JPH08103209A - Rotating and drying apparatus for dried bonito - Google Patents

Abstract

PURPOSE: To provide a roasting and drying apparatus for efficiently roasting and drying a bonito to prepare a dried bonito. CONSTITUTION: This roasting and drying apparatus 1 for dried bonito is provided with a 1st chamber 2 for holding boiled bonito meat 21 and having an openable door to enable the charging and discharging of the bonito meat 21, a temperature-controlling means for controlling the temperature in the 1st chamber 2, a humidity-controlling means for controlling the humidity in the 1st chamber 2, a smoke-supplying means for introducing smoke into the 1st chamber 2, a 2nd chamber for holding boiled bonito meat 21 and having an openable door to enable the charging and discharging of the bonito meat 21 and a temperature-controlling means for controlling the temperature in the 2nd chamber 2'.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a bonito knot roasting device, and more particularly to a bonito knot roasting device which efficiently dries bonito knots.

[0002]

2. Description of the Related Art The inventor of the present invention has disclosed as a prior art of a bonito roasting device, Japanese Patent Application No. 5-203486, in which the temperature and humidity are controlled in the same chamber during the drying process and the fumigation process. .

In this bonito roasting device, the inside of the cabinet is kept at a temperature of 35 ° C. to 55 ° C. and a humidity of 50% to 80% in an atmosphere of smoke to adhere smoke components to the meat surface of the bonito. Smoke process, drying process to dry the surface of bonito meat by lowering the humidity in the cabinet after this smoke process, and the center moisture of bonito meat by lowering the temperature in the cabinet after this drying process In order to bring out to the surface side of the bonito meat, a cooling step of lowering the humidity inside the main body, and after this cooling step, to prevent deterioration of the surface of the bonito and to make the water content of the bonito meat uniform, Temperature 25 ℃ ~ 35 ℃,
The process consists of an anmigrating process in which the humidity is kept at 80% or higher, and these processes are carried out in the same chamber.

[0004]

In this bonito roasting device, the intended purpose could be achieved, but when actually used, the drying process and the fumigation process were carried out in the same chamber. In order to control the temperature, humidity, etc. suitable for the process, for example, in the process, from the drying process at the set temperature of 55 ° C. to the set temperature 1
Since the temperature must be shifted to a cooling process of 5 ° C to 20 ° C and the temperature atmosphere inside the chamber is drastically lowered, heat loss occurs and it takes time to control the temperature atmosphere inside the chamber to a set temperature. There was a point.

It is an object of the present invention to provide a roasting device for bonito flakes which eliminates the above-mentioned conventional problems.

[0006]

In order to achieve the above object, the apparatus for roasting bonito flakes according to the present invention accommodates cooked bonito meat and opens and closes the bonito meat so that the meat can be put in and taken out freely. A first chamber having a free door, a temperature adjusting unit that adjusts the temperature of the first chamber, a humidity adjusting unit that adjusts the humidity of the first chamber, and a smoke supply to the first chamber. And a second chamber having an openable door for accommodating the cooked bonito meat and allowing the bonito meat to be put in and taken out, and the temperature in the second chamber is adjusted. And a temperature adjusting means for controlling the temperature.

The bonito roasting device of the present invention accommodates cooked bonito meat, and has a first chamber having an openable and closable door for allowing the bonito meat to be put in and taken out freely. Temperature adjusting means for adjusting the temperature in the first room, humidity adjusting means for adjusting the humidity in the first room, smoke supply means for supplying smoke into the first room, and the cooked bonito A second chamber having an openable and closable door for accommodating the meat of the bonito and allowing the meat of the bonito to be put in and taken out, and the first chamber, And a transfer means that is provided over the second chamber and that transfers the meat of the bonito from the first chamber to the second chamber.

[0008]

In the bonito roasting device according to the first aspect, the first chamber and the second chamber can be separately provided,
The first chamber can be independently used as a heating / drying chamber and the second chamber can be independently used as a cooling / fumigation chamber.

Further, in the bonito knot roasting device according to the second aspect of the invention, in addition to the above-mentioned operation, the movement of the bonito knot between the first chamber and the second chamber is performed by the first chamber and the second chamber. It is carried out by the transfer means provided over the room.

[0010] It can be facilitated.

