WO2024143101A1 - 冷凍寿司の解凍方法及び解凍器具セット - Google Patents

冷凍寿司の解凍方法及び解凍器具セット Download PDF

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Publication number
WO2024143101A1
WO2024143101A1 PCT/JP2023/045662 JP2023045662W WO2024143101A1 WO 2024143101 A1 WO2024143101 A1 WO 2024143101A1 JP 2023045662 W JP2023045662 W JP 2023045662W WO 2024143101 A1 WO2024143101 A1 WO 2024143101A1
Authority
WO
WIPO (PCT)
Prior art keywords
sushi
steam
frozen sushi
thawing
frozen
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2023/045662
Other languages
English (en)
French (fr)
Japanese (ja)
Inventor
寛之 柿沼
尚子 門脇
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nonpi Inc
Original Assignee
Nonpi Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nonpi Inc filed Critical Nonpi Inc
Priority to CN202380089807.4A priority Critical patent/CN120787132A/zh
Priority to JP2024559366A priority patent/JP7691794B2/ja
Priority to EP23911881.3A priority patent/EP4643721A1/en
Priority to US19/143,986 priority patent/US20260096567A1/en
Priority to KR1020257024793A priority patent/KR20250127309A/ko
Publication of WO2024143101A1 publication Critical patent/WO2024143101A1/ja
Priority to JP2025087554A priority patent/JP2025124745A/ja
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J39/00—Heat-insulated warming chambers; Cupboards with heating arrangements for warming kitchen utensils
    • A47J39/006—Heat-insulated warming chambers; Cupboards with heating arrangements for warming kitchen utensils for either storing and preparing or for preparing food on serving trays, e.g. heating, thawing, preserving
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/80—Freezing; Subsequent thawing; Cooling
    • A23B2/82—Thawing subsequent to freezing
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/07—Thawing subsequent to freezing
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/24—Warming devices
    • A47J36/28—Warming devices generating the heat by exothermic reactions, e.g. heat released by the contact of unslaked lime with water
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice

Definitions

  • the present disclosure relates to at least one of an apparatus for thawing frozen sushi, a food product with the apparatus, a device for thawing frozen sushi, or a method for thawing frozen sushi.
  • Frozen sushi (hereafter simply referred to as “frozen sushi”) mainly consists of two parts: rice and sushi toppings (hereafter simply referred to as “sushi toppings” or “toppings”).
  • frozen Edomae sushi generally consists of frozen rice toppings placed on top of frozen rice. It is known that when frozen rice is thawed slowly, such as by natural thawing, a phenomenon called “white waxing” occurs. White waxing is a phenomenon in which rice loses moisture and becomes crumbly like wax, and rice that has undergone white waxing has a significantly reduced flavor. The white waxing phenomenon is thought to be caused by a combination of starch aggregation when rice is thawed and starch aging when rice is left at low temperatures.
  • Patent Document 2 also discloses a technology for packaging rice and sushi toppings separately in order to thaw the rice (the part referred to as the "shari ball” in Patent Document 2, also called the “rice ball”) and sushi topping separately.
  • the rice is thawed in a microwave oven, and the sushi topping is thawed under running water (Patent Document 2, paragraph [0033]).
  • Patent Document 3 discloses a technology relating to a double-layered container for storing frozen nigiri sushi that allows the frozen nigiri sushi to be warmed by pouring hot water over it, and a frozen nigiri sushi storage item using the same (Patent Document 3, paragraph [0001]).
  • Patent Document 3 which involves pouring hot water, takes a long time to thaw the frozen sushi, or there is a risk that the frozen sushi may not be thawed sufficiently.
  • a thawing method like Patent Document 3 which does not have a heat source and in which the water temperature drops over time, it takes a long time to thaw the frozen sushi, or there is a high risk that the frozen sushi may not be thawed sufficiently.
  • hot water must be prepared for the hot water bath and the water must be drained after thawing, which increases the effort and requires equipment to prepare and discard the hot water.
  • the present disclosure provides, as one embodiment, a device for thawing frozen sushi, the device having a tray on which the frozen sushi can be placed with the frozen rice underneath, and when thawing the frozen sushi, steam, water vapor or vapor can be directed at the bottom through holes provided in the tray, and when thawing the frozen sushi, the periphery of the tray is open to the outside air.
  • the present disclosure provides a device for thawing frozen sushi, characterized in that it comprises an apparatus disclosed in the present disclosure and an apparatus for generating steam, water vapor, or steam. Furthermore, the present disclosure provides, as one embodiment, an apparatus for thawing frozen sushi, characterized in that the steam, water vapor or steam generating device comprises a reaction vessel for reacting a heat generating material with water to generate the steam, water vapor or steam.
  • the space between the steam generating device 3 (or the outer box 12 of the steam generating device 3) and the tray 11 be sealed.
  • the space between the steam generating device 3 and the thawing device 2 does not need to be sealed.
  • the reaction vessel 14 is a vessel for reacting the heat generating material 13 with the water 15.
  • the heat generating material 13 generates heat by reacting with the water 15, providing thermal energy to the water 15.
  • the reaction vessel 14 is configured so that the heat generating material 13 can be placed therein and the water 15 can be poured therein.
  • the water 15 that has been provided with thermal energy by the heat generating material 13 boils (vaporizes) and becomes water vapor, which moves upward from the reaction vessel 14 and passes through the hole 111.
  • the water vapor (or steam generated by condensing the water vapor) that passes through the hole 111 hits the underside of the frozen rice in the frozen sushi SS, thawing the frozen sushi SS.
  • the guide 300 is provided to indicate the position where the frozen sushi SS should be placed.
  • the specific shape of the guide 300 may be designed taking into consideration the thawing function and ease of handling after thawing. Since the shape of the guide 300 is thought to affect the flow of steam, etc., when deciding the shape of the guide 300, in one example, the flow of steam, etc. (and thus the degree of thawing caused by steam, etc.) may be taken into consideration. Also, depending on the shape of the guide 300, it may be thought that it may be difficult for a eater to grasp the sushi with their hands or chopsticks, so when deciding the shape of the guide 300, in one example, the ease with which a eater can grasp the sushi may be taken into consideration. However, the above description does not limit the shape of the guide 300 in any way.
  • the method for thawing frozen sushi in this embodiment may include a step of connecting the thawing device 2 to the steam generating device 3.
  • the step of connecting the thawing device 2 to the steam generating device 3 may include a step of defining an enclosed space between the thawing device 2 and the steam generating device 3.
  • the shape and size of the holes 111 and the distance between the holes may be determined according to the size, type, freezing temperature, etc. of the frozen sushi SS (hereinafter referred to as “the size, etc. of the frozen sushi SS").
  • the temperature and amount of steam, etc. required to thaw the frozen sushi SS varies depending on the size, etc. of the frozen sushi SS, so by changing the shape, etc. of the holes 111, it is possible to adjust the temperature and amount of steam, etc. passing through the holes 111.
  • the position of the holes 111 may be determined according to the position of the holes 111 on the tray 11, the positional relationship between the holes 111 and the steam, etc. generating device 3 (more specifically, the source of steam, etc. (in the example of Figure 1, the reaction vessel 14)), the temperature and amount of steam, etc. generated by the steam, etc. generating device 3 (hereinafter referred to as "the position, etc. of the holes 111 on the tray 11").
  • the temperature and amount of steam, etc. passing through each individual hole 111 varies depending on the position of the hole 111 on the tray 11, but by changing the shape of the hole 111, etc., it is possible to adjust the temperature and amount of steam, etc. passing through the hole 111.
  • FIG 2 is a top view of the tray 11.
  • the tray 11 in Figure 2 has outer dimensions of 225 mm x 225 mm.
  • the tray 11 is made of a heat-resistant material that is a composite of polypropylene and talc. Furthermore, the tray 11 has an outer edge 112 and a sushi placement area 113.
  • the upper edge of the outer box 12 comes into contact with the underside of the outer edge portion 112 (the surface opposite the surface (upper surface) shown in Figure 2), connecting the thawing device 2 and the steam generating device 3, and the tray 11 is positioned above the opening of the outer box 12.
  • the sushi placement area 113 is a flat area recessed from the outer edge 112, and has dimensions of 150 mm x 150 mm.
  • the above-mentioned holes 111 are formed at the locations where the frozen sushi SS is placed (10 locations in this example).
  • the heat generating material 13 is made primarily of aluminum powder and calcium oxide powder, and when it comes into contact with water 15, it causes a primary reaction of the following chemical formula (1) and a secondary reaction of the following chemical formula (2).
  • the heat generating material 13 is not limited to the one described above and used in this embodiment, and any material that undergoes an exothermic reaction when in contact with water 15 to generate high-temperature steam or the like may be used.

