NZ527701A - Food product comprising a rice mixture and an edible filling or topping, which has been heated until it is caramelised - Google Patents

Abstract

A rice based food product and method of manufacture is described. The food product comprises a food parcel formed from a combination of a rice mixture containing vinegar and at least one edible filling or topping. The food parcel may also contain an edible sheet (wrap) material. The food parcel is heated prior to consumption so as to become at least partly caramelised. The caramelisation changes the appearance, texture, flavour and taste of the original ingredients food product.

Description

Patents Form # 5 52 7 7 NEW ZEALAND Patents Act 1953 COMPLETE SPECIFICATION AFTER PROVISIONAL #: 527701 DATED : 20 August 2003 TITLE : Food Product and Method of Manufacture We, 1) Lawrence, Robert Thorne 2) Lawrence, Joy Chiung-Yi Tseng Address: 1) 13 Atlantis Place, Sunnynook, North Shore City, Auckland, New Zealand 2) 13 Atlantis Place, Sunnynook, North Shore City, Auckland, New Zealand Nationality: A 1) United Kingdom citizen 2) Taiwanese citizen do hereby declare the invention for which we pray that a patent may be granted to us and the method by which it is to be performed, to be particularly described in and by the following statement: intellectual property office of n.z. 2 4 AUG 2004 ■■Aiivan FIELD OF THE INVENTION This invention relates to food products and their method of manufacture and in particular, though not necessarily solely, to rice based food products such as sushi.

BACKGROUND OF THE INVENTION Sushi, sometimes spelt and pronounced "zushi" is a Japanese word referring to a group of related foods of Japanese origin, which are now consumed worldwide. The word sushi is used by itself but can also be used in combination with other words in Japanese or other 10 languages to denote specific types of sushi, for example saba-zushi (mackerel sushi) or avocado sushi.

In general, sushi consists of a rice mixture made up of rice, vinegar, sugar and salt in varying proportions: (a) formed to contain other ingredients such as raw or cooked fish, meat, vegetables 15 and/or other edible ingredients, or (b) shaped as a base for a topping of such ingredients, or (c) wrapped in a sheet-like edible material with such ingredients.

Sushi is widely accepted as not only a tasty food but as a nourishing and healthy food due to its combination of ingredients. For example, rice is a complex carbohydrate with a good 20 source of vitamins, minerals and fibre which is low in fat and is an excellent source of energy. It is also well known that seafood is low in fat, rich in proteins, vitamins, minerals, and is an important source of iron, zinc, essential oils and omega-3 fatty acids.

Sushi falls into two main categories, "nigiri" (hand-formed) and "maki" (rolled). However less common groups such as "inari" (pouch) or "hamaguri-zushi" (clamshell) are variations. 25 Maki or rolled sushi is the category which the present invention is most relevant to, although it can be applied to other categories. 170185NZ SP CAP Spec 6Jul2004 001.doc Maki is formed when rice mixture is spread on some type of edible sheet material (such as dried seaweed ("nori")), on top of which other selected ingredients (such as raw or cooked fish, meat, and/or vegetables) are placed and the layered components are then rolled from one edge to the other to form a substantially cylindrical shape. Rice mixture, other 5 ingredients or flavourings, or sheet materials may then be added to the outside of the roll to vary its appearance and/or flavour.

Once rolled, maki is usually sliced across, in a direction substantially perpendicular to the longitudinal axis of the roll, to produce disc shaped pieces. However, the maki may also be eaten as an intact roll, half-roll, or part-roll. The rolling and cutting style may be varied to produce eccentric slices, slices of different sizes, slices with straight or angled cut surfaces, and slices with different cross-sections.

Maki rolls may be pressed or modelled into different shapes such as square, triangular or heart-shaped cross-sections. The ingredients or flavourings can be manipulated to make interior or exterior decorative motifs.

