JPH10290673A - Frozen sushi set - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a frozen sushi set, which can be easily produced and provides good taste by thawing each sushi at a condition suitable for each stock. SOLUTION: This frozen sushi set consists of a plurality of sushis 10 made of different stocks, contained in a flat container 12. They are thawed by a high-frequency thawing device, while contained in the container 12. They are arranged in the container 12 orderly by difficulty of the stock in thawing, in line with the field intensity distribution of the microwaves, so that they are thawed evenly.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen sushi that is frozen and preserved after production, and is thawed by a high-frequency thawing heating device such as a microwave oven when eating.

[0002]

2. Description of the Related Art Conventionally, nigiri sushi that has been frozen is thawed when it is thawed in a microwave oven, but raw sushi seeds placed on sushi rice are thawed so that the temperature does not rise more than necessary. It was difficult to do. As disclosed in Japanese Patent Application Laid-Open No. 7-322839, a frozen sushi that prevents the temperature of the sushi species from rising when thawing in a microwave oven has been proposed. I have. This utilizes the fact that if the contact area between the sushi rice and the sushi rice is reduced during thawing, the sushi rice will not heat up. The seed was warped in a U-shape, or a spacer made of dry ice or the like was inserted between the sushi type and the sushi rice.

[0003]

In the case of the above-mentioned prior art, it was difficult to form a projection with a sushi type, and the workability was not good. It is difficult to make the sushi variety U-shaped and to make each one a uniform shape, and the method of inserting a spacer made of dry ice or the like also requires time and effort. Further, it is difficult to set the thawing time, the wattage of the microwave oven, and the like, and there is a fear that the flavor may be impaired.

[0004] The present invention has been made in view of the above-mentioned problems of the prior art, and has as its object to provide a frozen sushi which is easy to manufacture, is thawed in a state suitable for sushi species, and has a good taste. I do.

[0005]

SUMMARY OF THE INVENTION The present invention relates to a hand-rolled sushi in which various types of sushi are placed on a molded sushi rice, and the frozen sushi is arranged in a plate-like container and frozen and stored. It is. This frozen sushi is kept in this container,
Thawed in microwave oven, high-frequency thawing heater. The electric field intensity of the microwave in the microwave oven is slightly lower near the center of the microwave oven than in the vicinity thereof. The waves are absorbed, making it difficult for microwaves to reach the superheated object located in the center. That is,
Near the side edge of this container receives relatively strong microwaves,
Conversely, the vicinity of the center receives relatively weak microwaves. In the part that receives strong microwaves, heat-treated sushi that does not lose its flavor even if the temperature rises, or frozen sushi that is used for fresh food but has a relatively low water content and is difficult to thaw Have been. On the other hand, frozen sushi of a sushi type, which has a relatively high water content and is likely to be heated to a high temperature but is not intended to be heated, is desired to avoid a rise in temperature in a portion receiving relatively weak microwaves.

In the frozen sushi of the present invention, the sushi variety cooked and cooked has a low moisture content and hardly rises in temperature even when subjected to strong microwaves. Sushi varieties with a low moisture content are hard to rise in temperature even when subjected to strong microwaves, and are thawed at an appropriate temperature. On the other hand, sushi varieties with a high water content for raw food are thawed at an appropriate temperature by a weak microwave.

[0007] The sushi rice used in this frozen sushi is supplemented with wood vinegar and reducing sugar during production. For this reason, the water is activated and the permeability is improved, and contains a larger amount of water than ordinary sushi rice. Thereby, the thawing by the microwave oven is efficient, the influence on other sushi types is small, and the sushi can be eaten after thawing with the same flavor and texture as before thawing.

[0008]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, a first embodiment of the present invention will be described with reference to the drawings. FIG. 1 shows a container 12 made of a synthetic resin for accommodating the frozen sushi 10 of the present invention.
To decompress. The container 12 is provided with eight recesses 16 for storing the frozen sushi 10 on a rectangular flat plate-shaped upper surface 14, and four recesses 16 are arranged in two rows. this house,
The four parallel and adjacent to the periphery of the upper surface 14 are recessed 16
a, and the central recess 16 other than the recess 16 a
b. A projection 18 to which a cover member (not shown) is attached is formed around the periphery of the upper surface 14.

Next, how to make the frozen sushi 10 will be described.
First, how to make sushi rice used for frozen sushi 10 will be described. For example, 6 kg of water is combined with 6 kg of polished rice (about 7.5 kg of rice immersed in water), and a small amount of wood vinegar is added thereto. This wood vinegar smokes trees at low temperature, distills the smoke, collects the smoke, removes harmful substances such as benzopyrene, applies high-voltage potential, etc., to the smoke, and structures the carbon molecules in the smoke. It is a change made. Then, 6 kg of water is added to about 7.5 kg of immersed rice, and the rice is cooked for a predetermined time by an automatic rice cooker. Sprinkle sushi vinegar on the cooked rice while it is hot. This sushi vinegar is obtained by adding 200 cc of combined vinegar and 260 g of reducing sugar. First, the combined vinegar is 59% rice vinegar, 31% sugar,
It consists of 10% salt and a little seasoning. And this reducing sugar is about 40% sorbitol and about 60% maltose
%. Since this sushi rice has added wood vinegar and reduced starch syrup, the water molecules are activated, the permeability is improved, and the sushi rice contains a larger amount of water than ordinary sushi rice.

