JP4771377B2 - Packed frozen sushi and its manufacturing method and cooking method - Google Patents

Description

  The present invention relates to a packaged frozen sushi suitable for thawing, a method for producing the same, and a cooking method, and particularly to a packaged frozen sushi suitable for thawing using a microwave oven, a method for producing the same, and a method for cooking the same. Further, the present invention relates to a microwave oven in which sushi is contained in a plastic packaging container, deaerated and sealed in a plastic film packaging container in a tightly adhered state, and frozen in one piece. The present invention relates to a packaged frozen sushi suitable for thawing, a manufacturing method thereof, and a cooking method.

For example, in the case of sushi such as stick sushi, sushi rice mixed with vinegar-mixed rice, for example, shiitake mushrooms boiled with sugar, soy sauce and miso soup and minced sushi and dried koji is formed, and this shaped mixture On top of the combined sushi rice moldings, for example, conger sushi ingredients prepared by boiled conger eel with boiled sugar, soy sauce and miso soup are placed in various shapes such as box shape or stick shape Formed and sushi molded sushi in bamboo peel, put in plastic film packaging bags, degassed and frozen with brine such as ethanol, or the molding The packaged frozen sushi is manufactured by freezing the sushi and placing the frozen molded sushi in a plastic film packaging bag and deaeration packaging.
Such frozen frozen sushi packaged by brine freezing is produced by putting the sushi in a plastic packaging bag and deaerated and packaging the deaerated packaged sushi with brine freezing. Adherence of bacteria and odor of cooling gas are not absorbed, and therefore, for example, frozen frozen sushi that is deaerated after freezing sushi by air blast freezing or slow freezing such as nitrogen or carbon dioxide freezing. Compared with hygiene, it is superior. 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 preserved in this way is thawed and served for meals. 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 2 to 5 minutes, so it can be thawed in microwave oven compared to room temperature thawing. Is convenient because it can respond to demand instantly.
However, in the case of thawing with a microwave oven, the portion of rice and the portion of cooked rice differ in calorific value due to absorption of microwaves, and also differ in quantity, and the surface portion is heated compared to the central portion. Therefore, a part of the ingredients will be heated to a high temperature compared to cooked rice, so that it will be in a so-called boiled state and the taste will be impaired, which is difficult and problematic for use. It was.
By the way, for example, in the case of box sushi or stick sushi, the portion of cooked rice generally has a human skin, for example, a temperature of 15 to 25 ° C., preferably 15 to 20 ° C., depending on the type of sushi. The portion of the ingredient depends on the kind of the ingredient. For example, in the case of conger and rice cake, the temperature is the same as the cooked rice part, for example, a temperature of 10 to 25 ° C., preferably a temperature of 10 to 20 ° C. It is preferred to be.
By the way, such packed frozen sushi, especially packed frozen sushi that has already been heat-treated, such as thick-rolled sushi, conger sushi, egg sushi, shrimp sushi or sushi, is thawed in a microwave oven. If so, the tool may be heated slightly. However, when heating in a microwave oven, the corners of the peripheral edge of the sushi are at a relatively high temperature compared to the inner flat part, so the corners of the sushi are extremely hot. It is not preferable because it is boiled or dried, and its flavor is lowered compared with the surroundings. Therefore, when sushi is thawed with a microwave oven, the heating time is, for example, as short as 3 to 4 minutes. However, when sushi is thawed in such a short time, the temperature at the corner of the sushi is relatively high, but the temperature at the flat portion is low, and the temperature difference reaches 50 ° C. or more. Therefore, even if the sushi ingredient is at a relatively high temperature, the cooked rice part that is in contact with the back of the flat part of the ingredient is still cold, causing a large temperature difference of 50 ° C. or more, and eating sushi. It is not preferable. Thus, losing the taste of sushi due to uneven temperature inside the sushi after thawing makes it difficult to perform thawing with a microwave oven.
Therefore, in order to solve the problem of losing the taste of sushi due to uneven temperature of the thawed sushi when thawing the packaged frozen sushi by microwave heating such as a microwave oven, the present inventors put ingredients on board. Wrap the sushi in a plastic film for food wrap, cover the utensil and place the metal foil on the top of the sushi plastic film wrap, and insulate the metal foil when thawing the microwave oven. For the purpose of illustration, wrapping it with another plastic film for food wrapping and wrapping it to form plastic wrapping sushi for wrapping, and putting this sushi in a plastic film packaging bag for food By deaeration and sealing, a deaeration sealed packaging sushi packaged with a plastic film for wrapping is formed. By law, to freeze the entire each packaging bag together, to produce a so-called vacuum-packed frozen sushi suitable for frozen storage. When thawing the deaerated packed frozen sushi with a microwave oven, the heating by the microwave oven was stopped after being heated for a relatively short time so that the temperature of the sushi to be thawed would not become high, and then heated here. Even after taking out from the microwave oven by holding the water vapor generated from the cooked rice portion so that it does not escape from the plastic film packaging for wrapping, It was discovered that sushi was steamed with water vapor in the film packaging and heated at a relatively high temperature in the cooked rice so that the temperature at the contact portion between the ingredients and cooked rice could be 15 ° C. or higher. This packaged frozen sushi and its manufacturing method have already been released. (JP-A-8-214805, JP-A-8-317465, JP-A-9-47242, JP-A-2001-275591 and US Pat. No. 5,861,184)
However, to manufacture such packaged frozen sushi, sushi is placed on a plastic film for food wrap and wrapped tightly, and the wrapped sushi is placed in a plastic film packaging bag for frozen food. Therefore, it is necessary to hermetically wrap and freeze, and these operations require attention and are difficult to mass-produce. In order to manufacture such packaged frozen sushi to meet customer demands, many manpower and time are required, which is a problem.
SUMMARY OF THE INVENTION An object of the present invention is to provide a degassed packaged frozen sushi that is suitable for thawing with a microwave oven by solving the problems of conventional packaged frozen sushi wrapped with a plastic film.
The present inventors, for example, in the case of degassed frozen sushi for stick sushi, when steaming at the time of heating and thawing with a microwave oven, a gap is formed between the frozen sushi and the inner surface of the plastic film in the plastic film wrap. It was discovered that the steaming time of the sushi can be reduced by forming and flowing the steam generated from the frozen sushi to reduce the unevenness of the steaming of the sushi. In addition, the present inventors have noted that deaerated frozen frozen sushi is placed in a sealed packaging bag, and that thawing time and steaming time by a microwave oven are relatively short, so that steam is easy. For example, even if the sushi is wrapped with a plastic film at least partially or rolled so that it cannot be easily unwound, and both ends of the plastic film are folded above the sushi. It was discovered that the thawing time can be shortened when thawing with a microwave oven with the packaging bag sealed.
Furthermore, the present inventors, for example, when wrapping sushi with ingredients such as stick sushi in a plastic film, wrap the plastic film twice on the sushi ingredients, and between the upper and lower plastic films Even in the case of degassed and frozen frozen sushi, simply place a metal foil laminated with plastic and fold both ends of the plastic film above the sushi. And it was discovered that the thawing time can be shortened. Furthermore, according to the temperature distribution of the sushi thawed by the microwave oven as measured by the present inventors, the temperature of the exposed end in the longitudinal direction of the sushi cooked rice product and utensil is the center portion of the cooked rice product and utensil. The temperature inside the sushi, for example, the contact portion between the tool in the longitudinal direction and the cooked rice molded product, is acceptable compared to the temperature of the surface of the cooked rice product and the cooked rice. It turned out to be a low temperature. Also, 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 part after thawing has a high temperature, for example, In the cooked rice molded product having a temperature of 40 ° C. or higher, the stickiness between the rice grains is large and it is difficult to separate, so that the shape tends to collapse. However, the temperature of the cooked rice molded product is set to 15 ° C. to 35 ° C. Thus, it was found that the sticking between the rice grains of the cooked rice molded product can be reduced and cut easily.

The present invention is based on these findings, and an object of the present invention is to provide a packaged frozen sushi product that can be mass-produced and suitable for thawing a microwave oven, a method for producing the same, and a method for cooking the product.
That is, the present invention is compatible with a microwave oven that is formed by wrapping sushi in a flexible plastic microwave packaging bag that is sealed and vacuumed inside, and is frozen together with the packaging bag. In the degassed packaged frozen sushi, the packaged sushi is formed by winding a sushi around a long axis of the sushi and a plastic film having a length longer than the length of the sushi in the long axis direction. The sushi rolled with the plastic film has at least a double of the rolled plastic film on one side of the sushi, and both ends in the longitudinal direction of the sushi are wound on the sushi. An end portion of the plastic film is folded and disposed, and the plastic film is at least on the folded portion of the plastic film around the long axis of sushi. In the packaging bag, spaces are formed between the sushi and the plastic film forming the packaged sushi and between the packaged sushi and the packaging bag, and the pressure in the space is 400 mmHg. The volume of this space is 0.1 to 0.7 times the volume of sushi, and it is in a deaerated and frozen sushi packaged with a microwave oven. An electronic package formed by placing a packaging box in which packaging sushi is placed in a packaging bag for a flexible plastic microwave oven that is sealed and in a vacuum state, and is frozen together with the packaging bag In the range-aware deaerated packed frozen sushi, the packaged sushi is formed by winding a sushi around a long axis of the sushi with a plastic film having a length longer than the length of the long axis of the sushi. ,in front The sushi rolled with the plastic film has at least a double of the rolled plastic film on a part of the sushi, and both ends in the longitudinal direction of the sushi are wound on the sushi. An end portion of the plastic film is folded, and the plastic film is formed on the folded portion of the plastic film by winding the plastic film at least once around the long axis of sushi. Inside, a space is formed between the sushi and the plastic film forming the packaged sushi, and between the packaged sushi and the packaging box and the packaging bag, the pressure in the space is 400 mmHg or less, the volume of this space is It is in the deaeration package frozen sushi corresponding to a microwave oven characterized by being 0.1 to 0.7 times the volume of sushi.
In the deaerated packed frozen sushi for the microwave oven of the present invention, the volume of the space formed between the sushi and the packaging bag in the deaerated packaging bag is the volume of the sushi except the volume of the plastic film. In contrast, it can be 0.2 to 0.5 times.
