JPWO2005020711A1 - Degassed packed frozen sushi - Google Patents

Abstract

A flexible plastic packaging bag whose inside is degassed, frozen and sealed, a plastic box with an open top located inside the bag, and a frozen container located inside the box And a laminated metal foil which is placed on the sushi ingredient and covers the exposed surface of the ingredient. In the plastic packaging bag, a plastic box, a laminated metal foil and a frozen metal foil are provided. The sushi that is used is a degassed packaged frozen sushi that is frozen together and integrally formed, and is for microwave oven cooking. Water vapor generated from sushi flows during thawing to heat the sushi of the cooked rice molded product and sushi during thawing in the space formed between, and there is little temperature unevenness after thawing, suitable for microwave thawing, mass production possible Is.

Description

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

For example, in the case of sushi such as stick sushi, the cooked rice with vinegar is molded, and on this molded cooked rice molded product, for example, bonito and adjusted sea bream, red salmon, mackerel, trout and other ingredients, vinegar, It is put together with white plate kelp boiled with juice seasoned with sugar and salt and formed into various shapes such as sticks, and the formed shaped sushi is wrapped in bamboo skin and put in a plastic film packaging bag and removed. Air-packed and frozen with brine such as ethanol, or frozen, the molded sushi is put into a plastic film packaging bag, and the frozen molded sushi is degassed to remove the sushi. We manufacture frozen frozen sushi.
Such deaeration-packed frozen sushi by brine freezing is degassed and packaged before freezing, so that the adhesion of bacteria and the odor of cooling gas in the freezing chamber are not absorbed or absorbed in the sushi. , For example, in comparison with deaerated packed frozen sushi, which is prepared by freezing sushi by air blast freezing or slow freezing such as nitrogen or carbon dioxide freezing, and putting the frozen sushi in a packaging bag for deaeration packaging. Is excellent at. In particular, deaerated packed frozen sushi frozen by brine freezing can be stably stored, for example, at a storage temperature of -18°C for a long period of 3 months or more, and at a storage temperature of -50°C, It can be stored for more than 6 months.
The degassed packed frozen sushi thus frozen and stored is thawed and provided for meals. Thawing of this degassed packed frozen sushi includes natural thawing at room temperature, running water thawing, steam thawing, hot water thawing, and microwave thawing, but microwave thawing has extremely short thawing time and high thawing yield. Suitable for thawing frozen sushi, etc. For example, in the case of the above-mentioned frozen bar sushi, it takes 5 hours to thaw at room temperature, that is, natural thawing at room temperature, but in the case of thawing with a microwave oven, it can be done in a heating time of 2 to 5 minutes. Compared to room temperature thawing, microwave thawing is convenient because it can meet demand immediately.
However, when thawing frozen sushi with a microwave oven, the sushi ingredient portion and the cooked rice portion differ in the amount of heat generated by the absorption of microwaves, and the cooked rice portion has a large amount relative to the ingredient portion, Moreover, when thawing with a microwave oven, the surface and corners are heated compared to the center, so some of the ingredients are heated to an unfavorable temperature compared to cooked rice. Since it will be in a state of being damaged, the flavor will be impaired and it is not actually used. Moreover, for example, in the case of bar sushi, it is preferred that the cooked rice portion has human skin, for example, a temperature of 15 to 25°C, preferably 20 to 25°C, while the ingredient portion has a lower temperature than cooked rice, for example. It is preferred that the temperature is between 10 and 25°C, preferably between 10 and 20°C. By the way, when defrosting degassed packed frozen sushi in a microwave oven, the ingredients tend to be heated to a relatively higher temperature than the cooked rice, and the taste of the sushi tends to be impaired. It makes it difficult to perform the preferable thawing. Therefore, in order to solve the problem that the ingredients of sushi are heated to a relatively high temperature when the deaerated packed frozen sushi is thawed by microwave heating using a microwave oven or the like, and the taste of the sushi is impaired. The inventors have wrapped the sushi with the ingredients in a plastic film for wrapping, and arranging a metal foil such as an aluminum foil on the ingredients so as to cover the ingredients wrapped with the plastic film. After wrapping it, wrap it with a plastic film for wrapping, fix the metal foil so that it does not move on the ingredient, put this wrapped sushi in a plastic film packaging bag for frozen food, and put it in the bag Degassed to a low vacuum state and sealed the mouth of the bag, and sushi wrapped in a plastic film for wrap was hermetically packaged in a packaging bag, and in this hermetically sealed vacuum state, brine frozen. A so-called deaeration-packed frozen sushi product, which is suitable for freezing storage and also suitable for thawing in a microwave oven, is proposed by freezing the entire packaging bag as a whole (Japanese Patent No. 3201933, Japanese Patent No. 3229766, Japanese Patent No. 3369550). No. 5,861,184).
Such a degassed packed frozen sushi is put in a packaging bag, degassed and frozen, so that the first plastic film for wrapping the entire sushi from above the sushi ingredients adheres to the sushi. The metal foil is placed in close contact with the plastic film for the first wrap, and the metal foil is placed on the sushi ingredient wrapped with the plastic film for the first wrap. The plastic film for the second wrap, which encloses the sushi and the metal foil wrapped with the plastic film for the first wrap together, is the metal foil and the plastic film for the first wrap. The second plastic film for wrap is frozen in close contact with the inner surface of the packaging bag. In the degassed packed frozen sushi, since the cooked rice, ingredients and metal foil of the sushi are frozen and fixed, when thawed by microwave heating such as a microwave oven, the cooked rice portion not covered with the metal foil is: It is exposed to microwave irradiation and warmed by microwave heating. On the other hand, the part of the ingredient covered with the metal foil remains in a substantially frozen shade because the microwave is blocked by the metal foil and is not heated by the microwave. However, steam was generated from the cooked rice part heated by microwave heating, and the steam generated was trapped inside the plastic film wrapped for wrapping and was taken out of the microwave oven during heating. Even afterwards, the inside wrapped with the plastic film for wrapping is steamed to warm the rice, and the cooked rice can be made into a human skin and the ingredient can be heated to about 10°C.
As described above, the degassed packaged frozen sushi has the metal foil arranged over the ingredient so that the sushi ingredient is covered with the metal foil and is not heated by the microwave. It is suitable for thawing in a microwave oven because it eliminates uneven heating due to a microwave oven because it is airtightly wrapped in a plastic film for wrapping so that the water vapor that collects inside will steam the entire sushi. However, degassed packed frozen sushi wrapped with a metal foil and wrapped with a plastic film for wrapping is wrapped in a plastic film for the first wrapping so as to prevent electric discharge from the end of the metal foil during microwave irradiation. The metal foil must be placed on top of the frozen sushi ingredients and then wrapped in a plastic film for the second wrap to electrically insulate it from the surroundings. Moreover, when wrapping with the plastic film for the second wrap, it is necessary to wrap the metal foil placed on the sushi ingredients wrapped with the plastic film for the first wrap without shifting. It is also necessary to put sushi on a plastic film for wrap and wrap it airtightly. For this reason, the work of wrapping sushi with a plastic film for wrapping during the production of deaerated packed frozen sushi requires caution, requires skill, and mass production is difficult. As described above, deaeration-packed frozen sushi wrapped in a plastic film for wraps requires a lot of manpower and time in order to meet customer demand, which causes problems in mass production and cost reduction. is there.
An object of the present invention is to solve the problems of deaerated packaged frozen sushi wrapped in a plastic film for wrapping, and further to provide a deaerated packaged frozen sushi suitable for thawing in a microwave oven.

The inventors of the present invention, for example, put stick sushi in a box, place a laminated metal foil on the ingredients, put the whole box in a flexible plastic packaging bag, and degas the inside of the packaging bag. Then, the packaging bag is deflated, the mouth of the packaging bag is sealed, and when frozen, the packaging bag that has been degassed and deflated by external pressure has its inner wall surface cut with stick sushi, as in the case of plastic film for wrapping. The inner and outer surfaces of the box containing the bar sushi and the laminated metal foil on the sushi ingredient in the packaging bag are adhered to each other to fix the laminated metal foil on the sushi ingredient, and It was discovered that it could be fixed, frozen together with the packaging bag, and thawed in a microwave oven. Also, the box containing the sushi can be put in the packaging bag together with the box for deaeration-frozen packaging, which simplifies the manufacturing work of the deaeration-packed frozen sushi, and further When heated by microwave thawing, this degassed packaged frozen sushi has a considerable space between the box and the sushi, so the steam generated from the cooked rice spreads inside the bag and the heating by steaming the ingredients is efficient. I have found that I can do well.
An object of the present invention is to provide a degassed packaged frozen sushi product that can be mass-produced and is suitable for thawing in a microwave oven, and a manufacturing method and a cooking method thereof.
That is, the present invention provides a flexible plastic packaging bag which is in a depressurized state and is hermetically sealed, a plastic box which is disposed in the bag and has an open upper part, and a tool which is provided in the box. Frozen sushi housed with the above, and a laminated metal foil arranged over the frozen sushi ingredients, the inner surface of the plastic packaging bag is In a degassed packaged frozen sushi product, which is in contact with the upper surface of a laminated metal foil, and the present invention relates to a flexible plastic packaging bag whose inside is in a reduced pressure state and sealed, and the bag. Inside is a plastic box with an open top, frozen sushi stored in the box with the ingredients up, and a cover over the frozen sushi ingredients. And a laminated metal foil that is arranged as, the inner surface of the plastic packaging bag is in contact with the upper surface of the laminated metal foil, the plastic packaging bag, box, laminated metal foil and frozen. The present sushi is a degassed packaged frozen sushi product which is characterized by being frozen together and formed integrally. Further, the present invention forms a sushi product by placing ingredients on a cooked rice molded body. Place the metal foil that is plastic laminated on the prepared sushi ingredient, cover the ingredient with the laminated metal foil, and put the sushi item covered with the laminated metal foil in the plastic box, Put the laminated metal foil on top, put the plastic box containing the sushi in a flexible plastic packaging bag, degas and seal to form degassed packed sushi. Is cooled by a refrigerant cooled to a freezing temperature, and a packaging bag, a plastic box in the packaging bag, a laminated metal foil, and sushi are frozen together to form a single piece, which is a degassed package frozen. The present invention also relates to a method for producing sushi, and further, the present invention forms a sushi product by placing ingredients on a cooked rice molded product, freezes the formed sushi product to form a frozen sushi product, and forms the frozen sushi product. Place the plastic-laminated metal foil on top of the utensil, cover the top of the utensil with the laminating metal foil, and put the sushi covered with the laminating metal foil in the plastic box. Put the plastic box with the above into the flexible plastic packaging bag, degas and seal to form degassed sushi, then freeze this degassed sushi. Cooled by the refrigerant that has been cooled to the temperature, line up the packaging bags In a method for producing a degassed packaged frozen sushi, characterized in that the plastic box in the packaging bag, the laminated metal foil and the sushi are integrally formed by freezing together. A flexible plastic packaging bag that is degassed and sealed, a plastic box that is placed in the bag and has an open top, and a laminated metal foil that is placed at the bottom of the box. In the box, the sushi which is housed on the metal foil with the ingredients facing the metal foil, and which is frozen or unfrozen to the laminated metal foil, or the plastic packaging bag, box, or laminate By heating microwave-heated degassed packaged frozen sushi for cooking with a metal foil and sushi that is frozen and integrally formed, the temperature of the exposed part side of the cooked rice molded part can be controlled. The temperature should be 40°C or higher, the microwave heating should be stopped, then the packaging should be left unopened, and at least steam generated from the cooked rice product part should move to the space formed between the sushi and the box. According to the method for cooking deaerated packed frozen sushi by microwave heating, the temperature of the ingredients and cooked rice is raised to 15° C. or higher by steaming the cooked cooked rice cake and ingredients. The invention provides a flexible plastic packaging bag whose inside is degassed and sealed, a plastic box which is arranged in the bag and whose top is open, and a plastic bag which is arranged at the bottom of the box. Laminated metal foil that is present, and in the box, sushi that is housed on the metal foil with the tool facing the metal foil and is frozen or not frozen in the laminated metal foil, or the plastic packaging bag, box , A laminated metal foil and frozen and integrally formed sushi, and by heating microwave-cooked degassed packaged frozen sushi by microwave heating, the temperature of the exposed part side of the cooked rice body part To 40° C. or higher to stop the microwave heating, and then leave the package for 15 minutes to 1 hour without unraveling so that steam generated from at least the cooked rice molded product portion may be present between the sushi and the box. By moving to the formed space, steaming the cooked rice molding and the ingredient to bring the temperature of the ingredient and the cooked rice portion to 15°C to 30°C by microwave heating of degassed packed frozen sushi It is in the cooking method.

FIG. 1 is a schematic front sectional view showing a part of the embodiment of the present invention with a part cut away.
FIG. 2 is a cross-sectional view of the side surface side, which is a partial cutaway showing the outline of the embodiment of FIG.
FIG. 3 is a schematic front sectional view for explaining the outline of another embodiment of the present invention different from the embodiments of FIGS. 1 and 2.
FIG. 4 is a schematic front sectional view for explaining the outline of another embodiment of the present invention which is different from the embodiments of FIGS.
FIG. 5 is a schematic side sectional view for explaining the outline of another embodiment of the present invention which is different from the embodiment of FIGS.
FIG. 6 is a schematic front sectional view for explaining the outline of another embodiment of the present invention different from the embodiment of FIGS. 1 to 5.
FIG. 7 is a side cross-sectional view showing a schematic partial cutaway for explaining the outline of the embodiment of FIG.

