JP2001069951A - Preparation of kabayaki and kabayaki preparation apparatus - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a process for the preparation of Kabayaki (fish such as eel split and broiled in soy sauce) capable of applying the fragrance of charcoal fire to the food material in high efficiency. SOLUTION: A food material 2 selected from eel, conger and loach is split and broiled to obtain a Kabayaki. The above Kabayaki preparation process contains a steaming step to steam the food material 2 by bringing it into contact with steam and a charcoal broiling step to broil the steamed food material with charcoal fire and apply the fragrance of charcoal to the food material 2.

Description

DETAILED DESCRIPTION OF THE INVENTION

The present invention relates to a kabayaki processing method and a kabayaki apparatus, and more particularly, to a kabayaki processing method and a kabayaki apparatus for efficiently adhering aroma caused by charcoal fire to foodstuffs.

[0002]

2. Description of the Related Art In the conventional method of processing eel kabayaki, the eel is broken to remove the internal organs, white-baked without dripping, steamed with a steaming machine, and then grilled with a dripping sauce. After cooling, it is rapidly frozen by a refrigerator to produce large quantities.

[0003]

However, the kabayaki obtained by the above-mentioned kabayaki processing method has a problem that there is room for improvement in flavor. The present invention provides a kabayaki processing method and a kabayaki apparatus, in which, while eliminating the above-described problems, the food which is the material of kabayaki is baked by charcoal fire, and the scent of charcoal is attached to the food. is there.

[0004]

In order to achieve the above object, a method for processing kabayaki according to claim 1 is to split a food material that is any one of eel, anago and dojo. In the processing method of roasting kabayaki, a steaming step of steaming the ingredients by bringing steam into contact with the ingredients, and after this steaming step, a charcoal baking step of burning the ingredients with a charcoal fire and attaching a scent of charcoal to the ingredients. Including.

[0005] A method for processing kabayaki according to claim 2 is as follows.
Eel, anago, broiled food which is one of the dough, in the processing method of kabayaki to bake the food, steaming step of steaming the food by contacting the food with steam,
After the steaming step, the food is baked over a charcoal fire, and a charcoal baking step for attaching the aroma of charcoal to the food is performed.After the charcoal baking step, the food is cooled, and then the food is packaged and sealed. And air is evacuated from the air, and the package is evacuated and packaged so that the inside of the sealed package becomes 10 to 20 torr.

A method for processing kabayaki according to claim 3 is as follows:
In the method for processing kabayaki according to claim 2, the cooling of the food after the charcoal burning step is a natural cooling step of naturally cooling the food without blowing the forced air blown by the blower onto the food.

Further, the method for processing kabayaki according to claim 4 is as follows:
In the method for processing kabayaki according to claim 1 or claim 2,
In the charcoal baking step of adhering charcoal scent to food, a combustion chamber by charcoal fire is provided below the conveyed food, and the combustion chamber by charcoal fire is formed by a plurality of individually divided combustion chambers. The combustion is controlled individually for each room so that the conveyed food is burned.

[0008] A method for processing kabayaki according to claim 5 is as follows.
In the method for processing kabayaki according to claim 1 or claim 2,
In the charcoal baking step of attaching the scent of charcoal to the food, a combustion chamber by a charcoal fire is provided below the conveyed food, and a heat reflecting member is provided above the conveyed food to bake the conveyed food. It is performed in the configuration to be.

In a kabayaki apparatus according to a sixth aspect of the present invention, in the kabayaki apparatus, a food material which is any one of eel, anago and dojo is cracked, steamed, and then the food material is grilled. In the case of baking by charcoal, in the case of baking by charcoal, a combustion chamber by charcoal is provided below the conveyed ingredients, and the combustion chamber by charcoal is a plurality of individually divided combustion chambers. A temperature sensor and an air supply member are provided, and the temperature sensor controls the amount of air passing through the air supply member to control the amount of air supplied to the combustion chamber, thereby controlling the plurality of combustion chambers. The combustion is individually controlled for each room so that the conveyed food is burned.

Further, in the kabayaki apparatus according to the seventh aspect, in the kabayaki apparatus according to the sixth aspect, the mesh-shaped member is arranged above the plurality of combustion chambers and below the conveyed food material, and is conveyed. The food is to be baked.

[0011]

DESCRIPTION OF THE PREFERRED EMBODIMENTS A kabayaki processing method and a kabayaki apparatus according to one embodiment of the present invention will be described with reference to the drawings. Reference numeral 1 denotes a kabayaki apparatus, and the kabayaki apparatus 1 is an apparatus for baking a food material 2 which is, for example, any one of an eel, anago and a dojo (FIG. 1).
reference).

