201024173 九、發明說明： 【發明所屬之技術領域】 本發明涉及餘包裝飯_壽司的壽司包裝皮，更具體而言，係涉及 一次操作就能將包裝皮輕易地分離的壽司包裝皮。 【先前技術】 現有的用於包裝飯卿壽司的包裝皮的結構如下：在由大致四邊形的 聚乙烯基細卿成的时和外皮的兩層之_人紫菜，軸皮和外皮的 外緣周邊枯住’從而形成包裝皮。另一方面，為了容易地切開壽司包裝皮 β 以仙壽司’仙皮和外皮之曝接有沿㈣延㈣切取帶。 為了食用這樣包裝的壽司’首先，執行i)外皮蝴步驟，其中，在三角 壽司包裝皮的正面垂直方向上’從上至下拉動沿縱向形成在三角壽司包裝 皮中央，的切取帶，以縱向為中心，將壽司包裝皮的外皮向兩側切斷。 接著’執行11)包裝皮左右分離步驟，僅留下紫菜和飯，從而只要用存 留的，菜包上三角形的飯來食用即可’在包裝皮左右分離步驟中，將已切 斷的壽司包裝皮向兩側拉動，以垂直中央部為中心，將壽司包裝皮向左右 側分離。 如此’為了食用包祕的壽g ’通常在外皮上形成沿垂直長度方向延 伸_取帶’在三角壽司的正雜直額上，從上至下綠祕切取帶之 後，在二角壽司的背面，在垂直方向上，從下至上提拉’從而使外皮以三 角壽司的中央垂直部為中心向左右側分離而切斷。 另方面Θ皮中央部形成為沿垂直長度方向打開的切開部 ，因此無 需其他的切取作f ’僅提拉形成於外皮上_取帶，就能触包裝皮的外 皮和内皮均以二角壽司為巾心，向左側和右齡成兩半，從左側和右側拉 動包裝皮，從而可將包裝皮分離。 -然而如上所述，這種形狀的三角壽司包裝皮中，内皮以切開的狀態 進打包裝，從而存在以下的問題㈠轉舰不能夠太長、味道容易變質、 且由飯所產生的水魏等使紫菜容易受潮。 為了解決該問題’在韓國專利公報第侧21號中，如圖I6中所表示， 201024173 在内皮100上不形成另外的切開部，而為了切開内皮100，在内皮100上追 加形成另外的切取帶200。 而且’在韓國專利公報第495321號中，如圖17中所表示，透過外皮 300的分離用切取帶400 ’在三角壽司的前面，從垂直方向的上部向下部切 開外皮300’然後在三角壽司的背面，從垂直方向的下部向上部切開，從而 先切開外皮(參考圖17步驟⑷-⑽。 接著’利用内皮100的分離用切取帶2〇〇，採用與外皮切取之相同的方 式，沿三角壽司的垂直方向切開内皮1〇〇(參考圖17步驟(句），從而能夠將 外皮300和内皮1〇〇均向左、右侧切開。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a sushi package skin of a packaged rice-sushi, and more particularly to a sushi package which can easily separate the package skin in one operation. [Prior Art] The structure of the package for the packaging of the rice sushi is as follows: in the case of a substantially quadrilateral polyethylene base and two layers of the outer skin, the laver and the outer periphery of the outer skin Withered 'to form a wrapper. On the other hand, in order to easily cut the sushi wrapper β, the strips of the scented skin and the skin are cut along the (four) extension (four). In order to eat the sushi packaged in this way, first, the i) outer skin butterfly step is performed, in which the cutting strip is formed in the center of the triangular sushi wrapper from the top to the bottom in the vertical direction of the triangular sushi wrapper. For the center, cut the outer skin of the sushi wrapper to both sides. Then 'execute 11', the left and right separation steps of the package skin, leaving only the seaweed and the rice, so as long as the left-handed rice on the dish is used for consumption, the food can be cut in the left and right separation steps of the package skin. The skin is pulled to the sides, and the sushi wrapper is separated to the left and right sides centering on the vertical center. So, in order to eat the secret of the bag, it is usually formed on the outer skin to extend along the vertical length _ take the tape on the right side of the triangle sushi, cut from the top to the bottom of the green secret, on the back of the sushi In the vertical direction, the pull-up is carried out from the bottom to the top, so that the outer skin is separated from the left and right sides around the center vertical portion of the triangular sushi. On the other hand, the central part of the suede is formed as an incision opening which is opened in the vertical direction, so that no other cutting is required for the f's only to be formed on the outer skin, and the outer