flash freezing demonstration Inarizushi

This time, we conducted a demonstration experiment using "Inarizushi"!

The procedure was to store it frozen for two weeks, then thaw it and sample it.
Here we will report the results in detail.

This experiment was conducted based on the image of an operation that produces prepared foods at a supermarket or catered lunch boxes for companies!

We put the freshly made Inarizushi directly into our Artlock freezer and rapid freezing it.
This time, we verified two types of decompression patterns.

When using Artlock Freezer,

・Can be frozen without wrapping in packaging material

Therefore, when we freeze "Inarizushi" at the customer's request,

・ "Since it can be frozen without getting crushed, it can maintain its beautiful freshly made shape!"

・" The grains of the rice are better than when frozen using other companies' freezing machines."

This is an ingredient that we have successfully frozen and thawed in the past, and we have received such feedback!

The conditions for this experiment are as follows.

Freezing time = approximately 45 minutes

Storage method = -20℃ freezer, 2 weeks

Thawing pattern = Refrigerated thawing/normal temperature thawing
* The temperature at the center of the food is the same as the surrounding area. Set as a guideline for "defrosting completed"

Before freezing

After freezing

After freezing and before storage

Inari is intended for in-house use, so we store it in a 99% vacuum, not on plates, but in high-barrier (low oxygen permeability) vacuum bags that allow for the highest quality frozen storage.

After 2 weeks of frozen storage

Thawing at room temperature

After thawing at room temperature

Conclusion

This time, we reported on the results of a freezing and thawing experiment on "Inarizushi."

We immediately froze the freshly made Inarizushi in an Artlock freezer and tested thawing in two ways: ``normal temperature thawing'' and ``refrigerated thawing''!

The results of this experiment are as follows.

How to unzip	Ambient temperature during thawing	Thawing time	Sensory evaluation results
Thaw at room temperature	20℃	Approximately 2 hours	Same as before freezing
Refrigerated thawing	10℃	Approximately 2 hours	Some parts are a little hard

As mentioned above, the time required for thawing in the refrigerator and thawing at room temperature was almost the same (2 hours). However, when thawing at room temperature, the temperature range of 10℃ was reached in about 30 minutes.

As a result of sensory evaluation,

- When thawed at room temperature, the rice was highly rated as being able to feel the grain of each grain, not being too hard or too soft, and at a level that was hard to notice compared to before freezing.

・When thawing in the refrigerator, some people said that some parts of the food were a little hard compared to when thawing at room temperature, but they said it was not a problem when eaten alone.

Traditionally, it has been said that it is extremely difficult to make Inari sushi that has been refrigerated and thawed, and in fact, problems such as the vinegared rice becoming waxy and becoming dry can sometimes be a problem.

In order to solve the problem of quality changes due to freezing experiments, our laboratory team is researching and developing the optimal recipe for vinegared rice for freezing every day.

We are researching recipes for various foods other than vinegared rice, so if you are interested in the latest research results, please contact us!

inquiry

We also sell art rock food that combines research with ingredients!

For inquiries about Art Rock Inari Sushi introduced in this article, click here.