JPH02163055A - Shiitake mushroom chip - Google Patents
Shiitake mushroom chipInfo
- Publication number
- JPH02163055A JPH02163055A JP63314351A JP31435188A JPH02163055A JP H02163055 A JPH02163055 A JP H02163055A JP 63314351 A JP63314351 A JP 63314351A JP 31435188 A JP31435188 A JP 31435188A JP H02163055 A JPH02163055 A JP H02163055A
- Authority
- JP
- Japan
- Prior art keywords
- shiitake
- shiitake mushrooms
- sliced
- guanylate
- sodium
- 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 49
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- PVBRXXAAPNGWGE-LGVAUZIVSA-L disodium 5'-guanylate Chemical compound [Na+].[Na+].C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O PVBRXXAAPNGWGE-LGVAUZIVSA-L 0.000 claims abstract description 5
- 235000013896 disodium guanylate Nutrition 0.000 claims abstract 4
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 7
- 239000003921 oil Substances 0.000 abstract description 4
- 239000003925 fat Substances 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 238000007598 dipping method Methods 0.000 abstract 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 6
- 235000001715 Lentinula edodes Nutrition 0.000 description 6
- 229910052708 sodium Inorganic materials 0.000 description 6
- 239000011734 sodium Substances 0.000 description 6
- 239000004226 guanylic acid Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 230000001143 conditioned effect Effects 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 150000007523 nucleic acids Chemical class 0.000 description 2
- 102000039446 nucleic acids Human genes 0.000 description 2
- 108020004707 nucleic acids Proteins 0.000 description 2
- 239000012266 salt solution Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- AUHDWARTFSKSAC-HEIFUQTGSA-N (2S,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)-2-(6-oxo-1H-purin-9-yl)oxolane-2-carboxylic acid Chemical compound [C@]1([C@H](O)[C@H](O)[C@@H](CO)O1)(N1C=NC=2C(O)=NC=NC12)C(=O)O AUHDWARTFSKSAC-HEIFUQTGSA-N 0.000 description 1
- RQFCJASXJCIDSX-UHFFFAOYSA-N 14C-Guanosin-5'-monophosphat Natural products C1=2NC(N)=NC(=O)C=2N=CN1C1OC(COP(O)(O)=O)C(O)C1O RQFCJASXJCIDSX-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- GRSZFWQUAKGDAV-UHFFFAOYSA-N Inosinic acid Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-UHFFFAOYSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- RQFCJASXJCIDSX-UUOKFMHZSA-N guanosine 5'-monophosphate Chemical compound C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP(O)(O)=O)[C@@H](O)[C@H]1O RQFCJASXJCIDSX-UUOKFMHZSA-N 0.000 description 1
- 235000013928 guanylic acid Nutrition 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 235000013902 inosinic acid Nutrition 0.000 description 1
- 239000004245 inosinic acid Substances 0.000 description 1
- 229940028843 inosinic acid Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000001293 nucleolytic effect Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000000126 substance Substances 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）
本発明は珍味食品としてのスライス椎茸をフライしその
まま食用できる椎茸チップに関する。DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to shiitake mushroom chips that can be eaten as they are after frying sliced shiitake mushrooms as a delicacy food.
（従来の技術）
従来、椎茸チップには特許公開昭和５３年１２４５１号
に生又は乾燥品から水戻しした椎茸等の食菌を原形又は
スライスした後に乾燥卵白水溶液に浸漬し、減圧下でフ
ライし、多孔質の柔かい食菌乾燥製品の製造方法が提案
されている。(Prior art) Conventionally, shiitake mushroom chips are made by cutting raw or sliced shiitake mushrooms, etc., which have been rehydrated from fresh or dried products into Japanese Patent Publication No. 12451 of 1971, immersing them in a dry egg white aqueous solution and frying them under reduced pressure. , a method for producing porous and soft edible dried products has been proposed.
