JP2003304822A - Method for producing sushi rice, and packed sushi rice - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing Sushi rice keepable for a long term, preventing degradation of its taste and palate feeling even after keeping a long term, and to provide packed Sushi rice by packaging the Sushi rice obtained by the method with a packaging material. <P>SOLUTION: The Sushi rice pack 1 represented in fig. 1 comprises the Sushi rices 100 packaged with a packaging material 10. The Sushi rice 100 is obtained by cooking rice with water and an active smoked liquid and adding blended vinegar containing the active smoked liquid to the cooked rice. The active smoked liquid is preferably applied at a rate of 10-500 mg per 1.4 kg raw rice in cooking and, in vinegar adding after cooking, is preferably added at a rate of 0.001-0.1 ml per 1.4 kg cooked rice dry weight (raw rice weight before cooking). <P>COPYRIGHT: (C)2004,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing sushi rice and a sushi rice package.

[0002]

2. Description of the Related Art Generally, sushi rice, cooked rice, bread and the like are always stored for a long period of time, and particularly in the case of sushi rice, the taste and texture of the sushi rice deteriorates in a very short period of time due to evaporation of water and vinegar.

Even if the sushi rice is stored by vacuum packaging or freezing for the purpose of long-term storage, the deterioration of the taste and texture cannot be solved.

[0004]

An object of the present invention is to provide a method for producing sushi rice which can be stored for a long period of time and can prevent deterioration of its taste and texture even when stored for a long period of time.
Another object of the present invention is to provide a sushi rice package in which the sushi rice obtained by the method for producing sushi rice is wrapped in a packaging material.

[0005]

These objects are achieved by the present invention described in (1) to (19) below.

(1) It is characterized in that sushi rice is prepared by adding activated smoked liquid together with water to cooked rice and then cooked the cooked rice, and then vinegared the combined vinegar containing the activated smoked liquid. Method of manufacturing sushi rice.

(2) The amount of the activated smoked liquid added to the raw rice during the rice cooking is 10 to 500 mg with respect to 1.4 kg of the raw rice. Method of manufacturing sushi rice.

(3) The sushi rice according to (1) or (2) above, wherein the activated smoked liquid added to the raw rice at the time of cooking the rice is used as a mixture of reduced starch decomposition products and water. Production method.

(4) The method for producing sushi rice according to (3), wherein the reduced starch decomposition product is reduced starch syrup.

(5) The method for producing sushi rice according to (3) or (4) above, wherein the content of the activated smoked liquid in the mixture is 0.1 to 10% by weight.

(6) The method for producing sushi rice according to any of (1) to (5) above, wherein sucrose is added to the water used for cooking rice.

(7) When the vinegar is combined, the amount of the activated smoked liquid added to the cooked rice is such that the dry weight of the cooked rice is 1.
The method for producing sushi rice according to any of (1) to (6) above, wherein the amount is 0.001 to 0.1 mL per 4 kg.

(8) The sushi rice according to any one of (1) to (7) above, wherein the activated smoked liquid added to the cooked rice in the vinegar combination is used as a mixture of edible vinegar and salt. Manufacturing method.

(9) The method for producing sushi rice according to the above (8), wherein the content of the activated smoked liquid in the mixture is 0.1 to 10% by weight.

(10) The method for producing sushi rice according to any of (1) to (9) above, wherein sucrose and salt are added to the combined vinegar.

(11) The method for producing sushi rice according to any one of the above (1) to (10), wherein the sushi rice is grasped to make nigiri rice.

(12) The method for producing sushi rice according to any one of the above (1) to (10), wherein the sushi rice is wrapped in seaweed to form a seaweed roll.

(13) A sushi rice package comprising sushi rice containing an activated smoked liquid in a packaging material.

(14) A sushi rice package, characterized in that the sushi rice obtained by the method for producing sushi rice according to any one of (1) to (12) is packaged in a packaging material.

