WO2006090919A1

WO2006090919A1 - Packed frozen sushi, its producing method, and its preparing method

Info

Publication number: WO2006090919A1
Application number: PCT/JP2006/304190
Authority: WO
Inventors: Yuji Ishino; Hironobu Kadoya
Original assignee: Polar Star Co., Ltd.
Priority date: 2005-02-28
Filing date: 2006-02-28
Publication date: 2006-08-31
Also published as: JP4771377B2; JPWO2006090919A1

Abstract

A vacuum-packed frozen sushi capable of being mass-produced and suitable for thawing in a microwave oven, its producing method, and a preparing method are provided. A vacuum-packed frozen sushi thawable in a microwave oven is produced by placing a packed sushi in a flexible plastic packing bag for microwave oven sealed hermetically under reduced internal pressure and by integrally freezing the sushi and packing bag. The packed sushi is characterized in that a food wrapping plastic film longer than the length in the long axis direction of the sushi is wrapped at least doubly around a part of the surface of the sushi, and at the opposite ends of the plastic film wrapped around the sushi in the long axis direction thereof, the plastic film is so provided as to be folded on the surface of the sushi. The steaming time after the heating through the microwave oven is shortened by forming a space between the sushi and the plastic film.

Description

Packed frozen sushi and its manufacturing method and cooking method

TECHNICAL FIELD The present invention relates to a packaged frozen sushi suitable for thawing and a method for producing and cooking the same.

In particular, microwave-friendly packaging frozen sushi namipita suitable for thawing with a microwave oven

It relates to the manufacturing method and cooking method. Further, the present invention provides a microwave oven in which sushi is contained in a plastic packaging container, degassed and sealed in a plastic film packaging container in a close contact state, and frozen in one piece. The present invention relates to a method for producing and cooking packed frozen sushi suitable for thawing.

For example, in the case of sushi such as stick sushi, sushi rice is prepared by mixing vinegared rice with shiitake mushrooms and dried mushrooms, boiled with sugar, soy sauce and miso soup. For example, a conger sushi ingredient prepared by boiling a conger eel that has been opened in the stomach with sugar, soy sauce, and miso soup stock, The shaped sushi is wrapped in bamboo peel, placed in a plastic film packaging bag, degassed and frozen in brine such as ethanol. Or frozen frozen molded sushi, put the frozen molded sushi in a plastic film packaging bag, and degas-packed to produce frozen packaged sushi. Such frozen frozen sushi packaged by brine freezing is manufactured by putting sushi in a plastic packaging bag and degassing and wrapping the deaerated packaged sushi in brine. Adherence of bacteria and odor of cooling gas are not absorbed, so for example, frozen frozen sushi where sushi is frozen after slow freezing such as air blast freezing or nitrogen or carbon dioxide freezing etc. Compared with hygiene, it is superior. In particular, packed frozen sushi frozen by brine freezing can be stored stably for a long period of 3 months or more at a storage temperature of 118 ° C, for example, and stored at 150 ° C. At temperature, it can be stored for more than 6 months.

However, the packaged frozen sushi preserved in this way is thawed and served for meals. There are natural thawing, running water thawing, steam thawing, hot water thawing and microwave thawing, etc., but microwave thawing has a very short thawing time and a high thawing yield. Suitable for thawing. For example, in the case of the above-mentioned bar sushi, thawing at room temperature requires 5 hours, but thawing in microwave oven can be thawed in 2 to 5 minutes, so thawing in microwave oven compared to room temperature thawing. Is convenient because it can respond to demand immediately.

However, in the case of thawing with a microwave oven, the portion of rice and the portion of cooked rice differ in the amount of heat generated by the absorption of the microphone mouth wave, and also differ in quantity, and the surface portion is compared to the center portion. Because it is heated, part of the ingredients will be heated to a higher temperature compared to cooked rice, and it will be in a so-called boiled state, which will impair the taste, making it difficult and problematic to use. It had been.

By the way, for example, in the case of box sushi or stick sushi, the portion of cooked rice is generally Depending on the type of the manager, it is preferred that the human skin has a temperature of 15 to 25 ° C, preferably 15 to 20 ° C. However, for example, in the case of conger and rice cake, it is preferable that the temperature is the same as that of the cooked rice, for example, a temperature of 10 to 25 ° C, preferably 10 to 20 ° C.

By the way, such packaged frozen sushi, especially packed frozen sushi that has already been heat-treated, such as Taikoki sushi, Anago sushi, egg-yaki sushi, shrimp sushi or sushi sushi, are used in microwave ovens. In the case of thawing, the tool may be heated slightly. However, when heating in a microwave oven, the corners at the peripheral edge of the sushi are relatively hot compared to the inner flat part, so the corners around the sushi are extremely hot. Boiled or dried, the flavor is less than the surroundings, which is not preferable. Therefore, when sushi is thawed with a microwave oven, the heating time is, for example, 3 to 4 minutes. However, when sushi is thawed in such a short time, the temperature at the corner of the sushi is relatively high, but the temperature at the flat surface is low, and the temperature difference is over 50 ° C. Reach. Therefore, even if the temperature of the sushi ingredients is relatively high, the cooked rice that is in contact with the back of the flat surface of the ingredients is still cold, producing a large temperature difference of 50 ° C or more, and eating sushi. This is not preferable. In this way, the sushi taste is impaired by the uneven temperature inside the sushi after thawing, making it difficult to thaw with a microwave oven.

Therefore, in order to solve the problem that when thawing packed frozen sushi by microwave mouth wave heating such as a microwave oven, the taste of sushi is impaired due to uneven temperature of the thawed sushi, the present inventors have Wrapped sushi with plastic film for food wraps, and above the sushi plastic film wrapping tool, Cover the utensils, place metal foil, and in order to electrically insulate the metal foil when thawing the microwave oven, wrap it with another plastic film for food wrap and wrap it. Degassed and sealed sushi wrapped in plastic film for wrapping by forming plastic film sushi and placing the sushi in a plastic film packaging bag for food and sealing it This whole degassed sealed sushi was frozen together with the whole packaging bag by the brine freezing method to produce a so-called deaerated packaged sushi suitable for frozen storage. When thawing the degassed frozen sushi with a microwave oven, the heating with the microwave oven is stopped after heating for a relatively short time so that the temperature of the sushi to be thawed does not become high. The steam generated from the heated cooked rice portion was removed from the microwave oven by holding it so that it would not escape from the plastic film packaging for wrapping, and allowing the water vapor to be trapped in the plastic film packaging for wrapping. Later, while steaming sushi with the water vapor in the plastic film packaging, heat it at a relatively high temperature in the cooked rice and defrost it so that the temperature of the contact portion between the ingredients and cooked rice reaches 15 ° C or higher. I found it possible. This packaging frozen sushi and its manufacturing method has already been released. (Japanese Patent Laid-Open Nos. 8_2 1 4 8 0 5, Japanese Patent Laid-Open No. 8-3 1 7 4 6 5, Japanese Patent Application Laid-Open No. 9 1 4 7 2 4 2, Japanese Patent Application Laid-Open No. No. 5 91 and US Pat. No. 5, 8 6 1, 1 84 4)

However, in order to produce such packaged frozen sushi, sushi is placed on a plastic film for food wraps and wrapped tightly, and the wrapped sushi is placed in a plastic film packaging bag for frozen food. Careful, hermetically sealed and frozen, these operations require attention and are difficult to mass-produce. In order to produce such packed frozen sushi to meet customer demand, it takes a lot of manpower and time.

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

For example, in the case of degassed and frozen frozen sushi from stick sushi, the present inventors have put a gap between the frozen sushi and the inner surface of the plastic film in a plastic film wrap when steaming during heating and thawing with a microwave oven. It was discovered that steaming time can be reduced by forming steam and flowing steam generated from frozen sushi to reduce sushi steaming unevenness. In addition, the present inventors have noticed that the deaerated packed frozen sushi is placed in a sealed packaging bag, and that the thawing time and steaming time by the microwave oven are relatively short. In order not to escape easily, for example, it is easy to sushi with a plastic film, at least partly wrapping it in a double or so as not to unravel easily, and folding both ends of the plastic film above the sushi It has been found that thawing time can be shortened even if the packaging is unpacked with a microwave oven while the packaging bag is sealed.

Furthermore, the present inventors, for example, when wrapping sushi with ingredients such as stick sushi in a plastic film, double-ply plastic films over the sushi ingredients, and between the upper and lower plastic films. Even in the case of deaerated and frozen frozen sushi with simple packaging in which metal foil laminated with plastic is placed and both ends of the plastic film are folded above the sushi, the ingredients are not heated to high temperatures. And it was found that the thawing time can be shortened. further Further, according to the temperature distribution of the sushi thawed by the microwave oven measured by the present inventors, the temperature of the exposed surface in the longitudinal direction of the sushi cooked rice molded product and utensil is the center portion of the cooked rice molded product and utensil. The temperature of the inner part of the sushi, for example, the contact portion between the utensil in the longitudinal direction and the cooked rice molded body is higher than the temperature of the surface of the cooked rice molded body and the central portion of the utensil. It was found that the temperature was quite low. Also, in the case of stick sushi or box sushi, stick sushi heated in a microwave oven is cut into a size suitable for eating, but the temperature of the molded rice portion after thawing is high. In the cooked rice molded product with a temperature of 40 ° C or higher, the rice grains are very sticky and difficult to separate, so the shape of the cooked rice is easy to break. However, the cooked rice molded product has a temperature of 15 to 35 ° 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 compact can be reduced and it can be easily cut. Disclosure of the invention

The present invention is based on these findings, and an object of the present invention is to provide a packaged frozen sushi that can be mass-produced and is suitable for thawing a microwave oven, a method for producing the same, and a method for cooking the same.

That is, the present invention provides a microwave oven in which packaged sushi is placed in a flexible plastic microwave packaging bag that is hermetically sealed and in a vacuum state and is frozen together with the packaging bag. In the corresponding deaerated packed frozen sushi, the packed sushi is formed by winding a sushi around a long axis of the sushi with a plastic film having a length longer than the length of the long axis of the sushi. There is little plastic film on the surface of the sushi rolled by the plastic film. It is a deaeration-packed frozen sushi that is microwave-compatible, characterized in that it is at least double, and a space is formed between the sushi and the packaging bag, and the present invention is hermetically sealed. In a degassed frozen frozen sushi for microwave ovens, the packaged sushi is placed inside a packaging bag for a flexible plastic microwave oven in a vacuum state and frozen together with the packaging bag. The sushi is formed by spreading a sushi from a plastic film having a length longer than the length of the sushi along the long axis of the sushi, and the sushi wrapped by the plastic film is The plastic film that is sown on at least part of the surface is at least doubled, and both ends in the longitudinal direction are the ends of the plastic film that is sown on the surface of sushi. Is placed in a folded state, and a space is formed between the sushi and the packaging bag. In a deaerated frozen sushi package for microwave ovens, the packaged sushi is placed in a packaging bag for a flexible plastic microwave oven whose interior is in a vacuum state and frozen together with the packaging bag. The wrapping sushi is formed by winding a sushi around a plastic film having a length longer than the length of the sushi in the long axis direction around the long axis of the sushi. The sushi has at least a doubled plastic film rolled on a part of the surface, and both ends of the major axis direction of the rolled plastic film on the surface of the sushi. The plastic film is formed on the folded portion of the plastic film by being spread at least in a single layer, and there is a space between the sushi and the packaging bag. Degassed packaging refrigeration for microwave ovens, characterized in that Further, the present invention provides a packaging box in which packaging sushi is placed in a packaging bag for a flexible plastic microwave oven that is sealed and is in a vacuum state. In the degassed frozen frozen sushi that is formed by freezing together with the sushi, the packaged sushi is longer than the length of the sushi in the long axis direction, with the sushi as the center. The sushi sown by the plastic film has a sushi squeezed by the plastic film, and the sushi squeezed by the plastic film has at least a doubled plastic film squeezed on a part of the sushi. The ends of the plastic film are folded on the end of the plastic film on the surface of the sushi, plus the folded portion of the plastic film, plus The tic film is spread at least in a layer, and a space is formed between the sushi forming the packaged sushi and the plastic film, and between the packaged sushi and the packaging box and the packaging bag. The volume of this space is 0.1 to 0.7 times the volume of sushi, and it is in a deaerated and packaged frozen sushi that has a microwave oven.

