Method for manufacturing container-packed grifola frondosa product

Abstract

A method for producing a container-packed pholiota adiposa product, wherein a treatment target including a container and the pholiota adiposa packed in the container is kept at a temperature of 60°C or higher and 70°C or lower.

Description

TECHNICAL FIELD

[0001] The present disclosure relates to a manufacturing method of a container-packaged pholiota adiposa product. BACKGROUND

[0002] A container-packaged pholiota adiposa product is a product having pholiota adiposa and a container that houses the pholiota adiposa. A container-packaged pholiota adiposa product has been manufactured by a manufacturing method including a process of washing pholiota adiposa with water, a process of cooking pholiota adiposa, and a process of removing slime from pholiota adiposa, and the like. For example, Japanese Patent No. 3277344 discloses a manufacturing method including a process of cooking pholiota adiposa. SUMMARY

[0003] The conventional manufacturing method tends to cause pholiota adiposa to lose its original components. In addition, it is preferable to make pholiota adiposa housed in a container contain more umami components. One aspect of the present disclosure preferably provides a manufacturing method of a container-packaged pholiota adiposa product that can inhibit pholiota adiposa from losing its original components and can increase the amount of umami components contained in pholiota adiposa.

[0004] One aspect of the present disclosure relates to a manufacturing method of a container-packaged pholiota adiposa product, in which a processing target is held at a temperature of 60°C or higher and 70°C or lower, the processing target including a container and pholiota adiposa housed in the container. The manufacturing method of a container-packaged pholiota adiposa product according to one aspect of the present disclosure can inhibit pholiota adiposa from losing its original components and can increase the amount of umami components contained in pholiota adiposa. BRIEF DESCRIPTION OF DRAWINGS

[0005] Figure 1 is a graph showing temperature changes of a processing target in Example 2.

[0006] Figure 2 is a graph showing temperature changes of a processing target in Example 3. DETAILED DESCRIPTION

[0007] An exemplary embodiment of the present disclosure will be described below with reference to the accompanying drawings.

[0008] 1. Configuration of the manufacturing method of a container-packaged pholiota adiposa product

[0009] The manufacturing method of a container-packaged pholiota adiposa product of the present disclosure holds a processing target at a temperature of 60°C or higher and 70°C or lower. The processing target includes a container and pholiota adiposa housed in the container.

[0010] As the container, a container that is difficult for oxygen to permeate is preferable. In the case where the container is difficult for oxygen to permeate, the quality of the Pholiota nameko contained in the Pholiota nameko product of the container package is further improved. As the container, a container that has high light shielding properties is preferable. In the case where the container has high light shielding properties, the quality of the Pholiota nameko contained in the Pholiota nameko product of the container package is further improved. When the heat sterilization treatment described later is performed, the container is preferably a container that can withstand the heat sterilization treatment.

[0011] As the material of the container, for example, PET (polyethylene terephthalate), ONY (nylon), LLDPE (polyethylene), and the like can be given. As the container, for example, a container composed of a multilayer structure of a laminated film can be given. The container can be a container that contains a laminated film of a multilayer structure. As the laminated film, for example, a laminated film in which three layers of a PET layer, an ONY layer, and an LLDPE layer are laminated (hereinafter referred to as a PET / ONY / LLDPE laminated film) can be given. In the PET / ONY / LLDPE laminated film, the ONY layer is interposed between the PET layer and the LLDPE layer. The thickness of the PET layer contained in the PET / ONY / LLDPE laminated film is, for example, 12 μm. The thickness of the ONY layer contained in the PET / ONY / LLDPE laminated film is, for example, 25 μm. The thickness of the LLDPE layer contained in the PET / ONY / LLDPE laminated film is, for example, 50 μm.

[0012] The time (hereinafter referred to as the holding time) for which the treatment target is held at a temperature of 60°C or higher and 70°C or lower is preferably 4 minutes or more. When the holding time is 4 minutes or more, the content of 5'-guanylic acid disodium (hereinafter referred to as guanylic acid) in the Pholiota nameko contained in the Pholiota nameko product of the container package further increases. The holding time is more preferably 6 minutes or more. When the holding time is 6 minutes or more, the content of guanylic acid in the Pholiota nameko contained in the Pholiota nameko product of the container package particularly increases. When the temperature of the treatment target is in the range of 60°C or higher and 70°C or lower, the temperature of the treatment target can increase with the passage of time, or can be a constant temperature.

