JPH0817674B2 - Processed shiitake food and method of manufacturing processed shiitake food - Google Patents
Processed shiitake food and method of manufacturing processed shiitake foodInfo
- Publication number
- JPH0817674B2 JPH0817674B2 JP5060908A JP6090893A JPH0817674B2 JP H0817674 B2 JPH0817674 B2 JP H0817674B2 JP 5060908 A JP5060908 A JP 5060908A JP 6090893 A JP6090893 A JP 6090893A JP H0817674 B2 JPH0817674 B2 JP H0817674B2
- Authority
- JP
- Japan
- Prior art keywords
- shiitake
- sugar
- processed food
- food product
- mushrooms
- 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.)
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Description
【０００１】[0001]
【産業上の利用分野】本発明は椎茸加工食品及び椎茸加
工食品の製造方法に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a processed food product of shiitake and a method for producing the processed food product of shiitake.
【０００２】[0002]
【従来の技術とその課題点】ビタミン類を多く含有する
椎茸は健康に良いといわれている。その調理の仕方は、
煮物に使用したり、鍋物に使用したりして調理されてい
る。2. Description of the Related Art Shiitake mushrooms containing a large amount of vitamins are said to be good for health. How to cook
It is cooked for use in boiled dishes and pots.
【０００３】これらの調理方法によれば、椎茸は料理品
の一部として食べるだけで、その量も僅かである。ま
た、椎茸には独特の香味があるが、従来の調理方法では
この香味が残り、この香味が嫌いで椎茸を食べない人も
ある。更には、椎茸は傘の部分と柄の部分を有している
が、調理の際には柄の部分は取り除かれて廃棄されてい
る。本発明者は、料理品の一部に使用するといった固定
観念を捨て、何時でも、また椎茸の香味が嫌いな人で
も、更には廃棄されていた柄の部分も食べられる椎茸加
工食品の開発に取り組み研究を重ねた結果、本発明を完
成するに至ったものである。According to these cooking methods, shiitake mushrooms are only eaten as a part of the cooked food, and the amount thereof is small. In addition, although shiitake mushrooms have a unique flavor, some people do not eat shiitake mushrooms because the flavors remain in the conventional cooking method and this flavor is disliked. Furthermore, the shiitake mushroom has an umbrella portion and a handle portion, but the handle portion is removed and discarded during cooking. The present inventor has abandoned the stereotype of using it as a part of cooked foods, and at any time, even for those who dislike the flavor of shiitake mushrooms, and to develop processed shiitake mushroom foods that can also eat the part of the discarded handle As a result of repeated efforts and researches, the present invention has been completed.
【０００４】[0004]
【課題を解決する為の手段】上記課題点を解決するため
に講じた本発明の構成は次の通りである。第１の発明に
あっては、乾燥椎茸を糖液で煮込んで得られた甘味詰物
と、あんと砂糖と寒天と椎茸煮汁を煮詰めて得られた煮
詰汁を含む糖衣基材と、を備え、前記糖衣基材内に前記
甘味詰物を保有させた、椎茸加工食品である。The constitution of the present invention taken to solve the above problems is as follows. According to the first aspect of the present invention, it is provided with a sweet filling obtained by boiling dried shiitake mushroom with a sugar solution, and a sugar coating base material containing the boiled juice obtained by boiling down bean jam, sugar, agar and shiitake boiled soup. The processed food product of shiitake mushroom, wherein the sweet filling is retained in the sugar-coated base material.
【０００５】第２の発明にあっては、甘味詰物は向かい
合う両側を切除した椎茸の傘の部分を使用し、この甘味
詰物は糖衣基材の中に密接して並べてある、第１の発明
に係る椎茸加工食品である。In the second invention, as the sweet filling, a portion of the shiitake umbrella which is cut away from both sides facing each other is used, and the sweet filling is closely arranged in the sugar-coated base material. It is such a processed shiitake food.
【０００６】第３の発明にあっては、甘味詰物は椎茸の
傘の部分の切断片を使用し、この甘味詰物は糖衣基材の
中に分散させてある、第１の発明に係る椎茸加工食品で
ある。[0006] In the third invention, the sweet stuffing is a cut piece of an umbrella portion of the shiitake mushroom, and the sweet stuffing is dispersed in the sugar-coated base material, according to the first invention. It is food.
