JP2005006521A - Method for producing package mushroom - Google Patents
Method for producing package mushroom Download PDFInfo
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- JP2005006521A JP2005006521A JP2003172092A JP2003172092A JP2005006521A JP 2005006521 A JP2005006521 A JP 2005006521A JP 2003172092 A JP2003172092 A JP 2003172092A JP 2003172092 A JP2003172092 A JP 2003172092A JP 2005006521 A JP2005006521 A JP 2005006521A
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 72
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 230000001954 sterilising effect Effects 0.000 claims abstract 2
- 241000233866 Fungi Species 0.000 claims description 89
- 239000003921 oil Substances 0.000 claims description 36
- 239000003925 fat Substances 0.000 claims description 20
- 238000010438 heat treatment Methods 0.000 claims description 13
- 238000009835 boiling Methods 0.000 claims description 11
- 238000010025 steaming Methods 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims 1
- 206010033546 Pallor Diseases 0.000 abstract description 15
- 235000019658 bitter taste Nutrition 0.000 abstract description 2
- 235000019629 palatability Nutrition 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 235000019198 oils Nutrition 0.000 description 33
- 238000000034 method Methods 0.000 description 17
- 235000013305 food Nutrition 0.000 description 6
- 238000002791 soaking Methods 0.000 description 5
- 235000019583 umami taste Nutrition 0.000 description 5
- 241000070918 Cima Species 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 3
- 238000002347 injection Methods 0.000 description 3
- 239000007924 injection Substances 0.000 description 3
- 244000103635 Lyophyllum ulmarium Species 0.000 description 2
- 235000015934 Lyophyllum ulmarium Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 101150027973 hira gene Proteins 0.000 description 2
- 238000013095 identification testing Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000003760 tallow Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- 241000447437 Gerreidae Species 0.000 description 1
- 240000001080 Grifola frondosa Species 0.000 description 1
- 235000007710 Grifola frondosa Nutrition 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 102000004316 Oxidoreductases Human genes 0.000 description 1
