WO2016171149A1 - Method for producing frozen nigiri-zushi,and frozen nigiri-zushi - Google Patents

Method for producing frozen nigiri-zushi,and frozen nigiri-zushi Download PDF

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Publication number
WO2016171149A1
WO2016171149A1 PCT/JP2016/062443 JP2016062443W WO2016171149A1 WO 2016171149 A1 WO2016171149 A1 WO 2016171149A1 JP 2016062443 W JP2016062443 W JP 2016062443W WO 2016171149 A1 WO2016171149 A1 WO 2016171149A1
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sushi
rice
nigiri
gas
package
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PCT/JP2016/062443
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French (fr)
Japanese (ja)
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和己 奥田
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和己 奥田
株式会社Ｋｓ３
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products

Definitions

  • the present invention relates to a method for producing frozen nigiri sushi having a sushi seed and sushi rice in which a sushi rice is frozen together with the sushi seed, and the frozen nigiri sushi.
  • Patent Document 1 proposes a method for storing sushi in which sushi bodies are vacuum-packed and rapidly frozen to ⁇ 5 ° C. or lower for long-term storage of sushi.
  • a frozen nigiri sushi that is frozen by sandwiching a sheet between sushi seeds and sushi rice is proposed
  • Patent Document 3 describes the taste and texture of sushi rice almost as raw sushi.
  • using a batch type refrigerator configured to allow a gentle breeze to flow inside, the maximum ice crystal formation zone from the freezing point to ⁇ 10 ° C. is maintained for a predetermined time.
  • a method for freezing frozen sushi that has been frozen in a state in which a plurality of sushi are juxtaposed on a container instead of being wrapped is proposed.
  • the present invention has been made in view of the above-described problems of the prior art, and the object of the present invention is a frozen product that can obtain the same taste and texture as freshly sushi sushi and sushi rice.
  • the purpose is to provide nigiri sushi.
  • the manufacturing method of frozen nigiri sushi made to achieve the above object is a rice cooking process for cooking rice, a sushi rice process for preparing combined vinegar and mixing with rice, and sushi seeds as sushi rice
  • a sushi manufacturing process for nigiri sushi including a molding process for placing and forming, a storage process for storing the molded nigiri sushi in a package, and a decompression process for removing air by sucking the package containing the nigiri sushi
  • a gas permeation step for retaining in a temperature atmosphere at a temperature of predetermined temperature for a predetermined time; and a first freezing step for allowing the package after the gas permeation step to stand in an unstirred refrigerant at a temperature of ⁇ 30 ° C. to ⁇ 15 ° C.
  • the first freezer After performing a predetermined time, and having a second freezing step of freezing in the refrigerant stirring condition of -15 ° C. or less, the.
  • the time for performing the first freezing step is preferably 30 minutes to 120 minutes, and the time for performing the gas infiltration step is preferably 15 minutes to 60 minutes.
  • the cooked rice used in the rice cooking step preferably contains 10 to 50% by weight of low amylose rice having an amylose content of 5 to 15%, and the low amylose rice has an amylose content of 5 to 15%. It is preferably a milky queen (agricultural forest registration number: paddy rice agricultural forest 332).
  • trehalose is preferably added in an amount of 1 to 10 parts by weight with respect to 100 parts by weight of cooked rice, and the step of preparing the combined vinegar comprises adding 5 to 30% by weight of the total amount of vinegar combined with trehalose. It is preferable to add.
  • the frozen nigiri sushi made to achieve the above object is a rice cooking process for cooking rice, a sushi rice process for preparing mixed vinegar and mixing it with rice, and forming a sushi seed on the sushi rice
  • a sushi manufacturing process for nigiri sushi including a molding process, a storage process for storing the molded nigiri sushi in a package, a decompression process for removing air by sucking the package containing the nigiri sushi, and A gas filling step of filling the package with carbon dioxide gas and oxygen gas after the decompression step, a sealing step of sealing the package after the gas filling step, and a temperature of 0 to 10 ° C.
  • the frozen nigiri sushi of the present invention can be stored for a long time, and both the sushi seed and the sushi rice after thawing have no texture or color change, and taste the same texture and texture as freshly sushi. be able to.
  • the frozen nigiri sushi of the present invention it is possible to thaw in a microwave oven in a short time, and even in the rapidly thawed frozen nigiri sushi with a microwave oven, the taste and food equivalent to freshly sushi You can taste the feeling.
  • the method for producing frozen nigiri sushi of the present invention comprises forming cooked sushi with sushi rice prepared by mixing cooked rice containing trehalose cooked with mixed vinegar containing trehalose and sushi seeds as ingredients, After storing nigiri sushi in a package and removing the air inside the package under reduced pressure, the package is filled with carbon dioxide gas and oxygen gas, and the package is sealed to form a nigiri sushi package, The package is kept in a low temperature atmosphere of 0 ° C to 10 ° C for a predetermined time, and gas components are gripped and infiltrated into the sushi, then blown and forced in a freezing facility under a temperature atmosphere of -30 ° C to -15 ° C The nigiri sushi package is allowed to stand in a non-stirred refrigerant with the stirring means in the facility, such as circulation and stirring mixing, stopped for a predetermined period of time. Freezing nigiri sushi packaging in a refrigerant A.
  • Freezing of shellfish used in sushi seeds has been carried out by passing the maximum ice crystal formation zone from the freezing point to -10 ° C in as short a time as possible to prevent the internal cells from collapsing due to freezing. It was.
  • sushi noodles after thawing are sushi when the freezing is performed by passing the maximum ice crystal formation zone from the freezing point to -10 ° C in the shortest time.
  • the texture of the seeds was good, but the texture of the sushi rice was hard and tattered and was not satisfactory.
  • the method for producing frozen nigiri sushi according to the present invention is the addition of trehalose that improves water retention during cooking rice and combined vinegar, and carbon dioxide gas and oxygen gas are enclosed in a nigiri sushi package in a low-temperature atmosphere with high gas solubility.
  • Sushi seeds and sushi rice by freezing the nigiri sushi package in a non-stirred refrigerant at a temperature of ⁇ 30 ° C. to ⁇ 15 ° C. All of the feelings are the same as freshly-grown nigiri sushi.
  • FIG. 1 is a block diagram for explaining a method for producing frozen nigiri sushi according to an embodiment of the present invention.
  • the manufacturing method of frozen nigiri sushi according to the present embodiment includes a sushi manufacturing process (S10) for making nigiri sushi, a storing process (S20) for storing nigiri sushi in a package, and a package containing nigiri sushi.
  • the sushi manufacturing process (S10) for making nigiri sushi is a rice cooking process (S12) for cooking rice, a sushi rice process for preparing mixed vinegar and mixing with rice (S14), and shaping nigiri sushi with sushi seeds and sushi rice A forming step (S16) is included.
  • the rice used in the rice cooking step (S12) for cooking rice can be any glutinous rice (general rice), and a small amount of glutinous rice may be mixed, but the content of amylose contained in the rice is low.
  • the amount of low amylose rice to be mixed is preferably 10 to 50% by weight of the total amount of cooked rice, and the amount of low amylose rice is 10% by weight Otherwise, when thawing frozen nigiri sushi, the sushi rice tends to have a tattered texture, and when it exceeds 50% by weight, when thawing frozen nigiri sushi and eating it, This is not preferable because sushi rice tends to be too sticky and the texture of sushi rice is poor.
  • low amylose rice to be mixed examples include product names such as Aya, Hokarin, Yumepirika, Orozuki, Snow Pearl, Freshly, Sticky, Milky Queen, Milky Princess, Yumekochi, Ikuhikari, Milky Pearl, Silky Pearl, etc.
  • milky queen is preferable.
  • Low amylose rice is preferable as a mixed rice for cooked rice of frozen sushi because it is sticky and has little water scattering when frozen, but the amylose content varies depending on the harvest time, and the amylose content is 5-15% preferable.