Standard maki in New Zealand is sold in circular parallel or straight-cut slices of substantially 40 mm to 50 mm in diameter and 15 mm in thickness. Smaller diameter "hosomaki" is often referred to as "cocktail" or "mini" maki and slices range from 15 mm to 35 mm in diameter and 15 mm to 25 mm in thickness. Larger maki, or "futomaki" slices can be 50 mm in diameter or more, and can range from 20 mm to 25 mm in thickness.

Over the years, sushi has been developed into many regional and flavour genres which may include different coatings, ingredients or flavourings and styles of presentation, the unifying component being the rice mixture which is one of the ingredients and which may act as a preservative as well as a seasoning.

Both traditional and innovative ingredients and methods are widely accepted as belonging to 25 the genre. Innovations are commonly copied and spread between areas until they become generally accepted. Much of this innovation has occurred since World War II.

Traditionally, sushi is stored and eaten at ambient temperature. Therefore, climate generally determines its shelf-life, with the contents of the rice mixture delaying spoilage to some extent. Sushi is usually safely stored at temperatures around 20°C for several hours. 0 20 170185NZ SP Ps 6Jul2004 001.doc/«fi author»/SP However, this is generally not acceptable from a public health viewpoint so in modern commercial situations sushi is normally stored and displayed at around 4°C to 14°C.

Traditionally, no type of sushi is eaten hot, that is, above room temperature (about 25°C). Maki, whether made with cooked or raw ingredients, is invariably eaten at around room 5 temperature. Sushi which has been bought as soon as it is made may contain ingredients which are still warm from cooking, but the overall temperature of the sushi is unlikely to exceed 25°C. Warm sushi is less palatable to most people and is not as easy to consume as cool sushi. Therefore if it is warm, it is usually allowed to cool before serving or consumption.

Rice cakes which are similar in basic shape to some simple nigiri bases may be grilled and eaten hot with yakitori-style (skewer) dishes. However, these rice cakes are not made according to the typical sushi rice mixture, and are not referred to as sushi nor are they commonly served in sushi restaurants.

Maki pieces are commonly eaten with the fingers or chopsticks. Whole or half-rolls may be 15 eaten from a paper or plastic wrapping. Standard maki and futomaki may be difficult to eat gracefully if the outer sheet is tough, which is common with some types of nori and with sushi that has been allowed to stand for some time, for example, more than an hour. Biting the nori often causes slices to break up and fall apart during eating, while the pieces are too large to be easily consumed in one mouthful.

Cocktail and mini-sized maki (hosomaki) are often easier to eat than larger sushi because they do not need to be pre-bitten into mouth-sized pieces. However, hosomaki has a higher surface-area-to-volume ratio than standard and larger maki and therefore the taste of the nori is more prominent which some people (especially from "western" cultures) do not regard as appetizing. Also, hosomaki has only one flavour filling, (unlike standard maki, which has a 25 main flavouring and at least one other ingredient), which also makes the flavour of the hosomaki more vulnerable to the intrusive nori taste.

If sushi is stored for some time, especially at a temperature below 10°C, the rice mixture toughens, and therefore a lot of counter-sold sushi is less than optimal in texture by the time it is sold. Also, if sushi is not sold and/or eaten immediately, other effects can be observed. 30 These include mixing of ingredients or flavourings into the rice mixture or other ingredients; 170185NZ SP Ps 6Jul2004 001.doc/«fi author»/SP oxidation of some vegetable surfaces; loss of ingredient texture; seepage of fluids from moist ingredients; drying out of cut surfaces; and discolouration. Sushi can be frozen safely for later use, however when it is thawed it is inferior in taste and texture to fresh sushi.