And this invention makes the long axis of sushi go along the said edge directly on the flexible plastic film (8) which has a side longer than the length of the major axis direction of this sushi. Put the end (12) of the first side of the sushi minor axis direction of the plastic film on the first axis in the minor axis direction of the sushi over the upper surface part of the sushi centering on the major axis of the sushi. The sushi which is moved below the side part (14) on the second side facing the side, covers the upper surface of the sushi and the side part on the second side with the plastic film, and then covered with the plastic film The plastic film is rotated at least half a turn around the long axis of the sushi, and the sushi is further wound with the plastic film, and at least a part of the sushi is covered with the plastic film and stopped. The wrapped sushi is formed, the formed sushi is placed in a flexible plastic film packaging bag, the inside of the packaging bag is degassed to a pressure of 400 mmHg or less, and the degassed packaging bag The opening is sealed to form deaerated packaging sushi. In this deaerated packaging sushi, the volume of the space formed around the sushi excluding the plastic film is 0.1 to 0.7 times the volume of the sushi. The degassed packaged sushi is adjusted with a refrigerant cooled to a freezing temperature, and the packaging bag, the plastic film, and the sushi are frozen together and formed integrally. The present invention relates to a method for producing deaerated packed frozen sushi, and the present invention relates to sushi directly on a flexible plastic film (8) having a side longer than the length of the major axis of the sushi. The long axis of Along the side, the plastic film sushi first side end (12) in the minor axis direction is centered on the major axis of the sushi and beyond the upper surface of the sushi. It moves below the side part (14) of the 2nd side which opposes the 1st side of an axial direction, and covers the upper surface of the said sushi and the side part of the 2nd side with the said plastic film, and then a plastic film The sushi covered with sushi is rotated at least half a turn with the plastic film around the long axis of the sushi, and the sushi is further wrapped with the plastic film, and at least a part of the sushi is covered with the plastic film twice. Stop and fold both ends of the plastic film on the upper or lower surface of the sushi, respectively, to form a wrapping sushi wrapped with plastic film, Place in a plastic film packaging bag, deaerate to a pressure of 400 mmHg or less, seal the opening of the degassed packaging bag to form deaerated packaging sushi, and in this deaerated packaging sushi, plastic film The volume of the space formed around the sushi excluding sushi is adjusted to 0.1 to 0.7 times the volume of the sushi, and this deaerated sushi is cooled by a refrigerant cooled to the freezing temperature. And the packaging bag, the plastic film and the sushi are both frozen and integrally formed in a method for producing a degassed packaged frozen sushi for a microwave oven. The long axis of sushi is placed directly on the flexible plastic film (8) having a side longer than the length in the long axis direction along the side, and the short axis direction of the sushi in the plastic film is placed. First Below the side surface portion (14) on the second side facing the first side in the short axis direction of the sushi, with the end portion (12) of the sushi centered on the long axis of the sushi and beyond the upper surface portion of the sushi The sushi is covered with the plastic film, and then the sushi covered with the plastic film is rotated at least half a turn together with the plastic film around the long axis of the sushi. The sushi is further wound with the plastic film, and at least a part of the sushi is covered with the plastic film and stopped, and both ends of the plastic film are folded on the upper surface or the lower surface of the sushi, respectively. The plastic film is wound on both ends of the folded plastic film to form a packaged sushi wrapped with the plastic film. The packaged sushi is put in a plastic box, the box containing the sushi is put in a flexible plastic film packaging bag, the inside of the packaging bag is deaerated at a pressure of 400 mmHg or less, and the package is deaerated. The opening of the bag is sealed to form deaerated packaged sushi. In this deaerated packaged sushi, the volume of the space formed around the sushi is 0% of the sushi volume except for the plastic film and the plastic box. Adjusted to 1 to 0.7 times, this degassed packaged sushi is cooled by a refrigerant cooled to a freezing temperature, and the packaging bag, plastic film, plastic box and sushi are frozen and integrated. In the method for producing degassed packed frozen sushi for a microwave oven, the present invention is also characterized in that the sushi has a side having a length longer than the length of the major axis of the sushi. Napu The long axis of sushi is placed directly on the plastic film (8) along the side, and the end (12) on the first side in the short axis direction of the sushi of the plastic film is placed on the long side of the sushi. The upper surface of the sushi and the upper surface of the sushi are moved below the second side surface portion (14) facing the first side in the short axis direction of the sushi over the upper surface of the sushi. Cover the side part of the second side with the plastic film, then rotate the sushi covered with the plastic film together with the plastic film around the long axis of the sushi at least half a turn, and further roll the sushi with the plastic film , At least part of the sushi is covered with the plastic film and stopped, and both end portions of the plastic film are folded inward including the portions not yet covered with sushi. The both ends of the portion of the plastic film covering the sushi are folded on the upper or lower surface of the sushi, respectively, and the folded portion is folded over the portion of the plastic film that does not cover the sushi. Rolled to form a packaged sushi wrapped in plastic film, put the formed packaged sushi in a flexible plastic film packaging bag, deaerated inside the packaging bag, deaerated packaging bag The degassed packaged sushi is formed by sealing the opening of the sushi, and the volume of the space formed around the sushi excluding the plastic film in the deaerated packaged sushi is 0.1 to 0.7 times the volume of the sushi. The degassed packaged sushi is cooled with a refrigerant cooled to a freezing temperature, and the packaging bag, the plastic film, and the sushi are frozen together to be formed integrally. Microwavable of vacuum-packed frozen sushi of the manufacturing method to be located in. And in the manufacturing method of packaged frozen sushi corresponding to the microwave oven of the present invention, the end of the plastic film covering at least part of the side surface, top surface or bottom surface of the first or second side of the sushi or Both end portions can be fixed to the lower plastic film surface via an adhesive or an adhesive, or an adhesive or adhesive.
And furthermore, this invention is formed by the flexible plastic film which has a length longer than the length of the major axis direction of sushi, and the sushi was wound and formed on the partial surface of sushi at least twice. The wrapping sushi formed by opening both ends in the major axis direction of the plastic film sushi is placed in a flexible plastic film packaging bag which is sealed and the inside is in a reduced pressure state with a pressure of 400 mmHg or less. The volume of the space formed around the sushi excluding the plastic film is adjusted to 0.1 to 0.7 times the volume of the sushi, and is removed from the microwave oven that is frozen together with the packaging bag. By heating the air-packed frozen sushi by microwave heating, the temperature of the end portion in the longitudinal direction of the cooked rice portion is set to 50 ° C. or higher, and then the microwave heating is stopped. Leave the heated sushi in the bag without unpacking the plastic film packaging bag, leave it in the room or water, or leave it in the room and then leave it in the water to generate water vapor generated from the cooked rice part. The sushi is steamed by being allowed to flow in the space between the sushi and the flexible plastic film, and the temperature of the sushi ingredients and the cooked rice is set to 15 ° C. to 30 ° C. There is a cooking method using microwave oven for deaeration-packed frozen sushi for a range, and the present invention is a flexible plastic film having a length longer than the length of the major axis of sushi, and at least on a part of the sushi The sushi roll is formed by wrapping the sushi on both sides in the long axis direction of the plastic film. Packaging sushi being formed folded over the arm is internally sealed is arranged on a flexible plastic film made of a packaging bag in the vacuum of a pressure less than 400 mmHg, around the sushi except plastic film The volume of the space to be formed is adjusted to 0.1 to 0.7 times the volume of sushi, and the microwave-heated deaerated packed frozen sushi is frozen by microwave heating. By heating, the temperature of the end portion in the longitudinal direction of the cooked rice molded part is set to 50 ° C. or higher to stop the microwave heating, and then the packaging of the plastic film packaging bag is carried out with the heated sushi still in place. Without being dissolved, left in the room or in the water, or left in the room and then left in the water, water vapor generated from the cooked rice portion is removed from the sushi and the flexible plastic film. Degassing packaging for microwave oven characterized by steaming sushi by allowing it to flow in the space between the rums so that the temperature of the sushi ingredients and cooked rice is between 15 ° C. and 30 ° C. There the cooking process according to a microwave oven of frozen sushi, further, the present invention is a flexible plastic film having a major axis of length longer than the length of sushi, on some surfaces of the sushi is wound at least double The both ends of the sushi rolled plastic film on the long axis direction of the sushi roll are arranged on the sushi surface so as to be folded on the sushi wrapped plastic film. The packaged sushi, in which a plastic film is further wound on the surface of the sushi placed with the part folded, is sealed and the inside is in a reduced pressure state with a pressure of 400 mmHg or less. Such plastic is placed in the packaging bag for microwave oven, the volume of the space formed around the sushi except plastic film, is adjusted to 0.1 to 0.7 times the sushi volume, By heating microwave-heated deaerated packed frozen sushi that has been frozen integrally with the packaging bag, the temperature of the end portion in the longitudinal direction of the cooked rice portion is made 50 ° C. or higher. The microwave heating is stopped, and then unsealed, left in the room or in the water, or left in the room and then left in the water to generate at least steam generated from the cooked rice part, and the sushi By making it flowable in the space between the flexible plastic films, the cooked rice molded product and the cooked rice are steamed so that the temperature of the cooked rice and the cooked rice portion is 15 ° C to 30 ° C. In addition, the present invention relates to a microwave cooking method for degassed and frozen frozen sushi, and the present invention also provides a portion of a flexible plastic film having a length longer than the length of the major axis of sushi. A part of the surface of the plastic film wound with sushi is at least double-wrapped. Folded portions of the flexible plastic film where the sushi is wound are folded on both sides of the sushi, and the flexible plastic film is not wrapped with the sushi. packaging sushi are formed set around interior is sealed is placed in a flexible plastic film wrapping bag in the vacuum of a pressure less than or equal to 400 mmHg, plastic Deaeration packaging for microwave ovens in which the volume of the space formed around the sushi excluding the film is adjusted to 0.1 to 0.7 times the volume of the sushi and frozen together with the packaging bag By heating the frozen sushi by microwave heating, the temperature of the end portion of the cooked rice molded product is set to 50 ° C. or higher to stop the microwave heating, and then unpacked indoors or in water without unpacking. By leaving the sushi in a space between the sushi and the flexible plastic film, the sushi is allowed to flow in the space between the sushi and the flexible plastic film. It is in the cooking method by the microwave oven of the deaeration packaging frozen sushi corresponding to the microwave oven characterized by steaming and making the temperature of the sushi ingredient | tool and the part of cooked rice into 15 to 30 degreeC.
In the present invention, the inside of the packaging bag is evacuated during packaging to a low vacuum of 50 to 600 mmHg or less, preferably 140 to 350 mmHg. The lower the pressure, the larger the space around the sushi.
The deaerated packaged frozen sushi of the present invention is formed by placing the packaged sushi in a flexible plastic microwave packaging bag that is hermetically sealed and in a decompressed state and is frozen integrally with the packaging bag. In the microwave-compatible deaerated packed frozen sushi, the packaged sushi is formed by winding a sushi around a long axis of the sushi with a plastic film having a length longer than the length of the long axis of the sushi. Since the rolled plastic film is at least doubled on a part of the sushi rolled by the plastic film, a microwave oven is used between the sushi and the plastic film. When the sushi is thawed, it is possible to form a space where the generated steam can flow, and it is possible to steam the thawed sushi through this space. To eliminate in a relatively short time heat unevenness, it can be easily made substantially uniform temperature across sushi. Therefore, in the present invention, the 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 packaged 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 that uses seasonal ingredients is frozen and stored in season. Regardless, it is possible to provide a packaged frozen sushi that can be eaten deliciously using seasonal ingredients.
