How to make glacé of makomotake mushroom

Abstract

To provide a makomotake glace as a confectionery making use of the texture, sweetness and aroma of makomotake. [Solution] The method for producing Makomotake glace includes a preparation process in which peeled raw Makomotake are cut into battens, a steaming process in which the Makomotake cut into battens by the preparation process are steamed, a candied process in which the Makomotake steamed by the steaming process are soaked in sugar water, a freezing process in which the Makomotake in the candied state by the candied process are frozen, a thawing process in which the Makomotake frozen by the freezing process are thawed, a boiling process in which the Makomotake thawed by the thawing process are boiled down in sugar water, and a drying process in which the Makomotake boiled down by the boiling process are dried.

Description

[Technical field]

[0001] This specification discloses a technique for producing zizania latifolia glace. [Background technology]

[0002] Makomotake is a vegetable whose edible part is the sprouts of the grass family, Makomotake, which have been infested with smut fungus and become enlarged. Makomotake has a bamboo shoot-like texture, a subtle sweetness, and a young corn-like aroma. Makomotake is used in stir-fries, tempura, simmered dishes, vinegared dishes, pickles, soup ingredients, etc. Patent Document 1 describes a food product made from pickled Makomotake. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Utility Model Registration No. 3181447 Summary of the Invention [Problem to be solved by the invention]

[0004] There was a demand for new ways to eat makomotake mushrooms that would take advantage of their texture, sweetness and aroma. [Means for solving the problem]

[0005] The technology disclosed in this specification can be realized in the following forms.

[0006] One embodiment disclosed in the present specification is a method for producing a Zakomotake glacé. This method for producing a Zakomotake glacé includes a pre-processing step of cutting peeled raw Zakomotake into battens, a steaming step of steaming the Zakomotake cut into battens by the pre-processing step, a sugar-preserving step of soaking the Zakomotake steamed by the steaming step in sugar water, a freezing step of freezing the Zakomotake in the sugar-preserved state by the sugar-preserving step, a thawing step of thawing the Zakomotake frozen by the freezing step, a boiling step of boiling the Zakomotake thawed by the thawing step in sugar water, and a drying step of drying the Zakomotake boiled by the boiling step. According to this method for producing a Zakomotake glacé, a Zakomotake glacé can be obtained as a confectionery that makes use of the texture, sweetness, and aroma of the Zakomotake.

[0007] In the method for producing the Makomotake glacé in the above-mentioned embodiment, the concentration of the sugar water used in the boiling down step may be higher than the concentration of the sugar water used in the candied step. According to this method for producing the Makomotake glacé, the sugar derived from the boiled down sugar water supplements the sweetness of the surface of the glacé, while the texture, sweetness and aroma of the Makomotake itself can be maintained in the center of the glacé.

[0008] The method for producing the Zizania japonica glace in the above-mentioned embodiment may further include a dipping step of dipping the Zizania japonica after the drying step in a desired dipping sauce. According to this method for producing the Zizania japonica glace, it is possible to impart a taste and aroma different from that of the Zizania japonica to the Zizania japonica glace.

[0009] The technology disclosed in this specification is not limited to a method for producing makomotake glacé, but can be realized in the form of, for example, makomotake glacé and a manufacturing device for makomotake glacé. [Brief description of the drawings]

[0010] [Figure 1] This is a process diagram showing a method for producing makomotake glace. [Diagram 2] This is an explanatory diagram showing the appearance of makomotake glace. [Diagram 3] This is an explanatory diagram showing a cross-section of makomotake glacé. [Figure 4] This is an explanatory diagram showing the appearance of makomotake glace. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] Fig. 1 is a process diagram showing a method for producing a Zizania latifolia glace. The method for producing a Zizania latifolia glace in Fig. 1 includes a pre-treatment step S110, a steaming step S120, a sugar-preserving step S130, a freezing step S140, a thawing step S150, a boiling down step S160, a drying step S170, and a dipping step S180.

[0012] The pre-processing step S110 is a step of cutting the peeled raw Zakotake mushroom into batons. Cutting Zakotake mushroom into batons involves cutting the peeled raw Zakotake mushroom into pieces of about 20 cm in length, and then cutting them into rectangular prisms of about 5 cm in length and 1 cm in width. The longitudinal direction of the cut Zakotake mushroom is along the fibers of the Zakotake mushroom.

[0013] The steaming step S120 is a step of steaming the Zakomotake mushrooms cut into batons in the pre-processing step S110. The steaming step S120 is a step of steaming the Zakomotake mushrooms at 100°C for about 30 minutes until they become soft enough to be easily pierced with a bamboo skewer.

[0014] The sugar-soaking step S130 is a step in which the Makomotake steamed in the steaming step S120 is soaked in sugar water. The sugar water used in the sugar-soaking step S130 is 3 to 10 w / v% (weight to volume concentration). The sugar-soaking step S130 can be carried out by placing as much of the Makomotake steamed in the steaming step S120 into a food storage bag as will fit, and then pouring sugar water cooled to about 60°C over it until the entire Makomotake is submerged.

