WO2012002558A1

WO2012002558A1 - Method for producing core material for sushi roll, core material for sushi roll and method for producing frozen or refrigerated sushi roll

Info

Publication number: WO2012002558A1
Application number: PCT/JP2011/065245
Authority: WO
Inventors: 修平岡
Original assignee: 味の素株式会社
Priority date: 2010-06-29
Filing date: 2011-06-28
Publication date: 2012-01-05
Also published as: JP2013188137A

Abstract

Provided is a method for producing a core material for sushi roll in which solid food materials can be used and which has a texture and taste appropriate for core material of sushi roll. The core material for sushi roll is produced by cutting multiple kinds of solid food materials into sticks or cubes, sprinkling a protein powder or a polysaccharide powder to the surface of the solid food materials, winding a sheet-type food material therearound, and then heating the whole. The core material thus produced can be frozen to give a frozen core material. The core material can be wrapped up in cooked rice to give a sushi roll. Moreover, the sushi roll thus obtained can be frozen or refrigerated to give a frozen or refrigerated sushi roll.

Description

Method for producing roll core for sushi roll, core for roll sushi, and process for producing frozen or refrigerated roll sushi

The present invention relates to a method for manufacturing a core for sushi rolls, a core for sushi rolls, and a method for manufacturing frozen or refrigerated sushi. Specifically, the present invention relates to a method for manufacturing a core used when manufacturing sushi rolls. The present invention relates to a method for producing frozen or refrigerated sushi rolls using the core.

When manufacturing sushi rolls, the core material for sushi rolls that has been formed into a predetermined shape and frozen in advance is used. As the core material for sushi rolls, a mixture of one or more of granular ingredients, flaky ingredients, and pasty ingredients and a thickener comprising starch and its pregelatinized product, casein and its salt is edible. A frozen core material for rolled sushi that has been filled in a casing film, sealed, and heat-sterilized is known (see, for example, Patent Document 1). Moreover, the roll core of the sushi roll which wound the edible sheet around the rod-shaped ingredients and frozen is also known (for example, refer patent document 2).

Japanese Patent Laid-Open No. 10-276692 JP-A-9-299050

However, in the frozen core material for sushi rolls described in Patent Document 1, the ingredients are filled in an edible casing film, so the ingredients are limited to granular ingredients, flaky ingredients, paste ingredients, and cucumbers and avocados. It was difficult to use solid food materials such as ingredients as ingredients. Furthermore, since Patent Document 1 uses collagen or sheep intestine for the edible casing film, and Patent Document 2 uses oblate for the edible sheet, the texture and taste as a rolled sushi are uncomfortable. It was happening. In addition, there is no problem when the frozen core material for rolled sushi is used in a frozen state, but when it is used after being thawed, the ingredients are granular, flaky, pasty, and added with starch or the like. There is also a problem that the core material tends to collapse because the shape retention of the adhesive is not sufficient. In addition, when starch is used, there is a problem that when the frozen product is refrigerated and thawed or the refrigerated product is refrigerated for a long period of time, the starch ages and the taste is significantly reduced.

Therefore, the present invention provides a method for producing a core for rolled sushi and a core for rolled sushi, which can be used as a core for rolled sushi and has a texture and taste suitable for the rolled sushi. The object is to provide a method for producing frozen or refrigerated sushi rolls using a core for use.

In order to achieve the above object, the method for producing a core for rolled sushi according to the present invention has adhered a powdered protein or a powdered polysaccharide to the surface of a plurality of solid ingredients cut into a stick or dice. Then, it is the method of manufacturing the core for rolled sushi by winding the circumference | surroundings of these solid ingredients with a sheet-like foodstuff, and then heat-processing the whole.

Furthermore, after finishing the heat treatment, a frozen core for rolled sushi can be manufactured by cooling and freezing, and rolled sushi by winding rice around the manufactured core for rolled sushi Frozen or refrigerated sushi can be produced by freezing or refrigeration after cutting the obtained sushi as it is or appropriately.

