Abstract
Three rehydration methods of dried shiitake mushrooms for evaluating the reuse of the rehydrated water were tried. Method “P” was rehydrated for 230 min. Method “Q” was rehydrated for 30 min. and then the rehydrated water was replaced by the same amount of new water. The rehydration was continued for another 200 min. Metod “R” was the same as “Q” except for the rehydration time. The first and second rehydration times were 90 min. and 140 min. respectively. Based on the three rehydration methods, an analysis of the mineral, free amino acid,5nucleotide and organic acid contents and a sensory evaluation were carried out. On the basis of these results, we recommemd a new rehydrated method in which the rehydrated water is discarded after 90 min. and then new wter is added, and the rehydration is continued until the hard core parts of the shiitake mushroom become tender.
