Method and system for manufacturing frozen sushi that remains stable until consumption following thawing and refrigeration

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United States of America Patent

PATENT NO 10206418
SERIAL NO

15355428

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Abstract

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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.

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Patent Owner(s)

Patent OwnerAddress
SINZ PHILIPSEATTLE WA

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Inventor(s)

Inventor Name Address # of filed Patents Total Citations
Sinz, Philip Seattle, US 4 9

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