WO2005020710A1 - 包装冷凍寿司並びにその製造方法及び調理方法 - Google Patents
包装冷凍寿司並びにその製造方法及び調理方法 Download PDFInfo
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- WO2005020710A1 WO2005020710A1 PCT/JP2004/012758 JP2004012758W WO2005020710A1 WO 2005020710 A1 WO2005020710 A1 WO 2005020710A1 JP 2004012758 W JP2004012758 W JP 2004012758W WO 2005020710 A1 WO2005020710 A1 WO 2005020710A1
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- WIPO (PCT)
- Prior art keywords
- sushi
- box
- temperature
- frozen
- packaging bag
- Prior art date
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Classifications
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D81/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package
- B65D81/3446—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package specially adapted to be heated by microwaves
- B65D81/3453—Rigid containers, e.g. trays, bottles, boxes, cups
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D77/00—Packages formed by enclosing articles or materials in preformed containers, e.g. boxes, cartons, sacks or bags
- B65D77/003—Articles enclosed in rigid or semi-rigid containers, the whole being wrapped
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D77/00—Packages formed by enclosing articles or materials in preformed containers, e.g. boxes, cartons, sacks or bags
- B65D77/04—Articles or materials enclosed in two or more containers disposed one within another
- B65D77/0446—Articles or materials enclosed in two or more containers disposed one within another the inner and outer containers being rigid or semi-rigid and the outer container being of polygonal cross-section not formed by folding or erecting one or more blanks
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D2581/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D2581/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within
- B65D2581/3401—Cooking or heating method specially adapted to the contents of the package
- B65D2581/3402—Cooking or heating method specially adapted to the contents of the package characterised by the type of product to be heated or cooked
- B65D2581/3422—Cooking rice dishes
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D2581/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D2581/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within
- B65D2581/3401—Cooking or heating method specially adapted to the contents of the package
- B65D2581/3402—Cooking or heating method specially adapted to the contents of the package characterised by the type of product to be heated or cooked
- B65D2581/3424—Cooking fish or shellfish
Definitions
- the present invention relates to a packaged frozen sushi and a method for producing and cooking the same.
- the present invention relates to a packaged frozen sushi suitable for thawing and a method for producing and cooking the same, and more particularly to a packaged frozen sushi suitable for a microwave oven and a method for producing and cooking the same. Further, the present invention provides an electronic device in which sushi is housed in a plastic packaging container, degassed, sealed in a plastic film packaging container in tight contact, and frozen and packaged together. The present invention relates to a packaged frozen sushi suitable for thawing in a microwave oven, a method for producing the same, and a method for cooking the same.
- Such packaged frozen sushi by brine freezing is manufactured by placing sushi in a plastic packaging bag and degassing and packaging, and then subjecting the degassed sushi to brine freezing. Therefore, for example, packaging frozen sushi that has been deaerated after freezing sushi by air blast freezing or slow freezing such as nitrogen or carbon dioxide gas freezing, etc. It is better in terms of hygiene than.
- packaged frozen sushi that has been frozen by brine freezing for example, is stored at a storage temperature of 18 ° C. It can be stored stably for a long period of 3 months or more. At a storage temperature of 50 ° C, it can be stored for 6 months or more.
- the packaged frozen sushi thus preserved is thawed and served for meals.
- this packaged frozen sushi naturally thaw, running water thaw, steam?
- microwave thawing is very suitable for thawing frozen sushi and the like because the thawing time is extremely short and the thawing yield is high.
- room temperature thawing takes 5 hours to thaw, but microwave thawing can be thawed in 2 to 5 minutes, so microwave thawing is more demanding than room temperature thawing. Is instantaneous and convenient.
- the cooking part and the cooked rice part differ in the amount of heat generated by the absorption of microwaves and also in quantity, and the surface part is compared to the center part. Because it is heated, some of the ingredients are heated to an unfavorable temperature compared to cooked rice, so that it is in a so-called boiled state and loses its taste, so it is not actually used.
- the cooked rice portion is human skin, for example, at a temperature of 15 to 25 ° C, preferably at a temperature of 15 to 20 ° C.
- the temperature is preferred, but the part of the ingredients depends on the type of ingredients, for example, in the case of conger and eel, the same temperature as the cooked rice part, for example a temperature of 10 to 25 ° C, Preferably, the temperature is between 10 and 20 ° C.
- the sushi ingredients are heated to a relatively high temperature, and the taste of the sushi is impaired. Let me.
- the taste of the sushi is impaired.
- Wrapped the sushi with the ingredients in a plastic film for wrapping put the wrapped sushi in a plastic film packaging bag for frozen food, degassed, sealed and packaged, In a frozen state, the whole is frozen in a single unit to form a so-called packaged frozen sushi suitable for frozen storage, and the formed packaged frozen sushi is microwaved.
- the microwave heating is stopped after heating for a relatively short time so that the temperature of the sushi to be thawed does not rise, and then the steam generated from the cooked rice is wrapped
- the sushi is steamed at the temperature of the steam generated in the packaging bag and the temperature of the cooked rice while the microwave oven is being heated and after being removed from the microwave oven. It has been proposed that the temperature of the contact portion of cooked rice be thawed to be 15 ° C or higher (Patent No. 3,172,677 and US Pat. Nos. 5,861, 188). Specification).
- An object of the present invention is to solve the problems of the conventional packaged frozen sushi wrapped in a plastic film and to provide a packaged frozen sushi suitable for thawing by a microwave oven. Disclosure of the invention
- the present inventors for example, put a bar sushi in a box, put the whole box in a flexible packaging bag, and deaerate the sushi.
- the space inside the bag is sealed in a deflated state by the pressure of the atmosphere, and the inner surface of the packaging bag is frozen in contact with the outer surface of the box and the upper surface of the sushi.
- Spread in the bag and found that the difference in temperature distribution in the thawed sushi can be reduced by efficiently heating the ingredients by steaming.
- the present inventors have found that sushi thawed by a microwave oven has a temperature difference of 40 or more between both ends in the longitudinal direction and an intermediate portion.
- the present invention is based on these findings, and has as its object to provide a packaged frozen sushi that can be mass-produced and is suitable for defrosting a microwave oven, and a production method and a cooking method thereof. Yes.
- the present invention provides a flexible plastic microwave oven packaging bag whose inside is in a decompressed state and hermetically sealed, and a plastic-made microwave oven disposed in the packaging bag and having an open top.
- a box, and sushi arranged in the box, wherein a space is formed between the box and the sushi in the packaging bag, and an inner surface of the packaging bag contacts an upper surface of the sushi.
- the packaging bag, box and sushi are frozen and integrally formed in a microwave oven-compatible packaged frozen sushi.
- sushi is formed by disposing ingredients inside, and the formed sushi is placed in a plastic box, and the plastic box containing the sushi is wrapped in a flexible plastic microwave packaging bag.
