JP7109824B1 - Inari sushi - Google Patents

Abstract

Kind Code: A1 An object of the present invention is to provide inari-zushi using fruits that can be easily distributed as a product, and a method for producing the same. Kind Code: A1 Inari sushi according to one aspect of the present invention comprises sweet-boiled fried tofu, vinegared rice stuffed in the fried tofu, and fruit wrapped in skin. In addition, the fried tofu is wrapped so that the vinegared rice packed in the fried tofu and the fruit wrapped in the skin are not visible from the outside, and the fruit wrapped in the skin is closed. It is preferable to become [Selection diagram] Fig. 1

Description

The present invention relates to inari sushi and a method for producing inari sushi.

Inarizushi is one of the most popular types of sushi made by stuffing vinegared rice into sweet boiled deep-fried tofu.

On the other hand, attempts have been made to add various arrangements to inarizushi, and a recipe for enjoying sweet boiled fried tofu as if it were a dessert is described, for example, in Non-Patent Document 1 below.

http://recipe. tokai. coop/recipe. php? id=470

However, the inari sushi shown in the above non-patent document 1 has important elements such as strawberries and carrots in the vinegared rice stuffed inside, and these ingredients are displayed so that they can be seen. , Deep-fried tofu only has a role to support the ingredients so that the contents can be seen. In particular, fruit is used, but this fruit is not buried in the vinegared rice but is placed so that it can be seen above it, clearly assuming that it will be produced and consumed on the spot. In other words, the use of fruits such as strawberries is very useful, but there is a problem that it is not easy to manufacture it industrially and distribute it as a product by physical distribution from the viewpoint of preservation.

Therefore, in view of the above problems, it is an object of the present invention to provide inari sushi using fruits that can be easily distributed as a product, and a method for producing the same.

Inari sushi according to one aspect of the present invention for solving the above problems comprises sweetly boiled fried tofu, vinegared rice stuffed in the fried tofu, and fruit wrapped in skin.

Moreover, in this aspect, it is preferable that the vinegared rice contains medium-grain rice.

In addition, from this point of view, it is preferable that it is stored frozen.

Moreover, in this aspect, the fruit is preferably at least one of grapes and mandarin oranges.

In addition, in this aspect, fried tofu is vinegared rice packed in fried tofu, and vinegared rice packed in fried tofu so that the fruit wrapped in the skin is not visible from the outside, and fruit wrapped in the skin is preferably closed and wrapped.

In addition, a method for producing inari sushi according to another aspect of the present invention includes a step of boiling fried tofu sweetly, a step of cooking white rice to make rice, a step of mixing vinegar with the cooked rice to make vinegared rice, and a step of adding vinegar to fried tofu. filling with rice and skin-wrapped fruit.

As described above, according to the present invention, it is possible to provide inari-zushi using fruit that is delicious and easy to distribute as a product, and a method for producing the same.

1 is an image diagram of the appearance of inari sushi according to an embodiment. FIG. FIG. 3 is an image diagram of a cross section of inarizushi according to the embodiment. It is another image diagram of the cross section of the inari sushi according to the embodiment.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings. However, the present invention can be implemented in many different forms, and the specific examples described in the embodiments and examples shown below can be modified and adjusted as appropriate, and are limited to these. is not.

FIG. 1 is an image of the appearance of inarizushi (hereinafter referred to as "honinarizushi") 1 according to the present embodiment.

As shown in the above figure, this inari sushi 1 has sweetly boiled fried tofu 2, vinegared rice stuffed in the fried tofu 2, and fruit wrapped in skin.

In this Inarizushi 1, the deep-fried tofu 2 is sweetly boiled as described above, and the same procedure as a general procedure for making Inarizushi can be adopted here. Specifically, in order to fill the vinegared rice or fruit, after cutting one side, open the inside using a finger or the like from the cut side to the corner to the extent that there is no hole, and soak it in sugar soy sauce to soften it. state is preferred.

In addition, the vinegared rice 3 stuffed in the deep-fried tofu 2 in the main inarizushi 1 is seasoned by adding an appropriate amount of vinegar, sugar, etc. after cooking the rice. As for the procedure for making the vinegared rice, the same procedure as the general procedure for making Inarizushi can be adopted, as in the preparation of the deep-fried tofu 2 described above. Specifically, it is preferable to mix appropriate amounts of rice vinegar, sugar, other salt, etc., add to the cooked rice, mix and cool.