In the deaerated packed frozen sushi for the microwave oven of the present invention, the volume of the space formed between the sushi and the packed bag in the deaerated packaging bag is the volume of the sushi except the volume of the plastic film. On the other hand, it can be 0.1 to 0.7, preferably 0.2 to 0.5.

And this invention mounts sushi directly on the flexible plastic film which has the side longer than the length of the major axis direction of this sushi along the said side, The end of the first side in the short axis direction of the plastic film sushi is beyond the top surface of the sushi, and the second side of the sushi facing the first side in the short axis direction of the sushi The sushi is moved to the lower side, and the upper surface and the second side surface of the sushi are covered with the plastic film, and then the sushi covered with the plastic film is plastic around the long axis of the sushi. Each film is rotated at least half turn, and the sushi is further wound with the plastic film, and at least a part of the sushi is covered with the plastic film twice and stopped to form a packaged sushi wrapped with the plastic film, The formed packaged sushi is placed in a flexible plastic film packaging bag, the inside of the packaging bag is degassed, and the opening of the degassed packaging bag is sealed to form a degassed packaged sushi. In this degassed packaged sushi, the volume of the space formed around the sushi, excluding the plastic film, is adjusted from 0.1 to 0.7 of the sushi volume. The degassed packaged sushi is cooled with a cooling medium cooled to a freezing temperature, and the packaging bag, the plastic film, and the sushi are frozen together to be formed integrally. Further, the present invention provides a sushi product on a flexible plastic film having a side longer than the length of the sushi in the long axis direction, and the sushi long axis directly along the side. Put the end of the first side of the sushi minor axis direction of the plastic film over the upper surface of the sushi, the second side of the sushi opposite the first side of the sushi minor axis direction The upper surface and the second side surface portion of the sushi are covered with the plastic film, and then the sushi covered with the plastic film is covered with the plastic film around the long axis of the sushi. Each sushi roll is further wrapped with the plastic film, and at least a part of the sushi is covered with the plastic film twice, and then the two ends of the plastic film are respectively covered with the sushi. Fold it over the top or bottom surface and Form a packaged sushi wrapped in film, put the formed packaged sushi in a flexible plastic film packaging bag, deaerate the inside of the packaging bag, and open the degassed packaging bag The degassed packaged sushi is formed by sealing the part. In this degassed packaged sushi, the volume of the space formed around the sushi excluding the plastic film is adjusted to 0.1 to 0.7 of the sushi volume. The degassed packaged sushi is cooled by a refrigerant cooled to a freezing temperature, and the packaging bag, the plastic film, and the sushi are frozen together to form a single unit. The present invention relates to a method for producing a frozen sushi. Further, the present invention provides a sushi product directly on a flexible plastic film having a side longer than the length of the sushi in the longitudinal direction. Along the side The end of the first side of the sushi minor axis direction of the plastic film exceeds the upper surface part of the sushi, and the side part of the second side facing the first side of the minor axis direction of the sushi Move down and cover the top and second side of the sushi with the plastic film, and then cover the sushi covered with the plastic film. At least half turn, sushi is further wound with the plastic film, at least a part of the sushi is double-covered with the plastic film, and then both ends of the plastic film are respectively connected to the upper or lower surface of the sushi. The plastic film is spread on both ends of the folded plastic film and wrapped with the plastic film. The packaged sushi is formed, placed in a flexible plastic film packaging bag, the inside of the packaging bag is deaerated, and the opening of the degassed packaging bag is sealed. Form deaerated sushi, in this deaerated sushi, in this deaerated sushi, plastic The volume of the space formed around the sushi excluding the film is adjusted to 0.1 to 0.7 of the sushi volume, and this deaerated sushi is cooled by a cooling medium cooled to the freezing temperature. And the packaging bag, the plastic film, and the sushi are frozen together to form a unitary product. The present invention further provides a method for producing a packaged frozen sushi for a microwave oven. The long axis of sushi is placed directly on the flexible plastic film having a side longer than the length of the major axis of the sushi along the side. An end of one side is moved over the upper surface of the sushi and below the side of the second side facing the first side in the short axis direction of the sushi. The side of the second side is the plastic fill Next, sushi covered with plastic film is rotated at least half a turn with the plastic film around the long axis of the sushi, and the sushi is further sprinkled with the plastic film, and at least a part of the sushi is spread. Double-cover with the plastic film, and then fold both ends of the plastic film inward, including the portions not yet covered with sushi, and both ends of the portions of the folded plastic film covering sushi Each part is folded on the upper or lower surface of the sushi, and the folded part is crushed with a part that is bent and does not cover the sushi, and is wrapped in a plastic film. Form the sushi and place the formed sushi in a flexible plastic film packaging bag. The inside of the packaging bag is deaerated, and the opening of the deaerated packaging bag is sealed to form deaerated packaging sushi. In this deaerated packaging sushi, the space formed around the sushi excluding the plastic film The volume is adjusted to 0.1 to 0.7 of the sushi volume. The packaging bag, the plastic film, and the sushi are frozen together and formed in one piece by cooling with a refrigerant that has been cooled each time. And in the manufacturing method of the packaging frozen sushi corresponding to the microwave oven of this invention, the edge part of the plastic film which covered at least one part of the side part of the 1st or 2nd side of sushi, an upper surface part, or a bottom face part was carried out. It can be fixed to the lower plastic film surface via an adhesive or an adhesive, or an adhesive or adhesive tool, and both ends of the plastic film folded on the upper or lower surface of the sushi The part can be fixed to the lower plastic film surface via an adhesive or a pressure-sensitive adhesive or a bonding or pressure-sensitive adhesive.

Further, the present invention provides a flexible plastic film having a length longer than the length of the sushi in the long axis direction, and is formed such that at least a part of the surface of the sushi is squeezed twice. The wrapping sushi formed by opening both ends in the long axis direction of the plastic film sushi was placed in a flexible plastic film wrapping bag which is sealed and has a reduced pressure inside, and By heating microwave-heated deaerated packed frozen sushi that is frozen in one piece with the packaging bag, the temperature at the longitudinal end of the cooked rice is raised to 50 ° C or higher. Stop the microwave heating, and then leave the heated sushi in the room or in the water without unpacking the plastic film packaging bag, or in the room The sushi is steamed by leaving the water in the space between the sushi and the flexible plastic film so that the steam generated from the cooked rice portion is allowed to flow in the water. Packaged frozen life for microwave ovens, characterized in that the temperature of the part is 15 ° C to 30 ° C The present invention is a method of cooking by using a microwave oven, and the present invention is formed by rolling a part of sushi at least twice with a flexible plastic film having a length longer than the length of the sushi in the long axis direction. The sushi-plated sushi plastic film sushi on both sides in the longitudinal direction is sushi-plated sushi sushi on both sides in the long-axis direction on the sushi surface. The packaged sushi formed by folding the film is placed in a flexible plastic film packaging bag that is hermetically sealed and the inside is decompressed, and is electronically frozen together with the packaging bag. By heating microwave-heated deaerated packed frozen sushi for a range, the temperature at the end in the longitudinal direction of the cooked rice portion is set to 5 ° C or more, and the above-mentioned Stop microwave heating, and then leave the heated sushi in the room or in the water without unpacking the plastic film packaging bag, or leave it in the room and then in the water. Steam is generated in the space between the sushi and the flexible plastic film so that the steam generated from the cooked rice molded portion is flowable, so that the temperature of the sushi ingredients and the cooked rice portion is 1 The present invention relates to a method for cooking a packaged frozen sushi for a microwave oven using a microwave oven, characterized in that the temperature is set to 5 ° C to 30 ° C. Further, the present invention has a length longer than the length of the sushi in the long axis direction. A sushi roll is formed on a part of the surface of the sushi at least twice. The wrapping sushi is formed by folding the plastic film on the surface of the sushi and folds the plastic film on both ends of the plastic film so that it is sealed and the inside is in a decompressed state. Placed in a packaging bag for a flexible plastic microwave oven, By heating microwave-heated deaerated frozen frozen sushi that has been frozen in one piece with the packaging bag, the temperature at the end in the longitudinal direction of the cooked rice is raised to 50 ° C or higher. The microwave heating is stopped, and then, without unpacking, left in the room or water, or left in the room and then left in the water, at least water vapor generated from the cooked rice portion is sushi and By making it flowable in the space between the flexible plastic films, the temperature of the portion of the cooked rice and cooked rice is set to 15 ° C. to 30 ° C. In addition, the present invention provides a method of cooking a packaged frozen sushi packaged with a microwave oven using a microwave oven, and further comprising a flexible plastic film having a length longer than the length of the sushi in the long axis direction. The sushi is spread at least twice on the part of the sushi, and both sides of the sushi in the long axis direction of the plastic film wrapped with the sushi are not part of the sushi and sushi. The parts are folded inward, and the folding parts at both ends of the flexible plastic film sushi sushi are folded on the surface of the sushi, and on the flexible plastic film The packaged sushi formed by winding the portion of the film where no sushi is wound is placed in a flexible plastic film packaging bag that is hermetically sealed and has a reduced pressure inside, and is frozen together with the packaging bag. The microwave-heated degassed packed frozen sushi is heated by microwave mouth wave heating so that the temperature at the end in the longitudinal direction of the cooked rice is raised to 50 ° C or higher. Stop Then, without unpacking, leave it in the room or in the water, or leave it in the room and then leave it in the water to generate at least water vapor generated from the cooked rice portion of the sushi and the flexible plastic film. Steaming sushi by allowing it to flow in the space between The temperature of the portion of the sushi ingredients and the cooked rice is set to 15 ° C to 30 ° C.

In the present invention, the inside of the packaging bag is evacuated during packaging to a low vacuum of a pressure of 50 to 60 mm Hg or less, preferably a pressure of 140 to 3500 mm Hg. Yes. The lower the pressure, the larger the space around the sushi.