In the degassed packaged frozen sushi product of the present invention, the pressure inside the degassed packaging container is in a low vacuum region, for example, a vacuum of 690 mmHg to 300 mmHg, but a pressure of 600 mmHg to 400 mmHg. Preferably. In the present invention, the laminated metal foil used has both sides covered with plastic films in order to avoid discharge. In the present invention, the laminated metal foil covers at least sushi ingredients, and the length in the longitudinal direction and/or the width direction thereof is the longitudinal direction or the width direction or the end portion of the laminated metal foil in the longitudinal direction and the width direction. However, the length is preferably such that the sushi ingredients can be hung from above.
In the present invention, the box means a box having a rectangular shape, a circular shape and an oval shape in a plan view, or a tray or a dish. In the present invention, sushi means bar sushi, pressed sushi, box sushi, buttera sushi or nigiri sushi.
In the present invention, the deaerated frozen packaged sushi is placed in a plastic box with the laminated metal foil placed on the sushi ingredient, and the top of the box is opened, that is, the lid or the like is not covered. Then, put the whole box into a flexible plastic packaging bag, deaeration and sealing, and then deaerate and seal the degassed and sealed packaging bag in the packaging bag by brine freezing, air blast freezing, nitrogen or carbon dioxide freezing. The plastic box, laminated metal foil and sushi are frozen or frozen together to be integrally formed. However, for degassed frozen sushi, put the sushi in a plastic box with the ingredients on top, place the laminated metal foil on the ingredients, and open the top of the box, that is, with the lid on top. The sushi is frozen by brine freezing, air blast freezing, nitrogen or carbon dioxide freezing, and the whole box is put in a packaging bag, which is then deaerated and hermetically sealed.
In the present invention, the deaerated frozen packed sushi is put in a flexible plastic packaging bag together with the box, deaerated and sealed, and the deaerated and sealed packaging bag is subjected to brine freezing, air blast freezing, nitrogen or When produced by freezing carbon dioxide, the refrigerant does not come into direct contact with sushi, which is hygienic and preferable. Further, in the present invention, the degassed packed frozen sushi is a sushi product in which ingredients are placed on a cooked rice molded product, for example, sushi such as box sushi, stick sushi, pressed sushi, buttera sushi, and nigiri sushi. Although it may be frozen, a plurality of sushi may be packed and frozen together.
In the deaerated packed frozen sushi product of the present invention, the box and the packaging bag are made of a material that does not block microwaves, and for example, a plastic box and a plastic packaging bag are used. In the degassed frozen packaged sushi of the present invention, the plastic box contains sushi with the ingredient portion positioned above the cooked rice molded body, and the laminated metal foil covers the ingredient and the sushi The box containing sushi is placed in close contact with the utensils, and the box containing the sushi is placed in a packaging bag with a sealed mouth, and the inside of the packaging bag is deaerated and is in a reduced pressure state. In the present invention, when the deaerated frozen packaged sushi is thawed by heating in a microwave oven, the deaerated frozen packaged sushi is placed in the microwave oven with the ingredient covered with the laminated metal foil facing up. In this way, the laminated metal foil shields the microwaves, and it is possible to prevent the parts of the ingredient from being heated by the microwaves. In the present invention, the laminated metal foil is sufficient as long as it shields microwaves and does not cause discharge between the inner wall of the microwave oven and the food material. In the present invention, the laminated metal foil is a metal foil such as an aluminum foil whose entire surface or two surfaces having a large area are coated with an electrically insulating material such as plastic, or to the extent that the metal foil does not cause discharge. It is covered with an electrically insulating material.
In the present invention, the plastic box for storing sushi can be in the shape of a commonly used box, and the bottom has a size such that when the sushi is stored, the sushi fits perfectly, and its plane and side surface. The cross-sectional shape of the front surface is formed following the shape of sushi. However, in a plastic box containing sushi, the width and length of the opening of the box are made larger than the width and length of the bottom of the box, that is, the opening of the box, so that the sushi can be easily put in and taken out. It is preferable to form the portion wider than the bottom portion. In this way, it is preferable to form the opening of the box wider than the bottom because it makes it easy to put in and take out sushi and forms a space around the sushi. In the present invention, a plastic film flexible, usable for heating by a microwave oven, that is, in the packaging bag for the microwave oven, the space formed around the sushi in a depressurized state is the inside of the packaging bag at the time of thawing. Since the volume change is slight due to the reduced pressure, the space is formed between the sushi and the box and between the box and the packaging bag, which is preferable. In the present invention, the space formed between the sushi and the box and between the box and the packaging bag, that is, the gap, it is sufficient if it is possible to steam the steam generated at the time of thawing, and steaming after thawing, Since the volume of the gap becomes bulky, the space formed around sushi in the present invention, that is, the size (volume) of the gap, is 1 to 0 when the volume of sushi is 1. .1, preferably 0.6 to. 02 is preferable. It is preferable that the volume of the packaging bag excluding the volume of the sushi and the box, that is, the space formed around the sushi is 1 to 0.1 times the volume of the sushi. However, when the size (volume) of the gap is set to 0.6 to 0.2 with respect to the volume of sushi, steaming is performed in a relatively short time so that the temperature of the cooked rice product is 20° C. or higher, and the temperature of the ingredients is increased. It is more preferable that the temperature can be 10° C. or higher. In the present invention, in the flexible microwave packaging bag made of plastic film having a depressurized inside, the volume of the space formed around the sushi is the flexible microwave made of a plastic film made of depressurized inside. It is the volume excluding the volume of the box and the volume of sushi from the volume in the packaging bag. In the present invention, the cooked rice molded article and the ingredient are put in a plastic film bag, deaerated, hermetically packaged and frozen, so that once the packaging bag in which the cooked rice article and the ingredient are packaged, the outside air, The invasion of moisture and bacteria can be avoided as much as possible, and the cooked rice molding and the tool can be prevented from being contaminated by contact with outside air, moisture and bacteria.
In the present invention, defrosting of degassed packed frozen sushi is performed by microwave heating using, for example, a microwave oven. In this case, the sushi rice cooked product is thawed by the heat generated by the absorption of microwaves irradiated in the microwave oven. Since the upper surface or the upper surface and the side surface of the sushi ingredient is covered with the laminated metal foil, the sushi ingredient portion is thawed exclusively by the heat and steam generated by heating the sushi rice molded body. Therefore, in the present invention, the thawing of the degassed frozen packed sushi is related to the weight and the storage temperature of the degassed frozen packed sushi. The frozen cooked rice molded product is mainly thawed by wave heating, and then left for 15 to 1 hour or 20 to 40 minutes without opening the packaging bag, for example, in the chamber to remove the frozen cooked rice molded product from the cooked rice molded product. It is steamed by the generated steam and heated at the heating temperature of the cooked rice product to thaw the ingredients.
In the present invention, the temperature distribution of sushi heated by a microwave oven when sushi box or stick sushi is thawed by a microwave oven was measured. Since the sushi ingredients are covered with the laminated metal foil, the microwaves applied to the ingredients are shielded by the laminated metal foil and are hardly heated by the microwaves. The cooked rice body located below the ingredient is heated by being irradiated with microwaves. The temperature of the cooked rice molded part of sushi is higher on the exposed surface where microwaves are irradiated, and the temperature increases as it approaches the corner due to the concentration of microwaves. It was also found that the side with a smaller area had a higher temperature than the side with a larger area. In the case of stick sushi or box sushi, stick sushi heated in a microwave oven is cut into pieces of an appropriate size for eating, and the cooked rice molded portion after thawing has a high temperature, for example, 30°C. In the cooked rice molded product at the above temperature, the rice grains have a large stickiness and are difficult to separate, so the shape is likely to collapse, but the temperature of the cooked rice molded product is 15°C to 30°C, preferably 15°C to 25°C, and more preferably It was found that by setting the temperature to 15° C. to 20° C., the stickiness between the rice grains of the cooked rice molded product was reduced and the rice was easily separated.
In the present invention, after the degassed frozen packed sushi is microwaved and taken out from the microwave oven, in order to heat the cold ingredient by the heat of the cooked rice body portion or the heat of steam, leave it unpacked. Steaming sushi in the packaging bag raises the temperature of the ingredients and lowers the temperature of the cooked rice product. In the present invention, in the packaging bag, by forming a space around the sushi, by allowing the flow of steam generated during thawing from the sushi to be free, efficiently steamed by the steam, relatively In a short time, the temperature of the cooked rice product can be leveled as a whole. In this way, it is preferable to thaw so that the temperature of the cooked rice molded product is leveled as a whole, since the texture of the deaerated packaged frozen sushi is improved after thawing and the sushi is easier to cut. In the present invention, the space formed around the sushi is a flow of water vapor generated from at least the cooked rice product, etc., which is heated at the time of thawing through the space when thawing the deaerated packed frozen sushi in the microwave oven. It is preferable that the sushi can be spread over the entire surface and can be steamed after the microwave heating is stopped. If this space is enlarged, the degassed packed frozen sushi will be bulky as a whole, and the larger it is, the less the effect of steaming will be, and the smaller the space will be, the more time it takes to steam the entire sushi evenly. It will be. In the present invention, when thawing deaerated packed frozen sushi in a microwave oven, the upper surface of the packaging bag is depressurized and separated from the laminated metal foil, and a water vapor passage is formed on the laminated metal foil. The ingredients are heated and steamed with steam. In the present invention, when thawing deaerated packed frozen sushi in a microwave oven, the heating time in the microwave oven is, for example, 4 minutes or 4.5 minutes at a usual microwave oven temperature of 3.5 minutes. The steaming time can be shortened by making the temperature of the corner portion of the cooked rice compact immediately after thawing relatively long, for example, 60° C. or more, leaving it for a certain period of time, and cooling with water by making it relatively long.
To produce the degassed frozen packed sushi of the present invention, sushi is placed in a plastic box, and the plastic box containing the sushi is, for example, a flexible plastic film such as a laminated film of polyethylene film and nylon film. In the packaging bag formed by, the box does not cover the lid, that is, the upper part of the box is put in the open state. Since the box is stored in the packaging bag without covering the lid, the inside of the box containing sushi and the inside of the packaging bag containing the box can be deaerated during the deaeration stage. For the sushi with the laminated metal foil contained in the box placed on the ingredient, either the metal foil is placed on the sushi ingredient formed by placing the ingredient on the cooked rice molding, or the sushi is placed in the box. Alternatively, the cooked rice molded body may be placed in a box, the ingredients may be placed thereon, and the laminated metal foil may be further placed thereon to form the cooked rice inside the box. In the present invention, the sushi on which the laminated metal foil contained in the box is placed is put in a packaging bag together with the box, and the inside of the packaging bag is, for example, 650 mmHg or less, preferably 600 mmHg or less, and more preferably 400 mmHg. It is degassed under reduced pressure at the following pressures. Since the packaging bag whose inside is degassed is flexible, the elasticity of the packaging bag causes the inside of the packaging bag to entirely shrink and the inner surface of the packaging bag to be placed on top of the tool due to the action of atmospheric pressure on the outside of the packaging bag. The laminated metal foil is closely attached to the laminated metal foil and fixed in the box. Further, in this way, when the inner surface of the upper portion of the bag presses the laminated metal foil onto the tool under a reduced pressure in the packaging bag, the end of the laminated metal foil moves downward along the edge of the upper surface of the tool. It bends to come into intimate contact with the tool and cover the surface of the tool, and the laminated metal foil can be stabilized on the tool. Also, since the water in the packaging bag freezes due to brine freezing after deaeration packaging, the coating of the component with the laminated metal foil after deaeration packaging is fixed by freezing and even if the ice melts during thawing Since it will be fixed by the generated water, the coating of the tool with the laminated metal foil is stable.
In the present invention, a laminated metal foil such as a laminated aluminum foil does not cause an electric discharge by being covered with a plastic from the upper and lower surfaces, and has microwave shielding properties, so that it covers the top of the sushi roll. It can be used for shielding microwaves of sushi ingredients and for preventing electric discharge during microwave heating. The flexible plastic film packaging bag has a flexible property and is transparent to microwaves, and due to this flexible property, when degassed, it easily shrinks and sticks to the sushi and the position of the sushi inside the box And is preferred because it allows the position of the laminated metal foil on the tool to be fixed.
According to the present invention, sushi is formed by placing ingredients on a cooked rice molding in a mold, arranging a laminated metal foil on the formed sushi ingredient, and sushi having the laminated metal foil arranged on the sushi. And then put this sushi in a box and put the sushi with the laminated metal foil on top of the ingredient, or place the ingredient on the cooked rice molded body in the box to form sushi, The laminated metal foil can be placed on the formed sushi ingredient and the sushi can be formed in the box by placing the laminated metal foil on the ingredient in the box. The box containing the sushi is placed in a flexible plastic packaging bag, degassed and hermetically sealed, and the inner surface of the flexible plastic packaging bag is adhered to a laminated metal foil covering the ingredients, and a laminated metal Fix the foil above the ingredients and the sushi inside the box. Since the degassed and packed sushi is brought into contact with a refrigerant cooled to a freezing temperature to freeze the inside of the packaging bag of the degassed and packed frozen sushi together with the sushi, most of the work for producing the frozen packed sushi is mechanical. Therefore, automation can be facilitated, sanitary mass production can be achieved, and consistently good quality frozen packaged sushi can be constantly produced. Further, in the present invention, since the sushi in which the laminated metal foil is placed on the ingredient is housed in the box, a slight space can be formed between the box and the sushi, and when the microwave is heated in the microwave, Due to the heating of the waves, steam mainly generated from the frozen sushi rice molded product flows in the formed space to heat the frozen ingredient so that it can be thawed and heated.
Hereinafter, embodiments of the present invention will be described with reference to the accompanying drawings, but the present invention is not limited by the following description and examples.
FIG. 1 is a schematic cross-sectional view on a side surface side with a part cut away for explaining an outline of an embodiment of the present invention. FIG. 2 is a cross-sectional view of the front side showing the outline of the embodiment of FIG. FIG. 3 is a schematic side sectional view for explaining the outline of another embodiment of the present invention different from the embodiments of FIGS. 1 and 2. FIG. 4 is a schematic side sectional view for explaining the outline of another embodiment of the present invention which is different from the embodiment of FIGS. FIG. 5 is a schematic front sectional view for explaining the outline of another embodiment of the present invention different from the embodiment of FIGS. 1 to 4. FIG. 6 is a schematic front sectional view for explaining the outline of another embodiment of the present invention different from the embodiment of FIGS. 1 to 5. FIG. 7 is a cross-sectional view of the front side showing the outline of the embodiment of FIG. 1 to 5, the same reference numerals are used for corresponding parts.

