WO2005020711A1

WO2005020711A1 - Deaerated/packaged frozen sushi

Info

Publication number: WO2005020711A1
Application number: PCT/JP2004/012763
Authority: WO
Inventors: Yuji Ishino; Hironobu Kadoya
Original assignee: Polar Star Co., Ltd.
Priority date: 2003-08-29
Filing date: 2004-08-27
Publication date: 2005-03-10
Also published as: JP4153523B2; JPWO2005020711A1

Abstract

A deaerated/packaged frozen sushi, comprising an internally deaerated, frozen, and sealed soft plastic packaging bag, an upwardly opened plastic box disposed in the bag, a frozen sushi disposed in the box, and a laminated metal foil put on the ingredients of the sushi to cover the exposed faces of the ingredients. The deaerated/packaged frozen sushi is characterized in that the plastic box, the laminated metal foil, and the frozen sushi in the plastic packaging bag are all frozen and formed integrally with each other for cooking by a microwave oven. Vapor produced from the sushi in defrosting flows in a space formed between the sushi, the box, and the bag to heat a cooked rice compact and the ingredients put thereon. Thus, the nonuniformity of temperature of the sushi after defrosting can be reduced, and the sushi can be suitably defrosted by the microwave oven and manufactured by mass production.

Description

Specification

Technical field of degassed packaging frozen sushi

The present invention relates to a degassed packaged frozen sushi suitable for thawing, and a method for producing and cooking the same. More particularly, the present invention relates to a degassed packaged frozen sushi suitable for a microwave oven and a method for producing and cooking the same. In addition, the present invention particularly provides a sushi formed by placing an ingredient which is not preferably heated to a high temperature of 40 ° C. or more on a rice cooked product, in a plastic film packaging container. Degassed packaged frozen sushi that is housed inside, degassed, adhered under reduced pressure, and packaged and frozen together with a plastic film packaging container, and suitable for defrosting by a microwave oven, and its manufacturing method and cooking About the method. Background art

For example, in the case of sushi such as bar sushi, vinegared rice is molded, and on this molded rice rice compact, for example, watered and adjusted ingredients such as bream, red salmon, mackerel, trout, etc. Place it together with white board kelp boiled with juice seasoned with sugar and salt and shape it into various shapes such as sticks, wrap this shaped sushi in bamboo skin and put it in a plastic film packaging bag. Deaerated packaging and freezing this with brine such as ethanol, or freezing the molded sushi and putting the frozen molded sushi in a plastic film packaging bag for deaeration packaging. Manufactures degassed packaged frozen sushi.

Since such degassed packaged frozen sushi by brine freezing is degassed and packaged before freezing, there is no adhesion of bacteria or odor of cooling gas to the sushi, etc. For example, sushi is frozen by slow freezing such as air blast freezing or nitrogen or carbon dioxide gas freezing, and the frozen sushi is placed in a packaging bag and degassed and packaged. Excellent in terms of surface. In particular, the desiccant frozen by brine freezing Air-packaged frozen sushi can be stored stably for a long period of 3 months or more at a storage temperature of 18 ° C, and at a storage temperature of 50 ° C for 6 months or more. Can be saved.

The degassed packaged frozen sushi that has been frozen and preserved in this manner is thawed and provided to a meal. Thawing of this degassed packaged frozen sushi includes natural thawing at room temperature, running water thawing, steam thawing, hot water thawing and microwave thawing, but the thawing time of microwave oven is extremely short and the thawing yield is high. Therefore, it is suitable for thawing frozen sushi. For example, the above-mentioned frozen bar sushi can be thawed at room temperature, that is, thawed at room temperature, that is, it takes 5 hours to thaw by natural thawing at room temperature. As compared with room temperature thawing, microwave thawing is more convenient because it can meet demand immediately.

However, the amount of heat generated by microwave absorption is different between the part of the sushi ingredients and the part of the cooked rice that defrosts the frozen sushi using a microwave oven. In addition, when thawing with a microwave oven, the surface and corners are heated more than the center, so some of the ingredients are heated to an undesirable temperature compared to cooked rice. Because it is in a so-called boiled state, it loses flavor and is not actually used. In addition, for example, in the case of bar sushi, it is preferred that the rice portion is human skin, for example, at a temperature of 15 to 25 ° C, preferably 20 to 25 ° C, but the ingredient portion is It is preferred that the temperature be lower than cooked rice, for example a temperature of 10 to 25 ° C, preferably a temperature of 10 to 20 ° C. However, when thawing fl versatility packed frozen sushi in a microwave oven, the ingredients tend to be heated to a relatively higher temperature than the cooked rice, and the taste of the sushi tends to be impaired. This makes it difficult to defrost the preferred sushi. Therefore, in order to solve the problem that the sushi ingredients are heated to a relatively high temperature when thawing the degassed packaged frozen sushi by microwave heating with a microwave oven, etc., the taste of the sushi is impaired. The inventors wrapped the sushi with the ingredients in a plastic film for wrapping, placed a metal foil such as an aluminum foil on the ingredients so as to cover the ingredients wrapped in the plastic film, Foil Wrapped in plastic film for wrapping from above, fix the metal foil so that it does not move on the tool, put the wrapped sushi in a plastic film packaging bag for frozen food, and put it in a bag. The inside of the bag was evacuated to a low vacuum, the mouth of the bag was sealed, and the sushi wrapped with plastic film for wrapping was sealed and packed in a packaging bag. So-called degassed packaged frozen sushi, which is suitable for freezing and freezing, and also suitable for thawing by an electronic range, was proposed (Japanese Patent No. 3209193, (See Japanese Patent No. 3222976, Japanese Patent No. 3369550, and US Pat. Nos. 5,861,184).

Such a degassed packaged frozen sushi is put in a packaging bag, degassed and frozen, so that the first plastic film for wrapping the whole sushi from above the sushi tool is adhered to the sushi. And a metal foil is placed on the sushi ingredient wrapped with the first wrap plastic film in close contact with the first wrap plastic film. The plastic film for the second wrap, which wraps the sushi and the metal foil together with the sushi wrapped by the plastic film for the first wrap, from the placed metal foil, The plastic film for the second wrap is frozen in close contact with the inner surface of the packaging bag. In the above-mentioned degassed packaged frozen sushi, the cooked rice, ingredients and metal foil of the sushi are frozen and fixed. Exposure to microwave irradiation and heating by microwave heating. On the other hand, the portion of the component covered with the metal foil is substantially frozen because the microwave is shielded by the metal foil and is not heated by the microwave. However, steam is generated from the cooked rice portion heated by the heat of microwaves, and the generated steam is trapped inside the plastic film for wrapping, and during heating of the microwave oven and from the microwave oven. Even after removal, the inside wrapped with plastic film for wrapping is steamed and warmed, so that rice can be heated to about 10 ° C with human rice as human skin. The

As described above, in the degassed packaged frozen sushi, the sushi ingredients are placed over the ingredients so that the sushi ingredients are not covered with the metal foil and heated by microwaves. It is suitable for microwave thawing by eliminating the unevenness of heating in a microwave oven, since the water vapor generated is airtightly wrapped in plastic wrapping film so that the entire sushi can be steamed with a basket inside. . However, the degassed packaged frozen sushi in which the metal foil is placed and wrapped with the plastic film for wrapping uses the first plastic film for wrapping so that no discharge occurs from the end of the metal foil during microwave irradiation. Metal foil must be placed on top of frozen sushi ingredients wrapped in plastic, and then wrapped in a plastic film for the second wrap to be electrically insulated from the surroundings. In addition, when wrapping with the plastic film for the second wrap, it is necessary to wrap the metal foil placed on the sushi ingredient wrapped with the plastic film for the first wrap without shifting. Yes, it is also necessary to put sushi on plastic wrapping film and wrap it in an airtight manner. For this reason, wrapping sushi with plastic film for wrapping during the production of degassed packaged frozen frozen sushi requires care, skill, and mass production is a problem. As described above, degassed and packaged frozen sushi wrapped in plastic film for wrap requires a lot of manpower and time to meet customer demand, and is a problem in mass production and cost reduction. There is.

An object of the present invention is to solve the problems of the degassed packaged frozen sushi wrapped with plastic film for wrap and to further provide a degassed packaged frozen sushi suitable for thawing by a microwave oven. Disclosure of the invention

The present inventors, for example, put sushi in a box, place laminated metal foil on the ingredients, put the whole box in a flexible plastic packaging bag, and degas inside the packaging bag. When the packaging bag is deflated and the mouth of the packaging bag is sealed and frozen, the packaging bag degassed and deflated by external pressure As in the case of the plastic film for wrapping, the inner wall surface is brought into close contact with the metal foil on the sushi, the inner and outer surfaces of the box containing the sushi, and the sushi tool in the packaging bag. In addition to fixing the laminated metal foil on a sushi tool, the sushi in the box was fixed, frozen together with the packaging bag, and found to be thawable in a microwave oven. In addition, since the box containing the sushi can be put into a packaging bag and the package can be degassed and frozen, the manufacturing process of the degassed packaged frozen sushi can be simplified. When heated by thawing in a microwave oven, this degassed packaged frozen sushi has a considerable amount of space between the box and the sushi, so the steam generated from the cooked rice spreads in the bag, making the cooking by steaming the ingredients more efficient. I discovered that I could do well.

An object of the present invention is to provide a degassed packaged frozen sushi suitable for microwave thawing, and a method for producing and cooking the same.

