KR20220086922A - Container for sushi rice and method for sushi using the same - Google Patents

Abstract

The sushi rice cooking container for sushi according to the present invention is a sushi rice cooking container formed by combining an inner container and an outer container. 1 sushi rib forming sphere, and a filling hole penetrating through the first sushi rib forming sphere, wherein the outer container comprises a plate-shaped outer container base and a second sushi roe forming sphere protruding downward from the upper surface of the outer container base. Including, the bottom edge of the inner container base and the upper edge of the outer container base are coupled to each other, and when the inner container base and the outer container base are abutted and coupled, the first sushi rib forming sphere and the second sushi rib forming sphere are Forms an open space through the filling hole, and through the filling hole, rice for sushi rice and mixing vinegar are filled.
According to the present invention, the sushi rice cooking container for sushi and the method for producing sushi balls using the same includes filling the sushi rice and mixing vinegar into the container in which the sushi ball forming sphere is formed, and then performing gas replacement sealing, hot water sterilization or retort sterilization and cooling. The sushi balls prepared through the above method can be stored at room temperature for up to 3 months, and have the effect of maintaining a sense of freshness and the unique texture and aesthetics of sushi when eating.

Description

Sushi roe cooking container for sushi and sushi roe manufacturing method using the same

The present invention relates to a sushi rice cooking container for sushi and a method for manufacturing sushi balls using the same, and more particularly, filling the sushi rice bowl for sushi with rice and mixing vinegar, sealing, hot water sterilization or retort sterilization and cooling process It relates to a sushi roe cooking container for sushi in which sushi roe is cooked, and a sushi roe manufacturing method using the same.

Sushi, a representative Japanese dish, has established itself as a global food thanks to public interest in health and natural food and a diet craze.

In Korea, the annual sales of the Japanese food industry handling sushi, etc. increased by about 33% in four years from 198.4 billion won in 2016 to 263.2 billion won in 2019. Thanks to this craze of sushi, department stores, marts, convenience stores, etc. are packaging and selling improvised sushi balls.

However, in the case of products sold in department stores, marts, convenience stores, etc., they are generally distributed in the form of an all-in-one sushi roe lunch box with wasabi and garnish added to the sushi balls. existed. In addition, even in the case of the sushi roe lunch box currently being used to solve this problem, the shelf life of refrigeration is only about 10 days, which causes inconvenience in using it from the consumer's point of view.

In addition, in the case of an all-in-one sushi roe lunch box to which the frozen packaging method is applied, the shelf life is about one year, which has the advantage that the shelf life is longer than that of the refrigerated packaging method. There is a disadvantage that it needs to be thawed by floating it in the air, and there is a problem that the freshness of the sushi balls and the inherent aesthetic and texture are not maintained.

In order to solve this problem, the applicant filed an application for 'Sushi initial cooking container and method using the same (Application No. 10-2018-0027144)' on March 7, 2018, and related to the initial sushi cooking container and manufacturing method In recognition of its inventive step, it was registered (registration number 10-1951754) on February 19, 2019.

The above registered patent allows 'refrigerated distribution for 1 to 3 months' by filling uncooked rice and super rice for early stage (sushi grain) cooking container, sealing, retort sterilization or hot water sterilization. It is solving the problems of the short shelf life of sushi roe lunchbox products and the inability to maintain freshness and the unique texture and aesthetics of sushi when eating.

However, the early stage (sushi grain) formed by the manufacturing method of the registered patent has the advantage of having a longer shelf life compared to the conventionally used refrigerated packaging method of about 10 days in that it can be refrigerated for 1 to 3 months. , it is not easy to distribute or store sushi balls for a long time at room temperature, and there was a problem in that the freshness, texture, and taste of the sushi balls were gradually decreased depending on the period of refrigeration.

In addition, in the process of combining the initial cooking container for sushi through the manufacturing method of the registered patent, it is not easy to separate one container part for the first part from the plurality of container parts for the first part (10, 20). Inconvenience existed in the manufacturing process.

