JP4606222B2 - Deaerated packaging frozen sushi - Google Patents

Description

  The present invention relates to deaerated packed frozen sushi suitable for thawing, a method for producing the same, and a cooking method, and more particularly to a deaerated packed frozen sushi suitable for thawing using a microwave oven, a method for producing the same, and a cooking method. In addition, the present invention is a sushi formed by placing an ingredient that is not preferably heated to a high temperature of 40 ° C. or higher on a cooked rice molded product, in a plastic film packaging container. The present invention relates to a deaerated and frozen sushi product suitable for thawing by a microwave oven, which is housed, deaerated, closely adhered in a reduced pressure state, and packaged and frozen integrally with a plastic film packaging container, and a method for producing and cooking the same.

  For example, in the case of sushi such as stick sushi, a rice cooked with vinegar is molded, and on this molded cooked rice molded product, for example, watered and adjusted rice cake, red rice cake, rice cake, etc., vinegar, sugar and Put together with salt-flavored white plate kelp and mold into various shapes such as sticks, wrap the molded sushi in bamboo peel, put it in a plastic film packaging bag, deaerated packaging Degassing packaging by freezing it with brine such as ethanol or by freezing the molded sushi and placing the frozen molded sushi in a plastic film packaging bag Produces frozen sushi.

  Such frozen frozen sushi packed with brine is degassed before freezing, so there is no absorption of bacteria in the freezing chamber or absorption of odor of cooling gas. Or it is superior in terms of hygiene as compared to packaged frozen sushi which has been deaerated and then frozen by slow freezing such as nitrogen or carbon dioxide freezing. In particular, a packaged frozen sushi frozen by brine freezing can be stably stored over a long period of, for example, 3 months at a storage temperature of −18 ° C., and 6 months at a storage temperature of −50 ° C. The above storage is possible.

However, the packaged frozen sushi stored in this way is thawed and provided to the meal. There are natural thawing, running water thawing, steam thawing, hot water thawing and microwave thawing, etc., but microwave thawing has a very short thawing time and a high thawing yield. Suitable for thawing. For example, in the case of the above-mentioned bar sushi, thawing at room temperature requires 5 hours, but thawing in microwave oven can be thawed in 4 minutes. Convenient to meet.
JP-A-8-214805 JP-A-8-317465 Japanese Patent Laid-Open No. 9-47242 JP 2000-275591 A U.S. Pat. No. 5,861,184).

However, when thawing frozen sushi with a microwave oven, the portion of the sushi and the portion of cooked rice differ in the amount of heat generated by the absorption of microwaves, and the portion of the cooked rice is quantitatively larger than the portion of the plate, Moreover, in thawing with a microwave oven, the surface and corners are heated as compared to the center, so that part of the ingredients are heated to an unfavorable temperature compared to cooked rice, so-called boiled food. As a result, the flavor is spoiled and not actually used. In addition, for example, in the case of stick sushi, the portion of cooked rice is preferably human skin, for example, a temperature of 15 to 25 ° C., preferably 20 to 25 ° C. It is preferred that the temperature is 10 to 25 ° C, preferably 10 to 20 ° C.
By the way, when thawing degassed packed frozen sushi in a microwave oven, the portion of the ingredients tends to be heated to a relatively high temperature than the cooked rice portion, and the taste of the sushi tends to be impaired. It is difficult to perform a preferable thawing process. Therefore, in order to solve the problem that the sushi ingredients are heated to a relatively high temperature and the taste of the sushi is impaired when thawing the deaerated packed frozen sushi by microwave heating using a microwave oven or the like. The inventors wrapped the sushi with the ingredients in a plastic film for wrapping, placed a metal foil such as aluminum foil on the ingredients so as to cover the ingredients wrapped in the plastic film, Wrap with plastic film for wrapping from the top, fix the metal foil so that it does not move on the ingredients, put this wrapped sushi in a plastic film packaging bag for frozen food, inside the bag The sushi wrapped in a plastic film for wrapping is sealed and packaged in a packaging bag, and frozen in brine in this sealed and vacuum state. Package The entire whole bag and freeze together, cryopreservation suitable and and proposed a so-called vacuum-packed frozen sushi also suitable for thawing by a microwave oven.

  Since such deaerated packed frozen sushi is put in a packaging bag and degassed and frozen, the first plastic film for wrapping the entire sushi from above the sushi ingredients adheres to the sushi. Furthermore, a metal foil is disposed on the sushi utensil wrapped with the first plastic film for wrap and in close contact with the plastic film for the first wrap. The second wrapping plastic film for wrapping together the sushi wrapped with the first wrapping plastic film and the metallic foil from above the formed metallic foil is the metallic foil and the plastic film for the first wrapping. The plastic film for the second wrap is frozen in close contact with the inner surface of the packaging bag. In the degassed packaged frozen sushi, since the rice, ingredients and metal foil of the sushi are frozen and fixed, when thawing by microwave heating such as a microwave oven, the cooked rice part not covered with metal foil is It is exposed to microwave radiation and warmed by microwave heating. On the other hand, since the microwave is shielded by the metal foil and not heated by the microwave, the portion of the tool covered with the metal foil remains as a substantially frozen soot. However, water vapor is generated from the cooked rice portion heated by microwave heating, and this generated water vapor is trapped inside the plastic film for wrapping and taken out from the microwave oven during heating of the microwave oven. Later, the inside wrapped with the plastic film for wrapping is steamed and warmed, so that the cooked rice can be warmed to human skin and the tool can be warmed to about 10 ° C.

As described above, the degassed and frozen frozen sushi is arranged so that the sushi ingredients are covered with the metal foil and are not heated by the microwave so that the sushi ingredients are covered with the metal foil. Since the steam that wraps inside is airtightly wrapped with a plastic film for wrapping so that the entire sushi is steamed, it is suitable for thawing with a microwave oven, eliminating uneven heating by the microwave oven. However, the deaerated frozen sushi wrapped with metal foil and wrapped with plastic film for wrapping is wrapped in plastic film for first wrapping so that no discharge occurs from the metal foil edge during microwave irradiation. It is necessary to place a metal foil on the frozen sushi ingredients and wrap it in a plastic film for a second wrap so that it is electrically insulated from the surroundings. Moreover, when wrapping with the plastic film for the second wrap, it is necessary to wrap without shifting the metal foil placed on the sushi ingredients wrapped with the plastic film for the first wrap, In addition, it is also necessary to wrap sushi on a plastic film for wrapping. Therefore, wrapping sushi with a plastic film for wrapping at the time of producing deaerated packed frozen sushi requires caution, requires skill, and is difficult to mass-produce. As described above, deaerated frozen frozen sushi wrapped in plastic film for wrapping requires a lot of manpower and time in order to meet customer demand, and there are problems in mass production and cost reduction. is there.
An object of the present invention is to solve the problems of deaerated packed frozen sushi wrapped with a plastic film for wrapping, and to provide a deaerated packed frozen sushi suitable for thawing by a microwave oven.

  The present inventors, for example, put stick sushi in a box, place a laminated metal foil on the ingredients, put the whole box in a flexible plastic packaging bag, and deaerate the inside of the packaging bag. When the packaging bag is deflated, the mouth of the packaging bag is sealed, frozen, and degassed and deflated by the external pressure, the inner wall surface of the wrapping sushi is the same as in the case of plastic film for wrapping. In addition, the inner and outer surfaces of the box containing the bar sushi and the laminated metal foil on the sushi ingredients in the packaging bag are in close contact, and the laminated metal foil is fixed on the sushi ingredients. It was found that it can be fixed, frozen together with the packaging bag, and thawed in a microwave oven. In addition, since the box containing sushi can be put in a packaging bag together with the box, it can be degassed and frozen, making it easy to manufacture degassed and frozen sushi. When heated in a microwave oven, this degassed and frozen frozen sushi can leave a considerable space between the box and the sushi, so the steam generated from the cooked rice spreads in the bag and is steamed by the ingredients. It was discovered that heating can be performed efficiently.