That is, the present invention provides a flexible plastic packaging bag whose inside is in a decompressed state and hermetically sealed, a plastic box arranged in the bag and having an open top, and a tool inside the box. And a laminated metal foil disposed over the frozen sushi utensil, wherein the inner surface of the plastic packaging bag is A degassed packaged frozen sushi characterized by being in contact with the upper surface of a laminated metal foil.The present invention also provides a flexible plastic packaging bag in which the inside is decompressed and sealed, A plastic box placed in the bag, the top of which is open; a frozen sushi housed with the ingredients in the box facing up; and a top of the frozen sushi ingredients Placed over And the inner surface of the plastic packaging bag is in contact with the upper surface of the laminating metal foil, and the plastic packaging bag, box, laminated metal foil and frozen. The sushi is a degassed packaged frozen sushi characterized by being integrally frozen and formed together. Further, the present invention provides a method of forming a sushi by placing an ingredient on a rice cooked product and forming the sushi. Place a plastic-laminated metal foil on top of the sushi ingredients, cover the ingredients with laminated metal foil, -Put the sushi covered with metal foil in a plastic box, with the laminated metal foil facing up, and put the plastic box containing the sushi in a flexible plastic packaging bag, The air-tight sealed sushi is formed to form a degassed packaged sushi, and the degassed packaged sushi is cooled by a refrigerant cooled to a freezing temperature to form a packaging bag, a plastic box in the packaging bag, a laminated metal foil, The present invention also relates to a method for producing a degassed packaged frozen sushi, wherein the sushi is frozen together to form a sushi, and the present invention further comprises: The formed sushi is frozen to form a frozen sushi, a plastic-laminated metal foil is placed on the formed frozen sushi ingredient, and the ingredient is covered with a laminated metal foil, and the ingredient is formed. Laminated metal foil Place the covered sushi in a plastic box, with the metal foil on top, and place the plastic box containing the sushi in a flexible plastic packaging bag to degas. The package is sealed to form a degassed packaged sushi, and the degassed packaged sushi is cooled by a refrigerant cooled to a freezing temperature, and the packaging bag, the plastic box in the packaging bag, the laminated metal foil and the sushi are put together. The present invention relates to a method for producing a degassed packaged frozen sushi, which is characterized by being frozen and integrally formed. In addition, the present invention provides a flexible plastic packaging bag in which the inside is degassed and sealed, A plastic box disposed in the bag and having an open top, a laminated metal foil disposed at the bottom of the box; and in the box, the metal is directed toward the metal foil. Housed on foil And an electronic device comprising: sushi frozen or not frozen on the laminated metal foil; or sushi wherein the plastic packaging bag, box, laminated metal foil and sushi are frozen and integrally formed. The degassed packaged frozen sushi for microwave cooking is heated by microwave mouth heating to raise the temperature of the exposed portion side of the molded rice part to 40 ° C. or higher, and the microwave heating is stopped. Next, the package is left unpacked, and at least the steam generated from the cooked rice part moves to the space formed between the sushi and the box, thereby steaming the cooked rice and the cooked rice and the cooked rice and cooked rice. In addition, the present invention provides a method for cooking deaerated and packaged frozen sushi by microwave heating, characterized in that the temperature of the portion is 15 ° C or higher. A sealed flexible plastic packaging bag, a plastic box disposed in the bag with an open top, a laminated metal foil disposed at the bottom of the box, The sushi which is stored on the metal foil with the tool facing the metal foil and is frozen or not frozen in the laminated metal foil, or the plastic packaging bag, box, laminated metal foil and frozen The sushi is integrally formed, and the degassed packaged frozen sushi for microwave cooking is heated by microwave heating to raise the temperature of the exposed part of the cooked rice part to 40 ° C or more. Then, the microwave heating is stopped, and then the package is left for 15 minutes to 1 hour without unpacking, so that at least steam generated from the molded part of the cooked rice is formed between the sushi and the box. The steamed rice cooked product and ingredients are moved to a space where the ingredients and cooked rice are heated to a temperature of 15 ° C to 30 ° C. In the cooking method by heating. Brief Description of Drawings

FIG. 1 is a schematic front cross-sectional view showing an outline of an embodiment of the present invention, partially cut away and shown.

FIG. 2 is a side sectional view schematically showing the embodiment of FIG. 1 with a partial cutaway.

FIG. 3 is a schematic front sectional view schematically illustrating another embodiment of the present invention, which is different from the embodiment shown in FIGS.

FIG. 4 is a schematic front sectional view schematically illustrating another embodiment of the present invention which is different from the embodiments of FIGS. 1 to 3.

FIG. 5 is a schematic side sectional view schematically illustrating another embodiment of the present invention which is different from the embodiments of FIGS. 1 to 4.

FIG. 6 is a schematic front sectional view schematically illustrating another embodiment of the present invention, which is different from the embodiments of FIGS. 1 to 5. FIG. 7 is a side sectional view schematically showing the embodiment of FIG. 6 partially cut away. BEST MODE FOR CARRYING OUT THE INVENTION

In the degassed packaged frozen sushi of the present invention, the pressure in the degassed packaging container is in a low vacuum region, for example, a vacuum of 0.69 OmmHg to 30 OmmHg, The vacuum is preferably at a pressure of 600 mmHg to 400 mmHg. In the present invention, a laminated metal foil whose both sides are covered with a plastic film is used to avoid electric discharge. In the present invention, the laminated metal foil covers at least the sushi ingredient, and the length in the longitudinal direction and the Z direction or the width direction is the length of the end of the laminated metal foil in the longitudinal direction or the width direction or the longitudinal direction and the width direction. Preferably, the portion is of a length that allows the sushi to hang down from the top.

In the present invention, the box means a box whose plane shape is a square, a circle and an ellipse, or a tray or a plate. In the present invention, sushi means bar sushi, push sushi, box sushi, battera sushi, or nigiri sushi.

In the present invention, the degassed frozen packaged sushi is prepared by placing a laminated metal foil on a sushi ingredient, placing it in a plastic box, and opening the upper part of the box, that is, putting a lid or the like on top. Then, put the whole box in a flexible plastic packaging bag and degas and seal it.Then, the degassed and sealed packaging bag is frozen in brine, air blast, nitrogen or carbon dioxide gas, etc. It is manufactured by freezing or freezing together a plastic box, laminated metal foil and sushi. The degassed packaged frozen sushi is put in a plastic box with the sushi placed on top, the laminated metal foil is placed on the sushi, and the top of the box is opened. The sushi is frozen by brine freezing, air blast freezing, nitrogen or carbon dioxide gas freezing, etc., and sushi frozen in a box is put in a packaging bag, degassed and sealed. In the present invention, the flour-packed frozen packaged sushi is put into a flexible plastic packaging bag together with the box, degassed and sealed, and the degassed and sealed packaging bag is subjected to brine freezing, air blast freezing, nitrogen or If the sushi is produced by freezing carbon dioxide or the like, the sushi is not directly machined, and is therefore sanitary and preferable. Further, in the present invention, the degassed packaged frozen sushi includes a sushi in which ingredients are placed on a molded rice product, such as a box sushi, a bar sushi, a push sushi, a battera sushi, and a nigiri sushi. The sushi may be packaged and frozen, or a plurality of sushi may be packaged and frozen together.

In the degassed packaged frozen sushi of the present invention, 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. In the degassed frozen packaged sushi of the present invention, the sushi is stored in the plastic box with the ingredients positioned on the rice cooked form, and the laminated metal foil covers the ingredients, The box containing the sushi is placed in a packaging bag with a closed mouth, and the inside of the packaging bag is degassed and in a decompressed state. In the present invention, when the degassed frozen packaged sushi is heated and thawed by a microwave oven, the degassed frozen packaged sushi is placed in a microwave oven with the component covered with the laminated metal foil facing upward. In this way, the microwave is shielded by the laminated metal foil, and it is possible to prevent the components from being heated by the microwave. In the present invention, it is sufficient that the laminated metal foil not only shields the microwave but also does not cause a discharge between the inner wall of the microwave oven and the food material. In the present invention, the laminated metal foil is a metal foil such as an aluminum foil or the like in which the entire surface or two surfaces having large areas are covered with an electrically insulating material such as plastic, or the metal foil does not generate electric discharge. Is coated with an electrically insulating material.

In the present invention, the plastic box for storing sushi can be in the shape of a commonly used box, and the bottom is large enough to fit the sushi when sushi is stored, The side and front cross-sections are formed following the shape of the sushi. However, in a plastic box for storing sushi, the opening and length 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 bottom It is preferable to form it as wide as possible. As described above, it is preferable to form the opening of the box wider than the bottom so that it is easy to put in and take out the sushi, and a space can be formed around the sushi. In the present invention, the space formed around the sushi in the decompressed state in the packaging bag for a microwave oven, that is, the plastic bag is flexible and can be used for heating by a microwave oven. Since the volume change is slight due to the reduced pressure inside the bag, the space between the sushi and the box and between the box and the packaging bag is preferable. In the present invention, it is sufficient that the space formed between the sushi and the box and between the box and the packaging bag, that is, the gap enables the flow of steam generated at the time of thawing and enables the steaming after thawing. If the volume of the gap is increased, it becomes bulky. Therefore, in the present invention, the space formed around the sushi, that is, the size (volume) of the gap is 1 to 0.1, preferably 0.6 to 0.02. It is preferable that the volume of the packaging bag minus the volume of the sushi and box, that is, the space formed around the sushi is 1 to 0.1 times the volume of the sushi. However, if the size (volume) of the gap is set to 0.6 to 0.2 with respect to the volume of the sushi, steaming is performed in a relatively short time, the temperature of the cooked rice body is set to 20 ° C or more, and It is more preferable that the temperature can be 10 ° C. or higher. In the present invention, the volume of the space formed around the sushi in the flexible microwave packaging bag made of a plastic film whose inside is decompressed is a flexible electronic lens made of a plastic film whose inside is decompressed. This is the volume excluding the volume of the box and the volume of sushi from the volume in the packaging bag for ji. In the present invention, the cooked rice product and the ingredients are put in a plastic film bag, degassed, hermetically sealed, and frozen. Invasion of outside air, moisture and bacteria can be avoided as much as possible, and the cooked rice product and utensil can prevent contamination by outside air, moisture and bacteria.