【０００７】第４の発明にあっては、乾燥椎茸の柄の部
分を糖液で煮込んで得られた椎茸柄の外面に砂糖をまぶ
して得られた、椎茸加工食品である。A fourth aspect of the present invention is a processed food product of shiitake mushroom, which is obtained by sprinkling sugar on the outer surface of a shiitake handle obtained by boiling a dried shiitake handle portion with a sugar solution.
【０００８】第５の発明にあっては、椎茸加工食品の製
造方法であって、この方法は、乾燥椎茸を煮込む工程
と、前記工程で得られた煮汁と椎茸を分離し、煮汁は煮
詰めて煮詰汁とし、椎茸は糖液に浸漬して煮込む工程
と、椎茸を糖液に浸漬して煮込む工程中に前記煮詰汁を
加える工程と、を含む、椎茸加工食品の製造方法であ
る。According to a fifth aspect of the present invention, there is provided a method for producing a processed food product of shiitake mushrooms, which comprises a step of simmering dried shiitake mushrooms, separating the broth and the shiitake mushrooms obtained in the above step, and boiling the broth. A method for producing a processed food product of shiitake mushrooms, which comprises a step of immersing the shiitake mushroom in a sugar solution and simmering it as a boiled juice, and a step of adding the boiled juice during the step of immersing the shiitake mushroom in a sugar solution and simmering it.
【０００９】第６の発明にあっては、椎茸加工食品の製
造方法であって、この方法は、乾燥椎茸を煮込む工程
と、前記工程で得られた煮汁と椎茸を分離し、煮汁は煮
詰めて煮詰汁とし、椎茸は糖度６２〜６８度の糖液に浸
漬して煮込む工程と、椎茸を糖液に浸漬して煮込む工程
中に前記煮詰汁を加える工程と、を含む、椎茸加工食品
の製造方法である。According to a sixth aspect of the present invention, there is provided a method for producing a processed food product of shiitake mushrooms, which comprises a step of simmering dried shiitake mushrooms, separating the broth and the shiitake mushrooms obtained in the above step, and boiling the broth. Manufacture of a processed food product of shiitake mushrooms, which comprises a step of immersing shiitake mushrooms in a sugar solution having a sugar content of 62 to 68 degrees and simmering it as a boiled juice Is the way.
【００１０】本発明では、乾燥椎茸を使用する。生の椎
茸でも使用できないことはないが、でき上がった製品が
小さくなる問題点がある。椎茸加工食品の製造方法は大
旨次の通りである。 乾燥椎茸を湯または水に浸漬して戻す。 その後沸騰している湯の中で６０分間程度煮る。 椎茸と煮汁とに分ける。 椎茸は再度水洗いして砂などの挟雑物を取り除く。 煮汁は布漉して煮詰めて煮詰汁を作る。煮詰める程
度は当初の液量が１／２０程度に減少するまでである。
煮汁は椎茸独特の匂いが強い。これを煮つめることによ
り煮詰汁は若干甘味を呈するようになり、また、椎茸の
香り自体は残るものの、独特の匂いが減少する。煮汁だ
けを独立して煮詰めるようにしたのは次の理由による、
即ち、椎茸を煮汁につけたまま煮詰めると、煮汁に出て
きたアクが再度椎茸の中に入り込むためにできた製品の
味が落ちる。本発明のように椎茸と煮汁を分け、煮汁だ
けを煮詰めることによって上記したような効果を呈する
ことが判明したからである。In the present invention, dried shiitake mushrooms are used. Although it is not impossible to use raw shiitake mushrooms, there is a problem that the finished product becomes smaller. The method of producing processed foods of shiitake mushrooms is as follows. Soak the dried shiitake mushrooms in hot or cold water. Then simmer in boiling water for about 60 minutes. Separate into shiitake mushroom and broth. Wash the shiitake mushrooms again with water to remove foreign matters such as sand. Boil the soup and boil it to make boiled soup. The boiling level is until the initial liquid volume is reduced to about 1/20.
The boiled soup has a strong smell unique to Shiitake mushrooms. By boiling this, the boiled juice becomes slightly sweeter, and the unique scent is reduced although the shiitake scent itself remains. The reason why only the broth is boiled down independently is as follows.
