JPH11169102A - Edible liquid with added smoke flavor, material therefor and apparatus - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an edible liquid with an added smoke flavor, processed so as to have a taste same as that of a conventional smoked food so that when the edible liquid is used as a seasoning material, the edible liquid may impart the same taste as the addition of a smoked food to the food or the like. SOLUTION: This edible liquid is obtained by imparting flavor of smoke to the edible liquid in extremely high efficiency compared to a normal smoking processing by forming an outer vessel at the exterior of an inner vessel storing the liquid food to form a smoke-supplying room out of a space between both of the inner and outer vessels, jetting smoke in a fine bubble state from many smoke-jetting holes with fine diameters bored at the bottom of the inner vessel to the edible liquid in the inner vessel by reducing the pressure in the interior of the inner vessel so that the smoke flavor components may be dissolved and absorbed in the edible liquid by bringing the fine bubbles into contact with the edible liquid with a large contacting area while the bubbles rising in the edible liquid.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a method for heating butter which has a flavor of smoke and solid fat such as lard, or some sauces which become muddy by adding water. The present invention relates to a liquid food or drink or a material thereof (hereinafter, simply referred to as a liquid food or drink) and a device thereof.

[0002]

2. Description of the Related Art The technique of adding the flavor of smoke to liquid foods in the same manner as the smoke processing of solid foods such as livestock meat and fish has not been known at all. Therefore, the liquid food and drink to which the flavor of smoke is added is a novel thing that does not exist and is not similar.

[0003]

The smoking processing technique for adding the flavor of smoke to foods involves exposing solid foods such as livestock meat, fish, etc. to the smoke and causing the smoke to adhere to the solid surface. so,
It could not be performed on liquid foods, butter, lard, muddy sauce, etc., which liquefies at a slight temperature rise. An object of the present invention is to provide a liquid food and drink, such as a liquid food or a liquid food to which smoked flavor is added, and a device therefor.

[0004]

Means for Solving the Problems A liquid food or drink is put in a container, and smoke is ejected into the liquid food or drink in the form of small bubbles from a large number of small-diameter smoke holes provided on the entire bottom surface of the container. Smoke rises in liquid food and drink in the form of small air bubbles by using the characteristics of small air bubbles that have a large surface area with the volume ratio of smoke. The object of the present invention is to solve the problem by dissolving and absorbing the inside, and to obtain a liquid food and drink to which smoked flavor is added.

[0005] Further, as an apparatus for solving the problem, an outer kettle is provided outside the inner kettle for containing liquid food and drink, a smoke supply chamber is formed by a gap between the two, and an inner kettle for containing liquid food and food and the outside thereof are provided. A structure in which a predetermined pressure difference can be generated between the smoke supply chambers, and a smoke guide that forms a smoke passage while holding a small gap outside the inner kettle is provided as a smoke guide path, and liquid food and drink are put in. When there is no pressure difference between the inner kettle and the smoke supply chamber, the liquid food and drink placed in the inner kettle is blocked by the smoke guide kettle and does not flow down into the smoke supply chamber. When a pressure difference is generated between the smoke chambers, the liquid food and drink in the flue duct is sucked up into the inner pot and opens the flue duct, and smoke is reduced into the liquid food and drink in the inner chute from the plume. This device is a device that spouts out in the state of air bubbles and adds flavor by coming into contact with the liquid food and drink in a large area while rising as small air bubbles in the liquid food and drink.

[0006]

The operation of the present invention will be described with reference to the drawings.
When a predetermined amount of liquid food or drink is put into the inner pot 12 when the inner pot 12 and the smoke supply chamber 13 are in an open state where there is no pressure difference, the inner pot 1
The liquid food and drink in 2 communicates with the smoke channel 16 through the chimney 16.
Although the liquid level flows into the inner tank 5 until the liquid level becomes the same as that in the inner pot 12, it is possible to prevent the smoke from flowing down from the plume 16 to the smoke supply chamber 13 by the smoke guide 14. Smoke is generated in the smoke chamber 21, and the exhaust fan 32 is activated to reduce the pressure in the inner pot 12.

[0007] The reduced pressure difference causes the liquid food and drink in the smoke passage 15 to be sucked into the inner pot 12, the smoke passage 15 is opened, and the smoke in the smoke chamber 21 is sucked through the suction pipe 24. The air is sucked into the smoke supply chamber 13 together with the air, and is evacuated into the liquid food and drink in the inner pot 12 in a state of small bubbles from the ash hole 16 through the smoke guide path 15 while ascending in the liquid food and drink as shown in Table 1 below. Due to the characteristics of the bubbles, the volume specific surface area of which becomes larger as the small bubbles come into contact with the liquid food and drink in the large volume ratio area, the smoke component is dissolved and absorbed in the liquid food and the smoke of the liquid food is given to the liquid food and drink. . The pressure difference between the inner pot 12 and the smoke supply chamber 13 is adjusted by the exhaust adjustment valve 33 and the intake adjustment valve 25.

[Table-1]

[0008]

An embodiment of the present invention will be described with reference to the drawings. A perfume device 1 for perfuming smoke is used as an outer pot 11, an inner pot 12, and a gap therebetween as a smoke supply chamber 13.
3 is provided with a smoke guide 14 which covers the inner pot 12 and forms a smoke guide path 15 which becomes a passage for smoke with a small gap, and the inner pot 12 covers the upper part thereof and has a lid 17 to which an exhaust pipe 33 is attached. Provided with a packing 18, a fastener 19, an inner pot 12, a smoke supply chamber 1
3 is provided so as to be able to maintain a predetermined pressure difference, and a large number of smoke holes 16 having a small diameter of 1 mm or less, preferably 0.5 mm or less are provided on the entire bottom surface of the horizontal surface of the inner pot 12.

