JPH01243940A - Soft roasting of dried bonito - Google Patents
Soft roasting of dried bonitoInfo
- Publication number
- JPH01243940A JPH01243940A JP63070155A JP7015588A JPH01243940A JP H01243940 A JPH01243940 A JP H01243940A JP 63070155 A JP63070155 A JP 63070155A JP 7015588 A JP7015588 A JP 7015588A JP H01243940 A JPH01243940 A JP H01243940A
- Authority
- JP
- Japan
- Prior art keywords
- bonito
- bonito flakes
- temperature
- dried
- flakes
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000269851 Sarda sarda Species 0.000 title claims abstract description 58
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims description 17
- 230000000694 effects Effects 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 239000000843 powder Substances 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 239000000284 extract Substances 0.000 abstract description 2
- 238000005406 washing Methods 0.000 description 5
- 238000001704 evaporation Methods 0.000 description 4
- 230000008020 evaporation Effects 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 238000001035 drying Methods 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 238000005245 sintering Methods 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000555825 Clupeidae Species 0.000 description 1
- 241000269821 Scombridae Species 0.000 description 1
- 241001504592 Trachurus trachurus Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000008609 bushi Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000003292 diminished effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000001678 irradiating effect Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000020640 mackerel Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、煮熟した鰹を乾燥、焙乾、水洗、水切りした
鰹節を遠赤外線照射ににって所定の条件で加温し、適度
な柔軟性を持たせ、これを削り節とする際、削り易く、
粉末の生成が少なく、花立ちのよい、味、香り、色、光
沢の優れた削り節が得られる鰹節の焼軟方法に関する。Detailed Description of the Invention (Field of Industrial Application) The present invention involves drying, roasting, washing, and draining boiled bonito and heating it under predetermined conditions by irradiating far infrared rays. It has great flexibility and is easy to shave when used as shavings.
This invention relates to a method for baking and softening dried bonito flakes that produces less powder, has a good flower appearance, and has excellent taste, aroma, color, and gloss.
鰹節を削ってつくられる削り節は、その使用法の簡便さ
から、業務用、家庭用として広く普及しているが、ｊＩ
！１節の保有する浸れた特性が、削り節とづる際に損な
われることがないような製造法が望まれている。Kezuri-bushi, which is made by shaving dried bonito flakes, is widely used for both business and home use due to its ease of use.
! There is a need for a manufacturing method that does not impair the soaked properties of 1 knot when it is made into shavings.
従来、削り節に使用される鰹節は柔軟性を持たせるため
、これを蒸煮庫に入れ、蒸気を噴射する蒸煮法が行なわ
れており、また最近では遠赤外線の照射も試みられてい
る。Conventionally, in order to make the dried bonito flakes used for making bonito flakes more flexible, a steaming method has been used in which the dried bonito flakes are placed in a steamer and steam is sprayed onto them.Recently, attempts have also been made to irradiate the dried bonito with far-infrared rays.
しかし、鰹節に柔軟性を付与するために行なわれる蒸煮
法は、蒸気を噴射するため鰹節の香りが揮散したり、エ
キス分が低下することが避けられず、鰹節本来の特性を
維持することが困難である。However, the steaming method used to impart flexibility to bonito flakes injects steam, which inevitably causes the scent of bonito flakes to evaporate and the extract content to decrease, making it difficult to maintain the original characteristics of bonito flakes. Have difficulty.
また、遠赤外線照射による方法は、未だ確立されておら
ず、実用に供されるま【゛には至っていない。Furthermore, a method using far-infrared irradiation has not yet been established and has not yet been put to practical use.
本発明者等は、上記の問題を解決すべく鋭意研究した結
果、遠赤外線照射を利用することにより、鰹節の表面と
中心部の温度差を熱１１加熱法等に比較して小さくする
ことが出来、極めて均一な削り節、すなわら削り始めと
削り終りとの品質差がなく、また粉化率の少ない削り節
が１りられることを発見した。As a result of intensive research to solve the above problem, the present inventors have found that by using far-infrared irradiation, it is possible to reduce the temperature difference between the surface and center of dried bonito flakes compared to the heat 11 heating method, etc. It has been discovered that extremely uniform kerifushi can be obtained, that is, there is no difference in quality between the beginning and the end of kewing, and the rate of pulverization is low.