skin and the endothelium of the package can be touched. For the center of the towel, the two sides are left and right, and the wrapper is pulled from the left and right sides to separate the wrapper. - However, as described above, in the triangular sushi package of this shape, the endothelium is packaged in an incision state, so that the following problems exist: (1) the transshipment cannot be too long, the taste is easily deteriorated, and the water produced by the rice is Let the seaweed easily get wet. In order to solve this problem, in the Korean Patent Laid-Open No. 21, as shown in Fig. I6, 201024173 does not form another incision on the endothelium 100, and in order to cut the endothelium 100, an additional cutting strip is additionally formed on the endothelium 100. 200. Further, in the Korean Patent Publication No. 495321, as shown in FIG. 17, the cutting tape 400' for separating through the outer skin 300 is cut in the front of the triangular sushi from the upper portion in the vertical direction to the lower portion 300' and then in the triangular sushi. On the back side, cut from the lower part of the vertical direction to the upper part, so as to cut the outer skin first (refer to steps (4)-(10) of Fig. 17. Then, use the cutting edge of the endothelium 100 to cut the strip 2〇〇, in the same way as the outer skin, along the triangle sushi The endothelium is cut in the vertical direction (refer to the step (sentence) of Fig. 17, so that both the outer skin 300 and the endothelium 1 can be cut to the left and right.
如此，在韓國專利公報第495321號的包裝皮中，外皮300的分離用切 取帶400和内皮100的分離用切取帶200相互分離，因此為了完全解開包 裝皮’將外皮300切開後，要再次抓住内皮1〇〇的分離用切取帶2〇〇，以切 開内皮100 ’從而解開包裝皮。 i)外皮切斷步驟和ii) ，因此比較麻煩，導 由此，與現有的切斷壽司包裝皮的步驟相較，除了 包裝皮左右分離步狀外，還純行丨_皮分離步驟 致追求簡便的三角壽司產品的競爭力下降。 【發明内容】 鶸就-ΪΪΓίί了解決上述問題所提出的’其目的在於提供一種-次操作 ® “夠輕易地分離飯團形壽司包裝皮的壽司包裝皮。 操作 本發明為了達到上述目的，提供了—種壽 狀的飯’鱗司找皮的概在於：所 和包裝飯團形 該外皮形搞述壽蝴皮的相，該嶋外皮皮所構成， ^放在所述外皮上时菜密封；所軸皮_互_的第^曾以便 片所構成，在所述第-折片的橫向右侧端部形成具有产 片和第二折 延伸的第i接部；在所述第二折片的橫向左側端部折片的縱向 月的縱向延伸的第二_部：所述第二 /成、有沿該第二折 :該第-_部_二=第::接部 構成’所返第二枯接部由沿著該第二_部縱向排列的 201024173 構成；所述第一凸出面、第二凸出面的形狀為越趨近第一折片和第二折片 的橫向右側’其寬度越窄。 本發明為了達到上述目的，提供了一種壽司包裝皮，用於包裝飯團形 狀的飯，該壽司包裝皮的特徵在於：所述壽司包裝皮由外皮和内皮所構成， 該外皮形成職壽故1皮的糊，舶皮與外皮在周邊部錄接，以便 將放在所述外皮上的紫菜密封；所述内皮由相互固定的第一折片和第二折 片所構成；在所述第—折片的橫向右侧端部形成具有沿該第-折片的縱向 Η 枯接β，在所述第二折片的橫向左側端部形成具有沿該第二折 拔…延伸的第二_部；所述第二祕部以折疊 ❹由沿著該— 本is—了 做為越趨近第—折靖向右側，其寬度越窄。 狀的飯，該壽司包裝皮的特 、裝飯團形 ‘該外皮形成所述壽司包裝_“丨uti外皮和内皮所構成， β所構成;在所述第目互固定的第-折片和第二折 延伸的第-枯接部；在所述第二二片的有沿該第一折片的縱向 片的縱向延伸的第二向左側端部形成具有沿該第二折 枯接，·所述第二轉部纽著該第疊的狀態與第-枯接部 ❹構成;所述第二凸出面的形狀為:趨= 片向 =多個第4出面所 本發明的壽司包裝皮’其令，在所述第一枯^^側，其寬度越窄。 有凹凸部，該凹凸部向上方凸出並沿橫向延伸。β帛一點接部形成具 於第高部的相對 第-枯接部、第二_部相連，沿第有密封部’所述密封部與 —凸出面為越趨近第二奸片的橫 7 201024173 向右側、其寬度越窄的三角形形狀或梯形形狀。 本發明的壽司包裝皮，其中，在所述外皮上形成具有切取帶，該切取 帶從外皮的縱向之上部向下部延伸，並粘接在該外皮上。 本發明的壽司包裝皮，其中，在所述外皮的縱向端部形成具有縱向切 開部，以便容易抓住外皮切取帶。 ' ' 本發明採用上述的壽司包裝皮結構，從而在要解開飯團形狀的壽司的 包裝皮的情況下，僅一次抓住切取帶，進行拉動，就能夠輕易地將包裝皮 從紫菜和飯中分離出來。 " 並且，透過這種簡單的包裝皮打開方式，使得三角壽司的食用者容易 打開包裝皮，而具有能夠提高追求簡便的三角壽司產品的產品競爭力的效 果。 【實施方式】 以下，參考所附圖式，說明本發明的實施例。圖^是本發明的壽司包 裝皮的一實施例的展開示意圖。圖2是本發明的壽司包裝皮的一實施例的 展開側面圖。 本發明的壽司包裝皮由外皮1〇和内皮2〇所構成，該外皮1〇形成包裝 皮的外側，該内皮20與外皮1〇粘接，以便將放在上述外皮1〇上的紫菜κ 覆蓋。 — ® 内皮20覆蓋放有紫菜κ的外皮10之後，將外皮10和内皮20的内側 周邊部IGa、20a密封’從而使得外部空氣等不會與紫菜接觸。 外皮10大致上為四邊形’且為與現有的三角壽司包裝皮相同的薄膜形 狀’由聚乙稀基薄_料所製作，亦可採用能夠糊切取帶容易破裂的其 他材質來製作。 在外皮10的中央部形成具有從上部向下部沿縱向延伸的切取帶U，切 取帶11可與外皮10 -體形成，或獨立形成。 切取帶11為習知結構’為了能夠讓使用者容易識別，可採用紅色等製 作，並採用較外皮10堅韌的材料來製作。 在枯接有切取帶11的外皮10的端部形成具有一個或一對切開槽12， 201024173 以便容易抓住切取㈣，該切_ 12 _寬與切 内皮20由第一折片21和第二折片22所構成。帶U的寬度相當。 第一片。21的橫向右侧端部形成具有沿第一折片21的縱向延伸的 第二^=4片。22的橫向左側端部形成具有沿第二折片U的縱向延伸的 %。第二_部24㈣的咖轉部U上，從而形成内皮 21和第二折丨22，越趨近橫向右側，其寬度越窄。4a各相對於第-折片 本實施例中，凸出面為三角形形狀，但 折片，沿著橫向寬度變窄的形狀，可為 他狀只要是相對於第- 以下，參考圖3-圖5,說明形成内皮的過程。 圖3是表示依據本發明的壽司包裝 者重^形朗皮2β，細使第二料22 s圏兩 ❹ =::ii發:第的==形成内皮的過程的她吟 第二枯接部24相互*Γ接折片21的第-_㈣和第二折片U的 ^24 r 第1接部23上，完成内=。使第-點接部24以折疊的狀_接在 圖6是表示依據本發明的壽司包裝皮令_接部之其他實施例的圖。 201024173 縣發明的粘接 部、，轉部中__個的’也可僅將凸出面形成在第-枯接 即，如圖6中__接处。 第一粘接部23形成為矩7"形形可在第二粘接部24上形成第二凸出面地， 另一方面，篦 第二折片22形成在r 23、第二_部24還具有相對於第-折片21、 度，並且’沿第一折片^ 第-折片22的&向具有預定的寬 透過追加形成二2、6;二的縱向延伸。 參 ❹ 第一枯接部23 ^12=從而内皮20的第一折片21和第二折片22在 可更確實，實現輪她^處’ _部26而增加了_部，從而 圖。 τ彻依據本發明的壽司包袭皮進行包錢過程的步驟a的 形底形形狀的飯R之後’將相當於三角 折疊，從蝴树树補術式向上方 圖。圖8是表示利用依據本發明的壽司包裝皮進行包飯的過程的步驟匕的 接著，將折成-半的外皮10和内皮2〇斜側周邊的上部和兩側 熱熔合等方式相錄接之後’將相#於三角形織的部分作為折叠線，將 壽司包裝皮的上部左、右側兩個角部的端部朝向壽司的背面方向折叠。 圖9是表示利用依據本發明的壽司包裝皮進行包飯的過程的步驟 圖。 最後’利用膠帶或標籤等粘接元件30或熔接等，將疊在壽司背面的包 裝皮的左、右側角部在壽司背面粘接到包裝皮的外皮10上，從而完成壽司 的包裝。 以下’分步驟說明打開採用依據本發明的壽司包裝皮所包裝的壽司的 包裝皮的過程。 圖10是表示切取利用依據本發明的包裝皮所包裝的壽司包裝皮的外皮 的步驟a的圖。 201024173 使用者首先抓住從外皮10的上端部凸出的外皮切取帶u。 圖11是表示切取利用依據本發明的包裝皮所包裝的壽司包裝皮的外皮 的步驟b的圖。 接著，在三角壽司的前面部’從上部向下料鼓方向拉動所抓住的 切取帶U，從而外纟10的前面部以垂直中央部為中心，向左右侧分離。 圖12是表示切取利用依據本發明的包裝皮所包裝的壽司包裝皮的外皮 的步驟c的圖。 最後’若經由三角壽司的下部，在背面部從下部繼續向上部拉動外皮In the package skin of Korean Patent Publication No. 495321, the separation strip 400 for the outer skin 300 and the separation cutting tape 200 for the endothelium 100 are separated from each other. Therefore, in order to completely unpack the package, the outer skin 300 is cut again. Separation of the endothelium 1 用 is performed by cutting the strip 2 〇〇 to cut the endothelium 100 ' to unwind the package. i) the outer skin cutting step and ii) are therefore cumbersome, and thus, in comparison with the existing steps of cutting the sushi package skin, in addition to the separation of the left and right sides of the package skin, the pure 丨 _ skin separation step is pursued. The competitiveness of simple triangular sushi products has declined. SUMMARY OF THE INVENTION The present invention has been made to solve the above problems. The purpose of the present invention is to provide a one-time operation® "sushi packaging skin that can easily separate the rice-shaped sushi package skin. The present invention is provided to achieve the above object. - The kind of life-like rice's squad is looking for the skin: it is the same as the packaged rice dough, and the outer skin shape is used to describe the phase of the skin, which is composed of the outer skin, and the food is sealed when placed on the outer skin. a second piece of the shaft _ mutual _ is formed by a sheet, and an ith joint having a production sheet and a second folding extension is formed at a lateral right end portion of the first flap; a second portion of the