WO2007010659A1

WO2007010659A1 - Urchin paste, method of producing the same and urchin paste container

Info

Publication number: WO2007010659A1
Application number: PCT/JP2006/309077
Authority: WO
Inventors: Myung Soo Choi
Original assignee: Kiku Fisheries Corporation
Priority date: 2005-07-15
Filing date: 2006-05-01
Publication date: 2007-01-25
Also published as: JP2008199898A; JPWO2007010659A1

Abstract

Because of easily penetrating into sushi-meshi (cooked rice seasoned with vinegar, etc.), urchin cannot be used as the filling of rolled sushi. It is intended to overcome this problem by providing a urchin paste suitable as the filling of rolled sushi and a container thereof. The above object can be achieved by heating and stirring fresh urchin to thereby vaporize the moisture, removing from 1 to 5 parts by weight of moisture per 100 parts by weight of urchin, and adding, if needed, a gelling agent to make the whole mixture pasty. The obtained paste is put into a groove in a tray made of a bendable material and frozen it together with the tray to give a stick-shaped product. Before using, the stick is pushed out with fingers from the backside of the tray and put on sushi-meshi spread on dried laver followed by rolling. Thus, rolled sushi with the urchin filling can be obtained.

Description

Specification

Uni paste and its manufacturing method and Uni paste container

Technical field

[0001] The present invention is an invention of a paste suitable for sushi ingredients (roll core) and a method for producing the same, and a container for storing such a uni paste.

Background art

[0002] Since oo is too raw and soaked in sushi rice, it does not become a rolled sushi.

Noodles made from salted raw cucumber with alcohol added to it have less water than raw stuff, but the flavor is too different from raw cucumber, so it can be rolled on sushi. -I can't say that. Steamed cucumbers that are steamed from raw cucumbers and baked baked sea urchins differ in flavor from raw cucumbers and are not suitable for sushi rolls.

In addition, since the salt is dehydrated due to the loss of moisture, the amount of sushi required is greater than that of raw uni. For this reason, salty sushi rolls are more expensive than raw sushi, so they are not suitable for sushi.

[0003] If the cake is processed into a paste, it does not penetrate into the sushi rice and can be used for rolled sushi. The idea proposed by the inventor was the Ubi-like processed food of Patent Document 1 found by the inventor. This is a product that contains 100 to 100 parts by weight of raw oil and 5 to 30 parts by weight of edible fats and oils, and 1 to LO parts of gelling agent. No matter how much the paste is processed, it cannot be used unless the taste is good. Under these circumstances, the actual situation is that uni no maki sushi, or u-aki, is not common.

[0004] On the other hand, regarding the container, the one described in Patent Document 1 is a plastic container for squeezing, so the shape and amount of the paste is not constant depending on the squeezing method, and an expensive lime paste is used. Don't squeeze into the container! / If there is a considerable amount left, there is a drawback. In that regard, in Patent Document 2 that the inventor found, the fat-filled tuna container for iron-fired core described therein stuffs the greasing tuna of the product into the concave groove, so the shape and quantity of the product are uniformly determined. The

However, since there is no specific description in Patent Document 2 for the method of taking out the product, there is no other way than to estimate, but perhaps the product in the groove is pierced with the tip of a kitchen knife, or in the groove with a spatula or the like. It seems to dig out the power and take it out. Because the fat tuna in the groove is large and weighs 60g, and ten of them are stored side by side in one container, so the container structure is robust and the groove should not be easily deformed. If so, the product must be pierced or dug up with something, and no other method is conceivable. Although Patent Document 2 describes that a container is manufactured by press-molding a thick plastic sheet, the container of Patent Document 2 also has a robust structure that does not easily deform. I can bark.

In this way, in Patent Document 2, taking out a product is a lot of work, and putting a product that has been taken out on sushi rice requires touching the product, so that it is unsanitary and the hands get dirty.な Don't get rid of faults ヽ and ヽぅ Other ヽ.

Patent Document 1: Japanese Patent Laid-Open No. 11-46729

Patent Document 2: Japanese Utility Model Publication No. 7-3538

Disclosure of the invention

Problems to be solved by the invention

[0005] The problem to be solved by the present invention is that sea urchin has traditionally worked well for rolled sushi, both raw and processed.

The conditions required for sushi rolls are as follows: first, the taste of uni is alive, the taste is delicious, then the moisture of uni does not bleed into the sushi rice, and the ingredients in the center of the sushi roll The position of is determined correctly.

The present invention is to produce a sushi roll paste having all of these conditions, and to provide a convenient and hygienic container suitable for containing such a paste. is there.

Means for solving the problem

[0006] In the present invention, the raw raw material, which is the raw material, is first washed with salt water having a salinity similar to seawater, and salt and seasonings are added thereto, and the whole is stirred. At this time, a gelling agent may be added. Yes.