- the present invention further provides a method for producing a packaged frozen sushi compatible with a microwave oven, further comprising: a flexible plastic bag whose inside is evacuated and hermetically sealed, and disposed in the bag.
- a microwave box heats a microwave-packaged packaged frozen sushi that is frozen and integrated with a plastic box with an open top and the sushi placed inside the box. As a result, the temperature of the exposed portion at the longitudinal end of the cooked rice product portion was raised to 30 ° C.
- the present invention also provides a method for cooking a packaged frozen sushi using a microwave oven, which is compatible with an electronic range.
- the present invention further provides a flexible plastic bag in which the inside is evacuated and sealed, A microwave-compatible packaged frozen sushi package in which a plastic box placed in a bag with an open top and sushi placed in the box are frozen and integrally formed By heating, the temperature of the exposed portion at the longitudinal end of the rice cooked product part is raised to 30 ° C or more.
- the temperature of the exposed end portion in the longitudinal direction of the component portion was raised to 20 ° C. or more to stop the microwave heat, and then left unpacked for 15 minutes to 1 hour without unpacking, At least steam generated from the cooked rice part moves to the space formed between the sushi and the box, thereby steaming the cooked rice part and the ingredient, and raising the temperature of the ingredient and the rice part to 15 ° C.
- ° C. which is a method for cooking a packaged frozen sushi using a microwave oven, which is compatible with a microwave oven.
- a plastic box disposed in the bag and having an open top, and a sushi disposed in the box are frozen and integrally formed, and are packaged in a microwave compatible packaging and frozen.
- the temperature of the exposed portion at the longitudinal end of the cooked rice product portion is set to 30 ° C or more, and the temperature of the exposed portion at the longitudinal end of the component is set to 20 ° C or less, and the microwave heating is performed. And then leave it unpacked for 15 minutes to 1 hour, and at least the steam generated from the cooked rice part moves to the space formed between the sushi and the box,
- a method of cooking a packaged frozen sushi by microwave using a microwave oven characterized in that the cooked rice body and the ingredients are steamed so that the temperature of the ingredients and the cooked rice is adjusted to 15 to 25 ° C.
- the inside of the packaging bag is preferably in a vacuum at a pressure of 600 mmHg or less, preferably 400 mmHg or less due to degassing during packaging.
- the box is a box without a lid, and can be a box, tray, or plate having a square, circular, or elliptical planar shape.
- FIG. 1 is a schematic side sectional view schematically illustrating an embodiment of the present invention.
- FIG. 2 is a schematic front sectional view schematically illustrating the embodiment of FIG.
- FIG. 3 is a schematic side sectional view schematically illustrating another embodiment of the present invention.
- FIG. 4 is a schematic front sectional view schematically illustrating the embodiment of FIG. BEST MODE FOR CARRYING OUT THE INVENTION
- sushi means bar sushi, push sushi or box sushi.
- the sushi is frozen in a box.
- the sushi can be placed in a box with the sushi ingredients on top and the sushi rice cooked part down, or the sushi rice cooked part on top
- the sushi ingredients may be placed inside the box with the sushi ingredients down.
- sushi may be sushi with ingredients in the center, such as maki sushi, or sushi with ingredients in the middle.
- the sushi can be placed in a hard or soft suitably plastic box that transmits microwaves.
- the box is preferably a microwave-permeable plastic box.
- the box containing the sushi is placed in a flexible plastic packaging bag, but the box containing the sushi is not covered, so that the inside of the box is easily degassed and cooled.
- a flexible plastic packaging bag Put in a flexible plastic packaging bag.
- the box containing the sushi in a flexible plastic packaging bag degas and seal the packaging bag, and freeze the degassed and sealed packaging bag with brine freezing, air blast freezing, nitrogen or carbon dioxide gas freezing, etc. Freezes the bag.
- the plastic box and the sushi in the packaging bag are both frozen and integrally formed.
- the packaged frozen sushi is produced by cooling a flexible plastic packaging bag in which a box containing the sushi is placed, evacuated and sealed by vacuum, and freezing the inside of the packaging bag.
- sushi that is regarded as packaged frozen sushi includes sushi in which ingredients are placed on a molded rice cooked product, for example, box sushi, bar sushi, and push sushi. Good, but multiple sushi can be packaged and frozen together.
- the box and the packaging bag are made of a material that does not shield microwaves, and for example, a plastic box and a plastic packaging bag are used.
- the plastic box for storing the sushi can be in the shape of a commonly used box, and the bottom is large enough to fit the sushi when the sushi is stored.
- the cross-sectional shape of the face, side, and front is formed according to the shape of the 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, respectively, so that the sushi can be easily taken in and out.
- the portion is formed wider than the bottom.
- the opening of the box wider than the bottom so that the sushi can be easily taken in and out and a space can be formed around the sushi.
- the space formed around the sushi in the decompressed state in the packaging bag for the microwave can be used for flexible, heating by a microwave oven made of a plastic film.
- the change in volume due to the reduced pressure is slight, so that the space between the sushi and the box and between the box and the packaging bag is preferable.
- the space through this space, allows for the flow of at least the steam generated from the cooked rice product when heated during thawing, and has a volume sufficient to allow steaming of the sushi after thawing. If the volume of the space is large, it becomes bulky as a whole, and the effect of steaming is not obtained as the space around the sushi in the packaging bag is increased. It takes a lot of time, which is not preferable.
- the size of the space formed around the sushi is 0.1 to 1 when the volume of the sushi is 1, and preferably 0.2 to 0.6.
- the volume of the space formed around the sushi in the plastic film packaging bag for a flexible microwave oven made of a plastic film whose inside is decompressed is as follows: This is the volume excluding the volume of the box and the volume of the sushi from the volume in the packaging bag for sushi.
- the cooked rice product and ingredients for sushi are put in a plastic film bag, evacuated and hermetically sealed, so that the once-packed cooked rice products and ingredients are exposed to air, moisture and It has a structure that minimizes the invasion of bacteria.
- the thawing of the packaged frozen sushi is performed, for example, by microwave It is performed by heating.
- the thawing of the rice cooked part of the sushi is performed by heat generated by absorption of microwaves irradiated by a microwave oven.
- Thawing of packaged frozen sushi using a microwave can be performed with the box opening upward or with the box face down. If the ingredients can be heated, placing the ingredients on top and thawing can heat the ingredients and cooked rice together, and the temperature of the sushi ingredients and the rice cooked by microwave oven The temperature of the compact can be about the same.
- the utensil be heated, place the utensil under the cooked rice and defrost it.
- the microwaves in the microwave are mostly radiated to the cooked rice and the microwave is thawed.
- the temperature of the sushi ingredients can be lower than the temperature of the cooked rice shaped body.
- the cooked rice portion is made to be about human skin, and the temperature of the ingredient is 10 to 25 ° C. Preferably, it can be 15 to 20 ° C.
