JPH0750986A - Method for smoking bonito meat, method for smoking and drying bonito meat and apparatus of smoking and drying bonito meat - Google Patents

Abstract

PURPOSE:To increase adhesion of smoke and prevent yellowing of bonito meat and prevent deterioration of flavor and surface of the bonito meat and efficiently smoking and drying the bonito meat by treating boiled and aged bonito meat under specific conditions. CONSTITUTION:Boiled and aged bonito meat 21 is placed in a body 2 of an apparatus and the interior of the body 2 is held in the atmosphere of smoke having 35-55 deg.C temperature and 59-80% humidity to attach smoke ingredients to the surface of the bonito meat 21 and then the temperature of in the body 2 is lowered and the surface side of the bonito meat 21 is dried. After carrying out this drying, humidity in the body 2 is lowered and the temperature in the body 2 is lowered so as to draw water content in the center of the bonito meat 21 to the surface side and then, the interior of the body 2 is kept at 25-35 deg.C temperature and >=80% humidity so as to make the water content of the bonito meat uniform and the meat is subjected no steam treatment in above conditions to carry out smoking and drying of bonito meat.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for smoking bonito flakes, a method for roasting bonito flakes, and a device for roasting bonito flakes.

[0002]

2. Description of the Related Art Katsuobushi is a bonito meat that has been boiled, dried, and sun-dried. In particular, roasting is performed in a furnace called a Yaizu-type roasting device shown in FIG. The actual situation is to put it in a furnace called a “quick warehouse” for several hours to dry and smoke at the same time.

That is, in a so-called Yaizu type roasting / drying apparatus, firewood 100 such as sakura or oak is burned and a fan 101 is used.
Use the cooked bonito meat 103 in the basket 102 and firewood 100
The heat and smoke from the exhaust gas are supplied to the outside through the chimney 104.

Also, in a so-called emergency warehouse, the firewood 100 such as cherry tree and oak is burned in the same manner as described above.
Utilizing the rise of heat and smoke from 100, heat and smoke are supplied to the cooked bonito meat 103 in the basket 102 and discharged to the outside air through the gap 106 of the roof tile 105.

In the roasting process, after roasting in the furnace, in order to stop the combustion by firewood and evenly dry the meat of the bonito, a process commonly known as "anmigation" is performed. Has been taken.

Further, as a means for controlling the temperature and humidity in the roasting chamber, there is one disclosed in Japanese Patent Publication No. 51-45663. The one described in this publication has a temperature of 60 to 80 ° C and a humidity of 30% to
The temperature and humidity are controlled within a range of 90%, the temperature is raised with the passage of time to 80 ° C at the end, the humidity is taken high at the beginning and decreased as the drying progresses, and continuous drying is performed while keeping the drying speed constant. The section is roasted.

[0007]

However, in the former so-called Yaizu type roasting and drying equipment, the one called a quick brewing warehouse, the source of smoke and the source of heat are the same, If you try to smoke a lot, the temperature will not rise, and on the contrary,
When I tried to raise the temperature, there was little smoke, I could not control it well, and I needed a large amount of firewood to discharge the smoke to the outside air.

Further, in the latter publication, regarding smoke, "if smoke is required, it is provided in the chambers 1 to 4" on line 20, line 20 to line 21, of the publication. There is no description about how to efficiently attach smoke to the knots, and the knots have a high temperature of 60 ° C or more and a high humidity.
Since the bonito meat is roasted for a period of high humidity of 80% or more, there is a problem that the bonito meat is yellowed and the commercial property is significantly reduced.

Further, in the above-mentioned roasting process, 80% of the whole process is a process called "an fumigation", and the rationalization of the process shortens the process called "an fumigation". There is a crab.

Further, in any of the above-mentioned ones, the drying and the smoking are performed at the same time, and although the both are incompatible, the fact is that the roasting is carried out without noticing that, which is good. There was also a problem that it was not possible to smoke and dry.

It is an object of the present invention to provide a method for smoking bonito flakes, a method for roasting bonito flakes, and a roasting device for bonito flakes that eliminate the above-mentioned conventional problems.