[0011]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the present invention will be described with reference to the drawings. 1 is a bonito-boiler drying device, and the bonito-boiler drying device 1 is roughly composed of a first chamber 2 and a second chamber 2 ', and roasts bonito meat 21 obtained by boiling frozen bonito. This is a drying device (see FIG. 1).

The first chamber 2 is a place where a smoke attaching step for adhering a smoke component to the surface of the bonito meat 21 and a drying step for drying the surface side of the bonito meat 21 are carried out. 'Is bonito meat
A cooling step of extracting the central water content of the bonito meat 21 to the surface side of the bonito meat 21 and a fumigation step of preventing deterioration of the surface of the bonito meat 21 and homogenizing the water content of the bonito meat 21 are being performed.

The first chamber 2 has a door 4 (for example, an electric shutter) that can be opened and closed to accommodate the cooked bonito meat 21 and to allow the bonito meat 21 to be put in and taken out. .

In the first chamber 2, temperature adjusting means 5 for adjusting the temperature in the first chamber 2, humidity adjusting means 6 for adjusting the humidity in the first chamber 2, and in the first chamber 2 are provided. Smoke supply means 7 for supplying smoke is provided respectively.

The temperature adjusting means 5 is, for example, a suction port 81.
A temperature sensor for detecting the temperature in the first chamber 2 is provided, for example, by installing a heat exchanger 51 on the high heat side, which is a condenser of a refrigeration cycle, or a heat source, in a duct 8 having a blowout port 82 and a fan 52. (Not shown), a temperature controller 54 for controlling the opening / closing of the opening / closing valve 53 according to the detection result of the temperature sensor (not shown) is provided.

When lowering the temperature, the temperature adjusting means 5 can use, for example, the evaporator 61 of the refrigeration cycle.

Therefore, the air supplied from the suction port 81 by the fan 52 exchanges heat with the heat exchanger 51 on the high-heat side, and the high temperature air is supplied from the blow-out port 82 into the first chamber 2 and the temperature is increased. When a sensor (not shown) detects that the temperature in the first chamber 2 has reached the set temperature, the on-off valve 53 is closed by the temperature control unit 54 and the high heat medium into the heat exchanger 51 on the high heat side. Inflow is stopped.

The humidity adjusting means 6 comprises one for removing moisture and one for adding moisture. For removing moisture, for example, evaporation of a refrigerating cycle in a duct 8 having an inlet 81 and an outlet 82 The device 61 and the fan 52 are installed, and the air supplied from the suction port 81 by the fan 52 exchanges heat with the evaporator 61. The removed air is the outlet
When the humidity sensor (not shown) detects that the humidity in the first chamber 2 is supplied from 82 to the first chamber 2 and the humidity sensor (not shown) detects that the humidity has reached the set humidity, the humidity control unit 65 causes the compressor of the refrigeration cycle ( The operation of (not shown) is stopped, and the inflow of low-temperature refrigerant into the evaporator 61 is stopped.

Further, for adding moisture, for example,
The steam is generated from the boiler by a pipe 63, and the humidification is performed by opening and closing a switching valve 64 provided in the middle of the pipe 63. Whether or not the set humidity has been reached is detected by a humidity sensor (not shown), the humidity controller 65 controls the opening / closing of the on-off valve 64, and the compressor (not shown) of the refrigeration cycle is turned on. , OFF, humidity control is performed.

The smoke supply means 7 is provided, for example, by burning firewood 71 such as sakura or oak in the first chamber 2. Firewood 71
Is fired from the throw-in door 72 and the air supply door 74 is opened.
When 71 is burned and firewood 71 is burned to some extent, air supply door 74
I'm trying to close.

On the other hand, the second chamber 2'stores the cooked bonito meat 21 and allows the bonito meat to be put in and taken out freely.
It has a door 4 ′ (for example, an electric shutter) that can be opened and closed.

The second chamber 2'is provided with temperature adjusting means 5'for adjusting the temperature in the second chamber 2'and humidity adjusting means 6'for adjusting the humidity in the second chamber 2 '. Has been.

The temperature adjusting means 5'is, for example, a suction port.
In the duct 8'having 81 'and the outlet 82', for example,
A high heat exchanger 51 'on the high heat side, which is a condenser of a boiler or a refrigeration cycle as a heat source, and a fan 52' are installed, and a temperature sensor (not shown) for detecting the temperature in the second chamber 2 ',
A temperature control unit 54 'and the like for detecting the temperature with a temperature sensor (not shown) and controlling the opening / closing of the opening / closing valve 53' and the like according to the detection result are provided.

