JP2000060476A - Mushroom-containing sauce - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a mushroom-containing sauce having excellent characteristic palatability, taste and flavor of mushroom and high microbiological storage stability by including a non-dried mushroom and a dried mushroom crushed to granules finer than a specific size at a specific ratio and specifying the water activity of the sauce. SOLUTION: The objective sauce contains (A) a non-dried mushroom and (B) a dried mushroom crushed to particle size of <=1 mm at a weight ratio of 1:3 to 20:1, preferably 3:1 to 7:1 and has a water activity of <0.94. The component A is preferably oyster mushroom (Pleurotus ostreatus), Maitake (Grifola frondosa), blanc du pays (Pleurotus eryngii), etc., and the component B is preferably dried Shiitake (Cortinellus berkeleyanus), Matsudake (Armillaria matsudake), porcino, etc. The sum of the components A and B is generally >=10 wt.% based on the total product. The water activity is preferably >=0.8. The viscosity of the product is preferably 1,000-50,000 mPa.s from the viewpoint of productivity and handleability. The pH of the product is preferably 4.7-7.0.

Description

Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention contains mushrooms,
The present invention relates to a mushroom-containing sauce having excellent flavor and texture and having good storage stability. [0002] Conventionally, there are many types of seasonings containing mushrooms. For example, Japanese Patent Application Laid-Open No. 62-29945 discloses that in order to cover the raw odor of mushrooms, a mixture of paste mushrooms and pasty seaweeds and vegetable oils is used.
A paste-like mushroom-containing food in which H is adjusted to 7 or less is disclosed. JP-A-63-12262 discloses that shimeji and maitake mushrooms are used as seasonings, so if they are dried, they are not economically viable. Is adjusted to about 78 to 87.3% to enhance umami and obtain a mushroom paste suitable as a seasoning. Japanese Unexamined Patent Publication (Kokai) No. 59-120074 proposes a Japanese or Chinese flavored pasta sauce containing as an ingredient a living mushroom or dried and salted mushrooms rehydrated. Here, a retort sterilization treatment is performed at 120 ° C. for 25 minutes. JP-A-51-61671 discloses a seasoning obtained by culturing this mycelium using a culture medium mainly composed of cereals such as brown rice, wheat, and corn, and drying and grinding the mycelium together with the culture medium. Is disclosed. [0003] By the way, conventionally,
In order to maintain microbial long-term storage stability of foods, retort sterilization treatment, pH adjustment treatment, water activity (Aw) suppression treatment, etc. have been applied to foods containing mushrooms When retort sterilization is applied, the unique texture, aroma and umami of mushrooms are almost lost, and in the case of pH adjustment, the unique umami of mushrooms is weakened by acidity. There was a point. Further, when the Aw suppression treatment is performed, microbial storage stability can be obtained. However, there is a problem that the unique flavor of mushrooms is often not left due to the salt content added for suppressing the Aw. Thus, in foods containing mushrooms, it has been extremely difficult to obtain good long-term storage stability without impairing the unique texture, aroma, and umami possessed by the mushrooms. The present invention has been made in view of the above-mentioned circumstances, and has excellent texture and flavor unique to mushrooms.
It is an object of the present invention to provide a mushroom-containing sauce having good microbial long-term storage stability. [0005] The object of the present invention is to provide a non-dried mushroom and a dry mushroom pulverized to a particle size of 1 mm or less in a weight ratio of 1: 3 to 20: 1 and water The problem can be solved by a mushroom-containing source characterized by an activity of less than 0.94. Hereinafter, the present invention will be described in detail.
