method for effectively utilizing the stalks of mushrooms for processing (Shiitake mushrooms), which have conventionally not been well utilized and most of them have been discarded.

Means for Solving the Problems The method for producing a matsutake flavored food provided by the present invention is to shred and dry the stems of edible mushrooms (not including iBL matsutake mushrooms), and add matsutake flavoring to the resulting dried product. It is characterized in that it absorbs water and then undergoes treatment to adjust the moisture content as necessary.

Hereinafter, the method for producing the matsutake-flavored food according to the present invention will be described in detail.

Edible mushroom stalks are produced in large quantities as waste in factories that manufacture processed foods that use the caps of mushrooms (especially shiitake mushrooms). Therefore, it is most advantageous to use the stem of the above-mentioned shiitake mushroom as the raw material in the production method of the present invention, but the stem is not limited thereto. In the pattern,
There is a part called the direction at the lower end, and although this part can be used together with the handle, it is somewhat hard, so it is desirable to remove it before processing.

The mushroom cap part has a strong flavor unique to the mushroom, and it is difficult to impart a clear matsutake flavor, so it is not suitable as a raw material.

Shred the stems while still raw. Although the shredded shape is arbitrary, it is usually sliced to a thickness of 2 to 3 mm in the axial direction of the handle. The resulting shreds are dried at about 60-80°C for 2-4 hours to a moisture content of about 4-10%. The stalk has far less scent than the umbrella, but if necessary, steam distillation can be applied to the mushroom before drying to remove the characteristic mushroom scent.

Next, an appropriate amount of matsutake mushroom flavoring agent is absorbed into the dried handle cut piece.

As a method for absorption, a method of spraying matsutake mushroom flavor or its solution or emulsion onto the handle-cut piece is suitable;
It is not limited to these. If the moisture content of the stem is within the above range, the matsutake flavor will be well absorbed and fixed within the structure of the stem, but if the moisture content is high, the absorption of the oil-based matsutake flavor will be poor, and the flavor will be absorbed into the structure of the stem. If it just adheres to the surface, it will easily evaporate. However, if the moisture content is less than about 3%, it becomes difficult to rehydrate the product, so excessive drying must be avoided.

Adjust the moisture content by drying or humidifying if necessary. When preparing a dried product to be rehydrated and cooked, the moisture content is adjusted to 15% or less, preferably about 10 to 12%. The higher the water content, the better the water rehydration properties of the product, but the worse the shelf life.

Effects of the Invention Since the production method of the present invention uses mushroom stalks as a base material to which matsutake flavoring is applied, it is possible to easily produce a matsutake-flavored food product that is similar to matsutake mushrooms in terms of mouthfeel and texture. The matsutake-flavored food produced by the method of the present invention retains its matsutake flavor even after long-term storage, as a result of the porous stems mainly consisting of polysaccharides adsorbing the matsutake flavoring agent well. Maintain quality.

An advantage of the present invention is that the stalks of shiitake mushrooms produced throughout the year can be used as a raw material, so that it can be carried out at any time even though mushrooms are used as raw materials.

The present invention is also significant in that it enables the effective use of shiitake mushroom stalks, most of which were conventionally discarded.

Nuusu mawari Hereinafter, the present invention will be explained with reference to Examples.

Example 1 The stem of a fresh shiitake mushroom with its lateral portion removed was sliced into 2 to 3 thick slices and dried with hot air at about 70°C for 3 hours to reduce the moisture content to about 6%. On the other hand, an oil-in-water emulsion (flavor content: 40%) of commercially available matsutake mushroom flavoring was prepared using a food-grade emulsifier.
This was sprayed at 5% on the dried shiitake mushroom stem fragments. After letting it stand and absorb the fragrance well, the moisture content is about 10%.
dried until.

A sensory test of taste was conducted on the upper product.

That is, by soaking 4 parts of the product in 200 parts of water for 30 minutes, adding it to 437 parts of rice along with 1.5 parts of kelp and 15 parts of shitau oil, and cooking the rice to make the total amount 655 parts by adding water. Cooked rice was prepared and subjected to a sensory test by 10 panelists. As a result, the panel
10 out of 10 people rated it as having a good aroma similar to matsutake rice,
Nine out of 10 people rated the texture as similar to that of matsutake mushrooms, including its crispness.

Example 2 In the same manufacturing method as in Example 1, a steam distillation treatment was performed for 30 minutes before drying the shiitake mushroom stalk assembly fragments. The obtained product had no shiitake mushroom odor and had a more distinct matsutake mushroom aroma than the product of Example 1.

Comparative Example A food product in which matsutake flavoring was absorbed was produced in the same manner as in Example 1, except that the cap of a fresh shiitake mushroom was used instead of the stalk. The product had a strange odor that was a combination of matsutake mushroom aroma and shiitake mushroom odor, which did not change even after cooking, and could hardly be described as having a matsutake mushroom flavor.

Claims (2)

[Claims] (1) A matsutake-flavored food product characterized by shredding and drying the stems of edible mushrooms, absorbing matsutake flavoring into the dried product, and then subjecting it to a treatment to adjust the moisture content as necessary. Manufacturing method. (2) The production method according to claim 1, which uses shiitake mushrooms as the edible mushrooms.