The deaerated packaged frozen sushi of the present invention is formed by placing the packaged sushi in a packaging bag for a flexible plastic microwave oven that is hermetically sealed and in a decompressed state, and is frozen together with the packaging bag. In the microwave-compatible deaerated frozen sushi, the packaged sushi is spread by a plastic film having a length that is longer than the length of the sushi in the long axis direction. Since the plastic film that has been spread is at least doubled on a part of the surface of the sushi that has been formed by the plastic film, there is an electronic space between the sushi and the plastic film. When thawed using a range, a space can be formed in which the steam that can be generated can flow, and the thawed sushi can be steamed through this space. By eliminating a relatively short time heating unevenness sushi by, it is easy to substantially uniform temperature across sushi. Therefore, in the present invention, the frozen frozen sushi can be thawed and steamed with water vapor generated at the time of thawing, so that the thawed sushi can be leveled to a target temperature and can be eaten deliciously. As described above, the packaged frozen sushi of the present invention is simple and easy to cook, so the temperature unevenness related to thawing is eliminated, and the boxed sushi using seasonal ingredients is stored frozen, so that Regardless, it is possible to provide packaged frozen sushi that can be eaten deliciously using seasonal ingredients. Moreover, in the present invention, the packaged sushi is manufactured by a packaging operation such as winding the whole sushi with a flexible plastic film and folding both ends of the rolled film on the sushi. Packaging work for making sushi is easy and easy. Further, the deaerated broadcast frozen sushi of the present invention is manufactured by putting the packaged sushi produced in this way into a plastic film packaging bag, degassing it, and freezing it. The work becomes simple, and the subsequent work of putting sushi in a plastic film packaging bag and degassing and freezing it becomes easy and easy. As described above, in the present invention, sanitary excellent deaerated packed frozen sushi similar to the conventional one can be manufactured mechanically and efficiently in large quantities. In addition, since the work of producing frozen sushi that was previously difficult can be standardized, it is possible to perform mechanically with almost no manual labor. Manufacturing can be performed. Brief description of the drawings.

FIG. 1 is a schematic side sectional view for explaining the outline of one embodiment of the present invention. FIG. 2 is a schematic front sectional view for explaining the outline of the embodiment shown in FIG. FIG. 3 is a schematic perspective view showing a state in which sushi is placed on a plastic film.

FIG. 4 is a schematic perspective view showing a state where sushi is rolled up with a plastic film.

FIG. 5 is a diagram showing a state where sushi is squeezed and half-rolled with a plastic film. Figure 6 shows the plastic film on both ends of a sushi-plated plastic film. It is a schematic perspective view which shows the state folded on the sushi sprinkled with Kufum. FIG. 7 is a schematic perspective view showing a state in which sushi is sown in a plastic film portion where sushi is not yet sown.

FIG. 8 is a schematic side sectional view for explaining the outline of another embodiment of the present invention.

FIG. 9 is a schematic front sectional view for explaining the outline of the embodiment shown in FIG. FIG. 10 is a schematic side sectional view for explaining the outline of still another embodiment of the present invention.

FIG. 11 is a schematic front sectional view for explaining the outline of the embodiment shown in FIG. BEST MODE FOR CARRYING OUT THE INVENTION

In the present invention, sushi means nigiri sushi, stick sushi, pressed sushi or box sushi. In the present invention, these sushi may be sushi with ingredients on top, or may be sushi with ingredients in the center, such as thatched sushi. Sushi that sandwiches the ingredients between the lower cooked rice products may also be used.

In the present invention, the deaerated frozen sushi is sushi sushi centered on the major axis of the sushi with a plastic film, or the end of the sushi plastic film is folded on the sushi. Overlap to form packaged sushi, put the formed packaged sushi in a plastic film packaging bag, deaerate the inside of the packaging bag, degassed, the inside is depressurized, and in a vacuum state, for example, 50 to Seal the opening of the packaging bag in a low vacuum state of 60 O mmH g, preferably 140 to 35 O mmH g. The sealed bag is vacuum-cooled in a refrigerant that is cooled to the freezing temperature, and the entire bag is cooled to freeze the entire bag, thereby producing deaerated packed frozen sushi. . In the present invention, the deaeration in the packaging bag may be performed at a pressure in a low vacuum region, for example, 50 to 60 O mmH g, preferably 14 to prevent the sushi in the packaging bag from drying due to deaeration. It is carried out in a relatively short time under a pressure of 0 to 35 O mmHg.

In the present invention, the deaerated packed frozen sushi produced in this way is preferably surrounded by a plastic film particularly at both ends in the major axis direction of the sushi, but should remain open. Can do. However, even when both ends of the plastic film are in an open state as described above, when the packaged sushi is placed in a flexible plastic packaging bag, the both ends of the plastic film are on the inner surface of the packaging bag. The sushi is protected by a plastic film because it is bent or constricted in contact with the sushi. Can avoid contact with the inner surface of the packaging bag.

In the present invention, gaps are formed between the plastic packaging bag and the plastic film, and between the plastic film and the sushi, and the relatively high temperature generated at both ends of the sushi when heated by a microwave oven. High water vapor is further heated by the microphone mouth wave. In the steaming stage after thawing by a microwave oven, the water vapor generated at both ends and further heated by the microwave moves along the plastic film, and the gap between the sushi and the plastic film between the both ends of the sushi. The sushi is heated in the middle part of the long axis of the sushi, the temperature difference in the sushi after thawing is reduced, and the steaming time after heating is shortened. Shrink.

In the present invention, the degassed packaged frozen sushi produced in this way is heated by the electronic range, and the wrapped plastic film for packaging is swollen by the steam generated inside, and the sushi is heated by steaming. Efficiently reducing the temperature difference in the thawed sushi and shortening the time required for steaming with the steam during thawing, and in this case, in the degassed packaging bag It was generated from frozen sushi by making the volume of the space between the plastic film and sushi, or the total volume of this space and the space between the packaging bag and frozen sushi smaller than the volume of frozen sushi. It has been found that even if water vapor escapes outside the package, it can still be steamed by stopping in the packaging bag.

In the present invention, the packaged sushi is manufactured by a packaging operation such as winding the whole sushi with a flexible plastic film and folding both ends of the rolled film on the sushi. Packaging is easy and easy. Furthermore, in the present invention, the packaged sushi produced in this way is put in a plastic film packaging bag, degassed and frozen, so that the packaging sushi bag can be easily packed, Subsequent work of putting sushi in a plastic film packaging bag, degassing packaging and freezing becomes easy and easy.

Further, in the present invention, the deaerated packed frozen sushi is obtained by putting the packed sushi in a plastic film packaging bag, for example, not more than 600 mmHg, preferably not more than 140 to 35 mmHg. To evacuate the inside of the packaging bag to a pressure, that is, deaerate, seal the opening of the decompressed packaging bag, and produce the sealed packaging bag by freezing. Degassed packaging Frozen sushi packaging bags are subject to the pressure of the outside air The inner surface of the packaging bag is crimped to a plastic film of packaging sushi, and in this crimped state, for example, it is frozen in brine at a temperature of 36 ° C below zero. As described above, in the present invention, the plastic film of the packaged sushi has a large part after the plastic film is wound around the plastic bag, the folded part of the plastic film and the folded part of the plastic film are wound or folded, respectively. Even if it is frozen under pressure and is thawed, the wrapping of the sushi plastic film becomes a firewood, and the wrapping of the wrapping sushi plastic film becomes a fold In addition, the crease of the packaged sushi remains as a crimped crease, and on the other hand, the sushi is not easily melted, and the water vapor generated in the packaged sushi is not easily leaked from the packaged sushi into the package bag. The steaming action increases.

In the present invention, the plastic film and the plastic film packaging bag are permeable to the microphone mouth wave. In the deaerated packed frozen sushi of the present invention, the sushi rice cooked product and utensils are wrapped in a plastic film, placed in a plastic packaging bag, degassed and sealed and packaged. And the packaged cooked cooked rice and tools have a structure that can avoid the invasion of outside air, moisture and bacteria as much as possible.

In the present invention, the thawing of the deaerated frozen sushi by the microwave oven is related to its weight and the cold temperature. For example, in the microwave oven, the thawing is performed by microwave mouth wave heating for 3 to 5 minutes. After this heating, it can be steamed indoors or in water or indoors or in water without opening the plastic film packaging bag. The steaming time ranges from minutes to 30 minutes, and the steaming time varies depending on the heated temperature of the deaerated packaged frozen sushi after thawing, and is preferably measured in advance. For example, the steaming time is 15 to 30 minutes for indoors only, 3 to 7 minutes for water, and 5 to 15 minutes for water when steamed indoors and steamed in water. 3-7 minutes in water. In the present invention, for example, it is allowed to stand in the room and steamed with water vapor generated from a cooked rice or the like to reduce temperature spots at a temperature suitable for eating sushi. In the present invention, the plastic film and the sushi and the plastic film and the packaging bag, which have been frozen in contact with each other at the time of deaeration and freezing, are separated from each other by the water vapor generated between them. The steam enters the space and heats the cooked rice part and the ingredients of the sushi with the steam.

In the present invention, when the packaged sushi is formed by wrapping the sushi with a single plastic film, the packaged sushi is wrapped with a plastic film whose length is longer than the length of the major axis of the sushi. Produced. However, the entire sushi can be packaged using two or more plastic films. The end of the sushi-plated plastic film can be fixed to the underlying plastic film surface via an adhesive or adhesive, and the sushi-plated plastic film is folded over the sushi at both ends. This part can also be fixed to the plastic film surface located below using an adhesive or adhesive.

When wrapping sushi in a single plastic film, sushi is formed on a plastic film whose length is longer than the length of the long axis of the sushi. Place the sushi along a side longer than the length of the major axis, and spread the sushi with a plastic film around the major axis of the sushi. The whole of the left and right side surfaces and the upper and lower surfaces can be made with a plastic film and at least partially overlapped with the plastic film on at least a part of the sushi.

In the present invention, in the packaged sushi, it is preferable that both ends in the major axis direction of the sushi are surrounded by folding both ends of the plastic film that spreads the sushi. In this case, fold the folded plastic film so that the ends of the folded plastic film do not easily return to the original position, fold the sushi and fold the sushi wrapped with plastic film. be able to. In the present invention, it is preferable that the plastic film for wrapping sushi should be able to wrap the entire sushi with a single plastic film in order to avoid the escape of water vapor generated inside. However, if the number of plastic films is increased and the thickness of the plastic film is increased, the outflow of water vapor can be limited by the folded portion due to its rigidity.

In the present invention, when the adhesive layer and the pressure-sensitive adhesive layer are provided on the plastic film, the portion of the plastic film in contact with the food material is provided on the surface not in contact with the food material, that is, on the outer side so that it can be easily peeled off. Preferably, it is covered with a coating material. In the case of a plastic film provided with an adhesive layer and a pressure-sensitive adhesive layer in this way, during use, the coating material is peeled off to expose the adhesive layer or the pressure-sensitive adhesive layer and used for bonding or sticking the plastic film. Is done. In the present invention, when the sushi to be packaged is spread with a plastic film having a side longer than the length in the long axis direction, the sushi on both sides of the plastic film covering the sushi Even if the portion that protrudes in a cylindrical shape outside the end is in an open state, When placed in a packaging bag, both ends of the plastic film are folded or squeezed into contact with the inner surface of the packaging bag and become semi-closed, and the sushi comes into contact with the inner surface of the packaging bag. Absent. However, if you fold the sides of the plastic film that spreads the sushi so that it does not easily return onto the sushi, the packaged sushi can be shaped into a certain shape.