- 108090000854 Oxidoreductases Proteins 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 235000021485 packed food Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
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- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【０００１】
【発明の属する技術分野】
本発明はキノコ類の容器詰め食品の製造方法に関し、特にキノコ特有のえぐみがなくキノコの旨みを常温保存することができる容器詰めキノコの製造方法に関する。
【０００２】
【従来の技術】
野菜類を容器詰め食品として加工する場合は、一般に酸化酵素の不活性化、肉質の軟化等のために熱水や蒸気中でブランチングを行なう。キノコ類については通常食塩を添加した９０℃〜１００℃の熱水でキノコの子実体を丸ごと５分〜１０分煮ることによりブランチングを行っている。
【０００３】
【発明が解決しようとする課題】
キノコ類の場合は、上記従来のブランチング方法では褐変を防ぐため比較的に長い時間加熱する必要があるが、キノコがエリンギ等の場合は、熱水や蒸気でブランチングすると、えぐみが増してしまい、完成した容器詰め製品中に本来のキノコの旨みを常温保存することができない。
【０００４】
本発明は、上記従来の容器詰めキノコの製造方法における問題点にかんがみなされたものであって、容器詰め製品においてえぐみがなく、キノコ類が本来有する旨みを常温保存することができる容器詰めキノコの製造方法を提供しようとするものである。
【０００５】
【課題を解決するための手段】
上記課題を解決するため、本発明者等は、研究と実験を重ねる中、キノコの子実体のうち、菌傘の部分の方が菌柄の部分に比べて、食した際によりえぐみを感じることを発見し、キノコの子実体を菌傘と菌柄に切断して菌柄の部分のみを材料として加工すれば、えぐみがない容器詰めキノコを製造することができるという知見を得て本発明に到達した。
【０００６】
上記目的を達成する本発明の容器詰めキノコの製造方法は、キノコを菌傘と菌柄に切断し、菌柄をブランチングした後容器に充填密封し、加圧加熱殺菌することを特徴とするものである。
【０００７】
本発明の１側面において、容器詰めキノコの製造方法は、菌柄を熱水で煮るかまたは蒸気で蒸すことによりブランチングを行うことを特徴とする。
【０００８】
本発明の他の側面において、容器詰めキノコの製造方法は、菌柄を油脂でブランチングすることを特徴とする。
【０００９】
本発明の他の側面において、容器詰めキノコの製造方法は、菌柄を油に浸すかまたは菌柄に油を注いだ後に菌柄を直接加熱することによりブランチングすることを特徴とする。
【００１０】
本発明は、生のキノコのほか乾燥戻しキノコまたは塩蔵戻しキノコにも適用することができる。
本発明の１側面においては、キノコがエリンギであることを特徴とする。
【００１１】
【作用】
本発明によれば、キノコを菌傘と菌柄に切断し、菌柄のみをブランチングした後容器に充填密封し、加圧加熱殺菌することにより、えぐみがなく、キノコの旨みを常温保存することができる容器詰めキノコを製造することができる。
【００１２】
本発明の１側面によれば、油脂を使用して菌柄をブランチングすることにより、熱水を使用する場合に比べてキノコの旨味成分が熱水中に流出することがなくキノコの中に保存される。また油脂の使用では長時間の加熱を必要としないので、キノコが有する歯ごたえも喪失することなく保存される。さらに油脂を使用することにより、香ばしさが付加される。
【００１３】
また、本発明の他の側面によれば、菌柄を油に浸すか菌柄に油をそそいだ後に菌柄を直接加熱してブランチングを行うことにより、キノコの旨味成分が菌柄に保存され、さらに油の香ばしさが付加された容器詰めキノコが得られる。また、油脂の使用では長時間の加熱を必要としないので、キノコが有する歯ごたえも喪失することがない。
【００１４】
【発明の実施の形態】
以下本発明の実施の形態について説明する。
菌傘の部分よりも菌柄の部分の方が美味なキノコとしては、エリンギ、ブナシメジ、マイタケ等があり、本発明はこれらのいずれのキノコにも適用することができるが、特に本発明が適用されるキノコとして好適なものは菌柄が長いエリンギとブナシメジ、特に容器詰めキノコとして生産量、消費量が多いエリンギである。
【００１５】
キノコは菌傘と菌柄を切断した後菌柄の部分のみをそのまま、あるいは適当な厚みにスライスしてブランチングする。
【００１６】
ブランチングの方法としては、大別して（１）菌柄を熱水で煮るかまたは蒸気で蒸すことによりブランチングする、（２）菌柄を油脂でブランチングする、（３）菌柄を油に浸すかまたは菌柄に油を注いだ後に菌柄を直接加熱することによりブランチングする、の３種類がある。
【００１７】
上記（１）の方法は、たとえば菌柄を熱水で約５分間煮るか、あるいは水蒸気で約５分間蒸すことにより行う。
【００１８】
上記（２）の方法には、さらに▲１▼油脂を使って菌柄をソテーする方法と、▲２▼揚げ物を揚げるようにして菌柄を油の中に入れて加熱する方法がある。▲１▼の油脂を使って菌柄をソテーする場合は、前工程として菌柄を油脂に１分程度浸してもよい。▲２▼の揚げ物を揚げるような方法でブランチングする場合は、たとえば１４０℃の油の中に２０秒間菌柄を浸すことにより行う。油脂でブランチングする場合油脂に適当量の水を混和してもよい。
【００１９】
