JP2577557B2 - Sushi rice - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial application field) The present invention relates to the composition of two types of sushi rice in dry powder or high-concentration fluidity that can easily prepare extremely delicious sushi rice. The latter is an easy-to-use new type of sushi rice developed from the former.

(Prior Art) A powdered vinegar for sushi rice which has been provided so far is described in Japanese Patent No. 856840.
In this patent specification, a solid organic acid and anhydrous sodium acetate are pulverized and then mixed and used in the presence of water, anhydrous acetic acid is adsorbed on anhydrous sodium acetate, sodium acetate The crystals were mixed with a solid organic acid to perform a substitution reaction of sodium in the presence of moisture, and then mixed with sodium glutamate powder and dried, and glacial acetic acid was adsorbed on sodium glutamate. Things, sodium glutamate adsorbed concentrated brewed vinegar, sodium acetate acetate adsorbed concentrated brewed vinegar, and the content of the invention according to Patent No. 856840, that is,
A mixture of a dry brewed vinegar soda salt and a concentrated brewed vinegar mixed with a dry edible organic acid powder is described. Apart from this, it is different from the powdered sushi ingredients, but the ingredients are seasoned enough and when the rice is mixed, the taste is transferred to the rice and becomes a sushi rice (this is It has already been put into practical use.) Recently, 3 tablespoons of vinegar + 2 tablespoons of sugar + 1 teaspoon of salt have been added to rice rice bowl (45 bowls).
0g), which is simply added to the ingredients and sold as "Western-style chirashi sushi" by a large vinegar manufacturer.

(Problems to be Solved by the Invention) By the way, Japanese Patent No. 856840 describes that the powder form is extremely convenient for transportation and use. However, the present inventors have emphasized powdering from a completely different viewpoint. In other words, making sushi rice using vinegar has been practiced since ancient times, and, as is popular, depending on the master of the line,
A thing with a deep taste of "definitely delicious" has been made,
On the other hand, even sushi rice made by professional craftsmen sometimes encounters things that are far from "delicious" and feel disillusioned.

The present inventors have studied the reason for this, but one of the most obvious is that if a lot of vinegar is used to make vinegar effective, highly viscous vinegar rice is used. But if you try to get the rice as crisp as possible, you will not be able to add a lot of vinegar. There is a cause where it is completed.

Also, if you leave the highly viscous rice that has been made once, then only the water will evaporate during that time, and if the rice with a good taste of vinegar is produced, only the water evaporates and only the vinegar taste It will never be left. This is because the boiling points of water and vinegar are close. It is thought that this is where the greatest difficulties and specialties of making traditional sushi rice exist.

For this reason, research was started with the ultimate goal of powdered sushi with water removed, but when based on conventional products, considerable problems are included in themselves. It was revealed.

Under the condition that sushi is made into a powdered product, for example, “in the presence of moisture” in the above-mentioned method substantially means to sprinkle the powdered product on cooked rice and mix it. Then, using the cooked rice as a medium, the transition of Na ⁺ in sodium acetate to organic acids proceeds, but the cooked rice is the main medium, and the added sugar and salt etc. Due to the involvement, the reaction is complicated, uneven and slow, and as a result a uniform and sufficient progression and termination of the reaction cannot be achieved. That is, the reactions are not as efficient as in the chemical industry. This means that the reaction proceeds in the rice grains cooked for a considerable time, and vinegar continues to be formed. However, due to the slow reaction rate, on the other hand, the resulting vinegar continues to evaporate with the water, so that the vinegar is actually consumed and Na ⁺ is liberated from the sodium acetate newly to form vinegar It is thought that it takes the form of being done.

The present inventors have conducted various experiments on this method, but it took about 2 hours to achieve sourness and sweetness stabilization from the time of addition of the powder product (see Example I).

However, ignoring this point, despite being powdery,
You can make something that you can't taste before. However, this time is too long.

After examining the above, the challenge is finally to: a: improve the taste so that it remains as described above so that the time of 2 hours can be reduced, and b: mix it with rice and immediately We moved on to find a way to taste and the rice was not sticky, that is, to find a way to adjust the viscosity appropriately.In other words, the reaction between anhydrous sodium acetate and organic acids on the cooked rice was completed before then. Or that it is highly desirable that it be almost completed.

The present invention relates to the addition of apple vinegar, tartaric acid, citric acid and ascorbic acid to a brewed or synthetic sodium acetate salt or its trihydrate in this order or in the order of apple cider vinegar, tartaric acid, ascorbic acid and citric acid. A dry powdery or high-concentration, fluid sushi rice with a flavor, sweetener and salt, if desired.

That is, the present invention places malic acid in the second order of addition; brewed vinegar soda salt · 3 by appropriate use of organic acids.
The ability to use hydrates or synthetic sodium acetate trihydrate; the greatest feature of using ascorbic acid as one of the acid raw materials.

