JP6606850B2 - Method for producing smoked food - Google Patents

Description

  The present invention relates to a method for producing smoked food, a method for modifying the scent of smoke, and a method for producing smoke.

  Smoked food was originally intended to improve the preservability of foods, but now that food preservation technology has been developed, the main purpose is to give foods a favorable flavor derived from smoke. Therefore, it is very important to control the quality of smoke that greatly affects the flavor of smoked foods.

  Concerning methods for controlling the quality of soot, heating the soot generated by burning, incomplete combustion or pyrolysis of plant raw materials to control the quality of soot and reduce harmful components such as benzpyrene It has been reported that a preferred flavor can be imparted to smoked foods (Patent Document 1).

  In the biomass fuel gasification field, it has been reported that by adding heat or steam to the pyrolysis gas, the gas can be reformed so as to be suitable for combustion (for example, Patent Document 2).

  On the other hand, in Patent Document 3, with regard to a method for producing koji-brush, which is a kind of smoked food, drying and kneading of the boiled koji was conventionally performed at the same time (roasting). It has been reported that the production time of bonito can be shortened by first simmering the boiled potatoes under appropriate conditions and then drying them.

International Publication No. 2007/142086 JP 2002-69461 A Japanese Patent Laid-Open No. 7-50986

  Smoked foods can be used as a raw material for foods and seasonings, but there is a problem that the scent of smoked foods tends to be attenuated or disappeared by heating. Therefore, for example, foods produced by cooking for a long time (eg, stewed dishes), foods reheated after cooking, etc., even when smoked foods are used as raw materials, The scent of smoked food is hardly felt.

  A method for producing a smoked food comprising contacting or adhering smoke generated by burning, incompletely burning, or thermally decomposing plant raw material to the raw food is provided by changing the type of plant raw material. It is possible to change the quality. However, when the kind of plant raw material to be used is changed, there is a problem that the desired desirable scent quality is impaired, and the smoked food may be greatly different in scent quality. Therefore, it has been extremely difficult to realize a smoked food having a preferable scent derived from smoke and having a fragrance that is not easily attenuated or lost even when heated.

  An object of the present invention is to provide a method capable of producing a smoked food in which the fragrance is less likely to be attenuated and disappeared even when heated, without changing the type of plant raw material to be used.

As a result of earnestly examining the above-mentioned problems, the present inventors have surprisingly generated pyrolysis by pyrolyzing plant raw materials in a carbonization tank, heating the soot, and heating. In the method for producing smoked food, which comprises contacting or adhering the latter smoke or its active ingredient to the raw material food, until the carbon dioxide concentration in the carbonization tank is reduced to a specific concentration by pyrolyzing the plant raw material And after the carbon dioxide concentration in the carbonization tank is reduced to some extent, the heating temperature of the smoke is lowered according to the decrease in the carbon dioxide concentration, without changing the type of plant raw material to be used. Even then, the present inventors have found that smoked foods that are less likely to lose or disappear can be produced, and have further advanced the research based on this finding, thereby completing the present invention.
That is, the present invention is as follows.

[1] (a) pyrolyzing plant raw material in a carbonization tank to generate soot, (b) heating the soot, (c) soot after heating or its active ingredient Contacting or adhering to the raw food,
Performing pyrolysis of the plant material until the carbon dioxide concentration in the carbonization tank drops to 35-58%, and
After the ratio of the carbon monoxide concentration to the carbon dioxide concentration in the carbonization tank (CO / CO ₂ ) exceeds 0.4, the heating temperature of the smoke is lowered by 5 to 35 ° C. per 1% decrease in the carbon dioxide concentration. A method for producing a smoked food.
[2] The method according to [1], wherein the heating temperature of the smoke is maintained at 300 ° C. or higher and lower than 800 ° C.
[3] The method according to [1] or [2], wherein the raw food is dried fish so that the moisture content is 30% by weight or less.
[4] The dried fish is dried by heating the fish with hot air having a temperature at the start of drying of 120 ° C. or higher and a temperature at the end of drying of less than 120 ° C. Method.
[5] Any one of [1] to [4], wherein the raw food is brought into contact with or adhered to the smoked smoke or its active ingredient in the smoked atmosphere after the heating. The method described in one.
[6] The method according to any one of [1] to [5], wherein the soot is heated by bringing the solid heat medium into contact with the soot.
[7] The method according to any one of [1] to [6], comprising supplying an additional gas when heating the smoke.
[8] A smoked food produced by the method according to any one of [1] to [7].
[9] The smoked food according to [8], which is a fish section.

[10] (a) pyrolyzing a plant raw material in a carbonization tank to generate smoke, and (b) heating the smoke.
Performing pyrolysis of the plant material until the carbon dioxide concentration in the carbonization tank drops to 35-58%, and
After the ratio of the carbon monoxide concentration to the carbon dioxide concentration in the carbonization tank (CO / CO ₂ ) exceeds 0.4, the heating temperature of the smoke is lowered by 5 to 35 ° C. per 1% decrease in the carbon dioxide concentration. A method for modifying the scent of smoke.
[11] The method according to [10], wherein the heating temperature of the smoke is maintained at 300 ° C. or higher and lower than 800 ° C.
[12] The method according to [10] or [11], wherein the soot is heated by bringing the solid heat medium into contact with the soot.
[13] The method according to any one of [10] to [12], comprising supplying an additional gas when heating the smoke.