That is, when the shiitake mushrooms are boiled down while being dipped in the broth, the taste of the product made because the acu from the broth enters the shiitake again. This is because it was found that the above-mentioned effects can be exhibited by separating shiitake mushroom and broth as in the present invention and boiling only the broth.
【００１１】 椎茸は傘と柄とに分離する。 傘と柄とに分離した椎茸を糖液に浸漬して煮詰め
る。糖液は、重量比で乾燥椎茸の１５倍程度の水、５倍
程度の砂糖、例えば三温糖、０．８倍程度の酢を良くか
き混ぜて作る。この時の糖度は８〜１２度である。この
糖液に前記傘と柄とを入れ、沸騰してから３時間程度煮
詰める。煮詰め上がった時の糖度は６２〜６８度であ
る。この糖液に２４時間程度浸漬しておく。なお、の
工程で得られた煮詰汁を、煮詰めるときに糖液に混入す
る。なお、酢を加えることにより糖液が椎茸の内部にま
で十分浸透する。また、香りつけのために柚子を添加す
ることもある。 糖液から椎茸を取り出し製品とする。なお、天日で
１２時間程度乾燥させると糖液のベタつきを少なくする
ことができる。得られた椎茸加工食品は干し柿のような
性状を呈する。その後必要に応じて砂糖をまぶすことも
ある。なお、残った糖液は次に説明する椎茸加工食品の
味付けに使用する。Shiitake mushrooms are separated into an umbrella and a handle. The shiitake mushroom separated into an umbrella and a handle is dipped in sugar solution and boiled down. The sugar solution is prepared by thoroughly mixing by weight about 15 times as much water as dry shiitake mushroom, about 5 times as much sugar, for example, brown sugar, about 0.8 times as much vinegar. The sugar content at this time is 8 to 12 degrees. Put the umbrella and handle in this sugar solution, boil and boil for about 3 hours. The sugar content when boiled up is 62 to 68 degrees. It is immersed in this sugar solution for about 24 hours. In addition, the boiled juice obtained in the step of (3) is mixed with the sugar solution when boiled down. In addition, by adding vinegar, the sugar solution sufficiently penetrates into the inside of the shiitake mushroom. In addition, citron may be added to add fragrance. Remove the shiitake mushroom from the sugar solution and use it as the product. Note that the stickiness of the sugar solution can be reduced by drying in the sun for about 12 hours. The obtained processed food of shiitake mushroom has a property like dried persimmon. Then, if necessary, sprinkle with sugar. The remaining sugar liquid is used for seasoning the processed food product of shiitake mushroom described below.
【００１２】本発明に係る椎茸加工食品は、大別して二
種類ある。一つは傘の部分を使用したものであり、残り
は柄の部分を使用したものである。椎茸加工食品の構造
を実施例に対応する図１ないし図４に基づいて説明す
る。図１は糖衣基材の中に椎茸の傘の部分を使用した甘
味詰物を保有させた椎茸加工食品の一実施例を示したも
ので、一部を切断した状態の概略斜視図、図２は図１に
示した椎茸加工食品の中の甘味詰物の配置状態を示した
断面図である。まず、傘の部分を使用した椎茸加工食品
から説明すると、椎茸加工食品１０は、甘味詰物１１と
糖衣基材１２とから構成されている。甘味詰物１１は上
記のように乾燥椎茸の傘の部分を糖液で煮込んで得られ
る。糖衣基材１２は、あんと砂糖と寒天と椎茸煮汁を煮
詰めて得られた煮詰汁を含んでいる。甘味詰物１１は向
かい合う両側を切除した椎茸の傘の部分を使用し、図２
に示すように、この甘味詰物１１は糖衣基材１２の中に
密接して並べてある。The processed food product of shiitake mushrooms according to the present invention is roughly classified into two types. One uses the umbrella part, and the other uses the handle part. The structure of the processed food product of shiitake mushrooms will be described with reference to FIGS. 1 to 4 corresponding to the embodiment. FIG. 1 shows an embodiment of a processed food product of shiitake having a sugar-filled base material and a sweet filling using the part of the shiitake umbrella, and a schematic perspective view of a partially cut state, FIG. It is sectional drawing which showed the arrangement state of the sweet filling in the shiitake processed food shown in FIG. First, the processed shiitake food using the portion of the umbrella will be described. The processed shiitake food 10 is composed of a sweet filling 11 and a sugar-coated base material 12. As described above, the sweet filling 11 is obtained by boiling the umbrella portion of dried shiitake mushroom with sugar solution. The sugar-coated base material 12 contains boiled juice obtained by boiling bean paste, sugar, agar, and shiitake mushroom broth. As the sweet filling 11, the part of the shiitake umbrella that is cut away from both sides is used.
