JP2012135279A - Method of manufacturing dried nameko mushrooms and dried nameko mushrooms manufactured by the method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method of manufacturing dried nameko whereby dried nameko in a good dried condition can be manufactured even if stem parts are long.SOLUTION: At least one kind of raw nameko mushrooms or nameko consisting only of raw stem parts is subjected to primary drying in a drier using a hot wind with a relative humidity of 50 to 60% and a temperature of 35 to 45°C. Next, main drying is performed using a hot wind with a relative humidity of 40 to 50% and a temperature of 50 to 60°C. The duration time of the primary drying is 4 to 6 hours. The duration time of the main drying should be 2 to 4 hours. A smoke-drying process in which the nameko is preserved at room temperature or low temperatures may be provided between the primary drying and the main drying.

Description

  The present invention relates to a dry tanko manufacturing method using at least one kind of raw tanko and raw stalk consisting of raw stem parts as a raw material, and a dry tanko manufactured by this manufacturing method.

  Conventionally, in order to improve the preservability of mushrooms, mushrooms are dried to dry mushrooms, and shiitake mushrooms, eringi, oyster mushrooms, maitake mushrooms, matsutake mushrooms, etc. are produced in large numbers. In particular, dried shiitake contains a large amount of nutrients such as vitamin D and vitamin B1, and is popular as a healthy food, and the market distribution amount is also very large.

  When manufacturing such dried mushrooms, the drying condition of the mushrooms is affected by the weather when it is sun-dried, so there is a variation. Usually, hot air drying is performed using a drying device. Has been done. Moreover, since the moisture content of the mushroom portion differs from that of the stem portion, the mushroom may be deformed or lose its flavor when dried simply. For this reason, usually, by appropriately controlling the temperature and humidity of the drying apparatus, it is practiced to produce dried mushrooms with little mushroom deformation, good flavor and high commercial value.

  For example, in Patent Document 1 below, hot air drying in a reduced pressure state in which moisture inside raw shiitake mushrooms can be exuded on the surface and hot air drying in a normal pressure state mainly drying the surface of raw shiitake mushrooms at intervals of several minutes. An invention of a shiitake drying method is disclosed in which the surface and the inside of raw shiitake are uniformly dried by repeating alternately to dry and finish into shiitake. According to the invention described in the following Patent Document 1, in the drying process of shiitake mushrooms, the difference in the degree of drying between the surface and the inside is reduced, so that the original shape is maintained without deformation, and in a shorter time than the prior art. It will be able to mass produce excellent dried shiitake with good quality.

  Further, in Patent Document 2 below, shiitake is stored in a dryer, and when producing dried shiitake by circulating hot air through the dryer, the relative humidity is humidified to 45 to 60% and the temperature is set to 55 to 65. An invention of a method for drying shiitake, which comprises pre-drying with hot air heated to ° C., followed by main drying with hot air heated to 60 to 80 ° C. in at least one stage is shown. According to the invention described in Patent Document 2 below, the surface of shiitake is heated while being wetted by pretreatment drying, transpiration of water from the surface is activated, and the temperature inside shiitake is increased to increase moisture on the surface. The diffusion rate of the water increases, the moisture transpiration and diffusion are balanced, and surface hardening does not occur, and the temperature inside the shiitake is increased further by the subsequent main drying, and the temperature is further increased by high-temperature hot air. As the moisture transpiration is promoted, the drying time can be greatly shortened.

  Further, in Patent Document 3 below, raw matsutake mushrooms are placed on a mesh body and placed in a drying chamber. Hot air is supplied to the drying chamber and exhausted to expose the matsutake mushrooms to the hot air and dry the pine mushrooms. In the method for drying matsutake mushrooms, a primary drying step of blowing hot air of 50 ° C. or less, and a pause step of stopping warm air blowing after the primary drying step and returning the drying chamber to room temperature, An invention of a method for drying matsutake mushrooms comprising a secondary drying step in which hot air in a range of 50 ° C. or lower is sequentially sent after the pause step is performed. According to the dried matsutake mushroom manufacturing method disclosed in Patent Document 3 below, a dried matsutake mushroom with less shrinkage can be produced even in a matsutake mushroom whose transition structure is weaker than shiitake mushroom.

