JP2009005620A - Tangle flavor food and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a tangle flavor food free from burnt smell, discoloration of a food material and change of palate feeling, because of without direct heating of the food material, having deliciousness with living tangle flavor and shore flavor while retaining the form and flavor of the food material itself, making smell which the food material has extinct, and excellent in storable duration, and to provide a method and apparatus for producing the tangle flavor food. <P>SOLUTION: This method for producing the tangle flavor food comprises holding a food material (A), such as meat, fish and shellfish and vegetable, in a sealable smoke flavor storehouse 1, and heating tangle chips B which are obtained by cutting tangle, in a thin strip form of an appropriate size, at 150-250°C with a heating device 8 to generate tangle flavor gas, followed by exposing the food material (A) for 5-30 min. The heating device 8 and the smoke flavor storehouse 1 communicate with each other by a gas circuit 11. The food material (A) is given a tangle flavor and shore flavor, without heating through circulating, while a tangle flavor gas is filled in the smoke flavor storehouse 1. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a variety of foods such as meat, seafood, vegetables, rice, and wheat flour, or processed foods having a kelp flavor without changing the original quality of the food, and processed into a food having excellent storage stability. The present invention relates to a method for producing a flavored food, a kelp flavored food, and a production apparatus thereof.

For example, as a method for imparting a unique flavor to foodstuffs such as rice cakes and meat and enhancing the storage stability, smoked products obtained by processing foodstuffs by smoke method have been known for a long time. The soot smoke method includes a cold soot method in which foods previously salted are smoked at 20-30 ° C. for 4-5 days, a pre-salt food material in smoked at 70-80 ° C. for 4-5 hours, 100 ° C. Various methods are known, such as a hot soot method that smokes for 2 to 4 hours as described above, but any of the soot smoke methods is based on the principle of salting the food, and using wood as the firewood to smoke the food with smoke. It is a method to do.

In addition, as an example of using a cocoon material other than wood, a method for manufacturing a chiso incense made by absorbing foods that are unique to chiso produced when tasting chiso is proposed (Patent Document 1).
JP-A-57-186454

  Among the above-described conventional techniques, the smoke method requires a pretreatment of salting the food, which takes time, and because the firewood is wood, the taste of the food, a burnt odor that is different from the incense, is imparted, There are a number of problems, such as the food product becoming a modified product due to the effect of heat and the time required for commercialization. In addition, the manufacturing method for adding a scent to the food by boiling the chisel does not disclose any specific means for temperature, time, etc. when the chisel is cooked, and is similar to the conventional smoke method. It seems that there are similar problems as described above. In addition, foods with a high moisture content have a drawback that the sourness appears due to the influence of smoke components unless pretreatment of dehydration or drying is performed.

The present invention is different from the conventional smoke method in which a scent is imparted with smoke, and pretreatment for removing moisture is unnecessary even for a high-moisture ingredient, and it is not troublesome because salting is unnecessary, and the ingredient is not heated directly. So it retains the appearance and flavor of the ingredients themselves without changing the burning smell, discoloration, and texture, and the umami flavor and the scent of the strawberry are synergistic, and the smell of the ingredients disappears. An object of the present invention is to provide an unprecedented taste and incense kelp-flavored food, a method for producing a kelp-flavored food, and an apparatus for producing the same, which have various characteristics such as good shelf life.

  The means which comprises the invention which concerns on Claim 1 for solving the subject mentioned above contains the foodstuffs in a warehouse, and the kelp fragrance gas produced | generated by heating a kelp chip | tip in an unburned state with the heating apparatus of an external apparatus is produced. In addition, it is made to flow between the inside of the cabinet and the heating device, and the food is given a kelp flavor by exposing it to a kelp scent gas.

  And the said kelp chip | tip is good in what was heated in the range of 150-250 degreeC.

  Moreover, the said foodstuff is good in what exposed to kelp fragrance gas for 5 to 30 minutes.

  Furthermore, after exposing the said foodstuff to a kelp scent gas, it is good to let it ripen for 12 hours or more.

  Moreover, the means which comprises the invention which concerns on Claim 5 arrange | positions foodstuffs in a store | warehouse | chamber, and the kelp fragrance gas produced | generated by heating a kelp chip | tip in an unburned state with the heating apparatus of an external apparatus is said with the said store | chamber interior It is in providing a kelp flavor by making it flow between and exposing the said foodstuff to a kelp fragrance gas.

  And the temperature which heats the said kelp chip | tip in an unburned state is good in the range of 150-250 degreeC.

Moreover, the fixed time which exposes the said foodstuff to a kelp fragrance gas is good in it being 5 to 30 minutes.

  Furthermore, after exposing the said foodstuff to a kelp fragrance gas, it is good to let it age for 12 hours or more.

  Moreover, the means which comprises the invention which concerns on Claim 9 are the musk | cask warehouse which accommodates a foodstuff, the heating apparatus of the external apparatus which heats a kelp chip | tip, and produces | generates a kelp fragrance gas, this heating apparatus, and the said musk incense warehouse And a gas circulation path that circulates the kelp scent gas while filling the musk scented gas.

