JPS6350981B2 - - Google Patents
Info
- Publication number
- JPS6350981B2 JPS6350981B2 JP1918984A JP1918984A JPS6350981B2 JP S6350981 B2 JPS6350981 B2 JP S6350981B2 JP 1918984 A JP1918984 A JP 1918984A JP 1918984 A JP1918984 A JP 1918984A JP S6350981 B2 JPS6350981 B2 JP S6350981B2
- Authority
- JP
- Japan
- Prior art keywords
- shiitake mushrooms
- freezing
- fresh
- mushrooms
- frozen
- 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.)
- Expired
Links
- 240000000599 Lentinula edodes Species 0.000 claims description 58
- 238000007710 freezing Methods 0.000 claims description 27
- 230000008014 freezing Effects 0.000 claims description 27
- 238000000034 method Methods 0.000 claims description 19
- 238000002407 reforming Methods 0.000 claims description 12
- 230000002538 fungal effect Effects 0.000 claims description 5
- 238000003306 harvesting Methods 0.000 claims description 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 12
- 235000019640 taste Nutrition 0.000 description 12
- 235000019583 umami taste Nutrition 0.000 description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 238000010586 diagram Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 240000008620 Fagopyrum esculentum Species 0.000 description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 241000555825 Clupeidae Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 239000012298 atmosphere Substances 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 229910001873 dinitrogen Inorganic materials 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000002194 freeze distillation Methods 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
- 239000004226 guanylic acid Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000012299 nitrogen atmosphere Substances 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 238000003466 welding Methods 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Description
【発明の詳細な説明】
本発明は、生椎茸の冷凍改質処理方法に関する
ものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for freezing and reforming fresh shiitake mushrooms.
一般に椎茸は、通常の茸が多く生産される４月
に多く生産され、また、人工的に椎茸菌により気
候の温暖な時期にも多く生産されているが、寒い
時期（端境期）には生産が低下している。そし
て、近年、椎茸は生椎茸で市販されるものが多く
なつたが、生椎茸は一般の野菜よりも急速に鮮度
が低下するため、生椎茸で市販される場合は通気
に留意して取扱わなければならない。そのため、
一般の冷凍生鮮食品の如く、採取後鮮度の高い状
態から冷凍すると共に低温保管する方法が特公昭
52−12262号公報（従来例）等で提案されている。
この従来例の方法は、生椎茸を液体窒素の墳射に
よる−50℃〜−75℃前後の窒素雰囲気中において
生椎茸自体の温度が一30℃〜−50℃の範囲にある
ように冷凍し、−30℃前後の温度において保管す
る方法である。そして、その場合は、生椎茸を非
通気性シートからなる一端が開放された袋内に収
納し上記温度で冷凍した後、窒素ガス雰囲気中で
上記袋を密閉し冷凍保管し鮮度の低下を防止する
方法である。 In general, Shiitake mushrooms are produced in large quantities in April, when many regular mushrooms are produced, and they are also produced in large quantities during warm climates using artificial shiitake fungi, but production slows down during the cold season (the off-season). It is declining. In recent years, many shiitake mushrooms have been sold commercially as raw shiitake mushrooms, but freshness of fresh shiitake mushrooms decreases more rapidly than that of ordinary vegetables, so when selling shiitake mushrooms raw, care must be taken when handling them to ensure ventilation. Must be. Therefore,
Like general frozen fresh food, the method of freezing fresh food and storing it at a low temperature after collection was developed by Tokkosho.
It has been proposed in Publication No. 52-12262 (conventional example).
In this conventional method, raw shiitake mushrooms are frozen in a nitrogen atmosphere of around -50°C to -75°C by injecting liquid nitrogen so that the temperature of the raw shiitake mushrooms themselves is in the range of -50°C to 130°C. , a method of storing at a temperature of around -30°C. In that case, fresh shiitake mushrooms are stored in a bag made of a non-breathable sheet with one end open and frozen at the above temperature, then the bag is sealed in a nitrogen gas atmosphere and stored frozen to prevent loss of freshness. This is the way to do it.
