JP2020000155A - Smoking processing unit, program and food production method - Google Patents

Abstract

To provide a smoking processing unit capable of suppressing growth inhibition of microorganisms.SOLUTION: A smoking processing unit 1 includes: a smoke chamber 10 into which smoke is introduced; a detection unit 20 detecting a smoke density in the smoke chamber 10; a circulation part 30 for forcibly circulating smoke introduced into the smoke chamber 10; and a control part 50 for controlling the circulation part 30. The control part 50 controls the circulation part 30 so as to alternately repeat a plurality of times a circulation step of forcibly circulating smoke in the smoke chamber 10 until a smoke density detected by the detection unit 20 reaches to a prescribed upper limit, and a stop step of stopping forced circulation only for a prescribed time from a time point at which a smoke density detected by the detection unit 20 reaches to a prescribed upper limit.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a smoke processing apparatus, a program, and a food manufacturing method.

  2. Description of the Related Art Conventionally, a technique of applying a smoking process (smoking) to various foods has been proposed and put into practical use. By applying the smoke treatment, the sterilization and preservative components in the smoke may adhere to and penetrate into the food or reduce the moisture content of the food, so that the preservability of the food can be improved. It is said that a unique savory flavor can be imparted.

  At present, many techniques for smoke-treating cheeses having a relatively low water content, such as hard cheese / semi-hard natural cheese and processed cheese, have been proposed (for example, see Patent Document 1). On the other hand, a technique of producing soft smoked cheese by performing a smoke treatment while maintaining the moisture content of cheese has also been proposed (for example, see Patent Document 2).

JP-A-2004-350541 Japanese Patent Publication No. 7-14

  By the way, as already mentioned, since the smoke treatment has a bactericidal action, for example, when white mold cheese represented by Camembert cheese or Brie cheese is subjected to the smoke treatment, the growth of white mold on the surface inhibits the growth. Receive. For this reason, at this stage, smoked white mold cheese having a fragrant flavor unique to smoked while white mold cheese is growing on the entire surface has not been industrially mass-produced.

  The present invention has been made in view of such circumstances, and an object of the present invention is to provide a smoke-treating apparatus capable of suppressing growth inhibition of microorganisms (such as mildew).

  In order to achieve the above object, a first smoking apparatus according to the present invention includes a smoke chamber into which smoke is introduced, a detection unit that detects the smoke concentration in the smoke chamber, A circulating section for forcibly circulating the smoke introduced into the apparatus, and a control section for controlling the circulating section, wherein the control section reaches a predetermined upper limit value of the smoke concentration detected by the detecting section. A circulating step of forcibly circulating the smoke in the smoke chamber and a stopping step of stopping the forced circulation for a predetermined time from when the smoke concentration detected by the detection unit in the circulating step reaches a predetermined upper limit. The circulating unit is controlled so as to be alternately repeated a plurality of times.

  In addition, the first program according to the present invention includes a smoke chamber into which smoke is introduced, a detection unit that detects the smoke concentration in the smoke chamber, and a forcible smoke introduced into the smoke chamber. And a circulating section for circulating the smoke, wherein the circulating section forcibly circulates the smoke in the smoke chamber until the smoke concentration detected by the detecting section reaches a predetermined upper limit. The computer repeatedly and alternately repeats the circulating step of performing the circulating step and the stopping step of stopping the forced circulation for a predetermined time from the time when the smoke concentration detected by the detection unit reaches the predetermined upper limit in the circulating step. Things.

  In addition, the first food manufacturing method according to the present invention includes a smoke chamber into which smoke is introduced, a detection unit that detects a smoke concentration in the smoke chamber, and a smoke chamber introduced into the smoke chamber. And a circulating unit for forcibly circulating the smoke.The method for manufacturing a food product using a smoke processing apparatus comprising: a arranging step of arranging the food in a smoke chamber; A circulating step of forcibly circulating the smoke in the smoke chamber in the circulating section until the smoking section reaches the upper limit, and forcibly for a predetermined time from the time when the smoke concentration detected by the detecting section in the circulating step reaches the predetermined upper limit. And a stopping step of stopping the circulation, wherein the circulating step and the stopping step are alternately repeated a plurality of times.

  When such a configuration and method are adopted, a circulating step of forcibly circulating the smoke in the smoke chamber until the smoke concentration in the smoke chamber reaches the predetermined upper limit value, and a time when the smoke concentration reaches the predetermined upper limit value And the stopping step of stopping the forced circulation for a predetermined time can be alternately repeated a plurality of times. That is, instead of simply circulating the smoke introduced into the smoke chamber for a certain period of time, the smoke concentration in the smoke chamber is monitored, and the smoke is forcibly circulated until the smoke concentration reaches a predetermined upper limit. When the smoke concentration reaches the predetermined upper limit, the forced circulation is stopped for a predetermined time to reduce the smoke concentration, and then the smoke is forced to circulate again and the smoke concentration reaches the predetermined upper limit. Food (eg, cheese curd with mold and lactic acid bacteria growing during ripening, cacao beans during fermentation, bakery dough during fermentation, etc.) ) Can be inhibited. Therefore, for example, it becomes possible to industrially mass-produce smoked white mold cheese having a savory flavor unique to smoked while white mold grows on the entire surface.

