JP2005313904A - Packaging method for funa (crucian) sushi - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a packaging method for a Funa (crucian) sushi which prevents a sliced fermented crucian from losing its shape when it is vacuum packed. <P>SOLUTION: According to the method, fermented rice 12 is placed on a tray-shaped container body 2, and the whole of the fermented rice 12 is covered with a lower protective sheet 4, on the surface of which the sliced fermented crucian 10 is placed. The entire part of the fermented crucian 10 is then covered with a upper protective sheet 6, and the layered rice 12 and the crucian 10 are put in a sealing bag 8 to be vacuum packed. In the package, the fermented rice 12 is set under the lower protective sheet 4, which allows virtually no fermented rice 12 to stick to the surface of the fermented crucian 10, that is, the fermented rice 12 and the fermented crucian 10 are separated by the lower protective sheet 4 in storage. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a packaging method for packaging sushi with vacuum packing.

  The sushi that is made by pickling strawberry with rice is widely known as a special product in the Omi region. This sushi sushi (1) removes the scales of the pupae that have children, (2) removes cotton (internal organs) from the gills, (3) is fully salted for a predetermined period (eg, 3 to 12 months), (4 ) Rinse with clean water, wash away salt, (5) Drain the remaining water in the bowl and drain the water completely, (6) Pack rice with gills, (7) Alternate rice and bowl in barrels and other containers (8) In this state, it is further soaked for a predetermined period (for example, 12 to 24 months) and produced by such a process. Such sushi is soaked over a predetermined period, so that the rice and rice are in a fermented state and have a unique flavor and smell.

  In this kind of sushi, the fermented rice cake is sliced to the desired size when eaten. However, since the cotton (internal organs) is removed and it is in a fermented state, it is difficult to slice it thinly and cleanly with a knife, especially for amateurs. However, when trying to slice thinly with a knife, the shape of the fermented rice cake often collapses.

  For this reason, in recent years, fermented rice cakes may be sliced in advance and vacuum packed in the sliced state for sale. The sliced fermented rice cake refers to a sliced cut while maintaining the shape of the rice cake. In the case of selling in such a sliced state, when the vacuum pack is opened, it becomes ready to eat, saving the labor of slicing the fermented koji and making it very easy to eat.

  However, when the fermented rice cake is sliced and sold in advance, the following problems are newly generated. Firstly, the longevity is a combination of fermented rice cake and fermented rice. When vacuum packing, the fermented rice cake is packed with a lot of fermented rice. Therefore, when sucking the air in the sealing bag with a large suction force when vacuum packing, there is a problem that the fermented rice adhering to the fermented rice enters the sliced portion of the fermented rice cake and the shape of the sliced fermented rice cake breaks down .

  Secondly, the fermented rice cake in a sliced state is simply placed on the container body, and then the container body is housed in a sealing bag and vacuum-packed, and therefore, sliced when housed in the sealing bag. There is a possibility that a part of the fermented rice cake may come into contact with the inner surface of the sealing bag.

  Third, vacuum-packed sushi may be stored in a frozen state. In this case, it will be thawed when eaten, but when it is thawed, water comes out from the fermented rice, and this water is sliced. It becomes attached to the fermented rice cake. Fermented rice cake has a unique flavor and odor of fermentation, but if this fermented rice cake gets moisture during thawing, this unique flavor and odor will be impaired, and the value of sushi will be greatly reduced. is there.

An object of the present invention is to provide a method for wrapping sushi that can prevent the shape of a fermented rice cake in a sliced state from being vacuum-packed.
Another object of the present invention is to provide a longevity packaging method that maintains the flavor and odor peculiar to longevity and can eliminate the adverse effects of moisture from fermented rice even when thawed.

  In the packaging method for longevity according to claim 1 of the present invention, fermented rice is placed on a tray-shaped container body, the entire fermented rice is covered with a lower protective sheet, and the fermentation is applied to the surface side of the lower protective sheet. The fermented rice cake is placed in a sliced state, and the entire fermented rice cake is covered with an upper protective sheet, and these are stored in a sealing bag and vacuum packed.

  Moreover, in the packaging method of the longevity of Claim 2 of this invention, the fermented rice is not adhering substantially on the surface of the said fermented rice cake, The said fermented rice has entered the lower side of the said lower protective sheet. The fermented rice and the fermented rice cake are separated and accommodated by the lower protective sheet.

  Moreover, in the packaging method of the sushi of Claim 3 of this invention, when the said fermented rice is soft and the inside of the said bag for sealing is evacuated and vacuumed, the atmospheric pressure from the outside which acts on the said fermented rice cake is It is absorbed in the fermented rice through the fermented rice cake.

