JPH0928344A - Processing of mushroom - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain highly marketable dried mushroom, its processed food and beverage having mushroom taste without spoiling its specific shape, taste, flavor, color, etc., inherent in the mushroom. SOLUTION: This processing of mushroom is to lay a soft protective material on shelves 4 for holding mushroom's shape in a drying chamber 3, lay raw mushrooms 12 on the protective material, dry the raw mushrooms until they have 10-40%, water content by irradiating light from electric lamps 5 installed in the drying chamber with a little ventilation in the drying chamber 3, and obtain dried mushrooms. As the protective material, plant leaves can be preferably used.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for processing raw mushrooms to obtain preserved food and drinking water.

[0002]

2. Description of the Related Art Raw mushrooms have the disadvantage that they cannot be preserved. Therefore, most of the conventional production amount is processed into preserved foods and supplied to the market.

As a conventional method for processing raw mushrooms as a preserved food, as in the case of shiitake and other processing methods, after boiling in hot water or steaming with steam, canning, bottling, salting, and heat drying or There is a method such as freeze-drying and then hermetically sealing.

[0004]

However, in any of the methods, the original flavor and aroma of mushrooms are impaired,
There is a problem that the color tone becomes poor, or the beautiful shape of the well-balanced break is broken compared to other mushrooms, especially those that have been dried by heat are deformed to the extent that they do not stop the original shape when contracted. .

In particular, mushrooms are extremely delicate and easily damaged as compared with other mushrooms, and if they are treated in the same manner as other mushrooms, the outer shape of the mushrooms immediately collapses and the commercial value is lost.

In view of the above problems of the prior art, the present invention provides a mushroom having a unique outer shape and flavor,
It is an object of the present invention to provide a dried mushroom having a high commercial value, a processed food product thereof, and a mushroom processing method capable of obtaining a flavorful drinking water of a mushroom without impairing the scent and color tone.

[0007]

According to the present invention, the above-mentioned problem is solved as follows. (1) A soft protective material for shape retention of mushrooms is laid on the shelf in the drying room, and a fresh mushroom is placed on it, and the light beam of the electric light provided in the drying room while slightly ventilating the drying room. By irradiating the mushroom with the above, the inside of the drying chamber is maintained at 35 ° C. to 90 ° C. and the raw mushroom is dried to a moisture content of 10 to 40% to obtain a dried mushroom.

(2) In the above item (1), plant leaves are used as the protective material.

(3) In the above item (1) or (2), the inside of the drying chamber is kept slightly depressurized.

(4) The dried mushrooms obtained by the method according to any one of the above items (1) to (3) are immersed in water or hot water and then boiled, and the eluate is diluted to an appropriate concentration. And drink it.

(5) The dried mushrooms obtained by the method according to any one of the above items (1) to (4) are immersed in water or hot water, and then boiled to extract solids, which are then mushroomed. Processed foods.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION Next, an embodiment of the present invention will be described with reference to the drawings. FIG. 1 schematically shows a dryer (1) used in the method of the present invention.

This dryer (1) is provided with a drying chamber (3) capable of sealing the door (2), and inside the drying chamber (3),
A plurality of shelves (4) are provided, and an appropriate number of electric lights (5) are arranged above each of the shelves (4).

The electric motor (5) may be an incandescent lamp, but it is more preferable to use a white fluorescent lamp, an infrared lamp, a far infrared lamp or the like. The number and arrangement may be arbitrary, and for example, only one powerful electric lamp (5) may be arranged on the ceiling of the drying chamber (3).

An exhaust duct (7) provided with a fan (6) for ventilation is connected to a part of the ceiling of the dryer (1).

An air supply pipe provided with an opening / closing valve (8) whose opening can be adjusted on a part of a side wall near the floor of the dryer (1).
(9) is connected, and by operating the fan (6),
By appropriately adjusting the opening degree of the opening / closing valve (8), the inside of the drying chamber (3) is maintained at an arbitrary reduced pressure state, for example, 0.7 atm to less than 1 atm, and air is slightly circulated. Ventilation can be achieved.

According to the present invention, first, on the tray (10),
A soft protective material (11) for shape-retaining mushrooms is laid, and a fresh mushroom (12) having a moisture content of about 90% obtained by cultivating a fungus bed and foreign matter removed from it are placed thereon.

As the protective material (11), any soft material may be used, and cloth, paper, cotton or the like may be used.

As the protective material (11), plant leaves such as bamboo,
When leaves such as wormwood, olives, persimmons, loquats, and cherry trees that are used for food and medicinal purposes are used, their flavors and aromas can be added to the mushrooms (12) to create a unique flavor and mushrooms (12 It is possible to prevent the occurrence of cracks due to abrupt drying of the mushroom (12) by giving appropriate humidity to the mushroom (12) during the drying of ().

Next, the protective material (11) and the raw mushroom (1
Insert the tray (10), which is lined with 2), onto each shelf (4) and open the door.
After closing (2), the electric lamp (5) is turned on, the on-off valve (8) is maintained at an appropriate opening degree, and the fan (6) is rotated.

Then, the drying chamber (3) is slightly decompressed, and ventilation is performed little by little, and the mushrooms (12) are gradually dried by the light and heat of the electric lamp (5).

At this time, the air pressure in the drying chamber (3) is 0.8.
It is preferable to maintain the atmospheric pressure and the average room temperature at 50 to 90 ° C. If the electric lamp (5) is a far infrared lamp, the room temperature can be kept at 35 to 50 ° C.

