JP3784262B2 - Method for producing frozen nigiri sushi - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention maintains the freshness of so-called "raw sushi" in which sushi material consisting of seafood and the like is placed on the top of the crispy to make frozen nigiri sushi, which can be packaged and stored and consumed It is related with the manufacturing method of the frozen nigiri sushi which can be thawed so that it may be delivered to a person and eaten freshly.
[Prior art]
[0002]
With regard to this type of frozen nigiri sushi manufacturing method or packaging container, for example, (1) “Frozen Nigiri Sushi Forming Method and Package” disclosed in Japanese Patent Application Laid-Open No. 08-256710 and (2) Japanese Patent Application Laid-Open No. Hei 10 The “frozen sushi” disclosed in Japanese Patent No. -290673 is known as a prior art.
[0003]
In the above-mentioned prior art `` frozen nigiri sushi molding processing method and package thereof '', a container for storing nigiri sushi is provided with a molding processing function, and at the same time storing nigiri sushi shari and material in the container, The shape of nigiri sushi is to be formed. Specifically, the top lid container is turned upside down, and the material is put in it. Then, wasabi is applied to the material and filled with shari, and the bottom lid container is pressed slightly stronger. By simply applying the lid, nigiri sushi can be molded and packaged quickly, so that no germs can enter and workability is easy.
[0004]
In addition, in the above-mentioned “frozen sushi” of the prior art, frozen sushi is a nigiri sushi in which various kinds of sushi seeds are placed on the shaped sushi rice, which are arranged in a flat container and stored frozen. In addition, this frozen sushi is thawed in a microwave oven while being stored in a container. Specifically, due to the characteristics of the microwave oven, the flat-shaped container is relatively near the side edge. A strong microwave is received, and a relatively weak microwave is received in the vicinity of the center. Corresponding to its characteristics, the portion receiving the strong microwave is subjected to a heat treatment that does not impair the flavor even if the temperature rises. Frozen sushi of the type of sushi that has been applied is placed, and the part that receives relatively weak microwaves has relatively high moisture content and tends to be hot, but because it is raw food, it is said that frozen sushi of the type of sushi you want to avoid rising Is.
[0005]
By the way, when frozen sushi is thawed in a microwave oven, the frozen shrimp is thawed completely to the inside and heated to a temperature of 35 ° C. or higher without passing through, and placed on top of it. It is said that it is desirable that the material is thawed to the inside and maintained at 30 ° C. or lower.
[0006]
[Problems to be solved by the invention]
However, in the prior art of the publicly known document (1), the shape of the nigiri sushi can be simply molded and packaged, and no means that can prevent the stickiness of the shrimp at the time of thawing is not taken at all. The sushi material has no drip prevention means, and has a problem that it is substantially difficult to commercialize the sushi material so that it can be eaten deliciously while maintaining freshness.
[0007]
Also, in the prior art of the above-mentioned known document (2), when individually frozen sushi nigiri sushi in a microwave oven, it is only stored in a packaging container in consideration of the position of strength to receive microwaves, As in the conventional example of the above-mentioned known document 1, no means that can prevent crushing at the time of thawing has been taken, and no drip prevention means has been taken. There is a problem that it is substantially difficult to commercialize the product so that it can be eaten deliciously while maintaining freshness.
[0008]
Therefore, frozen sushi in the prior art prevents crispyness at the time of thawing, prevents drip for the material, and does not impair the freshness and flavor even when thawed in a microwave oven. Have problems that must be solved.
[0009]
[Means for Solving the Problems]
As a specific means for solving the problems of the prior art, the present invention is nigiri sushi in which sushi material is placed on a shrimp, and the shrimp contains 1 kg of rice, salt, sugar, and protein before cooking rice. Add 1-3g in total amount, add seasoning vinegar after cooking, and shape to the required nigiri size, cut the required size into the required size, then the salt of the required concentration as the main ingredient Soak in the seasoning liquid for about 30 minutes to 1 hour to remove free water between cells using the difference in osmotic pressure, apply a required amount of wasabi to the sushi material, and surround it with a microwave shielding film. It is placed on the molded shaver and stored in a required individual container or a container that can store a plurality of containers, and a lid member is attached and sealed, and the frozen container is rapidly frozen at a temperature of −60 ° C. by liquid freezing means. It is intended to provide a process for the production of frozen sushi according to claim.
[0010]
In the method of manufacturing the frozen sushi according to the present invention, before Kifuta member is intended to include that they are formed by a microwave shielding film, as additional requirements.
