KR100303399B1 - Vinegar composition for Japanese vinegared rice delicacies and The Process for Preparation Thereof - Google Patents
Vinegar composition for Japanese vinegared rice delicacies and The Process for Preparation Thereof Download PDFInfo
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- KR100303399B1 KR100303399B1 KR1019990021615A KR19990021615A KR100303399B1 KR 100303399 B1 KR100303399 B1 KR 100303399B1 KR 1019990021615 A KR1019990021615 A KR 1019990021615A KR 19990021615 A KR19990021615 A KR 19990021615A KR 100303399 B1 KR100303399 B1 KR 100303399B1
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- E—FIXED CONSTRUCTIONS
- E03—WATER SUPPLY; SEWERAGE
- E03D—WATER-CLOSETS OR URINALS WITH FLUSHING DEVICES; FLUSHING VALVES THEREFOR
- E03D11/00—Other component parts of water-closets, e.g. noise-reducing means in the flushing system, flushing pipes mounted in the bowl, seals for the bowl outlet, devices preventing overflow of the bowl contents; devices forming a water seal in the bowl after flushing, devices eliminating obstructions in the bowl outlet or preventing backflow of water and excrements from the waterpipe
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Abstract
본 발명은 정제염 9~10중량부, 식초 38~40중량부, 설탕 42~44.5중량부를 개방솥에 넣어 60~80℃의 온도를 유지하게 가열하면서 교반하여 혼합물을 만든 후, 70~80℃의 온도로 가열한 청주 1~3중량부를 상기 혼합물에 첨가하며, 이에 다랑어국물 2.5~4중량부와 다시마 1~1.5중량부를 넣고, 상기 온도를 유지하면서 가열 교반하다가 레몬즙 내지 유자즙 0.5~1중량부를 넣는 것으로 구성되는 초밥초 제조방법과 이에따라 제조되는 초밥초조성물에 관한 것으로,In the present invention, 9-10 parts by weight of refined salt, 38-40 parts by weight of vinegar, and 42-44.5 parts by weight of sugar are put into an open pot and stirred while heating to maintain a temperature of 60-80 ° C., followed by 70-80 ° C. 1 to 3 parts by weight of the sake solution heated to a temperature is added to the mixture, and 2.5 to 4 parts by weight of tuna broth and 1 to 1.5 parts by weight of kelp are added thereto, and the mixture is heated and stirred while maintaining the temperature. The method relates to a sushi sushi production method consisting of putting the wealth and sushi sushi composition produced accordingly,
본 발명의 초밥초조성물을 시판한다면 일식당이나 가정에서 이를 구입하여 사용시에 간편하게 초밥을 만들 수 있으므로 초밥초를 만드는데 투여되는 시간과 노력을 절약하면서 동일한 맛을 유지하는 효과가 있으며, 또한 한국인의 식성에 맞는 초밥용초를 제공하여 초밥에 대한 수요를 증대할 수 있다는 현저한 효과가 있다.If you sell the sushi sushi composition of the present invention can be easily made at the time of purchase and use in a Japanese restaurant or at home, there is an effect of maintaining the same taste while saving time and effort administered to make sushi sushi, and also on the appetite of Koreans There is a remarkable effect that it can increase the demand for sushi by providing a matching sushi vinegar.
Description
본 발명은 초밥의 맛을 내기 위해 첨가되는 주성분인 초밥초 조성물과 그 제조방법에 관한 것이다.The present invention relates to a sushi vinegar composition, which is a main ingredient added to flavor sushi, and a manufacturing method thereof.