[0012]

In order to achieve the above object, the method of smoking bonito flakes according to the present invention is to place cooked bonito meat in the main body, and the inside of the main body at a temperature of 35 ° C to 55 ° C, humidity 50
% To 80% to keep the smoky component on the meat surface of the bonito by keeping it in the smoke atmosphere.

In addition, the method for smoking bonito flakes according to the present invention comprises placing the cooked bonito meat in an atmosphere of smoke in the main body, and setting the temperature of the cooked bonito meat to that of the bonito. The set temperature in the main body is gradually increased so as to be lower than the ambient temperature of the meat, and the set temperature does not exceed a temperature of 60 ° C., and a smoke component is attached to the meat surface of the bonito. It is a thing.

The method of roasting bonito flakes according to the present invention is the roasting method of bonito flakes, in which the cooked bonito meat is smoked to dry, and the cooked bonito meat is placed in the main body. A smoke attaching step of attaching a smoke component to the meat surface of the bonito by keeping the inside of the body at a temperature of 35 ° C. to 55 ° C. and a humidity of 50% to 80% in a smoke atmosphere, and this smoke attaching step And a drying step of lowering the humidity in the main body to dry the bonito meat.

The method for roasting bonito flakes according to the present invention is the roasting method for bonito flakes, in which the cooked bonito meat is smoked to dry, and the cooked bonito meat is placed in the main body. A smoke attaching step of attaching a smoke component to the meat surface of the bonito by keeping the inside of the body at a temperature of 35 ° C. to 55 ° C. and a humidity of 50% to 80% in a smoke atmosphere, and this smoke attaching step After that, a drying step of lowering the humidity in the main body to dry the surface side of the bonito meat, and, after this drying step, lowering the temperature in the main body to remove the central water content of the bonito meat from the bonito. In order to draw it out to the surface side of the meat, it comprises a cooling step of lowering the temperature inside the main body.

Further, the method of roasting bonito flakes of the present invention is the roasting method of bonito flakes, in which the cooked bonito meat is smoked to dry, and the cooked bonito meat is placed in the main body. A smoke attaching step of attaching a smoke component to the meat surface of the bonito by keeping the inside of the body at a temperature of 35 ° C. to 55 ° C. and a humidity of 50% to 80% in a smoke atmosphere, and this smoke attaching step After that, a drying step of lowering the humidity in the main body to dry the surface side of the bonito meat, and, after this drying step, lowering the temperature in the main body to remove the central water content of the bonito meat from the bonito. In order to bring out to the surface side of the meat, a cooling step of lowering the temperature inside the main body, and after this cooling step, to prevent deterioration of the surface of the meat of the bonito and to make the water content of the meat of the bonito uniform. In addition, the temperature of 25 ℃ ~ 35 ℃, the humidity of 80% or more of the steaming process.

The bonito roasting device of the present invention comprises a main body,
The main body has a high-heat heat exchanger for supplying heat into the main body, a smoke supply unit for supplying smoke into the main body, and a fan for circulating the air in the main body. It separates the supply circulation system from the smoke circulation system.

The bonito roasting device of the present invention comprises a main body,
A high heat heat exchanger for supplying heat into the main body, an evaporator for removing moisture in the main body, a humidifying means for humidifying the main body, and a smoke supply means for supplying smoke into the main body. , A temperature sensor for detecting the temperature in the main body, a humidity sensor for detecting the humidity in the main body, a temperature control means for controlling the temperature in the main body to a set temperature, the humidity in the main body to the set humidity It has a humidity control means for controlling and a fan for circulating the air in the main body, and the smoke from the smoke supply means is circulated in the main body while the main body is in a substantially sealed state, and the heat exchanger of high heat is used. The temperature in the main body is raised to roast the bonito meat that has been boiled and ripe.

[0019]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the present invention will be described with reference to the drawings. 10 pieces of frozen bonito 3kg-3.1kg were boiled and ripe, and the bonito meat was roasted using a roasting device.

First, in order to freely adjust the temperature level, an independent heat source is used as a high heat heat exchanger 3 (high temperature side) and an evaporator 4 (low temperature side) without depending on the temperature increase due to combustion of firewood. In addition, humidification is performed by the humidifying means 5 (for example, a humidifying nozzle), dehumidification is performed by the evaporator 4, and temperature and humidity are controlled by the temperature control means 9 and the humidity control means 10.