In the present invention, the reason why the sushi is sprinkled with the plastic film is that water vapor generated from the sushi inside the sushi is flowed in the long axis direction of the sushi as much as possible without escaping to the outside of the plastic film. is there. When both ends of the plastic film that spreads sushi are folded on top of the sushi, water vapor generated in the plastic film of the packaged sushi flows inside the plastic film of the packaged sushi and flows in the longitudinal direction of the sushi. Can be heated or heated, and the temperature spots of sushi can be reduced. In this case, at the stage where the end of the sushi plastic film is folded over the sushi, the overlapping part of the sushi sushi plastic film is enlarged so that the overlapping part of the sushi plastic film does not open. Is preferred. Increasing the number of plastic film rolls in the packaged sushi is preferable because the escape of water vapor from the packaged sushi to the packaging bag can be reduced during thawing. However, it is preferable to fix the plastic film via an adhesive or a pressure-sensitive adhesive because the escape of water vapor can be eliminated.

In the present invention, it is inevitable that water vapor generated from the sushi inside the plastic film of the packaged sushi flows into the space between the plastic film and the packaging bag. It is preferable that steaming by can be performed on the outside and inside of the plastic film. In the present invention, the deaerated packed frozen sushi is heated by electromagnetic waves in a microwave oven at the time of thawing. However, when thawing deaerated packed sushi with a microwave oven, it is heated by the irradiation of electromagnetic waves in the microwave oven, but the irradiation of electromagnetic waves in the microwave oven is concentrated at the corners compared to the flat part. Thus, it was found that the temperature at the corners was higher than that at the flat part. Therefore, in order to heat the entire sushi thoroughly, it is indispensable to heat the flat part with relatively low temperature with the steam generated at the high temperature part and the corner part. Therefore, in the present invention, by rolling the side of the sushi with a flexible plastic film, and by folding both side ends of the plastic film on which the sushi is placed on the sushi, the plastic film is placed between the sushi. A small gap is formed so that steam flows, and steam generated at the corner of Toshiji is made to flow inward to reduce temperature spots.

In the present invention, in the deaerated packaging bag, the volume of the gap formed between the plastic film and the sushi is 0.1 to 0.7, preferably 0 when the sushi volume is 1. 2 to 0.5 is preferable because steaming of sushi can be performed in a relatively short time. In this case, when the volume of sushi is 1, if the volume of the gap formed between the plastic film and sushi exceeds 1, the steaming effect cannot be expected, which is not preferable. In the present invention, when both ends of the flexible plastic film are opened, the sum of the volume between the plastic film and the sushi and the volume between the plastic film packaging bag and the wrapped sushi is the volume of the sushi. On the other hand, it is preferably 0.1 or more, preferably 0.1 to 0.7, and more preferably 0.2 to 0.5. Plastic If the sum of the volume between the wrapping sushi bag and the packaged sushi exceeds 0.7 with respect to the volume of the sushi, it is not preferable because a large steaming effect cannot be expected. As the flexible plastic film in the present invention, for example, a rigid polyethylene film having a thickness of 15 ^ πι can be used.

In the present invention, the sushi on which the ingredients are placed is stopped with a flexible plastic film by at least double-spreading the sushi, and the portion of the flexible plastic film that squeezes the sushi protrudes from both ends of the sushi. Can be thawed in the microwave with the folded side down and the microwave on the microwave. Can be shielded by the cooked rice. In addition, in this way, without using adhesive or sticky material, the plastic film rolled and folded parts are pressed with the weight of the sushi, and the plastic film rolled and folded parts. Can be prevented from opening easily. In addition, from the folded plastic film, the sushi is wrapped around the plastic film part that is not spread, and the part of the plastic film folded on the sushi is placed on the sushi. Fix it. Spread the sushi with ingredients on a flexible plastic film, at least doubly sushi a part of the sushi, and the part of the plastic film that sushi this sushi protrudes from both ends of the sushi. Folded onto sushi, folded from the top of the folded plastic film, the ends are folded together, and the sushi is spread on the plastic film part, and the plastic film is folded onto the sushi. Can be fixed on Kouji Kouji. Again, when thawing in the microwave, In a microwave oven, it is preferred to thaw the folded part down. When sushi is packaged with a plastic film, sushi packaging with a flexible plastic film can be stabilized in this way.

In the present invention, an adhesive or a pressure-sensitive adhesive can be attached to the side of the packaging plastic film, that is, the end of the wrapping plastic film. If the adhesive or adhesive material is attached to the end portion on the side where the packaging plastic film is wound in this way, it is not easy to unwrap the package, and it is easy to increase the number of sheets to be stacked, which is preferable. . Further, in the present invention, when an adhesive or an adhesive is attached to the plastic film, the portion of the plastic film that comes into contact with the sushi is the surface that is not in direct contact with the sushi, that is, the both sides in the longitudinal direction of the outer surface. The adhesive material or the adhesive material can be attached to the entire surface, a plurality of locations, or a predetermined location. When the adhesive or adhesive material is attached to the packaging plastic film in this way, the adhesive material or adhesive material is attached to the outer surface of the end portion on the side where the plastic film is entrained, and the end of the encased plastic film The outer surface of the part adheres or adheres to the plastic film in contact with the outer surface, and the folded part adheres or adheres to the plastic film surface located below, and the folded part is placed on the plastic film. It can be fixed on the surface, and it is preferable because the folded plastic film cannot be unfolded at the same time as fixing the folded portion on the sushi.

In the present invention, the deaerated packed frozen sushi is produced by freezing the deaerated packed sushi in a refrigerant at a freezing temperature and freezing the inside of the packaging bag. Such freezing means include freezing methods such as pipeline freezing, air plast freezing, nitrogen or carbon dioxide freezing. To freeze the inside of the bag to produce deaerated and packed frozen sushi. In the present invention, the packaged sushi rolled with a plastic film is frozen as a whole in the plastic film packaging bag. In the present invention, the degassed and frozen frozen sushi has a sushi and plastic sushi inside the packaging bag because the inside of the packaging bag made of plastic film is sealed in a vacuum state with the packaging sushi in place. The films are cooled in close contact with each other, and since the volume of the air layer is reduced, heat transfer during freezing is improved and cooling efficiency is improved. In the present invention, the sushi packaged frozen sushi includes sushi, such as box sushi, stick sushi, and pressed sushi, on which the ingredients are placed on a cooked rice product. However, a plurality of sushi may be deaerated and frozen together.

In the present invention, the short axis side surface (end surface in the short axis direction) of sushi, that is, the side surface and the upper and lower surfaces are wound with a plastic film, and water vapor generated from these short axis side surfaces Is blocked by the plastic film and moves to the long axis side through the gap formed between the sushi of the packaged sushi and the plastic film, that is, the space formed around the sushi. In the present invention, a flexible plastic material bag for a microwave oven is used as the packaging bag. In the present invention, in the case of deaerated and frozen frozen sushi in which both ends of a plastic film sushi are folded, the volume of the space formed around the sushi is 15 to 30 minutes. Therefore, it can be seen that the amount of water vapor that escapes from the packaged sushi package is small, so the steaming space where water vapor is present excludes the volume of sushi from the volume of packaged sushi packaged with plastic film. It can be seen as volume.

In the present invention, the defrosted frozen sushi is thawed by a microwave oven, for example, It is performed by microwave heating using a microwave oven or the like. In this case, in the case of sushi with heat-treated ingredients, i.e. sushi where the ingredients may be heated, when the ingredients are placed on top and thawed, the ingredients and the cooked rice are heated together. The temperature of the sushi ingredients thawed by the electronic range and the temperature of the cooked rice can be set to substantially the same level. If it is not desirable if the utensils are heated, when the utensil is thawed by placing the utensils under the cooked rice product, most of the microwave microwave is irradiated to the cooked rice product, ie the cooked rice part. The temperature of the sushi ingredients thawed by can be made lower than the temperature of the cooked rice product. Also, in this case, if the surroundings of the utensils are lcm thick or more, preferably 2 cm thick or thicker, the cooked rice portion is made to be human skin, and the temperature of the utensils exceeds the cold storage temperature at the store. That is, it can be set to 8 to 30 ° (: preferably 15 to 20 ° C. In this case, thawing of the sushi ingredients by the microwave oven occurs exclusively in the portion of the sushi cooked rice. In this case, thawing of deaerated packed frozen sushi is related to the weight of the deaerated packed frozen sushi and the storage temperature. Thaw by microwave heating for minutes to 5 minutes, preferably 3.5 to 4.5 minutes, mainly to thaw the frozen cooked rice compact, then indoors or in water without opening the packaging bag Leave it in the room or leave it in the water 3 to 45 minutes, preferably 5 to 30 minutes, for example, left in the exhaust room or water, or left in the room and then left in water, That is, it can be steamed by steam generated from the cooked rice portion, and the ingredients can be thawed by the heating temperature of the cooked rice product In the present invention, both ends of the plastic film wrapped with sushi are folded over the sushi. If you are degassed packed frozen sushi, degassed The plastic film and sushi that were in contact with each other at the time of freezing were separated at the time of thawing, and steam entered into the space formed between them, and steamed. Also, in the case of degassed and frozen frozen sushi where both ends of the sushi-plated plastic film are open, the plastic film and sushi, the plastic film and the inner surface of the packaging bag that were in contact with each other during degassing and freezing Separated during thawing, water enters the space between them and heats the cooked rice and ingredients of the sushi.

In the present invention, when the sushi ingredients are arranged so as to be covered with the cooked rice product and are thawed in the microwave oven, most of the microwaves irradiated to the sushi are absorbed by the cooked rice part covering the ingredients. And the ingredients covered with cooked rice are shielded by the cooked rice and the amount of heating is small. The ingredients are heated by microwaves exclusively in the exposed area.When box sushi or stick sushi is thawed by a microwave oven, the temperature distribution of the sushi heated by the microwave oven is not uniform, and the sushi rice is molded. The temperature of the body part is higher on the exposed surface where microwaves are irradiated, and the temperature increases as it approaches the corners due to the concentration of microwaves, but the temperature distribution of thawed sushi measured by the inventors According to the above, the temperature of the exposed surface at the end in the longitudinal direction of the sushi rice molded product and tool is significantly higher than the temperature of the surface of the central part of the cooked rice product and tool. It was found that the temperature at the contact portion between the central part and the cooked rice molded product was considerably lower than the temperature of the cooked rice molded product and the surface of the central part of the tool. In addition, in the case of stick sushi or box sushi, stick sushi heated in a microwave oven is cut into a size suitable for eating, but the cooked rice part after thawing has a high temperature. In the case of cooked rice with a temperature of 40 ° C or higher, The shape of the cooked rice tends to collapse because it is too sticky and difficult to separate, but by setting the temperature of the cooked rice to 15 ° C to 35 ° C, preferably 15 ° C to 25 ° C, The sticking between the rice grains in the compact can be reduced, making it easier to cut.

