WO2017033388A1 - 燻煙装置 - Google Patents
燻煙装置 Download PDFInfo
- Publication number
- WO2017033388A1 WO2017033388A1 PCT/JP2016/003289 JP2016003289W WO2017033388A1 WO 2017033388 A1 WO2017033388 A1 WO 2017033388A1 JP 2016003289 W JP2016003289 W JP 2016003289W WO 2017033388 A1 WO2017033388 A1 WO 2017033388A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- smoke
- chamber
- smoked
- temperature
- room
- Prior art date
Links
- 230000000391 smoking effect Effects 0.000 title claims abstract description 64
- 239000000779 smoke Substances 0.000 claims abstract description 279
- 239000002994 raw material Substances 0.000 claims abstract description 37
- 238000001816 cooling Methods 0.000 claims abstract description 36
- 235000013305 food Nutrition 0.000 claims abstract description 16
- 239000000463 material Substances 0.000 claims abstract description 12
- 238000000855 fermentation Methods 0.000 claims description 70
- 230000004151 fermentation Effects 0.000 claims description 70
- 241000894006 Bacteria Species 0.000 claims description 63
- 238000010438 heat treatment Methods 0.000 claims description 38
- 235000021107 fermented food Nutrition 0.000 claims description 28
- 239000004615 ingredient Substances 0.000 claims description 3
- 230000037361 pathway Effects 0.000 abstract 3
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 18
- 238000004519 manufacturing process Methods 0.000 description 13
- 241000209094 Oryza Species 0.000 description 11
- 235000007164 Oryza sativa Nutrition 0.000 description 11
- 235000009566 rice Nutrition 0.000 description 11
- 235000014655 lactic acid Nutrition 0.000 description 9
- 239000004310 lactic acid Substances 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 230000007423 decrease Effects 0.000 description 7
- 230000001954 sterilising effect Effects 0.000 description 6
- 238000004659 sterilization and disinfection Methods 0.000 description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 5
- 239000011347 resin Substances 0.000 description 5
- 229920005989 resin Polymers 0.000 description 5
- 238000010586 diagram Methods 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 235000019985 fermented beverage Nutrition 0.000 description 3
- 239000002184 metal Substances 0.000 description 3
- 239000004071 soot Substances 0.000 description 3
- 241000233866 Fungi Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 150000002989 phenols Chemical class 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 239000002023 wood Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 241000190021 Zelkova Species 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 230000009545 invasion Effects 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- 230000000644 propagated effect Effects 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/044—Smoking; Smoking devices
- A23B4/052—Smoke generators ; Smoking apparatus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/044—Smoking; Smoking devices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/044—Smoking; Smoking devices
- A23B4/052—Smoke generators ; Smoking apparatus
- A23B4/0523—Smoke generators using wood-pyrolysis or wood-friction
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/14—Treating cheese after having reached its definite form, e.g. ripening, smoking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/27—Smoke flavours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present disclosure relates to a smoke device for producing smoked products.
- a smoke device for producing smoked products by exposing foods such as cheese, ham and fish to smoke generated by burning smoked materials such as wood chips is known.
- the food to be smoked, the smoked lumber, and the gas burner that smokes the smoked lumber are arranged in the smoked chamber.
- Smoked lumber is smoked by the gas burner, and the smoke in the smoked chamber is exposed to the smoke filled in the smoked chamber, and smoked.
- ⁇ As a method for producing smoked products, there are hot metal, hot water, and cold water.
- the smoky temperatures are different from each other. For example, hot cocoon is performed at 80 to 140 degrees, hot tub is performed at 30 to 80 degrees, and cold chill is performed at 0 to 30 degrees.
- an object of the present disclosure is to provide a smoke device capable of producing a desired smoke using a sufficient amount of smoke at any smoke temperature.
- the smoke device includes a smoke production chamber, a smoke generation chamber, a smoke heating unit, a communication path, and a cooling unit.
- the smoke room contains ingredients for smoked foods.
- the smoke generation room is located below the smoke room.
- the smoke heating unit heats the smoked material housed in the smoke generation chamber and generates smoke in the smoke generation chamber.
- the communication passage connects the smoke producing room and the smoke generating room.
- the cooling unit cools the smoke passing through the communication path.
- a desired smoke can be produced using a sufficient amount of smoke at any smoke temperature.
- FIG. 1 is a schematic perspective view of a soot device with a fermentation function according to an embodiment of the present disclosure.
- FIG. 2 is a schematic cross-sectional view of the smoke smoking device.
- FIG. 3 is a block diagram showing a control system of the smoke device.
- FIG. 4 is a timing chart for an example of the smoked mode.
- FIG. 5 is a diagram showing a temperature change in the smoke-making room corresponding to the timing chart of FIG.
- FIG. 6 is a timing chart for an example of a fermentation mode.
- FIG. 7 is a timing chart for an example of the fermented and smoked mode.
- the smoke device includes a smoke production chamber, a smoke generation chamber, a smoke heating unit, a communication path, and a cooling unit.
- the smoke room contains ingredients for smoked foods.
- the smoke generation room is located below the smoke room.
- the smoke heating unit heats the smoked material housed in the smoke generation chamber and generates smoke in the smoke generation chamber.
- the communication passage connects the smoke producing room and the smoke generating room.