The mushrooms used in the present invention are not particularly limited in kind, origin, etc., but as the dried mushrooms, those having a particularly strong scent or umami, such as dried mushrooms, matsutake, boletus, etc. are preferred. Used. In the present invention, dried mushrooms are used after being ground to a particle size of 1 mm or less. If the particle size of the dried mushrooms is larger than this, it is not preferable because the aroma and umami of the dried mushrooms are difficult to spread throughout the sauce. The non-dried mushrooms in the present invention are fresh or blanched mushrooms, and the blanching is a step of deactivating an enzyme by boiling or heating with steam. In the present invention,
As the non-dried mushrooms, those having an excellent texture, such as shimeji, mushrooms, eryngii, etc., are preferably used, and cut into appropriate sizes. In the present invention, the non-dried mushrooms and the dried mushrooms are in a weight ratio (non-dried mushrooms: dried mushrooms) of 1: 3 to 20: 1, preferably 2: 1 to 10: 1, more preferably. Are used in a ratio of 3: 1 to 7: 1. Too much dried mushrooms are not preferred because the sauce becomes powdery, the viscosity increases, and an unnatural mushroom sauce having only strong scent and umami is obtained. Also, if the non-dried mushroom is too much, a large amount of seasoning is required to suppress the water activity (Aw) because a large amount of water is brought in, and the aroma and umami of the mushroom may be impaired, which is preferable. Absent. The total amount of the non-dried mushrooms and the dried mushrooms is not particularly limited. However, if the amount is too small, the flavor and texture of the mushrooms are insufficient. Is added. [0008] The mushroom-containing sauce of the present invention is adjusted to have a water activity of less than 0.94. The water activity indicates the content of effective water in food, and in the mushroom-containing source of the present invention, when the water activity is 0.94 or more, it becomes difficult to control microorganisms. Water activity can be suppressed by adding various food materials and food additives described below. Although the lower limit of the water activity is not particularly limited, the flavor of the sauce may be impaired when the amount of the food material and the food additive added to suppress the water activity is increased, so that the lower limit is generally 0.8. It is preferable to make the above. Food materials and food additives used to adjust water activity, for example, sodium chloride
Chloride and other salts such as magnesium chloride / potassium chloride / calcium chloride / ferric chloride; monosaccharides such as glucose / galactose / fructose; disaccharides such as lactose / maltose / isomaltose / sucrose / trehalose; raffinose / cyclo Oligosaccharides such as dextrin, sugar alcohols such as sorbitol and mannitol, homopolysaccharides such as dextrin, cellulose, amylose, amylopectin, chitin, glycogen, mannan, pullulan, and heteropolysaccharides such as pectin, xanthan gum, locust bean gum, and carrageenan , Various amino acids / peptides / proteins, soy sauce, nucleic acids, seasonings such as sodium glutamate / sodium succinate, ethanol, glycerin, glycerin fatty acid esters / sugar esters, etc. It is possible to increase the agent. These can be used alone or in combination of two or more. The nature of the mushroom-containing sauce of the present invention is not particularly limited as long as it is liquid or semi-liquid.