(15) A sushi rice package comprising a plurality of the sushi rice according to the above (11) arranged side by side in the same direction and packaged in a packaging material.

(16) The sushi rice package according to the above (15), wherein the packaging material has walls for partitioning adjacent sushi rice.

(17) The sushi rice package according to any of (13) to (16), wherein the sushi rice is packaged in a sealed state in a packaging material.

(18) The sushi rice package according to the above (17), wherein the sushi rice is packaged in a packaging material under reduced pressure.

(19) The sushi rice package according to any one of the above (13) to (18), which is frozen or is used for freezing.

[0025]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the method for producing sushi rice and the sushi rice package of the present invention will be described in detail based on preferred embodiments.

First, the activated smoke solution used in the present invention will be described. The activated smoked liquid is obtained by physicochemically ionizing a wood vinegar smoked liquid purified and separated from a smoked liquid of a tree or a plant.

This activated smoked liquid is mainly composed of wood vinegar smoked liquid,
In addition, it is a liquid containing trace amounts of organic compounds such as alcohols such as ethanol, phenols such as cresol and creosote, neutral components such as organic acid esters, and base components such as nitrogen-containing compounds.

As the activated smoke solution, ultrafine carbon particles such as C-60-based carbon molecules (fullerene carbon) in which carbon atoms are bonded in a soccer ball shape, and other C-60 to C-100-based carbon The carbon molecule of, or those containing other atoms in its molecular structure are also included.

When this activated smoke solution is added to water, clusters which are aggregates of water molecules are changed into relatively small clusters (that is, the hydration time spectrum width of ¹⁷ O-NMR is about 120 to 140 Hz to 50 to 50 Hz). It decreases to about 60 Hz). As a result, excellent permeability and water retention are imparted to the water molecule.

Therefore, when such an activated smoked liquid is added to water used for foodstuffs (food), the water permeability is improved, so that water and foodstuffs cause a uniform hydration reaction. As a result, the food is uniformly coated with the bound water. Further, since the activated smoked liquid has minus electrons, the addition of this increases the activity of plus electrons and the reduction action can be observed. From such a thing,
Oxidation of foodstuffs is prevented and its freshness can be maintained.

Furthermore, the activated smoked liquid can take offensive odors and odors of water and foods. In addition, the activated smoked liquid itself exhibits acidity and also has an effect of suppressing the growth of viable bacteria.

Such an activated smoke solution can be manufactured, for example, as follows. First, the raw materials of various trees such as hardwood and various plants such as sorghum stalks are pyrolyzed (temperature of 400 ° C or less in an air-free state (anoxic state or low oxygen state) in a charcoal-producing pot. )
Then, the generated gas is cooled to obtain a crude wood vinegar solution. At this time, the crude wood vinegar is obtained by collecting smoke discharged from the charcoal making pot at a temperature of the chimney of about 80 to 180 ° C. By collecting smoke in the temperature range, contamination of harmful wood vinegar with harmful substances such as carcinogenic substances such as methanol, lower formaldehydes and benzpyrene is reduced.

Then, the obtained crude wood vinegar solution is treated for a long time (6 to
Let stand for at least 12 months. As a result, the crude wood vinegar solution is separated into three layers, that is, the upper layer oil, the middle layer wood vinegar smoke solution, and the lower layer tar, so that the middle layer wood vinegar solution is collected by filtration.

This wood vinegar smoked liquid is a reddish brown transparent liquid having a smoky odor and having a pH of 2 to 3, and usually 100 kg of the raw material.
About 20 liters is collected.

Then, the harmful substances and the like as described above are removed from the smoked wood vinegar by a method of mixing an adsorbent such as charcoal powder with the smoked wood vinegar and allowing the mixture to stand.

Next, the collected wood vinegar smoke solution is subjected to physicochemical ionization treatment (for example, application of a DC potential) to obtain an active smoke solution.