[14] (a) pyrolyzing a plant raw material in a carbonization tank to generate smoke, and (b) heating the smoke.
Performing pyrolysis of the plant material until the carbon dioxide concentration in the carbonization tank drops to 35-58%, and
After the ratio of the carbon monoxide concentration to the carbon dioxide concentration in the carbonization tank (CO / CO ₂ ) exceeds 0.4, the heating temperature of the smoke is lowered by 5 to 35 ° C. per 1% decrease in the carbon dioxide concentration. A method for producing smoke.
[15] The method according to [14], which is a method for producing smoke with a modified aroma.
[16] The method according to [14] or [15], wherein the heating temperature of the smoke is maintained at 300 ° C. or higher and lower than 800 ° C.
[17] The method according to any one of [14] to [16], wherein the soot is heated by bringing the solid heat medium into contact with the soot.
[18] The method according to any one of [14] to [17], comprising supplying an additional gas when heating the smoke.

ADVANTAGE OF THE INVENTION According to this invention, even if it heats, the manufacturing method of the smoked food which a fragrance is hard to attenuate and lose | disappear can be provided. In particular, the production method of the present invention can produce a smoked food that does not weaken and disappear even if heated, without changing the type of plant raw material to be used. Therefore, it is possible to produce a smoked food that has a preferable scent of smoke and does not easily attenuate or disappear even when heated.
Further, according to the present invention, it is possible to provide a method for modifying the scent of smoke and a method for producing smoke with a modified scent.

It is front sectional drawing which showed the typical apparatus example (apparatus example provided with the cooling unit) for enforcing the manufacturing method of the smoked food of this invention. It is front sectional drawing which showed the typical apparatus example (example of apparatus which is not equipped with the cooling part) for enforcing the manufacturing method of the smoked food of this invention. FIG. 3 is a schematic partial cross-sectional side view taken along the line AA of the apparatus example shown in FIGS. 1 and 2. 6 is a graph showing the results of sensory evaluation of an evaluation sample of Comparative Example 1. 4 is a graph showing the results of sensory evaluation of an evaluation sample of Example 1. Is a graph showing an example of a thermal decomposition time elapsed and the carbon monoxide concentration (CO concentration) in the carbonization chamber and the carbon dioxide concentration (CO ₂ concentration) changes.

1. Process for producing smoked food The process for producing smoked food of the present invention (hereinafter also simply referred to as “the process of the present invention”) comprises: (a) pyrolyzing a plant raw material in a carbonization tank to generate smoke. And (b) heating the soot, and (c) contacting or adhering the soot after heating or its active ingredient to the raw food.

[(A) Thermal decomposition of plant material]
The plant raw material used in the present invention is not particularly limited as long as it does not generate an off-flavor, and examples thereof include wood, bamboo, fruit, flower, cocoon, coconut shell, rice husk, and the like, preferably wood. The type of wood used as the plant raw material may be appropriately selected according to the type of the raw material food. For example, when the raw material food is fish, oak, beech, kunugi, cherry and the like can be mentioned. The form of the plant raw material is not particularly limited, and examples thereof include straw, chips, sawdust, smoked wood and the like. Chips or sawdust are preferred because they have a large surface area and can be efficiently thermally decomposed.

  The amount of the plant raw material used is preferably 0.15 to 0.3 part by weight, more preferably 0.2 to 0.28 part by weight with respect to 1 part by weight of the raw material food.

  The size and shape of the carbonization tank are not particularly limited as long as the plant raw material can be pyrolyzed inside. The carbonization tank is preferably a container that is resistant to high temperatures and high pressures. For example, glass, heat-resistant resin, porcelain, metal, and the like are preferable. Although it is industrially preferable that the atmosphere in the carbonization tank before starting pyrolysis is air, other inert gases (eg, nitrogen, or a mixture thereof) may be introduced into the air. .

  The carbon dioxide concentration in the carbonization tank before the start of thermal decomposition is preferably 1% or less, more preferably 0.1% or less. The carbon dioxide concentration in the carbonization tank usually increases immediately after the start of thermal decomposition, reaches a maximum concentration (usually 68 to 75%), and then gradually decreases as the thermal decomposition proceeds (for example, in FIG. 6). As indicated)).

  The carbon monoxide concentration in the carbonization tank before the start of thermal decomposition is preferably 1% or less, more preferably 0.1% or less. The carbon monoxide concentration in the carbonization tank usually increases immediately after the start of pyrolysis and reaches the maximum concentration (usually 20 to 27%). Maintained (eg, transition as shown in FIG. 6).

  The oxygen concentration in the carbonization tank before the start of thermal decomposition is preferably 1 to 21%, more preferably 1 to 18%.

  In the present invention, the carbon dioxide concentration, carbon monoxide concentration, and oxygen concentration in the carbonization tank are values measured by an exhaust gas analyzer “AUTO 4.1” manufactured by Liero Japan Co., Ltd.