From the viewpoint of manufacturability and usability, the viscosity is 1,000 to 50,
Preferably, it is 000 millipascal seconds. Further, the pH is preferably in the range of 4.7 to 7.0. When the pH is less than 4.7, the acidity becomes strong and the umami peculiar to mushrooms tends to be masked. On the other hand, if the pH exceeds 7.0, it is not preferable because slimyness and odor peculiar to alkali appear. [0010] The mushroom-containing sauce of the present invention can contain various food materials and the like, depending on the application, in addition to non-dried mushrooms and dried mushrooms. For example, soy sauce (including powdered soy sauce), oyster sauce, mirin, sake, edible oil and fat, beef extract, pork extract, chicken extract, seafood extract, vegetable extract, amino acid, thickener, coloring agent, flavor, antioxidant, emulsifier, Black pepper, white pepper,
Red pepper, chili pepper, turmeric, basil, oregano, marjoram, thyme, rosemary, coriander, cardamom, nutmeg, clove, cumin, curry powder, saffron, garlic, paprika, and other seasonings, additives, and spices, milk, It may contain dairy products such as cheese and butter, vegetables such as green onions, carrots, peppers, corns, green peas, onions, seafood such as shrimp, squid, octopus, shellfish, fish grind, beef and pork. ,
Ingredients (including various drying ingredients) such as meat, eggs, and the like such as chicken, char siu, ham, bacon, and sausage may be contained. However, from the viewpoint of controlling the water activity, it is preferable not to add water as much as possible. Further, starch and / or a processed product thereof may be contained. The starch and its processed products mentioned here include dextrin, pregelatinized starch, acid-treated starch, alkali-treated starch, heat-treated starch, hypochlorous acid-treated starch, bleached starch, oil- and fat-processed starch, phosphate starch, carboxymethyl starch, Further, modified starches containing modified starches such as acetyl starch, adipic acid-crosslinked acetyl starch, amylose, amylopectin, phosphate-crosslinked acetyl starch, hydroxypropyl starch, phosphate-crosslinked starch, phosphate-crosslinked hydroxypropyl starch, and further, amylose and amylopectin Can also be raised. These starches and their processed products are:
The origin is not particularly limited, and any of wheat starch, potato starch, sweet potato starch, and tapioca starch including corn starch can be used. The mushroom-containing sauce of the present invention can be obtained by preparing pulverized dried mushrooms, non-dried mushrooms cut to an appropriate size, and other component materials, and mixing and stirring them. The obtained mushroom-containing sauce is sealed in a container as necessary, and preferably subjected to a sterilization treatment. Any pulverizer can be used for pulverizing the dried mushrooms. For example, there is a pin mill.
However, since dry mushrooms easily absorb moisture, the humidity is 70%.
It is preferable that the pulverized product of the dried mushrooms obtained by performing pulverization in a room adjusted as described below is used immediately for production of a sauce or stored in a dry room. Arbitrary stirring equipment can be used for mixing and stirring the sauce.
For example, a Leonid kneader and the like can be mentioned. The method of mixing and stirring is not particularly limited. However, powdered dry mushrooms are liable to be lumped during mixing and stirring, and thus it is preferable to mix them with other powder materials in advance. During mixing and stirring, heating may be performed if necessary. When the mushroom-containing source of the present invention is sealed in a container, any container can be selected, but a closed container is preferable for improving storage stability. For example, glass bottles, cans, plastic tubes, plastic bottles, plastic film bags, aluminum bags and the like can be mentioned. The sterilization treatment can be performed by any method such as heat sterilization, heat and pressure sterilization, and high-pressure sterilization. However, since the water activity value (Aw) of the mushroom-containing source of the present invention is kept low, Heat sterilization at 100 ° C. or lower is most preferable, or in some cases, sterilization treatment may not be required. When the mushroom-containing source of the present invention is enclosed in a closed container, Staphylococcus aureus is particularly mentioned as a breedable bacterium that can be considered from the water active region. Can be killed. Therefore, it is preferable to set sterilization conditions that sterilize at 100 ° C. or less and kill S. aureus. For example, if the sterilization is performed at 60 ° C., the desired sterilization effect can be obtained by heating for 30 to 60 minutes. Can be. Although the target mushroom-containing sauce can be obtained even under severer sterilization conditions than the above conditions, the more severe the sterilization conditions, the more the mushroom flavor is particularly lost. The mushroom-containing sauce thus obtained contains non-dried mushrooms, so that the unique texture and flavor of the mushrooms can be obtained. In terms of differentiation as well as a luxurious feeling. Also contains dry mushrooms in addition to non-dried mushrooms, especially since the crushed particles with a particle size of 1 mm or less are used as dried mushrooms, the aroma and umami of the mushrooms are strengthened and spread over the entire sauce, and excellent The mushroom flavor is obtained. In addition, dried mushrooms are relatively easy to obtain and stable in price,