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Wood Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Mechanical Engineering (AREA)
  • Cereal-Derived Products (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)
  • Cookers (AREA)
PCT/JP2023/045662 2022-12-28 2023-12-20 冷凍寿司の解凍方法及び解凍器具セット Ceased WO2024143101A1 (ja)

Priority Applications (6)

Application Number Priority Date Filing Date Title
CN202380089807.4A CN120787132A (zh) 2022-12-28 2023-12-20 冷冻寿司的解冻方法及解冻器具组
JP2024559366A JP7691794B2 (ja) 2022-12-28 2023-12-20 冷凍寿司の解凍方法及び解凍器具セット
EP23911881.3A EP4643721A1 (en) 2022-12-28 2023-12-20 Frozen sushi thawing method and thawing appliance set
US19/143,986 US20260096567A1 (en) 2022-12-28 2023-12-20 Thawing method and thawing device set for frozen sushi
KR1020257024793A KR20250127309A (ko) 2022-12-28 2023-12-20 냉동 스시의 해동 방법 및 해동 기구 세트
JP2025087554A JP2025124745A (ja) 2022-12-28 2025-05-26 冷凍寿司の解凍方法及び解凍器具セット

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
JP2022212417 2022-12-28
JP2022-212417 2022-12-28
JP2023066516 2023-04-14
JP2023-066516 2023-04-14

Publications (1)

Publication Number Publication Date
WO2024143101A1 true WO2024143101A1 (ja) 2024-07-04

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PCT/JP2023/045662 Ceased WO2024143101A1 (ja) 2022-12-28 2023-12-20 冷凍寿司の解凍方法及び解凍器具セット

Country Status (7)

Country Link
US (1) US20260096567A1 (https=)
EP (1) EP4643721A1 (https=)
JP (2) JP7691794B2 (https=)
KR (1) KR20250127309A (https=)
CN (1) CN120787132A (https=)
TW (1) TW202435767A (https=)
WO (1) WO2024143101A1 (https=)

Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH02127182U (https=) * 1989-03-28 1990-10-19
JPH03198814A (ja) * 1989-03-16 1991-08-30 Yutaka Miyake 陶器製万能食器
JPH08214804A (ja) * 1995-02-13 1996-08-27 Masatoshi Isoda 冷凍寿司の解凍方法と解凍具
JP2007082471A (ja) 2005-09-22 2007-04-05 Yoshitomi Gyorui:Kk 冷凍握り寿司の製造方法
JP2007137493A (ja) * 2005-11-21 2007-06-07 Takeshi Shindachiya 冷凍寿司の解凍方法と輸送用解凍容器
JP2009153708A (ja) * 2007-12-26 2009-07-16 Cuisine Laboratoire Co Ltd スチームパック
JP2016084151A (ja) 2014-10-27 2016-05-19 南部企画開発株式会社 冷凍にぎり寿司収納用二重容器及び冷凍にぎり寿司収納物
JP2017023145A (ja) 2015-07-24 2017-02-02 国立大学法人東京海洋大学 冷凍寿司の解凍方法および寿司の製造方法
JP2017530729A (ja) * 2014-08-18 2017-10-19 チェ ヨンキCHOI, Yong Gi 使い捨ての食品蒸し器用トレイ
JP7381828B1 (ja) * 2022-12-26 2023-11-16 株式会社ビーアンドテーマリンプロダクツカンパニー 冷凍寿司の解凍用容器

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH03198814A (ja) * 1989-03-16 1991-08-30 Yutaka Miyake 陶器製万能食器
JPH02127182U (https=) * 1989-03-28 1990-10-19
JPH08214804A (ja) * 1995-02-13 1996-08-27 Masatoshi Isoda 冷凍寿司の解凍方法と解凍具
JP2007082471A (ja) 2005-09-22 2007-04-05 Yoshitomi Gyorui:Kk 冷凍握り寿司の製造方法
JP2007137493A (ja) * 2005-11-21 2007-06-07 Takeshi Shindachiya 冷凍寿司の解凍方法と輸送用解凍容器
JP2009153708A (ja) * 2007-12-26 2009-07-16 Cuisine Laboratoire Co Ltd スチームパック
JP2017530729A (ja) * 2014-08-18 2017-10-19 チェ ヨンキCHOI, Yong Gi 使い捨ての食品蒸し器用トレイ
JP2016084151A (ja) 2014-10-27 2016-05-19 南部企画開発株式会社 冷凍にぎり寿司収納用二重容器及び冷凍にぎり寿司収納物
JP2017023145A (ja) 2015-07-24 2017-02-02 国立大学法人東京海洋大学 冷凍寿司の解凍方法および寿司の製造方法
JP7381828B1 (ja) * 2022-12-26 2023-11-16 株式会社ビーアンドテーマリンプロダクツカンパニー 冷凍寿司の解凍用容器

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See also references of EP4643721A1

Also Published As

Publication number Publication date
US20260096567A1 (en) 2026-04-09
CN120787132A (zh) 2025-10-14
JP2025124745A (ja) 2025-08-26
TW202435767A (zh) 2024-09-16
KR20250127309A (ko) 2025-08-26
EP4643721A1 (en) 2025-11-05
JP7691794B2 (ja) 2025-06-12
JPWO2024143101A1 (https=) 2024-07-04

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