IES84596Y1 - Apparatus and process for the smoking of food articles - Google Patents
Apparatus and process for the smoking of food articlesInfo
- Publication number
- IES84596Y1 IES84596Y1 IE2006/0378A IE20060378A IES84596Y1 IE S84596 Y1 IES84596 Y1 IE S84596Y1 IE 2006/0378 A IE2006/0378 A IE 2006/0378A IE 20060378 A IE20060378 A IE 20060378A IE S84596 Y1 IES84596 Y1 IE S84596Y1
- Authority
- IE
- Ireland
- Prior art keywords
- air
- smoke
- pressure
- oven
- smoking
- Prior art date
Links
- 230000000391 smoking Effects 0.000 title claims description 83
- 238000000034 method Methods 0.000 title claims description 54
- 235000013305 food Nutrition 0.000 title claims description 31
- 239000000779 smoke Substances 0.000 claims description 109
- 239000000203 mixture Substances 0.000 claims description 51
- 230000001105 regulatory Effects 0.000 claims description 26
- 238000010438 heat treatment Methods 0.000 claims description 9
- 230000003247 decreasing Effects 0.000 claims description 2
- 230000001419 dependent Effects 0.000 claims description 2
- 241000251468 Actinopterygii Species 0.000 description 15
- 241000972773 Aulopiformes Species 0.000 description 15
- 235000019688 fish Nutrition 0.000 description 15
- 235000019515 salmon Nutrition 0.000 description 15
- 238000001035 drying Methods 0.000 description 14
- 239000000047 product Substances 0.000 description 13
- 239000002023 wood Substances 0.000 description 8
- 239000000463 material Substances 0.000 description 5
- 239000011121 hardwood Substances 0.000 description 4
- 239000004509 smoke generator Substances 0.000 description 3
- 238000002485 combustion reaction Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000000523 sample Substances 0.000 description 2
- 239000011122 softwood Substances 0.000 description 2
- 241000277269 Oncorhynchus masou Species 0.000 description 1
- 241000316146 Salmo trutta trutta Species 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 1
- 238000011144 upstream manufacturing Methods 0.000 description 1
Description
Apparatus and process for the smoking of food articles
This invention relates to apparatus for the smoking of food articles
and, in particular, to an apparatus within which an air/smoke mixture is
circulated so as to impinge on the food articles placed within. The
invention also relates to a process for the smoking of food articles.
Current apparatus for smoking food articles includes smoking
kilns or box ovens which include mechanical means such as an
arrangement of fans for assisting the flow of smoke thcrethrough. For
example, in a typical so—called English cold smoking kiln, smoke is
drawn horizontally across racks holding the food articles, whereas in a
typical so-called European smoking kiln the smoke is introduced through
the roof of the kiln and travels a U-shaped path to exit the kiln through a
second location in the roof, positioned upstream from the point of
introduction.
In such apparatus, it is difficult to ensure that one obtains uniform
impingement of the smoke onto the article of food, such as fish, and,
consequently, the entire smoking process can take up to 12-15 hours to
complete. The uniformity and consistency of the smoked product may
be adversely affected by protracted smoking in such apparatus.
Irish Patent Specification No. S75677, which describes an
improved process for the smoking of fish, overcomes many of the
problems relating to the uniformity and consistency of the smoked
product by ensuring that the temperature within the smoking apparatus is
maintained at a temperature of no more than 5- 1 5°C above the core
temperature of the fish until a pre-set maximum temperature is reached.
However, impingement of the smoke onto the fish is aided by the
creation of a slight positive pressure within the smoking apparatus and
the length of the smoking process ranges from 5 hours for a hot smoking
process to about 16 hours for a cold smoking process.
A problem of the process described in Irish Patent Specification
No. S75677 is that, during the smoking process, the air/smoke mixture is
continuously passed over the fish and a portion of the air/ smoke mixture
is vented to the atmosphere through an exhaust. Thus, smoke must be
generated for the entire length of the smoking process.