In the present invention, the thawing of the degassed packaged frozen sushi is performed, for example, by microwave heating with a microwave oven or the like. In this case, thawing of the rice cooked sushi is performed by heat generated by absorption of microwaves irradiated in a microwave oven. Top or top and side of sushi ingredients Since the surface is covered with the laminated metal foil, the sushi ingredients are thawed exclusively by the heat and steam generated by heating the sushi rice cooked product. Therefore, in the present invention, the thawing of the degassed frozen packaged sushi is related to the weight and the storage temperature of the degassed frozen packaged sushi. For example, the frozen packaged bag is placed in a microwave oven for 2.5 minutes to 5 minutes. By microwave heating, the frozen rice molded product is mainly thawed, and then, without opening the packaging bag, for 15 to 1 hour or for 20 to 40 minutes, for example, leaving it in the room, It is steamed by the steam generated from the cooked rice body and heated by the heating temperature of the cooked rice body to defrost the ingredients.

In the present invention, the temperature distribution of the sushi heated by the microwave when the box sushi or the bar sushi was thawed by the microwave was measured. Since the sushi ingredients are covered with the laminated metal foil, the microphone radiated toward the ingredients is shielded by the laminating metal foil and is hardly heated by the microwaves. The rice cooked body located below the ingredients is irradiated by microwaves and heated. As for the temperature of the cooked rice part of sushi, the temperature of the exposed surface to which the microphone mouth wave is irradiated is high, and the temperature increases as it approaches the corner due to the concentration of microwaves. It was also found that the side of the body part had a higher temperature on the side with smaller area than on the side with larger area. In the case of stick sushi or box sushi, stick sushi heated by an electronic range is cut into a size suitable for eating, but the cooked rice part after thawing has a high temperature. In a cooked rice product at a temperature of 0 ° C. or more, the rice grains have a high degree of stickiness and are hard to separate, so that the shape easily collapses, but the temperature of the cooked rice product is 15 to 30 ° C., preferably 15 to It has been found that by setting the temperature to 25 ° C., more preferably 15 ° C. to 20 ° C., the stickiness between the rice grains of the cooked rice product is reduced, and the rice grain is easily separated.

In the present invention, after the degassed frozen packaged sushi is taken out of the microwave by microwave heating, the package is left unpacked in order to heat the cold ingredients with the heat of the cooked rice part and the heat of steam. Steam the sushi in the packaging bag to raise the temperature of the ingredients and the temperature of the cooked rice Is decreasing. In the present invention, in the packaging bag, a space is formed around the sushi to make the flow of the steam generated at the time of thawing from the sushi free, so that the steam is efficiently steamed, and In a short period of time, the temperature of the cooked rice product can be leveled as a whole. Thus, it is preferable to defrost the cooked rice product so that the temperature of the cooked rice product is entirely equalized, since the texture after defrosting the degassed packaged frozen sushi is improved and the sushi is easily cut. In the present invention, the space formed around the sushi is the flow of steam generated from at least the rice cooked body heated at the time of thawing through this space when the degassed packaged frozen sushi is thawed by a microwave oven. It is preferable to have a large size so that the sushi can be spread over the entire surface of the sushi and steaming can be performed after the heating of the microphone mouthpiece is stopped. If this space is enlarged, the degassed packaged frozen sushi will become bulky overall, and the larger the space, the less the steaming effect will be. It takes time. In the present invention, when thawing the degassed packaged frozen sushi using an electronic range, the pressure is reduced and the upper surface of the packaging bag is in contact with the laminated metal foil, so that a vapor passage is formed on the laminated metal foil. Then, the ingredients are heated and steamed with steam. In the present invention, when thawing the degassed packaged frozen sushi in a microwave oven, the packaging bag is sealed, and the heating time in the microwave oven is, for example, usually 3.5 minutes, 4 minutes or 4.5 minutes. It is possible to shorten the steaming time by keeping the temperature of the corner immediately after thawing of the cooked rice body at, for example, 60 ° C. or higher, leaving it for a certain period of time, and cooling with water.

In order to manufacture the degassed frozen packaged sushi of the present invention, the sushi is placed in a plastic box, and the sushi-containing plastic box is made of, for example, a flexible film such as a laminated film of a polyethylene film and a nylon film. The box is placed in a packaging bag made of plastic film without a cover, that is, the top of the box is left open. Since the box is stored in the packaging bag without covering the lid, the inside of the box containing the sushi and the inside of the packaging bag containing the box can be degassed at the degassing stage. The sushi in which the metal foil placed in the box is placed on top of the sushi is placed on top of the sushi ingredients formed by placing the ingredients on top of the rice cooked product. Alternatively, it can be formed in a box by placing a cooked rice product in a box, placing an ingredient thereon, and further placing a laminating metal foil thereon. In the present invention, the sushi on which the laminated metal foil contained in the box is placed is put into the packaging bag together with the box, and the sushi is placed inside the packaging bag.

For example, it is degassed under reduced pressure at a pressure of not more than 65 mmHg, preferably not more than 60 mmHg, more preferably not more than 40 mmHg. Since the inside of the packaging bag is degassed, it is flexible. Due to its elasticity, the inside of the packaging bag shrinks entirely due to the effect of atmospheric pressure on the outside of the packaging bag. The laminating metal foil is fixed to the inside of the box in close contact with the laminated metal foil. Also, as described above, when the inner surface of the upper part of the bag presses the laminated metal foil on the tool under reduced pressure in the packaging bag, the end of the laminating metal foil follows the edge of the upper surface of the tool. It bends down and comes into close contact with the tool, covering the surface of the tool, allowing the laminated metal foil to stabilize on the tool. Also, since the water inside the packaging bag freezes due to brine freezing after degassing packaging, the coating of the laminating metal foil after degassing packaging is fixed by freezing and the ice melts when thawing. Is also fixed by the water generated by melting, and the coating of the tool with the laminated metal foil is stable.

In the present invention, a laminated metal foil such as a laminated aluminum foil is covered with a plastic so that the upper surface and the lower surface are not discharged, and have a microphone mouth wave shielding property. It can be used for shielding microwaves of sushi ingredients and for preventing discharge during microwave heating. The flexible plastic film packaging bag has a flexible property and is permeable to microwaves. Due to this flexible property, it easily shrinks and adheres to the sushi at the time of degassing, so that the sushi in the box can be used. This is preferred because it allows the position and position of the laminated metal foil on the tool to be fixed.

According to the present invention, sushi is formed by placing ingredients on a rice cooked product in a mold, and laminating metal foil is disposed on the formed sushi ingredient, and the laminating metal foil is raised. And place the sushi in a box and place the sushi with the laminated metal foil on the ingredients in the box, or place the ingredients on the cooked rice compact in the box and place the sushi in the box. Of the sushi formed A sushi in which a laminated metal foil is placed on the ingredient in the box with the laminating metal foil placed on the ingredient can be formed in the box. 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 metal foil covering the components. Fix the laminated metal foil above the ingredients and fix the sushi in the box. This degassed packaged sushi is brought into contact with a refrigerant cooled to a freezing temperature to freeze the inside of the degassed packaged frozen sushi packaging bag together with the sushi. This makes it possible to carry out the process mechanically, which facilitates automation, enables mass production in a sanitary manner, and enables constant production of high-quality frozen packaged sushi. Further, in the present invention, since the sushi having the laminated metal foil placed thereon is contained in the box, a slight space can be formed between the box and the sushi. Due to the heating of the mouth wave, steam generated mainly from the cooked rice product of the frozen sushi flows through the formed space, and the frozen ingredients can be heated and thawed and heated.

Hereinafter, embodiments of the present invention will be described with reference to the accompanying drawings, but the present invention is not limited by the following description and examples.

FIG. 1 is a schematic side sectional view schematically showing a partially cutaway view for explaining an embodiment of the present invention. FIG. 2 is a front cross-sectional view schematically showing the embodiment of FIG. 1 partially cut away. FIG. 3 is a schematic side sectional view schematically illustrating another embodiment of the present invention which is different from the embodiments of FIGS. 1 and 2. FIG. 4 is a schematic side sectional view schematically illustrating another embodiment of the present invention, which is different from the embodiments of FIGS. 1 to 3. FIG. 5 is a schematic front sectional view schematically illustrating another embodiment of the present invention which is different from the embodiments of FIGS. 1 to 4. FIG. 6 is a schematic front sectional view schematically illustrating another embodiment of the present invention, which is different from the embodiments of FIGS. 1 to 5. FIG. 7 is a front cross-sectional view schematically illustrating the embodiment of FIG. 6, partially cut away. 1 to 5, the same reference numerals are used for the corresponding parts.

