JPS5856655A - Preparation of flavory precursor composition from shiitake mushroom - Google Patents

Abstract

PURPOSE:To prepare a flavory precursor composition of a SHIITAKE mushroom capable of giving the original strong flavor and taste unique to the soup stock of the SHIITAKE mushroom on dissolving in hot water, by extracting a SHIITAKE mushroom with an aqueous medium, and drying the resultant extract. CONSTITUTION:A dried or raw SHIITAKE mushroom is crushed and extracted with an aqueous mesium e.g. water or 10-50% aqueous alcohol, 10-60 deg.C for 15-0.5hr, and the resultant extract is then heated at 60-100 deg.C in an ordinary heat exchanger, etc. in a short time and directly cooled. The resultant extract is directly or filtered to give a clear filtrate, and a drying assistant, e.g. dextrin, is dissolved therein. The resultant solution is dried by the spray-drying, vacuum- drying or freeze-drying method, etc.

Description

Detailed Description of the Invention The present invention effectively and stably extracts flavor components contained in shiitake mushrooms as a precursor composition, and the resulting flavor precursor composition can be dried without altering the flavor or volatilizing it. This relates to a method for producing a shiitake mushroom flavor precursor composition which, when dissolved in hot water or water, exhibits the aroma and taste unique to shiitake mushroom stock.

In general, when dried shiitake mushrooms are dried, their proteins are decomposed and their cellular tissue undergoes changes, which creates flavor, and chemical changes in the tissues cause an increase in flavor components such as guanylic acid. There is. On the other hand, raw shiitake mushrooms are said to have a weak taste and little aroma because they do not have the benefit of changing their composition. Also, when you smell dried shiitake mushrooms and fresh shiitake mushrooms, they only have a so-called musty odor that is common to mushrooms, and you can't feel the unique K smell of shiitake mushrooms, but if you soak them in water, the enzymes will work on them. It is also known that Shiitake mushrooms emit the aroma characteristic of shiitake mushrooms, such as lentithionine, and increase their umami flavor.

However, the flavor components and flavor precursor components of shiitake mushrooms are affected by the mushroom's tissue state, moisture content, temperature, and other factors, and change into various shapes, which affect the development of the aroma and the ebb and flow of the taste of shiitake mushrooms. There are many unknowns about the mechanism behind this.

By the way, the purpose of producing shiitake mushroom extract powder is to produce shiitake mushroom extract powder that can be dissolved in water or boiling water to instantly reproduce the flavor of the cooking stock unique to shiitake mushrooms under industrial conditions.
The goal is to obtain it in an economically advantageous way.

Conventionally, various methods have been used to produce shiitake mushroom extract powder, but all of these methods were aimed at obtaining a product with excellent flavor at the time of extraction. At the time of actual extraction, an extract with excellent flavor is obtained, but when the extract is dried and sold,
When used for food, most of the characteristic aroma of shiitake mushrooms is lost, resulting in a shiitake mushroom extract with poor flavor.

The present inventors conducted intensive research with the aim of solving these drawbacks and producing a powdered Kushiitake mushroom extract with an excellent shiitake flavor.As a result, we unexpectedly found that the flavor could be improved by extracting at a low temperature of 10 to 60°C. What can be called a precursor is a composition-
Furthermore, it has been found that when this dried flavor precursor composition is dissolved in hot water, it becomes extremely strong in aroma and taste unique to the original shiitake mushroom stock.

The present invention was completed based on this knowledge, and basically, Shiitake mushrooms are grown in an aqueous medium at about 10-60°C and about 15-[L].
This is a method for producing a shiitake mushroom flavor precursor composition by performing an extraction treatment for 5 hours and drying the obtained extract.

The present invention also includes a method of heating the obtained extract at about 60 to 100° C. for a short period of time to advance the degree of precursor of the shiitake flavor precursor composition.

Furthermore, the present invention also includes a method for more effectively extracting the shiitake mushroom flavor precursor composition by incorporating a cyclic dextrin into the aqueous medium used for extraction.

The first feature of the method of the present invention is as follows:
After crushing dried shiitake mushrooms or fresh shiitake mushrooms, an aqueous medium is added to the shiitake mushrooms, and extraction is carried out at an extraction temperature of 10 to 60°C and an extraction time of 15 to 5 hours.