[0013] In the method for manufacturing the Pholiota nameko product of the container package according to the present disclosure, for example, after the treatment target is held at a temperature of 60°C or higher and 70°C or lower, the treatment target is subjected to heat sterilization treatment. In the case where the heat sterilization treatment is performed, the Pholiota nameko product of the container package is easy to store and circulate.

[0014] The heat sterilization treatment is preferably a treatment of heating at a temperature of 120°C for 4 minutes or more, or preferably a treatment in which the F value reaches 4 or more. The F value is an index indicating the effect of heat sterilization. The F value of N means that the heat sterilization effect is equivalent to that of heating at a reference temperature for N minutes. N is a positive real number. The reference temperature is 121.1°C. In the case where the heat sterilization treatment is a treatment in which the F value reaches 4 or more, the pholiota adiposa product can be stored in the container package at ordinary temperature, or the pholiota adiposa product in the container package can be distributed at ordinary temperature.

[0015] When the treatment target is kept at a temperature of 60°C or higher and 70°C or lower, the inside of the container is preferably deaerated and the container is sealed. In this case, the deterioration of the quality of the pholiota adiposa or the discoloration of the pholiota adiposa due to oxygen can be suppressed. When the treatment target is kept at a temperature of 60°C or higher and 70°C or lower, the pholiota adiposa is preferably vacuum-packaged in the container. In this case, the deterioration of the quality of the pholiota adiposa or the discoloration of the pholiota adiposa due to oxygen can be suppressed.

[0016] In the method of manufacturing the container-packaged pholiota adiposa product of the present disclosure, it is preferable to use fresh pholiota adiposa that has not been blanched as a raw material. This is because in blanching, the enzymes contained in the pholiota adiposa are inactivated, or the dietary fiber and / or effective mineral components flow out of the pholiota adiposa. As effective minerals, for example, potassium, niacin, and the like can be listed.

[0017] 2. Effects achieved by the method of manufacturing a container-packaged pholiota adiposa product

[0018] According to the method of manufacturing a container-packaged pholiota adiposa product of the present disclosure, the pholiota adiposa packed in the container does not easily lose the components of the pholiota adiposa as is, and contains more umami components than the pholiota adiposa before being packed in the container. The reason for this can be inferred as follows.

[0019] Umami components contain guanylate and the like. If guanylate is mixed with glutamate, the umami is enhanced by several tens of times. The amount of guanylate contained in the pholiota adiposa depends on the balance between ribonucleic acid, which is the precursor of guanylate, enzymes (hereinafter referred to as synthesis enzymes) involved in the reaction of decomposing ribonucleic acid and generating guanylate, and enzymes (hereinafter referred to as decomposition enzymes) involved in the decomposition of guanylate. When the treatment target is kept at a temperature of 60°C or higher and 70°C or lower, the activity of the synthesis enzymes increases, and most of the decomposition enzymes are decomposed. Therefore, after the treatment target is kept at a temperature of 60°C or higher and 70°C or lower, the pholiota adiposa packed in the container contains a large amount of umami components, and in particular, contains a large amount of guanylate. Furthermore, the components of the pholiota adiposa as is refer to the components contained in the pholiota adiposa that has not been treated, that is, fresh pholiota adiposa.

[0020] According to the method of manufacturing a container-packaged pholiota adiposa product of the present disclosure, the pholiota adiposa packed in the container contains a large amount of mucus components. Mucus components are, for example, dietary fiber. Dietary fiber includes soluble dietary fiber and insoluble dietary fiber.

[0021] The production method of the container-packed Pholiota adiposa product according to the present disclosure is a production method of a container-packed Pholiota adiposa product in which Pholiota adiposa packed in a container contains a large amount of mineral components peculiar to Pholiota adiposa itself. The mineral components are, for example, potassium, nicotinic acid, and the like.

[0022] The production method of the container-packed Pholiota adiposa product according to the present disclosure is a production method of a container-packed Pholiota adiposa product in which Pholiota adiposa packed in a container contains a large amount of aroma components peculiar to mushrooms including Pholiota adiposa. The aroma components peculiar to mushrooms are, for example, 1-octen-3-ol, 1-octen-3-one, 3-octanone, and 3-octanol. In addition, the Pholiota adiposa packed in the container contains a large amount of aroma components having a fruit-like fragrance. The aroma components having a fruit-like fragrance are, for example, ethyl acetate. Furthermore, the Pholiota adiposa packed in the container contains a large amount of aroma components having a flower-like fragrance. The aroma components having a flower-like fragrance are, for example, linalool.