  In the first smoking apparatus according to the present invention, an exhaust unit for discharging smoke in the smoke chamber can be provided. In such a case, the control unit can control the exhaust unit so as to perform an exhaust step of discharging smoke in the smoke chamber after the last stop step. Further, in the first program according to the present invention, the computer can cause the computer to execute an exhaust process of discharging smoke in the smoke chamber at the exhaust unit after the end of the final stopping process. In addition, the first food manufacturing method according to the present invention may further include an exhaust step of exhausting the smoke in the smoke chamber at the exhaust section after the final stopping step.

  By employing such a configuration and method, it is possible to discharge smoke immediately after the intermittent smoke treatment is completed.

  In the first smoke-treating apparatus according to the present invention, the control unit can control the circulation unit and the exhaust unit such that a process group including a circulation process, a stop process, and an exhaust process is performed within a predetermined time. In the first program according to the present invention, a computer can execute a process group including a circulation process, a stop process, and an exhaust process within a predetermined time. Further, in the first food manufacturing method according to the present invention, a process group including a circulation process, a stop process, and an exhaust process can be performed within a predetermined time.

  By adopting such a configuration and method, the intermittent smoking process and the smoke discharging process can be completed within a predetermined time, thereby preventing the food to be smoked from being exposed to the smoke for a long time. Can be.

  Further, the second smoke treatment device according to the present invention includes a smoke chamber into which smoke is introduced, a detection unit for detecting the smoke concentration in the smoke chamber, and a smoke chamber introduced into the smoke chamber. A circulating unit for forcibly circulating the smoke, an exhaust unit for discharging smoke in the smoke chamber, and a control unit for controlling the circulating unit and the exhaust unit, wherein the control unit is detected by the detection unit. A circulating step of forcibly circulating the smoke in the smoke chamber until the smoke concentration reaches the predetermined upper limit, and a predetermined time from when the smoke concentration detected by the detector in the circulating step reaches the predetermined upper limit. The circulating unit and the exhaust unit are controlled so as to execute a stopping step of stopping the forced circulation only for a time and an exhausting step of discharging smoke in the smoking chamber after the stopping step.

  In addition, the second program according to the present invention includes a smoke chamber into which smoke is introduced, a detection unit that detects the smoke concentration in the smoke chamber, and a forcible smoke introduced into the smoke chamber. It controls a smoke treatment device including a circulation section for circulating and an exhaust section for discharging smoke in the smoke chamber, and the smoke concentration detected by the detection section reaches a predetermined upper limit value. A circulating step of forcibly circulating the smoke in the smoke chamber at the circulating section, and a stopping step of stopping the forced circulating for a predetermined time from the time when the smoke concentration detected by the detecting section in the circulating step reaches a predetermined upper limit value. And an exhausting step of exhausting the smoke in the smoking chamber at the exhausting section after the end of the stopping step.

  In addition, the second food manufacturing method according to the present invention includes a smoke chamber into which smoke is introduced, a detection unit that detects the smoke concentration in the smoke chamber, and a smoke chamber introduced into the smoke chamber. A method for producing food using a smoke treatment device comprising a circulating section for forcibly circulating smoke and an exhaust section for discharging smoke in the smoke chamber, wherein the food is arranged in the smoke chamber. A circulating step of forcibly circulating the smoke in the smoke chamber in the circulating unit until the smoke concentration detected by the detecting unit reaches a predetermined upper limit, and a smoke concentration detected by the detecting unit in the circulating process. A stopping step of stopping the forced circulation for a predetermined time from the time when the pressure reaches the predetermined upper limit, and an exhausting step of discharging the smoke in the smoking chamber by the exhaust unit after the stopping step.

  ADVANTAGE OF THE INVENTION According to this invention, it becomes possible to provide the smoke processing apparatus which can suppress growth inhibition of microorganisms (such as mildew).

It is an explanatory view for explaining composition of a smoke processing device concerning a 1st (2nd) embodiment of the present invention. It is a flowchart for demonstrating the food manufacturing method using the smoke processing apparatus which concerns on 1st embodiment of this invention. It is a time chart which shows the time history of the smoke density in the smoke room of the smoke processing device concerning a first embodiment of the present invention. It is a flowchart for demonstrating the food manufacturing method using the smoke processing apparatus which concerns on 2nd embodiment of this invention. It is a time chart which shows the time history of the smoke density in the smoke room of the smoke processing device concerning a second embodiment of the present invention. It is a modification of the time chart of FIG.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. Note that the following embodiments are merely preferable application examples, and the application scope of the present invention is not limited thereto.