  The pyrolysis method is not particularly limited as long as smoke can be generated from plant raw materials. For example, the carbonization tank is heated by a solid heat medium (eg, an electric heating coil, an electric heater, etc.), a flame of a burner, or the like. A method of heating plant materials, a method of heating plant materials with a solid heat medium (eg, electric heating coil, electric heater, etc.) installed in the carbonization tank, a high-temperature gas (eg, high-temperature gas, superheated steam, etc.) in the carbonization tank ) Is introduced and the plant material is heated, and the temperature control is easy. Therefore, the method of heating the plant material by heating the carbonization tank is preferable. The heating of the carbonization tank or the plant material with the solid heat medium may be performed by bringing the solid heat medium into contact with the carbonization tank or the plant material, or may be performed by radiant heat of the solid heat medium.

  The thermal decomposition temperature is preferably 600 ° C. or lower, and more preferably 425 ° C. or lower in order to completely suppress the generation of harmful components such as benzpyrene. When the temperature exceeds 600 ° C., generation of harmful components such as benzpyrene tends to increase. The lower limit of the thermal decomposition temperature is not particularly limited as long as smoke can be generated from plant raw materials, but in order to generate a sufficient amount of smoke, the thermal decomposition temperature is preferably 240 ° C. or higher.

The present invention performs pyrolysis of a plant raw material until the carbon dioxide concentration in the carbonization tank is reduced to a specific concentration (that is, until the carbon dioxide concentration in the carbonization tank is reduced to a specific concentration) One of the features is that it does not stop thermal decomposition. By performing pyrolysis of plant raw material until the carbon dioxide concentration in the carbonization tank decreases to a specific concentration, it is possible to grasp the degree of thermal decomposition of the plant raw material and maintain a desirable scent quality while being heated. It is possible to obtain a soot that does not easily attenuate or disappear.
Specifically, the thermal decomposition of the plant raw material is preferably performed until the carbon dioxide concentration in the carbonization tank is reduced to 35 to 58%, and more preferably is decreased to 37 to 56%.
Needless to say, “the carbon dioxide concentration in the carbonization tank is reduced to X%” means that the carbon dioxide concentration in the carbonization tank is changed from a concentration exceeding X% to X%, and less than X%. It is not X% from the concentration.

[(B) Smoke heating (secondary heating)]
The present invention can modify the scent of smoke by heating the smoke generated from the plant material (secondary heating). Examples of methods for heating soot include heating by a solid heat medium (eg, heat exchanger, electric heater, etc.), heating by a high-temperature gas not containing oxygen (eg, high-temperature inert gas, superheated steam, etc.) A method of heating with a flame such as a burner, a method of introducing a small amount of oxygen into the soot, burning the soot, and heating with the heat of combustion, etc. A method of heating with a solid heat medium is preferable because the concentration of soot is not reduced. The heating of the smoke by the solid heat medium may be performed by bringing the solid heat medium and the smoke into contact with each other or by the radiant heat of the solid heat medium. From the viewpoint that the temperature of the smoke can be controlled and the maintenance of the equipment is easy, it is preferable to carry out by bringing the solid heat medium into contact with the smoke.

  The heating temperature of the soot is preferably kept at 300 ° C. or higher and lower than 800 ° C. (that is, not outside the range of 300 ° C. or higher and lower than 800 ° C.). By heating the smoke at 300 ° C or higher, the smoke scent is modified, and as the temperature rises, it changes from a sweet scent to an irritating scent. Is reduced. On the other hand, when the heating temperature exceeds 800 ° C., low-boiling hydrocarbons and the like in the smoke are decomposed to odorless components and the odor of smoke is improved, but the overall strength of the fragrance tends to be weakened. is there. As for the heating temperature of soot, it is more preferable to hold | maintain at 400-700 degreeC, and it is especially preferable to hold | maintain at 400-600 degreeC.

In the present invention, the heating temperature of the smoke is lowered according to the decrease in the carbon dioxide concentration after the ratio of the carbon monoxide concentration to the carbon dioxide concentration in the carbonization tank (CO / CO ₂ ) exceeds 0.4. This is one of the characteristics. By reducing the heating temperature of the soot, it is possible to obtain a soot that does not weaken and disappear even when heated, while maintaining the preferable scent quality without excessively decomposing the smoke component generated. Can do.
Specifically, the heating temperature of the smoke is preferably lowered by 5 to 35 ° C., more preferably 10 to 25 ° C. per 1% decrease in carbon dioxide concentration.
In the present invention, the heating temperature of soot is “XC lowered per 1% reduction in carbon dioxide concentration” means that the heating temperature of soot is lowered by X ° C. while the carbon dioxide concentration in the carbonization tank is reduced by 1%. Means that. The carbon dioxide concentration in the carbonization tank gradually decreases after reaching the maximum concentration, but the heating temperature of the smoke may be gradually decreased (ie continuously) or Each time the carbon dioxide concentration decreases by 1%, it may be lowered stepwise.
The heating temperature of the soot smoke does not have to start decreasing as soon as the ratio of the carbon monoxide concentration to the carbon dioxide concentration in the carbonization tank (CO / CO ₂ ) exceeds 0.4, but the ratio becomes 0.5. It is preferable to start lowering until it becomes.
The heating temperature of the soot is preferably lowered so as to be finally 300 ° C. or higher, and more preferably lowered to be 400 ° C. or higher.