本発明は上記の発見に基づいてなされたもので、鰹節本
来の特性が保持された均質の削り節が得られる鰹節の焼
軟方法を提供することを目的とする。The present invention was made based on the above discovery, and an object of the present invention is to provide a method for baking and softening bonito flakes that can yield homogeneous shaved bonito flakes that retain the original characteristics of bonito flakes.
上記の目的を達成するため、本発明の方法においては、
鰹節に遠赤外線を照射して、その表面温度を１２０℃以
下に保持するとともに中心部温度を６０〜９０℃とした
後、これを中心部温度が２０〜６０℃となるまで冷却す
る。In order to achieve the above object, in the method of the present invention,
The dried bonito flakes are irradiated with far infrared rays to keep the surface temperature below 120°C and the center temperature to 60 to 90°C, and then cooled to a center temperature of 20 to 60°C.
（作用）
遠赤外線は、鰹節等の食品の表面におけるエネルギー吸
収効率が高く、鰹節の表面温度をあまり上昇させること
なく、短時間で中心部が加温され、その照射強度を調節
することによって、効率よく所定の温度条件に保持され
る。(Function) Far-infrared rays have high energy absorption efficiency on the surface of foods such as dried bonito flakes, and the center of the dried bonito flakes is heated in a short time without increasing the surface temperature of the dried bonito flakes.By adjusting the irradiation intensity, Efficiently maintains a predetermined temperature condition.
本発明の焼軟に用いられる鰹節は、鰹を煮熟し、これを
乾燥、焙乾、水洗、水切りしたものである。The bonito flakes used in the baking process of the present invention are obtained by boiling and ripening bonito, drying, roasting, washing, and draining.
これを焼軟するには、鰹節に遠赤外線の照射強度を調節
して照射し、表面温度を１２０℃以下、好ましく警よ１
００℃以下に保持しながら、中心部温度を６０〜９０℃
、好ましくは７０〜８０℃になるまで加熱した後、中心
部温度が２０〜６０℃、好ましくは２０〜５０℃となる
まで冷却し、これを削り機にかけて削り節とすると、極
めて風味、色調の良い削り節が得られる。To heat and soften the dried bonito flakes, adjust the irradiation intensity of far infrared rays to the bonito flakes, and lower the surface temperature to 120℃ or less, preferably 1.
While keeping the temperature below 00℃, the center temperature is 60-90℃.
After heating it to preferably 70 to 80°C, cooling it until the center temperature reaches 20 to 60°C, preferably 20 to 50°C, and applying it to a shaving machine to make bonito flakes, it has an extremely good flavor and color. You can get shavings.
遠赤外線の照射強度が強過ぎると、中心部の温度が所定
９！囲の温度に達しない前に、表面温度が１２０℃を越
えてしまう。表面温度が１２０℃を越えると、風味が損
なわれるばかりでなく、削り機にかけて削り節とする場
合、表面部分が粉っぽく均質な製品とならない。また、
中心部分の温度が６０℃未満では、鰹節を柔軟とする効
果が発揮されず、９０℃を越えると味、香りが損なわれ
る。If the irradiation intensity of far-infrared rays is too strong, the temperature at the center will drop to a predetermined 9! The surface temperature exceeds 120°C before reaching the surrounding temperature. If the surface temperature exceeds 120° C., not only the flavor will be impaired, but also the surface portion will be powdery and the product will not be homogeneous when shaved by a shaving machine. Also,
If the temperature at the center is less than 60°C, the effect of softening the dried bonito flakes will not be exhibited, and if it exceeds 90°C, the taste and aroma will be impaired.