表１において、箱寿司は、解凍直後では、米飯部の端部側部上部の温度は米飯部の中央上面部に比して４５℃程度の差が見られたが、２０分間蒸らした時点で寿司の米飯成形体及び具材の温度は、概略１０乃至２５℃の温度範囲に収まり、また３０分間蒸らした時点寿司の米飯成形体及び具材の温度は、概略１０乃至２０℃の温度範囲に収まり、共に箱寿司は包丁で切れ易くなった。
例２
例１で酢合わせして５０℃に冷却された米飯２４０グラム及び具材の鱒の切身４０グラムを使用して、幅５．５ｃｍ、長さ１８ｃｍ及び高さが３ｃｍの鱒の箱寿司（大）を製造した。この鱒の箱寿司（大）を箱寿司製造用の寿司箱から取出し、プラスチック製の箱の中に具材の鱒の切身を上にして入れた。次いで、ラミネート金属箔の一であるラミネートアルミニウム箔を鱒の箱寿司（大）の具材の鱒の切身の上に載せた。本例において、使用されたラミネートアルミニウム箔は、上部が厚さ１２μｍのポリエチレンテレフタレート（ＰＥＴ）層であり、その下が厚さが９μｍのアルミニウム層であり、その下が厚さ７０μｍのレトルト用のポリプロピレン層であり、幅６．５ｃｍで長さが１９．５ｃｍであった。また箱の内側寸法は、底部で幅６．０ｃｍ及び長さ１９．２ｃｍであり、上部開口部で、幅７．０ｃｍ及び長さ２０．５ｃｍであり、高さが３．３ｃｍであった。寿司を入れた箱を、内側がポリエチレンフィルムで外側がナイロンフィルムの貼り合わせフィルムの柔軟な包装袋に入れて、４０ｃｍＨｇの圧力で真空ポンプにより脱気して該包装袋の口を加熱封着した。脱気された包装袋は、上部が凹み米飯成形体に密着した状態となり、ラミネートアルミニウム箔の周縁部は、具材を覆う格好で、具材の周囲に垂下した。
このようにラミネートアルミニウム箔で具材が覆われた鱒の箱寿司を箱ごと入れて包装され加熱封着された包装袋は、−３５℃の温度のブラインのエチルアルコール中に４５分間保持して、ブライン冷凍し鱒の脱気包装冷凍寿司（大）の製品とした。この鱒の脱気包装冷凍寿司（大）は、外側のプラスチック製の包装袋、プラスチック製の箱と中身の鱒寿司が一体に冷凍形成されており、鱒の脱気包装冷凍寿司（大）は平均−１８．７℃の温度で保存された。
この鱒の脱気包装冷凍寿司（大）を調理するにあたって、５００ワットの電子レンジを使用した。本例の鱒の脱気包装冷凍寿司（大）を５００ワットの電子レンジに入れて、４分１５秒間加熱することにより解凍した。電子レンジの解凍時間の２．５分が経過したところで、鱒の脱気包装冷凍寿司（大）を電子レンジより取り出して、３０分間常温に放置して、蒸らした。本例において、解凍された寿司の露出米飯部について、その長手方向端部の側部中央上部（表１中、米飯部の端部側部上部という）の温度及び長手方向中央の上面部（表１中、米飯部の中央上面部という）の温度を、解凍直後、蒸らし２０分経過後及び蒸らし３０分経過後において測定した。また、前記解凍された寿司の具材について、具のアルミニウム箔側の面の長手方向端部表面から１ｃｍ入った箇所（表１中、具のアルミ箔側面の端部という）の温度及び具の米飯側の面の長手方向端部から１ｃｍ入った箇所（表１中、具の米飯側面の端部という）の温度を、解凍直後、蒸らし２０分経過後及び蒸らし３０分経過後において測定した。その結果を表２に示す。

表２において、箱寿司は、解凍直後では、米飯部の端部側部上部の温度は米飯部の中央上面部に比して４１℃程度の差が見られたが、２０分間蒸らした時点及び３０分間蒸らした時点で寿司の米飯成形体及び具材の温度は、概略１５乃至２５℃の温度範囲に収まり、共に箱寿司は包丁で切れ易くなった。
例３
炊き上げた米飯１３ｋｇに酢１４００ｍｌを混合し、均一になるように撹拌し、このようにして酢合わせされた米飯を、次いで５０℃に冷却した。酢合わせして５０℃に冷却された米飯１０５グラムの米飯の上に、具材の、骨抜き及び塩で絞め酢漬けした鯖の切身１００グラムを載せ、その上に、酢、砂糖及び塩を入れて煮立てて冷却した白昆布７グラムを載せて、幅５．５ｃｍ、長さ１４ｃｍ及び高さが３ｃｍの鯖の箱寿司（小）を製造した。この鯖の箱寿司（小）を箱寿司の寿司箱から取出し、プラスチック製の箱の中に具材の鯖の切身を上にして入れた。次いで、ラミネート金属箔の一であるラミネートアルミニウム箔を前記鯖の箱寿司（小）の具材の鯖の切身の上に載せた。本例において、使用されたラミネートアルミニウム箔は、上部が厚さ１２μｍのポリエチレンテレフタレート（ＰＥＴ）層であり、その下が厚さが９μｍのアルミニウム層であり、その下が厚さ７０μｍのレトルト用のポリプロピレン層であり、幅６．５ｃｍで長さが１５．５ｃｍであった。また箱の内側寸法は、底部で幅６．５ｃｍ及び長さ１４．０ｃｍであり、上部開口部で、幅７．２ｃｍ及び長さ１５．７ｃｍであり、高さが３．３ｃｍであった。寿司を入れた箱を、内側がポリエチレンフィルムで外側がナイロンフィルムの貼り合わせフィルムの柔軟な包装袋に入れて、４０ｃｍＨｇの圧力で真空ポンプにより脱気して該包装袋の口を加熱封着した。脱気された包装袋は、上部が凹み米飯成形体に密着した状態となり、ラミネートアルミニウム箔の周縁部は、具材を覆う格好で、具材の周囲に垂下した。
このようにラミネートアルミニウム箔で具材が覆われた鯖の箱寿司を箱ごと入れて包装され加熱封着された包装袋は、−３５℃の温度のブラインのエチルアルコール中に４５分間保持して、ブライン冷凍し鯖の脱気包装冷凍寿司（小）の製品とした。この鯖の脱気包装冷凍寿司（小）は、外側のプラスチック製の包装袋、プラスチック製の箱と中身の鯖寿司が一体に冷凍形成されており、この鯖の脱気包装冷凍寿司（小）は平均−１８．１℃の温度で保存された。
この鯖の脱気包装冷凍寿司（小）を調理するにあたって、５００ワットの電子レンジを使用した。本例の鯖の脱気包装冷凍寿司（小）を５００ワットの電子レンジに入れて、２．５分間加熱することにより解凍した。電子レンジの解凍時間の２．５分が経過したところで、鯖の脱気包装冷凍寿司を電子レンジより取り出して、３０分間常温に放置して、蒸らした。本例において、解凍された寿司の露出米飯部について、その長手方向端部の側部中央上部（表１中、米飯部の端部側部上部という）の温度及び長手方向中央の上面部（表１中、米飯部の中央上面部という）の温度を、解凍直後、蒸らし２０分経過後及び蒸らし３０分経過後において測定した。また、前記解凍された寿司の具材について、具のアルミニウム箔側の面の長手方向端部表面から１ｃｍ入った箇所（表１中、具のアルミ箔側面の端部という）の温度及び具の米飯側の面の長手方向端部から１ｃｍ入った箇所（表１中、具の米飯側面の端部という）の温度を、解凍直後、蒸らし２０分経過後及び蒸らし３０分経過後において測定した。その結果を表３に示す。

表３において、箱寿司は、解凍直後では、米飯部の端部側部上部の温度は米飯部の中央上面部に比して４５℃程度の差が見られたが、２０分間蒸らした時点及び３０分間蒸らした時点で寿司の米飯成形体及び具材の温度は、概略１５乃至２５℃の温度範囲に収まり、共に箱寿司は包丁で切れ易くなった。
例４
例３で酢合わせして５０℃に冷却された米飯２４０グラムの米飯の上に、具材の、骨抜き及び塩で絞め酢漬けした鯖の切身１２５グラムを載せ、その上に、酢、砂糖及び塩を入れて煮立てて冷却した白昆布８グラムを載せて、幅５．５ｃｍ、長さ１８ｃｍ及び高さが４．２ｃｍの鯖の箱寿司（大）を製造した。この鯖の箱寿司（大）を箱寿司の寿司箱から取出し、プラスチック製の箱の中に具材の鯖の切身を上にして入れた。次いで、ラミネート金属箔の一であるラミネートアルミニウム箔を前記鯖の箱寿司（大）の具材の鯖の切身の上に載せた。本例において、使用されたラミネートアルミニウム箔は、上部が厚さ１２μｍのポリエチレンテレフタレート（ＰＥＴ）層であり、その下が厚さが９μｍのアルミニウム層であり、その下が厚さ７０μｍのレトルト用のポリプロピレン層であり、幅６．５ｃｍで長さが１９．５ｃｍであった。また箱の内側寸法は、底部で幅６．０ｃｍ及び長さ１９．２ｃｍであり、上部開口部で、幅７．０ｃｍ及び長さ２０．５ｃｍであり、高さが３．８ｃｍであった。寿司を入れた箱を、内側がポリエチレンフィルムで外側がナイロンフィルムの貼り合わせフィルムの柔軟な包装袋に入れて、４０ｃｍＨｇの圧力で真空ポンプにより脱気して該包装袋の口を加熱封着した。脱気された包装袋は、上部が凹み米飯成形体に密着した状態となり、ラミネートアルミニウム箔の周縁部は、具材を覆う格好で、具材の周囲に垂下した。
このようにラミネートアルミニウム箔で具材が覆われた鯖の箱寿司を箱ごと入れて包装され加熱封着された包装袋は、−３５℃の温度のブラインのエチルアルコール中に４５分間保持して、ブライン冷凍し鯖の脱気包装冷凍寿司（大）の製品とした。この鯖の脱気包装冷凍寿司（大）は、外側のプラスチック製の包装袋、プラスチック製の箱と中身の鯖寿司が一体に冷凍形成されており、この鯖の脱気包装冷凍寿司（大）は平均−１８．６℃の温度で保存された。
この鯖の脱気包装冷凍寿司（大）を調理するにあたって、５００ワットの電子レンジを使用した。本例の鯖の脱気包装冷凍寿司（大）を５００ワットの電子レンジに入れて、４．５分間加熱することにより解凍した。電子レンジの解凍時間の４．５分が経過したところで、鯖の脱気包装冷凍寿司（大）を電子レンジより取り出して、３０分間常温に放置して、蒸らした。本例において、解凍された寿司の露出米飯部について、その長手方向端部の側部中央上部（表１中、米飯部の端部側部上部という）の温度及び長手方向中央の上面部（表１中、米飯部の中央上面部という）の温度を、解凍直後、蒸らし２０分経過後及び蒸らし３０分経過後において測定した。また、前記解凍された寿司の具材について、具のアルミニウム箔側の面の長手方向端部表面から１ｃｍ入った箇所（表１中、具のアルミ箔側面の端部という）の温度及び具の米飯側の面の長手方向端部から１ｃｍ入った箇所（表１中、具の米飯側面の端部という）の温度を、解凍直後、蒸らし２０分経過後及び蒸らし３０分経過後において測定した。その結果を表４に示す。

表４において、箱寿司は、解凍直後では、米飯部の端部側部上部の温度は米飯部の中央上面部に比して４６℃程度の差が見られたが、２０分間蒸らした時点では、寿司の米飯成形体及び具材の温度は、概略１０乃至２０℃の温度範囲に収まり、また３０分間蒸らした時点では、寿司の米飯成形体及び具材の温度は、概略１５乃至２０℃の温度範囲に収まり、共に箱寿司は包丁で切れ易くなった。
例５
炊き上げた米飯１３ｋｇに酢１４００ｍｌを混合し、均一になるように撹拌し、このようにして酢合わせされた米飯を、次いで５０℃に冷却した。酢合わせして５０℃に冷却された米飯１８０グラムの米飯の上に、具材の、塩で絞め酢漬けしたずわい蟹の棒肉４本４０グラムを載せて、幅５．５ｃｍ、長さ１４ｃｍ及び高さが２．９ｃｍのずわい蟹の箱寿司（小）を製造した。このずわい蟹の箱寿司（小）を箱寿司の寿司箱から取出し、プラスチック製の箱の中に具材のずわい蟹の棒肉を上にして入れた。次いで、ラミネート金属箔の一であるラミネートアルミニウム箔を前記ずわい蟹の箱寿司（小）の具材のずわい蟹の棒肉の上に載せた。本例において、使用されたラミネートアルミニウム箔は、上部が厚さ１２μｍのポリエチレンテレフタレート（ＰＥＴ）層であり、その下が厚さが９μｍのアルミニウム層であり、その下が厚さ７０μｍのレトルト用のポリプロピレン層であり、幅６．５ｃｍで長さが１５．５ｃｍであった。また箱の内側寸法は、底部で幅６．５ｃｍ及び長さ１４．０ｃｍであり、上部開口部で、幅７．２ｃｍ及び長さ１５．７ｃｍであり、高さが３．３ｃｍであった。ずわい蟹の箱寿司を入れた箱を、内側がポリエチレンフィルムで外側がナイロンフィルムの貼り合わせフィルムの柔軟な包装袋に入れて、４０ｃｍＨｇの圧力で真空ポンプにより脱気して該包装袋の口を加熱封着した。脱気された包装袋は、上部が凹み米飯成形体に密着した状態となり、ラミネートアルミニウム箔の周縁部は、具材を覆う格好で、具材の周囲に垂下した。
このようにラミネートアルミニウム箔で具材が覆われたずわい蟹の箱寿司を箱ごと入れて包装され加熱封着された包装袋は、−３５℃の温度のブラインのエチルアルコール中に４５分間保持して、ブライン冷凍しずわい蟹脱気包装冷凍寿司（小）の製品とした。このずわい蟹脱気包装冷凍寿司（小）は、外側のプラスチック製の包装袋、プラスチック製の箱と中身のずわい蟹の寿司が一体に冷凍形成されており、このずわい蟹脱気包装冷凍寿司（小）は平均−２０．２℃の温度で保存された。
このずわい蟹脱気包装冷凍寿司（小）を調理するにあたって、５００ワットの電子レンジを使用した。本例のずわい蟹の脱気包装冷凍寿司（小）を５００ワットの電子レンジに入れて、２．５分間加熱することにより解凍した。電子レンジの解凍時間の２．５分が経過したところで、ずわい蟹脱気包装冷凍寿司を電子レンジより取り出して、３０分間常温に放置して、蒸らした。本例において、解凍された寿司の露出米飯部について、その長手方向端部の側部中央上部（表１中、米飯部の端部側部上部という）の温度及び長手方向中央の上面部（表１中、米飯部の中央上面部という）の温度を、解凍直後、蒸らし２０分経過後及び蒸らし３０分経過後において測定した。また、前記解凍された寿司の具材について、具のアルミニウム箔側の面の長手方向端部表面から１ｃｍ入った箇所（表１中、具のアルミ箔側面の端部という）の温度及び具の米飯側の面の長手方向端部から１ｃｍ入った箇所（表１中、具の米飯側面の端部という）の温度を、解凍直後、蒸らし２０分経過後及び蒸ちし３０分経過後において測定した。その結果を表５に示す。

