JPS63230044A - Instant vinegared rice (sushi) - Google Patents

Abstract

PURPOSE:To obtain the titled instant SUSHI available in the form of dry powder or concentrated fluid, by adding malic acid, tartaric acid, citric acid and ascorbic acid in a specific order to brewed vinegar sodium salt (trihydrate) or synthetic acetic acid sodium salt (trihydrate). CONSTITUTION:The objective instant SUSHI capable of easily preparing extremely delicious vinegared rice is prepared by adding malic acid, tartaric acid, citric acid and ascorbic acid or ascorbic acid and citric acid in the order gradually decreasing the amounts to brewed vinegar sodium salt (trihydrate) or synthetic acetic acid sodium salt (trihydrate) and, if necessary, adding a seasoning such as glutamic acid, succinic acid and inosic acid, a sweetener such as sugar and salt to the mixture. Preferably, a part of the brewed vinegar sodium salt (trihydrate) or synthetic acetic acid sodium salt (trihydrate) is replaced with potassium acetate.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to the composition of two types of sushi rice mixes, dry powder form and highly concentrated fluid form, which can easily prepare extremely delicious sushi rice. The latter is a new type of sushi rice base developed from the former and is easier to use.

(Prior Art) Powdered vinegar for sushi rice that has been provided so far is described in Japanese Patent No. 856840. This patent specifies that: (1) solid organic acid and anhydrous sodium acetate are pulverized and then mixed to be used in the presence of moisture; (2) glacial acetic acid is adsorbed on anhydrous sodium acetate; ■ Sodium acetate crystals are mixed with a solid organic acid to perform a sodium substitution reaction in the presence of moisture, and sodium glutamate powder is mixed with this and dried; ■ Sodium glutamate is mixed with glacial acetic acid. ■Those in which concentrated brewed vinegar is adsorbed on sodium glutamate, ■Those in which concentrated brewed vinegar is adsorbed in sodium acetate anhydride, and the content of the invention according to Patent No. 856840.
That is, (1) a mixture of dry brewed vinegar soda salt and concentrated brewed vinegar is mixed with a dry edible organic acid powder.

In addition, although it is different from the powdered sushi base, there is a method in which the ingredients are sufficiently seasoned and when mixed with rice, the flavor transfers to the rice and becomes sushi rice ( (This has already been put into practical use.), ■Recently, as vinegar combination, 3 tablespoons of vinegar + 2 tablespoons of sugar + 1 teaspoon of salt are added to 3 bowls of rice.
A large vinegar manufacturer sells ``Western-style chirashi sushi'' in a cup (>450g) that requires only a quick mix and toppings.

(Problems to be Solved by the Invention) By the way, the above-mentioned Japanese Patent No. 856,840 describes that a powder form is extremely convenient to transport and use. However, the present inventors have focused on powderization from a completely different perspective. In other words, making sushi rice using vinegar has been practiced since ancient times, and as is well known, some masters in the field have created products with deep flavors that are truly delicious. Even the sushi rice made by the best craftsmen is sometimes far from ``really delicious,'' and it is not uncommon to feel disillusioned.

The present inventors have investigated the reasons for this, and one of the most obvious ones is that if you use a lot of vinegar to make vinegar ineffective, the vinegared rice will become sticky (sticky). On the other hand, if you try to get the rice as crisp as possible, you won't be able to add as much vinegar, and in the end you'll end up with sushi rice that doesn't have much of an effect on vinegar, making it less appetizing. There is a reason why this occurs.

Also, if you leave highly viscous (sticky) rice after cooking, only the water will evaporate during that time, resulting in rice with a good vinegar taste. It never means that it will remain. This is because the boiling points of water and vinegar are close to each other. And this point is thought to be the most difficult and delicious part of conventionally making sushi rice.

To this end, we began research with the ultimate goal of creating a powdered sushi base that eliminates moisture, but it is clear that products based on conventional products have considerable problems within themselves. Became.