- the cooling unit cools the smoke passing through the communication path.
- a desired smoke can be produced using a sufficient amount of smoke at any smoke temperature.
- the smoke device may further include an auxiliary heating unit that auxiliaryly heats the smoking room.
- the smoke cooled when passing through the communication passage can be heated in the smoked room.
- smoke can be produced using high-temperature smoke.
- the smoke device may further include a control unit that controls the smoke heating unit and the auxiliary heating unit.
- the controller uses both the smoke heating unit and the auxiliary heating unit to heat the smoke room until the internal temperature of the smoke room exceeds the smoke temperature, and then stops heating by the auxiliary heating unit.
- the internal temperature may be lowered to the smoke temperature, and the pressure in the smoke chamber may be lower than the external pressure. According to this aspect, it is possible to suppress the leakage of smoke from the smoke producing room to the outside.
- the smoke device further includes a fermenter input unit that inputs the fermented bacteria into the smoked room, and a control unit that controls the fermenter input unit and the heating unit for smoke.
- the control unit is configured to cause the fermentation bacteria input unit to input the fermentation bacteria into the smoked chamber and to cause the smoke heating unit to generate smoke in the smoked chamber after a predetermined waiting time has elapsed since the completion of the input.
- the fermented food can be prepared such that it can be stored for a longer period of time.
- the control unit may be configured to sterilize the raw material of the fermented food using smoke generated in the smoked room by the smoke heating unit before introducing the fermentation bacteria into the smoked room.
- the fermented food can be prepared so that it can be stored for a longer period of time.
- the fermentation apparatus may have a temperature sensor that detects the internal temperature of the smoke room, and the control unit maintains the internal temperature of the smoke room at a temperature at which the fermentation bacteria are activated based on the temperature detected by the temperature sensor.
- the smoke heating unit may be configured to be controlled. According to this aspect, fermentation is promoted.
- the cooling unit may be a fan or a Peltier element that forcibly cools the communication path. By controlling the fan or Peltier element, the temperature of the smoke can be changed. According to this aspect, various smoked products can be produced.
- the smoke device may further include a rotary table that is rotatably provided in the smoke chamber, includes a plurality of holes through which smoke can pass, and on which the raw material of the smoked food is placed. According to this aspect, the surface of the raw material of the smoked food on the turntable is uniformly exposed to smoke, and a good smoked product can be produced.
- FIG. 1 is a schematic perspective view of a smoke device according to an embodiment of the present disclosure.
- FIG. 2 is a schematic cross-sectional view of the smoke smoking device.
- FIG. 3 is a block diagram showing a control system of the smoke device. 1 and 2, the X-axis direction indicates the width direction of the smoke smoking device, the Y-axis direction indicates the depth direction, and the Z-axis direction indicates the height direction.
- the smoke device 10 shown in FIG. 1 is a smoke device with a fermentation function capable of producing not only smoked foods but also fermented foods, as will be described in detail later.
- the smoke device 10 is also a fermentation device.
- the smoked food produced is, for example, smoked sausage, smoked cheese, smoked egg, and the like.
- the prepared fermented foods are amazake, fermented beverages, and the like.
- the smoke device 10 has a main body 12 having a substantially rectangular parallelepiped shape.
- the main body 12 includes a smoke producing chamber 14 and a smoke generating chamber 16 therein.
- the smoked room 14 is a space for accommodating the raw material F of smoked food or fermented food and producing smoked food or fermented food. In other words, when fermentation of the raw material F is performed in the smoking room 14, the smoking room 14 functions as a fermentation room.
- the main body 12 of the smoke device 10 includes an opening provided on the front surface 12a side and a door 18 that closes the opening.
- a rotatable turntable 20 on which a raw material F of smoked food or fermented food is placed is provided in the smoked room 14.
- the turntable 20 is rotatable about a rotation center line C extending in the height direction (Z-axis direction), and is configured by a mesh member or punching metal through which smoke can pass.
- the smoker chamber 14 is provided with an auxiliary heater 22 that is an auxiliary heating unit configured by, for example, a heating wire, for auxiliary heating of the smoker chamber 14.
- the auxiliary heater 22 is attached to the ceiling surface of the smoking room 14. The role of the auxiliary heater 22 will be described later.
- the smoke chamber 14 is provided with a temperature sensor 24 that detects the temperature in the smoke chamber 14.
- the temperature sensor 24 is attached to the side surface of the smoke producing chamber 14. The role of the temperature sensor 24 will be described later.
- the smoke generating chamber 16 is disposed below the smoking chamber 14.
- smoke S necessary for producing smoked products in the smoke generating chamber 14 is generated.
- the smoke generation chamber 16 is disposed below the smoke-making chamber 14 with a space therebetween. That is, the smoke generation chamber 16 is disposed below the smoking chamber 14 such that a space is interposed between the smoke generation chamber 16 and the smoking chamber 14. Thereby, the heat transfer between the smoke generation chamber 16 and the smoked chamber 14 is suppressed.
- smoked lumber M is accommodated in the smoke generation chamber 16.
- the smoked lumber M is preferably made of wood chips made from broad-leaved trees such as oak and zelkova, which are less likely to cause wrinkles attached to the raw material F because of less resin components. Furthermore, it is preferable that smoke generated when smoked contains a large amount of phenols. Details will be described later.
