JPWO2018025553A1 - Method of producing frozen nigiri sushi and frozen nigiri sushi - Google Patents

Abstract

Disclosed is a frozen nigiri sushi that can be thawed in a state suitable for eating a sushi seed and a sushi rice with a simple configuration, and a method for producing the same.
The frozen nigiri sushi 10 is frozen in a state in which the container 11 is vacuum-packed with at least one frozen sushi rice 12 and at least one frozen sushi type 13 accommodated in the container 11 made of synthetic resin. The sushi rice 12 is placed on the bottom of the container 11, the sushi species 13 are placed on the sushi rice 12, and the sushi species 13 are in contact with the sushi species 13 but not the sushi rice 12. First ice bag 17 in which the liquid in the inside is frozen, and a second ice bag 18 in which the liquid inside is frozen under the bottom of the container 11. It is vacuum-packed.

Description

  The present invention relates to a method of producing frozen nigiri sushi and a method of producing frozen nigiri sushi, and more particularly, a frozen nigiri sushi capable of simultaneously thawing sushi species and sushi rice into a state suitable for eating, and a method of producing the same It is about

  2. Description of the Related Art Conventionally, frozen nigiri sushi which is stored in a frozen state and which is thawed by a microwave when eaten is known. Nigiri sushi differs in temperature suitable for eating with sushi rice and sushi type, and it is desirable that sushi rice is thawed in a slightly warmed state, and the sushi type is thawed but it is maintained at low temperature . However, when it is attempted to thaw the nigiri sushi in accordance with the sushi rice, the sushi species may be overheated and the so-called fire may pass. Also, conversely, if thawing is performed according to the type of sushi, the sushi rice may not be completely thawed and may remain cold, and there is a problem that it is difficult to thaw the sushi rice and the sushi seed at the same time The

  For this reason, various frozen nigiri sushi have been proposed. For example, the frozen nigiri sushi described in Patent Document 1 is characterized by the shape of sushi rice, and a protrusion is formed on the top of the sushi rice, and the sushi type is placed on the protrusion. In this frozen nigiri sushi, since a gap is formed between the sushi rice and the sushi species, the heat of the sushi rice is less likely to move to the sushi species, and overheating of the sushi species is prevented.

Unexamined-Japanese-Patent No. 7-322839

  However, in the invention described in Patent Document 1, it is difficult to form a protrusion with sushi type, and there is a problem that workability is poor. Further, it is difficult to adjust the gap between sushi rice and sushi species, and if the gap is too small, the sushi species are heated, and if the gap is too large, the sushi species are not thawed.

  The present invention has been made in view of the above-mentioned problems, and it is a simple constitution, frozen nigiri sushi capable of simultaneously thawing sushi species and sushi rice into a state suitable for eating, and its manufacture It is an issue to provide a method.

  The frozen nigiri sushi of the first invention is frozen in a vacuum-packed state of at least one frozen sushi rice and at least one frozen sushi type accommodated in a synthetic resin container together with the container. Frozen nigiri sushi. The sushi rice is placed on the bottom of the container, and the sushi species is placed on the sushi rice. A first ice bag in which the liquid inside is frozen is placed on the sushi seed so that it contacts the sushi seed but not the sushi rice, and the bottom of the container is below the bottom. And the second ice bag in which the liquid inside is frozen is placed in a vacuum packed state. The above objective is achieved by this frozen nigiri sushi.

According to the above configuration, even if the temperature of the sushi rice rises to a temperature suitable for eating at the time of thawing, since the sushi species is in contact with the first ice bag, the temperature rise of the sushi species is suppressed . In addition, since the sushi rice is not in contact with the first ice bag, thawing is not prevented.
In the case of thawing with a microwave oven, the temperature of the bottom of the container rises, the heat of the bottom of the container moves to the sushi rice, and the sushi rice moves to the sushi species, and the sushi rice and sushi species become overheated Sometimes. However, in the present invention, since the second ice bag is placed under the bottom of the container, overheating of the bottom of the container is suppressed. For this reason, the heat | fever of the bottom face of a container can transfer to a sushi seed through sushi rice, and it can prevent that a sushi rice and a sushi seed become overheating.
As described above, according to the above configuration, the sushi seeds and the sushi rice are simply disposed by placing the first ice bag on the sushi seeds and placing the second ice bag under the bottom of the container. It is possible to simultaneously thaw in a state suitable for eating.