Accordingly, there is a need for an apparatus for smoking food
articles which allows control of the level of impingement of the smoke
onto the food articles, resulting in a smoked product with excellent
organoleptic properties and a firm texture.
Accordingly, the invention provides an apparatus for the smoking
of food articles by impingement of an air/ smoke mixture thereon, which
apparatus comprises an oven, an air/ smoke handling unit in
communication with the oven, the air/smoke handling unit having a
regulated air inlet and a regulated smoke inlet for the independent
introduction of air and smoke, and a fan for drawing in the air and smoke
and circulating the air/ smoke mixture through the oven and back to the
air/ smoke handling unit resulting in an increase in pressure within the
apparatus, means for heating the air/ smoke mixture within the air/ smoke
handling unit, means for monitoring pressure changes within the
apparatus and means for intermittently venting part of the air/smoke
mixture so as to reduce the pressure within the apparatus.
The raising of the pressure within the apparatus according to the
invention results in an improvement in the impingement of the air/ smoke
mixture onto the food articles. The control of the level of impingement
of the smoke onto the food articles means that the organoleptic
properties, consistency and texture of the smoked product are reliably of
a high standard and the smoking process is completed in a shorter period
of time than with current smoking processes. It will be appreciated that
these features of the apparatus according to the invention compare
favourably to conventional smoking apparatus in respect of which the
organoleptic properties, consistency and texture of the smoked product
can vary erratically.
As the air/smoke mixture is vented to the atmosphere
intermittently and the smoking process is completed in a shorter period
of time in accordance with the invention, the smoke emissions are
reduced and, additionally, labour, electrical and fuel costs are reduced.
By food articles herein is meant any food which may undergo the
smoking process according to the invention without suffering any
adverse effects.
The smoking apparatus according to the invention is especially
suited to the smoking of salmon and sea trout. In the following
description, the invention will be illustrated with reference to such fish
for reasons of clarity except where otherwise expressly stated.
Preferably, the performance of the fan determines the maximum
obtainable pressure within the apparatus.
Control of the volume of the incoming air/ smoke mixture is
important in terms of the texture of the finished smoked product.
In one embodiment of the apparatus according to the invention,
the pressure monitoring means is a pressure transducer.
In another embodiment of the apparatus according to the
invention, the venting means is a regulating device located on an exhaust
of the apparatus.
Preferably, the pressure transducer co-operates with the regulating
device on the exhaust of the apparatus, causing the regulating device to
be opened when the pressure within the apparatus reaches a pre-set level
and causing the regulating device to be closed as the pressure within the
apparatus approaches atmospheric pressure.
Optionally, once the pressure within the oven reaches a pre-set
level, the pressure transducer emits a signal, said signal directing an
operator of the apparatus to switch the regulating device to the open
position. As the pressure within the oven approaches atmospheric
pressure, the pressure transducer emits a second signal, thereby directing
the operator of the apparatus according to the invention to switch the
regulating device back to the closed position.
Preferably, the regulating device on the exhaust of the apparatus is
a paddle valve.
Preferably, the pressure transducer operates in the range 0-200
mbar.
Most preferably, the pressure transducer operates in the range 0-
100 mbar.
It is well known in the art that the impingement of the smoke onto
fish must be monitored so as to ensure that the degree of impingement is
not too severe. The degree of impingement is determined by the colour
of the fish and adjusted accordingly so as to achieve the desired dark
red! orange colour. The advantage of the pressure transducer is that the
level of impingement of the smoke onto the fish is predictable.
Additionally, if the pressure transducer co-operates directly with the
regulating device on the outlet, the labour costs are reduced. It is also
well-known in the art that the repeated introduction of fresh air/smoke
during the smoking process results in a smoked product with excellent
organoleptic properties and a firm texture.
In a further embodiment of the apparatus according to the
invention, the air and smoke inlets are regulated by paddle valves.
