JP2024020894A - Fried enoki mushroom confectionery and production method thereof - Google Patents
Fried enoki mushroom confectionery and production method thereof Download PDFInfo
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- JP2024020894A JP2024020894A JP2022123433A JP2022123433A JP2024020894A JP 2024020894 A JP2024020894 A JP 2024020894A JP 2022123433 A JP2022123433 A JP 2022123433A JP 2022123433 A JP2022123433 A JP 2022123433A JP 2024020894 A JP2024020894 A JP 2024020894A
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 69
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 238000010438 heat treatment Methods 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract 4
- 239000004278 EU approved seasoning Substances 0.000 claims description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims description 4
- 235000019605 sweet taste sensations Nutrition 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 2
- 239000002075 main ingredient Substances 0.000 claims 1
- 238000003756 stirring Methods 0.000 abstract description 8
- 239000008157 edible vegetable oil Substances 0.000 abstract description 5
- 235000019640 taste Nutrition 0.000 description 8
- 238000000034 method Methods 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 4
- 235000017803 cinnamon Nutrition 0.000 description 4
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 235000011888 snacks Nutrition 0.000 description 3
- 235000013555 soy sauce Nutrition 0.000 description 3
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 238000012364 cultivation method Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
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Abstract
Description
本発明は、甘味とパリパリ、サクサクとした食感を有する事を特徴とするえのきたけのフライ菓子及びその製造方法に関するものである。 TECHNICAL FIELD The present invention relates to a fried enoki mushroom confectionery characterized by a sweet taste and crispy texture, and a method for producing the same.
農林水産省統計部の特用林産物生産統計調査によると、令和二年度の実績でえのきたけは、１２７，９１４トンとキノコ類の一位の生産量を誇り、また、えのきたけの利用法は、鍋物、煮物、和え物、天ぷら、なめたけ等種々多岐に渡る。 According to the Special Forest Products Production Statistics Survey by the Statistics Department of the Ministry of Agriculture, Forestry and Fisheries, enoki mushrooms boasted the highest production volume of mushrooms at 127,914 tons in 2020, and the usage of enoki mushrooms is as follows: There is a wide variety of dishes such as hotpots, simmered dishes, aemonos, tempura, nametake mushrooms, etc.
えのきたけは、その大部分を菌床栽培法で人工的に栽培されており、通年供給が可能であるが、鍋物、煮物、和え物、天ぷら等といった利用のされ方の為、夏場の消費量は減少し、えのきたけの生産調整を行う必要がある。 Enoki mushrooms are mostly cultivated artificially using the fungus bed cultivation method, and can be supplied throughout the year. However, because they are used in hot pots, simmered dishes, aemonos, tempura, etc., the amount consumed in the summer is low. It is necessary to adjust the production of enoki mushrooms.
本発明者は、えのきたけの通年利用並びにえのきたけの夏場の需要と供給のアンバランスの解消の一助足らんと鋭意研究の結果、本発明を開発するに至った。 The inventor of the present invention developed the present invention as a result of intensive research to help resolve the year-round use of enoki mushrooms and the imbalance between demand and supply of enoki mushrooms during the summer.
既存のえのきたけ加工品には、えのきたけに小麦粉、片栗粉、調味料等をまぶし、揚げて得られるおつまみや乾燥えのきたけを揚げ、調味料等をまぶして得られるおつまみがあり、甘いえのきたけ加工品は無い。 Existing processed enoki mushroom products include snacks obtained by coating enoki mushrooms with flour, potato starch, seasonings, etc. and frying them, and snacks obtained by frying dried enoki mushrooms and coating them with seasonings, etc., which are sweet processed enoki mushrooms. There are no items.
これら既存のえのきたけ加工品は、おつまみの為、利用者や利用場面が限られてしまい、また、外観から受ける印象とは異なるシナシナとした柔らかい食感である。 These existing processed enoki mushroom products are snacks, so the number of users and situations in which they can be used are limited, and the texture is soft and chewy, which is different from the impression given from the appearance.
さらに、既存のえのきたけ加工品は、夏場に供給過多になり冷凍保管してある、冷凍えのきたけの利用は出来ない。 Furthermore, existing processed enoki mushroom products cannot be used for frozen enoki mushrooms, which are stored frozen due to oversupply in the summer.
見当たらず。 Not found.