  Further, in Patent Document 4 below, as a dry mushroom manufacturing apparatus, a drying chamber is provided with a panel heater, a ceramic panel that emits far infrared rays when heated by the panel heater, and a blower fan that circulates the air in the drying chamber. The manufacturing method of the dry maitake which was made to dry by using the thing and making the temperature of a drying chamber into 50 degrees C or less is shown. According to the method for producing dried maitake shown in Patent Document 4 below, the original good aroma of maitake is retained, the time required for rehydration is short, and after reconstitution, the hue and texture are the same as those of raw food. There is an effect that a dried maitake mushroom can be produced.

Japanese Patent Publication No. 4-29324 Japanese Patent Publication No. 4-24018 Japanese Patent Laid-Open No. 3-94636 JP 2002-34494 A

  As shown in the above Patent Documents 1 to 4, it is known to produce various dry mushrooms by changing the dry state depending on the type of mushrooms. However, the dried mushrooms that have been prepared in the past can be sliced and dried due to their large size, low moisture content, and strong tissue such as shiitake mushrooms, eringi, oyster mushrooms, matsutake mushrooms, and matsutake mushrooms. In addition, most of them can be stored in air at room temperature to some extent.

  On the other hand, the nameko is small in size and has a large amount of gelatinous slime component on the surface of the cap, and especially because the cap has a high water content. It has the property of rapidly deteriorating the tissue. In addition, since the nameko can be provided for raw consumption, the portion including the shade is usually collected so that the stem length is about 1 to 2 cm, and about 2.5 cm at the longest. Most of it is discarded because it is not suitable for raw eating.

  For this reason, a common nameko has a stem length of 6 cm or more, and therefore, in the production of the nameko, a great waste is generated as a food resource. Moreover, the long-term preservation of raw licks was mostly due to freezing of the shade, and it was thought that when dried, the slime was reduced and the commercial value was reduced, and the shade and stem Since the optimum drying conditions are different from those of the above portion, drying licking is not substantially performed while leaving the stem portion long.

  However, preserving raw nameko in a frozen state has the problem that the amount of energy used is large and expensive. Moreover, since it is not always necessary to use only the shade for processed food production, it is necessary to dry and lick the stalk while leaving the stem part long as in the case of other mushrooms. Has been.

  On the other hand, in the nameko, there are many slimming components in the shade part, but there is no slime in the stem part. Therefore, the moisture content differs greatly between the shade part and the stem part. For this reason, when producing dried tanko using raw tanko with a long stem portion as a raw material, if other mushroom drying methods as described above are applied as they are, drying of the stem portion proceeds well. However, there is a problem that the evaporation of moisture from the surface of the shade portion is too early and the surface structure shrinks and becomes hard, and it is difficult to dry the internal structure of the shade portion. Moreover, since the nameko is small in size, it is not suitable for slicing and easily drying the internal tissue of the shade portion.

  The present invention was made in order to solve the problems of the prior art as described above, and by drying at least one kind of lick consisting only of raw tanko and raw stem parts under predetermined conditions, Even if the stem part is left long or only the stem part, it is possible to dry the whole well, providing a dry tanning method that can be manufactured at low cost and can be stored for a long time The purpose is to do.

  In order to solve the above-mentioned problems, the dry tanko production method of the present invention is characterized in that at least one kind of tanko consisting of a raw tanko and a raw stalk part is placed in a dryer at a relative humidity of 50% to 60%, temperature. Primary drying is performed using warm air of 35 ° C. to 45 ° C., and then main drying is performed using warm air of relative humidity 40% to 50% and temperature 50 ° C. to 60 ° C.

  In the present invention, “dried nameko” is used to mean not only those having a shade portion but also those having only a stem portion. And the dry tanko manufacturing method of the present invention is such that at least one kind of tanko consisting only of raw tanko and raw stalk is subjected to primary drying at a relative humidity of 50% to 60% and a temperature of 35 ° C to 45 ° C. It is necessary to use hot air. This primary drying condition is a relatively low temperature and high humidity condition, so that the shade of the raw tanko will proceed gently, so there is little shrinkage of the shade and drying proceeds in a relatively original state. To do. If the relative humidity of the primary drying is less than 50%, the drying speed increases even if the drying temperature is as low as 35 ° C to 45 ° C. On the other hand, if the relative humidity exceeds 60%, the drying temperature is as low as 35 ° C. to 45 ° C., so that drying does not proceed easily and the time required for drying becomes long. On the other hand, if the drying temperature is less than 35 ° C., the relative humidity is as high as 50% to 60%, so that the drying speed is slow and the time required for drying becomes long. On the other hand, when the drying temperature exceeds 45 ° C., the drying speed increases even if the relative humidity is as high as 50% to 60%, and the shrinkage of the tan portion increases.