An object of the present invention is to provide a deaerated packed frozen sushi that can be mass-produced and is suitable for thawing a microwave oven, as well as a manufacturing method and a cooking method thereof.
That is, the present invention relates to a sealed flexible plastic packaging bag whose inside is reduced to a pressure of 50 to 600 mmHg, and a plastic box having an open upper portion disposed in the bag. , The frozen sushi housed in the box with the ingredients up, and the laminated metal foil disposed over the frozen sushi ingredients, the plastic The inner surface of the packaging bag is in contact with the upper surface of the laminated metal foil, and the plastic packaging bag, the box, the laminated metal foil, and the frozen sushi are all frozen and integrally formed. In the frozen packaging bag, the volume of the space around the sushi is 0.1 to 0.7 times the volume of the sushi. . In the deaerated packed frozen sushi for the microwave oven of the present invention, the pressure in the packaging bag of the deaerated packed frozen sushi can be set to a pressure of 140 to 350 mmHg. It can be an oval box, tube, tray or dish. In addition, the present invention forms a sushi by placing the ingredients on the cooked rice molded body, and placing a metal foil that is plastic laminated on the formed sushi ingredients, and laminating the ingredients on the laminated metal Put the sushi covered with foil and covered with laminated metal foil in a plastic box with the laminated metal foil facing up, and put the plastic box containing the sushi into a flexible plastic packaging bag The inside of the packaging bag is evacuated to an internal pressure of 50 to 600 mmHg, and the evacuated packaging bag is sealed to form deaerated packaging sushi. The volume of the space formed around the sushi excluding the volume is adjusted to 0.1 to 0.7 of the sushi volume, and this deaerated sushi is cooled by a refrigerant cooled to the freezing temperature. In the packaging bag of the deaerated packaging sushi Plastic box, in vacuum-packed frozen sushi manufacturing method characterized by integrally formed by freezing together laminated metal foil and sushi. Furthermore, the present invention provides a sealed flexible plastic packaging bag whose inside is depressurized to a pressure of 50 to 600 mmHg or 150 to 350 mmHg, and a plastic having an open top disposed in the bag. Box or plastic box, tray or dish having a square, circular or elliptical shape, frozen sushi contained in the box with the ingredients up, and the frozen sushi A laminated metal foil disposed over the tool, and an inner surface of the plastic packaging bag is in contact with an upper surface of the laminated metal foil, and the plastic packaging bag, box, and laminate The metal foil and the frozen sushi are both frozen and integrally formed, and the volume of the space existing around the sushi in the degassed and frozen packaging bag The maximum temperature of the exposed portion side of the cooked rice portion is 60 ° C. or higher by heating microwave-heated deaerated packed frozen sushi that is 0.1 to 0.7 times the volume of the sushi The microwave heating is stopped, and then the ingredients and the cooked rice part are steamed in the room or in the water or steamed in the room and then steamed in the room for 30 minutes or less without unpacking. The temperature is set to 15 ° C. or higher, which is a cooking method by microwave heating of deaerated packed frozen sushi.

  The packaged frozen sushi of the present invention has a sealed flexible plastic packaging bag whose inside is decompressed to a pressure of 50 to 600 mmHg, preferably 150 to 350 mmHg, and an upper portion disposed in the bag. Open plastic box, frozen sushi housed in the box with the ingredients up, and laminated metal foil placed over the frozen sushi ingredients The inner surface of the plastic packaging bag is in contact with the upper surface of the laminated metal foil, and the plastic packaging bag, the box, the laminated metal foil and the frozen sushi are frozen together. The volume of the space around the sushi in the packaging bag that is formed integrally and degassed and frozen, except for the volume of the box and the volume of the laminated metal foil, The volume is 0.1 to 0.7 times, preferably 0.2 to 0.5 times, so that the cooked rice part can be thawed by a microwave oven and heated to a temperature of 50 ° C. or higher, preferably 60 ° C. or higher. It can be left in the room or in the water for steaming, or it can be left in the room for steaming, then left in the water for steaming and thawed in a relatively short time. According to the present invention, the volume of the sushi is 0.1 to 0.7 times, preferably 0.2 to 0.5 times, between the packaging bag and sushi in the degassed packaging bag. Since a space is formed, water vapor generated by heating with a microwave can be moved through this space, and temperature spots of sushi after heating with a microwave can be eliminated in a relatively short time, In a short time, the temperature of the sushi can be adjusted to a temperature suitable for eating at 10 to 30 ° C. As described above, the packaged frozen sushi of the present invention is simple and easy to cook, so that the boxed sushi using seasonal ingredients is frozen and the seasonal sushi is used regardless of the season. Etc. Sushi can be provided.

The packaged frozen sushi of the present invention includes a flexible plastic packaging bag whose inside is in a decompressed state and sealed, a plastic box opened in the upper part disposed in the bag, and the inside of the box Sushi that is stored with the ingredients facing up, and a laminated metal foil that is disposed over the frozen sushi ingredients, and is in the plastic packaging bag In this case, a space is formed between the sushi and the box or packaging bag around the sushi, and the inner surface of the plastic packaging bag is in contact with the upper surface of the laminated metal foil by atmospheric pressure. Since the packaging bags, boxes, laminated metal foil and frozen sushi are all frozen and integrally formed, the packed frozen sushi is thawed in a relatively short time using a microwave oven, Human skin And then, ingredients 10 to 30 ° C., and preferably 15 to 25 ° C., more preferably, may be a 15 to 20 ° C., and better texture, can easily cut sushi with a knife.
In the present invention, a laminated metal foil is placed over the sushi ingredients contained in a plastic box. When the laminated metal foil is deaerated, it is sushi or frozen. The top surface or the exposed surface of the sushi ingredient is fixed in conformity with the shape of the sushi ingredient, and the laminated metal foil is necessarily fixed on the upper surface or the exposed surface of the sushi contained in the box or the frozen sushi ingredient. Can be covered densely. Therefore, by simply putting the sushi or frozen sushi with the laminated metal foil over the utensil in a plastic box and degassing it, the laminated metal foil can be in close contact with the utensil, The work of covering with the laminated metal foil becomes easy, and the shift of the position of the laminated metal foil with respect to the position of the ingredients after putting the sushi or frozen sushi into the plastic box is small, so the work efficiency is improved, Product yield can be improved. Moreover, in the present invention, sushi is put in a plastic box, and the sushi box is put in a plastic packaging bag and frozen to be integrated, so that the area around the sushi, in particular, between the sushi and the box A gap can be formed between the box and the packaging bag, and it becomes easy to make the temperature of the sushi after steaming uniform by the flow in the gap of the steam generated at the time of thawing.

  In the present invention, in a plastic box, sushi or frozen sushi with a laminated metal foil placed on a sushi ingredient is placed with the laminated metal foil on top, and the sushi or frozen with the laminated metal foil placed on it. The plastic box containing the sushi is put in a flexible plastic film packaging bag, the inside of the packaging bag is deaerated to a pressure of 50 to 600 mmHg, preferably 140 to 350 mmHg, and the mouth of the packaging bag is opened. Seal and make deaerated sushi. In the present invention, the produced deaerated packaged sushi has a space formed between the sushi and the package bag in the package bag. This space eliminates heating spots generated when the frozen sushi is heated by a microwave oven by steaming with steam generated from the frozen sushi.

In the present invention, in the packaging bag, the space formed between the sushi and the packaging bag is for exerting the effect of steaming, heating the ingredients and the cooked rice part, and making the temperature inside the sushi uniform It measures. In the present invention, the volume of the space formed between the sushi and the packaging bag is a volume obtained by subtracting the volume of the plastic box and the plastic laminated metal foil from the volume of the space between the packaging bag and the sushi. The volume is 0.1 to 0.7, preferably 0.2 to 0.5, where the volume of sushi contained in the packaging bag is 1.
In the present invention, the deaerated packaged sushi formed by sealing the packaging bag is cooled and frozen by a cooling medium such as brine that is cooled to the freezing temperature, so that the deaerated packaged sushi is relatively easy. Can be manufactured. In the present invention, the deaerated packed frozen sushi is formed by putting the sushi contained in a packaging bag or the frozen sushi into a plastic laminated metal foil, a plastic box and a packaging bag, and putting them together. In the deaerated packed frozen sushi of the present invention, the pressure in the deaerated packaging container is a low vacuum region, for example, a vacuum of 50 mmHg to 600 mmHg, but a vacuum of 140 mmHg to 350 mmHg. It is preferable. By making such a vacuum, it becomes possible to heat for 3 to 5 minutes with a microwave oven, and accordingly, the temperature of the cooked rice portion can be increased and the thawing time can be shortened.

