JPH08196221A - Production of rice for sushi, device therefor, sushi and vinegar for sushi - Google Patents

Abstract

PURPOSE: To obtain SUSHI (vinegared rice topped with a fish fillet) capable of being frozen, having excellent texture not changing before and after freezing. CONSTITUTION: Rice is mixed with water in an amount approximately equal to weight of rice before washing and a very small amount of wood acetic acid and cooked. Vinegar for SUSHI obtained by dissolving sugar and reduced starch syrup as saccharides in vinegar and adding a very small amount of wood acetic acid extracted from a broad-leaved tree or a bamboo in an amount of about 10-15wt.% based on boiled rice is heated to about 40-90 deg.C, preferably about 60 deg.C and mixed with boiled rice immediately after cooking to produce boiled rice for SUSHI.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method and apparatus for producing sushi rice such as pressed sushi that is commercially produced in large quantities, and sushi and sushi vinegar.

[0002]

2. Description of the Related Art Conventionally, sushi sold at ekiben and supermarkets has been prepared by mixing a large amount of rice cooked by a commercial rice cooker with sushi vinegar and molding and packaging. In this rice cooking process, a series of processes is a flow work by a conveyor, after removing a predetermined amount of rice, adding water,
The rice is cooked with a rice cooker, and then the cooked rice is sprinkled with sushi vinegar and blended to complete.

[0003]

The above-mentioned conventional sushi rice cannot be stored for a long period of time, and even if it is stored well, it only lasts for 2 to 3 days. Although it may be possible to freeze it, if conventional sushi rice or sushi is frozen as it is and thawed, the texture before freezing cannot be obtained, and quality deterioration cannot be avoided.

The present invention has been made in view of the above-mentioned problems of the prior art, and can be frozen, and a method and an apparatus for producing sushi rice which can obtain a good texture that does not change before and after freezing. It also aims to provide sushi and sushi vinegar.

[0005]

[Means for Solving the Problems] The present invention is to mix rice with water and a trace amount of wood vinegar having a weight almost equal to the weight before washing rice, cook rice, and use sugar and reduced starch syrup as sugar as vinegar. Approximately 10 to the above rice, dissolved and containing a small amount of wood vinegar extracted from hardwood or bamboo
15% by weight, preferably about 11% of sushi vinegar, about 40
It is a method for producing sushi rice which is heated to about 90 ° C, preferably about 60 ° C and mixed with the cooked rice. The sugar is blended in a ratio of the reduced starch syrup of about 1 to the weight of the sugar of about 1.8 to 2.5, and the reduced starch syrup is sorbit or maltitol. The sugar content is preferably 70% sugar and 30% reduced starch syrup.
% Is good. The reduced starch syrup is a mixture of about 40% sorbit and about 60% maltitol.
Further, the present invention is a method for producing sushi rice, which comprises mixing the sushi vinegar with an appropriate amount of heated water into the rice.

Further, according to the present invention, a weighing and filling device for putting a predetermined amount of water, washed rice and a small amount of wood vinegar into a rice cooker, and heating the pot containing the predetermined amount of rice by the weighing and filling device to cook the rice. A rice cooker that cooks sushi, a sushi vinegar feeder that mixes vinegar with sugar and reduced starch syrup and a small amount of wood vinegar is added to the cooked rice, and sushi sent to the sushi vinegar feeder An apparatus for producing sushi rice, comprising a heating device for heating vinegar to about 40 to 90 ° C, preferably 60 ° C. The sushi vinegar is prepared by mixing vinegar with about 3.6 to 4.5 and sugar with about 1.8 to 2.5 at a ratio of about 1 with reduced candy, and the reduced candy is sorbit or maltitol. The sushi vinegar supply device sprays the sushi vinegar onto the rice from a spray section.

Further, the present invention is about 58-63 in rice.
% Water, preferably 61% water, in which vinegar, sugar as sugar and reduced starch syrup are dissolved, and a small amount of wood vinegar is further contained in the water, and sushi rice is added to the rice. It is sushi that is frozen and vacuum packed with raw ingredients on it. In addition, the sushi vinegar has a weight of about 3.6 to 4.5 edible vinegar and about 1.8 to about sugar.
2.5, Reduced starch syrup was blended at a weight ratio of about 1, and the reduced starch syrup was about 40% sorbit and about 60 maltitol.
%.

[0008]

[Action] The method and apparatus for producing sushi rice and sushi of the present invention are such that when cooking rice, wood vinegar extracted from hardwood, bamboo, etc. is added to the water to activate water molecule activation of the wood vinegar.
Water can easily penetrate into rice, and a larger amount of water can be contained in the rice grains. Furthermore, since sushi vinegar is heated and mixed with rice, sushi vinegar is also easily absorbed in the rice grains. Further, wood vinegar is added to the sushi vinegar, and due to the action of this wood vinegar, a larger amount of sushi vinegar is absorbed in the rice grains.
Also, reduced sugar syrup of sorbit or maltitol is mixed as the sugar content of sushi vinegar, and by the action of this reduced steam candy,
The osmotic pressure increases and a large amount of water is absorbed in the rice grains.