All types of sushi therefore have shared or individual problems or disadvantages in terms of 5 flavour, texture, ease of eating, storage, shelf-life and merchantability. While this has not negated the enormous popularity of sushi as a convenience food these factors are none the less undesirable. Generically, the most serious limitation in the merchantability of sushi is that it is only served cold, which for some people from western cultures tends to limit its acceptance to entertainment, snack or lunch periods rather than breakfast or evening meals. 10 Additionally, white rice, particularly when the rice grains are adhered together, is perceived as a bland or stodgy food-base by many people of western cultures. Furthermore there is a perception that sushi usually uses raw ingredients such as raw fish which deters some people from trying any type of sushi.

Accordingly, although variations on traditional sushi combinations and shapes have been 15 made, no major changes have been made to the basic preparation process or taste of sushi over the past half century or more. It would therefore be an advantage if a rice based food product could be provided, based upon and therefore including the beneficial health aspects of sushi but having a new or unexpected taste, flavour, appearance, texture or temperature. Furthermore, it would be an advantage if the sushi, and in particular maki, could be prepared 20 or altered in a way which reduces the likelihood of it breaking up during consumption, reduces the sometimes overpowering taste of the nori (seaweed sheet) if used, and enables sushi which is less than optimal in texture (because it has been stored for too long) to be merchantable.

OBJECT It is therefore an object of the present invention to provide a food product and method of manufacture which will go at least some way towards overcoming the foregoing disadvantages and/or meeting the above desiderata in a simple yet effective manner, or which will at least provide the public with a useful choice. 170185NZ SP Ps 6Jul2004 001.doc/«fi author»/SP STATEMENT OF INVENTION Accordingly, in a first aspect the invention consists in a food product comprising a rice mixture and an edible filling or topping material, wherein the rice mixture and edible filling or topping material are combined to form a food parcel which is heated by grilling until there is at least partial caramelisation of at least some of said rice mixture.

Preferably, said rice mixture consists of at least cooked rice and vinegar.

Preferably, said rice mixture consists of cooked rice mixed with a combination of vinegar, sugar and salt in selected proportions.

Preferably, said filling or topping material consists of raw or cooked fish or other seafood, other raw or cooked meats, raw or cooked vegetables, preserved fish or other meats, processed foods, seasonings, fruits, nuts, seeds, condiments, proprietary mixtures or other selected edible material.

Preferably, said food parcel is formed by adding or spreading a selected amount of said filling or topping material on to a sclccted amount of said rice mixture.

Preferably, said food parcel is formed by spreading at least one layer of said filling or topping material on to at least one layer of said rice mixture and rolling said layered components into a food parcel which is substantially cylindrically in shape.

Preferably, said food parcel includes a further component consisting of a substantially planar edible sheet material.

Preferably, said sheet material consists of dried seaweed (nori), omelette, soy, tofu, pastry or any other substantially flat or planar edible material which is able to be rolled without breaking.

Preferably, said food parcel is formed by spreading at least one layer of said filling or topping material on to at least one layer of said rice mixture which is spread onto at least one side of at least one sheet of said sheet material and rolling said layered components into said substantially cylindrical shape. i or;-v;-i s\j_7 r.'* £*» #-• -1 . • 170185NZ SP Ps 6Ju!2004 001.doc/«fi author»/SP Preferably, said food parcel is divided into individual portions by cutting or slicing the food parcel across the longitudinal axis of said cylinder.

Preferably, said individual portions are substantially disc shaped having two opposing surfaces.

Preferably, said food parcel and said individual portions are maki (or rolled) sushi.

Preferably, said individual portions are heated from one or both of the opposing surfaces.

Preferably, heating is continued until the surface of said rice mixture of said food parcel or individual portion is browned and becomes crispy.

Preferably, heating is continued until said food parcel or individual portion is heated through to an internal temperature of at least 30°C.

Preferably, said food parcel or individual portions are frozen or otherwise stored prior to heating thereof.

In a further aspect, the invention consists in a method of manufacturing a food product comprising the steps of: i) preparing a rice mixture, ii) spreading the rice mixture to form a rice layer, iii) spreading edible filling or topping material on said rice layer, iv) rolling said rice layer with said filling or topping material into a food parcel which is substantially cylindrical in shape, v) heating said food parcel by grilling until there is at least partial caramelisation of at least some of said rice mixture.