By the way, since the Inari sushi 1 can be widely distributed by freezing, it is also preferable to employ a procedure suitable for freezing. Specifically, it is also preferable to add trehalose to prepare cooked rice. By adding trehalose and cooking, it is possible to cook the rice in a state in which a film is formed around the rice. It has the effect of being able to suppress white waxing of cooked rice. Especially when making vinegared rice, sugar is added in addition to vinegar.

Also, as the rice for the Inarizushi 1, rice that is commonly used for sushi can be used, but generally non-washed rice may also be used. By using rinse-free rice, it is possible to start cooking in a state where the rice does not absorb water in advance, so it is possible to adjust the amount of water, and it is possible to make it easier to cook the rice evenly and to have a uniform texture. In particular, when combined with trehalose, it is possible to adjust the water content with high precision, and it is possible to provide more uniform frozen and refrigerated inari sushi.

To explain the effect of using unwashed rice in Inarizushi 1 more specifically, in general, polished rice is obtained by removing germ and bran from brown rice. has not a little sticky bran attached to it. Therefore, when using polished rice, it is necessary to wash off the bran adhering to the rice with water (rice washing work). However, this process causes the rice to absorb water, which may result in an increase in water content and a decrease in the concentration of trehalose. Then, when the rice is frozen and thawed after cooking, part of the rice becomes white wax and aging easily progresses. Therefore, the use of rinse-free rice makes it possible to uniformly cook the cooked rice, to unify the texture, and to easily adjust the trehalose concentration, thereby preventing white wax formation. From this point of view, that is, from the point of view of adjustment with water and trehalose, it is preferable to employ rinse-free rice polished by the BG rice-polishing method, which does not involve washing with water in the rice-polishing stage.

Here, how to cook the rice for Hon Inarizushi 1 will be explained. This cooking method is not limited as long as it can make vinegared rice, but for example, (1) powdered trehalose is put in water (preferably soft water), and this trehalose is dissolved to prepare an aqueous trehalose solution. (2) Wash-free rice is immersed in this trehalose aqueous solution and allowed to stand for 1 hour or more, (3) Rice is cooked to make rice, (4) A suitable amount of vinegar is added to this rice and stirred to obtain vinegar. (5) By refrigerating or freezing this vinegared rice, low-temperature vinegared rice can be prepared. It should be noted that this step of refrigerating or freezing the vinegared rice is preferably carried out after completing the main inari sushi 1 while cooling the heat appropriately.

In this case, the concentration of trehalose is preferably in the range of 2 wt % or more and 6 wt % or less, more preferably in the range of 2.5 wt % or more and 4 wt % or less. By making it 2% by weight or more, it is possible to prevent white wax formation that occurs when refrigerating or freezing. can be prevented.

In this case, the weight ratio of the trehalose aqueous solution to the rice is preferably 1.4 or more and 1.7 or less, more preferably 1.5 or more and 1.5 or more, when the weight of the rice is 1. 0.65 or less. It is preferable to adjust this ratio to an appropriate range based on the humidity and temperature for each season such as summer and winter.

Moreover, the time for which the rinse-free rice is soaked in trehalose and allowed to stand is preferably one hour or longer. By allowing the rice to stand still for 1 hour or more, the trehalose can be sufficiently coated around the rice, and white waxy formation of the cooked rice can be stably reduced. This time is preferably adjusted to an appropriate range based on the humidity and temperature for each season such as summer and winter.

In addition, in this Inarizushi 1, the rice used for the vinegared rice may be short-grain rice or medium-grain rice. The short-grain variety corresponds to general domestic rice (Japonica variety) that is widely distributed in Japan. On the other hand, the medium-grained variety refers to japonica varieties cultivated in foreign countries, but with a grain length and width ratio slightly different from that of the short-grained variety. Specifically, short grains have a length of 5.5 mm or less and a length to width ratio of 2 or less, while medium grains have a longer length and a length to width ratio of greater than 2. 2.9 or less. The medium-grain rice is not limited, but can be exemplified by so-called California rice, but is not limited to this. In particular, when rice is cooked using trehalose as described above, when eating after freezing or refrigerating, the texture and taste of short-grain rice and medium-grain rice are so close that the difference between short-grain rice and medium-grain rice is barely noticeable. It has the advantage of being wider.