As shown in, the sweet filling 11 is closely arranged in the sugar-coated base material 12.
【００１３】図３は糖衣基材の中に椎茸の傘の部分の切
断片である甘味詰物を保有させた椎茸加工食品の他の実
施例を示した概略斜視図である。椎茸加工食品２０は、
椎茸の傘の部分の切断片を使用した甘味詰物２１を糖衣
基材２２の中に分散させた構造を有している。FIG. 3 is a schematic perspective view showing another embodiment of a processed food product of shiitake mushroom in which a sugar-filled base material has a sweet filling which is a cut piece of the umbrella part of the shiitake mushroom. Shiitake processed food 20,
It has a structure in which a sweet filling 21 using a cut piece of a shiitake umbrella portion is dispersed in a sugar-coated base material 22.
【００１４】図４は椎茸の柄の部分を使用した椎茸加工
食品の実施例を示した概略斜視図である。柄の部分を使
用した椎茸加工食品３０は、乾燥椎茸の柄の部分３１を
糖液で煮詰めて得られる。その表面には、砂糖３２がま
ぶしてあるが、きな粉や他の食品材料をまぶすこともで
きる。FIG. 4 is a schematic perspective view showing an embodiment of a processed food product of shiitake mushrooms which uses a handle portion of shiitake mushrooms. The processed shiitake food 30 using the handle portion is obtained by boiling down the handle portion 31 of the dried shiitake mushroom with sugar solution. The surface is sprinkled with sugar 32, but it can also be sprinkled with kinako or other food ingredients.
【００１５】[0015]
【実施例】本発明を実施例に基づき更に詳細に説明す
る。 実施例１ 乾燥椎茸１Ｋｇを８０℃の湯に３時間程度浸漬して
戻す。 その後沸騰している湯１００００ｍｌの中で６０分
間程度煮る。 椎茸と煮汁とに分ける。 椎茸は再度水洗いして砂などの挟雑物を取り除く。 煮汁は布漉して煮詰めて煮詰汁を作る。煮詰める程
度は当初の液量１００００ｍｌ程度が５００ｍｌ程度に
減少するまでである。EXAMPLES The present invention will be described in more detail based on examples. Example 1 1 kg of dried shiitake mushroom is immersed in hot water at 80 ° C. for about 3 hours and returned. Then, boil for 60 minutes in 10,000 ml of boiling water. Separate into shiitake mushroom and broth. Wash the shiitake mushrooms again with water to remove foreign matters such as sand. Boil the soup and boil it to make boiled soup. The boiling level is until the initial liquid volume of about 10,000 ml is reduced to about 500 ml.
【００１６】 椎茸は傘と柄とに分離する。 傘と柄とに分離した椎茸の傘の部分を糖液に浸漬し
て煮詰める。糖液は、１５０００ｍｌの水、５Ｋｇの三
温糖、８００ｍｌの米酢を配合し良くかき混ぜて作る。
この時の糖液の糖度は８〜１２度である。この糖液に前
記傘と柄とを入れ、沸騰してから３時間程度煮詰める。
煮詰め上がった時の糖度は６２〜６８度である。この糖
液に２４時間程度浸漬しておく。の工程で得られた煮
詰汁は、煮詰めるときに糖液に混入する。なお、酢を加
えることによって糖液が椎茸の内部にまで十分浸透す
る。 糖液から椎茸を取り出し甘味詰物となる椎茸加工食
品を得る。なお、天日で１２時間程度乾燥させると糖液
のベタつきを少なくすることができる。得られた椎茸加
工食品は干し柿のような性状を呈する。Shiitake mushrooms are separated into an umbrella and a handle. The part of the shiitake umbrella that is separated into an umbrella and a handle is dipped in sugar solution and boiled down. The sugar solution is prepared by mixing 15000 ml of water, 5 kg of brown sugar and 800 ml of rice vinegar and stirring well.
The sugar content of the sugar solution at this time is 8 to 12 degrees. Put the umbrella and handle in this sugar solution, boil and boil for about 3 hours.
