JPH0678664A - Preservation of topping for 'sushi' - Google Patents
Preservation of topping for 'sushi'Info
- Publication number
- JPH0678664A JPH0678664A JP4259009A JP25900992A JPH0678664A JP H0678664 A JPH0678664 A JP H0678664A JP 4259009 A JP4259009 A JP 4259009A JP 25900992 A JP25900992 A JP 25900992A JP H0678664 A JPH0678664 A JP H0678664A
- Authority
- JP
- Japan
- Prior art keywords
- sushi
- topping
- wax
- gelatin
- heat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
Description
【0001】[0001]
【産業上の利用分野】本発明は、加熱して用いる寿司種
の品質を保存するための方法に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for preserving the quality of sushi species to be heated and used.
【0002】[0002]
【従来の技術】握り寿司や散らし寿司等に用いられる寿
司種のうち、例えば、えび、しゃこ、あなご、はまぐり
等は、生のままではなく、加熱処理をして使用される。
ところが、このような加熱処理した寿司種は非常に乾燥
し易く、時間がたつとパサパサの状態になって味や食感
が低下するという欠点があった。また、握り寿司を一旦
冷凍して冷凍握り寿司としたあとそれを解凍する場合に
も、上記寿司種が乾燥状態となるのが避けられなかっ
た。2. Description of the Related Art Among the sushi species used for nigiri sushi, sushi sushi, etc., for example, shrimp, sako, eel, clams and the like are not raw but used after being heat-treated.
However, such heat-treated sushi seeds are very easy to dry, and have a drawback that they become dry and dry over time and the taste and texture deteriorate. Also, when the nigiri sushi is once frozen to make frozen nigiri sushi and then it is thawed, it is inevitable that the above-mentioned sushi variety becomes dry.
【0003】[0003]
【発明が解決しようとする課題】本発明の課題は、加熱
処理した寿司種の乾燥を防止し、その品質を長時間保つ
ための品質保存方法を提供することにある。SUMMARY OF THE INVENTION An object of the present invention is to provide a quality preservation method for preventing the heat treatment of sushi species from drying and keeping the quality for a long time.
【0004】[0004]
【課題を解決するための手段】上記課題を解決するた
め、本発明は、えび、しゃこ、あなご、はまぐり等の加
熱して用いる寿司種を加熱処理したあと、表面にゼラチ
ン、寒天、樹脂、ワックス等の被膜剤を被着することに
より、乾燥防止用の保護被膜を形成することを特徴とし
ている。Means for Solving the Problems In order to solve the above problems, according to the present invention, after heat-treating sushi species to be used, such as shrimp, sako, eel, clams, etc., gelatin, agar, resin, wax are applied to the surface. It is characterized in that a protective coating for preventing drying is formed by applying a coating agent such as.
【0005】[0005]
【作用】本発明によれば、保護被膜が寿司種内部からの
水分の蒸発を防止するため、乾燥しにくく、加熱処理直
後のみずみずしさを長時間保持することができる。According to the present invention, since the protective film prevents the evaporation of water from the inside of the sushi seed, it is difficult to dry and the freshness can be maintained for a long time only immediately after the heat treatment.
【0006】[0006]
【発明の具体例】本発明においては、寿司種に保護被膜
を形成する被膜剤として、食品に使用しても無害のゼラ
チン、寒天、樹脂、ワックス等が用いられ、これらが水
やアルコール等の夫々に適した溶媒に溶解された溶液の
形で使用され、この被膜剤溶液中に加熱処理したあとの
寿司種を一旦浸漬して取り出すか、又は寿司種の表面に
被膜剤溶液を塗布や吹き付け等の手段で被着したあと、
そのまま自然乾燥させるか又は冷却或は加熱して被膜剤
を固化させることにより、乾燥防止用の薄い保護被膜が
形成される。BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, as a coating agent for forming a protective coating on sushi seeds, gelatin, agar, resin, wax, etc., which are harmless even when used in foods, are used. It is used in the form of a solution dissolved in a suitable solvent for each, and the sushi species after heat treatment in this coating agent solution is once dipped and taken out, or the coating agent solution is applied or sprayed on the surface of the sushi species. After applying by such means,
A thin protective coating for preventing drying is formed by allowing the coating agent to solidify by being naturally dried as it is or by cooling or heating.
【0007】上記樹脂としては、シェラックや精製シェ
ラック、白シェラック等を、またワックスとしては、オ
ウリキュウリロウ、カルナウバロウ、カンデリラロウ、
コメヌカロウ、サトウキビロウ、油糧種子ロウ等の植物
ワックスや、ゲイロウ、シェラックロウ、ミツロウ、ラ
ノリン等の動物ワックス、或はパラフィンワックス、マ
イクロクリスタリンワックス、モンタンロウ等の鉱物ワ
ックス等を使用することができる。The above-mentioned resins include shellac, purified shellac, white shellac, etc., and the waxes include auri cucumber wax, carnauba wax, candelilla wax,
It is possible to use plant waxes such as rice bran wax, sugar cane wax and oil seed wax, animal waxes such as gay wax, shellac wax, beeswax and lanolin, or mineral waxes such as paraffin wax, microcrystalline wax and montan wax.