  Moreover, in this manufacturing method of the dry tanning of the present invention, after the primary drying, the main drying is performed using warm air having a relative humidity of 40% to 50% and a temperature of 50C to 60C. By performing the main drying at a lower humidity and higher temperature than the primary drying, the entire drying can be performed in a short time. If the relative humidity of the main drying is less than 40%, the drying temperature is high at 50 ° C. to 60 ° C., so that the drying speed is increased, and the shrinkage of the tan portion is excessively advanced. On the other hand, if the relative humidity exceeds 50%, the drying is difficult to proceed even if the drying temperature is as high as 50 ° C. to 60 ° C., and the time required for drying becomes long. Moreover, even if relative humidity is as high as 50 to 60 degreeC that drying temperature is less than 50 degreeC, a drying rate will become slow and time required for drying will become long. Moreover, when drying temperature exceeds 60 degreeC, a drying speed will become quick, but flavor will be lost.

  The dried nameko manufactured according to the present invention should be stored for a long period of half year to one year because the inside of the stem portion as well as the shade portion is well dried while maintaining the state of the shade portion close to the original shape. When used, it can be used for cooking and manufacturing processed foods by returning with hot water or water for about 20 to 30 minutes. The dried nameko made according to the present invention which has been reconstituted with hot water or water has less sliminess than the raw state, but has a stronger fragrance, texture and the like than the raw nameko.

  Moreover, in this dry tanning production method of the present invention, an fumigation step of storing at normal temperature or low temperature can be provided between the primary drying and the main drying.

  The fumigation process is a process of exuding moisture inside the tissue to the outside. In the nameko, the drying of the tanned portion of the licked cocoon part shrinks and the evaporation speed of the slag becomes slower, but the moisture inside the tanned tissue diffuses to the surface after this fumigation process. As a result, the moisture concentration of the entire tissue becomes nearly homogeneous. Therefore, according to the production method of the dry lick of the present invention, it is possible to obtain a dry tanko in which not only the shade portion but also the stem portion is well dried through this drying.

  Compared with the dry tanko that does not go through the an fumigation process, the dry tanko that has gone through the fumigation process will have a better degree of drying and can withstand long-term storage for more than one year, and be returned with hot water or water. There will be more slime when In addition, the dried tanko that does not go through the fumigation process can withstand long-term storage for about half a year, and has the advantages of better taste, texture and aroma than the dry tanko through the fumigation process. Decrease.

  Moreover, in this dry tanning method of the present invention, the raw tanko preferably has a stem portion having a length of 5 cm or more.

  According to the manufacturing method of the dry lick of the present invention, even when a raw licking sword having a stem part length of 5 cm or more excluding the stone bump part is used, the shade part and the stem part are dried. Proceed well, and dry licking can be performed while maintaining a state close to the original.

  Further, in this dry tanning method of the present invention, a raw lick having a stem length of 5 cm or more is arranged on the lower side, and a lick consisting only of the raw stalk is arranged on the upper side, respectively. The warm air can be supplied from the side and dried.

  When producing a raw edible nameko, a stem portion is formed as a by-product. Conventionally, the stem portion has been discarded, but according to the dry tanning method of the present invention of the present invention, the licked stem portion is easier to dry than the shade portion. Of the stalk portion, only the stalk portion excluding the butt portion can be dried at the same time, which is economical.

  Moreover, in this dry tanning method of the present invention, it is preferable that the duration of the primary drying is 4 to 6 hours and the duration of the main drying is 2 to 4 hours.

  In the dry tanning method of the present invention, the primary drying conditions are high humidity and low temperature conditions, and the main drying conditions are low humidity and high temperature conditions. Therefore, if the primary drying time is 4 to 6 hours, the moisture of not only the shade portion but also the stem portion can be greatly reduced while suppressing the shrinkage of the shade portion. If it is set to 4 hours, it becomes possible to produce a fully-dried dried nameko.

  Moreover, in the dry tanning method of the present invention, it is preferable that the fumigation step is performed at a low temperature for 2 to 5 hours.

  When the annealing step is carried out at a low temperature, the time required for the anemony becomes longer, but a decrease in the fragrance of the produced dried tanned tan is suppressed. In addition, when the fumigation process is performed at room temperature, the time required for fumigation is shortened, but the scent of the produced dried tanko increases greatly.

  In order to achieve the above object, the dry tanko of the present invention is produced by any one of the dry tanko production methods described above.

