JP3760438B2 - Sushi and its manufacturing method - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to sushi rolled with jelly-like soy sauce together with material and a method for producing the same.
[0002]
[Prior art]
Traditionally, when making sushi rolls at a sushi restaurant or general household, sushi rice is placed on the top of the plate-like seaweed, and sashimi, cucumber, thick-baked eggs, etc. It was wrapped around the center.
[0003]
In addition, when eating sushi, it is generally known to eat with soy sauce in a small plate.
[0004]
In addition, when sushi is packed and sold in supermarkets, convenience stores, and the like, soy sauce bags (soy sauce containers) in which soy sauce is poured together with sushi are packed in the pack containers.
[0005]
[Problems to be solved by the invention]
Conventionally, as described above, when eating sushi at sushi restaurants and general households, soy sauce in a small dish is added, so it is necessary to prepare a small plate and soy sauce in addition to sushi, It was necessary and troublesome.
[0006]
In addition, when applying sushi to soy sauce on a small plate, it is easy to spill the soy sauce, and it is necessary to stain clothes, tables, and floors, and to wash or clean them.
[0007]
Also, when selling sushi in packed containers, it is necessary to enclose a soy sauce bag (soy sauce container) filled with soy sauce along with sushi, and this work is troublesome and the cost increases. It was.
[0008]
In view of such drawbacks, an object of the present invention is to provide a sushi that can be eaten as it is without adding a seasoning such as soy sauce and a method for producing the sushi.
[0009]
[Means for Solving the Problems]
The present invention provides a seasoning body in which a seasoning such as soy sauce is formed into a stick-shaped or grain-shaped jelly in sushi rolled with sushi rice and seaweed so that the main ingredients are sashimi, cucumber, etc. , Wrapping together with material.
[0010]
DETAILED DESCRIPTION OF THE INVENTION
As shown in FIGS. 1-3, the sushi according to the present invention is made by the following manufacturing method.
[0011]
First, the sushi rice 14 is placed evenly on the upper surface of the plate-like nori 12.
[0012]
Next, a material 16 such as cucumber is placed on the sushi rice 14 together with a seasoning body 18 in which a seasoning, for example, soy sauce is formed in a rod-shaped jelly shape.
[0013]
In this example, the seasoning body 18 is mixed with a food coagulant such as a gelling agent or a thickening polysaccharide in soy sauce, which is a seasoning, and is appropriately heated and put into a mold to be solidified into a jelly shape. The hardened material is formed into a square bar shape by a pusher 20.
[0014]
The seasoning body 18 is put into the mouth by a person and chewed with teeth, so that the seasoning contained in the seasoning body 18 is leached into the mouth.
[0015]
Recently, the pusher 20 makes it possible to form the seasoning body 18 having a uniform shape and a large number of square-bar jelly-forms at a time very easily.
[0016]
Next, it winds so that the material 16 and the seasoning body 18 may become the center.
[0017]
As described above, the sushi according to the present invention is wound so that the seasoning body 18 is centered together with the material 16, so that it is not necessary to add a seasoning such as soy sauce each time when eating. Not only outdoors, but also infants can easily eat.
[0018]
Moreover, since the seasoning contained in the seasoning body 18 is put into the mouth by a person and chewed with teeth, the seasoning does not penetrate into the sushi rice 14 at room temperature. The quality of sushi will not deteriorate.
[0019]
In addition, since we do not prepare or use seasonings such as soy sauce separately from sushi, there is no fear of spilling seasonings such as soy sauce, clothes, tables, floors etc. will not be polluted, and in sushi restaurants It is particularly effective.
[0020]
Moreover, since the seasoning body 18 in the form of a square bar jelly looks like a material, it can be used as a means of color variation.
[0021]
In addition, when selling this sushi at supermarkets, convenience stores, etc., it is only necessary to pack this sushi in a pack container, so that the soy sauce bag (soy sauce container) that was previously enclosed can be omitted, and packing work The efficiency can be improved and the cost can be reduced.
