Mushroom processed food

Abstract

To provide a mushroom processed food having mushroom as the main raw material, and a low calorie, eatable as it is as a substitute of sashimi or after baked, and not containing a raw material requiring allergen labelling.SOLUTION: A mushroom processed food is obtained by mixing mushroom, konjak powder and red alga seaweed powder at a predetermined mixing ratio, and coagulating the mixture. The mushroom processed food has mushroom as the main raw material, and a low calorie, is eatable as it is as a substitute of sashimi or after baked, and does not contain a raw material requiring allergen labelling.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] To provide a processed mushroom food which uses mushrooms as a main ingredient, is low in calories, can be eaten raw or grilled, and can be used as a substitute for sashimi. [Background technology]

[0002] Traditionally, various food ingredients have been used in dishes that do not contain meat or fish, such as shojin ryori (traditional vegetarian cuisine). One of these ingredients is food made primarily from mushrooms. Mushrooms are generally known to be low in calories, and in recent years, the demand for mushrooms has increased significantly due to the growing health consciousness.

[0003] Processed foods that utilize the functionality of mushrooms are also being developed. The mushroom processed food described in Patent Document 1 is known as such a processed food containing mushrooms.

[0004] The mushroom processed food of Patent Document 1 is made by mixing mushrooms, konjac powder, and soybean pulp in a predetermined mixing ratio and solidifying it. In detail, it is made by mixing 20-60% by weight of mushrooms, 1-10% by weight of konjac powder, 20-40% by weight of soybean pulp, and a small amount of soybean milk and hijiki as raw materials, stirring, mixing, and solidifying them. A predetermined amount of the main raw materials, shredded amitake, konjac powder, soybean pulp, soybean milk, and hijiki, are poured into hot water and stirred. Then, a predetermined amount of water is poured in for cooling and stirred, then calcium hydroxide is poured in and stirred, and then poured into a mold and left for a predetermined time. By leaving it, the konjac powder and calcium hydroxide react and the whole solidifies. This makes it possible to produce a mushroom processed food that is heat-resistant and has a texture similar to that of grilled meat.

[0005] In recent years, in addition to foods made with low-calorie ingredients due to the growing health consciousness, foods that do not contain ingredients that cause food allergies are also attracting attention, and the demand for such allergy-free foods is also increasing. Ingredients that require allergy labeling include shrimp, crab, walnuts, wheat, buckwheat, eggs, milk, peanuts, and similar ingredients such as almonds, abalone, squid, salmon roe, oranges, cashew nuts, kiwi fruit, beef, sesame, salmon, mackerel, soybeans, chicken, bananas, pork, matsutake mushrooms, peaches, yams, apples, and gelatin.

[0006] The mushroom processed food in Patent Document 1 contains, in addition to mushrooms and konjac powder, soybean pulp. Soybean pulp is the residue obtained by squeezing soy milk from soybeans during tofu production (the soybean juice is strained and squeezed out), and is an ingredient that requires allergy labeling.

[0007] For this reason, although the mushroom processed food in Patent Document 1 is a processed food that contains mushrooms, is low in calories, is heat resistant, and has a texture similar to that of grilled meat, it is not a so-called allergy-free mushroom processed food because it contains okara (soybean pulp). [Prior art documents] [Patent documents]

[0008] [Patent Document 1] JP 2009-77704 A Summary of the Invention [Problem to be solved by the invention]

[0009] In view of the above, an object of the present invention is to provide a processed mushroom food which uses mushrooms as a main ingredient, is low in calories, can be eaten raw or grilled as a substitute for sashimi, and does not contain ingredients that require allergy labeling. [Means for solving the problem]

[0010] [1] The raw materials used are mushrooms, konjac powder, and red seaweed powder mixed in a specified ratio and coagulated.

[0011] According to this configuration, the processed mushroom food is made by mixing and solidifying the raw materials of mushroom, konjac powder, and red seaweed powder in a specified ratio, and does not contain any raw materials that require allergy labeling, so it can be a so-called allergy-free processed mushroom food. Since it is made of mushroom as the main raw material, and the konjac powder and red seaweed powder are mixed in a specified ratio, it is low in calories and can be eaten raw or grilled as a substitute for sashimi.