최근 들어 외국과 무역활동 및 교류가 활발해짐에 따라 세계 각국의 음식이 우리나라에 들어오게 되었다. 이러한 각국의 음식 중에서 향료를 비교적 적게 사용하고 재료의 신선도를 강조하여 그 맛이 담백한 일본 음식에 대한 대중의 선호가 높아지고 있다. 특히 일본음식 특유의 단백한 맛을 즐길 수 있으면서 비교적 간편하게 만들 수 있는 초밥(스시)을 선호하는 사람들이 많아져서 이를 전문적으로 만드는 일식식당이 성업 중이며, 근래에는 이를 가정에서 직접 만들어 먹고자 하는 주부들이 많다.In recent years, as trade activities and exchanges with foreign countries have increased, food from all over the world has entered Korea. The use of fragrances among the foods of these countries is emphasized, and the freshness of the ingredients is emphasized, and the public's preference for the pale Japanese food is increasing. In particular, there are many people who prefer sushi (sushi) that can be made relatively easily while enjoying the protein-specific taste of Japanese food, and Japanese restaurants that specialize in it are doing well. Recently, many housewives want to make their own meals at home. .
그러나, 초밥(스시)의 맛을 좌우하는 것은 초밥(스시飯)에 첨가되는 독특한 첨가물인 초밥초로, 초밥은 초밥초를 어떻게 만들어 밥에 어떤 요령으로 섞느냐에 따라 그 맛이 달라진다.However, the dominant taste of sushi is sushi vinegar, which is a unique additive to sushi, and the taste varies depending on how the sushi vinegar is made and how it is mixed with rice.
한편, 일본고유의 음식인 초밥의 초밥초는 일본에서도 지방에 따라 약간 차이는 있지만 일본의 초밥초는 비교적 단맛이 배제되는 것이다. 그래서, 초밥을 국내에 널리 보급하기 위해서는 한국인의 식성에 맞게 그 재료 및 조성비를 변형할 필요성이 있어 왔다. 그러나, 한국인의 식성에 맞는 초밥용 초는 아직까지 개발된 바 없었다.On the other hand, sushi, which is a unique Japanese food, varies slightly depending on the region in Japan, but Japanese sushi is relatively sweet. Therefore, in order to spread sushi widely in Korea, there has been a need to modify the material and composition ratio in accordance with the Korean diet. However, sushi candles suited to the Korean diet have not been developed yet.
그리고, 가정주부가 직접 가정 주방에서 여러 원료를 혼합하여 초밥초를 제조하는 것은 번거롭고 어려울 뿐 아니라 이를 제조한다하여도 초밥초로 가장 적합한 맛을 내기 어렵기 때문에 한국인의 식성에 가장 적합하면서 항상 그 맛을 유지하고 균질성을 유지하는 초밥초 조성물에 대한 요구가 있어왔다.In addition, it is not only cumbersome and difficult for a housewife to directly mix various ingredients in the home kitchen, but even if it is manufactured, it is difficult to produce the best sushi. There has been a need for sushi vinegar compositions that maintain and maintain homogeneity.
그리고, 종래에 제조된 초밥초는 화학조미료를 사용하여 맛을 내기 때문에 건강에 관심을 갖고 자연식을 추구하는 현대인의 요구에 적합하지 않을 뿐 아니라 이를 제조시와 동일한 맛과 선도를 유지하는 것이 어렵다는 문제가 있었다.In addition, since the conventionally prepared sushi is flavored using chemical seasonings, it is not suitable for the needs of modern people who are interested in health and pursue natural foods, and it is difficult to maintain the same taste and freshness as in manufacturing. There was.
또한, 이와 같은 초밥초가 제조되어 이를 밥과 함께 배합하여 최종적으로 초밥(스시)을 만든다하여도 그 배합비율이 달라짐에 따라 초밥의 맛이 변하게 됨에 따라 항상 맛있는 초밥을 만들기 위한 밥과 초밥초의 최적 배합비율에 대한 요구가 있왔다.In addition, even if such a sushi vinegar is prepared and blended with rice to finally make sushi (sushi), the optimum ratio of rice and sushi vinegar to make delicious sushi always as the taste of the sushi changes as the blending ratio is changed There has been a demand for proportions.