Preferably, the paddle valves on the air and smoke inlets regulate
the introduction of air and smoke to the air/smoke handling compartment
in a desired ratio as hereinafler described.
The ratio of air : smoke in the air/smoke mixture is important in
obtaining a smoked product with the required organoleptic properties,
consistency and texture.
In a further embodiment of the apparatus according to the
invention, the means for heating the air/smoke mixture is a heating
element.
The heating element ensures that the air/ smoke mixture is
sufficiently warm before entering the oven. If the temperature of the
air/ smoke mixture in the air handling compartment is cooler than the
temperature within the oven, the air/ smoke mixture may additionally act
to cool the fish and prolong the smoking process.
In a further embodiment of the apparatus according to the
invention, the apparatus filrther comprises means for monitoring the core
temperature of the food articles within the oven.
Preferably, the core temperature monitoring means is a
temperature probe.
The advantage of monitoring the core temperature of the fish
within the oven is that a smoked product with superior organoleptic
properties, consistency and texture is obtained when the temperature of
the oven is maintained at no more than 5-15°C above the core
temperature of the food articles within the oven.
The invention also provides a process for smoking food articles in
the smoking apparatus hereinbefore defined.
Accordingly, the invention provides a process for the smoking of
food articles in a smoking apparatus, which process comprises the steps
of:
(a) independently introducing air and smoke to an air
handling compartment of the smoking apparatus
through distinct inlets;
(b) mixing the air and smoke together within the air
handling compartment;
(c) heating the air/smoke mixture within the air handling
compartment;
(d) propelling the air/smoke mixture from the air
handling compartment into an oven containing the
food articles using a fan;
(e) re—circulating the air/ smoke mixture through the air
handling compartment;
(i) monitoring increasing pressure within the oven;
(g) venting the air/smoke mixture from the apparatus
through a regulated exhaust once the pressure within
the oven reaches a pre—set level, the pre—set pressure
level being dependent on the performance of the fan;
(h)monitoring decreasing pressure within the oven;
(i) closing the regulated exhaust as the pressure within
the oven approaches atmospheric pressure
and repeating steps (a) to (i) the process until the food articles have been
sufficiently smoked.
The advantages of this process have already been described in
relation to the apparatus according to the invention hereinbefore defined.
The term smoking as used herein and as used in the art includes a
pre—drying smoking process, unless it is clear from the context that
reference is being made only to smoking as such.
Drying results in the curing of the food articles so that they are
ready for smoking. The drying step is preferably carried out under
conditions of negative pressure which results in moisture being drawn
out of the food articles, apart from removing surface moisture. The
exhaust is connected to an extractor fan during the drying/curing cycle.
The extractor fan co-operates with the air inlet of the air handling
compartment and the fan so as to achieve the negative pressure within
the oven.
The drying/curing process will preferably be carried out in the
same apparatus as the smoking procedure which precedes the smoking
procedure as such.
According to one aspect of the process according to the invention,
combustible wood material is used for the generation of smoke in a
separate SITlOl(€ generator.
Preferably, the combustible wood material used for the generating
the smoke combusts at a temperature of less than 400°C.
The use of a temperature less than 400°C is found to result in a
smoked product with an improved and more distinctive flavour relative
to the flavour obtained in conventional processes.
Preferably, the wood material used is in the form of wood
chippings, more especially containing a major proportion of hard woods
and a minor proportion of semi-hard or soft woods. This combination is
found to maximise the colour of the end-product. Highly resinous
timbers are not recommended.
Preferably, the air and smoke are present in the air/smoke mixture
in a ratio of 1:4.
Preferably, the volume of the air/smoke mixture entering the oven
is in the range 580-620 cubic feet per min, more especially 600 cubic
feet per min.
Control of the volume of the incoming air/ smoke mixture is
important in terms of the texture of the finished smoked product.
According to a further aspect of the process according to the
invention, the smoking is carried out over a temperature range of 10-
°C for a hot smoking process.
Typically, a hot smoking procedure according to the invention is
carried out for a period of 2.5 — 4.5 hours.
