FR2813011A1 - PROCESS FOR MANUFACTURING FOODS LIKE SUSHIS - Google Patents

Abstract

Method for manufacturing dumplings in the manner of sushi, of the type formed from a portion of a first food consisting essentially of cooked rice, attached to at least one chip of a second food chosen from a selection of ingredients , characterized in that it comprises a step of preparing a food additive, a step of applying said additive in the form of coating of at least one of said foods, then a step of joining said first food with said second food , and a fourth step of treating the adjoining assembly, the composition of said additive being such that said treatment makes said additive film-forming. Food rods produced according to such a method.

Description

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Process for making food like sushi.

The invention relates to the field of prepared meals, in particular based on rice. More specifically, the invention relates to a method of manufacturing a food consisting of one or more strips of fish, seafood or the like, inserted or attached to a portion of rice, the whole being able to be further rolled in a sheet. nori (variety of seaweed used in Japanese cuisine), in order to compose a food dumpling inspired by sushi nigiri or sushi maki from Japanese cuisine.

Among the different sushi variants, there is indeed a distinction between sushi nigiri and sushi maki. Sushi nigiri (from the Japanese verb "nigiru": to press) is generally in the form of a rice ball, often slightly flattened, on which is usually placed a shavings of protein food such as raw fish or a fruit of sea. There are also nigiri sushi topped with an omelet, fish eggs, etc.

As for sushi maki (from the Japanese verb "maku": to roll), it is rolled and most often rolled up with a no leaf and can have multiple ingredients in its center, such as raw fish shit, omelet, vegetables, etc. We can find two kinds of makisushis ": the" rlorimakis "which are rolled into a cylinder (generally using a reel formed of articulated wooden strips), and the" temakis ", wound in a cone, by hand ( "tee" = hand).

 In accordance with the refinement of Japanese cuisine, the consumer generally composes a sushi meal with an assortment of maki and / or nigin including different kinds of goose fish, vegetables and others, (so as to benefit from a variety (tastes and textures (and looks), from one sushi to the next.

In its most frequently encountered version, Iligiri sushi is prepared from a cut of raw fish in thin strips. A rice dumpling is rolled, about the size of about half an egg. A strip of raw fish is prepared by depositing a little (the horseradish paste (in Japanese wasabi) on one of its faces, then is deposited on the rice dumpling, by the coated side (the wasabi, from

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 so that the fish strip almost completely covers the top of the rice ball.

But we find in sushi bars sushi of a very wide variety as for the element surmounting the rice dumpling, as already mentioned.

Wasabi is itself prepared from a powder from the ripened root of horseradish (a kind of radish from a cruciferous plant), mixed with a little water to form a paste.

For the manufacture of sushi maki, a rice ball is formed in the same way that is lightly crushed on a sheet of nori. Various protein foods of the same type as those used for sushi nigiri, can be placed on this preparation, with or without vegetables (carrots, cucumbers, peppers ...), as well as wasabi. The whole is then rolled so as to form a cylinder (norimaki) or a cone (telnaki), the cocur of which consists of raw fish or other protein foods mentioned above and is directly surrounded by rice whose shape is molded into the outer coating sheet. The nori leaf is optionally kept glued with a little rice or equivalent.

To prepare rice for sushi (nigiri or maki), pour a vinegar mixture over the rice, during or rather after cooking.

Currently, sushi is offered in the caterer or fresh produce departments with consumption deadlines within three days maximum. This consumption period includes the time of delivery of products to food distribution stores. Consequently, this rapid expiration of the product restricts the possibility of industrial manufacturing and poses strong constraints on transport and distribution (the products to retailers.

In addition, these same stores cannot afford to store large quantities of these products at the risk of suffering (significant losses. At the same time, consumers' purchasing behavior is such that such products may turn out to be neglected (read made with a cut-off date also COUI @ te.

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 Furthermore, there is generally observed, after a certain number of hours, a degradation of the organoleptic qualities of the product manufactured according to the traditional process; in particular, all of the constituents dry out, the rice gradually losing its moisture, and therefore its softness.