  In a preferred embodiment, the container further comprises a bottom sheet made of synthetic resin laid on the bottom surface of the container, and the sushi rice is placed on the bottom surface of the container via the bottom sheet.

  According to the above configuration, the bottom sheet can absorb water and lipids generated in sushi rice and sushi species at the time of thawing of frozen nigiri sushi, and the appearance of sushi rice and sushi species can be improved.

  In a preferred embodiment, it further comprises a synthetic resin inner sheet which is put on the sushi rice and the sushi type in series, and the first ice bag is placed on the sushi type through the inner sheet. ing.

  According to the above configuration, by putting the inner sheet on the sushi rice and the sushi seed, it is possible to prevent the drying of the sushi rice and the sushi seed in the vacuum pack.

  The second invention is a frozen grilled food in which at least one frozen sushi rice and at least one frozen sushi type stored in a container made of synthetic resin are frozen in a vacuum-packed state together with the container. It is a method of making sushi. This method places the sushi rice on the bottom of the container, places the sushi seed on the sushi rice, and contacts the sushi seed but does not touch the sushi rice on the sushi seed. Placing a first ice bag containing a liquid therein and placing a second ice bag containing a liquid inside the outer bag under the bottom of the container. And a step of vacuum-packing the contents in the outer bag with the outer bag, and a step of rapidly freezing the vacuum-packed one. The above object is achieved by the method of producing frozen nigiri sushi.

  According to the above process, the first ice bag is placed on the sushi seed and the second ice bag is placed under the bottom of the container, and the sushi seed and the sushi rice are respectively eaten. It is possible to produce frozen nigiri sushi that can be simultaneously thawed to a suitable state.

  According to a preferred embodiment, the method further comprises the step of placing a bottom sheet made of synthetic resin on the bottom surface of the container before placing the sushi rice on the bottom surface of the container, and the sushi rice through the bottom sheet It is placed on the bottom of the container.

  According to the above configuration, the bottom sheet can absorb water and lipids generated in sushi rice and sushi species at the time of thawing of frozen nigiri sushi, and the appearance of sushi rice and sushi species can be improved.

  In a preferred embodiment, the method further includes the step of covering the sushi rice and the sushi seed in series with a synthetic resin inner sheet before the step of placing the first ice bag, and the first ice bag is It is placed on the sushi seed through the inner sheet.

  According to the above configuration, by putting the inner sheet on the sushi rice and the sushi seed, it is possible to prevent the drying of the sushi rice and the sushi seed in the vacuum pack.

  According to the present invention, the first ice bag is placed on the sushi seed, and the second ice bag is placed under the bottom of the container, and the sushi seed and the sushi rice are respectively eaten. At the same time, it is possible to thaw in a suitable state.

It is a perspective view of frozen nigiri sushi concerning one embodiment of the present invention. It is a disassembled perspective view of what is accommodated in an outer bag. It is sectional drawing in alignment with the AA of FIG. It is a figure which shows the manufacturing method of frozen nigiri sushi. It is a figure which shows the manufacturing method of frozen nigiri sushi. It is a flowchart which shows the manufacturing method of frozen nigiri sushi.

Embodiments of the present invention will be described with reference to the drawings.
Figures 1-3 illustrate a frozen nigiri sushi 10 according to an embodiment of the present invention.
The frozen nigiri sushi 10 of the present invention is frozen in a state in which the frozen sushi rice 12 and the frozen sushi species 13 accommodated in the synthetic resin container 11 are vacuum-packed by the outer bag 14 together with the container 11 It is The sushi rice 12 is placed on the bottom 11 a of the container 11, and the sushi species 13 are placed on the sushi rice 12.

  The container 11 is made of polypropylene and has a rectangular parallelepiped shape. The size of the container 11 may be any size on which a desired number of sushi rice 12 and sushi types 13 can be placed, and may have a desired shape such as a circular shape, a square shape, or a polygonal shape in plan view. . The material is not limited to polypropylene as long as it is a heat resistant synthetic resin.