Next, put it in a kettle and heat it for 10-20 minutes until it becomes a paste. When heating is complete, cool to ambient temperature and place in a container.

The container consists of a thin plastic sheet that can be easily deformed, and a tray in which a plurality of grooves are formed in parallel to each other. The tray is inserted into a cylindrical sack. Put in.

Quickly freeze the paste with the tray, and then store it in a frozen state with a sack and lid. The sack may be fitted before quick freezing.

When using, remove the tray from the sack, turn the tray over the sushi rice, bend the groove with the fingertips, and push out the paste in the groove.

Since the paste is frozen and solidified, the groove force is pushed out as if it were die-cut. The shape of the bar is the same as that of the ditch, and if you put it in the center of the sushi rice and spread it on the core, you will be able to make a sushi roll.

The invention's effect

[0007] In the present invention, the raw water content is appropriately evaporated by heating to form a paste.

Therefore, the original flavor of sea urchin is much better than the conventional one with edible fats and oils added.

In addition, the paste according to the present invention has moderate moisture loss, so even if it is placed on sushi rice, it does not bleed into the rice. Therefore, there is a clear texture between rolls and rice and a texture like a rolled sushi. In addition, the paste can be taken out of the tray without touching it, and the paste is solid in a stick shape, so it has the excellent effect that the position is correctly determined at the center of the rolled sushi.

BEST MODE FOR CARRYING OUT THE INVENTION

Hereinafter, embodiments of the present invention will be described with reference to the drawings.

[0009] The production process of the present invention is as follows.

(Washing process)

Remove the raw sea urchin from the shell and wash with salt water. If the salinity of salt water is about the same as seawater, it is optimal to bring out the flavor of sea urchin. The type of uni can be an off-grade product with a low price, such as the power of bakun-ya murasaki ii, any of which is distorted or dark in color.

(Stirring process)

Drain the washed cake, add an appropriate amount of salt and seasoning, and stir well until the whole becomes a uniform paste.

(Heating process)

Next, put this cake in a kettle and heat it for 10-20 minutes on an open flame. If you mix it while heating, it will not burn or heat will reach the average. If the heating time is too short, the moisture cannot be completely removed. Depending on the size of the kettle, it is usually about 15 minutes.

The kettle preferably has a non-sticking treatment (for example, a fluorocoating film) on the inside. Heating evaporates the moisture of the soil by 1-5%, preferably 3% of the total weight. As a result, before heating, for example, the lOOg juice is reduced to 95-99g after heating. It is in a paste state with moisture still remaining. In other words, this paste has 1 to 5 parts by weight of water removed per -100 parts by weight of raw cake.

(Packaging freezing process)

Allow this paste to cool to ambient temperature (20 ° C ~ 30 ° C), then pack into a container. As shown in Fig. 1, the container has a structure in which a tray 1 in which grooves 2 are formed in parallel in a thin plastic sheet that can be easily deformed is inserted into a cylindrical sack 3 with a long square cross section. Put the paste P evenly in the groove 2 of this tray 1. Tray 1 is manufactured by vacuum forming a thin thermoplastic sheet. Groove 2 is more supple and easier to deform than frozen paste P!

The paste P is filled up to the mouth of each groove 2 and the spilled woo is removed with a spatula.

Groove 2 is 18cm long, lcm wide, and 0.8cm deep. If this groove 2 is filled up to the mouth, the weight of one row of grooves 1 will be 15g. The number of grooves on a tray is preferably 5-10 rows, but is not limited to this. The standard amount of rolled sushi is 15g, but you can increase or decrease the amount by designing the groove 2 deeper or shallower according to your preference. Once all the grooves 2 are filled with paste P, freeze the paste P in the container to 1-60 ° C, then fit the sack 3 and cover. In this way, if quick freezing is performed before the sack 3 is fitted, the paste is frozen and solidified, so when the sack 3 is fitted, the paste P does not adhere to the inside of the sack 3. If the sac 3 is transparent, the inside of the sac is dirty with urine, so there is an advantage that it looks good.

Before the sac 3 is fitted, the upper surface of the tray packed with the paste P may be covered with a food packaging wrap film. When coated with film, it prevents the paste P from coming into contact with air and keeps the color of the urine for a long time.

Since the sack 3 has a cylindrical shape, the tray 1 that is easy to bend is reinforced, and the entire container is prevented from bending downward due to the weight of the paste. When the sack is fitted in this way, the entire container is forced to be handled easily.

After that, store it frozen at 25 ° C.

(Creating process)

In order to create a soup, spread the sushi rice 5 on the seaweed 4 as shown in Figure 4, pull out the tray 1 from the sack 3 by one groove, turn the tray 1 over, and turn the sushi rice 5 From above, press the back of groove 2 with your finger to dent.

