Smoked mushrooms, and smoked flavor enhancers and foods containing them.

Abstract

The present invention provides a novel substance derived from mushrooms. In one embodiment, the novel substance has a strong smoky aroma and is further enhanced with umami flavor. [Solution] The smoked mushroom product of this disclosure contains a plum-derived component. The plum-derived component is preferably a component contained in the smoke generated by smoking all or part of a plum. The all or part of the plum preferably includes crushed plum pulp. The all or part of the plum preferably further includes plum juice. The mushroom is preferably one or more components selected from the group consisting of shiitake, sparassis crispa, black abalone mushroom, nameko, king oyster mushroom, buna shimeji, maitake, oyster mushroom, wood ear mushroom, button mushroom, and matsutake. The smoked mushroom product is preferably crushed mushroom.

Description

Technical Field

[0003]

[0001] The present disclosure relates to smoked mushrooms, as well as a smoked flavor enhancer and a food containing the same.

Background Art

[0002] In the current state where food preservation technology has advanced, the smoking of food mainly aims to impart a favorable flavor. Therefore, it is extremely important to control the quality of the smoke, which occupies a large part of the smoked flavor.

[0003] As technologies related to smoked flavor, for example, the technologies of Patent Documents 1 to 7 are known. Patent Document 1 discloses a method for modifying the aroma of smoke, which includes a step of generating smoke by burning, incompletely burning, or thermally decomposing a plant raw material, and a step of heating the smoke by a secondary heating device. Patent Document 2 discloses a smoked product characterized by containing sucralose and having an improved smoky feeling. Patent Document 3 discloses a method for improving the flavor of a food, which comprises incorporating 0.1 to 5% by mass of a smoked food powder obtained by subjecting a food powder to a smoking treatment by contacting it with smoke while stirring, into the food. Patent Document 4 discloses a method for producing a flavor oil composition, which includes a first step of heat-treating a roasted plant raw material to generate smoke, and a second step of contacting the smoke with an edible oil. Patent Document 5 discloses a method for improving the flavor of an organic acid and / or its salts, which includes a step of treating the organic acid and / or its salts with smoke. Patent Document 6 discloses a material for generating smoke, which contains a plant material acted upon by a microorganism having lignin-degrading activity. Patent Document 7 discloses a smoked fermented food smoke material obtained by infiltrating an aqueous solution of at least one of water and alcohol into wood, which is a smoking material, using solid residues such as squeezed lees generated in the production process of fermented foods such as wine, fruit-based wine, and soy sauce, and then subjecting the material to a drying process to evaporate the moisture, and adding an extract and flavor of the raw material of the fermented food to the material of the smoking material. [Prior art documents] [Patent Documents]

[0004] [Patent Document 1] International Publication No. 2007 / 142086 [Patent Document 2] Japanese Patent Publication No. 2000-166462 [Patent Document 3] Japanese Patent Publication No. 2011-062117 [Patent Document 4] Japanese Patent Publication No. 2021-101642 [Patent Document 5] Japanese Patent Publication No. 2013-143936 [Patent Document 6] Japanese Patent Publication No. 2011-250743 [Patent Document 7] Japanese Patent Publication No. 2021-185816 [Overview of the project] [Problems that the invention aims to solve]

[0005] However, smoked mushrooms with a strong smoky flavor were previously unknown.

[0006] The purpose of this disclosure is to provide a novel substance derived from mushrooms. In one embodiment, the novel substance has a strong smoky aroma and is further enhanced with umami. [Means for solving the problem]

[0007] The inventors of this disclosure have made diligent efforts to solve the above problems and have found that by smoking mushrooms with smoke generated from smoking plum-derived components (particularly powdered pulp left over after squeezing plums), a smoked mushroom product with a strong smoky aroma can be obtained. This disclosure relates to a product completed based on these findings.

[0008] In other words, this disclosure provides smoked mushroom products containing plum-derived components.

[0009] The aforementioned plum-derived component is preferably a component contained in the smoke generated by smoking all or part of a plum.