Next, if necessary, this activated smoked liquid
Sterilization such as heat treatment is performed. The activated smoked liquid thus obtained is used in the present invention.

Next, the method for producing sushi rice of the present invention will be described. [1] Washing rice First, the raw rice is washed with water (washing rice). Washing rice is lightly performed about 2 to 3 times and may be performed by rinsing raw rice.

At this time, the time for washing rice (rice washing time) is
It is preferably as short as possible, and specifically, it is preferably within 3 minutes. If the washing time is too long, the raw rice may crack and the cooked rice may have a pasty viscosity, which may deteriorate the taste. When using a rice washing machine, it is sufficient to wash rice for about 10 to 15 seconds.

[2] Immersion Next, the washed raw rice is soaked (immersed) in a predetermined amount of water for a predetermined time, or is exposed to running water.
In this case, the water temperature is, for example, 15 ° C. or lower.

In this step, when the raw rice is soaked in water, the soaking water may be added to the activated smoke solution. Further, this step can be omitted if necessary.

[3] Cooked rice Next, after draining the raw rice, water for cooking rice (water used for cooking rice) is added again, or water is added to the water used for dipping to make cooking water, and the activated smoke solution is prepared. Add and cook. That is, cooked rice is prepared by adding an activated smoked liquid together with water to raw rice.

The amount of the activated smoke solution added to this raw rice is not particularly limited, but is preferably about 10 to 500 mg with respect to 1.4 kg of raw rice (raw rice weight).
About 0 to 300 mg is more preferable, but 100 to 1
More preferably, it is about 50 mg. If the amount of the active smoke added to the raw rice is too small, the effect of improving the taste and storability of cooked rice (sushi rice) by the active smoke may not be sufficiently obtained. On the other hand, if the amount of the activated smoked liquid added to the raw rice is too large, the activated smoked liquid may affect the taste of cooked rice (sushi rice) depending on the cooking conditions and the like, and the taste may deteriorate.

The activated smoke solution added to this raw rice may be used alone, or may be used as a mixture mixed with other seasonings. As a specific example, a mixture of an activated smoke solution, a reduced starch decomposition product and water can be mentioned. Use of such a mixture facilitates handling of the activated smoked liquid. Further, the reduced starch decomposition product has various effects such as improvement of water retention and improvement of water immersion,
The taste of cooked rice (sushi rice) is improved.

Further, by using the activated smoked liquid as a mixture with the reduced starch decomposition product, the taste of cooked rice (sushi rice) is further improved by the synergistic effect of the activated smoked liquid and the reduced starch decomposition product.

As such a reduced starch decomposition product, various kinds can be used, but reduced starch syrup containing at least one of sorbit and maltitol is particularly preferable. By using these reduced starch syrups, the effects described above become particularly remarkable.

In this case, the content of the activated smoked liquid in the mixture is preferably about 0.1 to 10% by weight,
It is more preferably about 2 to 5% by weight, and 0.4 to 3
It is more preferable that the amount is about wt%. When the content of the activated smoked liquid is set within the above range, the effects of the activated smoked liquid described above are effectively exhibited.

The water used for cooking rice (water for cooking rice) is
For example, it is preferable to add a seasoning such as sucrose. Thereby, the taste of cooked rice (sushi rice) can be adjusted. As sugars containing sucrose as a main component, various kinds of sugars such as granulated sugar, white sucrose, and super white sugar having different crystal shapes and purities are known, and any of them may be used. Particularly good taste is obtained with granulated sugar.

This granulated sugar (sucrose) is usually added to the water for cooking rice in an amount of about 1 to 50 g (more preferably about 10 to 25 g) per 1.4 kg of raw rice. Good.