<First embodiment>
First, the configuration of the smoke treatment apparatus 1 according to the first embodiment of the present invention will be described with reference to FIG.

  As shown in FIG. 1, the smoke processing apparatus 1 according to the present embodiment includes a smoke chamber 10 into which smoke is introduced, a detection unit 20 that detects the smoke density in the smoke chamber 10, and a smoker. A circulation unit 30 for forcibly circulating the smoke introduced into the refrigerator 10, an exhaust unit 40 for discharging the smoke in the smoke warehouse 10, and a control unit 50 for controlling the circulation unit 30 and the exhaust unit 40. Have. In addition, the smoke treatment device 1 includes a smoke generation introduction unit 60 that generates smoke and introduces the smoke into the smoke chamber 10.

  The smoke chamber 10 has an internal space 11 into which smoke is introduced. In the internal space 11, food to be smoked is disposed. The shape and volume of the internal space 11 can be appropriately set according to the shape and volume of the food to be arranged. For example, when employing a cheese curd in which white mold has grown during ripening as a food, the shape corresponds to the shape of a shelf S (substantially rectangular parallelepiped) on which a cheese curd in which white mold has grown during ripening is placed. Thus, the internal space 11 having a substantially rectangular parallelepiped shape can be adopted. Further, an internal space 11 having a cylindrical shape, a rectangular cylindrical shape, a hemispherical shape, or the like may be employed.

  The food to be smoked is not limited to cheese curd in which mold and lactic acid bacteria have grown during ripening.For example, cacao beans during fermentation, bakery dough during fermentation, etc. it can. As an example of cheese in which mold has grown during ripening, soft cheese ripened by mold on the surface can be mentioned. Examples of mild cheese surface-ripened soft cheese include Camembert, Brie, Brusseau and the like. The cheese curd in which mold has grown during ripening may be obtained as long as it is obtained according to a known manufacturing process, and the whey is discharged from the cheese curd to a certain degree and the cheese curd in which white mold has grown during ripening is used. It may be used. Cocoa beans are the seeds of cacao (Theobroma cacao L.). As the cocoa beans in the course of fermentation, cocoa beans extracted together with cocoa pulp from a cocoa pod may be used in a state where they are fermented by microorganisms in the natural world. Bakery dough is composed of flour, sugar, dairy products such as milk and skim milk powder, fats and oils such as shortening and margarine, eggs, water, baking powder, yeast, etc., for example, bread, confectionery bread, pie, danish, croissant, French bread Unbaked dough based on cereal flour such as semi-hard roll, biscuit, cookie, cake, cracker, pretzel, shoe, donut, waffle, scone, etc. may be used.

  A fan 31 is arranged in the internal space 11 of the smoking room 10. In addition, smoke is introduced into the internal space 11 of the smoke chamber 10 through an introduction pipe 62 (described later) of the smoke generation introduction section 60. The smoke introduced into the internal space 11 of the smoke chamber 10 through the introduction pipe 62 is forcibly circulated in the internal space 11 by the fan 31.

  The detection unit 20 only needs to be able to detect the smoke concentration in the smoke chamber 10, and its arrangement and configuration are not particularly limited. For example, a light transmission type detection device (an opacimeter or a laser smoke meter) that detects the density of smoke by measuring the transmittance of light irradiated into the smoke is adopted as the detection unit 20, and the detection unit 20 is used as a smoke chamber. It can be arranged at an appropriate place in the inner space 11 of the ten. In addition, the detection part 20 can also be arrange | positioned outside the smoking room 10. In such a case, a mechanism for guiding a part of the smoke from the smoke chamber 10 to the detection unit 20 is adopted.

  The circulating section 30 forcibly circulates the smoke introduced into the smoke chamber 10, and is constituted by the fan 31 and the like already described. The exhaust unit 40 is for discharging smoke in the smoke chamber 10, and includes a fan 31 that also functions as the circulation unit 30 and an exhaust pipe 41 that is connected to the smoke chamber 10. . The exhaust pipe 41 has an open / close valve for preventing the smoke from being discharged via the exhaust pipe 41 during the smoke circulation, an afterburner (smoke removing device) for burning off odorous substances in the smoke with electricity, and smoking. A catalyst filter or the like for removing particles therein can be provided.

  The control unit 50 includes a memory that stores various control programs and data, a CPU that reads and executes various control programs and data from the memory, a display unit that displays various information, inputs various information, and operates each component. And a computer having an operation unit for performing the operation. The control unit 50 can exchange signals with the detection unit 20, the fan 31, the smoke generation and introduction unit 60, and the like, and based on the signal sent from the detection unit 20, the fan 31 and the smoke generation and introduction unit. 60 is configured to be controlled.