  The method of the present invention may provide additional gas when heating the soot. By supplying additional gas, the scent of smoke can be modified to a quality that cannot be obtained simply by heating. Examples of the additional gas include: a gas serving as an oxygen supply source such as oxygen and air; a gas serving as a hydrogen supply source such as hydrogen and water vapor; and a hydrocarbon source such as methanol, ethanol, propane, butane, ethylene, and acetylene And a gas such as nitrogen and argon.

  The method of the present invention may irradiate the smoke with light having a short wavelength such as ultraviolet rays when heating the smoke. In addition, when heating the soot, a reaction aid (eg, radical) or a catalyst (eg, platinum) may be added to the soot. These also change the quality of the scent of smoke.

  The smoke after heating may be cooled before contacting the raw material food. As a method for cooling the soot, for example, a method for adjusting the cooling temperature of the soot by installing a smoke retention pipe or a heat exchanger between the soot heating device and the smoke producing chamber can be mentioned.

  The temperature of the smoke after cooling is preferably 50 to 250 ° C, more preferably 80 to 200 ° C, and further preferably 100 to 200 ° C.

[(C) Brazing]
By contacting or adhering the smoked smoke after heating or its active ingredient to the raw material food (glazing), a preferred flavor derived from the smoke is imparted to the raw material food. The raw material food used in the present invention is not particularly limited as long as it is desired to be given a smoke-derived flavor. For example, fish, shellfish, squid, shrimp and other seafood; beef, pork, Livestock such as lamb; poultry such as chicken and duck; dairy products such as cheese; eggs and the like, preferably seafood, more preferably fish.

  As one embodiment of the present invention, when the raw food is fish, the fish is preferably boiled, and more preferably, the fish is dried after ripening. The method for boiling and ripening the fish is not particularly limited, and may be performed by a method known per se. The method for drying the boiled fish is not particularly limited. For example, a method of drying the fish by heating with hot air (hot air drying), a method of drying by radiating far infrared rays to the fish (far infrared drying) and A method of drying by irradiating fish with high frequency (high frequency drying) and the like can be mentioned, and a large amount of fish can be uniformly dried, and since it is simple, hot air drying is preferable. These drying methods may be appropriately combined.

  The heat source for hot air drying is not particularly limited as long as it does not impart a different flavor or harmful components to the boiled fish, but since temperature control is easy, LPG (liquefied petroleum gas) and LNG (liquefied natural gas) It is preferable to burn the gas such as) and dry with hot air generated at that time. The method of hot air drying is not particularly limited, but a method of sending hot air in parallel to boiled fish (parallel flow) is preferable. When drying in parallel flow, the air blowing direction may be always constant, but switching at an appropriate time interval (alternate flow) is preferable for uniform drying. As the gas used as hot air, dry air may be used, but smoke may be introduced in order to prevent oxidation of lipids in fish meat. Alternatively, combustion air having a low oxygen concentration may be used, or the oxygen concentration may be lowered by nitrogen replacement or the like.

The temperature of the hot air is preferably as high as possible in order to dry in a short time, but if the drying is continued at a high temperature, the surface of the boiled fish may be excessively dried, and an undesired burning odor may be generated. Therefore, the hot air temperature is preferably lowered over time from a high temperature. The hot air temperature may be continuously decreased, or may be gradually decreased at an appropriate time interval.
The specific temperature of the hot air is preferably 120 ° C. or higher, more preferably 140 ° C. or higher, and further preferably 160 ° C. or higher at the start of drying. If the temperature at the start of drying is less than 120 ° C., it takes a long time to dry, and a fresh odor may remain in the fish after drying. On the other hand, the temperature at the start of drying may be 200 ° C. or higher, but it is preferably less than 200 ° C. because a burning odor is likely to occur and the temperature needs to be quickly lowered. The temperature at the end of drying is preferably less than 120 ° C, more preferably 110 ° C or less, and even more preferably 100 ° C or less. The lower limit of the temperature at the end of drying is not particularly limited, but is usually 80 ° C.

The boiled fish is preferably dried so that its water content is 30% by weight or less, more preferably 16% by weight or less, from the viewpoint of preventing spoilage and microbial growth. . The lower limit of the water content is not particularly limited, but is usually 5% by weight, preferably 10% by weight.
In the present invention, the water content of fish is a value measured by an atmospheric drying method (105 ° C., 4 hours).