  According to the dried tanko of the present invention, even if the stalk with a shade is a long lick or just a shade, the stalk is not only the shade but also the stem part while maintaining the state where the shade is close to the original shape. Since the inside is well dried, it can be stored for a long period of about half a year to one year, and can be used for cooking and manufacturing processed foods by returning to hot water or water for about 20 to 30 minutes when used. It becomes like this. In addition, when the dried nameko of the present invention is reconstituted with hot water or water, the slime is less than in the raw state, but the fragrance, texture, etc. are stronger than the raw nameko.

FIG. 1A is a side view showing the growing state of the lick, and FIG. 1B is an example of specific dimensions of the grown lick. It is the schematic of the dryer for manufacture of the dry tanko used in embodiment.

  Hereinafter, embodiments for carrying out the present invention will be described in detail with reference to the drawings. However, the embodiment described below shows an example for embodying the technical idea of the present invention, and is not intended to specify the present invention as this embodiment. The present invention can be equally applied to other embodiments included in the scope.

  First, for example, the growth situation of a general pot-cultivated lick is as shown in FIG. 1A. As for the nameko grown in this way, the stem portion is cut out by hand or mechanically so as to include the shade portion. As shown in FIG. 1B, the conventional lick collection range has a stem length of about 2.5 cm at a maximum so that it can be supplied for raw consumption. Since the length of one lick is about 6 cm to 7 cm, 4 cm or more of the stem length is discarded.

  On the other hand, the present invention uses, as a raw material, a raw nameko made of raw stalk portion that has been discarded, and a raw namecooked nameko that has been collected so that the length of the stem is 5 cm or more, The portion to be discarded, that is, the length of the stone bump portion is about 1 cm or less, and the portion to be discarded is much shorter than the conventional one. In addition, the collected namekos are mixed in various lengths, so those with a long stem length can be selected and those with a short stem length can be used for raw consumption. You may make it manufacture a dried nameko in the state in which the thing of length is mixed.

  Next, the configuration of the nameko dryer used in the embodiment will be described with reference to FIG. The nameko dryer 10 divides a box 11 into a drying chamber 13 and a lower ventilation chamber 14 by a perforated plate 12, and a heat exchanger in which a blower 16 is attached to the upper ventilation opening via a duct 15 in the lower ventilation chamber 14. 17 is connected, and an opening / closing door (not shown) is provided in the drying chamber 13, and a large number of support rods 18 are horizontally mounted to support a fine drying net 19, and air is exhausted on the upper wall of the drying chamber 13. The chamber 20 is provided, and the exhaust chamber 21 is provided in the exhaust chamber 20. As such a nameko dryer, a conventional shiitake dryer can be used as it is.

  In the dry lick manufacturing method according to the embodiment, a plurality of dry nets 19 are each made up of a raw lick having only a raw stem portion and a raw lick having a stem length of 5 cm or more collected as described above. So that the dried net 19 placed only from the raw stem portion is located at a position far from the blower 16 and the dried net 19 placed at the licked shade is placed closer to the blower 16. Set in the drying chamber 13 of the nameko dryer 10. Next, by controlling the heat exchanger 17, the blower 16, and the exhaust fan 21, primary drying is performed using hot air having a relative humidity of 50% to 60% and a temperature of 35 ° C. to 45 ° C. Since this primary drying is performed under high humidity and low temperature conditions, the drying is performed for 4 to 6 hours.

  In this primary drying, since the drying of the raw tanko cap portion proceeds gently, there is little shrinkage of the cap portion, and the drying proceeds in a state where the original shape is kept relatively. If the relative humidity of this primary drying is less than 50%, the drying speed will increase even if the drying temperature is as low as 35 ° C to 45 ° C. If it exceeds, the drying temperature is as low as 35 ° C. to 45 ° C., so that drying does not proceed easily, and the time required for drying becomes long. Also, if the drying temperature is less than 35 ° C., the relative humidity is as high as 50% to 60%, so the drying speed is slow. Therefore, the time required for drying becomes longer, and if the drying temperature exceeds 45 ° C., the relative humidity Even if it is as high as 50% to 60%, the drying speed is increased, and the shrinkage of the tan portion is increased. During the primary drying, the position of the drying net 19 is changed as appropriate. Since the warm air is sent from the lower part of the dryer, the lick placed on the drying net 19 close to the blower 16 dries faster than the lick placed on the drying net 19 far from the blower 16. Because. At this time, the name “Kasatsuki Nameko” is replaced with the name “Kasatsuki Nameko”, and the name “name” only for the stalk is replaced by the dry net 19 provided with the name “name” only for the stem.