Moreover, in the present invention, the packaged sushi is manufactured by a packaging operation such as winding the whole sushi with a flexible plastic film and folding both ends of the rolled film on the sushi. Packaging operations for manufacturing are simple and easy. Furthermore, the deaerated broadcast frozen sushi of the present invention is produced by packaging the sushi produced in this way into a plastic film packaging bag, degassing it, and freezing it. The work is simplified, and the subsequent work of putting the sushi in a plastic film packaging bag, degassing packaging and freezing becomes simple and easy. Thus, in the present invention, the same sanitary and excellent deaerated packed frozen sushi as in the past can be efficiently manufactured in a large amount and mechanically. Moreover, since it is possible to standardize the work of producing frozen packed sushi, which has been considered difficult in the past, it is possible to carry out mechanically with almost no manual labor. Manufacturing can be performed.

FIG. 1 is a schematic side sectional view for explaining the outline of one embodiment of the present invention.
FIG. 2 is a schematic front sectional view for explaining the outline of the embodiment shown in FIG.
FIG. 3 is a schematic perspective view showing a state in which sushi is placed on a plastic film.
FIG. 4 is a schematic perspective view showing a state in which sushi is rolled up with a plastic film.
FIG. 5 is a diagram showing a state in which sushi is rolled with a plastic film one and a half.
FIG. 6 is a schematic perspective view showing a state in which both end portions of a plastic film in which sushi is rolled up and a half are folded on sushi wound with a plastic film.
FIG. 7 is a schematic perspective view showing a state in which sushi is rolled up at a plastic film portion where sushi is not yet rolled up.
FIG. 8 is a schematic side sectional view for explaining the outline of another embodiment of the present invention.
FIG. 9 is a schematic front sectional view for explaining the outline of the embodiment shown in FIG.
FIG. 10 is a schematic side sectional view for explaining the outline of still another embodiment of the present invention.
FIG. 11 is a schematic front sectional view for explaining the outline of the embodiment shown in FIG.

In the present invention, sushi means nigiri sushi, stick sushi, pressed sushi or box sushi. In the present invention, these sushi may be sushi with ingredients on top, or may be sushi with ingredients in the center, such as rolled sushi, and further, upper and lower cooked rice products. Sushi may be sandwiched between the ingredients.
In the present invention, the deaerated frozen frozen sushi rolls sushi with a plastic film around the major axis of the sushi, or, further, the end of the rolled plastic film is folded over the sushi, Form the packaged sushi, put the formed packaged sushi in a plastic film packaging bag, deaerate the inside of the packaging bag, deaerate and depressurize the inside and vacuum, for example, 50 to 600 mmHg, preferably The packaging bag in a low vacuum state of 140 to 350 mmHg is sealed by sealing, and the sealed bag is cooled in a refrigerant cooled to a freezing temperature. The whole bag is frozen to produce deaerated packed frozen sushi. In the present invention, the deaeration in the packaging bag is compared under a low vacuum pressure, for example, 50 to 600 mmHg, preferably 140 to 350 mmHg so that the sushi in the packaging bag is not dried by deaeration. It takes a short time.
In the present invention, the deaerated packed frozen sushi produced in this way is preferably surrounded by a plastic film, particularly at both ends in the major axis direction of the sushi, but should remain open. Can do. However, even when both ends of the plastic film are in an open state, when the packaged sushi is placed in a flexible plastic packaging bag, the both ends of the plastic film are bent in contact with the inner surface of the packaging bag. Or the sushi is protected by the plastic film so that the sushi is protected by the plastic film, and the sushi is protected by the plastic film. Can avoid contact with.
In the present invention, a gap is formed between the plastic packaging bag and the plastic film, and between the plastic film and the sushi, and the steam having a relatively high temperature generated at both ends of the sushi during heating by the microwave oven. Is further heated by microwaves. In the steaming stage after thawing by a microwave oven, the water vapor generated at both ends and further heated by microwaves moves along the plastic film and flows into the gap between the sushi and the plastic film between the both ends of the sushi. Then, the cold portion of the sushi in the long axis direction is heated to reduce the temperature difference in the sushi after thawing, thereby shortening the steaming time after heating.
In the present invention, the deaerated frozen frozen sushi produced in this way is heated by a microwave oven, the wrapped plastic film for wrapping is swollen by water vapor generated inside, and heating by steaming the sushi is efficient. It is a common practice to reduce the temperature difference in the thawed sushi and shorten the time required for steaming with the steam during thawing. In this case, the plastic wrapped in the deaerated packaging bag By making the volume of the space between the film and the sushi, or the total volume of this space and the space between the packaging bag and the frozen sushi smaller than the volume of the frozen sushi, water vapor generated from the frozen sushi is reduced. It was found that even if it escapes from the package, it can be steamed by being stopped in the packaging bag.
In the present invention, the packaged sushi is manufactured by a packaging operation such as winding the whole sushi with a flexible plastic film and folding both ends of the rolled film on the sushi. The packaging operation is simple and easy. Furthermore, in the present invention, the packaged sushi produced in this way is put in a plastic film packaging bag, degassed and frozen, so that the packaging sushi bag can be easily packed, and thereafter The operation of putting sushi in a plastic film packaging bag and degassing and freezing it is also easy and easy.
In the present invention, the deaerated packed frozen sushi is packed in a plastic film packaging bag and, for example, the inside of the packaging bag is evacuated to a pressure of 600 mmHg or less, preferably 140 to 350 mmHg or less. That is, degassing, sealing the opening of the degassed and decompressed packaging bag, and producing the frozen packaging bag by freezing. The inner surface of the packaging bag is pressed against the plastic film of the packaged sushi, and in this pressed state, for example, is frozen in brine at a temperature of 36 ° C. below zero. As described above, in the present invention, the plastic film of the packaged sushi is applied to the portion wrapped with the plastic bag by the packaging bag, the folded portion of the plastic film, and the crease portion, respectively, after being wound or folded by atmospheric pressure. Even if it is frozen in a pressed state and thawed, the wrapped sushi plastic film roll becomes a roll of sushi, and the wrapping sushi plastic film fold remains as a folded sushi. The crease remains as a crimped crease, and on the other hand, it cannot be easily melted, and the water vapor generated in the packaged sushi is less likely to leak from the packaged sushi into the package bag, resulting in a steaming action. To increase.
In the present invention, the plastic film and the packaging bag made of the plastic film are microwave permeable. In the deaerated packaged frozen sushi of the present invention, the sushi cooked rice molded product and utensils are wrapped in a plastic film, placed in a plastic packaging bag, deaerated and hermetically packaged. The formed cooked rice body and tool have a structure that can avoid the intrusion of outside air, moisture and bacteria as much as possible.
In the present invention, the thawing of the deaerated packed frozen sushi by the microwave oven is related to its weight and the cold temperature, and is performed, for example, by microwave heating in the microwave oven for 3 to 5 minutes. After this heating, it can be steamed indoors or underwater, or indoors or underwater without opening the plastic film packaging bag. The steaming time is from 30 minutes to 30 minutes, and the steaming time varies depending on the heated temperature of the deaerated packed frozen sushi after thawing, and is preferably measured in advance. For example, the steaming time is 15 to 30 minutes for indoors only, 3 to 7 minutes for water, and 5 to 15 minutes for water and 3 for water when steamed indoors and steamed in water. ~ 7 minutes. In the present invention, for example, the rice cake is left in a room and steamed with water vapor generated from a cooked rice or the like to reduce temperature spots at a temperature suitable for eating sushi. In the present invention, the plastic film and sushi and the plastic film and the packaging bag, which have been frozen in contact with each other at the time of deaeration and freezing, are separated from each other by the water vapor generated between them, and the space between them is separated from the above. Steam enters and the cooked rice part and the ingredients of the sushi are heated by the steam.
In the present invention, when wrapping sushi is formed by wrapping sushi with a single plastic film, the wrapping sushi is wrapped by wrapping sushi with a plastic film whose length is longer than the length of the major axis of the sushi. Produced. However, the entire sushi can also be packaged using two or more plastic films. The end of the plastic film wrapped with sushi can be fixed to the underlying plastic film surface via an adhesive or adhesive, and folded over the sushi at both ends of the plastic film wrapped with sushi The part can also be fixed to the plastic film surface located below via an adhesive or an adhesive.
When packaging sushi is formed by wrapping sushi with a piece of plastic film, the sushi is placed on a plastic film whose length is longer than the length of the long axis of the sushi. Place the sushi along a side longer than the length in the long axis direction, wrap the sushi with a plastic film around the sushi long axis, and wrap the entire left and right sides and top and bottom of the sushi with a plastic film. The plastic film can be made to overlap at least twice on at least a part of the sushi.
In the present invention, in the packaged sushi, it is preferable that both ends of the sushi in the long axis direction are surrounded by folding both ends of the plastic film wound with sushi. In this case, it is possible to fold the folded sushi on the sushi so that the ends of the folded plastic film do not easily return to the original position, and to seal the sushi wrapped with the plastic film. it can. In the present invention, the plastic film for packaging sushi is preferably configured so that the entire sushi can be packaged with a single plastic film in order to avoid escape of water vapor generated inside. However, if the number of windings of the plastic film is increased to increase the thickness of the plastic film, the outflow of water vapor can be limited by the folded portion when folded due to its rigidity.
In the present invention, when the adhesive layer and the pressure-sensitive adhesive layer are provided on the plastic film, the portion of the plastic film in contact with the food material is provided on the surface not in contact with the food material, that is, on the outer side, so that it can be easily peeled off. It is preferably covered with a coating material. In the case of a plastic film thus provided with an adhesive layer and a pressure-sensitive adhesive layer, it is used for bonding or sticking the plastic film by peeling off the coating material and exposing the adhesive layer or the pressure-sensitive adhesive layer during use. The In the present invention, when the sushi to be packaged is wound with a plastic film having a side having a length longer than the length in the major axis direction, the sushi ends at both ends of the plastic film covering the sushi Even if the portion protruding in a cylindrical shape on the outside is in an open state, when the plastic film is put into the packaging bag, both ends of the plastic film are bent or constricted in contact with the inner surface of the packaging bag and are half closed. The sushi does not come into contact with the inner surface of the packaging bag. However, if both sides of the plastic film wrapped with sushi are folded over so that they do not easily return onto the sushi, the packaged sushi can have a certain shape.