  • the low amylose rice especially Kishihikari varieties, Milky Queen (paddy rice agricultural forest No. 332) with 7-12% amylose content has reduced amylose content while retaining the basic characteristics of Koshihikari. It is hard to become hard even when it is cold, and is particularly preferable as a mixed rice of cooked rice for frozen sushi in terms of texture and taste.
  • the rice cooking recipe of the rice cooking step (S12) preferably contains trehalose in addition to rice and water, and trehalose is not only used as a cooked cooked rice because of its excellent water retention, but also water during freezing and thawing Has the effect of preventing scattering.
  • the amount of trehalose added in the rice cooking step (S12) is preferably 1 to 10 parts by weight based on 100 parts by weight of rice, and if it is less than 1 part by weight, the water retention effect is insufficient. Exceeding it will spoil the taste of cooked rice.
  • trehalose is also preferably included in the vinegar.
  • Trehalose is used not only when cooking rice, but also by mixing with vinegar and adhering to the vicinity of the grain surface of the cooked rice, the effect of preventing water scattering during freezing and thawing is demonstrated.
  • the added amount of trehalose is preferably 5 to 30% by weight based on the total amount of the combined vinegar, and if it is less than 5% by weight, the effect of water retention is insufficient. Impair the taste.
  • Forming nigiri sushi with sushi seeds and sushi rice (S16) forming sushi rice mixed with rice and sushi rice into nigiri sushi (shari balls), and placing sushi seeds on top Mold sushi.
  • the sushi rice can be formed using a known sushi robot.
  • nigiri sushi In the storing step (S20) of storing nigiri sushi in the package, one or more nigiri sushi is stored in the package.
  • nigiri sushi alone may be stored in a packaging bag, or a plurality of nigiri sushi may be arranged in a tray or container and stored in the packaging bag together with the tray or container.
  • the packaging body used in the storing step (S20) is preferably a packaging bag formed of a plastic sheet with low permeability of oxygen gas and carbon dioxide gas and excellent flexibility.
  • ethylene-vinyl alcohol is preferable as a preferable plastic sheet.
  • Polymer (EVOH) sheet a packaging bag made of a laminated sheet of ethylene-vinyl alcohol copolymer and low-density polyethylene, has the ability to shield oxygen gas and carbon dioxide gas, and heat seal for sealing It is particularly preferable because it is excellent.
  • Aluminum interior plastic sheet which is commonly used as a gas barrier plastic packaging bag, is excellent in oxygen gas and carbon dioxide gas shielding properties and heat sealability for sealing, but has rigidity, and the decompression process in the next step ( In S30), nigiri sushi may be deformed during decompression, which is not preferable.
  • the package used in the storing step (S20) preferably has a nozzle for pressure reduction treatment and gas replacement and a chuck seal portion for sealing.
  • the nigiri sushi package that contains nigiri sushi in the package removes the air in the nigiri sushi package in the next decompression process (S30). By removing the air in the package, the contact between the nigiri sushi and the air can be cut off, and bacteriostasis that suppresses the growth of the bacteria can be performed.
  • the decompression treatment step (S30) is preferably performed in a short time of 5 to 20 seconds. If the decompression state is maintained for a long time, the ingredients of nigiri sushi may be affected and the texture and color may be changed. It is not preferable.
  • the nigiri sushi package that has been bacteriostatically depressurized is subjected to a gas filling step (S40) of filling carbon dioxide gas and oxygen gas into the package in a depressurized state.
  • Carbon dioxide gas has a bactericidal effect
  • oxygen gas has an effect of preventing cell and pigment degeneration.
  • the sushi package filled with carbon dioxide gas and oxygen gas is sealed in a sealing step (S50) for sealing the package. Sealing of the package can be performed by a method of providing a sealing chuck on the package or a method of heat sealing.
  • the nigiri sushi package sealed with carbon dioxide gas and oxygen gas is subjected to a gas permeation step (S60) in which the nigiri sushi package is retained in a temperature atmosphere of 0 ° C. to 10 ° C. for a predetermined time.
  • the gas permeation step (S60) is a step of permeating the filled carbon dioxide gas and oxygen gas into the nigiri sushi. The lower the temperature is, the lower the temperature is, the lower the solubility of the gas in the liquid components in the nigiri sushi. It is desirable to increase the gas penetration into nigiri sushi.
  • the residence time in the temperature atmosphere of 0 ° C. to 10 ° C. is preferably 30 minutes to 60 minutes in terms of the degree of gas permeation and the self-digestion of the ingredients.
  • the gas permeation process (S60) is a batch type such as a thermostatic bath that can be adjusted to a temperature of 0 ° C to 10 ° C, or a continuous type that can be adjusted to a temperature of 0 ° C to 10 ° C using a net conveyor, a moving carriage, etc. It can be performed using a constant temperature line.
  • the nigiri sushi package which has been subjected to the gas permeation step (S60), is allowed to stand for a predetermined time in an unstirred refrigerant having a temperature of ⁇ 30 ° C. to ⁇ 15 ° C. in the first freezing step (S70).
  • the refrigerant is preferably cooling air or a cooled antifreeze, and the non-stirring state is a state in which the refrigerant in the refrigeration process equipment is not forcibly mixed. If it is an antifreeze liquid refrigerant, it is in a state where stirring by the blades in the tank or forced circulation of the liquid is not performed.
  • the freezing apparatus used in the first freezing step (S70) is preferably a batch type.
  • the residence time of the nigiri sushi package in the first freezing step (S70) is preferably 30 minutes to 120 minutes. If the residence time is less than 30 minutes, the sushi rice after thawing tends to have a tattered texture, and if it exceeds 120 minutes, a liquid (drip) may ooze out from the sushi seeds and penetrate into the sushi rice at the time of thawing. There is not preferable.
  • the nigiri sushi package which has been allowed to stand in a non-stirred refrigerant at a temperature of ⁇ 30 ° C. to ⁇ 15 ° C. for a predetermined time, has a second freezing step (S80) in which it is frozen in a stirred refrigerant at ⁇ 15 ° C. or lower. Done.
  • the freezing apparatus used in the second freezing step (S80) may be a batch type or a continuous type using a net conveyor, a moving carriage, or the like.
  • the thawing of frozen nigiri sushi by the production method of the present invention can be easily thawed with a microwave oven or the like. Since the frozen nigiri sushi of the present invention can be thawed in a low output and in a short time using a microwave oven, there is no problem in thawing such as sushi seeds being too warm.
  • Example ⁇ Manufacture of nigiri sushi
  • milky queen (amylose content: 10%)
  • Kanto Koshihikari (amylose content: 17%) mixed at a weight ratio of 2: 3 were used.
  • Cooked rice was prepared by adding 133 parts by weight of water and 2 parts by weight of trehalose to 100 parts by weight of washed fresh rice.
  • the combined vinegar was prepared by mixing 30 parts by weight of grain vinegar, 24 parts by weight of sugar, 16 parts by weight of trehalose, 6 parts by weight of salt and 25 parts by weight of water.
  • the produced sushi rice was made using a sushi robot to make a shari ball, and nigiri sushi was made using red tuna as a sushi seed.
  • nigiri sushi Manufacture of frozen nigiri sushi
  • a bag made of ethylene-vinyl alcohol copolymer / low-density polyethylene laminated sheet
  • nozzle and chuck seal 5 times per bag the inside of the bag is kept under reduced pressure for 10 seconds.
  • bacteriostatic treatment by vacuum packing was performed.
  • the nigiri sushi packaging bag containing the mixed gas was heat sealed with a heat sealer, and the nozzle part and the chuck seal part of the packaging bag were cut and removed.
  • the nigiri sushi packaging bag sealed with the mixed gas was left in a thermostatic chamber adjusted to + 5 ° C. for 45 minutes.
  • the nigiri sushi package that had been infiltrated with gas under a temperature atmosphere of + 5 ° C. was placed in a batch-type freezer whose temperature was previously adjusted to ⁇ 25 ° C. and the blower was stopped, and was left to cool for 60 minutes.