Preferably, said rice mixture consists of at least cooked rice and vinegar.

Preferably, said rice mixture consists of cooked rice mixed with a combination of vinegar, sugar and salt in selected proportions.

I '■ • i ■: ii;.. 170185NZ SP Ps 6Jul2004 001.doc/«fi author»/SP ^ ^ Preferably, said filling or topping material consists of raw or cooked fish or other seafood, other raw or cooked meats, raw or cooked vegetables, preserved fish or other meats, processed foods, seasonings, fruits, nuts, seeds, condiments, proprietary mixtures or other selected edible material.

Preferably, said rice layer is formed on a substantially planar edible sheet material.

Preferably, said sheet material consists of dried seaweed (nori), omelette, soy, tofu, pastry or any other substantially flat or planar edible material which is able to be rolled without breaking.

Preferably, said rolling step includes rolling said sheet material, said rice layer and said 10 filling or topping material into said food parcel.

Preferably, said food parcel is divided into a number of individual portions, by cutting or slicing said food parcel across the longitudinal axis thereof such that each individual portion has two opposing surfaces.

Preferably, said heating step is carried out on individual portions.

Preferably, said individual portions are heated from one or both opposing surfaces.

Preferably, said heating step is continued until the surface of said rice mixture of said food parcel or individual portion is browned and becomes crispy.

Preferably, said heating step is continued until said food parcel or individual portion is heated through to an internal temperature of a least 30°C.

Preferably, said method includes the additional step of freezing or otherwise storing said food parcel or said individual portions prior to said step of heating.

To those skilled in the art to which the invention relates, many changes in construction and widely differing embodiments and applications of the invention will suggest themselves without departing from the scope of the invention as defined in the appended claims. The 25 disclosures and the description herein are purely illustrative and are not intended to be in any sense limiting. j I 170185NZ SP Ps 6Ju!2004 00l.doc/«ii author»/SP BRIEF DESCRIPTION OF THE DRAWINGS Further aspects of the present invention will become apparent from the following description which is given by way of example only and with reference to the accompanying drawings in 5 which: Figure 1 is a basic flow diagram showing the various steps in the method of manufacture of the food product according to a preferred embodiment of the present invention, and Figure 2 is a schematic diagram showing the production of the food product according to a preferred embodiment of the present invention.

PREFERRED EMBODIMENTS OF THE INVENTION The present invention will now be described with reference to Figures 1 and 2, which by way of example only, specifically relate to the preparation of maki (rolled sushi).

In Figure 1, step 1 of the preparation process is the cooking of the rice. The rice may be medium or short-grain white rice, wild rice, coloured rice or unpolished rice. The rice is washed and then placed into an equal volume (or more) of water and steamed or boiled until fully cooked. As shown in step 2 the rice is then mixed with "sushizu" which is a mixture of at least vinegar, sugar and salt in proportions selected by the chef or cook. Other seasonings or ingredients may also be mixed into the rice to produce the desired rice mixture. Step 3 shows that the rice mixture is then spread onto a sheet of substantially planar edible material 11 (Fig. 2), either while still hot or when cool, to form a rice layer 10 (Fig. 2).

The thickness of the rice layer 10 may be from a substantially single-grain layer up to substantially 20 mm depending on the type of maki to be made. Rice may be laid on one side of the sheet material 11 or on both sides, such that the sheet material 11 is between two 25 rice layers 10. Usually, a strip of the sheet material 11 about 10 to 20 mm wide is left uncovered adjacent to the edge opposite the edge from which rolling starts, as a means to seal the roll when made. - . - 3 i 170185NZ SP Ps 6Jul2004 001.doc/«fi author»/SP The sheet material 11 may be dried seaweed (nori), omelette, soy, tofu, pastry or any other substantially flat or planar edible material which is able to be rolled without breaking. Standard nori sheets are around 185 mm x 205 mm but these may be cut to smaller dimensions if desired. Other sheet materials 11 may be cut to a standard size or to any 5 dimensions as required in use. During rolling, sheet materials 11 are normally supported by a flexible mat.