The amount of water used for cooking rice is preferably adjusted (water adjustment) to be slightly larger than that in general rice cooking. Specifically, this hydration adjustment varies depending on the type of rice, the harvest time, etc. and is not particularly limited. For example, in the case of soft rice such as Koshihikari, about 2-5% (more preferably about 3-4%) ), Hard rice, old rice, etc., 5
It is preferable to hydrate (increase) about -15% (more preferably about 8-12%). Further, when the time from cooking to eating exceeds 6 hours, it is preferable to carry out a slight water addition adjustment.

[4] Vinegar Combination Next, the cooked cooked rice is vinegared with (combined with) mixed vinegar containing the activated smoked liquid to prepare sushi rice.

When a mixed vinegar containing an active smoke solution is used, the vinegar (edible vinegar) penetrates to the core (near the center) of each rice grain of cooked rice due to the action of the active smoke solution, and even after a long time has passed. The evaporation of vinegar (so-called vinegar fly) can be suppressed (prevented).

The amount of the activated smoked liquid added to this cooked rice is not particularly limited, but 0.001 to 0.1 per 0.1 kg of dry weight of cooked rice (that is, the weight of raw rice before cooking rice).
It is preferably about mL, 0.002-0.05 m
More preferably about L, 0.004 to 0.03
More preferably, it is about mL. If the amount of the active smoked liquid added to the cooked rice is too small, the effect of improving the taste and storability of the sushi rice by the active smoked liquid may not be sufficiently obtained. On the other hand, if the amount of the activated smoked liquid added to the cooked rice is too large, the activated smoked liquid may affect the taste of the sushi rice depending on the cooking conditions and the like, and the taste may deteriorate.

The activated liquid smoke added to this cooked rice may be used alone as in the case of cooking rice, or may be mixed with other seasonings and used as a mixture. A specific example is a mixture of activated smoked liquid, edible vinegar, and salt. Use of such a mixture facilitates handling of the activated smoked liquid.

Also in this case, the content of the activated smoked liquid in the mixture is not particularly limited, but is preferably about 0.1 to 10% by weight, more preferably about 0.2 to 5% by weight. It is more preferably about 0.4 to 3% by weight. When the content of the activated smoked liquid is set within the above range, the amount of the activated smoked liquid added to the cooked rice can be easily adjusted.

Further, it is preferable to add seasonings such as sucrose (especially white sugar) and salt to the combined vinegar. Thereby, the taste of sushi rice can be adjusted. In this embodiment, sucrose and salt are added to the combined vinegar.

The above-mentioned white sucrose (sucrose) is usually 40 to 40 g with respect to 1.4 kg of the dry weight of cooked rice (weight of raw rice before cooking) when vinegar is mixed with vinegar (addition and mixing). 1
It may be about 40 g (more preferably about 50 to 130 g).

The amount of salt is usually about 20 to 60 g with respect to 1.4 kg of dry weight of cooked rice (weight of raw rice before cooking) when vinegar is combined with vinegar (addition and mixing). (More preferably about 30 to 50 g).

The amounts of the above white sucrose (sucrose) and common salt to be added may be appropriately set according to the taste, region, etc. That is, the mixing ratio (mixing ratio) of the combined vinegar can be set as appropriate.

If necessary, the sushi rice obtained may be
After aging for a predetermined time, the food may be served.

According to the method for producing sushi rice as described above,
Even if washing rice is easier than usual, cooked rice with good quality and good taste can be cooked, and as a result, sushi rice with good taste can be obtained.

Further, since the action of the activated smoke solution improves the water permeability to each rice grain, the water penetrates to the core (near the center) of the rice grain even if the soaking time is short, and the grain standing is good and the taste is excellent. You can cook cooked rice.

Further, even in hard rice and old rice, water sufficiently penetrates, so that a taste comparable to that of soft rice such as koshihikari can be obtained. In particular, rice containing a large amount of amylose has a significantly improved taste by adding an activated smoked liquid and cooking the rice. Therefore, it is possible to stably obtain cooked rice regardless of the type and harvest time of rice.