Dried shiitake mushrooms or fresh shiitake mushrooms used for extraction are crushed, but fresh shiitake mushrooms in particular require thorough grinding to destroy cell tissue. As a result of numerous tests, the conditions for extraction by adding an aqueous medium to the destroyed shiitake mushrooms and soaking them were as follows: extraction temperature: 1110-60℃, extraction time: 1
It has been found that if the extraction is carried out while satisfying the conditions of 5 to 15 hours and then continued to the next step of the present invention, an excellent Kushii mushroom flavor precursor composition powder can be obtained. The extraction conditions are extraction temperature 60
~40°C, and an extraction time of 1 to 4 hours is preferable, but within the above condition range, when the temperature is kept low, the time is made as long as possible, and when the temperature is kept high, the time is made as short as possible. be. Extraction temperature outside the above condition range is 10
If the extraction temperature is below 60°C, the extraction efficiency will be extremely poor and the extraction will take a long time, resulting in deterioration of the quality. If the extraction temperature is above 60°C, the flavor will deteriorate even in a very short time, making it impossible to obtain a good extract. The amount of aqueous medium used for extraction should be as small as possible from the viewpoint of masking the subsequent drying process, but for Senshitake mushrooms, the amount should be 4 to 12 times the amount of dried Shiitake mushrooms, and for fresh Shiitake mushrooms, it is better to use as little as possible. 0.5 to 2 times is better. Immediately after the immersion extraction is completed, phase separation is carried out using a compressor or the like, and the extract is poured out before proceeding to the next step. If the obtained extract is not to be transferred to the next step immediately, dilute PI with hydrochloric acid etc.
It is best to lower it to ~4th position to stop the progress of the #elementary reaction. The aqueous medium used in the above extraction may be water, and 10 to 50 alcoholic water may be used instead. Although immersion extraction has been explained here, it is also possible to fill a column with dried or fresh shiitake mushrooms and extract by passing liquid through them. It is used as a medium.

Next, the second feature of the present invention is that the shiitake mushroom extract obtained by the method of the present invention is subjected to a heat treatment for a long time and then dried. The extract obtained by the method of the present invention has a musty odor and a taste that is different from that of shiitake mushroom cooking stock, and in the present invention, this is referred to as a shiitake mushroom flavor precursor composition. However, this is heated for a short time at a temperature of 60 to 100° C. using an ordinary heat exchanger or the like, and then immediately cooled. Heating time is 90℃@11
Afterwards, it is best to set the temperature to around 20 seconds, and when the temperature is around 70°C, it is set to around 5 minutes. By performing this heat treatment, the extract loses its musty odor, and at the same time, it gains a slight aroma and taste unique to shiitake mushroom stock. Even in such a state, the precursor of shiitake mushroom flavor does not change, but this precursor has progressed further, and it is now in a precursor state where the flavor is finally exhibited. If this heat-treated extract is diluted with hot water or further heated, the aroma of shiitake mushrooms will become stronger. The heat-treated extract can be left as it is, or filtered to make it transparent, and then a drying agent in an IJ tube is added and dissolved, and then dried by methods such as spray drying, vacuum drying, and freeze drying. It is something.

The shiitake mushroom flavor precursor composition powder obtained by the method of the present invention described above may be dissolved in water or hot water or prepared using a conventional method from shiitake mushrooms.
It has an aroma and flavor that is almost the same as the flavor of "6-cooked shiitake mushroom soup stock".

This is described in the first percentage characteristic of the present invention, and the nine extraction conditions efficiently extract the precursor components of the flavor components of the shiitake mushroom stock.
Under the appropriate heating conditions of the extract described in the second characteristic, the precursor components undergo appropriate chemical changes or changes due to a single action, and the precursor components are on the verge of developing the flavor unique to shiitake mushroom stock. It is inferred that the composition changes.

Next, the third feature of the present invention is to add cyclic dextrin to the aqueous medium used for extracting the shiitake mushrooms, and extract the shiitake mushrooms under the conditions described in the first feature of the present invention. The purpose of this invention is to extract flavor components extremely effectively and stably, and to prevent flavor deterioration and volatilization in the process up to drying and powdering as described in the second feature.