Reference numeral 3 denotes a loading section for the foodstuffs 2. In the loading section 3, when the foodstuffs 2 are raw eels, the raw eels are split to remove the internal organs, and the bamboo skewer is inserted. The raw eels that have been broken and their internal organs removed are received on a conveyor. The foodstuff 2 received by the carry-in part 3 is conveyed with the meat surface facing up and the skinned side down, and a first steaming cooking unit that performs a steaming step of steaming the foodstuff 2 by bringing the foodstuff 2 into contact with steam. 4. In addition, the 1st steam cooking part 4 is comprised by what filled the inside of the box which the foodstuff 2 passes with steam, for example.

In the first steaming and cooking section 4, the foodstuffs 2 on the conveyor are passed through a box filled with steam, so that the steam comes into contact with the foodstuffs 2 and the foodstuffs 2 are steamed. 2 becomes soft. After the steaming process, the steamed ingredients 2 are baked on the side with the skin over a charcoal fire to give the scent of charcoal 2
It is conveyed by a conveyor to a first charcoal burning section 5 for performing a charcoal burning step of attaching to the coal.

As shown in FIG. 2, the first charcoal burning section 5 is a charcoal-fired heat source and is located below the conveyed foodstuff 2 and is a charcoal-fired combustion chamber. Are formed by a plurality of partitioned combustion chambers 51,..., And the amount of inflow air is individually controlled for each of the plurality of combustion chambers 51,. That is, in each of the plurality of combustion chambers 51, a roster 52 is provided for each of the combustion chambers 51, and a charcoal 53 is provided on the roastles 52, and an air supply member (more specifically, an air supply member that supplies air into the combustion chamber 51 below the rostrels 52) Specifically, they are arranged so that the opening of the air supply pipe) 54 faces. In each of the plurality of combustion chambers 51, a temperature sensor (not shown) and an air supply member 54 are provided for each combustion chamber 51 so that the temperature of the combustion chamber 51 is set by the temperature sensor (not shown). By controlling the amount of air passing through the air supply member 54, for example, when the temperature of the combustion chamber 51 has not reached the set temperature, the amount of air passing through the air supply member 54 is increased, and the temperature of the combustion chamber 51 is increased. When the temperature exceeds the set temperature, the amount of air passing through the air supply member 54 is reduced, and combustion control is individually performed for each of the plurality of combustion chambers 51. Further, a mesh-shaped member 55 is arranged above the plurality of combustion chambers 51 and below the conveyed foodstuff 2 and the mesh-shaped member 55 is heated and red-burned. , So that the conveyed food 2 is stably baked without uneven temperature.

Further, a heat reflecting member 56 is provided above the conveyed food material 2, and this heat reflecting member 56 has an opening through which the combustion gas generated in the combustion chamber 51 passes as shown in FIG. A plurality of 56a are provided. In particular, since the combustion gas is exhausted through the opening 56a provided in the heat reflecting member 56, there is no problem with the exhaust, and the exhaust heat can be transferred to the heat reflecting member 56, so that more radiant heat can be obtained. Can be given to the food material 2. The heat reflecting member 56 is desirably coated with a far-infrared ray generating member that emits far-infrared rays. Therefore, the heat generated in the combustion chamber 51 burns the skinned side of the foodstuff 2 conveyed through the mesh-shaped member 55 and irradiates the upper surface of the foodstuff 2, that is, the flesh surface with the radiant heat of the heat reflecting member 56. It can be preheated and baked. In particular, after the steaming process, the result of a sensory test by a panel test in which the steamed food 2 was baked on a charcoal fire, and after the steaming process was performed on a charcoal fire,
After the steaming step, when the steamed food material 2 was baked over a charcoal fire, it was confirmed that charcoal scent adhered to the food material 2.

Next, the food material 2 baked in the first charcoal baked part 5
Is conveyed manually to the second charcoal grilling unit 5 ′, with the skinned side up and the flesh side down, and the flesh side of the foodstuff 2 is It will be burned. The second char-grilling unit 5 'is the same as the first char-grilling unit 5 described above, and a description thereof will be omitted. In addition, after the 2nd charcoal grilling part 5 ', the foodstuff 2 is conveyed so that the skinned side may be up and the meat surface may be down.

The foodstuff 2 baked in the second charcoal grilling section 5 'is conveyed to the second steaming cooking section 4' and steamed again. The second steaming cooking unit 4 'is the same as the first steaming cooking unit 4 described above, and a description thereof will be omitted.