Unless otherwise indicated, brewed and synthetic sodium acetate or its trihydrate is simply referred to as AtONa or AtONa.3H ₂ O
It is written. In addition, up to Examples I-IV, all were carried out with both brewed and synthetic sodium acetate salts.

Quantitatively, malonic acid is the largest except for AtONa or AtONa · 3H ₂ O, and in the following order (in the order described above)
The amount goes down.

That is, the amounts of malic acid and tartaric acid are not reversed.
Furthermore, the amounts of tartaric acid and citric acid are not reversed. However, citric acid and ascorbic acid are in this order in principle, but only in this case, even if they are equivalent or slightly reversed, they are arbitrary.

In addition, flavorants such as glutamic acid, succinic acid, inosinic acid, and guanylic acid can be added as desired.
However, the amount of flavoring used is about 1/10 of the amount of ascorbic acid
A degree is sufficient.

 The composition of the present invention will be further described.

If the amount of AtONa or AtONa.3H ₂ O in the present invention is increased, the amounts of various organic acids as soda receptors must be increased accordingly. If so, physiological effects such as heavy and stingy feelings on the belly will occur. Therefore, the amount of AtONa or AtONa · 3H ₂ O must be reduced to some extent. The amount of AtONa is 4.5-8 per 270g of rice.
Preferably between 7g. In this case, the finished sushi rice was tested for various organic acids to enhance the taste of acetic acid, but the most preferred organic acid was malic acid.

Also, even if the whole amount of malic acid was replaced with other organic products, or tartaric acid or citric acid was upgraded to the position of malic acid in the present invention, it became unsuitable for being called sushi rice. .

However, even if the amount of malic acid was increased while suppressing the amount of other organic acids, there was a drawback that the apple taste became too strong from a certain amount. When 0.9 g or more of malic acid was added to 270 g of rice, the taste of malic acid became felt, and 1.2 g or more became inappropriate. The lower limit is 0.7g
It is. Thus, although the amount of malic acid was suppressed as much as possible, it was still _second only to AtONa or AtONa.3H ₂ O. Therefore, malic acid cannot be moved from this position. That is, the total amount of the top two acids was around 4-12 g, more preferably 5.2-10 g, and most preferably around 6.6 g.

Next, the relationship with tartaric acid and citric acid was considered.
The simplification of the taste by adding malic acid is improved by adding tartaric acid and citric acid, but the amount was more preferred with more tartaric acid.

Next, ascorbic acid. Even if the added organic acids, that is, malic acid, tartaric acid and citric acid are mixed and added, the taste is not impaired. However, when an appropriate amount of ascorbic acid was added thereto, this feeling was remarkably reduced, and a sushi rice element was provided that provided a sushi rice with an integrated taste.

Next, the outline of the high-concentration fluid sushi rice of the present invention will be described.

AtONa · 3H ₂ O used in the present invention, since the bound water is present, if the Na ⁺ is an organic acid of the present invention there as medium the H ₂ O is mixed, the reaction shifts to that person Occur.
This mixture is initially in the form of a powder, and if stored at room temperature, gradually changes to a highly translucent, highly translucent substance in appearance in about half a day to two days. And since then, it doesn't look much different. In this state, the transfer reaction of AtONa · 3H ₂ O to Na ^{+ to} an organic acid has progressed to a considerable extent. For this reason, the drawback that the completion of sushi rice as seen in the powdered sushi rice of the present invention using anhydrous sodium sulfate is delayed is solved.

In addition, water is added to the powdered sushi rice with the above-mentioned AtONa
By H ₂ O is added comparable to the amount of bound water, with substantially the same effect as the high concentration fluidized sushi rice containing of the present invention are obtained, it can also manufacture their own.

The sweetener and the salt are preferably added and mixed after the high concentration fluid substance is formed. In addition,
The term "high-concentration fluidity" as used herein is a generic term for liquid acetic acid products that are higher in concentration than commercially available brewed vinegar, and will be indicated by more specific numerical values below.

The acidity of ordinary vinegar is 4.2%, but the acidity of the high-concentration fluid sushi rice of the present invention is about 13%. Also, as shown in Example IV below, 3 ml of water
The acidity of the invention added (relative to 9.3 g of AtONa · 3H ₂ O) is about 1
0.4% and 3ml of vinegar add about 11.3%.

Example I AtONa 5.6 g, malic acid 0.96 g, tartaric acid 0.7 g, citric acid 0.
42 g, ascorbic acid 0.34 g, glutamic acid 0.045 g, succinic acid 0.033 g, and 1.2 g of common salt and 13.2 g of sugar are mixed well,
Rice cooked with powdered sushi rice rice so produced
Sprinkle on 270g (about 8 shakus), mix thoroughly using enough water, leave for about 30 minutes, mix the ingredients, and leave for about 1.5 hours to 2 hours to obtain a stable taste. Good rose sushi is ready.

Example II AtONa of Example I was replaced by 5.6 g of AtONa.3H ₂ O, except that 5.6 g of AtONa was used. However, after mixing well this succinic acid and leaving it to stand, a jelly-like mixture (acidity approx.
It was preferable to administer sugar and salt to produce the high-concentration fluid-state sushi rice of the present invention because of less interference of salt with the movement of Na ⁺ .