In the present invention, the reason why the sushi is wound with the plastic film is to allow the water vapor generated from the sushi inside the wound to flow in the long axis direction of the sushi without escaping as much as possible to the outside of the plastic film. When both ends of the plastic film wrapped with sushi are folded over the sushi, the water vapor generated in the plastic film of the packaged sushi flows inside the plastic film of the packaged sushi and flows in the long axis direction of the sushi. This is preferable because it can be heated or warmed and the temperature spots of sushi can be reduced. In this case, at the stage where the end of the rolled plastic film is folded on top of the sushi, the overlapping portion of the plastic film wrapped with sushi is enlarged so that the overlapped portion of the rolled plastic film does not open. Is preferred. Increasing the number of windings of the plastic film in the packaged sushi is preferable because the escape of water vapor from the packaged sushi to the packaging bag can be reduced during thawing. However, it is preferable to fix the plastic film via an adhesive or a pressure-sensitive adhesive because the escape of water vapor can be eliminated.
In the present invention, it is inevitable that water vapor generated from the sushi inside the plastic film of the packaged sushi flows out into the space between the plastic film and the packaging bag. It is preferable to allow the steaming to take place outside and inside the plastic film.
In the present invention, the deaerated packed frozen sushi is heated by electromagnetic waves in a microwave oven at the time of thawing. However, when the deaerated frozen sushi is thawed with a microwave oven, it is heated by the irradiation of electromagnetic waves in the microwave oven, but the irradiation of electromagnetic waves in the microwave oven is concentrated at the corners compared to the flat part. Thus, it was found that the temperature at the corner portion was higher than that at the flat portion. Therefore, in order to heat the whole sushi thoroughly, it is indispensable to heat a portion having a high temperature at the corner and a plane portion having a relatively low temperature with steam generated at the corner. Therefore, in the present invention, by rolling the side of the sushi with a flexible plastic film, and by folding both side ends of the plastic film wrapped with sushi onto the sushi, By forming a slight gap in which steam flows, the steam generated at the corners of the sushi is flowed inward to reduce temperature spots.
In the present invention, in the degassed packaging bag, the volume of the gap formed between the plastic film and sushi is 0.1 to 0.7, preferably 0. A value of 2 to 0.5 is preferable because sushi can be steamed in a relatively short time. In this case, if the volume of sushi is 1, if the volume of the gap formed between the plastic film and sushi exceeds 1, the steaming effect cannot be expected, which is not preferable. In the present invention, when both ends of the flexible plastic film are opened, the sum of the volume between the plastic film and the sushi and the volume between the plastic film packaging bag and the wrapped sushi is the volume of the sushi. On the other hand, it is 0.1 or more, preferably 0.1 to 0.7, and more preferably 0.2 to 0.5. If the sum of the volume between the plastic film packaging bag and the packaged sushi exceeds 0.7 with respect to the sushi volume, a large steaming effect cannot be expected, which is not preferable. In the present invention, for example, a hard polyethylene film having a thickness of 15 μm can be used as the flexible plastic film.
In the present invention, the sushi on which the ingredients are placed is stopped by wrapping at least a part of the sushi with a flexible plastic film, and the portions of the flexible plastic film on which the sushi is wound are protruded from both ends of the sushi. When the sushi is folded on the top of the sushi, that is, on the top of the sushi, it can be thawed in the microwave with the folded side facing down. Irradiation can be shielded by the cooked rice portion. In addition, in this case, without using an adhesive or adhesive material, the plastic film rolled portion and the folded portion are pressed by the weight of the sushi, and the plastic film rolled portion and the folded portion can be easily opened. Can not be. In addition, from the folded plastic film, the portion of the plastic film that is not rolled with the sushi is folded together and wound around the portion, and the portion of the plastic film that is folded and placed on the sushi is fixed onto the sushi. A portion of the sushi is wrapped at least twice with a flexible plastic film, and the portion of the sushi-wrapped plastic film that protrudes from both ends of the sushi is folded to the upper side of the sushi, that is, the inside. Put the sushi on the sushi, fold the plastic film from the top of the plastic film, wrap the sushi in the plastic film part that is not rolled, and fold the sushi part of the plastic film on the sushi Can be fixed on top. In this case as well, when thawing with a microwave oven, it is preferable to defrost the folded portion facing down in the microwave oven. When sushi is packaged with a plastic film, sushi packaging with a flexible plastic film can be stabilized in this manner.
In the present invention, an adhesive or a pressure-sensitive adhesive material can be attached to the end of the winding side of the packaging plastic film, that is, the winding side. Thus, it is preferable to attach an adhesive or an adhesive to the end portion on the side where the packaging plastic film is wound, because the packaging is not easily unwound and the number of windings can be easily increased. In the present invention, when the adhesive or adhesive material is attached to the plastic film, the portion of the plastic film that comes into contact with the sushi is the surface that does not directly contact the sushi, that is, at both ends in the longitudinal direction of the outer surface, An adhesive material or an adhesive material can be adhered to the entire surface, a plurality of locations, or a predetermined location. When the adhesive or adhesive material is attached to the packaging plastic film in this way, the adhesive material or adhesive material is attached to the outer surface of the end portion on the side where the plastic film is entrained, and the end portion of the encased plastic film The outer surface of the film adheres or adheres to the plastic film in contact with the outer surface, and the folded part adheres or adheres to the plastic film surface located below, and the folded part is placed on the plastic film surface on which it is placed. It is preferable that the folded plastic film cannot be unwound at the same time as fixing the folded portion on the sushi.
In the present invention, the deaerated packed frozen sushi is manufactured by freezing the deaerated packed sushi in a refrigerant at a freezing temperature and freezing the inside of the packaging bag. Such freezing means include freezing methods such as brine freezing, air blast freezing, nitrogen or carbon dioxide freezing. To freeze the inside of the bag to produce deaerated and packed frozen sushi. In the present invention, the packaged sushi rolls wrapped with plastic film are all frozen together in the plastic film packaging bag. In the present invention, the degassed packed frozen sushi is packed in a plastic film packaging bag, and the packaged sushi is sealed in a vacuum state and deflated. It is preferable to be in close contact with each other and to cool, and since the volume of the air layer is reduced, heat transfer during freezing is improved and cooling efficiency is improved. Further, in the present invention, the sushi that is packaged frozen sushi includes sushi, such as box sushi, stick sushi, and pressed sushi, on which ingredients are placed on a cooked rice product. However, a plurality of sushi may be deaerated and frozen together.
In the present invention, the short axis side surface (the end surface in the short axis direction) of sushi, that is, the side surface and the upper and lower surfaces are wound with a plastic film, and the water vapor generated from these short axis side surfaces is plastic. The gap formed between the sushi of the packaged sushi and the plastic film, that is, the space formed around the sushi is moved to the long axis side by being blocked by the film. In the present invention, a flexible plastic material bag for a microwave oven is used as the packaging bag. In the present invention, in the case of deaerated and frozen frozen sushi in which both ends of a plastic film wrapped with sushi are folded, the volume of the space formed around the sushi is because the steaming time is 15 to 30 minutes Since the amount of water vapor that escapes from the packaged sushi package can be seen as small, the steaming space where water vapor is present should be the volume of the packaged sushi packaged with plastic film minus the volume of the sushi. Can do.
In the present invention, the defrosted frozen sushi is thawed by a microwave oven, for example, by microwave heating using a microwave oven or the like. In this case, in the case of sushi with heat-treated ingredients, i.e. sushi where the ingredients may be heated, if the ingredients are placed on top and thawed, the ingredients and the cooked rice can be heated together. The temperature of the sushi ingredient thawed by the microwave oven and the temperature of the cooked rice molded product can be set to substantially the same level. If it is not desirable if the utensils are heated, when the utensil is placed under the cooked rice product and thawing is performed, most of the microwaves in the microwave are irradiated to the cooked rice product, i.e., the cooked rice part. The temperature of the thawed sushi ingredients can be made lower than the temperature of the cooked rice. Moreover, in this case, when the periphery of the tool is surrounded by cooked rice having a thickness of 1 cm or more, preferably 2 cm or more, the cooked rice portion is made to be human skin, and the temperature of the tool is equal to or higher than the cold storage temperature at the store. 8 to 30 ° C., preferably 15 to 20 ° C. In this case, thawing of the sushi ingredients with a microwave oven is performed exclusively by heat and steam generated in the portion of the sushi cooked rice. The defrosting of the deaerated packed frozen sushi in this case is related to the weight of the deaerated packed frozen sushi and the storage temperature. For example, the frozen packaging bag is placed in the microwave for 3 to 5 minutes, preferably 3.5. Thaw by microwave heating for up to 4.5 minutes, mainly thaw the frozen cooked rice compact, then leave it in the room or water without opening the packaging bag, or leave it in the room and then Left to stand for 3 to 45 minutes, preferably 5 to 30 minutes, for example, left in the bowl or water, or left in the room and then left in water to form a cooked rice product, ie, cooked rice portion It is possible to thaw with the steam generated from the rice, and to thaw the tool at the heating temperature of the cooked rice. In the present invention, in the case of degassed packaged frozen sushi in which both ends of a plastic film wrapped with sushi are folded over sushi, the plastic film and sushi that were in contact with each other during degassing and freezing are thawed Sometimes it is far away, and the steam formed in the space formed between them is steamed. Also, in the case of degassed and frozen frozen sushi where both ends of the plastic film wrapped with sushi are open, the inner surfaces of the plastic film and sushi and the plastic film and the packaging bag that were in contact with each other during degassing and freezing are thawed. Sometimes away, water enters the space between them, heating the cooked rice portion and ingredients of the sushi.
In the present invention, when the sushi ingredients are arranged so as to be covered with the cooked rice product and are thawed in the microwave oven, most of the microwaves irradiated to the sushi are absorbed by the cooked rice part covering the ingredients. The tool covered with cooked rice has a small amount of heating because the microwave is shielded by cooked rice. The heating of the ingredients by the microwave is performed exclusively at the exposed portion, and when sushi box or sushi is thawed by a microwave oven, the temperature distribution of the sushi heated by the microwave oven is not uniform, and the sushi cooked rice The temperature of the part is high as the exposed surface irradiated with microwaves is high, and as the microwaves are concentrated, the temperature increases as it approaches the corners, but according to the temperature distribution of thawed sushi measured by the present inventors, In the sushi cooked rice molded product and utensil, the temperature of the exposed surface in the longitudinal direction is significantly higher than the temperature of the surface of the central portion of the cooked rice molded product and utensil. It was found that the temperature of the contact portion between the rice and the cooked rice molded product was considerably lower than the temperature of the surface of the cooked rice molded product and the central portion of the tool. Also, 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 part after thawing has a high temperature, for example, In the cooked rice molded product having a temperature of 40 ° C. or higher, the stickiness between the rice grains is large and it is difficult to separate, so that the shape tends to collapse. By doing so, the sticking between the rice grains of the cooked rice molded product can be reduced and cut easily.