In addition, it is also found that the flavors of the various ingredients mix over time, which causes the consumer the inconvenience of not finding intact the taste and quality of each ingredient taken individually.

The invention particularly aims to overcome these drawbacks of the prior art.

More specifically, the object of the invention is in particular to propose a process for manufacturing food dumplings in the manner of sushi intended in particular for the catering and fresh produce department of food distribution stores, which makes it possible to substantially extend the deadline for consumption.

Another object of the invention is to propose such a process which prevents, or at least limits, the transfer of taste from one food to another in the preparation which composes the sushi, during the storage period.

The invention also aims to provide such a process which keeps the rice soft during the entire storage period.

Another objective of the invention is to propose a process which does not call into question the variety of ingredients capable of constituting a sushi. The invention also aims to provide such a process (it is inexpensive to implement and can be carried out by non-specialized personnel.

These objectives, as well as others which will appear subsequently, are achieved by means of a process for manufacturing food pellets in the manner of sushi, of the type formed from a portion of a first food consisting essentially cooked rice, attached to at least one chip of a second food chosen from a selection of ingredients.

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 According to the invention, the method comprises a step of preparing a food additive, a step of applying said additive in the form of a coating of at least one of said foods, then a step of joining said first food with said second food. , and a fourth stage of treatment of the adjoining assembly, the composition of said additive being such that said treatment renders said additive 'iliio-etie.

The use of such an additive in the manufacture of sushi makes it possible to prevent the transfer of taste from one food to another, contrary to what was obtained with the traditional method of using wasabi. In addition, this additive limits, or even prevents, the drying of food, in particular rice.

According to a first advantageous solution, said additive is applied to the entire surface of at least one of said foods. According to another advantageous solution, said additive is applied to only part of the surface of at least one of said foods.

Preferably, said additive is prepared on the basis of one or more of the following components - fat; - animal proteins; - gelling agent; - rubber ; - starch.

According to another preferred solution, said treatment comprises a cooking step.

According to a particularly advantageous solution, the method comprises a step of steaming said first and second side-by-side foods.

 Soluble protein stains commonly seen on the surface of fish are removed by steaming.

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 In addition to its taste qualities, this stage therefore gives the food pellet obtained a good aesthetic appearance during its presentation on the shelf as well as at the time of its consumption.

 Advantageously, the method comprises a step of cooling said food pellets in a temperature range between 0 C and 4 C.

A more or less significant waiting time can occur between the previous step and the packaging (the products. The cooling time is therefore a function of this waiting time. This stops or thus limits the bacteriological developments that can occur at temperature room.

Preferably, the method comprises a step of packaging said food pellets.

According to another preferred solution, the method comprises a step of pasteurizing said food pellets. This expands substantially the expiration date compared to previous manufacturing techniques.

 The invention also relates to a food pellet produced according to the method as described above. Preferably, said second food is composed of one or more of the following ingredients - (ILI fish; - ruer fruits; - (vegetables; - orlette; -) leaves (1101-i or other Cree leafy plants .

According to a characteristic of the invention, said second food overcomes said first food, in the manner of susliis nigiri. In this case, according to an advantageous solution, said first food has a ring shape.

According to another characteristic (the invention, a sheet of 110171 is wrapped around (said prerllier and second food side by side, in the manner of sakis inak i.

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 According to another advantageous solution, said first food comprises a food component which partially or totally replaces rice.

 Other because, icteristics and advantages of the invention will appear more clearly on reading the following description of two preferred embodiments of the invention, given by way of illustrative and nonlimiting examples, and of the appended drawings among which - Figure 1 illustrates a process for making food pellets, like nigiri sushi; - Figure 2 illustrates the process of making food pellets, like bad sushi <i.

The general principle of the invention is therefore based on a simple and effective technique, consisting in particular of using an additive (the properties after cooking allow the optimization and prolongation of the organoleptic qualities of the sushi.

Figure 1 shows in the form of a flowchart the different stages of preparation and manufacture of food pellets, in the manner of nigiri susllis.