  In the present invention, the laminated metal foil is one whose both surfaces are covered with a plastic film in order to avoid discharge. In the present invention, the laminated metal foil covers at least the ingredients of sushi, and the length in the longitudinal direction and / or the width direction is the end of the laminated metal foil in the longitudinal direction or the width direction or in the longitudinal direction and the width direction. However, it is preferable that the length be able to hang down from the top of the sushi ingredients. In the present invention, the box means a box having a square shape, a circular shape, and an elliptical shape, or a tray or a dish. In the present invention, sushi means stick sushi, pressed sushi, box sushi, battera sushi or nigiri sushi.

  In the present invention, the deaerated frozen packaged sushi is placed in a plastic box with a laminated metal foil on the sushi ingredients, and the upper part of the box is opened, that is, the lid is not covered. Then, each box is put in a flexible plastic packaging bag, deaerated and sealed, and this degassed and sealed packaging bag is subjected to brine freezing, air blast freezing, nitrogen or carbon dioxide freezing, etc. The plastic box, the laminated metal foil and the sushi are frozen or frozen together to be integrally formed. However, degassed and frozen frozen sushi is placed in a plastic box with the sushi placed on top, and a laminated metal foil is placed on the top of the tool and the top of the box is opened, that is, with the lid and the like up. The sushi frozen by brine freezing, air blast freezing, nitrogen or carbon dioxide freezing, etc., and frozen in the box can be put in a packaging bag, deaerated and sealed.

In the present invention, the deaerated frozen packed sushi is put in a flexible plastic packaging bag together with the box, deaerated and sealed, and this deaerated and sealed packaging bag is washed with brine, air blast, nitrogen or When produced by freezing carbon dioxide, etc., the refrigerant is not in direct contact with the sushi, so that it is hygienic and preferable. Further, in the present invention, the deaerated frozen frozen sushi is a package of sushi, such as box sushi, stick sushi, pressed sushi, battera sushi, nigiri sushi, etc. It may be frozen, or a plurality of sushi may be packaged and frozen together.
In the deaerated packed frozen sushi of the present invention, the box and the packaging bag are made of a material that is not shielded by microwaves. For example, a plastic box and a plastic packaging bag are used. In the deaerated frozen packed sushi of the present invention, the plastic box contains the sushi with the portion of the ingredient positioned on the cooked rice body, and the laminated metal foil covers the ingredient, The box containing sushi is placed in close contact with the ingredients, and is placed in a packaging bag with a sealed mouth, and the inside of the packaging bag is evacuated and in a decompressed state.

  In the present invention, when deaerated frozen packed sushi is heated and thawed with a microwave oven, the deaerated frozen packed sushi is placed in the microwave oven with the ingredients covered with laminated metal foil facing up. If it does in this way, it can avoid that a microwave is shielded by a laminate metal foil, and the part of an ingredient | tool is heated by a microwave. In the present invention, the laminated metal foil is sufficient if it shields microwaves and does not cause discharge between the microwave oven inner wall and the food material. In the present invention, the laminated metal foil is such that the entire surface of the metal foil such as an aluminum foil or two surfaces having a larger area are coated with an electrically insulating material such as plastic, or the metal foil does not cause discharge. It is covered with an electrically insulating material.

  In the present invention, the plastic box that accommodates sushi can have the shape of a generally used box, and when the bottom portion accommodates sushi, the size of the sushi fits perfectly. And the cross-sectional shape of the front is formed following the shape of sushi. However, the plastic box that accommodates sushi has the width and length of the opening of the box larger than the width and length of the bottom of the box so that the sushi can be easily put in and out. The part is preferably formed wider than the bottom part. Thus, it is preferable to form the opening of the box wider than the bottom because it is easy to put in and out sushi and a space can be formed around the sushi. In the present invention, the space formed around the sushi in a decompressed state in the packaging bag for a microwave oven that can be used for heating by a flexible microwave oven made of a plastic film is the interior of the packaging bag at the time of thawing. Since the volume change is slight due to the reduced pressure, a space between the sushi and the box and between the box and the packaging bag is preferable. In the present invention, the space formed between the sushi and the box and between the box and the packaging bag, i.e., the gap is sufficient if the steam generated during thawing can be flowed and steamed after thawing. When the volume of the gap is increased, it becomes bulky. Therefore, in the present invention, the space formed around sushi, that is, the size (volume) of the gap is 0.1 to 0 when the volume of sushi is 1. 0.7, preferably 0.2 to. 0.5 is preferable. The volume obtained by removing the volume of the sushi and the box from the volume in the packaging bag, that is, the space formed around the sushi is preferably 0.1 to 0.7 times the volume of the sushi. However, if the size (volume) of the gap is 0.2 to 0.5 with respect to the volume of sushi, the steamed rice is steamed in a relatively short time, the temperature of the cooked rice product is 20 ° C. or higher, and the temperature of the ingredients is Since it can be 10 degreeC or more, it is further more preferable.

  In the present invention, the volume of the space formed around the sushi in the packaging bag for the flexible microwave oven made of plastic film with the reduced pressure is the flexible microwave oven made of plastic film with the reduced pressure inside This is the volume obtained by subtracting the volume of the box and the volume of sushi from the volume in the packaging bag. In the present invention, the cooked rice molded product and tool are put in a plastic film bag, degassed, hermetically packaged and frozen, so once inside the packaging bag in which the cooked rice molded product and the tool are packaged, outside air, Intrusion of moisture and bacteria can be avoided as much as possible, and the cooked rice molded product and tools can prevent contamination due to contact with outside air, moisture and bacteria.

In the present invention, thawing of deaerated packed frozen sushi is performed, for example, by microwave heating using a microwave oven or the like. In this case, thawing of the sushi cooked rice product is performed by heat generated by absorption of microwaves irradiated by a microwave oven. Since the upper surface or upper surface and side surfaces of the sushi ingredients are covered with the laminated metal foil, the sushi ingredients are thawed exclusively by the heat and water vapor generated by heating the sushi cooked rice. Therefore, in the present invention, the thawing of deaerated frozen packed sushi is related to the weight and storage temperature of the deaerated frozen packed sushi. For example, the frozen packaging bag is heated in a microwave for 3 to 5 minutes. By the above method, the frozen cooked rice molded product can be mainly thawed, and then steamed indoors or in water without opening the packaging bag, or steamed indoors and subsequently steamed in water. . For example, it may be steamed for 15 to 30 minutes indoors, left to steam for 3 to 7 minutes in water, for example, left in the bag room without opening the packaging bag, It is also possible to defrost the tool by steaming with steam generated from the cooked rice molded product and being heated by the heating temperature of the cooked rice molded product.
In the present invention, the temperature distribution of sushi heated by a microwave oven when thawing box sushi or stick sushi with a microwave oven was measured. Since the sushi ingredients are covered with the laminated metal foil, the microwaves irradiated toward the ingredients are shielded by the laminated metal foil and are hardly heated by the microwaves. The cooked rice molded body located below the tool is irradiated with microwaves and heated. The temperature of the cooked rice molded body part of sushi is higher on the exposed surface where microwaves are irradiated, and the temperature gets higher as it approaches the corners because of the concentration of microwaves. Regarding the side portions, it was found that the side having a smaller area has a higher temperature than the side having a larger area. In the case of stick sushi or box sushi, stick sushi heated in a microwave oven is cut into a size suitable for eating, but the cooked rice portion after thawing has a high temperature, for example, 30 ° C. In the cooked rice molded body at the above temperature, the stickiness between the rice grains is large, and it is difficult to separate, so the shape tends to collapse, but the temperature of the cooked rice molded body is 15 ° C to 30 ° C, preferably 15 ° C to 25 ° C, more preferably, It has been found that by setting the temperature to 15 ° C. to 20 ° C., the stickiness between the rice grains of the cooked rice compact becomes small and it becomes easy to separate.