In addition, the method for checking the sealing state of the initial cooking container for sushi manufactured through the manufacturing method of the registered patent is not clearly set, so it is a hassle to manually check whether the sealing of the containers is defective. existed.

Republic of Korea Patent Registration 10-1951754 (published on February 19, 2019)

The present invention is to solve the above-mentioned problem, and it is possible to store at room temperature for up to 3 months, and to provide a sushi roe cooking container for sushi that can maintain a feeling of freshness and unique texture and aesthetics of sushi when eating, and a method for preparing sushi algae using the same. to provide.

In addition, there is provided a sushi rice cooking container for sushi that can easily separate and supply one inner/outer container among a plurality of inner/outer containers through an automated process, and a method of manufacturing sushi balls using the same.

In addition, as the negative pressure is generated due to carbon dioxide (CO ₂ ) filled inside the container after the sushi sushi rice cooking container is sealed, the sealing member maintains a recessed state, thereby checking whether the sealing state of the container is defective or not. It provides a sushi roe cooking container for sushi that can be easily checked even in the restaurant, and a sushi roe manufacturing method using the same.

Accordingly, it is an object of the present invention to provide a sushi roe cooking container for sushi and a method for manufacturing sushi balls using the same, which is specified in the present invention, so that sushi can be eaten more conveniently while maintaining the freshness of sushi and its unique texture and aesthetics.

The sushi rice cooking container for sushi according to the present invention is a sushi rice cooking container formed by combining an inner container and an outer container. 1 sushi rib forming sphere, and a filling hole penetrating through the first sushi rib forming sphere, wherein the outer container comprises a plate-shaped outer container base and a second sushi roe forming sphere protruding downward from the upper surface of the outer container base. Including, wherein the bottom edge of the inner container base and the upper edge of the outer container base are coupled to each other, and when the inner container base and the outer container base are abutted and coupled to each other, the first sushi rib forming sphere and the second sushi rib forming sphere are formed in the filling hole It forms a space part that is opened through the hole, and the rice for sushi rice and mixing vinegar are filled through the filling hole.

The convex portion protruding upwardly is formed in the second sushi roe forming part of the sushi algae cooking container for sushi according to the present invention. It is characterized in that the sushi balls are easily separated from the sushi rice bowl for sushi.

A support step is formed on the rim of the outer container base of the sushi rice cooking container for sushi according to the present invention in an upward direction, and an insertion step is formed on the edge of the inner container base to be in contact with the inner surface of the support step. In addition, a groove protruding in one direction is formed on the support step, and a protrusion to be inserted into the groove is formed on the insertion step. Even if it expands as it progresses, it is characterized in that the coupling between the inner and outer container is prevented from being forcibly released by an external force.

In the automated process of combining the inner and outer containers of the sushi rice cooking container for sushi according to the present invention, one inner container/outer container among the plurality of inner containers/outer containers through the protrusions of the inner container and the groove part of the outer container It is characterized in that it is formed so that it can be easily separated.

When the inner and outer container of the sushi rice cooking container for sushi according to the present invention are combined, and when the sushi rice and super rice are filled through the filling hole, a sealing member is attached to the upper edge surface of the outer container, and the combined inner and outer container It is characterized in that the sealing member maintains a hollow state as a negative pressure is formed due to the carbon dioxide filled in the inner space of the outer container.

In the method for manufacturing sushi balls by using the sushi roe cooking container for sushi according to the present invention, a bonding step of combining an inner and an outer container to form a sushi roe cooking container for sushi, and a filling hole of the inner container for sushi A filling step of filling rice for egg production and mixing vinegar, a gas replacement step of replacing the gas inside the sushi rice cooking container for sushi that has passed through the filling step, and then sealing the upper portion of the sushi rice bowl using a sealing member; , The sterilization step of hot water sterilization or retort sterilization for 8 to 12 minutes at 110 ~ 114 ℃, 1.5 ~ 1.7 atm of the sushi roe cooking container for sushi that has undergone the gas replacement sealing step, and the sterilization step It includes a cooling step of cooling.