That is, the roasting device 1 comprises a main body 2, a high heat heat exchanger 3 for supplying heat into the main body 2, an evaporator 4 for removing moisture in the main body 2, and an inside of the main body 2. Humidifying means 5 for humidifying the air, and smoke supplying means 6 for supplying smoke into the main body 2.
A temperature sensor 7 for detecting the temperature in the main body 2, a humidity sensor 8 for detecting the humidity in the main body 2, a temperature control means 9 for controlling the temperature in the main body 2 to a set temperature, and a humidity in the main body 2. It has a humidity control means 10 for controlling the temperature in the main body 2 and a fan 11 for circulating the air in the main body 2, and the smoke from the smoke supply means 6 is circulated in the main body 2 while the main body 2 is in a substantially sealed state and high heat is generated. The temperature in the main body 2 is raised by the heat exchanger 3 to roast the bonito meat that has been boiled.

The high heat heat exchanger 3 guides the steam generated from the boiler 22 through the pipe 12. The pipe 12 is branched on the way, and the humidifying means 5 is provided on the tip end side of the branched portion. An on-off valve 13 is provided in the middle of the branch portion, and the humidity sensor 8 detects whether or not the set humidity is reached, and the humidity control means 10 controls the on-off valve 13 to open and close to control the humidity. Be done.

The evaporator 4 is the outdoor unit 14 of the refrigerator.
The temperature sensor 7 detects whether or not the temperature has reached the set temperature, and the temperature control means 9 turns on and off the compressor (not shown) in the outdoor unit 14 of the refrigerator to control the temperature. Done.

Further, the smoke supply means 6 burns firewood such as cherry tree and oak, but the firewood is thrown in through the throwing door 16, the air feed door 17 is opened when burning the firewood, and the air feed door is opened when the firewood is burned. I'm trying to close 17.

The inside of the main body 2 is inverted L from the side wall to the ceiling.
A passage 18 is provided in a character shape. Inside the passage 18, the evaporator 4, the high heat heat exchanger 3, and the fan 11 are arranged along the air flow in the passage 18.
Are arranged in sequence.

A trolley 20 in which baskets 19 are stacked is arranged in the main body 2, and cooked bonito meat 21 is placed in the basket 19.

Next, a method for continuously roasting bonito meat in the main body 2 by controlling the temperature and humidity in the main body 2 of the roasting device 1 by the temperature control means 9 and the humidity control means 10 will be described. explain.

First, the cooked bonito meat 21 is placed in the main body 2 and the inside of the main body 2 is at a temperature of 35 ° C to 55 ° C and a humidity of 50% to 80% (more preferably, a temperature of 35 ° C to 55 ° C). , Humidity of 70%), smoked process to keep smoked components on the surface of bonito meat 21 by keeping it in the atmosphere of smoked smoke (for example, about 3 hours for 3Kg of bonito meat) and this smoke After the attaching step, the humidity in the main body 2 (for example,
Drying process of lowering the humidity (20% or less) to dry the surface side of bonito meat 21 (for example, in the case of 3 Kg of bonito meat, about 3 hours,
Set temperature 55 ℃, after this drying process, the temperature inside the body (for example, set temperature 10 ℃ ~ 30 ℃, more preferably set temperature
15 ℃ ~ 20 ℃) in order to draw out the central water content of bonito meat 21 to the surface side of bonito meat 21, a cooling step of lowering the temperature in main body 2 and, after this cooling step, bonito meat 21 In order to prevent the deterioration of the surface of the bonito and to make the water content of the bonito meat 21 uniform, a fumigation process that keeps the temperature at 25 ° C to 35 ° C and the humidity at 80% or more (for example, about 3 kg of bonito meat, about 1 About 10 to 13 times, and the roasting of bonito flakes is sequentially repeated.

According to the above-described step of adding smoke, high temperature and high humidity (for example, temperature 60 ° C., humidity 80%) can be prevented, yellowing of bonito meat 21 can be prevented, and humidity of 50% to 80% can be prevented. Since it reacts with the smoke in the state, it is possible to increase the amount of smoke attached to the bonito meat 21.