[0011]
DETAILED DESCRIPTION OF THE INVENTION
Next, about the packaging container of the frozen nigiri sushi which concerns on this invention, preferable embodiment is demonstrated from manufacture to packaging of frozen nigiri sushi. First, about the shari which becomes nigiri sushi, the required amount of rice is washed and sharpened, and before cooking, the required amount of salt, sugar and protein are added before cooking. In this case, the added amount is about 1 to 3 g of rice, and the total amount of salt, saccharide and protein is added as a guide.
[0012]
After cooking the rice, add a suitable amount of seasoning vinegar and cut it into a rice sushi. The purpose of adding sugar and protein is that each cooked rice grain is wrapped in a thin film of sugar and protein, and the gelatinized rice does not release moisture inside when frozen or thawed. This is to keep the state at the time of cooking so as not to return to the starch state again, so that it does not pass as a shari.
[0013]
In addition, for sushi items such as seafood, after sushi cutting and processing sushi of a predetermined size, it is immersed in a seasoning liquid specially prepared with salt as a main component for about 30 minutes to 1 hour, and the seasoning liquid Since its concentration is set high, the intercellular free water is removed by the difference in osmotic pressure, and at the same time, the fish's unique odor is removed.
[0014]
By removing intercellular free water in this way, it is possible to eliminate moisture freezing during freezing, prevent drip during thawing, and prevent sushi material from flowing out. Then, the sushi material is fried from the seasoning liquid, drained and then placed on the shaped sushi shaver, stored in the required packaging container and frozen.
[0015]
The packaging container used in the present invention will be described based on the first embodiment shown in FIGS. In FIG. 1, a packaging container is composed of a container main body 1 and a lid member 2 formed of a low temperature resistant plastic material. The container main body 1 includes a first storage portion 3 in which a nigiri sushi sushi is stored, and the first storage portion 3. In the upper part of the storage part 3, a second storage part 4 having an enlarged diameter for storing sushi material is formed in series, and a flange part 5 is formed on the upper edge of the second storage part 4 having an enlarged diameter.
[0016]
In other words, the first storage unit 3 is formed to have a depth and width enough to accommodate the shaved portion of the nigiri sushi so that one nigiri sushi can be stored individually. 4 is formed to have a size and a size that is large enough to accommodate the sushi material on top of the shari. As is apparent from the figure, the second storage unit 4 is the first storage unit 3. It is formed so as to spread almost horizontally outward from the upper edge of the top, and its rise substantially corresponds to the average thickness of the sushi material.
[0017]
The lid member 2 is, for example, a microwave shielding film having a structure in which an aluminum foil is sandwiched in between and a plastic film material is laminated on both surfaces, and the microwave shielding film is used as the container body 1. The container 5 is sealed and attached to the flange portion 5 so that the upper opening of the container body 1 can be sealed.
[0018]
When using such a packaging container to make frozen nigiri sushi, the sushi shari cooked in the manner described above is used. As shown in FIG. 2, the sushi shari 10 molded into a predetermined size is used as the container. After storing a required amount of wasabi 12 on the first storage portion 3 of the main body 1, a microwave shielding film or aluminum foil 6 of the same quality as the lid member 2 is laid, and then the sushi material 11 is The lid member 2 is sealed in the flange portion 5 in a sealed state under reduced pressure.
[0019]
By packaging in this way, the sushi material 11 is separated from the sushi shari 10, and the microwave shielding film or aluminum foil 6 and the lid member 2 shield the surrounding so-called microwaves. It will be packaged.
[0020]
Therefore, the shrimp 10, wasabi 12 and sushi material 11 constituting one nigiri sushi are packaged in an airtight state in one packaging container, and after the packaging, they are supplied to a predetermined liquid freezer and rapidly cooled to obtain one nigiri sushi. Is packed in a single packaging container and frozen, so that it is hygienic and can be stored for a long time without drying and deterioration during freezing storage.
[0021]
When the frozen nigiri sushi of the present invention is thawed and eaten, for example, individual packaging containers can be placed in an appropriate microwave oven as they are, and can be thawed, depending on the capacity (number of W) of the microwave oven. It can be thawed in about 20 to 60 seconds. By this thawing process, the shari 10 is heated to about 40 ° C., but the sushi material 11 is substantially surrounded by the microwave shielding film or the aluminum foil 6. Therefore, it is in a situation where it cannot be thawed in a microwave oven.
[0022]
However, since the shari 10 is heated to a predetermined temperature, the heat from the shari 10 is transmitted and the sushi material 11 is thawed. In other words, when Shari 10 is thawed in a microwave oven, the temperature is transmitted to sushi material 11, and the phenomenon continues even after individual packaging containers are taken out of the microwave oven. After 5 minutes, the sushi material 11 is also completely thawed and can be eaten in a state where the shari 10 is warm and the sushi material 11 is cold, that is, eaten at a sushi restaurant counter.
