JP6914937B2 - How to make frozen nigiri sushi and frozen nigiri sushi - Google Patents

Description

The present invention relates to a method for producing frozen nigiri sushi and a method for producing frozen nigiri sushi. It is about.

Conventionally, frozen nigiri sushi, which is stored in a frozen state and thawed in a microwave oven when eaten, has been known. Nigiri sushi has different temperatures suitable for eating between sushi rice and sushi seeds, it is desirable that the sushi rice is thawed in a slightly warm state, and the sushi seeds are thawed but kept at a low temperature. .. However, when trying to thaw nigiri sushi along with sushi rice, the sushi type may become overheated, resulting in a so-called cooked state. On the contrary, if the sushi rice is thawed according to the sushi type, the sushi rice may not be completely thawed and may remain cold, which causes a problem that it is difficult to thaw the sushi rice and the sushi type at the same time. rice field.

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 upper portion of the sushi rice, and the sushi seed is placed on the protrusion. In this frozen nigiri sushi, since a gap is formed between the sushi rice and the sushi type, the heat of the sushi rice is difficult to transfer to the sushi type, and overheating of the sushi type is prevented.

Japanese Unexamined Patent Publication No. 7-322839

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

The present invention has been made in view of the above problems, and is capable of simultaneously thawing sushi seeds and sushi rice in a state suitable for eating with a simple structure, and the production of frozen nigiri sushi and its production thereof. The challenge is to provide a method.

The frozen nigiri sushi of the first invention is frozen in a state where at least one frozen sushi rice and at least one frozen sushi seed contained in a synthetic resin container are vacuum-packed together with the container. It is a frozen nigiri sushi. The sushi rice is placed on the bottom surface of the container, and the sushi type is placed on the sushi rice. A first ice bag in which the liquid inside is in a frozen state is placed on the sushi seed so as to be in contact with the sushi seed but not the sushi rice, and under the bottom surface of the container. , The liquid inside is vacuum-packed with a second ice bag in a frozen state. The above purpose 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 during thawing, the temperature rise of the sushi seed is suppressed because the sushi seed is in contact with the first ice bag. .. Moreover, since the sushi rice is not in contact with the first ice bag, thawing is not hindered.
Also, 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 it moves from the sushi rice to the sushi seeds, causing the sushi rice and the sushi seeds to overheat. Sometimes. However, in the present invention, since the second ice bag is placed under the bottom surface of the container, overheating of the bottom surface of the container is suppressed. Therefore, it is possible to prevent the heat on the bottom surface of the container from being transferred to the sushi seeds via the sushi rice and overheating the sushi rice and the sushi seeds.
As described above, according to the above configuration, the sushi seed and the sushi rice can be prepared by simply placing the first ice bag on the sushi seed and the second ice bag under the bottom of the container. It is possible to thaw each of them in a state suitable for eating at the same time.

In a preferred embodiment, a synthetic resin bottom sheet laid on the bottom surface of the container is further provided, 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 the water and lipids generated in the sushi rice and the sushi seeds when the frozen nigiri sushi is thawed, and the appearance of the sushi rice and the sushi seeds can be improved.

In a preferred embodiment, the sushi rice and the sushi seed are further provided with an inner sheet made of synthetic resin to be covered in series, and the first ice bag is placed on the sushi seed via the inner sheet. ing.

According to the above configuration, by covering the sushi rice and the sushi seed with the inner sheet, it is possible to prevent the sushi rice and the sushi seed from drying in the vacuum pack.

The second invention is a frozen nigiri made by vacuum-packing at least one frozen sushi rice and at least one frozen sushi seed contained in a synthetic resin container. This is how to make sushi. In this method, the sushi rice is placed on the bottom surface of the container and the sushi seed is placed on the sushi rice, and the sushi seed is in contact with the sushi rice but not on the sushi seed. Then, a step of placing a first ice bag containing a liquid substance inside and a step of placing a second ice bag containing a liquid substance inside the outer bag under the bottom surface of the container. A step of vacuum-packing the contents in the outer bag with the outer bag and a step of rapidly freezing the vacuum-packed container are provided. The above purpose is achieved by this method of making 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 eaten respectively. It is possible to produce frozen nigiri sushi that can be thawed at the same time in a state suitable for.