First, the rice is cooked according to a specific preparation (step 10). Thus, it is géllél-, llelnelit cooked according to conventional techniques consisting in particular of taking an amount of water equal to the amount of rice. It may have been previously soaked in water for several hours.

The rice is then seasoned according to the traditional method with a vinegar lnélan-e (step 11). For example, for titi liter (rice oll adds l 100 cc (rice vinegar, 45 g of sugar and 25g of salt, the vinegar mixture being previously heated so that the sugar and salt melt.

Other cooking and cooking techniques are nevertheless also compatible with the invention.

The rice is then formed (step 12) under a borehole (the dumplings. Alternatively, 011 can also give glu rice a l @ orll-le (l '@ 11111e @ 111X for example.

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 This operation (forming can be done manually, (preferably using molds in the case of rings), or automated.

An additive is prepared (step 13) based on one or more of the following components: fat, animal proteins, gelling agent (in particular carrageenans), gum, starch. To do this, using conventional knife equipment (the food industry, an emulsion, possibly under vacuum, with knife rotation speeds varying gradually from 1,500 to 6,000 revolutions per minute so as to obtain a additive in the form of paste or sauce, capable of coagulating.

The pellets thus obtained are coated with the additive (step 14) prepared in step 13. The coating can be carried out manually using a brush or by spraying, or even using a metering device. which extrudes a thin layer of additive on the pellets.

After treatment, in particular after heating, the additive becomes f @ ilmooèrle, that is to say that it coagulates to form a film which coats the rice and prevents transfers of taste and moisture between the different ingredients.

The additive, in the form of a paste or sauce, will be deposited so as to coat at least partially, preferably completely, the surface of the rice dumpling.

At the same time, the raw fish, previously vitiated and butchered (the bones having been removed from the fillets) is cut into thin strips (step 15). The fish selected can be bran (rrr1on, tuna, or red mullet or mackerel, or any other fish (make the flesh can be cut and handled CI) strips.

In order to vary the products, different foods can be added to the fish or replace it. These foods, as well as the fish, can then be in the form (strips or shavings. It is thus possible to provide that the preparation deposited is composed of one or (the pILISicurs (the following ingredients: fish; - ( seafood; - (vegetables;

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 - omelet.

Other protein or non-protein ingredients are also possible.

The strips or shavings of raw fish, or other ingredients, are deposited on the rice dumplings described above, the lesson to overcome, or even cover, the rice dumplings (step 17). This operation is performed manually.

The ingredients may also have themselves been coated in whole or in part with the additive according to the invention (step 1C).

The susliis which have just been obtained then undergo titi treatment which makes the additive fillnogenic. Preferably, this treatment includes a cooking step. In particular, use will be made of a progressive steaming stage (stage 18), with stages in a temperature range between 75 ° C. and 95 ° C., for a period which can range from approximately 30 minutes to approximately one hour (pl -el @ éi-entiellelnent 45 minutes).

Other types of treatment can be envisaged with a view to rendering the additive illogogenic, such as exposure to microwave or infrared radiation. The application of steam has the advantage of washing the suri @ ace of the fish and eliminating the stains of soluble proteins.

At the end of this stage, the sushi is cooled to a temperature range of between 0 ° C. and 4 ° C. (stage 19) to stop or limit the bacteriological development during the possible waiting time prior to the colonitationalnelit; then they are conditioned (step 20).

The conditiolilielnelit can be el @ fectué under controlled atrliospIière, under 100 1 / a of nitrogen or with a mixture 50 clc: nitrogen, 50 `% of C02 for example. Alternatively, the conditiolilielnent can also be carried out in a conventional manner with the techniques of vicarious packaging.

 The products are then pasteurized (step 21) in a temperature range of between 80 ° C. and 95 ° C., peeling for a period of time which can range from 30 minutes to approximately one hour, before being finally introduced into the over-clnballag, e .

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 Figure 2 shows in the form of a flowchart the different stages of preparation and manufacture of food pellets, like sushi or aki.

Steps (30 to 32) (cooking, seasoning and forming rice into dumplings are similar to those described for making nigiri sushi.