[0015] The freezing step S140 is a step of freezing the makomotake in the sugared state in the sugaring step S130. The freezing step S140 can be performed by storing the food storage bag containing the sugared makomotake as it is in a freezer maintained at a temperature of about -20°C to -18°C after the sugared makomotake in the food storage bag has completely cooled.

[0016] The thawing step S150 is a step of thawing the Makomotake mushrooms frozen in the freezing step S140. The thawing step S150 is preferably performed within one month of the freezing step S140 in order not to spoil the flavor of the Makomotake mushrooms. The thawing step S150 can be performed by transferring the Makomotake mushrooms, which are frozen together with the sugar water, from a food storage bag to a pot to be used in the boiling step S160, and thawing the pot together in a refrigerator. This allows the thawed sugar water to be used in the boiling step S160.

[0017] The boiling down step S160 is a step in which the thawed Makomotake mushrooms in the thawing step S150 are boiled down in sugar water. The sugar water used in the boiling down step S160 is 30 to 50 w / v% (weight to volume concentration) sugar water. The amount of sugar water used in the thawing step S150 is approximately the same weight as the thawed Makomotake mushrooms. The boiling down step S160 can be performed by placing the thawed Makomotake mushrooms and sugar water in a pot, covering it with a drop lid, and boiling it down over medium to low heat for 1 to 3 hours.

[0018] The drying step S170 is a step of drying the Makomotake boiled down in the boiling down step S160. The drying step S170 can be performed by arranging the Makomotake boiled down in the boiling down step S160 on a tray in a dryer and drying the Makomotake arranged on the tray for 12 to 24 hours with dry air at 40°C to 60°C. After the drying step S170, the Makomotake glace is completed.

[0019] Fig. 2 is an explanatory diagram showing the appearance of the Makomotake glacé 10. Fig. 3 is an explanatory diagram showing a cross section of the Makomotake glacé 10. The Makomotake glacé 10 is rod-shaped with a length of about 5 cm and a width of about 1 cm. The sweetness and aroma of the Makomotake itself are maintained in the center portion 12 of the Makomotake glacé 10. The surface portion 14 of the Makomotake glacé 10 is covered with a sugar coating 16.

[0020] Returning to the explanation of FIG. 1, the dipping step S180 is a step in which the glacéed Makomotake mushrooms that have been through the drying step S170 are dipped in a desired dipping sauce. The dipping sauce used in the dipping step S180 can be at least one sauce such as roselle sauce, chocolate sauce, fruit sauce, honey, and maple syrup. Through the dipping step S180, the Makomotake mushrooms coated with the dipping sauce are completed. This allows the Makomotake mushrooms to be given a taste and aroma that is different from that of the Makomotake mushrooms themselves.

[0021] 4 is an explanatory diagram showing the appearance of the glacée of Makomotake 20. The glacée of Makomotake 20 is obtained by coating the glacée of Makomotake 10 with a dipping sauce 22. At least a part of the sugar coating 16 in the glacée of Makomotake 20 is covered with the dipping sauce 22.

[0022] According to the manufacturing method of makomotake glacé described above, makomotake glacé 10, 20 can be obtained as a confectionery that makes use of the texture, sweetness and aroma of makomotake.

[0023] In addition, the concentration of the sugar water used in the boiling down step S160 is higher than that of the sugar water used in the sugar-preserving step S130. This allows the sugar from the boiled down sugar water to supplement the sweetness of the surface portion 14 of the glace 10, 20, while the texture, sweetness, and aroma of the ziko mushroom itself can be maintained in the center portion 12 of the glace 10, 20.

[0024] The technology disclosed in this specification is not limited to the above-mentioned embodiment, example, and modification. The technology disclosed in this specification can be realized in various configurations without departing from the spirit of the invention. Among the technical features in the above-mentioned embodiment, example, and modification, those corresponding to the technical features in each form described in the Summary of the Invention column can be replaced and combined to solve some or all of the above-mentioned problems or to achieve some or all of the above-mentioned effects. In addition, technical features that are not described as essential in this specification can be deleted as necessary. [Explanation of symbols]

[0025] 10. Makomotake glace 12…Center part 14...Surface part 16...Sugar Coating 20...Glacée of makomotake mushroom 22…Dipping sauce

Claims

1. A method for producing a glacé of makomotake mushroom, comprising the steps of: The preparatory process involves cutting the peeled raw makomotake mushrooms into batons, A steaming process for steaming the zebra mushroom cut into batons by the pre-treatment process; A sugar-soaking process in which the zebrafish steamed by the steaming process is soaked in sugar water; A freezing process for freezing the zebrafish in the candied state obtained by the candied process; A thawing process for thawing the zebrafish frozen in the freezing process; A boiling process in which the zebrafish thawed by the thawing process is boiled down in sugar water; a drying step of drying the zebra mushroom boiled down in the boiling down step; A method for producing a zakomotake glace, comprising:

2. The method for producing zucchini glace according to claim 1, wherein the concentration of the sugar water used in the boiling down step is higher than the concentration of the sugar water used in the sugaring step.

3. A method for producing makomotake glace as described in claim 1 or claim 2, further comprising a dipping step of immersing the makomotake mushrooms that have undergone the drying step in a desired dipping sauce.

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