JP2007082413A - Smoking method and smoking device - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a smoking method by which delicious taste of beef can be brought out; and to provide a smoking device suitable for the method. <P>SOLUTION: The smoking method comprises parching food material over direct heat while making the beef come in contact with smoke. The smoking device is provided with a storing chamber storing the food material, a firewood-burning part where firewood is burned, and a smoke-generating part generating smoke brought into contact with the food material, wherein the firewood-burning part is positioned at the inside of the storing chamber and also below the food material to burn the firewood so as to parch the food material. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a method for producing smoked food by adhering and permeating smoke to agricultural products, marine products, livestock products or processed foods thereof, and an apparatus therefor.

  Smoked products are manufactured by bringing smoke into contact with the food, and then attaching and permeating the smoke into the food. Fish, meat, etc. are suspended in the chamber, and smoke is generated in the chamber. A smoke method is known in which smoke produced by a means is sent to smoke a food. (For example, see Patent Document 1)

  In addition, a cylindrical bottomed lower body for storing and disposing a smoke material is provided at the upper part of a cylindrical firebed body for storing and disposing a heat source, and a cylindrical shape for storing and arranging foodstuffs at the upper part of the lower body. There is known a smoker that provides an upper body and heats a smoke material such as a smoke chip with a heat source to supply the food with smoke. (For example, see Patent Document 2)

  Furthermore, a smoked product called Saiboshi is known, but this is a smoked horse meat, and there is no known smoked meat that smokes beef to extract the taste of beef.

In addition, in the conventional smoking method, the food material is only allowed to attach and permeate smoke, and the umami of the food material is not necessarily extracted by this treatment.
JP 2000-83632 A JP-A-11-51395

  The objective of this invention is providing the smoked method and the smoked apparatus suitable for it from which the umami of beef is pulled out.

  The gist of the present invention is that it is a smoking method characterized in that the food is simmered with direct fire while smoke is brought into contact with the beef.

Moreover, the place made into the summary of this invention is the storage chamber which accommodates a foodstuff,
A soot burning section for burning soot,
A soot generating section for generating soot to be brought into contact with the food material, and the soot combustion section is located in the storage chamber and below the food material so that the food material is smoked by burning the soot. It is to be a smoked device.

  A lid may be provided on the upper part of the storage chamber, and the food being processed may be handled by opening the lid.

  The soot burning part may also serve as the soot generating part, and the soot is burned in the soot burning part and soot is generated from the soot.

  ADVANTAGE OF THE INVENTION According to this invention, the smoking method and the smoking apparatus suitable for it from which the umami of beef is pulled out are provided.

  In the smoking method of the present invention, a smoking device 2 as shown in FIG. 1 is used. The smoker 2 includes a storage chamber 6 for storing food (beef) 4, a firewood combustion section 10 for burning the firewood 8, and a smoke generation section 12 for generating smoke 11 that contacts the food 4. The soot combustion part 10 is provided inside the storage chamber 6, and the soot combustion part 10 is located below the food 4 and includes the inner bottom part of the storage chamber 6.

  The smoke generating unit 12 sends the smoke material storage container chamber 16 for storing the smoke material 14, the heater 20 for heating the smoke material 14, and the smoke smoke from the smoke material storage container chamber 16 to the storage chamber 6. And a duct 24 for returning the air in the storage chamber 6 to the smoke storage container chamber 16. It is preferable that an air blower 26 is provided at an intermediate portion of the duct 22 so as to actively send smoke from the smoke material storage container chamber 16 to the storage chamber 6.

  A bar 30 is suspended on the upper part of the inner peripheral wall of the storage chamber 6, and the food 4 is suspended from the bar 30 via an S-shaped hook 31 suspended from the bar 30.

  The soot burning part 10 is located directly under the suspended food 4. In the soot combustion part 10, the soot 8 is placed on the inner bottom 32 of the storage chamber 6 and burns. The flame 34 and hot air generated by this combustion rise to reach the food 4 directly, and the food 4 is beaten. On the other hand, the smoke generated in the smoke generation unit 12 reaches the storage chamber 6 and the food 4 comes into contact with the smoke 11. Thereby, the foodstuff 4 is smoked and smoked at the same time. Note that smoke is also generated by burning the smoke 8.

  When the food 4 is beaten by the smoker 2, the original taste of the food is pulled out and smoked at the same time, so that the smoked flavor is added and long-term storage becomes possible.

