JP2017085927A - Production method of smoked food product, and heating apparatus - Google Patents

Abstract

PROBLEM TO BE SOLVED: To achieve production of a smoked food product in high productivity by executing preheating of a food material before smoking as a continuous treatment, without requiring much labor, and without a trouble.SOLUTION: A food material 1 is filled into a container 2 transmissible by a micro-wave, conveyed together with the container 2, introduced into a heating chamber, and heated by radiating the micro-wave thereto, while applying pressing force thereto through a lid plate 3 of the container 2 in the heating chamber. The heated food material 1 is taken out from the container 2 from which the lid plate 3 is removed on the outlet side of the heating chamber, and sent out to a smoking step.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a method for producing smoked foods such as bacon, and a heating device used for carrying out this method.

  Smoked foods made by cooking foods with smoke such as cherry, beech and oak are widely spread as preserved foods that respond to diversifying tastes by sterilizing, preserving and flavoring the smoke. doing.

  Bacon as an example of smoked food is manufactured by using smoked pork or the like as a food material, followed by salting and then smoked (dry, smoked). The salting process is a process of immersing raw material meat in a salted solution containing salt, spices, sugar, and a color former, or injecting a salted solution into the raw material meat, and is performed to increase water retention.

  The drying process is a process in which the raw meat that has been subjected to the salting process is introduced into a drying chamber and dried at a temperature of 50 to 60 ° C., and the smoke treatment is the same temperature as the raw meat that has been dried. It is a process of hitting smoke generated by wood below. In many cases, these drying and soot treatments deal with deformation during processing by filling raw material meat into a container made of a net or perforated plate called a retainer and applying a compressive force in the retainer. Yes.

  In the production of bacon as described above, several hours are required for the drying process and the smoke treatment. Patent Document 1 discloses a method for manufacturing bacon that shortens the time required for drying and smoke treatment and improves productivity. This method uses a retainer (casing) with electrodes on opposite sides, and heats the raw meat filled in the retainer by applying voltage across the opposing electrodes, followed by drying and smoke treatment It is a method to do.

  According to this method, since the raw meat that has been preheated uniformly by energization is dried and smoked, the time required for both processes, particularly the drying process, can be shortened, and productivity can be improved. This method is not limited to bacon, and can be applied to smoked foods in general. Smoked foods include hams, sausages, and foods produced by drying and smoke-treating foods other than meat that use various meats as ingredients, and liquid smoked processing using smoked liquid instead of smoked processing Including food manufactured by

Japanese Patent No. 4037789

  On the other hand, in the method described in Patent Document 1, before the preheating is performed, the raw meat subjected to the salting process is sequentially filled and closed in a plurality of retainers, and the electrodes provided in each retainer are used for energization. There is a problem that the work of connecting the wires is necessary, and further, the work of removing the wires is necessary after the end of the preheating, and the work performed as a batch process requires a lot of labor.

  In Patent Document 1, raw meat is wrapped in Japanese paper (or non-woven paper) and filled into a retainer, and in this state, drying and smoke treatment are performed. There is a problem that it takes time to take out the product later.

  In addition, Japanese paper that is removed after the product is taken out is discarded without being repeatedly used, resulting in an increase in product cost, and there is also a problem that the surface of the product is damaged when the Japanese paper is removed, leading to deterioration in quality. To do.

  The present invention has been made in view of such circumstances. Preheating prior to drying and smoke treatment can be carried out as a continuous treatment, which requires much labor to produce smoked food with high productivity. Furthermore, it aims at providing the manufacturing method and heating apparatus of the smoked food which can be implement | achieved without accompanying various malfunctions.

  The method for producing a smoked food according to the present invention is a method for producing a smoked food by smoking a food, filling the food in a container having microwave permeability, and conveying the inside of the heating chamber together with the container. In the meantime, it is heated by irradiating microwaves, and is taken out from the container on the exit side of the heating chamber and sent out to the smoke processing step.

  Ingredients used in the manufacture of smoked foods are directly filled into a microwave-permeable container and conveyed, and irradiated with microwaves in the heating chamber to be heated as a continuous process during conveyance, It is taken out from the container on the exit side and sent to the smoke treatment process. As a result, high productivity by reducing the time required for the smoke treatment can be realized without much trouble and without various problems.

  Further, in the method for producing smoked food according to the present invention, the container is an open container having a removable cover plate, and the food material in the container is pressed against the conveyance path during conveyance in the heating chamber. A pressing force is applied by the body through the lid plate.

