JP2002034494A - Dry mushroom - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a dry mushroom keeping the good flavor of mushroom, reconstitutable with water in a short time and giving reconstituted mushroom having the color and palatability similar to those of fresh mushroom. SOLUTION: A drying chamber 1 for drying a mushroom is provided with a panel heater 8, a ceramic panel 9 radiating far infrared rays by receiving the heat of the panel heater 8 and a blower 12 to circulate the air in the drying chamber 1. The mushroom is dried by keeping the temperature of the drying chamber 1 to <=50 deg.C. The dried mushroom keeps the characteristic good flavor of mushroom, is reconstitutable in a short time and gives reconstituted product having the color and palatability similar to those of fresh mushroorn.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to dried mushrooms.

[0002]

The conventional dried mushrooms are:
It had been dried at a high temperature of 60 ° C. or higher. However, when the drying temperature exceeds 60 ° C., there is a problem that the protein in the structure of the enzyme that is the source of the mushroom scent is denatured and the mushroom's original good scent is lost. In addition, when dried at high temperature, cells are destroyed, so it takes time to rehydrate, discoloration during drying makes the appearance worse, and after rehydration, the texture is inferior to the raw one. there were.

[0003] In view of the above circumstances, the present invention is intended to maintain the mushroom's original good scent, shorten the time required for water reconstitution, and after reconstitution, enjoy the same hue and texture as those of a raw one. The aim is to provide a dry mushroom that can be made.

[0004]

According to a first aspect of the present invention, there is provided a drying mushroom, comprising: a drying chamber for drying the mushroom; a panel heater; a ceramic panel which emits far-infrared rays by heating by the panel heater; A ventilation fan that circulates air in the room is provided, and drying is performed by setting the temperature of the drying room to 50 ° C. or less, so that mushrooms retain their original good scent, the time required for reconstitution is short, and after reconstitution, You can enjoy the same hue and texture as the raw ones.

[0005] The dried mushroom according to the second aspect of the present invention can be stored for a long period of time because 90 to 95% of the water content is removed.

[0006]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of dried mushrooms will be described below by taking mamatake as an example.

First, a drying apparatus is shown in FIG. 1 and FIG.
This will be described with reference to FIG. In FIG. 1, a plate 13 and a storage shelf 14, which will be described later, are omitted for convenience. Reference numeral 1 denotes a drying room, which is isolated from the outside by a rear plate 2, a right side plate 3, a left side plate 4, a top plate 5, a floor plate 6, and a door 7. A panel heater 8 having a power consumption of 200 W serving as a heat source is provided on a lower portion of the rear plate 2 and almost the entire surface of the floor plate 6, respectively, and a panel heater 8 is provided on the upper portion, the right side plate 3, the left side plate 4 and the top plate 5 of the rear plate 2. 4 to 14 wavelength by heating
A ceramic panel 9 that emits far infrared rays of μ is provided in several places. An intake port 10 is provided at the lowermost portion of the right side plate 3 and an exhaust port 11 is provided at the uppermost portion of the left side plate 4 so as to be freely openable and closable. Is provided. In the drying chamber 1, a plurality of ventilated mesh plates 13 can be stored in a storage shelf 14.

Further, a glass window 15 is provided on the door 7 so that the inside of the drying chamber 1 can be viewed without opening the door 7. A caster 16 is provided below the floor plate 6 to make the drying device movable. Further, a sensor (not shown) for sensing the temperature in the drying chamber 1 and a drying chamber 1 based on temperature information from the sensor.
A control unit (not shown) for controlling the internal temperature is provided.

Next, a method of drying mushrooms will be described. First, the soybean mushrooms are arranged on a net-shaped plate 13, and a plurality of the plates 13 are stored in the storage shelf 14 in the drying chamber 1 at substantially equal intervals. The door 7, the intake port 10 and the exhaust port 11 are closed and sealed, and the power is turned on to the panel heater 8 to start the heating, and the power is supplied to the blower fan 12 to circulate the air in the drying chamber 1 so that the air is circulated. Let the wind hit the. Here, a wavelength of 4 to 14 is output from the ceramics panel 9 by heating by the panel heater 8 serving as a heat source.
μ far-infrared rays are radiated, and the far-infrared rays penetrate into the inside of the mushroom and evenly heat the whole including the inside of the mushroom, and the steam radiated by this heating is blown by the blowing fan 12.
It can be dried efficiently by blowing off the wind.

The temperature in the drying chamber 1 is sensed by a sensor (not shown), and a control unit (not shown) turns on and off the power of the panel heater 8 based on temperature information from the sensor, and 1 is controlled.

When the temperature set in the drying chamber 1 at this time is 60 ° C. or higher, the protein in the structure of the enzyme which is the source of the fragrance of mushroom is denatured and the original good scent is lost. When the temperature is 30 ° C. or less, the time required for drying becomes long. Therefore, the temperature is set to 30 to 50 ° C., preferably 35 to 45 ° C. in consideration of the fact that the enzyme is sensitive to heat and the drying time. Good to do. In addition, 35 to 45
C is the optimal temperature at which far infrared rays having a wavelength of 4 to 14μ are emitted from the ceramic panel 9,
Since the temperature is optimal for the activity of enzymes that become the source of the scent of maitake and increase the scent, the scent of sprouts increases. Furthermore, if the temperature is 35 to 45 ° C., the dried mushrooms can be dried without discoloration or oxidation, and without destroying the mushroom cells.