  The boiled fish may be dried as it is, but may be cut into a predetermined shape before drying. Alternatively, the boiled fish may be dried as it is and then cut into a predetermined shape. The shape and size of the boiled fish after cutting are not particularly limited. For example, when cutting the boiled fish before drying, the long side (longest part) is 20 to 200 mm in thickness ( A flake shape having a shortest portion of 5 to 20 mm is preferable, and a flake shape having a long side of 20 to 100 mm and a thickness of 5 to 15 mm is more preferable. By cutting into such flakes, subsequent drying can be performed efficiently in a short time. Further, the cut product in this case may include those having a long side of 20 mm or less or a thickness of 5 mm or less, and the weight ratio thereof is preferably 20% or less with respect to the total amount of the cut product. is there.

  The method for bringing the soot after heating or its active ingredient into contact with or adhering to the raw food is not particularly limited, and may be carried out by a method known per se. As the method, for example, a method in which the raw food is present in a smoke atmosphere after heating, an active ingredient of the smoke after heating is dissolved in water, and the raw food is immersed in the obtained solution (salt liquid) Or after spraying smoked liquid on the raw food, drying method (liquid smoke method), by applying a high voltage current in the smoke chamber and creating an electric field, the effectiveness of smoke after heating to the raw food Examples thereof include a method for promoting adhesion of components (electroplating method). Above all, the contact or adhesion of soot or its active ingredients after heating to the raw food is present in the soot atmosphere after heating the raw food from the viewpoint of facility maintenance, maintenance, and the quality control method. It is preferable to carry out.

  When the contact or adhesion of the soot after heating to the raw material food or its active ingredient is performed by making the raw material food exist in the soot atmosphere after heating, the temperature of the soot atmosphere is not particularly limited, for example, 16 Although it may be any of -20 ° C. (cooling method), 25-45 ° C. (hot-bath method), 50-90 ° C. (hot-bath method), etc., the smoke atmosphere is preferably a low temperature. Specifically, 50-80 degreeC is preferable. When making the smoke atmosphere low, it is preferable that the raw food is dried in advance. Further, the temperature of the smoke atmosphere may be varied, for example, starting from about 100 ° C. and finally decreasing to 50-80 ° C.

When contact or adhesion of soot or its active ingredients after heating to the raw food is carried out by allowing the raw food to exist in a soot atmosphere after heating, the soot atmosphere has a uniform wind speed. The temperature of the smoke atmosphere is not particularly limited as long as the temperature is reached, but the higher the wind speed of the smoke atmosphere, the more uniform the temperature of the smoke atmosphere in a short time. Therefore, the wind speed of the smoke atmosphere is preferably 0.5 m / second or more. More preferably, it is 1.8 m / sec or more. The upper limit of the wind speed in the soot atmosphere is usually 2 m / sec.
Here, the wind speed in the soot atmosphere can be measured by using an anemometer such as “KANOMAX AEMOMASTER model 6114” (manufactured by Nippon Kanomax Co., Ltd.).

  When the raw food is brought into contact with or adhered to the smoked food or its active ingredients by allowing the raw food to be present in the smoked atmosphere after heating, the raw food is present in the smoked atmosphere after heating. The time is usually 2 to 10 hours, preferably 3 to 7 hours.

  The active component of the smoke after heating is a component capable of imparting a scent of smoke, and specific examples thereof include phenols such as guaiacol, 4-methyl guaiacol, 2,6-dimethoxyphenol; -Ketones such as pentadione, cyclopentanone, 2-methylcyclopentanone; nitrogen-containing compounds such as pyridine, 3-methoxypyridine, 2-ethyl-5-methylpyrazine; ethylbenzene, m-xylene, 1, 2, Examples thereof include hydrocarbons such as 3-trimethylbenzene.

An apparatus for carrying out the method of the present invention includes at least a mechanism for pyrolyzing plant raw material to generate soot (smoke generating unit), a mechanism for heating the soot (secondary heating unit), It is preferable to include a mechanism (smoked portion) for bringing the smoked smoke after heating or its active ingredient into contact with or adhering to the raw food. The said apparatus may further be equipped with the mechanism (cooling part) which cools the smoke after heating. The secondary heating unit preferably includes a mechanism for adjusting the heating temperature and / or residence time of the soot and a mechanism for supplying additional gas. It is preferable from the viewpoint of labor saving that the smoked portion is a dried smoked portion that also has a mechanism for drying the raw material food (eg, hot air drying).
Examples of the apparatus for carrying out the method of the present invention include the apparatus described in International Publication No. 2007/142086.

  FIG. 1 is a diagram (front sectional view) showing a typical apparatus for carrying out the method of the present invention. Hereinafter, the present invention will be described with reference to the drawings. However, the apparatus for carrying out the method of the present invention is not limited to this, and other apparatuses (for example, the apparatus shown in FIG. 2) are used. You may implement.

  The apparatus shown in FIG. 1 includes a soot generation unit 32, a secondary heating unit composed of a heat exchanger 2 that heats soot, a cooling unit composed of a heat exchanger 3 that cools soot, and a dry smoke producing unit. 4.

(Smoke generating part)
The soot generation unit 32 includes a burner B1, a carbonization tank 48, and a temperature sensor T1. The temperature sensor T1 is in contact with the bottom surface of the carbonization tank 48, can measure the temperature at the center thereof, and can heat the carbonization tank 48 with the burner B1 so that the plant raw material in the carbonization tank has a predetermined temperature.