- the smoked lumber M is placed on a metal tray 26 disposed in the smoke generation chamber 16.
- the tray 26 is supported by the main body 12 so that it can be pulled out to the front surface 12 a side of the main body 12.
- a smoke heater 28 which is a smoke heating unit for heating the smoked lumber M on the tray 26, is disposed below the tray 26, a smoke heater 28, which is a smoke heating unit for heating the smoked lumber M on the tray 26, is disposed.
- the smoke heater 28 is constituted by, for example, a heating wire. Smoke is generated from the smoked material M when the smoke heater 28 smokes the smoked material M.
- the communication passage 30 is a tubular passage extending in the height direction (Z-axis direction).
- the communication path 30 connects an opening formed on the ceiling surface of the smoke generating chamber 16 and an opening formed on the bottom surface of the smoke producing chamber 14, thereby communicating the smoke generating chamber 16 and the smoke producing chamber 14.
- Smoke S generated in the smoke generation chamber 16 passes through the communication passage 30 and is supplied into the smoking chamber 14. Since the smoke S passes through the rotary table 20, the entire surface of the raw material F placed on the rotating rotary table 20 is uniformly exposed to the smoke S. This makes a good smoke.
- a rail (not shown) for suspending the raw material F may be provided on the ceiling surface of the smoke chamber 14.
- the cooling fan 32 is provided in the main body 12.
- the cooling fan 32 is a cooling unit that forcibly cools the smoke S generated in the smoke generation chamber 16 and passing through the communication path 30 by sending the cooling air A toward the communication path 30.
- the raw material F can be smoked with a sufficient amount of smoke S at various temperatures by adjusting the rotational speed of the cooling fan 32. Thereby, the temperature of the smoke S passing through the communication passage 30 can be adjusted without changing the output of the smoke heater 28. As a result, hot, hot and cold can be performed using a sufficient amount of smoke S.
- the smoke heater 28 stirs the smoked lumber M at the maximum output so that a sufficient amount of smoke S is generated in the smoke generation chamber 16 at a high temperature.
- the cooling fan 32 cools the smoke S to a temperature suitable for hot water (for example, 30 to 80 ° C.) or a temperature suitable for cold cooling (for example, 30 to 50 ° C.) when the smoke S passes through the communication passage 30. .
- a sufficient amount of smoke S is supplied into the smoking room 14 at a temperature suitable for hot or cold smoking, and the raw material F can be made as desired in a short time.
- the flow rate adjusting valve 34 for adjusting the amount of smoke S passing through the communication passage 30 is provided in the communication passage 30.
- the flow control valve 34 adjusts the amount of smoke S flowing into the smoking room 14, whereby the smoking conditions can be set finely.
- the smoke device 10 can also produce fermented foods.
- the soot smoke device 10 includes a fermenting fungus input unit 36 and a fermenting fungus input unit 38 for inputting the fermenting bacteria into the smoking room 14.
- the fermenting bacteria for example, lactic acid bacteria, yeast, rice bran and the like are used.
- the reason why there are two fermenting bacteria input sections is to allow two types of fermenting bacteria to be input.
- the fermenting bacteria input parts 36 and 38 correspond to the first and second fermenting bacteria input parts, respectively.
- FIG. 3 is a block diagram showing a control system of the smoke device 10.
- control unit 44 of the smoke device 10 is configured to display the display unit 42, the rotary table 20, the smoke heater 28, the auxiliary heater 22, according to the operation setting key 40 and the output signal of the temperature sensor 24.
- the cooling fan 32, the flow rate control valve 34, and the fermenting bacteria input units 36 and 38 are controlled.
- an operation setting key 40 is provided on the front surface 12 a of the main body 12.
- the user uses the operation setting key 40 to operate the smoke device 10 such as a smoked mode for producing smoked food, a fermentation mode for producing fermented food, and a fermented smoked mode for producing fermented food that can be stored for a long time. Choose one.
- the user sets the smoke conditions such as the type and weight of the raw material F, the type of smoked lumber M, the smoke temperature, and the smoke time using the operation setting key 40.
- the user uses the operation setting key 40 to set the fermentation conditions such as the type and weight of the raw material F, the type of fermentation bacteria, and the fermentation time.
- the user uses the operation setting key 40 to set conditions such as the type and weight of the raw material F, the type of smoked material M, and the type of fermented bacteria.
- the control unit 44 displays the items set using the operation setting key 40 on the display unit 42 shown in FIG. 1, and the smoke heater 28, the auxiliary heater 22, and the cooling fan according to these setting items. 32, the flow control valve 34, and the fermenting bacteria input parts 36 and 38 are controlled. During smoked production or during fermentation, the display unit 42 may display details, time to completion, and the like.
- FIG. 4 is a timing chart for hot cooking at 30 to 80 ° C., which is an example of the smoked mode.
- the inside of the smoked chamber 14 is first pressurized. Is done. After a while, the pressure in the smoked chamber 14 is reduced.
- the reason why the smoke-making chamber 14 is once pressurized and then reduced in pressure is to suppress the leakage of odor from the smoke-making chamber 14 together with the smoke S during the production of the smoke.