しかし、この方法は、冷凍温度がかなり低温で
あるため、椎茸生産者である一般農家ではこのよ
うな冷凍処理装置を設置することは経済的な面で
困難であり、また、窒素の使用も、その取扱いが
複雑であり一般化する段階には至つていない状態
である。しかも、生椎茸を生産時の新鮮な状態に
保持するにすぎない。 However, since the freezing temperature of this method is quite low, it is economically difficult for ordinary shiitake mushroom farmers to install such freezing processing equipment, and the use of nitrogen is also difficult. Its handling is complicated and it has not yet reached the stage of generalization. Moreover, the raw shiitake mushrooms are simply kept in the fresh state at the time of production.
本発明は上記の状況に鑑みなされたものであ
り、生椎茸を鮮度の高い状態に保持すると共に、
採取直後の状態よりさらに美味な生椎茸が大がか
りな冷凍設備を用いないで得られる生椎茸の冷凍
改質処理方法を提供することを目的としたもので
ある。 The present invention was made in view of the above situation, and it maintains raw shiitake mushrooms in a highly fresh state, and
The object of the present invention is to provide a method for freezing and reforming raw shiitake mushrooms, which allows raw shiitake mushrooms that are even more delicious than those immediately after harvesting to be obtained without using large-scale freezing equipment.
本発明の生椎茸の冷凍改質処理方法は、採取後
鮮度が高い状態の生椎茸を、ほぼ−10℃〜−35℃
の冷凍温度で保持すると共に該冷凍を開始して３
日週間以上を経過後の上記生椎茸の菌傘下面のひ
だに発生している胞子の色がほぼ黄色ないし濃黄
色を呈した状態から食用に供する時期とする方法
である。 The method for freezing and reforming raw shiitake mushrooms of the present invention is to process fresh shiitake mushrooms at approximately -10°C to -35°C after harvesting.
The freezing temperature is maintained at 3, and the freezing is started.
In this method, it is time to eat the fresh shiitake mushrooms when the color of the spores growing on the folds on the lower surface of the mushroom cap becomes almost yellow to deep yellow after more than a day or week has passed.
本発明者は、約２年前に、たまたま他の生鮮食
料品が冷凍保持されている冷凍室内に生椎茸を入
れ放置し、約２〜３週間後に、この生椎茸が芳醇
な香りを発していることを発見した。そして、試
食したところ、こんぶ、煮干、乾燥椎茸（乾燥椎
茸の方が生椎茸より煮物等にしたときはるかに味
がよい）その他を用いて煮出しただし汁に勝る美
味であることを知つた。その後、約２年間、冷凍
温度、保持期間、菌傘下面のひだの色合い、味の
状態等について種々検討すると共に、製法の詳細
を明らかにすることなく冷凍状態の生椎茸として
日本そばや、中華料理店、居酒や、その他のだし
汁を利用する料理人にこの生椎茸を提供し味につ
いての意見を聞き、本発明の生椎茸の冷凍処理方
法について確信を得たものである。即ち、冷凍保
存し、更に味及び香りの最良の喰べ頃、即ち、食
用に供する時期を探求し得たものである。 About two years ago, the inventor left fresh shiitake mushrooms in a freezer compartment where other fresh foods were kept frozen, and after about two to three weeks, the fresh shiitake mushrooms emitted a rich aroma. I discovered that there is. When I tasted it, I found that it was even better than the broth using kelp, dried sardines, dried shiitake mushrooms (dried shiitake mushrooms taste much better when boiled than fresh shiitake mushrooms), and other ingredients. After that, for about two years, various considerations were made regarding the freezing temperature, storage period, color of the folds on the underside of the fungus, taste, etc., and without clarifying the details of the manufacturing method, frozen raw shiitake mushrooms were used for Japanese soba noodles and Chinese dishes. The raw shiitake mushrooms were provided to cooks at restaurants, pubs, and other places where the stock is used, and their opinions on the taste were obtained, and they were convinced of the method of freezing raw shiitake mushrooms of the present invention. In other words, it was possible to preserve the product frozen and find the best time to eat it for its best taste and aroma, that is, the time to use it for human consumption.