When lowering the temperature, the temperature adjusting means 5 can use, for example, the evaporator 61 of the refrigeration cycle.

Therefore, the suction port 8 is opened by the fan 52 '.
The air supplied from 1'is heat-exchanged with the heat exchanger 51 'on the high temperature side, and the high temperature air is supplied into the second chamber 2'from the outlet 82', and a temperature sensor (not shown). Detects that the temperature in the second chamber 2'has reached the set temperature,
The on-off valve 53 ′ is closed by the temperature control unit 54 ′, and the inflow of the high heat medium into the high heat side heat exchanger 51 ′ is stopped.

The humidity adjusting means 6'includes one for removing moisture and one for adding moisture. For removing moisture, for example, a duct 8'having a suction port 81 'and a blowing port 82' can be used. Refrigeration cycle evaporator 61 ', fan 5
2'is installed, and the suction port 81 'by the fan 52'
The air supplied by the heat exchanges with the evaporator 61 ′, and when the heat is exchanged, a part of the moisture is condensed in the evaporator 61 ′, and the air from which the moisture has been removed is discharged from the outlet 82 ′ to the first chamber 2 Humidity sensor (not shown) to supply the humidity in the'second chamber 2 '
Detects that the humidity has reached the set humidity, the humidity controller 65 '
Thereby, the operation of the compressor (not shown) of the refrigeration cycle is stopped, and the inflow of the low temperature refrigerant into the evaporator 61 ′ is stopped.

Further, as a means for adding moisture, for example,
The steam generated from the boiler is piped 63 ', and the amount of humidification is controlled by opening and closing a switching valve 64' provided in the middle of the pipe 63 '.

Whether or not the set humidity is reached is detected by a humidity sensor (not shown), and the humidity controller 65 'controls the opening / closing of the on-off valve 64' and the compressor of the refrigeration cycle (not shown). No) Humidity is controlled by turning the operation on and off.

Reference numeral 20 denotes a base, and a basket 19 is stacked on the base 20, and the cooked bonito meat 21 is contained in the basket 19.

In the embodiment shown in FIG. 1, a conveyor 100 'is provided for automatically transferring bonito meat 21 from the first chamber 2 to the second chamber 2', the conveyor 100 'being the first. Chamber 2 and 2
It is installed in the room 2'and the roof.

Next, a method for roasting bonito flakes using the bonito flakes roasting device 1 will be described. First, in the first chamber 2, the boiled bonito meat 21 is placed in the first chamber 2, and the first
The surface of the bonito meat 21 is kept in a smoked atmosphere at a temperature of 35 ° C to 55 ° C and a humidity of 50% to 80% (more desirably, a temperature of 35 ° C to 55 ° C and a humidity of 70%) in the chamber 2 of Smoke attaching step (for example, about 2 hours) to attach a smoke component to, and after this smoke attaching step,
A drying step (for example, about 3 hours, a set temperature of 55 ° C.) for lowering the humidity (for example, humidity of 20% or less) in the first chamber 2 to dry the surface side of the bonito meat 21 is performed.

Next, in the first chamber 2, the bonito meat 21 that has undergone the smokeing process and the drying process is transferred to and placed on the second chamber 2 ', and the temperature in the second chamber 2' (for example, , The set temperature of 10 ℃ ~ 30 ℃, more preferably the set temperature of 15 ℃ ~ 20 ℃) to lower the central moisture of the bonito meat 21 to the surface side of the bonito meat 21, the temperature inside the body 2 Cooling process to lower and after this cooling process, bonito meat
In order to prevent the deterioration of the surface of 21 and to make the water content of the bonito meat 21 uniform, a fumigation process (for example, about 1 hour) that keeps the temperature at 25 ° C to 35 ° C and the humidity at 80% or more is performed. .

Then, this series of smoke attaching process (first chamber 2) → drying process (first chamber 2) → cooling process (second chamber 2 ′) → fumigation process (second chamber 2 ′) ) About 10 to 13 times,
The first chamber 2 and the second chamber 2'are alternately used and are sequentially repeated to roast the bonito flakes.

