WO2021125530A1 - 초밥 조성물 - Google Patents
초밥 조성물 Download PDFInfo
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- WO2021125530A1 WO2021125530A1 PCT/KR2020/014162 KR2020014162W WO2021125530A1 WO 2021125530 A1 WO2021125530 A1 WO 2021125530A1 KR 2020014162 W KR2020014162 W KR 2020014162W WO 2021125530 A1 WO2021125530 A1 WO 2021125530A1
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- sushi
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Images
Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
- A23L7/1963—Products in which the original granular shape is maintained, e.g. parboiled rice coated with a layer
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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
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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
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
Definitions
- the present invention relates to a sushi composition, and more particularly, to a sushi composition that has excellent taste and texture, is rich in nutrients, and exhibits excellent preservation by applying various ingredients in the form of sauces or powders. will be.
- Sushi is a representative Japanese dish in which rice for sushi is lumped together into a bite-sized lump and then topped with various ingredients.
- Sushi rice used for sushi is made by mixing vinegar, sugar and salt with coarsely cooked rice. As a mixture made by putting vinegar, the vinegar is added to delay the spoilage of the ingredients, the sugar is added to neutralize the sour taste of the vinegar, and the salt is added to enhance the flavor of the sushi rice and ingredients.
- the type of sushi varies depending on the type of material used.
- the types of material used for sushi are almost the same, the sushi of each sushi restaurant is not significantly differentiated.
- An object of the present invention is to provide a sushi composition that has excellent taste and texture, contains abundant nutrients, and exhibits excellent preservation properties by applying various ingredients in the form of sauces or powders.
- An object of the present invention is a sushi layer, a sauce layer formed on the upper surface of the sushi layer, and a powder layer formed on the lower surface of the sushi layer, wherein the sushi layer is a sushi layer in which a filling made of protein ingredients is wrapped with a sushi mixture. to be made in the form
- the protein component is made of one or more selected from the group consisting of fish, meat and tofu.
- the sushi mixture is made by mixing 10 to 20 parts by weight of sushi vinegar sauce with 100 parts by weight of mixed rice.
- the mixed rice is made by mixing 50 to 150 parts by weight of konjac rice to 100 parts by weight of white rice.
- the sushi vinegar sauce is 100 parts by weight of vinegar, 10 to 12 parts by weight of salt, 60 to 70 parts by weight of sugar, 10 to 20 parts by weight of citron juice, 5 to 10 parts by weight of kelp, turmeric It shall be made by mixing 1 to 3 parts by weight of powder and 1 to 3 parts by weight of cumin powder.
- the sushi vinegar sauce contains 1 to 3 parts by weight of ramie leaf extract based on 100 parts by weight of vinegar.
- the source layer shall include sodium alginate and calcium chloride.
- the powder layer is made of a powdered material after freeze-drying.
- the freeze-drying is made by rapidly freezing the material at a temperature of -55 to -45°C and then drying the material at a temperature of 30 to 40°C for 40 to 48 hours.
- the sushi composition according to the present invention has excellent taste and texture, contains abundant nutrients, and exhibits an excellent effect of providing a sushi composition exhibiting excellent preservation by applying various ingredients in the form of a sauce or powder.
- FIG. 1 is a perspective view showing a sushi composition according to the present invention.
- FIG. 2 is a cross-sectional view showing a sushi composition according to the present invention.
- the sushi composition according to the present invention includes a sushi layer 10 , a sauce layer 20 formed on an upper surface of the sushi layer 10 , and a powder layer 30 formed on a lower surface of the sushi layer 10 . .
- the sushi layer 10 is formed in a form in which a filling 12 made of a protein component is wrapped in a sushi mixture 11, and the filling 12 is preferably made of a protein component, and more specifically, fish and meat. and at least one selected from the group consisting of tofu.
- the sushi mixture 11 is made by mixing 10 to 20 parts by weight of sushi vinegar sauce with 100 parts by weight of mixed rice,
- the mixed rice is preferably made by mixing 50 to 150 parts by weight of konjac rice to 100 parts by weight of white rice.
- the mixed rice consisting of white rice and konjac rice is applied as described above, the calorie of sushi is lowered compared to the case of only white rice, and dietary fiber can be abundantly contained.
- Konjac rice consists of about 97% water and 3% carbohydrates, and is very low in calories (6kcal per 100g), yet contains abundant dietary fiber.