The cyclic dextrin used is a type of cyclic dextrin such as α, β, and r, or a mixture thereof, but a mixture of cyclic dextrin and acyclic dextrin obtained by reacting a cyclic dextrin-forming enzyme with starch is purified. You can also use a friend, which is more economical. The amount of IJ to be used should be α5 or more based on the water used for extraction, and 1 to 5III is appropriate, but it is not limited to this value only. By applying the method described in this third feature, the powder of the shiitake mushroom flavor precursor composition obtained can be further added to the nine effects described in the 1st and 20% molds of the present invention with water, and 9 times with warm water. Even after mixing, the resulting powdered shiitake mushroom flavor precursor composition has a very strong aroma (i < strong taste), and the resulting shiitake mushroom flavor precursor composition powder does not deteriorate in flavor even after being stored for a considerable period of time.

This means that the cyclic dextrin dissolved in the water used for line extraction has various flavor components of shiitake mushrooms in their dissolved state.
Inclusion (partial inclusion or cyclic dextrose) in a reversible or irreversible state causes flavor components (mainly flavor precursor components) contained in elm mushrooms by associating with the edges of the IJ.
is selectively and extremely efficiently extracted in a round shape that is stably protected without any deterioration, and even during the subsequent heat treatment and drying process, the flavor components are protected in some way by the cyclic dextrin, so no deterioration of flavor occurs. It is inferred that an extremely stable shiitake mushroom extract powder with no volatilization or evaporation can be obtained.

The method of the present invention can be widely applied not only to shiitake mushrooms but also to mushrooms other than shiitake mushrooms such as pine mushrooms, enokidake ginseng, nameko mushrooms, matsutake mushrooms, shimeji mushrooms, and ginger mushrooms.

Next, examples of the present invention will be described.

Example t 4.5j of 55°C warm water was added to dried shiitake mushroom powder α5# crushed using a filter mill (wire size 8ym), and the soaking time was 1 under the same conditions at the soaking temperature of 55°C.
．． 2.4. Each immersion was performed under different conditions for 6 and 8 hours. Next, these are squeezed immediately after soaking, and each one weighs about 100 ml.
h, 6J of squeezed liquid was obtained and heated to 85℃ using a heat exchanger for 4 hours.
After heating for 0 seconds and cooling to 25°C, dextrin (DI!
-11) was added and dissolved in a ratio of 0.5%, and spray-dried at a chamber temperature of 105°C to obtain approximately 60% of each dry powder.
50 g each was obtained.

Next, the ratio of water to the dried shiitake mushroom powder α5# crushed in the same manner as above, the conditions for heat treatment of the squeezed liquid, the amount of addition of IJ and the spraying conditions were set to 4, and the soaking temperature was 5°C. Change the soaking time to 2.4.8.12 and 16 hours.
Change the soaking time to 6 hours, change the soaking temperature to 50℃, and change the soaking time to Q.
5.1.2.9 changes to 3 and 4 hours, soaking temperature 65
The soaking time was changed to [L5.1.2.3 and 4 hours at 100°C to obtain dry powder for each of the rounds.

Aqueous solution (50%
When we comprehensively evaluated the quality of the flavor of shiitake mushroom cooking stock in terms of aroma strength and aroma quality, and taste strength and taste quality, the results were 8 and 12 at a soaking temperature of 20 °C.
Those extracted for 1 hour, 2 and 4 hours at a soaking temperature of 65°C, and 1 and 2 hours at a soaking temperature of 50°C are best, especially those extracted for 2 and 4 hours at a soaking temperature of 65°C. It had a strong aroma and taste unique to shiitake mushrooms.

In addition, the dry powder obtained under the soaking temperature condition of 65°C lost all five aromas, had a stuffy odor, and had a strange taste.
The dry powders obtained under the soaking conditions at 5°C had a very weak flavor and a strange odor in all 5 cases.

Example 2゜ Add 5 ol of 40'C lukewarm water to 5 # of crushed dried shiitake mushrooms,
The temperature was maintained at 40° C. with occasional stirring for 2.0 hours. Immediately after the soaking was completed, the juice was squeezed using a press to obtain an extract 24.6 toge with a solid content of 481. Divide the obtained extract into three equal parts, and immediately divide the 1/l amount into 20
℃ to obtain an unheated liquid (1), then immediately heat the 175 amount in a heat exchanger at 90°C for 20 seconds, and then immediately cool it at 2 o''ct to obtain a heated liquid (2), and then The remaining 115 pieces were heated at 70°C for 5 minutes and then immediately heated for 20'
The mixture was cooled to C to obtain a heat-treated liquid (3). Next, each extract was clarified using a centrifuge, and 2 # of dextrin (DB-11, moisture 40) was added and dissolved in each, and spray-dried at a chamber temperature of 105°C. Approximately 2.5 # of dry powder was obtained.