[0023] The production method of the container-packed Pholiota adiposa product according to the present disclosure is a production method of a container-packed Pholiota adiposa product in which Pholiota adiposa packed in a container contains a small amount of offensive odor components having a wood-like odor compared to untreated Pholiota adiposa. The offensive odor components having a wood-like odor are, for example, verbenene, piperitone, cembrene.

[0024] In addition, in general, Pholiota adiposa is served for eating in a heated state, and thus, when fresh Pholiota adiposa is used, a cooking process for heating is required. For example, blanching is performed, and then the Pholiota adiposa is added to other ingredients, or the Pholiota adiposa is simmered with other ingredients and made into a soup dish. In addition, when fresh Pholiota adiposa is used in a cold dish, for example, a cooking process in which the fresh Pholiota adiposa is cooled or chilled after being heated is required. In contrast, the production method of the container-packed Pholiota adiposa product according to the present disclosure is a production method of a container-packed Pholiota adiposa product in which Pholiota adiposa packed in a container is in a state in which the Pholiota adiposa has already been heated. In addition, the Pholiota adiposa packed in the container is at room temperature. Therefore, for the user, the convenience of the Pholiota adiposa packed in the container is higher than that of fresh Pholiota adiposa.

[0025] 3. Example

[0026] (3-1) Production method of container-packed Pholiota adiposa product

[0027] (i) Example 1

[0028] Fresh Pholiota adiposa was prepared. The fresh Pholiota adiposa was stored in a freezer until water-washing cleaning described later was performed. Then, the fresh Pholiota adiposa was subjected to water-washing cleaning to remove foreign matter, inclusions, and the like that might have adhered during cultivation. The strength of the water-washing cleaning was the minimum strength within a range in which foreign matter, inclusions, and the like could be removed.

[0029] Next, after draining the Pholiota nameko, a certain amount of the Pholiota nameko is filled into a bag. The bag is a bag made of a PET / ONY / LLDPE laminated film. The PET / ONY / LLDPE laminated film includes a PET layer having a thickness of 12 μm. The PET / ONY / LLDPE laminated film includes an ONY layer having a thickness of 25 μm. The PET / ONY / LLDPE laminated film includes an LLDPE layer having a thickness of 50 μm. The bag corresponds to the container. The PET / ONY / LLDPE laminated film is a component capable of withstanding the heat sterilization treatment described later. Further, the bag has a wireless temperature measurer accommodated inside. The wireless temperature measurer measures the temperature of the Pholiota nameko.

[0030] Next, a vacuum packaging machine is used to remove the air inside the bag and the Pholiota nameko, and the bag is sealed. By the above procedure, a treatment object is obtained, which includes the bag and the Pholiota nameko packed in the bag.

[0031] Then, a treatment of heating the treatment object using a heating device is performed (hereinafter referred to as a preliminary heating treatment). In performing the preliminary heating treatment, the treatment object is accommodated in a library of the heating device. In performing the preliminary heating treatment, the temperature inside the library of the heating device is 55°C. The time of the preliminary heating treatment is 13 minutes.

[0032] Immediately after the preliminary heating treatment ends, a heat sterilization treatment is performed using the same heating device. In performing the heat sterilization treatment, the temperature inside the library of the heating device is 118°C. The time of the heat sterilization treatment is 33 minutes or more.

[0033] After the heat sterilization treatment ends, the treatment object is cooled so that the temperature of the treatment object reaches 40°C or less. By the above procedure, a container-packaged Pholiota nameko product is manufactured.

[0034] Using the measured value of the wireless temperature measurer, the temperature history of the treatment object from the start time of the preliminary heating treatment to the end time of the cooling is obtained. The holding time is calculated from the temperature history. In Example 1, the holding time is less than 4 minutes.

[0035] (ii) Examples 2 to 4

[0036] In Examples 2 to 4, a container-packaged Pholiota nameko product is manufactured in the same manner as in Example 1, except for the following different points.

[0037] In Example 2, in performing the preliminary heating treatment, the temperature inside the library of the heating device is 65°C. Further, in Example 3, in performing the preliminary heating treatment, the temperature inside the library of the heating device is 75°C. Further, in Example 4, in performing the preliminary heating treatment, the temperature inside the library of the heating device is 85°C. The time of the preliminary heating treatment is 13 minutes in each of Examples 2 to 4.