えのきたけチップス、https://www.kurashiru.com/recipes/78ec2c7b-4cee-4a23-a761-947046341a14 Enoki mushroom chips, https://www.kurashiru.com/recipes/78ec2c7b-4cee-4a23-a761-947046341a14
えのきチップス、http://373kinoko.com/?pid=140489176 Enoki chips, http://373kinoko.com/?pid=140489176
既存品とは異なるえのきたけ加工品で、甘くパリパリ、サクサクとした食感を有し、老若男女が通年喫食可能なえのきたけのフライ菓子、かつ、夏場に供給過多になり冷凍保管してある冷凍えのきたけを利用可能な製造方法を開発する。 This is a processed enoki mushroom product that is different from existing products, and has a sweet, crunchy, and crunchy texture.It is a fried enoki mushroom confectionery that can be enjoyed by men and women of all ages throughout the year.Frozen enoki mushrooms are stored frozen due to oversupply in the summer. Develop a manufacturing method that can utilize bamboo.
先述の課題を解決するため鋭意研究の結果、えのきたけ若しくは冷凍えのきたけを攪拌加熱し、えのきたけの水分が出てきたら砂糖、食塩を加え加熱混合し、さらに水気が無くなるまで攪拌加熱した後、それを食用油脂でフライし、脱油し製造する事で得られる、甘味とパリパリ、サクサクとした食感を有する事を特徴とするえのきたけのフライ菓子及びその製造方法を発明するに至った。 As a result of intensive research to solve the above-mentioned problem, we found that enoki mushrooms or frozen enoki mushrooms are stirred and heated, and when the moisture of the enoki mushrooms comes out, sugar and salt are added and heated and mixed, and then stirred and heated until the moisture disappears. To create a fried enoki mushroom confectionery characterized by sweet taste and crispy texture obtained by frying enoki mushrooms in edible oil and removing the oil, and a method for producing the same.
本発明により、従来には無い、老若男女が通年喫食できる甘くパリパリ、サクサクとした食感のえのきたけのフライ菓子を提供し、えのきたけの通年利用を促進し、さらに、夏場に供給過多になり冷凍保管してある冷凍えのきたけも利用可能となり、えのきたけ生産者の安定生産の為の一助に成り得る事が期待できる。 The present invention provides an unprecedented fried enoki mushroom confectionery with a sweet, crunchy texture that can be enjoyed by men and women of all ages throughout the year, promoting the year-round use of enoki mushrooms, and furthermore, in the summer when there is an oversupply of enoki mushrooms, they are stored frozen. Frozen enoki mushrooms can now be used, which is expected to help enoki mushroom producers maintain stable production.
以下、実施例でその詳細を説明する。 Hereinafter, the details will be explained in Examples.
石づきを除去したえのきたけ若しくは石づきを除去した冷凍えのきたけ５００ｇをばらばらにほぐし、それをフライパンに入れガスコンロで加熱しながら攪拌し、えのきたけの水分が出てきたら、えのきたけ１００部に対し０．２２部乃至０．４４部の食塩及びえのきたけ１００部に対し６．５２部乃至１３．０４部の砂糖を投入し混合、加熱し、えのきたけの水気が無くなるまで、具体的には重量が約２５０ｇになるまで攪拌加熱を続け、その後、１３０℃乃至１５０℃の食用油脂で約３分間カラカラになるまで揚げ、それを約５分間遠心分離機で脱油し製品１１５ｇを得た。 Break up 500g of enoki mushrooms with stones removed or frozen enoki mushrooms with stones removed, put them in a frying pan and stir while heating on a gas stove.When the moisture of enoki mushrooms comes out, add 0.22 parts per 100 parts of enoki mushrooms. Add 6.52 parts to 13.04 parts of sugar to 100 parts of enoki mushrooms and 6.52 parts to 0.44 parts of salt, mix and heat until the enoki mushrooms lose their moisture, specifically until the weight becomes about 250 g. The mixture was stirred and heated until it became dry, and then fried for about 3 minutes in edible oil and fat at 130°C to 150°C until dry, and then deoiled using a centrifuge for about 5 minutes to obtain 115 g of a product.
