WO2012002558A1 - Méthode de production de matière centrale pour sushi roulé, matière centrale pour sushi roulé, et méthode de fabrication de sushi roulé congelé ou réfrigéré - Google Patents

Méthode de production de matière centrale pour sushi roulé, matière centrale pour sushi roulé, et méthode de fabrication de sushi roulé congelé ou réfrigéré Download PDF

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Publication number
WO2012002558A1
WO2012002558A1 PCT/JP2011/065245 JP2011065245W WO2012002558A1 WO 2012002558 A1 WO2012002558 A1 WO 2012002558A1 JP 2011065245 W JP2011065245 W JP 2011065245W WO 2012002558 A1 WO2012002558 A1 WO 2012002558A1
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WIPO (PCT)
Prior art keywords
sushi
core
frozen
refrigerated
producing
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PCT/JP2011/065245
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English (en)
Japanese (ja)
Inventor
修平 岡
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味の素株式会社
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Publication of WO2012002558A1 publication Critical patent/WO2012002558A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities

Definitions

  • 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.
  • the core material for sushi rolls that has been formed into a predetermined shape and frozen in advance is used.
  • 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).
  • 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).
  • 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.
  • 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.
  • 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
  • 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.
  • 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.
  • 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.
  • 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).
  • 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.
  • protein powder powdered protein
  • polysaccharide powder powdered polysaccharide powder
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • polysaccharide powder examples include carrageenan, duran gum, locust bean gum, tara gum, curdlan, pullulan, sodium alginate, xanthan gum, and guar gum.
  • 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.
  • locust bean gum it is preferable to mix carrageenan, xanthan gum, guar gum and the like.
  • 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.
  • baking can also be used as another heat treatment.
  • 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.
  • the enzyme activity of the vegetables can be deactivated by heating.
  • 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.
  • 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.
  • 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.
  • cooked rice and sushi rice in an optimal state can be obtained when eating frozen rolled sushi that has been thawed by chilling.
  • the lower the amylose content the higher the amylopectin
  • the less starch aging in the rice during freezing the lower the amylose content (the higher the amylopectin), the less starch aging in the rice during freezing.
  • 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.
  • 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
  • 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
  • the pressure during rice cooking is 1
  • sushi rolls when 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.
  • 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.
  • frozen frozen sushi 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.
  • the frozen rolled sushi can be prevented from being repeatedly thawed and frozen due to temperature changes in the freezer.
  • the chilled thawing 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Cereal-Derived Products (AREA)

Abstract

L'invention concerne une méthode de fabrication de la matière centrale d'un sushi roulé dans laquelle on peut utiliser des matières alimentaires solides et qui a une texture et un goût adaptés à la matière centrale d'un sushi roulé. La matière centrale de sushi roulé est fabriquée en coupant plusieurs sortes de matières alimentaires solides en bâtonnets ou en cubes, saupoudrant des protéines en poudre ou des polysaccharides en poudre sur la surface des matières alimentaires solides, roulant une matière alimentaire de type feuille autour de celles-ci, puis en chauffant le tout. La matière centrale ainsi produite peut être congelée pour obtenir une matière centrale congelée. La matière centrale peut être enveloppée dans du riz cuit pour obtenir un sushi roulé. De plus, le sushi roulé ainsi obtenu peut être congelé ou réfrigéré pour obtenir un sushi roulé congelé ou réfrigéré.
PCT/JP2011/065245 2010-06-29 2011-06-28 Méthode de production de matière centrale pour sushi roulé, matière centrale pour sushi roulé, et méthode de fabrication de sushi roulé congelé ou réfrigéré WO2012002558A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2010-147590 2010-06-29
JP2010147590A JP2013188137A (ja) 2010-06-29 2010-06-29 巻き寿司用中芯の製造方法及び巻き寿司用中芯並びに冷凍又は冷蔵巻き寿司の製造方法

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WO2012002558A1 true WO2012002558A1 (fr) 2012-01-05

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2014115894A1 (fr) * 2013-01-24 2014-07-31 味の素株式会社 Procédé de fabrication d'un produit alimentaire contenant de l'amidon, et préparation enzymatique permettant de modifier un produit alimentaire contenant de l'amidon
WO2015186190A1 (fr) * 2014-06-03 2015-12-10 有限会社エヌ・エヌ・エフ Procédé de fabrication d'aliment formé-transformé à base de riz, et produit alimentaire formé à base de riz

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6630266B2 (ja) * 2016-12-14 2020-01-15 株式会社あじかん 巻き寿司の製造方法及び巻き寿司用巻芯の製造方法
JP6904566B2 (ja) * 2017-09-12 2021-07-21 青葉化成株式会社 澱粉含有冷凍食品、その品質改良剤および澱粉含有冷凍食品の製造方法
JP2020058258A (ja) * 2018-10-05 2020-04-16 俊一郎 福島 ゲル化剤でコーティングされた米飯類の製造方法
JP7231970B1 (ja) 2022-06-15 2023-03-02 株式会社土佐料理司 具材として野菜を含む冷凍寿司の製造方法及び具材として野菜を含む冷凍寿司

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS561492U (fr) * 1979-06-19 1981-01-08
JPH01277464A (ja) * 1988-04-28 1989-11-07 Kisaku Suzuki ライス成形品及びその製造方法
JPH0838079A (ja) * 1994-08-04 1996-02-13 Nakano Vinegar Co Ltd 巻き寿司用成形芯の製造方法
JPH10276692A (ja) * 1997-04-11 1998-10-20 Q P Corp 巻き寿司用冷凍芯材

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS561492U (fr) * 1979-06-19 1981-01-08
JPH01277464A (ja) * 1988-04-28 1989-11-07 Kisaku Suzuki ライス成形品及びその製造方法
JPH0838079A (ja) * 1994-08-04 1996-02-13 Nakano Vinegar Co Ltd 巻き寿司用成形芯の製造方法
JPH10276692A (ja) * 1997-04-11 1998-10-20 Q P Corp 巻き寿司用冷凍芯材

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2014115894A1 (fr) * 2013-01-24 2014-07-31 味の素株式会社 Procédé de fabrication d'un produit alimentaire contenant de l'amidon, et préparation enzymatique permettant de modifier un produit alimentaire contenant de l'amidon
CN104936462A (zh) * 2013-01-24 2015-09-23 味之素株式会社 含淀粉食品的制造方法及含淀粉食品改质用的酶制剂
JPWO2014115894A1 (ja) * 2013-01-24 2017-01-26 味の素株式会社 デンプン含有食品の製造方法及びデンプン含有食品改質用の酵素製剤
WO2015186190A1 (fr) * 2014-06-03 2015-12-10 有限会社エヌ・エヌ・エフ Procédé de fabrication d'aliment formé-transformé à base de riz, et produit alimentaire formé à base de riz

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