- the sushi vinegar sauce is 100 parts by weight of vinegar, 10 to 12 parts by weight of salt, 60 to 70 parts by weight of sugar, 10 to 20 parts by weight of citron juice, 5 to 10 parts by weight of kelp, 1 to 3 parts by weight of turmeric powder and cumin. It is preferable to mix 1 to 3 parts by weight of the powder.
- the sushi vinegar sauce used in the present invention contains more turmeric powder and cumin powder, unlike a typical sushi vinegar sauce,
- Turmeric (Curcuma logna) is a perennial plant belonging to the order Guinea, and is mainly cultivated in tropical and subtropical regions centering on India. The stem and root are used for food and medicinal purposes. It promotes blood circulation, decomposes fat and produces bile. It helps to improve indigestion.
- the turmeric powder contains curcumin to solve the problem of indigestion caused by konjac rice. If the content of the turmeric powder is less than 1 part by weight, the above effect is insignificant, and the content of the turmeric powder is 3 If it exceeds parts by weight, the palatability of the sushi composition may be reduced without significantly improving the above effects.
- the cumin (Cuminum cyminum L) is an annual plant belonging to the buttercup family, and cuminaldehyde is the main ingredient in cumin and is mainly used as a unique and strong spice, and the cumin powder contains vitamins (A, C, E, K), vitamin B group ( B 1 , B 2 , B 3 , B 6 , B 12 ), iron, calcium, folic acid, magnesium, sodium, and potassium are contained in large amounts, so it has the effect of enhancing the taste of sushi as well as the content of nutrients.
- the content of the cumin powder is less than 1 part by weight, the above effect is insignificant, and when the content of the cumin powder exceeds 3 parts by weight, the palatability of the sushi composition may decrease.
- the sushi vinegar sauce may further contain 1 to 3 parts by weight of the ramie leaf extract relative to 100 parts by weight of vinegar, and the ramie leaf extract is mixed with 100 parts by weight of water and 3 to 7 parts by weight of the ramie leaf, followed by a temperature of 90 to 100° C. It is prepared through a process of removing solids after heating to a temperature for 5 to 10 minutes.
- the ramie leaf extract prepared through the above process serves to provide a sushi composition exhibiting excellent texture for a long time by maintaining the chewy texture of the sushi layer. Insignificant, if the content of the ramie leaf extract exceeds 3 parts by weight, the above effect may not be significantly improved and the taste of the sushi composition may be deteriorated.
- the sauce layer 20 is formed on the upper surface of the sushi layer 10, and is made by grinding various materials applicable to sushi and mixing sodium alginate and calcium chloride.
- sodium alginate and calcium chloride react to form a calcium alginate having a gel shape.
- the material pulverized inside the calcium alginate tissue having a gel shape as described above is in the form of a sauce. It is possible to provide a sushi composition having a chewy texture while maintaining the taste of the material while suppressing the phenomenon of drying or hardening of the pulverized material by remaining as a result.
- the material is made by mixing sodium alginate and calcium chloride in the pulverized pulverized product after finely pulverizing fish meat, fish roe, clams, egg rolls, shrimp meat and meat.
- the powder layer 30 is formed on the lower surface of the sushi layer 10, and is made of powdered material after freeze-drying. Generally, various materials applicable to sushi are freeze-dried and then powdered and applied.
- fish meat, fish roe, clam meat, rolled egg, shrimp meat, meat, etc. may be applied, and after freeze-drying through the conventional freeze-drying process, powdered
- the temperature of the freeze dryer is raised to a temperature of 30 to 40°C in a state of 40 to It consists of a process of freeze-drying for 48 hours, pulverizing and pulverizing.
- the freeze-dried and powdered material is easily adhered to and fixed to the sushi mixture 11 of the sushi layer 10 .
- the freeze-dried and powdered material can minimize the loss of aromatic substances, nutrition, taste, and aroma, etc. that occur during the water evaporation process, and the freeze-dried and powdered material is the sushi layer ( When it comes into contact with the konjac rice component contained in the sushi mixture 11 of 10), the taste and flavor of the material applied to the powder layer 30 may be restored due to the rehydration phenomenon.
- Mixed rice was prepared by mixing 100 parts by weight of konjac rice with 100 parts by weight of white rice and steaming.
- Sushi vinegar sauce was prepared by mixing 100 parts by weight of vinegar, 11 parts by weight of salt, 65 parts by weight of sugar, 15 parts by weight of citron juice, 8 parts by weight of kelp, 2 parts by weight of turmeric powder and 2 parts by weight of cumin powder.