본 발명자는 이와 같은 점에 착안하여 한국인의 입맛에 적합한 초밥초의 맛을 찾기 위하여 여러가지 천연재료를 배합하고 적합한 조성비를 연구한 결과, 입에 넣었을 때 어떤 한맛 예를 들면, 짠맛이나 신맛이 강하게 나는 것 보다 신맛, 짠맛, 단맛 및 감칠맛이 조화되어 여러가지 맛을 동시에 내는 초밥초가 한국인의 입맛에 가장 적합한 것이라는 것을 확인하고 본 발명을 완성하게 되었다.In light of this, the present inventors have formulated various natural ingredients in order to find a taste of sushi that is suitable for Korean tastes, and researched a suitable composition ratio, which resulted in a strong taste such as salty or sour taste when put into the mouth. The sour, salty, sweet and umami more harmonized to confirm that the sushi vinegar at the same time to produce a variety of flavors is the most suitable for the taste of the Koreans to complete the present invention.
따라서, 본 발명의 목적은 화학조미료를 사용하지 않으면서 한국인의 입맛에 적합한 맛을 내며 제품의 균질성과 안전하게 오래 보존할 수 있는 초밥초를 제공하는데 있다.Accordingly, it is an object of the present invention to provide a sushi that can be stored for a long time and maintain the homogeneity of the product safely and safely without the use of chemical seasonings.
본 발명의 다른 목적은 초밥초의 제조시에 정제염, 설탕을 식초와 청주를 넣고 가열할 때 이들의 결합에 의해 생기는 백색 결정의 형성을 방지함으로서 이들 원료의 낭비를 막는데 있다.Another object of the present invention is to prevent the waste of these raw materials by preventing the formation of white crystals formed by the combination of these when the refined salt and sugar are added to vinegar and sake when heating sushi.
본 발명의 또 다른 목적은 가장 맛있는 초밥을 만들기 위한 밥과 초밥초의 배합비율을 제공하는 데 있다.Another object of the present invention to provide a blending ratio of rice and sushi for making the most delicious sushi.
본 발명의 상기 목적은 초밥초의 제조시 화학조미료를 사용하지 않고 이를 대체할 수 있는 천연재료들을 사용하고, 초밥초를 제조하던 중에 70~80℃의 온도로 가열한 청주 1~3중량부를 상기 혼합물에 첨가하는 공정을 거침으로써 초밥초의 보존성및 향미보존을 향상시키고 초밥초를 균질화하며, 가장 맛을 내는 초밥초와 밥의 배합비율을 제공함으로써 달성하였다.The object of the present invention is to use 1 to 3 parts by weight of the sake liquor heated to a temperature of 70 ~ 80 ℃ during the production of sushi using a natural material that can be replaced without using a chemical seasoning in the production of sushi It was achieved by improving the preservation and flavor preservation of the sushi sushi, homogenizing the sushi sushi, and providing a blending ratio of the most flavored sushi sushi and rice.
이하, 본 발명의 구체적인 구성과 작용을 단계별로 상세히 설명한다.Hereinafter, the specific configuration and operation of the present invention will be described in detail step by step.
본 발명의 초밥초조성물은,Sushi sushi composition of the present invention,
(1) 정제염, 식초, 설탕을 개방솥에 넣어 가열하면서 교반하여 혼합물을 만드는 가열, 교반 단계,(1) a heating, stirring step of adding refined salt, vinegar and sugar into an open pot and stirring while heating to form a mixture,
(2) 가열한 청주를 상기 혼합물에 첨가하는 단계,(2) adding heated sake to the mixture,
(3) 이에 다랑어국물과 다시마를 첨가하는 단계,(3) adding tuna broth and kelp to it;
(4) 상기 온도를 유지하면서 상기 혼합물을 가열 교반하여 만들어진 초밥초에 향료를 넣는 것으로 제조된다.(4) The fragrance is prepared by adding the scented sushi to the sushi made by heating and stirring the mixture while maintaining the temperature.