Since the present invention is configured as described above, the following effects can be obtained.
(1) Foods are exposed to kelp scented gas to give a kelp flavor and scent, and heat does not affect them. There is no hanging, and frozen foods can also be used as food.
(2) Since the ingredients are not heated directly, there is no burning odor, no discoloration, the appearance and flavor of the ingredients themselves remain unchanged, and the taste of the ingredients and flavors are synergistic with the flavor of kelp. It can be made into a food with innovative taste and flavor.
(3) Since the odor of ingredients can be eliminated by the kelp flavor, it can be made into a food that can be eaten even by people who are not good at odor.
(4) It can be made into a food with a long shelf life by the antioxidant action caused by the permeation of kelp fragrance gas into the ingredients.
(5) After the food is exposed to the kelp scent gas, the food is ripened by aging for 12 hours or more, so that it can be made into a food with an enhanced umami flavor.
(6) Since the temperature which heats a kelp chip | tip in an unburned state is a comparatively low temperature in the range of 150-250 degreeC, it is excellent in the safety | security in a manufacturing process.
(7) Since the time for exposing the ingredients to the kelp scent gas is 5 to 30 minutes, the kelp flavored food can be produced in a short time.
(8) The heating device that generates kelp scent gas for the musk savory that contains the ingredients is a separate external device and communicates with the gas circulation path so that the ingredients are not affected by heat. Can be manufactured.

  Embodiments of the present invention will be described below with reference to the drawings. FIG. 1 shows an apparatus for producing kelp-flavored food according to the first embodiment. In the figure, reference numeral 1 denotes a musk storage for storing the food A. The incense cup 1 is composed of a bottom plate 2A, a box body 2 having a front surface opened from three side plates 2B, 2B, and 2B that stand up from three sides of the bottom plate 2A, and a top plate 2C, A gas discharge port 3 formed on the bottom plate 2A of the box body 2, a gas reflux port 4 and a gas discharge port 5 formed on the top plate 2C, and a door 6 (not shown) that seals the front of the box body 2 so that it can be opened and closed. .). In the box body 2, a plurality of stages of nets 7, 7,. In addition, a dish is arrange | positioned instead of a net | network for powdery, granular, or fluid foodstuffs A, such as rice, wheat flour, and miso.

  Reference numeral 8 denotes a heating device as an external device for the musk storage 1. The heating device 8 includes a casing 9 having a door 9A, and an electric heater 10 provided in the casing 9 as a heat source capable of setting a temperature. It is configured. Reference numeral 11 denotes a gas circulation path formed between the heating device 8 and the musk storage 1, and the gas circulation path 11 includes a gas flow pipe 11 </ b> A connected between the casing 9 and the gas discharge port 3 of the musk storage 1. The gas reflux pipe 11B is connected between the gas reflux port 4 and the casing 9, and a reflux fan 11C is provided in the gas reflux pipe 11B. Reference numeral 12 denotes a discharge pipe connected to the gas discharge port 5 of the musk storage 1. The exhaust pipe 12 is provided with an exhaust fan 12A, and the kelp scent gas in the musk storage 1 is discharged after the manufacturing operation is completed. The tube 12 is forcibly discharged to the outside.

  The musk apparatus according to the present embodiment has the above-described configuration. Next, the musk method will be described. First, there is no restriction | limiting in particular in the foodstuff A which provides a kelp flavor, Meat, seafood, vegetables, or these processed goods are used in a form as it is, or it cuts to a suitable magnitude | size. In addition, the food A is used at room temperature, and even if it contains a lot of water, no drying treatment is required and salting is unnecessary. On the other hand, after the soiled kelp is dried, it is cut into strips of an appropriate size and formed into kelp chips B.

  A wire mesh is placed on the electric heater 10 of the heating device 8, and an appropriate amount of kelp chip B is placed thereon. Moreover, the foodstuff A is placed in a state where it is arranged on each wire mesh 7 in the musk warehouse 1. Then, the electric heater 10 is energized to generate heat, and the reflux fan 11C is driven. At this time, the exhaust fan 12A is stopped. The electric heater 10 is set to an appropriate temperature to generate heat in the range of about 150 to 250 ° C., and the kelp chip B is heated to generate a scent component from the kelp chip B in the form of gas. Fill the inside of the musk incense 1 while letting it flow, and expose the food A to the kelp scent gas.

  The electric heater 10 for heating the kelp chip B is heated in a range of about 150 to 250 ° C. The unburned state for heating the kelp chip B is a state before the discoloration of the kelp chip B starts. The unburned state is maintained by controlling the set temperature. In this way, the kelp chip B is suitable without being burnt odor because it generates kelp scent gas when heated at a low temperature and does not burn. Moreover, although the time which exposes the foodstuff A to a kelp fragrance gas is enough for 5 to 30 minutes, this time is not absolute, It is good to adjust according to the magnitude | size and quantity of the foodstuff A.