According to the method for producing the core for sushi rolls of the present invention, since the periphery of a plurality of solid ingredients with powdered protein or powdered polysaccharide attached to the surface is wound with sheet-like ingredients, the solid ingredients Can be reliably held inside the sheet-like food material wound around, and solid food materials such as cucumber and avocado can be used as the core ingredients for sushi rolls. Moreover, when nori is used as a sheet-like food material for winding ingredients, the texture and taste of rolled sushi are not impaired. Furthermore, the core can be sterilized by heating after winding the solid ingredient with a sheet-like food, and the solid ingredient is bound by the gelled protein, and further contracted by heating. The inside ingredients can be reliably held by the sheet-like food material. The core thus produced can be frozen to form a frozen core. Furthermore, frozen or refrigerated sushi rolls with improved storage and distribution can be produced by freezing or refrigeration of rolled sushi rolls of cooked rice around the core.

FIG. 1 is a plan view showing a state in which a plurality of solid ingredients are arranged on laver, showing an example of a method for producing a core for rolled sushi according to the present invention.
FIG. 2 is a side view of the same.
FIG. 3 is a perspective view showing a state in which a solid ingredient is wound with seaweed.
FIG. 4 is a view showing a state in which cooked rice is wound around the core.
FIG. 5 is a diagram comparing the cross-sections of the rolled sushi after cutting in Example 1 when egg white powder was added (A) and not added (B).

As shown in FIGS. 1 and 2, the method for producing the core for rolled sushi according to the present invention includes cucumbers and carrots cut into rods, crab kamabama (crab-flavored kamaboko), avocado cut into dice, etc. In the state where powdered protein (hereinafter referred to as protein powder) or powdered polysaccharide (hereinafter referred to as polysaccharide powder) is adhered to the surface of the plurality of solid ingredients 11, Arrange at a predetermined position on the upper surface. Next, the seaweed 12 is wrapped around the solid ingredient 11 to form a scroll, and then the roll is heated to obtain the core 13 for rolled sushi in the state shown in FIG.

As the solid material 11, various foods including various vegetables and fruits such as fried eggs, Koya tofu, shiitake mushrooms, shrimp and kanpyo can be used in addition to the aforementioned cucumbers, carrots, kamaboko and avocado. The shape of the solid ingredient 11 can be any cut shape such as lattice wood cutting, persimmon chopping, shredded, etc., as long as it finally takes into account the core of the rolled sushi, usually The size of the cut surface is preferably about 10 mm at the maximum, and in consideration of quick freezing, it is more preferable to use a finely cut state. Further, a material that has been subjected to various pretreatments such as heat treatment, salting, seasoning with seasoning, and mayonnaise can be used as the solid material 11.

The protein powder to be attached to the solid ingredient 11 can be powdered protein such as egg white powder, soybean protein powder, wheat protein powder. By arranging a plurality of solid ingredients 11 to which such protein powder is attached, the protein powder acts as a binder, and the adjacent solid ingredients 11 are bound to each other. The arrangement state can be satisfactorily maintained, and the laver 12 can be wound in a stable state even when the amount of the solid ingredient 11 is large. Moreover, the mixed powder which mix | blended starch powder, trehalose powder, and polysaccharide powder with protein powder can also be used. By using such a mixed powder, water separation from vegetables and the like can be suppressed and the original texture of vegetables can be maintained. Further, the same effect can be obtained by adding polysaccharide powder. Examples of the polysaccharide powder include carrageenan, duran gum, locust bean gum, tara gum, curdlan, pullulan, sodium alginate, xanthan gum, and guar gum. When this polysaccharide powder is used alone, it is preferable to mix and use two or more types of polysaccharide powders because of the characteristics of each polysaccharide. For example, in the case of locust bean gum, it is preferable to mix carrageenan, xanthan gum, guar gum and the like. In addition, agarose and glucomannan alone do not give a good taste evaluation, but when used in combination with other polysaccharide powders, a favorable taste can be obtained by offsetting the respective characteristics.

The heat treatment of the scroll can be performed using steam. The conditions for heating using steam depend on conditions such as the size and amount of the solid material 11 and the diameter of the scroll, but are usually performed at 98 ° C. or higher for about 5 minutes, and the core temperature is 75. It is preferable to set the temperature to be ~ 80 ° C. Moreover, baking can also be used as another heat treatment.