  After the primary drying, if the fumigation is not performed, the main drying is immediately started. The main drying is performed for 2 to 4 hours using warm air having a relative humidity of 40% to 50% and a temperature of 50C to 60C compared to the primary drying. By performing the main drying at a lower humidity and higher temperature than the primary drying, the entire drying can be performed in a short time. When the relative humidity of the main drying is less than 40%, the drying speed is high because the drying temperature is as high as 50 ° C. to 60 ° C., so the shrinkage of the portion of the lick is excessive, and the relative humidity exceeds 50%. And even if a drying temperature is as high as 50 to 60 degreeC, drying does not advance easily and time required for drying becomes long. In addition, when the drying temperature is less than 50 ° C., the drying speed becomes slow even if the relative humidity is as high as 50 ° C. to 60 ° C., and the time required for drying becomes long. When the drying temperature exceeds 60 ° C., the drying speed Will be faster, but the flavor will be lost.

  After passing through this process, the operation of the heat exchanger 17, the blower 16, and the exhaust fan 21 is stopped, and the drying net 19 on which the fully dried nameko is placed is taken out and naturally cooled to obtain the dried name. The dried nameko produced in this way is well-dried while maintaining a state close to the original shape, so it can be stored for a long period of about six months, and is used with hot water or water for about 20-30 minutes when used. By returning, it can be used for cooking and manufacturing processed foods. The dried nameko made according to the present invention which has been reconstituted with hot water or water has less sliminess than the raw state, but has a stronger fragrance, texture and the like than the raw nameko.

  In addition, when the fumigation is performed after the primary drying is completed, the heat exchanger 17 is first stopped, the air blower 16 and the air exhauster 21 are kept operating, and the air is dried at a normal temperature. Cool the nameko to room temperature. Thereafter, the operation of the blower 16 and the exhaust fan 21 is stopped and left at room temperature for 1 to 3 hours. Alternatively, the drying net 19 on which the primary dried nameko is placed is taken out, placed in a low temperature place such as a refrigerator maintained at 0 to 10 ° C., and left for 2 to 5 hours. During this fumigation period, the moisture inside the tissue diffuses to the surface, so that the moisture content of the entire tissue becomes nearly homogeneous.

  Thereafter, the main drying is performed in the same manner as described above. When fumigating at a low temperature, the time required for fumigation becomes longer than when fumigating at normal temperature, but a decrease in the scent of the produced dried tanned scent is suppressed. Also, when fumigation is performed at room temperature, the time required for fumigation is shorter than when fumigation is performed at low temperature, but the scent of the produced dry tanko is greatly reduced. However, even if fumigation is carried out in any environment, the degree of drying is better than in the case where fumigation is not carried out, so that it can withstand long-term storage for one year or more and be returned with hot water or water. When it gets wet, it becomes more slimy, but the taste, crunchiness and aroma are reduced.

DESCRIPTION OF SYMBOLS 10 ... Dryer 11 ... Box body 12 ... Perforated board 13 ... Drying chamber 14 ... Lower ventilation chamber 15 ... Duct 16 ... Blower 17 ... Heat exchanger 18 ... Supporting cage 19 ... Drying net 20 ... Exhaust chamber 21 ... Exhaust machine

Claims (7)

  At least one kind of raw licks and licks consisting only of raw stem parts is subjected to primary drying in a dryer using hot air with a relative humidity of 50% to 60% and a temperature of 35 ° C. to 45 ° C. This dry tanning method for producing a dry tanned product, characterized in that the main drying is performed using hot air having a humidity of 40% to 50% and a temperature of 50C to 60C.   2. The dry tanning method according to claim 1, further comprising an fumigation step for storing at a room temperature or a low temperature between the primary drying and the main drying.   The method for producing a dried tanko according to claim 1, wherein the raw tanko has a stem portion with a length of 5 cm or more.   In the dryer, a raw lick having a stem length of 5 cm or more is arranged on the lower side, and a lick consisting only of the raw stalk is arranged on the upper side, and the warm air is supplied from the lower side. The method for producing a dried tanned product according to claim 3, wherein the dried tanned product is dried.   The dry tanning method according to any one of claims 1 to 4, wherein the duration of the primary drying is 4 to 6 hours and the duration of the main drying is 2 to 4 hours.   The dry tanning method according to claim 2, wherein the fumigation step is performed at a low temperature for 2 to 5 hours.   The dry tanko manufactured by this dry tanko manufacturing method in any one of Claims 1-6.