  • the temperature inside the batch-type freezer after standing and cooling for 60 minutes was -17 ° C.
  • the batch-type freezer set to ⁇ 25 ° C. and operating the blower, the nigiri sushi package was left to cool for 120 minutes to complete the frozen nigiri sushi.
  • the completed frozen nigiri sushi was stored frozen for one month, and then one 5-pack packaging bag was thawed in a microwave oven at 500 W for 70 seconds. After thawing, the nigiri sushi has the same vividness as it is without any darkening inside the color of the tuna of the sushi seed, and both the sushi seed and the sushi rice have the same texture and taste. It was. In addition, the finished frozen nigiri sushi meets the criteria for frozen food that does not require heating under the Food Sanitation Law, has a bacterial count of 100,000 / g or less after freezing storage for 1 month, is negative for coliform bacteria Met.

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Abstract

Provided is a frozen nigiri-zushi (hand-shaped sushi) in which both sushidane (a fish piece) and sushimeshi (vinegared rice) can sustain taste and texture equivalent to a fresh prepared nigiri-zushi. A method for producing a frozen nigiri-zushi that comprises: a step for preparing a nigiri-zushi; a housing step for housing the shaped nigiri-zushi in a packaging body; a decompression step for sucking gas in the packaging body having the nigiri-zushi housed therein to thereby remove air; a gas filling step for, after the decompression step, filling carbon dioxide gas and oxygen gas into the packaging body; a gas permeation step for, after the gas filling step, retaining the sealed packaging body in an atmosphere at a temperature of 0 to 10°C; a first freezing step for, after the gas permeation step, retaining the packaging body in a refrigerant at a temperature of -30 to -15°C without stirring; and a second freezing step for, after conducting the first freezing step for a preset period of time, freezing the packaging body in a refrigerant at a temperature of -15°C or lower under stirring.

Description

冷凍握り寿司の製造方法及び冷凍握り寿司Method for producing frozen nigiri sushi and frozen nigiri sushi
　本発明は、寿司種と寿司飯を有し寿司種と共に寿司飯が冷凍された米飯成形体が、包装体に包装された冷凍握り寿司の製造方法及び冷凍握り寿司に関する。 The present invention relates to a method for producing frozen nigiri sushi having a sushi seed and sushi rice in which a sushi rice is frozen together with the sushi seed, and the frozen nigiri sushi.
　従来から、冷凍寿司に関する種々の提案がなされている。特許文献１には、寿司の長期保存のために、すし体を真空包装して－５℃以下に急速冷凍するすしの保存方法が提案され、特許文献２には、寿司種から出るドリップが寿司飯に浸透するのを防止するために、寿司種と寿司飯の間にシートを挟んで冷凍する冷凍握り寿司が提案され、特許文献３には、寿司飯の食味、食感を生寿司とほぼ同等にするために、内部に微風が流れるように構成されたバッチ方式の冷凍機を用いて、凍結点から－１０℃までの最大氷結晶生成帯を所定時間維持するようにして、単品毎にラップ包装した状態で無く複数の寿司を容器上に並設した状態で冷凍した冷凍寿司の冷凍方法が提案されている。 Various proposals related to frozen sushi have been made. Patent Document 1 proposes a method for storing sushi in which sushi bodies are vacuum-packed and rapidly frozen to −5 ° C. or lower for long-term storage of sushi. In order to prevent it from penetrating into rice, a frozen nigiri sushi that is frozen by sandwiching a sheet between sushi seeds and sushi rice is proposed, and Patent Document 3 describes the taste and texture of sushi rice almost as raw sushi. In order to make it equal, using a batch type refrigerator configured to allow a gentle breeze to flow inside, the maximum ice crystal formation zone from the freezing point to −10 ° C. is maintained for a predetermined time. A method for freezing frozen sushi that has been frozen in a state in which a plurality of sushi are juxtaposed on a container instead of being wrapped is proposed.
　しかしながら、特許文献１～３の提案による冷凍寿司は、解凍後の寿司種の食感や色彩が変化してしまうため、寿司種と寿司飯の両者とも握りたての寿司と同等の食味と食感を味わうことができないという問題点があった。 However, the frozen sushi proposed in Patent Documents 1 to 3 changes the texture and color of the sushi seeds after thawing, so both the sushi seeds and the sushi rice have the same taste and taste as fresh sushi. There was a problem of not being able to taste the feeling.
特開昭６１－２５７１４７号公報JP-A-61-257147 実登３１１７５１７号公報Noto 3117517 特表平９－５００５４２号公報Japanese National Patent Publication No. 9-500542
　本発明は、上記従来技術の問題点に鑑みてなされたものであって、本発明の目的は、寿司種も寿司飯も握りたての寿司と同等の食味と食感を得ることができる冷凍握り寿司を提供することにある。 The present invention has been made in view of the above-described problems of the prior art, and the object of the present invention is a frozen product that can obtain the same taste and texture as freshly sushi sushi and sushi rice. The purpose is to provide nigiri sushi.
　上記目的を達成するためになされた本発明の一態様による冷凍握り寿司の製造方法は、米を炊飯する炊飯工程、合わせ酢を調製し米飯と混合する寿司飯工程、及び寿司種を寿司飯に載せて成形する成形工程を含む握り寿司の寿司製造工程と、前記成形された握り寿司を包装体に収納する収納工程と、前記握り寿司を収納した包装体内を吸気して空気を除去する減圧処理工程と、前記減圧処理工程の後に包装体内に二酸化炭素ガス及び酸素ガスを充填するガス充填工程と、ガス充填工程の後に包装体を密封する密封工程と、前記密封した包装体を０℃～１０℃の温度雰囲気下に所定時間滞留させるガス浸透工程と、前記ガス浸透工程後の包装体を、－３０℃～－１５℃の温度の無撹拌状態の冷媒中に静置する第１冷凍工程と、前記第１冷凍工程を所定時間実施後、－１５℃以下の撹拌状態の冷媒中で冷凍する第２冷凍工程と、を有することを特徴とする。 The manufacturing method of frozen nigiri sushi according to one aspect of the present invention made to achieve the above object is a rice cooking process for cooking rice, a sushi rice process for preparing combined vinegar and mixing with rice, and sushi seeds as sushi rice A sushi manufacturing process for nigiri sushi including a molding process for placing and forming, a storage process for storing the molded nigiri sushi in a package, and a decompression process for removing air by sucking the package containing the nigiri sushi A gas filling step of filling the package with carbon dioxide gas and oxygen gas after the decompression step, a sealing step of sealing the package after the gas filling step, and the sealed package at 0 ° C. to 10 ° C. A gas permeation step for retaining in a temperature atmosphere at a temperature of predetermined temperature for a predetermined time; and a first freezing step for allowing the package after the gas permeation step to stand in an unstirred refrigerant at a temperature of −30 ° C. to −15 ° C. The first freezer After performing a predetermined time, and having a second freezing step of freezing in the refrigerant stirring condition of -15 ° C. or less, the.
　前記第１冷凍工程を行う時間は、３０分間～１２０分間であることが好ましく、前記ガス浸透工程を行う時間は、１５分間～６０分間であることが好ましい。 The time for performing the first freezing step is preferably 30 minutes to 120 minutes, and the time for performing the gas infiltration step is preferably 15 minutes to 60 minutes.
　前記炊飯工程において用いる炊飯米は、アミロース含有量が５～１５％である低アミロース米が１０～５０重量％含むものであることが好ましく、前記低アミロース米は、アミロース含有量が５～１５％であるミルキークイーン（農林登録番号：水稲農林３３２号）であることが好ましい。 The cooked rice used in the rice cooking step preferably contains 10 to 50% by weight of low amylose rice having an amylose content of 5 to 15%, and the low amylose rice has an amylose content of 5 to 15%. It is preferably a milky queen (agricultural forest registration number: paddy rice agricultural forest 332).