以下本発明の生椎茸の冷凍改質処理方法を実施
例を用い第１図、第２図により説明する。第１図
は生椎茸の正面図、第２図イは第１図のやや下面
から見た斜視図、ロはイのＡ部のひだに胞子が発
生している状態の説明図、第３図は保管日数の説
明図である。図において、１は菌傘、２は菌柄、
３はひだ、４は胞子である。採取された生椎茸は
例えば１〜２Kgの販売単位や取扱いに便利なよう
に非通気性の透明シートにより形成された袋に入
れた後、軽く袋の外側から押し付け内部の空気を
排出した状態で溶着等で密封した後、−20℃〜−
30℃の冷凍室内に保管する。これらの作業は採取
時期の気温にもより異なるが、夏季のように高温
時は傷みが早いのでなるべく早く袋詰めを行な
い、袋詰め後は必らず30分以内位に冷凍庫に入れ
る。また、その他の季節でもできるだけ早い時間
内に行なうことが好ましい。採取後多くの時間を
経過して傷みが生じたものは、本発明の特徴とす
るはるかに高いうま味が得られない。そして、採
取された状態において水分が多すぎる生椎茸は、
冷凍時に氷の結晶が大きくなりすぎ、また、取扱
いが不便となるので水分を除去調整した後に上記
のように袋詰めを行なう。この水分の除去は、冷
凍室内で団魂状に集めないで、個々の茸の周囲に
均一に通気が可能な状態に保ち、２〜３日冷凍す
ることにより過剰水分は除去されるのでその後袋
詰めにする。この場合、水分の除去は１〜３日が
その量が多く４〜５日になると次第に除去水分は
少なくなる。 The method for freezing and reforming fresh shiitake mushrooms according to the present invention will be explained below using examples and FIGS. 1 and 2. Figure 1 is a front view of fresh shiitake mushrooms, Figure 2 (A) is a perspective view from slightly below the one in Figure 1, (B) is an explanatory diagram of the state in which spores are generated in the folds of part A of (A), and Figure 3. is an explanatory diagram of storage days. In the figure, 1 is the fungal cap, 2 is the fungal stalk,
3 is a fold and 4 is a spore. The collected raw shiitake mushrooms are placed in a bag made of a non-breathable transparent sheet for convenient handling and sales units of 1 to 2 kg, for example, and then gently pressed from the outside of the bag to expel the air inside. After sealing by welding etc., -20℃~-
Store in a freezer at 30℃. These operations vary depending on the temperature at the time of collection, but in high temperatures such as summer, they spoil quickly, so pack them into bags as soon as possible, and be sure to put them in the freezer within 30 minutes after bagging. Also, in other seasons, it is preferable to do this as early as possible. Foods that have gone bad over a long period of time after being harvested will not have the much higher umami flavor that is a feature of the present invention. Raw shiitake mushrooms that have too much moisture when harvested are
Since ice crystals become too large during freezing and are inconvenient to handle, the product is packed in bags as described above after removing moisture. To remove this moisture, do not collect the mushrooms in groups in the freezer, but keep the mushrooms evenly ventilated around each mushroom, and freeze for 2 to 3 days to remove excess moisture. Stuff it. In this case, the amount of water removed is large on the 1st to 3rd day, and gradually decreases on the 4th to 5th day.
さらに詳述すると、生椎茸にはいわゆる雨子
（アマコ）と、いわゆる日和子（ヒワコ）とがあ
り、雨子とはどちらかと言えば水分を多く含み、
例えば掴んで絞つた場合に水分がでる程度含んで
おり、これに対し日和子とは雨子よりも水分が少
ないものである。日和子は本発明の冷凍改質処理
を行なわない場合でも、雨子に比し日持ちがよ
く、歯ごたえもあり、また、本発明の冷凍改質処
理を行なつた後でも、雨子について冷凍改質処理
を行なつたものに比べ、日持ちがよく歯ごたえも
よい。さらに、雨子は冷凍改質処理を行なつたあ
と、１年位経過後に色合いが劣ることがある。そ
して、水分が除去されない状態のままの雨子を冷
凍改質処理を行なうと、隣り合う茸が凍結した水
分によつて結合され取扱いが不便である。即ち、
日和子を冷凍改質処理したものは、茸どうしが結
合されることもないので取扱い易く、また、一般
的に水分が雨子よりも少ないため商品価値は高
い。 To explain in more detail, there are two types of fresh shiitake mushrooms: Amako and Hiwako.
