JPS6391056A - Production of dried shiitake mushroom - Google Patents
Production of dried shiitake mushroomInfo
- Publication number
- JPS6391056A JPS6391056A JP61237524A JP23752486A JPS6391056A JP S6391056 A JPS6391056 A JP S6391056A JP 61237524 A JP61237524 A JP 61237524A JP 23752486 A JP23752486 A JP 23752486A JP S6391056 A JPS6391056 A JP S6391056A
- Authority
- JP
- Japan
- Prior art keywords
- shiitake mushrooms
- temperature
- drying
- dried
- microwaves
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000000599 Lentinula edodes Species 0.000 title claims abstract description 53
- 238000004519 manufacturing process Methods 0.000 title claims description 8
- 238000001035 drying Methods 0.000 claims abstract description 30
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- 230000018044 dehydration Effects 0.000 claims 1
- 238000006297 dehydration reaction Methods 0.000 claims 1
- 239000000126 substance Substances 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000000034 method Methods 0.000 description 15
- 230000036541 health Effects 0.000 description 5
- 238000007796 conventional method Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 235000001715 Lentinula edodes Nutrition 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 238000010981 drying operation Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 102000014150 Interferons Human genes 0.000 description 2
- 108010050904 Interferons Proteins 0.000 description 2
- 229930003316 Vitamin D Natural products 0.000 description 2
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 238000007602 hot air drying Methods 0.000 description 2
- 229940079322 interferon Drugs 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 235000019166 vitamin D Nutrition 0.000 description 2
- 239000011710 vitamin D Substances 0.000 description 2
- 150000003710 vitamin D derivatives Chemical group 0.000 description 2
- 229940046008 vitamin d Drugs 0.000 description 2
- 241000233866 Fungi Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002730 additional effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000005979 thermal decomposition reaction Methods 0.000 description 1
- 238000009281 ultraviolet germicidal irradiation Methods 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 230000003313 weakening effect Effects 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野〕
本発明は、改良された生しいたけの乾燥方法に関し、特
に、短時間にしいたけを乾燥し得るばかりでなく、収率
よく、しかも品質の優れた乾しいたけを製造する工業的
に望ましい方法に関するものである。Detailed Description of the Invention (Industrial Field of Application) The present invention relates to an improved method for drying fresh shiitake mushrooms, and in particular, to a method that not only allows shiitake mushrooms to be dried in a short time, but also with good yield and excellent quality. The present invention relates to an industrially desirable method for producing dried shiitake mushrooms.
生しいたけは、その胞子中にインターフェロン誘導体物
質や、その他の多くの保健有効物質類を含有するので１
食品として好ましい物質であり。Fresh shiitake mushrooms contain interferon derivatives and many other health-effective substances in their spores, so
It is a desirable substance as food.
また、その乾燥物は香りがよく、保存性の良好な食品と
して広く賞味されている。そのような乾しいたけは、従
来、生しいたけを長時間温風乾燥する方法によって、も
っばら製造されている。その温風乾燥は、はじめは、常
温の空気を送り込み、乾燥の進行と共に、送り込む空気
の温度を徐々に高め、最終的には、６０℃程度の高めら
れた温風で仕上げられる。この乾燥法においては、生し
いたけが比較的肉厚であることに関連して１通常、１５
〜１９時間の連続的乾燥処理が必要であり、その前後の
処理操作を加えると、−サイクルは、２４時間もの長時
間を要する一貫作業が避けられなかった。In addition, the dried product has a good aroma and is widely enjoyed as a food with good shelf life. Conventionally, such dried shiitake mushrooms are mostly produced by drying fresh shiitake mushrooms with hot air for a long period of time. In the hot air drying process, air at room temperature is first sent in, and as the drying progresses, the temperature of the air is gradually increased, and finally, the drying process is completed with hot air at a temperature of about 60°C. In this drying method, 1.
Continuous drying treatment for ~19 hours was required, and when processing operations before and after that were added, it was inevitable that the -cycle would require a long period of 24 hours.