  Specifically, the control unit 50 controls the circulation unit 30 and the exhaust unit 40 to perform the intermittent smoking process and to discharge the smoke from the smoke chamber 10 after the smoking process is completed. That is, the control unit 50 detects the detection unit 20 in the circulation step of forcibly circulating the smoke in the smoke chamber 10 until the smoke concentration detected by the detection unit 20 reaches the predetermined upper limit, and the circulation step. After controlling the fan 31 so as to alternately repeat the plurality of times, and stopping the forced circulation for a predetermined time from the time when the smoke concentration reaches the predetermined upper limit, the smoke in the smoke storage 10 is removed. The fan 31 is controlled so as to perform an exhaust process for discharging. Instead of performing both circulation and exhaust with one fan 31, a circulation fan and an exhaust fan can be separately provided.

  Further, the control unit 50 in the present embodiment controls the fan 31 such that a process group including a circulation process, a stop process, and an exhaust process is performed within a predetermined time. The predetermined upper limit value employed in the circulation process and the predetermined time employed in the stop process depend on the type and amount of food to be smoked, the temperature of smoke, the flow rate of smoke (the number of revolutions of the fan 31), and the like. Can be set appropriately.

  The smoke generation introduction unit 60 is provided in the smoke generation device 61 that generates smoke, the introduction tube 62 that guides the smoke generated by the smoke generation device 61 to the smoke storage 10, and the introduction tube 62. Open / close valve 63. The smoke generator 61 may have any configuration as long as it can generate smoke. The operations of the smoke generator 61 and the on-off valve 63 are controlled by the control unit 50.

  Next, a food manufacturing method using the smoking apparatus 1 according to the embodiment of the present invention will be described with reference to the flowchart of FIG.

  First, the user arranges the food to be smoked in the smoke chamber 10 of the smoke treatment apparatus 1 (arrangement step: S1). As the food to be smoked, cheese curd or the like in which white mold and lactic acid bacteria have grown during ripening can be selected.

  Subsequently, the user performs an intermittent smoking process on the food by operating the operation unit of the control unit 50 of the smoking device 1. Such an intermittent smoking process will be specifically described with reference to the time chart of FIG.

First, the control unit 50 operates the smoke generator 61 to generate smoke, and also introduces smoke into the smoke chamber 10 by opening the on-off valve 63 provided in the introduction pipe 62, The smoke in the smoke chamber 10 is forcibly circulated by the circulation section 30 (fan 31) until the smoke concentration detected by the detection section 20 reaches the predetermined upper limit value A (mg / m ³ ) (first circulation step). : S2). The predetermined upper limit A can be set, for example, within a range of 200 to 1500 (preferably 400 to 1000) (mg / m ³ ). In the first circulation step S2, the control unit 50 closes the on-off valve provided in the exhaust pipe 41 so as to prevent the smoke introduced into the smoke chamber 10 from being discharged. The time t ₁ required for the first circulation step S2 can be adjusted by the rotation speed of the fan 31 and the like.

Then, the control unit 50, the smoke concentration detected by the detection unit 20 stops the forced circulation from when it reaches the predetermined upper limit value A predetermined time t ₂ in the first circulating step S2 (first stopping step: S3 ). The predetermined time t _2, for example 3 to 120 can be set within the range of (preferably 10 to 60) (min). In the first stop step S3, the control unit 50 stops the smoke generating device 61, closes the on-off valve 63 of the introduction pipe 62, and closes the fan 31 with the on-off valve provided on the exhaust pipe 41 closed. Stop. By the first stopping step S3, the smoke concentration in the smoke chamber 10 decreases.

Then, the control unit 50, restarts the forced circulation in the circulation unit 30 (fans 31) after a predetermined time t ₂ has elapsed, the circulating unit 30 until the smoke concentration detected by the detection unit 20 again reaches a predetermined upper limit value A The smoke in the smoke chamber 10 is forcibly circulated by the (fan 31) (second circulation step: S4). In the second circulation step S4, similarly to the second circulation step S2, the control unit 50 activates the smoke generator 61 to generate smoke, opens the on-off valve 63 of the introduction pipe 62, and opens the exhaust pipe 41. Close the on-off valve provided in. The time t ₃ required for the second circulation step S4 can be adjusted by the rotation speed of the fan 31 and the like.

Then, the control unit 50, the smoke concentration detected by the detection unit 20 stops the forced circulation from when it reaches the predetermined upper limit value A predetermined time t ₄ in the second circulation step S4 (second stopping step: S5 ). The predetermined time t _4, for example 3 to 120 can be set within the range of (preferably 10 to 60) (min). The predetermined time t ₄ in the second stop step S5, the may be the same as the predetermined time t ₂ in the first stopping step S3. In the second stop step S5, the control unit 50 stops the smoke generating device 61, closes the on-off valve 63 of the introduction pipe 62, and is provided in the exhaust pipe 41, as in the first stop step S3. The fan 31 is stopped while the on-off valve is closed. By the second stop step S5, the smoke concentration in the smoke chamber 10 is reduced again.