　前記炊飯工程は、トレハロースを炊飯米１００重量部に対し１重量部～１０重量部添加することが好ましく、前記合わせ酢の調製工程は、トレハロースを合わせ酢総量に対し５重量％～３０重量部％添加することが好ましい。 In the rice cooking step, trehalose is preferably added in an amount of 1 to 10 parts by weight with respect to 100 parts by weight of cooked rice, and the step of preparing the combined vinegar comprises adding 5 to 30% by weight of the total amount of vinegar combined with trehalose. It is preferable to add.
　上記目的を達成するためになされた本発明の一態様による冷凍握り寿司は、米を炊飯する炊飯工程、合わせ酢を調製し米飯と混合する寿司飯工程、及び寿司種を寿司飯に載せて成形する成形工程を含む握り寿司の寿司製造工程と、前記成形された握り寿司を包装体に収納する収納工程と、前記握り寿司を収納した包装体内を吸気して空気を除去する減圧処理工程と、前記減圧処理工程の後に包装体内に二酸化炭素ガス及び酸素ガスを充填するガス充填工程と、ガス充填工程の後に包装体を密封する密封工程と、前記密封した包装体を０℃～１０℃の温度雰囲気下に所定時間滞留させるガス浸透工程と、前記ガス浸透工程後の包装体を、－３０℃～－１５℃の温度の無撹拌状態の冷媒中に静置する第１冷凍工程と、前記第１冷凍工程を所定時間実施後、－１５℃以下の撹拌状態の冷媒中で冷凍する第２冷凍工程と、を有する冷凍握り寿司の製造方法により製造されたものであることを特徴とする。 The frozen nigiri sushi according to one aspect of the present invention made to achieve the above object is a rice cooking process for cooking rice, a sushi rice process for preparing mixed vinegar and mixing it with rice, and forming a sushi seed on the sushi rice A sushi manufacturing process for nigiri sushi including a molding process, a storage process for storing the molded nigiri sushi in a package, a decompression process for removing air by sucking the package containing the nigiri sushi, and A gas filling step of filling the package with carbon dioxide gas and oxygen gas after the decompression step, a sealing step of sealing the package after the gas filling step, and a temperature of 0 to 10 ° C. for the sealed package A gas permeation step for holding in an atmosphere for a predetermined time; a first freezing step for allowing the package after the gas permeation step to stand in an unstirred refrigerant at a temperature of −30 ° C. to −15 ° C .; 1 Freezing process at a specified time After implementation, characterized in that one produced by the method of frozen sushi having a second freezing step of freezing in the refrigerant stirring condition of -15 ° C. or less, the.
　本発明の冷凍握り寿司によれば、長期保存が可能で、解凍後の寿司種と寿司飯の両者とも食感や色彩の変化がなく、握りたての寿司と同等の食味と食感を味わうことができる。
　また、本発明の冷凍握り寿司によれば、電子レンジでの短時間での解凍が可能であり、電子レンジによる急速解凍された冷凍握り寿司においても、握りたての寿司と同等の食味と食感を味わうことができる。 According to the frozen nigiri sushi of the present invention, it can be stored for a long time, and both the sushi seed and the sushi rice after thawing have no texture or color change, and taste the same texture and texture as freshly sushi. be able to.
In addition, according to the frozen nigiri sushi of the present invention, it is possible to thaw in a microwave oven in a short time, and even in the rapidly thawed frozen nigiri sushi with a microwave oven, the taste and food equivalent to freshly sushi You can taste the feeling.
本発明の一実施形態に係る冷凍握り寿司の製造方法を説明するためのブロック図である。It is a block diagram for demonstrating the manufacturing method of frozen nigiri sushi which concerns on one Embodiment of this invention.
　本発明の冷凍握り寿司の製造方法は、炊き上げたトレハロースを含む炊飯米に、トレハロースを含む合わせ酢を混ぜて調製した寿司飯と、具材となる寿司種とで握り寿司を形成し、該握り寿司を包装体に収納して包装体内部の空気を減圧除去した後、包装体内に二酸化炭素ガス及び酸素ガスを充填して包装体を密封して握り寿司包装体を形成し、該握り寿司包装体を０℃～１０℃の低温雰囲気下に所定時間滞留させてガス成分を握り寿司内に浸透させた後、－３０℃～－１５℃の温度雰囲気下の冷凍設備内において、送風、強制循環、撹拌混合等の設備内撹拌手段を停止させた無撹拌状態の冷媒中に握り寿司包装体を所定時間静置し、その後設備内撹拌手段を稼働させて、－１５℃以下の撹拌状態の冷媒中で握り寿司包装体を冷凍するものである。 The method for producing frozen nigiri sushi of the present invention comprises forming cooked sushi with sushi rice prepared by mixing cooked rice containing trehalose cooked with mixed vinegar containing trehalose and sushi seeds as ingredients, After storing nigiri sushi in a package and removing the air inside the package under reduced pressure, the package is filled with carbon dioxide gas and oxygen gas, and the package is sealed to form a nigiri sushi package, The package is kept in a low temperature atmosphere of 0 ° C to 10 ° C for a predetermined time, and gas components are gripped and infiltrated into the sushi, then blown and forced in a freezing facility under a temperature atmosphere of -30 ° C to -15 ° C The nigiri sushi package is allowed to stand in a non-stirred refrigerant with the stirring means in the facility, such as circulation and stirring mixing, stopped for a predetermined period of time. Freezing nigiri sushi packaging in a refrigerant A.
　寿司種に用いる魚貝類等の凍結は、氷結による内部細胞の崩壊を抑止するため、凍結点から－１０℃までの最大氷結晶生成帯をできるだけ短い時間で通過させて凍結させることが行われてきた。しかしながら、握り寿司においては、凍結点から－１０℃までの最大氷結晶生成帯を最短時間で通過させる急速冷凍を行うと、米飯中の水分の飛散が大きいため、解凍後の握り寿司は、寿司種の食感は良好だが寿司飯の食感は固くボロボロとした食感となり、満足できるものではなかった。 Freezing of shellfish used in sushi seeds has been carried out by passing the maximum ice crystal formation zone from the freezing point to -10 ° C in as short a time as possible to prevent the internal cells from collapsing due to freezing. It was. However, with nigiri sushi, sushi noodles after thawing are sushi when the freezing is performed by passing the maximum ice crystal formation zone from the freezing point to -10 ° C in the shortest time. The texture of the seeds was good, but the texture of the sushi rice was hard and tattered and was not satisfactory.
　この問題に対して、引用文献３に記載された発明のように、米飯の味覚を損なう急速冷凍法と、魚貝類等の具材の氷結によるドリップ量（解凍後の液状物量）が多い緩慢凍結法の中間をとった、最大氷結晶生成帯経過時間を制御する方法が提案されている。しかしながら、この方法では、寿司種の食感劣化と寿司飯の食感劣化の均衡を図ったに過ぎず、寿司種と寿司飯の食感のいずれも握りたての握り寿司に比べて不十分なものとなっている。 To solve this problem, as in the invention described in the cited document 3, a quick freezing method that impairs the taste of cooked rice and slow freezing with a large amount of drip (amount of liquid material after thawing) due to freezing of ingredients such as fish and shellfish A method of controlling the maximum ice crystal formation zone elapsed time in the middle of the method has been proposed. However, this method only balances the texture deterioration of sushi seeds and the texture deterioration of sushi rice, and the texture of both sushi seeds and sushi rice is insufficient compared to freshly-gripped sushi. It has become a thing.
　本願発明による冷凍握り寿司の製造方法は、炊飯時及び合わせ酢に保水性を向上させるトレハロースを加え、握り寿司包装体に二酸化炭素ガス及び酸素ガスを封入してガスの溶解性の高い低温雰囲気下でガス浸透工程を行った上で、－３０℃～－１５℃の温度の無撹拌状態の冷媒中で握り寿司包装体を所定時間静置して冷凍することにより、寿司種と寿司飯の食感のいずれもが握りたての握り寿司と同等になるようにしたものである。 The method for producing frozen nigiri sushi according to the present invention is the addition of trehalose that improves water retention during cooking rice and combined vinegar, and carbon dioxide gas and oxygen gas are enclosed in a nigiri sushi package in a low-temperature atmosphere with high gas solubility. Sushi seeds and sushi rice by freezing the nigiri sushi package in a non-stirred refrigerant at a temperature of −30 ° C. to −15 ° C. All of the feelings are the same as freshly-grown nigiri sushi.
