Method and system for manufacturing sushi food products that remain stable for extended periods of time
OwnerPhilip Sinzinventor
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Abstract
The current document is directed to methods and systems for manufacturing sushi food products that remain texturally and compositionally stable while frozen and/or 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, avoiding the use of carbohydrate-based sweeteners, controlling the amount of salt in the sushi rice, and use of β amylase.
Claims6
A method for preparing carbohydrate-based-sweetener-free, artificial-sweetener free, sugar-substitute-free, acidified sweet rice that, when used in a sushi food product, is stable when stored, the method comprising:
- receiving uncooked sweet rice;
- cooking the sweet rice in water until the sweet rice absorbs at least 80% of its dry weight in water;
- acidifying the cooked sweet rice using a sufficient amount of an acidifying agent to maintain the pH of the cooked rice at or below a threshold pH of 4.3;
- cooling the acidified sweet rice to below 175° F.;
- and
- adding a solution of β-amylase in water, at a ratio of between 6 and 9 grams of β-amylase to 1100 grams of water, to the cooled acidified sweet rice to inhibit retrogradation of the sushi food product made during storage of from less than 1 month to less than 2 years.
Dependencies are inferred from the claim text.