In the present invention, when degassed packed frozen sushi is thawed by heating in a microwave oven, a portion of the water vapor generated from the frozen sushi spreads within the plastic film wrapping the frozen sushi, and the ingredients are steamed. Can be efficiently heated, and the difference in temperature distribution within the thawed sushi can be reduced. In the thawing time of 3.5 to 5 minutes using a microwave oven, the thawed sushi produces a temperature difference of 40 ° C or more at both ends in the longitudinal direction and in the middle. The total temperature can be reduced to 10 ° C to 35 ° C, preferably 15 ° C to 25 ° C. In the present invention, after microwave heating, the remaining heat of the cooked rice or the heat of steam is left in the packaging bag to be used for heating the cold portion of the sushi after thawing, and is generated in the packaging bag. Steamed sushi thawed with steam raises the temperature of the cold part of the sushi and lowers the temperature of the sushi rice. In the present invention, by forming a space around the molded rice product in the packaging bag and freeing the flow of water vapor generated at the time of thawing, steaming is efficiently performed in a relatively short time. The temperature of the molded body can be generally thawed and thawed, making it easier to cut thawed packed frozen sushi. When thawing packed frozen sushi in a microwave oven, with the prompt to seal the packaging bag, the heating time in the microwave oven is relatively long, for example 3 to 5 minutes, preferably 3.5 to 4.5 minutes The temperature of the end face immediately after thawing of the cooked rice product should be 50 ° C. or higher, for example 60 ° C. or higher or 70 ° C. or higher. I can do it. Also, After thawing in a microwave oven, cooling with water can shorten the steaming time.

In the present invention, the manufacturing process of deaerated packed frozen sushi includes the steps of spreading the sushi with a plastic film, folding the plastic film on both sides of the plastic film, and the packaging thus manufactured. Work that can be performed almost mechanically because it consists of uniform work of putting sushi in a packaging bag, degassing the packaging bag, freezing, and thawing in a microwave oven. This makes it easy to automate, mass-produce hygienically, improve work efficiency, and make it possible to constantly produce high-quality frozen packed sushi. Yield can be improved.

In the present invention, in the case of a bowl of sushi, the sushi can be spread with a plastic film regardless of the arrangement of the ingredients, and further folded at both ends to form a packaged sushi, which can be placed in a packaging bag. In this case, the temperature of the tool can be kept lower than the temperature of the cooked rice product by covering both ends of the exposed tool with a thickness of 5 mm or more, preferably 1 O mm or more. Example

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

FIG. 1 is a schematic sectional side view for explaining the outline of one embodiment of the present invention. FIG. 2 is a schematic sectional front view for explaining the outline of the embodiment shown in FIG. Figure 3 shows an outline of the state where sushi is placed on a plastic film. It is a perspective view shown. FIG. 4 is a perspective view showing an outline of a state in which sushi is rolled up with a plastic film. FIG. 5 is a perspective view showing an outline of a state in which sushi is rolled with a plastic film half and half. FIG. 6 is a perspective view schematically showing a state in which both ends of a plastic film in which sushi is rolled half and half are folded on a sushi in which plastic film is sown. FIG. 7 is a perspective view showing an outline of the packaged sushi prepared by rolling sushi with a portion of the plastic film not yet rolled up as shown in FIG. FIG. 8 is a schematic side sectional view for explaining the outline of another embodiment of the present invention. FIG. 9 is a schematic sectional front view for explaining the outline of the embodiment shown in FIG. FIG. 10 is a schematic sectional side view for explaining the outline of still another embodiment of the present invention. FIG. 11 is a schematic sectional front view for explaining the outline of the embodiment shown in FIG. 1 to 11, the same reference numerals are used for corresponding portions. Example 1

In the embodiment shown in FIGS. 1 and 2, the deaerated frozen frozen sushi 1 is a plastic packaging bag 2 that is externally permeable to a microphone mouth wave, and inside the plastic packaging bag 2 is packed sushi. 3 is put. The inside of the plastic packaging bag 2 is degassed and decompressed, and the opening 4 is sealed so that gas, liquid, bacteria and other solids do not enter the inside of the packaging bag 2. So that it is sealed. In this example, wrapping sushi 3 is sushi 7 in which ingredients 6 are placed on the cooked rice 5 with a crisp plastic film 8 that is permeable to mic mouth wave, from both ends of sushi 7 in plastic film 8. Each of the protruding parts 9 and 10 and sushi 7 It is made of folded plastic film 8. The inside of the packaging bag 2 of the degassed packaging frozen sushi 1 is degassed and further frozen, in a frozen state under reduced pressure, and the rice 5 molded product 5 and utensil 6 of sushi 7 together with the surroundings It is frozen together. In the degassed packed frozen sushi 1 in this example, the packed sushi 3 is deaerated inside the plastic film 8 forming the periphery, and the plastic film 8 is deflated and touches the sushi 7. . Also, in the degassing packaging frozen shelf life 1 of this example, the plastic packaging bag 2 is depressurized at the degassing stage, and the packaging bag 2 is deflated by the atmospheric pressure, recessed inside, It is in close contact with the plastic film 7 of wrapping sushi 3. In addition, because the inside of the packaging bag 2 is in a decompressed state, depending on the amount of heating in the microwave oven, for example, when degassed and frozen frozen sushi from stick sushi is thawed in a microwave oven with an output of 500 tons Even if steam is generated by microwave heating during thawing for 3 to 6 minutes, the packaging bag 2 does not rupture.

Since this example is structured as described above, when making deaerated packed frozen sushi 1, firstly, packed sushi 3 is prepared. Wrapped sushi can be made, for example, through the processes shown in FIGS. That is, first, sushi 7 made by placing ingredients 6 on cooked rice 5 is placed on plastic film 8 (see FIG. 3). Next, the end 1 2 of the plastic film 8 on the front side 1 1 is moved to the lower end of the side surface 14 of the sushi 7 on the other side 1 3, and the plastic film 8 is placed on the sushi 7 ingredients 6 ( (See Figure 4). The sushi covered with this plastic film 8 is half-turned to the other side together with the plastic film, and the sushi 7 is rolled up with a plastic film (see Fig. 5). Plastic fill with sushi 7 Fold the parts 9 and 10 that protrude from the sushi 7 of the mu 8 including the plastic film parts 15 that do not receive the sushi 7 and fold the plastic film that protrudes from the sushi 7 and 9 and 1 Fold 0 over sushi 7 wrapped with plastic film 8 (see Figure 6). Plastic film with both ends folded over sushi 8 Part of sushi that has not been sushi 1 5 End 1 6 is moved towards the front 1 1 Wrap sushi 7 and wrapped with plastic film 8 A wrapping sushi 3 having a surface portion, a side surface portion 18 and an end surface portion 19 is made (see FIG. 7). The packaged sushi 3 made in this way is placed in a plastic packaging bag 2, and the opening 4 of the packaging bag 2 is connected to a suction port (none of which is shown) of the vacuum pump. The inside of the packaging bag 2 is deaerated with a pressure of 6 O mmHg. During this deaeration process, the packaging bag 2 is deflated inward by the pressure of the atmosphere, and the plastic film 8 of the packaged sushi 3 is held down so that the position of the packaged sushi 3 and the wrapping and folding of the plastic film are performed. Make sure. When the deaeration is completed, the opening 4 of the packaging bag 2 is sealed with a heat seal. The plastic packaging bag 2 containing the sealed sushi is immersed in ethanol frozen brine at a temperature of 35 ° C. The whole plastic packaging bag is frozen as a whole and deaerated. Produces frozen frozen sushi 1 The produced degassed packed frozen sushi 1 is kept in a cool box at a low temperature of, for example, 125 ° C. or lower, taken out and thawed as appropriate, and provided as sushi.

The example shown in FIGS. 8 and 9 is an example in which the folded partial force S of the plastic film 8 is placed on the lower side of the cooked rice molded product 5 when the tool 6 is placed on the upper side. 2 and FIG. 2 show that the folded part of the plastic film 8 is placed on the tool 6, whereas in the examples of FIG. 8 and FIG. 9, the plastic film The folded part of 8 is placed under the cooked rice molded body, and when plastic film 8 is folded under the cooked rice molded body, sushi 7 is spread from both ends of sushi 7 of plastic film 8. The difference is that the portions 9 and 10 protruding outward are folded along the end surfaces of both ends of the sushi 7 and then folded on the surface of the cooked rice. However, the other points are the same as in the examples of FIGS. 1 and 2, and are created through the states (processes) shown in FIGS. 3 to 7 as in the examples of FIGS. .

That is, as in FIG. 1 and FIG. 2, the deaerated frozen sushi 1 is a microwave-permeable plastic packaging bag 2 on the outside, and the plastic packaging bag 2 is packed inside. Sushi 3 is included. The inside of the plastic packaging bag 2 is evacuated and is in a reduced pressure state of, for example, a pressure of 150 to 40 Om m Hg. The opening 4 of the packaging bag 2 is sealed and sealed to prevent gas, liquid, bacteria and other solids from entering the packaging bag 2.

In this example, the packaged sushi 3 is prepared by placing sushi 7 with ingredients 6 on a cooked rice molded body 5 on a microwave permeable plastic film 8, and on one side 12 of the plastic film 8. Cover the top of ingredient 6 and rotate the sushi 1800 degrees so that the other side of plastic film 8 covers the top of ingredient 6 of cooked rice 5 in the opposite direction. With portions of sushi 7 positioned, the portions 9 and 10 that protrude outward from both ends of sushi 7 are once folded downward along the end surface at both ends of sushi 7, and then folded. The part is made into a bowl, that is, the part other than the folded part is folded up and folded on the plastic film 8 on which the sushi 7 is spread. By doing this, The sticky film 8 can be packaged in close contact with the sushi 1.

In this example, similarly to the examples in FIGS. 1 and 2, the deaerated packed frozen sushi 1 is thawed by putting the ingredient 6 on the top or the ingredient 6 on the bottom and putting it in the microwave oven. be able to. Place the plastic film folded part down and put the deaerated and packed frozen sushi 1 into a microwave oven, because of the weight of the sushi, the folded part of the plastic film will not be unwound when thawed. When the cooked rice 5 is on top and the sushi tool 6 is on the bottom, that is, when the sushi 7 is thawed upside down, the irradiated microwave is shielded by the cooked rice mold, Heating can be avoided. When the ingredients 8 are placed in a microwave oven and thawed, the ingredients 6 may be heated, and the microwave irradiates the sushi 7 from the top and bottom and from the side, and the exposed part of the sushi 7 The upper surface portion, the front surface portion, the back surface portion, and the side surface portion are heated. Immediately after thawing sushi 7, the cooked rice 5 and sushi 6 are heated to the same degree. The microwaves irradiated toward the sushi 7 are absorbed exclusively by the exposed portions of the cooked rice mold 5 and the tool 6 and the cooked rice mold 5 and the tool 6 are heated. In the cooked cooked rice 7 thus heated, water vapor is generated as the temperature rises, and the steam generated here enters the flexible plastic packaging bag 2 to form the cooked rice cooked rice 5 and ingredients. 6 will be heated, and the entire sushi 7 will be thawed to a uniform temperature.