- the thawing may be performed with the opening of the box of the frozen frozen sushi facing upward, or the thaw may be performed with the box of the frozen frozen sushi face down. Is also good.
- the sushi ingredients are thawed by a microwave oven only by heat and steam generated in the cooked rice part of the sushi.
- the thawing of the packaged frozen sushi is related to the weight and storage temperature of the packaged frozen sushi.
- the frozen packaged bag is thawed by microwave heating for 2.5 to 5 minutes in a microwave oven.
- the frozen rice molded product is thawed, and then, without opening the packaging bag, for 15 to 1 hour, preferably for 15 to 45 minutes, for example, leaving it in the room,
- the steam is generated by the steam generated from the body, and the ingredients are thawed at the heating temperature of the cooked rice product.
- the upper inner surface of the packaging bag and the sushi tool or the upper inner surface of the packaging bag that have been in contact with and frozen at the time of degassing and freezing are separated from each other, and steam is present in the space between them. Enter and heat the rice and ingredients of the sushi.
- the sushi ingredients can be arranged so as to be covered with the cooked rice product and thawed in a microwave oven.
- a microwave oven In this case, most of the microwaves applied to the sushi The components that are absorbed by the cooked rice that covers the rice and are covered by the cooked rice are shielded from the microwaves by the cooked rice, and the amount heated is small. Heating of the ingredients by microwaves is performed exclusively in the exposed part.
- box sushi or bar sushi is thawed by microwave oven, the temperature distribution of sushi heated by microwave oven is not uniform, The temperature of the molded body is higher on the exposed surface to which microwaves are irradiated, and it becomes higher as the microwaves are concentrated and closer to the corners, but the temperature of the thawed sushi measured by the present inventors was measured.
- the temperature of the exposed surface at the end in the longitudinal direction of the rice cooked product and sushi becomes significantly higher than the temperature of the central part surface of the rice cooked product and the sushi, for example, in the longitudinal direction. It was found that the temperature of the contact part between the central part and the rice cooked product was considerably lower than the temperature of the central part surface of the rice cooked product and the rice cooked product.
- bar sushi or box sushi bar sushi heated in a microwave oven is cut into a suitable size for eating, and the cooked rice part after thawing has a high temperature.
- the rice grains are so strongly adhered to each other that they are difficult to separate, and thus easily deformed.
- the temperature of the cooked rice product is 15 ° C to 30 ° C, preferably It was found that by setting the temperature to 15 ° C. to 25 ° C., the stickiness between the rice grains of the cooked rice product can be reduced, and cutting can be easily performed.
- the packaging bag is left unopened in order to use the residual heat of the cooked rice and the heat of the steam for heating the cold ingredients, and the steam generated in the packaging bag is left unopened.
- Steamed sushi defrosted in, raising the temperature of the ingredients and lowering the temperature of the cooked rice compacts.
- the temperature of the cooked rice product can be thawed by leveling the temperature as a whole, making the thawed frozen frozen sushi easier to cut.
- the packaging bag When the packaged frozen sushi is thawed in a microwave oven, the packaging bag is sealed, and the heating time in the microwave oven is relatively long, for example, 2.5 minutes or more, preferably 3 minutes to 4.5 minutes.
- the temperature of the end surface of the cooked rice compact immediately after thawing is set to 30 ° C or higher, for example, 40 ° C or higher, or 50 ° C or higher, and is left for a certain period of time to be steamed for easy cutting and eating. I can do it. Also, by thawing in a microwave oven and cooling with water, the steaming time can be shortened.
- the sushi housed in the box is put in the packaging bag together with the box.
- the packaging bag containing the sushi is degassed and reduced to a pressure of, for example, 60 OmmHg or less, preferably 40 OmmHg or less, the packaging bag shrinks due to atmospheric pressure.
- the sushi is fixed in the box, with the inner surface of the packaging bag in close contact with the ingredients and the cooked rice product. Further, as described above, by reducing the pressure in the packaging bag, the inner surface of the upper portion of the bag is brought into close contact with the sushi tool and the cooked rice product due to the atmospheric pressure, thereby holding down the sushi tool and the cooked rice product. Since the ingredients are frozen as they are, the position of the ingredients does not shift when thawing. Further, in the present invention, a space is formed around the sushi, but at the degassing stage, the air around the sushi is eliminated, so that heat transfer during cooling can be improved.
- the box containing the sushi is prepared by placing the ingredients on a rice cooked product in a mold to make a sushi, and then putting the produced sushi ingredients in the box, or It can be formed by placing sushi in a box and placing sushi in a box.
- the sushi can be stored in the box with the ingredients down.
- the box containing the sushi is placed in a flexible plastic packaging bag, evacuated and hermetically sealed, and the inner surface of the flexible plastic packaging bag is brought into close contact with the sushi ingredients.
- the degassed packaged sushi is brought into contact with a refrigerant cooled to a freezing temperature, and the inside of the degassed packaged sushi packaging bag is frozen together with the sushi, thereby producing a frozen packaged sushi.
- Work can be performed almost mechanically, automation can be facilitated, mass production can be carried out hygienically, and in addition, constant production of high-quality frozen packaged sushi can be performed.
- the sushi is housed in a box, and the box containing the sushi is put in a packaging bag without a cover, so that a slight space is formed between the box and the sushi and between the box and the packaging bag.
- microwaves When heated in a microwave oven, microwaves mainly cause water vapor generated from the cooked rice product of frozen sushi to flow through this formed space and heat and freeze the frozen ingredients. And can be heated Monkey.
- the packaged frozen sushi of the present invention comprises a flexible plastic microwave oven packaging bag whose inside is decompressed and sealed, and a plastic A box, and sushi arranged in the box, wherein a space is formed between the sushi and the inside of the packaging bag, and an inner surface of the packaging bag contacts an upper surface of the sushi. Since the packaging bag, box, and sushi are frozen and integrally formed, the frozen sushi package is generated at the time of thawing by thawing using a microwave oven without opening the packaging bag.
- the sushi can be heated in the packaging bag in a short time, and the sushi can be heated to a substantially uniform temperature in a relatively short time by continuing to steam after thawing.
- the sushi put in the plastic box is placed in the box because the packaging bag freezes in a contact state on the ingredients or the sushi just by degassing the inside of the packaging bag. It can be fixed.
- the sushi and the ingredients after being placed in the plastic box are less likely to be displaced because the frozen pieces are frozen under the contact of the degassed packaging bag, so that the working efficiency is reduced. It improves the product yield.
- the sushi is put in a plastic box, and the box containing the sushi is put in a plastic packaging bag and frozen and integrated, so that the area around the sushi, especially the sushi and the box A gap can be formed between the sushi and the box and the packaging bag, and the flow of steam generated during thawing in the gap facilitates making the temperature of the sushi after steaming uniform.