上記（３）の方法は、たとえば菌柄を油に約１分間浸した後、二重釜等で直接加熱することにより行う。
【００２０】
ブランチングに使用する油脂としては、大豆油、なたね油、ゴマ油等の植物油、牛脂、豚脂等の動物油等特に限定はなく、キノコが生か乾燥戻しか塩蔵戻しかの相違等に応じて適当な油脂を選ぶことができる。
【００２１】
上記ブランチング方法（１）、（２）、（３）を比較すると、（２）、（３）の油脂を使用する方法は、えぐみが残ることがない上に、上記のように歯ごたえがよくなり、香ばしさが付加されるので、（１）に比べてより好ましい方法である。しかし（１）の方法によりブランチングした製品でも、えぐみは殆ど残らず、キノコの旨みを常温保存できるので、本発明の目的を充分に達成することができる。
【００２２】
本発明の方法は、生のキノコに適用できることはもちろんであるが、乾燥戻しキノコまたは塩蔵戻しキノコにも適用することができる。乾燥キノコの場合は水に約１２時間浸して戻した後に脂に約１分間浸し、その後ソテーすることが好ましい。また塩蔵キノコの場合は脱塩後、油脂でブランチングすることが好ましい。
【００２３】
菌柄はブランチング中に調味してもよいし、ブランチング後に調味してもよいし、あるいはまったく調味しなくてもよい。
【００２４】
容器にブランチング後の菌柄を充填する場合容器には調味液等を注液してもよいし、注液を行わずドライパック食品としてもよい。
【００２５】
本発明の方法に使用される容器は、金属缶のほか、カップ、レトルトパウチ等が好適である。
【００２６】
本発明にかかる容器詰めキノコは開封後そのまま食する以外に、スパゲッテイの具、ラーメンの具、サラダのトッピング、炒め料理等あらゆる料理の素材として使用することができる。したがって、積極的にキノコを食するための料理の素材として容器詰めキノコを提供するという従来行われていなかった方法で容器詰めキノコを利用することができる。
【００２７】
【実施例】
以下本発明の実施例について説明する。
実施例１ エリンギの菌柄のみ用い沸騰水でブランチングしたドライパック缶詰
生のエリンギを、菌傘と菌柄に切断後菌柄の部分のみを厚みが３ｍｍとなるようにスライスした。菌柄を沸騰水中で５分間ブランチングした。生の菌柄の重量の０．４％量の塩をブランチング後の菌柄にまぶした。次いで菌柄を缶（平３号缶）に７０ｇ充填し、注液は添加せずに、ゲージの読みを−６０ｋＰａとしたＭ２バキュームシーマで巻締めし、レトルト殺菌機を用い蒸気加熱加圧殺菌（１１５℃で３４分間）を行い、エリンギの菌柄のみを用いたドライパック缶詰とした。
【００２８】
比較として、生のエリンギを上記のように切断後、スライスした菌傘の部分のみを沸騰水で５分間ブランチング後、生の菌傘の重量の０．４％量の塩を菌傘にまぶした。その菌傘を缶（平３号缶）に７０ｇ充填し、注液は添加せずに、ゲージの読みを−６０ｋＰａとしたＭ２バキュームシーマで巻締めし、レトルト殺菌機を用い蒸気加熱加圧殺菌（１１５℃で３４分間）を行い、エリンギの菌傘のみを用いたドライパック缶詰を得た。
【００２９】
菌柄と菌傘のドライパック缶詰において、どちらがえぐみを感じないかを、財団法人東洋食品研究所の１４名をパネラとして、２点嗜好識別試験法により試験を行った。その結果を表１に示す。
【００３０】
【表１】
表１から、菌柄のみを沸騰水でブランチングしたエリンギのドライパック缶詰の方が、菌傘のみを沸騰水でブランチングしたエリンギのドライパック缶詰に比べて、よりえぐみを感じない缶詰であることが判った。
【００３２】
実施例２ エリンギの菌柄のみ用い油でブランチングしたドライパック缶詰
生のエリンギを、菌傘と菌柄に切断後菌柄の部分のみを厚みが３ｍｍとなるようにスライスした。菌柄を菌柄重量の５％量の植物油でソテーするようにしてブランチングした。加熱中に菌柄から液汁がにじみ出てからしばらく加熱を維持した後に、生の菌柄の重量の０．４％量の塩を添加し、その液汁がなくなった時点でブランチングと味付けを終了させた。次いで菌柄を缶Ｆ３ＲＦに７０ｇ充填し、注液は添加せずに、ゲージの読みを−６０ｋＰａとしたＭ２バキュームシーマで巻締めし、レトルト殺菌機を用い蒸気加熱加圧殺菌（１１５℃で３４分間）を行い、エリンギの菌柄のみを用いたドライパック缶詰とした。
【００３３】
比較として、生のエリンギを上記のように切断後、スライスした菌傘の部分のみを上記と同様の方法でブランチングと味付けを行い、その菌傘を缶Ｆ３ＲＦに７０ｇ充填し、注液は添加せずに、ゲージの読みを−６０ｋＰａとしたＭ２バキュームシーマで巻締めし、レトルト殺菌機を用い蒸気加熱加圧殺菌（１１５℃で３４分間）を行い、エリンギの菌傘のみを用いたドライパック缶詰を得た。
【００３４】
菌柄と菌傘のドライパック缶詰において、どちらがえぐみを感じないかを、財団法人東洋食品研究所の１４名をパネラとして、２点嗜好識別試験法により試験を行った。その結果を表２に示す。
【００３５】
【表２】
表２から、菌柄のみを油でプランチングしエリンギのドライパック缶詰の方が、菌傘のみを油でプランチングしたエリンギのドライパック缶詰に比べて、よりえぐみを感じない缶詰であることが判った。
【００３７】
【発明の効果】
以上述べたように、本発明によれば、キノコを菌傘と菌柄に切断し、菌柄のみをブランチングした後容器に充填密封し、加圧加熱殺菌することにより、えぐみがなく、キノコの旨みを常温保存することができる容器詰めキノコを製造することができる。
【００３８】