[0010] Preferably, all or part of the aforementioned plums include crushed plum pulp.

[0011] Preferably, all or part of the aforementioned plums further contain plum juice.

[0012] The mushroom is preferably one or more components selected from the group consisting of shiitake, sparassis crispa, black abalone mushroom, nameko, king oyster mushroom, buna shimeji, maitake, oyster mushroom, wood ear mushroom, button mushroom, and matsutake.

[0013] The smoked mushroom product is preferably a crushed mushroom product.

[0014] Furthermore, this disclosure provides a smoked flavor enhancer, which includes the smoked mushroom product.

[0015] Furthermore, this disclosure provides a food product including the smoked mushrooms. [Effects of the Invention]

[0016] According to the present disclosure, a novel substance made from mushrooms can be provided. In one aspect, the novel substance has a strong fragrance of incense and further imparts umami. Therefore, without performing a smoking process in the kitchen or the kitchen, simply by adding the novel substance to food, a food with a smoked flavor added or improved can be enjoyed. For example, when the novel substance is sprinkled on grilled salmon, it becomes a smoked salmon flavor. Commercially available smoked powder (food additive), which is made from smoked liquid (wood vinegar), has a different flavor from the novel substance. The novel substance not only imparts the fragrance of incense to food, but also imparts the umami peculiar to shiitake, making the food even more delicious. The novel substance is particularly suitable for egg-related foods and milk-related foods. The novel substance is also suitable for fried chicken, bacon, sausage meat-related foods, instant ramen, and the like. Thus, the novel substance can be adopted as a raw material for improving the smoked flavor of various foods.

Brief Description of the Drawings

[0017] [[ID=?]] [Figure 1] It is a diagram showing the incense power values of Example 3, Example 4, and Reference Example 7 (Tukey's test, *P<0.05). [Figure 2] It is a diagram showing the temperature change after smoking of ume fiber (dried powdered ume flesh), which is the smoking material of Example 1.

Modes for Carrying Out the Invention

[0018] <Smoked Mushroom> The smoked mushroom according to an embodiment of the present disclosure contains a plum-derived component. Hereinafter, in this specification, the smoked mushroom may be referred to as "the smoked mushroom of the present disclosure". The smoked mushroom of the present disclosure contains a plum-derived component, and may further contain components other than the mushroom and the plum-derived component, or may not contain them. As other components, for example, components that are acceptable as components of general foods can be mentioned, such as salt, carbohydrates, sweeteners, preservatives, spices, and the like.

[0019] As the mushroom, preferably, it is one or more components selected from the group consisting of shiitake, flammulina velutipes, black abalone mushroom, enokitake, king oyster mushroom, buna shimeji, maitake, hiratake, shiitake mushroom, portobello mushroom, and matsutake, and more preferably shiitake.

[0020] The smoked product of the mushroom is preferably a pulverized product of the mushroom. The size of the pulverized product of the mushroom is preferably a size that passes through 10 mesh (opening size 2 mm), more preferably a size that passes through 18 mesh (opening size 1 mm), and even more preferably a size that passes through 32 mesh (opening size 0.5 mm). The particle diameter of the pulverized product of the mushroom is preferably 0.001 to 100 mm, more preferably 0.001 to 10 mm, even more preferably 0.001 to 1 mm, particularly preferably 0.01 to 1 mm, and most preferably 0.1 to 1 mm.

[0021] The smoked product of the mushroom of the present disclosure is produced, for example, by a method having a step (step 1) of smoking the mushroom with the smoke generated (generated) by smoking the plum-derived component A. In the relationship that the plum-derived component B contained in the smoke generated by smoking the plum-derived component A is contained in the smoked product of the mushroom, in this specification, the plum-derived components A and B are distinguished.

[0022] The plum-derived component A is not particularly limited as long as it is a plum-derived component, and may be all or part of the plum. All of the plums may be, for example, plum fruits. Part of the plum may be plum pulp, plum seeds (which may or may not contain kernels), or plum skin. All or part of the plum preferably contains a pulverized product of plum pulp, and more preferably further contains plum juice in the pulverized product of plum pulp. The pulverized product of plum pulp may be powdered plum pulp or chip-shaped plum pulp.