Under the condition that sushi base is made into a powdered product, for example, in the method described in (1) above, "in the presence of moisture" essentially means the act of sprinkling and mixing the powdered product on cooked rice. . Using the cooked rice as a medium, Na in sodium acetate progresses to the organic acid, but in addition to the cooked rice being the main medium, added sugar and salt also interfere with the reaction. As a result, the reaction is complex, uneven, and slow, and as a result it is impossible to achieve uniform and sufficient reaction progress and completion. This means that the reaction progresses in the cooked rice grains for a considerable period of time, and vinegar continues to be formed. However, because the reaction rate is slow, the finished product is not produced during that time. The vinegar that comes in continues to evaporate along with the water, so in reality, as soon as the vinegar is consumed, it is replaced with new vinegar.
It is thought that vinegar is formed by liberating Na+ from sodium acetate.

The inventors attempted various experiments regarding this method, but
It took about 2 hours to stabilize the sourness and sweetness from the time of addition of the powdered product (see Example 2).

However, if you ignore this point, it is possible to make something that has a level of taste that cannot be enjoyed conventionally, even though it is in powder form. However, this required time is too long.

After completing the above considerations, we finally decided that the following issues were to be solved: a: Improve the taste so that it stays as good as above and shorten the time required for 2 hours; We moved on to research to find a method that would allow us to adjust the viscosity to an appropriate level so that we could enjoy the flavor and the rice would not become sticky.In other words, the reaction between the anhydrous sodium acetate and the organic acid on the cooked rice had already been completed. I found that it is extremely desirable that the process be completed.

The present invention adds malic acid, tartaric acid and citric acid and ascorbic acid or ascorbic acid and citric acid to brewed vinegar soda salt or its trihydrate or synthetic acetic acid sodium salt or its trihydrate in successive small amounts according to this order. It is a dry powder or highly concentrated liquid sushi rice base prepared by adding flavoring agents, sweeteners and salt as desired.

That is, the present invention places malic acid in the second order of addition; by appropriately using organic acids, brewed vinegar sodium salt trihydrate or synthetic acetic acid sodium salt trihydrate can be used. What we did: The most distinctive feature is the use of ascorbic acid as one of the acid raw materials.

Unless otherwise specified, brewed and synthesized sodium acetate or its trihydrate will be simply referred to as At0Na or At0N.
It is written as a.3H20. Further, in Examples 1-IV, both brewing and synthetic acetic acid were used.

In terms of quantity, At0Na or At0Na・3H20
Except for , malic acid is the largest amount, and the amount decreases successively (in the order of the above description).

That is, the amounts of malic acid and tartaric acid are not reversed. Furthermore, the amounts of tartaric acid and citric acid are not reversed. However, as a general rule, citric acid and ascorbic acid are in this order, but only in this case, even if they are in equal amounts,
Or a slight reversal is optional.

Furthermore, flavoring agents such as glutamic acid, succinic acid, inosinic acid, and guanylic acid can be added according to preference. However, the amount of flavoring used is approximately 1/1 of the amount of ascorbic acid.
About 0 is sufficient.

Further explanation will be given regarding the formulation of the present invention.

If At0Na or At0Na・
If the amount of 3H20 is increased, the amount of various organic acids as acceptors for soda must be increased accordingly. This can lead to physiological effects such as a feeling of heaviness and tightness in the abdomen. Therefore, the amount of At0Na or At0Na.3H,O must be suppressed to some extent. At0
The amount of Na is preferably between 4.5 and 8.7 g. In this case, various organic acids were tested in the finished sushi rice to enhance the taste of acetic acid, and the most suitable organic acid was malic acid.

Furthermore, even if the entire amount of malic acid is replaced with another organic acid, or even if tartaric acid or citric acid is upgraded to the position of malic acid in the present invention, it is still inappropriate to call it sushi rice. became.

However, even if you suppress the amount of other organic acids and increase the amount of malic acid, there is a drawback that the apple flavor becomes too strong after a certain amount. 0.0 for 270g of rice.
When 9g or more of malic acid was added, the taste of malic acid became felt, and 1.2g or more was inappropriate.

The lower limit is 0.7g. Thus, although we tried to suppress the amount of malic acid as much as possible, At0Na or At0
The amount was second only to Na.3H20. Therefore, malic acid cannot be moved from this position. That is, the total amount of the two top acids was around 4 to 12 g, more preferably 5.2 to Log, and most preferably around 6.6 g.