本発明の１側面によれば、油脂を使用して菌柄をブランチングすることにより、熱水を使用する場合に比べてキノコの旨味成分が熱水中に流出することがなくキノコの中に保存される。また油脂の使用では長時間の加熱を必要としないので、キノコが有する歯ごたえも喪失することなく保存される。さらに油脂を使用することにより、香ばしさが付加される。
【００３９】
また、本発明の他の側面によれば、菌柄を油に浸すか菌柄に油をそそいだ後に菌柄を直接加熱してブランチングを行うことにより、キノコの旨味成分が菌柄に保存され、さらに油の香ばしさが付加された容器詰めキノコが得られる。また、油脂の使用では長時間の加熱を必要としないので、キノコが有する歯ごたえも喪失することがない。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing a mushroom-packaged food, and more particularly to a method for producing a mushroom-packed mushroom that can preserve the taste of mushrooms at room temperature without the peculiarities of mushrooms.
[0002]
[Prior art]
When processing vegetables as a packaged food, blanching is generally performed in hot water or steam to inactivate oxidase and soften meat. Mushrooms are usually blanched by boiling the whole mushroom fruit body for 5 to 10 minutes in hot water of 90 to 100 ° C. to which salt has been added.
[0003]
[Problems to be solved by the invention]
In the case of mushrooms, it is necessary to heat for a relatively long time in order to prevent browning by the above-mentioned conventional blanching method. As a result, the original mushroom taste cannot be stored at room temperature in the finished container-packed product.
[0004]
The present invention has been considered in view of the above problems in the conventional method for producing container-packed mushrooms, and is free from puffiness in packaged products, and can be stored at room temperature with the umami inherent in mushrooms. It is intended to provide a manufacturing method.
[0005]
[Means for Solving the Problems]
In order to solve the above-mentioned problems, the inventors of the present invention, while researching and experimenting, feel that the mushroom fruit body is more gummy when eaten in the fungus umbrella part than in the fungus pattern part. The fact that the fruit body of mushrooms was cut into fungus umbrellas and fungi and processed only with the fungus stem as a material, the knowledge that it is possible to produce mushroom-packed mushrooms is obtained. The invention has been reached.
[0006]
The method for producing a container-filled mushroom of the present invention that achieves the above object is characterized in that the mushroom is cut into a fungus umbrella and a fungus pattern, the fungus pattern is blanched, then filled and sealed in a container, and sterilized under pressure and heat. Is.