[0012] Furthermore, by mixing the raw materials mushrooms, konjac powder, and red seaweed powder in a specified ratio and solidifying them, it is possible to produce a diet food or vegan food that can be used as healthy sashimi and deliciously ingest natural dietary fiber, minerals, amino acids, vitamins, iron, etc.

[0013] [2] Preferably, the blending ratio of the raw materials is 40 to 60 weight percent mushroom, 0.2 to 0.5 weight percent konjac powder, and 0.4 to 0.7 weight percent red seaweed powder.

[0014] According to this composition, the mixing ratio of the raw materials is 40-60% by weight of mushrooms, so it is possible to make a low-calorie food mainly using mushrooms as the raw material. Furthermore, if konjac is used as a solid, it will have a unique konjac scent, but by limiting the konjac powder to 0.2-0.5% by weight and mixing it with 0.4-0.7% by weight of red seaweed powder (agar), it is possible to maintain moisture and achieve the luster and elasticity unique to sashimi while eliminating the unique konjac scent.

[0015] [3] Preferably, the mushroom is an amita mushroom.

[0016] According to this configuration, when amitake is used as the mushroom, since amitake has a reddish brown color and a crunchy texture, by mixing it in a paste form, it is possible to create a fibrous sashimi texture rather than a monotonous texture like agar jelly. Furthermore, since the mucus of amitake contains a component that easily coagulates, it has a good degree of adhesion and can be made to resemble the texture of sashimi. Furthermore, since amitake has the property of changing color by reacting with iron, it changes color to brown by mixing it with red seaweed powder, making it possible to make it closer to the color of sashimi. The slimy component of amitake makes it easy to swallow and it can be eaten raw like sashimi.

[0017] [4] Preferably, the ingredients include a mixture of cocoa and tomato.

[0018] According to this configuration, by mixing the natural ingredients cacao and tomato, it is possible to produce an allergy-free food and to approximate the color of raw fish such as raw liver, red tuna, and raw horse meat.

[0019] [5] Preferably, the raw material has salt added thereto.

[0020] According to this configuration, while salt is added, using natural salt instead of table salt contains a lot of minerals, which meets the low-calorie and allergy-free food concept, and also goes well with mushrooms and red seaweed, improving the taste of the food as sashimi.

[0021] [6] Preferably, the ingredients include added xanthan gum.

[0022] According to this composition, xanthan gum is added. Xanthan gum is a water-soluble polysaccharide made by fermenting starch and sugars, and also functions as a thickening and stabilizing agent, imparting viscosity and thickening to liquids, preventing water from separating, and retaining moisture in foods. Effect of the Invention

[0023] To provide a processed mushroom food which uses mushrooms as a main ingredient, is low in calories, can be eaten raw or grilled as a substitute for sashimi, and does not contain ingredients requiring allergy labeling. [Brief description of the drawings]

[0024] [Figure 1] FIG. 1 is a flow chart showing the manufacturing process of the mushroom processed food according to the present invention. [Diagram 2] FIG. 1 is an explanatory diagram of an example of use of the mushroom processed food according to the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0025] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the present invention will be described below with reference to the accompanying drawings. EXAMPLES

[0026] The manufacturing process of the mushroom processed food according to the embodiment of the present invention will be described below. As shown in FIG. 1, in STEP 1 (STEP is indicated as S in the figure), the main ingredient, natural amita mushroom, is chopped into 1-2 mm pieces and minced. The minced amita mushroom accounts for about 40-60% by weight of the total. In more detail, the minced amita mushroom may account for 50% by weight.

[0027] In STEP 2, 0.6% by weight of cacao and 0.5% by weight of tomato are added as natural colorants to 46.6% by weight of water and stirred.