Ingredients 2 steamed in the second steaming cooking section 4 '
Is transported to the first saucer 7 with the skinned side up and the flesh side down, and the sauce 2 will be sagged. As shown in FIG. 4, the first saucer 7 includes a tank 71 for storing sauce, a first conveyor 72 provided in the tank 71, and a top of the first conveyor 72. And a second transport conveyor 73 located there.
The foodstuff 2 is sandwiched between the transported conveyor 72 and the second transported conveyor 73 so that the skinned side is up and the meat surface is down so as to pass through the tank 71 so that the food 2 Apply sauce.

The food 2 to which the sauce is attached is conveyed to the third charcoal grill 5 '' with the skinned side up and the meat side down, and the meat side of the food 2 is burned. It will be. Third
The charcoal-grilled part 5 ″ is the same as the first charcoal-grilled part 5 described above, and the description thereof will be omitted.

Ingredients 2 baked in the third charcoal making section 5 ″
It is conveyed to the second saucer 7 ′ with the skinned side up and the flesh side down, so that the sauce 2 adheres again to the food 2. The second saucer 7 'is the same as the first saucer 7 described above, and a description thereof will be omitted.

The food 2 to which the sauce has been attached is placed on the fourth charcoal-grilled portion 5 '''with the skinned side up and the meat side down.
And the meat surface of the foodstuff 2 is burned. The fourth charcoal baked part 5 ″ ′ is the same as the first charcoal baked part 5 described above, and a description thereof will be omitted.

This fourth charcoal grilling section 5 '''(charcoal grilling step)
Thereafter, cooling is performed. Although not illustrated, cooling is performed by natural air (natural cooling step), for example, the food 2 is naturally cooled to room temperature without blowing the forced air from the blower to the food 2. After the natural cooling process, although not shown, the foodstuff 2 is packaged, and air is evacuated from the hermetically sealed package to degas so that the inside of the package becomes 10 to 20 torr, and then packaged ( Packaging process). In addition, when the food is cooled by forced air blowing by the blower, the air loses the scent of charcoal attached to the food together with the moisture by the wind, but according to the kabayaki processing method of the present embodiment, the food adheres to the food by the natural cooling process. Can retain the scent of charcoal. After the natural cooling step, the packaged food material 2 is stored by being cooled by freezing or the like.

In this embodiment, the method of processing eel kabayaki has been described. However, the present invention is not limited to this, and it can be applied to anago and dojo as well. Any one of eel, anago and dojo may be used, and an example in which a sauce is provided is shown. However, the present invention can be similarly applied to a white-bake grilled without a sauce.

[0024]

According to the method for processing kabayaki according to the first aspect, after the steaming step, there is provided a charcoal burning step of burning the food with a charcoal fire to attach the scent of charcoal to the food, so that the steaming step softens the food. Charcoal scent can be efficiently attached to foodstuffs.

According to the method for processing kabayaki of the second aspect, in addition to the effect of the first aspect of the present invention, in the packaging step, vacuum packaging [the sealed package is 3 to 5 torr (t)
orr)], so that the inside of the sealed package is evacuated and evacuated so that the inside of the sealed package is 10 to 20 torr (torr), so that the fragrance of charcoal attached to the food in the sealed package is confined. Can be.

When the food is cooled by forced air blowing by the blower, the air loses the scent of the charcoal attached to the food together with the moisture due to the wind. In addition to the effects of the invention described above, the fragrance of charcoal attached to the foodstuff by the natural cooling step can be retained.

According to the method of processing kabayaki of claim 4, in addition to the effect of the above-mentioned claim 1, the charcoal burning step of attaching the aroma of charcoal to the food is carried out below the food being conveyed. A combustion chamber by charcoal fire is provided, and the combustion chamber by charcoal fire is formed by a plurality of individually partitioned combustion chambers, and the combustion is individually controlled for each of the plurality of combustion chambers so as to bake the conveyed food. Therefore, the combustion can be individually controlled for each combustion chamber, and the fire power control by charcoal fire can be performed well, and the kabayaki can be stably processed.

According to the method of processing kabayaki described in claim 5, in addition to the effect of the invention described in claim 1, the charcoal burning step of attaching the aroma of charcoal to the food is carried out below the food to be conveyed. Since the combustion chamber is provided by a charcoal fire, and a heat reflecting member is provided above the conveyed food to bake the conveyed food, the heat of the combustion chamber by the charcoal is thermally reflected. The food can be given as radiant heat through the member.