Next, we considered the relationship with tartaric acid and citric acid. The simplification of taste by adding malic acid was improved by adding tartaric acid and citric acid, but it was more preferable to increase the amount of tartaric acid.

Next is ascorbic acid. Even when mixed and added organic acids such as malic acid, tartaric acid, and citric acid, the taste does not seem to be uniform. but,
When an appropriate amount of ascorbic acid was added to this, this confusion was significantly reduced, resulting in a sushi rice base that provided sushi rice with an integrated taste.

Next, the outline of the highly concentrated fluid sushi rice base of the present invention will be described.

Since bound water exists in At0Na.3H20 used in the present invention, when the organic acid of the present invention is mixed in the (12Q) medium, a reaction occurs in which the Na'' is transferred to that direction. The mixture is initially powdery;
If stored at room temperature, it will gradually turn into a highly concentrated, fluid substance with a translucent appearance in about half a day to two days. And since then, not much has changed in appearance. In this state, At0Na・3
The transfer reaction of H20 Na'' to the organic acid has progressed to a considerable extent.For this reason, there is a drawback that the completion of sushi rice is delayed, which is seen in the powdered sushi rice base of the present invention using anhydrous sodium acetate. It will be resolved.

In addition, water was added to the powdered sushi rice base in the above-mentioned At0Na solution.
・By adding the same amount of bound water as 3H20,
Almost the same effect as the highly concentrated liquid sushi rice base of the present invention can be obtained, and it can also be manufactured by itself.

The sweetener and salt are preferably added and mixed after the concentrated fluid has been formed. The term "highly concentrated liquid" used here is a general term for liquid acetic acid products with a concentration higher than that of commercially available brewed vinegar, but it will be expressed in more specific numbers below.

The acidity of ordinary vinegar is 4.2%, but the acidity of the highly concentrated liquid sushi rice base of the present invention is about 13%. In addition, as shown in Example IVO below, water was
The acidity of the present invention when mj2 (A, tONa-3H, 09.3 g) is added is about 12.3%, and when 3 ml of vinegar is added, it is about 27.4%.

Example ■ At0Na 5.6g, malic acid 0.96g, tartaric acid 0.
7g, citric acid 0.42g, ascorbic acid 0.34g
, glutamic acid 0.045g, succinic acid 0.033g,
In addition, 1.2g of salt and t1 of sand! Mix 3.2g of i well,
Sprinkle the thus-produced "powdered sushi rice base" over 270 g (about 8 tbsp) of cooked rice, mix thoroughly without using enough water, and leave to stand for about 30 minutes, then mix the ingredients.
By leaving the sushi for about 1.5 to 2 hours, a delicious rose sushi with a stable taste was made.

Example ■ 5.6 g of At0Na of Example ■ was converted into At0Na-3Hz0
All other formulations were the same as in Example 2 except that 9.3 g was changed. However, after preparing a jelly-like mixture (acidity: 13%) in which succinic acid is well mixed and left to turn into a highly concentrated liquid state, sugar and salt are administered to produce the highly concentrated liquid sushi rice of the present invention. It was preferable to produce a base of 100% sodium chloride because there was less interference of salt with the movement of Na.

When making loose sushi using the highly concentrated fluid sushi rice base under the same conditions as in Example I, it took about 15 minutes to complete. Here, "using enough water" means creating a water film on the surface of each grain of rice so that as much of the ingredients of the "sushi rice base" as possible exist there, so that all the ingredients in the rice grains are thoroughly absorbed. It is not about letting it soak in evenly. The resulting grains of sushi rice had a beautiful shine.

The ingredients were mixed with this to obtain the desired rose sushi.

A further advantage is that high-quality sushi rice can be made using ordinary tableware without using a special sushi oke. In particular, ceramic plates and enameled plates made the rice grains more palatable and less likely to get scratched on the surface, and the rice was less sticky due to moisture, making it easier to produce glossy rice.