By performing such heat treatment, not only can the core 13 be sterilized, but the protein powder or polysaccharide powder absorbs moisture from ingredients such as vegetables and gels, and solid ingredients 11 is firmly bound with a gelled protein or the like, and the laver 12 is contracted by heating, so that the solid ingredient 11 can be reliably held inside the laver 12, and the shape of the core 13 is stabilized. Can be. Furthermore, when vegetables are used as the solid ingredient 11, the enzyme activity of the vegetables can be deactivated by heating. As the sheet-like food material, laver is most commonly used, but yuba, kelp, sheet-like fried egg, collagen film, wafer and the like can also be used.

The rolled core sushi 15 shown in FIG. 4 can be manufactured by rolling the cooked rice, for example, sushi rice 14, around the core 13. Moreover, the frozen core for sushi rolls can be manufactured by further cooling and freezing the obtained core 13. Frozen frozen core is stored in a freezer as it is, chilled and thawed in a refrigerator before use, and sushi rice 14 is wound around the core after thawing to produce the same rolled sushi 15 can do.

In addition, the rolled sushi 15 in which the core 13 at room temperature is wound with cooked rice or the scroll wound with the cooked rice around the frozen frozen core is cooled in a long state or cut to an appropriate size. It can be made frozen or refrigerated sushi that can be stored for a long period of time by freezing or refrigeration after cooling. At this time, by using the frozen core, the scroll wound with cooked rice can be cooled simultaneously from the periphery and from the core side, so that the time required for the cooling process can be shortened. Moreover, by cooling after cutting the said roll, in addition to shortening the cooling processing time, the time required for chilled thawing of frozen sushi can also be shortened.

As the cooked rice for producing frozen or refrigerated sushi rolls, cooked rice cooked normally or sushi cooked using normal procedures can be used, depending on the properties of the raw rice, especially the content of amylose in the raw rice. By selecting and adopting the cooked rice method, cooked rice and sushi rice in an optimal state can be obtained when eating frozen rolled sushi that has been thawed by chilling. In addition, the lower the amylose content (the higher the amylopectin), the less starch aging in the rice during freezing.

First, aging of cooked rice can be suppressed by adding trehalose at the time of cooking rice and using a lot of cooked water to make it into a polyhydrated state. The amount of trehalose is generally about 2% of the raw rice, but when frozen frozen sushi is thawed and thawed, the amount of trehalose is However, if the amount of trehalose is less than this, aging will occur or the elasticity of cooked rice will be lost. On the other hand, even if the amount of trehalose is increased, the effect of preventing aging cannot be sufficiently expected. Also, effective aging inhibition can be achieved by adding about 10 to 15% by weight of trehalose to sushi vinegar when manufacturing sushi rice. Furthermore, the grain feel and shape retention of cooked rice can be improved by blending soybean polysaccharides in addition to trehalose.

The amount of cooked water at the time of cooking is usually 1.1 to 1.3 times that of raw rice, but preferably 1.5 to 2 times that of raw rice. If the amount is too small, it will age or lose its elasticity, and if there is too much cooked water, the cooked rice will be soft.

In addition, intermittent heating is performed to cook rice with a cooling step in between the rice cooking steps, rice cooking is terminated when the temperature at the bottom of the kettle reaches about 135 ° C., which is higher than the normal 115 ° C., and the pressure during rice cooking is 1 By cooking at a high pressure of 2 to 1.4 atm, it is possible to obtain cooked rice that is excellent in the grain feeling, elasticity, texture, etc. of rice after chilled thawing and is resistant to aging. In addition, when sushi rolls are frozen, they can be rapidly frozen within 20 minutes, especially within 5 minutes, and when chilled, they can be thawed in a short time of 4 hours or less, especially 1 hour or less. By setting the size of the rolled sushi, etc., it is possible to suppress the aging at the time of eating and to obtain cooked rice with a grain feeling and elasticity.

Furthermore, when frozen frozen sushi is stored frozen, it is packed in a corrugated cardboard box with adequate heat insulation by collecting a plurality of frozen rolled sushi, especially frozen frozen sushi packages that are individually packed in a vacuum. By storing in, the frozen rolled sushi can be prevented from being repeatedly thawed and frozen due to temperature changes in the freezer. Further, when chilled thawing, the chilled thawing can be efficiently performed in a short time by taking out the frozen rolled sushi package from the cardboard box and transferring it to the refrigerator.