Since it has good transportability, it is preferable to use it in combination with non-dried mushrooms from the viewpoint of reducing the production cost. Furthermore, by adjusting the weight ratio of non-dried mushrooms and dried mushrooms to an appropriate range, good flavor,
In addition to providing texture and viscosity, water activity can be suppressed, so it is possible to obtain appropriate water activity without impairing the taste, aroma, and texture of the sauce due to the addition of excessive seasonings. is there. By adjusting the water activity to a low value, effective microbial control can be achieved without sterilization under severe conditions, and sterilization under relatively mild conditions provides good long-term storage stability. Sex can be achieved. Therefore, the aroma, umami,
Since the loss of texture is small, a mushroom-containing sauce that is excellent in taste and is also microbial stable and has excellent long-term storage stability can be obtained. Such a mushroom-containing sauce of the present invention can be used in various dishes for the purpose of flavor, body, texture, and flavor. For example, steak sauce,
It may be added as a pizza sauce, a gratin sauce, a pasta sauce, a ramen sauce, or even a porridge, soup or the like, and the target dish is not particularly limited. The effects of the present invention will be clarified by showing specific examples. In the following description, parts are parts by weight. (Example 1) The ingredients having the composition shown in Table 1 below were mixed with a stirrer to prepare a sauce. That is, mushrooms and eryngii are boiled in boiling water for 3 minutes as non-dried mushrooms, cut to a size of about 5 mm on a side after cooling, and crushed using a grinding mill as dry mushrooms according to JIS. Standard sieve 32 mesh (mesh size 0.5mm)
Dried porcini powder having a particle size of 0.5 mm or less obtained by using a sieve of No. 1 was used. The ratio of the content of the non-dried mushrooms to the content of the dried mushrooms was about 4.2: 1. The composition of other components was as shown in Table 1, and the water activity value (Aw) was 0.86.
Was adjusted. After 30 g of the obtained sauce was packed in an aluminum pouch bag and sealed, it was put in hot water of 80 ° C. for 10 minutes.
Well sterilized. After storing this sauce at 35 ° C. for one week, flavor evaluation, texture evaluation, and comprehensive evaluation were performed as follows. Table 1 shows the evaluation results. In this example, all of the flavor, texture and overall evaluation were good. Also one
The sample stored for a week was opened, and the presence or absence of decay was evaluated by appearance and smell. No decay was observed. <Evaluation of flavor, texture, and overall> 30 g of sauce
Was made into dry noodles and entangled with 100 g of boiled spaghetti, and sensory evaluation was performed by tasting. The sensory evaluation panelists selected five professional panelists for each male and female, and evaluated them on a 5-point scale according to the following criteria to obtain an average score. 1 point: fairly bad 2 points: slightly bad 3 points: neither can be said 4 points: fairly good 5 points: fairly good (Example 2) (Example 2) Except that the composition was changed as shown in Table 1 below A sauce was prepared in the same manner as in Example 1.
This example is different from Example 1 in that the ratio of mushrooms, especially non-dried mushrooms, was reduced to 2.0
Part, Eringi 1.0 part, dried porcini powder 8.0
Parts (non-dried mushrooms: dried mushrooms = about 1: 2.7), 15.0 parts of tap water is newly added, and olive oil is added.
The point is that it has been increased to two copies. Water activity value (Aw) is 0.8
It was set to 3. In the same manner as in Example 1, it was packed in an aluminum pouch bag, sterilized, stored, and then subjected to a sensory evaluation. Table 1 shows the evaluation results. In this example, since there were few non-dried mushrooms, a good evaluation result was obtained although the texture unique to the mushroom was slightly weaker than that in Example 1. The sample stored for one week was opened, and the presence or absence of decay was evaluated by appearance and smell. No decay was observed. Example 3 A sauce was prepared in the same manner as in Example 1 except that the composition was changed as shown in Table 1 below.