- the smoked chamber 14 is not completely sealed even when the door 18 is closed. Therefore, a small amount of smoke S leaks to the outside during smoked production. In order to suppress the leakage of the smoke S to the minimum, the pressure in the smoke producing chamber 14 is lowered from the atmospheric pressure P0.
- the internal temperature T of the smoking chamber 14 is adjusted in order to depressurize the smoking chamber 14 once it is pressurized.
- the internal temperature T of the smoke chamber 14 which is substantially the same as the room temperature Tr of the room where the smoke device 10 is installed is set to a maximum temperature higher than the smoke temperature Ts (for example, 50 ° C.). Increase to Tmax.
- the maximum temperature Tmax is a temperature at which the temperature detected by the temperature sensor 24 stops increasing.
- the smoked temperature Ts is calculated by the control unit 44 in accordance with the set smoked conditions.
- the control unit 44 in order to raise the internal temperature T of the smoke-making chamber 14 to the maximum temperature Tmax, the control unit 44 maximizes the output of the smoke heater 28 and generates high-temperature smoke S, as well as auxiliary The output of the heater 22 is maximized. Furthermore, the control unit 44 sets the cooling fan 32 to the number of rotations when the raw material F is smoked at the smoked temperature Ts. As a result, as shown in FIG. 5, the internal temperature T of the smoking room 14 exceeds the smoking temperature Ts, and reaches the maximum temperature Tmax at the timing t1. As the temperature rises, the pressure P in the smoking room 14 also rises. However, since the smoke producing chamber 14 is not sealed, the pressure P in the interior is only slightly higher than the atmospheric pressure P0.
- the control unit 44 stops the auxiliary heater 22.
- the internal temperature T of the smoking room 14 decreases toward the smoking temperature Ts.
- the pressure in the smoking room 14 also decreases.
- the pressure P in the interior is only slightly lower than the atmospheric pressure P0.
- the pressure P in the smoking room 14 decreases until the internal temperature T reaches the smoking temperature Ts.
- the internal temperature T becomes the smoke temperature Ts
- the decrease in the pressure P in the smoke chamber 14 is finished, and the outside air is gradually taken into the smoke chamber 14, so that the pressure P in the smoke chamber 14 is thereafter set to the atmospheric pressure P0. It gradually rises toward.
- the smoke chamber 14 is provided with a pressure sensor for detecting its internal pressure, and assists until the internal temperature T of the smoke chamber 14 reaches the maximum temperature Tmax when the pressure sensor detects a pressure substantially equal to the atmospheric pressure P0 during the smoke production. Heating by the heater 22 may be executed. Thereby, the internal pressure of the smoking room 14 can be maintained at a pressure lower than the atmospheric pressure P0. As a result, the smoke S can be prevented from leaking until the smoke production is completed.
- control unit 44 continues the heating of the smoked material M and the operation of the cooling fan 32 until the set smoke time elapses.
- the control unit 44 may calculate the smoking time according to the set smoking conditions, and may continue the heating of the smoked material M and the operation of the cooling fan 32 until the smoking time elapses.
- the flow rate control valve 34 is in a fully open state, and the fermenting bacteria charging sections 36 and 38 are in an inoperative state.
- the smoke S is forcibly cooled by the cooling fan 32 before flowing into the smoke chamber 14 during the smoke production, and the auxiliary heater 22 is not used.
- the cooling fan 32 is driven at the maximum rotational speed.
- the cooling fan 32 is stopped and the smoke S is naturally cooled when passing through the communication passage 30 and then heated again by the auxiliary heater 22 in the smoked chamber 14. .
- the temperature of the smoke S can be adjusted by controlling the cooling fan 32 that forcibly cools the smoke S passing through the communication passage 30 and the auxiliary heater 22 that heats the inside of the smoke-making chamber 14.
- the temperature of the smoke S can be adjusted while maintaining a state in which a sufficient amount of smoke S is generated without changing the output of the soot heater 28.
- various smoked products can be produced using a sufficient amount of smoke S at various temperatures. That is, hot and cold can be performed with a sufficient amount of smoke S.
- FIG. 6 is a timing chart for producing a fermented beverage using rice bran, rice, water, lactic acid bacteria, and yeast, which is an example of a fermentation mode.
- the smoke heater 28 and the cooling fan 32 are not used, and the flow control valve 34 is in a fully closed state. That is, the smoke producing chamber 14 is separated from the smoke generating chamber 16 so that the smoke producing chamber 14 functions as a fermentation chamber.
- lactic acid bacteria are set in the fermenting bacteria input section 36, and yeast is set in the fermentation bacteria input section 38 by the user.
- a sterilized and washed container containing rice bran, rice, and water is placed in the smoked room 14 by the user.
- the control unit 44 heats the rice bran and water containing the rice in the container by the auxiliary heater 22, and a set temperature (for example, 55 ° C.). To maintain. Thereby, saccharification of the starch component of rice by rice bran is promoted.
- the controller 44 may calculate the temperature according to the set fermentation conditions, and maintain the rice bran and water containing the rice in the container at that temperature.
- the control unit 44 inputs the lactic acid bacteria into the container in the smoked chamber 14 by the fermenting bacteria input unit 36. Thereby, the liquid in a container begins to ferment with lactic acid bacteria. This is called the first fermentation.
