JP3436717B2 - Retort food containing processed mushrooms and method for producing the same - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a processed mushroom product used for a retort food product, a method for producing the same, and a retort food product containing the processed mushroom product. More specifically, the present invention relates to a retort food product. Mushroom processed product used for, wherein the mushroom raw material does not become crushed when cooked by heating the retort food (that is, it does not lose its shape), its manufacturing method, and its shape when cooked by heating The present invention relates to a new type of retort food containing a processed mushroom product. The processed mushroom product used in the retort food of the present invention does not lose its shape when heated in a microwave oven or an oven for retort food, and is useful, for example, as a large ingredient for retort food. INDUSTRIAL APPLICABILITY The retort food of the present invention makes it possible to provide a high-quality retort food containing a processed mushroom product that does not lose its shape when cooked in a microwave oven or an oven.

[0002]

2. Description of the Related Art Generally, mushroom raw materials are
Processing such as canning, pickling, and freezing is performed. Conventionally, various retort foods containing mushrooms such as mushrooms as ingredients such as pasta sauce have been developed (for example, JP-A-59-120074 and JP-A-60-49774). In the case of using salted or frozen processed mushroom products as a mushroom raw material in the production of, since desalting treatment and thawing treatment each require complicated labor and a long time, generally, canned processed mushroom products, Alternatively, a processed mushroom product obtained by subjecting a salted processed product to a desalination process and then canning it is used.

As the above-mentioned canning treatment, generally, heat sterilization is carried out under the conditions of 115 ° C., 10 minutes to 50 minutes, 108 ° C. and 60 minutes depending on the can type (“Encyclopedia of Mushrooms”: Stocks). Company Asakura Shoten, 5th printing, page 423,
April 1, 1991). Further, as a processed mushroom product sterilized by heating, for example, malic acid 0.1 sealed in a container is used.
%, Vitamin C 0.2% and mushrooms sterilized at 120 ° C. for 10 minutes (Japanese Patent Laid-Open No. 54-263).
No. 52), mushrooms were boiled in salt, and then sterilized by heating under pressure with a seasoning solution (JP-A-7-111877).
No.), treated with a dihydrofolate reductase inhibitor, cultured and cultivated, with or without sporulation, p.
90 minutes in boiling water with H4.5 solution, or p
What was sterilized with boiling H4.2 solution for 70 minutes in boiling water (JP-A-4-104756) and the like are known. However, since the processed mushroom product is subjected to heat sterilization at high temperature or for a long time, there is a problem that the mushroom turns brown.

On the other hand, a microwave oven is generally used as a device for cooking dishes or reheating various cooked foods such as retort foods, chilled foods and frozen foods. The inside of the microwave oven is designed so that the electric field can be made uniform and these foods can be heated uniformly, but due to the physical properties of the food, the material of the container that holds the food, the shape, etc. The heating status changes. This is because hot spots in which microwaves are concentrated and heated strongly and hot lines in which these appear linearly are generated. The hot spots and hot lines cause uneven heating, and have a great influence on the temperature rising efficiency. Whether or not due to such hot spots and hot lines, the cause has not been fully clarified, but when the mushroom raw material or food containing the mushroom raw material is heated in a microwave oven, some of the plurality of mushroom raw materials, It can be seen in a crushed state. However, an adequate solution has not yet been found for the problem related to such a phenomenon caused by heating the microwave oven.

[0005]

Therefore, the inventors of the present invention have investigated the cause of the above problems and found that the cause of such deformation is in the processing of the processed mushroom products, especially the heating during the processing. It has been found that there is a great correlation with the conditions, and the present invention has been completed based on such findings. That is, the present invention provides a new method for producing a processed mushroom product that can prevent the mushroom raw material from becoming a crushed state after cooking the mushroom raw material or the food containing the mushroom raw material in a microwave oven. The purpose is. Another object of the present invention is to provide a processed mushroom product in which the mushroom raw material does not become crushed (that is, does not lose its shape) when cooked in a microwave oven or an oven. A further object of the present invention is to provide a retort food containing the processed mushroom product, which is a high-quality retort food containing the processed mushroom product that does not lose its shape when heated and cooked.