Moreover, in this Inari sushi 1, the fruit 4 is a fruit wrapped in the skin as described above. By being wrapped in the skin, it is easy to match the texture with the fried tofu on the outside, and it can be eaten without discomfort, and even if it is frozen or stored, even if time passes. It has the effect of being able to stably retain the moisture inside, making it easier to distribute. Furthermore, since the fruit is wrapped with the skin, the possibility that the moisture in the fruit seeps out to the vinegared rice side can be greatly reduced. In addition, by adopting a structure in which not only the fruit but also the vinegared rice is exposed to the surface, unnecessary moisture will be lost, and the risk of ingredients spilling due to vibrations applied during delivery by logistics is greatly reduced. can be reduced.

Moreover, in the original sushi 1, the fruit 4 is preferably wrapped in a skin, and among these, at least one of mandarin oranges and grapes is preferable. 2 and 3 are cross-sectional images of the hon-inari sushi 1. FIG. The former is an image of grapes, and the latter is an image of a cross section of oranges. It is preferable that the pulp of the fruit is entirely covered with the skin, and in the case of mandarin oranges, it is preferable to put it in units of clusters, and in the case of grapes, it is preferable to put it in units of grains with skins. In the case of mandarin oranges and grapes, the balance between the flesh and the thickness of the skin is very good, and compared to other fruits, when it is in the form of Hon Inarizushi 1, the texture and sourness of the outside fried tofu 2 and vinegared rice 3 It is very delicious together.

In addition, in Inari sushi 1, the amount of fruit 4 can be adjusted as appropriate and is not limited. It is preferably in the range of 1 or more and 0.6 or less, more preferably 0.2 or more. If it is less than 0.1, the fruit taste becomes difficult to perceive, while if it exceeds 0.6, the fruit taste becomes too strong. can be stably secured. Also, as a guideline for the above range, in the case of grapes, it is preferable that 1 or more and 3 or less grains are contained in 1 inari sushi, and in the case of mandarin orange, 1 or more and 3 or less bunches are contained in 1 inari sushi. preferably.

In addition, in this inari sushi 1, the fried tofu is stuffed with the vinegared rice and the fruit wrapped in the skin so that the vinegared rice packed in the fried tofu and the fruit wrapped in the skin cannot be seen from the outside, and the opening It is preferred that the parts are closed and wrapped. As a result, neither the fruit nor the vinegared rice is exposed to the surface, so that the moisture is not lost unnecessarily, and the ingredients are not spilled due to vibrations or the like applied during distribution. In particular, it can be said that this is a remarkable effect when it is put on distribution by freezing.

Moreover, it is preferable that the Inarizushi 1 is stored frozen. Frozen storage enables long-term storage and long-distance distribution. In particular, as described above, the present inari sushi 1 contains vinegared rice and fruit with skin inside, and the opening is closed, so this effect is remarkable. In addition, this inari sushi 1 can be naturally thawed. The time for natural thawing is not particularly limited, and is preferably in the range of 2 hours or more and 1 day or less. In particular, when medium-grained rice or Californian rice is used as rice, by freezing it, it is possible to obtain a level comparable to that of domestically distributed rice.

By the way, as is clear from the above description, this Inarizushi 1 can be produced using a general procedure for producing Inarizushi. That is, the method for producing Hon Inarizushi 1 (hereinafter referred to as the “method”) comprises a step of boiling fried tofu, a step of cooking white rice to make rice, a step of mixing vinegar with cooked rice to make vinegared rice, and a step of filling with vinegared rice and fruit wrapped in skins.

The method also preferably includes the subsequent step of freezing. In this freezing step, the freezing means may be rapid cooling using a special rapid freezing device, or normal freezing in a general freezer. As described above, the Inari Sushi 1 does not bleed fruit juice even when frozen, and the fruit is wrapped in fried tofu and vinegared rice and does not spill out.

As described above, according to the present embodiment, it is possible to provide inari sushi using fruit that is delicious and easy to distribute as a product, and a method for producing the same.

To explain the effect of the present invention again, according to the inari sushi 1 according to the present invention, by using the fruit wrapped in the skin, it is easy to match the texture with the fried tofu on the outside, and it can be eaten without discomfort. In addition, even when the rice is frozen, its water content is stably retained, and the fruit juice hardly seeps into the vinegared rice, making it easy to distribute. In particular, as in the above-mentioned known example, the moisture is lost due to the structure in which not only the fruit but also the vinegared rice is exposed to the surface, and the ingredients are spilled due to vibrations etc. applied during delivery by physical distribution. There is no In addition, when mandarin oranges and grapes are used as the fruit, they have the effect of being extremely delicious in combination with the texture and sourness of the vinegared rice. Furthermore, by using medium-grain rice such as California rice for the vinegared rice, there is an advantage that it can be very delicious when frozen. That is, the present invention has the advantage that it can be preserved by freezing, and even when using fruit, it is easy to put it on distribution, and rather, it has the advantage that it is possible to bring out the deliciousness even if it is a medium-grain type by freezing. be.