In addition, the cooked rice cooked by such a method for producing sushi rice has a higher yield because it has a larger capacity than cooked rice cooked by the usual method due to the effect of improving the water permeability. There is also.

In addition, such cooked rice (sushi rice) is preferably prevented from yellowing due to the action of the activated smoke solution.

Furthermore, when vinegar is mixed with cooked cooked rice, the vinegar (edible vinegar) penetrates to the core of the cooked rice (near the center), so that evaporation of vinegar (splash of vinegar) can be suppressed. . Also, when the obtained sushi rice is aged, the aging can proceed sufficiently in a relatively short time, and the time can be shortened.

From the above, even if the sushi rice is left for a long time after production or stored under chilled conditions of about 5 to 10 ° C., it does not become hard, and after frozen storage, for example, hot water, microwave oven, etc. Even when the sushi rice is thawed, the sushi rice returns to the state almost immediately after production (before freezing), and the good texture is retained.

The sushi rice obtained as described above, that is, the sushi rice containing the activated smoked liquid, is processed, for example, as it is (for chirashi sushi), or by squeezing it into nigiri rice (for nigiri), and wrapping it with seaweed. After being subjected to various processes such as the process of forming seaweed rolls (for hand-rolled sushi), they are packaged in a packaging material as shown in FIG. Thereby, the sushi rice package of the present invention is manufactured.

FIG. 1 is a perspective view showing an embodiment of the sushi rice package of the present invention. A sushi rice pack (sushi rice package) 1 shown in FIG. 1 is obtained by packaging sushi rice 100 in a packaging material 10. Specifically, sushi rice 100 is nigiri rice,
A plurality of pieces are arranged in the same direction and packaged in the packaging material 10.

The packaging material 10 includes a pair of sheet materials (lids) 20 and sheet materials (containers) 30 which are opposed to each other, and the edges thereof are, for example, fused (heat fused, high frequency fused, ultrasonic wave). It is sealed by fusion (adhesion, etc.) or adhesion (adhesion, etc.).

The planar shapes (planar shapes) of these sheet materials 20 and 30 are substantially the same, and both are substantially square (quadrangular). Also, the sheet material 20
Is formed into a flat shape, while the sheet material 30 is formed into a predetermined protruding shape (blister shape).

The sushi rice 100 is stored as nigiri rice in the protruding portion (storage portion) of the sheet material 30 having such a protruding shape. The number of rice balls stored is not particularly limited, but is usually about 4 to 10.

In the packaging material 10, for example, at least one of the four corners is not sealed, and the sheet material 20 and the sheet material 30 are peeled off from the unsealed portion to open the packaging material 10. It can be configured to do so.

Further, the packaging material 10 may have a structure in which a notch (notch) is formed on at least one side of the packaging material 10 and the packaging material 10 is opened by being torn from the notch.

Further, for example, the packaging material 10 may be provided with a means for bringing the sheet material 20 and the sheet material 30 into pressure contact with each other again after they are opened.

Such a sushi rice pack 1 has 10 pieces of sushi rice.
It is preferable that 0 is wrapped in a packaging material 10 in a sealed state. In this way, the packaging material 10 (sushi rice 10
It is possible to prevent foreign matter such as dust and dirt from entering 0). In particular, the sushi rice pack 1 is preferably a sushi rice 100 packaged in a packaging material 10 under reduced pressure. Thereby, in addition to the above effects, the sushi rice 100 can be stored for a longer period of time.

From this point of view, the sheet materials 20, 30
It is preferable that all have a gas barrier property that is substantially impermeable to gas.

The constituent materials of the sheet materials 20 and 30 are not particularly limited, and examples thereof include polyester such as polyvinyl chloride, polystyrene, polyethylene terephthalate, polybutylene terephthalate, polyethylene, polypropylene, polybutadiene, ethylene-. Examples thereof include various resin materials such as polyolefins such as vinyl acetate copolymers, polyamides, polyimides, ionomers, and polymer alloys containing them.