表５において、箱寿司は、解凍直後では、米飯部の端部側部上部の温度は米飯部の中央上面部に比して３１℃程度の差が見られたが、２０分間蒸らした時点では、寿司の米飯成形体及び具材の温度は、概略１０乃至２０℃の温度範囲に収まり、また３０分間蒸らした時点では、寿司の米飯成形体及び具材の温度は、概略１５乃至２０℃の温度範囲に収まり、共に箱寿司は包丁で切れ易くなった。
例６
例５で酢合わせして５０℃に冷却された米飯２４０グラムの米飯の上に、具材の、塩で絞め酢漬けしたずわい蟹の棒肉５本５０グラムを載せて、幅５．５ｃｍ、長さ１８ｃｍ及び高さが２．９ｃｍのずわい蟹の箱寿司（大）を製造した。このずわい蟹の箱寿司（大）を箱寿司の寿司箱から取出し、プラスチック製の箱の中に具材のずわい蟹の棒肉を上にして入れた。次いで、ラミネート金属箔の一であるラミネートアルミニウム箔を前記ずわい蟹の箱寿司（大）の具材のずわい蟹の棒肉の上に載せた。本例において、使用されたラミネートアルミニウム箔は、上部が厚さ１２μｍのポリエチレンテレフタレート（ＰＥＴ）層であり、その下が厚さが９μｍのアルミニウム層であり、その下が厚さ７０μｍのレトルト用のポリプロピレン層であり、幅６．５ｃｍで長さが１９．５ｃｍであった。また箱の内側寸法は、底部で幅６．５ｃｍ及び長さ１９．２ｃｍであり、上部開口部で、幅７．０ｃｍ及び長さ２０．５ｃｍであり、高さが３．３ｃｍであった。ずわい蟹の箱寿司を入れた箱を、内側がポリエチレンフィルムで外側がナイロンフィルムの貼り合わせフィルムの柔軟な包装袋に入れて、４０ｃｍＨｇの圧力で真空ポンプにより脱気して該包装袋の口を加熱封着した。脱気された包装袋は、上部が凹み米飯成形体に密着した状態となり、ラミネートアルミニウム箔の周縁部は、具材を覆う格好で、具材の周囲に垂下した。
このようにラミネートアルミニウム箔で具材が覆われたずわい蟹の箱寿司を箱ごと入れて包装され加熱封着された包装袋は、−３５℃の温度のブラインのエチルアルコール中に４５分間保持して、ブライン冷凍しずわい蟹脱気包装冷凍寿司（大）の製品とした。このずわい蟹脱気包装冷凍寿司（大）は、外側のプラスチック製の包装袋、プラスチック製の箱と中身のずわい蟹の寿司が一体に冷凍形成されており、このずわい蟹脱気包装冷凍寿司（大）は平均−２０．６℃の温度で保存された。
このずわい蟹脱気包装冷凍寿司（大）を調理するにあたって、５００ワットの電子レンジを使用した。本例のずわい蟹の脱気包装冷凍寿司（大）を５００ワットの電子レンジに入れて、４分１５秒間加熱することにより解凍した。電子レンジの解凍時間の４分１５秒が経過したところで、ずわい蟹脱気包装冷凍寿司（大）を電子レンジより取り出して、３０分間常温に放置して、蒸らした。本例において、解凍された寿司の露出米飯部について、その長手方向端部の側部中央上部（表１中、米飯部の端部側部上部という）の温度及び長手方向中央の上面部（表１中、米飯部の中央上面部という）の温度を、解凍直後、蒸らし２０分経過後及び蒸らし３０分経過後において測定した。また、前記解凍された寿司の具材について、具のアルミニウム箔側の面の長手方向端部表面から１ｃｍ入った箇所（表１中、具のアルミ箔側面の端部という）の温度及び具の米飯側の面の長手方向端部から１ｃｍ入った箇所（表１中、具の米飯側面の端部という）の温度を、解凍直後、蒸らし２０分経過後及び蒸らし３０分経過後において測定した。その結果を表６に示す。

表６において、箱寿司は、解凍直後では、米飯部の端部側部上部の温度は米飯部の中央上面部に比して３１℃程度の差が見られたが、３０分間蒸らした時点では、寿司の米飯成形体及び具材の温度は、概略２０乃至３０℃の温度範囲に収まり、箱寿司は包丁で切れ易くなった。
図３に示す実施例２において、図１及び図２の実施例１と同様に、脱気包装冷凍寿司１は、外部がプラスチック製の包装袋２であり、プラスチック製の包装袋２の内部には、寿司３を収容するプラスチック製の箱４が収容されており、その内部全体が脱気された状態で、寿司３と共に一体に凍結されている。本例において、前記プラスチック製の包装袋２の内部にプラスチック製の箱に、具を米飯成形体の上にして収容されている寿司３は、具を米飯成形体の上に位置させても、電子レンジによる寿司３の解凍時に、寿司の具８が照射する電子レンジのマイクロ波がラミネート金属箔９により遮蔽されて、マイクロ波によって加熱されないように、前記寿司３の具８の上面側のみがラミネート金属箔９で覆われて、プラスチック製の箱４、寿司３及びラミネート金属箔９は、プラスチック製の包装袋２内で、プラスチック製の包装袋２と共に一体凍結されている。本例は、ラミネート金属箔９は、寿司３の側面側１３及び正面側１４において、折曲がり部１７及び１８が形成されていない点で、図１及び図２に示す実施例と相違している。その他の点は図１及び図２と同じである。本例においても、冷凍包装寿司１に使用されるラミネート金属箔９は、金属箔１５を中心にして、少なくともその上下層がプラスチック膜１６で形成されている。
本例において、脱気包装冷凍寿司１は、プラスチック製の箱４に、具８の上にラミネート金属箔９を配置した寿司３が、ラミネート金属箔を上にして入れられている。プラスチック製の箱４の中に寿司３を載置したところで、寿司３の入ったプラスチック製の箱４を、柔軟なプラスチック製の包装袋２に入れて、該包装袋の口１９を、真空ポンプの吸引口（何れも図示されていない）に接続して、例えば、５００ｍｍＨｇ以下の圧力で、プラスチック製の包装袋２内を脱気し、脱気し終えたところで、該包装袋の口１９を加熱シールにより密封する。プラスチック包装袋に詰められ、密封された寿司は、前記プラスチック製の包装袋ごと、エタノールの冷凍ブラインに浸漬して、プラスチック製の包装袋毎全体を凍結して一体に形成して、脱気包装冷凍寿司１を製造する。
本例は、以上のように構成されているので、脱気包装冷凍寿司１は、ラミネート金属箔９を上にして電子レンジに入れて解凍することができる。また、脱気包装冷凍寿司１は、箱４を伏せた状態で、即ち米飯成形体７を上にし、寿司の具８に接するラミネート金属箔を下にして解凍することも出来る。ラミネート金属箔９を上にして電子レンジに入れて解凍する場合には、上方向からのマイクロ波は、殆どラミネート金属箔に遮蔽されて、寿司の具に到達するのが妨げられ、寿司３の具８を加熱するに至らない。横方向からのマイクロ波は散乱光である上に、寿司３の具８の厚さが僅かであるから、照射される厚さの部分の面積は僅かであり、周囲に米飯が存在することなどから、寿司の具３は１０℃を越えるほどに高温に加熱されない。また、米飯成形体１０を上にして電子レンジに入れて解凍する場合には、上方向からのマイクロ波は、殆ど米飯成形体に吸収されて、米飯成形体を加熱するのに費やされて、寿司の具に到達するのが妨げられ、寿司３の具８が加熱されるに至らない。横方向からのマイクロ波は散乱光である上に、寿司３の具８の厚さが僅かであるから、照射される厚さの部分の面積は僅かであり、周囲に米飯が存在することなどから、寿司の具３は１０℃を越えるほどに高温に加熱されない。
図４に示す実施例３は、寿司の電子レンジの加熱により、寿司の側面側が中央部に比して著しく高くなることを考慮して、寿司３の具８の長手方向両端部、つまり寿司３の具８の側面部１４をラミネート金属箔６で覆えるように、ラミネート金属箔６の長手方向を具８の長手方向より大きく形成し、ラミネート金属箔６の側面側周縁部を具の側面部を覆うように、具の側面部に沿って下方に垂下させて、ラミネート金属箔９の折り曲げ部１７のみを形成した事例であり、本例は、この点で図１乃至図３に示す実施例と相違している。しかし、他の点は、図１及び図２並びに図３の実施例と同じである。本例において、プラスチック製の箱内に寿司３を配置したときに、該箱４内に配置された寿司３の具８の側面部１４は、ラミネート金属箔９の側面側の周縁部により形成された折り曲げ部１７により覆われて、横方向から具８の正面側の側面部に照射されるマイクロ波が、前記折り曲げ部１７により遮蔽されて、横方向のマイクロ波による具５の正面側の加熱を避けることができる。
図５に示す実施例４は、寿司の電子レンジの加熱により、寿司の端部が中央部に比して著しく高くなることを考慮して、寿司３の具８の幅方向両端部、つまり寿司３の具８の正面部１３をラミネート金属箔９で覆えるように、ラミネート金属箔９の幅方向を具８の幅方向より大きく形成し、ラミネート金属箔９の正面側周縁部１０を具の側面部１３を覆うように、具の側面部１３に沿って下方に垂下させて、ラミネート金属箔９の折り曲げ部１７のみを形成した事例であり、本例は、この点で図１乃至図４に示す実施例と相違している。しかし、他の点は、図１乃至図４の実施例と同じである。本例において、プラスチック製の箱内に寿司３を配置したときに、該箱４内に配置された寿司３の具８の側面部１４は、ラミネート金属箔９の側面側の周縁部１０により形成された折り曲げ部１７により覆われて、横方向から具８の側面側の側面部に照射されるマイクロ波が、前記折り曲げ部１７により遮蔽されて、横方向のマイクロ波による具８の正面側の加熱を避けることができる。
本発明の実施例においては、プラスチックラミネートのアルミニウム箔等のラミネート金属箔をポリプロピレン製の箱内に配置されている寿司の具の上に配置されているが、ポリプロピレン製の箱の上端の片側に、ラミネートアルミニウム箔等のラミネート金属箔を接着等により取付けて寿司の上を簡単に覆うようにすることができる。
図６及び７に、図１乃至図５に示す実施例とは異なる実施例を示す。図６及び図７に示す実施例において、箱は、ポリプロピレン製であり、図７に示すように、箱の側面は、逆かまぼこ型であり、寿司の米飯成形体の断面形状に倣って形成されている。本例において、包装冷凍寿司１を入れるプラスチック製の箱４は、形状保持のために内側から外側に突出て７個のリブ２０が形成されており、本例において、棒寿司又は箱寿司は８個に切り分けられて、一切れづつ、リブ２０の間の寿司の収容空間２２に配置される。本例において、ラミネート金属箔９は箱４の開口側に配置されている具８の上に載置されている。
例７
例２に倣って、幅５．５ｃｍ、長さ１４ｃｍ及び高さが３ｃｍで重量部が２１５グラムの鱒の箱寿司（小）を製造した。この鱒の箱寿司（小）を箱寿司製造用の寿司箱から取出し、８切れに切って、リブ２０間の空間２２に１切れづつ入れ、８切れの鱒寿司全体を覆って、ラミネート金属箔の一であるラミネートアルミニウム箔を、鱒の箱寿司（小）の８切れ切身の上に載せた。本例においても、プラスチック箱の内側寸法は、上部開口部は、長さが１５．７ｃｍで、幅７．２ｃｍであり、これに対して底部は、長さが１４．０ｃｍで、幅７．２ｃｍであり、この箱の高さは、３．３ｃｍであった。使用されたラミネートアルミニウム箔は、上部が厚さ１２μｍのポリエチレンテレフタレート（ＰＥＴ）層であり、その下が厚さが９μｍのアルミニウム層であり、その下が厚さ７０μｍのレトルト用のポリプロピレン層であり、幅７．０ｃｍで長さが１８．５ｃｍであった。寿司の周囲の隙間の容積は１１０立方センチメートルであり、寿司の容積は２２０．７立方センチメートルであり、隙間の寿司に対する容積比は０．５０であった。寿司を入れた箱４を、内側がポリエチレンフィルムで外側がナイロンフィルムの貼り合わせフィルムの柔軟な包装袋２に入れて、４０ｃｍＨｇの圧力で真空ポンプにより脱気して該包装袋の口１９を加熱封着した。脱気された包装袋は、上部が凹み米飯成形体に密着した状態となり、ラミネートアルミニウム箔の周縁部は、具材を覆う格好で、具材の周囲に垂下した。
このようにラミネートアルミニウム箔で９で具材が覆われた鱒の箱寿司を箱ごと入れて脱気包装され、加熱封着された包装袋は、−３５℃の温度のブラインのエチルアルコール中に４５分間保持して、ブライン冷凍し鱒の脱気包装冷凍寿司（小）の製品とした。この鱒の脱気包装冷凍寿司（小）は、外側のプラスチック製の包装袋９、プラスチック製の箱４と中身の鱒寿司が一体に冷凍形成されており、鱒の脱気包装冷凍寿司（小）は平均−１８．７℃の温度で保存された。
この鱒の脱気包装冷凍寿司（小）を調理するにあたって、５００ワットの電子レンジを使用した。本例の鱒の脱気包装冷凍寿司（小）を５００ワットの電子レンジに入れて、５分間加熱することにより解凍した。電子レンジの解凍時間が終えてから２．５分が経過したところで、鱒の脱気包装冷凍寿司（小）を電子レンジより取り出して、３０分間室温（２３℃）に放置して、蒸らした。本例において、解凍された寿司の露出米飯部について、その長手方向端部の側部中央上部（表１中、米飯部の端部側部上部という）の温度及び長手方向中央の上面部（表１中、米飯部の中央上面部という）の温度を、解凍直後、蒸らし１５分経過後及び蒸らし３０分経過後において測定した。また、前記解凍された寿司の具材について、具のアルミニウム箔側の面の長手方向端部表面から１ｃｍ入った箇所（表１中、具のアルミ箔側面の端部という）の温度及び具の米飯側の面の長手方向端部から１ｃｍ入った箇所（表１中、具の米飯側面の端部という）の温度を、解凍直後、蒸らし２０分経過後及び蒸らし３０分経過後において測定した。その結果を表７に示す。

