JPH0642824B2 - Combined vinegar - Google Patents

Description

The present invention relates to a combined vinegar used for seasoning sushi rice (shari).

[Conventional technology]

 Generally, sushi rice is made using the following processes and ingredients.

Use high quality white rice, keep the water content less than ordinary rice, and shorten the time to steam after cooking. Transfer to half while hot, sprinkle with mixed vinegar and open with a fan, mix carefully so as not to crush rice grains.

The combined vinegar used at this time is, for example,
It is made by mixing about 7% vinegar, 2.5% sugar and 0.7-1% salt.

By the way, it goes without saying that the life of sushi is sushi rice (shari), but regarding the shari, the goodness and badness of the combined vinegar used for seasoning determine the taste, color, and luster of the sushi rice. You can say that.

For this combined vinegar, general sugar (complex sugar) has been conventionally used.

[Problems to be Solved by the Invention]

However, this sugar (polysaccharide) tends to be consumed as much as possible from the viewpoint of maintaining health of the human body or cosmetics.

Therefore, as a substitute for this sugar, recently invert sugar has been increasingly used.

This invert sugar produces fructose and glucose when an aqueous solution of sugar (sucrose) is hydrolyzed with dilute acid or an enzyme (invertase). A diet sweetness produced by mixing the produced fructose and glucose in the same amount. It is a fee.

The reason that the invert sugar is said to be an excellent sugar raw material as a seasoning for foods is that the nature of fructose contained in the invert sugar has a great effect on the taste improvement and quality improvement in the production. The sweetness of fructose has a very light and elegant sweetness compared to sugar, and no aftertaste remains.

In particular, it is said to be superior to sugar in all respects such as solubility, osmotic pressure, crystallinity, sweetness, and browning reaction.

From such a fact, it is desirable that sugar as a contained seasoning for combined vinegar should also be replaced with invert sugar.

There is no doubt that by using this combined vinegar containing invert sugar, the finished sushi rice will further improve the efficacy and taste as a diet food.

However, even this mixed vinegar containing invert sugar does not always function sufficiently in terms of moisturizing sushi rice, maintaining freshness, and gloss.

Recently, in addition to general sushi restaurants where you can immediately eat sushi grasped by craftsmen while sitting in front of the counter, there is a so-called take-out restaurant that displays and sells a large amount of sushi that you have made in advance in individual containers. is increasing.

Unlike the former sushi restaurant, the latter take-out restaurant takes a long time from sushi production to eating, so keeping the sushi rice (shari) fresh and moisturizing is extremely important.

The present invention has been made in view of the above problems of the conventional technique, and pectin, which is an acidic polysaccharide often contained in vegetables and fruits, in addition to vinegar and invert sugar, is used as a material for the combined vinegar. By containing the sushi, when mixed with sushi rice (shari), a pectin colloidal film is formed on the surface of the rice grain, and this colloidal film gels as the colloidal film cools. It is an object of the present invention to provide a combined vinegar capable of maintaining the freshness of, and having a markedly superior taste and luster.

[Means for Solving the Problems]

In order to achieve the above object, the combined vinegar according to the present invention,
A feature of the combined vinegar containing vinegar, sugar, salt, etc. is that invert sugar or isomerized sugar containing pectin is used.

As the vinegar as the basic component, in addition to so-called brewed vinegar such as vinegar vinegar and rice vinegar, artificial vinegar produced by chemical synthesis can also be used.

Pectin-containing invert sugar is produced by mixing pectin during the process of producing invert sugar.

More specifically, a sucrose solution was prepared with a blending ratio of 30% by weight of sugar and 70% by weight of water, and about 3% by weight of sugar was mixed with this enzyme for about 24 hours while maintaining a temperature of 60 degrees Celsius for enzymatic decomposition. When (hydrolysis) is performed, saccharose is decomposed into glucose and fructose which are monosaccharides.

Invert sugar is produced by mixing the glucose and fructose thus produced in the same amount, and at the same time, 0.085 to 0.1% by weight of the total invert sugar solution is mixed with pectin.

The invert sugar containing pectin thus formed is in a complete colloidal form while in a hot aqueous solution, and when cooled, it gels by the action of sugar and acid contained in pectin.

As an enzyme for hydrolysis, an invertase (invertase) is used.

To the combined vinegar according to the present invention, in addition to the above-mentioned vinegar and invert sugar containing pectin, salt, mirin, and if necessary, a suitable chemical seasoning are added.

In the present invention, instead of the invert sugar, an isomerized sugar which is a mixed liquid sugar of glucose and fructose obtained by reacting glucose with an enzyme (glycose isomerase) or an alkali can be used.

〔Example〕

 Examples of the present invention will be described below.

Each component of the combined vinegar according to the present invention is divided into spicy and sweet glutinous products, and each is shown by weight% as follows.

1. Spicy 2. Sweet As the chemical seasoning, both sodium glutamate and sodium inosinate are used in each of the above 1 and 2. However, it goes without saying that it is not limited to these two types.

The constituents of the invert sugar containing pectin are not different from those described above, and therefore omitted.

Moreover, the usage is no different from the conventional combined vinegar.

As described above, isomerized sugar may be used instead of invert sugar.

〔The invention's effect〕

The combined vinegar according to the present invention is configured as described above, and the surface of the rice grain is covered with an acid-resistant colloidal film having high osmotic pressure by mixing over hot sushi rice (shari) immediately after cooking. However, even if it is cooled, it will only gel, so the taste and luster of sushi rice are remarkably excellent, and the sushi rice is kept in a moist state for a long time to prevent the rice from drying out and moisture escaping. It is possible to prevent the deterioration and deterioration of the food, and to maintain the freshness for a long time.

Further, since invert sugar or isomerized sugar as a diet sweetener is used in place of ordinary sugar, it is extremely excellent from the viewpoint of health maintenance and beauty.

Claims (1)

[Claims] 1. A combined vinegar containing vinegar, sugar, salt and the like, wherein invert sugar or isomerized sugar containing pectin is used.