In the gas replacement sealing step of the method for producing sushi balls using the sushi rice cooker according to the present invention, the gases are carbon dioxide and nitrogen, the nitrogen is 80 to 90% by volume, and the carbon dioxide is the remainder. .

The sterilization step of the method for producing sushi balls using the sushi rice cooker according to the present invention is more preferably sterilized at 112 to 114° C. and 1.67 to 1.7 atmospheres for 9 to 11 minutes.

According to the present invention, the sushi rice cooking container for sushi and the method for producing sushi balls using the same are filled with sushi rice and blended vinegar in the container in which the sushi ball forming spheres are formed, and gas substitution sealing, hot water sterilization or retort sterilization and cooling are performed. It can be stored at room temperature for up to 3 months and has the effect of producing sushi balls that can maintain freshness and unique texture and aesthetics when eaten.

In addition, even though the sushi rice and the blended vinegar filled in the sushi algae cooking container during the sterilization process through the grooves and protrusions formed in the sushi rice cooking container expand as the cooking progresses, the inner and outer containers are combined. It is characterized in that it is prevented from being forcibly released by this external force.

In addition, when an automated process is used in the combining step of combining the sushi rice cooker for sushi, one inner container/outer container among a plurality of inner/outer containers can be easily separated and supplied using the groove and the protrusion. It works.

In addition, by additionally filling carbon dioxide (CO ₂ ) in addition to nitrogen (N ₂ ) in the gas replacement sealing step, it is possible to inhibit the growth of anaerobic microorganisms that are difficult to suppress with nitrogen (N ₂ ), so sushi rice cooker for sushi There is an effect of maintaining the shelf life of the sushi balls for a long time, and as the carbon dioxide (C0 ₂ ) permeates the sushi balls and increases the acidity of the sushi balls, the taste and flavor are improved.

Finally, as the carbon dioxide (CO ₂ ) permeates into the sushi balls and a negative pressure is formed inside the sushi bowl cooking container, the sealing member maintains a recessed state, so that a defective check on the sealing state of the container can be easily performed from the outside. There is an effect that can be done.

1 is a perspective view of a sushi rice cooking container for sushi according to the present invention.
FIG. 2 is a flowchart illustrating a method of manufacturing sushi balls by using the sushi rice cooker shown in FIG. 1. Referring to FIG.
Figure 3 is a cross-sectional view of the process of supplying one inner / outer container separated from a plurality of inner / outer container.
Figure 4 is a cross-sectional view of the sushi bowl for sushi shown in Figure 1.
5 is a photograph of sushi roe prepared according to the present invention.
FIG. 6 is a picture obtained by imagining the picture shown in FIG. 5 .
7 is a test report of sushi roe prepared according to the present invention.

Specific structural or functional descriptions of the embodiments are disclosed for purposes of illustration only, and may be changed and implemented in various forms. Accordingly, the embodiments are not limited to the specific disclosure form, and the scope of the present specification includes changes, equivalents, or substitutes included in the technical spirit.

Although terms such as first or second may be used to describe various elements, these terms should be interpreted only for the purpose of distinguishing one element from another. For example, a first component may be termed a second component, and similarly, a second component may also be termed a first component.

When a component is referred to as being “connected to” another component, it may be directly connected or connected to the other component, but it should be understood that another component may exist in between.

The singular expression includes the plural expression unless the context clearly dictates otherwise. In this specification, terms such as "comprise" or "have" are intended to designate that the described feature, number, step, operation, component, part, or combination thereof exists, and includes one or more other features or numbers, It should be understood that the possibility of the presence or addition of steps, operations, components, parts or combinations thereof is not precluded in advance.

Unless defined otherwise, all terms used herein, including technical and scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art. Terms such as those defined in a commonly used dictionary should be interpreted as having a meaning consistent with the meaning in the context of the related art, and should not be interpreted in an ideal or excessively formal meaning unless explicitly defined in the present specification. does not

Hereinafter, this embodiment will be described in detail with reference to the accompanying drawings.

