WO2005020712A1 - 包装冷凍寿司 - Google Patents
包装冷凍寿司 Download PDFInfo
- Publication number
- WO2005020712A1 WO2005020712A1 PCT/JP2004/012773 JP2004012773W WO2005020712A1 WO 2005020712 A1 WO2005020712 A1 WO 2005020712A1 JP 2004012773 W JP2004012773 W JP 2004012773W WO 2005020712 A1 WO2005020712 A1 WO 2005020712A1
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- WO
- WIPO (PCT)
- Prior art keywords
- sushi
- frozen
- box
- packaged
- plastic
- Prior art date
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Classifications
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D81/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package
- B65D81/3446—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package specially adapted to be heated by microwaves
- B65D81/3453—Rigid containers, e.g. trays, bottles, boxes, cups
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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
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/363—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes
- A23L3/364—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes with packages or with shaping in form of blocks or portions
-
- 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
- A23L3/365—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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D77/00—Packages formed by enclosing articles or materials in preformed containers, e.g. boxes, cartons, sacks or bags
- B65D77/003—Articles enclosed in rigid or semi-rigid containers, the whole being wrapped
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D2581/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D2581/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within
- B65D2581/3401—Cooking or heating method specially adapted to the contents of the package
- B65D2581/3402—Cooking or heating method specially adapted to the contents of the package characterised by the type of product to be heated or cooked
- B65D2581/3422—Cooking rice dishes
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D2581/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D2581/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within
- B65D2581/3401—Cooking or heating method specially adapted to the contents of the package
- B65D2581/3402—Cooking or heating method specially adapted to the contents of the package characterised by the type of product to be heated or cooked
- B65D2581/3424—Cooking fish or shellfish
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D2581/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D2581/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within
- B65D2581/3401—Cooking or heating method specially adapted to the contents of the package
- B65D2581/3435—Package specially adapted for defrosting the contents by microwave heating
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D81/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package
- B65D81/3438—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package specially adapted to be heated by steaming
Definitions
- the present invention relates to a packaged frozen sushi suitable for thawing, and more particularly to a packaged frozen sushi suitable for thawing by a microwave oven.
- the present invention can protect microwaves from microwaves in a microwave oven by using a metal foil for laminating, in particular, a tool that is not desired to be heated to a high temperature of 40 ° C. or more.
- the present invention relates to a sushi formed by placing utensils which are not preferably heated to a high temperature of 40 ° C. or higher on a rice cooked product, and holding the utensils in contact with the laminated metal foil.
- the wrapped plastic packaging box is placed in a plastic film packaging bag, and the sushi is in close contact with the plastic film of the packaging bag in a degassed state.
- the present invention relates to a packaged frozen sushi that is suitable for thawing by sushi.
- vinegared rice is molded, and on this molded rice molded product, for example, watered and adjusted ingredients such as sea bream, red salmon, mackerel, etc. are added to vinegar, sugar and Place it together with white board kelp boiled with salt-flavored juice and form it into various shapes such as sticks, wrap this molded sushi in bamboo skin, put it in a plastic film packaging bag, and deaerate packaging Then, the molded sushi is frozen with a brine such as ethanol, or the molded sushi is frozen by air blast freezing or slow freezing such as nitrogen or carbon dioxide gas freezing.
- the company manufactures degassed and packaged frozen sushi by putting it in packaging bags made of rubber and degassing and packaging.
- packaged frozen sushi by brine freezing is degassed and packaged before freezing, there is no attachment of bacteria in the freezing chamber and no absorption of the odor of cooling gas. It is more hygienic than packaged frozen sushi, which has been frozen or defrosted by slow freezing such as nitrogen or carbon dioxide gas and then deaerated.
- packaged frozen sushi frozen by brine freezing can be stably frozen and stored at a storage temperature of, for example, 18 ° C for a long period of 3 months or more. At the storage temperature, it can be stored for more than 6 months.
- the packaged frozen sushi thus frozen is thawed and served for meals.
- Thawing of this packaged frozen sushi includes natural thawing, running water thawing, steam thawing, hot water thawing and microwave thawing, but microwave thawing is extremely short and has a high thawing yield.
- Suitable for thawing For example, in the case of the above bar sushi, thawing at room temperature takes 5 hours to thaw, but thawing in a microwave oven can be thawed in 4 minutes. It can be convenient at times and is convenient.
- the ingredients and cooked rice have different heating values due to microwave absorption and also differ in quantity, and the surface is heated more than the center.
- some of the ingredients are heated to an unfavorable temperature compared to cooked rice, so that they become so-called boiled, which is a problem that impairs the taste and is not actually used.
- the rice portion is preferably human skin, for example, at a temperature of 15 to 25 ° C, preferably 20 to 25 ° C.
- Lower temperature than cooked rice e.g. 10 ⁇ 25 ° C, preferably 10 ⁇ Temperatures of up to 20 ° C are preferred.
- a plastic film for wrapping is placed on the sushi ingredient, a metal foil is placed on the sushi ingredient, and the rice and ingredients for the sushi are wrapped together with the plastic film for wrapping.
- the portion of cooked rice that is not covered with metal foil and is exposed to the irradiation of the microphone mouth wave when it is thawed by electromagnetic wave heating from a microwave oven is heated by the microphone mouth wave and warmed.
- the part of the tool where the microphone mouth waves are shielded by being placed is not heated by the microwaves but remains substantially frozen.
- steam is generated from the cooked rice portion heated by heating the cooked rice, and the generated steam is extracted during the heating of the electronic range and from the microwave oven due to the inside of the plastic wrapped plastic film.
- the inside wrapped in plastic film for wrapping is steamed and warmed, making rice cooked to human skin and the ingredients to about 10 pieces.
- the packaged frozen sushi wrapped with plastic foil for wrapping where the metal foil is placed on the ingredients and the ingredients are not heated by microwaves, is steamed by the steam generated during thawing. It is suitable for thawing in a microwave oven.
- the packaged frozen sushi wrapped in metal foil and wrapped in plastic film for wrapping was wrapped in the first plastic film for wrapping so that no discharge occurred from the end of the metal foil during microwave irradiation.
- Metal foil must be placed on the frozen sushi ingredients, wrapped in a plastic film for a second wrap, and electrically insulated from the surroundings.
- An object of the present invention is to solve the problems of frozen sushi wrapped in a plastic film for wrap and to provide a packaged frozen sushi suitable for thawing by a microwave oven. Disclosure of the invention
- the inventor of the present invention for example, puts sushi in a box, puts the whole box in a flexible packaging bag, and degasses the bag.
- the sushi can be sealed with its inner volume reduced and adhered to the inner surface and the outer surface of the sushi exposed from the box.When heated in a microwave oven, it can be heated by steaming the ingredients. I found that I could.