longitudinal extension of the longitudinal left side end flap of the sheet: the second/form, along the second fold: the first - _ part _ two = the:: joint constitutes The second dead joint is composed of 201024173 arranged along the longitudinal direction of the second portion; the first convex surface and the second convex surface are shaped to be closer to the lateral right side of the first flap and the second flap. The narrower the width thereof. In order to achieve the above object, the present invention provides a sushi package skin for packaging. The group-shaped rice, the sushi package skin is characterized in that the sushi package skin is composed of a skin and an endothelium, and the skin forms a paste of the skin of the employee, and the skin and the skin are recorded at the peripheral portion so as to be placed. a seaweed seal on the outer skin; the endothelium is composed of a first flap and a second flap fixed to each other; and a lateral right end portion of the first flap is formed along a longitudinal direction of the first flap枯 dead β, at the lateral left end of the second flap is formed with a second portion extending along the second fold... the second secret portion is folded along the line - the is is As the approach is getting closer to the right - the narrower the width is to the right side. The shape of the rice, the special shape of the sushi wrapper, the shape of the rice dumplings 'the outer skin forms the sushi package _" 丨uti skin and endothelium , wherein the first and second folds of the second and second folds extend in the longitudinal direction of the first and second folds; The second left end portion is formed to have a second fold along the second fold, and the second turn portion is adjacent to the first stack The first protruding surface has a shape of: the sheet-shaped direction = the plurality of fourth-out sides of the sushi package skin of the present invention, and on the first side of the The narrower the width. There is a concavo-convex portion that protrudes upward and extends in the lateral direction. The β帛 abutting portion is formed to be opposite to the first dead portion and the second portion of the first high portion, and the sealing portion and the convex surface along the first sealing portion are closer to the horizontal of the second piece. 201024173 A triangular or trapezoidal shape with a narrower width to the right. The sushi package skin of the present invention, wherein a cut tape is formed on the outer skin, the cut tape extending downward from a longitudinal upper portion of the outer skin and bonded to the outer skin. The sushi wrapper of the present invention, wherein a longitudinal cut portion is formed at a longitudinal end portion of the outer skin so as to easily grasp the outer skin cutting tape. The present invention adopts the above-described sushi package skin structure, so that in the case of unwrapping the package skin of the rice ball shape, the package skin can be easily removed from the seaweed and rice by simply grasping the