In a hot smoking procedure according to the invention
drying/curing is preferably carried out for a period of 1 hour and
smoking is carried out for a period of 1.5 - 3.5 hours.
In the case of a hot smoking process, the temperature of the oven
is increased in a stepwise fashion from ambient temperature to 40°C
during the drying process and further increased to 80°C in a stepwise
fashion during the smoking process.
According to another aspect of the process according to the
invention, the smoking is carried out over a temperature range of 10-
°C for a cold smoking process.
Typically, a cold smoking procedure according to the invention is
carried out for a period of 11 - 15 hours.
In a cold smoking procedure according to the invention
drying/curing is preferably carried out for a period of 7-8 hours and
smoking is carried out for a further period of 4 - 7 hours.
In the case of a cold smoking process, the temperature of the oven
is increased in a stepwise fashion from ambient temperature to 30°C
during the drying process and maintained at this temperature during the
cold smoking process.
In both the hot and cold smoking processes, the temperature
within oven is maintained at a temperature of no more than 5-15°C
above the core temperature of the food articles.
The advantage of maintaining the temperature of the central
compartment of the smoking apparatus at no more than 5-15°C above the
core temperature of the food articles is that a smoked product with
superior organoleptic properties, consistency and texture is obtained.
Preferably, the process according to the invention is automated.
An automated process according to the invention is more efficient
in terms of time and labour costs.
The invention will be further illustrated by the following
description of an embodiment thereof, given by way of example only
with reference to the accompanying Figure which is a schematic
representation of the apparatus according to the invention.
Referring to the Figure, there is indicated generally at 10, a
smoking apparatus, in accordance with the invention, the smoking
apparatus 10 comprising an air/smoke handling unit 11, the air/smoke
handling compartment 11 having an inlet 12 for the introduction of air
and an inlet 13 for the introduction of smoke generated in a smoke
generator 14. The inlets 12 and 13 are regulated by regulating devices in
the form of paddle valves 15 and 16, respectively, mounted therein.
The air/smoke handling unit 11 also comprises a heating unit 17
which heats the air/smoke mixture and a fan 18 which circulates the
air/ smoke mixture through the smoking apparatus 10.
The fan 18 propels the air/smoke mixture along an air duct 19, the
air duct 19 connecting the air/smoke handling unit 11 to an oven 20. The
air/smoke mixture is propelled through a plurality of vents 21 positioned
on an internally disposed side wall 22 of the oven 20, so that the
air/smoke mixture enters horizontally therein and passes over the fish to
be smoked which is disposed on racks (not shown). The fan 18
circulates the air/smoke mixture through the oven 20 and returns the
air/smoke mixture to the air/smoke handling unit 11 via a further air duct
23.
The pressure within the oven 20 is monitored and controlled by a
pressure transducer 24, such as a PTH Air Differential Pressure
Transducer manufactured by Bailey & Mackey Ltd, located therein. The
pressure transducer 24 co—operates with a regulating device in the form
of a paddle valve 25 located in an exhaust 26 of the apparatus. The
exhaust 26 is located at position 27 on roof 28 of the oven 20.
In use, the pressure within the oven 20 increases as the air/smoke
mixture is propelled into the oven, the regulating device 25 being in the
closed position.
The maximum pressure obtainable within the oven 20 is
detennined by the performance of the fan 18, i.e., the pressure within the
oven 20 will continue to increase up to the point where the fan 18 can no
longer propel the air/smoke mixture into the oven 20-
The pressure transducer 24 monitors the pressure within the oven
and, once the pressure within the oven 20 reaches a pre-set upper
level (the pre-set level generally being a pressure approaching the
maximum obtainable pressure within the oven but may also be lower if
desired), the pressure transducer 24 communicates directly with the
paddle valve 25 causing the paddle valve 25 to be switched to the open
position. The pressure within the oven 20 falls as part of the air/smoke
mixture is vented from the oven 20 through the exhaust 26. As the
pressure within the oven 20 approaches atmospheric pressure, the
pressure transducer 24 communicates directly with the paddle Valve 25
again, causing the paddle valve 25 to be switched back to the closed
position.
