| 摘要 |
PROBLEM TO BE SOLVED: To obtain a mushroom for a food additive, capable of being preserved for a long period without adding a preservative or the like by mashing a mushroom after cutting off the volva and the hypha and in the state of not being cut into pieces, and dehydrating at least a part of the water content in the mashed mushroom. SOLUTION: A mushroom (e.g. Flammulina velutipes) after cutting off the volva and the hypha and in the state of not being cut into pieces is mashed, and at least a part of the water content in the mashed mushroom is dehydrated. The dehydrated mashed mushroom is optionally subjected to a vacuum sterilization, and the obtained mushroom is vacuum-packed to provide the objective mushroom. The proportion of the dehydration is preferably 5-90% of the water content included in the mushroom in the mashed state. In the case of a long term preservation, 90-100% of the water content can be dehydrated, but because when the mushroom is completely dehydrated, the dehydration requires a long time, and further the recovering by dipping the dehydrated mushroom in water requires several times, some water is allowed to be included to reduce the drying time or the like. The obtained mushroom is recovered by dipping in the hot water or the cold water. The recovered mushroom is added to powdery cereals, and the resultant mixture is formed into noodles to provide the noodles such as buckwheat noodles, Japanese wheat noodles and thin wheat noodles. |