　本発明の実施の形態を以下に説明するが、本発明はこれに限定されるものではない。
　図１は、本発明の一実施形態に係る冷凍握り寿司の製造方法を説明するためのブロック図である。
　本実施形態による冷凍握り寿司の製造方法は、握り寿司を作る寿司製造工程（Ｓ１０）と、握り寿司を包装体に収納する収納工程（Ｓ２０）と、握り寿司を収納した包装体内を吸気して空気を除去する減圧処理工程（Ｓ３０）と、包装体内に二酸化炭素ガス及び酸素ガスを充填するガス充填工程（Ｓ４０）と、包装体を密封する密封工程（Ｓ５０）と、密封した包装体を０℃～１０℃の温度雰囲気下に所定時間滞留させるガス浸透工程（Ｓ６０）と、包装体を、－３０℃～－１５℃の温度の無撹拌状態の冷媒中に所定時間静置する第１冷凍工程（Ｓ７０）と、－１５℃以下の撹拌状態の冷媒中で冷凍する第２冷凍工程（Ｓ８０）と、を有する。 Embodiments of the present invention will be described below, but the present invention is not limited thereto.
FIG. 1 is a block diagram for explaining a method for producing frozen nigiri sushi according to an embodiment of the present invention.
The manufacturing method of frozen nigiri sushi according to the present embodiment includes a sushi manufacturing process (S10) for making nigiri sushi, a storing process (S20) for storing nigiri sushi in a package, and a package containing nigiri sushi. A reduced pressure treatment step (S30) for removing air, a gas filling step (S40) for filling the package with carbon dioxide gas and oxygen gas, a sealing step (S50) for sealing the package, and the sealed package 0 A gas permeation step (S60) for retaining a predetermined time in an atmosphere at a temperature of -10 ° C to 10 ° C, and a first freezing in which the package is left in a non-stirred refrigerant at a temperature of -30 ° C to -15 ° C for a predetermined time A step (S70), and a second freezing step (S80) for freezing in a refrigerant in a stirred state at −15 ° C. or lower.
　握り寿司を作る寿司製造工程（Ｓ１０）は、米を炊飯する炊飯工程（Ｓ１２）、合わせ酢を調製し米飯と混合する寿司飯工程（Ｓ１４）、及び寿司種と寿司飯で握り寿司を成形する成形工程（Ｓ１６）を含む。
　米を炊飯する炊飯工程（Ｓ１２）で用いられる米は、うるち米（一般米）であればいずれも用いることができ、少量のもち米を混ぜてもよいが、米に含まれるアミロースの含量が低い低アミロース米をうるち米（一般米）に混合することが好ましく、混合する低アミロース米の量は、炊飯米総量の１０～５０重量％であることが好ましい、低アミロース米の量が１０重量％に満たないと、冷凍握り寿司を解凍して食する時に、寿司飯がボロボロとした食感となり易く、５０重量％を超えると、冷凍握り寿司を解凍して食する時に、シャリ玉（成形された寿司飯）が粘着しすぎるようになり易く、寿司飯の食感が劣るため好ましくない。
　混合する低アミロース米としては、例えば、彩、ほっかりん、ゆめぴりか、おぼろづき、スノーパール、たきたて、ねばり勝ち、ミルキークイーン、ミルキープリンセス、夢ごこち、イクヒカリ、ミルキーパール、シルキーパールなどの品名が挙げられ、なかでもミルキークイーンが好ましい。
　低アミロース米は、粘りが強く冷凍した時の水分飛散が少ないので、冷凍寿司の炊飯米に対する混合米として好ましいが、収穫時期によりアミロース含量に変動があり、アミロース含量としては、５～１５％が好ましい。
　また、低アミロース米の内でも特にコシヒカリの変種であるミルキークイーン（水稲農林３３２号）のアミロース含量７～１２％のものは、コシヒカリの基本的な特性は残したままでアミロース含量が低減されており、冷えても硬くなりにくく、食感、味覚の点で冷凍寿司の炊飯米の混合米として特に好ましい。 The sushi manufacturing process (S10) for making nigiri sushi is a rice cooking process (S12) for cooking rice, a sushi rice process for preparing mixed vinegar and mixing with rice (S14), and shaping nigiri sushi with sushi seeds and sushi rice A forming step (S16) is included.
The rice used in the rice cooking step (S12) for cooking rice can be any glutinous rice (general rice), and a small amount of glutinous rice may be mixed, but the content of amylose contained in the rice is low. It is preferable to mix low amylose rice with glutinous rice (general rice), the amount of low amylose rice to be mixed is preferably 10 to 50% by weight of the total amount of cooked rice, and the amount of low amylose rice is 10% by weight Otherwise, when thawing frozen nigiri sushi, the sushi rice tends to have a tattered texture, and when it exceeds 50% by weight, when thawing frozen nigiri sushi and eating it, This is not preferable because sushi rice tends to be too sticky and the texture of sushi rice is poor.
Examples of low amylose rice to be mixed include product names such as Aya, Hokarin, Yumepirika, Orozuki, Snow Pearl, Freshly, Sticky, Milky Queen, Milky Princess, Yumekochi, Ikuhikari, Milky Pearl, Silky Pearl, etc. Among them, milky queen is preferable.
Low amylose rice is preferable as a mixed rice for cooked rice of frozen sushi because it is sticky and has little water scattering when frozen, but the amylose content varies depending on the harvest time, and the amylose content is 5-15% preferable.
In addition, among the low amylose rice, especially Kishihikari varieties, Milky Queen (paddy rice agricultural forest No. 332) with 7-12% amylose content has reduced amylose content while retaining the basic characteristics of Koshihikari. It is hard to become hard even when it is cold, and is particularly preferable as a mixed rice of cooked rice for frozen sushi in terms of texture and taste.
　炊飯工程（Ｓ１２）の炊飯レシピには、米、水のほかにトレハロースを含むことが好ましく、トレハロースは、保水性に優れることからふっくらした炊きあがりの米飯とするばかりでなく、冷凍・解凍時の水分飛散防止の効果を有する。炊飯工程（Ｓ１２）におけるトレハロースの添加量は、米１００重量部に対し１重量部～１０重量部添加することが好ましく、１重量部未満では保水性の効果が不十分であり、１０重量部を超えると米飯の味覚を損なう。 The rice cooking recipe of the rice cooking step (S12) preferably contains trehalose in addition to rice and water, and trehalose is not only used as a cooked cooked rice because of its excellent water retention, but also water during freezing and thawing Has the effect of preventing scattering. The amount of trehalose added in the rice cooking step (S12) is preferably 1 to 10 parts by weight based on 100 parts by weight of rice, and if it is less than 1 part by weight, the water retention effect is insufficient. Exceeding it will spoil the taste of cooked rice.
　　炊飯工程（Ｓ１２）に続いて行われる、合わせ酢を調製して米飯と混合する寿司飯工程（Ｓ１４）において、合わせ酢にもトレハロースを含ませることが好ましい。トレハロースは、炊飯時に用いるばかりでなく、合わせ酢に混ぜ合わせて米飯の粒表面付近に付着させることにより、冷凍・解凍時の水分飛散防止の効果が発揮される。トレハロースの添加量は、合わせ酢総量に対し５重量％～３０重量部％添加することが好ましく、５重量％未満では保水性の効果が不十分であり、３０重量部％を超えると合わせ酢の味覚を損なう。
　寿司種と寿司飯で握り寿司を成形する成形工程（Ｓ１６）は、合わせ酢を米飯と混合した寿司飯を握り寿司大の塊（シャリ玉）に成形し、その上に寿司種を載せて握り寿司を成形する。寿司飯の成形は公知の寿司ロボットを用いて行うことができる。 In the sushi rice process (S14) in which the vinegar is prepared and mixed with the cooked rice (S14), which is performed subsequent to the rice cooking process (S12), trehalose is also preferably included in the vinegar. Trehalose is used not only when cooking rice, but also by mixing with vinegar and adhering to the vicinity of the grain surface of the cooked rice, the effect of preventing water scattering during freezing and thawing is demonstrated. The added amount of trehalose is preferably 5 to 30% by weight based on the total amount of the combined vinegar, and if it is less than 5% by weight, the effect of water retention is insufficient. Impair the taste.