Step 4 (Fig. 1) shows that flavourings or filling or topping materials 12 (Fig. 2) are then added to or spread on top of the rice layer 10 (Fig. 2). Filling or topping materials 12 may include raw or cooked fish or other seafood, other raw or cooked meats, raw or cooked 10 vegetables, preserved fish or other meats, processed foods, seasonings, fruits, nuts, seeds, condiments, proprietary mixtures and other edible material. A single filling or topping material or a combination of at least two filling or topping materials 12 may be added to the rice layer 10. The filling or topping materials 12 may be laid in flat layers covering the whole rice layer 10, or in a solid line in the centre and parallel to the longitudinal axis of the 15 roll (as shown in Fig. 2), in several lines over the rice layer 10 or in other patterns. The filling or topping materials 12 may also be wrapped in a secondary sheet material 11 to create inner decorative layers or they may be added to the outside of the sheet material 11 during or after rolling.

In step 5, rolling begins by folding a side of the sheet material 11 over the rice layer 10 and 20 filling or topping materials 12 and continues until the whole of the sheet material 11 is wrapped around the rice layer 10, the filling or topping materials 12 and itself. The uncovered strip left adjacent to the edge of the sheet material 11 is used to seal the end of the sheet material 11 to itself to form a food log or roll 13, ether through natural adhesiveness of the material or through the use of a food adhesive such as egg-white.

Because of the rolling action used, a cross-section through a standard roll 13 reveals that the sheet material 11 usually follows a substantially spiral pattern except for the sealing strip, which closes the outer layers. In standard rolls 13, the filling or topping materials 12 usually lie slightly to one side of the centre of the roll. In rolls with thicker rice layers 10, the roll cross-section may be closer to a tube in appearance with the filling or topping materials 12 30 appearing to be substantially in the centre of the roll 13 surrounded by the rice layer 10 in substantially even thickness. Where special fillings or toppings 12 and/or sheet material 11 170185NZ SP Ps 6Jul2004 001.doc/«fi author»/SP JV.^j patterns have been used the roll's cross-section may be complex and may include the appearance of for example letters, flowers, geometrical shapes or kaleidoscopic arrays. The cross-section of the roll 13 also depends on the rolling action used and any external pressures applied to produce distinctive forms. The rolls 13 may be deliberately formed into circular, 5 square, triangular, heart-shaped, asymmetrical, oval or other shapes, either during or after the rolling step.

The size of the roll 13 depends on many variables including the thickness of the sheet material 11, the amount of rice mixture used, the compaction of the rice mixture, the amount of filling or topping materials 12 used, the compaction of the filling or topping materials 12, 10 the pattern of the filling or topping materials 12, the pressure applied during and after rolling and the use of a mould or flexible mat. Cylindrical shaped rolls 13 range from between about 15 mm to about 60 mm or more in diameter, with standard maki being about 40 mm to 45 mm in diameter. Other shaped rolls 13 may be similar in size-range.

Although the roll 13 may be eaten whole, or in half or other portions, it is most commonly 15 sliced into individual food parcels or portions 14 as in step 6 (Fig. 1). The roll 13 may be sliced into two, four, eight, ten or twelve portions 14 depending on the size of roll 13, serving style and utensils to be used in consumption.

The roll 13 may be sliced at right-angles to the longitudinal axis of the roll (i.e. straight) or at another angle to the axis (sometimes referred to as a slant cut).

Once the roll 13 or portion 14 has been made, it is heated as in step 7 so that the outside of the roll 13 or portion 14 becomes crisp and browned and the inside is heated through. The heat source 15 may be electric, gas, charcoal, or any other source of radiant or convected heat, impinging heat, flame or heated surface. Suitable heat-sources include flame grills, barbecues, electric ovens, gas-fired ovens, conveyor ovens, panini grills, toast grills, hot 25 plates and frying pans. The cooking method is grilling.