[0023] The crushed plum pulp is preferably in a dry state (for example, with a moisture content of 30% or less, preferably 20% or less, and more preferably 10% or less). That is, the crushed plum pulp may be in the form of dried powder or dried chips. The dried crushed plum pulp can be obtained, for example, by grinding plums, removing the seeds, centrifuging the resulting solid plum pulp, drying it to the desired moisture content, and then grinding it in a grinder to the desired size.

[0024] The size of the crushed plum pulp is preferably such that it passes through a 10-mesh (2mm mesh opening), more preferably such that it passes through a 32-mesh (0.5mm mesh opening), and even more preferably such that it passes through a 60-mesh (0.25mm mesh opening).

[0025] The particle size of the crushed plum pulp is preferably 0.001 to 100 mm, more preferably 0.001 to 10 mm, even more preferably 0.001 to 1 mm, particularly preferably 0.01 to 1 mm, and most preferably 0.1 to 1 mm.

[0026] When all or part of the plums contain crushed plum pulp and plum juice, the mass ratio is preferably 0.1 to 10 parts by mass of plum juice per 1 part by mass of crushed plum pulp, more preferably 0.5 to 2 parts by mass of plum juice per 1 part by mass of crushed plum pulp, even more preferably 0.8 to 1.2 parts by mass of plum juice per 1 part by mass of crushed plum pulp, and particularly preferably 0.9 to 1.1 parts by mass of plum juice per 1 part by mass of crushed plum pulp. When all or part of the plums contain crushed plum pulp and plum juice, the method of mixing the crushed plum pulp and plum juice is not particularly limited, but for example, plum juice may be added to the crushed plum pulp.

[0027] The mass ratio of mushroom to plum-derived component A is preferably 0.001 to 1 part by mass of plum-derived component A per 1 part by mass of mushroom, and more preferably 0.01 to 0.1 parts by mass of plum-derived component A per 1 part by mass of mushroom. When plum-derived component A is all or part of a plum, and all or part of the plum includes crushed plum pulp and plum juice, the mass ratio of mushroom to crushed plum pulp and plum juice (mushroom / crushed plum pulp / plum juice) is preferably (10 to 40) / 1 / (0.1 to 2), and more preferably (10 to 40) / 1 / (0.5 to 2).

[0028] Plum-derived component B is a plum-derived component contained in the smoke generated by smoking plum-derived component A, and is a component contained in the smoked mushroom product of this disclosure. However, it is impossible to directly identify this component by its structure (specific chemical structural formula) or properties. This is because no suitable means of identification exists. Even if such means existed, it would require numerous difficult operations and measurements, statistical processing, and a great deal of trial and error to find an indicator that identifies the above-mentioned characteristics, which is not practical. However, plum-derived component B may contain acidic components. The total acidity (calculated as a citric acid equivalent) in the smoked mushroom product of this disclosure is preferably 5 to 40% by mass, more preferably 10 to 40% by mass, and even more preferably 15 to 40% by mass, from the viewpoint of exhibiting an even stronger smoky aroma and umami. For a method of measuring the total acidity (citric acid equivalent), refer to the section on the calculation method of total acidity (citric acid equivalent) (mass%) in the examples described later.

[0029] The components of plum pulp are pectin (approximately 40.6%), hemicellulose (approximately 32.1%), cellulose (approximately 26.1%), and lignin (approximately 1.1%), while the components of wood are hemicellulose (approximately 20%), cellulose (approximately 50%), and lignin (approximately 30%). In other words, plum-derived component B (particularly the plum-derived component contained in the smoke generated by smoking plum pulp) is different from the wood-derived component contained in the smoke generated by smoking wood. Note that "approximately" means an amount within ±10% of the quantity that follows the term.