[0007]
In one aspect of the present invention, a method for producing a container-filled mushroom is characterized in that blanching is performed by boiling a fungus with hot water or steaming with steam.
[0008]
In another aspect of the present invention, the method for producing a container-filled mushroom is characterized in that the fungus pattern is blanched with fats and oils.
[0009]
In another aspect of the present invention, the method for producing a container-filled mushroom is characterized in that the fungus pattern is blanched by immersing the fungus pattern in oil or pouring oil into the fungus pattern and directly heating the fungus pattern.
[0010]
The present invention can be applied to dry mushrooms or salted mushrooms in addition to raw mushrooms.
In one aspect of the present invention, the mushroom is eringi.
[0011]
[Action]
According to the present invention, mushrooms are cut into fungus umbrellas and fungi, blanched only with fungi, filled and sealed in containers, and sterilized under pressure and heat, so that no mushrooms are stored at room temperature. Containerized mushrooms that can be made can be produced.
[0012]
According to one aspect of the present invention, branching the fungus pattern using fats and oils prevents the umami component of the mushroom from flowing into the hot water as compared with the case of using hot water. Saved. Moreover, since the use of fats and oils does not require heating for a long time, the texture of mushrooms can be preserved without loss. Furthermore, the use of fats and oils adds fragrance.
[0013]
Further, according to another aspect of the present invention, the umami component of mushrooms is preserved in the fungus pattern by soaking the fungus pattern in oil, or by soaking the fungus pattern in oil and directly blanching the fungus pattern. In addition, a container-filled mushroom to which the fragrance of oil is added is obtained. Moreover, since the use of fats and oils does not require heating for a long time, the texture of mushrooms is not lost.
[0014]
DETAILED DESCRIPTION OF THE INVENTION
Embodiments of the present invention will be described below.
Examples of mushrooms that are more delicious in the fungus pattern part than the fungus part include eryngii, bunashimeji, maitake, etc., and the present invention can be applied to any of these mushrooms. Suitable as mushrooms are eringi and bunashimeji with a long fungus pattern, especially eringi with large production and consumption as a container-packed mushroom.
[0015]
The mushroom is blanched after cutting the fungus and fungus and slicing only the fungus part as it is or by slicing it to an appropriate thickness.
[0016]
The method of blanching is roughly classified as follows: (1) Branching by boiling the fungus with hot water or steaming with steam, (2) Blanching the fungus with oil, (3) Using fungi with oil There are three types: blanching by directly heating the fungus pattern after soaking or pouring oil into the fungus pattern.
[0017]
The above method (1) is performed, for example, by boiling the fungus with hot water for about 5 minutes or steaming with steam for about 5 minutes.
[0018]
The method (2) further includes (1) a method of sauteing the fungus pattern using oil and fat, and (2) a method of heating the fungus pattern in oil as if fried. When the fungus pattern is sauteed using the oil and fat of (1), the fungus pattern may be soaked in the oil and fat for about 1 minute as a previous step. When branching by the method of frying the fried food of (2), for example, it is performed by immersing the fungus pattern in oil at 140 ° C. for 20 seconds. When branching with fats and oils, an appropriate amount of water may be mixed with the fats and oils.
[0019]
The above method (3) is performed by, for example, immersing the fungus pattern in oil for about 1 minute and then directly heating it with a double kettle or the like.
[0020]
The fats and oils used for blanching are not particularly limited, such as vegetable oils such as soybean oil, rapeseed oil, sesame oil, animal oils such as beef tallow, pork tallow, etc. Suitable fats and oils depending on whether the mushrooms are raw, dried or salted Can be selected.
[0021]
When comparing the above blanching methods (1), (2) and (3), the method using the oils and fats of (2) and (3) does not leave any bitterness and has a crunchy texture as described above. It is a more preferable method than (1) because it improves and adds aroma. However, even the product blanched by the method (1) has almost no leftover, and the taste of the mushroom can be stored at room temperature, so that the object of the present invention can be sufficiently achieved.