(Secondary heating part)
The heat exchanger 2 is provided with a temperature sensor T2 at an arbitrary position (for example, a heat exchanger outlet), thereby detecting the temperature of the smoke. The heat exchanger 2 can be adjusted by the temperature sensor T2 and the electric heater 33 so as to heat the smoke at a predetermined temperature. For example, the temperature sensor T <b> 2 detects the smoke temperature and generates a signal, and based on the signal, a temperature indication controller (not shown) can adjust the output of the electric heater 33.
The heat exchanger 2 can adjust the flow rate of smoke and the residence time of smoke in the secondary heating section by changing the length and diameter of the residence tube. The residence time of the soot in the secondary heating section is not particularly limited, but is usually 0.02 to 30 seconds, and preferably from the viewpoint that excessive thermal decomposition of the soot component due to overheating can be suppressed. 1 to 3 seconds.
When supplying an additional gas, a supply port for the gas can be provided at an arbitrary position of the secondary heating unit (heat exchanger 2), and a gas cylinder for supplying an additional gas or the like can be mounted via the gas supply port.

(Cooling section)
The heat exchanger 3 is provided with a temperature sensor T3 at an arbitrary position (for example, a heat exchanger outlet, etc.), thereby detecting the temperature of the smoke, and adjusting so as to cool the smoke at a predetermined temperature. obtain.
The heat exchanger 3 can adjust the flow rate of smoke and the residence time of smoke in the cooling section by changing the length and diameter of the residence tube. The residence time of the soot in the cooling part is not particularly limited, but is usually 0.02 to 30 seconds, and preferably 0.1 to 3 seconds from the viewpoint of preventing precipitation of tar components in the smoke component.
The heat exchanger 3 includes a damper DP4, and by adjusting this, the pressure at which the soot is drawn from the soot generation unit 32 can be adjusted.
The apparatus for carrying out the method of the present invention preferably includes at least a smoke generating unit, a secondary heating unit, and a smoked unit, but the cooling unit is not necessarily provided. When the method of the present invention is carried out by an apparatus that does not include a cooling unit (for example, the apparatus shown in FIG. 2), the smoke that has been heated in the secondary heating unit is, for example, piping to the dry smoked unit 4 It can be cooled, for example, by naturally lowering the temperature while passing through.

(Dry Smoked Department)
The dried smoked part 4 includes circulation fans 45 and 46, an exhaust fan 47, a burner B2, and temperature sensors T4 and T5, and can dry and braze the raw food.
It is preferable that the circulation fans 45 and 46 include an inverter that adjusts the wind speed and the blowing direction. By alternately switching the operation of the circulation fans 45 and 46, the blowing direction can be switched. Alternatively, the air blowing direction can be switched by using only one circulation fan and opening / closing the damper or rotating the circulation fan in the reverse direction.
The exhaust fan 47 includes a damper DP5, and by adjusting this, the pressure at which soot is drawn from the soot generator 32 can be adjusted.
The temperature sensors T4 and T5 can measure the temperature of the smoke atmosphere.

  The type of smoked food produced by the method of the present invention is not particularly limited. Smoked salmon, smoked oysters, smoked squid, smoked seafood such as smoked kamaboko; ham, sausage, bacon, etc .; Preferably, it is a fish section.

The concentration of 3,4-benzpyrene in the smoked food produced by the method of the present invention is preferably 20 ppb or less, more preferably 10 ppb or less, and particularly preferably the detection limit or less.
Here, the density | concentration of 3, 4- benzpyrene in smoked food is a value measured by the food hygiene inspection guideline benzo (a) pyrene test method.

  According to the method of the present invention, it is possible to produce a smoked food that does not easily attenuate and disappear even when heated, without changing the type of plant material to be used.

  The smoked food produced by the method of the present invention can be used as a raw material for foods and seasonings. Accordingly, the present invention provides a food or seasoning comprising a smoked food produced by the method of the present invention as a raw material, and a food or seasoning comprising using the smoked food produced by the method of the present invention as a raw material. A manufacturing method is also provided.

The food made from the smoked food produced by the method of the present invention is not particularly limited as long as it is desired to be given a smoke-derived flavor, but for example, boiled food, fried food, grilled food , Fried food dishes, sauces, soups and processed products thereof (eg, foods and drinks for microwave oven cooking, instant foods, frozen foods, dried foods, etc.).
The seasoning made from the smoked food produced by the method of the present invention is not particularly limited as long as it is desired to be given a smoke-derived flavor, but specifically, a natural seasoning. And flavor seasonings. Examples of natural seasonings include various seafood extracts such as bonito extract, bonito extract, bonito extract, soda bonito extract, soda bonito extract, bonito extract; Examples include various knot extracts such as dried bonito extract, koji mushroom extract, guchi extract; yeast extracts; various protein hydrolysates; various fermented seasonings such as soy sauce, fish sauce, koji sauce, miso. Examples of the flavor seasoning include salmon flavor seasoning, soup seasoning seasoning, kelp flavor seasoning, saving ingredients, or various natural seasonings, but various seafood flavor seasonings such as packs. Moreover, as an example of the seasoning which uses the smoked food manufactured by the method of this invention as a raw material, salt, umami seasoning etc. which are basic seasonings are mentioned.