[0030] The smoking method in step 1 may be a publicly known or conventional smoking method, such as hot smoking (smoking at 80-140°C for 5 minutes to 1 hour), warm smoking (smoking at 30-80°C for 1-6 hours), or cold smoking (smoking at 15-30°C for 1 day or more). Alternatively, the smoking method in step 1 may be, for example, a method in which a smoking container is provided with a section for placing smoking chips and a section for placing mushrooms, the smoking chips and mushrooms are placed on the respective sections, the lid is closed, and the smoking container is heated from the outside below so that the smoking chips emit smoke and the smoke fills the inside of the smoking container. The smoking container can be any structure and material (for example, aluminum, stainless steel, iron, copper, enamel, etc.) that can withstand the temperature at which the smoking chips are heated and smoke is generated, and commercially available smoking containers (for example, pots, smokers, etc.) can be used. The step on which the smoking material (smoke chips) is placed may be the bottom of the smoking container. The form of the members constituting the step on which the smoking material (smoke chips) is placed and the step on which the mushrooms are placed may be mesh-like, plate-like, etc., and the material may be aluminum, stainless steel, iron, copper, etc. The surface temperature of the smoking material (smoke chips) in step 1 is preferably 120 to 450°C, more preferably 150 to 450°C. The time for smoking the mushrooms in step 1 is preferably 5 to 20 minutes, more preferably 7 to 10 minutes. The surface temperature of the mushrooms during smoking is preferably 15 to 100°C, more preferably 50 to 95°C, and even more preferably 60 to 90°C.

[0031] The method for producing smoked mushrooms according to this disclosure may include a step (step 2) after step 1 in which the mushrooms obtained in step 1 are dried. The temperature of the product in step 2 (surface temperature of the mushrooms obtained in step 1) is preferably 30 to 100°C, more preferably 30 to 50°C. The duration of step 2 is preferably 12 to 48 hours, more preferably 24 to 48 hours. Drying equipment may or may not be used in step 2, and if drying equipment is used, the equipment used is preferably a far-infrared heater.

[0032] The method for producing smoked mushrooms according to this disclosure may include a step (step 3) after step 2 in which the mushrooms obtained in step 2 are crushed. In step 3, known crushing equipment such as a mixer may be used.

[0033] The size of the crushed mushroom material obtained after step 3 is preferably such that it passes through a 10-mesh (2 mm mesh opening), more preferably such that it passes through an 18-mesh (1 mm mesh opening), and even more preferably such that it passes through a 32-mesh (0.5 mm mesh opening). Alternatively, in order to obtain crushed material of such a desired particle size, the mushroom material obtained in step 3 may be sieved through a desired mesh.

[0034] The particle size of the crushed mushroom obtained after step 3 is preferably 0.001 to 100 mm, more preferably 0.001 to 10 mm, even more preferably 0.001 to 1 mm, particularly preferably 0.01 to 1 mm, and most preferably 0.1 to 1 mm. In addition, in order to obtain crushed material with such desired particle size, the mushroom obtained in step 3 may be sieved with a desired mesh.

[0035] <Smoked Flavor Enhancer> A smoked flavor enhancer according to one embodiment of the present disclosure contains smoked mushrooms as described herein. Hereafter, the above smoked flavor enhancer may be referred to as "the smoked flavor enhancer of the present disclosure." By adding the smoked flavor enhancer to, for example, the foods detailed below, the smoked flavor of the foods can be imparted or enhanced. Therefore, even without smoking the food in a kitchen or food preparation area, you can easily enjoy foods with an imparted or enhanced smoked flavor simply by adding the smoked flavor enhancer of the present disclosure to the food. Furthermore, the smoked flavor enhancer of the present disclosure can also impart the umami (guanylic acid) characteristic of mushrooms. Guanylic acid is known as one of the three major umami components along with inosinic acid and glutamic acid, but compared to inosinic acid and glutamic acid, it is found in fewer foods. Therefore, by simply adding the smoked flavor enhancer of the present disclosure, you can easily obtain foods with an imparted or enhanced umami (guanylic acid). The smoked flavor enhancer of the present disclosure is particularly well suited to egg-related foods and milk-related foods. The smoked flavor enhancer of this disclosure is also suitable for meat-related foods such as fried chicken, bacon, and sausages, as well as instant noodles. The proportion of the smoked mushrooms of this disclosure to the smoked flavor enhancer of this disclosure is not particularly limited, but may be, for example, 10 to 100 parts by mass per 100 parts by mass of the smoked flavor enhancer of this disclosure. Other components that may be included in the smoked flavor enhancer of this disclosure include, for example, components that are generally acceptable as components of food products.