In the present invention, when defrosted and frozen frozen sushi is heated and thawed in a microwave oven, a portion of the water vapor generated from the frozen sushi spreads within the plastic film wrapping the frozen sushi, and is heated by steaming the ingredients. This can be done efficiently, and the difference in temperature distribution within the thawed sushi can be reduced. In a thawing time of 3.5 to 5 minutes in a microwave oven, the thawed sushi produces a temperature difference of 40 ° C. or more at both ends and the middle in the longitudinal direction. The total temperature can be reduced to 10 ° C. to 35 ° C., preferably 15 ° C. to 25 ° C. In the present invention, after microwave heating, the remaining heat of the cooked rice and the heat of steam are left in the packaging bag to be used for heating the cold portion of the sushi after thawing, and generated in the packaging bag. The sushi thawed with steam is steamed to raise the temperature of the cold part of the sushi and lower the temperature of the sushi cooked rice. In the present invention, a space is formed around the molded rice product in the packaging bag, and the steam flow generated at the time of thawing is made free so that steaming can be performed efficiently, and the cooked rice can be made in a relatively short time. The temperature of the molded body can be generally adjusted to be thawed, and the thawed packed frozen sushi can be easily cut. When thawing packed frozen sushi in a microwave oven, the heating time in the microwave oven is relatively long, for example, 3 minutes to 5 minutes, preferably 3.5 minutes to 4.5 minutes. Then, the temperature of the end face immediately after thawing of the cooked rice product is set to 50 ° C. or higher, for example 60 ° C. or higher, or 70 ° C. or higher, and it is left for a certain period of time to be steamed and eaten. Moreover, the steaming time can be shortened by cooling with water after thawing in a microwave oven.
In the present invention, the manufacturing process of the deaerated packed frozen sushi includes an operation of winding the sushi with a plastic film, an operation of folding the sushi on the plastic film with both ends of the plastic film wound, and the packaged sushi thus manufactured. It is a work that can be performed almost mechanically because it consists of uniform work of putting in a packaging bag, degassing the inside of the packaging bag, freezing work, and thawing work in a microwave oven. This makes it easy to automate, mass-produce hygienically, improve work efficiency, and make it possible to constantly produce high-quality frozen packed sushi. Can be improved.
In the present invention, in the case of a rolled sushi, the sushi can be wound with a plastic film regardless of the arrangement of the ingredients, and further folded at both ends to form a packaged sushi, which can be put in a packaging bag. In this case, when the both ends of the exposed tool are covered with cooked rice to a thickness of 5 mm or more, preferably 10 mm or more, the temperature of the tool can be kept lower than the temperature of the cooked rice product.

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 schematic sectional side view for explaining the outline of one embodiment of the present invention. FIG. 2 is a schematic sectional front view for explaining the outline of the embodiment shown in FIG. FIG. 3 is a perspective view schematically showing a state in which sushi is placed on a plastic film. FIG. 4 is a perspective view showing an outline of a state in which sushi is rolled up with a plastic film. FIG. 5 is a perspective view showing an outline of a state where sushi is rolled with a plastic film half and half. FIG. 6 is a perspective view showing an outline of a state in which both ends of a plastic film in which sushi is rolled up by half are folded on sushi rolled in a plastic film. FIG. 7 is a perspective view showing an outline of packaged sushi produced by rolling sushi with a plastic film portion not yet rolled with sushi shown in FIG. FIG. 8 is a schematic side sectional view for explaining the outline of another embodiment of the present invention. FIG. 9 is a schematic sectional front view for explaining the outline of the embodiment shown in FIG. FIG. 10 is a schematic sectional side view for explaining the outline of still another embodiment of the present invention. FIG. 11 is a schematic sectional front view for explaining the outline of the embodiment shown in FIG. 1 to 11, the same reference numerals are used for corresponding portions.
Example 1
In the embodiment shown in FIGS. 1 and 2, the deaerated packed frozen sushi 1 is a microwave-permeable plastic packaging bag 2, and the plastic packaging bag 2 has a packaged sushi 3. Is put. The inside of the plastic packaging bag 2 is deaerated and in a reduced pressure state, and the opening 4 is sealed so that gas, liquid, bacteria and other solids do not enter the inside of the packaging bag 2. Sealed. In this example, the packaged sushi 3 is obtained by wrapping a sushi 7 with ingredients 6 on a cooked rice molded body 5 with a microwave permeable plastic film 8, and protruding outside both ends of the sushi 7 of the plastic film 8. The parts 9 and 10 are folded on a plastic film 8 wound with sushi 7. The inside of the packaging bag 2 of the deaerated packed frozen sushi 1 is deaerated and further frozen, and is in a frozen state under reduced pressure, and the cooked rice 5 and the ingredients 6 of the sushi 7 are integrated with the surroundings. It has been frozen. In the degassed packaged frozen sushi 1 of this example, the packaged sushi 3 is deaerated inside the plastic film 8 forming the periphery thereof, and the plastic film 8 is deflated and is in contact with the sushi 7. Further, in the deaerated packed frozen sushi 1 of this example, the plastic packaging bag 2 is depressurized at the deaeration stage, and the packaging bag 2 is deflated by the pressure of the atmosphere, recessed inside, and the packed sushi. 3 is in close contact with the plastic film 7. Moreover, since the inside of the packaging bag 2 is in a reduced pressure state, depending on the heating amount of the microwave oven, for example, when degassed and frozen frozen sushi bar sushi is thawed in a microwave oven with an output of 500 watts, Even if water vapor is generated by microwave heating during thawing for about 3 to 6 minutes, the packaging bag 2 does not rupture.
Since the present example is configured as described above, when making the deaerated packed frozen sushi 1, first, the packed sushi 3 is prepared. The packaged sushi can be produced, for example, through a process as shown in FIGS. That is, first, the sushi 7 made by placing the ingredients 6 on the cooked rice mold 5 is placed on the plastic film 8 (see FIG. 3). Next, the end portion 12 of the plastic film 8 on the near side 11 is moved to the lower end of the side surface 14 of the sushi 7 on the far side 13, and the plastic film 8 is placed on the ingredients 6 of the sushi 7 (see FIG. 4). ). The sushi covered with the plastic film 8 is half-rotated to the other side together with the plastic film, and the sushi 7 is wound with the plastic film (see FIG. 5). The portions 9 and 10 protruding from the sushi 7 of the plastic film 8 wrapped with the sushi 7 are folded together with the portion 15 of the plastic film not wrapped with the sushi 7, and the plastic film portion 9 bent out of the sushi 7 is bent. And 10 are folded on the sushi 7 wrapped with the plastic film 8 (see FIG. 6). The surface of the plastic film 8 having both ends folded on sushi is moved to the front side 11 by moving the end 16 of the portion 15 not wrapped with sushi to wind the sushi 7 and is wrapped by the plastic film 8. Package sushi 3 having a portion, a side surface portion 18 and an end surface portion 19 is made (see FIG. 7). The packaged sushi 3 made in this way is put in a plastic packaging bag 2, and the opening 4 of the packaging bag 2 is connected to a suction port (none of which is shown) of a vacuum pump, for example, 160 mmHg The inside of the packaging bag 2 is deaerated with the pressure of In this deaeration process, the packaging bag 2 is deflated inward by the pressure of the atmosphere, and suppresses the surface of the plastic film 8 of the packaged sushi 3 to ensure the position of the packaged sushi 3 and the winding and folding of the plastic film. To do. When the deaeration is completed, the opening 4 of the packaging bag 2 is sealed with a heat seal. The plastic packaging bag 2 containing the sealed sushi is immersed in ethanol-freezing brine at a temperature of −35 ° C., and the entire plastic packaging bag is frozen as a whole. Manufacturing. The produced deaerated packed frozen sushi 1 is kept in a cool box at a low temperature of, for example, −25 ° C. or lower, taken out and thawed as appropriate, and provided as sushi.
The example shown in FIGS. 8 and 9 is an example in which the folded portion of the plastic film 8 is positioned below the cooked rice molded body 5 when the tool 6 is positioned on top. In the example of FIG. 2, the folded portion of the plastic film 8 is disposed on the tool 6, whereas in the examples of FIGS. 8 and 9, the folded portion of the plastic film 8 is the cooked rice product. Further, when the plastic film 8 is folded under the cooked rice body, the portions 9 and 10 protruding outside from both ends of the sushi 7 of the plastic film 8 on which the sushi 7 is spread, The difference is that the sushi 7 is folded along the end surfaces of both ends and then folded on the surface of the cooked rice product. However, the other points are the same as in the example of FIGS. 1 and 2, and are created through the states (processes) shown in FIGS. 3 to 7 as in the examples of FIGS. .
That is, as in the case of FIG. 1 and FIG. 2, the deaerated and frozen sushi 1 is a microwave-permeable plastic packaging bag 2 on the outside, and the plastic packaging bag 2 has a packaging. Sushi 3 is included. The inside of the plastic packaging bag 2 is evacuated and is in a reduced pressure state of, for example, a pressure of 150 to 400 mmHg. The opening 4 of the packaging bag 2 is sealed and sealed so that gas, liquid, bacteria and other solids do not enter the inside of the packaging bag 2.
In this example, the packaged sushi 3 is prepared by placing a sushi 7 on which a tool 6 is placed on a cooked rice mold 5 on a microwave permeable plastic film 8, and the ingredient 6 on one side 12 of the plastic film 8. The sushi was rotated 180 degrees so that the other side 17 of the plastic film 8 covered the ingredient 6 of the cooked rice 5 in the opposite direction, and the cooked rice mold 5 was positioned above. In the state, the portions 9 and 10 protruding outward from the both ends of the sushi 7 are once folded downward along the end surfaces at both ends of the sushi 7, and then the folded portions are used as their bowls. That is, the portion other than the folded portion is folded upward and folded on the plastic film 8 on which the sushi 7 is wound. By doing in this way, the plastic film 8 can be closely attached to the sushi 1 and packaged.
Also in this example, as in the example of FIGS. 1 and 2, the deaerated frozen sushi 1 is thawed by placing the utensil 6 on the top or the utensil 6 on the bottom and placing it in a microwave oven. be able to. If the deaerated and packed frozen sushi 1 is placed in a microwave oven with the folded part of the plastic film positioned below, the folded part of the plastic film cannot be unwound when thawed due to the weight of the sushi. When the cooked rice 5 is on the top and the sushi tool 6 is on the bottom, that is, when the sushi 7 is thawed upside down, the irradiated microwave is shielded by the cooked rice mold, and the microwave of the tool Heating can be avoided. When the utensil 8 is put in a microwave oven and thawed, the utensil 6 may be heated, and the microwave irradiates the sushi 7 from the vertical direction and the horizontal direction to expose the exposed portion of the sushi 7. The upper surface portion, the front surface portion, the back surface portion, and the side surface portion are heated. Immediately after the sushi 7 is thawed, the cooked rice molded product 5 and the sushi ingredients 6 are heated to the same extent. The microwaves irradiated toward the sushi 7 are exclusively absorbed by the exposed portions of the cooked rice molded product 5 and the tool 6, and the cooked rice molded product 5 and the tool 6 are heated. In the cooked cooked rice 7 thus heated, water vapor is generated as the temperature rises, and the steam generated here spreads in the flexible plastic packaging bag 2 to form the cooked rice molded product 5 and the tool 6. Will be thawed to a uniform temperature.