  The food is housed in a container and transported with a cover plate attached to the container. A pressing force is applied to the food material being conveyed through the lid plate by the pressing body to suppress the deformation of the food material due to heating and improve the finished quality.

  The smoked food production method according to the present invention is characterized in that the container is made of a fluororesin.

  The container is made of a fluororesin to prevent the food material filled therein from being attached and to facilitate removal after heating.

  Moreover, the manufacturing method of the smoked food which concerns on this invention is the pork by which the said foodstuff was salted.

  The food material is pork that has been subjected to salting treatment, and high-quality bacon can be produced with high productivity by the above-described smoked treatment after heating.

  Moreover, the heating device according to the present invention is a heating device used in the implementation of the method for producing smoked food as described above, and a transport conveyor for transporting the food material filled in the container, and a transport path by the transport conveyor. A heating chamber provided in the middle, and a magnetron that introduces microwaves into the heating chamber and irradiates the foodstuff being conveyed through the container with the microwaves.

  The foodstuff passes through the heating chamber while being filled in the container and is transported by the transport conveyor, and is heated by the irradiation of the microwave introduced into the heating chamber.

  In the method for producing a smoked food according to the present invention, the food is filled and transported in a container, and is heated as a continuous process by irradiation of microwaves during the transportation, so that the time for the smoked process is not required. And can produce smoked foods with high productivity.

It is procedure explanatory drawing of the manufacturing method of the smoked food which concerns on embodiment. It is a side view which shows schematic structure of the heating apparatus used for implementation of the manufacturing method of the smoked food shown in FIG.

  Hereinafter, the present invention will be described in detail with reference to the drawings illustrating embodiments thereof. Drawing 1 is a procedure explanatory view of the manufacturing method of the smoked food concerning an embodiment.

  In the method for producing smoked food according to the embodiment, as shown in FIG. 1A, the food 1 to be processed is stored in the container 2, and the cover 2 is attached to the container 2 so that the food 2 is contained in the container 2. 1 is filled.

  The smoked food is, for example, bacon. In this case, salted pork is used as the food material 1. In the production of bacon, rose meat is generally used, but parts other than roses, such as loin meat, shoulder meat, and trunk meat, may be used.

  The salting process is a process in which raw meat is soaked in a salted solution containing appropriate amounts of salt, sugar, spices, and colorants, and the salted solution is infiltrated into the raw meat, and the salt-soluble protein of the raw meat is eluted. To increase the water retention. The time required for the salting treatment can be shortened by injecting the salting solution into the raw meat using an injection device (injector) and applying vibration by tumbling, massage or the like.

  The container 2 is a rectangular box having an opening on the entire surface on one side. As shown by the arrow in FIG. 1A, the food material 1 is accommodated in the container 2 through an upward opening, and then the cover plate 3 is attached so as to cover the opening, whereby the container 2 as shown in FIG. 1B. Filled in.

  The container 2 and the cover plate 3 need to have microwave permeability in order to enable heating of the internal food 1 to be described later, and in order to facilitate removal after heating, the food 1 It is desirable that the material is made of a material that does not easily adhere to the surface, and is preferably made of a fluororesin represented by PTFE (polytetrafluoroethylene).

  The food 1 filled in the container 2 as described above is conveyed together with the container 2 and introduced into a heating chamber having a configuration described later, and is continuously heated by irradiation with microwaves as shown in FIG. 1C. This heating is preferably performed while applying a pressing force to the food material 1 through the cover plate 3. The addition of the pressing force is carried out to prevent the formation of cavities in the food material 1 due to deformation accompanying heating and to improve the finished quality. The cover plate 3 is provided with a small-diameter air vent hole 3a so that an increase in pressure in the container 2 due to heating can be prevented.

  The lid plate 3 is in contact with the food 1 contained in the container 2 from above, and the pressing force is applied to a pressing roller (pressing body) so as to face the conveyance path inside the heating chamber, as will be described later. By arranging and pressing this pressing roller against the cover plate 3, it can be continuously applied during conveyance and heating.

  After the heating as described above, the food 1 is led out from the heating chamber together with the container 2, and after removing the cover plate 3 as shown in FIG. 1D, it is taken out from the container 2 as shown in FIG. 1E. The cover plate 3 is only mounted so as to cover the opening of the container 2 and can be easily removed by, for example, attracting and pulling up the upper surface. Moreover, the foodstuff 1 can be taken out by turning the container 2 after removing the cover plate 3 upside down and dropping it from the downward opening.