When each of the obtained dry powders t5y was dissolved in 100 d of warm water (50°C) and the flavor was tasted, the dried powder of the unheated liquid (1) had a musty odor and had a high degree of precursor of the beetroot flavor. heat treatment liquid (to) and (5).
) had a strong flavor of cooked shiitake mushrooms.

Example & a) 4.5 g of water at 30°C was added to pulverized whole dried shiitake mushrooms A5#, the soaking temperature was maintained at 50°C and soaked for 2.5 hours with stirring, and the solid content was immediately squeezed after soaking. 4.51
Extract of 5. ．． I got 6kl. This extract was heated in a heat exchanger at 85°C for 40 seconds, cooled to 25°C, and then dextrin (Dl-11) α5# was added and dissolved, and spray-dried at a chamber temperature of 105°C. 65 kl of dry powder α was obtained. (This is referred to as dry powder 0) Extract liquid with a solid content of 4.9% obtained in the same manner as a)
Cyclic dextrin for #/α:β:γ-60:24
: After adding and dissolving cyclic dextrin-containing powder α5# consisting of 1"4) 50- and acyclic dextrin 50-, heat treatment and spray drying were performed under the same conditions as in a) to obtain dry powder α65#. c) Grind and extract the same cyclic dextrin-containing powder (a) used to make dry powder (L5#).
Dissolve it in 30℃ water 4.51, add the pill solution,
Perform immersion extraction under the same conditions as above to obtain extract 4 with a solid content of 14
．． I got 1#. This extract was heat-treated under the same conditions as in (a), then 0.1 # of Textrin (DB-11) was added and dissolved, and spray-dried under the same conditions as in (a) to powder α6.
Got 5#.

(This is referred to as dry powder (c)) Next, a comparative sensory test was conducted on the flavor of the three dry powders obtained, and the results are shown in the table below.) Ashi, dry powder f1 is dry powder It was found that the flavor was superior to (a) and (b). The sensory test was carried out using a panel of t5-aqueous solutions (so'c)tio names of each dry powder, and was ranked based on the three-point comparison ranking method in descending order of aroma and taste. (1st place = 5 points, 2nd place = 2 points, 5th place = 1 point, and the evaluation points in the sensory test result table are panel 1.
This is the total score of 0 people.

Sensory test result table Example Genuine shiitake mushroom ZO&fK/-cyclic dextrin α1# at 25°C
A mixture of water and OjK was added thereto, and the mixture was thoroughly mixed and ground using a diner, followed by immersion for 5 hours while maintaining the temperature at 25° C. and stirring. Immediately after soaking, add 56% salt @1
Add 8d! After inhibiting the enzymatic reaction caused by the enzymes present in fresh shiitake mushrooms, we squeezed the juice with a press to obtain 13 ml of isomorphic extract. Next, the obtained extract was heated at 95°C for 14 seconds using a heat exchanger, cooled to 30°C, and then 4.19% of sodium carbonate was added to adjust i to 5.8. . Next, this ① was further adjusted and dextrin (Dg-
12) [Add and dissolve 14# and bring the chamber temperature to 05℃]
When spray-dried under the following conditions, dry powder (moisture 2.5%)
[L48m was obtained. 2 g of this obtained nine-dried powder was added to 1 part of hot water.
When dissolved in 00111, the flavor was almost the same as that of stock prepared from raw shiitake mushrooms using conventional cooking methods.

Agent Patent Attorney 1) Parent Male

Claims (1)

[Claims] (1) Shiitake mushrooms in an aqueous medium at about 10 to 60°C and about 15 to
A method for producing a shiitake mushroom flavor precursor composition, which comprises performing an extraction treatment for 15 hours and drying the obtained extract. (No) Shiitake mushrooms in aqueous medium at about 10-60℃, about 15-(L
After extraction treatment for 5 hours, the obtained extract was heated to about 60-100℃.
A method for producing a shiitake mushroom flavor precursor composition, which comprises heating for a short period of time. (3) Claims (1) and (3) characterized in that the aqueous medium used for extraction contains a cyclic dextrin.
A method for producing a shiitake mushroom flavor precursor composition according to item (to).