抄録
To elucidate the effect of drying temperature on the cooking properties of dried Shiitake, changes in amount of water absorption, texture and amount of accumulated 5'-nucleotides during cooking were compared among three kinds of dried Shiitake which were prepared by heating for 30 min at 20,40or 55°C, respectively, followed by ventilation at room temperature.
1) When raw Shiitake was soaked in water at different temperature, at lower temperature than 45°C, amount of water absorption gradually increased followed by leveling off. At higher temperature than 50°C, amount of water absorption reached to a maximum followed by falling off.
2) After soaking in water at 5°C for 15hr, the amount of water absorption with dried Shiitake, which was prepared by heating at 55°C of initial drying, was very lower than that which was prepared by heating at 20 or 40°C of initial drying.
3) Hardness of the cooked dried Shiitake prepared at 55°C of initial drying was significantly larger than that at 20 or 40°C of initial drying.
4) Amount of accumulated 5'-nucleotide was slightly larger in dried Shiitake cooked with water than in that cooked with water containing sugar and salt, but there was no significant difference in amount of accumulated 5'-nucleotide among cooked dried Shiitake prepared at different temperatures of initial drying.