- the smoke room 14 is maintained at the first fermentation temperature (for example, 15 degrees) set by the auxiliary heater 22 using the operation setting key 40. During the first fermentation time, the first fermentation is continued.
- the control unit 44 calculates the first fermentation temperature and the first fermentation time according to the set fermentation conditions, and performs the first fermentation at the calculated first fermentation temperature and the first fermentation time. May be.
- the control unit 44 operates the fermenting bacteria input unit 38 to input the yeast into the liquid in the container fermented with lactic acid bacteria. Thereby, the liquid in a container begins to ferment with yeast. This is called the second fermentation.
- the smoke room 14 is maintained at the second fermentation temperature (for example, 10 degrees) set by the auxiliary heater 22 using the operation setting key 40. During the second fermentation time, the second fermentation is continued.
- the control unit 44 calculates the second fermentation temperature and the second fermentation time according to the set fermentation conditions, and performs the second fermentation at the calculated second fermentation temperature and the second fermentation time. May be. In this way, a fermented beverage is produced in the smoke room 14.
- FIG. 7 is a timing chart for producing a fermented food that can be stored for a long time, which is an example of a fermented and smoked mode.
- the control unit 44 sterilizes the raw material F of the fermented food placed in the smoked chamber 14.
- the control unit 44 maximizes the outputs of the smoke heater 28 and the auxiliary heater 22 and stops the cooling fan 32. Thereby, the high temperature smoke S is supplied into the smoking room 14, and the raw material F of the fermented food in the smoking room 14 is sterilized at a high temperature. As a result, a fermented food that can be stored for a long period of time can be produced.
- the high temperature sterilization of the raw material F of the fermented food is completed.
- the smoke heater 28 and the auxiliary heater 22 are stopped, and the flow rate adjustment valve 34 is fully closed.
- the control unit 44 waits until the internal temperature of the smoking room 14 decreases to a temperature at which the fermentation bacteria do not die.
- the temperature is 40 ° C. at which the lactic acid bacteria are activated.
- the internal temperature of the smoking room 14 decreases to a temperature at which the fermentation bacteria do not die.
- the control unit 44 operates the fermenting bacteria input unit 36 to input the fermenting bacteria into the smoking room 14. Thereby, fermenting bacteria adhere to the raw material F of the fermented food which has been pasteurized at high temperature.
- the control unit 44 waits until the fermenting bacteria attached to the raw material F of the fermented food enters the raw material F and settles. This time (standby time W) is set using the operation setting key 40. The control unit 44 may calculate the waiting time W according to the set fermentation conditions.
- the smoker chamber 14 may be heated by the auxiliary heater 22.
- the auxiliary heater 22 For example, when using lactic acid bacteria or natto bacteria, maintaining the smoked room 14 at about 40 ° C. activates the fermentation bacteria and promotes the fixation of the fermentation bacteria to the raw material F.
- the control unit 44 opens the flow control valve 34, operates the smoke heater 28, and starts heating the smoked product M. As a result, smoke S is generated from the smoked lumber M, and the smoke S is supplied into the smoked chamber 14.
- the smoke S is cooled to a temperature at which the fermenting bacteria are activated without being killed by being naturally cooled or forcibly cooled while passing through the communication passage 30. Thereby, sterilization of the fermenting bacteria by the high temperature smoke S is suppressed.
- the fermenting bacteria in the raw material F of the fermented food are activated and the fermentation proceeds.
- phenols and aldehydes contained in the smoke S react with the raw material F of the fermented food, and a resin film is formed on the surface thereof.
- a resin film is formed on the surface thereof.
- the coated raw material F is almost free of miscellaneous bacteria.
- a fermented food that can be stored for a long period of time can be produced by sterilization before adhering the fermenting bacteria and coating of the resin film after fixing the fermenting bacteria.
- control unit 44 controls the smoke heater 28 so as to maintain the inside of the smoking room 14 at a temperature at which the fermentation bacteria are activated. Thereby, while suppressing sterilization of fermentation bacteria, the fermentation bacteria can be activated. As a result, it is possible to produce a fermented food that can be stored for a long period of time in a shorter time.
- the timing at which the smoke S is supplied into the smoking room 14 is after the passage of the waiting time W from the time when the fermentation bacteria are put into the smoking room 14, and the fermentation proceeds immediately after or simultaneously with the addition of the fermentation bacteria. Because there is no possibility.
- the smoke S interferes with the adherence of the fermenting bacteria to the surface of the raw material F. It may be caused by the fact that the fermenting bacteria attached to the surface of the raw material F cannot be propagated by being taken up by the resin film formed on the surface.
- the smoke S is supplied into the smoke-making chamber 14. According to this embodiment, a desired smoke can be produced using a sufficient amount of smoke at any smoke temperature.
- the smoke device 10 includes the fermenter input portions 36 and 38 for the fermentation function, but the smoke device according to the present disclosure does not necessarily have the fermentation function.
- the smoke device 10 includes the auxiliary heater 22, but the present disclosure is not limited thereto.
- the auxiliary heater 22 can be omitted if the temperature of the smoke S after being naturally cooled in the communication passage 30 is a temperature at which hot water can be applied.
- the communication passage 30 is a tubular member, but the present disclosure is not limited to this.