상기 단계 (1)에서 짠맛을 내는 소금은 9~10중량부가 사용되는데 이는 입자가 고운 정제염이어야 하며, 본 발명의 초밥초의 재료로 홀염과 같은 굵은소금은 잘 녹지 않아 앙금이 생기기 쉬우므로 사용되지 않는다.The salt salty in the step (1) is used 9 to 10 parts by weight, which should be finely refined salt, coarse salt such as hole salt as a material of the sushi vinegar of the present invention is not used because it does not easily melt sediment .
그리고, 설탕은 42~44.5중량부가 사용되는데 이 역시 정제가 덜된 황설탕을 사용하는 것 보다 정제된 백설탕을 사용하는 것이 좋고, 식초는 식용식초 38~40중량부가 사용된다.And, the sugar is used 42 ~ 44.5 parts by weight, but also using less refined white sugar than using less refined sugar, vinegar is used 38-40 parts by weight of vinegar.
단계 (1)에서는 상기 재료를 넣고 끓지 않을 정도의 온도인 50~90℃로, 바람직하게는 60~80℃로 가열한다.In step (1), the material is added and heated to 50-90 ° C., preferably 60-80 ° C., at a temperature that does not boil.
가열온도를 60℃이하로 하거나 교반하지 않으면 상기 정제염, 설탕과 식초를 넣고 가열할 때 이들의 결합에 의해 백색 결정이 생성될 수 있으므로 이들 원료가 낭비되게 되며, 이를 가열시에 부주의하여 가열온도가 90℃이상이 되어 끓게되면 상기 혼합물이 물엿과 같이 끈적끈적한 상태의 용액이 되어 초밥초로 사용할 수 없게 되므로 가열 및 교반시 주의하여야 한다.If the heating temperature is below 60 ° C. or not stirred, these raw materials may be wasted because of the combination of these refined salts, sugars, and vinegars, when heated, and these raw materials are wasted. When the mixture is boiled at 90 ° C. or higher, care should be taken when heating and stirring since the mixture becomes a sticky solution such as starch syrup and thus cannot be used as a sushi candle.
상기 단계 (2)에서 청주는 1~3중량부가 사용되며, 청주를 가열시에는 알콜이 증발되지만 끓지 않을 정도의 온도인 70~80℃가 청주의 가열온도로 좋다.1 to 3 parts by weight of the sake is used in the step (2), the alcohol is evaporated when heating the sake 70 ~ 80 ℃ temperature is enough to not boil, the heating temperature of the sake is good.
본 발명에서 가열한 청주는 초밥초의 보존성향상과 향미보존 및 초밥초 각 성분의 균질화하는 작용을 한다.Cheongju heated in the present invention serves to improve the preservation and flavor preservation of sushi and homogenization of each component of sushi.
상기 단계 (3)에서 다랑어국물은 2.5~4중량부가 사용되는데 상기 다랑어국물은 화학조미료 대신 사용되는 것으로, 이는 강하기 쉬운 초밥초의 맛을 낮추어 적절하게 조절해 주며 초밥초의 맛을 내는 작용을 한다.In step (3), the tuna broth is used 2.5 to 4 parts by weight. The tuna broth is used in place of chemical seasoning, which lowers the taste of the strong sushi and tends to properly control and serves to taste the sushi.
그리고, 다시마는 1~1.5중량부를 첨가하는 것이 바람직하다.And it is preferable to add 1-1.5 weight part of kelp.
상기 단계 (2)와 단계 (3)을 거치는 동안에도 계속해서 혼합물이 끓지않을 정도의 온도인 50~90℃로, 바람직하게는 60~80℃로 가열하면서 교반한다.During the above steps (2) and (3), the mixture is continuously stirred while heating to 50-90 ° C., preferably 60-80 ° C., at a temperature at which the mixture does not boil.
