JPH0750987A - Apparatus for smoking and drying bonito meat and method for smoking and drying bonito meat - Google Patents

Abstract

PURPOSE:To provide a bonito smoking and drying apparatus capable of attaching much smoke to bonito meat and excellent in flavor and prevention of deterioration of the surface by arranging a heat exchanger, an evaporator and a fan in the inside having a specific structure of a body. CONSTITUTION:This apparatus is constituted by arranging the first interior side wall A being one wall among four side walls consisting the inside of a body 2 and having a number of discharge ports A1 formed over the whole, the first passage A2 formed between the first interior side wall A and the body 2, the second interior side wall B opposite to the first interior side wall A and simultaneously having a number of blowing ports B1 formed over the whole, the second passage B2 formed between this second interior side water B and the body 2 and the third passage C2 connecting this second passage B2 to the first passage A2 and arranging a heat exchanger 3, an evaporator 4 and a fan 11 in either passage in the third passage C2, the first passage A2 and the second passage B2.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an apparatus for roasting bonito flakes and a method for roasting bonito flakes, and more particularly to a device for roasting bonito flakes and a method for roasting bonito flakes so that good smoking is achieved.

[0002]

2. Description of the Related Art Katsuobushi is a bonito meat that has been boiled, roasted, and sun-dried. Particularly, 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. It is only described to the extent that it is not considered how to efficiently attach smoke to the knots.

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 roasting device for bonito flakes and a method for roasting bonito flakes that eliminates the above-mentioned conventional problems.

[0012]

In order to achieve the above object, a roasting device for bonito flakes according to the present invention has a substantially rectangular parallelepiped body whose temperature is adjusted by a heat exchanger and humidity by an evaporator and smoke. Is a roasting device for bonito flakes that performs roasting of bonito flakes by supplying by a smoke supply means separate from the heat source of the heat exchanger,
One of four side walls forming the inner surface of the main body, the inner side wall having a suction port on the lower side, a passage formed between the inner side wall and the main body, and the ceiling of the main body. A ceiling wall having a large number of openings formed throughout,
A ceiling passage formed between the ceiling wall and the main body and communicating with the passage, and the heat exchanger, the evaporator, and the fan arranged in any one of the ceiling passage and the passage. It was done.

In addition, in the bonito drying apparatus of the present invention, the temperature in the main body of the substantially rectangular parallelepiped shape is adjusted by the heat exchanger, the humidity is adjusted by the evaporator, and the smoke is separated from the heat source of the heat exchanger. A roasting device for bonito flakes that is supplied by a supply means to roast bonito flakes, which is a discharge port formed in large numbers over one of the four side walls forming the inner surface of the main body. And a first passage formed between the first inner side wall and the body, and a large number of the first inner side wall facing the first inner side wall. A second inner side wall having a suction port, a second passage formed between the second inner side wall and the main body, and a third passage connecting the second passage and the first passage. And the heat exchange in any one of the third passage, the first passage, and the second passage. , The evaporator is obtained by placing the fan.

The bonito flakes roasting device of the present invention comprises a main body,
A 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, a smoke supply means for supplying smoke into the main body, A temperature sensor that detects the temperature inside the main body, a humidity sensor that detects the humidity inside the main body, a temperature control unit that controls the temperature inside the main body to a set temperature, and a humidity sensor that controls the humidity inside the main body to the set humidity. It has a humidity control means and a fan for circulating the air in the main body, and the humidity sensor is provided with a heater near the humidity sensor element.