  Moreover, in the packaging method of the longevity of Claim 4 of this invention, the one end part of the said upper protection sheet which covers the said fermented rice cake protrudes outside from the end of the said container main body, One end of the said upper protection sheet In a state where the portion is bent to the lower side of the container body, the container body is housed in the sealing bag from one end side of the container body and vacuum packed.

  Furthermore, in the packaging method of longevity according to claim 5 of the present invention, the fermented rice cake and fermented rice are vacuum-packed and then stored frozen.

  According to the packaging method for longevity according to claim 1 of the present invention, the fermented rice cake and fermented rice of longevity are separated by the lower protective sheet, so that the lower fermented rice enters the sliced portion of the fermented rice cake. In this way, it is possible to prevent the sliced fermentation cake from being deformed. In addition, fermented rice is sealed between the container body and the lower protective sheet, and the fermented rice cake is sealed between the lower protective sheet and the upper protective sheet, so the moisture contained in the fermented rice has an adverse effect on the fermented rice cake. Etc. can be prevented, and it is possible to maintain the deliciousness of the fermented rice cake in particular. Furthermore, since the fermented rice cake is covered with the upper protective sheet, the sliced fermented rice cake does not come into direct contact with the sealing bag when it is accommodated in the sealing bag, and the shape of the packaging is not deformed. Can be prevented.

  Moreover, according to the packaging method of the longevity of Claim 2 of this invention, since fermented rice is not adhering substantially on the surface of a fermented rice cake, fermented rice and fermented rice cake are via a lower protective sheet. It is completely separated. Therefore, even when the sushi is vacuum-packed, the fermented rice does not enter the sliced portion of the fermented rice cake, and the shape of the fermented rice cake can be prevented.

  According to the longevity packaging method according to claim 3 of the present invention, when the air in the sealing bag is sucked and evacuated, the atmospheric pressure from the outside causes the sealing bag and the upper protective sheet to However, since the fermented rice that supports the fermented rice cake is soft, the atmospheric pressure acting on the fermented rice cake from the outside is absorbed by the lower fermented rice, and as a result, The deformation can be effectively prevented.

  Moreover, according to the packaging method of the sushi of Claim 4 of this invention, the one end part of the upper protection sheet which protrudes outside from a container main body is bend | folded below so that the one end part of a container main body may be wrapped, and an upper protection Since it is accommodated in the sealing bag from one end wrapped in the sheet, the upper protective sheet is not rolled up during this accommodation, and the fermented koji is accommodated in the sealing bag while being covered with the upper protective sheet. Can do. Further, since it is housed in the sealing bag in this way, suction when vacuum packing is performed from the other end side of the container body (that is, the other end side of the upper protective sheet), whereby the fermenter and the upper protective sheet Can be surely kept in a vacuum state.

  Moreover, according to the packaging method of the longevity of Claim 5 of this invention, it can apply conveniently to what is frozen and stored after being vacuum-packed. When sushi is stored in a frozen state, moisture comes out of the fermented rice when thawed, but the fermented rice and fermented rice cake are kept in a separate vacuum, so that the water from the frozen rice will adhere to the fermented rice cake. There is almost no, and even when thawed, the unique flavor and smell of the fermented rice cake can be maintained, and the adverse effects of moisture can be prevented.

  Hereinafter, with reference to an accompanying drawing, an example of a packaging method of a longevity according to the present invention is described. FIG. 1 is a cross-sectional view schematically illustrating a state in which sushi is packaged by a packaging method according to the present invention, and FIGS. 2 to 5 illustrate the order of packaging sushi as shown in FIG. FIG.

  In FIG. 1, a container body 2, a lower protective sheet 4, an upper protective sheet 6, and a sealing bag 8 are used for packaging the longevity. The container main body 2 has an elongated tray shape, and a slightly larger one than the fermentation cake 10 to be packaged is used. As such a container main body 2, a plastic tray-like one used for packaging various fish and the like is used. The lower protective sheet 4 and the upper protective sheet 6 are thin plastic sheets such as laminate sheets, and are transparent so that the contents can be seen. The sealing bag 8 may be, for example, a plastic bag with one end opened, or may be a bag formed by closely attaching one end of a tube-like sheet with heat or the like. The sealing bag 8 is also transparent so that the contents can be seen.

  In this packaging method, the sushi and fermented rice are packaged separately. That is, fermented rice 12 with longevity is accommodated between the container body 2 and the lower protective sheet 4, and fermented rice cake 10 with longevity is accommodated between the lower protective sheet 4 and the upper protective sheet 6, such as In the state, it is accommodated in the sealing bag 8 and vacuum packed as will be described later. Accordingly, the fermented rice 12 is sealed by the container body 2 and the lower protective sheet 4, and the longevity is sealed between the lower protective sheet 4 and the upper protective sheet 6. The fermented rice 12 on the side and the fermented rice cake 10 on the upper side are separated and hermetically packaged.