The examples shown in Fig. 10 and Fig. 11 show that wrapping sushi 3 is placed in a microwave permeable plastic packaging box 21 and the wrapping box 2 1 is packed with microwave permeable plastic. Compared to the examples shown in Fig. 8 and Fig. 9, this is an example of packaging sushi 3 and microwave permeability. This is different in that a microwave permeable plastic packaging box 21 having an upper opening is interposed between the plastic packaging bags 2. In this way, if the packaging box 2 1 is interposed between the packaging sushi 3 and the packaging bag 2, a certain amount of space around the sushi can be secured after deaeration, thereby efficiently steaming. It can be carried out. In addition, a plurality of sushi 7 can be put in a packaging box 21, put in the packaging bag 2 together with the box, deaerated and frozen, and then deaerated and packed frozen sushi can be produced. In this case, the sushi is wrapped in a plastic film and does not stick after thawing and can be easily taken out from the packaging box 21 one by one.

A specific example of this example is shown below.

Example 1

1 3 kg of cooked cooked rice is mixed with vinegar 1400 m and stirred uniformly. The cooked rice cooked in this way is then cooled to 50 ° C and vinegar Prepared cooked rice, ie vinegared rice. Shiitake mushrooms, boiled and chopped with sugar, soy sauce and miso soup after reconstitution with water To prepare sushi rice. on the other hand. Boiled conger eel with sugar, soy sauce and miso soup, cut into strips of 5.5 cm wide and 18 cm long, and use the conger fillet as a tool for conger sushi. Prepared.

Sushi rice 2400 grams and eel fillet with 50 g of ingredients, box size sushi (large) with a width of 5.5 cm, length of 18 cm and height of 3 cm Manufactured using. Take this Conger's box sushi (large) from the sushi mold, place it on a plastic film, and move the end of the front side of the plastic film to the other side. Put on top of sushi ingredients. The sushi covered with this plastic film is rotated half a turn with the plastic film covered, and then the sushi is rolled up with the plastic film. Fold both ends of the sushi-plated plastic film over the sushi wrapped with plastic film. Make wrapping sushi by spreading sushi at the part of the plastic film where both ends are folded over sushi. The packaged sushi was placed in a flexible packaging bag made of a film made of a polyethylene film and a nylon film, the inside of which is a polyethylene film and the outside is a nylon film. The packaging bag containing the packaged sushi was deaerated with a vacuum pump to a pressure of 16 cmHg, and after deaeration, the opening of the packaging bag was heat sealed and sealed. The volume excluding sushi and plastic film in this deaerated and sealed packaging bag, that is, the space volume, was 68 cubic centimeters, which was 0.23 relative to the volume of sushi. This sealed packaging bag was deflated inward by atmospheric pressure and adhered to the plastic film 7 of the packaged sushi. When the deaeration is completed, the opening of the packaging bag is heated and sealed. A plastic packaging bag containing sealed sushi is soaked in ethanol frozen brine, and the entire plastic packaging bag is frozen to form a unitary body to produce deaerated frozen sushi. . The produced degassed and frozen frozen foods are kept in a cold storage room at a low temperature of, for example, 125 ° C. or lower, taken out and thawed appropriately, and provided as sushi.

In this way, the boxed sushi (Large) from the sushi mold is sprinkled with a plastic film, and both ends of the plastic film wrapped with the box sushi are folded over the sushi ingredients and placed in a plastic packaging bag. Packaged and heat sealed The packaged bags were kept in ethyl alcohol in brine at a temperature of 35 ° C for 45 minutes to prepare a frozen sushi (Large) product that was frozen and frozen. This eel deaerated packed frozen sushi (large) product consists of an outer plastic wrapping bag, wrapping sushi placed in the wrapping bag, and confectionery sushi with the contents of sushi packed in one piece. This conger degassed packaged frozen sushi (large) was stored at an average temperature of 1 23.3 ° C.

A 500 watt microwave oven was used to cook the deaerated frozen frozen sushi (large). The degassed packed frozen sushi (large) of this example was placed in a microwave oven of 50 liters and thawed by heating continuously for 4 minutes and 30 seconds. When 4 minutes and 30 seconds of the thawing time of the microwave oven had passed, the deaerated packed frozen sushi was taken out of the microwave oven and left to stand at room temperature for 30 minutes and steamed. In this example, for the cooked rice portion exposed to the sushi microphone mouth wave of the thawed sushi, a location 1 cm inward from the end in the longitudinal direction at the center in the width direction of the upper surface of the cooked rice product (in Table 1, the cooked rice portion The temperature of the upper surface edge) and the temperature of the center in the longitudinal direction in the width direction of the lower surface of the cooked rice product (referred to as the center of the upper surface of the cooked rice portion in Table 1) immediately after thawing and after 15 minutes of steaming It was measured after 30 minutes. In addition, with regard to the thawed sushi ingredients, the temperature at the location 1 cm inside from the longitudinal end of the bag side surface of the ingredients (referred to as the bag end of the ingredients in Table 1) and the temperature of the ingredients on the bag side The temperature at the center in the longitudinal direction in the width direction of the surface (referred to as the center of the bag side of the ingredients in Table 1), the point 1 cm inside from the edge of the surface of the vinegared rice side of the ingredients The temperature at the end of the cooked rice was measured immediately after thawing with a microwave oven, after 15 minutes of steaming and after 30 minutes of steaming. The results are shown in Table 1. Steaming time after thawing Immediately after thawing (° C) 5 minutes (.C) 30 minutes (° C) Lower end of cooked rice 81. 8 51. 8 37. 3 Lower center of cooked rice 77. 6 37. 8 27. 7 End of the bag side of the ingredients 71. 5 47. 4 33.5 Central part of the bag side of ingredients 20. 8 25. 4 26. 8 Central part of the rice side of the ingredients 22. 3 26. 6 26. Immediately after thawing, the temperature of the central surface of the bag side of the tool is 81.8 ° C, the temperature of the central surface of the bag side of the tool is 20.8 ° C, and the difference is 6 1 ° C. However, when it was steamed for 15 minutes, the difference was 26.4 ° C, and when it was steamed for 30 minutes, the difference was 10.5 ° C. With a 30-minute steaming time, the temperature distribution of the sushi rice and the ingredients is almost uniform, and as a whole, it is within the range of 10 ° C, and the temperature is below 40 ° C. Sushi was easy to cut with a kitchen knife.

Example 2

The vinegared rice is 240 grams of sushi rice prepared in Example 1 above.

Using 0 gram, box sushi (large) of conger eel with a width of 5.5 cm, a length of 18 cm and a length of 3 cm was produced using a box shape. Take this conger box sushi (large) from the sushi mold, place it on a plastic film, move the front end of the plastic film to the other side and put it on top of the sushi ingredients. The sushi covered with this plastic film is half-rotated with the plastic film covered, and then the sushi is spread with the plastic film. Both ends of the sushi-plated plastic film are sown with plastic film. Fold over the sushi. Make wrapping sushi by spreading sushi at the part of the plastic film where both ends are folded over sushi. This packaged sushi was placed in a flexible packaging bag made of a film made by bonding together a polyethylene film and a nylon film, the inside of which is a polyethylene film and the outside is a nylon film. The inside of the packaging bag containing the packaged sushi was deaerated to a pressure of 16 cmHg by a vacuum pump, and after degassing, the opening of the packaging bag was heat sealed and sealed. The deaerated and sealed packaging bag was deflated inward by atmospheric pressure and adhered to the plastic film 7 of the packaged sushi. When degassing is completed, the opening of the packaging bag is heat-sealed and sealed. The volume excluding sushi and plastic film in this sealed packaging bag, that is, the space volume was 68 cubic centimeters, which was 0.1 with respect to the sushi volume. The plastic packaging bag containing this sealed packaging sushi is dipped in ethanol frozen brine, and the entire plastic packaging bag is frozen to form an integrated body to produce deaerated packaging frozen sushi. To do. The produced degassed packed frozen sushi is kept in a cool box at a low temperature of, for example, 125 ° C. or lower, taken out and thawed as appropriate, and provided as sushi.

Wrapping the eel sushi from the sushi mold (large) with a plastic finole, fold the ends of the plastic film over which the sushi is spread over the sushi ingredients, and put it in a plastic packaging bag. The packaging bags that are packaged and heat sealed are kept in ethyl alcohol in brine at a temperature of _35 ° C for 45 minutes, and then frozen in brine and degassed in a conger-packed frozen sushi ( Large) product. This eel deaerated packed frozen sushi (Large) product consists of an outer plastic wrapping bag, wrapping sushi in the wrapping bag, and confectionery sushi with the contents of packed sushi This conger-degassed frozen frozen sushi (large) was stored at an average temperature of 23.3 ° C.

A 500 watt microwave oven was used to cook the deaerated frozen frozen sushi (large). The degassed packed frozen sushi (large) of this example was placed in a microwave oven of 50 liters and thawed by heating continuously for 4 minutes and 30 seconds. When 4 minutes 30 seconds of thawing time of the microwave oven has passed, the deaerated frozen frozen sushi is removed from the microwave oven, and in this example, left for 10 minutes at room temperature (17.7 ° C), then 1 It was immersed in water at 4.7 ° C and steamed while cooling. The steaming time in water after steaming at room temperature was 3 minutes and 5 minutes. In this example, about the cooked rice part exposed to the microwave of the thawed sushi, a place 1 cm inward from the end in the longitudinal direction at the center in the width direction of the bottom surface of the cooked rice mold (in Table 2, on the cooked rice part The temperature at the center of the longitudinal direction in the width direction of the bottom surface of the cooked rice body (referred to as the center of the bottom surface of the cooked rice portion in Table 2) Minutes (room temperature 17.7 ° C) Immediately after standing, after immersion in water for 3 minutes, and after immersion in water for another 2 minutes (5 minutes in total). In addition, with regard to the ingredients of the thawed sushi, the temperature at a location 1 cm inside from the edge in the longitudinal direction of the surface of the bag side of the tool (referred to as the bag side end of the tool in Table 2), The center of the surface in the width direction and the center of the longitudinal direction (in Table 2, the center of the bag side of the ingredients) and the center of the surface in the width direction of the surface of the rice on the side of the vinegared rice (in Table 2, The temperature at the center of the cooked rice side is immediately after thawing with a microwave oven, immediately after being left indoors for 10 minutes (room temperature 17.7 ° C), immediately after being immersed for 3 minutes in water, and in water. 2 minutes (5 minutes total) Immediately after immersion Set. The results are shown in Table 2.

Table 2

Steaming time after thawing 0 (° C) 3 minutes in water (° C) 5 minutes in water (° C) Upper end of cooked rice 61. 4 33. 7 29.2 Upper center of cooked rice 46. 3 23. 7 20 8 Bag side end 53. 2 32. 8 25.

Central part of the bag side 27. 8 20. 8 27.