Further, each of the sheet materials 20 and 30 preferably has a layer of, for example, aluminum formed by a method such as vapor deposition. This allows
The gas barrier property can be improved.

Each of the sheet materials 20 and 30 may be a single layer or a laminated body of a plurality of layers.

At least one of the sheet materials 20 and 30 is preferably substantially transparent (colorless transparent, colored transparent, and semitransparent). Thereby, the visibility inside the sushi rice pack 1 can be ensured, that is, the state of the sushi rice 100 can be visually confirmed.

Further, such a sushi rice pack 1 may be either frozen or frozen. That is, for example, the sushi rice pack 1 may be provided to the consumer in either a frozen state or an unfrozen state. A consumer who has purchased the sushi rice pack 1 in an unfrozen state may freeze and store the sushi rice pack 1 as needed (for example, for long-term storage).

By freezing the sushi rice pack 1, the sushi rice 100 can be stored for a longer period of time. Such a sushi rice pack 1 may be further stored in an outer bag.

Next, another configuration example of the packaging material 10 will be described. FIG. 2 is a vertical cross-sectional view showing another configuration example of the packaging material.

Hereinafter, another configuration example of the packaging material 10 will be described focusing on the differences from the packaging material 10 described above, and the description of the same matters will be omitted.

The packaging material 10 is similar to the packaging material 10 described above except that the blister-shaped sheet material 30 has a different structure.

In this configuration example, the packaging material 10 (sheet material 30)
Has a wall portion 31 that partitions adjacent nigiri rice (sushi rice 100). In other words, the projecting portion (storage portion) of the sheet material 30 is formed in a shape capable of individually storing each nigiri rice.

With this structure, each nigiri rice is fixed at a predetermined position. Therefore, even when the packaging material 10 is opened and a predetermined number of nigiri rice is taken out, the nigiri rice is kept inside the packaging material 10. The remaining rice balls can be prevented from moving. Therefore, it is convenient to store the nigiri rice again in this state.

The wall portion 31 may be provided on the sheet material 20 instead of the sheet material 30.

Although the method for producing sushi rice and the sushi rice package of the present invention have been described above, the present invention is not limited thereto.

For example, each part constituting the sushi rice package of the present invention may be replaced with any one exhibiting the same function, or another structure may be added.

Further, for example, in the method for producing sushi rice of the present invention, arbitrary steps can be added for various purposes.

[0093]

EXAMPLES Specific examples of the present invention will be described below.

First, the activated smoked liquid used in Examples 1 and 2 and Comparative Examples 1 and 2 shown below was purified and separated from the smoked liquid of oak (hardwood) according to the above-mentioned manufacturing method. Was produced by physicochemical ionization treatment.

The physical properties of Brix, water activity and viscosity of this activated smoke solution were measured. The measuring device and measuring conditions used for this physical property measurement are as follows.

[0096] The results of this measurement are shown in Table 1.

[0097]

[Table 1]

Of these physical properties, the water activity (Wa
ter Activity (AW) is an index showing the proportion of water available for the growth of microorganisms in food, that is, the ratio of free water (free water) in food, and the higher this value, the more susceptible it is to decay by microorganisms. Means Regarding the concentration and viscosity, the higher these values are, the more difficult it is for bacteria to reproduce.

From this point of view, the water activity value of this activated smoked liquid is 0.84, and it is judged that ordinary bacteria and ordinary yeast are unlikely to occur even when the concentration and viscosity are taken into consideration.

Example 1 First, raw rice: 1.4 kg,
The rice was washed by rinsing gently twice. Next, 300 g of water was added to this raw rice and the rice was immersed for 5 minutes.