[0022]
FIG. 4 shows another example.
[0023]
In this example, sushi is rolled up in a hand-sushi style, and the manufacturing method and effects are the same as in the previous example, and thus the description thereof is omitted.
[0024]
FIG. 5 shows another example.
[0025]
In this example, the seasoning body 18 is formed in the shape of a grain jelly.
[0026]
The granule molding of the seasoning body 18 is performed by extrusion molding through a sieve such as a colander.
[0027]
Thus, by making the seasoning body 18 into the shape of a grain jelly, the seasoning body 18 looks like “how much”, and this seasoning body 18 can be used as a material, or sushi rice 16 or ordinary rice It can be mixed with (white rice) and used as a mixed rice.
[0028]
In both examples, the material 16 is cucumber, but it is obvious that other ingredients such as sashimi and thick-baked eggs are used.
[0029]
Moreover, although the soy sauce is used as a seasoning of the seasoning body 18, it is set as other seasonings, such as a sauce and soup, and in addition to these seasonings, wasabi, red pepper, mustard, etc. are added suitably. That is free.
[0030]
The seasoning body 18 is hardened in a jelly form through a gelling agent and a thickening polysaccharide as a food coagulant, but it is obvious that it is hardened in a jelly form through another food coagulant.
[0031]
In addition, although a pusher and a sieve are used as the molder of the seasoning body 18, it is obvious that other molders are used.
[0032]
Moreover, the shape of the seasoning body 18 is a square bar type or a grain type, but it is obvious that it is a round bar type.
[0033]
It is also obvious that the seasoning body 18 can be used for nigiri sushi by sandwiching it between nigiri sushi sushi rice and material, or by putting it in sushi rice.
[0034]
【The invention's effect】
According to the sushi and the manufacturing method thereof according to the present invention, since the seasoning body in which the seasoning such as soy sauce is formed into a stick-shaped jelly is wound together with the material, the seasoning such as soy sauce is added each time when eating. There is no need to eat with it, and it can be eaten easily as it is, not only at the dining table, but also outdoors and toddlers.
[0035]
In addition, the seasoning contained in the seasoning body is leached into the mouth by human being put in the mouth and chewing with teeth, so the seasoning does not penetrate into the sushi rice at room temperature. Quality does not deteriorate.
[0036]
In addition, since we do not prepare or use seasonings such as soy sauce separately from sushi, there is no fear of spilling seasonings such as soy sauce, clothes, tables, floors etc. will not be polluted, and in sushi restaurants It is particularly effective.
[0037]
In addition, when selling this sushi at supermarkets, convenience stores, etc., it is only necessary to pack this sushi in a pack container, so that the soy sauce bag (soy sauce container) that was previously enclosed can be omitted, and packing work The efficiency can be improved and the cost can be reduced.
[Brief description of the drawings]
FIG. 1 is a perspective view showing a sushi manufacturing process according to the present invention.
FIG. 2 is a perspective view showing a process for producing a seasoning body.
FIG. 3 is a perspective view showing the manufacturing process of the seasoning body.
FIG. 4 is a perspective view showing another sushi production process.
FIG. 5 is a perspective view showing sushi using a seasoning body of another shape.
[Explanation of symbols]
12 Nori 14 Sushi rice 16 Material 18 Seasoning

Claims (2)

In sushi rolled with sushi rice (14) and seaweed (12) so that sashimi, cucumber etc.
A sushi made by rolling a seasoning body (18) in which a seasoning such as soy sauce is formed into a stick-shaped or grain-shaped jelly, together with the material (16). In the manufacturing method of sushi rolled with sushi rice (14) and seaweed (12) so that sashimi, cucumber etc.
A method for producing sushi, characterized in that a seasoning body (18) in which a seasoning such as soy sauce is formed into a stick shape or a grain shape jelly is rolled together with a material (16).

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