表７において、箱寿司は、解凍直後では、米飯部の端部側部上部の温度は具のアルミ箔側の中央と４９．５℃の差が見られたが、１５分間蒸らした時点では、米飯部の端部側部上部の温度は具のアルミ箔側の中央と１６．７℃の差となり、３０分間蒸らした時点で、米飯部の端部側部上部の温度は具のアルミ箔側の中央と７．０℃の差となり、蒸らしにより温度差が縮小し、寿司の米飯成形体と具材の温度は概略２３℃乃至１９℃の温度範囲に収まり、共に箱寿司は包丁で切れ易くなった。また、本例においては、３０分の蒸らし時間で十分に解凍できたが、これは、ラップ用のフィルムで寿司を密に包んで、隙間を寿司の容積に対し０．１未満にした場合には、解凍するときに、蒸らしに４５分以上を要しているので、蒸らしの時間を１５分以上短縮したことを示している。
本例において、リブは内側に突出て、その間に、棒寿司又は箱寿司の一切れが入るように、形成されているが。リブを外側に形成して、棒寿司又は箱寿司を切り分けることなく、即ち、丸のまま配置できるようにすることもできる。本例においても、具は米飯成形体の上に載せられており、その上に切身の具の全体を覆って一枚のラミネート金属箔が載せられている。本例においても、包装冷凍寿司の電子レンジの加熱により、寿司の端部が中央部に比して著しく高くなることを考慮して、寿司３の具８の幅方向両端部、つまり寿司３の具８の正面部１３をラミネート金属箔９で覆えるように、ラミネート金属箔９の幅方向を具８の幅方向より大きく形成し、ラミネート金属箔９の側部両側を具の両側を覆うように、具の両側下方に垂下させている。
以上のように、本発明の脱気包装冷凍寿司は、内部が減圧状態にあり密封されている柔軟なプラスチック製の包装袋と、前記袋内に配置されている上部が開放されているプラスチック製の箱と、前記箱内に具を上にして収容されている冷凍されている寿司と、前記冷凍されている寿司の具の上を覆って配置されているラミネート金属箔とを備えており、前記プラスチック製の包装袋内において、寿司の周囲には寿司と箱や包装袋との間に空間が形成され、また前記プラスチック製の包装袋の内面が大気圧によりラミネート金属箔の上面に接触しており、前記プラスチック製の包装袋、箱、ラミネート金属箔及び冷凍されている寿司は、共に冷凍されて一体に形成されているので、脱気包装冷凍寿司は、電子レンジを使用して比較的短時間で解凍して、米飯部を人肌程度とし、具を１０乃至３０℃、好ましくは１５乃至２５℃、さらに好ましくは、１５乃至２０℃とすることができ、食感を良くして、包丁で寿司が切り易くできる。
本発明においては、プラスチック製の箱に収容されている寿司の具の上を覆ってラミネート金属箔が配置されるが、この配置されたラミネート金属箔は、脱気されると、寿司又は冷凍された寿司の具の形状に倣って密着し、箱に収容された寿司又は冷凍された寿司の具の上面又は露出面に必然的にラミネート金属箔が定着されて、寿司の具の上面又は露出面を密に覆うことができる。したがって、具の上を覆ってラミネート金属箔が配置されている寿司又は冷凍された寿司をプラスチック製の箱に入れて脱気するだけで、ラミネート金属箔を具に密着できることとなり、具の全面をラミネート金属箔で覆う作業が簡単になり、しかも、寿司又は冷凍された寿司をプラスチック製の箱に入れた後の具の位置に対するラミネート金属箔の位置のずれも少ないので、作業効率がよくなり、製品の歩留まりを向上させることができる。しかも、本発明においては、寿司をプラスチック製の箱に入れ、寿司の入った箱をプラスチック製の包装袋に入れて凍結して一体にするので、寿司の周囲、特に、寿司と箱の間及び箱と包装袋の間に隙間を形成することができ、解凍時に発生する蒸気の隙間内の流動により、蒸らし後の寿司の温度を均一にさせることが容易となる。
このように、本発明においては、プラスチック製の箱に、寿司の具の上にラミネート金属箔を載せた寿司又は冷凍した寿司を、ラミネート金属箔を上にして入れ、そして、ラミネート金属箔を載せた寿司又は冷凍した寿司を入れたプラスチック製の箱を柔軟なプラスチックフィルム製の包装用の袋に入れて、脱気して、包装用の袋の口を封着し、封着されたプラスチック製の包装袋をブライン等の冷却媒により冷却して冷凍することにより、脱気包装冷凍寿司を比較的簡単に製造することができる。また、脱気包装冷凍寿司は、寿司又は冷凍した寿司をプラスチック製の箱に入れ、次いで箱に入れられた寿司又は冷凍された寿司の具の上にラミネート金属箔を載せて、この具の上にラミネート金属箔を載せ寿司を箱ごとプラスチック製の包装用の柔軟な袋に入れて、脱気し、脱気された包装袋の口を封着して脱気包装冷凍寿司を比較的簡単に製造することができる。In the embodiment shown in FIGS. 1 and 2, the degassed packed frozen sushi 1 has a plastic packaging bag 2 on the outside, and a plastic box 4 containing the sushi 3 inside the plastic packaging bag 2. Is housed, and the entire inside is frozen together with the sushi 3 in a deaerated state. In FIG. 1, sushi is notched on the left side of the side surface of sushi 3 by a side cutout line 5, and the end of the cutout sushi is indicated by a dashed line 6 at the side end. On the front left side of the sushi 3, the sushi portion is cut out by a front cutout line 5', and the cut-out end of the sushi is shown by a front side chain line 6'. ) In this example, the sushi 3 is formed by placing the ingredient 8 on the cooked rice molded body 7. In order to prevent the ingredient 8 of the sushi 3 from being heated by the microwave of the microwave oven, The laminated metal foil 9 is placed on the tool 8, and the front side peripheral edge portion 10 and the side surface peripheral edge portion 11 of the laminated metal foil 9 are bent downward so that the upper surface portion 12, the side surface portion 13 and the front surface portion 14 of the tool 8 are It is covered with a laminated metal foil 9. In this way, the laminated metal foil 9 arranged on the upper surface portion 12 of the ingredient 8 of the sushi 3 is prepared by placing the sushi 3 in the plastic box 4 and accommodating it in the packaging bag 2 and deaerating the laminated metal foil. The front side peripheral edge portion 10 and the side surface peripheral edge portion 11 of the foil 9 respectively hang downward to cover the front surface portion 12 and the side surface portion 13 of the tool 3. In this way, the sushi 3 coated with the laminated metal foil is placed in a plastic box 4, housed in the packaging bag 2 together with the box, deaerated, and frozen integrally by brine freezing or the like, Deaerated packed frozen sushi 1 is formed. In the degassed packed frozen sushi 1, the laminated metal foil is depressed at the center portion of the upper portion by the pressure of the atmosphere and is held on the inner surface of the plastic packaging bag to fix the arrangement position. In the present invention, the degassed packed frozen sushi 1 is housed in the plastic packaging bag 2, the plastic box 4, the sushi 3 and the laminated metal foil 9 are frozen together with the plastic packaging bag 2. , Are integrally formed. In the present example, the laminated metal foil 9 used in the frozen packaged sushi 1 has almost the entire metal foil 15 covered with the plastic film 16. In this example, the laminated metal foil 9 may be formed by cutting the so-called laminated metal foil 9.
In this example, the front portion 13 of the ingredient 8 of the sushi 3 is covered by the bent portion 17 formed by the peripheral portion 10 on the front side of the laminated metal foil 9, and the side surface portion 14 of the ingredient 5 is laminated metal foil 9 Micro covered with the bent portion 18 formed by the peripheral portion 11 on the side surface side of the sushi 3 and irradiated to the respective side surface portions 13 and 14 of the ingredient 8 of the sushi 3 from the front side lateral direction and the side surface lateral direction. The waves are shielded by the bent portions 17 and 18 on the front side and the side surfaces, so that the ingredient 8 of the sushi 3 can be prevented from being overheated by the microwave from the lateral direction.
Since this example is configured as described above, the degassed packed frozen sushi 1 can be manufactured, for example, as follows. That is, the sushi 3 is prepared by placing the ingredient 8 on the cooked rice molded body 7, and the prepared sushi 3 is put in the plastic box 4. The laminated metal foil 9 is placed on the upper surface 12 of the sushi ingredient 8 placed in the box 4, and the whole box is placed in the flexible plastic packaging bag 2. When the box 4 containing the sushi 3 is put in the packaging bag 2, the mouth 13 of the packaging bag 2 is connected to the suction port of the vacuum pump (neither is shown), and the pressure is, for example, 500 mmHg. Then, the inside of the packaging bag 2 is deaerated. In this deaeration process, the upper surface portion 12 of the packaging bag is shrunk inward by the pressure of the atmosphere and comes into contact with the laminated metal foil 9 so as to hold down the laminated metal foil 9 from above and laminate the laminated metal foil on the tool. The position of 9 is stabilized, and the peripheral edges 10 and 11 of the laminated metal foil 9 are hung down around the tool 8. When degassing is completed, the mouth 19 of the packaging bag 2 is sealed with a heat seal, and the sealed plastic packaging bag 2 is immersed in frozen brine of ethanol to remove the entire plastic packaging bag. Frozen and integrally formed, the degassed packed frozen sushi 1 is manufactured.
In this example, the degassed packed frozen sushi 1 can be put in a microwave oven with the ingredient 8 facing up and thawed. On the contrary, it is also possible to defrost the cooked rice molding 7 on the top and the sushi ingredient 8 on the bottom, that is, the plastic box 4 is inverted. When the ingredient 8 is placed in a microwave oven and thawed, microwaves are applied to the sushi 3 from above and below and sideways, but the top portion 12 and the front portion (including the back portion) of the ingredient 8 are included. 13 and the side surface portion 14 are covered with the bent portions 17 and 18 on the front side and the side surface side of the laminated metal foil 9, and the microwave radiated toward the ingredient 8 of the sushi 3 is almost shielded. The sushi ingredient 3 is not heated to a temperature exceeding 10° C. immediately after the ingredient 8 is thawed. The microwave radiated toward the sushi 3 is exclusively absorbed by the cooked rice molded body to heat the cooked rice molded body. In the cooked rice molded body 7 thus heated, steam is generated as the temperature rises, and the steam generated here is placed in the flexible plastic packaging bag 2 to warm the ingredient 8. The part of the ingredient 8 is thawed at a lower temperature than the part of the cooked rice molded body 7. A concrete example of this example is shown below.
Example 1
13 kg of cooked cooked rice was mixed with 1400 ml of vinegar and stirred so as to be uniform, and the cooked rice thus vinegared was then cooled to 50°C. Manufacture trout box sushi (small) with a width of 5.5 cm, a length of 14 cm and a height of 3 cm using 180 g of rice cooked with vinegar and cooled to 50°C and 35 g of trout fillet of ingredients. did. This trout box sushi (small) was taken out of the box sushi box and placed in a plastic box with the trout fillet on top. Next, a laminated aluminum foil, which is one of the laminated metal foils, was placed on the trout fillet of the trout box sushi (small) ingredient. In this example, the laminated aluminum foil used was a polyethylene terephthalate (PET) layer having a thickness of 12 μm at the top, an aluminum layer having a thickness of 9 μm under the layer, and a retort having a thickness of 70 μm under the layer. It was a polypropylene layer having a width of 6.5 cm and a length of 15.5 cm. The inner dimensions of the box were 6.5 cm width and 14.0 cm length at the bottom, 7.2 cm width and 15.7 cm width at the top opening, and 3.3 cm height. The box containing the sushi was placed in a flexible packaging bag of a laminated film of polyethylene film on the inside and nylon film on the outside, degassed by a vacuum pump at a pressure of 40 cmHg, and the mouth of the packaging bag was heat-sealed. .. The degassed packaging bag had a concave upper portion and was in close contact with the cooked rice molded body, and the peripheral edge of the laminated aluminum foil covered the ingredients and drooped around the ingredients.
In this way, the packaging bag in which the boxed sushi whose ingredients are covered with the laminated aluminum foil is put in a box and heat-sealed, is kept in ethyl alcohol of brine at a temperature of −35° C. for 45 minutes, and the brine is kept. It was used as a frozen sushi (small) product of frozen trout degassed. This trout's degassed packed frozen sushi (small) is a plastic bag on the outside, a plastic box and the trout sushi inside are frozen and formed integrally. Were stored at an average temperature of -19.1°C.
A 500 watt microwave oven was used to cook the degassed packed frozen sushi of trout. The degassed packed frozen sushi of trout of this example (small) was put in a 500-watt microwave oven and thawed by heating for 2.5 minutes. When 2.5 minutes of the thawing time of the microwave oven had elapsed, the degassed packed frozen sushi was taken out from the microwave oven, left at room temperature for 30 minutes, and steamed. In this example, regarding the exposed cooked rice portion of the thawed sushi, the temperature of the side center upper part of the longitudinal end (in Table 1, referred to as the end side upper part of the cooked rice part) and the longitudinal center upper surface part (table The temperature of the middle upper surface portion of the cooked rice portion in 1) was measured immediately after thawing, 20 minutes after steaming, and 30 minutes after steaming. Regarding the thawed sushi ingredients, the temperature at the place 1 cm from the surface in the longitudinal direction of the aluminum foil side surface of the ingredients (in Table 1, referred to as the aluminum foil side edges of the ingredients) and the ingredients The temperature of a portion 1 cm from the longitudinal end of the cooked rice side (in Table 1, referred to as the cooked rice side end) was measured immediately after thawing, after 20 minutes of steaming, and after 30 minutes of steaming. The results are shown in Table 1.

In Table 1, as for box sushi, the temperature of the end side upper part of the cooked rice part was found to be about 45° C. immediately after thawing compared to the central upper surface part of the cooked rice part, but when steamed for 20 minutes The temperature of the sushi rice molded product and ingredients falls within a temperature range of approximately 10 to 25°C, and the temperature of the sushi rice molded product and ingredients when steamed for 30 minutes is approximately 10 to 20°C. It fits, and the box sushi is easy to cut with a knife.
Example 2
Using 240 grams of cooked rice that had been combined with vinegar in Example 1 and cooled to 50° C. and 40 grams of trout fillet of ingredients, a trout box sushi with a width of 5.5 cm, a length of 18 cm and a height of 3 cm (large ) Was manufactured. This trout box sushi (large) was taken out from the sushi box for box sushi production, and placed in a plastic box with the trout fillet of the ingredients on top. Next, a laminated aluminum foil, which is one of the laminated metal foils, was placed on the trout fillet of trout box sushi (large) ingredients. In this example, the laminated aluminum foil used was a polyethylene terephthalate (PET) layer having a thickness of 12 μm at the top, an aluminum layer having a thickness of 9 μm under the layer, and a retort having a thickness of 70 μm under the layer. It was a polypropylene layer having a width of 6.5 cm and a length of 19.5 cm. The inner dimensions of the box were 6.0 cm wide and 19.2 cm long at the bottom, 7.0 cm wide and 20.5 cm long at the top opening, and 3.3 cm high. The box containing the sushi was placed in a flexible packaging bag of a laminated film of polyethylene film on the inside and nylon film on the outside, degassed by a vacuum pump at a pressure of 40 cmHg, and the mouth of the packaging bag was heat-sealed. .. The degassed packaging bag had a concave upper portion and was in close contact with the cooked rice molded body, and the peripheral edge of the laminated aluminum foil covered the ingredients and drooped around the ingredients.
In this way, a trout box sushi whose ingredients are covered with laminated aluminum foil is wrapped in a box and heat-sealed, and the bag is kept in brine ethyl alcohol at -35°C for 45 minutes. , Brine-frozen and trout degassed packed frozen sushi (large) product. This trout degassed packed frozen sushi (Large) is a plastic packaging bag on the outside, the plastic box and the trout sushi inside are frozen and formed integrally. Stored at an average temperature of -18.7°C.
A 500 watt microwave oven was used for cooking the deaerated packed frozen sushi (large) of this trout. The degassed packed frozen sushi (large) of the trout of this example was placed in a 500-watt microwave oven and thawed by heating for 4 minutes and 15 seconds. After 2.5 minutes of the thawing time of the microwave oven, the degassed packed frozen sushi of trout (large) was taken out from the microwave oven, left at room temperature for 30 minutes, and steamed. In this example, regarding the exposed cooked rice portion of the thawed sushi, the temperature of the side center upper part of the longitudinal end (in Table 1, referred to as the end side upper part of the cooked rice part) and the longitudinal center upper surface part (table The temperature of the middle upper surface portion of the cooked rice portion in 1) was measured immediately after thawing, 20 minutes after steaming, and 30 minutes after steaming. Regarding the thawed sushi ingredients, the temperature at the place 1 cm from the surface in the longitudinal direction of the aluminum foil side surface of the ingredients (in Table 1, referred to as the aluminum foil side edges of the ingredients) and the ingredients The temperature of a portion 1 cm from the longitudinal end of the cooked rice side (in Table 1, referred to as the cooked rice side end) was measured immediately after thawing, after 20 minutes of steaming, and after 30 minutes of steaming. The results are shown in Table 2.