Further, in the method for roasting bonito flakes according to the present invention, the cooked bonito meat is smoked by a smoke supplying means and dried by a heat exchanger separate from the smoke supplying means, and further, in the main body. The method of roasting bonito in which the air and smoke of the bonito are circulated within the main body without being discharged to the outside of the main body, and the meat of cooked bonito is placed in the main body, and the temperature and humidity in the main body The step of attaching a smoke component to the meat surface of the bonito by holding it in an atmosphere of smoke, and, after this step of adding smoke, lower the humidity in the main body to reduce the meat of the bonito. And a drying step of drying the surface side, after this drying step, in order to lower the temperature in the main body and draw out the central water content of the meat of the bonito to the surface side of the meat of the bonito, the temperature in the main body is adjusted. And a cooling step of lowering the surface of the bonito meat after the cooling step to prevent the deterioration of the surface of the bonito meat and make the water content of the bonito meat even. In order to achieve the above, the temperature and humidity inside the main body are controlled, and the humidity is controlled by a humidity sensor, and there is a heater near the humidity sensor element. The heater is provided to energize the heater in at least one of the drying step and the cooling step to burn off the tar in the smoke attached to the humidity sensor element.

[0016]

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, independent heat sources are taken from the heat exchanger 3 (high temperature side) and the evaporator 4 (low temperature side) without depending on the temperature increase due to the combustion of firewood. Further, 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 / drying apparatus 1 comprises a main body 2, a heat exchanger 3 for supplying heat into the main body 2, an evaporator 4 for removing moisture in the main body 2, and a humidification inside the main body 2. Humidifying means 5
The smoke supply means 6 for supplying smoke into the main body 2, the temperature sensor 7 for detecting the temperature inside the main body 2, the humidity sensor 8 for detecting the humidity inside the main body 2, and the temperature inside the main body 2 are set. The temperature control means 9 for controlling the temperature, the humidity control means 10 for controlling the humidity in the main body 2 to the set humidity, and the fan 11 for circulating the air in the main body 2 are provided. The smoke from the supply means 6 is circulated in the main body 2 and the temperature in the main body 2 is raised by the heat exchanger 3 to roast the boiled bonito meat.

The heat exchanger 3 guides the steam generated from the boiler 22 through the pipe 12. The pipe 12 branches in the middle,
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.

Further, 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 main body 2 has a substantially rectangular parallelepiped shape, and the inner surface thereof is composed of four side walls, one of which is an inner side wall A.
It has a suction port A1 on the lower side. A passage A2 is formed between the inner side wall A and the main body 2.

A ceiling wall E is provided on the ceiling of the main body 2,
A large number of discharge portions E1 are formed on the ceiling wall E, and a passage A2 is formed between the ceiling wall E and the main body 2.
A ceiling passage E2 that communicates with is formed.

The heat exchanger 3, the evaporator 4 and the fan 11 may be arranged in any one of the ceiling passage E2 and the passage A2. In this embodiment, for example, along the air flow. The evaporator 4 is sequentially arranged in the passage A2, and the heat exchanger 3 and the fan 11 are sequentially arranged in the ceiling passage E2.

In the main body 2, there is arranged a cart 20 in which baskets 19 are stacked, and in the basket 19, boiled bonito meat 21 is contained.

As shown in FIG. 6, the humidity sensor 8 has a humidity sensor element (for example, Al ₂ O ₃ , TiO ₂ , SnO _2).
Heater near the porous ceramics humidity sensor) 81
82 are provided. The heater 82 is connected to the heater 82 by a heater control means (not shown) at least in any one of the following drying process and cooling process (only during the drying process, only during the cooling process, during the drying process and the cooling process). Electricity is applied to burn and remove tar in the smoke attached to the humidity sensor element 81. 83 and 84 are protectors having a mesh, and 85 is a filter made of non-woven fabric or the like.

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 step, the temperature inside the main body 2 (for example, set temperature 10 ℃ ~ 30 ℃, more preferably set temperature 15 ℃ ~ 20 ℃) is lowered to the central water content of bonito meat 21 Bonito meat
In order to bring out to the surface side of 21, the cooling process of lowering the temperature in the main body 2 and, after this cooling process, to prevent deterioration of the surface of the bonito meat 21 and to make the water content of the bonito meat 21 uniform In addition, the process consists of an anmigrating process that maintains the temperature at 25 to 35 ° C and a humidity of 80% or higher (for example, in the case of 3 kg of bonito meat, it takes about 1 hour). Process →
The bonito flakes are roasted by repeating the process of fumigation 10 to 13 times.