Forming nigiri sushi with sushi seeds and sushi rice (S16), forming sushi rice mixed with rice and sushi rice into nigiri sushi (shari balls), and placing sushi seeds on top Mold sushi. The sushi rice can be formed using a known sushi robot.
　握り寿司を包装体に収納する収納工程（Ｓ２０）は、包装体に握り寿司を１個又は複数個収納する。収納は、握り寿司単体を包装袋に収納してもよく、トレーや容器に複数個並べてトレーや容器ごと包装袋に収納してもよい。収納工程（Ｓ２０）で用いる包装体は、酸素ガス、二酸化炭素ガスの透過性の低い、柔軟性に優れたプラスチックシートで形成された包装袋が好ましく、例えば、好ましいプラスチックシートとしてエチレン－ビニルアルコール共重合体（ＥＶＯＨ）シートが挙げられ、エチレン－ビニルアルコール共重合体と低密度ポリエチレンの積層シートで作られた包装袋は、酸素ガス、二酸化炭素ガスの遮蔽性、密封のためのヒートシール性に優れるので特に好ましい。
　尚、ガスバリアー性プラスチック包装袋として常用されるアルミ内装プラスチックシートは、酸素ガス、二酸化炭素ガスの遮蔽性、密封のためのヒートシール性に優れるが、剛性が有り、次工程の減圧処理工程（Ｓ３０）において、減圧時に握り寿司を変形させる恐れがあるため好ましくない。
　収納工程（Ｓ２０）で用いる包装体には、減圧処理及びガス置換のためのノズルと密封のためのチャックシール部を有することが好ましい。 In the storing step (S20) of storing nigiri sushi in the package, one or more nigiri sushi is stored in the package. For storage, nigiri sushi alone may be stored in a packaging bag, or a plurality of nigiri sushi may be arranged in a tray or container and stored in the packaging bag together with the tray or container. The packaging body used in the storing step (S20) is preferably a packaging bag formed of a plastic sheet with low permeability of oxygen gas and carbon dioxide gas and excellent flexibility. For example, ethylene-vinyl alcohol is preferable as a preferable plastic sheet. Polymer (EVOH) sheet, a packaging bag made of a laminated sheet of ethylene-vinyl alcohol copolymer and low-density polyethylene, has the ability to shield oxygen gas and carbon dioxide gas, and heat seal for sealing It is particularly preferable because it is excellent.
Aluminum interior plastic sheet, which is commonly used as a gas barrier plastic packaging bag, is excellent in oxygen gas and carbon dioxide gas shielding properties and heat sealability for sealing, but has rigidity, and the decompression process in the next step ( In S30), nigiri sushi may be deformed during decompression, which is not preferable.
The package used in the storing step (S20) preferably has a nozzle for pressure reduction treatment and gas replacement and a chuck seal portion for sealing.
　握り寿司を包装体に収納した握り寿司包装体は、次工程の減圧処理工程（Ｓ３０）で握り寿司包装体内の空気を除去する。包装体内の空気を除去することにより、握り寿司と空気の接触を断つことができ、菌の増殖を抑制する静菌を行うことができる。減圧処理工程（Ｓ３０）は、５秒～２０秒間の短時間で行うことが好ましく、長時間減圧状態を維持すると握り寿司の具材に影響を与えて、食感や色合いを変化させる場合があり好ましくない。 The nigiri sushi package that contains nigiri sushi in the package removes the air in the nigiri sushi package in the next decompression process (S30). By removing the air in the package, the contact between the nigiri sushi and the air can be cut off, and bacteriostasis that suppresses the growth of the bacteria can be performed. The decompression treatment step (S30) is preferably performed in a short time of 5 to 20 seconds. If the decompression state is maintained for a long time, the ingredients of nigiri sushi may be affected and the texture and color may be changed. It is not preferable.
　減圧処理による静菌を終了した握り寿司包装体は、減圧状態の包装体内に二酸化炭素ガス及び酸素ガスを充填するガス充填工程（Ｓ４０）を行う。二酸化炭素ガスは殺菌効果を有し、酸素ガスは細胞や色素の変性を防止する効果を有する。握り寿司包装体に充填する二酸化炭素ガス及び酸素ガスの混合ガスの混合容積比率は、二酸化炭素ガス：酸素ガス＝２０：８０～５０：５０であることが好ましく、この範囲であれば、殺菌効果と細胞、色素の変性防止効果の両効果を発揮させることができる。
　二酸化炭素ガス及び酸素ガスを充填した寿司包装体は、包装体を密封する密封工程（Ｓ５０）において密封される。包装体の密封は、包装体に密封用チャックを設ける方法やヒートシールによる方法で行うことができる。 The nigiri sushi package that has been bacteriostatically depressurized is subjected to a gas filling step (S40) of filling carbon dioxide gas and oxygen gas into the package in a depressurized state. Carbon dioxide gas has a bactericidal effect, and oxygen gas has an effect of preventing cell and pigment degeneration. The mixed volume ratio of the mixed gas of carbon dioxide gas and oxygen gas filled in the nigiri sushi package is preferably carbon dioxide gas: oxygen gas = 20: 80 to 50:50. It is possible to exert both effects of preventing cell and pigment denaturation.
The sushi package filled with carbon dioxide gas and oxygen gas is sealed in a sealing step (S50) for sealing the package. Sealing of the package can be performed by a method of providing a sealing chuck on the package or a method of heat sealing.
　二酸化炭素ガス及び酸素ガスを充填して密封された握り寿司包装体は、０℃～１０℃の温度雰囲気下に所定時間滞留させるガス浸透工程（Ｓ６０）を行う。ガス浸透工程（Ｓ６０）は、充填された二酸化炭素ガス及び酸素ガスを握り寿司中に浸透させる工程であり、凍結しない温度であれば低温であるほど握り寿司中の液状成分へのガスの溶解度が増加し、握り寿司内へのガスの浸透が進み望ましい。逆に温度が高い場合には、握り寿司中へのガスの浸透度合いが減少し、また、具材の自己消化が始まる場合があり好ましくない。
　また、握り寿司内へのガスの浸透量が多いほど、冷凍握り寿司の解凍に要する時間が短くなる傾向にあり、冷凍握り寿司の食味、食感ばかりでなく利便性の面からも好ましい。
　ガス浸透工程（Ｓ６０）において、０℃～１０℃の温度雰囲気下に滞留させる時間は、ガスの浸透度合い及び具材の自己消化の面から３０分～６０分であることが好ましい。
　ガス浸透工程（Ｓ６０）は、０℃～１０℃の温度に調温可能な恒温槽等のバッチ式や、ネットコンベア、移動台車等を用いる０℃～１０℃の温度に調温可能な連続式の恒温ライン等を用いて行うことができる。 The nigiri sushi package sealed with carbon dioxide gas and oxygen gas is subjected to a gas permeation step (S60) in which the nigiri sushi package is retained in a temperature atmosphere of 0 ° C. to 10 ° C. for a predetermined time. The gas permeation step (S60) is a step of permeating the filled carbon dioxide gas and oxygen gas into the nigiri sushi. The lower the temperature is, the lower the temperature is, the lower the solubility of the gas in the liquid components in the nigiri sushi. It is desirable to increase the gas penetration into nigiri sushi. Conversely, when the temperature is high, the degree of gas permeation into nigiri sushi decreases, and self-digestion of ingredients may start, which is not preferable.