In Table 2, as for box sushi, immediately after thawing, the temperature of the upper end part side of the cooked rice part was found to differ by about 41°C from the central upper surface part of the cooked rice part, but when steamed for 20 minutes and When steamed for 30 minutes, the temperatures of the sushi rice molded product and the ingredients were within a temperature range of approximately 15 to 25° C., and the box sushi was easily cut with a kitchen knife.
Example 3
13 kg of cooked cooked rice was mixed with 1400 ml of vinegar and stirred so as to be uniform, and the cooked rice thus vinegared was then cooled to 50°C. 100 g of cooked mackerel fillets, boned and squeezed with salt, is placed on 105 g of cooked rice that has been combined with vinegar and cooled to 50°C. Put vinegar, sugar and salt on it. 7 g of white kelp that had been boiled and cooled was placed to produce a mackerel box sushi (small) having a width of 5.5 cm, a length of 14 cm and a height of 3 cm. This mackerel box sushi (small) was taken out of the box sushi box and placed in a plastic box with the mackerel fillet of the ingredients on top. Then, a laminated aluminum foil, which is one of the laminated metal foils, was placed on the mackerel fillet of the ingredient of the mackerel box sushi (small). In this example, the laminated aluminum foil used was a polyethylene terephthalate (PET) layer having a thickness of 12 μm at the top, an aluminum layer having a thickness of 9 μm under the layer, and a retort having a thickness of 70 μm under the layer. It was a polypropylene layer having a width of 6.5 cm and a length of 15.5 cm. The inner dimensions of the box were 6.5 cm width and 14.0 cm length at the bottom, 7.2 cm width and 15.7 cm width at the top opening, and 3.3 cm height. The box containing the sushi was placed in a flexible packaging bag of a laminated film of polyethylene film on the inside and nylon film on the outside, degassed by a vacuum pump at a pressure of 40 cmHg, and the mouth of the packaging bag was heat-sealed. .. The degassed packaging bag had a concave upper portion and was in close contact with the cooked rice molded body, and the peripheral edge of the laminated aluminum foil covered the ingredients and drooped around the ingredients.
In this way, the packaging bag in which the mackerel sushi whose ingredients are covered with the laminated aluminum foil is put in the box and heat-sealed is kept in brine ethyl alcohol at a temperature of −35° C. for 45 minutes. , Brine-frozen and degassed packaging of mackerel, frozen sushi product (small). This mackerel's degassed packed frozen sushi (small) consists of an outer plastic packaging bag, a plastic box, and the inside mackerel sushi that are frozen together. This mackerel's degassed packed frozen sushi (small) Were stored at an average temperature of -18.1°C.
A 500 watt microwave oven was used to cook this mackerel-packed frozen sushi (small). The mackerel-fed frozen sushi product (small) of this example was placed in a 500-watt microwave oven and thawed by heating for 2.5 minutes. After 2.5 minutes from the thawing time of the microwave oven, the mackerel degassed packed frozen sushi was taken out from the microwave oven, left at room temperature for 30 minutes and steamed. In this example, regarding the exposed cooked rice portion of the thawed sushi, the temperature of the side center upper part of the longitudinal end (in Table 1, referred to as the end side upper part of the cooked rice part) and the longitudinal center upper surface part (table The temperature of the middle upper surface portion of the cooked rice portion in 1) was measured immediately after thawing, 20 minutes after steaming, and 30 minutes after steaming. Regarding the thawed sushi ingredients, the temperature at the place 1 cm from the surface in the longitudinal direction of the aluminum foil side surface of the ingredients (in Table 1, referred to as the aluminum foil side edges of the ingredients) and the ingredients The temperature of a portion 1 cm from the longitudinal end of the cooked rice side (in Table 1, referred to as the cooked rice side end) was measured immediately after thawing, after 20 minutes of steaming, and after 30 minutes of steaming. The results are shown in Table 3.

In Table 3, in the case of box sushi, immediately after thawing, the temperature at the upper end of the cooked rice portion was about 45° C. higher than that at the central upper surface of the cooked rice portion, but when steamed for 20 minutes and When steamed for 30 minutes, the temperatures of the sushi rice molded product and the ingredients were within a temperature range of approximately 15 to 25° C., and the box sushi was easily cut with a kitchen knife.
Example 4
In Example 3, on rice of 240 grams of rice cooked with vinegar and cooled to 50° C., 125 grams of fish mackerel fillet, boned and squeezed with salt, and pickled in mackerel, is placed, and vinegar, sugar and salt are placed on it. 8 g of white kelp, which had been boiled and boiled and cooled, was placed on it to produce a mackerel box sushi (large) having a width of 5.5 cm, a length of 18 cm and a height of 4.2 cm. This mackerel box sushi (large) was taken out of the box sushi box and placed in a plastic box with the mackerel fillet of the ingredients on top. Next, a laminated aluminum foil, which is one of the laminated metal foils, was placed on the mackerel fillets of the ingredients of the above-mentioned mackerel box sushi (large). In this example, the laminated aluminum foil used was a polyethylene terephthalate (PET) layer having a thickness of 12 μm at the top, an aluminum layer having a thickness of 9 μm under the layer, and a retort having a thickness of 70 μm under the layer. It was a polypropylene layer having a width of 6.5 cm and a length of 19.5 cm. The inner dimensions of the box were 6.0 cm wide and 19.2 cm long at the bottom, 7.0 cm wide and 20.5 cm long at the upper opening, and 3.8 cm high. The box containing the sushi was placed in a flexible packaging bag of a laminated film of polyethylene film on the inside and nylon film on the outside, degassed by a vacuum pump at a pressure of 40 cmHg, and the mouth of the packaging bag was heat-sealed. .. The degassed packaging bag had a concave upper portion and was in close contact with the cooked rice molded body, and the peripheral edge of the laminated aluminum foil covered the ingredients and drooped around the ingredients.
In this way, the packaging bag in which the mackerel sushi whose ingredients are covered with the laminated aluminum foil is put in the box and heat-sealed is kept in brine ethyl alcohol at a temperature of −35° C. for 45 minutes. , Brine-frozen and mackerel deaeration packed frozen sushi (large) product. This mackerel's degassed packed frozen sushi (large) consists of an outer plastic packaging bag, a plastic box, and the inside mackerel sushi that are frozen together. This mackerel's degassed packed frozen sushi (large) Were stored at an average temperature of -18.6°C.
A 500 watt microwave oven was used for cooking this mackerel-packed frozen sushi product (large). The mackerel-fed frozen sushi product (large) of this example was placed in a 500-watt microwave oven and thawed by heating for 4.5 minutes. When 4.5 minutes of the thawing time of the microwave oven had passed, the mackerel deaerated packed frozen sushi (large) was taken out from the microwave oven, left at room temperature for 30 minutes and steamed. In this example, regarding the exposed cooked rice portion of the thawed sushi, the temperature of the side center upper part of the longitudinal end (in Table 1, referred to as the end side upper part of the cooked rice part) and the longitudinal center upper surface part (table The temperature of the middle upper surface portion of the cooked rice portion in 1) was measured immediately after thawing, 20 minutes after steaming, and 30 minutes after steaming. Regarding the thawed sushi ingredients, the temperature at the place 1 cm from the surface in the longitudinal direction of the aluminum foil side surface of the ingredients (in Table 1, referred to as the aluminum foil side edges of the ingredients) and the ingredients The temperature of a portion 1 cm from the longitudinal end of the cooked rice side (in Table 1, referred to as the cooked rice side end) was measured immediately after thawing, after 20 minutes of steaming, and after 30 minutes of steaming. The results are shown in Table 4.

In Table 4, as for box sushi, immediately after thawing, the temperature of the upper side of the end of the cooked rice part was found to differ by about 46°C from the upper surface of the center of the cooked rice part, but when steamed for 20 minutes, The temperature of the cooked cooked rice and ingredients of sushi is within a temperature range of approximately 10 to 20° C., and when steamed for 30 minutes, the temperature of cooked cooked rice and ingredients of sushi is approximately 15 to 20° C. Within the temperature range, box sushi was easy to cut with a kitchen knife.
Example 5
13 kg of cooked cooked rice was mixed with 1400 ml of vinegar and stirred so as to be uniform, and the cooked rice thus vinegared was then cooled to 50°C. 40g of four walnut crab sticks squeezed with salt and pickled in salt are placed on 180g of cooked rice that has been combined with vinegar and cooled to 50°C. 5.5cm wide and 14cm long And small crab box sushi (small) having a height of 2.9 cm was produced. This little crab box sushi (small) was taken out of the box sushi box, and placed in a plastic box with the ingredient crab stick meat on top. Next, a laminated aluminum foil, which is one of the laminated metal foils, was placed on the crab meat of the crab crab box sushi (small) ingredient. In this example, the laminated aluminum foil used was a polyethylene terephthalate (PET) layer having a thickness of 12 μm at the top, an aluminum layer having a thickness of 9 μm under the layer, and a retort having a thickness of 70 μm under the layer. It was a polypropylene layer having a width of 6.5 cm and a length of 15.5 cm. The inner dimensions of the box were 6.5 cm width and 14.0 cm length at the bottom, 7.2 cm width and 15.7 cm width at the top opening, and 3.3 cm height. A box containing sushi of crab crab is placed in a flexible packaging bag of a laminated film of polyethylene film inside and nylon film outside and degassed by a vacuum pump at a pressure of 40 cmHg, and the mouth of the packaging bag Was heat-sealed. The degassed packaging bag had a concave upper portion and was in close contact with the cooked rice molded product, and the peripheral edge of the laminated aluminum foil covered the ingredients and drooped around the ingredients.
In this way, the packaging bag which was wrapped in a box of squid crab sushi whose ingredients were covered with laminated aluminum foil and heat-sealed was stored in brine ethyl alcohol at -35°C for 45 minutes. Then, it was used as a product of brine-frozen Shizuwai crab deaeration-packed frozen sushi (small). This frozen crab degassed packed frozen sushi (small) consists of an outer plastic packaging bag, a plastic box, and the inside crab sushi, which are frozen together. Frozen sushi (small) was stored at an average temperature of -20.2°C.
A 500 watt microwave oven was used for cooking this delicately packed frozen crab with deaerated crab. The deaerated packed frozen sushi (small) of the snow crab of this example was put in a microwave oven of 500 watts and thawed by heating for 2.5 minutes. After 2.5 minutes of the thawing time of the microwave oven had passed, the snow crab degassed packed frozen sushi was taken out from the microwave oven, left at room temperature for 30 minutes and steamed. In this example, regarding the exposed cooked rice portion of the thawed sushi, the temperature of the side center upper part of the longitudinal end (in Table 1, referred to as the end side upper part of the cooked rice part) and the longitudinal center upper surface part (table The temperature of the middle upper surface portion of the cooked rice portion in 1) was measured immediately after thawing, 20 minutes after steaming, and 30 minutes after steaming. Regarding the thawed sushi ingredients, the temperature at the place 1 cm from the surface of the aluminum foil side surface of the ingredient in the longitudinal direction (referred to in Table 1 as the edge of the aluminum foil side of the ingredient) and the ingredient Measure the temperature at a point 1 cm from the longitudinal edge of the cooked rice side (referred to as the edge of the cooked rice side in Table 1) immediately after thawing, after 20 minutes of steaming, and after 30 minutes of steaming. did. The results are shown in Table 5.

In Table 5, as for box sushi, immediately after thawing, the temperature at the end side upper part of the cooked rice part was found to differ by about 31°C from the central upper surface part of the cooked rice part, but when steamed for 20 minutes, The temperature of the cooked cooked rice and ingredients of sushi is within a temperature range of approximately 10 to 20° C., and when steamed for 30 minutes, the temperature of cooked cooked rice and ingredients of sushi is approximately 15 to 20° C. Within the temperature range, box sushi was easy to cut with a kitchen knife.
Example 6
On the cooked rice of 240 grams of rice cooked with vinegar in Example 5 and cooled to 50°C, put 50 grams of walnut crab stick meat, which is squeezed with salt and pickled, of the ingredients, width of 5.5 cm, Box crab sushi (large) having a length of 18 cm and a height of 2.9 cm was produced. This squid crab box sushi (large) was taken out of the sushi box of sushi box, and put in a plastic box with the squid crab stick meat on top. Next, a laminated aluminum foil, which is one of the laminated metal foils, was placed on the crab meat of the crab crab box sushi (large). In this example, the laminated aluminum foil used was a polyethylene terephthalate (PET) layer having a thickness of 12 μm at the top, an aluminum layer having a thickness of 9 μm under the layer, and a retort having a thickness of 70 μm under the layer. It was a polypropylene layer having a width of 6.5 cm and a length of 19.5 cm. The inner dimensions of the box were 6.5 cm wide and 19.2 cm long at the bottom, 7.0 cm wide and 20.5 cm long at the top opening, and 3.3 cm high. Put a box of squid crab sushi in a flexible packaging bag of laminated film of polyethylene film inside and nylon film outside and degas with a vacuum pump at a pressure of 40 cmHg, and then the mouth of the packaging bag. Was heat-sealed. The degassed packaging bag had a concave upper portion and was in close contact with the cooked rice molded body, and the peripheral edge of the laminated aluminum foil covered the ingredients and drooped around the ingredients.
In this way, the packaging bag which was wrapped in a box of squid crab sushi whose ingredients were covered with laminated aluminum foil and heat-sealed was stored in brine ethyl alcohol at -35°C for 45 minutes. Then, it was used as a product of brine-frozen Shizuwai crab deaeration-packed frozen sushi (large). This frozen crab deaeration-packed frozen sushi (Large) consists of an outer plastic packaging bag, a plastic box, and the inside crab sushi that is frozen together. Frozen sushi (large) was stored at an average temperature of -20.6°C.
A microwave oven of 500 watts was used in cooking the dewy packed frozen sushi (large). The deaerated packed frozen sushi (Large) of snow crab of this example was placed in a 500 watt microwave oven and thawed by heating for 4 minutes and 15 seconds. After 4 minutes and 15 seconds of thawing time in the microwave oven, the snow crab deaerated packed frozen sushi (large) was taken out from the microwave oven, left at room temperature for 30 minutes and steamed. In this example, regarding the exposed cooked rice portion of the thawed sushi, the temperature of the side center upper part of the longitudinal end (in Table 1, referred to as the end side upper part of the cooked rice part) and the longitudinal center upper surface part (table The temperature of the middle upper surface of the cooked rice portion in 1) was measured immediately after thawing, 20 minutes after steaming, and 30 minutes after steaming. Regarding the thawed sushi ingredients, the temperature at the place 1 cm from the surface in the longitudinal direction of the aluminum foil side surface of the ingredients (in Table 1, referred to as the aluminum foil side edges of the ingredients) and the ingredients The temperature of a portion 1 cm from the longitudinal end of the cooked rice side (in Table 1, referred to as the cooked rice side end) was measured immediately after thawing, after 20 minutes of steaming, and after 30 minutes of steaming. The results are shown in Table 6.