The sugar content when boiled up is 62 to 68 degrees. It is immersed in this sugar solution for about 24 hours. The boiled juice obtained in the step of (3) is mixed with the sugar solution when boiled down. In addition, by adding vinegar, the sugar solution sufficiently penetrates into the shiitake mushroom. Shiitake mushrooms are removed from the sugar solution to obtain a processed food product that becomes a sweet filling. Note that the stickiness of the sugar solution can be reduced by drying in the sun for about 12 hours. The obtained processed food of shiitake mushroom has a property like dried persimmon.
【００１７】実施例２ 図３を参照する、寒天１８ｇを水１４００ｍｌに１時間
程度浸漬した後、加熱する。加熱の途中時々攪拌する。
沸騰後、寒天が完全に溶解したら、砂糖１０００ｇ、上
記の工程で得られた糖液２００ｇを加えて煮溶かす。
砂糖が溶けたら生あん８００ｇを加える。生あんが沸騰
したら火を弱め、３０〜４０分間静かに練りながら煮詰
める。このとき実施例１のの工程で得られた椎茸加工
食品を切断片にした甘味詰物２１を入れてよく分散する
ように混ぜる。仕上がり間際に実施例１のの工程で得
られた煮詰汁を加えて５分間練る。水飴を適宜添加して
攪拌し容器に流し込んで固めて甘味詰物２１が糖衣基材
２２の中に分散させてある椎茸加工食品２０を得る。Example 2 Referring to FIG. 3, 18 g of agar was immersed in 1400 ml of water for about 1 hour and then heated. Stir occasionally during heating.
After the boiling, when the agar is completely dissolved, 1000 g of sugar and 200 g of the sugar solution obtained in the above step are added and boiled.
When the sugar melts, add 800 g of raw bean paste. When the raw bean paste has boiled, reduce the heat and boil it while gently kneading for 30 to 40 minutes. At this time, the processed food of shiitake mushroom obtained in the process of Example 1 is put into a sweet filling 21 cut into pieces and mixed so as to be well dispersed. Immediately before finishing, the boiled juice obtained in the process of Example 1 is added and kneaded for 5 minutes. A starch syrup processed food 20 in which a sweet filling 21 is dispersed in a sugar-coated base material 22 is obtained by adding starch syrup as appropriate, stirring and pouring into a container to solidify.
【００１８】実施例３ 図１、２を参照する。実施例２と同様にして糖衣基材１
２を得る。この糖衣基材を容器に1/3 程度流し込む。そ
の上に実施例１のの工程で得られた甘味詰物１１の向
かい合う両側を切除して糖衣基材１２の中に密接して並
べ、更に糖衣基材１２を流し込んで固めて椎茸加工食品
１０を得る。本実施例に係る椎茸加工食料品１０は、糖
衣基材１２の中央に甘味詰物１１が密接して並べてある
ので、どこを切っても甘味詰物１１が含まれ商品的な価
値が向上する。Example 3 Reference is made to FIGS. Sugar-coated substrate 1 in the same manner as in Example 2.
Get 2. Pour this sugar-coated substrate into the container about 1/3. Then, opposite sides of the sweet filling 11 obtained in the process of Example 1 are cut out and closely arranged in the sugar-coated base material 12, and the sugar-coated base material 12 is further poured and solidified to form the processed food product of shiitake mushroom 10. obtain. In the processed food product of shiitake mushroom 10 according to the present embodiment, the sweet filling 11 is closely arranged in the center of the sugar-coated base material 12, so that the sweet filling 11 is included everywhere and the commercial value is improved.
【００１９】実施例４ 実施例１のの工程で得られた椎茸の柄の部分３１を
の工程で使用した糖液に浸漬して煮詰める。糖液から柄
の部分３１を取り出し、表面にグラニュー糖等の砂糖３
２をまぶし椎茸加工食品３０を得る。なお、本発明は上
記の実施例に限定されるものではなく、特許請求の範囲
の記載内において数々の変形が可能である。Example 4 The shiitake handle portion 31 obtained in the step of Example 1 is dipped in the sugar solution used in the step of and boiled down. Take out the handle portion 31 from the sugar solution and put sugar such as granulated sugar on the surface.