The rice is then deposited, possibly slightly crushed, on a sheet of nori or equivalent (step 33). Other ingredients can be deposited according to the flavors sought for the product (step 34). We can thus add vegetables, fish, crustaceans, shellfish or even aromatic seeds.

All of the ingredients thus deposited are then coated in whole or in part with an additive which becomes filrogenic after a treatment such as heating (the additive being prepared and deposited (steps 35 and 36) (in a manner analogous to steps 13 and 14 already described).

The nori sheet is then rolled up (step 37), preferably so as to form a cylinder or a cone around the ingredients. This operation can be carried out manually or carried out automatically by machines provided for this purpose.

The product thus obtained is then packaged (step 38), pasteurized (step 39) and introduced into an over-elnballaoc, under conditions analogous to those already described.

 In the process of making maki sushi, the additive is made l @ ilmo (which occurs during the key pasteurization step.

In a variant (the invention, which is moving away (the principle of sushi, ci]) Cutting out the principle underlying the invention, one can envisage (replacing all or part (read rice with another food base, coron -) e Lrn skim it] t or a dough (cereal or equivalent.

 The process (it has just been described makes it possible to manufacture food inspired by sushi, at an industrial level, making it possible to offer sales and marketing (such

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 products in medium or large distribution, with expiration dates extended to 21 days.

The promotion of such products can therefore be ensured by virtue of the invention, these having remained hitherto little known to a large Western public owing to manufacturing techniques, most often artisanal, and to confidential distribution methods.

The products obtained maintain good organoleptic qualities while having a substantially increased expiration date.

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Claims (9)

 CLAIMS 1. Process for the manufacture of food dumplings in the manner of sushi, of the type 1 @ embellished with a portion of a first food consisting essentially of cooked rice, attached to at least one chip of a second food chosen pariai a selection of ingredients, characterized in that it comprises a step of preparing a food additive, a step of applying said additive in the form of a coating of at least one of said foods, then a step of joining said first foodstuff with said second foodstuff, and a fourth step in the treatment of the adjoining assembly, the composition of said additive being such that said treatment renders said additive 'delicate, 2. Method of manufacturing food pellets according to claim 1, characterized in that said additive is applied to the entire surface of at least one of said food. 3. A method of manufacturing food pellets according to claim 1, characterized in that said additive is applied to only part (the surface of at least one of said food. 4. A method of manufacturing food pellets according to any one (claims 1 to 3, characterized in that said additive is prepared based (one or (the more of the following components - nlatièi'es fathoms; - animal proteins; - Liélifiallt _ <2l @ mille; - friend (law). 5. Method (the manufacture (the food pellets according to any one (claims 1 to 4, characterized in that said treatment comprises a cooking step. 6. Method (the manufacture of food pellets according to one (ILICICC) il (Ilie (claims 1 to 5, characterized in that it comprises a step of steam cooking of said first and second food side by side. <Desc / Clms Page number 12>  7. Method (the manufacture of food pellets according to any one of claims 1 to 6, characterized in that it comprises a step of cooling said food pellets in a temperature range between 0 C and 4 C . 8. A method of manufacturing food pellets according to any one of claims 1 to 6, characterized in that it comprises a packaging step (said food pellets. 9. A method of manufacturing food pellets according to any one of claims 1 to 8, characterized in that it comprises a step of pasteurization of said food pellets. 10. Food rods produced according to the method of any one of claims 1 to 9. 11. Food pellet according to claim 10, characterized in that said second food is composed of one or more of the following ingredients - Fish ; - seafood -> - vegetables; - omelet; - northern leaves or other Cree leaf plants. 12. Food rods according to any one of r-evcriclic @ itioris 10 and 11, characterized in that said second food overlites said pr-crnicr @rlirlierlt, like rligiri sushi. 13.13 food rod according to claim 12, characterized in (read said first food has a ring shape. 14. Food bowl according to any orle (claims 10 and 11, characterized in that a sheet nori is wrapped around said first and second side-by-side foods, in the manner of maki sushi 15.Food rod according to any one of claims 10 to 14, characterized in that said first food comprises a food component which replaces partially or totally with rice.