Next, after draining this raw rice, water for cooking rice: 2000 g was added again, and 20 g of granulated sugar (sugar containing sucrose as a main component) and an active smoke solution were added to the water for cooking rice. : 14 g was added to cook rice. The compounding ratio (mixing ratio) of the mixture A is shown below.

[0102]   [Mixture A]     Reduced starch syrup (solvent: maltitol = 40:60 (weight ratio)): 90% by weight     Purified water: 9% by weight     Activated Smoke: 1% by weight

Next, to cooked cooked rice, brewed vinegar (edible vinegar): 180 mL, white sucrose (sugar containing sugar as a main component): 60 g, salt: 33 g, and a mixture B containing an active smoke solution The combined vinegar prepared by blending with 1.8 mL was vinegared and then aged for 30 minutes to obtain sushi rice. The blending ratio (mixing ratio) of the mixture B is shown below.

[0104]   [Mixture B]     Brewed vinegar: 98.5% by weight     Salt: 0.5% by weight     Activated Smoke: 1.0% by weight

Next, hold this sushi rice to make nigiri rice,
This nigiri rice was packed in the packaging material shown in FIG. 1 under reduced pressure to produce a sushi rice pack. Also, the sushi rice pack was frozen.

(Example 2) As a combined vinegar, brewed vinegar (edible vinegar): 180 mL, white sucrose (sugar containing sucrose as a main component): 120 g, salt: 40 g, and a mixture B containing active smoked liquid A sushi rice and a sushi rice pack were produced in the same manner as in Example 1 except that 1.8 mL was mixed and adjusted. Also, the sushi rice pack was frozen.

Comparative Example 1 Sushi rice was obtained and a sushi rice pack was produced in the same manner as in Example 1 except that the mixture A and the mixture B were not used. Also, the sushi rice pack was frozen.

Comparative Example 2 Sushi rice was obtained and a sushi rice pack was prepared in the same manner as in Example 2 except that the mixture A and the mixture B were not used. Also, the sushi rice pack was frozen.

(Evaluation) Examples 1 and 2 and Comparative Examples 1 and 2
The changes in the taste (whether bitter, whether vinegar jumped, etc.) and texture (whether dry or not, etc.) of the sushi rice obtained in Step 3 after frozen storage (after long-term storage) were evaluated as shown below. .

First, 200 volunteers were randomly divided into four groups (X-1, X-2, Y-1, and Y-2 groups).
Assigned to.

X-1 group (50 persons): 17 to 65 years old (average age: 45.
6 years old X-2 group (50 people): 19 to 68 years old (average age: 46.
3 years old Y-1 group (50 persons): 19 to 64 years old (average age: 44.
8 years old Y-2 group (50 people): 18 to 67 years old (average age: 45.
1 year old)

First, for group X volunteers, Example 1
And the sushi rice obtained in Comparative Example 1 one hour after production (before freezing) was used in Example 2 and Comparative Example 2 for the Y group volunteers.
1 hour after production (before freezing)
I had you taste it.

At this time, all volunteers answered that there was no difference in the taste and texture of the two sushi rice.

Next, the volunteers in each group were allowed to taste the sushi rice that had been frozen for 40 days and thawed in hot water as shown below.

Group X-1: After eating the sushi rice obtained in Example 1, the sushi rice obtained in Comparative Example 1 was eaten. Group X-2: After eating the sushi rice obtained in Comparative Example 1, the sushi rice obtained in Example 1 was eaten. Group Y-1: After eating the sushi rice obtained in Example 2, the sushi rice obtained in Comparative Example 2 was eaten. Y-2 group: After eating the sushi rice obtained in Comparative Example 2, the sushi rice obtained in Example 2 was eaten.

The volunteers did not know whether the sushi rice they were eating was the sushi rice obtained in the example or the sushi rice obtained in the comparative example.

Next, each volunteer evaluated the difference in taste and texture of each sushi rice sampled according to the following four-step criteria.