- An object of the present invention is to provide a packaged frozen sushi that can be mass-produced and is suitable for thawing in a microwave oven.
- the present invention provides a flexible plastic bag whose inside is decompressed and sealed, a plastic box disposed in the bag and having an open top, and a bottom portion of the box. And a frozen sushi which is contained in the box with the tool facing the metal foil and is frozen on the metal foil, and is used for microwave cooking.
- a packaged frozen sushi wherein the inside of the bag is made of a flexible plastic bag which is hermetically sealed under reduced pressure and an upper portion arranged in the bag is opened.
- the present invention also relates to a packaged frozen sushi characterized by being used for microwave cooking, and the present invention further provides a flexible plastic bag whose inside is decompressed, frozen and sealed, A plastic box having an open top disposed in a bag, a laminated metal foil disposed at the bottom of the box, and a surface portion of the tool on the laminating metal foil in the box.
- the plastic bag, box, laminated metal foil, and the frozen sushi are integrally formed by being frozen together, and are cooked in a microwave oven.
- Packaged frozen sushi characterized by the fact that The present invention also provides a plastic box in which a sushi is formed by placing ingredients on a rice cooked product, and the formed sushi is placed on the bottom with a metal foil in which a plastic laminate is placed.
- the plastic box containing the sushi is placed in a flexible plastic packaging bag, degassed and hermetically sealed to form a degassed packaging sushi, and the degassed packaging sushi is frozen.
- a method for producing a packaged frozen sushi characterized by cooling by a refrigerant cooled to a temperature and freezing, and freezing the inside of the packaging bag of the degassed packaged sushi together with the sushi.
- a sushi is formed by placing the ingredients on the cooked rice product, and a laminated metal foil is placed on the frozen sushi ingredient thus formed, and the sushi with the laminated metal foil is placed in a plastic box.
- the present invention relates to a method for producing a packaged frozen sushi, wherein the refrigerated sushi is cooled together with the refrigerated refrigerant and the inside of the packaging bag of the degassed packaged sushi is frozen together with the sushi.
- the ingredients are placed on top to form a sushi, and the formed sushi is frozen to form a frozen sushi.
- the formed frozen sushi is placed on the bottom with a laminating metal foil.
- the present invention relates to a method for producing a packaged frozen sushi, wherein the sushi is formed by placing an ingredient on a molded rice cooked product and airtightly sealing the formed sushi to a plastic film.
- the present invention further provides a flexible plastic bag whose inside is degassed and sealed, A plastic box having an open top disposed in the box; a laminating metal foil disposed at the bottom of the box; and Housed in a laminate A sushi that is frozen or not frozen in a genus foil, or a plastic bag, a box, a laminated metal foil and a sushi that is frozen and integrally formed, and a packed frozen sushi for microwave cooking,
- microwave heating the temperature of the exposed portion side of the cooked rice product portion is raised to 40 ° C or more, and the temperature of the side portion of the ingredient portion is reduced to 10 ° C or less, and the microwave heating is performed.
- the present invention resides in a cooking method by heating, and the present invention further provides a flexible plastic bag whose inside is degassed and sealed, and a plastic bag disposed in the bag and having an open top. And at the bottom of the box Sushi, which is stored on the metal foil with the tool facing the metal foil in the box, and is frozen or not frozen on the laminated metal foil, or the plastic bag, A box, a laminated metal foil, and a sushi that is frozen and integrally formed, and the packaged frozen sushi for microwave cooking is heated by microwave heating to expose the side of the exposed portion of the rice cooked product. To a temperature of 40 ° C.
- FIG. 1 is a schematic front sectional view schematically showing an embodiment of the present invention, partially cut away.
- FIG. 2 is a schematic side sectional view schematically illustrating the embodiment of FIG.
- FIG. 3 is a schematic front sectional view for explaining an outline of another embodiment of the present invention which is different from the embodiment of FIGS. 1 and 2.
- FIG. 4 is a schematic front sectional view for explaining an outline of another embodiment of the present invention which is different from the embodiments of FIGS. 1 to 3.
- FIG. 5 is a schematic side sectional view schematically illustrating another embodiment of the present invention, which is different from the embodiments of FIGS. 1 to 4.
- FIG. 6 is a schematic front sectional view for explaining an outline of another embodiment of the present invention which is different from the embodiments of FIGS. 1 to 5.
- FIG. 7 is a schematic side sectional view schematically illustrating FIG. 6; BEST MODE FOR CARRYING OUT THE INVENTION
- sushi means bar sushi, push sushi, battera or nigiri sushi To do.
- the sushi is frozen by placing the sushi in a plastic box with a laminated metal foil laid on the bottom with the tool down and opening the plastic box containing the sushi. It is performed by putting it in a plastic packaging bag and degassing, and freezing the degassed packaging bag by brine freezing, air blast freezing, nitrogen or carbon dioxide gas freezing, or the like.
- it is preferable to manufacture a packaged frozen sushi by brine freezing the flexible plastic packaging bag in which the sushi is put and degassed, since the refrigerant does not come into direct contact with the sushi, which is sanitary and preferable.
- the sushi packaged frozen sushi includes sushi in which ingredients are arranged on a cooked rice product, for example, bar sushi, box sushi, and nigiri sushi. It may be frozen, or multiple sushi may be packaged and frozen together.
- the sushi used in the present invention may be a sushi which is cut so as to be separable.
- the box and the packaging bag are made of a material that does not shield microwaves, and for example, a plastic box and a plastic packaging bag are used.
- the laminated metal foil is arranged on the bottom of the box in which the sushi ingredients are accommodated. It is possible to avoid the part being heated by microwaves because it is shielded.
- the laminated metal foil is sufficient as long as it shields microwaves and does not cause discharge between the microwave oven inner wall and foodstuffs.
- the laminated metal foil is formed by covering the entire surface of a metal foil such as an aluminum foil with an electrical insulating material such as plastic, or using an electrical insulating material such as plastic to such an extent that the metal foil does not generate electric discharge. It is coated.
- a plastic box for storing sushi is generally used. It can be in the shape of a box, the bottom of which is large enough to accommodate the sushi when it is stored, and whose plane, side and front cross-sections are formed following the shape of the sushi.
- the plastic box for storing the sushi is formed so that the width and the length of the opening are larger than the width and the length of the bottom, that is, wider than the bottom so that the sushi can be easily taken in and out.
- the space formed around the sushi in the decompressed state in the packaging bag for a microwave oven is flexible and can be used for heating by a microwave oven.
- the change in volume due to the reduced pressure is slight, so that the space between the sushi and the box and between the box and the packaging bag is preferable.