상기 단계 (4)에서 향료는 0.5~1중량부가 사용되는데 본 발명의 초밥초에서 향료는 레몬즙 내지 유자즙이 사용된다.In the step (4), the fragrance is used 0.5 to 1 parts by weight, the fragrance in the sushi sushi of the present invention is used lemon juice to citron juice.
이와같은 방법으로 제조되는 본발명의 초밥초조성물은 정제염 10~12중량부, 식초 37~38중량부, 설탕 43~45.5중량부, 청주 1~2중량부, 다랑어국물 2.5~4중량부와 다시마 1~1.5중량부, 레몬즙 내지 유자즙 0.3~0.5중량부로 이루어지며, 또한 초밥초조성물은 점성을 갖고 연노란색 내지는 오렌지색을 띄며, 관능실험을 통해 확인한 결과 본원발명의 초밥초조성물의 맛은 신맛, 짠맛, 단맛 및 감칠맛이 조화되어 여러가지 맛을 동시에 내었다.Sushi sushi composition of the present invention prepared in this way is 10-12 parts by weight of refined salt, 37-38 parts by weight of vinegar, 43-45.5 parts by weight of sugar, 1-2 parts by weight of sake, 2.5-4 parts by weight of tuna broth and kelp 1 to 1.5 parts by weight, lemon juice to 0.3 to 0.5 parts by weight of citron juice, the sushi composition is viscous, light yellow to orange color, and confirmed by the sensory test, the taste of the sushi composition of the present invention is sour taste The salty, sweet and umami blended together to give a variety of flavors at the same time.
그리고, 본 발명에 의한 초밥초 조성물로 초밥(스시)을 만들 때는 초밥초조성물에 금방해서 80~100℃ 온도를 갖는 밥을 혼합한후 이를 부채등을 사용하여 25~40℃의 온도까지 식혀서 준비한다.In addition, when making sushi (sushi) with the sushi candle composition according to the present invention, immediately mixed with a sushi sushi composition having a temperature of 80 ~ 100 ℃ temperature and prepared by cooling it to a temperature of 25 ~ 40 ℃ using a fan, etc. do.
초밥초조성물과 배합되는 밥은 초밥초조성물 160~180cc에 밥 700~800g을 배합하는 것이 좋다.For the rice that is mixed with the sushi sushi composition, it is good to mix the rice sushi composition with 160 ~ 180cc and the rice 700 ~ 800g.
이하, 본 발명의 구체적인 구성 및 작용을 실시예에 의해 더욱 상세히 설명한다. 단, 하기의 실시예는 본 발명을 예시하기 위한 것일 뿐, 본 발명의 권리범위가 이들에만 한정되는 것은 아니다.Hereinafter, the specific configuration and operation of the present invention will be described in more detail by examples. However, the following examples are only for illustrating the present invention, and the scope of the present invention is not limited thereto.
실시예 1Example 1
정제염 9~10중량부, 식초 38~40중량부, 설탕 42~44.5중량부를 개방솥에 넣어 60~80℃의 온도를 유지하게 가열하면서 교반하여 혼합물을 만든 후, 다른 쪽에서 70~80℃의 온도로 가열하여 준비한 청주 1~3중량부를 상기 혼합물에 첨가하였고, 이에 다랑어국물 2.5~4중량부와 다시마 1~1.5중량부를 넣고 70~80℃의 온도를 유지하면서 가열 교반하다가 레몬즙 내지 유자즙 0.5~1중량부를 넣어 본 발명의 초밥초조성물을 제조하였다.9 to 10 parts by weight of refined salt, 38 to 40 parts by weight of vinegar, and 42 to 44.5 parts by weight of sugar are added to an open pot and stirred while heating to maintain a temperature of 60 to 80 ° C., and then the temperature of 70 to 80 ° C. on the other side. 1 to 3 parts by weight of the sake prepared by heating to the mixture was added to the mixture, and 2.5 to 4 parts by weight of tuna broth and 1 to 1.5 parts by weight of kelp were heated and stirred while maintaining the temperature of 70 to 80 ℃, lemon juice to citron juice 0.5 To put into 1 part by weight to prepare a sushi sushi composition of the present invention.