[0022]
The method of the present invention can of course be applied to raw mushrooms, but can also be applied to dried or salted mushrooms. In the case of dried mushrooms, it is preferable to immerse in water for about 12 hours, and then soak in fat for about 1 minute, and then saute. In the case of salted mushrooms, it is preferable to blanch with fat after fat removal.
[0023]
The fungus pattern may be seasoned during blanching, seasoned after blanching, or not seasoned at all.
[0024]
When filling a container with a bunch of fungus pattern, a seasoning liquid or the like may be injected into the container, or a dry pack food may be used without injection.
[0025]
The container used for the method of the present invention is preferably a metal can, a cup, a retort pouch or the like.
[0026]
The container-packed mushroom according to the present invention can be used as a raw material for all dishes such as spaghetti, ramen, salad topping, fried food, etc., in addition to eating as it is after opening. Therefore, the container-packed mushrooms can be used by a method that has not been performed in the past, such as providing the container-packed mushrooms as a cooking material for actively eating mushrooms.
[0027]
【Example】
Examples of the present invention will be described below.
Example 1 A dry pack canned raw eryngii, which was blanched with boiling water using only the fungus pattern of eringi, was cut into fungus umbrellas and fungus patterns and sliced so that only the fungus pattern part had a thickness of 3 mm. The fungus was blanched for 5 minutes in boiling water. The salt of 0.4% of the weight of the raw fungus pattern was applied to the blanched fungus pattern. Next, 70 g of the fungus pattern was filled into a can (Hira No. 3 can), and no liquid injection was added, and it was wrapped with an M2 vacuum cima with a gauge reading of -60 kPa, and steam-heated and autoclaved using a retort sterilizer. (At 115 ° C. for 34 minutes) to make a dry pack can using only the fungus of eringi.
[0028]
For comparison, after cutting raw eringi as described above, branching only the sliced fungus umbrella with boiling water for 5 minutes, and then spraying the salt with 0.4% of the weight of the raw fungus umbrella. It was. 70g of the fungus umbrella is filled into a can (Hira No. 3 can), without adding liquid, wound with M2 vacuum cima with a gauge reading of -60kPa, and steam-heated and autoclaved using a retort sterilizer (115 minutes at 34.degree. C.), and a dry pack canned product was obtained using only Eringhi fungus.
[0029]
In a canned dry pack of fungus pattern and fungus umbrella, a test was conducted by a two-point preference identification test method using 14 panelists from the Toyo Food Research Foundation as a panel. The results are shown in Table 1.
[0030]
[Table 1]
From Table 1, the canned eringi dry pack that is blanched with boiling water only in the fungus pattern is a canned product that does not feel more puffy than the canned eringi that is blanched only with boiling water in boiling water. It turns out that there is.
[0032]
Example 2 A can of dry pack canned raw eryngii that was blanched with oil using only the fungus pattern of eringi was cut into a fungus and a fungus pattern and sliced so that only the fungus pattern was 3 mm thick. The stalk was blanched by sautéing with 5% vegetable oil of the stalk weight. After maintaining the heating for a while after the sap oozes out from the fungus pattern during heating, add salt of 0.4% of the weight of the raw fungus pattern and stop blanching and seasoning when the juice disappears It was. Next, 70 g of fungus pattern was filled in the can F3RF, the liquid was not added, and the sample was wound with an M2 vacuum cima with a gauge reading of −60 kPa, and steam-heated and autoclaved using a retort sterilizer (34 at 115 ° C.). Minutes), and a dry pack can was made using only eringi fungi.
[0033]
For comparison, after cutting the raw eringi as described above, only the portion of the sliced fungus umbrella was blanched and seasoned in the same manner as above, 70 g of the fungus umbrella was filled into a can F3RF, and the injection was added. Without wrapping with a M2 vacuum cima with a gauge reading of -60 kPa, steam-heated and autoclaved (at 115 ° C. for 34 minutes) using a retort sterilizer, and a dry pack using only Eringhi fungus Got canned.