Example In the embodiment shown in FIGS. 1 and 2, S Convertible Frozen Sushi 1 is a plastic packaging bag 2 on the outside, and a plastic packaging bag 2 containing sushi 3 is inside the plastic packaging bag 2. Box 4 is housed, and the whole inside is frozen together with sushi 3 in a degassed state. In FIG. 1, the sushi 3 is notched on the left side of the side of the sushi by a side cutout line 5, and the end of the notched sushi is indicated by a dashed line 6 at the side end. On the left side of the front of sushi 3, the sushi portion is cut out by a front cutout line 5 ', and the end of the cut sushi is indicated by a single-dot chain line 6' on the front side. In the present example, the sushi 3 is formed by placing an ingredient 8 on a cooked rice product 7, and in order to prevent the ingredient 8 of the sushi 3 from being heated by microwaves in a microwave oven, the sushi 3 Laminate metal foil 9 is placed on top of tool 8, and front edge 10 and side face 11 of laminator metal foil 9 are bent downward to obtain top face 1 of tool 8. 2. The side part 13 and the front part 14 are covered with a laminating metal foil 9. The laminated metal foil 9 placed on the upper surface 1 2 of the sushi 3 ingredient 8 in this way, the sushi 3 is put in a plastic box 4 and stored in the packaging bag 2, and in the process of degassing, the laminate The front peripheral edge 10 and the side peripheral edge 11 of the metal foil 9 hang down, respectively, to cover the front 12 and the side 13 of the tool 3. In this way, the sushi 3 covered with the laminated metal foil is put in a plastic box 4, stored in the packaging bag 2 together with the box, degassed, and frozen together by brine freezing, etc. fl 兑 -packed frozen sushi 1 is formed. In the degassed packaged frozen sushi 1, the center position of the laminated metal foil is depressed by the pressure of the air and is suppressed by the inner surface of the plastic packaging bag, and the arrangement position is fixed. In the present invention, the degassed packaged frozen sushi 1 is accommodated in a plastic packaging bag 2, and the plastic box 4, the sushi 3 and the laminated metal foil 9 are frozen together with the plastic packaging bag 2. , It is formed integrally. In this example, almost all of the metal foil 15 of the laminated metal foil 9 used for the frozen packaged sushi 1 is covered with the plastic film 16. In this example, the laminated metal foil 9 may be formed by cutting the so-called laminated metal foil 9. In this example, the front portion 13 of the sushi 3 tool 8 is covered by a bent portion 17 formed by the front edge 10 of the laminated metal foil &, and the side portion 14 of the tool 5 is The laminate metal foil 9 is covered by the bent portion 18 formed by the peripheral portion 11 on the side surface of the metal foil 9, and each side surface of the sushi 3 ingredient 8 is viewed from the front side and the side side of the sushi 3. The microwaves applied to the portions 13 and 14 are shielded by the front and side bent portions 17 and 18 to prevent overheating of the sushi 3 ingredient 8 due to the microphone mouth wave from the lateral direction. Can be avoided.

Since this example is configured as described above, the degassed packaged frozen sushi 1 can be manufactured, for example, as follows. That is, the sushi 3 is made by placing the ingredient 8 on the cooked rice product 7, and the sushi 3 thus made is put into the plastic box 4. The laminated metal foil 9 is placed on the upper surface 12 of the sushi utensil 8 placed in the box 4, and the box is put into a flexible plastic packaging bag 2 together. When the box 4 containing the sushi 3 is placed in the packaging bag 2, the mouth 13 of the packaging bag 2 is connected to a suction port of a vacuum pump (both not shown). The inside of the packaging bag 2 is evacuated at a pressure of OO mmHg. During this degassing process, the upper surface 12 of the packaging bag shrinks inward due to atmospheric pressure, comes into contact with the laminated metal foil 9, holds down the laminated metal foil 9 from above, and laminates on the component. The position of the metal foil 9 is stabilized, and the peripheral edges 10 and 11 of the laminated metal foil 9 are hung around the tool 8. At the end of degassing, the opening 19 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 form a plastic package. The entire bag is frozen and formed integrally to produce a degassed packaged frozen sushi 1.

In this example, the degassed packaged frozen sushi 1 can be thawed by placing it in a microwave oven with the component 8 facing up. Conversely, it is also possible to defrost the rice cooked product 7 up and the sushi utensil 8 down, that is, the plastic box 4 upside down. When the sushi 3 is to be thawed by placing it in a microwave oven with the utensil 8 facing upwards, microwaves are applied to the sushi 3 from the top and bottom, and from the horizontal direction. 13 and the side part 14 are covered by the bent parts 17 and 18 on the front and side sides of the laminated metal foil 9. The microwaves applied to the sushi 8 of the sushi 3 were almost completely shielded and did not heat the sushi 8, and immediately after the sushi 8 was thawed, the sushi 3 exceeded 10 ° C. It is not heated. The microwaves irradiated toward sushi 3 are exclusively absorbed by the cooked rice product, and the cooked rice product is heated. In the rice cooked body 7 heated in this way, steam is generated as the temperature rises, and the steam generated here warms the tool 8 in the flexible plastic packaging bag 2. The part of the utensil 8 is thawed at a lower temperature than the part of the cooked rice product 7. A specific example of this example is shown below.

Example 1

1400 ml of vinegar was mixed with 13 kg of the cooked cooked rice, and the mixture was stirred so as to be uniform. The cooked rice thus combined with vinegar was then cooled to 50 ° C. Using 180g of cooked rice cooled to 50 with vinegar and 35g of trout fillet, cut trout box sushi (5.5cm wide, 14cm long and 3cm high) ) Was manufactured. The box trout sushi (small) was taken out of the box sushi box and put into a plastic box with the trout fillet facing up. Next, a laminated aluminum foil, which is one of the laminated metal foils, was placed on the trout fillet, which was the ingredient of the trout box (Small). In this example, the laminated aluminum foil used was a 12 m thick polyethylene terephthalate (PET) layer at the top, a 9 m thick aluminum layer below, and a 9 m thick aluminum layer below. Was a 70 m thick retort polypropylene layer, 6.5 cm wide and 15.5 cm long. 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 mm high. cm. The box containing the sushi was placed in an inner bag, degassed by 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 recessed at the top and was in close contact with the cooked rice product, and the periphery of the laminated aluminum foil was hanging around the ingredients, dressed as covering the ingredients.

The box sushi covered with the ingredients in the laminated aluminum foil is put into a box and packed. The packaging bag sealed by heating and sealed was kept in ethyl alcohol of brine at a temperature of 135 ° C for 45 minutes to produce a frozen sushi (small) product of degassed packaged trout with brine. This degassed packaged frozen frozen sushi (small) consists of an outer plastic packaging bag, a plastic box and the inside trout sushi that are integrally frozen. This degassed packaged frozen frozen sushi (small) Was stored at an average temperature of 19.1 ° C.

In cooking the degassed packaged frozen sushi (small) of this trout, a 500 watt electronic range was used. The degassed packaged frozen sushi of the trout 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 degassed packaged frozen sushi was taken out of the microwave oven, left at room temperature for 30 minutes, and steamed. In this example, for the exposed cooked rice part of the thawed sushi, the temperature at the upper center of the side at the longitudinal end (referred to as the upper part at the end of the cooked rice in Table 1) and the upper part at the center in the longitudinal direction (table The temperature was measured immediately after thawing, 20 minutes after steaming, and 30 minutes after steaming. In addition, the temperature and temperature of a portion of the extracted sushi ingredients at a point 1 cm from the longitudinal end surface of the aluminum foil side of the ingredients (referred to in Table 1 as an end of the aluminum foil side face of the ingredients). Immediately after thawing, the temperature at the point 1 cm from the longitudinal end of the cooked rice side surface (referred to as the end of the cooked rice side surface in Table 1), 20 minutes after steaming, and 30 minutes after steaming It was measured later. The results are shown in Table 1.

table 1

Immediately after thawing. C Steamed after 20 minutes Steamed after 30 minutes After passing. C Upper part of the end of the cooked rice part 5 1 .2 2 3 .2 0 .1 Top center part of the cooked rice part 5. 8 1 2. 3 17.7 End of the aluminum foil side of the utensil 0.0 1 7. 6 1 8. 6 End of the side of cooked rice 1. 0.8 1 5. 8 1 8.2 In Table 1, immediately after thawing, the temperature of the upper part of the end of the cooked rice at the end of the cooked rice is Inside the department Although the difference was about 45 ° C compared to the central upper part, the temperature of the sushi rice cooked product and ingredients fell within a temperature range of approximately 10 to 25 ° C when steamed for 20 minutes. When steamed for 30 minutes, the temperature of the cooked rice and the ingredients of the sushi fell within a temperature range of approximately 10 to 20 ° C, and both sushi became easy to cut with a kitchen knife.

Example 2

Using 240 grams of cooked rice and 40 grams of cut trout as ingredients in Example 1, the trout was 5.5 cm wide, 18 cm long, and 3 cm high. This box trout box sushi (large) was taken out of the box for sushi production, and placed in a plastic box with the trout fillet topped. Laminate aluminum foil, which is one of the laminated metal foils, was placed on the trout fillet of trout box sushi (large) In this example, the top of the laminated aluminum foil used was 12 mm thick. m of polyethylene terephthalate (PET) layer, below it is a 9 m thick aluminum layer, and below it is a 70 m thick retort polypropylene layer, 6.5 cm wide and 6.5 cm long. The inner dimensions of the box were 6.0 cm wide and 19.2 cm long at the bottom. At the top opening, it was 7.0 cm wide and 20.5 cm long and 3.3 cm high A box containing sushi was pasted with polyethylene film on the inside and nylon film on the outside. It was put into a flexible packaging bag of laminated film, degassed by a vacuum pump at a pressure of 40 cmHg, and the mouth of the packaging bag was heated and sealed. The peripheral edge of the laminated aluminum foil was hanging around the ingredients, in a state of covering the ingredients.