[0012] About 10 minutes after the start of heating,
The exhaust port 11 is opened, and moisture in the drying chamber 1 is drained. At this time, if necessary, the intake port 10 may be opened to take in outside air. Note that a blower fan 12 is provided near the intake port 10 so that outside air can be efficiently taken in.

When drying is continued while opening and closing the exhaust port 11 and the intake port 10 appropriately, the drying is almost completed after about 15 hours, but the water contained in the soybean before the start of drying is further reduced. Drying is preferably continued until 90-95% is removed. Here, if the removal of water is less than 90%, the dried mushrooms are liable to rot and cannot be stored for a long period of time.
This is not preferable because the time required for drying becomes long. At the lapse of 17 to 18 hours after the start of the drying, 9
0-95% is removed and drying is complete.

The dried mushrooms thus obtained are
Since it is dried at a low temperature of 50 ° C. or less, unlike the conventional dried sardine with little scent, the scent retains the original good scent and the scent is increased by the action of the enzyme. In addition, since it is dried without discoloration or oxidation as in the case of conventional dried mushrooms and without destroying the mushroom cells, when water is returned, the same color and texture as raw mamatake before drying can be obtained. . In addition, the time required for reconstitution is shorter than that of the conventional drying mushroom, and the reconstitution is completed in 20 to 30 minutes with water, 10 to 15 minutes with lukewarm water, and 3 to 4 minutes with hot water. In addition, the use of cooking can be widened, since it is good for returning water. For example, if dried mushrooms are boiled in water in a pot, the dashi will come out when boiled, so it can be used for cooking in a short time as dashi and ingredients. Furthermore, since many nutrients contained before drying are retained without being decomposed, for example, seven times more vitamin A remains than in the case of conventional dried mushrooms, which is good for health. In addition, you can return the water in 3-4 minutes with boiling water,
It can also be used as an ingredient for cup ramen, and can be easily used for cooking ramen shops, hotels, restaurants and the like.

Further, since 90-95% of the water contained in the mushrooms before the start of drying is removed, it can be stored for a long period of three months or more without decay. Therefore, when distributing products, it is not necessary to care about freshness as in raw mushrooms.

Further, a panel heater 8 is used as a heat source of the drying chamber.
And the ceramic panel 9 which emits far-infrared rays by heating by the panel heater 8, so that the far-infrared rays penetrate into the inside of the mushroom and evenly heat the whole including the inside of the mushroom, and are heated to 50 ° C. or less. Despite the low temperature, the drying time conventionally required at 60 ° C. for 20 to 24 hours can be reduced to 17 to 18 hours. Further, since the entire area including the inside of the mushroom is evenly heated by the far-infrared rays, it is not necessary to use a large-sized blower for accelerating the drying unlike the related art, so that the noise at the time of the drying can be suppressed. Further, since the panel heater 8 as a heat source uses electricity,
Compared with a conventional heat source such as a stove using kerosene as fuel, the fuel cost is increased and the environment is good without emitting exhaust gas such as carbon dioxide.

The present invention is not limited to the above embodiment, and various modifications can be made within the scope of the present invention. For example, although the present embodiment has been described by taking the mushroom as an example, mushrooms such as shiitake and shimeji may be used. For example,
Conventional dried shiitake mushrooms could not be used as a material for baked goods even if rehydrated because the cells of shiitake mushrooms had been destroyed, but the dried shiitake mushrooms according to the present invention had no cells destroyed, Since it is close to the raw state before drying, it can be used as a material for baked goods.

[0018]

According to the dry mushroom of the first aspect of the present invention, the panel heater 8 is provided in the drying chamber 1 for drying the mushroom.
And a ceramic panel 9 that emits far-infrared rays by heating by the panel heater 8, and a blower fan 12 that circulates air in the drying chamber 1 are provided. The mushrooms retain their original good scent, the time required for rehydration is short, and after rehydration, they can be enjoyed with the same hue and texture as the raw ones.

The dried mushroom according to the second aspect of the present invention can be stored for a long period of time because the water content is removed by 90 to 95%.

[Brief description of the drawings]

FIG. 1 is a front view showing the inside of a drying apparatus according to an embodiment of the present invention.

FIG. 2 is a cross-sectional view taken along the line AA of the drying device.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Drying room 8 Panel heater 9 Ceramics panel 12 Ventilation fan

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat ゛ (Reference) F26B 23/04 F26B 23/04 BF Term (Reference) 3L113 AA01 AB02 AB06 AC08 AC10 AC51 AC67 BA18 CA08 CB05 DA24 4B016 LG14 LP05 LP08 4B018 MD82 MF06

Claims (2)

[Claims] A drying chamber for drying mushrooms is provided with a panel heater, a ceramic panel for emitting far-infrared rays by heating by the panel heater, and a blower fan for circulating air in the drying chamber. A dried mushroom characterized by being dried at a temperature of 50 ° C. or lower. 2. Moisture contained before the start of drying is reduced to 90 to
The dried mushroom according to claim 1, wherein 95% of the mushroom is removed.