WO2018147356A1 - Sushi and preparation method thereof - Google Patents

Abstract

Provided is a sushi preparation method by which a novel texture of food can be achieved from sushi ingredients per se regardless of the quality and freshness of the food ingredients used for the sushi ingredients. Since the sushi ingredients 2 prepared by stacking thinly-cut ingredients 3 in the thickness direction are used, the ingredients 3 in each layer, when chewed, become misaligned so that a unique texture is obtained in which the sushi ingredients 2 spread through the mouth. Also, the ingredients 3 in each layer become segmented and fuse with rice grains of the rice 1 of the sushi, and a unique texture in which the sushi ingredients 2 and the rice 1 of the sushi are harmonized can also be obtained. In particular, in the case of a food ingredient, such as tuna or the like, having a tendon, the tendon is cut as the food ingredient is cut into multiple layers of ingredients 3, and thus there is an advantage in that the food ingredient becomes easier to chew. In addition, soy sauce can be made to infiltrate in between the ingredients 3 in each layer, and thus there is an advantage in that dipping in soy sauce is easy.

Description

Sushi and its manufacturing method

The present invention relates to sushi using, for example, various seafood as sushi seeds and a method for producing the sushi.

Traditionally, nigiri sushi, which uses various seafood as sushi seeds, is served by sushi chefs at sushi restaurants, and is provided to customers at chain stores such as so-called revolving sushi, or at food stores and sushi restaurants in department stores and supermarkets. It is widely used not only in Japan but overseas as well, through various ways of offering such as take-out sales.

In general, sushi is a simple food in which ingredients such as tuna, squid and salmon are placed as sushi seeds on sushi rice, so the taste of sushi depends mainly on the freshness and quality of the seafood that is the sushi seed. There are many cases. For this reason, when high-class ingredients are used for sushi seeds as in a full-fledged sushi restaurant, a high-quality taste unique to high-class ingredients is obtained, and satisfaction after eating is high, but it is expensive. There is usually no such sushi restaurant that can be used frequently.

On the other hand, sushi from chain stores such as conveyor belt sushi and food departments such as department stores are provided at a relatively low price, but high quality ingredients are not used for sushi types of these sushi, so singles such as tuna and squid In general sushi using the ingredients of sushi, the taste tends to be monotonous. Therefore, conveyor belt sushi restaurants and the like are making efforts to improve customer satisfaction by providing sushi that has been devised, such as using various ingredients other than seafood as sushi seeds. In addition, as one of such ideas, sushi with two layers of sashimi made of the same or different ingredients on top of sushi using common ingredients such as tuna and squid Some are provided (for example, see Patent Document 1).

Utility Model Registration No. 3078599

However, since many customers prefer sushi using common sushi types such as tuna and squid, it has been difficult to increase customer satisfaction with sushi using ingredients other than seafood. In addition, with sashimi on top of sushi seeds, you can taste both sashimi and sushi, but the texture of sushi itself is no different from conventional ones. The satisfaction of customers who like sushi with seeds could not be improved.

The present invention has been made in view of the above circumstances. The purpose of the present invention is to provide a sushi that can obtain a new texture from the sushi seed itself, in addition to the quality and freshness of the ingredients themselves used for the sushi seed. It is to provide a manufacturing method.

In order to achieve the above object, the sushi of the present invention uses a sushi seed obtained by laminating thinly cut ingredients in the thickness direction. As a result, sushi seeds made by laminating thinly cut ingredients in the thickness direction are used, so when chewing, the ingredients of each layer shift and the unique texture that spreads sushi seeds in the mouth In addition to being obtained, the ingredients of each layer are subdivided and fused with the rice grains of sushi rice, and a unique texture that harmonizes sushi seeds and sushi rice is also obtained. In particular, in the case of foods with muscles such as tuna, the muscles are cut by being cut into multi-layer ingredients. Furthermore, it becomes easy for soy sauce to penetrate between the ingredients of each layer.

In order to achieve the object, the sushi production method of the present invention forms sushi seeds by laminating ingredients cut thinly in the frozen state in the thickness direction. Thereby, in addition to the above action, sushi seeds are formed by laminating ingredients thinly cut in the frozen state in the thickness direction. It becomes easy to cut.

According to the sushi of the present invention, a new texture can be obtained from the multi-layered sushi seed itself, in addition to the quality and freshness of the ingredients themselves used for the sushi seeds, so that a single type of ingredients can be used. However, satisfaction can be obtained by enjoying a unique texture. Moreover, since the streaks of the material are cut by being cut into the multi-layered material, there is an advantage that it becomes easy to bite. Furthermore, since soy sauce can be soaked between the ingredients of each layer, there is also an advantage that it can be easily applied to soy sauce.