- sushi is placed in a plastic box to stabilize its position.
- sushi can be placed in a plastic box with the ingredients up or down.
- the ingredients When the ingredients are put down, most of the microwaves located above will be irradiated to the cooked rice during thawing by the microwave, and the temperature of the ingredients will be lower than the temperature of the cooked rice. Can be kept.
- the sushi In the case of rolled sushi, the sushi can be placed in a box regardless of the arrangement of the ingredients. In this case, if the exposed ingredients are covered with cooked rice to a thickness of 5 mm or more, preferably 10 mm or more, the temperature of the ingredients will be reduced to rice. It can be kept lower than the temperature of the rice molding.
- the plastic box containing the sushi is placed in a flexible plastic film packaging bag to isolate the sushi from the surrounding environment, and the packaging bag containing the box containing the sushi Is degassed and the mouth of the bag is sealed.
- the plastic packaging bag whose mouth is sealed can be integrally formed by immersing it in a cooling medium such as brine and cooling and freezing the whole. In this way, packed frozen sushi can be manufactured relatively easily.
- a cooling medium such as brine and cooling and freezing the whole.
- FIG. 1 is a schematic side sectional view schematically illustrating an embodiment of the present invention.
- FIG. 2 is a schematic front sectional view schematically illustrating the embodiment of FIG.
- the same reference numerals are used for corresponding parts.
- the packaged frozen sushi 1 is a plastic packaging bag 2 having an externally transparent microphone, and the plastic packaging bag 2 has a sushi 3 inside.
- the refrigerated sushi 1 is housed in a degassed and decompressed state together with the sushi 3 provided with the cooked rice product 5 and the utensil 6. Has been frozen.
- the plastic packaging bag 2 is degassed and further frozen to be in a decompressed state, and the upper central portion 7 is depressed inward due to atmospheric pressure, and the sushi 3
- the inner surface 9 of the central part 7 is frozen in close contact with the upper surface 8, and the upper surface 8 of the sushi 3 tool 6 is in contact with the inner surface 9 of the upper central part 7 of the plastic packaging bag even during thawing. It is thawed in the state, and the arrangement position of the cooked rice product 5 and the tool 6 of the sushi 3 in the box 4 is almost the same as before the degassing. Since the inside of the packaging bag is under reduced pressure, 2.5 Even if steam is generated by microwave heating for about 6 to 6 minutes, the packaging bag 2 does not burst.
- packed frozen sushi 1 can be manufactured, for example, as follows. That is, the sushi 3 is made by placing the ingredient 6 on the cooked rice product 5, and the sushi 3 thus made is put into the plastic box 4.
- the box 4 containing the sushi 3 is placed in a packaging bag 2 and the mouth 10 of the packaging bag 2 is connected to a suction port (both not shown) of a vacuum pump.
- the inside of the packaging bag 2 is evacuated with a pressure of 0 mmHg.
- the upper surface 7 of the packaging bag 2 is deflated inward by the pressure of the atmosphere, and the upper surface 8 of the utensil 6 is pressed down to stabilize the position of the sushi 3 and the utensil in the box 4.
- the opening 10 of the packaging bag 2 is sealed with a heat seal, and the sealed plastic packaging bag 2 is immersed in a frozen brine of ethanol to make a plastic packaging.
- the whole bag is frozen and formed integrally to produce a packaged frozen sushi 1.
- the manufactured packaged frozen sushi 1 is kept cool in a cool box at a low temperature of, for example, ⁇ 25 ° C. or lower, and is appropriately taken out and thawed and provided as sushi.
- the packaged frozen sushi 1 can be thawed by placing it in the microwave with the ingredient 6 facing up.
- the food 6 is a sushi that may be heated, and microwaves are applied to the sushi 3 from up and down and sideways, and the sushi 3 is exposed at the exposed part of the food 6.
- Certain top 8, front (including back) 11 and side 12 are heated.
- the cooked rice product 5 and the sushi tool 6 are heated to the same extent.
- Example 1 The microwaves irradiated toward the sushi 3 are exclusively absorbed by the exposed portions of the cooked rice product 5 and the tool 6, and the cooked rice product 5 and the tool 6 are heated. In the rice cooked body 5 heated in this way, steam is generated as the temperature rises, and the steam generated here is fired in the flexible plastic wrapping bag 2 to form the rice cooked body 5 and the components. 6 will be warmed and the whole sushi 3 will be thawed to a uniform temperature. A specific example of this example is shown below.
- Example 1 A specific example of this example is shown below.
- the conger box sushi (large) was removed from the sushi mold, and placed in a plastic box with the cut conger eel sliced down.
- the inside dimensions of the box are 6.0 Ocm wide and 19.2 cm long at the bottom, 7.0 cm wide and 20.5 cm long at the top opening and 3.0 cm high Met.
- the film was placed in a flexible packaging bag, and degassed with a vacuum pump at a pressure of 40 cmHg, and the mouth of the packaging bag was heated and sealed.
- the degassed packaging bag was in a state in which the upper part was dented and was in close contact with the cooked rice product.
- the eel box sushi is placed in a plastic box, packed in a box, and then heated and sealed.
- the packaging bag is then kept in brine ethyl alcohol at a temperature of -35 ° C for 45 minutes.
- Frozen conger eel packaging Frozen sushi (large) product.
- This packaged conger eel sushi (large) has an outer plastic wrapping bag, a plastic box and the inner conger eel sushi that are integrally frozen and formed. 23. Stored at a temperature of 3 ° C.
- a 500-watt microwave oven was used to cook the frozen conger eel sushi (large).
- the frozen conger eel sushi of this example (large) was placed in a 500-watt microwave oven and thawed by heating for 4 minutes. After 4 minutes of the thawing time of the microwave oven, the packed frozen sushi was taken out of the microwave oven and left at room temperature for 45 minutes to be steamed.
- the corners where the three ridges at the upper end of the cooked rice body intersect referred to as the top corners of the cooked rice part in Table 1).
- Temperature temperature at the center of the upper surface of the cooked rice product in the width direction, 1 cm inside from the longitudinal end (referred to as the top of the cooked rice end in Table 1) and the width direction of the upper surface of the cooked rice product
- the temperature at the center and in the center in the longitudinal direction was measured immediately after thawing, 30 minutes after steaming, and 45 minutes after steaming.
- the temperature at a point 1 cm inside from the longitudinal end of the box-side surface of the ingredients (referred to as the box-side end of the ingredients in Table 1), and the box-side central surface of the ingredients Temperature (in Table 1, the middle surface of the ingredient on the box side), 1 cm inside from the longitudinal end of the vinegar rice side surface of the ingredient (in Table 1, the side of the end of the ingredient on the rice side)
- Table 1 The temperature of the rice and the location of the central surface of the rice side of the ingredients was measured immediately after thawing, 30 minutes after steaming, and 45 minutes after steaming. The results are shown in Table 1.