In particular, the method of smoking bonito flakes is to put the cooked bonito meat 21 in the smoked atmosphere in the main body 2 and set the temperature of the cooked bonito meat 21 to the bonito meat 21. In order to gradually increase the set temperature in the main body 2 so as to be lower than the ambient temperature of the above, and to make the set temperature not exceed the temperature of 60 ° C., to attach the smoke component to the surface of the bonito meat 21. , The temperature of the boiled bonito meat 21 should be lower than the ambient temperature of the bonito meat 21, causing the water in the atmosphere to condense on the surface of the bonito meat 21 and reacting so that smoke attaches, More smoke can be attached to the meat 21.

Further, after the smoke-adding step, a drying step of lowering the humidity in the main body 2 to dry the bonito meat 21 is performed, and the smoke-drying step and the smoke-adding step are not performed at the same time as in the conventional case. The surface of the bonito meat 21 suitable for attachment can be kept in a coated state, and then the drying step is started, so that roasting with a good flavor can be obtained.

After the drying step, the temperature in the main body 2 is lowered to draw out the central water content of the bonito meat 21 to the surface side of the bonito meat 21. In this cooling step, the temperature in the main body 2 is lowered to a high temperature. To prevent high humidity (for example, temperature 60 ℃, humidity 80%) to prevent yellowing of bonito meat 21 and to react with smoke at humidity 50% to 80%, bonito meat 21 It is possible to increase the amount of smoke adhering to the surface of the bonito, and further to cool the central water of the bonito meat 21 to the surface side of the bonito meat 21 and prevent the deterioration of the knot surface by the cooling step.

After the cooling step, in order to prevent deterioration of the surface of the bonito meat 21 and to make the water content of the bonito meat 21 uniform, the temperature is kept at 25 ° C to 35 ° C and the humidity is kept at 80% or more. By the steaming step and the cooling step, the central water content of the bonito meat 21 can be drawn to the surface side of the bonito meat 21 to prevent deterioration of the knot surface.
In addition, the atmosphere of the bonito meat 21 is kept in a high humidity state by the fumigation process after the cooling process, and the water content in the center of the bonito meat 21 and the surface side of the bonito meat 21 is made relatively uniform. The bonito flakes can be dried in a short time.

In this roasting process, the initial [1 time (1
It can be divided into three stages: No. 2 to 2 (2nd)], middle (3 to 6), and late (7 to 10). The initial process oxidizes the red pigment in the meat. The main purpose of the process is to prevent the formation of resin by drying the surface of bonito flakes and the formation of antioxidant substances in order to protect it from oxidization.Therefore, rapid roasting at high temperature and low humidity is required. The purpose of the latter step is to make the water content of the bonito flakes uniform and prevent surface deterioration while efficiently drying.

According to the experimental results, 80% of the whole was evaporated in the initial step, and in the color tone evaluation, bonito flakes that are good in the initial dryness have a deep red color due to the effect of oxidation prevention due to resinification. Was good.

Further, the conventional one has the same smoke generation source and heat source, and moreover, the moisture generated in the main body is exhausted to the outside, and the smoke generated by the firewood is discharged to the outside to reduce the smoke loss. However, it was difficult to increase the smoke concentration in the main body, but in the roasting device 1, the smoke generation source and the heat source are different, and the generated moisture is dehumidified by the evaporator 4, so It is possible to prevent smoke from being emitted and to maintain a high concentration of smoke for a long time with a small amount of firewood (see Fig. 3). In FIG. 3, the new roasting / drying laboratory is the roasting / drying apparatus 1, the Yaizu-type dryer is the Yaizu-type roasting / drying apparatus shown in FIG. That is.

Further, as a result of the sensory evaluation, the intensity of the scent is proportional to the amount of phenol. Therefore, comparing the intensity of the flavor with that of the conventional product in terms of the amount of phenol, as shown in FIG. By adding a certain amount of smoke, it was possible to obtain an amount of phenol that was not available in conventional products.

In FIG. 4, the roasting / drying room is the roasting / drying apparatus 1, and the roasting / drying room of the current 7 companies is the Yaizu type roasting / drying apparatus shown in FIGS. 6 and 7.