  As described above, when the container 2 and the cover plate 3 are made of fluororesin, the removal of the cover 3 and the removal of the food 1 can be easily performed. The lid 3 after removal and the container 2 after removal are washed, for example, by spraying high-pressure water, and then reused for filling with a new food 1 after subsequent drying. Washing and drying are performed to remove the deposits on the container 2 and the lid 3 and to allow reuse.

  The food 1 taken out from the container 2 is sent to a drying and smoke device, and smoked food (bacon) is produced through drying and smoke treatment in the device. According to the above procedure, since the food 1 before drying and smoke treatment is preheated, the time required for the drying treatment and smoke treatment including the preheating, in particular, the time required for the drying treatment is greatly reduced, and production is performed. It becomes possible to improve the property.

  The food material 1 can be preheated to a surface temperature of about 65 ° C. and an internal temperature of about 40 ° C. in a required time of about 10 minutes by continuous treatment of irradiating microwaves while being conveyed in the heating chamber. And can produce smoked food (bacon) with good taste and yield without requiring much labor.

  The preheated food 1 is directly put into the container 2 and filled in the procedure of attaching the cover plate 3 to the opening of the container 2, so it does not require much labor and is a pretreatment step such as salting. It can be automated including loading from In addition, since the food 1 after the preheating has a hardness that can withstand a certain degree of dropping, the food 1 can be automatically taken out by reversing the container 2, and further, drying and feeding into the smoke device can be automated. Can save labor.

  In addition, the above procedure is applicable also to manufacture of smoked foods other than bacon, and the same effect is acquired. Moreover, it is applicable also to manufacture of the smoked food which implements the liquid smoke process which uses the smoked liquid instead of the smoke process.

  FIG. 2 is a side view showing a schematic configuration of a heating apparatus used for carrying out the method for producing smoked food shown in FIG. This heating apparatus includes a heating chamber 5 and a transfer conveyor 6 installed on a base 4 that rises from the floor surface. The base 4 has a top plate 40 that is long in one direction, and the heating chamber 5 surrounds the central upper portion of the top plate 40 over an appropriate length range by a peripheral wall made of a material that shields microwaves. Is formed. A tunnel-shaped introduction chamber 50 and a discharge chamber 51 are connected to both ends of the heating chamber 5 in the length direction. The heating chamber 5 is communicated to the outside through the introduction chamber 50 and the discharge chamber 51. ing.

  A plurality (five in the figure) of magnetrons 52 are juxtaposed at intervals in the lengthwise direction at the inner upper part of the heating chamber 5. Each of the magnetrons 52 is opened to the inside of the heating chamber 5. A wave tube is provided, and microwaves generated by the respective magnetrons 52 are introduced into the heating chamber 5 through different waveguides.

  The conveyor 6 is, for example, a chain conveyor that is circulated by driving a rotation drive source (not shown), and is laid on the top plate 40 of the base 4 over the entire length of the top plate 40. On the transport surface (upper surface) of the transport conveyor 6, the containers 2 filled with the ingredients 1 are sequentially placed outside the introduction portion 50 with the cover plate 3 attached as shown in FIG. 1B. This placement may be performed manually, but can also be performed mechanically by operation of an appropriate transfer device.

  As shown in FIG. 2, the container 2 placed in this way is conveyed side by side on the conveyance surface by an operation of the conveyance conveyor 6, introduced into the heating chamber 5 through the introduction chamber 50, After passing through the inside of the heating chamber 5, it is led out through the lead-out chamber 51. As described above, the container 2 and the cover plate 3 have microwave permeability, and the food material 1 filled in the container 2 enters the heating chamber 5 while passing through the heating chamber 5. It is heated by the irradiation of the introduced microwave.

  In the heating chamber 5, a pressing roller 53 is disposed at a position facing the upper side of the conveyor 6. The pressing roller 53 is a roller that is orthogonal to the conveying direction by the conveying conveyor 6 and is rotatable around a substantially horizontal axis, and has a large number of intervals between the inlet side of the introduction chamber 50 and the outlet side of the outlet chamber 51. It is installed side by side. In FIG. 2, in order to simplify the drawing, three pressure rollers 53 are shown in each of the introduction chamber 50 and the discharge chamber 51, and a parallel arrangement range of the pressure rollers 53 is indicated by a broken line connecting them. It is.