- the temperature at the center in the longitudinal direction is 4 times lower than the temperature at the end in the longitudinal direction.
- a difference of about 4 ° C to 65 ° C was observed, but after steaming for 45 minutes, the temperature distribution of the sushi rice product and ingredients became almost uniform except for both ends, and the whole Even so, the temperature exceeded 15 and the temperature difference was within the target range of 15 to 30.
- the box sushi was easily cut with a kitchen knife.
- Example 1 sushi rice mixed with rice, vinegar combined and cooled to 50 ° C, minced shiitake mushrooms and dried gourd, each boiled with sugar, soy sauce and boiled soybean soup Dalham and 50 grams of conger cuts of ingredients made from boiled sugar, soy sauce and miso soup as in Example 1, 5.5 cm wide, 18 cm long and high
- An eel box sushi (large) with a length of 3 cm was manufactured using a box mold.
- the conger box sushi (large) was taken out of the box mold and placed in a plastic box with the conger eel cut down.
- the inside dimensions of the box are the same as in Example 1, 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.
- the box containing the sushi was degassed with a vacuum pump at a pressure of 40 cmHg, and the mouth of the packaging bag was heated and sealed.
- the degassed packaging bag was in a state in which the upper part was dented and was in close contact with the cooked rice product.
- the eel box sushi is placed in a plastic box, packed in a box, and then heated and sealed.
- the packaging bag is kept in brine ethyl alcohol at a temperature of 35 ° C for 45 minutes.
- Brine frozen and conger eel wrapped frozen sushi (large) product Brine frozen and conger eel wrapped frozen sushi (large) product.
- This packaged conger eel sushi (large) has an outer plastic wrapping bag, a plastic box and the contents of conger eel sushi that are integrally frozen and formed. Stored at a temperature of 23.6 ° C.
- the frozen conger eel sushi (large) in this example in a 500 watt microwave oven, Thawed by heating for 2 seconds. At the end of the microwave oven's thawing time of 3 minutes and 20 seconds, the packaged frozen sushi was taken out of the microwave oven and left at room temperature for 45 minutes to steam.
- the temperature at the corner where the three ridges at the upper end of the cooked rice body intersect in Table 2, the corner at the upper end of the cooked rice portion
- the temperature at a point 1 cm inward from the side of the longitudinal end at the center in the width direction of the cooked rice product referred to as the side of the end of the cooked rice in Table 2
- the temperature at the location was measured immediately after thawing, 30 minutes after steaming, and 45 minutes after steaming.
- the temperature at the location 1 cm inside from the longitudinal end of the box-side surface of the ingredients (referred to as the side of the box-side end of the ingredients in Table 2) and the vinegared rice of the ingredients
- the temperature at a location 1 cm inside from the longitudinal end of the side surface (referred to in Table 2 as the side of the cooked rice side end) was measured immediately after thawing, 30 minutes after steaming, and 45 minutes after steaming. The results are shown in Table 2.
- Example 3 As in Example 1, sushi rice with rice mixed with vinegar and cooled to 50 ° C, mixed with shredded mushrooms and dried gourd, minced with sugar, soy sauce and miso soup, respectively. Dalham and 40 grams of conger cuts of ingredients made from boiled sugar, soy sauce and mellow broth as in Example 1, 5.5 cm wide, 14 cm long and high An eel box sushi (small) with a length of 3 cm was manufactured using a box mold. The conger box sushi (small) was taken out of the box mold and placed in a plastic box with the conger eel cut down. The inner dimensions of the box are the same as in Example 1, 6.5 cm wide and 14.0 cm long at the bottom, 7.2 cm wide and 15.7 cm long at the top opening.
- the box containing the sushi was degassed with a vacuum pump at a pressure of 40 cmHg, and the mouth of the packaging bag was heated and sealed.
- the degassed packaging bag was in a state in which the upper part was dented and was in close contact with the cooked rice product.
- the packaged frozen eel sushi of this example (small) was placed in a 500-watt microwave oven and thawed by heating for 2.5 minutes. After 2.5 minutes of the thawing time of the microwave oven, the packaged frozen sushi was taken out of the microwave oven and left at room temperature for 45 minutes to be steamed.
- the portion of the cooked rice exposed to the microwaves of the thawed sushi was placed 1 cm inward from the side in the longitudinal direction at the center in the width direction of the cooked rice product (see Table 3).
- the temperature of the sushi and the center of the sushi in the width direction center and in the longitudinal center (Table 3, The temperature was measured immediately after thawing, 30 minutes after steaming, and 45 minutes after steaming.
- the temperature and the vinegar of the ingredients at a point 1 cm inside from the longitudinal end of the box side surface of the ingredients (referred to as the side of the box side end of the ingredients in Table 3).
- the temperature at a location 1 cm inside from the longitudinal end of the rice-side surface (referred to as the side of the rice-side end of the ingredient in Table 3) was measured immediately after thawing, 30 minutes after steaming, and 45 minutes after steaming. .
- the results are shown in Table 3.
- the temperature in the central part of the cooked rice in the longitudinal direction also showed a difference of about 38 ° C compared to the temperature in the longitudinal end of the cooked rice, but when steamed for 30 minutes
- the temperature of the rice cooked product and ingredients of the sushi was 14 ° C or higher as a whole, and the temperature difference was within a range of approximately 10 ° C or lower.
- the temperature distribution of the sushi cooked rice and the ingredients was almost uniform except at both ends, and the temperature was 15 ° C or higher as a whole, and the temperature difference was roughly It was within the range of 6 ° C or less.
- box sushi was cut easily with a kitchen knife.
- Example 1 sushi rice with rice mixed with vinegar and cooled to 50 ° C, shredded mushrooms and dried gourd mixed with sugar, soy sauce, and Ajigo soup, respectively
- Anago box sushi (large) was manufactured using a box mold. Take this conger eel box sushi (large) out of the box and put it in plastic The cut pieces of the conger eel were placed in a wooden box. The inside dimensions of the box are 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 3.0 cm high. 3 cm.
- the eel box sushi is placed in a plastic box, packed in a box, and then heated and sealed.
- the package is kept in brine ethyl alcohol at a temperature of 35 ° C for 45 minutes.
- Brine frozen and conger eel wrapped frozen sushi (large) product Brine frozen and conger eel wrapped frozen sushi (large) product.
- This conger packaged frozen sushi (large) has an outer plastic wrapping bag, a plastic box and the inside conger eel sushi that are integrally frozen. Stored at a temperature of 0 ° C.
- the packed conger frozen sushi of this example (large) was placed in a 500-watt microwave oven and thawed by heating for 4 minutes and 15 seconds. At the end of the microwave oven's thawing time of 4 minutes and 15 seconds, the packaged frozen sushi was taken out of the microwave oven and left at room temperature for 45 minutes to be steamed.