A bottom sheet 15 having a size covering the entire bottom surface 11 a is laid on the bottom surface 11 a of the container 11. In the present embodiment, the bottom sheet 15 is composed of a first sheet 15a placed on the bottom surface 11a of the container 11 and a second sheet 15b placed on the first sheet 15a, and the first sheet 15a is folded in two. 5 sheets of the produced cooking paper are stacked to make a total of 10 layers, and the second sheet 15b is a glassine paper processed with a silicone resin.
The material of the first sheet 15a and the second sheet 15b is not limited to the above. Moreover, the number of sheets of the first sheet 15a and the second sheet 15b is not limited to the above. Furthermore, the bottom sheet 15 may be configured of any one of the first sheet 15a and the second sheet 15b. In FIGS. 2 and 3, only one cooking paper folded in half is shown as the first sheet 15a, and the remaining four cooking papers are not shown.

Furthermore, frozen sushi rice 12 is placed on the bottom sheet 15. That is, the sushi rice 12 is placed on the bottom surface 11 a of the container 11 through the bottom sheet 15. In the present embodiment, five sushi rice pieces 12 (90 grams in total) formed in a bowl shape (substantially cylindrical shape) are arranged in a row, but the number of sushi rice pieces 12 is limited to this. For example, the number of rows may be one, and the number of rows is not limited to one, and may be arranged in a plurality of rows. The shape of the sushi rice 12 is not limited to a substantially cylindrical shape, and may be any shape such as a spherical shape.
Frozen sushi species 13 are placed on each sushi rice 12. In this embodiment, all kinds of sushi species 13 are salmon (35 grams in total), but may be another kind of sushi species 13 and different kinds of sushi species 13 are placed on each sushi rice 12 It is also good.

An inner sheet 16 made of a synthetic resin made of polyvinylidene chloride in this embodiment is covered in series on the sushi rice 12 and the sushi species 13. With the frozen nigiri sushi 10 vacuum-packed, the inner sheet 16 is in close contact with the surfaces of the sushi rice 12 and the sushi species 13 to prevent the sushi rice 12 and the sushi species 13 from drying out during frozen storage There is.
In the present embodiment, the inner sheet 16 is made of a transparent material to the extent that the sushi species 13 can be seen, but the inner sheet 16 may not be transparent and may be colored. Further, the material of the inner sheet 16 is not limited to polyvinylidene chloride.

  A first ice bag 17 is placed on the sushi seed 13 and on the inner sheet 16 so as to contact the sushi seed 13 but not the sushi rice 12. In the present embodiment, the first ice bag 17 is placed on the sushi seed 13 through the inner sheet 16. In the first ice bag 17, liquid water is sealed in a bag-like sheet, and this water is in a frozen state. In the present embodiment, the first ice bag 17 has a size capable of enclosing 200 mL of water, but the amount of water enclosed is the size of the container 11 and the sushi rice 12 and sushi contained in the container 11 It is appropriately adjusted according to the number and size of the seeds 13. The first ice bag 17 is made of a synthetic resin such as a sheet of polyethylene in the present embodiment, but is not limited thereto.

  A second ice bag 18 is placed under the bottom surface of the container 11, and the second ice bag 18 contains liquid water inside the bag-like sheet, and this water is in a frozen state There is. In the present embodiment, the second ice bag 18 has a size capable of enclosing 100 mL of water, but the amount of water enclosed is the size of the container 11 and the sushi rice 12 and sushi contained in the container 11. It is appropriately adjusted according to the number and size of the seeds 13. In the present embodiment, the second ice bag 18 is formed of a sheet of so-called nylon poly, the outer surface of which is made of nylon (NY) and the inner surface of which is polyethylene (PE), but it is not limited thereto.

The liquid sealed in the first ice bag 17 and the second ice bag 18 uses water in this embodiment, but any liquid which can be rapidly frozen can be used. For example, it may be a gel-like substance, or may be an aqueous solution in which a substance such as sodium chloride is dissolved in water.
Further, in the present embodiment, each of the first ice bag 17 and the second ice bag 18 is composed of one bag-like sheet, but the first ice bag 17 and the second ice bag 18 are composed of a plurality of bag-like sheets. May be enclosed.