[0006]

The present invention for solving the above-mentioned problems comprises the following technical means. ( 1 ) A method of manufacturing a processed mushroom product used in a retort food, wherein the mushroom raw material does not become crushed when cooked in a microwave oven. The mushroom is filled in a container together with an aqueous solution of pH 2.0 to 3.5 and sealed. After that, the method for producing a processed mushroom product is characterized in that the processed mushroom product is subjected to heat sterilization treatment under the condition that the product temperature of the mushroom is maintained at 80 to 100 ° C. for 30 to 50 minutes. ( 2 ) A retort food product containing a processed mushroom product produced by the method according to ( 1 ) above, in which the mushroom raw material does not become crushed when cooked in a microwave oven. ( 3 ) A method for producing a retort food product in which the mushroom raw material does not become crushed when cooked in a microwave oven,
A retort food product characterized by using as a raw material a processed mushroom product which has been subjected to heat sterilization treatment under the condition of holding the product temperature at 80 to 100 ° C. for 30 to 50 minutes and which is adjusted to pH 2.0 to 3.5. Manufacturing method.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION Next, the present invention will be described in more detail. Mushrooms targeted by the present invention may be those generally known as edible mushrooms, for example,
Mushrooms, shimeji mushrooms, maitake mushrooms, enoki mushrooms and nameko are exemplified as preferable ones. The shape is not particularly limited and, for example, an appropriate product such as a hole product or a slice product is used.

The retort food of the present invention is not particularly limited in kind as long as it is a retort food containing mushrooms as an ingredient. For example, sauces such as curry, stew, hashed beef, miso soup, soup, potage soup,
Preferable examples include cream soup, consommé soup, soups such as potoff, various sauces, sauces, bowl ingredients, and chawanmushi.

The processed mushroom product of the present invention has a product temperature of 1
It is important to perform heat sterilization treatment under the condition of 00 ° C or lower. In this case, mushrooms are filled and sealed with a pH-adjusted aqueous solution in a container, and then heat-sterilized at a predetermined temperature. The pH of the aqueous solution is 4.0 after the heat-sterilized mushroom. It is important to make adjustments so as not to exceed. In this case, specifically, pH 2.0-3.
5, preferably pH 2.5-3.0. When it is lower than the above range, the sourness of the mushroom becomes strong and the taste of the mushroom is impaired. On the other hand, if it is higher than the above range, the heat sterilization condition becomes strict, and the mushroom may be deformed during cooking in a microwave oven or the like. Further, after heat sterilization, the pH of the mushroom may exceed 4.0, in which case it becomes difficult to store the processed mushroom product at room temperature for a long period of time.

Examples of the pH adjusting agent include citric acid,
Malic acid, tartaric acid, ascorbic acid and the like are exemplified as preferable examples, but the present invention is not limited thereto. As the above-mentioned aqueous solution, for example, seasoning liquid containing salt or other seasoning may be used. The ratio of mushroom to aqueous solution is preferably mushroom 1: aqueous solution 0.3 to 0.7. In this case, if the amount of the aqueous solution is small, the pH of the mushroom will not be sufficiently lowered, and sterilization failure may occur. Further, if the amount of the aqueous solution is large, the sterilization efficiency is lowered, and it is unsuitable as a commercial product (inflated).

The container for filling and sealing the mushroom with the pH-adjusted aqueous solution is not particularly limited,
For example, a molding container, a pouch, etc. can be illustrated as suitable examples. Examples of the heat sterilization method for the mushrooms contained in the container include hot water sterilization and steam sterilization. As the heat sterilization conditions, the mushroom product temperature is 100 ° C. or lower, for example, the mushroom product temperature is 80 to 100 ° C. for 30 to 50 minutes,
Preferably, it is carried out under the condition of holding at 80 to 85 ° C. for 30 to 40 minutes. In the case of boiling water, for example, 85 to 100 ° C
In hot water for 30 to 50 minutes. In this case, if the sterilization time is longer than 50 minutes, the browning of the mushroom becomes noticeable, which is not preferable.

[0012] Processed mushroom products produced by the above method,
It is sliced into a hole or an appropriate size and shape and used as a raw material for a retort food, and a retort food is manufactured by a conventional method using a retort sterilizer.