Central part of cooked rice 30. 2 22. 0 6. 9

Anago's box sushi was the same as Example 1 immediately after thawing. When steamed at room temperature for 10 minutes, the temperature at the top edge of the cooked rice was 61.4 ° C, the temperature at the center of the bag side of the rice was 27.8 ° C, and the difference was 5 3 It was 6 ° C, but when it was steamed in water for 3 minutes, the difference was 1 2.9 ° C, and when it was steamed in water for another 2 minutes, the difference was 2.1 ° C. became. Steaming in the room and water makes the temperature distribution of the sushi rice and the ingredients nearly uniform, and as a whole, it is within the range of 15 ° C, and the temperature is also below 40 ° C. The conger sushi box was easy to cut with a knife.

Example 3

Place nori on a thick-rolled rice cake and spread 26 5 grams of vinegared rice prepared in Example 1 on top of it. Do not spread the sushi rice to the other side of the seaweed, but leave the edge of the seaweed about 1 cm wide. In the center of the sushi rice, as a tool, 1 cm wide, 0.75 cm high and 18 cm long thick egg broth, 1 cm wide, boiled and seasoned with sugar, soy sauce and miso mm and length 36 cm of drought and dam 5 grams, Place the boiled trefoil side by side on this thick-baked egg. Rice vinegared rice with ingredients on it, lift the front side of the rice cake, and spread it with the rice cake on the other side. Place the thick sushi prepared in this way on a plastic film, and move the front end of the plastic film to the other side to cover the sushi ingredients. The sushi covered with this plastic film is rotated half a turn with the plastic film covered, and then the sushi is spread with the plastic film. Fold both ends of the sushi-wrapped plastic film over the sushi that has been made with plastic film. Make a packaged sushi by spreading sushi at the part where the plastic film sushi is not folded. The packaged sushi was placed in a flexible packaging bag made of a film made by laminating a polyethylene film and a nylon film, the inside of which is a polyethylene film and the outside is a nylon film. The packaging bag containing the packaged sushi was degassed with a vacuum pump at a pressure of 16 cmHg, and after degassing, the opening of the packaging bag was heat sealed and sealed. The deaerated and sealed packaging bag was deflated inward by atmospheric pressure and adhered to the plastic film 7 of the packaged sushi. When degassing is completed, the opening of the packaging bag is heat-sealed and sealed. The volume excluding sushi and plastic film in the sealed packaging bag, that is, the space volume was 63 cubic centimeters, which was 0.21 with respect to the sushi volume. A plastic packaging bag containing this sealed packaged sushi is dipped in ethanol frozen brine, and the entire plastic packaging bag is frozen to form an integrated body, producing deaerated packed frozen sushi. To do. The produced deaerated packed frozen sushi is kept in a cold storage at a low temperature of, for example, 125 ° C. or lower, taken out and thawed as appropriate, and provided as sushi. Roll the prepared large sushi roll (large) with a plastic film, fold both ends of the plastic film with the thick sushi roll over the sushi utensil, wrap it in a plastic packaging bag, and heat it. Sealed and manufactured packaging bags are kept in ethyl alcohol in brine at a temperature of 35 ° C for 45 minutes, and then frozen in frozen plain sushi (large) deaerated packaging of frozen sushi The product. This large sushi (large) deaerated frozen frozen sushi product consists of an outer plastic packaging bag, a packaged sushi packaged in the packaging bag, and a thick sushi roll packed inside the packaged sushi. This thick-rolled sushi degassed and packed frozen sushi was stored at an average temperature of 1 23.3 ° C.

When cooking this large roll sushi (degassed wrapping frozen sushi) 5 0

A 0 watt microwave was used. The degassed and packed frozen sushi of the large sushi sushi (large) in this example was placed in a 500-micron microwave oven and thawed by heating continuously for 4 minutes and 30 seconds. When 4 minutes and 30 seconds of thawing time of the microwave oven had passed, the deaerated packed frozen sushi was taken out of the microwave oven and left to stand at room temperature for 30 minutes and steamed. In this example, about the cooked rice part exposed to the microwave of the thawed sushi, the temperature of the place (in the Table 3, referred to as the surface end part) 1 cm inside from the longitudinal end of the surface of the cooked rice part, Depth of the center of the surface of the cooked rice in the width direction and the depth of the center in the longitudinal direction lcm (referred to as the inner center of the cooked rice in Table 3) The temperature of 2 cm (referred to as “inner center” in Table 3) was measured immediately after thawing with a microwave oven, after 15 minutes of steaming and after 30 minutes of steaming. The results are shown in Table 3.

Table 3 Steaming time after thawing Immediately after thawing (° C) 5 minutes (° C) 30 minutes (° C) Surface edge 80. 2 41. 0 36. 7 Central part of cooked rice 23. 5 24. 6 26. 6 Central part of the center 2. 2 32. 28. 9

At the time of thawing sushi (large), immediately after thawing, the temperature at the end of the surface of the sushi is 802.2 ° C, and the temperature at the center of the sushi sushi is 2.2 ° C The difference was 78 ° C, but when it was steamed for 15 minutes, the difference was 8.9 ° C, and when it was steamed for 30 minutes, the difference was 7.8 ° C. During the 30-minute steaming time, the temperature distribution of the sushi rice and ingredients is almost uniform, and the whole is within the range of 10 ° C, and the temperature is below 40 ° C. Became easy to cut with a knife.

In this example, in order to explain the steaming in the room and water, for convenience,

The thawing time was uniformly 4 minutes and 30 seconds, but the thawing time was less than 4 minutes and 30 seconds in order to bring the temperature of the sushi after steaming to the desired temperature in relation to the steaming time and temperature. can do.

Example 4

1400 ml of vinegar is mixed with 13 kg of cooked rice, stirred uniformly, and then the vinegar-mixed cooked rice is cooled to 50 ° C. Rice was prepared. Spread 30 grams of this prepared vinegared rice, put 70 grams of rolled core on this spread vinegared rice, and use a medium-rolled sushi machine to make a round of 3.5 cm in diameter and 18 cm long Bar-shaped medium-roll sushi was produced.

In the same way as the examples in Fig. 8 and Fig. 9, Through the state (process) shown in FIG. 7 to 7, it is wrapped in a plastic film, the opening is 6.2 cm wide and 19.2 cm long, the bottom is 2.0 cm wide and 18 cm long. It was placed in a tray with a height of 2 cm and a height of 3 cm, and the entire tray was placed in a plastic film packaging bag, which was deaerated under a pressure of 16 O mmHg and packaged. Between sky around the sushi is 9 6 cm ^3, it was 0. 5 5 times the sushi volume.

Nakagaki sushi 2 0 0 grams are struck with a plastic film, and both ends of the sushi plastic film are folded up on top of the sushi rice-molded body, and folded into a plastic packaging bag. The packaged bags that were packaged and heat sealed were kept in ethyl alcohol in brine at a temperature of 35 ° C for 45 minutes to make a medium-rolled sushi product. Nakamaki sushi products are composed of an outer plastic packaging bag, a packaging box, and the packaging sushi in the packaging box, which are frozen together. 3. Stored at a temperature of 3 ° C.

A 500-watt microwave oven was used for cooking the degassed and frozen sushi rolls. The degassed and packed frozen sushi of this example was placed in a 500-micron microwave oven and thawed by continuous heating for 2 minutes. When 2 minutes of the thawing time of the microwave oven had passed, the deaerated frozen frozen sushi was removed from the microwave oven and allowed to stand for 30 minutes at room temperature and steamed. In this example, the portion of the cooked rice portion exposed to the microwave of the thawed sushi roll is 1 cm inward from the longitudinal end at the center in the width direction of the top surface of the cooked sushi roll (in Table 4). , The temperature at the end of the cooked rice part), the temperature at the center in the longitudinal direction of the surface of the cooked rice part of the medium-boiled sushi (referred to as the cooked rice center surface in Table 4) and the temperature 2 mm from the surface of the center in the longitudinal direction at the center in the width direction of the rice roll of Nakamaki Sushi The temperature of the inside (referred to as the inside of the cooked rice portion in Table 4) was measured immediately after thawing, after 15 minutes of steaming and after 30 minutes of steaming. In addition, for the above-extracted ingredients for medium-sized sushi, the temperature of the inside 1.5 cm from the surface of the medium-sized sushi (referred to as ingredients in Table 4) is It was measured after 15 minutes and after 30 minutes of steaming. The results are shown in Table 4.

Table 4

Steaming time after thawing Immediately after thawing (° C) 5 minutes (° C) 30 minutes (° C) Rice top edge 60. 8 2 1. 5 1 9. 4 Central rice surface 28. 2 8. 6 1 6. 8 Inside the cooked rice part 2 3. 7 5. 5 1 5. 5 Ingredients-3. 9 8. 7 1 5. 1 The temperature was 60.8 ° C, the temperature of the ingredients was _3.9 ° C, and the difference was 64.7 ° C, but when it was steamed for 15 minutes, the difference was Was 12.8 ° C, and after 30 minutes of steaming, the difference was 4.3 ° C. With 30 minutes of steaming time, the temperature distribution of the sushi rice and the ingredients becomes almost uniform, and the overall temperature is within the range of 10 ° C, and the temperature ranges from 20 ° C to 15 ° C. With the temperature within the range, medium-rolled sushi became easy to eat, and it was easy to cut with a knife. Industrial applicability

The deaerated packed frozen sushi of the present invention has a plastic film packaging bag that is degassed and frozen inside, and an upper part that is disposed inside the packaging bag is opened. The sushi is surrounded by a plastic box that has been released and a frozen sushi with ingredients placed on top of the cooked rice. A space with a volume of 110 or more is formed, and when thawed using a microwave oven, the flow of generated steam is facilitated through the space, and comparison is made by steaming the thawed sushi. The entire sushi can be brought to a substantially uniform temperature in a short time. Therefore, in the present invention, the deaerated packed frozen sushi can be thawed and steamed with water vapor generated at the time of thawing, and the thawed sushi can be leveled to a target temperature, and can be eaten deliciously. As described above, the deaerated and packed frozen sushi of the present invention is easy and easy to cook, so that the temperature unevenness related to thawing is resolved and the box sushi using seasonal ingredients is stored frozen. Regardless of the season, it is possible to provide deaerated frozen sushi that can be eaten deliciously using seasonal ingredients.

Moreover, in the present invention, degassed packed frozen sushi can be easily produced by putting it in a plastic box, degassing and packaging it, and freezing it hygienically, Since the operation is also relatively simple and easy, degassed packaging. Frozen sushi can be mechanically and efficiently manufactured in large quantities. Moreover, the process of manufacturing frozen packed sushi, which has been considered difficult in the past, can now be carried out almost manually and can be easily automated, making it possible to constantly produce high quality frozen packed sushi. It can be used and has high industrial applicability.