Referring to FIG. 1, which is a perspective view of a sushi rice cooking container for sushi according to the present invention, the sushi rice cooking container 100 is made by combining an inner container 110 and an outer container 160, the inner container 110 The first and second sushi ball forming spheres 114 for forming sushi balls as the rice for preparing sushi balls and mixing vinegar filled in the space formed by the combination of the outer container 160 and the sterilization process (S4) proceed with cooking. , 164) is provided.

The inner container 110 is to be inserted into the outer container 160 from the upper side of the outer container 160, the plate-shaped inner container base 112, and the inner container base 112 protruding upward from the bottom of the base 112 It is composed of a first sushi rib-forming sphere 114 and a filling hole 116 penetratingly formed in the first sushi rib-forming sphere 114 .

As shown in FIG. 1 , the first sushi ball forming sphere 114 is convexly formed in the upper direction, and a filling hole 116 is formed on the upper portion to be filled with sushi algae, which is a constituent of sushi algae, rice and mixing vinegar.

In addition, the outer container 160 into which the inner container 110 is inserted is a plate-shaped outer container base 162 and a second sushi ball forming sphere 164 protruding downward from the upper surface of the outer container base 162 . is done Therefore, when the inner container 110 is inserted into the outer container 160 , the first sushi rib forming sphere 114 and the second sushi rib forming sphere 164 form a space portion in which sushi balls are formed. Since the space portion is opened only through the filling hole 116 , the rice and mixing vinegar for sushi rice filled through the filling hole 116 are stored in the space portion.

When the inner container 110 is inserted into and coupled to the outer container 160, the bottom edge of the inner container base 112 and the upper surface edge of the outer container base 162 come into contact with each other and are coupled, at this time the inner container base ( The bottom edge of 112) and the top edge of the outer container base 162 may be interference fit according to the embodiment.

Referring to the enlarged view of FIG. 1 , the first sushi roe forming sphere 114 and the second sushi roe forming sphere 164 include cooked sushi balls and the first sushi algae forming spheres 114 or the second sushi roe forming spheres. It is preferable that the concave-convex portions 114a and 164a are formed on the inner surfaces of the first sushi rib-forming sphere 114 and the second sushi rib-forming sphere 164 so that the 164 can be easily separated.

In addition, the second sushi rib forming sphere 164 is formed with a convex portion 164b convexly protruding upward, so that air is preferably introduced into the bottom surface of the sushi roe when forming sushi ribs.

As the sushi roe retains moisture during the cooking process, the volume increases and becomes soft. In the process, as the sushi roe sags toward the bottom of the second sushi roe forming sphere 164, the shape of the sushi roe collapses. This happens.

In order to solve this problem, a convex portion 164b protruding upward is formed in the second sushi ball forming sphere 164 to allow air to flow into the bottom surface of the sushi ball.

Therefore, the shape of the sushi roe is prevented from collapsing due to the air held on the bottom surface of the sushi roe through the convex portion 164b, and even if time passes after the sushi roe is molded, the sushi roe's freshness and unique texture , it can prevent damage to taste.

In addition, when the plurality of first and second sushi ribs 114 and 164 are continuously formed in the inner container 110 and the outer container 160, after the sushi balls are formed, use chopsticks to cut the sushi balls. In order to be able to take it out of the outer container 160 easily, a sushi algae separation groove 164c having a low height in the downward direction is formed between the second sushi algae forming sphere 164 and another adjacent second sushi rib forming sphere 164. It is preferable to form

In addition, a support step 162a may be formed on the edge of the outer container base 162 in an upward direction to increase the rigidity of the outer container base 162 , and also an insertion step 112a on the edge of the inner container base 112 . This is formed to increase the rigidity of the inner group base (112). At this time, it is preferable that the insertion step 112a is configured to be in contact with the inner surface of the support step 162a so that it can be coupled more effectively.

The support step 162a has a groove portion 162b protruding in one direction is formed, and the insertion step 112a has a protrusion portion 112b that is inserted into the groove portion 162b of the support step 162a. ) and the outer container 160 can be combined to increase the bonding force.