According to a preferred embodiment, the step of placing the 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 is provided, and the sushi rice is placed through the bottom sheet. Placed on the bottom of the container.

According to the above configuration, the bottom sheet can absorb the water and lipids generated in the sushi rice and the sushi seeds when the frozen nigiri sushi is thawed, and the appearance of the sushi rice and the sushi seeds can be improved.

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

According to the above configuration, by covering the sushi rice and the sushi seed with the inner sheet, it is possible to prevent the sushi rice and the sushi seed from drying in the vacuum pack.

According to the present invention, the sushi seed and the sushi rice are eaten with a simple structure in which the first ice bag is placed on the sushi seed and the second ice bag is placed under the bottom surface of the container. It is possible to defrost at the same time to a state suitable for.

It is a perspective view of the frozen nigiri sushi which concerns on one Embodiment of this invention. It is an exploded perspective view of what is housed in an outer bag. It is sectional drawing which follows the AA line of FIG. It is a figure which shows the manufacturing method of the frozen nigiri sushi. It is a figure which shows the manufacturing method of the 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.
FIGS. 1 to 3 show the frozen nigiri sushi 10 according to the 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 seed 13 housed in the synthetic resin container 11 are vacuum-packed together with the container 11 in the outer bag 14. It is something that is. The sushi rice 12 is placed on the bottom surface 11a of the container 11, and the sushi seed 13 is 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 as long as a desired number of sushi rice 12 and sushi type 13 can be placed, and the planar shape may be a desired shape such as a circular shape, a square shape, or a polygonal shape. .. Further, the material is not limited to polypropylene as long as it is a heat-resistant synthetic resin.

A bottom sheet 15 having a size that covers the entire bottom surface 11a is laid on the bottom surface 11a of the container 11. In the present embodiment, the bottom sheet 15 is composed of a first sheet 15a laid on the bottom surface 11a of the container 11 and one second sheet 15b laid on the first sheet 15a, and the first sheet 15a is folded in half. The second sheet 15b is a glassine paper processed with a silicon resin.
The materials of the first sheet 15a and the second sheet 15b are not limited to the above. Further, the number of sheets of the first sheet 15a and the second sheet 15b is not limited to the above. Further, the bottom sheet 15 may be composed of either the first sheet 15a or the second sheet 15b. In addition, in FIGS. 2 and 3, only one sheet of cooking paper folded in half is shown in the first sheet 15a, and the remaining four sheets of cooking paper are not shown.

Further, the frozen sushi rice 12 is placed on the bottom sheet 15. That is, the sushi rice 12 is placed on the bottom surface 11a of the container 11 via the bottom sheet 15. In the present embodiment, five sushi rice 12 (90 grams in total) formed in a bale shape (substantially cylindrical shape) are placed side by side in a row, but the number of sushi rice 12 is not limited to this. However, for example, the number of columns may be one, and the number of columns is not limited to one, and may be arranged in a plurality of columns. 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 seeds 13 are placed on each sushi rice 12. In the present embodiment, all types of sushi type 13 are salmon (35 grams in total), but different types of sushi type 13 may be used, and different types of sushi type 13 are placed on each sushi rice 12. May be good.

In the present embodiment, the sushi rice 12 and the sushi seed 13 are covered with a series of inner sheets 16 made of synthetic resin made of polyvinylidene chloride. In the state where the frozen nigiri sushi 10 is vacuum-packed, the inner sheet 16 is in close contact with the surfaces of the sushi rice 12 and the sushi seed 13 to prevent the sushi rice 12 and the sushi seed 13 from drying during frozen storage. There is.
In the present embodiment, the inner sheet 16 is made of a transparent material so that the sushi type 13 can be visually recognized, but the inner sheet 16 may not be transparent or 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 inner sheet 16 on the sushi type 13 so as to be in contact with the sushi type 13 but not with the sushi rice 12. In the present embodiment, the first ice bag 17 is placed on the sushi seed 13 via the inner sheet 16. In the first ice bag 17, liquid water is sealed inside a bag-shaped sheet, and this water is in a frozen state. In the present embodiment, the first ice bag 17 has a size capable of filling 200 mL of water, but the amount of water to be filled is the size of the container 11, the sushi rice 12 and the sushi contained in the container 11. It is appropriately adjusted according to the number and size of seed 13. The first ice bag 17 is made of a synthetic resin such as a polyethylene sheet 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 is filled with water which is a liquid substance inside a bag-shaped 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 filling 100 mL of water, but the amount of water to be filled depends on 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 seed 13. In the present embodiment, the second ice bag 18 is made of a so-called nylon poly sheet having an outer surface made of nylon (NY) and an inner surface made of polyethylene (PE), but is not limited thereto.