[0023]
As another method for thawing frozen nigiri sushi, it can be thawed using hot water. For example, as shown in FIG. 3, hot water 13 of about 35 to 40 ° C. is put in a suitable container so that the frozen nigiri sushi is immersed in the hot water 13 and the portion of the shari 10 is immersed in the hot water 13 in the packaging container. Put it in. Thus, when it puts in the hot water 13, the 1st accommodating part 3 of the container main body 1 is immersed in the hot water, the 2nd accommodating part 4 does not enter the hot water 13, and the packaging container has floated become.
[0024]
By leaving it in this state for about 20 to 30 minutes, both the sushi 10 and the sushi material 11 are completely thawed. That is, the portion of the shari 10 is heated and thawed by hot water 13 from the surroundings, and the sushi material 11 is thawed by heat transfer from the heated shari 10 and the ambient outside air temperature, and the shari 10 is still warm. The sushi material 11 becomes cold and can be eaten without impairing freshness and flavor.
[0025]
Furthermore, about the packaging container used by this invention, the packaging container which concerns on 2nd Embodiment is shown in FIGS. This packaging container is composed of a container main body 15 formed of a low temperature resistant plastic material and a lid member 16, and the container main body 15 is, for example, two rows by five in order to store a plurality of nigiri sushi. The storage part is provided. In this case, it is formed in a state where only the upper edge portion of each storage portion is connected so that each storage portion becomes independent.
[0026]
Therefore, one of the formed storage units will be described. First storage unit 17 in which nigiri sushi is stored, and second expanded storage unit in which sushi material is stored in the upper portion of first storage unit 17. 18, the sushi storage part A is formed, and this shape is substantially the same as that of the first embodiment. And five sushi storage parts A of such a shape are formed in the horizontal direction via the partition part 19, and are connected with the surrounding standing wall 20, the upper flange part 21, and this flange part on the same plane. Two rows are formed via a partition 22 at the center, and a single packaging container is formed so that 10 sushi can be individually stored as a whole. The container shape is maintained by the wall 20, the flange portion 21, and the partition body 22.
[0027]
By forming a plurality of sushi storage units A in this way, nigiri sushi can be stored individually in each sushi storage unit A. That is, the first storage portion 17 in each sushi storage portion A is formed to have a depth and width enough to accommodate the nigiri sushi shari 10, and the second storage portion 18 is located above the shari. It is formed in a size with a size and width sufficient to accommodate the sushi material 11 on the car.
[0028]
And after storing each sushi one by one in each sushi storage part, the lid member 16 is covered on the flange part 21 and the partition 22 and heat-sealed to make it completely sealed, and then a predetermined Supplyed to a liquid freezer and rapidly cooled, the required number of nigiri sushi is packed in one packaging container and frozen at the same time, so it is hygienic and can be stored for a long time without drying and deterioration during frozen storage It is.
[0029]
When the nigiri sushi packed and frozen in this way is thawed and eaten, it is better to thaw it using hot water as described above. Also in this case, when hot water of about 35 to 40 ° C. is put in an appropriate container and the frozen nigiri sushi is immersed in the hot water as it is in the packaging container, the first storage portion 17 of the container body 15 is placed in the hot water. The second storage unit 18 is not immersed in hot water, and the entire packaging container is floated.
[0030]
At this time, since the 1st storage part 17 in each sushi storage part A is in an individual state, the circumference of each storage part 17 will be in the state which receives the heat of hot water equally, and 20-30 in this state When left for about a minute, both the sushi 10 and the sushi material 11 are completely thawed. In other words, the portion of the shari 10 is heated and thawed from the surroundings with hot water, and the sushi material 11 is thawed by the heat transfer from the warmed shari 10 and the ambient outside air temperature. The material 11 can be eaten in a cold state. In addition, it is natural that food can be eaten even if the container is taken out of the freezer and left at room temperature and allowed to thaw naturally.
[0031]
In any case of the above-mentioned embodiment, the lid members 2 and 16 are peeled off when being eaten while being stored in the packaging container. In the packaging container of the first embodiment, the microwave shielding film or In the state where the aluminum foil 6 is removed and the sushi material 11 is placed on the shari 10, for example, a seasoning such as soy sauce is added to eat. As described above, when freezing and thawing, the sushi 10 and the sushi material 11 are sealed in the packaging container, so that the freshly prepared flavor and the freshness and flavor of the sushi material 11 can be maintained. There is no deterioration in taste.