실시예 2Example 2
상기 실시예1에 의해 제조되는 초밥초조성물 160~180cc에 금방해서 80~100℃ 온도를 갖는 밥 700~800g을 혼합한 후, 부채를 부치는 등의 방법으로 이를 25~40℃의 온도로 급냉시켜 초밥을 제조하였다.Immediately to 160-180cc of the sushi prepared composition prepared in Example 1, after mixing rice 700-800g having a temperature of 80 ~ 100 ℃, and then quenched to a temperature of 25 ~ 40 ℃ by a method such as blowing a fan Sushi was prepared.
실시예 3Example 3
상기 실시예1에 의해 제조되는 초밥초조성물에 대해 맛에 대한 관능평가를 행하였으며 실험에 참가하는 패널은 여자 10명과, 맛에 민감한 호텔주방요원 남자 10명을 포함한 20명이었으며 대상으로 하는 맛은 쓴맛, 신맛, 짠맛, 단맛, 감칠맛의 5가지로 하였으며 맛에 대한 평가는 가장 많이 느끼는 맛을 5점, 가장 적게 느끼는 맛을 1점으로 5단계를 두어서 채점하고 이를 3일 동안 하루에 1번씩 그 맛을 점검하여 점수를 주게 하여 그 결과를 다음의 표1에 나타내었다.The sensory evaluation of taste was performed on the sushi sushi composition prepared in Example 1, and the panel participating in the experiment was 20 people including 10 women and 10 men who were sensitive to taste. Five kinds of bitter, sour, salty, sweet and umami were evaluated. The evaluation of the taste was made by placing five levels of five points for the most felt and one point for the least. The taste was checked to give a score, and the results are shown in Table 1 below.
상기 표1에 의해 알 수 있듯이, 본 발명의 초밥초에서는 신맛을 가장 많이 느켜지며 그 다음이 감칠맛, 짠맛의 순서였으며 쓴맛은 별로 느켜지지 못하는 것으로 나타났다. 그리고, 상기 관능실험 결과를 통해서 알 수 있듯이 본 발명의 초밥초는 신맛, 짠맛, 단맛, 감칠맛이 균일하게 조합되어 동시에 상기 맛을 다양하게 느낄 수 있었다.As can be seen from Table 1, in the sushi vinegar of the present invention, the sour taste is most relieved, followed by the umami, salty, bitter taste is not so much. And, as can be seen through the results of the sensory experiments, the sushi vinegar of the present invention was able to feel the taste at the same time is a combination of sour, salty, sweet, umami.
이상 발명의 상세한 설명에서 확인할 수 있는 바와 같이, 본 발명에 의한 초밥초조성물은 한국인의 식성에 적합한 풍미를 가지므로 한국인의 식성에 맞는 초밥용초를 제공하여 초밥에 대한 수요를 증대할 수 있다는 효과가 있으며,As can be seen from the detailed description of the invention, since the sushi sushi composition according to the present invention has a flavor suitable for the Korean diet, the effect that can increase the demand for sushi by providing a sushi vinegar suitable for the Korean diet And
본 발명의 초밥초조성물에는 화학조미료가 들어가지 않으므로 화학조미료로맛을 낸 초밥초에 비해 건강증진에 효과적이다.Since the sushi seasoning composition of the present invention does not contain chemical seasonings, it is effective for health promotion compared to sushi seasoned with chemical seasonings.