During the venting step, part of the air/smoke mixture continues to
be circulated through the apparatus 10 by the fan 18. The inlets 12 and
13 are controlled by the paddle valves 15 and 16 such that the collective
rate of introduction of the air and smoke through the inlets 12 and 13 is
less than the rate of egress of the air/ smoke mixture from the smoking
apparatus 10 through the exhaust 26. This allows the pressure within the
apparatus and, consequently, the oven 20, to approach atmospheric
pressure OHCC I1'l0l'C.
The smoking cycle is repeated until the food articles within the
oven 20 have been sufficiently smoked. Increasing the pressure within
the oven 20 increases the level of impingement of the smoke onto the
fish and the resultant smoked product has excellent organoleptic
properties and a firm texture.
The temperature within oven 20 is maintained at a temperature of
no more than 5-15°C above the core temperature of the fish until a pre-
set maximum temperature is reached. A temperature sensor 29 monitors
the temperature within the oven 20 and a temperature probe 30 is used to
monitor the core temperature of the fish and controls the temperature
within the oven by way of feedback communication.
The exhaust 26 is connected to an extractor fan (not shown)
during the drying/curing cycle. The extractor fan co-operates with the
paddle valve 15 on the air inlet 12 and the fan 18 so as to achieve a
negative pressure within the oven 20.
The entire smoking process may be either manual or automated.
An automated process is more efficient in terms of time and labour costs.
The automated process is managed by a control panel 31, situated on one
of exterior walls 32 of the oven 20.
The invention will be further illustrated by the following
Examples.
Example 1
Cold Smoking of Salmon Fillets
A selection of salmon was filleted, salted and washed in
conventional manner. The filleted salmon was then spread across racks
in an oven of the smoking apparatus 10 of the type hereinabove
described and dried for a period of 7.5 hours under negative pressure
conditions. The temperature of the oven 20 was increased in a stepwise
fashion from ambient temperature to 30°C during the drying process and
maintained at this temperature during the cold smoking process. The
temperature within oven 20 was maintained at a temperature of no more
than 10°C above the core temperature of the salmon fillets during both
the drying and smoking processes.
Smoke was generated in a smoke generator 14 from the
combustion of wood material. The wood material used consisted of
wood chippings containing a major proportion of hard woods and a
minor proportion of semi-hard or soft woods. Combustion of the wood
chippings in the smoke generator took place at a temperature of less than
400°C.
Air and smoke were independently introduced to the air/smoke
handling unit 11 of the smoking apparatus through the inlets 12 and 13,
mixed together and heated by the heating element 17 within the air
air/ smoke handling unit 11. The air and smoke were present in the
air/smoke mixture in a ratio of 1:4. The air/smoke mixture was
propelled from the air/smoke handling unit 11 into the oven containing
the salmon fillets by the fan 18 at a volume of 600 cubic feet per minute.
The pressure within the oven was monitored by the pressure
transducer 24 as an increasing volume of air and smoke was introduced
to the smoking apparatus 10. The increase in pressure within the oven
improved the impingement of the air/smoke mixture onto the salmon
fillets.
The pressure within the oven 20 continued to increase up to the
point where the fan 18 could no longer circulate the air/ smoke mixture
through the smoking apparatus 10. Part of the air/smoke mixture was
then vented from the smoking apparatus through the exhaust 26 located
on the roof 28 of the oven 20.
During the venting step, the air/smoke mixture was continually
circulated through the apparatus 10 by the fan 18. However, the
collective rate of introduction of the fresh air and smoke through the
inlets 12 and 13, respectively was less than the rate of evacuation of the
air/smoke mixture from the smoking apparatus 10 through the regulated
exhaust 26.