Further, the greater the amount of gas permeated into nigiri sushi, the shorter the time required for thawing frozen nigiri sushi, which is preferable not only from the taste and texture of frozen nigiri sushi, but also from the viewpoint of convenience.
In the gas permeation step (S60), the residence time in the temperature atmosphere of 0 ° C. to 10 ° C. is preferably 30 minutes to 60 minutes in terms of the degree of gas permeation and the self-digestion of the ingredients.
The gas permeation process (S60) is a batch type such as a thermostatic bath that can be adjusted to a temperature of 0 ° C to 10 ° C, or a continuous type that can be adjusted to a temperature of 0 ° C to 10 ° C using a net conveyor, a moving carriage, etc. It can be performed using a constant temperature line.
　ガス浸透工程（Ｓ６０）を終了した握り寿司包装体は、第１冷凍工程（Ｓ７０）において、－３０℃～－１５℃の温度の無撹拌状態の冷媒中に所定時間静置される。冷媒は、冷却空気又は冷却された不凍液が好ましく、無撹拌状態とは、冷凍工程設備内の冷媒の強制的な混合が行われていない状態であり、例えば、空気冷媒であれば通風、被冷却物への吹き付け、強制循環等が行われていない状態であり、不凍液冷媒であれば、槽内の羽根による撹拌や液の強制循環等が行われていない状態である。
　第１冷凍工程（Ｓ７０）で用いる凍結装置は、バッチ式であることが好ましい。
　握り寿司包装体の第１冷凍工程（Ｓ７０）における滞留時間は、３０分間～１２０分間であることが好ましい。滞留時間が３０分間未満であると、解凍後の寿司飯がボロボロとした食感になり易く、１２０分間を超えると解凍時に寿司種から液状物（ドリップ）が滲みだし寿司飯に浸透する場合があり好ましくない。 The nigiri sushi package, which has been subjected to the gas permeation step (S60), is allowed to stand for a predetermined time in an unstirred refrigerant having a temperature of −30 ° C. to −15 ° C. in the first freezing step (S70). The refrigerant is preferably cooling air or a cooled antifreeze, and the non-stirring state is a state in which the refrigerant in the refrigeration process equipment is not forcibly mixed. If it is an antifreeze liquid refrigerant, it is in a state where stirring by the blades in the tank or forced circulation of the liquid is not performed.
The freezing apparatus used in the first freezing step (S70) is preferably a batch type.
The residence time of the nigiri sushi package in the first freezing step (S70) is preferably 30 minutes to 120 minutes. If the residence time is less than 30 minutes, the sushi rice after thawing tends to have a tattered texture, and if it exceeds 120 minutes, a liquid (drip) may ooze out from the sushi seeds and penetrate into the sushi rice at the time of thawing. There is not preferable.
　－３０℃～－１５℃の温度の無撹拌状態の冷媒中に所定時間静置された握り寿司包装体は、－１５℃以下の撹拌状態の冷媒中で冷凍する第２冷凍工程（Ｓ８０）が行われる。第２冷凍工程（Ｓ８０）で用いる凍結装置は、バッチ式であっても、ネットコンベア、移動台車等を用いる連続式であっても良い。 The nigiri sushi package, which has been allowed to stand in a non-stirred refrigerant at a temperature of −30 ° C. to −15 ° C. for a predetermined time, has a second freezing step (S80) in which it is frozen in a stirred refrigerant at −15 ° C. or lower. Done. The freezing apparatus used in the second freezing step (S80) may be a batch type or a continuous type using a net conveyor, a moving carriage, or the like.
　本発明の製造方法による冷凍握り寿司の解凍は、電子レンジ等で容易に解凍可能である。本発明の冷凍握り寿司は、電子レンジを用いて低出力、短時間での解凍が可能であるので、寿司種が温まりすぎるなどの解凍における問題が生じない。 The thawing of frozen nigiri sushi by the production method of the present invention can be easily thawed with a microwave oven or the like. Since the frozen nigiri sushi of the present invention can be thawed in a low output and in a short time using a microwave oven, there is no problem in thawing such as sushi seeds being too warm.
　以下に、本発明の一実施形態について実施例を用いて説明する。
　〔実施例〕
　（握り寿司の製造）
　生米として、ミルキークイーン（アミロース含量：１０％）と関東コシヒカリ（アミロース含量：１７％）を重量比で２：３の割合で混合したものを用いた。水洗した生米１００重量部に対し水を１３３重量部、トレハロースを２重量部添加して炊き上げた炊飯米を作製した。
　合わせ酢は、穀物酢３０重量部、砂糖２４重量部、トレハロース１６重量部、食塩６重量部、水２５重量部を混合して調製した。炊き上げた後所定時間蒸らした炊飯米１００重量部に対し、調製した合わせ酢を１５重量部加えて混合し寿司飯を製造した。
　製造した寿司飯は寿司ロボットを用いてシャリ玉を作り、寿司種として赤身のマグロを用いて握り寿司を製造した。 Hereinafter, an embodiment of the present invention will be described using examples.
〔Example〕
(Manufacture of nigiri sushi)
As raw rice, milky queen (amylose content: 10%) and Kanto Koshihikari (amylose content: 17%) mixed at a weight ratio of 2: 3 were used. Cooked rice was prepared by adding 133 parts by weight of water and 2 parts by weight of trehalose to 100 parts by weight of washed fresh rice.
The combined vinegar was prepared by mixing 30 parts by weight of grain vinegar, 24 parts by weight of sugar, 16 parts by weight of trehalose, 6 parts by weight of salt and 25 parts by weight of water. To 100 parts by weight of cooked rice cooked for a predetermined time after cooking, 15 parts by weight of the prepared combined vinegar was added and mixed to produce sushi rice.
The produced sushi rice was made using a sushi robot to make a shari ball, and nigiri sushi was made using red tuna as a sushi seed.
　（冷凍握り寿司の製造）
　製造した握り寿司を、ノズル及びチャックシール付きの包装袋（エチレン－ビニルアルコール共重合体／低密度ポリエチレン積層シート製）に１袋に５貫ずつ収納し、包装袋内部を減圧にして１０秒間保持し真空パック化による静菌処理を行った。その後、減圧処理した握り寿司包装袋に容量比で二酸化炭素／酸素＝３０／７０の混合ガスを封入した。
　混合ガスを封入した握り寿司包装袋をヒートシーラでヒートシールし、包装袋のノズル部及びチャックシール部を切断除去した。
　混合ガスを封入してシールした握り寿司包装袋は、＋５℃に調温した恒温槽内に４５分間静置した。次に、予め－２５℃に調温して送風機を停止したバッチ式冷凍庫に、＋５℃の温度雰囲気下でガス浸透させた握り寿司包装体を入れ、６０分間静置冷却した。６０分間静置冷却した後のバッチ式冷凍庫の庫内温度は、－１７℃であった。
　その後、バッチ式冷凍庫を－２５℃に設定して送風機を運転した状態で、握り寿司包装体を１２０分間静置冷却して冷凍握り寿司を完成させた。 (Manufacture of frozen nigiri sushi)
The produced nigiri sushi is stored in a bag (made of ethylene-vinyl alcohol copolymer / low-density polyethylene laminated sheet) with a nozzle and chuck seal 5 times per bag, and the inside of the bag is kept under reduced pressure for 10 seconds. Then, bacteriostatic treatment by vacuum packing was performed. Thereafter, a mixed gas of carbon dioxide / oxygen = 30/70 in a volume ratio was sealed in a nigiri sushi packaging bag subjected to reduced pressure treatment.
The nigiri sushi packaging bag containing the mixed gas was heat sealed with a heat sealer, and the nozzle part and the chuck seal part of the packaging bag were cut and removed.