（発明が解決しようとする問題点）
般に生椎茸あるいは乾燥椎茸には特有な風味があり、こ
れは主として５−グアニル酸によるものである。しかし
ながらこの５−グアニル酸は椎茸そのものには含まれて
おらず、椎ｔ￥を煮出した時に、その汁に％ ｂｌに抽
出されるわけであるか、これは煮出す際に椎茸に含まれ
ている核酸物資が核酸分解酵素によって５２−グアニル
酸に分解して抽出されると言われている。したがって従
来のチップの製造方法で得られたチップは煮出しをせず
に短時間に油中でフライしたものであるから、椎茸の核
酸物資か殆ど５′−グアニル酸に分解しない。その結果
得られた椎茸チップは単に卵白による食へ易さのみで椎
茸特有な風味も殆ど無く、珍味としての価値は低かった
。他方５−グアニル酸ナトリウム以外の味付調味料、例
えばグルタミン酸やイノシン酸等で後で味付けしたとし
ても、これは椎茸本来の味ではなく折角の椎茸の風味が
消され別の味になり、椎茸のイメージを低下させるもの
であり、又、椎ｉ：￥の抽出液に浸して風味を出す方法
も見受けられるか、この程度の抽出液では風味はあまり
出す効果的でなかった。(Problems to be Solved by the Invention) Generally, fresh or dried shiitake mushrooms have a unique flavor, which is mainly due to 5-guanylic acid. However, this 5-guanylic acid is not contained in the shiitake mushroom itself, and when the shiitake mushrooms are boiled, it is extracted into the juice at % bl. It is said that the nucleic acid material present in the human body is decomposed into 52-guanylic acid by a nucleolytic enzyme and then extracted. Therefore, since the chips obtained by the conventional chip manufacturing method are fried in oil for a short time without boiling, the nucleic acid substances of shiitake mushrooms are hardly decomposed into 5'-guanylic acid. The resulting shiitake mushroom chips were simply edible due to the egg white and had almost no flavor unique to shiitake mushrooms, so their value as a delicacy was low. On the other hand, even if seasonings other than sodium 5-guanylate, such as glutamic acid or inosinic acid, are added later, the flavor of shiitake mushrooms will be erased, rather than the original taste of shiitake mushrooms, resulting in a different taste. In addition, there is also a method of soaking in Shii I: ¥ extract to bring out the flavor, but this level of extract is not very effective in creating flavor.
このことから、そのまま食べられる椎茸チップを得るに
は煮出しでなくどうしてもフライする必要があるが、本
発明ではスライスした椎茸を東にフライしても椎茸特有
の風味があり、且つ珍味としての価値が高い椎茸チップ
を提供するにある。For this reason, in order to obtain shiitake mushroom chips that can be eaten as is, it is necessary to fry them instead of boiling them, but in the present invention, even if sliced shiitake mushrooms are fried, they retain the unique flavor of shiitake mushrooms and have a value as a delicacy. It's expensive to serve shiitake chips.
（問題を解決するための手段）
本発明の椎茸チップは上記の問題点を解決するために次
の手段とした。(Means for Solving the Problems) The shiitake mushroom chip of the present invention has the following means for solving the above problems.
つまりスライスした椎茸チップを少なくとも通計の塩と
５−グアニル酸ナトリウムで味付けし、それをフライし
たものである。詳しくは、先ず生椎荏あるいは乾し椎茸
を水分含有量２０〜４０％程度に調湿する。この場合生
椎茸は自然又は温風等により前記の水分含有量まで乾燥
させ、乾し椎茸は蒸気又は水噴器などで加水し調湿１−
る。次いで調湿された椎茸は、スライサー（薄明機）に
よって厚さ ０．５〜５ｍｍ程度にスライスする。これ
をボーメ３〜５程度の食塩水に、２〜５％程度の５−グ
アニル酸ナトリウムを加えた調味液に２０〜６０分浸漬
し味付処理する。この味付処理されたスライス椎茸は充
分水切した後、３０〜１ｏＯＴｏｒｒの減圧下で１１０
〜１５０℃に加熱した食用油脂でもって、水分！２１２
〜５％程度になるまでフライする。この場合に塩分は５
′−グアニル酸ナトリウムの風味をより引き立たせる役
目をし、塩分がないと半減する。That is, sliced shiitake chips are seasoned with at least a total amount of salt and sodium 5-guanylate, and then fried. Specifically, fresh shiitake mushrooms or dried shiitake mushrooms are first conditioned to have a moisture content of about 20 to 40%. In this case, fresh shiitake mushrooms are dried naturally or with warm air to the above-mentioned moisture content, and dried shiitake mushrooms are moistened with water using steam or a water jet to control the humidity.
Ru. Next, the humidity-adjusted shiitake mushrooms are sliced into approximately 0.5-5 mm thick slices using a slicer (tomei machine). This is immersed for 20 to 60 minutes in a seasoning solution prepared by adding about 2 to 5% of sodium 5-guanylate to a Baume 3 to 5% salt solution for flavoring. After thoroughly draining the flavored sliced shiitake mushrooms, they were heated to
With edible fats and oils heated to ~150℃, moisture! 212
Fry until it reduces to about 5%. In this case, the salt content is 5
'-It serves to enhance the flavor of sodium guanylate, and without salt, the flavor would be reduced by half.
尚、本発明では減圧フライするに当り、椎茸中の水分が
殆ど除去されるが、この時に水分と共に５２−グアニル
酸ナトリウムも流出するので調味液に浸漬した後の水分
はできるだけ自然又は温風乾燥により乾燥した状態が好
ましい。In addition, in the present invention, most of the moisture in the shiitake mushrooms is removed during vacuum frying, but at this time, sodium 52-guanylate also flows out with the moisture, so the moisture after immersing in the seasoning liquid is removed as much as possible by natural or hot air drying. A dry state is preferable.