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 2 is exhausted to the outside, and the smoke generated by the firewood is discharged to the outside to cause the loss of smoke. Therefore, it was difficult to increase the smoke concentration in the main body 2. However, in the roasting device 1, since the smoke generation source and the heat source are different and the generated moisture is dehumidified by the evaporator 4, It is possible to prevent smoke from being emitted into the room 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. 10 and 11.

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.

In this bonito roasting device 1, the temperature inside the main body 2 having a substantially rectangular parallelepiped shape is adjusted by the heat exchanger 3, the humidity is adjusted by the evaporator 4, and the smoke is used as the heat source of the heat exchanger 3. Since the bonito flakes are roast-dried by being supplied by the separate smoke supply means 6, the heat supply system and the smoke supply system can be separated, and the air and smoke in the main body 2 are not discharged to the outside of the main body 2 It is possible to circulate the bonito by supplying the smoke to the bonito meat without increasing the amount of smoke, and to blow it down from the discharge ports E1 formed over the entire ceiling wall E. Thus, the air containing smoke can be supplied into the main body 2, and the smoke can be efficiently attached to the meat of the bonito.

In the above embodiment, the ceiling wall E
Was blown down from the discharge port E1 formed in large numbers over the whole, and air containing smoke was supplied into the main body 2.
The roasting device 1 shown in FIGS. 7 to 9 may be used.

That is, in the roasting / drying apparatus 1, one of the four side walls forming the inner surface of the main body 2 has a first inner side wall A having a large number of suction ports A1 formed over the whole. A first passage A2 formed between the first inner side wall A and the main body 2 and a plurality of discharge ports B1 opposed to the first inner side wall A and formed throughout 2 inner side wall B
And a second passage B2 formed between the second inner side wall B and the main body 2, and the second passage B2 and the first passage A.
A third passage C2 connecting the second passage C2 and the third passage C2.
2, the heat exchanger 3, the evaporator 4, and the fan 11 are arranged in any one of the first passage A2 and the second passage B2. In this embodiment, for example, the evaporator 4, the heat exchanger 3, and the fan 11 are sequentially arranged along the air flow.

In this roasting device 1, the heat supply system and the smoke supply system can be separated, and the air and smoke in the main body 2 can be circulated in the main body 2 without being discharged to the outside of the main body 2.
It is possible to supply dense smoke to the bonito meat without increasing the amount of smoke, and the smoke-containing air is formed from the large number of discharge ports B1 formed over the entire second inner side wall B. Can be supplied into the main body 2 and further the first inner side wall A
Has a large number of suction ports A1 formed facing the first inner side wall A, so that the air containing smoke from the discharge port B1 is uniformly distributed in the main body without being concentrated in one place. It can be supplied and smoke can be efficiently attached to bonito meat.

[0044]

EFFECTS OF THE INVENTION The bonito roasting device of the present invention has a substantially rectangular parallelepiped body whose temperature is adjusted by a heat exchanger, humidity is adjusted by an evaporator, and smoke is separated from the heat source of the heat exchanger. A roasting device for bonito flakes that is supplied by a feeding means to roast bonito flakes, and an inner side wall having a suction port on the lower side of one of the four side walls forming the inner surface of the main body, A passage formed between the inner side wall and the main body, a ceiling wall having a large number of discharge ports formed over the ceiling of the main body, and a passage formed between the ceiling wall and the main body. Since the ceiling passage and the ceiling passage, the heat exchanger, the evaporator, and the fan are arranged in any of the passages,
The heat supply system and the smoke supply system can be separated, and the air and smoke in the main body can be circulated in the main body without being discharged to the outside of the main body, and the dense smoke can be removed without increasing the amount of smoke. The meat can be supplied to the meat, and moreover, the air containing smoke can be supplied to the main body by blowing it down from a large number of outlets formed over the entire ceiling wall, and the smoke of bonito meat can be supplied. Can be efficiently attached.