- a gap formed between the box and the sushi and between the box and the packaging bag that is, formed around the sushi
- steam generated from, for example, a cooked rice product of frozen sushi flows through the formed tank space and is thawed by microwave heating.
- the size of the space formed around the sushi is equal to or smaller than the volume of the sushi.
- the volume of the sushi is set to 1, it is set to 0.1 to 1 and preferably set to 0.1. 2 to 0.6.
- the volume of the space formed around the sushi in the flexible microwave packaging bag made of a plastic film having a decompressed inside is as follows: Inside the packaging bag This is the volume excluding the box volume and sushi volume from the product.
- the bottom of the plastic box is a portion that comes into contact with the sushi ingredients, and the laminated metal foil is provided.
- the laminated metal foil is provided so as to cover the sushi ingredients, the electric discharge between the metal foil and the wall of the microwave oven or the discharge between the metal foil and the sushi during the thawing by the microwave oven. The resulting discharge can be avoided.
- the plastic-laminated metal foil is provided over the component so that the component is not irradiated with microwaves.
- the cooked rice product and utensil are put in a plastic film bag, evacuated and hermetically sealed, so that the once-packed cooked rice product and utensil are exposed to outside air, moisture and bacteria. Is minimized as much as possible.
- the thawing of the portion of the sushi cooked rice body is performed by heat generated by absorption of a microphone mouth wave irradiated by the microwave oven. Since the sushi ingredients are covered with metal foil, the thawing of the sushi ingredients is carried out exclusively by the heat and water vapor generated in the sushi cooked rice part. Therefore, in the present invention, the thawing of the packaged frozen sushi is related to the weight and the storage temperature of the packaged frozen sushi. For example, the frozen packaged bag is microwave-heated for 2.5 to 5 minutes in a microwave oven.
- the temperature distribution of the sushi heated by the microwave oven was measured.
- Rice cooked above the ingredients The temperature of the molded part is higher than that of the rice part because it is located above the part.
- the part of the rice cooked part is higher at the upper part, and it is higher near the corners due to the concentration of microwaves. Become. It was also found that the side of the cooked rice part had a higher temperature on the side with the smaller area than on the side with the larger area.
- the bar sushi heated in a microwave oven is cut into pieces suitable for eating, but the thawed rice molded body is hot, and the stickiness between rice grains is high.
- the temperature of the cooked rice product is set to more than 10 ° C and 30 ° C or less, preferably more than 15 ° C and 25 ° C or less, It was found that the stickiness between the rice grains in the body was reduced, making it easier to separate.
- the thawed sushi in the packaging bag is left to stand without unpacking in order to use the remaining heat of rice or the heat of water vapor to heat the cold ingredients.
- the temperature of the ingredients is raised and the temperature of the cooked rice compact is lowered.
- steaming is efficiently performed, and the cooked rice cooked product can be produced in a relatively short time. The temperature of the sushi can be easily cut, and the thawed packaged frozen sushi can be easily cut.
- a space is formed apart from the upper inner surface of the packaging bag that has been frozen by contact during freezing, and a space is formed, and steam enters the formed space to form rice for sushi. Steaming of the body and utensils and heating by steam are performed.
- a plastic box containing sushi is used without a lid so that a laminated metal foil is spread on the bottom and the inside of the box is evacuated.
- the sushi is placed in a box with the utensil positioned downside down so that the utensil contacts the laminated metal foil.
- the utensils will It will be placed on the placed laminated metal foil, and the surface of the component will be covered with the laminated metal foil.
- the part of the sushi rice product contained in the box is placed uncovered in a plastic box facing up.
- the plastic box in which the sushi is placed in this way is an exhaustion in which the upper part of the box is open, for example, in a packaging bag formed of a flexible plastic film such as a laminated film of a polyethylene film and a nylon film. Can be put in.
- the plastic box containing the sushi with the ingredients placed on the laminating metal foil is placed in the plastic film packaging bag, and the inside of the packaging bag is, for example, 600 mmHg or less. Degassing is preferably performed at a pressure of 40 O mmHg or less, and when the inside of the packaging bag is decompressed, the bag shrinks due to the atmospheric pressure, and the inner surface of the bag closely adheres to the portion of the sushi rice cooked product, Sushi can be stably fixed in the box.
- the coating of the tool with laminated metal foil such as laminated aluminum foil is fixed by freezing by brine freezing after degassing packaging, so the coating of the tool with the laminated metal foil does not come off during thawing.
- a laminated metal foil such as a laminated aluminum foil having an insulating property is used, it can be used on a sushi tool for shielding microwaves of the sushi tool, and is made of a flexible plastic film.
- the wrapping bag is easily deflated during degassing and tightly adheres to the sushi to fix the position of the sushi in the box. In contrast, the cooked rice molded product does not shift.
- sushi is formed by placing ingredients on a cooked rice product, and the formed sushi is placed in a box in which a laminated metal foil is disposed at the bottom, with the ingredients placed downward, Is placed in contact with the laminated metal foil at the bottom of the box, and the box containing the sushi is placed in a flexible plastic packaging bag, degassed, sealed, and packaged.
- the inner surface of the packaging bag made of sushi is brought into close contact with the sushi, the sushi contained in the box is fixed in the box, and the degassed and packaged sushi is brought into contact with a refrigerant cooled to a freezing temperature, Since the inside of the packaging bag of the degassed packaged sushi is frozen together with the sushi, the operation of manufacturing the frozen packaged sushi can be performed mechanically, almost without human intervention, facilitating automation and mass-producing sanitarily. It is possible to constantly produce high quality frozen packaged sushi. Further, in the present invention, the sushi is formed by placing the ingredients on the cooked rice product, and the formed sushi is covered with the laminating metal foil so as to cover the ingredients, and the laminated metal foil is attached. Put it down in a plastic box, put it in a flexible plastic packaging bag, degas, and freeze it to make frozen sushi.
- the packaged frozen sushi 1 is a plastic wrapping bag 2 on the outside, and a plastic box 4 containing sushi 3 is accommodated inside the plastic wrapping bag 2.
- the whole inside is frozen together with sushi 3 in a degassed state.
- a part of the sushi is cut off by a notch line 5 on the left side of the sushi 3, and an end of the notched sushi is indicated by a chain line 6.
- the ingredients 7 of the sushi 3 are provided with a laminated metal foil 9 on the bottom 8 of the plastic box 4. It is placed on top of it with the components down.
- the packaged frozen sushi 1 has the plastic box 4, the sushi 3, and the laminated metal foil 9 all frozen together with the plastic packaging bag 2 in the plastic packaging bag 2.
- the laminated metal foil 9 used for the frozen packaged sushi 1 has almost the entire surface of the metal foil 10 covered with the plastic film 11, Minute metal foil 9 can be formed by cutting.