- the communication path 30 may have a helical shape or a meander shape so that the smoke S is cooled until it reaches the smoking room 14. If the longer communication path 30 is provided, the smoke S can be further cooled.
- the form and number of the communication passage 30 are not limited.
- the cooling fan 32 that is a cooling unit is included, but the present disclosure is not limited thereto.
- smoke passing through the communication path may be forcibly cooled by a Peltier element attached to the communication path. If a Peltier element is used, the temperature of the smoke can be adjusted similarly to the cooling fan 32.
- the cooling unit is not limited to the component that forcibly cools like the cooling fan 32 but may be a component that naturally cools.
- the cooling unit may be a plurality of fins formed on the outer peripheral surface of the tubular communication path.
- the cooling method of the cooling unit is not limited to air cooling but may be liquid cooling.
- smoke S is generated in the smoke generation chamber 16, which is a different space from the smoked chamber 14 in which the raw material for fermented food is stored.
- smoke may be generated in the smoke room 14.
- the fermenting bacteria have low resistance to high temperature, it is necessary to suppress sterilization of the fermenting bacteria by smoke. That is, as in the above-described embodiment, when smoke is generated in a smoke generation chamber, which is a space different from the smoke production chamber 14, and the smoke is supplied to the smoke production chamber 14, it is necessary to cool it forcibly or naturally. is there.
- the raw material F in the smoking room 14 is sterilized at high temperature with smoke S before the fermentation bacteria are put into the smoking room 14.
- sterilization with smoke can be omitted.
- the present disclosure can be applied to a smoke device that generates smoke to produce smoked products.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Description
12 本体
12a 正面
14 燻製室
16 煙発生室
18 扉
20 回転テーブル
22 補助ヒータ
24 温度センサ
26 トレイ
28 燻煙用ヒータ
30 連通路
32 冷却ファン
34 流量調節弁
36,38 発酵菌投入部
40 操作設定キー
42 表示部
44 制御部
Claims (8)
- 燻製食品の原料を収容する燻製室と、
前記燻製室の下方に配置された煙発生室と、
前記煙発生室内に収容された燻製材を加熱し、前記煙発生室内に煙を発生させる燻煙用加熱部と、
前記燻製室と前記煙発生室とを連通する連通路と、
前記連通路を通過する煙を冷却する冷却部と、を有する燻煙装置。 - 前記燻製室を補助的に加熱する補助加熱部をさらに有する、請求項1に記載の燻煙装置。
- 前記燻煙用加熱部と前記補助加熱部とを制御する制御部をさらに有し、
前記制御部は、前記燻煙用加熱部および前記補助加熱部の両方を用いて、前記燻製室の内部温度が燻製温度を越えるまで前記燻製室を加熱した後、前記補助加熱部による加熱を停止することによって前記燻製室の内部温度を前記燻製温度まで低下させ、前記燻製室の圧力を外気圧より低くするように構成される、請求項2に記載の燻煙装置。 - 前記燻製室内に発酵菌を投入する発酵菌投入部と、
前記発酵菌投入部と前記燻煙用加熱部とを制御する制御部と、をさらに有し、
前記制御部は、前記発酵菌投入部に発酵菌を前記燻製室内に投入させ、投入完了から所定の待機時間の経過後に、前記燻煙用加熱部に前記燻製室内に煙を発生させるように構成される、請求項1に記載の燻煙装置。 - 前記制御部は、前記燻製室に発酵菌を投入する前に、前記燻煙用加熱部によって前記燻製室内に発生される煙を用いて発酵食品の原料を殺菌するように構成される、請求項4に記載の燻煙装置。
- 前記燻製室の内部温度を検出する温度センサをさらに有し、
前記制御部は、前記温度センサの検出温度に基づいて、発酵菌が活性化する温度で前記燻製室の内部温度が維持されるように、前記燻煙用加熱部を制御するように構成される、請求項4に記載の燻煙装置。 - 前記冷却部が、前記連通路を強制的に冷却するファンまたはペルチェ素子である、請求項1に記載の燻煙装置。
- 前記燻製室内に回転可能に設けられ、煙が通過可能な複数の孔を備え、燻製食品の原料が載置される回転テーブルをさらに有する、請求項1に記載の燻煙装置。
Priority Applications (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US15/527,897 US10271559B2 (en) | 2015-08-27 | 2016-07-12 | Smoking device |
JP2017503623A JP6832487B2 (ja) | 2015-08-27 | 2016-07-12 | 燻煙装置 |
EP16838740.5A EP3342291B1 (en) | 2015-08-27 | 2016-07-12 | Smoking device |
Applications Claiming Priority (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2015-168075 | 2015-08-27 | ||
JP2015168076 | 2015-08-27 | ||
JP2015-168076 | 2015-08-27 | ||
JP2015168075 | 2015-08-27 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2017033388A1 true WO2017033388A1 (ja) | 2017-03-02 |
Family
ID=58099839
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2016/003289 WO2017033388A1 (ja) | 2015-08-27 | 2016-07-12 | 燻煙装置 |