In the example shown in FIG. 10 and FIG. 11, the packaged sushi 3 is placed in a microwave permeable plastic packaging box 21 and the entire packaging box 21 is placed in a microwave permeable plastic packaging bag 2 and removed. It is an example of freezing by brine refrigeration after air packaging. Compared with the examples shown in FIGS. 8 and 9, the upper part is between the packaging sushi 3 and the microwave permeable plastic packaging bag 2. The difference is that an opened microwave-permeable plastic packaging box 21 is interposed. Thus, when the packaging box 21 is interposed between the packaged sushi 3 and the packaging bag 2, a certain amount of space can be secured around the sushi after deaeration, and thus steaming can be performed efficiently. . Also, a plurality of sushi 7 can be put in the packaging box 21, put in the packaging bag 2 together with the box, deaerated and frozen, and then deaerated and packed frozen sushi can be produced. In this case, the sushi is packaged with a plastic film and can be easily taken out one by one from the packaging box 21 without adhering after thawing.
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 vinegared rice was then cooled to 50 ° C. to prepare vinegared cooked rice, ie vinegared rice. . To this prepared vinegared rice, after returning to water, shiitake mushrooms boiled with sugar, soy sauce and miso soup, and after returning to water, mix boiled mushrooms boiled with sugar, soy sauce and miso soup Sushi rice was prepared. on the other hand. The conger eel, which was opened in the stomach, was boiled in boiled sugar, soy sauce and miso soup and cut into a strip of 5.5 cm in width and 18 cm in length to prepare a conger fillet serving as an ingredient for conger sushi.
A box sushi (large) with a width of 5.5 cm, a length of 18 cm, and a height of 3 cm was prepared using a box mold using 240 grams of sushi rice and 50 grams of ingredients. Take this boxed sushi (large) from the sushi mold, place it on a plastic film, move the front end of the plastic film to the other side and put it on top of the sushi ingredients. The sushi covered with the plastic film is half-rotated with the plastic film covered, and the sushi is further rolled with the plastic film. Fold both ends of the sushi-wrapped plastic film over the sushi wrapped with plastic film. Wrapping the sushi on the plastic film with both ends folded on top of the sushi, roll the sushi to make a packaged sushi. This packaged sushi was put in a flexible packaging bag made of a film produced by laminating a polyethylene film and a nylon film, the inner side being a polyethylene film and the outer side being a nylon film. The packaging bag containing the packaged sushi was deaerated with a vacuum pump at a pressure of 16 cmHg, and after deaeration, the opening of the packaging bag was heat sealed and sealed. The volume excluding sushi and the plastic film in the deaerated and sealed packaging bag, that is, the space volume was 68 cubic centimeters, which was 0.23 with respect to the sushi volume. The sealed packaging bag was deflated inward by atmospheric pressure and adhered to the plastic film 7 of the packaged sushi. When the deaeration is completed, the opening of the packaging bag is heat-sealed and sealed. A plastic packaging bag containing the sealed packaged sushi is dipped in ethanol frozen brine, and the entire plastic packaging bag is frozen and integrally formed to produce a deaerated packed frozen sushi. The produced deaerated packed frozen sushi is kept in a cool box at a low temperature of, for example, −25 ° C. or lower, taken out and thawed as appropriate, and provided as sushi.
Wrapping the eel sushi (Large) from the sushi mold with a plastic film, fold the ends of the plastic film wrapped with the box sushi over the sushi ingredients, and put them in a plastic packaging bag. The packaging bag that was packaged and heat sealed was kept in ethyl alcohol in brine at a temperature of −35 ° C. for 45 minutes to produce a product of deaerated packed frozen sushi (large) with brine and frozen. This conger deaerated frozen frozen sushi (large) product consists of an outer plastic packaging bag, the packed sushi contained in the packaging bag, and the packed sushi inside the packed sushi. The deaerated frozen frozen sushi (large) of this conger was stored at an average temperature of −23.3 ° C.
A 500 watt microwave oven was used to cook the degassed frozen frozen sushi (large). The deaerated packed frozen sushi (large) of the conger of this example was placed in a 500 watt microwave oven and thawed by heating continuously for 4 minutes 30 seconds. When 4 minutes and 30 seconds of thawing time of the microwave oven had passed, the deaerated packed frozen sushi was taken out from the microwave oven and left to stand for 30 minutes to be steamed. In this example, about the cooked rice portion exposed to the microwave of the thawed sushi, a location 1 cm inward from the end in the longitudinal direction at the center in the width direction of the top surface of the cooked rice molded body (in Table 1, the top portion of the cooked rice portion ) And the temperature at the center in the longitudinal direction at the center of the bottom surface of the cooked rice molded body (referred to as the center of the top surface of the cooked rice portion in Table 1) immediately after thawing, after 15 minutes of steaming and 30 minutes of steaming It was measured later. Moreover, about the said thawing | decompressed sushi ingredients, the temperature of the location 1 cm inside from the longitudinal end of the bag side surface of the ingredient (in Table 1, the bag side end part of the ingredient) and the surface of the ingredient bag side Temperature at the center in the longitudinal direction (in Table 1, referred to as the central part on the bag side of the ingredient), the location 1 cm inside from the longitudinal end of the surface of the vinegared rice side of the ingredient (in Table 1, the rice side of the ingredient) The temperature at the end was measured immediately after thawing with a microwave oven, after 15 minutes of steaming and after 30 minutes of steaming. The results are shown in Table 1.
The sushi of Anago's box sushi is immediately after thawing, the temperature of the central part of the bag side of the ingredient is 81.8 ° C, the temperature of the central part of the bag side of the ingredient is 20.8 ° C, and the difference is 61 ° C. However, when steamed for 15 minutes, the difference was 26.4 ° C, and when steamed for 30 minutes, the difference was 10.5 ° C. With 30 minutes of steaming, the temperature distribution of the sushi rice and ingredients is almost uniform, and as a whole, it is within the range of 10 ° C, and the temperature is below 40 ° C. It became easy to cut.
Example 2
The vinegared rice uses 240 grams of sushi rice prepared in Example 1 above and 50 grams of ingredients such as conger fillet, and uses a large conger sushi with a width of 5.5 cm, a length of 18 cm and a height of 3 cm. Manufactured using a box mold. Take this boxed sushi (large) from the sushi mold, place it on a plastic film, move the front end of the plastic film to the other side and put it on top of the sushi ingredients. The sushi covered with the plastic film is half-rotated with the plastic film covered, and the sushi is further rolled with the plastic film. Fold both ends of the sushi-wrapped plastic film over the sushi wrapped with plastic film. Wrapping the sushi on the plastic film with both ends folded on top of the sushi, roll the sushi to make a packaged sushi. This packaged sushi was put in a flexible packaging bag made of a film produced by laminating a polyethylene film and a nylon film, the inner side being a polyethylene film and the outer side being a nylon film. The inside of the packaging bag containing the packaged sushi was deaerated with a vacuum pump at a pressure of 16 cmHg, and after deaeration, the opening of the packaging bag was heat sealed and sealed. The deaerated and sealed packaging bag was deflated inside by the pressure of the atmosphere, and adhered to the plastic film 7 of the packaged sushi. When the deaeration is completed, the opening of the packaging bag is heat-sealed and sealed. The volume excluding sushi and plastic film in the sealed packaging bag, that is, the space volume was 68 cubic centimeters, which was 0.1 with respect to the sushi volume. The plastic packaging bag containing the sealed packaged sushi is immersed in ethanol frozen brine, and the entire plastic packaging bag is frozen and integrally formed to produce deaerated packed frozen sushi. . The produced deaerated packed frozen sushi is kept in a cool box at a low temperature of, for example, −25 ° C. or lower, taken out and thawed as appropriate, and provided as sushi.
Wrapping the eel sushi (Large) from the sushi mold with a plastic film, fold the ends of the plastic film wrapped with the box sushi over the sushi ingredients, and put them in a plastic packaging bag. The packaging bag that was packaged and heat sealed was kept in ethyl alcohol in brine at a temperature of −35 ° C. for 45 minutes to produce a product of deaerated packed frozen sushi (large) with brine and frozen. This conger deaerated frozen frozen sushi (large) product consists of an outer plastic packaging bag, the packed sushi contained in the packaging bag, and the packed sushi inside the packed sushi. The deaerated frozen frozen sushi (large) of this conger was stored at an average temperature of −23.3 ° C.
A 500 watt microwave oven was used to cook the degassed frozen frozen sushi (large). The deaerated packed frozen sushi (large) of the conger of this example was placed in a 500 watt microwave oven and thawed by heating continuously for 4 minutes 30 seconds. When 4 minutes and 30 seconds of the thawing time of the microwave oven have passed, the deaerated packed frozen sushi is removed from the microwave oven, and in this example, left at room temperature (17.7 ° C.) for 10 minutes, and then at 14.7 ° C. It was immersed in water and steamed while cooling. The steaming time in water after steaming at room temperature was 3 minutes and 5 minutes. In this example, about the cooked rice portion exposed to the microwave of the thawed sushi, a location 1 cm inward from the longitudinal end at the center in the width direction of the bottom surface of the cooked rice molded body (in Table 2, the top portion of the cooked rice portion And the temperature at the center in the longitudinal direction of the bottom surface of the cooked rice product (referred to as the center of the bottom surface of the cooked rice portion in Table 2) immediately after thawing by a microwave oven for 10 minutes (room temperature 17). .7 ° C.) Immediately after being left standing, after being immersed in the subsequent water for 3 minutes and after being further immersed in water for 2 minutes (5 minutes in total), the measurement was performed. In addition, with respect to the thawed sushi ingredients, the temperature at a location 1 cm inward from the longitudinal end of the ingredient bag side surface (referred to as the ingredient bag side end in Table 2), the ingredient bag side surface The temperature in the center in the longitudinal direction (referred to as the center part on the bag side of the ingredients in Table 2) and the center in the longitudinal direction in the center in the width direction on the surface of the vinegared rice side in the ingredients (in Table 2, the rice in the ingredients The temperature at the center of the side is immediately after thawing with a microwave oven, immediately after being left in a room for 10 minutes (room temperature 17.7 ° C.), immediately after being immersed in water for 3 minutes, and for another 2 minutes in water (total 5 minutes) ) Measured immediately after immersion. The results are shown in Table 2.