【0008】かくして保護被膜が形成された寿司種は、
従来の寿司種と同様に握り寿司や散らし寿司等に使用さ
れるが、保護被膜が寿司種の内部からの水分の蒸発を防
止するため、乾燥しにくく、加熱処理直後のみずみずし
さを長時間保持することができる。また、冷凍寿司にし
たあと解凍しても、乾燥してパサパサした状態にならな
い。しかも、保護被膜の形成により光沢が増し、見栄え
が良くなる。The sushi variety with the protective film thus formed is
It is used for nigiri sushi and sushi like sushi like conventional sushi, but the protective film prevents evaporation of water from the inside of the sushi, so it is difficult to dry and retains freshness for a long time immediately after heat treatment. can do. Also, when frozen sushi is thawed and then thawed, it does not become dry and dry. Moreover, the formation of the protective coating increases the gloss and improves the appearance.
【0009】[実施例]寿司種としてえびとしゃことを
用意し、被膜剤としてゼラチンを使用した。上記寿司種
をそれぞれ茹でたあと、ゼラチンをお湯で解いたゼラチ
ン溶液中に浸漬してすぐに取り出し、冷却することによ
り表面に付着したゼラチンを凝固させた。これにより寿
司種の表面には、薄くて透明な保護被膜が形成され、寿
司種としての光沢も増大した。かくして得られた寿司種
を、冷蔵庫にいれたまま低温で約6時間放置し、その後
冷蔵庫から取り出して観察したが、光沢も保たれていて
外観的には殆ど変化は感じられなかった。また、それら
を実際に食べてみたところ、水分は十分に保たれてい
て、乾燥によりパサパサになったという感じは全くな
く、食感及び風味共に満足できるものであった。[Embodiment] Eboshisha was prepared as a sushi species, and gelatin was used as a coating agent. After each of the above sushi species was boiled, the gelatin was dipped in a gelatin solution which had been thawed in hot water, immediately taken out, and cooled to solidify the gelatin adhering to the surface. As a result, a thin and transparent protective film was formed on the surface of the sushi variety, and the gloss of the sushi variety was increased. The thus-obtained sushi seeds were left in a refrigerator at a low temperature for about 6 hours, and then taken out from the refrigerator and observed, but the gloss was maintained and almost no change in appearance was felt. In addition, when they were actually eaten, the water was sufficiently retained, and there was no feeling that they became dry and dry, and the texture and flavor were satisfactory.
【0010】[0010]
【発明の効果】このように本発明によれば、保護被膜の
形成により寿司種内部からの水分の蒸発を防止し、該寿
司種に加熱処理直後のみずみずしさを長時間保持させる
ことができる。As described above, according to the present invention, it is possible to prevent the evaporation of water from the inside of the sushi seed by forming the protective film, and to keep the sushi seed for a long time only after the heat treatment.
Claims (1)
熱して用いる寿司種を加熱処理したあと、表面にゼラチ
ン、寒天、樹脂、ワックス等の被膜剤を被着することに
より、乾燥防止用の保護被膜を形成することを特徴とす
る寿司種の品質保存方法。1. A method for preventing drying by coating a coating agent such as gelatin, agar, resin, or wax on the surface of a sushi species to be used after heating, such as shrimp, sako, eel, clams, etc. A method for preserving quality of sushi species, which comprises forming a protective film.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP4259009A JPH0678664A (en) | 1992-09-02 | 1992-09-02 | Preservation of topping for 'sushi' |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP4259009A JPH0678664A (en) | 1992-09-02 | 1992-09-02 | Preservation of topping for 'sushi' |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH0678664A true JPH0678664A (en) | 1994-03-22 |
Family
ID=17328087
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP4259009A Pending JPH0678664A (en) | 1992-09-02 | 1992-09-02 | Preservation of topping for 'sushi' |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH0678664A (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6224923B1 (en) * | 1996-08-09 | 2001-05-01 | Heinz Stemmler, Jr. | Method of coating long-keeping sausages and hard cheeses |
FR2813011A1 (en) * | 2000-08-18 | 2002-02-22 | Fleury Michon | Production of sushi-like food balls from rice and food flakes comprises using film-forming additive to improve storage stability |
CN113424919A (en) * | 2021-05-28 | 2021-09-24 | 江苏百斯特鲜食有限公司 | Processing method of quick-frozen big-mouth rice ball |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5863374A (en) * | 1981-10-12 | 1983-04-15 | Asahi Denka Kogyo Kk | Covering composition |
JPH0451858A (en) * | 1990-06-15 | 1992-02-20 | Kiyohiro Nagai | Low-temperature food of rices already cooked |
-
1992
- 1992-09-02 JP JP4259009A patent/JPH0678664A/en active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5863374A (en) * | 1981-10-12 | 1983-04-15 | Asahi Denka Kogyo Kk | Covering composition |
JPH0451858A (en) * | 1990-06-15 | 1992-02-20 | Kiyohiro Nagai | Low-temperature food of rices already cooked |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6224923B1 (en) * | 1996-08-09 | 2001-05-01 | Heinz Stemmler, Jr. | Method of coating long-keeping sausages and hard cheeses |
FR2813011A1 (en) * | 2000-08-18 | 2002-02-22 | Fleury Michon | Production of sushi-like food balls from rice and food flakes comprises using film-forming additive to improve storage stability |
CN113424919A (en) * | 2021-05-28 | 2021-09-24 | 江苏百斯特鲜食有限公司 | Processing method of quick-frozen big-mouth rice ball |
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