For example, it contains enough water to come out when squeezed, whereas Hiwako has less water than Ameko. Even when Hiwako is not subjected to the freezing reforming treatment of the present invention, it has a longer shelf life and has a chewier texture compared to Ameko. It lasts longer and has a better texture than those that have undergone quality processing. Furthermore, the color of Ameko may become inferior after about a year has passed after undergoing the freezing reforming process. If the frozen mushrooms are subjected to the freezing modification treatment without removing moisture, adjacent mushrooms will be bonded together by the frozen moisture, making handling inconvenient. That is,
Hiwako mushrooms that have been frozen and modified are easier to handle because the mushrooms are not combined with each other, and they generally have less moisture than rainwater mushrooms, so they have a high commercial value.
第３図は横軸に、生椎茸が冷凍室内に冷凍保管
を開始された日以後の経過日数及び菌傘下面のひ
だに付着された胞子によるひだ部分の着色の変化
状態をとり、縦軸に味及び香りのうまみをとつて
示した曲線である。上記したように透明袋に生椎
茸を封入した後、一20℃〜−30℃の冷凍室へ入れ
たあとの日数の経過にともない、第２図に示す菌
傘１の下面のひだ３の胞子４の色は、採取当時の
ひだ３の色が乳白色に近い色であつたものが、次
第に黄色が濃くなつている。３〜４日位で薄黄色
であつたものが15日で黄色となり30日でほぼ濃黄
色となり、以後はほぼ濃黄色を保つている。そし
て、味及び香りのうまみは上記胞子４の黄色が濃
くなるに伴い増加し、ほぼ30日で最高となり以後
この状態が継続され、即ち、採取直後よりうまみ
が著しく増大しており、このうまみが10ケ月後ま
では第３図の曲線の横這い状態を実験により確認
済みである。 In Figure 3, the horizontal axis shows the number of days that have passed since the start of frozen storage of fresh shiitake mushrooms in the freezer, and the change in color of the folds due to spores attached to the folds on the lower surface of the fungus cap, and the vertical axis shows This is a curve showing the umami of taste and aroma. After sealing fresh shiitake mushrooms in a transparent bag as described above, as the number of days passes after placing them in a freezer at -20°C to -30°C, spores form in the folds 3 on the underside of the fungal cap 1 shown in Figure 2. Regarding the color of No. 4, the color of fold 3 at the time of collection was almost milky white, but it gradually became darker yellow. What was pale yellow in about 3 to 4 days turned yellow in 15 days, became almost dark yellow in 30 days, and has remained almost dark yellow ever since. The umami of the taste and aroma increases as the yellow color of the spore 4 becomes darker, reaches its peak at approximately 30 days, and has remained in this state ever since.In other words, the umami has increased significantly since immediately after collection, and this umami has increased. Experiments have confirmed that the curve in Figure 3 remains flat until 10 months later.