[0028] In STEP 3, 0.4 to 0.7% by weight of red algae powder, 0.2 to 0.5% by weight of konjac powder, 0.3% by weight of seaweed extract (carrageenan), about 0.3% by weight of xanthan gum (thickening polysaccharide), and other composite powders are added and heated at 40°C to 95°C for about 5 minutes while stirring to dissolve. In detail, the composite powder of the above raw materials is about 1.5% by weight of the total, and the composite powder may be added with the ratio of red algae powder to 35% by weight, konjac powder to 23.7% by weight, seaweed extract (carrageenan) to 19.8% by weight, and xanthan gum (thickening polysaccharide) to about 21.5% by weight. In addition, red algae powder, seaweed extract, etc. are a type of so-called agar.

[0029] In STEP 4, add the mixture dissolved in STEP 3 to the minced amitamatsutake mushrooms from STEP 1 and heat at 40℃~95℃ for approximately 5 minutes while stirring.

[0030] In STEP 5, salt is added and stirred. Note that natural salt from Noda Village, Iwate Prefecture may be used as the salt.

[0031] In STEP 6, the raw material in the melted state (or gel state) in STEP 5 is filled into a bag (see FIG. 2(A)) 20. Note that, since the melted raw material starts to solidify when cooled, the melted raw material (mushroom processed food 10) is filled into the bag 20 while it is still warm.

[0032] In STEP 7, the mushroom processed food (see Figure 2) 10 obtained in STEP 6 is subjected to a metal detection test (Fe 2.0 mm, Sus 3.0 mm, etc.) for each bag 20.

[0033] In STEP 8, the mushroom processed food 10 contained in the bag 20 is subjected to retort sterilization. The F value of the retort sterilization is about 4 to 6.

[0034] In STEP 9, the mushroom processed food 10 is cooled and solidified together with the bag 20. This results in the completed mushroom processed food 10.

[0035] Next, the completed state of the mushroom processed food 10 will be described. 2(A), the processed mushroom food 10 is filled in a bag 20 and is in a solidified state. In the embodiment, the bag 20 is substantially square in plan view, but is not limited thereto and may be rectangular, circular, or any other shape of the bag 20. Furthermore, the processed mushroom food 10 may be filled in a container instead of the bag 20.

[0036] As shown in Fig. 2(B), the mushroom processed food 10 is taken out of the bag 20 and cut into pieces like sashimi. The mushroom processed food 10 has an appearance and texture similar to sashimi, and by cutting it into pieces like this, it can be served as Sankai sashimi.

[0037] The action and effect of the above-mentioned mushroom processed food 10 will now be described. In the embodiment of the present invention, the processed mushroom food 10 is made by mixing and solidifying the raw materials, mushroom, konjac powder, and red seaweed powder, in a predetermined ratio, and does not contain any raw materials that require allergy labeling, so it can be a so-called allergy-free processed mushroom food. Since it is made of mushroom as the main raw material, and the konjac powder and red seaweed powder are mixed in a predetermined ratio, it is low in calories and can be eaten raw or grilled as a substitute for sashimi.

[0038] Furthermore, by mixing the raw materials mushrooms, konjac powder, and red seaweed powder in a specified ratio and solidifying them, it is possible to produce a diet food or vegan food that can be used as healthy sashimi and deliciously ingest natural dietary fiber, minerals, amino acids, vitamins, iron, etc.

[0039] Furthermore, the raw material ratio is 40-60% by weight of mushrooms, making it possible to create a low-calorie food with mushrooms as the main ingredient. Furthermore, while konjac has a distinctive smell when used as a solid, by limiting the konjac powder to 0.2-0.5% by weight and mixing it with 0.4-0.7% by weight of red seaweed powder (agar), it is possible to maintain moisture and achieve the luster and elasticity characteristic of sashimi while eliminating the distinctive konjac smell.

[0040] Furthermore, when using amitake as a mushroom, because amitake has a reddish brown color and a crunchy texture, by mixing it in a paste form, it is possible to achieve a fibrous sashimi texture rather than the monotonous texture of agar jelly. Furthermore, since amitake's mucus contains ingredients that easily coagulate, it adheres well and can be made to resemble the texture of sashimi. Furthermore, since amitake has the property of changing color when it reacts with iron, mixing it with red seaweed powder will cause it to change color to brown, making it closer to the color of sashimi. The slimy ingredients in amitake make it easy to swallow and it can be eaten raw, just like sashimi.