Heat may be applied to one or both opposing surfaces of a portion 14. Heat may be directly applied to the surfaces of the portion 14 by, for example, flame grilling or it may be conducted by a plate 16 or other suitable heating surface. If the portion 14 is to be placed on a surface it may be necessary to oil or grease the surface to prevent sticking. If only one 30 surface of the portion 14 is heated at a time then the portion 14 may be turned over to 170I85NZ SP Ps 6Jul2004 001.doc/«fi author»/SP complete the second surface. Alternatively, only a single surface of the portion 14 may be heated.

Heat is applied to a temperature at which the rice layer 10 of the roll 13 or portion 14 becomes brown and at least partially caramelised. At this stage the other ingredients take on a roasted or grilled appearance while the outer layer of sheet material 11 becomes crisp and loses its marine flavour. Heating is preferably done quickly so that the food does not dry out but at the same time is heated through to an internal temperature of at least 30°C such that it is at least partially cooked. Heating times vary according to the thickness of the roll 13 or portion 14, the initial temperature of the roll 13 or portion 14, the type of heat source used and the intensity of heat produced by the heating source at the surface of the roll 13 or portion 14 (a major proportion of which is rice).

The following table provides examples of heating times required from different types of heat sources, for freshly-made maki slices of 20 mm thickness, with an initial temperature of 14°C, to produce an internal temperature of 50°C: Heat Source Supporting Surface Temp of heat source °C Distance from maki surface to heat source Maki surfaces heated Approximate cooking time Conveyor gas oven Wire grid/ oven tray 1300 150 mm above and below Both 3 mins Panini grill Non-stick metal plate 350 Direct contact both sides Both mins 30 sees Flame grill Barbecue grill (iron) 1300 100 mm (constant turning) One 3 mins 30 sees Electric radiant element Oiled oven tray 550 50 mm One 4 mins 30 sees Maki rolls 13 or portions 14 which have previously been deep-frozen may be thawed conventionally or by microwave oven before heating, or may be heated while still frozen. Heating time for initially frozen rolls 13 or portions 14 depends on the same range of factors as mentioned above in relation to fresh sushi with initial temperature influencing heating 20 duration. It has been found that maki portions 14 fully frozen at -18°C require approximately 33 % additional heating time. 170185NZ SP Ps 6Jul2004 001.doc/«fi author»/SP If a very light grilling effect is desired, maki may be pre-heated by microwave and given a fast superficial exposure to radiant heat or flame at temperatures higher than those in the above table or at closer proximity to the heat source.

Once the maki or sushi product has been heated as described herein, it may be eaten by itself 5 or with condiments, or it may be served in a meal in a similar manner to grilled or roasted meats as the staple food accompanied by foods such as salads or cooked vegetables. The heated maki or sushi product may be consumed immediately after it has been sufficiently heated or it may be eaten after cooling.

It has been found that the heating step as described herein creates a new food type which 10 looks and tastes distinctly different from its original form. With some ingredients the difference is so marked that a person accustomed to traditional sushi cannot tell what the origin is. It should be understood that the idea of heating sushi is alien to the traditions of its making and serving.

In the present invention, intense surface heating of the rolls 13 or portions 14 causes at least 15 partial caramelisation of sugars in at least the outer surface of the rice layer 10 which gives the rice a nut-like flavour which is very different from the flavour of the original rice mixture. Filling or topping materials 12 which consist of meat products are lightly charred externally by the heating process and also absorb flavours and juices from the other ingredients, changing their appearance and taste. Filling and topping materials 12 which are 20 vegetables assembled raw in the original maki also char externally and are cooked through, changing their appearance, flavour and texture. The heating process causes the filling and topping materials to become intermingled with each other and the rice and other ingredients. The nori or other sheet material 11 used and any other outside coatings become crisp and change colour, while nori in particular loses much of its seaweed flavour and instead 25 resembles a savoury biscuit in taste.