A lid 17 is opened inside the inner pot 12, and a predetermined amount of liquid food or drink is liquefied at normal pressure while a solid food or drink is liquefied by heating or the like at normal temperature. Liquid food and drink enters the communicating flue channel 15 through the smoke vent 16 at the bottom of the inner pot 12, and the upper surface thereof becomes the same horizontal plane. Therefore, the liquid food and drink is prevented from flowing down into the smoke supply chamber 13 below from the plume 16 provided at the bottom of the inner kettle 12 by the smoke guide 14, and is stopped in the inner kettle 12.

The lid 17 of the inner pot 12 is closed to make it airtight, and the smoke generator 22 is ignited to generate smoke, and
2 is started and the pressure in the inner pot 12 is reduced from the exhaust pipe 31.
The liquid food and drink in the smoke duct 15 is sucked into the inner pot 12 by the pressure difference, generated in the smoker 2, and the smoke filled in the smoke chamber 21 is supplied to the smoke supply pipe together with the air sucked from the intake pipe 24. 23 Through the flue duct 15 through the smoke supply chamber 13, a large number of small-diameter smoke holes 16 at the bottom of the inner kettle 12 simultaneously squirt the liquid food and drink in the inner kettle 12 from the entire surface in the form of small bubbles from the entire surface to increase the volume ratio. Based on the characteristics of the small air bubbles in the area, the liquid food comes in contact with a large area while ascending, and the smoke component is dissolved and absorbed in the liquid food to add a flavor.

The exhaust control valve 33 adjusts the intake control valve 25, controls the air flow and the pressure difference between the inside and outside of the inner pot 12, and controls the smoke generator 22 to control the concentration of smoke. The edible solid fat or the like which is solid at normal temperature is put into the inner pot 12 in a liquid state at an increased temperature, and the smoke generator 22 generates a predetermined amount of heat separately from the generation of smoke. The edible solid fat or the like is heated to maintain a liquid state at a required temperature, to absorb smoke and to add flavor. Also, muddy foods such as sauces can be given a flavor by mixing water to impart fluidity, as in the case of edible solid fat. When scented on butter, a new taste of butter with aroma similar to smoked cheese is obtained,
The dish made of lard with smoky incense is a dish with smoked scent as well as a dish using a large amount of bacon, and smoked scent is added to corn salad oil as a mayonnaise sauce material. As a result, a delicious mayonnaise sauce to which an unprecedented smoke was added was obtained as described above. These are 10
As a result of the tasting by the panel of the first name, the result that all the members remarkably improved the taste was obtained. If sesame, nuts, or the like are used in addition to the usual smoking material for the generation of smoke, the specific odors generated by heating can be added to the liquid food and drink together with the smoke.

[00012]

Since the present invention is configured as described above, the following effects can be obtained. The present invention has made it possible to add a smoked flavor to liquid foods and beverages, etc., which has not been practiced in the past. A processed food material to which flavor is added can be provided. It is possible to process liquor with a unique flavor by selecting a smoking material for liquor, and to give distilled spirits such as shochu a scent similar to whiskey. When a trace amount of smoke is added to raw water to carbonated drinking water such as cola or the like, a product having a novel flavor that has never been obtained can be obtained. When flavored with lard, butterfat with bacon-like taste is obtained, when flavored with butter, a new flavored butter with smoked scent is obtained, and when flavored with sauces, smoked New flavored sauces with incense are obtained. By adding the smoked flavor to the food processing material, the same fragrant food as when the smoked food is mixed can be obtained.

[Brief description of the drawings]

FIG. 1 is a conceptual diagram showing a part of an embodiment of the present invention in a crushed cross section.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Scent device 11 Outer pot 12 Inner pot 13 Smoke supply room 14 Smoke guide room 15 Smoke guideway 16 Smoke vent 17 Lid 18 Packing 19 Fastener 2 Smoker 21 Smoke room 22 Smoke generator 23 Smoke pipe 24 Suction Pipe 25 Intake adjustment valve 3 Exhaust equipment 31 Exhaust pipe 32 Air blower 33 Exhaust adjustment valve

Claims (2)

[Claims] 1. A small bubble smoke is blown out from a lower smoke hole (16) into a liquid food or drink or a material thereof contained in an inner pot (12). A liquid food or drink or food material to which smoked flavor is added by a large area of contact while ascending in the food or drink or the material. 2. A smoke supply chamber (13) is formed by a gap between the outer kettle (11) and the inner kettle (12), and a large number of small diameter smoke holes (16) are provided on the entire bottom surface of the inner kettle (12). With a small gap between the outer side surface and the bottom surface of the inner pot (12), the flue hole (16) communicates with the inner pot (12) through the chimney hole (16), and the upper part opens into the smoke supply chamber (13). ) Is formed, and smoke is blown out of the smoke hole (16) into the liquid food or drink or the material contained in the inner kettle (12) through the smoke duct (15). Apparatus for adding smoked flavor to liquid food or drink or material thereof, wherein a required pressure difference can be generated between the inner pot (12) and the smoke supply chamber (13).