[0038] In Example 2, the holding time was 4 minutes. In Example 3, the holding time was 11 minutes. In Example 4, the holding time was 6 minutes. Figure 1 The temperature shift of the processed object is shown in Example 2. Figure 2 The temperature shift of the processed object in Example 3 is shown. More specifically, Figure 1 as well as Figure 2 The temperature of the processed object shown is the temperature of the shiitake mushroom inside the bag, measured by a wireless temperature measuring device. Furthermore, in Example 2, two wireless temperature measuring devices were used to measure the temperature of the shiitake mushroom inside the bag. Therefore, in Figure 1 The measurement results obtained by the two wireless temperature measuring devices are shown in solid and dashed lines, respectively.

[0039] (iii) Example 5

[0040] Example 5 produced container-packaged shiitake mushroom products in essentially the same manner as in Example 1. However, in Example 5, no preheating treatment was performed. That is, in Example 5, heat sterilization was performed immediately after the product was manufactured. The holding time in Example 5 was less than 4 minutes.

[0041] (iv) Comparative Example 1

[0042] Prepare fresh enoki mushrooms. Place the fresh enoki mushrooms (without putting them in a bag) into water and cook. The water temperature should be above 90℃. Cook for 10 minutes.

[0043] Next, the slime on the surface of the mushrooms is removed by soaking them in water. After draining the mushrooms, a certain amount of mushrooms and water are filled into a bag. The bag is then sealed after a degree of degassing.

[0044] Next, a heat sterilization process is performed. During this process, the temperature inside the heating device is 120°C, and the sterilization time is 50 minutes. These steps produce container-packaged shiitake mushroom products.

[0045] (3-2) Measure the content of umami components

[0046] The amounts of umami components in the *Pleurotus ostreatus* species of Examples 1-5 and Comparative Example 1 were measured by high-performance liquid chromatography (HPLC). The umami components were guanylic acid, aspartic acid, and glutamic acid. The measurement results are shown in Table 1. The units for the amount of umami components are the mass (mg) of umami components contained in 100g of *Pleurotus ostreatus*.

[0047] Table 1

[0048]

[0049] The amount of the umami component contained in the Grifola frondosa in Examples 1 to 5 was more than that in Comparative Example 1. The amount of the umami component contained in the Grifola frondosa in Examples 1 to 4 was more than that in Example 5. The amount of the umami component contained in the Grifola frondosa in Examples 2 to 4 was more than that in Example 1.

[0050] (3-3) Measurement of total dietary fiber amount

[0051] The total dietary fiber amount of each of Examples 2 to 4, Comparative Example 1, and the raw Grifola frondosa was measured by the improved Prosky method. The raw Grifola frondosa is the raw Grifola frondosa used as the raw material in each example. The total dietary fiber amount is the mass of the dietary fiber contained in 100 g of the Grifola frondosa. The total dietary fiber amount is the sum of the mass of the soluble dietary fiber contained in 100 g of the Grifola frondosa and the mass of the insoluble dietary fiber contained in 100 g of the Grifola frondosa. The unit of the total dietary fiber amount is g / 100 g.

[0052] The measurement results are shown in Table 1. The total dietary fiber amount in Examples 2 to 4 was more than that in Comparative Example 1 and the raw Grifola frondosa.

[0053] (3-4) Measurement of potassium content

[0054] The amount of potassium contained in the Grifola frondosa in each of Examples 2 to 4, Comparative Example 1, and the raw Grifola frondosa was measured by inductively coupled plasma emission spectrometry. The measurement results are shown in Table 1. The unit of the amount of potassium is the mass (mg) of potassium contained in 100 g of the Grifola frondosa. The amount of potassium contained in the Grifola frondosa in Examples 2 to 4 was more than that in Comparative Example 1.

[0055] (3-5) Measurement of nicotinic acid content

[0056] The amount of nicotinic acid contained in the Grifola frondosa in each of Examples 2 to 4, Comparative Example 1, and the raw Grifola frondosa was measured by the nicotinic acid quantification basic medium method. The measurement results are shown in Table 1. The unit of the amount of nicotinic acid is the mass (mg) of nicotinic acid contained in 100 g of the Grifola frondosa. The amount of nicotinic acid contained in the Grifola frondosa in Examples 2 to 4 was more than that in Comparative Example 1.