This example is different from Example 1 in that the proportion of non-dried mushrooms was increased and the proportion of dried mushrooms was reduced, and 17.0 parts of mushrooms, 22.0 parts of eryngii, 2.0 parts of dried porcini powder. (Non-dried mushrooms: dried mushrooms = 19.5: 1), the amount of salt was increased to 7.5 parts, the amount of sorbitol was increased to 15.0 parts, and the amount of olive oil was reduced to 13.7 parts. The water activity value (Aw) was 0.91. In the same manner as in Example 1, it was packed in an aluminum pouch bag, sterilized, stored, and then subjected to a sensory evaluation. Table 1 shows the evaluation results. In this example, since the dry mushrooms were small, good evaluation results were obtained although the flavor was slightly weaker than in Example 1. The sample stored for one week was opened, and the presence or absence of decay was evaluated by appearance and smell. No decay was observed. Example 4 Same as Example 1 except that the sieve used in Example 1 was replaced with a 20-mesh (aperture 0.85 mm) sieve, and the particle size of the dried porcini powder was 0.85 mm or less. Then, the sauce was adjusted, packed in an aluminum pouch bag, sterilized, stored, and then subjected to a sensory evaluation.
Table 1 shows the evaluation results. In this example, since the particle size of the dried mushrooms was slightly coarse, good evaluation results were obtained although the flavor and texture were slightly inferior to those in Example 1. The sample stored for one week was opened, and the presence or absence of decay was evaluated by appearance and smell. No decay was observed. Example 5 A sauce was prepared in the same manner as in Example 4 except that the composition was changed as shown in Table 1 below.
This embodiment is different from the fourth embodiment in that the ratio of mushrooms, especially non-dried mushrooms, is reduced to mushrooms.
0 parts, 6.0 parts of eringi, dried porcini powder
0 parts (non-dried mushrooms: dried mushrooms = 2: 1)
The point is that 2.0 parts of tap water was newly added, and olive oil was increased to 34.2 parts. The water activity value (Aw) was 0.84. In the same manner as in Example 1, it was packed in an aluminum pouch bag, sterilized, stored, and then subjected to a sensory evaluation. Table 1 shows the evaluation results. In this example, since the amount of non-dried mushrooms was small and the particle size of the dried mushrooms was slightly coarse, good evaluation results were obtained although the flavor and texture were slightly inferior to those in Example 1. The sample stored for one week was opened, and the presence or absence of decay was evaluated by appearance and smell. No decay was observed. Example 6 A sauce was prepared in the same manner as in Example 4 except that the composition was changed as shown in Table 1 below.
This example is different from Example 4 above in that the proportion of non-dried mushrooms was increased and the proportion of dried mushrooms was reduced, resulting in 17.0 parts of mushrooms, 22.0 parts of eryngii, 2.0 parts of dried porcini powder. (Non-dried mushrooms: dried mushrooms = 19.5: 1), the amount of salt was increased to 7.5 parts, and the amount of olive oil was reduced to 18.7 parts. The water activity value (Aw) was 0.91. In the same manner as in Example 1, it was packed in an aluminum pouch bag, sterilized, stored, and then subjected to a sensory evaluation. Table 1 shows the evaluation results. In this example, since the particle size of the dried mushrooms was slightly coarse and the amount was small, good evaluation results were obtained although the flavor was slightly inferior to that of Example 1. The sample stored for one week was opened, and the presence or absence of decay was evaluated by appearance and smell. No decay was observed. Example 7 Same as Example 2 except that the sieve used in Example 2 was replaced with a sieve of 20 mesh (aperture 0.85 mm) and the particle size of dried porcini powder was 0.85 mm or less. Then, the sauce was adjusted, packed in an aluminum pouch bag, sterilized, stored, and then subjected to a sensory evaluation.