The nigiri sushi packaging bag sealed with the mixed gas was left in a thermostatic chamber adjusted to + 5 ° C. for 45 minutes. Next, the nigiri sushi package that had been infiltrated with gas under a temperature atmosphere of + 5 ° C. was placed in a batch-type freezer whose temperature was previously adjusted to −25 ° C. and the blower was stopped, and was left to cool for 60 minutes. The temperature inside the batch-type freezer after standing and cooling for 60 minutes was -17 ° C.
Then, with the batch-type freezer set to −25 ° C. and operating the blower, the nigiri sushi package was left to cool for 120 minutes to complete the frozen nigiri sushi.
　完成した冷凍握り寿司は、１ヶ月間冷凍保存した後、５貫入り包装袋１袋を電子レンジで５００Ｗ、７０秒で解凍した。
　解凍後の握り寿司は、寿司種のマグロの色彩の内部の黒ずみもなく握りたて同様の鮮やかさであり、寿司種、寿司飯の両方ともに食感、味覚とも握りたて同様のものであった。
　また、完成した冷凍握り寿司は、１ヶ月間冷凍保存した後の細菌数が１００，０００個／ｇ以下、大腸菌群が陰性であり、食品衛生法の加熱を要しない冷凍食品の基準を満たすものであった。 The completed frozen nigiri sushi was stored frozen for one month, and then one 5-pack packaging bag was thawed in a microwave oven at 500 W for 70 seconds.
After thawing, the nigiri sushi has the same vividness as it is without any darkening inside the color of the tuna of the sushi seed, and both the sushi seed and the sushi rice have the same texture and taste. It was.
In addition, the finished frozen nigiri sushi meets the criteria for frozen food that does not require heating under the Food Sanitation Law, has a bacterial count of 100,000 / g or less after freezing storage for 1 month, is negative for coliform bacteria Met.

Claims (8)

  1. 　トレハロースを含む米を炊飯する炊飯工程、トレハロースを含む合わせ酢を調製し米飯と混合する寿司飯工程、及び寿司種と寿司飯を握り寿司に成形する成形工程を含む寿司製造工程と、
    　前記成形された握り寿司を包装体に収納する収納工程と、
    　前記握り寿司を収納した包装体内を吸気して空気を除去する減圧処理工程と、
    　前記減圧処理工程の後に包装体内に二酸化炭素ガス及び酸素ガスを充填するガス充填工程と、
    　ガス充填工程の後に包装体を密封する密封工程と、
    　前記密封した包装体を０℃～１０℃の温度雰囲気下に所定時間滞留させるガス浸透工程と、
    　前記ガス浸透工程後の包装体を、－３０℃～－１５℃の温度の無撹拌状態の冷媒中に所定時間静置する第１冷凍工程と、
    　前記第１冷凍工程を所定時間実施後、－１５℃以下の撹拌状態の冷媒中で所定時間冷凍する第２冷凍工程と、を有することを特徴とする冷凍握り寿司の製造方法。     A sushi manufacturing process including a rice cooking process for cooking rice containing trehalose, a sushi rice process for preparing mixed vinegar containing trehalose and mixing with rice, and a molding process for forming sushi seeds and sushi rice into nigiri sushi,
    A storage step of storing the molded nigiri sushi in a package;
    A depressurizing process for removing air by sucking the package containing the nigiri sushi;
    A gas filling step of filling the package with carbon dioxide gas and oxygen gas after the decompression step;
    A sealing step for sealing the package after the gas filling step;
    A gas infiltration step for retaining the sealed package in a temperature atmosphere of 0 ° C. to 10 ° C. for a predetermined time;
    A first freezing step in which the package after the gas permeation step is left in a non-stirred refrigerant at a temperature of −30 ° C. to −15 ° C. for a predetermined time;
    And a second freezing step in which the first freezing step is performed for a predetermined time in a stirred refrigerant at −15 ° C. or lower after the first freezing step is performed for a predetermined time.
  2. 　前記第１冷凍工程を行う時間が３０分間～１２０分間であることを特徴とする請求項１に記載の冷凍握り寿司の製造方法。 The method for producing frozen nigiri sushi according to claim 1, wherein the first freezing step is performed for 30 minutes to 120 minutes.
  3. 　前記ガス浸透工程を行う時間が１５分間～６０分間であることを特徴とする請求項１又は２に記載の冷凍握り寿司の製造方法。 The method for producing frozen nigiri sushi according to claim 1 or 2, wherein the gas permeation step is performed for 15 minutes to 60 minutes.
  4. 　前記炊飯工程において用いる米は、アミロース含有量が５～１５％である低アミロース米が１０～５０重量％含むものであることを特徴とする請求項１乃至３のいずれか１項に記載の冷凍握り寿司の製造方法。 The frozen nigiri sushi according to any one of claims 1 to 3, wherein the rice used in the rice cooking step contains 10 to 50% by weight of low amylose rice having an amylose content of 5 to 15%. Manufacturing method.
  5. 　前記低アミロース米は、アミロース含有量が７～１２％であるミルキークイーン（農林登録番号：水稲農林３３２号）であることを特徴とする請求項４に記載の冷凍握り寿司の製造方法。 The method for producing frozen nigiri sushi according to claim 4, wherein the low amylose rice is a milky queen (agricultural forest registration number: paddy rice agricultural forest 332) having an amylose content of 7 to 12%.
  6. 　前記炊飯工程において、トレハロースを米１００重量部に対し１重量部～１０重量部添加することを特徴とする請求項１乃至５のいずれか１項に記載の冷凍握り寿司の製造方法。 The method for producing frozen nigiri sushi according to any one of claims 1 to 5, wherein in the rice cooking step, 1 to 10 parts by weight of trehalose is added to 100 parts by weight of rice.
  7. 　前記合わせ酢の調製工程において、トレハロースを合わせ酢総量に対し５重量％～３０重量部％添加することを特徴とする請求項１乃至６のいずれか１項に記載の冷凍握り寿司の製造方法。 The method for producing frozen nigiri sushi according to any one of claims 1 to 6, wherein in the step of preparing the combined vinegar, trehalose is added in an amount of 5 to 30 parts by weight based on the total amount of the combined vinegar.
  8. 　請求項１乃至７のいずれか１項に記載の冷凍握り寿司の製造方法により製造された冷凍握り寿司。 Frozen nigiri sushi produced by the method for producing frozen nigiri sushi according to any one of claims 1 to 7.
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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS60188030A (en) * 1984-03-09 1985-09-25 Riichi Nakagawa Preparation of frozen "sushi"
JP2000116346A (en) * 1998-10-15 2000-04-25 Akio Terasaki Production of frozen cooked rice, and production of frozen sushi
JP2003304822A (en) * 2002-04-16 2003-10-28 Sushiya No Asano:Kk Method for producing sushi rice, and packed sushi rice
WO2007138934A1 (en) * 2006-05-25 2007-12-06 Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo Method of inhibiting deterioration in taste of gelatinized starch food
JP2008017750A (en) * 2006-07-12 2008-01-31 Uofuku Co Ltd Frozen package sushi, and method for thawing the same
JP2010017141A (en) * 2008-07-11 2010-01-28 Shuji Horiuchi Frozen vinegared rice sheet for sushi and method for producing the same

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS60188030A (en) * 1984-03-09 1985-09-25 Riichi Nakagawa Preparation of frozen "sushi"
JP2000116346A (en) * 1998-10-15 2000-04-25 Akio Terasaki Production of frozen cooked rice, and production of frozen sushi
JP2003304822A (en) * 2002-04-16 2003-10-28 Sushiya No Asano:Kk Method for producing sushi rice, and packed sushi rice
WO2007138934A1 (en) * 2006-05-25 2007-12-06 Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo Method of inhibiting deterioration in taste of gelatinized starch food
JP2008017750A (en) * 2006-07-12 2008-01-31 Uofuku Co Ltd Frozen package sushi, and method for thawing the same
JP2010017141A (en) * 2008-07-11 2010-01-28 Shuji Horiuchi Frozen vinegared rice sheet for sushi and method for producing the same

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