Further, according to the method for producing sushi of the present invention, in addition to the above effects, it is easy to form a sushi seed having a multilayer structure because it is easy to cut into a thin and accurate thickness by freezing even soft ingredients. can do.

The perspective view of sushi which shows the 1st Embodiment of this invention Side view of sushi Material perspective view Side view showing the manufacturing process of sushi Side view showing the manufacturing process of sushi Side view of sushi seed Side view showing the manufacturing process of sushi Side view showing the manufacturing process of sushi Side view of sushi showing a second embodiment of the present invention Side view showing the manufacturing process of sushi Side view showing the manufacturing process of sushi Side view of sushi seed Side view of sushi showing the third embodiment of the present invention Top view of sushi seeds showing a fourth embodiment of the present invention The top view of the sushi seed | species which shows the 5th Embodiment of this invention The top view of the sushi seed | species which shows the 6th Embodiment of this invention The top view of the sushi seed | species which shows the 7th Embodiment of this invention The top view of the sushi seed | species which shows the 8th Embodiment of this invention The top view of the sushi seed | species which shows the 9th Embodiment of this invention Sushi perspective view showing a tenth embodiment of the present invention Sushi perspective view showing a tenth embodiment of the present invention

FIG. 1 to FIG. 8 show a first embodiment of the present invention, and show a sushi using various seafood and the like as a sushi seed and a manufacturing method thereof.

The sushi of this embodiment is a sushi rice 1 made of lump of vinegared rice and a sushi seed 2 using seafood, and wasabi is placed between the sushi rice 1 and the sushi seed 2 according to taste. It is done.

The sushi seed 2 is formed by laminating the same kind of ingredients 3 cut thinly in the thickness direction. For example, four ingredients 3 are laminated in four layers. In this case, the thickness t of one material 3 is preferably 1 mm or more and 3 mm or less. Moreover, as a foodstuff used for the ingredients 3, various seafoods such as tuna, squid, octopus, salmon, yellowtail, bonito, skipjack, saury, horse mackerel, sardine, and scallop are used.

When manufacturing the sushi of this embodiment, the ingredient 3 is formed by thinly cutting the block-shaped material 3a made of fresh fish fillets as shown in FIG. In this case, the material 3a has a length L and a width W that are the same as those of the sushi seed 2, and is frozen in advance.

Next, the frozen material 3a is cut in the length direction by a cutting blade (not shown). At that time, as shown in FIG. 4 and FIG. 5, the sushi seed 2 comprising the four layers of ingredients 3 as shown in FIG. Is formed and placed on the sushi rice 1 to complete the sushi.

Since the sushi of this embodiment uses the sushi seed 2 formed by laminating the thinly cut ingredients 3 in the thickness direction, the ingredients 3 of each layer are displaced and the sushi seed 2 is in the mouth. A unique texture that spreads is obtained, making it easier to feel the flavor instantly. As a result, the texture becomes very soft, so that elderly people and children can eat deliciously. In addition, the ingredients 3 of each layer are subdivided and fused with the rice grains of the sushi rice 1, and a unique texture in which the sushi seed 2 and the sushi rice 1 are harmonized can be obtained. In particular, in the case of foods having a streak such as tuna, the streaks are cut by being cut into the multi-layer ingredients 3, so that there is an advantage that it becomes easy to bite. Moreover, since soy sauce can be soaked between the ingredients 3 of each layer, there is also an advantage that it is easy to apply to soy sauce.

As described above, according to the present embodiment, a new texture can be obtained from the sushi seed 2 itself having a multilayer structure separately from the quality and freshness of the food material itself used for the sushi seed 2. Even in the case of using, a satisfaction can be obtained by enjoying the unique texture as described above.

In this case, since the sushi seed 2 is formed by laminating the ingredients 3 thinly cut in the frozen state in the thickness direction, even if it is a soft food, it becomes thin and accurate by freezing. It becomes easy to cut | disconnect and the sushi seed | species 2 of a multilayer structure can be formed easily.

Moreover, in this embodiment, although the thing which laminated | stacked the ingredients 3 on 4 layers was shown, 2 layers or 5 layers or more may be sufficient.

Furthermore, since the sushi seed 2 is formed by laminating the ingredients 3 having a thickness of 1 mm or more and 3 mm or less, one ingredient 3 is not too thin and difficult to cut. There is an advantage that the ingredient 3 is too thick and the entire thickness of the sushi seed 2 is not increased unnecessarily.