[0009]

Embodiments of the present invention will be described below. As shown in FIG. 1, the sushi rice producing apparatus of this embodiment is
This is an automatic rice cooker with a series of continuous processes. First, a rice-polishing unit 10 for putting in rice and a storage tank 1 for storing rice.
2 and a rice storage unit 16 including a conveyer 14 that carries a predetermined amount of rice to the next step. Next to the rice storage unit 16, a rice washing device 20 for washing rice is provided, and between the rice storage unit 16 and the rice washing device 20, a rice sending device 18 for sending a fixed amount of rice to the rice washing device 20 is provided. . Next to the rice washing machine 20,
Weighing and filling device 2 through draining device 21 and rice sending device 22
4 are provided. The metering and filling device 24 has an immersion tank 26, and the rice is immersed in a predetermined amount of water in the immersion tank 26 to impregnate the rice grains with water. Further, the metering and filling device 24 is provided with an automatic addition liquid supply device 28 for adding a small amount of wood vinegar to water. This wood vinegar is extracted from hardwood. Then, next to the weighing and filling device 24, an automatic rice cooking device 30 is provided. The automatic rice cooker 30 automatically cooks rice while moving the individual pots 32 containing rice, water and the like over a predetermined period of time.

Next to the automatic rice cooker 30, there is provided a sushi vinegar supply device 34 for mixing sushi vinegar with cooked rice. As shown in FIG. 2, a tank 42 for supplying vinegar 40 is connected to the sushi vinegar supply device 34 via a pump 44 and a heating device 46, and the sushi vinegar heated to about 60 ° C. is cooked. Sprinkle on rice. In the heating device 46, the vinegar supply pipe line 54 is arranged in the hot water tank 52 to which the hot water of 50 ° C. is supplied by the hot water supply device 50, and while passing the pipe line 54, the sushi vinegar 40 has a predetermined amount. The temperature is raised to the temperature. The sushi vinegar supply device 34 sprays the sushi vinegar 40 evenly on the rice by the spray unit 35. Incidentally, this temperature is optimally 60 ° C., but can be appropriately changed within the range of 40 to 90 ° C.

In this embodiment, the sushi vinegar 40 used here is a mixture of vinegar, which is edible acetic acid with sugar, added with sugar prepared by reducing starch syrup, and a small amount of wood vinegar. is there. This combined vinegar comprises rice vinegar 59%, sugar 31%, salt 10%, and a little seasoning in a weight ratio. And in this embodiment, 1
About 13.5 kg of rice cooked in one pot is mixed with 1200 cc of this combined vinegar and 260 g of reduced starch syrup. The reduced starch syrup is a starch syrup such as sorbit or maltitol. In this embodiment, about 40% sorbit and about 60% maltitol are mixed.

Here, the conveyor 56 extending from the automatic rice cooker 30 to the sushi vinegar supply device 34 also serves as a device for stripping cooked rice. Then, the sushi rice mixed with the sushi vinegar by the sushi vinegar supply device 34 is sent from the sushi vinegar supply device 34 to the next step by the conveyor 56.
In the next step, the shuttle 32 is reversed by the reversing machine 58 and sent to the automatic loosening machine 60.

Next, a method for producing sushi rice according to this embodiment will be described below. First, a predetermined amount of polished rice is sent from the storage tank 12 storing the polished rice to the rice washing device 20,
The rice is washed, drained, and sent to the immersion tank 26. In the immersion tank 26, the rice grains are made to absorb sufficient water. And
The weight ratio of water to rice before washing is about 1: 1 and 6 kg of rice in one pot 32 (about 7.5 kg of rice after soaking in water)
To, add 6 kg of water. Furthermore, the weighing and filling device 24
A small amount of wood vinegar is added to the water in which the rice grains are immersed by the automatic addition liquid supply device 28. And the immersion filling device 2
According to 4, about 7.5 kg of rice after immersion is filled with 6 kg of water in the kettle 32. The pot 32 is automatically cooked by the automatic rice-cooking device 30 while moving over a predetermined time.

The sushi vinegar is sprinkled on the rice cooked by the automatic rice cooker 30 from the spray section 35. This sushi vinegar is continuously heated in the vinegar supply line 54 in the hot water tank 52, and at a temperature of about 60 ° C., without cooling the hot rice,
Infiltrate large amounts more effectively. Since the cooked rice has a temperature of about 90 ° C, sushi vinegar may be heated to about 90 ° C, and the lower limit is about 40 ° C, and the effect is weak unless the temperature is higher than that.

As described above, this sushi vinegar 40 is prepared by mixing about 70% of sugar and about 30% of reduced starch syrup, and more effectively permeates cooked rice. Furthermore, since the sushi rice thus formed has a good water absorption property, the above sushi vinegar is added to the above 12 kg of rice, and about 500 cc of water is appropriately added to the same temperature as the above sushi vinegar. It can be heated and added. As a result, sushi rice can be made plump. The sushi rice sprinkled with the sushi vinegar is put into the automatic loosening machine 60 by the automatic reversing machine 58, appropriately loosened and sent to the next sushi forming step.