しかも、一連の工程における操作は熟練を要するので、
工業的に著しく不利であり、また、そのような長時間の
加熱乾燥は、生しいたけに含まれているインターフェロ
ン誘導物質や保健有効物質を熱分解するので１品質を低
下させ、且つ、香りも部分逸散して弱くなるなど、従来
の乾しいたけの製造法は、食品工業の分野においては、
望ましい方法とはいい得ないものであった。Moreover, since the operations in the series of steps require skill,
It is extremely disadvantageous industrially, and such long-term heat drying thermally decomposes interferon-inducing substances and health-effective substances contained in fresh shiitake mushrooms, resulting in a decrease in quality and partial loss of fragrance. The traditional method of producing dried shiitake mushrooms, such as evaporation and weakening, is difficult in the food industry.
It was not a desirable method.
従って、本発明の目的は、生しいたけの品質を損なうこ
となく、独特の風味豊かな乾しいたけを簡易に且つ短時
間に製造する優れた方法を提供するにある。また、本発
明の他の目的は、生しいたけに含有される保健有効物質
を実質的にそのまま保有する乾燥Ｂ康食品として望まし
い乾しいたけを提供するにある０本発明の更に他の目的
ないし技術的特徴は、以下の記載から一層明らかになる
であろう。Therefore, an object of the present invention is to provide an excellent method for producing dried shiitake mushrooms with a unique flavor simply and in a short time without impairing the quality of fresh shiitake mushrooms. Another object of the present invention is to provide dried shiitake mushrooms that are desirable as a dried B health food and retain the health-effective substances contained in fresh shiitake mushrooms. The features will become clearer from the description below.
本発明者は、上記目的を達成する手段について多くの実
験研究を重ねた結果、実用性の優れた効果的方法を開発
した。As a result of extensive experimental research into means for achieving the above object, the present inventor has developed an effective method with excellent practicality.
すなわち、本発明は、生しいたけを、減圧下に超短波加
熱して、３５℃以下の温度条件下で脱水・乾燥させるこ
とを特徴とする乾しいたけの製造方法を提案するもので
ある。That is, the present invention proposes a method for producing dried shiitake mushrooms, which is characterized by subjecting fresh shiitake mushrooms to ultrashort wave heating under reduced pressure and dehydrating and drying them at a temperature of 35° C. or lower.
乾しいたけは、成育条件によって異なるが、−般に、６
５〜９０重量％の範囲の水分を含有する生しいたけを脱
水・乾燥して、その含有水分を１３〜１７重量％程度に
まで低下させて製造される。Dried shiitake mushrooms vary depending on growing conditions, but generally -6
It is produced by dehydrating and drying fresh shiitake mushrooms containing water in the range of 5 to 90% by weight to reduce the water content to about 13 to 17% by weight.
本発明の方法においては、乾燥に供される生しいたけを
、その乾燥工程中、実質的に、３５℃以下の温度に保持
することが重要である。この温度を超えた乾燥条件では
、生しいたけに含有される保健有効成分類が大幅に減少
するぼで好ましくない。In the method of the present invention, it is important to maintain the raw shiitake mushrooms to be dried at a temperature of substantially 35° C. or lower during the drying process. Drying conditions exceeding this temperature are undesirable because the active health ingredients contained in fresh shiitake mushrooms will be significantly reduced.
特に、従来法における６０℃あるいはそれ以上の温度条
件では、得られる乾しいたけが著しく縮少し、表面の色
調が黒化して商品価値が大幅に低下する。In particular, under the temperature conditions of 60° C. or higher in the conventional method, the dried shiitake mushrooms obtained will significantly shrink, the surface color will turn black, and the commercial value will decrease significantly.
また、保持温度が低すぎて含有水分が凍結するような温
度条件では、乾燥速度が著しく低下するので好ましくな
く、従って、含有水分が凍結しない温度領域で行なうこ
とが好ましく、実用的に望ましい下限温度は約５℃であ
る。In addition, if the holding temperature is too low and the moisture content freezes, the drying rate will drop significantly, which is undesirable.Therefore, it is preferable to carry out the process in a temperature range where the moisture content does not freeze, and the lower limit temperature is practically desirable. is approximately 5°C.