[0057] (3-6) Measurement of aroma component and odor component contents

[0058] The amounts of aroma components and odor components contained in the Pholiota nameko of Example 3, Comparative Example 1, blanched Pholiota nameko, and fresh Pholiota nameko raw material were measured by gas chromatography mass spectrometry. Specifically, the Pholiota nameko was put in a sealed container, and the gas in the headspace of the sealed container was analyzed using a gas chromatography mass spectrometry device (GC-MS). In addition, the blanched Pholiota nameko refers to Pholiota nameko that was prepared by putting the fresh Pholiota nameko raw material and water in a pot at a mass ratio of 1:1, and then draining the water after blanching for 5 minutes after boiling.

[0059] The aroma components were 1-octen-3-ol, 1-octen-3-one, 3-octanone, 3-octanol, ethyl acetate, and linalool. In addition, the odor components were bulnesene, a-babaiene, β-babaiene, and cymene. The measurement results are shown in Table 2. The values corresponding to each component are not the concentrations of each component, but the peak areas of each component in the chromatograph.

[0060] [Table 2]

[0061]

[0062] In Comparative Example 1, the amounts of three components other than 1-octen-3-ol among 1-octen-3-ol, 1-octen-3-one, 3-octanone, and 3-octanol, which are mushroom-specific aroma components, were below the detection limit. In contrast, in Example 3, although the amount of 1-octen-3-one among the above-mentioned four components was below the detection limit, the amounts of the other three components were increased compared to the fresh Pholiota nameko raw material. That is, Example 3 enhanced the characteristic aroma of mushrooms compared to Comparative Example 1.

[0063] The amount of ethyl acetate in Example 3 was increased compared to the fresh Pholiota nameko raw material. The degree of increase was greater than that of Comparative Example 1. In the blanched Pholiota nameko, the increase in the amount of ethyl acetate as described above was not found. That is, the amount of ethyl acetate in Example 3 was greater than that of Comparative Example 1 and the blanched Pholiota nameko.

[0064] The amount of linalool in Example 3 was maintained compared to the fresh Pholiota nameko raw material. The amounts of linalool in Comparative Example 1 and the blanched Pholiota nameko were decreased compared to the fresh Pholiota nameko raw material. That is, the amount of linalool in Example 3 was greater than that of Comparative Example 1 and the blanched Pholiota nameko.

[0065] The amount of odor components in Example 3 was decreased compared to the fresh Pholiota nameko raw material. The degree of decrease was greater than that of Comparative Example 1 and the blanched Pholiota nameko. That is, the amount of odor components in Example 3 was less than that of Comparative Example 1 and the blanched Pholiota nameko.

[0066] Example 3 reduced the unpleasant odor like wood that the fresh Pholiota nameko raw material had, and enhanced the sweet and fresh aroma like fruits or flowers compared to Comparative Example 1.

[0067] 4. Other Embodiments

[0068] The embodiments of the present disclosure have been described above, but the present disclosure is not limited to the above-described embodiments, and can be implemented in various modifications.

[0069] (4-1) The functions of one constitutional element in each of the above-described embodiments can be shared by a plurality of constitutional elements, or the functions of a plurality of constitutional elements can be exerted by one constitutional element. In addition, a part of the constitution of each of the above-described embodiments can be omitted. In addition, at least a part of the constitution of each of the above-described embodiments can be added to the constitution of the above-described other embodiments, or at least a part of the constitution of each of the above-described embodiments can be replaced with the constitution of the above-described other embodiments, and the like.

[0070] (4-2) In addition to the above-described method for manufacturing container-packaged Grifola frondosa products, the present disclosure can be realized in various manners such as a container-packaged Grifola frondosa product, a method for processing Grifola frondosa, a Grifola frondosa processed product, and the like.

Claims

1. A method for manufacturing a container-packaged mushroom product, characterized in that, The object being processed is kept at a temperature between 60°C and 70°C for at least 4 minutes. The object being processed includes a container and the shiitake mushrooms placed inside the container. While maintaining the processed object at a temperature above 60°C and below 70°C, the interior of the container is degassed and the container is then sealed. After holding the object at a temperature above 60°C and below 70°C, the object is subjected to heat sterilization treatment. The heat sterilization treatment is a treatment of heating at 120°C for more than 4 minutes, or a treatment with an F value of 4 or higher. The container is a container containing a multi-layered membrane structure.

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