  Next, with reference to FIGS. 2-5, the packaging procedure for packaging a longevity as shown in FIG. 1 is demonstrated. First, as shown in FIG. 2, in other words, the fermented rice is placed on almost the entire tray-like container body 2 so as to be placed on the lower side of the fermented rice cake 10 to be packaged, and the thickness of the loaded fermented rice is substantially constant. Flatten so that The fermented rice is preferably soft in order to prevent the sliced fermented rice cake 10 from being deformed. Then, the lower protective sheet 4 is placed on the fermented rice 12 to cover the entire fermented rice 12. The lower protective sheet 4 is slightly smaller than the container main body 2, and the entire fermented rice 12 can be covered with the lower protective sheet 4 by placing it on the container main body 2.

  Next, as shown in FIG. 3, the fermentation cake 10 is placed on the surface side of the lower protection sheet 4, and the upper protection sheet 6 is placed so as to cover the placed fermentation cake 10. As mentioned above, the sushi is made by salting the sardines, then alternately piling the sardines and rice, and then simmering them for a specified period of time and fermenting them. The fermented rice cake is the fermented rice cake 10, and the rice becomes the fermented rice 12. As shown in FIG. 3, the fermented koji 10 keeps the shape of the koji, but sliced cuts 14 are provided at predetermined intervals (for example, intervals of about 3 to 7 mm). By putting 14, the original shape of the candy is kept at the time of sale, but when opened, it can be eaten as it is, and it is easy to eat without the hassle of cutting. The cut 14 may be less likely to lose its shape when placed in an oblique direction with respect to the fermentation broth 10. When placing this fermented rice bran 10, it is preferable to remove the fermented rice adhering to the surface and place it in a state where it does not substantially adhere.

  The upper protective sheet 6 is placed so as to cover the entire fermented rice cake 10 placed thereon. The upper protective sheet 6 has the same width as the lower protective sheet 4 and is longer than the lower protective sheet 4. As shown in FIG. 3, one end 16 (left end in FIG. 3) is used. ) Protrudes from one end of the container body 2 and is provided so that the other end (the right end in FIG. 3) is accommodated in the container body 2 and overlaps the end of the lower protective sheet 4.

  Thereafter, as shown in FIG. 4, one end 16 of the upper protective sheet 6 protruding from the container body 2 is folded downward so as to wrap one end of the container body 4, and in this folded state, the container body 2 is accommodated through the opening 18 of the sealing bag 8 as indicated by an arrow 20 from this one end side. By bending the one end portion 16 downward, the container body 2 can be easily inserted, and the upper protective sheet 6 is prevented from rising when inserted, so that the sliced fermented koji 10 is attached to the sealing bag 8. It is possible to prevent the inner surface from directly contacting and deforming.

  Thereafter, the opening 18 of the sealing bag 8 is attached to a vacuum packing device 22 (a device known per se is used), and the opening 18 of the sealing bag 8 is connected to a suction source (not shown) such as a suction pump. The suction source is operated, and the air inside the suction source is sucked and discharged as shown by an arrow 24 to be in a vacuum state. In this vacuum state, the opening 18 of the sealing bag 8 is thermocompression-bonded by the thermocompression bonding means 26 to seal the opening 18, and thus the longevity is vacuum-packed.

  When the sealing bag 8 is brought into a vacuum state, air is sucked from the other end of the container body 2, so that the air between the container body 2 and the lower protective sheet 4 (that is, around the fermented rice). Air) and the air between the lower protective sheet 4 and the upper protective sheet 6 (that is, the air existing around the fermenter 10) are smoothly discharged to the outside, whereby the fermented rice is protected from the container body 2 and the lower protective sheet. The fermented rice cake 10 is sealed between the lower protective sheet 4 and the upper protective sheet 6, and the fermented rice cake 10 and the fermented rice 12 can be sealed separately.

  When the inside of the sealing bag 8 is evacuated, atmospheric pressure from the outside acts on the sliced fermented rice cake 10 via the sealing bag 8 and the upper protective sheet 6, and this fermented rice cake 10 passes through the lower protective sheet 4. Since it is supported by the soft fermented rice 12, the atmospheric pressure from the outside is absorbed by the fermented rice, and as a result, it is possible to prevent the fermented rice cake 10 from being deformed when vacuum packed.