In the above embodiment, the material 3 having the thickness t is cut one by one. However, as shown in FIGS. 7 and 8, four cutting blades (not shown) are provided. It is also possible to cut four ingredients 3 having a thickness t at the same time. Thereby, the time required for cutting can be shortened and productivity can be improved, and there is an advantage that the ingredients 3 of the respective layers are not displaced from each other.

9 to 12 show a second embodiment of the present invention, and the same reference numerals are given to the same components as those in the first embodiment.

In the first embodiment, the sushi seed 2 is formed by laminating the same kind of ingredients 3, but in this embodiment, a plurality of kinds of ingredients are laminated.

That is, the sushi seed 2 of this embodiment is formed by alternately laminating two kinds of ingredients 3 and 4 made of different kinds of ingredients.

As the ingredients used for the ingredients 3 and 4, various seafood such as tuna, squid, octopus, salmon, yellowtail, yellowtail, skipjack, saury, horse mackerel, sardine, scallop are used.

When manufacturing the sushi of this embodiment, the ingredients 3 and 4 are formed by thinly cutting the block-shaped materials 3a and 4a made of fresh fish fillets. In this case, like the first embodiment, the materials 3a and 4a are formed to have the same length and width as the sushi seed 2 and are frozen in advance.

Next, the frozen materials 3a and 4a are cut in the length direction by a cutting blade (not shown). At that time, as shown in FIG. 4 and FIG. 5 of the first embodiment, first, the material 3 having a thickness t is cut from one material 3a, and then, as shown in FIG. 10 and FIG. Then, one piece of material 4 having a thickness t is cut from the other material 4a and overlapped on one material 3a. By repeating this process again, as shown in FIG. 12, four layers of sushi seed 2 in which ingredients 3 and 4 are alternately stacked are formed, and this is placed on sushi rice 1 to complete the sushi. To do.

Thus, according to the present embodiment, the sushi seed 2 having the multilayer structure can obtain the same effect as the first embodiment, and the sushi seed 2 can be obtained by stacking the two kinds of ingredients 3 and 4. The sushi seed 2 has a complex and unique taste due to the different types of ingredients 3 and 4. For example, various foods such as a combination of tuna and salmon and a combination of squid and octopus can be combined. In this case, as in the first embodiment, since the ingredients 3 and 4 of each layer are subdivided in the mouth when eating, the ingredients 3 and 4 are easily fused with each other. You can create a different taste than eating ingredients at the same time.

In addition, by using the materials 3 and 4 of different colors, a unique pattern such as a striped pattern is formed on the side surfaces of the materials 3 and 4 due to the difference in the colors of the materials 3 and 4. Can produce a visual effect that looks different from conventional sushi. In this case, if foods with distinctly different shades (for example, fish white and red) are used for the ingredients 3 and 4, vivid striped patterns can be formed on the sides of the ingredients 3 and 4. Sushi can be enjoyed visually as well as taste. In other words, in the present embodiment, a variety of taste variations can be created by combining the ingredients of sushi seeds, and it is possible to provide sushi with a pleasant appearance and unique taste.

In addition, in the said 2nd Embodiment, although the thing using two types of ingredients 3 and 4 was shown, you may make it use three or more types of ingredients. For example, more combinations are possible, such as combinations of so-called shining objects such as saury, horse mackerel, sardines, tuna large toro, medium toro, red meat, and tuna from different production areas. Moreover, you may make it combine seafood and foodstuffs other than seafood, such as a tuna, a salmon, and an egg.

In each of the above embodiments, the material 3 of each layer is formed to have the same size. However, at least one of the length dimension and the width dimension may be laminated. Good.

Also, not only fish, but also various things such as vegetables and meat can be stacked, so it is possible to provide sushi with a new taste and texture that has never been seen before.

Furthermore, currently unused fish are a problem in Japan and the world, but by including unused fish and deep-sea fish (developed fish) in some ingredients of the sushi species of the present invention, consumer resistance is reduced. Can contribute to environmental problems and effective utilization of fishery resources.

FIG. 13 shows a third embodiment of the present invention, wherein the ingredients 3 of the sushi seed 2 are shifted from each other in the longitudinal direction of the sushi seed 2. In addition, the same code | symbol is attached | subjected and shown to the component equivalent to 1st Embodiment.

In this embodiment, since the sushi seed 2 can be made to appear larger in the longitudinal direction without increasing the amount of ingredients of the sushi seed 2, an appearance satisfaction can be obtained.

FIGS. 14 to 17 show the fourth to seventh embodiments of the present invention, in which two kinds of alternately stacked ingredients 3 and 4 are parallel to at least one of the longitudinal direction and the width direction of the sushi seed 2. It is a staggered one. In addition, the same code | symbol is attached | subjected and shown to the component equivalent to 1st Embodiment.