  In the present invention, after removing the deaerated frozen sushi from the microwave oven by microwave heating, in order to heat the cold tool with the heat of the cooked rice portion or the heat of steam, leave it unwrapped and leave The sushi is steamed in the packaging bag to raise the temperature of the ingredients and lower the temperature of the cooked rice. In the present invention, in the packaging bag, by forming a space around the sushi and freeing the flow of water vapor generated when thawing from the sushi, the steaming with the water vapor is performed efficiently, In a short time, the temperature of the cooked rice molded product can be generally adjusted. As described above, it is preferable to thaw so that the temperature of the cooked rice body is generally adjusted, since the texture after thawing of the deaerated packed frozen sushi is improved and the sushi becomes easy to cut. In the present invention, the space formed around the sushi is a flow of water vapor generated from at least a cooked rice product heated at the time of thawing through the space when the deaerated frozen sushi is thawed in a microwave oven. It is preferable that the size be large enough to cover the entire surface of the sushi and to allow steaming after the microwave heating is stopped. If this space is enlarged, the degassed and packed frozen sushi will become bulky as a whole. Also, the larger the space, the less the effect of steaming. It will be.

  In the present invention, when thawing deaerated packed frozen sushi in a microwave oven, the pressure is reduced and the upper surface of the packaging bag is in contact with the laminated metal foil, and a water vapor passage is formed on the laminated metal foil. The steaming and steaming of the ingredients is performed. In the present invention, when thawing the degassed packed frozen sushi in a microwave oven, the heating time in the microwave oven is 4 minutes or 4.5 minutes, for example, usually 3.5 minutes, with a sealed bag. Steaming time can be shortened by making it comparatively long, making the temperature of the corner | angular part immediately after thawing | decompression of a cooked rice body into 60 degreeC or more, leaving it for a fixed time, and cooling with water.

  In order to produce the deaerated frozen packed sushi of the present invention, the sushi is put in a plastic box, and the plastic box containing the sushi is, for example, a flexible plastic film such as a laminated film of a polyethylene film and a nylon film. In the packaging bag formed by the above, the box is not covered with the lid, that is, the upper part of the box is put in an open bag. Since the box is put in the packaging bag without covering the lid, the inside of the box containing sushi and the inside of the packaging bag containing the box can be deaerated at the deaeration stage. The sushi with the laminated metal foil placed in the box on top of the ingredients is formed by placing the metal foil on the sushi ingredients formed by placing the ingredients on the cooked rice, or putting them in the box, Alternatively, the cooked rice molded product can be put in a box, a tool can be placed thereon, and a laminated metal foil can be placed thereon to form it in the box. In the present invention, the sushi on which the laminated metal foil contained in a box is placed is put in a packaging bag together with the box, and the inside of the packaging bag is, for example, 600 mmHg or less, preferably 400 mmHg or less, more preferably 250 mmHg. Deaerated under reduced pressure at the following pressure.

  Because the packaging bag deaerated inside is flexible, due to the elasticity of the packaging bag, the inside of the packaging bag is deflated inside by the action of atmospheric pressure outside the packaging bag, and the inner surface of the packaging bag is placed on the tool. The laminated metal foil is fixed in the box in close contact with the laminated metal foil. Further, when the inner surface of the upper part of the bag presses the laminated metal foil onto the tool under reduced pressure in the packaging bag, the end of the laminated metal foil is lowered along the edge of the upper surface of the tool. It bends and sticks onto the tool, covering the surface of the tool, and the laminated metal foil can be stabilized on the tool. In addition, since the water in the packaging bag freezes due to the brine refrigeration after deaeration packaging, the coating of the laminated metal foil after deaeration packaging is fixed by freezing, and even if the ice melts during thawing, It will be fixed by the generated water, and the covering of the tool with the laminated metal foil is stable.

  In the present invention, the laminated metal foil such as laminated aluminum foil is covered with plastic so that the upper and lower surfaces do not cause discharge and has a microwave shielding property. It can be used for shielding microwaves for sushi ingredients and preventing discharge during microwave heating. A flexible plastic film packaging bag has a flexible property and is transparent to microwaves. Due to this flexible property, when degassed, it is easily deflated and closely attached to the sushi. It is preferable because it makes it possible to fix the position of the laminated metal foil on the tool.

According to the present invention, sushi is formed by placing ingredients on a cooked rice mold in a mold, placing a laminated metal foil on the formed sushi ingredients, and placing the laminated metal foil on the sushi. And put this sushi in a box and put the sushi with the laminated metal foil on the ingredients in the box, or place the ingredients on the cooked rice in the box to form the sushi, A laminated metal foil can be placed on the formed sushi ingredient, and a sushi with the laminated metal foil placed on the ingredient in the box can be formed in the box. The box containing the sushi is placed in a flexible plastic packaging bag, deaerated and hermetically sealed, and the inner surface of the flexible plastic packaging bag is brought into close contact with the laminated metal foil that covers the ingredients, and the laminated metal The foil is fixed above the ingredients and the sushi is fixed in the box. The deaerated and packaged sushi is brought into contact with a refrigerant cooled to a freezing temperature, and the inside of the deaerated and packaged frozen sushi packaging bag is frozen together with the sushi. Can be easily performed, can be easily automated, can be mass-produced in a sanitary manner, and can consistently produce high-quality frozen packaged sushi.
Further, in the present invention, since the sushi with the laminated metal foil placed on the ingredients is accommodated in the box, a slight space can be formed between the box and the sushi. By heating the waves, water vapor generated mainly from the cooked rice product of frozen sushi flows through the formed space, and the frozen ingredients can be heated to defrost and warm.

Hereinafter, embodiments of the present invention will be described with reference to the accompanying drawings, but the present invention is not limited to the following descriptions and examples.
FIG. 1 is a side sectional view schematically showing a partially cutaway view illustrating an outline of an embodiment of the present invention. FIG. 2 is a cross-sectional view of the front side illustrating a schematic cut-away view illustrating the outline of the embodiment of FIG. FIG. 3 is a schematic side sectional view for explaining an outline of another embodiment of the present invention different from the embodiment of FIGS. 1 and 2. FIG. 4 is a schematic side sectional view for explaining an outline of another embodiment of the present invention different from the embodiment of FIGS. FIG. 5 is a schematic front sectional view for explaining an outline of another embodiment of the present invention different from the embodiment of FIGS. FIG. 6 is a schematic front sectional view for explaining an outline of another embodiment of the present invention different from the embodiment of FIGS. FIG. 7 is a cross-sectional view of the front side of the schematic illustration of the embodiment of FIG. 1 to 5, the same reference numerals are used for corresponding portions.

  In the embodiment shown in FIGS. 1 and 2, the degassed and frozen frozen sushi 1 is a plastic packaging bag 2 on the outside, and a plastic box 4 for housing the sushi 3 inside the plastic packaging bag 2. And the whole inside is frozen together with the sushi 3 in a deaerated state. In FIG. 1, the left side of the sushi 3 has a sushi cut out by a side cut-out line 5, and the end of the cut sushi is indicated by a one-dot chain line 6. On the front left side of the sushi 3, the sushi portion is cut out by a front cut-out line 5 ′, and the end of the cut sushi is indicated by a front-side dashed line 6 ′. In this example, the sushi 3 is formed by placing the ingredient 8 on the cooked rice 7, and in order to prevent the ingredient 8 of the sushi 3 from being heated by microwaves from the microwave oven, The laminated metal foil 9 is placed on the tool 8, the front-side peripheral edge 10 and the side-side peripheral edge 11 of the laminated metal foil 9 are bent downward, and the upper surface portion 12, the side surface portion 13, and the front surface portion 14 of the tool 8 are It is covered with a laminated metal foil 9. In this way, the laminated metal foil 9 disposed on the upper surface portion 12 of the sushi 3 ingredient 8 is the laminated metal foil in the process of putting the sushi 3 in the plastic box 4 and storing it in the packaging bag 2 and degassing it. The front-side peripheral edge 10 and the side-surface peripheral edge 11 of the foil 9 hang down downward to cover the front-side part 12 and the side-surface part 13 of the tool 3. In this way, the sushi 3 covered with the laminated metal foil is put in a plastic box 4 and stored in the packaging bag 2 together with the box, deaerated, and frozen as a whole by brine freezing, Deaerated packaging frozen sushi 1 is formed. In the deaerated packed frozen sushi 1, the laminated metal foil is recessed at the center of the upper part due to the pressure of the atmosphere and is restrained to the inner surface of the plastic packaging bag, and the arrangement position is fixed. In the present invention, the degassed packed frozen sushi 1 is accommodated in a plastic packaging bag 2, and the plastic box 4, sushi 3 and laminated metal foil 9 are frozen together with the plastic packaging bag 2. , Are integrally formed. In this example, the laminated metal foil 9 used in the frozen packaged sushi 1 is almost entirely covered with a plastic film 16. In this example, the laminated metal foil 9 may be formed by cutting a so-called laminated metal foil 9.