Furthermore, sushi rice such as rolled sushi and nigiri sushi could be easily prepared with the best taste using the product of the present invention. Moreover, the fluid product used is not bulky and easy to handle. In other words, a ``sushi rice base'' has been created that eliminates almost all of the drawbacks of the previous ones.

At0Na and Aj, ONa・3H used in this example
As for the 20 synthetic products, Wako Pure Chemical's special grade reagent was used.

Example ■ The quality and taste of a product based on brewed vinegar was investigated.

First, brewed vinegar soda salt trihydrate and anhydrous were prepared as follows. Brewed vinegar (acidity 4.2%) 500rrl
While stirring, gradually add about 30 g of soda carbonate to neutralize. The resulting neutralized brewed vinegar solution is depressurized at around 60°C and concentrated to about 100ml.

The concentrated solution is cooled, and the precipitated needle-like crystals are separated by centrifugation or filtration, and the crystals are separated by approximately 40-50%
When drying with hot air was carried out at °C to such an extent that water of crystallization was not removed, 50 g of pale yellow amorphous brewed vinegar soda salt trihydrate was obtained.

In addition, if hot air drying is performed sufficiently, about 35 g of anhydrous brewed vinegar soda can be obtained. These include, in addition to acetic acid, crystals of other organic acid sodium salts that are contained in trace amounts in brewed vinegar.

Next, a sushi rice base with the same composition was prepared, except that A t ONa 3 Hz O in Example ■ was replaced with the above-mentioned brewed vinegar soda salt trihydrate, and the mixture was prepared in the same manner as in Examples ■ and ■. Processed and obtained rose sushi. As a result, rose sushi was obtained in the same processing time as in Example ①, and the product had a slightly richer flavor.

Example ■ Without changing the formulations of Examples I, ■, and ■, respectively,
Furthermore, A: sushi rice base with water added and B: sushi rice base with city version brewed vinegar added, and these were used to make loose sushi in the same manner as in the above example, and the taste was adjusted. The test was repeated.

The appropriate amount of water in step (a) was 2 to 5 m2.

Also, when used in the mouth, it produces an excellent product, and the appropriate amount is 2 to 4
It was ml.

Example V At0Na or At0Na.3H,O
Regarding the substitutability of Na, the experiment was carried out in the same manner as in Examples 1 to (2) without changing the other formulations of the present invention.

If the Na was replaced with K or Ca, the sushi rice could not be served at all. However, it has been found that when a very small amount of potassium acetate is added to the present invention, or when K is substituted for a portion of the Na, the taste becomes similar to that of long-bodied katsuopsi. One example of a quantitative ratio is the Na
1, it was KO, 06.

(Effects of the Invention) As is clear from the above, the acidity of the present invention can be adjusted to 3 to 7 times the acidity of commercially available brewed vinegar, which is advantageous in that it facilitates seasoning and widens the range of seasonings. In addition, since the water content is very low, it can be mixed with rice on a ceramic plate or the like where there is no place for water to escape, making it easy to adjust the water content of sushi rice and providing glossy rice. A
When using t0Na・3H20, water is extremely uniformly present, and there is no uneven reaction caused by water in a specific place, resulting in a product of higher quality.

Further, the present invention is easy to handle, as the product is not bulky and can be stored in a flexible tube or the like.

In addition, when making sushi rice, it is equivalent to using an appropriate amount of concentrated acetic acid from the beginning, and sushi rice can be made in a short time.

Furthermore, seasoned and delicious sushi rice can be easily prepared without sacrificing the above advantages.

Claims (1)

[Claims] 1. Malic acid, tartaric acid and citric acid and ascorbic acid, or ascorbic acid and citric acid in this order to brewed vinegar soda salt or its trihydrate or synthetic acetic acid sodium salt or its trihydrate. A dry powder or highly concentrated liquid sushi rice base, which is added gradually in small amounts according to the above conditions, and flavorants, sweeteners and salt are added as desired. 2. Sushi rice according to claim 1 or 2, in which a part of brewed vinegar soda salt or its trihydrate or synthetic acetic acid sodium salt or its trihydrate is replaced with potassium acetate. Basic. 3. The sushi rice base according to claim 1 or 2, which has increased fluidity with water or acetic acid.