- sushi 3 has sushi 3 ingredients 7 positioned on so-called laminated metal foil 9, and sushi 3 cooked rice product 12 is located on ingredient 7. Placed.
- both the side surface portion 13 on the side surface and the side surface portion 14 on the front side of the sushi 3 ingredient 7 are covered with the laminated metal foil 9.
- the width and width of the laminated metal foil 9 are formed to be larger than the size of the bottom 8 of the plastic box 4, and the peripheral edge 15 on the front side and the peripheral edge 16 on the side of the laminated metal foil 9 are When it is laid on the bottom 8 of the plastic box 4, it is bent upward so that it can stand up.
- the peripheral edge 15 on the side surface of the laminated metal foil 9 forms a bent portion 17, and the peripheral edge 16 on the side surface of the laminated metal foil 9 forms a bent portion 18.
- the sushi 3 placed in the plastic box sushi 3 has a side portion 13 on the side of the ingredient 7, a peripheral portion 1 on the side of the laminated metal foil 9 laid on the bottom of the box 4.
- the front side 14 of the fixture 7 is covered by the bent portion 17 formed by 5 and the peripheral side 16 of the laminated metal foil 9 laid on the bottom of the plastic box 4. It is covered by the formed bent portion 18.
- the microwaves irradiated from the lateral direction to the side surface portion 13 on the side surface of the sushi 3 ingredient 7 and the side surface portion 14 on the front side are applied to the side surface side of the laminated metal foil 9 and It is shielded by the bent portions 17 and 18 on the front side, so that it is possible to avoid heating of the sushi 3 utensil 7 due to the microphone mouth wave from the lateral direction.
- the packaged frozen sushi 1 has a laminated metal foil 9 placed on the bottom 8 of a plastic box 4, and the sushi 3 is placed on top of the laminated metal foil 9.
- the plastic box 4 containing the sushi 3 is put into a flexible plastic packaging bag 2, and the mouth of the packaging bag 2 1 9 To It is connected to the suction port of a vacuum pump (neither is shown in the drawing), and degassed inside the plastic packaging bag 2 at a pressure of, for example, 500 mmHg.
- the mouth 19 of the bag 2 is sealed with a heat seal.
- the sushi 3 packed and sealed in the plastic packaging bag 2 is immersed in a frozen brine of ethanol together with the plastic packaging bag 2, and the entire plastic packaging bag is frozen and integrally formed.
- the packaged frozen sushi 1 can be thawed by placing it in a microwave oven with the cooked rice product 12 facing upward. It is also possible to defrost the box with the box face down, that is, with the cooked rice product 12 down and the sushi 7 up.
- microwaves from above are mostly absorbed by the cooked rice cooked product and are used to heat the cooked rice cooked product.
- the sushi utensil 7 is prevented from reaching the sushi utensil and does not heat the sushi utensil 7.
- a bent portion 17 is formed on the side portion 13 on the side of the component of the laminated metal foil 9 laid on the bottom of the plastic box 4, and a bent portion 1 is formed on the side portion 14 on the front side. 8 is formed, and the microwaves irradiated from the lateral side and the front side of the sushi 3 ingredient 7 are shielded by the bent portions 17 and 18 so that the sushi by the microwave from the lateral direction is shielded. 3) Avoid heating of 7 However, the microwave from the side is scattered light and the thickness of the sushi 3 is small, so that there is cooked rice around it. Not heated to a high temperature above 0 ° C.
- a specific example of the present embodiment will be described.
- the laminated aluminum foil used was a 12 / m thick polyethylene terephthalate (PET) layer at the top, a 9 m aluminum layer below, and a thickness below It was a retort polypropylene layer 70 m long, 6.5 cm wide and 15.5 cm long.
- the inside dimensions of the box are 6.5 cm wide and 14.0 cm long at the bottom, 7.2 cm wide and 15.7 cm long at the top opening, and 3. 3 cm.
- the box containing the sushi is placed in a flexible packaging bag of a laminated film of polyethylene film on the inside and nylon film on the outside, and is evacuated by a vacuum pump at a pressure of 40 cmHg, and the mouth of the packaging bag is heated and sealed. I wore it.
- the degassed packaging bag was recessed at the top and was in close contact with the cooked rice product.
- the packaged bag with the box sushi packed and heat sealed in this way is kept in brine ethyl alcohol at a temperature of 135 ° C for 45 minutes, and then frozen and packed into a frozen frozen sushi product. did.
- the outer packaging bag and the inside of the package were frozen and formed together.
- the packaged frozen sushi produced in this way was stored at an average temperature of-19.1 ° C.
- the packaged frozen sushi was thawed in a 500-watt microwave oven and heated for 2.5 minutes. 2.5 minutes after thawing, can the thawed frozen frozen sushi be placed in the microwave? It was squeezed out, left at room temperature for 30 minutes and steamed.
- the exposed cooked rice part of the thawed sushi is located at the upper center on the side at the longitudinal end (referred to as the upper end at the end of the cooked rice in Table 1)
- the temperature of the upper surface at the center in the longitudinal direction referred to as the central upper surface of the cooked rice part in Table 1) were measured immediately after thawing, 20 minutes after steaming, and 30 minutes after steaming.
- the temperature at a point 1 cm from the longitudinal end of the aluminum foil side of the ingredients (referred to as the end of the aluminum foil side of the ingredients in Table 1)
- the temperature at a point 1 cm from the end of the cooked rice side of the cooked rice in the longitudinal direction (referred to as the end of the cooked rice side in Table 1) is immediately after thawing, after steaming for 20 minutes, and steamed for 30 minutes. It was measured after the passage. The results are shown in Table 1.
- the temperature of the box sushi immediately after thawing is 40 ° C or more higher than the temperature of the central upper part of the cooked rice at the end side of the cooked rice. After steaming for 20 minutes, it entered a temperature range of 10 to 20 ° C, and reached a temperature at which sushi was easily cut with a kitchen knife.
- the packaged frozen sushi of another trout box sushi (small) made in Example 1 was put into a 500-micrometer microwave oven and thawed by heating for 2.5 minutes. 2.5 minutes after thawing, 2.5 minutes after thawing, the thawed frozen frozen sushi was taken out of the microwave oven, left at room temperature for 30 minutes and steamed.
- the exposed rice part of the thawed sushi The temperature at the upper center of the side of the longitudinal end of the rice (referred to as the upper part of the end of the cooked rice in Table 2) and the temperature of the upper surface at the center in the longitudinal direction (referred to as the center upper surface of the cooked rice in Table 2) It was measured immediately after thawing, after 20 minutes of steaming, and after 30 minutes of steaming.