The groove portion 162b and the protrusion portion 112b are formed between the inner container 110 and the outer container 160 even if the rice for preparing sushi balls filled in the sushi rice cooking container 100 and the blended vinegar expand as cooking progresses. It serves to prevent the coupling from being forcibly released by an external force.

In addition, referring to FIG. 2 , which is a flowchart illustrating a method of manufacturing sushi roe using the sushi roe cooking container shown in FIG. 1 , the sushi roe is prepared using the sushi roe cooking container 100 described above. The manufacturing method consists of a combining step (S1), a filling step (S2), a gas replacement sealing step (S3), a sterilization step (S4), and a cooling step (S5).

The combining step (S1) is to combine the inner container 110 and the outer container 160 to form the sushi rice cooking container 100 for sushi, which may be done manually or through an automated process.

Referring to FIG. 3 which specifies the configuration in which the inner container 110 and the outer container 160 are coupled through an automated process, the protrusion 112b of the inner container 110 and the groove portion 162b of the outer container 160 ) of the plurality of inner container 110 / outer container 160 stacked up and down by using ), one inner container 110 / outer container 160 can be easily separated and supplied.

After the inner container 110 and the outer container 160 are combined to form a sushi rice cooking container 100 for sushi, the filling is filled with the sushi rice and blended vinegar through the filling hole 116 of the inner container 110 . Step S2 is performed.

When the rice for sushi roe production and the mixing vinegar are filled through the filling hole 116 of the inner container 110, the rice for sushi algae production consists of a first sushi ball forming ball 114 and a second sushi ball forming ball 164. It is filled with 10g ± 10% or 9g ± 20% through the filling hole 116 on the space portion.

In addition, the blended vinegar is also filled with 10g ± 10% or 9g ± 20% on the space through the filling hole 116 .

The filling amount of the rice for preparing sushi balls and the mixing vinegar filled on the space portion through the filling hole 116 may be the same or different from each other depending on the type of sushi and the difference in the manufacturing method.

When the sushi rice and blended vinegar are filled in the sushi rice cooking container 100 for sushi, a gas replacement sealing step (S3) of replacing the gas inside the sushi rice cooking container 100 is performed.

General gas replacement sealing corresponds to a step normally applied in cooking retort food or convenience food, and the gas used in this step is nitrogen (N ₂ ) 100% by volume, which is an inert gas to inhibit the growth of aerobic microorganisms. It is common to use

However, in the gas replacement sealing step (S3), in addition to nitrogen (N ₂ ), carbon dioxide (C0 ₂ ) is partially filled, and at this time, nitrogen (N ₂ ) is 80 to 90% by volume, and carbon dioxide is preferably filled with the remainder. do.

In the gas replacement sealing step (S3), as carbon dioxide (C0 ₂ ) is partially filled, it is possible to suppress the growth of anaerobic microorganisms that are difficult to suppress with nitrogen (N ₂ ). It has the effect of maintaining a long shelf life.

In addition, as the carbon dioxide (C0 ₂ ) permeates the sushi balls and increases the acidity of the sushi balls, an effect of improving taste and flavor also occurs.

After the gas replacement sealing step (S3), a sealing process of sealing the upper portion of the sushi eel cooking container 100 using a sealing member 180 made of vinyl, etc. ) is subjected to a sterilization step (S4) for sterilization.

The sterilization step (S4) is characterized in that it is sterilized by hot water sterilization or retort sterilization at 110 to 114 ° C. and 1.5 to 1.7 atm for 8 to 12 minutes, more preferably at 112 to 114 ° C., at 1.67 to 1.7 atm. It is characterized in that it is sterilized for ~11 minutes.

All of the hot water sterilization or retort sterilization methods performed in the sterilization step (S4) are a type of high pressure steam sterilization method.

In general, high-pressure steam sterilization means sterilization under the conditions of 15 to 20 minutes at a temperature of 121 ° C and 2.0 atm, but the applicant said that in the process of hot water sterilization or retort sterilization of sushi balls under the above conditions, It was found that the phenomenon of burning of the sugar component (browning phenomenon) occurred.