[0036] <Food> A food product according to one embodiment of the present disclosure contains smoked mushrooms. Examples of such foods include egg-related foods such as boiled eggs, omelets, quail eggs, and fried eggs; milk-related foods such as cheese, carbonara, and cream stew; meat-related foods such as various meats like beef, pork, chicken, and fish, as well as grilled and fried fish; and noodle products such as ramen and champon. The proportion of smoked mushrooms in the food product is not particularly limited, but may be, for example, 0.001 to 30 parts by mass per 100 parts by mass of the food product. [Examples]

[0037] The present invention will be described in more detail below with reference to examples, but the present invention is not limited in any way by these examples.

[0038] Preparing the wood chips I prepared the following as smoking chips: <Smoked chips made using plum pulp as an ingredient> Plum Fiber: Plums are ground, the pits are removed, and the resulting solid plum pulp is passed through a centrifuge (3000 rpm). The resulting solid is dried until the moisture content is less than 10%, and then pulverized in a grinder until it passes through a 60-mesh pulp mill to produce a dried plum pulp powder. Plum Fiber + Plum Juice (1:1): As the plum juice, we used the product name "10x Concentrated Plum Juice" (manufactured by Nakano BC Co., Ltd., which is plum juice concentrated to a Brix value of 60). Plum juice was added to the plum fiber at a ratio of 1 part by mass of plum juice to 1 part by mass of plum fiber. Plum Fiber + Plum Juice (2:1): As the plum juice, we used the product name "10x Concentrated Plum Juice" (manufactured by Nakano BC Co., Ltd., which is plum juice concentrated to a Brix value of 60). Plum juice was added to the plum fiber at a ratio of 1 part by mass for every 2 parts by mass of plum fiber. <Smoke chips made from wood> Sakura: Product name "Smoke Chips Sakura", manufactured by Shin Fuji Burner Co., Ltd. Apple: Product name "Smoked Apple Chips", manufactured by Shin Fuji Burner Co., Ltd. Hickory: Product name "Smoke Chips Hickory (Japanese Walnut)", manufactured by Shin Fuji Burner Co., Ltd. Walnuts: Product name "Smoked Walnut Chips", manufactured by Shin Fuji Burner Co., Ltd. Whiskey Oak: Product name "Smoke Chips Whiskey Oak", manufactured by Shin Fuji Burner Co., Ltd. Spent mushroom substrate: We used mushroom substrate (manufactured by Nakano BC Co., Ltd.) that had been used after harvesting shiitake mushrooms from the substrate.

[0039] Verification Test 1. Comparison of Smoke Chip Types (1) Fresh shiitake mushrooms harvested from a mushroom bed (product name "BC Take", manufactured by Nakano BC Co., Ltd.) were smoked using the various types of wood chips mentioned above. Specifically, 4g of each type of wood chip (for Example 2, 4g of plum fiber plus 4g of plum juice was added for a total of 8g) was placed in the center of the bottom of a smoking container (pot). Six shiitake mushrooms (approximately 120g) were placed on a wire rack inside the container, and the container was heated from below with an electric heater (product name "Ideal Electric Heater 100V 1.2kW", manufactured by Ideal Heater Co., Ltd.) to indirectly heat the wood chips. Smoke was emitted when the surface temperature of the wood chips reached 150°C. The heating time was 10 minutes after the wood chips began to smoke. Ten minutes after the wood chips began to smoke, the surface of the shiitake mushrooms had turned brown. The surface temperature of the shiitake mushrooms at this time was 90°C (measured with a surface thermometer (product name "FLUKE63IR THERMOMETER", manufactured by Fluke Corporation)). Subsequently, the shiitake mushrooms were dried for 1.5 days in an infrared dryer (product name "ViVi-9", manufactured by Vianove Co., Ltd.) set to 60°C. The final temperature of the shiitake mushrooms was 40°C, and the final moisture content was 8.9%. After that, the mushrooms were powdered using a tabletop pulverizer (product name "Wondermill WDL-1", manufactured by Osaka Chemical Co., Ltd.) to produce smoked mushroom products of Examples 1 and 2, and Reference Examples 1-6, in particulate form that could pass through a 32-mesh (0.5 mm opening) pulverizer.