cutting tape once and pulling it. separate from. " Also, through this simple method of opening the package, it is easy for the consumer of the triangular sushi to open the package and have the effect of improving the competitiveness of the product of the simple triangular sushi product. [Embodiment] Hereinafter, embodiments of the present invention will be described with reference to the accompanying drawings. Figure 2 is a developed perspective view of an embodiment of the sushi wrapper of the present invention. Fig. 2 is a developed side view showing an embodiment of a sushi package skin of the present invention. The sushi package skin of the present invention is composed of a skin 1〇 and an endothelium 2, which forms the outer side of the package skin, and the endothelium 20 is adhered to the outer skin 1〇 to cover the seaweed κ placed on the outer skin 1〇. . - The endothelium 20 covers the outer skin 10 on which the seaweed κ is placed, and seals the outer peripheral portion 10 and the inner peripheral portions IGa, 20a of the endothelium 20 so that external air or the like does not come into contact with the laver. The outer skin 10 is substantially quadrangular 'and has the same film shape as the conventional triangular sushi wrapper'. It is made of a polyethylene-based thin material, and can be made of other materials which can be easily cut by a paste-cut tape. A cutting tape U having a longitudinal direction extending from the upper portion to the lower portion is formed at a central portion of the outer skin 10, and the cutting tape 11 may be formed integrally with the outer skin 10 or independently. The cutting tape 11 is a conventional structure. In order to allow the user to easily recognize it, it can be made of red or the like and made of a material that is tougher than the outer skin 10. The end portion of the outer skin 10 with the cut-out belt 11 is formed to have one or a pair of slit grooves 12, 201024173 for easy grasping of the cut (four), the cut _ 12 _ wide and the cut endothelium 20 by the first flap 21 and the second The flap 22 is constructed. The width of the belt U is equivalent. The first piece. The lateral right end portion of 21 is formed to have a second ^=4 piece extending in the longitudinal direction of the first flap 21. The lateral left end portion of the 22 is formed to have a % extending in the longitudinal direction of the second flap U. The second portion 24 (four) of the coffee portion U is formed to form the endothelium 21 and the second folded portion 22, and the closer to the lateral right side, the narrower the width. 4a with respect to the first-folder In the present embodiment, the convex surface has a triangular shape, but the shape of the flap which is narrowed along the lateral width may be any shape as long as it is relative to the first to the following, with reference to Figs. , indicating the process of forming the endothelium. Figure 3 is a diagram showing the second pack of the second pack 22 s 圏 ❹ : : : : : : ❹ : ❹ ❹ ❹ ❹ ❹ ❹ ❹ 寿司 寿司 寿司 寿司 寿司 寿司 寿司 寿司 寿司 寿司 寿司 寿司 寿司 寿司 寿司 寿司 寿司 寿司 寿司 寿司 寿司 寿司 寿司 寿司 寿司24 mutually * 第 第 第 第 第 21 21 21 21 21 21 21 21 21 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 The first point joint 24 is connected in a folded state. Fig. 6 is a view showing another embodiment of the sushi package skin joint according to the present invention. 