The packaging bag, which is packed with the box sushi of trout covered with the ingredients in the laminated aluminum foil in this way, and then sealed by heating, is packed in brine ethyl alcohol at a temperature of -35 ° C. After holding for 1 minute, brine was used to produce a trout degassed packaged frozen sushi (large) product. The degassed packaged frozen sushi of trout (large) consists of an outer plastic packaging bag, a plastic box and the contents of trout sushi, which are integrally frozen. Average 18. Stored at a temperature of 7 ° C.

In cooking the degassed packaged frozen sushi (large) of the trout, a 500-watt electronic range was used. The degassed packaged frozen frozen sushi (large) of this example was placed in a 500-watt microwave oven and thawed by heating for 4 minutes and 15 seconds. After 2.5 minutes of the microwave oven thawing time, the degassed packaged frozen sushi trout (large) was taken out of the microwave oven, left at room temperature for 30 minutes, and steamed. In this example, for the exposed cooked rice part of the thawed sushi, the temperature at the upper center of the side at the longitudinal end (referred to as the upper part at the end of the cooked rice in Table 1) and the upper part at the center in the longitudinal direction The temperature of the rice was measured immediately after thawing, 20 minutes after steaming, and 30 minutes after steaming. In addition, the above-mentioned thawed sushi ingredients were placed at a position 1 cm from the longitudinal end surface of the aluminum foil side of the ingredient (referred to in Table 1 as an end of the aluminum foil side face of the ingredient). The temperature and the temperature at a point 1 cm from the longitudinal end of the cooked rice side surface (referred to as the end of the cooked rice side in Table 1), immediately after thawing, after steaming for 20 minutes, and after steaming 30 The measurement was made after a lapse of minutes. The results are shown in Table 2. Table 2

Immediately after thawing. C Steamed after 20 minutes. C Steamed 30 minutes elapse C

Upper part of the end of the cooked rice part 5 3. 6 2 6. 7 2 3.1 Upper central part of the cooked rice part 1 2. 1 1 9. 3 2 0.8 End of the aluminum foil side of the tool 3.2 1 6. 6 20.4 End of rice side of ingredients 1.4 1 5. 3 19.1 In Table 2, immediately after thawing, the temperature of the upper part of the end of the cooked rice is higher than that of the cooked rice. Although there was a difference of about 41 ° C compared to the upper surface of the center, the temperature of the cooked rice product and ingredients of the sushi at the time of steaming for 20 minutes and at the time of steaming for 30 minutes was approximately 15 ° C. The temperature ranged from ~ 25 ° C, and both boxes became easy to cut with a kitchen knife.

Example 3 13 kg of cooked cooked rice was mixed with 1400 ml of vinegar, and the mixture was stirred so as to be uniform. The cooked rice thus combined was cooled to 5 CTC. Put the vinegar, sugar and salt on top of 105g of cooked rice, which has been vinegared and cooled to 50 ° C. 7 grams of freshly boiled and cooled white kelp was placed on the plate to produce a mackerel box sushi (small) 5.5 cm wide, 14 cm long and 3 cm high. The small box sushi of the mackerel was taken out of the box sushi box and placed in a plastic box with the mackerel fillet facing up. Next, a laminated aluminum foil, which is a metal foil for laminating, was placed on the cut of mackerel as a material for the box mackerel sushi (small). In this example, the laminated aluminum foil used was a 12 m thick polyethylene terephthalate (PET) layer on top, a 9 m thick aluminum layer below, and a 9 m thick aluminum layer below. Was a retort polypropylene layer having a thickness of 70 m, a width of 6.5 cm and a length force of 15.5 cm. 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 box containing the sushi is placed in a flexible packaging bag with 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 to heat the mouth of the packaging bag. Sealed. The degassed packaging bag was recessed at the top and was in close contact with the cooked rice product, and the peripheral edge of the laminated aluminum foil was hanging around the ingredients, dressed as covering the ingredients.

The packaging bag, which is packed and heated and sealed with the box saba box sushi covered with the laminated aluminum foil in this way, is kept in brine ethyl alcohol at a temperature of -35 ° C for 45 minutes. Then, it was made into a product of frozen frozen sushi (small) of deaerated packaging of brine frozen mackerel. The degassed packaged frozen sushi (small) of this mackerel is formed by freezing the outer plastic packaging bag, the plastic box and the inside of the mackerel sushi, and the degassed packaged frozen sushi (small) of this mackerel Was stored at an average temperature of 18.1 ° C.

When cooking this degassed packaged frozen frozen sushi (small) of this mackerel, a 500 watt electronic ren Was used. The degassed packaged frozen sushi of the mackerel 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 microwave thawing time, the degassed packed mackerel-packed frozen sushi was removed from the microwave oven, left at room temperature for 30 minutes, and steamed. In this example, for the exposed cooked rice part of the thawed sushi, the temperature at the upper center of the side at the longitudinal end (referred to as the upper part at the end of the cooked rice in Table 1) and the upper part at the center in the longitudinal direction The temperature of the rice was measured immediately after thawing, 20 minutes after steaming, and 30 minutes after steaming. In addition, the temperature and temperature of a portion of the extracted sushi ingredients at a point 1 _cm from the longitudinal end surface of the aluminum foil side of the ingredients (referred to as the end of the aluminum foil side faces of the ingredients in Table 1). At the point 1 cm from the longitudinal end of the cooked rice side surface (referred to as the end of the cooked rice side in Table 1), immediately after thawing, after steaming for 20 minutes, and after steaming for 30 minutes It was measured later. The results are shown in Table 3.

Table 3

Immediately after thawing. C Steamed after 20 minutes. C Steam 30 minutes later. C Upper part of the end of the cooked rice part 5 3. 4 2 3. 9 2 1.1 Upper central part of the cooked rice part 8.01 2. 0 1 5.3 End of the aluminum foil side of the utensil — 2.2 1 8. 4 2 0.2 End of cooked rice side-3.8 1 5. 7 1 7. 7

In Table 3, the box sushi was steamed for 20 minutes immediately after thawing, although the temperature at the upper end of the cooked rice part was about 45 C higher than that at the center upper part of the cooked rice part. At the time point and when steamed for 30 minutes, the temperature of the cooked rice and the ingredients of the sushi were within the temperature range of about 15 to 25, and the box sushi was easily cut with a kitchen knife.

Example 4

On the rice vinegar combined with vinegar in Example 3 and cooled to 50 ° C, 240 g of cooked rice, 12.5 g of mackerel fillet, which had been watered and squeezed with salt, were put. Add vinegar, sugar and salt, boil and cool 8 grams of white kelp, 5.5 cm wide and 18 cm long. We produced mackerel box sushi (large) with a height of 4.2 cm. The mackerel box sushi (large) was taken out of the box sushi box and placed in a plastic box with the mackerel fillet facing up. Next, a laminated aluminum foil, which is one of the laminated metal foils, was placed on the mackerel fillet of the material for the sushi box (dog). In this example, the laminated aluminum foil used was a 12 m thick polyethylene terephthalate (PET) layer at the top, a 9 m thick aluminum layer underneath, and a 9 m thick aluminum layer below. It was a 70 m thick retort polypropylene layer, 6.5 cm wide and 19.5 cm long. 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 the height is 3.8 cm. A box with sushi

The packing bag was heated and sealed by degassing with a vacuum pump at a pressure of 4 O cmHg. The degassed packaging bag was in a state in which the upper portion was recessed and was in close contact with the cooked rice product, and the peripheral edge of the laminated aluminum foil was hanging around the ingredients, dressed as covering the ingredients.

The sushi box with the ingredients covered with the laminated aluminum foil is packed together and packed and heated and sealed in brine ethyl alcohol at a temperature of 135 ° C for 45 minutes. Hold it, and use it as a frozen sushi (dog) product that is deaerated and packaged with brine frozen and mackerel. The degassed packaged frozen sushi (dog) of this mackerel is formed by freezing the outer plastic packaging bag, the plastic box and the contents of the mackerel sushi together. This degassed packaged frozen sushi (large) Was stored at an average temperature of 18.6 ° C.

In cooking the degassed packaged frozen sushi (large) of this mackerel, a 500 watt electronic range was used. The degassed packaged frozen sushi of the mackerel of this example (large) was placed in a 500-watt microwave oven and thawed by heating for 4.5 minutes. After 4.5 minutes of the thawing time of the microwave oven, the mackerel degassed packaged frozen sushi (large) was removed from the microwave oven, left at room temperature for 30 minutes, and steamed. In this example, for the exposed cooked rice part of the thawed sushi, the temperature and the length of the upper part of the side center of the longitudinal end (referred to as the upper part of the end part of the cooked rice in Table 1) The temperature of the upper surface at the center in the direction (in Table 1, referred to as the central upper surface of the cooked rice) was measured immediately after thawing, after 20 minutes of steaming, and after 30 minutes of steaming. In addition, for the thawed sushi ingredients, a portion of 1 cm from the longitudinal end surface of the aluminum foil side of the ingredients (referred to as the end of the aluminum foil side face of the ingredients in Table 1). The temperature and the temperature at the point 1 cm from the longitudinal end of the cooked rice side (referred to as the end of the cooked rice side in Table 1), immediately after thawing, after steaming for 20 minutes, and after steaming 30 The measurement was made after a lapse of minutes. The results are shown in Table 4. Table 4

Immediately after thawing ¹ C steamed 20 minutes later ° C steamed 30 minutes elapsed Upper part of the end of cooked rice 5 1. 4 2 0.2 1 9.1 Top central part of cooked rice 5.2 1 1 3.6 16.7 End of the aluminum foil side of the tool-1.9 1 5.8 18.2 End of the side of the cooked rice 1.3.2 1 2.2 17.3 In Table 4, box sushi is Immediately after thawing, the temperature of the upper part of the end of the cooked rice part was about 46 ° C different from that of the central upper part of the cooked rice part. The temperature of the cooked rice product and ingredients fall within a temperature range of approximately 10 to 20 ° C. When steamed for 30 minutes, the temperature of the cooked rice product and ingredients of sushi is approximately 15 The temperature ranged from -20 ° C to -20 ° C, and in both cases, box sushi became easy to cut with a kitchen knife.

