JP2016140330A - Vinegared rice for frozen sushi, frozen sushi using vinegared rice and production method thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide by a simple method, sushi not lowering texture even when being naturally thawed.SOLUTION: A production method of frozen sushi includes, in this order, steps for: immersing after adding glutinous rice as much as 5%-45% in terms of the weight compounding ratio to nonglutinous rice; cooking after adding trehalose as much as 1.5%-3% in terms of the weight compounding ratio to nonglutinous rice; stirring after adding sushi vinegar and then cooling; and quickly freezing to -15°C after placing a seafood thereon.SELECTED DRAWING: None

Description

  The present invention relates to frozen sushi, particularly to its shari.

  Traditionally, sushi is provided at sushi restaurants and sold in supermarkets in packs. However, since sushi is raw, care must be taken in transportation and sales, and it cannot be stored for a long time. Therefore, in recent years, frozen sushi is sometimes sold at stores.

However, when freezing sushi, the starch contained in the rice (shari) has a disadvantage that it becomes beta and deteriorates the texture. In order to alphatize such beta rice, it is necessary to apply heat by heating with a microwave oven or the like.
However, in the case of sushi, since there is a story, it cannot be heated with a microwave oven or the like. Therefore, it is necessary to thaw naturally, but since no heat is applied, the β-shaped shear is not α-ized.

  On the other hand, if the cass freezing technique is used, sushi having a good texture can be obtained even if it is naturally thawed, but the apparatus for freezing the cass becomes expensive.

  The problem to be solved by the present invention is to provide sushi that does not have a texture even if it is naturally thawed at a low cost by a simple method.

  The present invention has been made to solve the above problems, and the invention according to claim 1 uses rice cooked by adding 5% to 45% of glutinous rice in a weight blending ratio with respect to glutinous rice. This is a sushi for frozen sushi.

  The invention described in claim 2 is a sushi for frozen sushi according to claim 1, characterized in that the cooked rice is used by adding 1.5% to 3% trehalose in a weight blending ratio with respect to glutinous rice. is there.

  The invention described in claim 3 is a frozen sushi product in which the material is placed on the frozen sushi shaver described in claim 1 or claim 2 and frozen.

  Furthermore, the invention described in claim 4 includes a step of adding 5% to 45% of glutinous rice in a weight blending ratio with respect to glutinous rice and immersing it in water; A step of adding rice trehalose and cooking, a step of cooling after adding or stirring sushi vinegar, and a step of freezing to −15 ° C. or less by placing the material and freezing It is a sushi manufacturing method.

  ADVANTAGE OF THE INVENTION According to this invention, the sushi which does not have a texture even if it thaws naturally can be provided at a low cost by a simple method.

Hereinafter, an example of the frozen sushi of the present invention will be described in detail.
The frozen sushi of this example is obtained by sequentially executing the first to ninth steps described below.

  In the first step, glutinous rice and glutinous rice are mixed at a predetermined ratio described later.

In the second step, the mixed rice in the first step is washed and then immersed for a predetermined time.
In the third step, water, brewed vinegar, rice cooking oil, and trehalose are added to the mixed rice, respectively, in a set amount and cooked.

In the fourth step, a predetermined amount of sushi vinegar or cooking oil is added to the rice obtained in the third step and stirred, and then vacuum-cooled until it becomes 22 ° C or lower. In this embodiment, vacuum cooling is performed to 20 ° C.
This vacuum cooling is preferably performed in 20 minutes to 25 minutes.

  In the fifth step, the vacuum-cooled rice is allowed to stand at room temperature (15 ° C. to 20 ° C.) for 60 minutes to 120 minutes.

In the sixth step, the rice is shaped into a sharp shape using a sharpening machine. In this sixth step, the person may hold the rice and form a sharp shape.
In the seventh step, sushi is placed on the sushi to make sushi. In addition, you may add a wasabi suitably between shari and material. As is well known, the material is a fillet of various fish.