Further, according to the kabayaki apparatus of claim 6,
In charcoal-fired baking, a charcoal-fired combustion chamber is provided below the conveyed ingredients, and the charcoal-fired combustion chamber is a plurality of individually partitioned combustion chambers, and a temperature sensor and air are provided for each of the plurality of combustion chambers. A supply member is provided, and the amount of air passing through the air supply member is controlled by the temperature sensor.
Since the configuration is such that the amount of air supplied to the combustion chamber is controlled and the combustion is individually controlled for each of the plurality of combustion chambers so as to bake the conveyed food material, a thermal power control by charcoal fire is performed. It is possible to efficiently attach the scent of charcoal to food.

Further, according to the kabayaki apparatus of claim 7,
In addition to the effect of the invention described in claim 6, a mesh-shaped member is arranged above the plurality of combustion chambers and below the conveyed food material, and the combustion heat of the combustion chamber is transmitted to the mesh-shaped member, Since the heat of the mesh-shaped member is transmitted to the conveyed foodstuff, it is possible to prevent the heat generated by the charcoal fire from directly hitting the foodstuff, and to more uniformly transmit the heat to the conveyed foodstuff and bake it.

[Brief description of the drawings]

FIG. 1 is a schematic plan view of a kabayaki apparatus according to one embodiment of the present invention.

FIG. 2 is a schematic sectional side view of a first charcoal-fired part of FIG. 1;

FIG. 3 is a schematic sectional view taken along line XX of FIG. 2;

FIG. 4 is a schematic side sectional view of a sagging portion of FIG. 1;

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Kabayaki apparatus 2 Foodstuff 3 Carry-in part 4 1st steam cooking section 5 1st charcoal grilling section

 ────────────────────────────────────────────────── ─── Continuing on the front page (72) Inventor Yukio Takagi 24 Todenma-cho, Shizuoka City, Shizuoka Prefecture, 15 Tokai Starch Co., Ltd. F-term (reference) 4B042 AC01 AD10 AG13 AG25 AG26 AH01 AP03 AP04 AP18 AP21 AT05

Claims (7)

[Claims] 1. A method of processing a kabayaki, wherein one of the eel, anago and dojo is broken, and the food is roasted. A steaming step of steaming the food by bringing steam into contact with the food. After the steaming step, baking the food with a charcoal fire, and charcoal-burning a step of attaching a scent of charcoal to the food. 2. A method of processing a kabayaki, wherein one of the eel, anago and dojo is broken and the food is roasted. A steaming step of steaming the food by contacting steam with the food. After the steaming step, the food is baked on a charcoal fire to attach aroma of charcoal to the food. After the charcoal burning, after the food is cooled, the food is packaged and sealed. A process of sucking and exhausting air from the container to deaerate and package the sealed package so that the inside of the sealed package becomes 10 to 20 torr. 3. The processing of kabayaki according to claim 2, wherein the cooling of the food after the charcoal burning step is a natural cooling step in which the air of the forced blast by the blower is not applied to the food and the food is cooled naturally. Method. 4. A charcoal baking step for attaching a scent of charcoal to foodstuffs, wherein a charcoal-fired combustion chamber is provided below the conveyed foodstuffs,
The charcoal-fired combustion chamber is formed of a plurality of individually partitioned combustion chambers, and the combustion is controlled individually for each of the plurality of combustion chambers so as to bake the conveyed food. The method for processing kabayaki according to claim 1 or 2, characterized in that: 5. A charcoal baking step of attaching a scent of charcoal to foodstuffs, wherein a charcoal-fired combustion chamber is provided below the conveyed foodstuffs,
The processing method of kabayaki according to claim 1 or 2, wherein a heat reflecting member is provided above the conveyed food material so as to bake the conveyed food material. 6. A kabayaki apparatus, wherein a food material which is one of eel, anago and dojo is cracked, steamed, and then the food material is grilled, wherein the food material is grilled by charcoal, and grilled by charcoal. Is provided with a combustion chamber by a charcoal fire below the food to be conveyed, and the combustion chamber by the charcoal fire is a plurality of individually divided combustion chambers, and for each of the plurality of combustion chambers, a temperature sensor and an air supply member are provided. The temperature sensor controls the amount of air passing through the air supply member, controls the amount of air supplied to the combustion chamber, and controls combustion individually for each of the plurality of combustion chambers. A kabayaki apparatus, which is configured to bake the conveyed ingredients. 7. The kabayaki according to claim 6, wherein a mesh-shaped member is arranged above the plurality of combustion chambers and below the conveyed food material so as to bake the conveyed food material. apparatus.