[0013]

The processed mushroom product of the present invention is a processed mushroom product which is subjected to heat sterilization at a temperature of 100 ° C. or lower and adjusted to pH 4.0 or lower, and the retort food of the present invention is the above-mentioned product. A processed mushroom product is used as a raw material for a retort food, and a retort sterilizer is used in a conventional method to prepare a retort food. Mushrooms at the above pH 4.0
In the process of heating and sterilizing under the condition of keeping the temperature below 100 ° C, the mushrooms are in a state in which the raw material is crushed when the retort food is cooked in a microwave oven or an oven (that is, it loses its shape). ) Has the effect of preventing. Conventional mushrooms that have been sterilized by heating under pressure, or 1
When a material sterilized by heating at 00 ° C. for 90 minutes is used as a raw material for a retort food, the mushroom will lose its shape when the retort food is cooked in a microwave oven or an oven, but the processed mushroom product of the present invention. When used, 100 ° C, 90 ° C
When a retort-packed food is produced using a processed mushroom product that has been heat-sterilized under the condition of not less than a minute, it is considered that the mushroom structure is likely to lose its shape when the retort-packed food is cooked by heating. The pH of the present invention is maintained at 4.0 or less, and the product temperature is 100 ° C.
The process of heat sterilization under the following conditions prevents the processed mushrooms from deforming when the retort food is cooked in a microwave oven or oven, and also has the effect of enabling the mushrooms to be stored at room temperature for a long time. Added to.

[0014]

EXAMPLES Next, the present invention will be specifically described based on examples, but the present invention is not limited to the examples. Example 1 A salted whole mushroom was boiled for 5 minutes in a 0.1% concentration of ascorbic acid solution, and then desalted overnight (immersed in running water). Desalted mushroom 200
g in an aqueous solution of pH 2.6 (citric acid concentration 0.1%, ascorbic acid concentration 0.2%, salt concentration 1.0%) 140
After filling the retort pouch with g and sealing,
Heat sterilization was carried out by holding in boiling water at 30 ° C for 30 minutes to obtain a mushroom-shaped processed product in the form of a hole (pH 3.
47).

Example 2 A sliced mushroom processed product was obtained (pH 3.29) by the same method as in Example 1 except that mushrooms sliced to a thickness of about 4 mm were used.

Example 3 A processed shimeji product was obtained in the same manner as in Example 1 except that shimeji mushrooms that had been divided into suitable sizes were used (pH).
3.32).

Example 4 A processed nameko product (pH 3.4) was obtained in the same manner as in Example 1 except that the nameko from which stones were removed was used.
5).

Comparative Example 1 A retort pouch was filled and sealed with a hall-shaped mushroom at 121 ° C. and 30 ° C. using a retort sterilizer.
A hole-shaped mushroom processed product was obtained (pH 3.51) by the same method as in Example 1 except that sterilization under pressure was carried out under the condition of minutes.

Comparative Example 2 A sliced mushroom processed product was obtained (pH 3.32) by the same method as in Comparative Example 1 except that mushrooms sliced to a thickness of about 4 mm were used.

Comparative Example 3 A processed shimeji product was obtained (pH) by the same method as in Comparative Example 1 except that shimeji mushrooms divided into suitable sizes were used.
3.43).

Comparative Example 4 A processed Nameco product (pH 3.5) was obtained in the same manner as in Comparative Example 1 except that Nameko from which stones were removed was used.
1).

Comparative Example 5 A sliced mushroom filled and sealed in a retort pouch together with an aqueous solution having a pH of 3.7 (citric acid concentration 0.06%, ascorbic acid concentration 0.02%) was prepared by using a retort sterilizer. A sliced mushroom processed product was obtained by the same method as in Example 1 except that the sterilization under pressure was carried out under the conditions of 106 ° C. for 15 minutes (pH).
4.82).

Comparative Example 6 A sliced mushroom was filled in a retort pouch and sealed, and then heat-sterilized by holding it in hot water at 100 ° C. for 90 minutes to obtain a sliced mushroom. A processed mushroom product was obtained (pH
3.71).