[0034]
In a canned dry pack of fungus pattern and fungus umbrella, a test was conducted by a two-point preference identification test method using 14 panelists from the Toyo Food Research Foundation as a panel. The results are shown in Table 2.
[0035]
[Table 2]
From Table 2, it can be seen that the canned eryngii dry-packed cans that are planted only with fungus and oil are less canned compared to the canned eringi-dried cans that are planted with oil only. I understood.
[0037]
【The invention's effect】
As described above, according to the present invention, mushrooms are cut into fungus umbrellas and fungus patterns, and after blanching only fungus patterns, filled and sealed in containers, sterilized by heating and heating, there is no puffiness, A container-packed mushroom capable of storing the taste of mushrooms at room temperature can be produced.
[0038]
According to one aspect of the present invention, branching the fungus pattern using fats and oils prevents the umami component of the mushroom from flowing into the hot water as compared with the case of using hot water. Saved. Moreover, since the use of fats and oils does not require heating for a long time, the texture of mushrooms can be preserved without loss. Furthermore, the use of fats and oils adds fragrance.
[0039]
Further, according to another aspect of the present invention, the umami component of mushrooms is preserved in the fungus pattern by soaking the fungus pattern in oil, or by soaking the fungus pattern in oil and directly blanching the fungus pattern. In addition, a container-filled mushroom to which the fragrance of oil is added is obtained. Moreover, since the use of fats and oils does not require heating for a long time, the texture of mushrooms is not lost.
Claims (8)
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| JP2003172092A JP4304582B2 (en) | 2003-06-17 | 2003-06-17 | Blanching method for stuffed eringi |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE202008010921U1 (en) | 2008-08-12 | 2010-01-07 | Brose Fahrzeugteile Gmbh & Co. Kommanditgesellschaft, Coburg | Adjusting gear for an adjustment of a motor vehicle |
| EP2191728A1 (en) * | 2008-11-27 | 2010-06-02 | Lenssen Vul- en Sluittechniek BV | Method for treating mushrooms and a system for performing the same |
| JP4621297B1 (en) * | 2010-03-10 | 2011-01-26 | 株式会社勝美ジャパン | Side dish production method and side dish |
| JP2019198309A (en) * | 2018-05-11 | 2019-11-21 | 株式会社えとキング | Processing treatment method and processing treated food of pleurotus eryngii |
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| JPH06245730A (en) * | 1993-02-24 | 1994-09-06 | Gouya:Kk | Cortinellus shiitake processed food and production of cortinellus shiitake processed food |
| JPH07111877A (en) * | 1993-10-20 | 1995-05-02 | Dainippon Printing Co Ltd | Processing edible fungi |
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| JPH06245730A (en) * | 1993-02-24 | 1994-09-06 | Gouya:Kk | Cortinellus shiitake processed food and production of cortinellus shiitake processed food |
| JPH07111877A (en) * | 1993-10-20 | 1995-05-02 | Dainippon Printing Co Ltd | Processing edible fungi |
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| 熊本日日新聞１９９６年２月１６日朝刊第１９頁, JPN6009000366, ISSN: 0001220586 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE202008010921U1 (en) | 2008-08-12 | 2010-01-07 | Brose Fahrzeugteile Gmbh & Co. Kommanditgesellschaft, Coburg | Adjusting gear for an adjustment of a motor vehicle |
| EP2191728A1 (en) * | 2008-11-27 | 2010-06-02 | Lenssen Vul- en Sluittechniek BV | Method for treating mushrooms and a system for performing the same |
| JP4621297B1 (en) * | 2010-03-10 | 2011-01-26 | 株式会社勝美ジャパン | Side dish production method and side dish |
| JP2011182725A (en) * | 2010-03-10 | 2011-09-22 | Katsu Mi Japan Inc | Method for producing daily dish and daily dish |
| JP2019198309A (en) * | 2018-05-11 | 2019-11-21 | 株式会社えとキング | Processing treatment method and processing treated food of pleurotus eryngii |
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| JP4304582B2 (en) | 2009-07-29 |
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