Temperature (℃) pressure (atmospheric pressure) hours (minutes) Sterile or not Whether browning comparative example 121℃ 2.0 atm 15 to 20 minutes O O Example 1 114℃ 1.7 atm 8 to 12 minutes O X Example 2 114℃ 1.6 atm 8 to 12 minutes O X Example 3 112℃ 1.5 atm 8 to 12 minutes O X Example 4 110℃ 1.5 atm 8 to 12 minutes O X Example 5 110℃ 1.4 atm 8 to 12 minutes X X

Taking the general high-pressure steam sterilization conditions for 15 to 20 minutes of sterilization at a temperature of 121°C and 2.0 atm as described above as a comparative example, the applicant can obtain a sterilization effect while reducing the temperature conditions for sterilization of sushi balls for sushi. The test was conducted by changing the temperature, pressure, and time conditions as shown in [Table 1] above.

In Examples 1 to 4, hot water sterilization or retort sterilization is performed for 8 to 12 minutes at a temperature of 110 to 114° C. and a pressure of 1.5 to 1.7 atm. No separate bacteria were detected, and it was found that the freshness of the sushi balls and the unique texture and aesthetics were maintained.

In addition, when the temperature, pressure, and time conditions are narrowed down, the sterilization effect is further maximized, for example, when hot water sterilization or retort sterilization is performed for 9 to 11 minutes at a temperature of 112 ~ 114℃ and a pressure of 1.67 ~ 1.7 atm. appeared to be

However, in the case of Example 5, in which sterilization was performed at a temperature of 110° C. and a pressure of 1.4 atm for 8 to 12 minutes, browning did not occur in the sushi balls for sushi, but sterilization was not performed.

Therefore, based on the results of the experiments specified in [Table 1], 110 ~ 114 ℃, 1.5 ~ 1.7 atm for 8 ~ 12 minutes, more preferably 112 ~ 114 ℃, 9 ~ 11 at 1.67 ~ 1.7 atm It was confirmed that, when hot water sterilization or retort sterilization was performed for minutes, the sterilization power was excellent and the browning phenomenon could be prevented.

Thereafter, the sterilization step (S4) is followed by a cooling step (S5) of cooling the sushi rice cooker 100, which has increased in temperature, in order to facilitate storage and transport, and thereafter, consumers You can eat sushi through a cooking process, such as heating a bowl for sushi balls with a microwave oven.

In addition, referring to FIG. 4, which is a cross-sectional view of the sushi rice cooking container for sushi shown in FIG. 1, when the inner container 110 and the outer container 160 are combined as shown in FIG. 4 (a), the inner container 110 The insertion step (112a) is located not higher than the support step (162a) of the outer container (160).

When the insert step 112a of the inner container 110 is formed higher than the support step 162a of the outer container 160, the sushi roll is properly formed during the cooking process of sushi algae simultaneously performed in the sterilization step (S4). Not only does not support, the possibility that the upper surface of the inner container 110 may be damaged during storage and transport increases. Therefore, it is preferable that the insertion step 112a of the inner container 110 is not higher than the support step 162a of the outer container 160 .

In addition, when a sealing member 180 such as vinyl is attached to the upper edge surface 161 of the outer container 160, in the gas replacement sealing step (S3) of FIG. Due to the filled carbon dioxide (C0 ₂ ), the sealing member 180 is not maintained in a flat state, but is preferably maintained in a depressed state in the direction of the sushi rice cooking container 100 as shown in FIG. 4(b). do.

The carbon dioxide (C0 ₂ ) injected in the gas replacement sealing step (S3) of FIG. 2 earlier is permeated into the sushi rice, thereby reducing the pressure of the inner space of the combined inner container 110 and outer container 160 .

Due to this, the combined inner space 110 and outer container 160 has a negative pressure lower than atmospheric pressure, so that the sealing member 180 does not maintain a flat state, but a sushi rice cooking container 100 for sushi. It will remain dented in the direction.