更に、本発明の方法においては、乾燥する生しいたけを
そのような相対的に低い温度に保つことと関連して１例
えば、 ６０ｔｏｒｒあるいはそれ以下の真空条件と適
度の内部加熱を与える超短波照射との組合せ乾燥手段が
、好ましく採用される。減圧乾燥においては、圧力は小
さいほど有効であるが。Furthermore, in the method of the present invention, in conjunction with maintaining the fresh shiitake mushrooms to be dried at such a relatively low temperature, a combination of vacuum conditions, e.g. Combination drying means are preferably employed. In vacuum drying, the lower the pressure, the more effective it is.
実用上の好適な圧力範囲は５０〜６０ｔｏｒｒである。Practical preferred pressure range is 50 to 60 torr.
また、用いられる超短波は１例えば、３００〜３０００
０メガヘルツ（ＭＨｚ）の範囲であるが、実用的には９
００〜３０００Ｍｌｌｚ程度の超短波が有利に用いられ
、このような超短波、すなねちマイクロ波の電波エネル
ギーを熱エネルギーに変換して乾燥に利用される。In addition, the ultrashort wave used is 1, for example, 300 to 3000
It is in the range of 0 megahertz (MHz), but in practical terms it is 9.
Ultra high frequency waves of about 0.00 to 3000 Mllz are advantageously used, and the radio wave energy of such ultra high frequency waves, i.e. microwaves, is converted into thermal energy and used for drying.
これらの乾燥条件は、乾燥の進行に応じて、減圧度及び
超短波の出力を適宜変動させてもよい。Regarding these drying conditions, the degree of pressure reduction and the output of ultrahigh frequency waves may be varied as appropriate depending on the progress of drying.
しいたけ中の水分の減少に従って、上記のように減圧条
件と超短波出力条件を変える場合にも、しいたけ自体の
温度が、３５℃以下に保たれるようにすることが重要で
あり、そのような温度条件を満足する組合せ操作条件が
選択採用される。Even when changing the reduced pressure conditions and ultra-high frequency output conditions as described above as the water content in the shiitake mushrooms decreases, it is important to maintain the temperature of the shiitake mushrooms themselves below 35°C. A combination of operating conditions that satisfies the conditions is selected and adopted.
このような本発明の乾燥法によれば、生しいたけ中の含
有水分は、実質的に、乾燥処理時間に比例して減少する
ので、所望の含水量の乾しいたけを容易に得ることがで
きる０本発明の方法によれば１例えば、５ｍ以上の厚さ
の新鮮な生しいたけでも、僅か２時間程度の短かい時間
で効果的に脱水、乾燥され、厚さが５ｍより小さなもの
では。According to the drying method of the present invention, the moisture content in fresh shiitake mushrooms is substantially reduced in proportion to the drying treatment time, so dried shiitake mushrooms with a desired moisture content can be easily obtained. According to the method of the present invention, for example, fresh shiitake mushrooms with a thickness of 5 m or more can be effectively dehydrated and dried in a short time of only about 2 hours, and those with a thickness of less than 5 m can be effectively dehydrated and dried.
著しく短縮された乾燥時間で乾しいたけに変換される。Converted to dried shiitake mushrooms with significantly reduced drying time.
本発明の方法においては、生しいたけの減圧下の超短波
加熱乾燥操作の間に紫外線を照射することが好ましい、
その照射は、乾燥操作中継続して行うことが望ましいが
１間欠的でも、あるいは部分的であってもよく、乾燥中
のしいたけの全表面をまんべんなく照射するように操作
することが望ましい。この紫外線の照射は、超短波の作
用と相まって、付着生存する菌類や生類を極めて効果的
に殺滅することができ、保存食品として望ましい乾しい
たけが得られる。また、本発明者の研究によれば、紫外
線照射によって、しいたけにビタミンＤ群が生成するす
るという付加効果があることも見出された。In the method of the present invention, it is preferable to irradiate the raw shiitake mushrooms with ultraviolet rays during the ultrashort wave heating drying operation under reduced pressure.