  In addition, since the fermented rice is not attached to the surface of the fermented rice bran 10, this shape collapse can be prevented more reliably. If fermented rice is attached to the surface of the fermented rice cake 10, when the inside of the sealing bag 8 is evacuated, the attached fermented rice is applied to the cuts 14 of the sliced fermented rice cake 10 by the atmospheric pressure from the outside. It is pushed and opens the cut line 14, which causes the sliced fermented rice cake 10 to be deformed, but if the fermented rice is not attached, the fermented rice does not enter the cut line 14. The sliced fermentation cake 10 can be vacuum-packed while being kept clean.

  When eating the sushi that has been vacuum-packed in this way, the opening 18 of the sealing bag 8 is cut with scissors or the like, and the container body 2 containing the sushi is taken out from the bag 18. At this time, since the fermented rice cake 10 is covered with the upper protective sheet 8 in a sealed state, the fermented rice cake 10 can be taken out while maintaining a clean sliced state without being deformed. And after taking out in this way, the one end part 16 bent downward from the one end part of the container main body 2 is lifted, the upper protection sheet 8 is removed, and the both end parts of the lower protection sheet 4 are further lifted to ferment the fermenter 10. The upper protective sheet 8 can be easily removed and the fermented koji 10 in the sliced state can be removed cleanly. By taking out in this way, the fermented rice 12 remains on the container body 2 side, the fermented rice cake 10 is placed on the lower protective sheet 4, and the fermented rice 12 and the fermented rice cake 10 can be taken out in a clean state. In this way, the fermented rice cake 10 and the fermented rice 12 that have been taken out can be appropriately placed on a plate and eaten with little effort.

  Such a packaging method can be advantageously applied when the sushi is stored frozen. When sushi sushi in a packaged state is stored frozen, it will be thawed when eaten. During the thawing, the moisture contained in the fermented rice 12 comes out. When the fermented rice 12 and the fermented rice cake 10 are sealed separately as described above, the container body 2 and the lower protective sheet 4 Even if it flows out, it does not flow into the fermenter 10 side surrounded by the lower protective sheet 4 and the upper protective sheet 6 even if it flows out. The unique flavor and smell of the fermented rice cake 10 can be maintained.

  This packaging method can be applied to the sushi wrapping in which fermented rice is mixed with fermented rice cake, prevents the shape of the fermented rice cake from slicing, and preserves the original shape of the rice cake. It can be vacuum packed in a clean state. In addition, since the fermented rice and the fermented rice cake are separated and kept in a sealed state, for example, even if moisture comes out from the fermented rice during thawing, this moisture does not adhere to the fermented rice cake, and the fermented rice is unique. Packaging that does not impair the flavor and odor of the product becomes possible.

It is sectional drawing which shows simply the state which packaged the longevity with the packaging method according to this invention. It is sectional drawing which shows the state which put fermented rice on the container main body, and covered with the lower protective sheet. It is sectional drawing which shows simply the state which mounted the fermented rice cake from the state shown in FIG. 2, and covered the upper protection sheet. It is a figure which shows simply the state accommodated in the sealing bag, after bending the one end part of an upper protection sheet below from the state shown in FIG. It is a figure which shows simply the state which attracts | sucks the air in the bag for sealing from the state shown in FIG. 4, and is vacuum-packed.

Explanation of symbols

2 Container body 4 Lower protective sheet 6 Upper protective sheet 8 Sealing bag 10 Fermented rice cake 12 Fermented rice 22 Vacuum packing device

Claims (5)

  Place the fermented rice on a tray-like container body, cover the whole fermented rice with a lower protective sheet, place the fermented rice cake in a sliced state on the surface side of the lower protective sheet, and further cover the entire fermented rice cake with the upper protective sheet A method for wrapping longevity, characterized in that these are housed in a sealing bag and vacuum packed.   Fermented rice is not substantially attached to the surface of the fermented rice cake, the fermented rice is contained under the lower protective sheet, and the fermented rice and the fermented rice cake are separated by the lower protective sheet. It is accommodated, The packaging method of the sushi of Claim 1 characterized by the above-mentioned.   The fermented rice is soft, and the atmospheric pressure from the outside that acts on the fermented rice cake when the inside of the sealing bag is sucked into a vacuum is absorbed by the fermented rice through the fermented rice cake. The packaging method of the longevity sushi of Claim 1 or 2.   One end portion of the upper protective sheet covering the fermented rice cake protrudes outward from one end of the container main body, and the one end portion of the upper protective sheet is bent to the lower side of the container main body. 4. The method of packaging sushi according to any one of claims 1 to 3, wherein the packaging is carried out by vacuum packing from the one end side of the bag.   The said fermented rice cake and fermented rice are vacuum-packed and stored frozen, The packaging method of the longevity sushi in any one of Claims 1-5 characterized by the above-mentioned.

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