Through this, the person in charge of checking the sealing state of the sushi rice cooking container 100 for sushi determines normal if the sealing member 180 maintains a concave state, and determines that the flat state is maintained as defective, etc. There is an effect that the sealing state of the sushi rice cooking container 100 for sushi can be more easily checked with the naked eye.

In addition, it is preferable to additionally fill nitrogen in addition to carbon dioxide between the inner space of the sealing member 180 and the combined inner container 110 and outer container 160 .

When carbon dioxide (C0 2 ) is filled in 100% by volume of carbon dioxide (C0 ₂ ) in the inner space of the combined inner container 110 and outer container 160, a significant amount of carbon dioxide is dissolved in the water contained in the mixing vinegar, and the pressure of the space portion is greatly reduced. This may cause a phenomenon in which the container is deformed, such as the sushi rice cooking container 100 for sushi being crushed.

Therefore, in the process of filling the internal space of the combined inner container 110 and the outer container 160 with gas, nitrogen (N ₂ ) is filled with 80 to 90% by volume and carbon dioxide (C0 ₂ ) is filled with the remainder. It is more preferable to

The sushi balls obtained through this step can be stored at room temperature for 1 to 3 months and eaten, and when eaten, a sense of freshness and unique texture and aesthetics can be maintained.

4 and 5 are photographs and diagrams, respectively, of cooked sushi balls after being prepared according to the present invention and stored at room temperature for 3 months.

In addition, Figure 6 is a test report of sushi eel measured after being prepared according to the present invention and stored at room temperature (25 ℃, 36 ℃) for 3 months.

Even when cooked in a microwave oven after storing the sushi roe prepared by the method for producing sushi algae as specified in the present invention for 3 months, the original appearance and physical properties are maintained, and the color and shape of the cooked sushi roe are maintained. It can be seen that this has not changed.

In addition, it can be confirmed that no bacteria are detected in the bacterial test and test for detecting whether general bacteria, heat-resistant bacteria, Escherichia coli, Staphylococcus aureus, Bacillus cereus, etc. are detected on the cooked sushi balls.

Therefore, it is judged that the sushi roll cooking container for sushi and the sushi roll manufacturing method using the same according to the present invention have improved the efficiency of distribution and storage by solving the conventional problem that it cannot be stored for a long time at room temperature.

In addition, through the coupling between the groove portion 162b and the protrusion portion 112b respectively formed in the inner container 110 and the outer container 160 of the sushi roll cooking container 100 for sushi, the sushi roll cooking container (100) Even if the filled sushi rice and blended vinegar expand as cooking progresses in the sterilization process (S4), the bond between the inner container 110 and the outer container 160 is forcibly released by an external force. can

In addition, when using an automated process in the combining step of combining the sushi rice cooker 100 for sushi, a plurality of inner container 110 / outer container 160 using the groove portion 162b and the protrusion portion 112b. There is an effect that one of the inner container 110 / outer container 160 can be easily separated and supplied.

In addition, by additionally filling carbon dioxide (CO ₂ ) in addition to the existing nitrogen (N ₂ ) in the gas replacement sealing step (S3), it is possible to inhibit the growth of anaerobic microorganisms that are difficult to suppress with nitrogen (N ₂ ), so sushi for sushi There is an effect of maintaining the shelf life of sushi balls in the egg cooking container 100 for a long time, and as the carbon dioxide (C0 ₂ ) permeates into the sushi balls and increases the acidity of the sushi balls, the taste and flavor are improved there is

Finally, as the carbon dioxide (CO ₂ ) permeates into the sushi balls and a negative pressure is formed inside the sushi rice cooking container 100 for sushi, the sealing member 180 maintains the recessed state, so that the sushi rice balls are cooked. There is an effect that a defect check for the sealing state of the container 100 can be easily performed from the outside.

As described above, although the embodiments have been described with reference to the limited drawings, those skilled in the art may apply various technical modifications and variations based on the above. For example, the described techniques are performed in an order different from the described method, and/or the described components of the system, structure, apparatus, circuit, etc. are combined or combined in a different form than the described method, or other components Or substituted or substituted by equivalents may achieve an appropriate result.