The sushi rice thus produced is molded with a molding machine or the like, and various kinds of sushi such as tuna, eggs, scallops and the like are placed on the upper surface thereof to make nigiri sushi and frozen to obtain frozen sushi.
It becomes 0. Frozen sushi 10 is placed in recess 16 of container 12
Each of the projections 18 is provided with a lid member (not shown) attached thereto, and is rapidly frozen and frozen and stored in a freezer or the like.

The frozen sushi 10 is arranged in consideration of the distribution of the electric field intensity of microwaves received from the microwave when thawing and the material of the sushi type. Microwave ovens are often provided with a waveguide that generates microwaves on one side of the inner wall, the microwave electric field strength is high near the waveguide, the electric field strength decreases as the distance from the waveguide increases, There is a slight imbalance of electric field strength in the direction. In order to eliminate the imbalance in the electric field strength, there is a method in which a rotating table is provided on the bottom surface of the microwave oven and the object to be heated placed on the rotating table is rotated. It is getting weaker. Further, when heating a plurality of objects to be heated, the microwaves are absorbed by surrounding objects to be heated, and the microwaves hardly reach the object to be heated located at the center. For this reason, when the container 12 is placed in the microwave oven, each of the recesses 1 that are parallel and close to the peripheral edge of the container 12
6a receives a relatively strong microwave, and each recess 16b located near the center receives a relatively weak microwave. In the concave portion 16a receiving the relatively strong microwave, the frozen sushi 10 cooked by heating such as conger and egg, or the frozen sushi 10 such as squid, scallop, salmon, etc. which are used for raw food but have a relatively low water content and are difficult to heat up. Is inserted. In the recess 16b which receives a relatively weak microwave, frozen sushi 10 having a relatively high water content and easily becoming hot, such as tuna, sweet shrimp, and toro, is placed.

When eating this frozen sushi 10,
2. Put in a microwave oven and thaw. With respect to the wattage and the thawing time of the microwave oven, for example, the thawing is performed in 2 minutes and 30 seconds for 500 w, and the thawing is performed in 2 minutes for 600 w. At this time, each frozen sushi 10 is almost thawed, and then left at room temperature for 10 minutes to be completely thawed, and is in a state suitable for eating.

When thawed in a microwave oven, the recess 16a
Frozen sushi 10 put in a strong microwave
The cooked eel and egg are moderately heated to have a good flavor, and squid and scallops that have a relatively low moisture content and are difficult to thaw are reliably thawed at an appropriate temperature. Recess 16b
The tuna, toro, sweet shrimp, etc. put in the garlic have a relatively high water content and tend to be heated to a high temperature by microwaves.

According to the frozen sushi 10 of this embodiment, the imbalance of the microwave electric field strength in the microwave oven is utilized,
Each frozen sushi 10 is arranged to receive microwaves of appropriate strength and is thawed in a state suitable for eating, so that it is possible to eat simple and delicious. A plurality of frozen sushis 10 can be thawed at once with a microwave oven, which is efficient. And it is not necessary to make the frozen sushi 10 into a complicated shape, and the arrangement in the container 12 is only taken into consideration, so that the sushi is simple and the productivity is good. In addition, since the water content of sushi rice is increased by wood vinegar and reducing sugar, the temperature is sufficiently raised by microwaves to be efficiently thawed, and can be eaten with the same flavor and texture as before freezing.

Next, a second embodiment of the frozen sushi of the present invention will be described with reference to FIG. The method of making the container 12 and sushi rice and frozen sushi 10 used here is the same as in the above embodiment. Then, boiled shrimp are provided in the recess 16a.
Eggs, salmon, conger are put in, and tuna and squid are put in the recess 16b.

The thawing method of this embodiment is the same as that of the above embodiment, and has the same effect.

The frozen sushi of the present invention is not limited to the above embodiments, and the shape of the container and the number of the stored frozen sushi can be changed as appropriate. The material of the sushi type may be other than the above embodiment, and may be arranged so as to receive microwaves of appropriate strength in accordance with the distinction between cooked and raw foods or the moisture content.

[0018]

According to the frozen sushi of the present invention, sushi species made of different materials are thawed at a time in a microwave oven and thawed in a state suitable for eating each, so that the sushi can be easily eaten well. .

[Brief description of the drawings]

FIG. 1 is a perspective view of a frozen sushi of a first embodiment of the present invention.

FIG. 2 is a front view of the frozen sushi of this embodiment.

FIG. 3 is a front view of a frozen sushi according to a second embodiment of the present invention.

[Explanation of symbols]

 10 Frozen sushi 12 Container 14 Upper surface 16 Recess 18 Projection

Claims (4)

[Claims] 1. A frozen sushi in which a sushi seed is placed on a molded sushi rice, a plurality of sushi seeds of various materials are made and housed side by side in a flat container. It is thawed by a high-frequency thawing heating device in a state where it is stored in the sushi type of the material that is difficult to thaw, in accordance with the microwave electric field intensity distribution of the high-frequency thawing heating device, so that it is located in a portion with a strong electric field intensity Frozen sushi that is arranged. 2. A portion of the container that receives relatively strong microwaves near the side edge portion of the container, wherein the cooked sushi type and the frozen sushi type having a relatively low moisture content are arranged. 2. The frozen sushi of claim 1, wherein the frozen sushi having a relatively high moisture content is disposed in a portion near the center of the container that receives relatively weak microwaves. 3. The sushi rice has a water content of about 1.1 to 1.6 with respect to the polished rice 1, a small amount of wood vinegar is added to cook the rice, and an appropriate amount of water is cooked. The frozen sushi according to claim 1, wherein the frozen sushi is produced by mixing the raised rice. 4. The frozen sushi according to claim 3, wherein the water mixed with the cooked rice has a reducing sugar dissolved therein.