  As described above, the bottom sheet 15, the sushi rice 12 and the sushi species 13, the inner sheet 16 and the first ice bag 17 are accommodated in the container 11, and the sushi rice 12 and the sushi species 13 and so on And the second ice bag 18 are accommodated in the outer bag 14 and vacuum-packed. In the present embodiment, the outer bag 14 is made of vinyl, but is not limited thereto. Further, in the present embodiment, the outer bag 14 is made of a transparent material to the extent that the container 11 and the first ice bag 17 can be visually recognized, but the outer bag 14 may not be transparent and is colored It is also good.

Next, a method of producing the frozen nigiri sushi 10 of the present invention will be described using FIGS. 4 to 6.
In step S1, water is sealed in a bag-like sheet made of a synthetic resin to prepare a first ice bag 17 and a second ice bag 18, respectively.
In step S 2, the bottom sheet 15 made of synthetic resin is placed on the bottom surface 11 a of the container 11. Specifically, the first sheet 15a is laid on the bottom surface 11a of the container 11, and the second sheet 15b is placed on the first sheet 15a.
In step S3, a plurality of frozen sushi rice 12 is placed on the second sheet 15b of the bottom sheet 15. That is, each sushi rice 12 is placed on the bottom surface 11 a of the container 11 through the bottom sheet 15. Then, the frozen sushi seeds 13 are placed on the sushi rice 12, respectively.

Further, in the next step S4, the sushi rice 12 and the sushi species 13 are covered with a synthetic resin inner sheet 16 in series.
In step S5, the first ice bag 17 in which water is sealed is placed on the sushi seed 13 so that the sushi seed 13 is in contact but not in contact with the sushi rice 12. That is, the first ice bag 17 is placed on the sushi seed 13 through the inner sheet 16.

In step S6, as shown in FIG. 4, a second ice bag 18 in which water is sealed is placed inside the outer bag 14.
Further, in the next step S7, as shown in FIG. 5, the container 11 containing the sushi rice 12, the sushi species 13 and the like is separated so that the second ice bag 18 is positioned below the bottom surface 11a of the container 11. Put in the bag 14
In the next step S8, the contents in the outer bag 14 are vacuum-packed by the outer bag 14.
In the next step S9, the vacuum-packed one is rapidly frozen.
The frozen nigiri sushi 10 is manufactured by the above-described steps S1 to S9.

  The thawing method of the frozen nigiri sushi 10 manufactured by the above process is as follows. First, the frozen nigiri sushi 10 is put on a microwave. Next, the frozen nigiri sushi 10 is taken out of the microwave and left for a while. Thereafter, the outer bag 14 is opened to take out the container 11, and the thawing sushi rice 12 and the sushi species 13 are provided.

  In the present embodiment, first, the frozen nigiri sushi 10 was subjected to a 500 W microwave oven for about 2 minutes. Next, the frozen nigiri sushi 10 was taken out of the microwave and left for about 1 minute. In this case, the temperature of the bottom surface 11 a of the container 11 was 35 to 40 degrees, and the temperature of the sushi type 13 was 15 to 20 degrees. While the heat of the bottom surface 11 a of the container 11 did not move to the sushi rice 12 too much, the sushi rice 12 was slightly warmed, and the sushi species 13 were thawed in a low temperature state.

According to the present invention, when the first ice bag 17 contacts the sushi species 13, the temperature rise of the sushi species 13 is suppressed, and the sushi species 13 can be kept at a lower temperature than the sushi rice 12.
In addition, the bottom 11a of the container 11 may be overheated at the time of thawing, but the second ice bag 18 suppresses the overheating of the bottom 11a of the container 11, and the heat of the bottom is through the sushi rice 12. It is preventing it from being transmitted to sushi class 13.
Thus, in a simple configuration, the first ice bag 17 is placed on the sushi seed 13 and the second ice bag 18 is placed under the bottom of the container 11. Each can be simultaneously extracted to a suitable state.

Further, the first sheet 15 a of the bottom sheet 15 can absorb excess moisture and lipids produced at the time of thawing the sushi rice 12 and the sushi species 13. Furthermore, by interposing the second sheet 15b between the first sheet 15a and the sushi rice 12, a part of the sushi rice 12 is prevented from adhering to the first sheet 15a. Therefore, it is possible to improve the appearance of the sushi rice 12 and the sushi species 13 after thawing.
Also, the bottom surface 11a of the container 11 is heated at the time of thawing by the microwave, but the bottom sheet 15 laid on the bottom surface 11a of the container 11 acts as a heat insulating material and the heat of the bottom surface 11a is less likely to be transmitted to the sushi rice 12. , Sushi rice 12 is less likely to overheat.