It is desirable that the irradiation be carried out continuously during the drying operation, but it may also be done intermittently or partially, and it is desirable that the irradiation be carried out so that the entire surface of the shiitake mushrooms being dried is evenly irradiated. This ultraviolet irradiation, combined with the action of ultrashort waves, can extremely effectively kill fungi and living creatures that adhere to the dried shiitake mushrooms, making it possible to obtain dried shiitake mushrooms that are desirable as preserved foods. Furthermore, according to the research conducted by the present inventors, it has been found that UV irradiation has the additional effect of producing vitamin D group in shiitake mushrooms.
そのような照射に用いられる紫外線は、通常の紫外線ラ
ンプが好都合に用いられ、実用的には、例えば、新日本
電気社製のＶＩＴＡＬＵＸ−Ａなどが好適に使用できる
。For the ultraviolet rays used for such irradiation, an ordinary ultraviolet lamp is conveniently used, and in practical terms, for example, VITALUX-A manufactured by Nippon Electric Co., Ltd. can be suitably used.
本発明の方法によれば、生しいたけを外部加熱を必要と
することなく、シかも、２時間程度の極めて短時間に効
果的に脱水・乾燥して１品質の良好な乾しいたけを高収
率で製造することができるので、工業的に極めて有利で
ある。従来法の比較的高い温度での十数時間にわたる乾
燥条件においては、乾しいたけの歩留まりは、せいぜい
１０〜１５重量％程度であったのに対し、本発明の相対
的に低い温度での短時間乾燥法によれば、例えば、２０
〜３５％もの高い歩留まりが得られる。従来法では。According to the method of the present invention, fresh shiitake mushrooms are effectively dehydrated and dried in an extremely short time of about 2 hours without the need for external heating, resulting in a high yield of good quality dried shiitake mushrooms. It is industrially extremely advantageous. In the conventional drying conditions at a relatively high temperature for more than ten hours, the yield of dried shiitake mushrooms was about 10 to 15% by weight at most, whereas the present invention's drying method at a relatively low temperature for a short time According to the drying method, for example, 20
Yields as high as ~35% can be obtained. In the conventional method.
生しいたけ中に含まれるかなりの有機成分が熱分解して
、一部はガスとして逸散し、一部は炭化して黒ずんだ製
品を与えるが、本発明の方法によって製造される乾しい
たけは１色調の変化はなく。While a considerable amount of the organic components contained in fresh shiitake undergo thermal decomposition, some of which is dissipated as gas and some of which is carbonized to give a darkened product, dried shiitake produced by the method of the present invention has a There is no change in color tone.
しかも生しいたけ中に含まれる多くの保健効果物質類を
実質的にそのまま保有し、更に、紫外線照射を併用すれ
ば、ビタミンＤ群の増加が認められ、−層高い乾しいた
けの芳香も保証されるので、保存健康食料品として極め
て有用且つ望ましいものである。Furthermore, many of the health-effective substances contained in fresh shiitake mushrooms are retained virtually unchanged, and when combined with ultraviolet irradiation, an increase in the vitamin D group is observed, and the rich fragrance of dried shiitake mushrooms is also guaranteed. Therefore, it is extremely useful and desirable as a preserved health food product.
更に、本発明の方法によって製造される乾しいたけは、
従来法のものに比べて収縮率が顕著に小さく、また柔軟
なために屑が出にくいという長所があり、更には、ｔｉ
めて高い吸水性を有するので、調理に際して水で戻すの
に１例えば、僅か数分程度の短時間に完全に戻すことが
でき、従来のものの戻りが６時間以上を要することを考
慮すれば、優れた実用性を有することが理解できる。Furthermore, dried shiitake mushrooms produced by the method of the present invention,
It has the advantage of having a significantly smaller shrinkage rate than conventional methods, and is flexible so it does not generate debris.
Because it has extremely high water absorption, it can be completely rehydrated in just a few minutes when cooking, considering that it takes more than 6 hours to reconstitute conventional products. It can be seen that it has excellent practicality.
次に、具体例により１本発明を更に詳細に説明する。 Next, the present invention will be explained in more detail using a specific example.
実施例ま
しいたけ栽培用ＦＲＰハウスで生産した含有水分８５％
の生のしいたけ４ｋｇを１次のような乾燥条件で約２時
間処理した。Example Moisture content of 85% produced in an FRP house for cultivating Shiitake mushrooms
4 kg of fresh shiitake mushrooms were treated for about 2 hours under drying conditions as described below.