201024173 The bonding portion of the invention of the prefecture, and the __ of the turning portion, may be formed only by the embossing surface, as shown in Fig. 6. The first bonding portion 23 is formed in a moment 7" shape to form a second convex surface on the second bonding portion 24, and on the other hand, the second folding piece 22 is formed at r 23 and the second portion 24 It has a longitudinal extension with respect to the first flap 21, a degree, and 'along the first flap-folder 22 to a predetermined width transmission to form two 2, 6; The first ablation portion 23 ^ 12 = thus the first flap 21 and the second flap 22 of the endothelium 20 can be more surely realized, and the _ portion 26 is added to the wheel portion. According to the sushi package of the present invention, the shape of the bottom shape of the meal R in the step a of the money-sending process is equivalent to a triangular folding, and is illustrated from the butterfly tree filling technique. Fig. 8 is a view showing the steps of the process of enrolling rice by using the sushi package according to the present invention, and then recording the half-folded outer skin 10 and the upper portion of the oblique side of the endothelium 2 and heat-sealing on both sides. The portion of the upper left and right corners of the sushi wrapper was folded toward the back side of the sushi. Fig. 9 is a view showing the steps of a process of making a rice meal using the sushi package skin according to the present invention. Finally, the left and right corners of the package skin stacked on the back side of the sushi are adhered to the outer skin 10 of the package by the adhesive member 30 such as a tape or a label, or the like, thereby completing the packaging of the sushi. The following 'steps' illustrate the process of opening the wrapper of the sushi packaged with the sushi wrapper according to the present invention. Fig. 10 is a view showing a step a of cutting out the outer skin of the sushi wrapper packaged by the wrapper according to the present invention. 201024173 The user first grasps the outer skin cutting belt u protruding from the upper end portion of the outer skin 10. Fig. 11 is a view showing a step b of cutting out the outer skin of the sushi wrapper packaged by the wrapper according to the present invention. Next, the grasping belt U that has been grasped is pulled from the upper portion toward the front drum portion in the front portion of the triangular sushi, so that the front portion of the outer casing 10 is separated from the left and right sides around the vertical center portion. Fig. 12 is a view showing a step c of cutting out the outer skin of the sushi wrapper packaged by the wrapper according to the present invention. Finally, if you pass the lower part of the triangle sushi, continue to pull the outer skin from the lower part at the back part.