- the temperature and the ingredients at the point of lcm from the longitudinal end of the aluminum foil side of the ingredients (referred to as the end of the aluminum foil side of the ingredients in Table 2)
- the temperature at the point 1 cm from the end of the cooked rice side in the longitudinal direction (referred to as the end of the side of the cooked rice in Table 2) immediately after thawing, 20 minutes after steaming, and 30 minutes after steaming It was measured.
- the results are shown in Table 2.
- Example 2 On 105g of cooked rice, cooled to 50 ° C with vinegar combined in Example 1, 105g of mackerel fillet with ingredients, watered, squeezed with salt and pickled, then put on top of it, vinegar and sugar And 7 g of white kelp, which has been boiled and cooled with salt, placed on it, 5.5 c wide A small box of mackerel with a length of 14 cm and a height of 3 cm was manufactured. The box sushi was placed with the ingredients down in a plastic box with laminated aluminum foil on the bottom. In this example, the laminated aluminum foil used was a 12 m thick polyethylene terephthalate (PET) layer on the top, a 9 im aluminum layer below, and a thickness below it.
- PET polyethylene terephthalate
- a polypropylene layer for 70 retorts 6.5 cm wide and 15.5 cm long.
- the inside dimensions of the box are 6.5 cm wide and 14.0 cm long at the bottom, 7.2 cm wide and 15.7 cm long at the top opening and 3.3 mm high. cm.
- This box containing the sushi was placed in a flexible film packaging bag with a polyethylene film on the inside and a nylon film on the outside, as in Examples 1 and 2, and evacuated with a vacuum pump at a pressure of 40 cmHg. The bag was sealed by heating.
- the degassed packaging bag was recessed at the top and was in close contact with the cooked rice product.
- the packaging bag which is packed with the sushi in a box and sealed by heating, is kept in brine ethyl alcohol at a temperature of 135 ° C for 45 minutes, and then brine frozen and packaged frozen sushi product and did.
- This packaged frozen sushi has the outer packaging bag and the contents frozen and formed integrally.
- the packaged frozen sushi produced in this way is placed in a cool box and has an average temperature of 16.6 ° C. Stored at temperature.
- the temperature and temperature of a portion of the extracted sushi ingredients at a point 1 cm from the longitudinal end of the aluminum foil side of the ingredients (referred to as the end of the aluminum foil side of the ingredients in Table 3).
- the temperature at the point 1 cm from the longitudinal end of the cooked rice side surface (referred to as the end of the cooked rice side in Table 3) is immediately after thawing, steamed 20 minutes later, and steamed 3 minutes. It was measured after 0 minutes. The results are shown in Table 3.
- Example 3 In cooking the packaged frozen sushi of another mackerel box sushi (small) made in Example 3, it was thawed with a 500-watt microwave oven. The packaged frozen sushi was placed in the microwave oven and heated for 2.5 minutes to be thawed. 2.5 minutes after thawing, the thawed packaged frozen sushi was removed from the microwave oven, left at room temperature for 30 minutes, and steamed.
- the temperature and the length of the exposed central rice portion of the thawed sushi at the upper center on the side at the longitudinal end referred to as the upper side at the end of the rice portion in Table 4).
- the temperature of the upper central part (referred to as the upper central part of the cooked rice part in Table 4) was measured immediately after thawing, 20 minutes after steaming, and 30 minutes after steaming.
- the temperature and the temperature of the part 1 cm from the longitudinal end of the side of the aluminum foil of the ingredient (referred to as the end of the aluminum foil side of the ingredient in Table 4).
- Measure the temperature at a point 1 cm from the longitudinal end of the side of the cooked rice (referred to as the end of the cooked rice side in Table 4) immediately after thawing, after steaming for 20 minutes, and after steaming for 30 minutes.
- the results are shown in Table 4.
- the box sushi was steamed for 30 minutes immediately after thawing, although the temperature at the top of the end of the cooked rice was about 47 ° C higher than the temperature at the top of the center of the cooked rice. Then, the temperature entered a temperature range of about 10 to 20 ° C., and reached a temperature at which sushi was easily cut with a kitchen knife.
- the laminated aluminum foil used was a 12 m thick polyethylene terephthalate (PET) layer on the top, a 9 m thick aluminum layer below, and a thickness below. It was a retort polypropylene layer 70 m long, 6.5 cm wide and 19.5 cm long.
- the inside dimensions of the box are 6.0 cm wide and 19.2 cm long at the bottom, 7.0 cm wide and 20.5 cm long at the top opening, and 3. 3 cm.
- the box containing the box sushi was placed in a packaging bag of a laminated film with a polyethylene film on the inside and a nylon film on the outside, and was evacuated by a vacuum pump at a pressure of 40 cmHg, and the mouth of the bag was heated and sealed. .
- the degassed packaging bag was recessed at the top and was in close contact with the cooked rice product.
- the packaged bag packed with the box sushi in this manner and sealed by heat is kept in brine ethyl alcohol at a temperature of 35 ° C for 45 minutes, and then frozen and packed into a packaged frozen sushi product. did.
- the packaged frozen sushi has the outer packaging bag and the contents frozen and formed integrally.
- the packaged frozen sushi produced in this way is placed in a cool box and has an average temperature of --18.6 ° C. Stored at temperature.
- the temperature and temperature of the extracted sushi ingredients at the location 1 cm from the longitudinal end of the aluminum foil side of the ingredients (referred to as the end of the aluminum foil side of the ingredients in Table 5)
- the temperature at a point 1 cm from the longitudinal end of the cooked rice side surface (referred to as the end of the cooked rice side in Table 5), immediately after thawing, after steaming for 20 minutes, and after steaming 3 It was measured after 0 minutes. Table 5 shows the results.
- a 70 m polypropylene layer for retort 6.5 cm wide and 15.5 cm long.
- the inner dimensions of the box are 6.5 cm wide and 14.0 cm long at the bottom, 7.2 cm wide and 15.7 cm long at the top opening, and 3 cm high. 3 cm.
- the box containing the box sushi was placed in a packaging bag of a laminated film with a polyethylene film on the inside and a nylon film on the outside, and was evacuated with a vacuum pump at a pressure of 40 cmHg, and the mouth of the bag was heated and sealed. .
- the degassed packaging bag was in a state in which the upper part was recessed and was in close contact with the cooked rice product.
- the packaged bag packed with the boxed sushi in this way and sealed by heating is kept in brine ethyl alcohol at a temperature of 35 ° C for 45 minutes, and then frozen in a brine and packaged frozen sushi product. did.
- the outer packaging bag and the contents were integrally frozen and formed.
- the packaged frozen sushi produced in this way was stored in a cool box at an average temperature of 12.3.