Further, the bonito roasting device of the present invention has a substantially rectangular parallelepiped body whose temperature is adjusted by a heat exchanger, humidity is adjusted by an evaporator, and smoke is separated from the heat source of the heat exchanger. A roasting device for bonito flakes that is supplied by a supply means to roast bonito flakes, which is a discharge port formed in large numbers over one of the four side walls forming the inner surface of the main body. And a first passage formed between the first inner side wall and the body, and a large number of the first inner side wall facing the first inner side wall. A second inner side wall having a suction port, a second passage formed between the second inner side wall and the main body, and a third passage connecting the second passage and the first passage. And the heat exchange in any one of the third passage, the first passage, and the second passage. Since the evaporator and the fan are arranged, the heat supply system and the smoke supply system can be separated, and the air and smoke in the main body can be circulated in the main body without being discharged to the outside of the main body. It is possible to supply dense smoke to the meat of bonito without increasing the amount of air, and to supply air containing smoke into the main body from a large number of outlets formed over the entire first inner side wall. Further, since the second inner side wall has a large number of suction ports facing the first inner side wall and formed over the whole, the air containing smoke from the discharge port is at one place. It can be uniformly supplied into the main body without being biased, and smoke can be efficiently attached to the meat of the bonito.

Further, the bonito roasting device of the present invention comprises a main body,
A 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, a smoke supply means for supplying smoke into the main body, A temperature sensor that detects the temperature inside the main body, a humidity sensor that detects the humidity inside the main body, a temperature control unit that controls the temperature inside the main body to a set temperature, and a humidity sensor that controls the humidity inside the main body to the set humidity. The humidity sensor has a humidity control means and a fan for circulating the air in the main body, and the humidity sensor is provided with a heater near the humidity sensor element. Therefore, a heat supply system and a smoke supply system are provided. The air inside the body and smoke can be circulated inside the body without being discharged to the outside of the body, and dense smoke can be supplied to the bonito meat without increasing the amount of smoke, and , The tar content of smoke adheres to the humidity sensor element In order to remove by burning by the heater, to prevent deterioration of the characteristics of the humidity sensor, and holds a state suitable for the smoke with the said humidity sensor, it can be efficiently attached to smoke meat bonito.

Further, in the method for roasting bonito flakes of the present invention, the cooked bonito meat is smoked by a smoke supply means and dried in a heat exchanger separate from the smoke supply means, and further, in the main body. The method of roasting bonito in which the air and smoke of the bonito are circulated within the main body without being discharged to the outside of the main body, and the meat of cooked bonito is placed in the main body, and the temperature and humidity in the main body The step of attaching a smoke component to the meat surface of the bonito by holding it in an atmosphere of smoke, and, after this step of adding smoke, lower the humidity in the main body to reduce the meat of the bonito. And a drying step of drying the surface side, after this drying step, in order to lower the temperature in the main body and draw out the central water content of the meat of the bonito to the surface side of the meat of the bonito, the temperature in the main body is adjusted. And a cooling step of lowering the surface of the bonito meat after the cooling step to prevent the deterioration of the surface of the bonito meat and make the water content of the bonito meat even. In order to achieve this, the temperature and humidity inside the main body are controlled to form an a fumigation process, and the humidity is controlled by a humidity sensor, and a heater is provided near the humidity sensor element. In the drying step, the cooling step, the heater is energized to burn off the tar in the smoke adhering to the humidity sensor element in at least one of the steps, so that a heat supply system is provided. And the smoke supply system can be separated, and 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, and dense smoke can be supplied to the bonito meat without increasing the amount of smoke. In addition, even if the tar component of smoke adheres to the humidity sensor element, it is burned and removed by the heater, preventing deterioration of the characteristics of the humidity sensor and making it suitable for smoking with the humidity sensor. Hold on As a result, smoke can be efficiently attached to the meat of the bonito, and the heater is energized when there is no hindrance to humidity control, so it is possible to continuously dry the bonito flakes without stopping the device. it can.