- the temperature of the longitudinal end side surface (referred to as the cooked rice end side surface portion in Table 4) and the width of the lower surface of the sushi are shown.
- the temperature at the center in the longitudinal direction and at the center in the longitudinal direction was measured immediately after thawing, 30 minutes after steaming, and 45 minutes after steaming.
- the temperature of the upper part of the ingredient and 1 cm inward from the side face in the longitudinal direction referred to as the upper end side face of the ingredient in Table 4
- the rice side of the ingredient That is, the temperature of the lower part of the cooked rice side, 1 cm inside from the side of the longitudinal end (referred to as the side of the cooked rice side end in Table 4), immediately after thawing, after steaming for 20 minutes, and steamed It was measured after 30 minutes.
- the result See Table 4.
- the temperature at the center of the cooked rice in the longitudinal direction showed a difference of about 30 ° C compared to the temperature at the end of the cooked rice in the longitudinal direction, but it was steamed for 20 minutes and 30 minutes. Although there is a slight difference, the temperature distribution of the cooked rice and the ingredients of the sushi is almost uniform except at both ends, and has a temperature exceeding 20 ° C as a whole. The temperature was within the range of approximately 10 ° C or less, and the box sushi was easily cut with a kitchen knife.
- Chizu rice Mix 1400 kg of vinegar with 1 3 ⁇ 4 kg of cooked rice, stir evenly, and mix the vinegared rice in this way, and then cool to 50 ° C. Chizu rice was prepared.
- Thick sushi roll (small) formed.
- the cores were: (1) Shiitake mushrooms, which were boiled with sugar, soy sauce and miso soup after being returned to water, and (2) boiled and dried gourds with sugar, soy sauce and miso soup.
- the formed sushi roll (small) was placed in a plastic box. Inside dimensions of the box are 6.5 cm wide and 14.0 cm long at the bottom, 7.2 cm wide and 15.7 cm long at the top opening and 3.3 cm high Met. Inside the box with sushi was placed in a flexible packaging bag of a laminated film of a polyethylene film and a nylon film on the outside, and was evacuated with a vacuum pump at a pressure of 40 cmHg to heat seal the mouth of the packaging bag.
- the degassed packaging bag had a concave upper part and was in close contact with the upper surface of the thick rolled sushi.
- the packaged frozen sushi (small) of the thick rolled sushi of this example was placed in a 500-watt microwave oven and thawed by heating for 3 minutes and 20 seconds. After 3 minutes and 20 seconds of the thawing time of the microwave oven, the packaged frozen sushi was taken out of the microwave oven and left at room temperature for 45 minutes to be steamed.
- the portion of the cooked rice portion exposed to the microwave of the thawed sushi roll was placed 1 cm inside from the longitudinal end of the sushi roll (referred to in Table 5 as the top surface of the end of the cooked rice portion).
- the temperature of the central surface of the thick rolled sushi in the longitudinal direction (referred to as the central surface of the cooked rice part in Table 5) and the depth of 2 mm from the central surface of the thick rolled sushi in the longitudinal direction (Table 5) , And the inside of the cooked rice center) were measured immediately after thawing, 30 minutes after steaming, and 45 minutes after steaming. Also, for the thawed sushi ingredients, the temperature at a depth of 25 mm (referred to as the ingredients in Table 5) from the central surface in the longitudinal direction of the sushi sushi was steamed immediately after thawing. It was measured after 30 minutes and after steaming 45 minutes. Table 5 shows the results.
- the temperature at the center of the cooked rice in the longitudinal direction showed a difference of about 45 ° C compared to the temperature at the end of the cooked rice in the longitudinal direction.
- the temperature of the cooked rice part and ingredients of the thick rolled sushi is about 20 or more, and the temperature difference falls within a range of about 10 ° C or less overall. It became easy to cut with a kitchen knife.
- the temperature of the sushi cooked rice product and ingredients were generally within the temperature range of approximately 15 to 3 O :, and the thawed thick rolled sushi was easily cut with a kitchen knife.
- vinegared rice and a core were prepared.
- Sushi (large) formed.
- the formed sushi roll (large) was placed in a plastic box. The inside dimensions of the box are 6. O cm wide and 19.2 cm long at the bottom, 7. O cm wide and 20.5 cm long at the top opening and 3.3 mm high cm.
- the box containing the sushi is placed in a flexible packaging bag of a laminated film of polyethylene film on the inside and nylon film on the outside, and is evacuated by a vacuum pump at a pressure of 40 cmHg, and the mouth of the packaging bag is heated and sealed. did.
- the degassed packaging bag had a concave upper part and was in close contact with the upper surface of the thick rolled sushi.
- the thick rolled sushi is placed in a plastic box, packed in a box, and sealed by heating.Then, the packaging bag is kept in ethyl alcohol of brine at a temperature of --35 for 45 minutes, and then brine frozen.
- Frozen sushi packaging (large) for thick rolled sushi This packaged frozen frozen sushi (large) is made of an outer plastic wrapping bag, a plastic box, and a thick sushi roll inside. (Large) is Stored at an average temperature of 19.5 ° C.
- a 500-watt microwave oven was used to cook this large-sized frozen sushi package.
- the packaged frozen sushi (large) of the thick rolled sushi of this example was placed in a 500-watt electronic range and thawed by heating for 3 minutes and 20 seconds. After 3 minutes and 20 seconds of the microwave thawing time, the packaged frozen sushi was taken out of the microwave and left at room temperature for 45 minutes to steam.
- the rice portion exposed to the microwaves of the thawed sushi roll is located at a position 1 cm inside from the longitudinal end of the sushi roll (referred to as the upper end portion of the rice sushi end in Table 5).
- the temperature of the central surface in the longitudinal direction of the sushi roll (referred to in Table 5 as the central surface of the cooked rice part), and the point at a depth of 2 mm from the central surface in the longitudinal direction of the sushi roll ( In Table 5, the temperature was measured immediately after thawing, 30 minutes after steaming, and 45 minutes after steaming.
- the temperature at a depth of 25 mm from the central surface in the longitudinal direction of the sushi (referred to as the ingredients in Table 5) was measured immediately after thawing. The measurement was performed 30 minutes after steaming and 45 minutes after steaming. Table 6 shows the results.
- the temperature at the center of the cooked rice in the longitudinal direction showed a difference of about 53 ° C compared to the temperature at the end of the cooked rice in the longitudinal direction.
- the temperature of the rice cooker and ingredients of Tosushi Tamaki exceeded 10 ° C, and the overall temperature difference was within a range of approximately 10 ° C or less.
- Example 7 Mix 13 kg of cooked rice with 1400 ml of vinegar, stir to homogeneity, mix the vinegared rice in this way, and then cool to 50 ° C to make the vinegared rice, immediately vinegar Rice was prepared.