- the temperature at the point 1 cm from the longitudinal end of the aluminum foil side (referred to as the end of the aluminum foil side of the ingredient in Table 6) and the temperature from the longitudinal end of the cooked rice side of the ingredient 1
- the temperature at the point of cm (referred to as the end of the side of the rice in Table 6) was measured immediately after thawing, 20 minutes after steaming, and 30 minutes after steaming. Table 6 shows the results.
- this packaged frozen sushi of another snow crab box sushi (small) in this example, it was thawed with a 500 watt microwave oven.
- the packaged frozen sushi was thawed by placing it in the microwave and heating for 2.5 minutes. 2.5 minutes after thawing, the thawed packaged frozen sushi was removed from the microwave oven, left at room temperature for 30 minutes, and steamed.
- the temperature of the exposed central portion of the exposed rice portion of the thawed sushi and the upper portion of the central portion in the longitudinal direction referred to as the upper portion of the end portion of the rice portion in Table 7
- the upper portion of the central portion in the longitudinal direction in Table 7
- the upper part of the rice cooker is called It was measured immediately after thawing, after 20 minutes of steaming, and after 30 minutes of steaming.
- the temperature and the ingredients at the point of lcm from the longitudinal end of the aluminum foil side of the ingredient (referred to as the end of the aluminum foil side of the ingredient in Table 7)
- the temperature at the point 1 cm from the end of the cooked rice side in the longitudinal direction (referred to as the end of the side of the cooked rice in Table 7) immediately after thawing, 20 minutes after steaming, and 30 minutes after steaming It was measured. Table 7 shows the results.
- the packaged frozen sushi 1 has a plastic packaging bag 2 on the outside, and a sushi bag inside the plastic packaging bag 2.
- a plastic box 4 containing 3 is housed, and the whole inside is evacuated and frozen together with sushi 3.
- the sushi 3 placed inside the plastic packaging bag 2 is such that when the sushi 3 is thawed by a microwave oven, the microwave mouthpiece of the microwave radiated by the sushi utensil 7 has a laminating metal.
- Sushi 7 is not heated by microwave because it is shielded by foil 9
- the ingredients 7 of the sushi 3 are arranged on the laminated metal foil 9 provided on the bottom 8 of the plastic box 4 with the ingredients 7 facing down.
- the packaged frozen sushi 1 has a plastic box 4, a sushi 3, and a laminated metal foil 9 which are integrally frozen together with the plastic packaging bag 2 in a plastic packaging bag 2.
- the laminating metal foil 9 used for the frozen packaged sushi 1 has a so-called laminated metal foil 9 formed by covering the entire surface of the metal foil 10 with the plastic film 11.
- This embodiment is different from the embodiment shown in FIGS. 1 and 2 in that the bent portions 17 and 20 are not formed on the front side and the side surface of the laminated metal foil 9. Other points are the same as FIG. 1 and FIG.
- the packaged frozen sushi 1 has a laminated metal foil 9 placed on the bottom 7 of a plastic box 4, and the sushi 3 is placed thereon with the sushi 3 ingredients 7 down.
- the plastic box 4 containing the sushi 3 is put in a flexible plastic packaging bag 2, and the mouth 21 of the packaging bag is It is connected to the suction port of a vacuum pump (neither is shown), and the inside of the plastic packaging bag 2 is evacuated with a pressure of, for example, 50 OmmHg or less.
- the mouth 11 of the packaging bag is sealed with a heat seal.
- the sushi, packed in plastic packaging bags and sealed, is immersed in a frozen brine of ethanol together with the plastic packaging bags, and the entire plastic packaging bags are frozen together to form a single package, which is then packaged and frozen.
- the size of the laminated aluminum foil used in this example was approximately equal to the size of the bottom of the box, approximately 6 cm in width and approximately 19.2 cm in length. In this example, the inside dimensions of the box are 6. O cm wide and 19.2 cm long at the bottom, 7. O cm wide and 20.5 cm long at the top opening, and the height is 3.3 cm.
- the box containing the sushi is placed in a flexible packaging bag of a laminated film of polyethylene film on the inside and nylon film on the outside, and is evacuated by a vacuum pump at a pressure of 40 cmHg, and the mouth of the packaging bag is heated and sealed. I wore it.
- the degassed packaging bag was recessed at the top and was in close contact with the cooked rice product.
- the packaging bag which is packed with the sushi in a box and sealed by heating, is held in brine ethyl alcohol at a temperature of 35 ° C for 45 minutes, and is frozen and packed with frozen sushi products. did.
- the outer packaging bag and the inside trout sushi were integrally frozen and formed.
- the packaged frozen sushi produced in this way was stored at an average temperature of 19.2 ° C.
- the temperature and temperature of a portion of the extracted sushi ingredients that are 1 cm from the longitudinal end of the aluminum foil side of the ingredients (referred to as the end of the aluminum foil side of the ingredients in Table 8).
- the temperature at a point 1 cm from the end of the rice-side surface of the utensil in the longitudinal direction (referred to as the end of the rice-side surface of the utensil in Table 8) immediately after thawing, 20 minutes after steaming, and steaming It was measured after 30 minutes. Table 8 shows the results. Immediately after thawing. C After 20 minutes ° C After 30 minutes ° C Upper part of the end of the cooked rice part 50.4 27.3 24.2 Top central part of the cooked rice part 1.3.3 18.2 2 1.6 Aluminum End of foil side 4. 2 21.
- the temperature of the upper part of the end of the cooked rice is lower than the temperature of the upper part of the center of the cooked rice immediately after thawing.
- 37 X About high, but when steamed for 20 minutes and 30 minutes, it entered a temperature range of 10 to 30 ° C, and reached a temperature at which sushi was easily cut with a kitchen knife.
- Example 2 On top of 240 grams of cooked rice, cooled to 50 ° C with vinegar in Example 1, 50 grams of five crab sticks, squeezed with salt and pickled, are placed on a plate, and the width is 5.5
- the box sushi was placed with the ingredients down in a plastic box with laminated aluminum foil on the bottom.
- the laminated aluminum foil used was a 12 m-thick polyethylene terephthalate (PET) layer at the top, a 9 m-thick aluminum layer below, and a 9 m-thick aluminum layer below.
- PET polyethylene terephthalate
- the size of the laminated aluminum foil used in this example was approximately equal to the size of the bottom of the box, approximately 6 cm in width and approximately 19.2 cm in length.
- the inside dimensions of the box are 6.0 cm wide and 19.2 cm long at the bottom, 7.0 cm wide and 20.5 cm long at the top opening and height was 3.3 cm.