The conger box sushi was the same as Example 1 immediately after thawing. When steamed for 10 minutes at room temperature, the temperature of the top end of the cooked rice portion was 61.4 ° C., the temperature of the central portion of the bag side of the rice was 27.8 ° C., and the difference was 53.6 ° C. However, when it was steamed in water for 3 minutes, the difference was 12.9 ° C., and when it was steamed in water for another 2 minutes, the difference was 2.1 ° C. By steaming indoors and in water, the temperature distribution of the sushi rice and ingredients is almost uniform, and as a whole, it is within the range of 15 ° C, and the temperature is 40 ° C or less. It became easy to cut with a knife.
Example 3
Laver is placed on a thick-rolled rice cake, and 265 grams of vinegared rice prepared in Example 1 is placed thereon and spread. Do not spread the sushi rice to the other side of the seaweed but leave the edge of the seaweed about 1 cm wide. In the center of the sushi rice, as a tool, a thick baked egg width of 1 cm in width, 0.75 cm in height and 18 cm in length, and 1 cm in width, 1 mm in height and 36 cm in length, boiled and seasoned with sugar, soy sauce and miso Place 5 grams of Denbu and boiled trefoil on this thick-fried egg. Lift vinegared rice with ingredients on the front side of the roll and roll it with the roll on the other side. The thick rolled sushi prepared as described above is placed on a plastic film, and the end portion on the near side of the plastic film is moved to the other side to cover the sushi ingredients. The sushi covered with the plastic film is half-rotated with the plastic film covered, and the sushi is further rolled with the plastic film. Fold both ends of the sushi-wrapped plastic film over the sushi wrapped with plastic film. Wrapping the sushi on the plastic film with both ends folded on top of the sushi, roll the sushi to make a packaged sushi. This packaged sushi was put in a flexible packaging bag made of a film produced by laminating a polyethylene film and a nylon film, the inner side being a polyethylene film and the outer side being a nylon film. The packaging bag containing the packaged sushi was deaerated with a vacuum pump at a pressure of 16 cmHg, and after deaeration, the opening of the packaging bag was heat sealed and sealed. The deaerated and sealed packaging bag was deflated inside by the pressure of the atmosphere, and adhered to the plastic film 7 of the packaged sushi. When the deaeration is completed, the opening of the packaging bag is heat-sealed and sealed. The volume excluding sushi and plastic film in the sealed packaging bag, that is, the space volume was 63 cubic centimeters, which was 0.21 with respect to the volume of sushi. The plastic packaging bag containing the sealed packaged sushi is immersed in ethanol frozen brine, and the entire plastic packaging bag is frozen and integrally formed to produce deaerated packed frozen sushi. . The produced deaerated packed frozen sushi is kept in a cool box at a low temperature of, for example, −25 ° C. or lower, taken out and thawed as appropriate, and provided as sushi.
The prepared thick sushi roll (large) is wrapped with a plastic film, and both ends of the plastic film wrapped with the thick sushi roll are folded over the sushi utensil, packed in a plastic packaging bag, heat sealed The packaging bag produced in this manner was kept in ethyl alcohol in brine at a temperature of -35 ° C. for 45 minutes, and was frozen in brine to produce a deaerated frozen frozen sushi product of Taimaki Sushi (Large). This large rolled sushi (large) degassed packaged frozen sushi product consists of an outer plastic packaging bag, the packaged sushi packed in the packaging bag, and the packed sushi inside the packaged sushi. This thick rolled sushi degassed and packed frozen sushi was stored at an average temperature of −23.3 ° C.
When cooking this large roll sushi (degassed and packed frozen sushi), a 500 watt microwave was used. The degassed and packed frozen sushi of this example (large) sushi (large) was put in a 500 watt microwave oven and thawed by heating continuously for 4 minutes and 30 seconds. When 4 minutes and 30 seconds of thawing time of the microwave oven had passed, the deaerated packed frozen sushi was taken out from the microwave oven and left to stand for 30 minutes to be steamed. In this example, for the cooked rice portion exposed to the microwave of thawed sushi, the temperature at a location 1 cm inward from the longitudinal end of the surface of the cooked rice portion (referred to as surface end in Table 3), the cooked rice The depth of the center in the longitudinal direction at the center of the surface in the longitudinal direction and the depth of 1 cm in the center of the longitudinal direction (referred to as the inner central portion of the cooked rice portion in Table 3) The temperature of 2 cm (referred to as “inner central part” in Table 3) was measured immediately after thawing by a microwave oven, after 15 minutes of steaming and after 30 minutes of steaming. The results are shown in Table 3.
The size of the thick rolled sushi (large) is immediately after thawing, the temperature of the surface end of the thick rolled sushi is 802.2 ° C, and the temperature of the inner central portion of the thick rolled sushi is 2.2 ° C, the difference The temperature was 78 ° C., but when steamed for 15 minutes, the difference was 8.9 ° C., and when steamed for 30 minutes, the difference was 7.8 ° C. With 30 minutes of steaming, the temperature distribution of the sushi rice and ingredients is almost uniform, and as a whole, it is within the range of 10 ° C, and the temperature is below 40 ° C. It became easy to cut.
In this example, in order to explain the steaming in the room and in the water, for convenience, the thawing time by the microwave oven is uniformly 4 minutes 30 seconds, but the temperature of the sushi after steaming is related to the steaming time and temperature. To achieve the desired temperature, the thawing time can be less than 4 minutes 30 seconds.
Example 4
1400 ml of vinegar is mixed with 13 kg of cooked cooked rice, stirred uniformly, and then the cooked rice vinegar is cooled to 50 ° C. to prepare vinegared cooked rice, ie vinegared rice. did. Spread 130 grams of this prepared vinegared rice, put 70 grams of roll core on this spread vinegared rice, and use a medium-rolled sushi machine to make a round bar-shaped medium-rolled sushi with a diameter of 3.5 cm and a length of 18 cm Manufactured.
200 gram of sushi roll is wrapped in a plastic film through the state (process) shown in FIGS. 3 to 7 as in the examples of FIGS. 8 and 9, and the opening has a width of 6.2 cm and a length. It is 19.2cm, the bottom is 2.0cm wide, the length is 18.2cm, the height is 3cm, put into a plastic film packaging bag with the tray, deaerated at a pressure of 160mmHg and packed did. The space around the sushi is 96cm ³ It was 0.55 times the volume of sushi.
Roll 200 g of medium-rolled sushi with a plastic film, wrap the sushi rolls on both sides of the plastic film, fold it over it, place it in a plastic packaging bag, and heat it. The sealed packaging bag was kept in ethyl alcohol in brine at a temperature of −35 ° C. for 45 minutes to prepare a medium-rolled sushi product. The product of Nakamaki Sushi is an outer plastic packaging bag, a packaging box, and the packaged sushi contained in the packaging box are integrally frozen, and this medium-rolled sushi has an average of −23.3 ° C. Stored at a temperature of.
A 500-watt microwave oven was used to prepare the degassed and frozen frozen sushi roll. Degassed and wrapped frozen sushi of this example was placed in a 500 watt microwave oven and thawed by continuous heating for 2 minutes. When 2 minutes of the thawing time of the microwave oven had passed, the deaerated packed frozen sushi was removed from the microwave oven and left to stand for 30 minutes to steam. In this example, about the cooked rice portion exposed to the microwave of the thawed medium-rolled sushi, a portion (in Table 4, The temperature of the top surface portion of the cooked rice portion), the temperature of the center in the longitudinal direction of the surface of the cooked rice portion of the medium-rolled sushi (referred to as the central surface portion of the cooked rice portion in Table 4), and the The inside temperature (in Table 4, the inside of the cooked rice portion inside) 2 mm from the surface of the center in the longitudinal direction at the center in the width direction of the cooked rice product is immediately after thawing, after 15 minutes of steaming and after 30 minutes of steaming It was measured. Moreover, about the said thawed medium roll sushi ingredients, the temperature of the location inside 1.5cm from the surface of medium roll sushi (it is called an ingredient part in Table 4) immediately after thawing by a microwave oven, 15 minutes passed. It was measured after and after 30 minutes of steaming. The results are shown in Table 4.
Nakamaki sushi, immediately after thawing, the temperature of the top surface of the cooked rice part was 60.8 ° C, the temperature of the ingredients was -3.9 ° C, and the difference was 64.7 ° C. When steamed for 15 minutes, the difference was 12.8 ° C., and when steamed for 30 minutes, the difference was 4.3 ° C. With the steaming time of 30 minutes, the temperature distribution of the cooked rice and ingredients of the sushi becomes substantially uniform, and as a whole, it falls within the range of 10 ° C, and the temperature is also within the range of 20 ° C to 15 ° C. Nakamaki sushi became easier to eat, and moreover it became easier to cut with a kitchen knife.

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 formed by freezing sushi with a box and a frozen sushi with ingredients placed on the cooked rice body, the space around the sushi is more than 1/10 of the volume of sushi When the sushi is thawed using a microwave oven, the flow of the generated steam is facilitated through the space, and by steaming the thawed sushi, the entire sushi becomes substantially uniform in a relatively short time. Can be temperature. 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.
Moreover, in the present invention, the degassed packed frozen sushi can be easily produced in a sanitary excellent degassed packed frozen sushi by putting it in a plastic box, degassing and packaging, and freezing. Since the operation is also relatively simple and easy, the deaerated packed frozen sushi can be efficiently manufactured in large quantities mechanically. 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.