The sushi rice thus formed is used for trout press sushi in this embodiment. The trout press sushi is obtained by putting the above-mentioned sushi rice in a predetermined mold and hardening it, placing a raw trout fillet on it, molding it, and then rapidly freezing at a temperature of −48 ° C. This frozen sushi is 15
It can be thawed at room temperature above ℃ for about 2 hours and in warm water at 30 ℃ for about 30 minutes, and can be eaten with the same flavor and texture as before freezing. Here, this pressed sushi is prepared by placing raw trout on sushi rice and is not suitable for thawing in a microwave oven.

According to the method and apparatus for producing sushi rice and the sushi of this example, even if the sushi rice is frozen, the state after thawing at room temperature has the same flavor and texture as those before freezing. This is because water molecules are activated by wood vinegar and have good permeability, and therefore, a larger amount of water permeates the rice grains of cooked rice than normal rice. In addition, the sushi rice also has a small amount of reduced water candy and wood vinegar added by mixing sushi vinegar, so the sushi vinegar has good permeability, and even if a large amount of sushi vinegar is mixed, it will be sticky and sushi rice will be plump. It is a thing. Furthermore, the same amount of rice can increase the amount of cooked rice, and can also improve the texture. In addition, wood vinegar absorbs the smell of rice and the like, and the rice can be made to have a good aroma.

The method and apparatus for producing sushi rice and the sushi of this embodiment are not limited to pressed sushi but can be used for other sushi, and the ratio of rice and water, the amount of wood vinegar, etc. can be appropriately selected. It can be set. Furthermore, the mixing ratio of sushi vinegar can be changed according to the sushi rice.

[0019]

INDUSTRIAL APPLICABILITY The method and apparatus for producing sushi rice and the sushi of the present invention allow the rice to be cooked to absorb a relatively large amount of water, and further the sushi vinegar is effectively penetrated into the sushi rice itself. It is something that can be made, and the texture of the finished sushi rice can be made plump without being sticky. Further, the same amount of rice as the rice contains a large amount of water and becomes sushi rice that is full, so that the volume of the finished sushi rice can be increased. In addition, after thawing the frozen sushi,
It has the same flavor and texture as before freezing.

[Brief description of drawings]

FIG. 1 is a schematic view of an apparatus for producing sushi rice according to an embodiment of the present invention.

FIG. 2 is a schematic view of a sushi vinegar supply device of the sushi rice manufacturing device of this embodiment.

[Explanation of symbols]

 12 Storage Tank 16 Rice Storage Section 20 Rice Washing Device 24 Measuring and Filling Device 26 Immersion Tank 30 Automatic Rice Cooker 32 Kettle 34 Vinegar Supply Device

Claims (9)

[Claims] 1. The rice is mixed with water and a trace amount of wood vinegar having a weight almost equal to the weight before washing the rice to cook rice, and sugar and reduced starch syrup are dissolved in vinegar as sugar and contain a trace amount of wood vinegar. Let's make about 10 to 1 against the above rice
Heat 5% by weight sushi vinegar to about 40-90 ° C,
A method for producing sushi rice that is mixed with the above cooked rice. 2. The sugar content is about 1.8 to 2.5 of the sugar.
The method for producing sushi rice according to claim 1, wherein the reduced starch syrup is blended in a ratio of about 1 with respect to the weight of sushi, and the reduced starch syrup is sorbit or maltitol. 3. The method for producing sushi rice according to claim 1, wherein an appropriate amount of heated water is mixed with the sushi vinegar in the rice. 4. A cooked rice in which a predetermined amount of water, washed rice and a small amount of wood vinegar are put into a rice cooker, and a cooker in which a predetermined amount of rice is put by this measure filling device is heated to cook rice. A device, a sushi vinegar supply device that mixes vinegar, sugar and reduced starch syrup with a small amount of wood vinegar further added to the cooked rice, and a sushi vinegar sent to the sushi vinegar supply device. An apparatus for producing sushi rice, comprising a heating device for heating to about 40 to 90 ° C. 5. The sushi vinegar is blended in a weight of about 3.6 to 4.5 of vinegar and a weight of about 1 to about 1 of the reduced starch syrup to about 1.8 to 2.5 of sugar. The reduced rice candy is sorbit or maltitol, and the sushi vinegar supply device sprays the sushi vinegar onto the rice from a spray section. 6. The rice contains about 58 to 62% of water, and vinegar, sugar as sugar and reduced starch syrup are dissolved in the water, and a trace amount of wood vinegar is further contained in the water, The sushi is frozen and vacuum packed with raw ingredients on top of it. 7. The sushi vinegar contains about 1.8 to 2.5 sugars.
It is mixed in the ratio of the above reduced water candy to the weight of
The sushi according to claim 6, wherein sorbit or maltitol is used as the reduced starch syrup. 8. A weight of edible vinegar of about 3.6 to 4.5,
Sushi vinegar mixed with a weight ratio of about 1.8 to 2.5 of sugar and about 1 of reduced starch syrup. 9. The sushi vinegar according to claim 8, wherein the reduced starch syrup comprises sorbit and maltitol.