Example 5

13 kg of cooked cooked rice was mixed with 1400 ml of vinegar, and the mixture was stirred so as to be uniform. The cooked rice thus combined with vinegar was then cooled to 50 ° C. Vegetables combined and cooled to 5 O Rice cooked 180 grams of cooked rice, 4 pieces of raw crab sticks, squeezed with salt and pickled, 40 grams of rice, 5.5 cm wide A small crab box sushi, 14 cm long and 2.9 cm high, was produced. The small crab box sushi (small) was taken out of the box sushi box and placed in a plastic box with the crab sticks of the ingredients up. Then, Laminated aluminum foil, which is one of the metalized metal foils, was placed on the little crab stick meat of the little crab box sushi (small). In this example, the laminated aluminum foil used was a 12 m-thick polyethylene terephthalate (PET) layer at the top, a 9 m-thick aluminum layer below, and a 9 m-thick aluminum layer below. It was a 70 im thick polypropylene layer for retort, 6.5 cm wide and 15.5 cm long. The 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 the height is 3.3 cm. The box containing the Japanese crab sushi was put in a soft packaging bag, 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 recessed at the top and was in close contact with the cooked rice product, and the periphery of the laminated aluminum foil was hanging around the ingredients, dressed as covering the ingredients.

The packaging bag that is packed with the box crab sushi covered with the ingredients in this way with laminated aluminum foil is packed and heat-sealed. — Brine ethyl alcohol at a temperature of 35 ° C The frozen sushi was kept in the sushi for 45 minutes to produce a frozen frozen sushi (small) frozen brine dewatered crab. This snow crab degassed packaged frozen sushi (small) consists of an outer plastic wrapping bag, a plastic box and the contents of a snow crab sushi that are integrally frozen. The packaged frozen sushi (small) was stored at an average temperature of -20.2 ° C.

In cooking this frozen crab degassed packaged frozen sushi (small), an electronic range of 500 watts was used. The deaerated frozen crab (small) of the crab of this example was placed in a 500-watt electronic range and thawed by calo-heating for 2.5 minutes. After 2.5 minutes of the microwave thawing time, the frozen sushi degassed crab was taken out of the microwave oven, left at room temperature for 30 minutes, and steamed. In this example, for the exposed cooked rice portion of the thawed sushi, the temperature at the upper center of the side at the longitudinal end (referred to as the upper end at the end of the cooked rice in Table 1) and the upper surface at the center in the longitudinal direction (Table 1) In Table 1, the temperature was measured immediately after thawing, after steaming for 20 minutes, and after steaming for 30 minutes. Also, the thawed For the sushi ingredients, the temperature at the point 1 cm from the surface in the longitudinal direction of the aluminum foil side of the ingredients (referred to as the end of the aluminum foil sides of the ingredients in Table 1) and the The temperature at a point 1 cm from the end in the longitudinal direction (referred to as the end of the side of the cooked rice in Table 1) was measured immediately after thawing, 20 minutes after steaming, and 30 minutes after thawing. Table 5 shows.

Table 5

Immediately after thawing. C Steaming After 20 minutes. C Steam 30 minutes later. C Upper part of the end of cooked rice 55. 6 19.2 18.1 Top central part of cooked rice 24. 2 17. 4 17.8 End of aluminum foil side of utensil — 3. 2. 8. 9 20. End of two cooked rice sides -3. 6 10.2 20.3

In Table 5, the box sushi immediately after thawing showed a temperature difference of about 31 ° C at the upper end of the cooked rice part compared to the upper central part of the cooked rice part. Then, the temperature of the cooked rice product and ingredients of the sushi is within the temperature range of about 10 to 20 ° C, and when steamed for 30 minutes, the temperature of the cooked rice product and the ingredients of the sushi is about 15 to 20 The temperature was within the temperature range of ° C, and the box sushi became easy to cut with a kitchen knife.

Example 6

On top of 240 grams of cooked rice, cooled to 50 ° C with vinegar in Example 5, 50 grams of five crab sticks, squeezed with salt and pickled with salt, were placed on top, and the width was 5.5. We produced a boxy crab sushi (large) cm, length 18 cm and height 2.9 cm. The little crab, Kotobuki Tsukasa (Large), was taken out of the box sushi box and placed in a plastic box with the sticks of the little crab stick. Next, a laminated aluminum foil, which is one of the laminated metal foils, was placed on the barbecue of the snow crab, which is the ingredient of the snow crab box sushi (large). In this example, the laminated aluminum foil used was a 12 m thick polyethylene terephthalate (PET) layer at the top, a 9 m thick aluminum layer below, and a 9 m thick aluminum layer below. A 70-meter thick retort polypropylene layer, 6.5 cm wide and 19.5 cm long. The inner dimensions of the box are 6.5 cm wide and 19.2 cm long at the bottom, 7.0 cm wide and 20.5 cm long at the top opening, and 3 cm high. It was 3 cm. Put the box containing the crab sushi in a flexible packaging bag with a laminated film of polyethylene film on the inside and nylon film on the outside, and degas with a vacuum pump at a pressure of 40 cmHg. The mouth of the packaging bag was heat sealed. The degassed packaging bag was recessed at the top and was in close contact with the cooked rice product, and the peripheral edge of the laminated aluminum foil was hanging around the ingredients, dressed as covering the ingredients.

The packaging bag that is packed with the crab box sushi covered with the ingredients in the laminated aluminum foil as described above and packed with heat is sealed with brine ethyl alcohol at a temperature of 135 ° C. It was kept for 45 minutes inside to make a frozen frozen Shizui crab degassed packaged frozen sushi (large) product. This frozen crab degassed packaged frozen sushi (large) consists of an outer plastic packaging bag, a plastic box and the contents of the crab sushi frozen inside. The packaged frozen sushi (large) was stored at an average temperature of 20.6 ° C.

In cooking this frozen crab degassed packaged frozen sushi (large), a microwave oven of 500 watts was used. The degassed packed frozen sushi of the crab of this example (large) was placed in a 500 watt electronic range and thawed by heating for 4 minutes and 15 seconds. At the end of the microwave thawing time of 4 minutes and 15 seconds, the frozen crab degassed packed frozen sushi (large) was removed from the microwave oven, left at room temperature for 30 minutes, and steamed. In this example, for the exposed cooked rice part of the thawed sushi, the temperature at the upper center of the side at the longitudinal end (the upper part at the end of the cooked rice in Table 1) and the upper part at the center in the longitudinal direction (Table 1, referred to as the upper central part of cooked rice) was measured immediately after thawing, after 20 minutes of steaming, and after 30 minutes of steaming. In addition, for the thawed sushi ingredients, the temperature and the location of the lcm from the longitudinal end surface of the aluminum foil side of the ingredients (referred to as the end of the aluminum foil side of the ingredients in Table 1) The temperature at a point 1 cm from the longitudinal end of the rice-side surface (referred to in Table 1 as the end of the side of the rice) Was measured immediately after thawing, after 20 minutes of steaming, and after 30 minutes of steaming. Table 6 shows the results.

Table 6

Immediately after thawing. C Steamed after 20 minutes. C Steam 30 minutes later. C Upper part of the end of the cooked rice part 5 7. 2 3 5. 8 3 0 .2 Upper central part of the cooked rice part 2 5. 4 2 4. 2 2 4. 1 6. 6 2 3. 1 End of cooked rice side 2. 1 1 4. 3 2 1.6

In Table 6, in box sushi, immediately after thawing, ^^ at the top of the end of the cooked rice part showed a difference of about 31 ° C compared to the upper central part of the cooked rice part, but for 30 minutes At the time of steaming, the temperature of the cooked rice and the ingredients of the sushi were in the temperature range of approximately 20 to 30 ° C, and the box sushi was easily cut with a kitchen knife.

In Example 2 shown in FIG. 3, as in Example 1 of FIGS. 1 and 2, the degassed packaged frozen sushi 1 has a plastic packaging bag 2 on the outside, and an interior of the plastic packaging bag 2 on the outside. In this case, a plastic box 4 containing sushi 3 is housed, and the entire inside thereof is evacuated and frozen together with sushi 3. In this example, the sushi 3 contained in a plastic box inside the plastic packaging bag 2 with the ingredients on the cooked rice product, When the sushi 3 is thawed by the microwave, the microwave of the microwave radiated by the sushi utensil 8 is shielded by the laminated metal foil 9 so that the microwave does not generate heat, so that the sushi 3 utensil 8 is on the upper side. Only the plastic box 4, the sushi 3 and the laminated metal foil 9 are frozen together with the plastic bag 2 in the plastic bag 2 . This embodiment is different from the embodiment shown in FIGS. 1 and 2 in that the laminated metal foil 9 has no bent portions 17 and 18 formed on the side surface 13 and the front side 14 of the sushi 3. It is different from the example. Other points are the same as FIG. 1 and FIG. In this example, too, In the laminated metal foil 9 to be formed, at least the upper and lower layers are formed of a plastic film 16 with the metal foil 15 as a center.