These changes penetrate from the heated surfaces inwards, creating subtle flavour gradients quite unlike the original maki, which is conventionally uniform in taste longitudinally (between its cut surfaces). This combination of changes together with serving temperature transforms maki into a meal component comparable in taste and texture to grilled meats or 30 hamburger patties rather than a rice dish. Therefore its whole basis of appeal changes, with major commercial implications in terms of potential customer range and dining applications. 170185NZ SP Ps 6Jul2004 001.doc/«fi author»/SP For example, the product could be sold as a frozen convenience food or meal. Also, because frozen or over-refrigerated maki or sushi products can be heated, wastage from overproduction can be put to use thereby reducing costs and increasing sales opportunities.

To those skilled in the art to which the invention relates, many changes in construction and widely differing embodiments and applications of the invention will suggest themselves without departing from the scope of the invention as defined in the appended claims. The disclosures and the description herein are purely illustrative and are not intended to be in any sense limiting.

Throughout the description and claims of this specification the word "comprise" and variations of that word, such as "comprises" and "comprising", are not intended to exclude other additives, components, integers or steps.

All references, including any patents or patent applications cited in this specification are hereby incorporated by reference. No admission is made that any reference constitutes prior art. The discussion of the references states what their authors assert, and the applicants reserve the right to challenge the accuracy and pertinency of the cited documents. It will be clearly understood that, any prior art publications referred to herein, does not constitute an admission that any of these documents form part of the common general knowledge in the art, in New Zealand or in any other country. 170I85NZ SP Ps 6Jul2004 001.doc/«fi author»/SP

Claims (31)

WHAT WE CLAIM IS:

1. A food product comprising a rice mixture and an edible filling or topping material, wherein the rice mixture and edible filling or topping material are combined to form a food parcel which is heated by grilling until there is at least partial caramelisation of at least some of said rice mixture.

2. A food product as claimed in claim 1 wherein said rice mixture consists of at least cooked rice and vinegar.

3. A food product as claimed in either claim 1 or claim 2 wherein said rice mixture consists of cooked rice mixed with a combination of vinegar, sugar and salt in selected proportions.

4. A food product as claimed in any one of the preceding claims wherein said filling or topping material consists of raw or cooked fish or other seafood, other raw or cooked meats, raw or cooked vegetables, preserved fish or other meats, processed foods, seasonings, fruits, nuts, seeds, condiments, proprietary mixtures or other selected edible material.

5. A food product as claimed in any one of the preceding claims wherein said food parcel is formed by adding or spreading a selected amount of said filling or topping material on to a selected amount of said rice mixture.

6. A food product as claimed in any one of claims 1 to 4 wherein said food parcel is formed by spreading at least one layer of said filling or topping material on to at least one layer of said rice mixture and rolling said layered components into a food parcel which is substantially cylindrical in shape.

7. A food product as claimed in any one of the preceding claims wherein said food parcel includes a further component consisting of a substantially planar edible sheet material.

8. A food product as claimed in claim 7 wherein said sheet material consists of dried seaweed (nori), omelette, soy, tofu, pastry or any other substantially flat or planar edible material which is able to be rolled without breaking. 170185NZ SP Ps 6Jul2004 001.doc/«fi author»/SP - 16-

9. A food product as claimed in any one of claims 1 to 4 wherein said food parcel is formed by spreading at least one layer of said filling or topping material onto at least one layer of said rice mixture which is spread on to at least one side of at least one sheet of said sheet material and rolling said layered components into said substantially cylindrical shape.

10. A food product as claimed in any one of the preceding claims wherein said food parcel is divided into individual portions by cutting or slicing the food parcel across the longitudinal axis of said cylinder.