Even in the latter step, in the conventional product, since the bonito flakes are exposed for a long time to dry hot air of high temperature (60 ° C. or higher) and low humidity (20% or less), they are over-dried and surface deterioration is remarkable,
It was reducing the product value. In addition, in order to prevent surface deterioration, it is necessary to carry out the fumigation process by leaving it outside the main body, so it is necessary to frequently put the bonito in and out of the main body. It takes 6 to 10 times to take in and out, but the temperature and humidity described above are controlled by the temperature control means 9 and the humidity control means 10, and the smoke attachment step → drying step → cooling step → fumigation step. As a result, as shown in Fig. 5, the total number of processing days can be significantly reduced from 27 days to 13 days, and the amount of phenol (conventional product 3.14mg / 100g,
It was also possible to increase the amount of adhesion of 8.20mg / 100g). In FIG. 5, the roasting / drying laboratory and the new roasting / drying laboratory refer to the roasting apparatus 1, and the company No. 9 dryer refers to the Yaizu type roasting apparatus.

[0040]

EFFECT OF THE INVENTION According to the method for smoked bonito flakes of the present invention, the cooked bonito meat is placed in the main body, and the inside of the main body is at a temperature of 35 ° C to 55 ° C.
Prevents high-temperature high-humidity (for example, temperature 60 ° C, humidity 80%) because the smoke component is attached to the meat surface of the bonito by keeping it in the atmosphere of smoking at 50 ° C-80% humidity. Then, the yellowing of the bonito meat is prevented, and moreover, it reacts with the smoke at a humidity of 50% to 80%, so that the smoke of the bonito meat can be attached more often.

In addition, according to the method for smoked bonito flakes of the present invention, the cooked bonito meat is placed in a smoked atmosphere in the main body, and the temperature of the cooked bonito meat is adjusted to that of the bonito. The set temperature in the main body is gradually increased so as to be lower than the ambient temperature of the meat, and the set temperature does not exceed a temperature of 60 ° C., and a smoke component is attached to the meat surface of the bonito. For,
Prevents high temperature and high humidity (for example, temperature 60 ℃, humidity 80%), prevents yellowing of bonito meat, and lowers the temperature of cooked bonito meat below the ambient temperature of bonito meat. In this way, water in the atmosphere is condensed on the surface of the meat of the bonito and reacted so that smoke adheres to the surface of the meat of the bonito to increase the adhesion of smoke to the meat of the bonito.

In addition, the method of roasting bonito flakes of the present invention is the roasting method of bonito flakes, in which smoked bonito meat is smoked to dry, and the cooked bonito meat is placed in the main body. A smoke attaching step of attaching a smoke component to the meat surface of the bonito by keeping the inside of the body at a temperature of 35 ° C. to 55 ° C. and a humidity of 50% to 80% in a smoke atmosphere, and this smoke attaching step After that, since it consists of a drying process of lowering the humidity in the main body to dry the meat of the bonito, it is not necessary to perform the drying process and the smokeing process at the same time as in the conventional case, and it is suitable for smoking. The meat surface can be kept in a wet state, and then the drying step is performed, so that roasting with a good flavor can be obtained.

The method of roasting bonito flakes according to the present invention is the roasting method of bonito flakes, in which the cooked bonito meat is smoked to dry, and the cooked bonito meat is placed in the main body. A smoke attaching step of attaching a smoke component to the meat surface of the bonito by keeping the inside of the body at a temperature of 35 ° C. to 55 ° C. and a humidity of 50% to 80% in a smoke atmosphere, and this smoke attaching step After that, a drying step of lowering the humidity in the main body to dry the surface side of the bonito meat, and, after this drying step, lowering the temperature in the main body to remove the central water content of the bonito meat from the bonito. It consists of a cooling process that lowers the temperature inside the main body in order to bring it out to the surface side of the meat, so it prevents high temperature and high humidity (for example, temperature 60 ° C, humidity 80%) and prevents yellowing of bonito meat. In addition, since it reacts with smoke at a humidity of 50% to 80%, it is possible to increase the amount of smoke adhering to the meat of the bonito. Therefore, the central water content of the bonito meat can be drawn out to the surface side of the bonito meat to prevent the deterioration of the knot surface.