Water is used as the liquid material enclosed in the first ice bag 17 and the second ice bag 18, but any liquid material can be rapidly frozen as long as it can be rapidly frozen. It may be, for example, a gel-like substance, or may be an aqueous solution in which a substance such as salt is dissolved in water.
Further, in the present embodiment, the first ice bag 17 and the second ice bag 18 are each composed of one bag-shaped sheet, but each of the bag-shaped sheets is composed of a plurality of bag-shaped sheets and each bag-shaped sheet contains a liquid substance. May be enclosed.

As described above, the container 11 contains the bottom sheet 15, the sushi rice 12, the sushi seed 13, the inner sheet 16, and the first ice bag 17, and the sushi rice 12, the sushi seed 13, and the like are contained. The container 11 containing the sushi and the second ice bag 18 are housed 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 so that the container 11 and the first ice bag 17 can be visually recognized, but the outer bag 14 does not have to be transparent and is colored. May be good.

Next, the method for producing the frozen nigiri sushi 10 of the present invention will be described with reference to FIGS. 4 to 6.
In step S1, water is sealed in a bag-shaped sheet made of synthetic resin to prepare a first ice bag 17 and a second ice bag 18, respectively.
In step S2, the bottom sheet 15 made of synthetic resin is placed on the bottom surface 11a 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 further 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 11a of the container 11 via the bottom sheet 15. Then, the frozen sushi seeds 13 are placed on the sushi rice 12.

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

In step S6, as shown in FIG. 4, a second ice bag 18 in which water is sealed is placed in the outer bag 14.
Further, in the next step S7, as shown in FIG. 5, the container 11 containing the sushi rice 12 and the sushi seed 13 and the like is placed outside so that the second ice bag 18 is located below the bottom surface 11a of the container 11. Place in 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 product is rapidly frozen.
Frozen nigiri sushi 10 is produced by the above steps S1 to S9.

The method of thawing the frozen nigiri sushi 10 produced by the above step is as follows. First, put the frozen nigiri sushi 10 in the microwave. Next, the frozen nigiri sushi 10 is taken out from the microwave oven and left for a while. After that, the outer bag 14 is opened, the container 11 is taken out, and the thawed sushi rice 12 and the sushi seed 13 are provided.

In the present embodiment, first, the frozen nigiri sushi 10 was placed in a microwave oven having a 500 W output for about 2 minutes. Next, the frozen nigiri sushi 10 was taken out from the microwave oven and left for about 1 minute. In this case, the temperature of the bottom surface 11a of the container 11 was 35 to 40 degrees, and the temperature of the sushi seed 13 was 15 to 20 degrees. The heat of the bottom surface 11a of the container 11 did not transfer too much to the sushi rice 12, and the sushi rice 12 became slightly warm, and the sushi seed 13 was thawed while maintaining a low temperature.

According to the present invention, when the first ice bag 17 comes into contact with the sushi type 13, the temperature rise of the sushi type 13 is suppressed, and the sushi type 13 can be kept at a lower temperature than the sushi rice 12.
Further, the bottom surface 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 surface 11a of the container 11, and the heat of the bottom surface is transmitted through the sushi rice 12. It prevents it from being transmitted to the sushi type 13.
In this way, the sushi seed 13 and the sushi rice 12 are placed in a simple configuration in which the first ice bag 17 is placed on the sushi seed 13 and the second ice bag 18 is placed under the bottom surface of the container 11. It can be defrosted at the same time to each suitable state.

