超音波照射が干し椎茸の水戻しに及ぼす影響

概要

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Dried shiitake mushrooms were rehydrated with ultrasonic-irradiation in search for rational rehydration methods. Its effects on the texture properties and the preference test were studied. The following results were obtained ; water absorption by the shiitake mushrooms, the color of yellowing of the rehydration liquid and its browning were greater with ultrasonic-irradiation than in the control without the irradiation. The irradiated shiitake mushrooms had less hardness and gumminess and were softer. Irradiation time was 20 min and total immersion time was 2h for Jyodonko adn 1h for Jyokoshin at 5℃ and 25℃ which are within a suitable rehydration range. Under these conditions, water absorption reached 90% of the maximum and the shiitake mushrooms scored high preference points in such properties as softness and gumminess. Irradiation slightly affected on the content of RNA and the composition of 5'-GMP, 5'-AMP, 5'-UMP, 5'-CMP and free amino acids in steam-cooked shiitake mushrooms.
社団法人日本家政学会の論文
1994-07-15