[0032]
Further, when natural thawing without using a microwave oven or thawing with lukewarm water is planned, a microwave shielding film or aluminum foil for surrounding the sushi material 11 is not required.
[0033]
In any case, in the present invention, the nigiri sushi obtained by placing the sushi material such as seafood on the shari is stored in the packaging container according to the first or second embodiment and frozen. It can be thawed at any time and can be eaten at any time. Normally, when frozen and thawed, the rice that has become `` glue '' returns to starch, and it turns white and becomes crisp, In the present invention, rice is cooked by special means (adding salt, saccharide and protein) and passed through an ice crystal generation temperature zone by a liquid freezer while being stored in a packaging container. By rapidly lowering the core temperature to −60 ° C., high-quality nigiri sushi can be produced because it turns white even after thawing and does not cause a rustling.
[0034]
The frozen nigiri sushi packaged for freezing and thawing is thawed in the state of its packaging. An example of this is to leave the packaging container in warm water at the required temperature (about 40 ° C) for about 20 minutes. The shrimp is thawed and the material is thawed according to the thawing temperature.
[0035]
Also, when you want to eat quickly, for example, put it in a microwave oven as it is, depending on the capacity of the microwave oven, but using the packaging container according to the second embodiment, it can be crushed within about 1 minute and 30 seconds. It can be thawed on the whole surface, and if it is left as it is for about 3 to 5 minutes, the material placed on the top of the crush will naturally thaw, and the crispy will be somewhat warm and the material will be cold It can be eaten deliciously and can be widely used as frozen nigiri sushi.
[0036]
【The invention's effect】
As described above, the method for producing frozen nigiri sushi according to the present invention is a rice rice grain that has been cooked especially by adding necessary amounts of salt, sugar, and protein before cooking. Each one is wrapped in a thin film of protein, and internal moisture is not released even when frozen and thawed. Since free water is removed in the meantime and it is rapidly frozen at -60 ° C using a liquid freezing means and passed through the ice crystal formation temperature zone at once, it can be frozen in a short time and is economically advantageous. There is no dry state, and there is an excellent effect that there is no occurrence of drip or taste deterioration during thawing.
[0037]
Moreover, frozen nigiri sushi frozen in the container can be thawed in a microwave oven by placing it in the required container and surrounding the sushi material with a microwave shielding film or forming the lid member with a microwave shielding film. Even if the sushi material is thawed by the transmission of the thawing temperature of the shari, the sushi is warm and the sushi material is cold, that is, eat at a sushi bar counter, that is, keep it fresh and savory. There is an excellent effect of being able to.
[0038]
Furthermore, in the present invention, individual nigiri sushi is individually packaged and frozen, and the individually packaged frozen nigiri sushi can be used in accordance with the needs and types of sushi. Can also be combined and placed in another packaging container to deliver it as a cool courier.
[Brief description of the drawings]
FIG. 1 is a perspective view specifically showing a packaging container according to a first embodiment used in a manufacturing method of the present invention.
FIG. 2 is a schematic cross-sectional view showing a situation where nigiri sushi is stored in the packaging container.
FIG. 3 is a cross-sectional view schematically showing an example of a thawing state of nigiri sushi stored in the same packaging container.
FIG. 4 is a perspective view specifically showing a packaging container according to a second embodiment used in the manufacturing method of the present invention.
FIG. 5 is a schematic cross-sectional view showing a situation where nigiri sushi is stored in the packaging container.
[Explanation of symbols]
[0039]
1, 15 Container body, 2, 16 Lid member, 3, 17 First storage part,
4, 18 second storage part, 5, 21 flange part,
6 microwave shielding film or aluminum foil, 10 shari, 11 sushi,
12 Wasabi, 13 hot water, 19 partitions, 20 rising wall,
22 Partition, A Sushi storage part.

Claims (2)

Nigiri Sushi with sushi on top of Shari
The shari is added 1 to 3 g of salt, saccharide, and protein for 1 kg of rice before cooking,
After cooking rice, add seasoned vinegar and blend into the required nigiri size,
The sushi material is cut to the required size, and then the free water between the cells is removed using the difference in osmotic pressure by immersing in a seasoning liquid mainly composed of a salt of the required concentration for about 30 minutes to 1 hour,
Apply the required amount of wasabi to the sushi material , surround it with a microwave shielding film, place it on the molded shari, and store it in the required individual container or in a container that can store a plurality, and attach a lid member and seal it. ,
A method for producing frozen nigiri sushi, characterized in that it is quickly frozen at a temperature of −60 ° C. by liquid freezing means together with the sealed container. The method for producing frozen nigiri sushi according to claim 1, wherein the lid member is formed of a microwave shielding film.

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