PROBLEM TO BE SOLVED: To provide frozen hand-rolled sushi which can achieve taste and texture similar to those of fresh sushi, in an ingredient of sushi and sushi rice.SOLUTION: A production method of frozen hand-rolled sushi comprises: a sushi production step S10 comprising, a rice cooking step S12 for cooking rice containing trehalose, a sushi rice making step S14 for preparing a blended vinegar containing trehalose and then mixing the blended vinegar with the rice, and a molding step S16 for hand rolling a sushi ingredient and sushi rice a storage step S20 for storing the hand-rolled sushi in a package a decompression processing step S30 for removing air in the package a gas filling step S40 for filling carbon dioxide gas and oxygen gas in the package a sealing step S50 for sealing the package a gas penetration step S60 for retaining for 15-60 minutes the package under a temperature atmosphere of 0°C to 10°C a first freezing step S70 for leaving the package after subjected to the gas penetration step S60 in a coolant in a non-agitation state whose temperature is -30°C to -15°C for 30-120 minutes and a second freezing step S80 for freezing the package in a coolant in an agitated state whose temperature is -15°C or lower.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2017,JPO&INPIT【課題】寿司種も寿司飯も握りたての寿司と同等の食味と食感を得ることができる冷凍握り寿司の提供。【解決手段】トレハロースを含む米を炊飯する炊飯工程S12、トレハロースを含む合わせ酢を調製し米飯と混合する寿司飯工程S14、寿司種と寿司飯を握り成形する成形工程S16を含む寿司製造工程S10と、握り寿司を包装体に収納する収納工程S20と、包装体内の空気を除去する減圧処理工程S30と、包装体内に二酸化炭素ガス及び酸素ガスを充填するガス充填工程S40と、包装体を密封する密封工程S50と、包装体を0℃~10℃の温度雰囲気下に15~60分間滞留させるガス浸透工程S60と、ガス浸透工程S60後の包装体を、-30℃~-15℃の温度の無撹拌状態の冷媒中に30~120分間静置する第1冷凍工程S70と、その後-15℃以下の撹拌状態の冷媒中で冷凍する第2冷凍工程S80と、を有する冷凍握り寿司の製造方法。【選択図】図1