Further, the method for roasting bonito flakes of the present invention is the roasting method for bonito flakes, in which the cooked bonito meat is smoked to dry, and the cooked bonito meat is placed in the main body. A smoke attaching step of attaching a smoke component to the meat surface of the bonito by keeping the inside of the body at a temperature of 35 ° C. to 55 ° C. and a humidity of 50% to 80% in a smoke atmosphere, and this smoke attaching step After that, a drying step of lowering the humidity in the main body to dry the surface side of the bonito meat, and, after this drying step, lowering the temperature in the main body to remove the central water content of the bonito meat from the bonito. In order to bring out to the surface side of the meat, a cooling step of lowering the temperature inside the main body, and after this cooling step, to prevent deterioration of the surface of the meat of the bonito and to make the water content of the meat of the bonito uniform. In addition, the temperature of 25 ℃ -35 ℃ and the humidity of 80% or more are included in the steaming process, so high temperature and high humidity (for example, temperature 60 ℃, humidity 80%) To prevent yellowing of bonito meat and to react with smoke at a humidity of 50% to 80%, it is possible to increase smoke adhesion to bonito meat, and further, by the cooling process, It is possible to pull out the central moisture of the bonito meat to the surface side of the bonito meat and prevent the deterioration of the knot surface.
In addition, the atmosphere of the bonito meat is made highly humid by the fumigation process after the cooling process, and the water content between the center of the bonito meat and the surface side of the bonito meat is homogenized in a relatively short time. The bonito flakes can be dried.

The bonito flakes roasting device of the present invention comprises a main body,
The main body has a high-heat heat exchanger for supplying heat into the main body, a smoke supply unit for supplying smoke into the main body, and a fan for circulating the air in the main body. Since it separates the supply circulation system from the smoke circulation system,
The air and smoke in the body can be circulated in the body without being discharged to the outside of the body, and the dense smoke can be supplied to the bonito meat without increasing the amount of smoke, and the internal circulation system can be improved. It can be separated into heat supply and smoke supply, and the amount of oxygen required for combustion of firewood can be suppressed to a necessary minimum range to increase the amount of smoke generation.

Further, the bonito roasting device of the present invention comprises a main body,
A high heat heat exchanger for supplying heat into the main body, an evaporator for removing moisture in the main body, a humidifying means for humidifying the main body, and a smoke supply means for supplying smoke into the main body. , A temperature sensor for detecting the temperature in the main body, a humidity sensor for detecting the humidity in the main body, a temperature control means for controlling the temperature in the main body to a set temperature, the humidity in the main body to the set humidity It has a humidity control means for controlling and a fan for circulating the air in the main body, and the smoke from the smoke supply means is circulated in the main body while the main body is in a substantially sealed state, and the heat exchanger of high heat is used. By raising the temperature in the main body and roasting the cooked bonito meat, the air and smoke in the main body can be circulated in the main body without being emitted to the outside of the main body, increasing the amount of smoke It is possible to supply dense smoke to bonito meat without Moreover, unlike the conventional case, the drying step and the smoking step are not performed at the same time, and by adjusting the temperature and humidity, the bonito meat surface suitable for smoking is kept in a coated state, and then the drying step is performed. You can get in and get a savory roast.

[Brief description of drawings]

FIG. 1 is a partially longitudinal front view schematically showing a roasting device for dried bonito according to an embodiment of the present invention.

FIG. 2 is a schematic plan view of the bonito roasting device shown in FIG.

FIG. 3 is a graph comparing smoke density states.

FIG. 4 is a graph comparing the amounts of phenol.

FIG. 5 is a table comparing processing days.

FIG. 6 is a partially longitudinal front view schematically showing a conventional roasting device.

FIG. 7 is a partially longitudinal front view schematically showing a conventional roasting device.