Here, the inari sushi 1 according to the above-described embodiment was actually produced, and its effect was confirmed. It is explained below.

(Example 1: mandarin orange)
California rice was used as medium-grain rice, 3% by weight of trehalose aqueous solution was added to it, 5 cups of cooked rice was cooked, and vinegar, sugar and salt were added to the rice to prepare vinegared rice.

In addition, commercially available rectangular fried tofu was cut into pieces of 5 cm x 5 cm, the cut end was opened to form a bag, and soy sauce and sugar were added and boiled down to prepare sweetened fried tofu.

In addition, commercially available mandarin oranges were peeled and separated into bunches.

After that, the deep-fried tofu was stuffed with rice and mandarin oranges, and the cut end was closed to prepare a plurality of inari sushi. A part of this inari sushi was frozen in a freezer.

In addition, when I ate this inari sushi, I was able to eat it without feeling uncomfortable with the texture of normal inari sushi, even though I ate the mandarin orange with the skin, and the moderately sour and sweet taste of the mandarin orange was very delicious. Met. Moreover, the juice was not leaked and the taste was very refreshing.

In addition, when the thawed inari sushi was eaten, the same taste and texture as those of the unfrozen one could be obtained in spite of the fact that the mandarin orange was put in the vinegared rice and frozen. In particular, in the case of California rice, it is often felt that the flavor is different from that of ordinary domestic rice, but when frozen, it was possible to eat it without any sense of incongruity to the extent that it was difficult to distinguish. That is, when frozen, even the medium-grained rice was sufficiently improved in quality to be indistinguishable from the short-grained rice.

(Example 2: Grapes)
In addition, the same procedure as described above was performed except that mandarin oranges were replaced with grapes. For the grapes, we used seedless grapes (red globes). One grape was stuffed in sweetened fried tofu so that it was surrounded by vinegared rice, and then frozen to complete.

After that, when the inari sushi was thawed and eaten, it was possible to eat it with the texture of normal inari sushi even though the skin was eaten like the mandarin orange above, and the grapes had moderate sourness and sweetness. It was very delicious. In addition, even though the grapes were placed in vinegared rice and frozen, there was no leakage of juice, and the taste was very refreshing.

Example of cut fruit (comparative example: cut fruit)
Here, the procedure was carried out in the same manner as in Example 1 except that the mandarin orange was replaced with a cut fruit (melon). The melon was cut into pieces and stuffed into sweetened aburaage, surrounded by vinegared rice as above, to the appropriate amount and frozen to complete.

After that, when I thawed the inari sushi and ate it, the juice from the cut fruit oozed out, not only did the juice leak out, but the vinegared rice and fruit were mixed more than necessary, and the water content of the fruit juice caused an excess amount of juice. The vinegared rice was too moist due to the amount of water, and the texture was not good.

Regarding the above-mentioned cut fruits, apples, pears, peaches, etc. were also checked in the same manner, and the same results were obtained in all cases. That is, it was confirmed that the effect of Hon-Inari Sushi can be sufficiently exhibited by using fruit with skin that can be surrounded by vinegared rice and placed in deep-fried tofu, such as mandarin oranges and grapes, of an appropriate size.

As described above, the effect of the present invention could be confirmed by this example.

INDUSTRIAL APPLICABILITY The present invention has industrial applicability as inari sushi that can be distributed.

Claims (5)

sweet boiled tofu and
Vinegar rice cooked with the addition of trehalose , packed in the fried tofu, and fruit containing at least one of grapes wrapped in skins and mandarin oranges divided into bunches (however, nuts and The same shall apply hereinafter.) , wherein the fried tofu wraps the vinegared rice and the fruit so that the vinegared rice and the fruit are not visible from the outside . 2. Inari sushi according to claim 1, wherein said vinegared rice contains medium-grain rice. Inari sushi according to claim 1, which has been frozen and preserved. the step of sweetening the fried tofu,
adding trehalose and cooking the white rice to make rice;
A step of mixing vinegar with the cooked rice to obtain vinegared rice;
A step of stuffing the fried tofu with the vinegared rice and at least one of fruit (excluding nuts and dried fruits) that is at least one of grapes wrapped in skins and mandarin oranges divided into clusters ; A method for producing inari sushi. 5. The method for producing inari sushi according to claim 4, comprising the step of freezing.

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