  In the eighth step, sushi is packed in a pack of plastic or the like.

  In the ninth step, the packed sushi is frozen rapidly with a quick freezer (shock freezer) so as to be −15 ° C. or lower to obtain frozen sushi. This rapid freezing (instant freezing) is preferably performed in 15 to 40 minutes.

  The frozen sushi thus obtained is stored frozen at −18 ° C. to −15 ° C. and conveyed to a store or the like.

  The frozen sushi of this example can be eaten after being naturally thawed (at room temperature) or refrigerated. That is, frozen sushi is naturally thawed and eaten at a store or at a consumer's home purchased from the store.

By the way, in a present Example, as mentioned above, glutinous rice and glutinous rice are mixed and cooked, and the rice is rapidly frozen.
Since glutinous rice is 100% amylopectin, adding glutinous rice to glutinous rice increases the content of amylopectin in rice. Many. Therefore, when it is naturally thawed, it becomes a sushi with a lot of crispness that maintains pregelatinization, and has a good texture.

When the frozen sushi in this example was naturally thawed, eaten and subjected to a sensory test, in the first step, the texture was good when 5% to 45% of glutinous rice was added to the glutinous rice in a weight blending ratio. .
Moreover, according to the said sensory test, the food texture at the time of adding 8%-20% of sticky rice by weight mixing ratio with respect to sticky rice was better.
From this, the weight blending ratio of glutinous rice to sticky rice in the first step is preferably 5% to 40%, and more preferably 8% to 20%.
In addition, when the said weight mixture ratio was made smaller than 5%, beta-ization advanced at the time of freezing, and when it ate after natural thawing | decompression, it became the texture which crunchy. Moreover, when the said weight mixture ratio was larger than 45%, the stickiness of the shari became strong and it became a bowl-like food texture.

Furthermore, in a present Example, in a 3rd process, trehalose is added and cooked in the mixed rice of glutinous rice and sticky rice. Thereby, the sugar of rice increases and the moisturizing effect is enhanced.
Therefore, when sushi is frozen, it becomes difficult to form β. In other words, sushi has a good texture even when it is frozen and kept naturally thawed.

According to the sensory test, in the third step, the texture was good when trehalose of 1.5% to 3% by weight was added to the glutinous rice.
Moreover, according to the said sensory test, in the 3rd process, the food texture at the time of adding a trehalose of 2.0%-2.5% by weight mixing ratio with respect to glutinous rice was better.

In this embodiment, glutinous rice and glutinous rice are mixed and cooked, and the rice is made a shari. Thereby, it can be frozen as it is pregelatinized, and it becomes a sushi with a good texture even if it is naturally thawed.
In addition, by adding trehalose and cooking rice, it can be made into rice with a high water content, and after freezing, it becomes a sushi with a good texture even if it is naturally thawed.

The frozen sushi of the present invention is not limited to the configuration of the above embodiment, and can be changed as appropriate.
For example, in the above embodiment, trehalose is added and cooked, but other sugars may be added instead of trehalose.

Claims (4)

A sushi for frozen sushi, characterized by using cooked rice with 5% to 45% of glutinous rice in a weight blending ratio with respect to glutinous rice. The shari for frozen sushi according to claim 1, wherein cooked rice is used by adding 1.5% to 3% trehalose in a weight blending ratio with respect to glutinous rice.   A frozen sushi prepared by placing a material on the frozen sushi shaver according to claim 1 or 2 and freezing it. Adding 5% to 45% of glutinous rice in a weight ratio with respect to glutinous rice and immersing it in water;
A step of adding 1.5% to 3% trehalose in a weight blending ratio with respect to glutinous rice and cooking rice;
After adding sushi vinegar and stirring or cooling with stirring,
A method for producing frozen sushi, comprising the steps of placing the material and rapidly freezing to −15 ° C. or lower.