  Next, the control unit 50 alternately repeats a step similar to the second circulation step S4 and a step similar to the second stop step S5 twice alternately (third circulation step: S6, third stop step: S7). Fourth circulation step: S8, fourth stop step: S9). That is, the control unit 50 according to the present embodiment controls the fan 31 such that the circulation step and the stop step are alternately performed four times in total.

Then, the control unit 50, after a predetermined time t ₈ course at the end of the stopping step (fourth stop step S9), and discharging the smoke of smoke chamber 10 in the exhaust section 40 (fan 31) (evacuation step: S10 ). In the exhaust step S10, the control unit 50 stops the smoke generating device 61, closes the on-off valve 63 provided on the introduction pipe 62, and opens the on-off valve provided on the exhaust pipe 41 to release the fan 31. Activate The control unit 50 closes the on-off valve provided in the exhaust pipe 41 and stops the fan 31 when the smoke concentration detected by the detection unit 20 falls below a predetermined reference value, and performs the exhaust process S10. finish. Time t ₉ required for the evacuation step S10 can be adjusted by the number of revolutions of the fan 31.

The control unit 50 performs a series of steps (steps including the circulation steps S2, S4, S6, S8, the stop steps S3, S5, S7, S9, and the exhaust step S10) related to the intermittent smoking process for a predetermined time. carried out in a T within _1. The predetermined time T _1, for example from 10 to 720 can be set within the range of (preferably 40 to 180) (min).

  Subsequently, the user takes out the food that has been subjected to the intermittent smoke treatment through the above-described process group from the smoke storage 10 and performs a predetermined treatment to obtain a final product. If the food to be smoked is, for example, a cheese curd in which mold and lactic acid bacteria have grown during ripening, further softening of the surface with a mildew by a general mold (for example, Camembert cheese) is further performed in accordance with the method of manufacturing. Aging may be performed and, if necessary, sterilization may be performed. If the cocoa beans are in the process of fermentation, further fermentation is performed according to a general method for producing chocolate or cocoa, and after drying, the beans are crushed, roasted, milled to obtain cocoa mass, and then chocolate is formed using a known method. Or cocoa. If the bakery dough is in the middle of fermentation, further fermentation, molding, baking, etc. may be performed according to a general bakery product manufacturing method.

In the smoking apparatus 1 according to the embodiment described above, a circulating step of forcibly circulating the smoke in the smoke chamber 10 until the smoke concentration in the smoke chamber 10 reaches the predetermined upper limit A; a stopping step smoke density is to stop the forced circulation from when it reaches the predetermined upper limit value a predetermined time _{t 2 (t 4, t 6} , t 8), it can be repeated by a plurality of times alternately. That is, instead of simply circulating the smoke introduced into the smoke chamber 10 for a certain period of time, the smoke density in the smoke chamber 10 is monitored, and the smoke density is monitored until the smoke density reaches the predetermined upper limit A. When the smoke concentration reaches the predetermined upper limit value A, the forced circulation is stopped for a predetermined time t ₂ (t ₄ , t ₆ , t ₈ ) to reduce the smoke concentration, and then the smoke is forced again. In order to perform an intermittent smoke treatment (intermittent operation) in which the smoke is circulated and the smoke concentration reaches the predetermined upper limit value A, foods (for example, molds and lactic acid bacteria during the ripening process) Growth inhibition of microorganisms in a grown cheese curd, fermented cocoa beans, fermented bakery dough, etc.) can be suppressed. Therefore, for example, it becomes possible to industrially mass-produce smoked white mold cheese having a savory flavor unique to smoked while white mold grows on the entire surface.

  Further, in the smoke treatment apparatus 1 according to the embodiment described above, an exhaust step S10 for discharging the smoke in the smoke chamber 10 after a predetermined time has elapsed in the last stop step (fourth stop step S9). Since the control unit 50 controls the fan 31 as described above, the smoke can be quickly discharged after the intermittent smoking process is completed.

Also, more than in the smoking treatment apparatus 1 according to the embodiment described, the circulating step S2 · S4 · S6 · S8, stopping step S3 · S5 · S7 · S9 and process group for a predetermined time T ₁ consisting of evacuation step S10 The intermittent smoking process and the smoke discharging process can be completed within a predetermined time by controlling the fan 31 with the control unit 50 as described in (1). Therefore, it is possible to prevent the food to be smoked from being exposed to smoke for a long time.