  The smoked food produced by the method of the present invention may be used as it is as a raw material for foods and seasonings without being processed, but may be used after being subjected to processing such as pulverization, powdering and pasting. . Moreover, you may use the extract fraction extracted from the smoked food. Examples of the method for extracting the extract fraction from the smoked food include a liquefied carbon dioxide extraction method, a supercritical gas extraction method, an alcohol extraction method, and a hot water extraction method. The extract fraction can be used in a liquid state, but may be used in the form of powder. Examples of the method for pulverizing the extract fraction include a vacuum drying method, a freeze drying method, a spray drying method, a drum dryer method, a vacuum drum dryer method, and a microwave drying method. Moreover, when pulverizing an extract fraction, you may add an excipient | filler as needed. Examples of excipients include dextrin, lactose, sodium chloride, sodium glutamate, granulated sugar, gelatin and the like.

2. Method for modifying smoke scent The method for modifying the smoke scent of the present invention comprises (a) pyrolyzing a plant material in a carbonization tank to generate smoke, and (b) Including heating.

  (A) and (b) in the method for modifying the scent of smoke according to the present invention can be carried out in the same manner as (a) and (b) in the method for producing a smoked food according to the present invention, respectively. Is the same.

The use of the soot modified by the method for modifying a soot scent of the present invention is not particularly limited, but the scent can be obtained even when heated by contacting or adhering the soot or its active ingredient to the raw material food. Smoked foods that are less likely to be attenuated and lost can be produced.
The contact or adhesion of the smoked smoke or its active ingredient after heating to the raw material food can be performed in the same manner as in (c) in the method for producing a smoked food of the present invention, and the preferred embodiment thereof is also the same.

3. Method for producing soot The method for producing soot according to the present invention includes (a) pyrolyzing a plant raw material in a carbonization tank to generate soot, and (b) heating the soot. This is one of the characteristics.

  (A) and (b) in the method for producing smoke from the present invention can be carried out in the same manner as (a) and (b) in the method for producing a smoked food according to the present invention, respectively. is there.

The use of the soot produced by the method for producing soot of the present invention is not particularly limited, but the aroma is attenuated and disappears even when heated by contacting or adhering the soot or its active ingredient to the raw food. Can produce difficult smoked foods.
The contact or adhesion of the smoked smoke or its active ingredient after heating to the raw material food can be performed in the same manner as in (c) in the method for producing a smoked food of the present invention, and the preferred embodiment thereof is also the same.

  The present invention will be described more specifically in the following examples, but the present invention is not limited to these examples.

(Manufacture of raw food)
After simmering the cocoon by a conventional method, the long side is 20 to 100 mm and the thickness is 5 to 15 mm to obtain a cocoon flake, and then the apparatus shown in FIG. Then, hot air drying was performed for 8 hours in the dried smoked part 4 to produce a raw material food (dried potato flakes). The temperature of the hot air was set to 170 ° C. at the start of drying, decreased to 90 ° C. at a rate of 20 ° C./hour, and then kept constant (90 ° C.). The wind speed of the hot air was 2.0 m / sec. The water content of the obtained raw material food (dried rice cake flakes) was 16%. Here, the moisture content of the raw food was measured by a normal pressure drying method (105 ° C., 4 hours).

(Production of smoked food of Example 1)
Production of the smoked food product (boiled bonito) of Example 1 was performed by the following procedure using the apparatus shown in FIG.
After production of the raw material food, oak chips (300 kg) are stored as plant raw materials in a carbonization tank 48, and the carbonization tank 48 is heated with a burner B1 to thermally decompose the plant raw material (nara chips) to produce smoke. Generated. The thermal decomposition temperature was maintained at 300 ° C. The generated smoke was heated at 550 to 600 ° C. by the heat exchanger 2 of the secondary heating unit. The smoke after the secondary heating was introduced into the dried smoked portion 4 and the raw food (dried smoked flakes) was present in the smoke atmosphere, so that the smoke was brought into contact with the raw food. In addition, the temperature of the smoke in the piping which connects a secondary heating part and the dry smoked part 4 was 100-200 degreeC. The atmospheric temperature of the dried smoked part 4 was maintained at 50-80 ° C. After the ratio of carbon monoxide concentration to carbon dioxide concentration in the carbonization tank (CO / CO ₂ ) exceeds 0.4 (CO concentration = 22.5%, CO ₂ concentration = 50.3%, CO / CO ₂ = 0.45), the soot heating temperature (596 ° C.) by the heat exchanger 2 of the secondary heating unit was reduced by 16 ° C. per 1% decrease in the carbon dioxide concentration in the carbonization tank. When the carbon dioxide concentration in the carbonization tank dropped to 39.2%, the thermal decomposition of the plant raw material was stopped, the operation of the apparatus was stopped, and the production of the smoked food was completed. The heating temperature of the smoke was 424 ° C. when the carbon dioxide concentration in the carbonization tank was reduced to 39.2%.