According to the above-mentioned step of adding smoke, high temperature and high humidity (for example, temperature 60 ° C., humidity 80%) can be prevented, yellowing of the 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 for smoked bonito flakes is to put the cooked bonito meat 21 in the smoked atmosphere in the first chamber 2 and heat the bonito meat 21 cooked to the temperature. The temperature set in the first chamber 2 is gradually increased so as to be lower than the ambient temperature of the meat 21 and the surface of the bonito meat 21 is smoked on the surface so that the temperature does not exceed 60 ° C. In order to attach the smoke component, the temperature of the cooked bonito meat 21 should be lower than the atmospheric temperature of the bonito meat 21 so that the water in the atmosphere is condensed on the surface of the bonito meat 21 and the smoke is attached. It is possible to increase smoke attachment to the bonito meat 21 by reacting with.

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

After the drying process, the temperature in the second chamber 2'is lowered to draw the central water content of the bonito meat 21 to the surface side of the bonito meat 21. A cooling process that lowers the temperature to prevent high temperature and high humidity (for example, temperature 60 ° C, humidity 80%) to prevent yellowing of bonito meat 21 and humidity 50%.
Since it reacts with smoke in the state of ~ 80%, it is possible to increase the attachment of smoke to the bonito meat 21. Furthermore, the cooling process draws the central water content of the bonito meat 21 to the surface side of the bonito meat 21. It is possible to prevent deterioration of the knot surface.

After the cooling step, in order to prevent the 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 step, 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, in the initial step, 80% of the whole was evaporated, and in the color tone evaluation, the dried bonito flakes had a deep red color due to the effect of oxidation prevention accompanying the resinification and had a color tone. Was very 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 61, 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. 2).

In FIG. 2, the new roasting / drying laboratory is the roasting / drying apparatus 1, the Yaizu-type drying kiln is the Yaizu-type roasting / drying apparatus shown in FIG. 10, and the emergency building is shown in FIG. It is an emergency warehouse.

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. 3, 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 took 6 to 10 times to take in and out, but the temperature and humidity described above were controlled by the temperature control means 9 and the humidity control means 10, and the smoke process → drying process → cooling process → fumigation process As a result, as shown in Fig. 4, 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, product 8.20) can be reduced.
The adhesion of mg / 100g) was also increased. In FIG. 4, the roasting / drying laboratory and the new roasting / drying laboratory refer to the roasting device 1, and the company (9) dryer refers to the Yaizu type roasting device.

In the embodiment shown in FIG. 1, a transfer means, for example, a conveyor 100 'is provided for automatic transfer. However, the present invention is not limited to this and, for example, shown in FIG. As shown, the conveyor 100 'is omitted and the carriage is replaced by the carriage 20.
20 ', and the carriage 20' may be artificially moved from the first chamber 2 to the second chamber 2'and vice versa. good. In FIG. 5, the conveyor
Except for 100 ', it is similar to that shown in FIG.
Some parts similar to those described (eg evaporators 61, 6
1 ') is omitted.

In the embodiment shown in FIGS. 1 and 5, the first
Although the chamber 2 and the second chamber 2 ′ of FIG. 6 are installed at intervals, respectively, the present invention is not limited to this, and, for example, FIG.
Further, as shown in FIG. 7, they may be provided side by side, or as shown in FIG. 8, they may be provided vertically to improve the efficiency of the installation space.

In the embodiment shown in FIG. 1, the car 19
Alternately move the table 20 carrying the first chamber 2 to the second room 2 ', or prepare a plurality of the tables 20 carrying the car 19 to prepare the first chamber 2 and the second chamber. 2'can be used at the same time to prevent the bonito meat from standing by to improve the productivity, but to further improve the productivity, for example, as shown in FIG. 9, a basket 19 is provided. The mounted table 20 may be circulated. In FIG. 9, the conveyor 100 is provided between the first chamber 2 and the second chamber 2 ', but the conveyor 100 may be omitted.

After drying in the first chamber 2, the bonito meat 21 is taken out of the first chamber 2 for natural heat dissipation to cool, and then moved to the second chamber 2 '. However, after drying in the first chamber 2, the bonito meat 21 may be transferred from the first chamber 2 directly to the second chamber 2'and placed there.