In Table 6, as for box sushi, the temperature at the upper end of the cooked rice immediately after thawing showed a difference of about 31°C from the central upper surface of the cooked rice, but when steamed for 30 minutes The temperatures of the sushi rice molded product and the ingredients were within a temperature range of approximately 20 to 30° C., and the box sushi was easily cut with a kitchen knife.
In Example 2 shown in FIG. 3, as in Example 1 of FIGS. 1 and 2, the degassed packed frozen sushi 1 has a plastic packaging bag 2 on the outside and a plastic packaging bag 2 inside. Contains a plastic box 4 containing the sushi 3 and is frozen together with the sushi 3 in a state where the entire interior thereof is deaerated. In this example, the sushi 3 housed in the plastic packaging bag 2 in the plastic box with the ingredients placed on the cooked rice molded article is When the sushi 3 is thawed by the microwave oven, microwaves of the microwave oven irradiated by the sushi ingredient 8 are shielded by the laminated metal foil 9 and are not heated by the microwaves. Covered with the laminated metal foil 9, the plastic box 4, the sushi 3, and the laminated metal foil 9 are integrally frozen in the plastic packaging bag 2 together with the plastic packaging bag 2. This example is different from the example shown in FIGS. 1 and 2 in that the laminated metal foil 9 has no bent portions 17 and 18 on the side surface 13 and the front surface side 14 of the sushi 3. .. Other points are the same as those in FIGS. 1 and 2. Also in this example, the laminated metal foil 9 used in the frozen packed sushi 1 is formed by the plastic film 16 with at least the upper and lower layers centering on the metal foil 15.
In this example, the degassed packaged frozen sushi 1 includes a plastic box 4 and sushi 3 in which a laminated metal foil 9 is placed on a tool 8 with the laminated metal foil facing up. When the sushi 3 is placed in the plastic box 4, the plastic box 4 containing the sushi 3 is placed in the flexible plastic packaging bag 2, and the mouth 19 of the packaging bag is vacuum pumped. Connected to a suction port (neither shown) of the plastic bag 2 to degas the inside of the plastic packaging bag 2 at a pressure of, for example, 500 mmHg or less. Seal with a heat seal. The sushi packed and sealed in a plastic packaging bag is immersed in the plastic packaging bag and frozen brine of ethanol, and the entire plastic packaging bag is frozen and integrally formed, and then degassed packaging. Frozen sushi 1 is manufactured.
Since this example is configured as described above, the degassed packed frozen sushi 1 can be put in a microwave oven with the laminated metal foil 9 facing up and thawed. Further, the degassed packed frozen sushi 1 can be thawed with the box 4 lying down, that is, with the cooked rice molded body 7 facing up and the laminated metal foil in contact with the sushi ingredient 8 facing down. When the laminated metal foil 9 is placed in a microwave oven for thawing, microwaves from above are almost shielded by the laminated metal foil and prevented from reaching the ingredients of the sushi. It does not reach to heat the ingredient 8. The microwave from the lateral direction is scattered light, and the thickness of the ingredient 8 of the sushi 3 is small, so the area of the irradiated thickness is small, and the presence of cooked rice in the surroundings. Therefore, the sushi ingredient 3 is not heated to such a high temperature that it exceeds 10°C. When the cooked rice product 10 is placed in a microwave oven and thawed, microwaves from above are almost absorbed by the cooked rice product and are consumed to heat the cooked product product. However, the ingredients 8 of the sushi are prevented from reaching the ingredients, and the ingredients 8 of the sushi 3 are not heated. The microwave from the lateral direction is scattered light, and the thickness of the ingredient 8 of the sushi 3 is small, so the area of the irradiated thickness is small, and the presence of cooked rice in the surroundings. Therefore, the sushi ingredient 3 is not heated to such a high temperature that it exceeds 10°C.
Example 3 shown in FIG. 4 considers that the side surface of sushi becomes significantly higher than the central part due to the heating of the sushi microwave oven, that is, both ends of the ingredient 8 of the sushi 3 in the longitudinal direction, that is, sushi 3 The longitudinal direction of the laminated metal foil 6 is formed to be larger than the longitudinal direction of the tool 8 so that the side surface portion 14 of the tool 8 can be covered with the laminated metal foil 6. This is an example in which only the bent portion 17 of the laminated metal foil 9 is formed by hanging it downward along the side surface of the tool so as to cover the above. This embodiment is the embodiment shown in FIGS. 1 to 3 in this respect. Is different from However, the other points are the same as the embodiments of FIGS. 1, 2 and 3. In this example, when the sushi 3 is placed in a plastic box, the side surface portion 14 of the ingredient 8 of the sushi 3 placed in the box 4 is formed by the side edge portion of the laminated metal foil 9. Microwaves that are covered by the bent portion 17 and are radiated from the lateral direction to the side surface portion on the front side of the tool 8 are shielded by the bent portion 17 and are heated by the lateral microwaves on the front surface side of the tool 5. Can be avoided.
Example 4 shown in FIG. 5 considers that the end portion of sushi becomes significantly higher than the center portion due to the heating of the microwave oven of sushi, so that both ends of the ingredient 8 of the sushi 3 in the width direction, that is, sushi The width direction of the laminated metal foil 9 is formed to be larger than the width direction of the tool 8 so that the front surface portion 13 of the tool 8 of 3 can be covered with the laminated metal foil 9, and the front side peripheral edge portion 10 of the laminated metal foil 9 can be covered. This is an example in which only the bent portion 17 of the laminated metal foil 9 is formed by hanging it downward along the side surface portion 13 of the tool so as to cover the side surface portion 13. This example is shown in FIGS. Is different from the embodiment shown in FIG. However, other points are the same as the embodiment of FIGS. In this example, when the sushi 3 is placed in a plastic box, the side surface portion 14 of the ingredient 8 of the sushi 3 placed in the box 4 is formed by the side edge portion 10 of the laminated metal foil 9. Microwaves that are covered by the bent portions 17 that are radiated and that irradiate the side surface portion on the side surface side of the tool 8 from the lateral direction are shielded by the bending portions 17 and are applied to the front surface side of the tool 8 by the lateral microwaves. You can avoid heating.
In the embodiment of the present invention, the laminated metal foil such as the aluminum foil of the plastic laminate is arranged on the sushi ingredients arranged in the polypropylene box, but on one side of the upper end of the polypropylene box. A laminated metal foil such as a laminated aluminum foil can be attached by adhesion or the like to easily cover the top of the sushi.
6 and 7 show an embodiment different from the embodiment shown in FIGS. 1 to 5. In the embodiment shown in FIGS. 6 and 7, the box is made of polypropylene, and as shown in FIG. 7, the side surface of the box is an inverted kamaboko shape, and is formed following the cross-sectional shape of the cooked rice molded body of sushi. ing. In this example, the plastic box 4 in which the packed frozen sushi 1 is placed is formed with seven ribs 20 projecting from the inside to the outside in order to maintain the shape. In this example, 8 pieces of stick sushi or box sushi are used. The sushi is cut into pieces and placed one by one in the sushi storage space 22 between the ribs 20. In this example, the laminated metal foil 9 is placed on the tool 8 arranged on the opening side of the box 4.
Example 7
Following Example 2, trout box sushi (small) having a width of 5.5 cm, a length of 14 cm, a height of 3 cm, and a weight of 215 g was produced. This trout box sushi (small) is taken out from the sushi box for box sushi production, cut into 8 pieces, put into the space 22 between the ribs 20 one by one, and cover the whole 8 pieces of trout sushi, and laminate metal foil The laminated aluminum foil of No. 1 was placed on 8 slices of trout box sushi (small). Also in this example, the inner dimensions of the plastic box are such that the top opening has a length of 15.7 cm and a width of 7.2 cm, while the bottom has a length of 14.0 cm and a width of 7. It was 2 cm and the height of this box was 3.3 cm. The laminated aluminum foil used was a polyethylene terephthalate (PET) layer having a thickness of 12 μm at the top, an aluminum layer having a thickness of 9 μm under the layer, and a polypropylene layer for retort having a thickness of 70 μm under the layer. The width was 7.0 cm and the length was 18.5 cm. The volume of the gap around the sushi was 110 cubic centimeters, the volume of the sushi was 220.7 cubic centimeters, and the volume ratio of the gap to sushi was 0.50. A box 4 containing sushi is placed in a flexible packaging bag 2 made of a laminated film having a polyethylene film inside and a nylon film outside, and is deaerated with a vacuum pump at a pressure of 40 cmHg to heat the mouth 19 of the packaging bag. Sealed. The degassed packaging bag had a concave upper portion and was in close contact with the cooked rice molded product, and the peripheral edge of the laminated aluminum foil covered the ingredients and drooped around the ingredients.
In this way, trout box sushi whose ingredients are covered with laminated aluminum foil 9 is put in a box and degassed, and the heat-sealed packaging bag is immersed in brine ethyl alcohol at a temperature of -35°C. It was kept for 45 minutes and then frozen in brine to prepare a trout degassed packed frozen sushi product (small). This trout degassed packed frozen sushi (small) has an outer plastic packaging bag 9, a plastic box 4 and a trout sushi inside which are frozen together to form a trout degassed packed frozen sushi (small). ) Was stored at an average temperature of -18.7°C.
A 500 watt microwave oven was used for cooking the deaerated packed frozen sushi (small) of this trout. The degassed packed frozen sushi of trout of this example (small) was placed in a 500-watt microwave oven and thawed by heating for 5 minutes. When 2.5 minutes had passed after the thawing time of the microwave oven was finished, the degassed packed frozen sushi of trout (small) was taken out from the microwave oven, left at room temperature (23° C.) for 30 minutes and steamed. In this example, regarding the exposed cooked rice portion of the thawed sushi, the temperature of the side center upper part of the longitudinal end (in Table 1, referred to as the end side upper part of the cooked rice part) and the longitudinal center upper surface part (table The temperature of the middle upper surface portion of the cooked rice portion in 1) was measured immediately after thawing, 15 minutes after steaming, and 30 minutes after steaming. Regarding the thawed sushi ingredients, the temperature at the place 1 cm from the surface in the longitudinal direction of the aluminum foil side surface of the ingredients (in Table 1, referred to as the aluminum foil side edges of the ingredients) and the ingredients The temperature of a portion 1 cm from the longitudinal end of the cooked rice side (in Table 1, referred to as the cooked rice side end) was measured immediately after thawing, after 20 minutes of steaming, and after 30 minutes of steaming. The results are shown in Table 7.

In Table 7, in the case of box sushi, immediately after thawing, the temperature of the upper end of the cooked rice part was 49.5° C. different from the center of the aluminum foil side of the ingredient, but when steamed for 15 minutes, The temperature of the upper end of the cooked rice part is 16.7°C different from the center of the aluminum foil side of the utensil, and when steamed for 30 minutes, the temperature of the upper end part of the cooked rice is the aluminum foil side The temperature difference between the center and 7.0℃ is reduced by steaming, and the temperature of the cooked sushi rice and ingredients is within the range of approximately 23℃ to 19℃, both of which make box sushi easy to cut with a kitchen knife. became. In addition, in this example, the sushi could be sufficiently thawed in 30 minutes of steaming time. This is because when the sushi is wrapped tightly in a film for wrapping and the gap is less than 0.1 with respect to the volume of the sushi. Indicates that steaming required 45 minutes or more when thawed, so steaming time was shortened by 15 minutes or more.
In this example, the rib is formed so as to protrude inward, and a piece of bar sushi or box sushi can be inserted between the ribs. It is also possible to form ribs on the outside so that bar sushi or box sushi can be arranged without cutting, that is, as a circle. Also in this example, the ingredient is placed on the cooked rice molded article, and a piece of laminated metal foil is placed on the cooked rice article so as to cover the entire ingredient of the fillet. Also in this example, in consideration of the fact that the end portion of sushi becomes significantly higher than the central portion due to the heating of the packed frozen sushi in the microwave oven, both end portions in the width direction of the ingredient 8 of the sushi 3, that is, the sushi 3 The width direction of the laminated metal foil 9 is formed larger than the width direction of the tool 8 so that the front part 13 of the tool 8 can be covered with the laminated metal foil 9, and both sides of the laminated metal foil 9 cover both sides of the tool. In addition, it is hanging down on both sides of the ingredient.
As described above, the degassed packed frozen sushi product of the present invention is made of a flexible plastic packaging bag whose inside is in a decompressed state and is sealed, and a plastic bag which is placed in the bag and whose upper portion is open. A box, a frozen sushi housed in the box with the ingredients up, and a laminated metal foil arranged over the frozen sushi ingredients, In the plastic packaging bag, a space is formed around the sushi between the sushi and the box or packaging bag, and the inner surface of the plastic packaging bag contacts the upper surface of the laminated metal foil due to atmospheric pressure. Since the plastic packaging bag, the box, the laminated metal foil and the frozen sushi are integrally formed by being frozen, the degassed packaged frozen sushi is relatively prepared using a microwave oven. It can be thawed in a short time so that the cooked rice portion has a level of human skin, and the ingredients can be heated to 10 to 30° C., preferably 15 to 25° C., more preferably 15 to 20° C. You can easily cut sushi with a kitchen knife.
In the present invention, the laminated metal foil is arranged so as to cover the sushi ingredients contained in the plastic box, and the laminated metal foil arranged is sushi or frozen when degassed. The sushi ingredient closely adheres to the shape of the sushi ingredient, and the laminated metal foil is inevitably fixed on the upper surface or the exposed surface of the sushi ingredient stored in the box or the frozen sushi ingredient. Can be covered tightly. Therefore, the laminated metal foil can be adhered to the ingredient simply by putting the sushi or frozen sushi in which the laminated metallic foil is placed over the ingredient on the plastic box and deaerating it. The work of covering with a laminated metal foil is easy, and moreover, the displacement of the laminated metal foil with respect to the position of the ingredients after putting sushi or frozen sushi in a plastic box is small, so work efficiency is improved, The product yield can be improved. Moreover, in the present invention, the sushi is put in a plastic box, and the box containing the sushi is put in a plastic packaging bag and frozen to be integrated, so that the sushi area, especially between the sushi and the box and A gap can be formed between the box and the packaging bag, and the steam in the gap generated at the time of thawing facilitates uniformizing the temperature of the sushi after steaming.
Thus, in the present invention, in a plastic box, sushi or frozen sushi on which the laminated metal foil is placed on the sushi ingredients, put the laminated metal foil on top, and place the laminated metal foil. Put a plastic box containing sushi or frozen sushi in a flexible plastic film packaging bag, deaeration, seal the mouth of the packaging bag, and seal the plastic bag. By cooling the packaging bag of (1) with a cooling medium such as brine and freezing it, it is possible to manufacture deaerated packaged frozen sushi relatively easily. For degassed packed frozen sushi, put the sushi or frozen sushi in a plastic box, then put the laminated metal foil on the sushi or frozen sushi ingredients in the box, Place the laminated metal foil on the sushi, put the sushi together with the box in a flexible plastic packaging bag, degas, and seal the mouth of the degassed packaging bag to make degassing packed frozen sushi relatively easily It can be manufactured.