Further, unlike the conventional case, the drying step and the smokeing step are not simultaneously performed, and the meat surface of the bonito suitable for smoking can be kept in a coated state, and then the drying step is started. The effect of being able to obtain roast with a good flavor is exhibited.

[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.

6 is an enlarged schematic sectional view of the humidity sensor shown in FIG. 1. FIG.

FIG. 7 is a schematic plan view of another embodiment of the roasting apparatus for dried bonito according to FIG.

8 is a partial cross-sectional side view schematically showing the roasting device for bonito flakes shown in FIG. 6, taken along the line AA.

9 is a partial cross-sectional side view schematically showing the roasting device for dried bonito flakes shown in FIG. 6, taken along line BB.

FIG. 10 is a partially longitudinal front view schematically showing a conventional roasting device.

FIG. 11 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

Claims (4)

[Claims] 1. Roasting of bonito flakes by adjusting the temperature in a substantially rectangular parallelepiped main body by a heat exchanger and the humidity by an evaporator and supplying smoke by a smoke supply means separate from the heat source of the heat exchanger. A bonito-bread roasting device for carrying out the following, wherein an inner side wall having a suction port on the lower side of one of the four side walls forming the inner surface of the main body, and between the inner side wall and the main body A formed passage, a ceiling wall having a large number of openings formed throughout the ceiling of the main body, and a ceiling passage formed between the ceiling wall and the main body and communicating with the passage A roasting device for dried bonito flakes, characterized in that the heat exchanger, the evaporator, and the fan are arranged in any one of the ceiling passage and the passage. 2. The roasting of bonito flakes is performed by adjusting the temperature in the main body of a substantially rectangular parallelepiped shape by a heat exchanger and the humidity by an evaporator and supplying smoke by a smoke supply means separate from the heat source of the heat exchanger. And a first inner side wall having a plurality of discharge ports formed over one of the four side walls forming the inner surface of the main body. First
A first passage formed between the inner side wall of the body and the main body, and a second inner side wall facing the first inner side wall and having a large number of suction ports formed over the whole. A second passage formed between the second inner side wall and the body, a third passage connecting the second passage and the first passage, the third passage, the third passage, and the third passage. A roasting device for dried bonito flakes, characterized in that the heat exchanger, the evaporator, and the fan are arranged in any one of the first passage and the second passage. 3. A main body, a 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 smoke for the main body. Smoke supply means for supplying, 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,
It has a humidity control means for controlling the humidity in the main body to a set humidity and a fan for circulating the air in the main body, and the humidity sensor is a heater near the humidity sensor element.
The bonito flakes roasting device is characterized by being provided. 4. The cooked bonito meat is smoked by a smoke supply means and dried by a heat exchanger separate from the smoke supply means, and further air and smoke in the main body are discharged to the outside of the main body. A method of roasting bonito flakes that is circulated in the main body without
Place the cooked bonito meat in the main body, control the temperature and humidity inside the main body, keep it in the atmosphere of smoke and attach the smoke component to the meat surface of the bonito Step, after this step of smoke, a drying step of lowering the humidity in the main body to dry the surface side of the meat of the bonito, and, after this drying step, lowering the temperature in the main body of the bonito In order to draw the central water of the bonito to the surface side of the meat of the bonito, a cooling step of lowering the temperature in the main body, and after this cooling step, prevent deterioration of the surface of the meat of the bonito and of the meat of the bonito. In order to make the water content uniform, the temperature and humidity inside the main body are controlled to form an fumigation step. The humidity is controlled by a humidity sensor, and a humidity sensor is provided near the humidity sensor element. -Ta-
Is provided, in the drying step, in the cooling step, the heater is energized in at least one of the steps to burn off the tar in the smoke attached to the humidity sensor element. How to dry.