[0040] Sensory evaluation test One g of smoked mushrooms from each example or reference example was suspended in deionized water and sequentially diluted. Experts trained in discerning smoky aromas determined through sensory evaluation that the smoky aroma (smoky smell) disappeared at the dilution ratio (g of deionized water / 1 g of smoked mushrooms from each example or reference example), and this ratio was defined as the potency. In addition, experts trained in discerning smoky aromas evaluated the smoky aroma, umami, and other tastes (sourness, astringency, bitterness, etc.).

[0041] Table 1 shows the smoke chips used and the results of the sensory evaluation tests for Examples 1 and 2, and Reference Examples 1 to 6.

[0042] [Table 1]

[0043] Table 1 shows that smoked mushrooms containing plum-derived components (Examples 1 and 2) had more than twice the smoky aroma value compared to smoked mushrooms without plum-derived components (Reference Examples 1-6), indicating a strong smoky aroma. Furthermore, umami was confirmed in the smoked mushrooms containing plum-derived components (Examples 1 and 2) when suspended in water.

[0044] Verification Test 2. Comparison of Smoke Chip Types (2) Smoked mushrooms for Example 3 and Reference Example 7 were produced in the same manner as in Example 1 and Reference Example 1, except that 4g of smoke chips was changed to 8g of smoke chips. Smoked mushrooms for Example 4 were produced in the same manner as in Example 2, except that the smoke chips were changed from 8g of "plum fiber (4g) + plum juice (4g) (1:1)" to 12g of "plum fiber (8g) + plum juice (4g) (2:1)".

[0045] Sensory evaluation test One g of smoked mushrooms from each example or reference example was suspended in deionized water and sequentially diluted. Four experts, who had been trained to distinguish smoky aromas, conducted a sensory evaluation and determined that the dilution ratio (g of deionized water / 1 g of smoked mushrooms from each example or reference example) at which the smoky aroma (smoky smell) disappeared was defined as the potency.

[0046] Figure 1 shows the smoke chips used and the results of the sensory evaluation tests for Examples 3, 4, and Reference Example 7. From Figure 1, it can be seen that the smoked mushrooms containing plum-derived components (Examples 3 and 4) had a significantly higher smoky aroma value compared to the smoked mushrooms without plum-derived components (Reference Example 7), indicating a strong smoky aroma.

[0047] Confirmation Test 3: Comparison of Mushroom Species Except for changing the mushroom used from shiitake to the other mushrooms listed below, smoked mushroom products (Examples 5-11) were manufactured in the same manner as in Example 1, and the above sensory evaluation test was conducted. The smoked mushroom products of Examples 5-11 showed no significant difference from the smoked mushroom products of Examples 1 and 2 in terms of smoky aroma, umami, and other factors (sourness, astringency, bitterness, etc.), and all yielded good results.