11. A food product as claimed in claim 10 wherein said individual portions are substantially disc shaped having two opposing surfaces.

12. A food product as claimed in either one of claims 1 and 10 wherein said food parcel and/or said individual portions are maki (or rolled) sushi.

13. A food product as claimed in claim 11 wherein said individual portions are heated from one or both of the opposing surfaces.

14. A food product as claimed in any one of the preceding claims wherein said heating is continued until the surface of said rice mixture of said food parcel or individual portion is browned and becomes crispy.

15. A food product as claimed in any one of the preceding claims wherein said heating is continued until said food parcel or individual portion is heated through to an internal temperature of at least 30°C.

16. A food product as claimed in any one of the preceding claims wherein said food parcel or individual portions are frozen or otherwise stored prior to heating thereof.

17. A food parcel substantially as herein described with reference to the accompanying drawings.

18. A method of manufacturing a food product comprising the steps of: a. preparing a rice mixture, 170185NZ SP Ps 6Jul2004 0()l.doc/«fi author»/SP - 17- b. spreading the rice mixture to form a rice layer, c. spreading edible filling or topping material on said rice layer, d. rolling said rice layer with said filling or topping material into a food parcel which is substantially cylindrical in shape, e. heating said food parcel by grilling until there is at least partial caramelisation of at least some of said rice mixture.

19. A method of manufacturing a food product as claimed in claim 18 wherein said rice mixture consists of at least cooked rice and vinegar.

20. A method of manufacturing a food product as claimed in either claim 18 or claim 19 wherein said rice mixture consists of cooked rice mixed with a combination of vinegar, sugar and salt in selected proportions.

21. A method of manufacturing a food product as claimed in any one of claims 18 to 20 wherein said filling or topping material consists of raw or cooked fish or other seafood, other raw or cooked meats, raw or cooked vegetables, preserved fish or other meats, processed foods, seasonings, fruits, nuts, seeds, condiments, proprietary mixtures or other selected edible material.

22. A method of manufacturing a food product as claimed in any one of claims 18 to 21 wherein said rice layer is formed on a substantially planar edible sheet material.

23. A method of manufacturing a food product as claimed in claim 22 wherein said sheet material consists of dried seaweed (nori), omelette, soy, tofu, pastry or any other substantially flat or planar edible material which is able to be rolled without breaking.

24. A method of manufacturing a food product as claimed in either one of claims 22 and 23 wherein said rolling step includes rolling said sheet material, said rice layer and said filling or topping material into said food parcel. 170185NZ SP Ps 6Jul2004 001.doc/«fi author»/SP - 18-

25. A method of manufacturing a food product as claimed in any one of claims 18 to 24 wherein said food parcel is divided into a number of individual portions, by cutting or slicing said food parcel across the longitudinal axis thereof such that each individual portion has two opposing surfaces.

26. A method of manufacturing a food product as claimed in either claim 18 or claim 25 wherein said heating step is carried out on individual portions.

27. A method of manufacturing a food product as claimed in either one of claims 25 and 26 wherein said individual portions are heated from one or both opposing surfaces.

28. A method of manufacturing a food product as claimed in any one of claims 18 to 27 wherein said heating step is continued until the surface of said rice mixture of said food parcel or individual portion is browned and becomes crispy.

29. A method of manufacturing a food product as claimed in any one of claims 18 to 28 wherein said heating step is continued until said food parcel or individual portion is heated through to an internal temperature of a least 30°C.

30. A method of manufacturing a food product as claimed in any one of claims 18 to 29 wherein said method includes the additional step of freezing or otherwise storing said food parcel or said individual portions prior to said step of heating.

31. A method of manufacturing a food product substantially as herein described with reference to the accompanying drawings. PIPERS J\ I Attorneys for j / LAWRENCE,'.ROBERT THORNE and LAWRENCE, JOY CHIUNG-YI TSENG 170I85NZ SP Ps 6Jul2004 001.doc/«fi author»/SP