In this example, a degassed packaged frozen sushi i has a plastic box 4 and a sushi 3 in which a laminated metal foil 9 is arranged on an ingredient 8 with a laminated metal foil facing upward. When the sushi 3 is placed in the plastic box 4, the plastic box 4 containing the sushi 3 is placed in a flexible plastic packaging bag 2, and the mouth 19 of the packaging bag is inserted. Connected to the suction port (not shown) of the vacuum pump, and evacuated the inside of the plastic packaging bag 2 with a pressure of, for example, 500 mmHg or less. The mouth 19 of the packaging bag is sealed with a heat seal. The sushi packed in a plastic packaging bag and sealed is immersed in a frozen brine of ethanol together with the plastic packaging bag, and the entire plastic packaging bag is frozen and integrally formed to degas. Manufactures packed frozen sushi 1.

Since the present example is configured as described above, the degassed packaged frozen sushi 1 can be thawed by placing it in a microwave with the laminated metal foil 9 facing upward. In addition, the degassed packaged frozen sushi 1 can be thawed with the box 4 face down, that is, with the cooked rice product 7 up and the laminating metal foil in contact with the sushi tool 8 down. If the microwave is thawed in a microwave oven with the laminated metal foil 9 facing up, most of the microwaves from above are shielded by the laminated metal foil and are prevented from reaching the sushi ingredients. Ingredient 8 does not heat calories. Microwaves from the W3 direction are scattered light, and the thickness of the sushi 3 ingredients 8 is small, so the area of the illuminated thickness is small, and the presence of cooked rice around Therefore, the sushi ingredient 3 is not heated to a high temperature exceeding 10 ° C. Also, when the rice cooked product 10 is placed in a microwave oven for thawing, the microwaves from above are mostly absorbed by the cooked rice cooked product and are spent to heat the cooked rice cooked product. As a result, it is difficult to reach the sushi ingredients, and the ingredients 8 of sushi 3 are not heated. Microwaves from the lateral direction are scattered light, and the thickness of the tool 8 of Kotobuki 3 is small, so the area of the irradiated thickness is small, and there is cooked rice around. For example, sushi utensils 3 should not be heated to a high temperature exceeding 10 ° C. Yes.

Example 3 shown in FIG. 4 takes into account that the side of the sushi becomes significantly higher than the center due to the heating of the sushi microwave oven. The longitudinal direction of the laminating metal foil 6 is formed to be larger than the longitudinal direction of the laminating metal foil 6 so that the side part 1 4 of the metal foil 8 can be covered with the laminating metal foil 6, and the side peripheral edge of the laminated metal foil 6 In this example, only the bent portion 17 of the laminated metal foil 9 was formed by hanging the metal foil down along the side of the tool so as to cover the side of the tool. 3 is different from the embodiment shown in FIG. However, other points are the same as those of the embodiment of FIGS. 1 and 2 and FIG. In this example, when the sushi 3 is placed in the plastic box, the side portions 14 of the sushi 3 ingredients 8 placed in the box 4 are formed by the peripheral edges of the side surfaces of the laminated metal foil 9. The microphone mouth wave which is covered by the bent portion 17 and is irradiated from the lateral direction to the side surface on the front side of the device 8 is shielded by the bent portion 17 and the device 5 by the microwave in the horizontal direction. The calorie heat on the front side can be avoided.

In Example 4 shown in FIG. 5, in consideration of the fact that the end of the sushi is significantly higher than the center due to heating of the sushi microwave oven, both ends in the width direction of the sushi 3 The width direction of the laminated metal foil 9 is formed larger than the width direction of the tool 8 so that the front part 13 of the component 8 can be covered with the laminated metal foil 9, and the peripheral edge 10 on the front side of the laminated metal foil 9 is formed. This is an example in which only the bent portion 17 of the laminated metal foil 9 is formed by hanging down along the side portion 13 of the component so as to cover the side portion 13 of the component. This is different from the embodiment shown in FIGS. However, the other points are the same as those of the embodiment shown in FIGS. In this example, when the sushi 3 is placed in the plastic box, the side portion 14 of the sushi 3 tool 8 placed in the box 4 is the peripheral portion of the side surface of the laminated metal foil 9. Microwaves which are covered by the bent portion 17 formed by the 10 and are irradiated from the lateral direction to the side surface of the side surface of the tool 8 are shielded by the bent portion 17 and the microwaves in the horizontal direction Heating of the front side of the tool 8 by waves can be avoided. In the embodiment of the present invention, a laminating metal foil such as an aluminum foil of a plastic laminate is placed on a sushi tool placed in a polypropylene box. On one side, a laminated metal foil such as a laminated aluminum foil can be attached by bonding or the like to easily cover the sushi.

6 and 7 show an embodiment different from the embodiment shown in FIGS. In the embodiment shown in FIGS. 6 and 7, the box is made of polypropylene, and as shown in FIG. 7, the side of the box is an inverted kamaboko type, and is formed in accordance with the cross-sectional shape of the rice cooked product of sushi. ing. In this example, the plastic box 4 for containing the packaged frozen sushi 1 has seven ribs 20 protruding from the inside to the outside for shape retention. Is cut into eight pieces, each of which is placed in a sushi holding space 22 between ribs 20. In this example, the laminated metal foil 9 is placed on the tool 8 arranged on the opening side of the box 4.

Example 7

Following Example 2, a trout box sushi (small) 5.5 cm wide, 14 cm long and 3 cm high and weighing 2 15 grams was produced. Take this trout box sushi (small) out of the sushi box for box sushi production, cut it into 8 pieces, put one piece in the space 22 between the ribs 20 and cover the whole 8 pieces of trout sushi, Laminated aluminum foil, one of the laminated metal foils, was placed on eight slices of trout box sushi (small). Also in this example, the inside dimensions of the plastic box are that the top opening is 15.7 cm long and 7.2 cm wide, while the bottom is 14.0 cm long. cm, 7.2 cm wide, and the height of this box was 3.3 cm. The laminated aluminum foil used was a 12 m thick polyethylene terephthalate (PET) layer on the top, a 9 m thick aluminum layer below, and a 70 m thick below. The retort polypropylene layer had a width of 7.0 cm and a length of 18.5 cm. The volume of the gap around the sushi was 110 cubic centimeters, the volume of the sushi was 20.7 cubic centimeters, and the volume ratio of the gap to the sushi was 0.50 The laminated film was placed in a flexible packaging bag 2 and deaerated by a vacuum pump at a pressure of 40 cmHg, and the mouth 19 of the packaging bag was heat-sealed. The degassed packaging bag was recessed at the top and was in close contact with the cooked rice product, and the peripheral edge of the laminated aluminum foil was hanging around the ingredients, dressed as covering the ingredients.

The trout box sushi covered in 9 with laminated aluminum foil is put into a box, degassed and packaged, and the heat-sealed packaging bag is brine ethyl chloride at a temperature of 135 ° C. Hold for 45 minutes during the call to freeze the brine and use it as a product for degassed and packed trout frozen sushi (small). This degassed packaged frozen frozen sushi of trout is formed by freezing an outer plastic packaging bag 9, a plastic box 4 and the contents of trout sushi. (Small) was stored at an average temperature of –18.7 ° C.

In cooking the degassed packaged frozen sushi (small) of this trout, a 500 watt electronic range was used. The degassed packaged frozen frozen sushi (small) of this example was placed in a 500 watt microwave oven and thawed by heating for 5 minutes. 2.5 minutes after the thawing time of the microwave was over, remove the degassed packaged frozen sushi trout (small) from the microwave oven and leave it at room temperature (23 ° C) for 30 minutes. Steamed. In this example, for the exposed cooked rice part of the thawed sushi, the temperature at the upper center of the side at the longitudinal end (referred to as the upper part at the end of the cooked rice in Table 1) and the upper part at the center in the longitudinal direction (table The temperature was measured immediately after thawing, 15 minutes after steaming, and 30 minutes after steaming. In addition, the temperature and temperature of a portion (referred to in Table 1 as the end of the aluminum foil side surface of the utensil) 1 cm from the surface in the longitudinal direction of the aluminum foil side surface of the utensil of the frozen sushi material The temperature at the point 1 cm from the longitudinal end of the cooked rice side surface (referred to as the end of the cooked rice side in Table 1), immediately after thawing, after steaming for 20 minutes, and after washing for 30 minutes It was measured later. Table 7 shows the results.

Table 7 Immediately after thawing. C Steaming After 15 minutes. C Steam 30 minutes later. C Upper part on the side of the end of the cooked rice part 4 2. 3 2 5.0 0 2 .8 Top central part of the cooked rice part 3 1.6 2 0. 2 16.5 20.8 The center of the aluminum foil side of the tool-7.2

In Table 7, the box sushi was steamed for 15 minutes immediately after thawing, although the temperature at the top of the end of the cooked rice was 49.5 ° C different from the center of the aluminum foil side of the ingredients. At the time, the temperature at the upper end of the cooked rice part was 16.7 ° C different from the center of the aluminum foil side of the ingredients, and when steamed for 30 minutes, the temperature at the upper end of the cooked rice end was increased. The temperature difference is 7.0 ° C from the center of the aluminum foil side of the ingredients, the temperature difference is reduced by steaming, and the temperature of the cooked rice and the ingredients of the sushi is in the temperature range of approximately 23 ° C to 19 ° C. The box sushi was easy to cut with a kitchen knife. In this example, the sushi was sufficiently thawed in a steaming time of 30 minutes.However, this is the case when the sushi is tightly wrapped with a wrapping film and the gap is set to less than 0.1 based on the volume of the sushi. Indicates that steaming took more than 45 minutes to defrost, so the steaming time was reduced by more than 15 minutes.