  In this way, the food A exposed to the kelp scent gas is given a kelp flavor and a scent of bonito, but since the food A is not directly heated by a heat source, there is no alteration or discoloration due to heat, and the food A Retains the texture and color of A itself. In this way, the food A to which the kelp flavor and the scent of persimmon are added may be eaten as it is, or even if the food A is originally baked, fried, etc., the kelp flavor is not lost. Moreover, since the foodstuff A to which the kelp fragrance gas was given erases the smell which the foodstuff A has, the person who is not good at a smell can eat. Table 1 shows the component analysis results of frozen pork (1) imparted with kelp flavor by the production method of this embodiment and frozen pork (2) not imparted. Table 2 shows the component analysis results of the frozen scallop (1) with and without the kelp flavor (according to the Japan Food Analysis Center). From these tables, it is clear that the flavor of frozen pork (1) and frozen scallop (1) imparted with kelp flavor is increased.

  In addition, after exposure to the kelp scent gas, the food A may be aged by putting it in a vacuum pack, for example, for 12 hours or more. By aging, the kombu flavor penetrates more into the food A, and the umami can be increased. When food A is raw, store it in the refrigerator.

  FIG. 2 shows a second embodiment. In addition, in this Embodiment, the same code | symbol is attached | subjected and used for the component same as the component of 1st Embodiment, and the description is abbreviate | omitted. In the figure, reference numeral 21 denotes a microwave oven as a heating device for an external device. The microwave oven 21 has a known configuration, and includes an oven 22 having a door 22A, a magnetron as a heat source provided in the oven 22, It consists of a wave tube 23 (not shown). Reference numeral 24 denotes a gas circulation path. The gas circulation path 24 includes a gas flow pipe 24A connected to the casing 22 and the gas discharge port 3 of the musk storage 1, a gas recirculation port 4 of the musk storage 1 and the gas flow pipe 24A. A gas recirculation pipe 24B connected in the middle and a recirculation fan 24C provided in the gas recirculation pipe 24B are configured.

  This embodiment has the above-described configuration, and the method for imparting a kombu flavor to the food material A with the kombu chip B is not different from the first embodiment. However, since the kelp chip B is heated from the inside using the microwave oven 23 as a heat source, it is possible to generate a higher quality kelp scent gas, and since there is no influence of external heat, the quality of the food A The flavor can be maintained.

In addition, in this Embodiment, the kelp flavor was provided only with the kelp chip | tip B, However, A favorite flavor can be provided to a foodstuff, for example by mixing an appropriate amount of dried shiitake mushroom, bonito, etc. in the kelp chip | tip B.

  In the present embodiment, the musk storage 1 and the heating device 8 are structurally separated from each other in consideration of the influence of heat. However, the heat of the heating device 8 does not affect the food A in the present invention. If comprised, the musk storage 1 and the heating apparatus 8 do not need to be physically comprised separately.

It is composition explanatory drawing of the manufacturing apparatus of the kelp flavor foodstuff concerning the 1st Embodiment of this invention. It is composition explanatory drawing of the manufacturing apparatus of the kelp flavor food which concerns on 2nd Embodiment.

Explanation of symbols

1 Aroma storage 8, 21 Heating device 11, 24 Gas recirculation path A Food B Kelp chip

Claims (9)

The food is stored in the cabinet, and the kelp scent gas generated by heating the kelp chips in an unburned state by a heating device of an external device is caused to flow between the chamber and the heating device to cause the food to be squeezed into the kelp scent gas. A kelp-flavored food that has been given a kelp-flavored flavor by exposure to water.   The kelp flavored food according to claim 1, wherein the kelp chip is heated in a range of 150 to 250 ° C.   2. The kelp flavored food according to claim 1, wherein the food is exposed to kelp scent gas for 5 to 30 minutes.   The kelp-flavored food according to claim 1, wherein the food is aged for 12 hours or more after being exposed to the kelp-scented gas.   The ingredients are placed in the cooking chamber, and the kelp scent gas generated by heating the kelp chips in an unburned state by a heating device of an external device is caused to flow between the cooking chamber and the ingredients are exposed to the kelp scent gas. A method for producing a kelp-flavored food so as to impart a kelp-flavored flavor.   The method for producing a kelp-flavored food according to claim 5, wherein the temperature at which the kelp chip is heated in an unburned state is in the range of 150 to 250 ° C. 6. The method for producing a kelp flavored food according to claim 5, wherein the food is exposed to the kelp scent gas for 5 to 30 minutes.   6. The method for producing a kelp-flavored food according to claim 5, wherein the food is exposed to kelp scent gas and then aged for 12 hours or longer.   A cocoon savory that contains ingredients, a heating device of an external device that generates kelp scent gas by heating the kelp chip, and is connected between the heating device and the scented savory, and the kelp scent gas is added to the cocoon scent gas. A kelp-flavored food manufacturing apparatus comprising a gas circulation path that circulates while filling a scent.

Images