しいたけの保持設定温度 ３２℃
真空度 ５６ ｔｏｒｒ超短波の波
長 ２０００ ＭＨｚなお、紫外線は、乾燥
操作中照射し続けた。Temperature setting for holding the shiitake mushrooms: 32°C Degree of vacuum: 56 torr Wavelength of ultrashort waves: 2000 MHz Note that ultraviolet rays were continuously irradiated during the drying operation.
その結果１次の乾燥しいたけが得られた。As a result, primary dried shiitake mushrooms were obtained.
重ｉ １．３ｋｇ
含水率 １５％
色沢 実質的に不変
収縮率（傘径） 平均約８％
一方、同じ生しいたけ原料を、−日がかりの温風乾燥法
によって乾燥して得られた従来法で製造した乾しいたけ
は１次の通りであった。Weight: 1.3 kg Moisture content: 15% Color: Substantially unchanged Shrinkage rate (cap diameter) Average: approximately 8% On the other hand, the conventional method obtained by drying the same fresh shiitake raw material using a hot air drying method in the sun. The dried shiitake mushrooms produced were as follows.
重量 ０．６ｋｇ 含水率 １５％ 色沢 やや黒化 収縮率（傘径） 平均約５０％Weight 0.6kg Moisture content 15% Color luster Slightly darkening Shrinkage rate (umbrella diameter) Average approximately 50%
Claims (1)
下の温度条件下で脱水・乾燥させることを特徴とする乾
しいたけの製造方法。 ２、減圧条件が、６０ｔｏｒｒ以下である特許請求の範
囲第１項記載の製造方法。 ３、超短波の周波数が、３００〜３００００メガヘルツ
である特許請求の範囲第１項記載の製造方法。 ４、減圧・脱水乾燥工程において、しいたけに、更に紫
外線を照射する特許請求の範囲第１項記載の製造方法。[Claims] 1. A method for producing dried shiitake mushrooms, which comprises dehydrating and drying fresh shiitake mushrooms at a temperature of 35° C. or lower by heating them with ultrashort waves under reduced pressure. 2. The manufacturing method according to claim 1, wherein the reduced pressure condition is 60 torr or less. 3. The manufacturing method according to claim 1, wherein the frequency of the ultrashort wave is 300 to 30,000 MHz. 4. The production method according to claim 1, wherein the shiitake mushrooms are further irradiated with ultraviolet rays in the reduced pressure/dehydration drying step.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61237524A JPS6391056A (en) | 1986-10-06 | 1986-10-06 | Production of dried shiitake mushroom |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61237524A JPS6391056A (en) | 1986-10-06 | 1986-10-06 | Production of dried shiitake mushroom |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS6391056A true JPS6391056A (en) | 1988-04-21 |
Family
ID=17016603
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61237524A Pending JPS6391056A (en) | 1986-10-06 | 1986-10-06 | Production of dried shiitake mushroom |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6391056A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0706762A2 (en) * | 1994-10-11 | 1996-04-17 | Analyst Limited | Method for preserving fresh fruit and vegetable |
| CN108157748A (en) * | 2017-12-28 | 2018-06-15 | 贺州智桂生物科技有限公司 | Microwave prepares the method that mushroom is done |
| JP2023503195A (en) * | 2020-02-06 | 2023-01-26 | オク キム、ジョン | Method for producing shiitake-derived vitamin D |
-
1986
- 1986-10-06 JP JP61237524A patent/JPS6391056A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0706762A2 (en) * | 1994-10-11 | 1996-04-17 | Analyst Limited | Method for preserving fresh fruit and vegetable |
| EP0706762A3 (en) * | 1994-10-11 | 1997-06-04 | Analyst Ltd | Method for preserving fresh fruit and vegetable |
| CN108157748A (en) * | 2017-12-28 | 2018-06-15 | 贺州智桂生物科技有限公司 | Microwave prepares the method that mushroom is done |
| JP2023503195A (en) * | 2020-02-06 | 2023-01-26 | オク キム、ジョン | Method for producing shiitake-derived vitamin D |
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