味及び香り（うまみ）の評価は、上記の方法で
製造した生椎茸を日本そばや、中華料理店、居酒
や等のだし汁を製造する際に基本材料として使用
する業者や吸物等を作る料飲業者約30名に複数回
にわたり上記のように試料を提供し試用して貰い
味について検討して貰つた結果を纒めたものであ
る。そして、本発明者は本実施例の方法により製
造した生椎茸を詳細を明らかにすることなく上記
業者に冷凍した生椎茸として販売しており、これ
を初めて使用した業者は調味用材料としてのうま
みの抜群なのに感嘆する状態である。また上記の
ように−20℃〜−30℃に冷凍保持し胞子が濃黄色
状態の生椎茸を取り出し茶腕に入れ熱湯を注ぎ、
約４〜５分経過し解凍された後の状態の解凍液の
香りが芳醇で飲用すると極めて美味であり、この
生椎茸をそのまま食しても著しく美味である。
尚、冷凍処理温度は、−10℃〜−35℃の範囲でも
よいが、一20℃〜−30℃が最も好ましい。その理
由は、乾燥椎茸が細胞を破壊されて特有の美味を
呈すると同様に、細胞内の水分がきわめて小さな
氷となつて細胞膜が破壊されて椎茸特有の味（グ
アニル酸）と香りが出てくるためである。胞子の
着色は３〜４日頃から生じ、これと共にうまみも
増加してゆく。 Taste and aroma (umami) evaluations were conducted by businesses that use the raw shiitake mushrooms produced using the above method as basic ingredients for making Japanese soba noodles, Chinese restaurants, and dashi soups for pubs, etc., as well as food and beverage businesses that make soups, etc. This is a summary of the results obtained by providing samples as described above to approximately 30 people multiple times, and having them try them out and discuss their taste. The inventor sells the fresh shiitake mushrooms produced by the method of this example as frozen raw shiitake mushrooms to the above-mentioned businesses without disclosing the details. It is in a state of admiration despite its outstanding quality. Also, as mentioned above, take fresh shiitake mushrooms that have been kept frozen at -20℃ to -30℃ and the spores are deep yellow, put them in a tea cup, and pour boiling water over them.
After thawing for about 4 to 5 minutes, the thawed liquid has a rich aroma and is extremely delicious to drink, and the raw shiitake mushrooms are also extremely delicious to eat as they are.
The freezing treatment temperature may range from -10°C to -35°C, but is most preferably from -20°C to -30°C. The reason for this is that, just as dried shiitake mushrooms exhibit their unique taste when their cells are destroyed, the water inside the cells turns into extremely small ice cubes and the cell membranes are destroyed, giving rise to the unique taste (guanylic acid) and aroma of shiitake mushrooms. This is for the purpose of coming. Coloration of the spores begins around 3 to 4 days, and the flavor also increases along with this.
このように、本実施例の生椎茸の冷凍改質処理
方法によれば、新鮮な椎茸を−20℃〜−30℃に冷
凍保持しほぼ２週間経過後、ひだ部分の胞子が黄
色ないしほぼ濃黄色に変色し味及び香りが最高の
状態で食用に供する時期とすることにより、通常
の冷凍による新鮮さに加えさらに高い香り及び味
のうまみを有している。従つて、椎茸が多量に生
産されるときに冷凍処理し保存しその後のいわゆ
る端境期に出荷ができる。また、この冷凍処理
は、−20℃〜−30℃の間で行われるのが平均して
最も効率がよく望ましい。そして、冷凍も生産規
模にもよるが本実施例の場合冷凍設備の容量は、
冷凍庫２坪、冷凍機の容量4HP程度の小規模で
可能であり、副業程度で行つている一般農家にと
つても容易に設置でできる。さらに、生椎茸の需
要者は冷凍された生椎茸を購入後冷蔵庫の冷凍室
に収容し必要時に直ちにだし汁などの作成に生椎
茸の状態で使用し生椎茸の状態よりも更に美味な
椎茸を味わうことができる。 As described above, according to the method for freezing and reforming fresh shiitake mushrooms of this example, after about two weeks of freezing fresh shiitake mushrooms at -20°C to -30°C, the spores in the folds become yellow or almost concentrated. By consuming it at the time when it turns yellow and has the best taste and aroma, it has an even higher aroma and umami flavor in addition to the freshness that comes from normal freezing. Therefore, when Shiitake mushrooms are produced in large quantities, they can be frozen and preserved and then shipped during the so-called off-season period. Moreover, it is preferable that this freezing treatment be performed at a temperature between -20°C and -30°C, as this is most efficient on average. Although refrigeration also depends on the production scale, in this example, the capacity of the refrigeration equipment is:
This can be done on a small scale with a 2 tsubo freezer and a refrigerator capacity of 4 HP, and it can be installed very easily by ordinary farmers who are doing it as a side job. Furthermore, consumers of fresh shiitake mushrooms can store frozen raw shiitake mushrooms in the freezer compartment of their refrigerators after purchasing them, and immediately use the raw shiitake mushrooms to make soup stock etc. when needed, thereby enjoying the mushrooms that are even more delicious than fresh shiitake mushrooms. be able to.