<Second embodiment>
Next, the configuration of the smoke treating apparatus according to the second embodiment of the present invention will be described. The smoke processing apparatus according to the present embodiment is obtained by changing only the function (control program) of the control unit 50 of the smoke processing apparatus 1 according to the first embodiment, and other configurations are the same as those of the first embodiment. Substantially the same. Therefore, different configurations (control units) will be mainly described, and common configurations will be assigned the same reference numerals and detailed description thereof will be omitted. In the following description, in order to distinguish from the smoke processing apparatus 1 according to the first embodiment and the control unit 50 thereof, the smoke processing apparatus according to the present embodiment and the control unit thereof are referred to as “1A” and “1A”, respectively. It will be referred to as “50A”.

  The control unit 50A of the smoke-treating apparatus 1A according to the present embodiment, similar to the control unit 50 in the first embodiment, stores various control programs and data, and reads and executes various control programs and data from the memory. It can be constituted by a computer having a CPU, a display unit for displaying various information, an operation unit for inputting various information and operating each component, and the like. The control unit 50A can exchange signals with the detection unit 20, the fan 31, the smoke generation and introduction unit 60, and the like, and based on the signal sent from the detection unit 20, the fan 31 and the smoke generation and introduction unit. 60 is configured to be controlled.

  Specifically, the control unit 50A performs a circulation step of forcibly circulating the smoke in the smoke chamber 10 until the smoke concentration detected by the detection unit 20 reaches the predetermined upper limit, and a detection unit 20 in the circulation step. The fan 31 performs a stopping step of stopping the forced circulation for a predetermined time from the time when the smoke concentration detected in the step reaches the predetermined upper limit value, and an exhaust step of discharging the smoke in the smoke chamber 10. Control.

  Further, the control unit 50A in the present embodiment controls the fan 31 so that a process group including a circulation process, a stop process, and an exhaust process is performed within a predetermined time. The predetermined upper limit value employed in the circulation process and the predetermined time employed in the stop process depend on the type and amount of food to be smoked, the temperature of smoke, the flow rate of smoke (the number of revolutions of the fan 31), and the like. Can be set appropriately.

  Next, a food manufacturing method using the smoke treatment device 1A according to the embodiment of the present invention will be described with reference to the flowchart of FIG.

  First, the user arranges the food to be smoked in the smoke chamber 10 of the smoke processing apparatus 1A (arrangement step: S11). As the food to be smoked, a cheese curd or the like in which white mold has grown during ripening can be selected as in the first embodiment.

  Subsequently, the user performs an intermittent smoking process on the food by operating the operation unit of the control unit 50A of the smoking device 1A. Such intermittent smoke treatment will be specifically described with reference to the time chart of FIG.

First, the control unit 50A operates the smoke generator 61 to generate smoke, and also introduces smoke into the smoke chamber 10 by opening the on-off valve 63 provided in the introduction pipe 62. As shown in FIG. 5, the circulation section 30 (fan 31) forcibly circulates the smoke in the smoke chamber 10 until the smoke concentration detected by the detection section 20 reaches the predetermined upper limit B (circulation step). : S12). The predetermined upper limit B can be set, for example, within the range of 200 to 1500 (mg / m ³ ). In the circulation step S12, the control unit 50A closes the on-off valve provided in the exhaust pipe 41 so as to prevent the smoke introduced into the smoke chamber 10 from being discharged. Time t ₁₁ required for the circulating step S12, may be adjusted by the number of revolutions of the fan 31.

Then, the control unit 50A, as shown in FIG. 5, the smoke concentration detected by the detection unit 20 stops the forced circulation for a predetermined time t ₁₂ from the time of reaching the predetermined upper limit value in the circulation step S12 (stopping step : S13). The predetermined time t _12, for example can be set in the range of 5 to 250 minutes. In the stopping step S13, the control unit 50A stops the smoke generating device 61, closes the on-off valve 63 of the introduction pipe 62, and stops the fan 31 with the on-off valve provided on the exhaust pipe 41 closed. . By the stopping step S13, the smoke concentration in the smoke chamber 10 decreases.

Then, the control unit 50A, as shown in FIG. 5, after the predetermined time t ₁₂ elapses in stopping step S13, discharging the smoke of smoke chamber 10 in the exhaust section 40 (fan 31) (evacuation step: S14) . In the discharging step S14, the control unit 50A stops the smoke generator 61, closes the on-off valve 63 provided on the introduction pipe 62, and opens the on-off valve provided on the exhaust pipe 41 to open the fan 31. Activate When the smoke concentration detected by the detection unit 20 is lower than a predetermined reference value, the control unit 50A closes the on-off valve provided in the exhaust pipe 41 and stops the fan 31 to perform the exhaust process S14. finish. Time t ₁₃ required for the evacuation step S14, may be adjusted by the number of revolutions of the fan 31.