Country Status (4)
Country | Link |
---|---|
US (1) | US10271559B2 (ja) |
EP (1) | EP3342291B1 (ja) |
JP (1) | JP6832487B2 (ja) |
WO (1) | WO2017033388A1 (ja) |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2018198867A1 (ja) * | 2017-04-28 | 2018-11-01 | パナソニックIpマネジメント株式会社 | 煙発生装置および容器 |
CN108782731A (zh) * | 2018-06-27 | 2018-11-13 | 桐梓县月亮河飞宏腊制品有限公司 | 一种腊肉熏制机 |
JP2020150832A (ja) * | 2019-03-19 | 2020-09-24 | 地方独立行政法人青森県産業技術センター | 燻製麹および発酵食品の香り付け方法 |
US10806155B2 (en) | 2016-09-09 | 2020-10-20 | Kossies Innovations Pty Ltd | Egg flavouring process |
US20210137128A1 (en) * | 2019-11-11 | 2021-05-13 | Hall Of Fame Innovations Llc | Smoking and basting lid |
US11209169B2 (en) * | 2020-12-30 | 2021-12-28 | Sharkninja Operating Llc | Smoke functionality in electric grill-type appliance |
Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2020124417A (ja) * | 2019-02-06 | 2020-08-20 | 株式会社ハーマン | グリル装置 |
US20220354141A1 (en) * | 2021-05-10 | 2022-11-10 | Low and Slow Smoked Snacks, LLC | Method and system for smoking food |
KR20230047822A (ko) * | 2021-10-01 | 2023-04-10 | 삼성전자주식회사 | 훈연 기능을 가지는 조리 기기 |
EP4356745A1 (en) | 2022-10-21 | 2024-04-24 | Protech Food Machinery AB | Smoker system |
US12070042B2 (en) | 2022-12-12 | 2024-08-27 | Sharkninja Operating Llc | Grill systems |
US12035725B2 (en) | 2022-12-12 | 2024-07-16 | Sharkninja Operating, Llc | Grill systems |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5210462A (en) * | 1975-07-11 | 1977-01-26 | Nikko Kk | Furnace for processing meat |
JPH02255039A (ja) * | 1989-03-28 | 1990-10-15 | Tsu Kikai Kigu Kogyo Kyodo Kumiai | 燻製装置 |
JPH06292503A (ja) * | 1993-04-06 | 1994-10-21 | Kanemitsu Yamaoka | 生の魚・食肉類の超低温燻製による品質保持処理方法及びその装置 |
JP2004229502A (ja) * | 2001-08-06 | 2004-08-19 | Nippon Suisan Kaisha Ltd | 水産発酵食品の製造方法 |
Family Cites Families (16)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4355570A (en) * | 1978-03-31 | 1982-10-26 | Fred B. Bearden, Jr. | Barbecue oven |
JPS62253333A (ja) | 1986-04-25 | 1987-11-05 | Matsushita Electric Ind Co Ltd | 調理装置 |
GB8824703D0 (en) | 1988-10-21 | 1988-11-30 | Jackson A | Coolers for smoking ovens |
US5974952A (en) * | 1991-04-12 | 1999-11-02 | Riccio; Renato | Cooking apparatus |
JP2004016020A (ja) * | 2002-06-12 | 2004-01-22 | Kiyoshi Nakazawa | 燻製装置 |
US6868777B1 (en) * | 2003-07-09 | 2005-03-22 | Mike Higgins | Cooker and smoker apparatus and method of smoke generation, recirculation, and exhaust |
JP2005046043A (ja) | 2003-07-28 | 2005-02-24 | Kawaguchi Kogyo Kk | 燻製器 |
US6810792B1 (en) * | 2003-12-17 | 2004-11-02 | David B. Knight & Associates, Inc. | Barbecue oven having improved heat circulation |
US7451691B2 (en) * | 2004-03-16 | 2008-11-18 | Robertson Michael L | No waste cooking oven with multiple cooking functions |
KR101009196B1 (ko) * | 2008-08-04 | 2011-01-19 | 한만수 | 참숯 훈연-원적외선 오븐 |
US8833360B2 (en) * | 2010-05-10 | 2014-09-16 | David B. Knight & Associates, Inc. | Convection oven |
JP2011254786A (ja) * | 2010-06-05 | 2011-12-22 | Keiko Nishioka | 発煙燻煙分離型燻製装置 |
US9395092B2 (en) * | 2013-03-15 | 2016-07-19 | David B. Knight & Associates, Inc. | Front mounted air circulator for an oven |
US20140360387A1 (en) * | 2013-06-11 | 2014-12-11 | Jon Eric Bogdon | Cool temperature smoker |
KR200471216Y1 (ko) * | 2013-12-05 | 2014-02-21 | 백랑기 | 바베큐 장치 |
EP2986130B1 (en) * | 2014-05-14 | 2018-02-28 | Southern Pride Distributing LLC | Smoker oven with improved air flow |
-
2016
- 2016-07-12 JP JP2017503623A patent/JP6832487B2/ja active Active
- 2016-07-12 WO PCT/JP2016/003289 patent/WO2017033388A1/ja active Application Filing
- 2016-07-12 US US15/527,897 patent/US10271559B2/en active Active
- 2016-07-12 EP EP16838740.5A patent/EP3342291B1/en not_active Not-in-force