Claims

The scope of the claims

1. Degassed packaging for microwave ovens in which packaging sushi is placed inside a packaging bag for a flexible plastic microwave oven that is sealed and vacuumed, and is frozen together with the packaging bag. In the frozen sushi, the packaged sushi is formed by winding the sushi with a plastic film having a length longer than the length of the sushi along the long axis of the sushi. The rolled sushi has a double-sided plastic film wrapped on at least part of its surface, and both ends in the longitudinal direction are spread on the surface of the sushi. The end of the plastic film is folded and placed, and the plastic film is formed by winding at least a single layer on the folded portion of the plastic film. A space is formed between the sushi and the plastic film forming the packaged sushi and between the packaged sushi and the packaging bag, and the pressure in the space is 40 O mm Hg or less. A degassed packaged freezer for microwave ovens characterized in that the volume is 0.1 to 0.7 times the volume of sushi.

2. A packaging box for packaging sushi is placed in a packaging bag for a flexible plastic microwave oven that is sealed and vacuumed inside, and is formed by freezing together with the packaging bag. In the microwave-compatible deaerated frozen sushi, the packaged sushi is spread by a plastic film having a length that is longer than the length of the sushi in the long axis direction. The sushi rolled with the plastic film is formed on a part of the sushi roll. The tick film is at least double, and both ends of the major axis direction are folded over the end of the sushi plastic film on the surface of sushi, and the plastic film is folded over The plastic film is formed by squeezing at least one layer on the surface, and spaces are formed between the sushi forming the sushi and the plastic film, and between the sushi and the packaging box and bag. The pressure in the space is 40 O mmHg or less, and the volume of this space is 0.1 to 0.7 times the volume of sushi. Packaging frozen sushi.

3. The volume of the space formed between the sushi and the packaging bag in the deaerated packaging bag is 0.2 to 0.5 with respect to the sushi volume, excluding the plastic film volume. The deaerated frozen frozen sushi according to claim 1 or 2, characterized in that it is.

4. The sushi is placed directly on the flexible plastic film having a side longer than the length of the sushi in the long axis direction, along the long axis of the sushi, along the side of the plastic film. The end of the first side in the short axis direction of the sushi is moved below the upper side of the sushi and below the side part of the second side facing the first side in the short axis direction of the sushi. Cover the upper surface and the second side of the sushi with the plastic film, and then rotate the sushi covered with the plastic film at least half a turn with the plastic film around the long axis of the sushi, The sushi is further spread with the plastic film, and at least a part of the sushi is double-covered with the plastic film and stopped to form a packaged sushi wrapped with a plastic film. The packaging bag packaging sushi of flexible plastic film The inside of the packaging bag is deaerated to a pressure of 40 O mmH g or less, and the opening of the deaerated packaging bag is sealed to form a deaerated packaging sushi. The volume of the space formed around the sushi, excluding the plastic film, is adjusted to 0.1 to 0.7 times the sushi volume, and the deaerated sushi is cooled to the freezing temperature. A method for producing a packaged frozen sushi product for a microwave oven, wherein the packaging bag, the plastic film and Kotobuki are frozen together by cooling with a refrigerant and formed integrally.

5. The sushi is placed directly on the flexible plastic film having a side longer than the length of the sushi in the long axis direction, along the long side of the sushi, along the side of the plastic film. The end of the first side in the short axis direction of the sushi is moved below the upper side of the sushi and below the side part of the second side facing the first side in the short axis direction of the sushi. Cover the upper surface and the side surface of the second side of the sushi with the plastic film, and then rotate the sushi covered with the plastic film at least half a turn with the plastic film around the long axis of the sushi. Further, sushi is further wrapped with the plastic film, and at least a part of the sushi is covered with the plastic film and stopped, and both ends of the plastic film are respectively attached to the upper surface or the lower surface of the sushi. Fold and wrap in plastic film to form sushi, place the formed sushi in a flexible plastic film wrapping bag and deaerate to a pressure of 40 O mm H g or less The opening of the deaerated packaging bag is sealed to form a deaerated packaged sushi.In this deaerated packaged sushi, the volume of space formed around the sushi excluding the plastic film is the volume of the sushi. It has been adjusted to 0.1 to 0.7 times, and this degassed packed sushi is cooled to freezing temperature A method for producing packaged frozen sushi for microwave ovens, wherein the packaging bag, the plastic film, and the sushi are frozen together and formed integrally with a cooling medium.

6. Place the sushi directly on the flexible plastic film having a side longer than the length of the sushi in the long axis direction, with the long axis of the sushi along the side, The end of the first side in the short axis direction of the sushi is moved below the upper side of the sushi and below the side part of the second side facing the first side in the short axis direction of the sushi. Cover the upper surface and the side surface of the second side of the sushi with the plastic film, and then rotate the sushi covered with the plastic film at least half a turn with the plastic film around the long axis of the sushi. Further, sushi is further wound with the plastic film, and at least a part of the sushi is covered with the plastic film, and both ends of the plastic film are respectively attached to the upper or lower surface of the sushi. The plastic film is spread on both ends of the folded plastic film to form a packaged sushi packaged with the plastic film, and the formed packaged sushi is made into a plastic box. Put the sushi box into a flexible plastic film packaging bag, deaerate the packaging bag with a pressure of 40 O mmHg or less, and open the degassed packaging bag. This part is sealed to form deaerated packaged sushi. In this deaerated packaged sushi, the volume of the space formed around the sushi is 0.1 to the sushi volume, excluding the plastic film and the plastic box. 0.7 times, this deaerated packaged sushi is cooled by a refrigerant cooled to a freezing temperature, and the packaging bag, plastic film, plastic box and sushi are frozen. And form together The manufacturing method of the packaging frozen sushi corresponding to a microwave oven characterized by the above-mentioned.

7. Place the sushi directly on the flexible plastic film having a side longer than the length of the major axis of the sushi along the side of the plastic film. The end of the first side in the short axis direction of the sushi is moved below the upper side of the sushi and below the side part of the second side facing the first side in the short axis direction of the sushi. Cover the upper surface and the second side of the sushi with the plastic film, and then rotate the sushi covered with the plastic film at least half a turn with the plastic film around the long axis of the sushi, The sushi is further wrapped with the plastic film, and at least a part of the sushi is double-covered with the plastic film and stopped, and both ends of the plastic film are not yet covered with sushi. Folded inside including the part, folded both ends of the folded plastic film covering the sushi on the upper or lower surface of the sushi, respectively, and folded the folded part on the folded part The plastic film is sushi on a portion of the plastic film that does not cover the sushi to form a packaged sushi wrapped in a plastic film, and the formed packaged sushi is placed in a flexible plastic film packaging bag. The inside of the packaging bag is degassed, and the opening of the degassed packaging bag is sealed to form deaerated packaged sushi. The volume of the space formed around the sushi excluding the plastic film in this deaerated packaged sushi The volume of the sushi is adjusted to 0.1 to 0.7, and the deaerated packaged sushi is cooled with a cooling medium cooled to a freezing temperature, and the packaging bag, plastic fill And microwavable packaging frozen sushi manufacturing method, characterized by integrally formed by freezing together sushi.

8. At least one of the side surface, top surface or bottom surface of the first or second side of the sushi The end portion or both end portions of the plastic film having the — part doubly covered are fixed to the lower plastic film surface with an adhesive or a pressure-sensitive adhesive or a bonding or pressure-sensitive adhesive tool. The manufacturing method of the packaging frozen sushi corresponding to the microwave oven as described in any one of thru | or 7.

9. A flexible plastic film having a length longer than the length of the major axis of the sushi is formed by wrapping at least a part of the sushi on at least a double layer, and the sushi is a plastic film sushi. The packaged sushi that is formed by opening both ends in the long axis direction of the product is placed in a flexible plastic film packaging bag that is sealed and the inside is reduced to a pressure of 40 O mmHg or less. Then, by heating the degassed frozen frozen sushi for a microwave oven, which is frozen together with the packaging bag, by microwave heating, the temperature at the longitudinal end of the cooked rice portion is 50 ° C. Then, the microwave heating is stopped, and then the heated sushi is left in the room or water without unpacking the plastic film packaging bag, or left in the room. The sushi is steamed by allowing water vapor generated from the cooked rice portion to flow in the space between the sushi and the flexible plastic film. A method for cooking a packaged frozen sushi for a microwave oven using a microwave oven, characterized in that the temperature of the portion is set to 15 ° C to 30 ° C.

1 0. A plastic film in which the sushi is sushi is formed by a flexible plastic film having a length longer than the length of the long axis of the sushi, so that at least a part of the sushi is sown twice. Both sides of the long axis of the sushi are on the side of the sushi The plastic film is folded and placed in a packaging bag, which is sealed and placed in a packaging bag made of a flexible plastic film that is sealed and has a reduced pressure of 40 O mmHg or less. The volume of the space formed around the sushi is adjusted to 0.1 to 0.7 of the sushi volume, and the sushi volume is frozen together with the packaging bag. By heating the degassed packed frozen sushi with microwave heating, the temperature of the end portion in the longitudinal direction of the cooked rice portion is raised to 50 ° C. or more, and the microwave heating is stopped, and then the heating is performed. Generated from the cooked rice part without leaving the plastic film packaging bag unpacked, left indoors or in water, or left indoors and then left in water Steam, sushi and before The sushi is steamed by being allowed to flow in the space between the flexible plastic films, and the temperature of the ingredients of the sushi and the cooked rice is 15 ° C. to 30 ° C. How to cook frozen frozen sushi with a microwave oven.

1 1. A sushi roll is formed of a flexible plastic film having a length longer than the length of the major axis of the sushi. The sushi wrapping sushi is formed by folding the plastic film on the side of the sushi and placing the plastic film on both ends. Degassed packaged frozen sushi for microwave ovens that are sealed and are placed in a packaging bag for a flexible plastic microwave oven that is in a decompressed state and frozen together with the packaging bag Is heated by microwave heating so that the temperature of the end portion in the longitudinal direction of the cooked rice molded body portion is 50 ° C. or higher and the microwave heating is performed. Then, without unpacking, leave it in the room or in the water, or leave it in the room and then leave it in the water, and at least water vapor generated from the cooked rice molded part is transferred to the sushi and the flexible plastic film. The rice cooked body and utensil are steamed so that the temperature of the utensil and the cooked rice part is 15 ° C to 30 ° C. Cooking method of packed frozen sushi using electronic range.

1 2. A plastic film having a portion of the sushi rolled at least double by a part of a flexible plastic film having a length longer than the length of the major axis of the sushi. Both sides of the sushi in the long axis direction are the portions where the sushi is wrapped and the portions where the sushi is not rolled are folded inside, both ends of the portion where the flexible plastic film is wrapped The folded portion of the sushi is folded on the surface of the sushi, and the wrapping sushi formed by rolling the portion of the flexible plastic film not wrapped with sushi is sealed and the inside is in a decompressed state By heating microwave-heated deaerated frozen frozen sushi that is placed in a flexible plastic film packaging bag and frozen together with the packaging bag, rice The microwave heating is stopped by raising the temperature of the longitudinal end of the molded part to 50 ° C or higher, and then left in the room or water without unpacking, or left in the room and then in the water. Leave the steam generated from at least the cooked rice body part to flow in the space between the sushi and the flexible plastic film so that the sushi is steamed, and the sushi ingredients and the cooked rice part A cooking method using microwave oven for packaged frozen sushi for microwave ovens, characterized in that the temperature is 15 ° C to 30 ° C.