The deaeration-packed frozen sushi product of the present invention is a plastic film packaging bag whose inside is degassed and frozen, and a plastic bag which is placed inside the packaging bag and whose top is open. A box and a frozen sushi that is housed inside the box and that has the laminated metal foil placed on top of the ingredient and covering the ingredient, so that it is frozen and formed integrally, Around the sushi, there is a space of 1/10 to 1 in volume with respect to the volume of sushi 1 as a whole, and when thawed easily in a relatively short time using a microwave oven, The generated steam flows easily, and by steaming the thawed sushi, it is possible to bring the entire sushi to a substantially uniform temperature in a relatively short time. Therefore, in the present invention, the degassed packaged frozen sushi can be thawed and steamed by the steam 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 degassed packed frozen sushi of the present invention is easy and easy to cook, so the uneven temperature of thawing is eliminated, and the box sushi using seasonal ingredients is frozen and stored, It is possible to provide deaerated packed frozen sushi that can be eaten deliciously by using seasonal ingredients regardless of the season.
Moreover, in the present invention, the sushi in which the laminated metal foil is placed on the ingredient is placed in the plastic box, the ingredient is placed on the box, and the sushi is placed on the ingredient by degassing. Since the peripheral edge of the laminated metal foil hangs down to cover the exposed surface of the tool, the work of covering the tool with the laminated metal foil is relatively easy and easy, and mechanically performed in large quantities and efficiently. it can. Moreover, it has become possible to carry out the work of producing frozen packaged sushi, which has been considered difficult in the past, almost mechanically with no human hands, and it is possible to easily automate the production of high-quality frozen packaged sushi constantly. It has a large industrial utility.

[0005]
As in the case of a plastic wrap for wrapping, its inner wall surface is closely adhered to the stick sushi, the inner and outer surfaces of the box containing the stick sushi and the laminated metal foil on the sushi ingredient in the packaging bag, It was discovered that the laminated metal foil was fixed on a sushi ingredient, the sushi in the box was fixed, and the packaging bag was frozen together and thawed in a microwave oven. Also, the box containing the sushi can be put in the packaging bag together with the box for deaeration-frozen packaging, which simplifies the manufacturing work of the deaeration-packed frozen sushi, and further When heated by microwave thawing, this degassed packaged frozen sushi has a considerable space between the box and the sushi, so the steam generated from the cooked rice spreads inside the bag and the heating by steaming the ingredients is efficient. I have found that I can do well.
An object of the present invention is to provide a degassed packaged frozen sushi product that can be mass-produced and is suitable for thawing in a microwave oven, and a manufacturing method and a cooking method thereof.
That is, the present invention provides a flexible plastic packaging bag which is in a depressurized state and is hermetically sealed, a plastic box which is disposed in the bag and has an open upper part, and a tool which is provided in the box. Frozen sushi stored with the above, and comprising a plastic laminated metal foil arranged over the frozen sushi ingredients, in the plastic packaging bag Has a space formed between it and sushi, and the inner surface of the plastic packaging bag is in contact with the upper surface of the laminated metal foil due to atmospheric pressure, and the plastic packaging bag, box, laminated metal foil The frozen sushi and the frozen sushi are integrally formed by being frozen, and the volume of the space is 0.6 to 0.2 times the volume of the sushi when thawed. Degassed packaging is in frozen sushi.


5

[0006]
Further, the present invention is to form a sushi by placing an ingredient on a cooked rice molded article, cover the formed sushi ingredient with a laminated metal foil made of plastic, and the ingredient is covered with the laminated metal foil. Put the laminated metal foil on top in a plastic box, put the plastic box containing the sushi in a flexible plastic packaging bag, degas and seal to create degassed packed sushi To form a plastic packaging bag of the degassed sushi, and a plastic box in the plastic packaging bag, and a laminated metal. Foil and sushi are frozen and frozen together to form a single piece of degassed packed frozen sushi. In the method for producing degassed packaged frozen sushi for microwave oven cooking, the volume is 0.6 to 0.2 times the volume of sushi. Further, the present invention provides a flexible plastic packaging bag which is in a decompressed state and is hermetically sealed, a plastic box which is disposed in the bag and whose upper portion is open, and the inside of the box. Frozen sushi stored with the ingredients up, and a laminated metal foil arranged to cover the frozen sushi ingredients, sushi is provided in the packaging bag. A space is formed between the inner side of the plastic packaging bag and the upper surface of the laminated metal foil by atmospheric pressure, and the plastic packaging bag, box, laminated metal foil and sushi are , The volume of the space, which is frozen and integrally formed, is 0.6 to 0.2 times the volume of sushi at the time of thawing. By doing so, the temperature of the exposed side of the cooked rice part is set to 40° C. or higher, the microwave heating is stopped, and the volume of the space around the sushi in the plastic packaging bag is adjusted to The volume is set to 0.6 to 0.2 times the volume, and then the package is left unopened, and at least steam generated from the cooked rice product portion moves to the space around the sushi product to form the cooked rice product. A method for cooking deaerated packed frozen sushi by microwave heating, characterized in that the temperature of the ingredients and cooked rice is raised to 15° C. or higher by steaming the body and ingredients. Furthermore, according to the present invention, the inside is in a depressurized state,


6

[0007]
A flexible plastic packaging bag that is sealed, a plastic box that is placed in the packaging bag and has an open top, and frozen sushi that contains ingredients inside the box, and A laminated metal foil covering the top of the frozen sushi ingredients is provided, and a space is formed around the sushi in the packaging bag, and the inner surface of the plastic packaging bag is laminated by atmospheric pressure. The plastic packaging bag, box, laminated metal foil, and sushi that are in contact with the upper surface of the metal foil are frozen together to form a single piece of deaerated packed frozen sushi that is heated by microwave heating. The temperature of the exposed side of the cooked rice part is set to 40° C. or higher, the microwave heating is stopped, and the volume of the space is set to 0.6 to 0.2 times the volume of sushi. Then, it is left to stand for 15 minutes to 1 hour, and steamed rice cooked product and ingredients are heated by the generated steam to bring the temperature of the ingredients and cooked rice parts to 15°C to 30°C There is a method of cooking frozen sushi by microwave heating.
[Brief description of drawings]
FIG. 1 is a schematic front sectional view showing a part of the embodiment of the present invention with a part cut away.
FIG. 2 is a cross-sectional view of the side surface side, which is a partial cutaway showing the outline of the embodiment of FIG.
FIG. 3 is a schematic front sectional view for explaining the outline of another embodiment of the present invention different from the embodiments of FIGS. 1 and 2.
FIG. 4 is a schematic front sectional view for explaining the outline of another embodiment of the present invention which is different from the embodiments of FIGS.
FIG. 5 is a schematic side sectional view for explaining the outline of another embodiment of the present invention which is different from the embodiment of FIGS.
FIG. 6 is a schematic front sectional view for explaining the outline of another embodiment of the present invention different from the embodiment of FIGS. 1 to 5.


7

[0010]
It is preferable to form it wider. In this way, it is preferable to form the opening of the box wider than the bottom because it makes it easy to put in and take out sushi and forms a space around the sushi. In the present invention, a plastic film flexible, usable for heating by a microwave oven, that is, in the packaging bag for the microwave oven, the space formed around the sushi in a depressurized state is the inside of the packaging bag at the time of thawing. Since the volume change is slight due to the reduced pressure, the space between the sushi and the box and between the box and the packaging bag is preferable, which is preferable. In the present invention, the space formed between the sushi and the box and between the box and the packaging bag, that is, the gap, it is sufficient if it is possible to steam the steam generated at the time of thawing, it can be steamed after thawing, Since the volume of the gap becomes bulky, the space formed around sushi in the present invention, that is, the size (volume) of the gap, is 1 to 0 when the volume of sushi is 1. 0.1, preferably 0.6 to 0.2. It is preferable that the volume of the packaging bag excluding the volume of the sushi and the box, that is, the space formed around the sushi is 1 to 0.1 times the volume of the sushi. However, when the size (volume) of the gap is set to 0.6 to 0.2 with respect to the volume of sushi, steaming is performed in a relatively short time so that the temperature of the cooked rice product is 20° C. or higher, and the temperature of the ingredients is increased. It is more preferable that the temperature can be 10° C. or higher. In the present invention, in the flexible microwave packaging bag made of plastic film having a depressurized inside, the volume of the space formed around the sushi is the flexible microwave made of a plastic film made of depressurized inside. It is the volume excluding the volume of the box and the volume of sushi from the volume in the packaging bag. In the present invention, the cooked rice molded article and the ingredient are put in a plastic film bag, deaerated, hermetically packaged and frozen, so that once the packaging bag in which the cooked rice article and the ingredient are packaged, the outside air, The invasion of moisture and bacteria can be avoided as much as possible, and the cooked rice molded article and the tool can be prevented from being contaminated by contact with outside air, moisture and bacteria.
In the present invention, the deaeration-packed frozen sushi product is thawed, for example, by microwave heating using a microwave oven or the like. In this case, the sushi rice cooked product is thawed by the heat generated by the absorption of microwaves irradiated in the microwave oven. Top or top and side of sushi ingredients


10

Claims (10)

A flexible plastic packaging bag having a vacuum inside and sealed, a plastic box having an open upper part disposed in the bag, and a tool housed in the box with the tool up. Frozen sushi that is, and comprising a laminated metal foil disposed over the frozen sushi ingredients, the inner surface of the plastic packaging bag is the upper surface of the laminated metal foil. Deaerated packed frozen sushi that is in contact and is for microwave cooking. A flexible plastic packaging bag having a vacuum inside and sealed, a plastic box arranged in the bag with an open upper part, and a container housed with the tool up in the box. The frozen sushi and the laminated metal foil disposed over the frozen sushi ingredients, and a space is formed between the sushi and the packaging bag. The inner surface of the plastic packaging bag is in contact with the upper surface of the laminated metal foil due to atmospheric pressure, and the plastic packaging bag, the box, the laminated metal foil and the frozen sushi are both frozen. Degassed packaged frozen sushi, which is characterized by being integrally formed and used for microwave oven cooking. The laminated metal foil is characterized in that the peripheral edge portion is provided along the end surface of the ingredient in the longitudinal direction or the width direction or the longitudinal direction and the width direction so as to cover at least a part of the ingredient. The degassed packed frozen sushi product according to claim 1 or 2. The deaeration-packed frozen sushi product according to claim 1 or 2, wherein the box is a box, a cylinder, a tray, or a plate whose planar shape is a square, a circle, and an ellipse. The volume of the space existing around the sushi is 1 to 0.1 times the volume of the sushi in the flexible plastic packaging bag in which the inside is depressurized and sealed. Item 1. A packed frozen sushi product suitable for a microwave oven according to Item 1 or 2. The ingredients are placed on the cooked rice molded article to form sushi, the metal foil laminated with plastic is placed on the formed sushi ingredient, and the ingredient is covered with the laminated metal foil to make the ingredient. Put sushi covered with laminated metal foil in a plastic box with the laminated metal foil facing up, put the plastic box containing the sushi in a flexible plastic packaging bag, and degas. To form a degassed packaged sushi, and cool the degassed packaged sushi with a refrigerant that is cooled to a freezing temperature, a plastic box in the packaging bag of the degassed packaged sushi, a laminated metal foil and A method for producing degassed packaged frozen sushi, which comprises freeze-freezing sushi together to form an integral body. A sushi is formed by placing ingredients on the cooked rice molded article, and the formed sushi is frozen to form frozen sushi, and the metal foil laminated on the plastic is formed on the formed frozen sushi ingredients. Place and cover the ingredients with a laminated metal foil, put the sushi covered with the laminated metal foil in a plastic box, put the laminated metal foil on top, The box is placed in a flexible plastic packaging bag, degassed and sealed to form degassed packaged sushi, and the degassed packaged sushi is cooled by a refrigerant cooled to a freezing temperature, and the degassed product is degassed. A method for producing degassed packaged frozen sushi, which comprises freeze-molding a plastic box, a laminated metal foil, and sushi in a packaging bag for packaged sushi together. The method for producing deaerated packaged frozen sushi according to claim 6 or 7, wherein the box is a box, a cylinder, a tray, or a plate whose planar shape is a square, a circle, and an ellipse. By heating the deaerated packed frozen sushi product according to any one of claims 1 to 4 by microwave heating, the temperature of the exposed portion side portion of the cooked rice molded body portion is raised to 40°C or higher, and the microwave heating is performed. Stop, then leave without unwrapping, by moving the steam generated from at least the cooked rice part to the space formed between the sushi and the box, steam the cooked rice and the ingredients, The method for cooking deaerated packaged frozen sushi by microwave heating according to any one of claims 1 to 4, wherein the temperature of the ingredients and cooked rice is set to 15°C or higher. By heating the deaerated packed frozen sushi according to any one of claims 1 to 4 by microwave heating, the temperature of the exposed side portion of the cooked rice body portion is raised to 40°C or higher, and the microwave heating is performed. Stop and then leave it for 15 minutes to 1 hour without unpacking, and at least steam generated from the cooked rice product part moves to the space formed between the sushi and the box, so that the cooked rice 5. The microwave heating of degassed packed frozen sushi according to any one of claims 1 to 4, characterized in that the temperature of the ingredients and cooked rice parts is raised to 15°C to 30°C by steaming the shaped body and ingredients. Cooking method.

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