  As shown in FIG. 2, these pressing rollers 53 are in rolling contact with the cover plate 3 that covers the upper portion of the container 2 on the transport conveyor 6, and press the cover plate 3 downward. Thereby, a pressing force is applied to the food 1 in the container 2 via the lid plate 3. Since this pressing force is continuously applied while passing through the heating chamber 5 by the action of a large number of pressing rollers 53, the food material 1 in the container 2 is subjected to continuous pressing as shown in FIG. 1C. It is heated uniformly by microwave irradiation and sent out through the outlet chamber 51. Note that the pressing roller 53 can be replaced with a pressing body having an appropriate configuration that can apply a pressing force to the lid plate 3 during the conveyance of the container 2.

  The end of the conveyor 6 (the end portion on the lead-out chamber 51 side) faces the feed belt 60, and the container 2 led out from the lead-out chamber 51 is transferred to the feed belt 60 together with the cover plate 3. For example, the feed belt 60 is configured to perform an intermittent feed operation in a direction orthogonal to the transport conveyor 6. From the containers 2 transferred from the transport conveyor 6, feed on the feed belt 60 is performed. In the meantime, the cover plate 3 is removed as shown in FIG. 1D. As described above, the cover plate 3 can be easily removed by sucking and pulling up the upper surface.

  A temperature detector 70 is arranged above the feed belt 60. The temperature detector 70 detects the temperature of the food 1 in the container 2 in a non-contact manner after the cover plate 3 is removed. The temperature detected by the temperature detector 70 is given to the control unit 7. The control unit 7 adjusts the outputs of the plurality of magnetrons 52 by sequence control using the input signal from the temperature detector 70 as feedback information so as to keep the surface temperature of the heated food 1 at an appropriate temperature of around 65 ° C. Operate.

  An end portion in the feed direction of the feed belt 60 faces the transfer belt 61. The container 2 on the feed belt 60 is turned upside down by the operation of a reversing device (not shown) provided at the end after the cover plate 3 is removed, and only the food 1 in the container 2 is transferred to the transfer belt 61. It is dropped and taken out, and sent to the smoke processing step by the operation of the transfer belt 61.

  The reversing device can be realized by, for example, a configuration in which the container on the feed belt 60 is sandwiched from both sides in the width direction and rotated 180 degrees around the sandwiching position as a pivot. The container 2 from which the food material 1 has been taken out is returned to the filling step together with the cover plate 3 removed from the container 2 and used repeatedly. The container 2 and the cover plate 3 are used after being cleaned by spraying high-pressure water and drying as described above by the operation of a cleaning device provided in the middle of the return path.

  In general, the smoke processing is performed at the transfer end portion of the transfer belt 61 by drying and transferring to a smoke device, and is performed by batch processing in the device. And may be performed by continuous processing during transfer. Further, a liquid smoke treatment using a smoke liquid may be performed instead of the smoke treatment.

  The embodiment disclosed this time should be considered as illustrative in all points and not restrictive. The scope of the present invention is defined by the terms of the claims, rather than the meanings described above, and is intended to include any modifications within the scope and meaning equivalent to the terms of the claims.

DESCRIPTION OF SYMBOLS 1 Foodstuff 2 Container 3 Cover plate 5 Heating chamber 6 Conveyor 52 Magnetron 53 Pressing roller (pressing body)

Claims (5)

In a method for producing smoked foods by smoking the ingredients,
The foodstuff is filled in a microwave-permeable container, heated by being irradiated with microwaves while being transported inside the heating chamber together with the container, taken out from the container on the exit side of the heating chamber, and smoked. A method for producing a smoked food, characterized by being sent to a processing step.   The container is an open container having a detachable cover plate, and a pressing force is applied to the food in the container through the cover plate by a pressing body facing the transfer path during transfer in the heating chamber. The method for producing a smoked food according to claim 1.   The said container is a product made from a fluororesin, The manufacturing method of the smoked food of Claim 1 or Claim 2 characterized by the above-mentioned.   The method for producing a smoked food according to any one of claims 1 to 3, wherein the food material is salted pork. It is a heating apparatus used for implementation of the manufacturing method of the smoked food as described in any one of Claims 1-4,
A transport conveyor for transporting the food filled in the container;
A heating chamber provided in the middle of the transport path by the transport conveyor;
A heating apparatus comprising: a magnetron that introduces microwaves into the heating chamber and irradiates the foodstuffs that are being conveyed with the microwaves through the container.

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