Rose sushi was prepared under the same conditions as in Example I using high-concentration fluidized sushi rice, and it took about 15 minutes to complete. Here, "using enough water" means that a water film is formed on the surface of each rice grain, and there is as much as possible the ingredients of "sushi rice rice" there. It is not to impregnate evenly. The grain of the sushi rice thus produced had a beautiful luster.

 This was mixed with the ingredients to obtain the desired rose sushi.

Furthermore, a convenient point is that high quality sushi rice can be made without using a special sushi tub or using ordinary tableware.
In particular, the surface of the rice grain was less likely to be scratched and the taste of the rice grain was less likely to be damaged, and the rice was not sticky with water and the glossy rice was easily produced with the ceramic plate and the enamel. In addition, sushi rice, such as film sushi and nigiri sushi, could easily be made with the best taste using the product of the present invention. Moreover, the fluid product used is not bulky and easy to handle. In other words, "sushi rice rice", which has almost all of the drawbacks so far, has been completed.

Regarding the internal synthesis of AtONa and AtONa · 3H ₂ O used in this example, a special grade reagent of Wako Pure Chemical Industries, Ltd. was used.

Example III The quality and taste of brewed vinegar based on vinegar were examined.

First, a brewed vinegar soda salt trihydrate and an anhydrous product were prepared as follows. While stirring 500 ml of brewed vinegar (acidity 4.2%), about 30 g of sodium carbonate is gradually added thereto to neutralize. The obtained brewed vinegar neutralized solution is decompressed at about 60 ° C.
Concentrate to 0 ml.

When the concentrated liquid is cooled, the precipitated needle crystals are separated by centrifugation or filtration, and the crystals are dried at about 40 to 50 ° C. to the extent that water of crystallization is not removed. 50 g of non-crystalline brewed vinegar soda salt trihydrate was obtained.

In addition, about 30 g of anhydrous brewed vinegar soda can be obtained by sufficiently performing hot air drying. These include, in addition to acetic acid, crystals of other organic acid soda salts contained in a trace amount in brewed vinegar.

Next, a sushi rice was prepared in exactly the same manner as in Example II except that AtONa.3H ₂ O in Example II was replaced with the above-mentioned brewed soda salt trihydrate, and processed in the same manner as in Examples I and II. I got rose sushi. As a result, rose sushi was obtained in the same processing time as in Example II, and the sushi was further subtly added.

Example IV Without changing the composition of each of Examples I, II, and III, each was further prepared as follows: A: water of sushi rice with water, and b: sushi rice of commercial brewed vinegar. These were used to make rose sushi in the same manner as in the above-described example, and the taste test was repeated.

 The appropriate amount of water in (2) was 2 to 5 ml.

Also, in the case of b, excellent products can be made, and the appropriate amount is 2 to
It was 4 ml.

Example V As described below, the substitution of Na for AtONa or AtONa · 3H ₂ O was carried out in the same manner as in Example I without changing the other formulations of the present invention.
-IV.

When the Na was changed to K or Ca, sushi rice was not obtained very much. However, it has been found that when very little potassium acetate is added to the present invention, or when only a part of the Na is replaced with K, the taste becomes quite like a rich bonito. One example of a quantitative ratio was K 0.06 for the Na1.

(Effects of the Invention) As is clear from the above, the acidity of the present invention can be adjusted to about three times the acidity of commercially available brewed vinegar, so that the seasoning becomes easy and the width of the seasoning becomes wider, which is advantageous. Further, since the water content is very low, the water can be mixed with rice on a ceramic plate or the like where there is no escape of water, and the water content of sushi rice can be easily adjusted and glossy rice can be provided. Especially
When using AtONa · 3H ₂ O, water will ultimately be present evenly, and there will be no bias that water will react at a specific place, resulting in a higher quality product.

In addition, the present invention is easy to handle, for example, the product is not bulky and can be stored in a flexible tube or the like.

In addition, making sushi rice is equivalent to using an appropriate amount of concentrated acetic acid from the beginning, and sushi rice can be made in a short time.

Furthermore, seasoned and delicious sushi rice can be easily obtained without impairing the above advantages.

Claims (3)

(57) [Claims] Claims 1. A brewed or synthetic sodium acetate salt or trihydrate thereof is mixed with apple vinegar, tartaric acid, citric acid and ascorbic acid in this order, or apple vinegar, tartaric acid, ascorbic acid and citric acid in this order. A dry powder or high-concentration, fluid sushi rice that is added in a small amount and, if desired, a flavoring agent, a sweetener and salt. 2. The sushi rice rice element according to claim 1, wherein a part of the brewed or synthesized sodium acetate salt or its trihydrate is replaced with potassium acetate. 3. The sushi rice product according to claim 1 or 2, wherein the fluidity is enhanced by water or acetic acid.