Comparative Test (1) Experimental Example 16 g of each processed mushroom product obtained in Examples 1 to 4 and Comparative Examples 1 to 6 was filled in a tray container together with 214 g of curry sauce, and the opening of the tray container was filled. After covering with a lid and heat sealing the flange of the tray container,
The retort product was obtained by heat sterilization under pressure at 121 ° C. for 24 minutes.

(2) Test Example The lid material of each retort product obtained in the above-mentioned experiment example was removed, placed in a microwave oven and cooked, and 1) the mushroom was deformed and browned, and 2) the flange of the tray container. It was confirmed that the inside of the microwave oven was dirty.

(3) Evaluation The results of quality evaluation of the retort product when cooked by a microwave oven are shown below. 1) Deformed shape / browning state of processed mushroom products obtained in each Example and Comparative Example [Examples 1 to 4] There was no damage such as collapse and no browning. [Comparative Example 1] In almost all mushrooms, the umbrella portion collapsed. [Comparative Examples 2, 5, 6] Almost all of them were in a crushed state,
Regarding the mushroom processed product obtained in Comparative Example 6,
The degree of browning was quite large. [Comparative Example 3] In many cases, the umbrella portion was collapsed. [Comparative Example 4] The structure was often broken.

Example 5 8 g processed mushroom product produced by the method of Example 1 above,
Curry sauce 156g made from beef 40g, carrot 14g, potato 10g, and onion 10g was filled in a heat-resistant plastic molding tray container, the tray container opening was covered with a sheet-like lid, and the tray container flange was heated. After sealing and sealing the tray container, the container was housed in a retort device, and sterilized by heating under pressure at 121 ° C. for 24 minutes to produce a retort curry food. The obtained retort pouch food was opened, put in a container, and cooked by heating in a microwave oven. As a result, a cooked retort pouch food containing a processed mushroom product that did not lose its shape was obtained.

Example 6 8 g of processed mushroom product produced by the method of Example 1 above,
A tray container formed of steel foil was filled with 150 g of white sauce prepared using 50 g of potato, 5 g of bacon and 10 g of onion, and the opening of the tray container was covered with an aluminum sheet-like lid material laminated with a sealant. The flange portion was heat-sealed, the tray container was sealed, and then the tray container was housed in a retort apparatus, and sterilized by heating under pressure at 122 ° C. for 18 minutes to produce a retort gratin food. The obtained retort pouch food was opened, put in a container, and cooked by heating in an oven. As a result, a cooked retort pouch food containing a processed mushroom product that did not lose its shape was obtained.

[0029]

INDUSTRIAL APPLICABILITY The present invention can 1) provide a processed mushroom product for use in retort foods, and 2) do not bring the mushroom raw material into a crushed state when cooked in a microwave oven or an oven (ie, Retort foods containing processed mushroom products that do not lose their shape can be provided 3)
When the retort food containing the processed mushroom product produced by the method of the present invention is cooked by heating in a microwave oven, an oven or the like, it is possible to prevent the mushroom from deforming during cooking 4). It is possible to prevent the collapse of the product and increase the product value, which is particularly effective.

Front page continuation (58) Fields surveyed (Int.Cl. ⁷ , DB name) A23L 1/212-1/218 A23L 3/00-3/3598 A23L 1/36-1/48 A23B 7/00-9 / 34 JISST file (JOIS)

Claims (3)

(57) [Claims] 1. A method for producing a processed mushroom product, which is used for a retort food, wherein the mushroom raw material is not in a crushed state when cooked in a microwave oven.
A method for producing a processed mushroom product, which comprises performing heat sterilization treatment under the conditions of keeping the product temperature of the mushroom at 80 to 100 ° C. for 30 to 50 minutes after filling and sealing the container with the aqueous solution of 3.5. 2. A retort food product containing the processed mushroom product produced by the method according to claim 1 , wherein the mushroom raw material does not become crushed when cooked in a microwave oven. 3. A method for producing a retort food product in which the mushroom raw material does not become crushed when cooked in a microwave oven, the heating being carried out under the condition that the product temperature is kept at 80 to 100 ° C. for 30 to 50 minutes. Sterilized and pH 2.0
A process for producing a retort food, which comprises using a processed mushroom product adjusted to 3.5 as a raw material.