- a sushi mixture was prepared by mixing 15 parts by weight of the sushi vinegar sauce prepared in Preparation Example 2 with 100 parts by weight of the mixed rice prepared in Preparation Example 1.
- the flying fish roe was rapidly frozen at a temperature of -50°C, then freeze-dried at a temperature of 35°C for 44 hours and then pulverized to prepare a powder layer material.
- the sauce layer material prepared in Preparation Example 4 is applied to the upper surface of the sushi layer, and the sushi layer A sushi composition was prepared by applying the freeze-dried powder of flying fish roe prepared in Preparation Example 5 to the lower surface of the .
- a sushi composition was prepared in the same manner as in Example 1, except that instead of mackerel meat, beef red sesame meat was used.
- a sushi composition was prepared in the same manner as in Example 1, except that tofu was used instead of mackerel flesh.
- a sushi composition was prepared by placing 30 parts by weight of mackerel on the upper surface of 100 parts by weight of the sushi prepared in Preparation Example 6.
- a sushi composition was prepared by placing 30 parts by weight of beef red bean sesame on the upper surface of 100 parts by weight of the sushi prepared in Preparation Example 6.
- a sushi composition was prepared by placing 30 parts by weight of tofu on the upper surface of 100 parts by weight of the sushi mixture prepared in Preparation Example 6.
- the sushi composition according to the present invention has excellent taste and texture, contains abundant nutrients, and exhibits excellent preservation properties by applying various ingredients in the form of sauces or powders.
- the present invention relates to a sushi composition, which has an excellent effect of providing a sushi composition with excellent taste and texture, rich in nutrients, and exhibiting excellent preservation by applying various ingredients in the form of sauce or powder. It can be shown and has industrial applicability.
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Abstract
Description
Claims (9)
- 초밥층;상기 초밥층의 상부면에 형성되는 소스층; 및상기 초밥층의 하부면에 형성되는 분말층;으로 이루어지며,상기 초밥층은 단백질 성분으로 이루어진 충전물이 초밥혼합물로 감싸진 형태로 이루어지는 것을 특징으로 하는 초밥 조성물.
- 청구항 1에 있어서,상기 단백질 성분은 생선, 육고기 및 두부로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것을 특징으로 하는 초밥 조성물.
- 청구항 1에 있어서,상기 초밥혼합물은 혼합미 100 중량부에 초밥 식초 소스 10 내지 20 중량부를 혼합하여 이루어지는 것을 특징으로 하는 초밥 조성물.
- 청구항 3에 있어서,상기 혼합미는 백미 100 중량부에 곤약미 50 내지 150 중량부가 혼합되어 이루어지는 것을 특징으로 하는 초밥 조성물.
- 청구항 3에 있어서,상기 초밥 식초 소스는 식초 100 중량부, 소금 10 내지 12 중량부, 설탕 60 내지 70 중량부, 유자즙 10 내지 20 중량부, 다시마 5 내지 10 중량부, 심황 가루 1 내지 3 중량부 및 커민 가루 1 내지 3 중량부를 혼합하여 이루어지는 것을 특징으로 하는 초밥 조성물.
- 청구항 5에 있어서,상기 초밥 식초 소스에는 식초 100 중량부 대비 모시잎 추출액 1 내지 3 중량부가 더 함유되는 것을 특징으로 하는 초밥 조성물.
- 청구항 1에 있어서,상기 소스층에는 알긴산나트륨과 염화칼슘이 포함되는 것을 특징으로 하는 초밥 조성물.
- 청구항 1에 있어서,상기 분말층은 동결건조후 분말화된 재료로 이루어지는 것을 특징으로 하는 초밥 조성물.
- 청구항 8에 있어서,상기 동결건조는 재료를 -55 내지 -45℃의 온도로 급속 냉동한 후에 30 내지 40℃의 온도로 40 내지 48시간 동안 건조하여 이루어지는 것을 특징으로 하는 초밥 조성물.
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AU2020409395A AU2020409395B2 (en) | 2019-12-16 | 2020-10-16 | Sushi composition |
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KR1020190168348A KR102161191B1 (ko) | 2019-12-16 | 2019-12-16 | 초밥 조성물 |
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KR102021722B1 (ko) * | 2019-06-21 | 2019-09-16 | 이현석 | 초밥 제조 방법 및 이에 따라 제조된 초밥 |
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JPS61209559A (ja) * | 1985-03-13 | 1986-09-17 | Kisaku Suzuki | ライススナツクの製造法 |
US5795606A (en) * | 1995-10-02 | 1998-08-18 | Hercules Incorporated | Method for preparing a coated food |
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