Control unit 50A, the series of process group (the circulation step S12, step group consisting stopping step S13 and exhaust step S14), and carried out within a predetermined time T _2. The predetermined time T ₂ are, for example, can be set in the range of 5 to 300 minutes.

  Subsequently, the user takes out the food that has been subjected to the intermittent smoke treatment through the above-described process groups from the smoke storage 10 and performs a predetermined treatment in the same manner as in the first embodiment to obtain a final product.

In the smoke treatment device 1A according to the embodiment described above, the smoke in the smoke chamber 10 is forcibly circulated until the smoke density in the smoke chamber 10 reaches the predetermined upper limit B, and the smoke density is reduced. from the time of reaching the predetermined upper limit value B by the predetermined time t ₁₂ to stop the forced circulation, then, to discharge the smoke of Ibushikemuriko 10 can be a series of steps of. That is, instead of simply circulating the smoke introduced into the smoke chamber 10 for a predetermined time, the smoke density in the smoke chamber 10 is monitored, and when the smoke density reaches the predetermined upper limit B, a predetermined time t is reached. _{12 In} order to perform the characteristic smoking process of stopping the forced circulation to lower the smoke concentration and then discharging the smoke, the food placed in the smoke chamber 10 (for example, mold or lactic acid bacteria during ripening) ), The growth inhibition of microorganisms in cheese curd in the state of growth, cocoa beans in the middle of fermentation, bakery dough in the middle of fermentation, etc.) can be suppressed. Therefore, for example, it becomes possible to industrially mass-produce smoked white mold cheese having a savory flavor unique to smoked while white mold grows on the entire surface.

Also, more than in the smoking treatment apparatus 1A according to the embodiment described, the circulating step S12, the fan 31 by the control section 50A to perform the process group consisting of stopping step S13 and exhaust step S14 in the predetermined time T ₂ By performing the control, the smoking process and the smoke discharging process can be completed within a predetermined time. Therefore, it is possible to prevent the food to be smoked from being exposed to smoke for a long time.

  In the first embodiment, an example is shown in which the circulation step and the stop step are alternately performed four times, but the number of times of the circulation step and the stop step is not limited to this. For example, the circulation step and the stop step may be alternately performed twice (or three times), or each step may be performed five or more times.

  Further, in the first embodiment, the example in which the exhaust step S10 is performed after the final stop step (fourth stop step S9) as shown in FIG. 3 has been described, but this last stop step (fourth stop step S9) is performed. Step S9) may be omitted, and the exhaust step S10 may be performed immediately after the fourth circulation step S8 as shown in FIG. Further, the evacuation step S10 can be performed immediately after the second circulation step S4, or the evacuation step S10 can be performed immediately after the third circulation step S6. That is, in the case where the circulation step is performed a plurality of times, the number of times of the circulation step and the stop step does not necessarily need to match, and the number of times of the circulation step may be greater than the number of times of the stop step.

Further, in the first embodiment, an example in which the predetermined upper limit value in each circulation step is set to a constant value (A) has been described, but the predetermined upper limit value may be different for each circulation step. For example, the predetermined upper limit value in the first circulation process S2 and A _1, a predetermined upper limit value in the second circulation step S4 and (value different from the A ₁₎ A _2, a predetermined upper limit value in the third circulating step S6 A ₃ (A value different from A ₁ and A ₂ ), and the predetermined upper limit value in the fourth circulation step S8 can be A ₄ (a value different from A ₁ , A ₂ and A ₃ ).

  The present invention is not limited to each of the above embodiments, and those in which those skilled in the art have appropriately changed the design of these embodiments are included in the scope of the present invention as long as they have the features of the present invention. You. That is, the components included in each of the embodiments and their arrangement, material, condition, shape, size, and the like are not limited to those illustrated but can be appropriately changed. Further, each element included in each of the above embodiments can be combined as far as technically possible, and a combination of these elements is also included in the scope of the present invention as long as it includes the features of the present invention.

1.1A: Smoke treatment device 10: Smoke chamber 20: Detection unit 30: Circulation unit 40: Exhaust unit 50, 50A: Control unit 60: Smoke generation introduction unit S2, S4, S12: Circulation process S3, S5 S13: Stopping process S10, S14: Exhaust process

Claims (13)