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5210462A (en) * | 1975-07-11 | 1977-01-26 | Nikko Kk | Furnace for processing meat |
JPH02255039A (ja) * | 1989-03-28 | 1990-10-15 | Tsu Kikai Kigu Kogyo Kyodo Kumiai | 燻製装置 |
JPH06292503A (ja) * | 1993-04-06 | 1994-10-21 | Kanemitsu Yamaoka | 生の魚・食肉類の超低温燻製による品質保持処理方法及びその装置 |
JP2004229502A (ja) * | 2001-08-06 | 2004-08-19 | Nippon Suisan Kaisha Ltd | 水産発酵食品の製造方法 |
Non-Patent Citations (1)
Title |
---|
See also references of EP3342291A4 * |
Cited By (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US10806155B2 (en) | 2016-09-09 | 2020-10-20 | Kossies Innovations Pty Ltd | Egg flavouring process |
WO2018198867A1 (ja) * | 2017-04-28 | 2018-11-01 | パナソニックIpマネジメント株式会社 | 煙発生装置および容器 |
JPWO2018198867A1 (ja) * | 2017-04-28 | 2020-03-12 | パナソニックIpマネジメント株式会社 | 煙発生装置および容器 |
JP7223926B2 (ja) | 2017-04-28 | 2023-02-17 | パナソニックIpマネジメント株式会社 | 煙発生装置および容器 |
CN108782731A (zh) * | 2018-06-27 | 2018-11-13 | 桐梓县月亮河飞宏腊制品有限公司 | 一种腊肉熏制机 |
JP2020150832A (ja) * | 2019-03-19 | 2020-09-24 | 地方独立行政法人青森県産業技術センター | 燻製麹および発酵食品の香り付け方法 |
JP7365661B2 (ja) | 2019-03-19 | 2023-10-20 | 地方独立行政法人青森県産業技術センター | 燻製麹の製造方法及び発酵食品の製造方法 |
US20210137128A1 (en) * | 2019-11-11 | 2021-05-13 | Hall Of Fame Innovations Llc | Smoking and basting lid |
US11759051B2 (en) * | 2019-11-11 | 2023-09-19 | Turbo Trusser Llc | Smoking and basting lid |
US11209169B2 (en) * | 2020-12-30 | 2021-12-28 | Sharkninja Operating Llc | Smoke functionality in electric grill-type appliance |
WO2022146760A1 (en) * | 2020-12-30 | 2022-07-07 | Sharkninja Operting Llc | Smoke functionality in electric grill-type appliance |
Also Published As
Publication number | Publication date |
---|---|
JP6832487B2 (ja) | 2021-02-24 |
JPWO2017033388A1 (ja) | 2018-06-14 |
US10271559B2 (en) | 2019-04-30 |
EP3342291A4 (en) | 2018-07-04 |
US20180325132A1 (en) | 2018-11-15 |
EP3342291B1 (en) | 2019-04-03 |
EP3342291A1 (en) | 2018-07-04 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
WO2017033388A1 (ja) | 燻煙装置 | |
TWI566724B (zh) | Heating the conditioner | |
CN100486450C (zh) | 烹饪方法 | |
AU2014284265A1 (en) | Continuous low temperature food pasteurization system and method | |
CN108618590B (zh) | 烹饪器具和烹饪器具的控制方法 | |
JP4413682B2 (ja) | 加熱調理器 | |
JP2018500925A (ja) | 真空調理のための方法及びオーブン | |
CN204318374U (zh) | 加热烹调器 | |
JP2006125705A (ja) | 冷蔵庫 | |
JP2005315449A (ja) | 加熱調理器 | |
WO1995023526A1 (fr) | Systeme de cuisson d'aliments contenant de l'air | |
KR20170109208A (ko) | 인덕션 조리가 가능한 즉석식품 제조방법과 그 즉석식품 조리방법 및 그 즉석식품 가열조리장치 | |
JP2016093358A (ja) | 炊飯器 | |
EP2785198B1 (en) | Device and method for cooking starch-containing food | |
CN205963772U (zh) | 多功能电蒸箱 | |
JP2019000611A (ja) | 温度および水の制御を備える自動ポッド調理のためのデバイスおよび方法 | |
JP2010133569A (ja) | 複合冷却装置 | |
JP3119239U (ja) | パック米飯製造装置 | |
CN108618564A (zh) | 烹饪器具和杀菌控制方法 | |
CN101268310B (zh) | 发酵罐和包括该发酵罐的微波炉以及它们的控制方法 | |
KR200420933Y1 (ko) | 발효장치 | |
JP4934519B2 (ja) | 加熱調理器および加熱調理方法 | |
CN205499842U (zh) | 一种一次性速热式食品容器 | |
CN108294603B (zh) | 用于烹饪器具的杀菌装置、方法及该烹饪器具 | |
GB2421488A (en) | Cooking bags |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
ENP | Entry into the national phase |
Ref document number: 2017503623 Country of ref document: JP Kind code of ref document: A |
|
REEP | Request for entry into the european phase |
Ref document number: 2016838740 Country of ref document: EP |
|
WWE | Wipo information: entry into national phase |
Ref document number: 2016838740 Country of ref document: EP |
|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 16838740 Country of ref document: EP Kind code of ref document: A1 |
|
WWE | Wipo information: entry into national phase |
Ref document number: 15527897 Country of ref document: US |
|
NENP | Non-entry into the national phase |
Ref country code: DE |