  In this example, the front part 13 of the ingredient 8 of the sushi 3 is covered with a bent part 17 formed by the peripheral part 10 on the front side of the laminated metal foil 9, and the side part 14 of the ingredient 5 is covered with the laminated metal foil 9. The side surface portions 13 and 14 of the ingredients 8 of the sushi 3 are irradiated from the front side lateral direction and the side side lateral direction of the sushi 3. Waves are shielded by the bent portions 17 and 18 on the front side and side surfaces, and overheating of the ingredients 8 of the sushi 3 due to microwaves from the lateral direction can be avoided.

  Since this example is configured as described above, the deaerated and packed frozen sushi 1 can be manufactured, for example, as follows. That is, the sushi 3 is made by placing the ingredients 8 on the cooked rice molded body 7, and the sushi 3 made is put in a plastic box 4. A laminated metal foil 9 is placed on the upper surface portion 12 of the sushi utensil 8 placed in the box 4, and the whole box is put into a flexible plastic packaging bag 2. When the box 4 containing the sushi 3 is put in the packaging bag 2, the mouth 13 of the packaging bag 2 is connected to a suction port (none of which is shown) of a vacuum pump, for example, 500 mmHg pressure Then, the inside of the packaging bag 2 is deaerated. In this deaeration process, the upper surface portion 12 of the packaging bag is deflated inward by atmospheric pressure, touches the laminated metal foil 9, and suppresses the laminated metal foil 9 from above, and the laminated metal foil on the tool. 9 is stabilized, and the peripheral edges 10 and 11 of the laminated metal foil 9 are suspended around the tool 8. When the deaeration is completed, the mouth 19 of the packaging bag 2 is sealed with a heat seal, and the sealed plastic packaging bag 2 is immersed in ethanol frozen brine, and the entire plastic packaging bag is Freeze-packed frozen sushi 1 is produced by freezing and forming integrally.

  In this example, the deaerated packed frozen sushi 1 can be thawed by putting it in the microwave with the ingredient 8 up. On the contrary, it can be thawed with the cooked rice 7 up and the sushi utensil 8 down, that is, with the plastic box 4 upside down. When the utensil 8 is placed in a microwave oven and thawed, the microwave is applied to the sushi 3 from the vertical direction and the horizontal direction, but the upper surface portion 12 and the front portion (including the back portion) of the utensil 8. 13 and the side surface portion 14 are covered with the bent portions 17 and 18 on the front side surface and the side surface side of the laminated metal foil 9, and the microwave irradiated toward the sushi 3 ingredients 8 is almost shielded. The sushi ingredient 3 is not heated so as to exceed 10 ° C. immediately after the ingredient 8 is thawed. The microwave irradiated toward the sushi 3 is exclusively absorbed by the cooked rice molded product, and the cooked rice molded product is heated. In the cooked cooked rice 7 thus heated, the temperature rises and steam is generated, and the steam generated here is spread in the flexible plastic packaging bag 2 and warms the tool 8. The portion of the tool 8 is thawed at a temperature lower than that of the cooked rice 7 portion. A specific example of this example is shown below.

Example 1
1400 ml of vinegar was mixed with 13 kg of cooked cooked rice, stirred uniformly, and then the cooked cooked rice was then cooled to 50 ° C. Using 240 grams of rice cooked with vinegar and cooled to 50 ° C., and slices of salmon of ingredients, 320 g of crab box sushi (large) having a width of 5.5 cm, a length of 18 cm and a height of 3 cm was produced. . This salmon box sushi (large) was taken out from the box sushi sushi box, and placed in a plastic box with the salmon fillet up. Next, a laminated aluminum foil, which is one of the laminated metal foils, was placed on the salmon fillet of ingredients of the sushi box sushi (large). In this example, the laminated aluminum foil used was a polyethylene terephthalate (PET) layer having a thickness of 12 μm at the top, an aluminum layer having a thickness of 9 μm below, and a layer for retort having a thickness of 70 μm below. It was a polypropylene layer having a width of 6.5 cm and a length of 19.5 cm. Further, the box used in this example is an inverted saddle type box, and the inner dimensions thereof are 6.2 cm wide and 18.2 cm long at the bottom, and the upper opening is 6.2 cm wide and long. The length was 19.2 cm, the height was 3.0 cm, and the capacity was 334.5 cubic centimeters. The spatial volume was 45 cubic centimeters and the volume ratio to sushi was 0.15. In this example, a box containing sushi is placed in a flexible packaging bag having a polyethylene film on the inside and a nylon film on the outside, and degassed with a vacuum pump at a pressure of 16 cmHg to open the mouth of the packaging bag. Heat sealed. The degassed packaging bag was in a state where the upper part was recessed and was in close contact with the cooked rice molded product, and the peripheral edge of the laminated aluminum foil was hung around the ingredients so as to cover the ingredients.

表１において、箱寿司は、解凍直後では、米飯部下面端部の温度は米飯部下面中央部に比して２７℃程度の差が見られ、具のアルミ箔側中央部に比して７９℃程度の差が見られた。しかし、１５分間蒸らした時点では、米飯部下面端部の温度は、米飯部下面中央部に対して１５℃程度の差となり、具のアルミ箔側中央部に対して３２℃程度の差となった。さらに、３０分間蒸らした時点では、米飯部下面端部の温度は、米飯部下面中央部に対して７℃程度の差となり、具のアルミ箔側中央部に対して１３℃程度の差となり、寿司の米飯成形体及び具材の温度は、概略１０乃至２０℃の温度範囲に収まり、共に箱寿司は包丁で切れ易くなった。
例２In this way, the packaging bag which is packaged with the box-wrapped sushi covered with laminated aluminum foil and heat-sealed is kept in ethyl alcohol in brine at a temperature of −35 ° C. for 45 minutes. A product of frozen sushi deaerated packaging frozen sushi (large). This degassed frozen frozen sushi (small) is made by freezing the outer plastic packaging bag, plastic box and the contents of the frozen sushi in one piece. Were stored at an average temperature of -19.1 ° C.
A 500-watt microwave oven was used to cook the deaerated frozen sushi (large). The deaerated packaged frozen sushi (large) of this example was placed in a 500 watt microwave oven and thawed by heating for 4.5 minutes. When 4.5 minutes of the heating time of the microwave oven had passed, the deaerated packed frozen sushi was removed from the microwave oven and left to stand at room temperature for 30 minutes to be steamed. In this example, about the exposed cooked rice portion of the sushi heated by the microwave oven, the temperature at the center in the width direction of the bottom surface of the cooked rice portion and 1 cm inside from the end in the longitudinal direction (referred to as the bottom portion of the cooked rice portion in Table 1) The temperature of the upper surface portion in the center in the longitudinal direction (referred to as the center portion of the lower surface of the cooked rice portion in Table 1) is measured immediately after thawing, immediately after 15 minutes of steaming, and immediately after 30 minutes of steaming. did. In addition, with respect to the thawed sushi ingredients, the temperature at a location 1 cm inward from the longitudinal end at the center in the width direction of the aluminum foil side surface of the ingredients (referred to as the aluminum foil side end of the ingredients in Table 1), From the center in the width direction of the surface of the surface of the aluminum foil side of the utensil in the center of the longitudinal direction (referred to as the center portion of the aluminum foil side of the material in Table 1), from the end in the longitudinal direction at the center of the surface of the surface of the rice The temperature of the place where 1 cm entered (in Table 1, referred to as the end portion of the cooked rice side) and the center in the width direction of the surface of the cooked rice side (referred to as the center portion of the cooked rice side in Table 1) The measurement was performed immediately after thawing, immediately after 15 minutes of steaming and immediately after 30 minutes of steaming. The results are shown in Table 1.