[Explanation of symbols]

 1 Roasting device 2 Main body 3 High heat heat exchanger 4 Evaporator 5 Humidifying means 6 Smoke supplying means 7 Temperature sensor 8 Humidity sensor 9 Temperature control means 10 Humidity control means 11 Fan

 ─────────────────────────────────────────────────── ─── Continuation of front page (72) Inventor Masayoshi Sugi, Fujioka 2-5-12, Fujieda City, Shizuoka Prefecture (72) Inventor Toshihiro Suzuki 1828 Hase, Kakegawa City, Shizuoka Prefecture

Claims (7)

[Claims] 1. The bonito meat that has been boiled and ripened is placed in the main body, and the inside of the main body is maintained at a temperature of 35 ° C. to 55 ° C. and a humidity of 50% to 80% in a smoked atmosphere, and the bonito is kept. A method of smoking bonito flakes, characterized in that a smoke component is attached to the surface of the meat. 2. The cooked bonito meat is placed in a smoke atmosphere in the body, and the temperature of the cooked bonito meat is set to be lower than the ambient temperature of the bonito meat. While gradually increasing the set temperature in the main body in stages, the set temperature is
A method of smoking bonito flakes, characterized in that a smoke component is attached to the meat surface of the bonito so that the temperature does not exceed 60 ° C. 3. A method of roasting bonito flakes, in which the cooked bonito meat is smoked and dried, wherein the cooked bonito meat is placed in the main body, and the temperature in the main body is 35 ° C. to 55 ° C. ℃, humidity 50% to 80
%, The step of adding smoke to the surface of the meat of the bonito by keeping it in the atmosphere of smoke, and after the step of adding smoke, reduce the humidity in the main body to dry the meat of the bonito. A method for roasting bonito flakes, which comprises a drying step of 4. A method of roasting bonito flakes, in which smoked bonito meat is smoked and dried, wherein the cooked bonito meat is placed in the main body, and the temperature in the main body is 35 ° C. to 55 ° C. ℃, humidity 50% to 80
%, A smoke attaching step of adhering a smoke component to the meat surface of the bonito by holding it in an atmosphere of smoke, and after the smoke attaching step, the humidity in the main body is lowered to reduce the surface of the bonito meat. And a drying step of drying the side, and after this drying step, cooling to lower the temperature in the main body in order to lower the temperature in the main body and draw the central water content of the bonito meat to the surface side of the bonito meat. A method for roasting bonito flakes, which comprises the steps of: 5. A method of roasting bonito flakes, in which the cooked bonito meat is smoked to dry, the cooked bonito meat is placed in the main body, and the temperature in the main body is 35 ° C. to 55 ° C. ℃, humidity 50% to 80
%, A smoke attaching step of adhering a smoke component to the meat surface of the bonito by holding it in an atmosphere of smoke, and after the smoke attaching step, the humidity in the main body is lowered to reduce the surface of the bonito meat. And a drying step of drying the side, and after this drying step, cooling to lower the temperature in the main body in order to lower the temperature in the main body and draw the central water content of the bonito meat to the surface side of the bonito meat. After the step and this cooling step, in order to prevent the deterioration of the surface of the meat of the bonito and to make the water content of the meat of the bonito uniform, a temperature of 25 ° C.
A method of roasting dried bonito flakes, which comprises an asbestos process of keeping at ~ 35 ° C and a humidity of 80% or more. 6. A main body, a high heat heat exchanger for supplying heat into the main body, a smoke supply means for supplying smoke into the main body, and a fan for circulating air in the main body, A roasting device for dried bonito flakes, characterized in that the circulation system for heat supply and the circulation system for smoke are separated from each other in a substantially sealed state of the main body. 7. A main body, a high-heat heat exchanger for supplying heat into the main body, and an evaporator for removing moisture in the main body,
Humidifying means for humidifying the inside of the main body, smoke supply means for supplying smoke into the main body, a temperature sensor for detecting a temperature inside the main body, a humidity sensor for detecting humidity inside the main body, and inside the main body The temperature control means for controlling the temperature of the main body to a set temperature, the humidity control means for controlling the humidity in the main body to the set humidity, and a fan for circulating the air in the main body, the main body in a substantially sealed state. The smoke from the smoke supply means is circulated in the main body, and the temperature in the main body is raised by the high heat heat exchanger to roast the bonito meat that has been boiled. Drying device.