JP3293811B2 - Smoke adsorbed salt - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a smoke-absorbed salt obtained by adding a smoke solution and an active smoke solution to a saturated saline solution.

[0002]

2. Description of the Related Art Conventionally, staple foods such as cooked rice, bread, noodles, etc., and side dishes such as tofu, natto, etc. using ingredients made of grains or flour,
When preparing seasonings such as miso, soy sauce, etc., tap water, water passed through ceramics,
Alkaline water and natural water are used. The water is also used for washing and cooking vegetables and wild vegetables, and for cooking seafood and meat.

[0003]

In the case of foodstuffs made of grain or flour, during storage and storage, moisture contained in the foodstuffs evaporates, causing drying, hardening, and deterioration due to oxidation.
For this reason, in the food prepared using these ingredients, there was a decrease in quality such as taste. Vegetables and wild vegetables also could not be preserved after washing, and the quality of fish, shellfish, meat, and the like was reduced due to oxidation before cooking. The problem to be solved is how to prevent these and maintain high freshness and high quality for a long time.

[0004]

Means for Solving the Problems In order to achieve the above-mentioned object, the smoking liquid-adsorbed salt of the present invention is prepared by adding natural salt to water purified by ion exchange and dissolving the salt to produce a saturated salt solution.
A smoke solution and an active smoke solution are added to the saturated saline solution, mixed well, and then tars floating on the liquid surface are removed, and the mixture is heated and recrystallized.

[0005] The term "saturated saline" used herein refers to a solution obtained by dissolving natural salt in water purified by ion exchange. Here, the smoking liquid-adsorbed salt is obtained by adding a smoking liquid to a saturated saline solution, mixing well, removing tars floating on the liquid surface, heating and recrystallizing. When the concentration of the smoke added to the salt is high, it is mixed with natural salt to obtain a smoke-adsorbed salt having a constant addition concentration as a whole.

[0006] Here, the smoke liquid is produced by thermally decomposing a hardwood log in a reducing atmosphere, and then distilling a crude smoke liquid obtained by cooling and condensing a generated gas containing generated steam. In the present invention, besides the liquid smoke produced by the above method, one of the present inventors proposed Japanese Patent Publication No. 7-119165
Activated smoke from the official gazette (Registration No. 2079875) can also be used. That is, the active smoking liquid is the above-mentioned Tokuhei 7-
As described in detail in Japanese Patent No. 119165, the smoked liquid produced by the above method is subjected to electric treatment mainly by arc discharge, and the product at that time is subjected to physicochemical treatment and purification, and into water purified by ion exchange. It is a liquid smoke produced by dissolving and dispersing.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The smoke adsorbed salt of the present invention will be described. The smoke adsorbed salt is dissolved by adding natural salt to water purified by ion exchange to produce a saturated salt solution. It is obtained by adding a smoking liquid and an active smoking liquid to a saline solution, mixing well, removing tars floating on the liquid surface, heating and recrystallizing.

[0008]

EXAMPLE 1 When the smoke adsorbing salt according to the present invention is used for cereals, that is, cereal grains / flour, the treatment is performed in the following procedure. (A) Dissolve the smoke adsorbed salt using water purified by ion exchange and sterilize by heating. This is used as an aqueous solution of the smoking liquid adsorption salt. (B) Continue to spray a fixed amount of the aqueous solution of the smoking liquid adsorbing salt into the small chamber. (C) The cereal grains and flour are thinly placed on a belt conveyor that moves at a constant speed, and are passed through a small chamber where the aqueous solution of the smoke-absorbed salt is sprayed, and the aqueous solution of the smoke-absorbed salt is sprayed on the grain and the grain. To adhere evenly.

[0009]

[Embodiment 2] When the smoke adsorbed salt according to the present invention is used for cooked rice, the rice is cooked by adding the smoke adsorbed salt at the time of cooking rice. Table 1 shows a comparison of the taste of cooked rice between the rice cooked by the conventional method and the rice cooked by adding a small amount of the adsorbed salt of smoked liquid.

[Table 1]

[0010]

Embodiment 3 In the case where the smoke adsorbing salt according to the present invention is used for producing seasonings such as miso and soy sauce, an aqueous solution of the smoking liquid adsorbing salt is prepared before steaming foods such as soybeans, wheat and rice. Add to ingredients. Miso and soy sauce produced using the ingredients,
Table 2 shows a comparison of the production process with miso and soy sauce produced using foodstuffs to which existing salt was added.

[Table 2]

[0011] Table 3 shows a comparison of the taste of food prepared using miso / soy sauce manufactured using the adsorbed salt of smoked liquid according to Example 3 with food prepared using conventional miso / soy sauce manufactured using existing salt. Shown in

[Table 3] In foods cooked with miso / soy sauce using smoked salt,
In the boiled effect, the target food became plump in a short time, and became soft without breaking down.

[0012]

Embodiment 4 Table 4 shows a comparison of the shapes between the case where vegetables and wild vegetables were washed with the smoke-adsorbed salt according to the present invention and the case where they were washed with an aqueous solution of existing salt. In addition, the smell of the packing material, after washing,
Indicates when the package was opened.

[Table 4]

Table 5 shows a comparison of the taste of vegetables and wild vegetables processed using the aqueous solution of the adsorbed salt of smoke according to Example 4 and vegetables and wild vegetables processed using the aqueous solution of existing salt, respectively. .

[Table 5]

[0014]

EXAMPLE 5 Table 6 shows a comparison of the taste when the aqueous solution of the adsorbed salt of the smoked liquid according to the present invention and the aqueous solution of the existing salt were used for cooking seafood.

[Table 6]

[0015]

Embodiment 6 Table 7 shows a comparison of the shapes when the aqueous solution of the smoking liquid-adsorbed salt according to the present invention is sprayed on the surface of the meat block and when the aqueous solution of existing salt is sprayed on the surface of the meat block.

[Table 7]

[0016]

The smoking liquid-adsorbed salt according to the present invention is as described above, and has the following effects. The smoke-adsorbed salt having a constant addition concentration as a whole is characterized by extremely low smoke-odor. In addition, the aqueous solution of the smoked salt is highly permeable, and even meat chunks can quickly penetrate into the interior. Therefore, there is an effect of preventing drip or the like during thawing. Furthermore, the smoke contained in the aqueous solution of the smoke-adsorbed salt has a remarkable effect on odor removal.

──────────────────────────────────────────────────続 き Continued on the front page (58) Fields surveyed (Int. Cl. ⁷ , DB name) A23L 1/232 A23L 1/015 A23L 1/03 JICST file (JOIS)

Claims (1)

(57) [Claims] 1. Saturated saline is prepared by adding natural salt to water purified by ion exchange to dissolve the salt. A smoke solution and an active smoke solution are added to the saturated salt solution, mixed well, and then mixed. A smoking liquid-adsorbed salt obtained by removing floating tars, heating and recrystallizing.