In addition, the first sheet 15a of the bottom sheet 15 can absorb excess water and lipids generated when the sushi rice 12 and the sushi type 13 are thawed. Further, by interposing the second sheet 15b between the first sheet 15a and the sushi rice 12, it is possible to prevent a part of the sushi rice 12 from adhering to the first sheet 15a. Therefore, the appearance of the thawed sushi rice 12 and the sushi seed 13 can be improved.
Further, the bottom surface 11a of the container 11 is heated during thawing by a microwave oven, 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 transferred to the sushi rice 12. , Sushi rice 12 is less likely to overheat.

In the present embodiment, the frozen sushi rice 12 and the frozen sushi seed 13 are prepared and used, respectively, but the sushi rice 12 is frozen with the sushi seed 13 placed on it. You may.
Further, in the frozen nigiri sushi 10 of the present embodiment, the bottom sheet 15 and the inner sheet 16 are provided, but only one of them may be provided, and the bottom sheet 15 and the inner sheet 16 are not provided. You may. Further, in the method for producing 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 the sushi seed 13 are synthesized in a series in step S4. Although the inner sheet 16 made of resin is covered, the step S2 may not be performed, the step S4 may not be performed, and both the steps S2 and S4 may not be performed. In the present specification, the sushi rice 12 is placed on the bottom surface 11a of the container 11 when the sushi rice 12 is placed on the bottom surface 11a of the container 11 via the bottom sheet 15 and when the sushi rice 12 is placed on the bottom surface 11a of the container 11. This includes the case where the container 11 is placed directly on the bottom surface 11a. Further, in the present specification, the case where the first ice bag 17 is in contact with the sushi type 13 includes the case where the first ice bag 17 is in contact with the sushi type 13 via the inner sheet 16 and the case where the first ice bag 17 is in direct contact with the sushi type 13.

Although one embodiment of the present invention has been described above, the present invention is not limited to the above embodiment, and various modifications can be made without departing from the spirit of the present invention.

10 Frozen nigiri sushi 11 Container 12 Sushi rice 13 Sushi seed 14 Outer bag 15 Bottom sheet 16 Inner sheet 17 First ice bag 18 Second ice bag

Claims (6)

Frozen nigiri sushi made by vacuum-packing at least one frozen sushi rice and at least one frozen sushi seed in a synthetic resin container.
The sushi rice is placed on the bottom surface of the container, the sushi seed is placed on the sushi rice, and the sushi seed is in contact with the sushi seed but not in contact with the sushi rice. A first ice bag in which the liquid matter of sushi is frozen is placed, and a second ice bag in which the liquid matter inside is frozen is placed under the bottom surface of the container. Frozen nigiri sushi that has been made. The frozen nigiri sushi according to claim 1, further comprising 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. Frozen nigiri sushi that is being served. The frozen nigiri sushi according to claim 1, further comprising an inner sheet made of synthetic resin that is continuously covered with the sushi rice and the sushi type, and the first ice bag is provided via the inner sheet. Frozen nigiri sushi placed on the sushi type. It is a method of making frozen nigiri sushi, which is made by vacuum-packing at least one frozen sushi rice and at least one frozen sushi seed contained in a synthetic resin container and then freezing them. hand,
The process of placing the sushi rice on the bottom surface of the container and placing the sushi seeds on the sushi rice,
A step of placing a first ice bag containing a liquid substance inside the sushi seed so as to be in contact with the sushi seed but not the sushi rice.
A step of placing a second ice bag containing a liquid substance inside the outer bag under the bottom surface of the container, and a step of placing the second ice bag.
The step of vacuum-packing the contents in the outer bag with the outer bag, and
A method of making frozen nigiri sushi that includes a process of rapidly freezing vacuum-packed sushi. The method for producing frozen nigiri sushi according to claim 4.
A step of placing a synthetic resin bottom sheet on the bottom surface of the container before placing the sushi rice on the bottom surface of the container is provided, and the sushi rice is placed on the bottom surface of the container via the bottom sheet. How to make frozen nigiri sushi. The method for producing frozen nigiri sushi according to claim 4.
Prior to the step of placing the first ice bag, the sushi rice and the sushi seed are further provided with a step of covering the sushi rice with an inner sheet made of synthetic resin in a series, and the first ice bag is provided through the inner sheet. A method for producing frozen nigiri sushi placed on the sushi seed.

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