JPH0623485U - Sushi roll core material set - Google Patents

Abstract

(57) [Abstract] [Purpose] To provide a core material set for rolled sushi, which makes it possible to easily produce beautiful-looking rolled sushi. [Structure] The core material set 1 for rolled sushi includes 5 types of core materials 2 to 6
Are laminated and frozen, the core materials 2 to 6 can be collectively arranged in the central portion of the sushi roll when the sushi roll is manufactured, without scattering the core materials 2 to 6.

Description

[Detailed description of the device]

[0001]

[Industrial applications]

 The present invention relates to a core material set for rolled sushi.

[0002]

[Prior art]

 Traditionally, when making sushi rolls, it is well known that sushi rice (vinegared rice) is laid on top of a plate of nodule called "makisu", which is wrapped with a plate of seaweed. Spread a thin layer of vinegared rice on top of the expanded vinegared rice with several types of core material such as omelet, kanpyo stew, and shiitake simmered, and roll them up to form a bar.

[0003]

[Problems to be solved by the device]

 However, in the conventional method of making sushi rolls, it is necessary to wind several types of core material together, and if an unskilled person makes it, the core material may be displaced or scattered from the center of the sushi roll. There was a problem that it was difficult to make beautiful-looking maki sushi.

In particular, when a large amount of rolled sushi is produced in a factory or the like, it is necessary to reduce the production cost, and therefore it may be left to those who are unfamiliar with the production of rolled sushi such as a part-time job and a part-timer. It has been strongly desired to solve the above problems. The present invention has been made in view of the above problems, and an object of the present invention is to provide a core material set for rolled sushi, which allows anyone to easily make beautiful rolled sushi.

[0005]

[Means for Solving the Problems]

 The core material set for rolled sushi of the present invention which achieves the above-mentioned object is characterized in that two or more kinds of core material for rolled sushi are stacked and frozen in a rod shape or a flat plate shape. In the present invention, maki sushi refers to maki sushi having two or more types of core materials, such as so-called thick rolls, thin rolls, and egg rolls.

In order to manufacture the core material set for rolled sushi of the present invention, various core materials such as egg roast, kanpyo boiled, and shiitake boiled may be stacked in a rod shape or a flat plate shape and frozen. Then, the core materials of each of the above types are fixed by freezing to form one rod-shaped or flat plate-shaped mass.

[0007] As the core material to be used, it is preferable to use a food that is difficult to release water when thawing. For example, in the case of simmered kanpyo or shiitake mushrooms, if the seasoning is thickened, thawing will take place. It is possible to reduce the water separation, and in the case of omelet, the water separation can be prevented by adding a few percent of starch. In addition, regardless of the type of food, quick freezing can generally reduce the amount of water released during thawing.

[0008]

[Action]

 The core material set for rolled sushi of the present invention has two or more types of core materials for rolled sushi which are stacked and frozen in a rod shape or a flat plate shape. Therefore, if the bar shape is a bar, cut it into a bar shape as it is. By placing a bar-shaped sushi core material set on the edge of sushi rice spread on plate nori and winding it up, you can make a sushi roll with the core material placed in the center of the sushi roll.

If the rolled sushi roll is placed in an atmosphere of 0 ° C. or higher, the core material set for the sushi roll will naturally thaw, and several kinds of core materials that have been stuck will be separated separately. Both appearance and texture are the same as conventional sushi rolls, that is, sushi rolls made by winding several types of core materials. At this time, if a core material that does not easily release water during thawing is used, the texture will be improved, and a delicious sushi roll can be made.

Further, since the core material set for rolled sushi of the present invention is a frozen food, it can be stored for a long time and is very convenient.

[0011]

【Example】

 Hereinafter, an embodiment of a core material set for rolled sushi of the present invention will be described with reference to the drawings. 1 is a perspective view showing an embodiment of the core material set for rolled sushi of the present invention, and FIG. 2 is an explanatory view showing a manufacturing process of the core material set for rolled sushi of the present invention. The core material set 1 for rolled sushi shown in FIG. 1 is prepared by laminating 5 kinds of core material: plate laver 2, boiled shiitake mushroom 3, mayonnaise with crab-flavored kamaboko 4, kanpyo boiled 5 and egg roasting, and vertically 2 cm , 21 cm wide and 2 cm high.

In order to manufacture this core material set 1 for rolled sushi, a molding machine 7 including a bottom plate 8 and a frame 9 made of stainless steel as shown in FIG. A large sheet of resin such as wrap is laid on top of this, and the core material is laid on top of this with egg roasting 6, Kanpyo boiled 5, mayonnaise with crab flavored kamaboko 4, shiitake boiled 3 and plate laver 2 in this order. The entire laminated core material A is wrapped with the resin sheet 10 protruding upward from between the molding machine 7 and the molding machine 7.

Next, as shown in FIG. 2B, a weight 11 of a stainless steel plate is placed on the laminated core material A wrapped with the resin sheet 10 and rapidly frozen in the freezer as it is. When the laminated core material A is completely frozen, the bottom plate 8 is removed from the frame 9 of the molding machine 7, the laminated core material A is taken out, the resin sheet 10 is peeled off, and cut into rods as shown in FIG. 2 (c). The core material set 1 for rolled sushi can be obtained.

If the sushi core material set 1 obtained as described above is not used immediately, if each is wrapped with a resin sheet such as a wrap, it sticks to each other during frozen storage. It's very convenient because it doesn't happen. The core material used for the sushi core material set 1 is not limited to the foods of the core materials 2 to 6 described above, and any food can be used. It is preferable to place a sheet-like food such as plate laver or a large block-like food such as egg-yaki on the top and bottom layers of No. 1 because they will not easily collapse during the molding process.

To make rolled sushi using the sushi core material set 1, spread the sushi rice on the plate seaweed, and place one roll of the sushi core material set 1 of the present invention on the edge thereof. You just have to get involved. At that time, the five types of core materials 2 to 6 are frozen and adhered to one another, so that the core materials do not scatter in pieces and the beautifully-appearing rolled sushi is placed in the center of the sushi roll. can do.

Furthermore, if the rolled sushi is placed in an atmosphere of 0 ° C. or higher, the sushi core material set 1 is thawed naturally and the five types of core materials 2 to 6 which are fixed to one are Separately, the appearance and texture are comparable to conventional sushi rolls.

[0017]

[Effect of device]

 As described above, the core material set for rolled sushi of the present invention is placed on the end of the sushi rice spread on the plate laver, and the core material is placed in the center of the rolled sushi simply by rolling it up. Anyone can easily make beautiful looking sushi rolls. Therefore, by using the core material set for rolled sushi of the present invention, it is possible to leave the production of rolled sushi to those who are unfamiliar with the production of rolled sushi such as albait and part-timer. It can be manufactured at high cost and in large quantities.

Further, since the core material set for rolled sushi of the present invention is a frozen food, it has various excellent effects such as long-term storage and great convenience.

[Brief description of drawings]

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

FIG. 2 is an explanatory view showing a manufacturing process of the embodiment of the present invention.

[Explanation of symbols]

 1 Set of core material for rolled sushi 2 Plate laver 3 Boiled shiitake 4 Mayonnaise with crab-flavored kamaboko 5 Kanpyo boiled 6 Egg roast 7 Molding machine 10 Resin sheet 11 Weight

Claims (1)

[Scope of utility model registration request] 1. A core material set for rolled sushi in which two or more kinds of core materials for rolled sushi are stacked and frozen in a rod shape or a flat plate shape.