In this state, when the drying is continued for about 6 to 12 hours, the moisture content of the mushroom (12) decreases from the initial 90% to 40 to 20%. The drying may be continued until the desired moisture content is reached.

The moisture content after drying can be set within the range of 10 to 50%, but if it is dried up to near 10%, it will inevitably cause minute cracks and large deformation, and it is also near 50%. However, since there is a drawback that the water content is too much and mold is likely to occur, it is preferably set to 20 to 40%. As will be described later, when the dried mushroom (12) is further subjected to secondary processing to produce processed food or drinking water, there is no need to be concerned with the outer shape, so 10
May be dried to%.

Mushroom dried in this way
In (12), the outer shape is maintained close to the original shape, and
Since the scent and flavor remain well, it can be packaged as it is and sold as a dried mushroom with high commercial value.

In particular, in the case of using plant leaves as the protective material (11), the flavor and aroma of the plant leaves used are transferred to the mushrooms (12), and a dried mushroom with a unique flavor is obtained.

Next, the mushroom (12) processed as described above is dipped in water or hot water previously put in a pressure cooker to allow water or the like to sufficiently permeate, and then gradually increase the temperature. Raise and boil.

The boiling temperature at this time is 100 to 105 ° C.,
The boiling time is preferably about 5 to 10 minutes. At this time,
Some sweeteners, seasonings, etc. may be added if necessary, but in order to obtain the unique flavor and aroma of the mushroom (12), it is preferable to add none of these sweeteners or to add them. However, it is preferable to minimize it.

After the completion of boiling, the eluate is adjusted to an appropriate concentration and is used as it is or after adding necessary additives such as an antiseptic, as a flavorful drinking water of mushrooms (12), which is bottled or canned. Can be sold as. Also,
It can also be processed as a favorite drink, a health drink, a seasoning and the like.

After boiling, the remaining solid content is taken out from the pressure cooker and cut as it is, or if necessary, cut into a suitable size and processed as preserved food such as pickles, boiled fish, delicacy, bottling and canned foods. And can be sold.

Therefore, it is possible to efficiently produce raw mushrooms with high commercial value, without loss of flavor, fragrance, shape and the like, without waste, and without losing waste.

According to the results of the taste test using the processed tsukudani, everyone has a favorable chewy texture and a taste unique to mushrooms, and is evaluated as delicious.

Mushrooms, shiitake mushrooms, enoki mushrooms,
With respect to the four kinds of mushrooms of shimeji mushroom, 19 people participated in the taste test, and evaluated the ease of drinking the decoction according to four grades according to the dry matter and the fresh matter. Table 1 shows the results.

[0034]

[Table 1]

According to the results, it was difficult to drink the decoction of all raw mushrooms including mushrooms, and the decoction of mushrooms was the easiest to drink for dried mushrooms.

[0036]

According to the present invention, the following effects can be obtained. (a) According to the invention of claim 1, there is almost no deformation or damage, and the outer shape approximates to the original shape peculiar to mushrooms,
Moreover, it is possible to obtain a dried mushroom having a high commercial value in which the flavor and aroma are sufficiently retained.

(B) According to the second aspect of the invention, the flavor and aroma of the leaves of the plant used as the protective material are transferred to the mushrooms, which is in harmony with the unique flavor and aroma of the mushrooms to give a unique flavor and aroma. It is possible to obtain a dry mushroom with a scent.

Further, when the mushrooms are dried, moisture of the leaves of the plant is transferred to the mushrooms, and it is possible to prevent the occurrence of cracks due to the rapid drying of the mushrooms.

(C) According to the invention described in claim 3, the mushrooms can be dried quickly and the drying time can be shortened.

(D) According to the invention described in claim 4, it is possible to obtain drinking water having a unique flavor and aroma of mushrooms and a high nutritional value.

(E) According to the invention described in claim 5, the remaining portion of the mushroom from which a part of the nutrient is eluted by boiling can be effectively used as a processed food. In this case as well, the flavor and aroma peculiar to mushrooms remain sufficiently.

[Brief description of drawings]

FIG. 1 is a schematic vertical sectional side view showing an example of a dryer used for carrying out the method of the present invention.

[Explanation of symbols]

 (1) Dryer (2) Door (3) Drying room (4) Shelf (5) Electric light (6) Fan (7) Exhaust duct (8) Open / close valve (9) Air supply pipe (10) Tray (11) Protective material (12) Mushroom

Claims (5)

[Claims] 1. A soft protective material for shape-retaining mushrooms is laid on a shelf in the drying chamber, and fresh mushrooms are placed on it, while slightly ventilating the drying chamber.
By irradiating the mushrooms with a light beam of an electric lamp provided in a drying chamber, the temperature inside the drying chamber is kept at 35 ° C to 90 ° C, and the raw mushrooms are dried to a moisture content of 10 to 40% to obtain a dried mushroom. Characteristic mushroom processing method. 2. The mushroom processing method according to claim 1, wherein plant leaves are used as the protective material. 3. The mushroom processing method according to claim 1, wherein the drying chamber is kept in a slightly depressurized state. 4. The dried mushroom obtained by the method according to claim 1, is immersed in water or hot water and then boiled to dilute the eluate to an appropriate concentration to obtain drinking water. A method for processing mushrooms, which comprises: 5. The dried mushrooms obtained by the method according to any one of claims 1 to 3 are immersed in water or hot water and then boiled to extract solids, which are used as processed foods for mushrooms. Mushroom processing method characterized by the following.