2 and sprinkled with shiitake processed food 30 is obtained. The present invention is not limited to the above embodiments, and various modifications can be made within the scope of the claims.
【００２０】[0020]
【発明の効果】本発明は以上のような構成を有し、新規
な椎茸加工食品が提供できる。また、上記調理によって
廃棄されていた柄の部分も食べることができる。EFFECTS OF THE INVENTION The present invention has the above constitution and can provide a novel processed food product of shiitake mushrooms. Also, the portion of the handle that has been discarded by the above cooking can be eaten.
【図１】糖衣基材の中に椎茸の傘の部分を使用した甘味
詰物を保有させた椎茸加工食品の一実施例を示したもの
で、一部を切断した状態の概略斜視図である。FIG. 1 is a schematic perspective view showing an embodiment of a processed food product of shiitake in which a sugar-filled base material is provided with a sweet filling using an umbrella part of shiitake mushroom and a part thereof is cut away.
【図２】図１に示した椎茸加工食品の中の甘味詰物の配
置状態を示した断面図である。FIG. 2 is a cross-sectional view showing an arrangement state of the sweet filling in the processed food product of shiitake mushroom shown in FIG.
【図３】糖衣基材の中に椎茸の傘の部分の切断片である
甘味詰物を保有させた椎茸加工食品の他の実施例を示し
た概略斜視図である。FIG. 3 is a schematic perspective view showing another embodiment of a processed food product of shiitake mushroom in which a sweet filling which is a cut piece of an umbrella portion of shiitake mushroom is held in a sugar-coated substrate.
【図４】椎茸の柄の部分を使用した椎茸加工食品の実施
例を示した概略斜視図である。FIG. 4 is a schematic perspective view showing an example of a processed food product of shiitake mushrooms that uses a handle portion of shiitake mushrooms.
１０ 椎茸加工食品 １１ 甘味詰物 １２ 糖衣基材 ２０ 椎茸加工食品 ２１ 甘味詰物 ２２ 糖衣基材 ３０ 椎茸加工食品 ３１ 椎茸の柄の部分 ３２ 砂糖 10 processed food of shiitake 11 sweet filling 12 sugar-coated base material 20 processed food of shiitake 21 sweet filling 22 sugar-coated base 30 processed food of shiitake 31 part of shiitake handle 32 sugar
Claims (6)
詰物と、 あんと砂糖と寒天と椎茸煮汁を煮詰めて得られた煮詰汁
を含む糖衣基材と、を備え、 前記糖衣基材内に前記甘味詰物を保有させた、 椎茸加工食品。1. A sugar-coated base material comprising a sweet filling obtained by boiling dried shiitake mushroom with a sugar solution, and a sugar coating base material containing the boiled juice obtained by boiling an apricot sugar, agar and shiitake boiled juice. A processed food product of shiitake mushroom, which has the sweet filling therein.
茸の傘の部分を使用し、この甘味詰物は糖衣基材の中に
密接して並べてある、 請求項１記載の椎茸加工食品。2. The processed food product according to claim 1, wherein the sweet filling is a shiitake umbrella portion with both sides cut away from each other, and the sweet filling is closely arranged in a sugar-coated substrate.
用し、この甘味詰物は糖衣基材の中に分散させてある、 請求項１記載の椎茸加工食品。3. The processed food product of shiitake mushroom according to claim 1, wherein a cut piece of an umbrella portion of shiitake mushroom is used as the sweet filling, and the sweet filling is dispersed in a sugar-coated base material.
られた椎茸柄の外面に砂糖をまぶして得られた、 椎茸加工食品。4. A processed food product of shiitake prepared by sprinkling sugar on the outer surface of a shiitake handle obtained by boiling a dried shiitake handle part with a sugar solution.
方法は、 乾燥椎茸を煮込む工程と、 前記工程で得られた煮汁と椎茸を分離し、煮汁は煮詰め
て煮詰汁とし、椎茸は糖液に浸漬して煮込む工程と、 椎茸を糖液に浸漬して煮込む工程中に前記煮詰汁を加え
る工程と、を含む、 椎茸加工食品の製造方法。5. A method for producing a processed food product of shiitake mushrooms, which comprises a step of simmering dried shiitake mushrooms, separating the broth obtained in the above step from the shiitake mushrooms, and boiling the broth juices to obtain boiled juices. A method for producing a processed food product of shiitake mushrooms, which comprises a step of immersing in a liquid and simmering, and a step of adding the boiled juice during the step of immersing and simmering shiitake in a sugar solution.