That is, the fourth embodiment shown in FIG. 14 is obtained by shifting the ingredients 3 and 4 to one side in the longitudinal direction of the sushi seed 2 as in the third embodiment. In the fifth embodiment shown in FIG. 15, the ingredients 3 and 4 are shifted to one side in the width direction of the sushi seed 2. In the sixth embodiment shown in FIG. 16, the ingredients 3 and 4 are shifted from each other in the same direction in the longitudinal direction and the width direction of the sushi seed 2. In the seventh embodiment shown in FIG. 17, the ingredients 3 and 4 are shifted in different directions in the longitudinal direction and the width direction of the sushi seed 2.

FIG. 18 and FIG. 19 show the eighth and ninth embodiments of the present invention, in which two kinds of ingredients 3 and 4 that are alternately stacked are shifted obliquely in the width direction of the sushi seed 2. In addition, the same code | symbol is attached | subjected and shown to the component equivalent to 1st Embodiment.

That is, in the eighth embodiment shown in FIG. 18, the ingredients 3 and 4 are shifted from each other in a fan shape obliquely with respect to one end in the longitudinal direction of the sushi seed 2. In the ninth embodiment shown in FIG. 19, the ingredients 3 and 4 are shifted obliquely from each other starting from the longitudinal center of the sushi seed 2.

According to the fourth to ninth embodiments, not only the stripe pattern on the side surface of the sushi seed 2 due to the difference in color of the ingredients 3 and 4, but also the ingredients 3 and 4 are displaced from each other. A wide and colorful upper surface can be formed in the sushi seed 2, and the gorgeousness and uniqueness of appearance can be further enhanced.

FIG. 20 shows a tenth embodiment of the present invention, in which the sushi seed of the present invention is wrapped around sushi rice instead of warship-wrapped laver. That is, the sushi of the present embodiment is obtained by winding a sushi seed 7 composed of two kinds of ingredients 5 and 6 alternately stacked on the side of a sushi rice (not shown). Other ingredients 8 are placed on the sushi rice.

FIG. 21 shows an eleventh embodiment of the present invention, in which the sushi seed of the present invention is wrapped around sushi rice instead of laver rolls. That is, the sushi of this embodiment is obtained by winding a sushi seed 7 composed of two kinds of ingredients 5 and 6 that are alternately stacked on the side surface of the columnar sushi rice 9. Another ingredient 10 is arranged on the center side of the rice 9.

According to the tenth and eleventh embodiments, the sushi seed 7 formed by laminating two kinds of ingredients 5 and 6 is used in place of the seaweed that rolls the sushi rice of the warship roll or the seaweed roll. In addition to the ingredients 8 and 10, the ingredients 5 and 6 can be eaten at the same time, so that a more complex taste can be enjoyed and the appearance of the stripes of the ingredients 5 and 6 can be improved.

In addition, if the sushi of each embodiment is appropriately combined and served in a sushi bowl or the like, a colorful and gorgeous sushi assortment can be provided, and the atmosphere of the banquet can be raised with sushi at parties and dinners . In particular, the sushi according to each of the above embodiments has a unique appearance, so that there are various combinations, and there is an advantage that creativity can be added to the sushi assortment.

In the fourth to eleventh embodiments, two types of ingredients 3 and 4 or ingredients 5 and 6 are used, but the same type of ingredients may be used.

1 ... Sushi rice, 2 ... Sushi type, 3, 4, 5, 6 ... Ingredients, 7 ... Sushi type, 8 ... Other ingredients, 9 ... Sushi rice, 10 ... Other ingredients.

Claims (9)

1. Sushi characterized by using sushi seeds made by laminating thinly cut ingredients in the thickness direction.
2. The sushi according to claim 1, wherein the sushi seed is formed by laminating the same kind of ingredients.
3. The sushi according to claim 1, wherein the sushi seed is formed by laminating a plurality of kinds of ingredients.
4. The sushi according to claim 1, wherein the sushi seed is formed by alternately laminating a plurality of kinds of ingredients having different colors.
5. The sushi according to claim 1, 2, 3 or 4, wherein the ingredients of the sushi seed are shifted from each other.
6. The sushi according to claim 1, 2, 3 or 4, wherein the sushi seed is placed on sushi rice.
7. The sushi according to claim 5, wherein the sushi seed is placed on sushi rice.
8. The sushi according to claim 1, 2, 3 or 4, wherein the sushi seed is wound on sushi rice.
9. A method for producing sushi characterized in that sushi seeds are formed by laminating thinly cut ingredients in a frozen state in the thickness direction.

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