The pressure within the oven 20 was monitored by the pressure
transducer 24 as the air/smoke mixture was vented from the smoking
apparatus. The regulated exhaust 26 was closed as the pressure within
the oven 20 approached atmospheric pressure.
The smoking process continued until the salmon fillets had been
sufficiently smoked, approximately 7 hours.
The control of the level of impingement of the smoke onto the
food articles means that the organoleptic properties, consistency and
texture of each individual batch of smoked salmon were consistent with
one another and were reliably of a high standard.
Example 2
Hot Smoking of Salmon Fillets
A selection of salmon was filleted, salted and washed in
conventional manner. The filleted salmon was then spread across racks
in the oven 20 of the smoking apparatus 10 of the type hereinabove
described and dried for a period of one hour under negative pressure
conditions. The temperature of the oven 20 was increased in a stepwise
fashion from ambient temperature to 40°C during the drying process.
Smoking was carried out as for Example 1, except that the
temperature of the oven 20 was further increased to 80°C in a stepwise
fashion during the smoking process. The temperature within oven 20
was maintained at a temperature of no more than 10°C above the core
temperature of the salmon fillets during both the drying and smoking
processes.
The smoking process continued until the salmon fillets had been
sufficiently smoked, approximately 3.5 hours.
Again, the control of the level of impingement of the smoke onto
the salmon fillets means that the organoleptic properties, consistency and
texture of each individual batch of smoked salmon were consistent with
one another and were reliably of a high standard.
Claims (5)
1. An apparatus for the smoking of food articles by impingement of an air/smoke mixture thereon, which apparatus comprises an oven, an air/smoke handling unit in communication with the oven, the air/smoke handling unit having a regulated air inlet and a regulated smoke inlet for the independent introduction of air and smoke, and a fan for drawing in the air and smoke and circulating the air/smoke mixture through the oven and back to the air/smoke handling unit resulting in an increase in pressure within the apparatus, means for heating the air/smoke mixture within the air/ smoke handling unit, means for monitoring pressure changes within the apparatus and means for intermittently venting part of the air/ smoke mixture so as to reduce the pressure within the apparatus.
2. An apparatus according to Claim 1, wherein the performance of the fan determines the maximum obtainable pressure within the apparatus.
3. An apparatus according to Claim 1 or 2, wherein the monitoring means is a pressure transducer, the venting means is a regulating device located on an exhaust of the apparatus, said regulating device being a paddle valve, and the pressure transducer co-operates with the paddle valve on the exhaust of the apparatus causing the paddle valve to be opened when the pressure within the apparatus reaches a pre- set level and causing the paddle valve to be closed as the pressure within the apparatus approaches atmospheric pressure.
4. An apparatus according to any preceding claim, wherein the air and smoke inlets are regulated by paddle valves that regulate the introduction of air and smoke to the air/smoke handling compartment in a desired ratio.
5. A process for the smoking of food articles in a smoking apparatus according to Claim 1, which process comprises the steps of: (a) independently introducing air and smoke to an air handling compartment of the smoking apparatus through distinct inlets; (b) mixing the air and smoke together within the air handling compartment; (c) heating the air/smoke mixture within the air handling compartment; ((1) propelling the air/smoke mixture from the air handling compartment into an oven containing the food articles using a fan; (e) re-circulating the air/ smoke mixture through the air handling compartment; (0 monitoring increasing pressure within the oven; (g)venting the air/smoke mixture from the apparatus through a regulated exhaust once the pressure within the 20 oven reaches a pre-set level, the pre-set pressure level being dependent on the performance of the fan; (h)monitoring decreasing pressure within the oven; (i) closing the regulated exhaust as the pressure within the 5 oven approaches atmospheric pressure and repeating steps (a) to (i) until the food articles have been sufficiently smoked. ANNE RYAN & CO. AGENTS FOR TTHE APPLICANTS
Publications (1)
Publication Number | Publication Date |
---|---|
IES84596Y1 true IES84596Y1 (en) | 2007-05-30 |
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