方法は、 乾燥椎茸を煮込む工程と、 前記工程で得られた煮汁と椎茸を分離し、煮汁は煮詰め
て煮詰汁とし、椎茸は糖度６２〜６８度の糖液に浸漬し
て煮込む工程と、 椎茸を糖液に浸漬して煮込む工程中に前記煮詰汁を加え
る工程と、を含む、 椎茸加工食品の製造方法。6. A method for producing a processed food product of shiitake mushrooms, which comprises a step of simmering dried shiitake mushrooms, separating the broth obtained in the step from the shiitake mushrooms, and boiling the simmered juices to obtain boiled juices. A method for producing a processed food product of shiitake mushrooms, which comprises a step of immersing in a sugar solution of 62 to 68 degrees and simmering, and a step of adding the boiled juice during the step of immersing and simmering the shiitake mushroom in sugar solution.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5060908A JPH0817674B2 (en) | 1993-02-24 | 1993-02-24 | Processed shiitake food and method of manufacturing processed shiitake food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5060908A JPH0817674B2 (en) | 1993-02-24 | 1993-02-24 | Processed shiitake food and method of manufacturing processed shiitake food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH06245730A JPH06245730A (en) | 1994-09-06 |
| JPH0817674B2 true JPH0817674B2 (en) | 1996-02-28 |
Family
ID=13155942
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP5060908A Expired - Fee Related JPH0817674B2 (en) | 1993-02-24 | 1993-02-24 | Processed shiitake food and method of manufacturing processed shiitake food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0817674B2 (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9006326B2 (en) | 2011-11-24 | 2015-04-14 | Sumitomo Rubber Industries, Ltd. | Rubber composition and pneumatic tire |
| US9221964B2 (en) | 2011-11-24 | 2015-12-29 | Sumitomo Rubber Industries, Ltd. | Rubber composition and pneumatic tire |
| US9284438B2 (en) | 2011-12-26 | 2016-03-15 | Sumitomo Rubber Industries, Ltd. | Rubber composition and pneumatic tire |
| US9284433B2 (en) | 2011-08-03 | 2016-03-15 | Sumitomo Rubber Industries, Ltd. | Rubber composition and pneumatic tire |
| US9290644B2 (en) | 2011-11-24 | 2016-03-22 | Sumitomo Rubber Industries, Ltd. | Rubber composition, and pneumatic tire |
| US9359491B2 (en) | 2011-12-26 | 2016-06-07 | Sumitomo Rubber Industries, Ltd. | Rubber composition and pneumatic tire |
| US9428641B2 (en) | 2011-11-24 | 2016-08-30 | Sumitomo Rubber Industries, Ltd. | Rubber composition, and pneumatic tire |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4304582B2 (en) * | 2003-06-17 | 2009-07-29 | 東洋製罐株式会社 | Blanching method for stuffed eringi |
-
1993
- 1993-02-24 JP JP5060908A patent/JPH0817674B2/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9284433B2 (en) | 2011-08-03 | 2016-03-15 | Sumitomo Rubber Industries, Ltd. | Rubber composition and pneumatic tire |
| US9006326B2 (en) | 2011-11-24 | 2015-04-14 | Sumitomo Rubber Industries, Ltd. | Rubber composition and pneumatic tire |
| US9221964B2 (en) | 2011-11-24 | 2015-12-29 | Sumitomo Rubber Industries, Ltd. | Rubber composition and pneumatic tire |
| US9290644B2 (en) | 2011-11-24 | 2016-03-22 | Sumitomo Rubber Industries, Ltd. | Rubber composition, and pneumatic tire |
| US9428641B2 (en) | 2011-11-24 | 2016-08-30 | Sumitomo Rubber Industries, Ltd. | Rubber composition, and pneumatic tire |
| US9284438B2 (en) | 2011-12-26 | 2016-03-15 | Sumitomo Rubber Industries, Ltd. | Rubber composition and pneumatic tire |
| US9359491B2 (en) | 2011-12-26 | 2016-06-07 | Sumitomo Rubber Industries, Ltd. | Rubber composition and pneumatic tire |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH06245730A (en) | 1994-09-06 |
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