- the eel open or stomach open bake it with a sauce prepared with soy sauce, sugar, taste, etc. to make kabayaki, and this kabayaki is roughly 1 cm in width, 6 cm in length and 3 mm in thickness. Cut 10g pieces of sushi for evening. Put 180 g of vinegared rice in a box for pressed sushi of 5.5 cm in width, 14 cm in length and 3 cm in thickness, and put 4 pieces of kabayaki fillets (40 g) for sushi material on top of it.
- Unboxed eel box sushi (small) 5.5 cm wide, 14 cm long and 3.3 cm high is removed from a sushi box, and eel box sushi is placed in a plastic box. I put the eel down.
- the inner dimensions of the box are 6.5 cm wide and 14.0 cm long at the bottom, 7.2 cm wide and 15.7 cm long at the top opening and 3.3 cm high Met.
- the degassed packaging bag had a concave upper part and was in close contact with the cooked rice product.
- the eel box sushi is placed in a plastic box, packed in a box, and sealed by heat.Then, the bag is kept in brine ethyl alcohol at a temperature of 35 ° C for 45 minutes.
- This eel-packaged frozen sushi (small) has an outer plastic packaging bag, a plastic box and the contents of eel sushi that are integrally frozen and formed. Stored at a temperature of 6 ° C.
- a 500-watt microwave was used to cook the eel-packaged frozen sushi (small).
- the packaged frozen eel (small) of the eel of this example was placed in a 500-watt microwave oven and thawed by heating for 2.5 minutes. After 2.5 minutes of microwave thawing time, the packaged frozen sushi was taken out of the microwave and left at room temperature for 45 minutes to steam.
- the temperature of the side surface in the longitudinal direction of the cooked rice product (referred to as the side surface of the cooked rice end in Table 7)
- the temperature and the temperature at the center of the sushi in the width direction and in the center of the sushi in the width direction (in the box) (in Table 7, referred to as the central top of the rice cooker) are immediately after thawing, after steaming for 30 minutes, and after steaming. The measurement was performed after a lapse of minutes.
- the temperature at the upper central part in the longitudinal direction of the cooked rice part was found to differ by about 49 ° C from the temperature at the side part at the longitudinal end, but it took 30 minutes and 45 ° C.
- the temperature of the cooked rice and the ingredients of the sushi exceeds 15 ° C in all cases, the temperature difference and the temperature distribution are almost uniform, and the temperature difference is roughly as a whole.
- the temperature was within the range of 10 ° C or less, and the packaged sushi was easily cut with a kitchen knife.
- FIG. 3 and FIG. 4 show an embodiment different from the embodiment shown in FIG. 1 and FIG.
- the box 4 is made of polypropylene, and as shown in FIG. 4, the front side of the box 4 is an inverted kamaboko type. It is formed following the cross-sectional shape on the front side of the sushi placed at the bottom of 4.
- the plastic box 4 for holding the packaged frozen sushi 1 has seven ribs 13 protruding inward along the inner wall to reinforce the box 4 and maintain its shape. With the utensil 6 down, the rice cooked body 5 is positioned on top of it, placed on the ribs 13 and accommodated through the space 14 between the ribs 13 Can.
- the sushi may be cut so as to be separable.
- the sushi can be cut and cut into pieces, which can be stored in the space 14 between the ribs 13 with the ribs 13 as a boundary.
- the bar sushi or the box sushi is cut into 15 pieces, placed on the ribs 13 and housed in the box 4 so that it can be cut into 8 pieces.
- FIG. 3 shows the ribs 13 in a state where sushi is not stored and the spaces 14 between the ribs by notching lines 16.
- it can be used as a container for bar sushi and box sushi without cuts.
- the ribs are provided inside the box, but they can be provided outside.
- the degassed packaging bag was recessed at the top and was in close contact with the cooked rice product.
- the degassed and heat-sealed packaging of conger eel sushi (large) is kept in ethyl alcohol at a temperature of 35 ° C for 45 minutes, then brine frozen and condensed.
- the product was used as a degassed packaged frozen sushi (large) product.
- This packaged conger frozen sushi (large) is made of an outer plastic film wrapping bag, a plastic box and the inside conger sushi frozen together. ) was stored at a temperature of 23.4 ° C on average.
- a 500-watt microwave oven was used to cook the frozen conger eel sushi (large).
- the packaged frozen eel sushi of this example (large) was placed in a 500-watt microwave oven and thawed by heating for 3 minutes and 10 seconds.
- the packaged frozen sushi was taken out of the microwave oven and left at room temperature of 25 ° C for 30 minutes to be steamed.
- the temperature of the sushi at a predetermined point was set immediately after thawing, after steaming for 15 minutes (in the table, simply described as "after 15 minutes"), and after steaming for 30 minutes (in the table). Then, it is described simply as "After 30 minutes”).
- Table 8 shows the results.
- “Upper part of rice cooked end” indicates the temperature of the corner of the rice cooked part of the thawed sushi where three ridge lines intersect on the surface not in contact with the ingredients.
- “Rice rice central surface” indicates the temperature of the central part of the width of the central part in the longitudinal direction of the upper surface that is not in contact with the ingredients.
- the “upper end side surface of the utensil” indicates the temperature at a point 1 cm from the end of the surface of the utensil that contacts the container bottom.
- “upper center of the tool” indicates the temperature at the center of the width of the center of the tool in contact with the container bottom in the longitudinal center.
- “the end of the rice cooked product side” indicates the temperature at a point 1 cm from the end of the surface of the tool that is in contact with the cooked rice product.
- the sushi was sufficiently thawed with a steaming time of 30 minutes, but this was achieved by tightly wrapping the sushi in a wrapping film and making the gap less than 0.1 with respect to the volume of the sushi. In some cases, steaming took more than 45 minutes, indicating that the steaming time was reduced by more than 15 minutes.
- Example 5 Spread 210 g of vinegared rice prepared in Example 5, place 40 g of core on the spread vinegared rice, and use a thick rolled sushi machine or the like to make a 5 cm diameter and 14.5 cm long circle. A bar-shaped thick sushi roll (small) was formed.
- the cores were: (1) Shiitake mushrooms, which had been reconstituted with water and then boiled with sugar, soy sauce and miso soup, and (2) sugar, soy sauce and miso soup.
- Boiled dyed gourd (3) Add chicken egg, broth, sugar, soy sauce, etc., bake it into a box, cut it into a lcm-wide, lcm-thick, 14.5cm-long bar Grilled eggs and (4) Boiled and cut into appropriate lengths were used.
- the formed sushi roll (small) was equally divided into eight pieces and placed in a rectangular parallelepiped plastic box.
- the inside dimensions of the box were 5.5 cm wide, 15.0 cm long at the bottom, and 5.0 cm high.
- the degassed packaging bag had a concave top and was in close contact with the upper surface of the thick sushi roll.
- the volume around the sushi (the volume of the space) in the packaging bag was 76 cubic centimeters, and the volume ratio of the space to the volume of the sushi was 0.241.