In this embodiment, the frozen sushi rice 12 and the frozen sushi species 13 are prepared and used respectively, but the frozen sushi rice 12 with the sushi species 13 placed thereon is used. You may
Moreover, in the frozen nigiri sushi 10 of this embodiment, although the bottom sheet 15 and the inner sheet 16 are provided, only any one may be provided, and the bottom sheet 15 and the inner sheet 16 are not provided. May be Further, in the method for producing the frozen nigiri sushi 10 of the present embodiment, the bottom sheet 15 made of synthetic resin is placed on the bottom surface 11a of the container 11 in step S2, and the sushi rice 12 and sushi seed 13 are synthesized in series in step S4. Although the resin inner sheet 16 is covered, step S2 may not be performed, step S4 may not be performed, and both steps S2 and S4 may not be performed. In the present specification, that the sushi rice 12 is placed on the bottom surface 11 a of the container 11 means that the sushi rice 12 is placed on the bottom surface 11 a of the container 11 via the bottom sheet 15 and the sushi rice 12 is Directly placed on the bottom surface 11 a of the container 11. Further, in the present specification, the contact of the first ice bag 17 with the sushi species 13 includes the case where the first ice bag 17 contacts the sushi species 13 via the inner sheet 16 and the case where the first ice bag 17 contacts the sushi species 13 directly.

  As mentioned above, although one Embodiment of this invention was described, this invention is not limited to the said embodiment, A various change is possible unless it deviates from the meaning of this invention.

DESCRIPTION OF SYMBOLS 10 frozen nigiri sushi 11 container 12 sushi rice 13 sushi seed 14 outer bag 15 bottom sheet 16 inner sheet 17 1st ice bag 18 2nd ice bag

Claims (6)

A frozen nigiri sushi comprising a container and at least one frozen sushi rice and at least one frozen sushi type contained in a container made of synthetic resin frozen in a vacuum-packed state,
The sushi rice is placed on the bottom of the container, the sushi species is placed on the sushi rice, and the sushi species are in contact with the sushi species but not with the sushi rice. A first ice bag containing frozen liquid, and a second ice bag containing the frozen internal liquid placed under the bottom of the container. Frozen nigiri sushi.   The frozen nigiri sushi according to claim 1, further comprising a synthetic resin bottom sheet laid on the bottom of the container, and the sushi rice is placed on the bottom of the container through the bottom sheet. It is frozen nigiri sushi.   The frozen nigiri sushi according to claim 1, further comprising an inner sheet made of synthetic resin which is put on said sushi rice and said sushi type in series, and the first ice bag is provided via said inner sheet. Frozen nigiri sushi placed on the above-mentioned sushi species. A method for producing frozen nigiri sushi comprising freezing at least one frozen sushi rice and at least one frozen sushi type contained in a synthetic resin container together with the containers being vacuum-packed. ,
Placing the sushi rice on the bottom of the container and placing the sushi species on the sushi rice;
Placing a first ice bag in which a liquid material is enclosed inside the sushi seed so as to contact the sushi seed but not the sushi rice;
Placing a second ice bag in which liquid is sealed inside the outer bag and under the bottom of the container;
Vacuum packing the contents in the outer bag with the outer bag;
And a step of rapidly freezing the vacuum-packed product. It is a manufacturing method of the frozen nigiri sushi of Claim 4, Comprising:
A step of placing a bottom sheet made of a synthetic resin on the bottom surface of the container before placing the sushi rice on the bottom surface of the container, the sushi rice is placed on the bottom surface of the container via the bottom sheet How to make frozen nigiri sushi. It is a manufacturing method of the frozen nigiri sushi of Claim 4, Comprising:
Before the step of placing the first ice bag, the method further includes the step of covering the sushi rice and the sushi type in series with an inner sheet made of synthetic resin, and the first ice bag is inserted through the inner sheet. The manufacturing method of frozen nigiri sushi put on the said sushi seed | species.

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