In Table 1, immediately after thawing, the temperature of the lower end of the cooked rice part shows a difference of about 27 ° C. compared to the central part of the lower part of the cooked rice part, and 79% compared to the central part of the aluminum foil side of the ingredients. A difference of about ℃ was observed. However, at the time of steaming for 15 minutes, the temperature at the lower end of the cooked rice portion is about 15 ° C. relative to the central portion of the lower surface of the cooked rice portion, and is about 32 ° C. different from the central portion on the aluminum foil side of the bowl. It was. Furthermore, at the time of steaming for 30 minutes, the temperature of the lower part of the cooked rice part is about 7 ° C. with respect to the central part of the lower part of the cooked rice part, and is about 13 ° C. with respect to the central part of the aluminum foil side of the tool, The temperature of the sushi cooked rice and the ingredients was within a temperature range of approximately 10 to 20 ° C., and both box sushi became easy to cut with a kitchen knife.
Example 2

Example 2
The boxed sushi (large) prepared in Example 1 was used. Then, following Example 1, the sushi box sushi (large) was taken out of the sushi box of the sushi box and placed in a plastic box with the salmon fillet up. Next, a laminated aluminum foil, which is one of the laminated metal foils, was placed on the salmon fillet of ingredients of the sushi box sushi (large). In this example, the laminated aluminum foil used was a polyethylene terephthalate (PET) layer having a thickness of 12 μm at the top, an aluminum layer having a thickness of 9 μm below, and a layer for retort having a thickness of 70 μm below. It was a polypropylene layer having a width of 6.5 cm and a length of 19.5 cm. Further, the box used in this example is an inverted saddle type box, and the inner dimensions thereof are 6.2 cm wide and 18.2 cm long at the bottom, and the upper opening is 6.2 cm wide and long. The length was 19.2 cm, the height was 3.0 cm, and the capacity was 334.5 cubic centimeters. The spatial volume was 45 cubic centimeters and the volume ratio to sushi was 0.15. In this example, a box containing sushi is placed in a flexible packaging bag having a polyethylene film on the inside and a nylon film on the outside, and degassed with a vacuum pump at a pressure of 16 cmHg to open the mouth of the packaging bag. Heat sealed. The degassed packaging bag was in a state where the upper part was recessed and was in close contact with the cooked rice molded product, and the peripheral edge of the laminated aluminum foil was hung around the ingredients so as to cover the ingredients.
In this way, the packaging bag which is packaged with the box-wrapped sushi covered with laminated aluminum foil and heat-sealed is kept in ethyl alcohol in brine at a temperature of −35 ° C. for 45 minutes. A product of frozen sushi deaerated packaging frozen sushi (large). This degassed frozen frozen sushi (small) is made by freezing the outer plastic packaging bag, plastic box and the contents of the frozen sushi in one piece. Were stored at an average temperature of -19.1 ° C.

表２において、箱寿司は、解凍直後では、米飯部下面端部の温度は米飯部下面中央部に比して２７℃程度の差が見られ、具のアルミ箔側中央部に比して７９℃程度の差が見られた。しかし、１０分間蒸らした時点では、米飯部下面端部の温度は、米飯部下面中央部に対して１６℃程度の差となり、具のアルミ箔側中央部に対して４６℃程度の差となった。そして、水中で３分間蒸らした時点では、米飯部下面端部の温度は、米飯部下面中央部に対して７℃程度の差となり、具のアルミ箔側中央部に対して１６℃程度の差となった。また、水中で５分間蒸らした時点では、米飯部下面端部の温度は、米飯部下面中央部に対して７℃程度の差となり、具のアルミ箔側中央部に対して１２℃程度の差となった。寿司の米飯成形体及び具材の温度は、概略１０乃至２０℃の温度範囲に収まり、共に箱寿司は包丁で切れ易くなった。A 500-watt microwave oven was used to cook the deaerated frozen sushi (large). The deaerated packaged frozen sushi (large) of this example was placed in a 500 watt microwave oven and thawed by heating for 4.5 minutes. When 4.5 minutes of heating time of the microwave oven has passed, the deaerated packed frozen sushi is taken out of the microwave oven, left at room temperature of 17.7 for 10 minutes, and then left in water at a water temperature of 14.7 ° C. Steamed. In this example, about the exposed cooked rice portion of the sushi heated by the microwave oven, the temperature at the center in the width direction of the bottom surface of the cooked rice portion and 1 cm inside from the end in the longitudinal direction (referred to as the bottom portion of the cooked rice portion in Table 1) And the temperature of the top surface in the center in the longitudinal direction (referred to as the center of the bottom surface of the cooked rice portion in Table 1) at the center of the bottom surface of the cooked rice portion immediately after thawing, after 10 minutes of steaming in the room, and steamed in water It was measured immediately after 3 minutes and immediately after 5 minutes of steaming in water. In addition, with respect to the thawed sushi ingredients, the temperature at a location 1 cm inward from the longitudinal end at the center in the width direction of the aluminum foil side surface of the ingredients (referred to as the aluminum foil side end of the ingredients in Table 1), From the center in the width direction of the surface of the surface of the aluminum foil side of the utensil in the center in the longitudinal direction (referred to as the center portion of the aluminum foil side of the utensil in Table 1), from the end in the longitudinal direction at the center of the surface of the surface of the cooked rice The temperature of the place where 1 cm entered (in Table 1, referred to as the end portion of the cooked rice side) and the center in the width direction of the surface of the cooked rice side (referred to as the center portion of the cooked rice side in Table 1) Measured immediately after thawing, 10 minutes after steaming in the room, 3 minutes after steaming in water, and 5 minutes after steaming in water. The results are shown in Table 2.

In Table 2, immediately after thawing, the temperature at the lower end of the cooked rice part shows a difference of about 27 ° C. compared to the central part of the lower part of the cooked rice part. A difference of about ℃ was observed. However, when steamed for 10 minutes, the temperature of the lower end of the cooked rice portion is about 16 ° C. different from the central portion of the lower surface of the cooked rice portion, and is about 46 ° C. different from the central portion of the ingredient on the aluminum foil side. It was. And at the time of being steamed in water for 3 minutes, the temperature of the bottom portion of the cooked rice portion is about 7 ° C. relative to the central portion of the bottom surface of the cooked rice portion, and the difference of about 16 ° C. is compared to the central portion of the aluminum foil side of the rice It became. In addition, when steamed in water for 5 minutes, the temperature at the lower end of the cooked rice portion is about 7 ° C different from the central portion of the lower surface of the cooked rice portion, and is about 12 ° C different from the central portion on the aluminum foil side of the bowl. It became. The temperature of the sushi cooked rice and the ingredients was within a temperature range of approximately 10 to 20 ° C., and both box sushi became easy to cut with a kitchen knife.

