US 11,889,854 B1
Method and system for manufacturing sushi food products that remain stable for extended periods of time
Philip Sinz, Seattle, WA (US)
Filed by Philip Sinz, Seattle, WA (US)
Filed on Feb. 19, 2019, as Appl. No. 16/279,489.
Application 16/279,489 is a continuation in part of application No. 15/355,428, filed on Nov. 18, 2016, granted, now 10,206,418.
Application 15/355,428 is a continuation of application No. 14/685,534, filed on Apr. 13, 2015, granted, now 9,497,982, issued on Nov. 22, 2016.
Application 14/685,534 is a continuation in part of application No. 13/601,189, filed on Aug. 31, 2012, abandoned.
Claims priority of provisional application 61/529,713, filed on Aug. 31, 2011.
Int. Cl. A23L 7/196 (2016.01); A23L 7/104 (2016.01); A23L 3/358 (2006.01); A23L 3/3508 (2006.01); A23P 20/20 (2016.01); A23L 3/36 (2006.01)
CPC A23L 7/196 (2016.08) [A23L 3/3508 (2013.01); A23L 3/358 (2013.01); A23L 3/36 (2013.01); A23L 7/107 (2016.08); A23P 20/20 (2016.08); A23V 2002/00 (2013.01)] 6 Claims
OG exemplary drawing
 
1. 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.