(Production of smoked food of Comparative Example 1)
Even after the ratio of the carbon monoxide concentration to the carbon dioxide concentration in the carbonization tank (CO / CO ₂ ) exceeds 0.4, the heating temperature of the soot smoke by the heat exchanger 2 of the secondary heating unit is not lowered 550. Comparative Example 1 was carried out in the same procedure as in Example 1 except that it was maintained at ˜600 ° C. and the thermal decomposition of the plant material was stopped when the carbon dioxide concentration in the carbonization tank was reduced to about 60%. Smoked food was manufactured.

(Sensory evaluation of smoked foods)
The smoked foods produced in Example 1 and Comparative Example 1 (bonito, 20 g) were each pulverized with a mixer and then dissolved in 100 ° C. hot water (2,000 g) to prepare a 1% hot water solution as an evaluation sample.
After each evaluation sample was heated at 100 ° C. for 10 minutes, eight trained panels drank the evaluation samples before and after heating and evaluated the strength of each smoke (smoke derived scent). . The evaluation was performed by a scoring method in which the intensity of musk before heating was 5 points, and the state where no musk was present was 0 points. The intensity | strength of the musk of the evaluation sample before a heating of Example 1 and Comparative Example 1 was substantially equivalent.
The results (average score of 8 panels, standard deviation) are shown in Table 1. Moreover, the result of the comparative example 1 is shown in FIG. 4, and the result of Example 1 is shown as a graph in FIG. 5, respectively.

  As is apparent from the results shown in Table 1, FIG. 4 and FIG. 5, it is shown that the smoked food of Example 1 of the present invention maintains the scent after heating compared to the smoked food of Comparative Example 1. It was.

ADVANTAGE OF THE INVENTION According to this invention, even if it heats, the manufacturing method of the smoked food which a fragrance is hard to attenuate and lose | disappear can be provided. In particular, the production method of the present invention can produce a smoked food that does not weaken and disappear even if heated, without changing the type of plant raw material to be used. Therefore, it is possible to produce a smoked food that has a preferable scent of smoke and does not easily attenuate or disappear even when heated.
Further, according to the present invention, it is possible to provide a method for modifying the scent of smoke and a method for producing smoke with a modified scent.

2, 3 Heat exchanger 4 Dry smoke section 32 Smoke generation section 33 Electric heater 44 Tray 45, 46 Circulation fan 47 Exhaust fan 48 Carbonization tank DP4, DP5 Damper T1, T2, T3, T4, T5 Temperature sensors B1, B2 Burner

Claims (11)

(A) pyrolyzing a plant raw material containing wood in a carbonization tank to generate soot, (b) heating the soot, (c) soot after heating or an active ingredient thereof Contacting or adhering to the raw food,
Performing pyrolysis of the plant material until the carbon dioxide concentration in the carbonization tank drops to 35-58%, and
After the ratio of carbon monoxide concentration to carbon dioxide concentration in the carbonization tank (CO / CO ₂ ) exceeds 0.4, the heating temperature of the smoke is lowered by 10 to 35 ° C. per 1% decrease in carbon dioxide concentration. A method for producing a smoked food.   The method according to claim 1, wherein the heating temperature of the soot is maintained at 300 ° C. or higher and lower than 800 ° C.   The method according to claim 1 or 2, wherein the raw material food is dried simmered fish so that its water content is 30% by weight or less.   The method according to claim 3, wherein drying of the boiled fish is performed by heating the fish with hot air having a temperature at the start of drying of 120 ° C. or more and a temperature at the end of drying of less than 120 ° C. 5.   The method according to any one of claims 1 to 4, wherein the contact or adhesion of the smoke after heating to the raw food or the active ingredient thereof is carried out by allowing the raw food to exist in a smoke atmosphere after heating. .   The method of any one of Claims 1-5 which heats soot by making a solid heat medium and soot contact.   The method according to any one of claims 1 to 6, comprising supplying an additional gas when heating the soot. The method according to any one of claims 1 to 7 , wherein the smoked food is fish clause. (A) pyrolyzing a plant raw material containing wood in a carbonization tank to generate smoke, and (b) heating the smoke.
Performing pyrolysis of the plant material until the carbon dioxide concentration in the carbonization tank drops to 35-58%, and
After the ratio of carbon monoxide concentration to carbon dioxide concentration in the carbonization tank (CO / CO ₂ ) exceeds 0.4, the heating temperature of the smoke is lowered by 10 to 35 ° C. per 1% decrease in carbon dioxide concentration. A method for modifying the scent of smoke. (A) pyrolyzing a plant raw material containing wood in a carbonization tank to generate smoke, and (b) heating the smoke.
Performing pyrolysis of the plant material until the carbon dioxide concentration in the carbonization tank drops to 35-58%, and
After the ratio of carbon monoxide concentration to carbon dioxide concentration in the carbonization tank (CO / CO ₂ ) exceeds 0.4, the heating temperature of the smoke is lowered by 10 to 35 ° C. per 1% decrease in carbon dioxide concentration. A method for producing smoke. The method according to claim 10 , which is a method for producing smoke with a modified aroma.