- the packaged frozen sushi (small) of the thick rolled sushi of this example was placed in a 500-watt microwave oven and thawed by heating for 3 minutes. After 3 minutes of the thawing time of the microwave oven, the packaged frozen sushi was taken out of the microwave oven and left at room temperature for 30 minutes to be steamed. During the steaming process, the temperature of the packaged sushi was adjusted immediately after thawing, after steaming for 15 minutes (described as “after 15 minutes” in the table), and after steaming for 30 minutes (see Table). In the description, "After 30 minutes has elapsed"). Table 9 shows the results.
- “Upper part of cooked rice part” indicates the temperature of the cooked rice part in contact with nori at the exposed end of the thawed sushi.
- “Cooked rice center surface” indicates the temperature at the center of the width at the center in the longitudinal direction of the upper surface of laver.
- “Cooked rice inside” indicates the temperature inside the cooked rice 2 mm deep from the center of the width at the center in the longitudinal direction of the upper surface of the laver.
- the “ingredient part” indicates the temperature of the ingredient at a depth of 2.5 cm from the surface at the center of the width at the center in the longitudinal direction of the upper surface of the laver.
- the temperature in the center of the cooked rice in the longitudinal direction is the same as that of the cooked rice. There was a difference of about 68 to 76 ° C compared to the temperature at the end in the hand direction, but after steaming for 30 minutes, the temperature of the rice and ingredients of the thick rolled sushi was approximately 10 ° C. As a whole, the temperature difference was within the range of about 15 ° C or less, and the sushi roll became easy to cut with a kitchen knife.
- the packaged frozen sushi of the present invention comprises a plastic film packaging bag whose inside is degassed and frozen, and a plastic bag having an open top disposed inside the packaging bag.
- the sushi is surrounded by a box and a frozen sushi in which ingredients are arranged on a rice cooked product.
- the generated steam can easily flow through the space, and by steaming the thawed sushi, the entire sushi can be reduced in a relatively short time.
- the temperature can be made uniform. Therefore, in the present invention, the packaged frozen sushi can be thawed and steamed by steam generated at the time of thawing, so that the thawed sushi can be leveled at a target temperature and can be eaten deliciously.
- the packaged frozen sushi of the present invention is easy and easy to cook, the uneven thawing temperature associated with thawing is eliminated, and box sushi using seasonal ingredients is frozen and stored. Regardless, it is possible to provide a packaged frozen sushi that can be eaten deliciously using seasonal ingredients.
- the packaged frozen sushi can be easily manufactured by putting the sushi into a plastic box, degassing and packaging, and then freezing it. Since it is simple and easy, the frozen frozen sushi can be efficiently produced in large quantities mechanically. Moreover, the task of manufacturing frozen packaged sushi, which has been difficult in the past, can now be performed mechanically with almost no human intervention, making it easy to automate and constantly producing high-quality frozen packaged sushi. It can be used and has great industrial applicability.
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Abstract
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US10/570,015 US7993697B2 (en) | 2003-08-29 | 2004-08-27 | Packed frozen sushi product and methods for preparing and for cooking the same |
JP2005513539A JP4096006B2 (ja) | 2003-08-29 | 2004-08-27 | 包装冷凍寿司並びにその製造方法及び調理方法 |
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PCT/JP2004/012758 WO2005020710A1 (ja) | 2003-08-29 | 2004-08-27 | 包装冷凍寿司並びにその製造方法及び調理方法 |
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US (1) | US7993697B2 (ja) |
JP (1) | JP4096006B2 (ja) |
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Cited By (1)
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JP2008079502A (ja) * | 2006-08-30 | 2008-04-10 | Poorasutaa:Kk | 脱気包装冷凍寿司並びにその製造方法及び調理方法 |
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EP3629761A4 (en) | 2017-05-30 | 2020-12-16 | 9857044 Canada Inc. | METHOD AND DEVICE FOR PROVIDING SUSHI |
Citations (3)
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JPS5763082U (ja) * | 1980-09-29 | 1982-04-14 | ||
JPH01206961A (ja) * | 1988-02-12 | 1989-08-21 | Daiee Shokuhin Kogyo Kk | 冷凍握り寿司の解凍方法、ケース入リ冷凍握り寿司および冷凍握り寿司用ケース |
JP3229766B2 (ja) * | 1995-02-08 | 2001-11-19 | 株式会社ポーラスター | 包装冷凍寿司 |
Family Cites Families (8)
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JPS6036B2 (ja) | 1980-10-02 | 1985-01-05 | 三井化学株式会社 | ムラサキ科植物の組織培養方法 |
JPH03172677A (ja) | 1989-11-30 | 1991-07-26 | Daihatsu Motor Co Ltd | 変速機のシフト機構 |
US5861184A (en) * | 1995-05-23 | 1999-01-19 | Polastar Company Limited | Packed and frozen sushi product and process for thawing the same |
US5863578A (en) * | 1996-04-25 | 1999-01-26 | Carnival Brand Seafood Company | Microwaveable vacuum packed seafood package and process |
US5863576A (en) * | 1996-04-25 | 1999-01-26 | Carnival Brand Seafood Company | Vacuum packed microwaveable lobster package and process |
USD386081S (en) * | 1996-09-24 | 1997-11-11 | Tenneco Packaging | Food tray |
JPH10201961A (ja) | 1997-01-25 | 1998-08-04 | Yamato Seisakusho:Kk | レーダードームを備えた飛行機模型 |
JP3369550B2 (ja) * | 2001-03-28 | 2003-01-20 | 株式会社ポーラスター | 包装冷凍寿司の製造方法 |
-
2004
- 2004-08-27 JP JP2005513539A patent/JP4096006B2/ja not_active Expired - Lifetime
- 2004-08-27 US US10/570,015 patent/US7993697B2/en active Active
- 2004-08-27 WO PCT/JP2004/012758 patent/WO2005020710A1/ja active Application Filing
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5763082U (ja) * | 1980-09-29 | 1982-04-14 | ||
JPH01206961A (ja) * | 1988-02-12 | 1989-08-21 | Daiee Shokuhin Kogyo Kk | 冷凍握り寿司の解凍方法、ケース入リ冷凍握り寿司および冷凍握り寿司用ケース |
JP3229766B2 (ja) * | 1995-02-08 | 2001-11-19 | 株式会社ポーラスター | 包装冷凍寿司 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2008079502A (ja) * | 2006-08-30 | 2008-04-10 | Poorasutaa:Kk | 脱気包装冷凍寿司並びにその製造方法及び調理方法 |
Also Published As
Publication number | Publication date |
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US7993697B2 (en) | 2011-08-09 |
JPWO2005020710A1 (ja) | 2007-11-22 |
US20070014900A1 (en) | 2007-01-18 |
JP4096006B2 (ja) | 2008-06-04 |
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