=取帶11 ’則外皮10的背面部也以中央部為中心，向左右切斷而分離，外 皮10以垂直中央部為中心分離。 圖13是表示切斷利用依據本發明的包裝皮所包裝的壽司包裝皮的 的步驟a的圖。 百先’使用者為了切斷内皮’在三角壽司包裝皮的底面部抓住外皮1〇 w内皮20的兩側部之後，朝向外側，向左、右側加力，進行拉動。 圖14是表示域_依據本發日_包裝皮所包裝的壽司 的步驟b的圖。 f壽司包裝皮中’繼續拉動外皮1G和内皮2G的左、右側時，形成在 第-折片22上的第二_部24開始從第—折片21的第―枯接部23脫離。 妝=時形成於第—粘接部2卜第二雜部22的凸出面23a、24a的形 越趨近第-折片21和第二折片22的橫向外側端部，其寬度越窄，因 ’ ^要—開始施加某種程度的拉力，即使之後不施加很大的力，也能分 離，使用者能夠輕易分離内皮2(^ 時勃接本’在執行絲技射的u)包裝皮左右分離步驟的同 司包ί皮分^。步驟’因此即使不另外執行ώ)内皮切斷步驟，也能夠將壽 圖。圖X表不依據本發明的壽司包裝皮的外皮和内皮被切斷的狀態的 11 201024173 菜和飯。使用者只要沿著三角形狀的壽司的模樣將紫菜包裝之後 县禪’如上所述，在内皮20財央部不職_部，從而能夠增 味道不會改變，不會導致紫菜因飯所產生的水蒸氣等而受潮， 輕易地切斷壽司包裝皮。 祝能夠When the belt 11 is taken, the back surface portion of the outer skin 10 is also cut and separated to the left and right with the center portion as the center, and the outer skin 10 is separated centering on the vertical center portion. Fig. 13 is a view showing a step a of cutting a sushi wrapper packaged by the wrapper according to the present invention. In order to cut the endothelium, the user of the squid is grasping the both sides of the outer skin 1 〇 w endothelium 20 on the bottom surface of the triangular sushi wrapper, and then pulling outward toward the outer side and pulling it to the left and right sides. Fig. 14 is a view showing a step b of the field_sushi according to the present day_package. When the 'sushi wrapper' continues to pull the left and right sides of the outer skin 1G and the endothelium 2G, the second portion 24 formed on the first flap 22 starts to detach from the first dead portion 23 of the first flap 21. When the makeup is formed in the first bonding portion 2, the convex surfaces 23a, 24a of the second impurity portion 22 are closer to the lateral outer end portions of the first-folding sheet 21 and the second folding sheet 22, and the width thereof is narrower. Because '^要—starts to exert a certain degree of tension, even if it does not apply a large force, it can be separated, and the user can easily separate the endothelium 2 (^ 勃 接 接 'in the implementation of silk technology u) wrapper The same division of the left and right separation steps. The step 'so that the endothelium cutting step can be performed even if the 内皮) endothelium cutting step is not performed. Fig. X shows the state in which the outer skin and the endothelium of the sushi package skin are cut according to the present invention. 11 201024173 Vegetable and rice. As long as the user packs the laver along the shape of the triangular-shaped sushi, the county zen' is not in the corpus of the endothelium 20 as described above, so that the taste can not be changed, and the laver is not caused by the rice. Moisture in water vapor, etc., easily cut off the sushi wrapper. I wish to be able