In this embodiment, in the step of adding smoke,
The temperature in the first chamber 2 was set to 35 ° C to 55 ° C and the humidity was set to 50% to 80%. However, since yellowing does not become a problem in the bonito for crushing, the temperature in the first chamber 2 is set to 50 ° C to 50 ° C. 85 ° C, humidity 50
% To 85%, the smoke component may be adhered to the surface of the bonito meat 21 while being kept in the smoke atmosphere.

After the step of adding smoke, the humidity in the first chamber 2 (for example, the humidity is 20% or less) is lowered to dry the surface side of the bonito meat 21. Humidity control may not be performed and the process of smoke attachment may be left as it is, and the water content in the center of the bonito meat 21 may be gradually transferred to the surface side of the bonito meat 21 to prevent overdrying of the bonito meat 21. .

[0052]

EFFECTS OF THE INVENTION The bonito roasting device of the present invention accommodates cooked bonito meat and allows the bonito meat to be put in and taken out freely.
A first chamber having a door that can be opened and closed, a temperature adjusting unit that adjusts the temperature of the first chamber, a humidity adjusting unit that adjusts the humidity of the first chamber, and smoke in the first chamber. A smoke supply means for supplying, a second chamber having an openable door for accommodating the cooked bonito meat and allowing the bonito meat to be put in and taken out, and the temperature in the second chamber Since the temperature adjusting means for adjusting is provided, the first chamber and the second chamber can be provided separately, and the first chamber serves as a heating / drying chamber and the second chamber cools. It can be used independently as an annu steamer, and productivity can be improved and heat loss can be reduced to efficiently roast bonito flakes.

The bonito-bread roasting device of the present invention accommodates cooked bonito meat, and has a first chamber having an openable / closable door for allowing the bonito meat to be put in and taken out freely. Temperature adjusting means for adjusting the temperature in the first room, humidity adjusting means for adjusting the humidity in the first room, smoke supply means for supplying smoke into the first room, and the cooked bonito A second chamber having an openable and closable door for accommodating the meat of the bonito and allowing the meat of the bonito to be put in and taken out, and the first chamber, The first chamber and the second chamber are provided over the second chamber, and are provided with a transfer means for transferring the meat of the bonito from the first chamber to the second chamber. Can be provided separately from each room, and the first room can be used as a heating / drying room and the second room can be used as a cooling / fumigation room independently. Can be used, productivity can be improved, heat loss can be reduced, and bonito can be efficiently roasted, and the bonito can be moved between the first chamber and the second chamber. Can be easy.

[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 graph comparing smoke density states.

FIG. 3 is a graph comparing the amounts of phenol.

FIG. 4 is a table comparing processing days.

5 is a partially longitudinal front view schematically showing a roasting device of another embodiment different from the embodiment shown in FIG. 1. FIG.

FIG. 6 is a perspective view schematically showing a roasting device of another embodiment different from the embodiment shown in FIG.

FIG. 7 is a partially longitudinal front view schematically showing the roasting device shown in FIG.

FIG. 8 is a partially longitudinal front view schematically showing a roasting device of another embodiment different from the embodiment shown in FIG.

FIG. 9 is a plan view schematically showing a roasting device of another embodiment different from the embodiment shown in FIG.

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 First chamber 2'Second chamber 21 Bonito meat

Claims (2)

[Claims] 1. A first chamber having an openable and closable door for accommodating cooked bonito meat and allowing the bonito meat to be taken in and out, and a temperature for adjusting the temperature in the first chamber. Adjusting means, humidity adjusting means for adjusting the humidity in the first room, smoke supply means for supplying smoke into the first room, and accommodating the cooked bonito meat, and the bonito meat A roast drying device for dried bonito flakes, which is provided with a second chamber having a door that can be opened and closed so as to be freely put in and taken out, and temperature adjusting means for adjusting the temperature in the second chamber. 2. A first chamber having an openable / closable door for accommodating cooked bonito meat and allowing the bonito meat to be put in and taken out freely, and a temperature for adjusting the temperature in the first chamber. Adjusting means, humidity adjusting means for adjusting the humidity in the first room, smoke supply means for supplying smoke into the first room, and accommodating the cooked bonito meat, and the bonito meat A second chamber having a door that can be opened and closed to allow the user to move in and out, a temperature adjusting unit that adjusts the temperature in the second chamber, and the first chamber and the second chamber. A roast-drying device for bonito flakes, further comprising: a transfer unit that transfers the bonito meat from the first chamber to the second chamber.