EXAMPLES Hereinafter, although an Example demonstrates this invention, it is not limited to an Example.
[Example 1]
Ingredients: Avocado cut into a 15mm dice, cucumber cut into a 7x7x180mm stick, carrot cut into noodles of about 1x3x50 to 180mm, 180mm long crab did. In addition, about 45% by weight of mayonnaise was mixed with carrot after cutting, and about 5% by weight of protein powder (egg white powder) was adhered to avocado and carrot.

Prepared approximately 35 g of pre-treated avocado and approximately 30 g of carrots, 1 cucumber, 1 crab, and 1 laver as sheet food. Laver was laid, and the ingredients were arranged as shown in FIGS. 1 and 2, and the core was wrapped with laver to create the core shown in FIG. The diameter of the core was adjusted to about 30 mm. The created core was steam-heated until the center temperature reached 75-80 ° C. Next, the cooked sushi in the state shown in FIG.

We cut the rolled sushi and compared the core diameter difference before and after cutting. The cutting operation was performed when the center temperature was 60 ° C. and 20 ° C., respectively. The diameter difference between before and after cutting was evaluated as S, 97 to 94% as A, 94 to 90% as B, and less than 90% as C.

The cut sushi rolls were snap frozen to freeze frozen sushi rolls, then stored in a refrigerator for 24 hours and thawed. The thawed sushi rolls were sampled, and the taste was evaluated by using as a control what did not use protein powder. Furthermore, as shown in Table 1, various protein powders, starch powders, etc. were used instead of the egg white powder, and frozen rolled sushi was prepared according to the same procedure as described above. . The evaluation of taste was 5 for very good, 4 for excellent, 3 for almost equal, 2 for slightly inferior, and 1 for very inferior. These results are shown in Table 1 together with comments at the time of tasting.

As shown in Table 1, when protein powder was used, both 60 and 20 ° C. had constant shape retention and relatively good taste. In the case of using starch powder, the shape retention was high, but the taste was very bad. Moreover, when trehalose was added to the starch powder, the taste was slightly improved, but a significant improvement in taste was not expected. Furthermore, when polysaccharide powder was used, the same results as when protein powder was used were obtained.

[Example 2]
Frozen sushi rolls were prepared in the same procedure as in Example 1 by combining various food powders shown in Table 2, and the shape retention and taste were evaluated.

As shown in Table 2, when starch is mixed with soy flour and wheat protein, the shape retention is improved as compared with the case where the protein powder is used alone, but the taste increases as the proportion of starch increases. There is a tendency to decrease. On the other hand, when polysaccharide is mixed with protein powder, it turns out that shape retention and taste are improved rather than using protein powder alone.

Example 3
As shown in Table 3, the amount of egg white powder added to the ingredients was adjusted, frozen frozen sushi was prepared in the same manner as in Example 1, and evaluated in the same manner. The results are shown in Table 3.

As shown in Table 3, the shape retention can be improved by making the addition amount of egg white powder 2% or more, particularly 5% or more, and the taste is increased by increasing the addition amount to 4%, When it was 13% or more, there was a tendency to decrease.

Claims

After adhering the powdered protein or powdered polysaccharide to the surface of a plurality of solid ingredients cut into rods or dice, the periphery of the plurality of solid ingredients is wound with a sheet-like food, and then the whole Of core for rolled sushi by heat treating
The manufacturing method of the core for roll sushi of Claim 1 which is made to cool and freeze after finishing the said heat processing.
A core for sushi rolls manufactured by the method for manufacturing a core for sushi rolls according to claim 1 or 2.
A method for producing frozen or refrigerated sushi rolls in which cooked rice is wound around the core for sushi rolls produced by the method for producing a sushi roll core according to claim 1 or 2, and then cooled or frozen or refrigerated.
The method for producing frozen or refrigerated sushi rolls according to claim 4, wherein after the cooked rice is wound, it is cut into a plurality of pieces and then cooled and frozen or refrigerated.
Rolled sushi produced by the method for producing frozen or refrigerated sushi rolls according to claim 4 or 5.
The method for producing a core for rolled sushi according to claim 1, wherein the powdered protein is one of egg white powder, soybean protein powder, and wheat protein powder.
The method for producing a core for rolled sushi according to claim 1, wherein the powdered polysaccharide is locust bean gum and other gums.
The manufacturing method of the core for roll sushi of Claim 1 which mix | blends starch powder and / or a trehalose powder with a powdery protein and / or a powdery polysaccharide.