In this example, the ribs are formed so as to protrude inward so that a piece of bar sushi or box sushi can enter between them. Ribs can be formed on the outside so that bar sushi or box sushi can be arranged without being cut, that is, in a round shape. In this example as well, the utensil is placed on a cooked rice product, on which a piece of laminating metal foil is placed over the entire fillet. Also in this example, considering that the end of the sushi is significantly higher than the center due to the heating of the microwave of the packaged frozen sushi, the both ends of the sushi 3 in the width direction, that is, the sushi 3 The width direction of the laminating metal foil 9 is formed larger than the width direction of the laminating metal foil 9 so that the front part 13 of the metal foil 8 can be covered with the laminated metal foil 9, and both sides of the laminating metal foil 9 are formed. Hanging down on both sides of the utensil so as to cover both sides of the utensil.

As described above, the degassed packaged frozen sushi of the present invention has a reduced pressure inside and is sealed. A flexible plastic packaging bag, a plastic box disposed in the bag and having an open top, and a frozen sushi housed in the box with the ingredients up. And a laminated metal foil disposed over the frozen sushi ingredient. In the plastic packaging bag, between the sushi and the box or packaging bag around the sushi A space is formed, and the inner surface of the plastic packaging bag is exposed to the upper surface of the laminated metal foil by atmospheric pressure. The plastic packaging bag, box, laminated metal foil and frozen sushi are Since both are frozen and integrally formed, the degassed packaged frozen frozen sushi is thawed in a relatively short time using a microwave oven to make the cooked rice portion approximately human skin and the ingredients are 10 to 3 pieces. 0 ° C, preferably 15 To 25 ° C., preferably 15 to 20 ° C., so that the sushi can be cut easily with a kitchen knife.

In the present invention, a laminated metal foil is placed over a sushi ingredient housed in a plastic box, and when the laminated metal foil is degassed, it becomes sushi or frozen. The laminated metal foil is inevitably fixed on the top or exposed surface of the sushi or frozen sushi contained in the box, following the shape of the sushi The exposed surface can be covered densely. Therefore, the sushi in which the laminated metal foil is placed over the ingredients or the frozen sushi is simply placed in a plastic box and degassed. The work of covering with the laminated metal foil is simplified, and the work efficiency is low because the position of the laminated metal foil relative to the position of the ingredients after the sushi or frozen sushi is placed in the plastic box is small. And the product yield can be improved. In addition, in the present invention, the sushi is put in a plastic box, and the box containing the sushi is put in a plastic packaging bag and frozen and integrated, so that the area around the sushi, especially between the sushi and the box, In addition, a gap can be formed between the box and the packaging bag. The flow of steam generated during thawing in the gap facilitates making the temperature of the steamed sushi uniform.

Thus, in the present invention, laminating on a sushi ingredient in a plastic box Put the sushi or frozen sushi with the metal foil on it, put the laminated metal foil on top and put the sushi with the laminated metal foil or the frozen sushi on the plastic box for flexible plastic film packaging Degassing, degassing, sealing the opening of the packaging bag, cooling the sealed plastic packaging bag with a cooling medium such as brine, and freezing it. Frozen sushi can be manufactured relatively easily. In addition, in the degassed packaged frozen sushi, sushi or frozen sushi is put in a plastic box, and then a laminate metal foil is placed on the sushi or frozen sushi ingredient put in the box. Put the laminating metal foil on top of the ingredients, put the sushi together with the box in a flexible plastic packaging bag, degas and seal the degassed packaging bag mouth to make the deaerated frozen frozen sushi. Can be manufactured relatively easily. Industrial applicability

The degassed packaged frozen sushi of the present invention comprises a plastic film packaging bag which is degassed and frozen, and a plastic having an open upper portion disposed inside the packaging bag. And a frozen sushi, which is housed inside the box, and wherein the laminated metal foil is placed on the ingredient and covers the ingredient, is frozen and integrally formed. Therefore, a volume of 1/10 to 1 is formed around the sushi as a whole with respect to the volume 1 of the sushi, and it is easy to use a microwave oven in a relatively short time. When the sushi is thawed, the generated steam can easily flow, and by steaming the thawed sushi, the temperature of the whole sushi can be set to a substantially uniform temperature in a relatively short time. Therefore, in the present invention, the degassed packaged frozen sushi can be thawed and steamed by steam generated at the time of thawing, so that the defrosted sushi can be leveled at a target temperature and can be eaten delicious. As described above, since the degassed packaged frozen sushi of the present invention is easy and easy to cook, the uneven temperature of thawing is eliminated, and the boxed sushi using seasonal ingredients is frozen and stored. It is possible to provide a degassed packaged frozen sushi that can be eaten deliciously using seasonal ingredients that are related to the season. Moreover, in the present invention, the sushi in which the laminated metal foil is disposed on the plastic in a plastic box is placed in the box with the food on top, and the sushi is placed on the food by degassing. Since the peripheral edge of the laminated metal foil hangs down and covers the exposed surface of the utensil, the operation of covering the utensil with the laminating metal foil is relatively easy and easy. It can be manufactured efficiently. In addition, the operation of manufacturing frozen sushi, which has been difficult in the past, can be performed mechanically with almost no manual operation, and automation can be easily performed. It has great industrial applicability.

Claims

The scope of the claims

1. A flexible plastic packaging bag whose inside is in a decompressed state and sealed, a plastic box with an open top arranged in the bag, and a tool inside the box It has frozen sushi housed therein, and a laminated metal foil disposed over the frozen sushi ingredients, and the inner surface of the plastic packaging bag is made of laminating metal. A degassed packaged frozen sushi that is in contact with the top surface of the foil and is intended for microwave cooking.

2. A flexible plastic packaging bag whose inside is in a decompressed state and sealed, a plastic box with an open top disposed in the bag, and a tool inside the box The package includes a frozen sushi housed therein, and a laminated metal foil disposed over the frozen sushi ingredient, and a space between the sushi and the packaging bag. The inner surface of the plastic packaging bag is in contact with the upper surface of the laminated metal foil due to the atmospheric pressure, and the plastic packaging bag, box, laminating metal foil and frozen sushi are formed. Is a degassed packaged frozen sushi that is frozen together and is integrally formed for microwave cooking.

3. Laminate metal foil shall be installed in the longitudinal or width direction, or in the longitudinal and width directions, so that its peripheral edge hangs down along the end surface of the tool and covers at least a part of the tool. The degassed packaged frozen sushi according to claim 1 or 2, wherein the sushi is prepared.

4. The degassed packaged frozen sushi according to claim 1 or 2, wherein the box is a box, tube, tray, or plate having a square, circular, or elliptical planar shape.

5 The volume of the space around the sushi is 1 to 0.1 times the volume of the sushi in a flexible plastic packaging bag whose inside is in a decompressed state and sealed. 3. The packaged frozen frozen sushi according to claim 1 or 2.

6. Put the ingredients on the rice cooked product to form a sushi, and on this formed sushi ingredient, Place the plastic-laminated metal foil, cover the ingredients with the laminated metal foil, and place the sushi covered with the laminated metal foil in a plastic box, with the laminate metal foil up. The plastic box containing the sushi is placed in a flexible plastic packaging bag, evacuated and sealed to form a degassed packaging sushi, and the degassed packaging sushi is cooled to a freezing temperature. A plastic box, a laminating metal foil, and a sushi in the packaging bag of the degassed packaged sushi, which are frozen together to form an integral unit. Manufacturing method.

7. The sushi is formed by placing the ingredients on the cooked rice compact, and the formed sushi is frozen to form the frozen sushi. The plastic sushi is formed on the formed frozen sushi ingredients. Place the metal foil, cover the ingredients with the laminated metal foil, put the sushi covered with the laminating metal foil in a plastic box, with the laminated metal foil facing up, The filled plastic box is placed in a flexible plastic packaging bag, evacuated and sealed to form a degassed packaged sushi, and the degassed packaged sushi is cooled by a refrigerant cooled to a freezing temperature. A method for producing a degassed packaged frozen sushi, wherein the plastic box, the laminating metal foil, and the sushi in the packaging bag of the degassed packaged sushi are frozen and integrally formed.

8. The method for producing a degassed and packaged frozen sushi according to claim 6, wherein the box is a box, tube, tray, or dish having a square, circular, or oval plane shape.

9. The degassed packaged frozen sushi according to any one of claims 1 to 4 is heated by microwave heating to raise the temperature of the exposed portion side of the rice cooked product to 40 or more. Then, the microwave heating is stopped, and then the packaging is left without being unraveled, and at least steam generated from the cooked rice product part moves to the space formed between the sushi and the box, so that the cooked rice is cooked. The molded article and the ingredient are steamed so that the temperature of the ingredient and the cooked rice portion is set to 15 ° C. or more, The microphone mouthpiece of the degassed packaged frozen sushi according to any one of claims 1 to 4, wherein Cooking method by heating.

10. Heat the degassed and packaged frozen sushi according to any one of claims 1 to 4 by microphone mouth-wave heating to raise the temperature of the exposed portion side of the cooked rice product part to 40 ° C or more. Then, the microwave heating is stopped, and then the package is left for 15 minutes to 1 hour without unpacking, so that at least steam generated from the cooked rice part is formed between the sushi and the box. The cooked rice product and the ingredient are steamed by moving to the space where the ingredient is and the portion of the ingredient and the cooked rice are brought to a temperature of 15 ° C to 30 ° C. The method for cooking a degassed packaged frozen sushi according to claim 1 by heating with a microphone.