또한, 본 발명의 초밥초조성물을 시판한다면 일식당이나 가정에서 이를 구입하여 사용시에 간편하게 초밥을 만들 수 있으므로 초밥초를 만드는데 투여되는 시간과 노력을 절약하면서 동일한 맛을 유지하는 효과가 있을 뿐 만아니라, 본 발명의 밥과 초밥초의 최적 배합비율에 의해서 항상 맛있는 초밥이 만들어 질 수 있는 효과가 있므로 본 발명은 식품산업 및 외식산업상 매우 유용한 발명인 것이다.In addition, if the market commercial sushi sushi composition of the present invention can be easily made at the time of purchase and use in a Japanese restaurant or at home, it not only has the effect of maintaining the same taste while saving time and effort administered to make sushi sushi, The present invention is a very useful invention in the food industry and the food service industry because there is an effect that can be made always delicious sushi by the optimum mixing ratio of the rice and sushi of the present invention.
Claims (3)
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| KR1019990021615A KR100303399B1 (en) | 1999-06-10 | 1999-06-10 | Vinegar composition for Japanese vinegared rice delicacies and The Process for Preparation Thereof |
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| KR1019990021615A KR100303399B1 (en) | 1999-06-10 | 1999-06-10 | Vinegar composition for Japanese vinegared rice delicacies and The Process for Preparation Thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020023735A (en) * | 2001-12-13 | 2002-03-29 | 성형철 | Healthy sushi containing brown rice germinated with chitosan aqueous solution and its manufacturing method |
| KR101961078B1 (en) | 2018-09-01 | 2019-03-26 | 이승진 | Organic vinegar composition for Japanese vinegared rice |
| KR20210009685A (en) | 2019-07-17 | 2021-01-27 | 주식회사 카모메호스피탈리티그룹 | Method for preparing a mixed vinegar composition for lunch box |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR102021722B1 (en) * | 2019-06-21 | 2019-09-16 | 이현석 | The manufacturing method of sushi and Sushi for manufacturing thereof |
| KR102487280B1 (en) * | 2020-05-12 | 2023-01-10 | 심은일 | Method of manufacturing sushi and sushi produced thereby |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS56151469A (en) * | 1980-04-26 | 1981-11-24 | Hideaki Nishi | "sushi" rice made with honey |
| KR840000880A (en) * | 1982-08-16 | 1984-03-26 | 남춘하 | Instant sushi composition and its manufacturing method |
| JPS5988052A (en) * | 1982-11-11 | 1984-05-21 | Nippon Oruto Shokuhin Kk | Rice for sushi |
| JPS59205952A (en) * | 1983-05-10 | 1984-11-21 | Keiko Iguchi | Compounded plum vinegar for sushi (vinegared rice) and sushi prepared by using the same |
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1999
- 1999-06-10 KR KR1019990021615A patent/KR100303399B1/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS56151469A (en) * | 1980-04-26 | 1981-11-24 | Hideaki Nishi | "sushi" rice made with honey |
| KR840000880A (en) * | 1982-08-16 | 1984-03-26 | 남춘하 | Instant sushi composition and its manufacturing method |
| JPS5988052A (en) * | 1982-11-11 | 1984-05-21 | Nippon Oruto Shokuhin Kk | Rice for sushi |
| JPS59205952A (en) * | 1983-05-10 | 1984-11-21 | Keiko Iguchi | Compounded plum vinegar for sushi (vinegared rice) and sushi prepared by using the same |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020023735A (en) * | 2001-12-13 | 2002-03-29 | 성형철 | Healthy sushi containing brown rice germinated with chitosan aqueous solution and its manufacturing method |
| KR101961078B1 (en) | 2018-09-01 | 2019-03-26 | 이승진 | Organic vinegar composition for Japanese vinegared rice |
| KR20210009685A (en) | 2019-07-17 | 2021-01-27 | 주식회사 카모메호스피탈리티그룹 | Method for preparing a mixed vinegar composition for lunch box |
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| KR20010002035A (en) | 2001-01-05 |
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