Table 1 shows the evaluation results. In this example, since the particle size of the dried mushrooms was slightly coarse and the amount was small, good evaluation results were obtained although the flavor and texture were slightly inferior to those in Example 1. The sample stored for one week was opened, and the presence or absence of decay was evaluated by appearance and smell. No decay was observed. [Table 1] (Comparative Example 1) Each raw material having the composition shown in Table 2 below was mixed with a stirrer to prepare a sauce. That is,
The sieve used in Example 1 was replaced with a sieve of 6 mesh (aperture 1.18 mm), and the particle size of the dried porcini powder was 1.18.
The sauce was adjusted in the same manner as in Example 1 except that the size was increased to not more than mm, packed in an aluminum pouch bag, sterilized, stored, and then subjected to sensory evaluation. Table 2 shows the evaluation results.
In this comparative example, since the particle size of the dried mushrooms was coarse, the flavor and texture were lacking in uniformity, and the evaluation was not good. The sample stored for one week was opened, and the presence or absence of decay was evaluated by appearance and smell. No decay was observed. Comparative Example 2 As shown in Table 2 below, in Example 2, the amount of the dried porcini powder was changed to 1
The sauce was prepared in the same manner as in Example 2 except that the ratio of non-dried mushrooms to dried mushrooms was increased to about 1: 3.3, and the amount of olive oil was reduced to 32.2 parts. Was adjusted, packed in an aluminum pouch bag, sterilized, stored, and then subjected to a sensory evaluation. Table 2 shows the evaluation results. In this comparative example, since the ratio of dried mushrooms was too large, the flavor was too strong, the viscosity was too high, the texture was poor, and the evaluation was not good.
Also, open the sample stored for one week, and check the appearance,
When evaluated by smell, no decay was observed. Comparative Example 3 As shown in Table 2 below, in Example 3, the amount of mushrooms was increased to 20.0 parts, and the ratio of non-dried mushrooms to dried mushrooms was 2
1: 1, increase salt to 8.0 parts, olive oil 1
The source was adjusted in the same manner as in Example 3, except that the amount was reduced to 0.2 parts. The water activity value (Aw) was set to 0.93.
In the same manner as in Example 3, the obtained sauce was packed in an aluminum pouch bag, sterilized, stored, and then subjected to sensory evaluation. Table 2 shows the evaluation results. In this comparative example, since the ratio of dried mushrooms was too small, the mushroom flavor was weak and the evaluation was not good. The sample stored for one week was opened, and the presence or absence of decay was evaluated by appearance and smell. No decay was observed. (Comparative Example 4) As shown in Table 2 below, in Example 4 above, 25.0 parts of tap water was added, and sodium chloride was added at 8.8 parts.
The source was adjusted in the same manner as in Example 4, except that the amount was increased to 0 parts and the olive oil was reduced to 3.2 parts. The water activity value (Aw) was set to 0.96. As in Example 4, the obtained sauce was packed in an aluminum pouch bag, sterilized, and stored for one week. As a result, decay was observed. It is considered that the water activity was too high. No sensory evaluation was performed. [Table 2] As described above, the mushroom-containing sauce of the present invention comprises a mixture of non-dried mushrooms and dried mushrooms ground to a particle size of 1 mm or less in a weight ratio of 1: 3 to 20: 1. And a water activity of less than 0.94, so that the unique aroma, umami, and texture of mushrooms can be obtained, and good long-term storage without impairing the flavor and texture. Stability is obtained.

Continuation of front page    (72) Inventor Kenji Hirasa             Rio, 1-3-7 Honjo, Sumida-ku, Tokyo             Inc. (72) Inventor Kuniko Kato             Rio, 1-3-7 Honjo, Sumida-ku, Tokyo             Inc. F term (reference) 4B016 LC02 LC06 LG14 LP01 LP08                 4B036 LC01 LC04 LF03 LH21 LP05                 4B047 LB02 LG39 LP02 LP08

Claims (1)

Claims 1. A non-dried mushroom and a dried mushroom pulverized to a particle size of 1 mm or less in a weight ratio of 1: 3 to 20: 1 and having a water activity of 0.94. A mushroom-containing sauce, wherein the source is less than.