００１５の石づきを除去したえのきたけ若しくは石づきを除去した冷凍えのきたけは、カットせずそのままの長さでも良いが、食べ易いように３ｃｍ乃至５ｃｍの長さにカットしても構わない。 The enoki mushrooms from 0015 with stones removed or the frozen enoki mushrooms from which stones are removed may be left uncut, but may be cut into lengths of 3 cm to 5 cm to make them easier to eat.
００１５のえのきたけを加熱、攪拌する方法は、フライパンをガスコンロで加熱する方法に限らず、撹拌機付きガス釜や撹拌機付き蒸気二重釜を用いる方法等いずれの方法でも良い。 The method for heating and stirring the enoki mushrooms of 0015 is not limited to the method of heating a frying pan on a gas stove, but any method such as a method using a gas pot with a stirrer or a steam double pot with a stirrer may be used.
００１５の食塩並びに砂糖の添加量は、任意に変更できるが、００１５の添加量が食味と食感に優れており、また、砂糖の代わりに他の糖質に変更も可能であるが、砂糖が一番食味と食感に優れていた。 The amount of salt and sugar added in 0015 can be changed arbitrarily, but the added amount of 0015 has excellent taste and texture, and it is also possible to use other carbohydrates instead of sugar, but sugar It had the best taste and texture.
００１５のえのきたけの水気が無くなるまで攪拌加熱する程度は、任意に変更できるが、フライ工程での投入操作のし易さの為、原料えのきたけの半量程度になるまで攪拌加熱するのが好ましい。 The degree to which the enoki mushrooms of 0015 are stirred and heated until the moisture disappears can be changed arbitrarily, but for ease of addition operation in the frying process, it is preferable to stir and heat until the amount of raw enoki mushrooms is reduced to about half.
石づきを除去したえのきたけ若しくは石づきを除去した冷凍えのきたけ５００ｇをばらばらにほぐし、それをフライパンに入れガスコンロで加熱しながら攪拌し、えのきたけの水分が出てきたら、えのきたけ１００部に対し１．２部乃至２．４部の醤油及びえのきたけ１００部に対し６．５２部乃至１３．０４部の砂糖を投入し混合、加熱し、えのきたけの水気が無くなるまで、具体的には重量が約２５０ｇになるまで攪拌加熱を続け、その後、１３０℃乃至１５０℃の食用油脂で約３分間カラカラになるまで揚げ、それを約５分間遠心分離機で脱油し製品１１７ｇを得た。 Break up 500g of enoki mushrooms with stones removed or frozen enoki mushrooms with stones removed, put them in a frying pan and stir while heating on a gas stove.When the moisture of enoki mushrooms comes out, add 1.2 parts per 100 parts of enoki mushrooms. Add 6.52 parts to 13.04 parts of sugar to 100 parts of enoki mushrooms and 2.4 parts of soy sauce, mix and heat until the enoki mushrooms lose their moisture, specifically until the weight is about 250 g. The mixture was stirred and heated until it became dry, and then fried in edible oil at 130°C to 150°C for about 3 minutes until dry, and then deoiled using a centrifuge for about 5 minutes to obtain 117 g of product.
００２０の醤油の添加量は、任意に変更できるが、００２０の添加量が食味に優れており、また、醤油の代わりに他の調味料へ任意に変更可能である。 The amount of soy sauce added in 0020 can be changed arbitrarily, but the added amount of 0020 has excellent taste, and other seasonings can be used instead of soy sauce.
石づきを除去したえのきたけ若しくは石づきを除去した冷凍えのきたけ５００ｇをばらばらにほぐし、それをフライパンに入れガスコンロで加熱しながら攪拌し、えのきたけの水分が出てきたら、えのきたけ１００部に対し０．２２部乃至０．４４部の食塩、えのきたけ１００部に対し６．５２部乃至１３．０４部の砂糖及びえのきたけ１００部に対し０．４部乃至０．８部のシナモンパウダーを投入し混合、加熱し、えのきたけの水気が無くなるまで、具体的には重量が約２５０ｇになるまで攪拌加熱を続け、その後、１３０℃乃至１５０℃の食用油脂で約３分間カラカラになるまで揚げ、それを約５分間遠心分離機で脱油し製品１１８ｇを得た。 Break up 500g of enoki mushrooms with stones removed or frozen enoki mushrooms with stones removed, put them in a frying pan and stir while heating on a gas stove.When the moisture of enoki mushrooms comes out, add 0.22 parts per 100 parts of enoki mushrooms. Add and mix 0.44 parts of salt, 6.52 parts to 13.04 parts of sugar per 100 parts of enoki mushrooms, and 0.4 parts to 0.8 parts of cinnamon powder per 100 parts of enoki mushrooms, Continue stirring and heating until the moisture in the enoki mushrooms evaporates, specifically until the weight is about 250g. Then, fry in edible oil at 130℃ to 150℃ for about 3 minutes until dry, and fry for about 5 minutes. The oil was removed using a centrifuge for 1 minute to obtain 118 g of product.