（実施例）
以下の実施例により説明する。生椎ｇ ５個を用意し、
その柄を取り除いた傘を５０〜６０℃の温風下で水分含
有量３０％に調湿した後、スライサーで２ｍｍにスライ
スした。ボーメ４の食塩水に３（ｌｏｃｃに５−グアニ
ル酸ナトリウムを９ｇｆｓ加した調味液にスライスした
生椎茸を４０分浸漬し、それをすの子に広げ約６０℃の
温風にて水分含有量３０％程度に生乾燥させた。これを
減圧フライ装置にて６０Ｔｏｒｒの減圧下、油温１３０
℃の椰子油で５分間フライして、椎茸チップを得た。得
られた椎茸チップは水分含有量２％で、食べるとパリバ
リした歯ごたえがあり、特に椎茸特有の風味が増強され
美味であった。(Example) This will be explained by the following example. Prepare 5 raw shiitake pieces,
The umbrella from which the handle was removed was conditioned to a moisture content of 30% under warm air at 50 to 60°C, and then sliced into 2 mm pieces using a slicer. Sliced raw shiitake mushrooms are soaked in a seasoning solution containing 9 gfs of sodium 5-guanylate in Baume 4 salt solution for 40 minutes, spread on a gridiron, and reduce the moisture content with warm air at about 60°C. It was half-dried to about 30%. This was dried under a reduced pressure of 60 Torr using a vacuum frying device at an oil temperature of 130
Shiitake chips were obtained by frying in coconut oil at ℃ for 5 minutes. The obtained shiitake mushroom chips had a water content of 2%, had a crunchy texture when eaten, and were particularly delicious with enhanced flavor unique to shiitake mushrooms.
（発明の効果）
このように本発明の椎茸チップは塩と５２−グアニル酸
ナトリウムを含浸させたことにより、フライした場合で
も従来のものに比べ椎茸特有な風味が強く極めて美味し
いものとなる。従って椎茸本来の味があるので外見上椎
茸チップと分らなくとも、食した時に何人も椎茸チップ
であることが明確になり、より商品のイメージを高め得
る。(Effects of the Invention) As described above, since the shiitake mushroom chips of the present invention are impregnated with salt and sodium 52-guanylate, the shiitake mushroom chips have a stronger flavor unique to shiitake mushrooms than conventional chips and are extremely delicious even when fried. Therefore, since it has the original taste of shiitake mushrooms, even if it is not visually recognizable as shiitake chips, it becomes clear to many people that they are shiitake chips when they eat it, which can further enhance the image of the product.
以 上that's all
Claims (1)
ル酸ナトリウムが含浸され、且つフライされたことを特
徴とする椎茸チップ。A shiitake mushroom chip characterized in that sliced shiitake mushrooms are impregnated with at least an appropriate amount of salt and sodium 5'-guanylate, and fried.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63314351A JPH02163055A (en) | 1988-12-13 | 1988-12-13 | Shiitake mushroom chip |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63314351A JPH02163055A (en) | 1988-12-13 | 1988-12-13 | Shiitake mushroom chip |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02163055A true JPH02163055A (en) | 1990-06-22 |
Family
ID=18052281
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63314351A Pending JPH02163055A (en) | 1988-12-13 | 1988-12-13 | Shiitake mushroom chip |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02163055A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036808A (en) * | 2016-06-02 | 2016-10-26 | 江苏恒顺醋业股份有限公司 | Making method of ready-to-eat flavored morel mushroom hericium erinaceus |
| KR20190046627A (en) | 2017-10-25 | 2019-05-07 | 유하미카쿠토 가부시키가이샤 | Croquette-like snacks |
| JP2021094017A (en) * | 2019-12-18 | 2021-06-24 | 兼貞物産株式会社 | Method for producing dried shiitake mushroom and method for producing functional food |
-
1988
- 1988-12-13 JP JP63314351A patent/JPH02163055A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036808A (en) * | 2016-06-02 | 2016-10-26 | 江苏恒顺醋业股份有限公司 | Making method of ready-to-eat flavored morel mushroom hericium erinaceus |
| KR20190046627A (en) | 2017-10-25 | 2019-05-07 | 유하미카쿠토 가부시키가이샤 | Croquette-like snacks |
| KR20200071723A (en) | 2017-10-25 | 2020-06-19 | 유하미카쿠토 가부시키가이샤 | Snack sweets of croquette style |
| JP2021094017A (en) * | 2019-12-18 | 2021-06-24 | 兼貞物産株式会社 | Method for producing dried shiitake mushroom and method for producing functional food |
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