100: sushi grain cooking container for sushi 110: content container
112: inner container base 112a: insert step
112b: protrusion 114: first sushi roe forming ball
114a: uneven portion 116: filling hole
160: outer container 161: upper edge surface
162: outer container base 162a: support step
162b: groove 164: second sushi ball forming ball
164a: uneven part 164b: convex part
164c: sushi grain separation groove 180: sealing member
S1: bonding step S2: filling step
S3: gas replacement sealing step S4: sterilization step
S5: cooling stage

Claims (7)

As for the sushi rice cooking container 100 for sushi formed by combining the inner container 110 and the outer container 160,
The content group 110 is
A plate-shaped inner container base 112 and,
A first sushi ball forming sphere 114 protruding upward from the bottom surface of the inner container base 112,
and a filling hole 116 penetrating through the first sushi ball forming sphere 114,
The outer container 160 is
A plate-shaped outer container base 162 and,
and a second sushi ball forming sphere 164 protruding downward from the upper surface of the outer container base 162,
When the bottom edge of the inner container base 112 and the upper edge of the outer container base 162 are coupled to each other, and the inner container base 112 and the outer container base 162 are contacted and coupled, the first The first sushi roe forming sphere 114 and the second sushi roe forming sphere 164 form a space that is opened through the filling hole 116,
A sushi rice cooking container for sushi, characterized in that the rice and mixing vinegar are filled through the filling hole (116).
According to claim 1,
Sushi for sushi, characterized in that the second sushi roe forming sphere 164 has a convex portion 164b convexly protruding upward, so that air flows into the bottom surface of the nigiri when forming the sushi roe. egg cooker.
According to claim 1,
A support step 162a is formed on the edge of the outer container base 162 in an upward direction, and an insertion step 112a in contact with the inner surface of the support step 162a is formed on the edge of the inner container base 112, ,
A groove portion 162b protruding in one direction is formed in the support step 162a, and a projection portion 112b inserted into the groove portion 162b is formed in the insertion step 112a. cooking container.
4. The method of claim 3,
When the inner container 110 and the outer container 160 are combined and the rice for sushi rice and the blended vinegar are filled through the filling hole 116 , the upper edge surface 161 of the outer container 160 has a sealing member (180) is in close contact,
The sealing member 180 is a negative pressure is formed due to the carbon dioxide filled in the inner space of the inner container 110 and the outer container 160 combined in the process of sealing the upper edge surface 161 of the outer container 160. A sushi roe cooking container for sushi, characterized in that it maintains a dented state along with it.
In the method for producing sushi balls by using the sushi rice cooker according to claim 1,
A combining step (S1) of combining the inner container 110 and the outer container 160 to form a sushi rice cooking container 100 for sushi;
A filling step (S2) of filling the rice and blended vinegar for sushi roe production through the filling hole 116 of the inner container 110;
Gas replacement sealing for sealing the upper edge surface 161 of the outer container 160 by using the sealing member 180 after replacing the gas inside the sushi rice cooking container 100 for sushi that has gone through the filling step (S2) step (S3);
A sterilization step (S4) of hot water sterilization or retort sterilization of the sushi rice bowl 100 for sushi that has undergone the gas replacement sealing step (S3), and
a cooling step (S5) of cooling the sushi rice bowl 100 for sushi that has undergone the sterilization step (S4);
In the sterilization step (S4), the sushi roe cooking container 100 is sterilized with hot water or retort sterilization for 8 to 12 minutes at 110 to 114° C. and 1.5 to 1.7 atm.
6. The method of claim 5,
In the gas replacement sealing step (S3), the gas is nitrogen (N ₂ ) 80 to 90% by volume, carbon dioxide (CO ₂ ) Sushi algae manufacturing method, characterized in that the remainder.
6. The method of claim 5,
The sterilization step (S4) is a method for producing sushi balls, characterized in that sterilization for 9 to 11 minutes at 112 ~ 114 ℃, 1.67 ~ 1.7 atm.

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