Claims (12)

  Degassed packed frozen sushi for microwave ovens, which is formed by wrapping sushi in a flexible plastic microwave wrapping bag that is sealed and vacuumed inside and frozen together with the wrapping bag In the wrapping sushi, the sushi is formed by winding a plastic film having a length longer than the length of the sushi in the long axis direction around the long axis of the sushi. The sushi has at least a doubled plastic film wound on a part of its surface, and both ends of the major axis direction of the sushi are the ends of the rolled plastic film on the surface of the sushi. The plastic film is placed on the folded part of the plastic film, and the plastic film is wound at least once around the long axis of the sushi. In the packaging bag, spaces are formed between the sushi and the plastic film forming the packaged sushi and between the packaged sushi and the packaging bag, and the pressure in the space is 400 mmHg or less. The volume of sushi is 0.1 to 0.7 times the volume of sushi.   An electronic package formed by placing a packaging box in which packaging sushi is placed in a packaging bag for a flexible plastic microwave oven that is sealed and in a vacuum state, and is frozen together with the packaging bag In the range-aware deaerated packed frozen sushi, the packaged sushi is formed by winding a sushi around a long axis of the sushi with a plastic film having a length longer than the length of the long axis of the sushi. The sushi rolled with the plastic film has at least a doubled plastic film wound on a part of the sushi, and both ends in the longitudinal direction of the sushi are wound on the sushi. The end of the plastic film is folded, and at least one plastic film is placed on the folded portion of the plastic film with the long axis of sushi as the center. In the packaging bag, a space is formed between the sushi and the plastic film forming the packaged sushi, and between the packaged sushi and the packaging box and the packaging bag, and the pressure in the space Is 400 mmHg or less, and the volume of this space is 0.1 to 0.7 times the volume of sushi.   In the deaerated packaging bag, the volume of the space formed between the sushi and the packaging bag is 0.2 to 0.5 times the volume of the sushi except the volume of the plastic film. The deaerated packed frozen sushi for microwave oven according to claim 1 or 2.   The sushi is placed directly on the flexible plastic film (8) having a side longer than the length of the major axis of the sushi along the side of the sushi, The second end facing the first side in the minor axis direction of the sushi, with the end (12) on the first axis in the minor axis direction of the sushi being centered on the major axis of the sushi and exceeding the upper surface of the sushi The upper surface of the sushi and the second side surface of the sushi are covered with the plastic film, and then the sushi covered with the plastic film is moved to the long axis of the sushi. Wrapping sushi wrapped with plastic film, with at least half turn of the whole plastic film with the plastic film as the center, further winding the sushi with the plastic film, covering at least part of the sushi with the plastic film The formed sushi is placed in a flexible plastic film packaging bag, the inside of the packaging bag is deaerated to a pressure of 400 mmHg or less, and the opening of the degassed packaging bag is sealed. In this deaerated packaged sushi, the volume of the space formed around the sushi except the plastic film is adjusted to 0.1 to 0.7 times the volume of the sushi. The deaerated packaged sushi is cooled by a refrigerant cooled to a freezing temperature, and the packaging bag, the plastic film, and the sushi are frozen and formed integrally. Production method.   The sushi is placed directly on the flexible plastic film (8) having a side longer than the length of the major axis of the sushi along the side of the sushi, The second end facing the first side in the minor axis direction of the sushi, with the end (12) on the first axis in the minor axis direction of the sushi being centered on the major axis of the sushi and exceeding the upper surface of the sushi The upper surface of the sushi and the second side surface of the sushi are covered with the plastic film, and then the sushi covered with the plastic film is moved to the long axis of the sushi. The sushi is further wrapped with the plastic film at least half a turn around the plastic film, and at least a part of the sushi is double-covered with the plastic film and stopped. The sushi is folded on the upper or lower surface of the sushi to form a wrapping sushi wrapped in a plastic film. The formed sushi is placed in a flexible plastic film wrapping bag and deaerated at a pressure of 400 mmHg or less. Then, the opening of the deaerated packaging bag is sealed to form a deaerated packaged sushi. In this deaerated packaged sushi, the volume of space formed around the sushi excluding the plastic film is the volume of the sushi. The degassed packaged sushi is prepared 0.1 to 0.7 times, cooled by a refrigerant cooled to a freezing temperature, and the packaging bag, the plastic film, and the sushi are frozen together to be integrally formed. The manufacturing method of the deaeration packaging frozen sushi corresponding to a microwave oven characterized by the above-mentioned.   The sushi is placed directly on the flexible plastic film (8) having a side longer than the length of the major axis of the sushi along the side of the sushi, The second end facing the first side in the minor axis direction of the sushi, with the end (12) on the first axis in the minor axis direction of the sushi being centered on the major axis of the sushi and exceeding the upper surface of the sushi The upper surface of the sushi and the second side surface of the sushi are covered with the plastic film, and then the sushi covered with the plastic film is moved to the long axis of the sushi. The sushi is further wrapped with the plastic film at least half a turn around the plastic film, and at least a part of the sushi is double-covered with the plastic film and stopped. The sushi is folded on the upper or lower surface of the sushi, and the plastic film is wound on both ends of the folded plastic film to form a wrapping sushi wrapped with the plastic film. Put in a plastic box, put this sushi box in a flexible plastic film packaging bag, deaerate the inside of the packaging bag under a pressure of 400 mmHg or less, and open the degassed packaging bag Is sealed to form deaerated packaged sushi. In this deaerated packaged sushi, the volume of the space formed around the sushi is 0.1 to 0 of the sushi volume, excluding the plastic film and the plastic box. The degassed packaged sushi is cooled by a refrigerant cooled to the freezing temperature, and the packaging bag, plastic film, plastic Vacuum-packed frozen sushi method for producing a microwavable, characterized in that integrally formed by freezing boxes and sushi.   The sushi is placed directly on the flexible plastic film (8) having a side longer than the length of the major axis of the sushi along the side of the sushi, The second end facing the first side in the minor axis direction of the sushi, with the end (12) on the first axis in the minor axis direction of the sushi being centered on the major axis of the sushi and exceeding the upper surface of the sushi The upper surface of the sushi and the second side surface of the sushi are covered with the plastic film, and then the sushi covered with the plastic film is moved to the long axis of the sushi. The sushi is further wrapped with the plastic film at least half a turn around the plastic film, and at least a part of the sushi is covered with the plastic film and stopped, and both end portions of the plastic film are The sushi is folded inward including the portion not covering the sushi, and both end portions of the folded plastic film covering the sushi are folded on the upper or lower surface of the sushi, respectively. The top is folded and wound around a portion of the plastic film that does not cover the sushi to form a wrapping sushi wrapped in plastic film. The formed wrapping sushi is placed in a flexible plastic film packaging bag. Put the inside of the packaging bag, deaerate, seal the opening of the degassed packaging bag to form deaerated packaging sushi, formed around the sushi except the plastic film in this deaerated packaging sushi The volume of the space is adjusted to 0.1 to 0.7 times the volume of the sushi, and the degassed packaged sushi is cooled with a refrigerant cooled to a freezing temperature, so that the packaging bag, the plastic Microwavable of vacuum-packed frozen sushi manufacturing method, characterized by integrally formed frozen plastic film and sushi together.   Adhesive or sticking the plastic film end or both ends of the plastic film covering at least a part of the side surface, top surface or bottom surface of the first or second side of the sushi to the lower plastic film surface It fixes through an agent or adhesion | attachment or an adhesive tool, The manufacturing method of the packaging frozen sushi corresponding to a microwave oven as described in any one of Claim 4 thru | or 7 characterized by the above-mentioned. The flexible plastic film having a length longer than the length of the major axis of the sushi is formed by winding at least twice on a part of the sushi. direction of wrapping sushi side edge portions which are formed to be opened, the inside is sealed is placed in a packing bag of a flexible plastic film which is in vacuum of a pressure less than or equal to 400 mmHg, sushi except plastic film The volume of the space formed around the sushi is adjusted to 0.1 to 0.7 times the volume of the sushi, and the microwave-compatible deaerated packed frozen sushi is frozen with the packaging bag. By heating by wave heating, the temperature of the end portion in the longitudinal direction of the cooked rice portion was set to 50 ° C. or more to stop the microwave heating, and then heated sushi was added. Without unpacking the plastic film packaging bag, leave it in the room or water, or leave it in the room and then leave it in the water to remove the water vapor generated from the cooked rice part from the sushi and the flexible plastic film Degassed packaging refrigeration for microwave ovens characterized by steaming sushi and allowing the temperature of the sushi ingredients and cooked rice to be between 15 ° C. and 30 ° C. How to cook sushi with a microwave. The flexible plastic film having a length longer than the length of the major axis of the sushi is formed by winding at least twice on a part of the sushi. A wrapping sushi formed by folding both sides of the direction on a sushi-wrapped plastic film on the surface of the sushi, and a flexible plastic film in which the inside is in a reduced pressure state with a pressure of 400 mmHg or less The volume of the space formed around the sushi except the plastic film is adjusted to 0.1 to 0.7 times the sushi volume and frozen together with the packaging bag. By heating the degassed and frozen frozen sushi for microwave ovens by microwave heating, the temperature at the end in the longitudinal direction of the cooked rice portion is set to 50 ° C. or higher. Stop microwave heating, then leave the heated sushi and unwrap the plastic film packaging bag, leave it indoors or in water, or leave it indoors and then leave it in water, Steam is generated in the space between the sushi and the flexible plastic film so that the steam generated from the cooked rice portion is flowable, so that the sushi is steamed and the temperature of the sushi ingredients and the cooked rice portion is 15 ° C to The cooking method by the microwave oven of the deaeration packaging frozen sushi corresponding to a microwave oven characterized by setting it as 30 degreeC. The flexible plastic film having a length longer than the length of the major axis of the sushi is wound at least twice on a part of the surface of the sushi. Both side ends are arranged on the surface of sushi, folded on the plastic film wrapped with the sushi, and on the surface of the sushi arranged on both sides of the plastic film, The packaged sushi wrapped with plastic film is placed in a flexible plastic microwave packaging bag that is sealed and has a reduced pressure of 400 mmHg or less inside, and around the sushi except the plastic film A microwave oven in which the volume of the space to be formed is adjusted to 0.1 to 0.7 times the volume of the sushi and frozen together with the packaging bag. The heated deaerated packed sushi is heated by microwave heating so that the temperature at the end in the longitudinal direction of the cooked rice portion is 50 ° C. or higher and the microwave heating is stopped, and then the packaging is not unwound. , Left in the room or in the water, or left in the room and then in the water, at least water vapor generated from the cooked rice molded portion is allowed to flow in the space between the sushi and the flexible plastic film. The cooking method by the microwave oven of the deaeration packed frozen sushi corresponding to a microwave oven characterized by steaming a cooked-rice molded object and a tool, and making the temperature of the part of a tool and cooked rice into 15 to 30 degreeC. A portion of the flexible plastic film having a length longer than the length of the major axis of the sushi is wound at least twice on a part of the surface of the sushi. The sushi-wrapped part and the sushi-unrolled part are both folded inside, and the flexible plastic film sushi-wrapped part is folded at both ends of the direction. The wrapping sushi is formed by folding a portion of the flexible plastic film that is not wrapped with sushi, and is sealed so that the inside is in a reduced pressure state with a pressure of 400 mmHg or less. is disposed such plastic film wrapping bag, the volume of the space formed around the sushi except plastic film, adjusting the 0.1 to 0.7 times the sushi volume By heating the deaerated frozen frozen sushi for the microwave oven that is frozen together with the packaging bag by microwave heating, the temperature of the end portion in the longitudinal direction of the cooked rice portion is set to 50 ° C. or higher. The microwave heating is stopped, and then left in the room or water without unpacking, or left in the room and then left in the water, at least water vapor generated from the cooked rice molded portion is used for the sushi and the flexible Degassing for microwave ovens, characterized by steaming sushi and allowing the temperature of sushi ingredients and cooked rice to be between 15 ° C. and 30 ° C. How to cook packed frozen sushi in a microwave.