  In an example of another aspect of the smoking method of the present invention, a smoking device 2a as shown in FIG. 2 is used. The smoke producing apparatus 2 a includes a storage chamber 6 a for storing the food 4, a soot combustion unit 10 that burns the soot 8, and a soot generation unit 12 a that generates soot 11 that contacts the food 4. The soot combustion part 10 is provided inside the storage chamber 6a, and the soot combustion part 10 is located below the food 4 and includes the inner bottom part of the storage chamber 6a.

  The soot generation unit 12a is also used as the soot combustion unit 10. Soot will be burned with incomplete combustion partially or wholly at the combustion part unless excessive oxygen is fed and burned and the combustion gas is forcibly exhausted by a chimney or the like for complete combustion. Therefore, the soot 8 is combusted in the soot combustion part 10 and soot is generated from the soot 8. A soot chip may be arranged in the soot burning unit 10 so that the soot chip is heated as the soot 8 is burned, and soot is generated from the soot chip.

  For putting the food 4 into and out of the top of the storage room 6 or the storage room 6a, or for putting a hand or operation tool into the storage room 6 or the storage room 6a for handling such as changing the direction of the food being processed. A lid 40 is provided. During the soot and smoke treatment, the lid 40 is closed so that soot fills the storage chamber 6a. In addition, an opening 42 is formed in the lower part of the peripheral wall of the storage chamber 6 or the storage chamber 6a for charging the soot 8 or taking in combustion air. The lid may be provided in a door shape on the upper peripheral wall of the storage chamber.

  The shape of the storage chamber 6 or the storage chamber 6a is not particularly limited. It may be a square box shape. It may be a cylinder with a lid or a bottom.

  The cocoon 8 is not particularly limited as long as it is suitable for smoking, but sendan and cherry trees are preferably used. It is more preferable to use sendan for obtaining a good flavor.

  An example of the smoking method using the smoking apparatus 2a will be described. Beef (5 kg) is used as the food material 4 and is cut into three pieces having a thickness of about 4 cm, hung on the S-shaped hooks 31, and hung on the rod 30. The shape and size of the storage chamber 6a are drum-shaped. The firewood 8 is placed on the firewood combustion section 10 and ignited to burn the firewood 8 and fill the inside of the storage room 6a with the smoke produced from the firewood 8 while burning the food 4 with flame. Let it go. In order to prevent the food 4 from being burned too much, the part that is sometimes beaten during the process is changed. This operation is performed with the lid 40 removed. When the front and back sides of the food 4 become brown and glossy, the lid 40 is taken and the food 4 is taken out from the storage chamber 6 a while being suspended from the rod 30.

  The processing time for smoldering and simmering using the smoker of the present invention is about 30 to 40 minutes, although it depends on the amount of food 4.

  The smoked method of the present invention can be widely applied to smokeable ingredients. Particularly, when applied to beef such as high-quality Japanese beef, the flavor of beef is pulled out by raw meat, and the raw meat is smoked and smoked. By performing the treatment at the same time, it is possible to obtain smoked products having a good flavor that is different from conventional smoked products. In addition, it is more preferable to obtain a good flavor by salting raw meat with salt during this treatment.

  In addition, the present invention can be carried out in a mode in which various improvements, modifications, and changes are added based on the knowledge of those skilled in the art without departing from the spirit of the present invention.

It is a schematic diagram which shows the structure of the smoking apparatus of this invention. It is a schematic diagram which shows an example of the structure of the other aspect of the smoking apparatus of this invention.

Explanation of symbols

2, 2a: Smoked apparatus 4: Food 6, 6a: Storage chamber 8: Soot 10: Soot burning part 12, 12a: Smoke generating part

Claims (4)

A method for smoking, characterized in that beef is cooked over a direct fire while in contact with smoke. A storage room for storing ingredients;
A soot burning section for burning soot,
A smoke generating unit that generates smoke that comes into contact with the food material,
A smoking apparatus in which the soot burning portion is located in the storage chamber and below the food so that the food is burned by burning the soot. The smoker according to claim 2, wherein a lid is provided on an upper portion of the storage chamber, and the foodstuff being processed is handled by opening the lid. The smoke producing apparatus according to claim 2 or 3, wherein the soot burning unit also serves as the soot generating unit, and the soot is burned in the soot burning unit and soot is generated from the soot.

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