In Example 2 shown in FIG. 3, as in Example 1 of FIGS. 1 and 2, the deaerated and frozen sushi 1 is externally made of a plastic packaging bag 2, and inside the plastic packaging bag 2. Contains a plastic box 4 for storing the sushi 3 and is frozen together with the sushi 3 with its entire interior degassed. In this example, the sushi 3 housed in a plastic box inside the plastic packaging bag 2 with the ingredients on top of the cooked rice mold, even if the ingredients are positioned on the cooked rice mold, When the sushi 3 is thawed by the microwave oven, only the upper surface side of the sushi 3 ingredient 8 is shielded so that the microwave of the microwave oven irradiated by the sushi ingredient 8 is shielded by the laminated metal foil 9 and is not heated by the microwave. Covered with the laminated metal foil 9, the plastic box 4, the sushi 3 and the laminated metal foil 9 are integrally frozen together with the plastic packaging bag 2 in the plastic packaging bag 2. The present embodiment is different from the embodiment shown in FIGS. 1 and 2 in that the laminated metal foil 9 is not formed with the bent portions 17 and 18 on the side surface 13 and the front side 14 of the sushi 3. . The other points are the same as those in FIGS. Also in this example, the laminated metal foil 9 used in the frozen packaged sushi 1 has at least the upper and lower layers formed of the plastic film 16 with the metal foil 15 as the center.
In this example, the deaerated packed frozen sushi 1 has a sushi 3 in which a laminated metal foil 9 is placed on an ingredient 8 placed in a plastic box 4 with the laminated metal foil facing up. When the sushi 3 is placed in the plastic box 4, the plastic box 4 containing the sushi 3 is put in the flexible plastic packaging bag 2, and the mouth 19 of the packaging bag is connected to the vacuum pump. For example, when the inside of the plastic packaging bag 2 is deaerated at a pressure of 500 mmHg or less and degassing is completed, the mouth 19 of the packaging bag is opened. Seal with a heat seal. The sushi packed and sealed in a plastic packaging bag is immersed in ethanol-freezing brine together with the plastic packaging bag, and the entire plastic packaging bag is frozen and formed integrally, and degassed. Frozen sushi 1 is produced.
Since this example is configured as described above, the deaerated and packed frozen sushi 1 can be thawed by placing it in a microwave oven with the laminated metal foil 9 up. Further, the deaerated frozen sushi 1 can be thawed in a state in which the box 4 is turned down, that is, the cooked rice 7 is up and the laminated metal foil in contact with the sushi utensil 8 is down. When the laminated metal foil 9 is placed in a microwave oven and thawed, microwaves from above are almost shielded by the laminated metal foil and prevented from reaching the sushi ingredients. The tool 8 is not heated. The microwave from the horizontal direction is scattered light, and the thickness of the ingredients 8 of the sushi 3 is very small, so the area of the irradiated thickness is very small, and there is cooked rice around. Therefore, the sushi ingredient 3 is not heated to a high temperature exceeding 10 ° C. In addition, when the cooked rice 10 is placed in a microwave oven and thawed, microwaves from above are almost absorbed by the cooked rice product and are used to heat the cooked rice product. The sushi ingredient is prevented from reaching the sushi ingredient and the sushi ingredient 8 is not heated. The microwave from the horizontal direction is scattered light, and the thickness of the ingredients 8 of the sushi 3 is very small, so the area of the irradiated thickness is very small, and there is cooked rice around. Therefore, the sushi ingredient 3 is not heated to a high temperature exceeding 10 ° C.

  In Example 3 shown in FIG. 4, in consideration of the fact that the side of the sushi becomes significantly higher than the center due to the heating of the sushi microwave oven, both ends of the sushi 3 in the longitudinal direction, that is, the sushi 3 The longitudinal direction of the laminated metal foil 6 is formed larger than the longitudinal direction of the tool 8 so that the side surface part 14 of the tool 8 can be covered with the laminated metal foil 6, and the peripheral side edge of the laminated metal foil 6 is the side surface part of the tool. 1 is a case where only the bent portion 17 of the laminated metal foil 9 is formed by hanging down along the side surface portion of the tool so as to cover the case. This example is the embodiment shown in FIGS. 1 to 3 in this respect. Is different. However, the other points are the same as those of the embodiment shown in FIGS. In this example, when the sushi 3 is placed in a plastic box, the side part 14 of the ingredient 8 of the sushi 3 placed in the box 4 is formed by the peripheral part on the side of the laminated metal foil 9. The microwave that is covered by the bent portion 17 and is irradiated to the side surface portion on the front side of the tool 8 from the lateral direction is shielded by the bent portion 17 and heated on the front side of the tool 5 by the microwave in the lateral direction. Can be avoided.

  In Example 4 shown in FIG. 5, in consideration of the fact that the end of the sushi becomes significantly higher than the center by heating the sushi microwave oven, both ends of the sushi 3 in the width direction, that is, the sushi. The width direction of the laminated metal foil 9 is formed larger than the width direction of the tool 8 so that the front part 13 of the tool 3 can be covered with the laminated metal foil 9, and the front side peripheral part 10 of the laminated metal foil 9 is This is an example in which only the bent portion 17 of the laminated metal foil 9 is formed by hanging downward along the side surface portion 13 of the tool so as to cover the side surface portion 13, and this example is shown in FIGS. 1 to 4 in this respect. This is different from the embodiment shown in FIG. However, the other points are the same as the embodiment of FIGS. In this example, when the sushi 3 is placed in a plastic box, the side part 14 of the ingredient 8 of the sushi 3 placed in the box 4 is formed by the peripheral part 10 on the side of the laminated metal foil 9. The microwave that is covered by the bent portion 17 and is irradiated from the lateral direction to the side portion of the side surface of the tool 8 is shielded by the bent portion 17, and the microwave on the front side of the tool 8 due to the microwave in the lateral direction is shielded. Heating can be avoided.

  In an embodiment of the present invention, a laminated metal foil such as a plastic laminated aluminum foil is arranged on a sushi ingredient arranged in a polypropylene box, but on one side of the upper end of the polypropylene box. It is possible to easily cover the sushi by attaching a laminated metal foil such as a laminated aluminum foil by bonding or the like.

  6 and 7 show an embodiment different from the embodiment shown in FIGS. 6 and 7, the box is made of polypropylene, and as shown in FIG. 7, the side surface of the box is an inverted kamaboko shape, and is formed following the cross-sectional shape of the sushi cooked rice. ing. In this example, the plastic box 4 into which the packaged frozen sushi 1 is placed has seven ribs 20 projecting from the inside to the outside in order to maintain the shape. In this example, the stick sushi or box sushi is 8 It is cut into pieces and placed one by one in the sushi storage space 22 between the ribs 20. In this example, the laminated metal foil 9 is placed on the tool 8 arranged on the opening side of the box 4.

  In the present invention, a laminated metal foil is placed over the sushi ingredients contained in a plastic box. When the laminated metal foil is deaerated, it is sushi or frozen. The top surface or the exposed surface of the sushi ingredient is fixed in conformity with the shape of the sushi ingredient, and the laminated metal foil is necessarily fixed on the upper surface or the exposed surface of the sushi contained in the box or the frozen sushi ingredient. Can be covered densely. Therefore, by simply putting the sushi or frozen sushi with the laminated metal foil over the utensil in a plastic box and degassing it, the laminated metal foil can be in close contact with the utensil, The work of covering with the laminated metal foil becomes easy, and the shift of the position of the laminated metal foil with respect to the position of the ingredients after putting the sushi or frozen sushi into the plastic box is small, so the work efficiency is improved, Product yield can be improved. Moreover, in the present invention, sushi is put in a plastic box, and the sushi box is put in a plastic packaging bag and frozen to be integrated, so that the area around the sushi, in particular, between the sushi and the box A gap can be formed between the box and the packaging bag, and it becomes easy to make the temperature of the sushi after steaming uniform by the flow in the gap of the steam generated at the time of thawing.

  Thus, in the present invention, in a plastic box, sushi with a laminated metal foil or frozen sushi placed on a sushi ingredient is placed with the laminated metal foil on top, and the laminated metal foil is placed. Put the sushi or frozen sushi in a plastic box into a flexible plastic film packaging bag, deaerate, seal the packaging bag mouth, and seal the plastic By cooling the packaging bag with a cooling medium such as brine and freezing, the deaerated frozen sushi can be produced relatively easily. Degassed and packed frozen sushi is prepared by placing sushi or frozen sushi in a plastic box and then placing a laminated metal foil on the sushi or frozen sushi in the box. Laminated metal foil is placed on the sushi in a flexible plastic bag for packaging, degassed, and the degassed packaging bag mouth is sealed to make degassed and frozen sushi relatively easy. Can be manufactured.

  In the present invention, a laminated metal foil is placed over the sushi ingredients contained in a plastic box. When the laminated metal foil is deaerated, it is sushi or frozen. The top surface or the exposed surface of the sushi ingredient is fixed in conformity with the shape of the sushi ingredient, and the laminated metal foil is necessarily fixed on the upper surface or the exposed surface of the sushi contained in the box or the frozen sushi ingredient. Can be covered densely. Therefore, by simply putting the sushi or frozen sushi with the laminated metal foil over the utensil in a plastic box and degassing it, the laminated metal foil can be in close contact with the utensil, The work of covering with the laminated metal foil becomes easy, and the shift of the position of the laminated metal foil with respect to the position of the ingredients after putting the sushi or frozen sushi into the plastic box is small, so the work efficiency is improved, Product yield can be improved. Moreover, in the present invention, sushi is put in a plastic box, and the sushi box is put in a plastic packaging bag and frozen to be integrated, so that the area around the sushi, in particular, between the sushi and the box A gap can be formed between the box and the packaging bag, and it becomes easy to make the temperature of the sushi after steaming uniform by the flow in the gap of the steam generated at the time of thawing.