⊚: Both taste and texture were better than those of the first sushi rice one hour after the production. ◯: Neither the taste nor the texture was the same as the sushi rice one hour after the first production. B: The taste and texture were slightly poorer than the sushi rice that was first eaten 1 hour after the production. X: Both the taste and texture were clearly poorer than those of the first sushi rice one hour after the production. The evaluation results are shown in Table 2.

[0119]

[Table 2]

As shown in Table 2, the sushi rice obtained in Examples 1 and 2 (invention) to which the activated smoke solution was added,
It was revealed that the deterioration of the taste and texture was prevented even after frozen storage. Further, the sushi rice obtained in Examples 1 and 2 had no yellowing.

On the other hand, in all the sushi rice obtained in Comparative Examples 1 and 2, the taste and texture after frozen storage were clearly deteriorated.

[0122]

As described above, according to the present invention, the action of the activated smoke solution enables long-term storage, and even when stored for a long time, it is possible to prevent deterioration of the taste and texture.

[Brief description of drawings]

FIG. 1 is a perspective view showing an embodiment of a sushi rice package of the present invention.

FIG. 2 is a vertical cross-sectional view showing another configuration example of the packaging material.

[Explanation of symbols]

1 Sushi rice pack 10 packaging materials 20 sheet materials 30 sheet materials 100 sushi rice

Claims (19)

[Claims] 1. A sushi rice prepared by adding activated smoked liquid together with water to cooked rice, and then cooked cooked rice and vinegared together with a combined vinegar containing the activated smoked liquid. Manufacturing method of rice. 2. The sushi rice according to claim 1, wherein the amount of the activated smoked liquid added to the raw rice during the rice cooking is 10 to 500 mg with respect to 1.4 kg of the raw rice. Manufacturing method. 3. The method for producing sushi rice according to claim 1, wherein the activated smoked liquid added to the raw rice during the rice cooking is used as a mixture of reduced starch decomposition products and water. 4. The method for producing sushi rice according to claim 3, wherein the reduced starch decomposition product is reduced starch syrup. 5. The method for producing sushi rice according to claim 3, wherein the content of the activated smoked liquid in the mixture is 0.1 to 10% by weight. 6. The method for producing sushi rice according to claim 1, wherein sucrose is added to the water used for cooking rice. 7. The amount of the activated smoked liquid added to the cooked rice when the vinegar is combined is 1.4 kg of the dry weight of the cooked rice.
With respect to 0.001 to 0.1 mL, the method for producing sushi rice according to any one of claims 1 to 6. 8. The method for producing sushi rice according to claim 1, wherein the activated smoked liquid added to the cooked rice when the vinegar is combined is used as a mixture of edible vinegar and salt. 9. The method for producing sushi rice according to claim 8, wherein the content of the activated smoked liquid in the mixture is 0.1 to 10% by weight. 10. The method for producing sushi rice according to claim 1, wherein sucrose and salt are added to the combined vinegar. 11. The method for producing sushi rice according to claim 1, wherein the sushi rice is grasped to form nigiri rice. 12. The method for producing sushi rice according to claim 1, wherein the sushi rice is wrapped with seaweed to form a seaweed roll. 13. A sushi rice package, wherein sushi rice containing an activated smoked liquid is packaged in a packaging material. 14. A sushi rice package, wherein the sushi rice obtained by the method for producing sushi rice according to claim 1 is packaged in a packaging material. 15. A plurality of sushi rice according to claim 11,
A sushi rice package characterized by being lined up in the same direction and packaged in a packaging material. 16. The sushi rice package according to claim 15, wherein the packaging material has a wall portion that partitions adjacent sushi rice. 17. The sushi rice package according to claim 13, wherein the sushi rice is packaged in a sealed state in a packaging material. 18. The sushi rice package according to claim 17, wherein the sushi rice is packaged under reduced pressure in a packaging material. 19. The sushi rice package according to any one of claims 13 to 18, which is frozen or is used for freezing.