12 201024173 【圖式簡單說明】 圖1是本發明壽司包裝皮的展開示意圖； 圖2是本發明壽司包裝皮的展開側面圖； 圖3是表示依據本發明壽司包裝皮中形成第二薄膜的過程的步驟&的圖； 圖4是表示依據本發明壽司包裝皮中形成第二薄膜的過程的步驟b的圖； 圖5是表示依據本發明壽司包裝皮中形成第二薄膜的過程的步驟^的圖； 圖6是表示依據本發明壽司包裝皮中的粘接部之其他實施例的圖； 圖7是表示利用依據本發明壽司包裝皮進行包飯的過程的步驟3的圖； 圖8疋表示利用依據本發明壽司包裝皮進行包飯的過程的步驟b的圖； ❹ 圖9疋表示利用依據本發明壽司包裝皮進行包飯的過程的步驟c的圖； 圖10疋表示切取利用依據本發明包裝皮所包裝的壽司包裝皮的外皮的步驟 a的圖； 圖11是表示切取利用依據本發明包裝皮所包裝的壽司包裝皮的外皮的步驟 b的圖； 圖12是表示切取利用依據本發明包裝皮所包裝的壽司包裝皮的外皮的步驟 c的圖； 圖13是表示切取利用依據本發明包裝皮所包裝的壽司包裝皮的内皮的步驟 a的圖； 圖14是表示切取利用依據本發明包裝皮所包裝的壽司包裝皮的内皮的步驟 ® b的圖； 圖15是表示依據本發明壽司包裝皮的外皮和内皮被切斷的狀態的圖； 圖16⑻〜(c)是表示先前技術壽司包裝皮的圖；以及 圖17⑻〜(f)是表示在先前技術壽司包裝皮中分離包裝皮的過程的圖。 【主要元件符號說明】 10 外皮 10a 内侧周邊部 11 切取帶 12 切開槽 13 20102417312 is a schematic view of the sushi package skin of the present invention; FIG. 2 is a developed side view of the sushi package skin of the present invention; and FIG. 3 is a view showing the process of forming a second film in the sushi package skin according to the present invention. Figure 4 is a view showing a step b of a process of forming a second film in a sushi package according to the present invention; and Figure 5 is a view showing a process of forming a second film in a sushi package according to the present invention. Figure 6 is a view showing another embodiment of the bonding portion in the sushi package according to the present invention; Figure 7 is a view showing the step 3 of the process of cooking the rice with the sushi package according to the present invention; Figure 5 is a view showing a step b of a process of enrolling a rice package according to the present invention; Fig. 9A is a view showing a step c of a process of enrolling rice with a sushi wrapper according to the present invention; and Fig. 10A is a view showing the use of the wrapper according to the present invention. Figure 1 is a view showing the step a of the packaged sushi wrapper; Fig. 11 is a view showing the step b of cutting the outer skin of the sushi wrapper packaged by the wrapper according to the present invention; Figure 12 is a view showing a step c of cutting out the outer skin of the sushi package packaged with the package skin according to the present invention; Figure 13 is a view showing a step a of cutting out the endothelium of the sushi package skin packaged with the package skin according to the present invention; Figure 14 is a view showing a step of cutting the endothelium of the sushi wrapper packaged with the wrapper according to the present invention, and Fig. 15 is a view showing a state in which the outer skin and the endothelium of the sushi wrapper are cut according to the present invention; Fig. 16(8) ~(c) is a view showing a prior art sushi wrapper; and Figs. 17(8) to (f) are views showing a process of separating the wrapper in the prior art sushi wrapper. [Description of main component symbols] 10 Skin 10a Inner peripheral part 11 Cutting tape 12 Cutting groove 13 201024173
20 内皮 20a 内側周邊部 21 第一折片 22 第二折片 23 第一粘接部 23a 第一凸出面 24 第二粘接部 24a 第二凸出面 25 凹凸部 26 密封部 30 粘接元件 100 内皮 200 切取帶 300 外皮 400 切取帶20 Endothelium 20a Inner peripheral portion 21 First flap 22 Second flap 23 First adhesive portion 23a First convex surface 24 Second adhesive portion 24a Second convex surface 25 Concave portion 26 Sealing portion 30 Adhesive element 100 Endothelial 200 cutting tape 300 outer skin 400 cutting tape