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US 10,206,418 B1Granted
Method and system for manufacturing frozen sushi that remains stable until consumption following thawing and refrigeration
OwnerPhilip Sinzinventor
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Abstract
The current document is directed to methods and systems for manufacturing frozen-sushi food products that remain texturally and compositionally stable while frozen and refrigerated for extended periods of time. A variety of different processing steps and ingredients are employed to prevent retrogradation of gelatinized starch in cooked sushi rice, including quick cooking of the rice, employing non-nutritive sweeteners in place of sugar, controlling the amount of salt in the sushi rice, and use of β amylase and gellan gum.
Claims2
A method for preparing sushi rice that is stable when frozen and/or refrigerated, the method comprising:
- soaking low-amylose, sweet rice for two hours or more in water,
- pressure-cooking the soaked low-amylose, sweet rice for between 6 and 8 minutes at between 10 and 20 psi;
- and
- combining the cooked rice with a first processing solution that includes water, vinegar, salt, a non-nutritive sweetener, and high-acyl gellan gum;
- wherein combining the cooked rice with a first processing solution that includes water, vinegar, salt, a non-nutritive sweetener, and high-acyl gellan gum further comprises
- after addition of the first processing solution to the cooked rice,
- waiting for the cooked rice to cool to between 130° F. and 160° F., and
- adding a second processing solution to the mixture of the cooked rice and first processing solution comprising water and low-acyl gellan gum.
5 more elements
Dependencies are inferred from the claim text.