In this way, 15g of paste that is frozen and solidified in a stick shape falls to the center of the sushi rice (see Figures 2 and 3).

If you hit this with firewood 6, you get a voice. The length of the paste P is 18cm, which is the same as Nori 4. The force does not protrude outside the sushi rice.

Since the paste P has added freezing strength salt at first, it melts completely within a few minutes while tightening.

In the above-described embodiment, the force with which the sac 3 is fitted after the quick freezing may be fitted with the sack 3 for quick freezing. If the tray 1 is fitted before quick freezing, the paste will overflow from the concave groove 2 of the tray 1 and can be inserted without any trouble, and the tray 1 is also flexible so that the sack 3 can be easily fitted.

At this time, if the upper surface of the tray 1 is covered with a wrapping film for food packaging, it is possible to prevent the uni-paste P from adhering to the sack 3. [0011] According to the present invention, since the paste P is taken out from the tray 1 as described above, the finger paste p is not touched at all, and therefore, it is hygienic and the hands are dirty.

The paste P is stick-shaped.

Since the paste P has a moderate amount of moisture compared to the raw paste, it does not bleed into the rice even if the refrigeration melts.

The remaining paste P can be covered just by returning Sack 3 and stored again frozen. If the sack 3 is formed slightly larger than the tray 1, the tray can be inserted and removed smoothly and is easy to use.

In addition, when the sack 3 is made of a transparent material, the inside can be seen clearly and the remaining amount of the paste P can be confirmed. Here, the term “transparent” means that the inside can be seen.

[0012] Next, another embodiment in which the stirring process is different will be described.

(Stirring process)

After the washing process is completed, drain the water and add 1 to: LO parts by weight, preferably 1 to 5 parts by weight of gelling agent per -100 parts by weight of the water. Add the appropriate amount of salt and seasoning and stir well until the whole becomes a uniform paste.

As the gelling agent, carrageenan, chitansan gum or locust bean gum is used. By adding a gelling agent, the paste becomes sticky and easy to remove with a spatula

, The work of filling the tray becomes efficient. If the amount of gelling agent is appropriate, it will not affect the taste.

In addition, adding a gelling agent will keep the shape of the paste P well even after thawing has progressed.

Even if the paste is taken out of the refrigerator for a long time, it can be removed from Tray 1 as a stick. For this reason, there is an advantage in that it is not necessary to put the paste in the refrigerator each time when making the coffee like a sushi restaurant.

[0013] The container of the present invention can be used for business use and home use.

The purchase value of sea urchin varies depending on the amount of harvest, but can it be made according to the present invention? Therefore, the price of goods can be reduced by purchasing low prices.

The container of the present invention has a thin plate shape when the sack 3 is fitted, and the front and back sides are flat. Therefore, the container can be stacked and accommodated in a cardboard box, resulting in excellent effects such as reduced cargo collapse during transportation and reduced transportation costs. Play.

Brief Description of Drawings

FIG. 1 is a perspective view of a paste container according to the present invention.

FIG. 2 is an enlarged cross-sectional view of the container of FIG.

FIG. 3 is an explanatory diagram of the use of the container of FIG.

[Fig. 4] An illustration of how to make a sea urchin in the present invention.

Explanation of symbols

[0015] 1 is the tray

2 is a groove

3 is sack

4 is seaweed

5 is sushi rice

6 is a whisper

P is uni paste

Claims

The scope of the claims

[1] A sea urchin paste formed by removing 1 to 5 parts by weight of water per 100 parts by weight of raw sea urchins.

[2] A water washing process in which the raw raw material is washed with salt water having a salinity similar to that of seawater, a stirring process in which salt and seasoning are added to the washed water, and the whole is mixed and stirred. A heating process in which the cake is put into a kettle and heated until it becomes a paste for about 10 to 20 minutes; a packaging process in which the heated paste is cooled to the ambient temperature and then placed in a container having a groove;

A frozen storage process in which the sea urchin paste in the groove is frozen and stored in a rod shape;

The process of making a paste, characterized by the fact that the power progresses in this order.

[3] The stirring step is characterized by adding 1 to 10 parts by weight of a gelling agent per -100 parts by weight of water-washed u, and further adding salt and seasoning to thoroughly mix the whole. The process for producing a paste according to claim 2.

[4] A thin plastic sheet that can be deformed more easily than a frozen paste in a rod shape is formed into a plurality of parallel grooves to form a paste, and this tray is covered. A container of sea urchin paste.

5. The paste container according to claim 3, wherein the lid is a cylindrical sack, and the tray is inserted into the sack so as to be freely inserted and removed.

6. The container for paste according to claim 3, wherein the size of the groove is 18 cm in length, 1 cm in width, and 0.8 cm in depth.

7. The super paste trough according to claim 4, wherein the sac is made of a transparent material.