Studies on the rehydration of dried Shiitake mushroom.

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In rehydration and cooking process of dried Shiitake mushroom (Lentinus edodes (Berk) Sing.), effects of soak temperature and time on water absorption, browning and change in RNA and 5'-GMP contents were investigated. Up to 40°C, the rise of soak temperature produced a decreasing the soak time required for rehydration. Soaking at high temperature resulted in a decreasing the amount of water absorbed and a hastening of browning. The content of RNA was decreased as soak time increased, and the rate of its decrease increased by rising soak temperature. The level of 5'-GMP was low during soaking and was slightly decreased by soaking below 40°C. Boiling after soaking resulted in a decrease in RNA content and a significant increase in 5'-GMP content. But the increasing of 5'-GMP was slight or none, when the mushroom was soaked for long time or at high temperature.
社団法人日本食品科学工学会の論文