[0041] Furthermore, by mixing the natural ingredients cacao and tomato, it can be made an allergy-free food and can also be made to resemble the color of raw fish such as liver sashimi, red tuna, and horse sashimi.

[0042] Furthermore, whereas salt is added, using natural salt instead of table salt contains a lot of minerals, which fits the low-calorie and allergy-free food concept. It also goes well with mushrooms and red seaweed, improving the taste of food such as sashimi.

[0043] In addition, xanthan gum is added, which is a water-soluble polysaccharide made by fermenting starch and sugars. It also functions as a thickening agent, giving liquids viscosity and thickening properties, preventing water from separating, and helping to retain moisture in foods.

[0044] Furthermore, the seaweed contains a well-balanced mixture of green, brown and red algae, which can increase its value as a health food. Furthermore, seaweed contains carrageenan and other substances that can increase water retention, allowing the mushroom processed food 10 to maintain its commercial state for a long period of time.

[0045] Furthermore, by putting the mushroom processed food 10 in the bag 20, it can be made into a so-called retort food, and the sashimi-like mushroom processed food 10 can be stored at room temperature and sold as a product. Furthermore, by making it into a retort food, it can be used as a long-term storage food for emergency food.

[0046] In the embodiment, the heating step involves heating at 40°C to 95°C as the appropriate temperature for reducing the viscosity of the raw materials and making them easier to dissolve, while stirring for about 5 minutes. However, this is not limited to this, and the raw materials may be heated to 35°C or 100°C and stirred for about 2 or 3 minutes, or for 6 minutes or more.

[0047] In addition, in the examples, the mushroom used was Amite mushroom, but this is not limited to this, and the mushroom may be Nameko mushroom, or other types of mushrooms may be used as long as they can be made into an allergy-free low-calorie food.

[0048] In the embodiment, the mixture is 50% by weight of minced amitake, 0.6% by weight of cacao, and 0.5% by weight of tomato, and the composite powder is about 1.5% by weight of the total, and the ratios of the composite powder are 35% by weight of red seaweed powder, 23.7% by weight of konjac powder, 19.8% by weight of seaweed extract component (carrageenan), and 21.5% by weight of xanthan gum (thickening polysaccharide). However, the present invention is not limited to this, and the ratios of each raw material may be changed by changing the ratio of each raw material to 30 to 70% by weight of minced amitake, 0.4 to 0.8% by weight of cacao, 0.3 to 0.7% by weight of tomato, and 1.0 to 3.0% by weight of the composite powder, as long as the texture and color of the mushroom processed food 10 are similar to those of sashimi.

[0049] In other words, the present invention is not limited to the examples as long as the functions and effects of the present invention are achieved. [Industrial Applicability]

[0050] The present invention is suitable for a processed mushroom food which uses mushrooms as a main ingredient, is low in calories, can be eaten raw or grilled, and can be used as a substitute for sashimi. [Explanation of symbols]

[0051] 10. Processed mushroom foods 20… Bag (container)

Claims

1. This processed mushroom food is characterized by being made by mixing and solidifying raw materials such as mushrooms, konjac powder, and red seaweed powder in a specified ratio.

2. The processed mushroom food according to claim 1, This processed mushroom food is characterized in that the blending ratio of the raw materials is 40 to 60 weight % mushroom, 0.2 to 0.5 weight % konjac powder, and 0.4 to 0.7 weight % red seaweed powder.

3. The processed mushroom food according to claim 1 or 2, A processed mushroom food, characterized in that the mushroom is an amita mushroom.

4. The processed mushroom food according to claim 1 or 2, This processed mushroom food is characterized in that the raw materials include a mixture of cacao and tomato.

5. The processed mushroom food according to claim 1 or 2, This processed mushroom food is characterized in that salt is added to the raw materials.

6. The processed mushroom food according to claim 1 or 2, This mushroom processed food is characterized in that xanthan gum is added to the raw materials.

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