  The deaerated packed frozen sushi of the present invention is made of a plastic film packaging bag that has been degassed and frozen, and a plastic bag that has an open upper portion disposed inside the packaging bag. Since it is housed inside the box, the laminated metal foil is placed on top of the ingredient and frozen sushi that covers the ingredient, so that it is integrally frozen and formed, The space around the sushi is formed as a whole with a volume of 0.1 to 0.7, preferably 0.2 to 0.5, with respect to the volume of sushi 1. When it is used and thawed easily in a relatively short time, the flow of generated steam becomes easy, and the thawed sushi is left in the room or water, or left in the room and then left in the water to steam. In a relatively short time, the entire sushi is brought to a substantially uniform temperature. Bets are possible. Accordingly, in the present invention, the deaerated packed frozen sushi can be thawed and steamed with water vapor generated at the time of thawing, and the thawed sushi can be leveled to a target temperature and can be eaten deliciously. In this way, the deaerated packed frozen sushi of the present invention is simple and easy to cook, so the temperature unevenness related to thawing is eliminated, and the box sushi using seasonal ingredients is stored frozen, Degassed packed frozen sushi that can be eaten deliciously using seasonal ingredients regardless of the season can be provided.

  In the present invention, a laminated metal foil is disposed over the sushi ingredients contained in a plastic box, and this disposed laminated metal foil is deaerated to a pressure of 20 to 600 mmHg. Therefore, it adheres closely to the shape of the sushi or frozen sushi ingredients, and the laminated metal foil is inevitably fixed on the upper surface or the exposed surface of the sushi contained in the box or the frozen sushi ingredients. The upper surface or exposed surface of the tool can be covered closely. Therefore, by simply putting the sushi or frozen sushi with the laminated metal foil over the utensil in a plastic box and degassing it, the laminated metal foil can be in close contact with the utensil, The work of covering with the laminated metal foil becomes easy, and the shift of the position of the laminated metal foil with respect to the position of the ingredients after putting the sushi or frozen sushi into the plastic box is small, so the work efficiency is improved, Product yield can be improved. Moreover, in the present invention, sushi is put in a plastic box, and the sushi box is put in a plastic packaging bag and frozen to be integrated, so that the area around the sushi, in particular, between the sushi and the box A gap can be formed between the box and the packaging bag, and it becomes easy to make the temperature of the sushi after steaming uniform by the flow in the gap of the steam generated at the time of thawing.

  Thus, in the present invention, in a plastic box, sushi with a laminated metal foil or frozen sushi placed on a sushi ingredient is placed with the laminated metal foil on top, and the laminated metal foil is placed. Put the sushi or frozen sushi in a plastic box into a flexible plastic film packaging bag, deaerate, seal the packaging bag mouth, and seal the plastic By cooling the packaging bag with a cooling medium such as brine and freezing, the deaerated frozen sushi can be produced relatively easily. Degassed and packed frozen sushi is prepared by placing sushi or frozen sushi in a plastic box and then placing a laminated metal foil on the sushi or frozen sushi in the box. Laminated metal foil is placed on the sushi in a flexible plastic bag for packaging, degassed, and the degassed packaging bag mouth is sealed to make degassed and frozen sushi relatively easy. Can be manufactured.

  The present invention relates to a laminated metal foil placed on a tool by putting sushi in which a laminated metal foil is placed on the tool in a plastic box, putting the tool in the box and degassing it. Since the peripheral portion hangs down and covers the exposed surface of the tool, the work of covering the tool with the laminated metal foil becomes relatively simple and easy, and can be performed mechanically and efficiently in large quantities. Moreover, since sushi is put in a plastic box, a space with a volume of 0.1 to 0.7 times the volume of sushi with a pressure of 50 to 600 mmHg can be formed between the sushi and the packaging bag. It becomes easy and the thawing time can be shortened. Moreover, it is possible to perform the process of manufacturing frozen packed sushi, which has been considered difficult in the past, almost manually and can be performed automatically, making it easy to automate, and constantly producing high quality frozen packed sushi. Can be used, and industrial applicability is great.

  BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic front cross-sectional view of a partially cutaway view illustrating an outline of an embodiment of the present invention.   It is sectional drawing of the side surface side of the outline which shows the outline of the Example of FIG.   It is sectional drawing of the outline front side explaining the outline of other one Example of this invention different from the Example of FIG.1 and FIG.2.   FIG. 4 is a schematic front sectional view for explaining an outline of another embodiment of the present invention different from the embodiment of FIGS. 1 to 3.   FIG. 5 is a schematic side sectional view for explaining an outline of another embodiment of the present invention different from the embodiment of FIGS. 1 to 4.   It is sectional drawing of the outline front side explaining the outline of other one Example of this invention different from the Example of FIG. 1 thru | or FIG.   It is sectional drawing by the side of the outline which shows the outline of the Example of FIG.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Packed frozen sushi 2 Plastic packaging bag 3 Sushi 4 Plastic box 5 Notched line 6 Dotted line 7 tools 8 Bottom of plastic box 4 9 Laminated metal foil 10 Metal foil 11 Plastic film 12 Cooked rice 13 7 side surface portion 14 side surface portion 15 on the front side of the tool 7 peripheral surface edge portion 16 of the laminated metal foil 9 front surface side peripheral portion 17 of the laminated metal foil 9 bent side portion of the laminated metal foil 9 18 Folded portion 19 on front side of laminated metal foil 9 Mouth 20 of plastic packaging bag 2 Rib 21 Accommodating space 22 Rib 23.24 Notch line

Claims (5)

A sealed flexible plastic packaging bag whose inside is reduced to a pressure of 50 to 600 mmHg, a plastic box open in the upper part disposed in the bag, and a tool in the box And the laminated metal foil disposed over the frozen sushi ingredients, the inner surface of the plastic packaging bag being The plastic packaging bag, the box, the laminated metal foil and the frozen sushi are in contact with the upper surface of the laminated metal foil, and the frozen sushi is integrally formed in a degassed and frozen packaging bag. The degassed and frozen frozen sushi for microwave ovens, wherein the volume of the space around the sushi is 0.1 to 0.7 times the volume of the sushi. The deaerated and frozen sushi according to claim 1, wherein the pressure in the deaerated and frozen sushi is 140 to 350 mmHg. The deaerated packed frozen sushi according to claim 1 or 2, wherein the box is a box, a cylinder, a tray, or a plate having a square shape, a circular shape, and an elliptical shape in plan view. Form the sushi by placing the ingredients on the cooked rice mold, place the plastic laminated metal foil on the formed sushi ingredients, and cover the ingredients with the laminated metal foil. Put the sushi covered with laminated metal foil in a plastic box with the laminated metal foil facing up, and put the plastic box with the sushi in a flexible plastic packaging bag. The inside is deaerated, the internal pressure is set to 50 to 600 mmHg, the deaerated packaging bag is sealed to form a deaerated packaged sushi, and the surroundings of the sushi excluding the box volume in the deaerated packaged sushi The volume of the space formed in the sushi is adjusted to 0.1 to 0.7 of the volume of sushi, and the deaerated packaging sushi is cooled by a refrigerant cooled to a freezing temperature, and the deaerated packaging is performed. Plastic in sushi packaging bag Boxes, vacuum-packed frozen sushi manufacturing method, characterized by integrally formed by freezing together laminated metal foil and sushi. By heating the degassed packed frozen sushi according to any one of claims 1 to 3 by microwave heating, the maximum temperature of the exposed portion side portion of the cooked rice molded body portion is set to 60 ° C or more, and the microwave Stop heating and then steam in the room or water for 30 minutes or less without unpacking, or steam in the room and then steam in the water, so that the temperature of the ingredients and cooked rice is 15 ° C or higher. cooking method according to the vacuum-packed frozen sushi of microwave heating shall be the feature to be.

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