- the box containing the box sushi is placed in a packaging bag of a laminated film of a polyethylene film on the inside and a nylon film on the outside in the same manner as in Examples 1 to 5, and the bag is evacuated by a vacuum pump at a pressure of 40 cmHg. Was heated and sealed.
- the degassed packaging bag was recessed at the top and was in close contact with the cooked rice product.
- the packaging bag in which the box sushi is put together and packed and heated and sealed It was kept in brine ethyl alcohol at a temperature of 5 ° C for 45 minutes, and then brine frozen to obtain a packaged frozen sushi product.
- This packaged frozen sushi has the outer packaging bag and the contents frozen and formed integrally.
- the packaged frozen sushi produced in this way is placed in a cool box and the average temperature is -20.8 ° C. Stored at a temperature of
- this packaged frozen sushi When using this packaged frozen sushi, it was thawed with a 500 watt microwave oven. The packaged frozen sushi was placed in the microwave oven and heated for 4. 25 minutes to thaw. After 4.25 minutes, the thawed frozen frozen sushi was taken out of the electronic range and left at room temperature for 30 minutes to be steamed.
- the temperature at the upper center of the side at the longitudinal end referred to as the upper part at the end of the rice part in Table 9
- the upper part at the center in the longitudinal direction tablette
- the temperature and temperature of the extracted sushi ingredients at a point 1 cm from the longitudinal end of the aluminum foil side of the ingredients (referred to as the end of the aluminum foil side of the ingredients in Table 9)
- the temperature at the location 1 cm from the longitudinal end of the cooked rice side (referred to as the end of the cooked rice side in Table 9) is immediately after thawing, steamed for 20 minutes, and steamed. It was measured after 0 minutes. Table 9 shows the results.
- the temperature is below 5 ° C, when the steam is finished for 30 minutes, the temperature of the whole sushi will be above 20 ° C and the temperature difference will fall within the range of below 10 ° C, making it easier to eat and making the sushi with a kitchen knife. The temperature reached the point at which it was easy to cut.
- the embodiment shown in FIG. 4 takes into account that the front side of the sushi is significantly higher than the center part due to heating of the microwave oven of the sushi, so that both ends of the sushi 3
- the longitudinal direction of the laminating metal foil 6 is formed to be larger than the longitudinal direction of the bottom surface of the plastic box 4 so that the side portion 13 on the front side of the When laid on the bottom of the plastic box 4, the front edge 15 of the metal foil 9 is bent upward along the front side wall 16 of the plastic box,
- other points are the same as those of the embodiment of FIGS. 1 and 2 and FIG.
- the side surface 13 on the front side of the sushi 7 of the sushi 3 placed in the box 4 is formed by laminating the laminated metal foil 9 to the plastic box.
- the microwave radiated to the front side surface of the tool 7 from the lateral direction is covered by the bent portion 17 formed by the front side peripheral portion 15 of the laminated metal foil 9, It is shielded by the bent portion 17, so that heating of the front side of the tool 5 by the microwave in the horizontal direction can be avoided.
- the side peripheral edge 18 of the laminating metal foil 6 extends along the side wall 19 on the side of the plastic box. Bent upward to form a folded part 20 on the side of the laminated metal foil 9 Except for this point, the other points are the same as in Figure 1.
- the side portion 14 on the side of the sushi 3 tool 7 placed in the box 4 is a plastic box 4.
- FIG. 6 and FIG. 7 show an embodiment different from the embodiment shown in FIG. 1 to FIG.
- the box 4 is made of polypropylene, and as shown in FIG. Is formed following the cross-sectional shape of the front side of the sushi arranged at the bottom of the sushi.
- the plastic box 4 containing the packaged frozen sushi 1 has seven ribs 20 protruding inward along the inner wall to reinforce the box 4 and maintain its shape.
- the sushi can be stored on the ribs 20 and through the space 21 between the ribs 20, with the utensil 7 down and the rice cooked body 12 positioned thereon.
- the sushi can be cut into pieces, cut into pieces, and stored in the space 21 between the ribs 20 with the ribs 20 as a boundary.
- the bar sushi or the box sushi is cut into pieces 22 and placed on the ribs 20 and stored in the box 4 so that the sushi or box sushi can be cut into eight pieces.
- FIG. 6 shows ribs 20 in a state where sushi is not stored and spaces 21 between the ribs by notch lines 23 and 24.
- it can be used as a container for bar sushi and box sushi without cuts.
- the ribs are provided inside the box, but may be provided outside.
- Example 1 Following Example 5, vinegared and cooled to 50 grams of cooked rice, topped with 220 grams of cooked rice, 100 grams of mackerel, watered and squeezed with salt, pickled with vinegar Then, 8 g of white kelp, which was cooled with boiling sugar and salt, was put on it, and a mackerel box sushi (large) 5.5 cm wide, 18.0 cm long and 3.0 cm high was manufactured. .
- the box sushi was cut into eight pieces, and the ingredients were placed in a plastic box having an inverted kamaboko-shaped bottom and a laminated aluminum foil laid thereon, with the ingredients down.
- the laminated aluminum foil used was a 12 m thick polyethylene terephthalate (PET) layer at the top, a 9 m thick aluminum layer below, and a 70 m thick layer below.
- PET polyethylene terephthalate
- m polypropylene layer for retort 6.5 cm wide and 19.5 cm long.
- the inside dimensions of the box are 6.2 cm wide and 18.2 cm long at the bottom, 6.2 cm wide and 19.2 cm long at the top opening, and 3. 0 cm.
- the box containing the box sushi was put in a film packaging bag with a polyethylene film on the inside and a nylon film on the outside, and the bag was degassed with a vacuum pump at a pressure of 40 cmHg and the mouth of the bag was heated and sealed. .
- the degassed packaging bag was recessed at the top and was in close contact with the cooked rice product.
- the volume of the space formed around the sushi in this packaging bag was 0.37 of the volume of the sushi.
- the packaged bag with the box sushi packed in it and sealed by heating is kept in brine ethyl alcohol at a temperature of 35 ° C for 45 minutes, and the product is frozen and packed into a frozen sushi product. did.
- the outer packaging bag and the contents are integrally frozen and formed, and the packaged frozen sushi produced in this way is placed in a refrigerator and the average temperature is reduced to 18.6. Saved.
- the packaged frozen sushi was thawed by placing it in the microwave oven and heating for 4.5 minutes. 4.5 minutes after thawing, the thawed packaged frozen sushi was taken out of the electronic range, left at room temperature for 30 minutes, and steamed.
- “upper end portion of cooked rice” indicates the temperature at the right corner where the three ridges of the cooked rice body exposed at the container opening side of the thawed sushi intersect.
- “Central rice top surface” indicates the temperature at the center of the width of the top surface of the rice cooked product exposed at the container opening side of the thawed sushi.