以上記述した如く本発明の生椎茸の冷凍改質処
理方法によれば、生椎茸の鮮度を保持するととも
に採取直後の状態よりもさらに著しく美味な茸を
食用に供することができる効果を有するものであ
る。 As described above, the method for freezing and reforming raw shiitake mushrooms of the present invention has the effect of preserving the freshness of raw shiitake mushrooms and making it possible to provide edible mushrooms that are significantly more delicious than those immediately after harvesting. be.
第１図は本発明の生椎茸の冷凍改質処理方法が
実施された椎茸の正面図、第２図イは第１図の斜
下方から見た斜視図、ロはイのＡ部のひだに胞子
が発生した状態の説明図、第３図は第１図の生椎
茸の冷凍保持日数の経過と共にうまみの増加状態
の説明図である。
１……菌傘、３……ひだ、４……胞子。
Fig. 1 is a front view of shiitake mushrooms subjected to the frozen reforming method of fresh shiitake mushrooms of the present invention, Fig. 2 (a) is a perspective view seen from diagonally below Fig. 1, and (b) is a fold in part A of (a). FIG. 3 is an explanatory diagram of the state in which spores are generated, and FIG. 3 is an explanatory diagram of the state in which the taste of the fresh shiitake mushroom of FIG. 1 increases as the number of days of frozen storage increases. 1... fungal cap, 3... folds, 4... spores.
Claims (1)
℃〜−35℃の冷凍温度で保持すると共に該冷凍を
開始して３日間以上を経過後の上記生椎茸の菌傘
下面のひだに発生している胞子の色が、ほぼ黄色
ないし濃黄色を呈した状態から食用に供する時期
とすることを特徴とする生椎茸の冷凍改質処理方
法。 ２ 上記冷凍温度を−20〜−30℃とする特許請求
の範囲第１項記載の生椎茸の冷凍改質処理方法。 ３ 上記生椎茸を透明な非通気性シートからなる
袋に収容し密閉する特許請求の範囲第１項記載の
生椎茸の冷凍改質処理方法。[Scope of Claims] 1 Fresh shiitake mushrooms in a state of high freshness after harvesting are collected at approximately -10%
When the raw shiitake mushrooms are kept at a freezing temperature of ℃ to -35℃ and 3 days have passed since the start of freezing, the color of the spores growing in the folds on the underside of the fungal cap is almost yellow to deep yellow. A method for freezing and reforming raw shiitake mushrooms, characterized in that they are brought to a stage where they are ready for consumption. 2. The method for freezing and reforming raw shiitake mushrooms according to claim 1, wherein the freezing temperature is -20 to -30°C. 3. The method for freezing and reforming raw shiitake mushrooms according to claim 1, wherein the fresh shiitake mushrooms are placed in a bag made of a transparent non-breathable sheet and sealed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59019189A JPS60164453A (en) | 1984-02-03 | 1984-02-03 | Freeze-modification of raw "shiitake" mushroom |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59019189A JPS60164453A (en) | 1984-02-03 | 1984-02-03 | Freeze-modification of raw "shiitake" mushroom |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS60164453A JPS60164453A (en) | 1985-08-27 |
| JPS6350981B2 true JPS6350981B2 (en) | 1988-10-12 |
Family
ID=11992387
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59019189A Granted JPS60164453A (en) | 1984-02-03 | 1984-02-03 | Freeze-modification of raw "shiitake" mushroom |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS60164453A (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02255041A (en) * | 1989-03-29 | 1990-10-15 | Nippon Light Metal Co Ltd | Preservation of mushrooms |
| ITGE20130068A1 (en) * | 2013-07-24 | 2013-10-23 | Giovanni Siri | METHOD OF COOKING AND STORAGE OF FRESH PORCINI MUSHROOMS |
-
1984
- 1984-02-03 JP JP59019189A patent/JPS60164453A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS60164453A (en) | 1985-08-27 |
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