００２２のシナモンパウダーの添加量は、任意に変更できるが００２２の添加量が食味に優れており、また、シナモンパウダーの代わりに他のスパイスへ任意に変更可能である。 The amount of cinnamon powder added in 0022 can be changed arbitrarily, but the added amount of 0022 has excellent taste, and other spices can be used instead of cinnamon powder.
市販のえのきチップスと００１５の製品、００２０の製品及び００２２の製品を三名で官能比較したところ、００１５の製品、００２０の製品及び００２２の製品は、市販のえのきチップスに比べパリパリ、サクサクとした食感を有しており、また、００２０の製品は、００１５の製品及び００２２の製品より旨味が強く感じられ、００２２の製品は、シナモンの風味が感じられた。 When three people compared commercially available enoki chips with products 0015, 0020, and 0022, the products 0015, 0020, and 0022 were crispier and crispier than the commercially available enoki chips. Furthermore, the product numbered 0020 had a stronger umami flavor than the products numbered 0015 and 0022, and the product numbered 0022 had a cinnamon flavor.
００２４の官能比較の結果、００１５の製品、００２０の製品及び００２２の製品並びにそれらの製造方法は、新規の、えのきたけの好ましいフライ菓子、かつ、その製造方法だと確認出来た。
As a result of the sensory comparison of 0024, it was confirmed that the products 0015, 0020, and 0022, as well as their production methods, are novel and preferred fried confections made from enoki mushrooms, and their production methods.
００１５の食塩並びに砂糖の添加量は、任意に変更できるが、００１５の添加量が食味と食感に優れており、また、砂糖の代わりに他の糖質に変更も可能であるが、砂糖が一番食味と食感に優れていた。また、砂糖の添加量が増える程、製品の甘味やパリパリ、サクサクとした食感がより強くなる。 The amount of salt and sugar added in 0015 can be changed arbitrarily, but the added amount of 0015 has excellent taste and texture, and it is also possible to use other carbohydrates instead of sugar, but sugar It had the best taste and texture. Additionally, the more sugar added, the stronger the sweetness and crispy texture of the product.
００１５の食塩並びに砂糖の添加量は、任意に変更できるが、００１５の添加量が食味と食感に優れており、また、砂糖の代わりに他の糖質に変更も可能であるが、砂糖が一番食味と食感に優れていた。 The amount of salt and sugar added in 0015 can be changed arbitrarily, but the added amount of 0015 has excellent taste and texture, and it is also possible to use other carbohydrates instead of sugar, but sugar It had the best taste and texture.
Claims (3)
The manufacturing method according to claim 2, characterized in that in the step of adding sugar and the like and heating and mixing, seasonings and spices are added at the same time to season the product.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000287640A (en) * | 1999-04-05 | 2000-10-17 | Daily Foods Kk | Fried food of mushroom and its production |
| CN101683145A (en) * | 2008-09-25 | 2010-03-31 | 魏玉宝 | Method for processing intellectual development leisure food |
| CN104055067A (en) * | 2014-06-07 | 2014-09-24 | 曹石 | Preparation method of flammulina velutipes with fried flavor |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000287640A (en) * | 1999-04-05 | 2000-10-17 | Daily Foods Kk | Fried food of mushroom and its production |
| CN101683145A (en) * | 2008-09-25 | 2010-03-31 | 魏玉宝 | Method for processing intellectual development leisure food |
| CN104055067A (en) * | 2014-06-07 | 2014-09-24 | 曹石 | Preparation method of flammulina velutipes with fried flavor |
Non-Patent Citations (1)
| Title |
|---|
| "ふるさと逸品 えのきチップス 南九州きのこセンター（錦江町）", 南日本新聞社, JPN6022047748, 22 May 2022 (2022-05-22), ISSN: 0004917429 * |
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