- the “end of the aluminum foil side of the ingredient” indicates the surface temperature of a place 1 cm from the end of the surface in contact with the laminated aluminum foil on the bottom side of the defrosted sushi container.
- “the center of the aluminum foil side of the ingredients” indicates the temperature at the center of the width at the center in the longitudinal direction of the surface in contact with the laminated aluminum foil on the bottom side of the defrosted sushi container.
- “the end of the cooked rice side” indicates the temperature at the center of the width at the center in the longitudinal direction of the surface in contact with the cooked rice compact on the bottom side of the container of the thawed sushi.
- the sushi was sufficiently thawed with a steaming time of 30 minutes.However, this was achieved by wrapping the sushi tightly with a wrapping film and making the gap less than 0.1 with respect to the volume of the sushi. In some cases, steaming took more than 45 minutes, indicating that the steaming time was reduced by more than 15 minutes.
- a laminating metal foil such as an aluminum foil of a plastic laminate is placed on the bottom of the polypropylene box, but a metal such as aluminum is vapor-deposited or plated on the outer surface of the bottom of the polypropylene box. Then, a box in which the outer surface of the bottom of a polypropylene box is covered with an aluminum thin film can be used.
- a packaging bag made of the same; a box having an open top disposed in the packaging bag; a laminated metal foil disposed at a bottom of the box; and a tool on the laminated metal foil.
- frozen sushi is formed by being frozen together with frozen sushi placed in contact with it
- the frozen sushi package is thawed using a microwave oven to make the cooked rice part about human skin, Can be reduced to about 10 in a relatively short time.
- the laminating metal foil is disposed on the bottom of the plastic box, the finished sushi or frozen life is obtained. If the chief is placed in a box with the utensil down, the top of the utensil will necessarily be covered with laminated metal foil, making it easy to align the position of the utensil with the position of the laminating metal foil.
- a laminated metal foil is laid on the bottom of a plastic box, and sushi is placed on the bottom of the plastic box in a plastic box.
- a packaging bag and degas that is, put the inside of the packaging bag under reduced pressure, seal the opening of the packaging bag, and then freeze it to make the deaerated packaging frozen sushi relatively. It can be easily manufactured.
- the deaerated packaging frozen sushi puts the laminated metal foil in a plastic box, and then puts an ingredient on the laminated metal foil, puts sushi rice on the ingredient, and places the sushi rice in the plastic box.
- the packaged frozen sushi of the present invention comprises: a plastic film packaging bag whose inside is degassed and frozen; a box having an open upper portion disposed inside the packaging bag; Since it is formed by being integrally frozen and provided with a laminated metal foil disposed at the bottom of the box and a frozen sushi disposed in contact with the ingredients on the laminated metal foil, a microwave oven is used. It can be easily thawed in a relatively short time when used, and box sushi can be easily eaten. As described above, since the packaged frozen sushi of the present invention is easy and easy to cook, the boxed sushi using the seasonal ingredients is frozen and preserved, and the boxed sushi using the seasonal ingredients regardless of the season is used. Can be provided.
- the laminated metal foil is disposed at the bottom of the plastic box, the finished sushi or frozen sushi is put into the box with the ingredients down, so that the top of the ingredients is Inevitably, the metal foil is covered with the laminated metal foil, and the position of the component and the position of the laminating metal foil can be easily and easily aligned.
- the operation of manufacturing frozen packaged sushi which has been difficult in the past, can be performed mechanically with almost no manual operation, and automation can be easily performed to constantly manufacture high-quality frozen packaged sushi. It has great industrial applicability.
Abstract
Description
Claims
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US10/570,016 US8003155B2 (en) | 2003-08-29 | 2004-08-27 | Packed frozen sushi product |
JP2005513545A JP4108096B2 (ja) | 2003-08-29 | 2004-08-27 | 包装冷凍寿司 |
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2006093318A1 (ja) * | 2005-03-02 | 2006-09-08 | Polar Star Co., Ltd. | 脱気包装冷凍寿司並びにその製造方法及び調理方法 |
WO2006093316A1 (ja) * | 2005-03-01 | 2006-09-08 | Polar Star Co., Ltd. | 脱気包装冷凍寿司並びにその製造方法及び調理方法 |
JP2008079502A (ja) * | 2006-08-30 | 2008-04-10 | Poorasutaa:Kk | 脱気包装冷凍寿司並びにその製造方法及び調理方法 |
JP2009045023A (ja) * | 2007-08-22 | 2009-03-05 | Nara Coop Sangyo:Kk | 冷凍寿司包装体の製造方法 |
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JP5467201B2 (ja) | 2009-11-19 | 2014-04-09 | クラフト・フーヅ・グループ・ブランヅ リミテッド ライアビリティ カンパニー | 電子レンジ用容器 |
US9234656B2 (en) | 2013-03-15 | 2016-01-12 | Coopert Technologies Company | Heaters for electromagnetic wave transmitting surfaces in cold-temperature environments |
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US5861184A (en) * | 1995-05-23 | 1999-01-19 | Polastar Company Limited | Packed and frozen sushi product and process for thawing the same |
US5863578A (en) * | 1996-04-25 | 1999-01-26 | Carnival Brand Seafood Company | Microwaveable vacuum packed seafood package and process |
US5863576A (en) * | 1996-04-25 | 1999-01-26 | Carnival Brand Seafood Company | Vacuum packed microwaveable lobster package and process |
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- 2004-08-27 WO PCT/JP2004/012773 patent/WO2005020712A1/ja active Application Filing
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JPS5763082U (ja) * | 1980-09-29 | 1982-04-14 | ||
JP3201933B2 (ja) * | 1995-05-23 | 2001-08-27 | 株式会社ポーラスター | 包装冷凍寿司の解凍方法 |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2006093316A1 (ja) * | 2005-03-01 | 2006-09-08 | Polar Star Co., Ltd. | 脱気包装冷凍寿司並びにその製造方法及び調理方法 |
WO2006093318A1 (ja) * | 2005-03-02 | 2006-09-08 | Polar Star Co., Ltd. | 脱気包装冷凍寿司並びにその製造方法及び調理方法 |
JP2008079502A (ja) * | 2006-08-30 | 2008-04-10 | Poorasutaa:Kk | 脱気包装冷凍寿司並びにその製造方法及び調理方法 |
JP2009045023A (ja) * | 2007-08-22 | 2009-03-05 | Nara Coop Sangyo:Kk | 冷凍寿司包装体の製造方法 |
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US8003155B2 (en) | 2011-08-23 |
JPWO2005020712A1 (ja) | 2007-11-22 |
US20070065543A1 (en) | 2007-03-22 |
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