[0048] Example 5: Sparassis crispa (manufactured by Oigawa Electric Co., Ltd.) Example 6: Black abalone mushroom (manufactured by Wajima Kogyo Co., Ltd.) Example 7: Nameko mushrooms (manufactured by JA Zen-Noh Nagano) Example 8: King Oyster Mushrooms (manufactured by Yukiguni Maitake Co., Ltd.) Example 9: Buna Shimeji mushrooms (produced by JA Nakano City) Example 10: Maitake mushrooms (manufactured by Yukiguni Maitake Co., Ltd.) Example 11: Oyster mushroom (manufactured by Hokuto Corporation)

[0049] Verification Test 4. Comparison of the mass ratio of plum fiber to plum juice in smoke chips. Since Example 2 showed a higher potency than Example 1 in Confirmation Test 1, the mass ratio of plum fiber to plum juice in the smoke chips was changed, and a sensory evaluation was conducted. Specifically, the smoked mushroom products of Examples 12 to 15 were produced in the same manner as Example 2, except that the mass (ratio) of plum fiber to plum juice was changed as shown in Table 2 below. A sensory evaluation test similar to the sensory evaluation test in Confirmation Test 1 was conducted on the smoked mushroom products of Examples 12 to 15, and as shown in Table 2 below, all of the smoked mushroom products of Examples 12 to 15 obtained good results in the sensory evaluation. Among them, the smoked mushroom product of Example 13 exhibited a particularly strong smoky aroma and umami, and was the most well-balanced.

[0050] [Table 2]

[0051] The total acidity (citric acid equivalent) (mass%) of the smoked mushrooms from Examples 12-15 was calculated using the method described below. As shown in Table 2 above, it was found that the smoked mushrooms from Examples 12-15 contained acid. Furthermore, the total acidity (citric acid equivalent) (mass%) increased as the proportion of plum juice increased.

[0052] Method for calculating total acidity (citric acid equivalent) (mass %) A 0.1g sample (smoked mushrooms) was suspended in 10ml of distilled water and titrated with a 1 / 10 N sodium hydroxide solution (factor 1.001). The titration endpoint was determined by the color change of phenolphthalein indicator. The total acidity was calculated from the volume of sodium hydroxide solution required for the titration (titration value) using the following formula.

[0053] Calculation formula: Titration value × 1.001 (factor) × 0.0064 (citric acid coefficient) × 100 / 0.1 = Total acidity (citric acid equivalent, g / 100g (mass%))

[0054] Verification Test 5. Smoke Temperature Change For the plum fiber used as the smoking material in Example 1, the state of the plum fiber after smoke generation and the temperature change were confirmed using a surface thermometer (product name "FLUKE63IR THERMOMETER", manufactured by Fluke Corporation) and an electric heater (product name "Ideal Electric Heater 100V 1.2kW", manufactured by Ideal Heater Co., Ltd.). Smoke generation stopped 7 minutes after smoke generation, and after 8 minutes, all of the plum fiber was carbonized. The results of the temperature change are shown in Figure 2. From Figure 2, it was confirmed that the temperature of the plum fiber did not rise any further after 7 minutes from smoke generation.

[0055] Confirmation Test 6. Example of Use When the smoked mushrooms from Examples 1 and 2 were sprinkled on fried eggs, boiled eggs, cream stew, carbonara, fried chicken, bacon, sausage, grilled salmon, and instant ramen, it was confirmed that these foods were given a smoky flavor.

Claims

1. A smoked mushroom product containing plum-derived components, wherein the plum-derived components are components contained in the smoke generated by smoking all or part of a plum, where all of the plum is the plum fruit, and part of the plum is the plum pulp, plum seed, or plum peel.

2. The smoked mushroom product according to claim 1, wherein all or part of the plums contain crushed plum pulp.

3. The smoked mushroom product according to claim 2, wherein all or part of the plum further contains plum juice.

4. The smoked mushroom product according to claim 1, wherein the mushroom is one or more components selected from the group consisting of shiitake, sparassis crispa, black abalone mushroom, nameko, king oyster mushroom, buna shimeji, maitake, oyster mushroom, wood ear mushroom, button mushroom, and matsutake.

5. The smoked mushroom product according to claim 1, which is a crushed mushroom product.

6. A smoked flavor enhancer comprising smoked mushrooms according to any one of claims 1 to 5.

7. A food product comprising smoked mushrooms according to any one of claims 1 to 5.

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