A smoke chamber into which smoke is introduced, a detection unit for detecting the smoke concentration in the smoke chamber, a circulation section for forcibly circulating the smoke introduced into the smoke chamber, and the circulation section. A control unit for controlling, and a smoke processing apparatus comprising:
The control unit includes:
A circulation step of forcibly circulating the smoke in the smoke chamber until the smoke concentration detected by the detection unit reaches a predetermined upper limit,
A stopping step of stopping the forced circulation for a predetermined time from the time when the smoke concentration detected by the detection unit reaches the predetermined upper limit in the circulation step,
A smoke treatment device for controlling the circulating section so as to alternately repeat a plurality of times.   The smoke processing apparatus according to claim 1, further comprising a smoke generation introduction unit that generates smoke and introduces the smoke into the smoke chamber. An exhaust unit for discharging smoke in the smoke chamber,
The smoke processing apparatus according to claim 1, wherein the control unit controls the exhaust unit to perform an exhaust step of discharging smoke in the smoke chamber after the end of the last stop step.   4. The smoke treatment apparatus according to claim 3, wherein the control unit controls the circulation unit and the exhaust unit so as to execute a process group including the circulation process, the stop process, and the exhaust process within a predetermined time. 5. . Smoke provided with a smoke chamber into which smoke is introduced, a detection section for detecting the smoke concentration in the smoke chamber, and a circulation section for forcibly circulating the smoke introduced into the smoke chamber. A program for controlling a processing device,
A circulation step of forcibly circulating the smoke in the smoke chamber by the circulation unit until the smoke concentration detected by the detection unit reaches a predetermined upper limit value,
A stopping step of stopping the forced circulation for a predetermined time from the time when the smoke concentration detected by the detection unit reaches the predetermined upper limit in the circulation step,
Is a program that causes a computer to execute a program repeatedly alternately.   The computer-readable storage medium according to claim 5, wherein the computer causes the computer to execute an exhaust step of exhausting the smoke in the smoke chamber at an exhaust unit of the smoke processing apparatus after the last stop step.   The program according to claim 6, wherein the program causes a computer to execute a process group including the circulation process, the stop process, and the exhaust process within a predetermined time. Smoke provided with a smoke chamber into which smoke is introduced, a detection section for detecting the smoke concentration in the smoke chamber, and a circulation section for forcibly circulating the smoke introduced into the smoke chamber. A method for producing food using a processing device,
An arranging step of arranging food in the smoke chamber;
A circulation step of forcibly circulating the smoke in the smoke chamber by the circulation unit until the smoke concentration detected by the detection unit reaches a predetermined upper limit value,
A stopping step of stopping the forced circulation for a predetermined time from the time when the smoke concentration detected by the detection unit reaches the predetermined upper limit in the circulation step,
A food manufacturing method, wherein the circulating step and the stopping step are alternately repeated a plurality of times. The smoke treatment device includes an exhaust unit that discharges smoke in the smoke chamber,
The food manufacturing method according to claim 8, further comprising an exhausting step of exhausting the smoke in the smoke chamber at the exhaust unit after the end of the last stopping step.   The food manufacturing method according to claim 9, wherein a step group including the circulation step, the stop step, and the exhaust step is performed within a predetermined time. A smoke chamber into which smoke is introduced, a detection unit for detecting the smoke concentration in the smoke chamber, a circulation unit for forcibly circulating the smoke introduced into the smoke chamber, and the smoke chamber. An exhaust unit that discharges smoke inside, and a control unit that controls the circulation unit and the exhaust unit,
The control unit includes:
A circulation step of forcibly circulating the smoke in the smoke chamber until the smoke concentration detected by the detection unit reaches a predetermined upper limit,
A stopping step of stopping the forced circulation for a predetermined time from the time when the smoke concentration detected by the detection unit reaches the predetermined upper limit in the circulation step,
An exhausting step of discharging the smoke in the smoke chamber after the stopping step,
A smoke treatment device for controlling the circulating unit and the exhaust unit so as to perform the following. A smoke chamber into which smoke is introduced, a detection unit for detecting the smoke concentration in the smoke chamber, a circulation unit for forcibly circulating the smoke introduced into the smoke chamber, and the smoke chamber. An exhaust unit for discharging smoke in the inside, a program for controlling a smoke treatment device comprising:
A circulation step of forcibly circulating the smoke in the smoke chamber by the circulation unit until the smoke concentration detected by the detection unit reaches a predetermined upper limit value,
A stopping step of stopping the forced circulation for a predetermined time from the time when the smoke concentration detected by the detection unit reaches the predetermined upper limit in the circulation step,
An exhausting step of discharging the smoke in the smoke chamber by the exhaust unit after the end of the stopping step;
A program that causes a computer to execute A smoke chamber into which smoke is introduced, a detection unit for detecting the smoke concentration in the smoke chamber, a circulation unit for forcibly circulating the smoke introduced into the smoke chamber, and the smoke chamber. A method of producing food using a smoke treatment device comprising:
An arranging step of arranging food in the smoke chamber;
A circulation step of forcibly circulating the smoke in the smoke chamber by the circulation unit until the smoke concentration detected by the detection unit reaches a predetermined upper limit value,
A stopping step of stopping the forced circulation for a predetermined time from the time when the smoke concentration detected by the detection unit reaches the predetermined upper limit in the circulation step,
An exhausting step of discharging the smoke in the smoke chamber by the exhaust unit after the end of the stopping step;
And a food production method.