さらに、冷ム１して中心部の温度が６０℃に達しない前
に削り機にかけると削り卯の色が濃過ぎ、ちじれも発生
し、いわゆる花立ちがよく、色、光沢の優れた削り節が
得られず、２０℃より低い温度まで冷却すると、焼軟に
より柔軟とした効果が減殺されるばかりでなく、冷却に
時間を要し、削り節の生産性が低下する。Furthermore, if you apply the shavings to the shaving machine before the temperature at the center reaches 60℃ after cooling, the color of the shavings will be too dark and wrinkles will occur, resulting in a flower with good flowering, excellent color and luster. If bonito flakes cannot be obtained and the bonito flakes are cooled to a temperature lower than 20° C., not only will the softening effect of sintering and softening be diminished, but cooling will take time and the productivity of bonito flakes will decrease.
遠赤外線照射強度を高めに設定して焼軟した場合、所要
時間は短かくて済むが、上）ホの如く鰹節の表面と内部
との温度差および水分差が大きくなり均質な製品が得ら
れない、一方、遠赤外線照射強度を低めに設定すると鰹
節の表面と内部との温度差は小さくなるが、全体の水分
蒸発量が多くなり品質的にも好ましくない上に製品の粉
化率が高くなってしまい、また所要時間もかかり、経済
的でない。従って遠赤外線照射強度を適正に設定するこ
とによって焼軟中の鰹節の表面温度と内部温度との差を
３０℃以内、好ましくは２０℃以内、特に好ましくは６
℃以内に保ち、かつその間の蒸発による鰹節の水分減少
率が１０％以下、好ましくは７％、特に好ましくは５％
以下にすることにＪ：って極めて品質的に優れた鰹節が
得られる。If the far-infrared ray irradiation intensity is set high for baking and softening, the time required will be shorter, but as shown in (e) above, the temperature and moisture differences between the surface and the inside of the bonito flakes will become large, making it difficult to obtain a homogeneous product. On the other hand, if the far-infrared irradiation intensity is set to a low value, the temperature difference between the surface and the inside of the katsuobushi will be smaller, but the overall amount of water evaporation will increase, which is not good in terms of quality, and the product will have a high pulverization rate. Moreover, it takes time and is not economical. Therefore, by appropriately setting the far-infrared irradiation intensity, the difference between the surface temperature and internal temperature of the katsuobushi during baking and softening can be kept within 30°C, preferably within 20°C, particularly preferably within 6°C.
℃ or less, and the moisture loss rate of the dried bonito flakes due to evaporation during that time is 10% or less, preferably 7%, particularly preferably 5%.
In the following manner, J: Katsuobushi of extremely excellent quality can be obtained.
上記方法は、遠赤外線の特性を利用して鰹節を加熱する
ので、外部、内部の温度差を小さく保ちながら、内部が
加熱され、約１０分程度で上記条件に達し、味、香り等
の優れた削り節を効率良く生産することが出来る。The above method uses the characteristics of far infrared rays to heat the bonito flakes, so the inside is heated while keeping the temperature difference between the outside and inside small, and the above conditions are reached in about 10 minutes, resulting in excellent taste, aroma, etc. Takagebushi can be produced efficiently.
なお、本発明の方法は、鰹節に沼まることなく、温度を
加減することによってサバ、イワシ、ムロアジ等の魚節
にも適用可能である。The method of the present invention can also be applied to fish such as mackerel, sardines, and horse mackerel by controlling the temperature without swamping the dried bonito.
第１図は本発明の方法を実／１１！する装置の一例を示
ずもので、図中符号１は水平走行部２を有するベルトコ
ンベアである。このベルトコンベア１には、両側のチェ
ノ（図示せず）の間に金網が張設された網状ベルト３が
用いられている。Figure 1 shows the method of the present invention in action/11! An example of a device for this purpose is not shown, and reference numeral 1 in the figure is a belt conveyor having a horizontal running section 2. This belt conveyor 1 uses a mesh belt 3 in which a wire mesh is stretched between chains (not shown) on both sides.
上記網状ベルト３の水平走行部２の上方および下方には
、温度調節器４ａによって照１＞１温度が自由に調節出
来る遠赤外線ヒータ４が設けられており、遠赤外線ヒー
タ４の表面温度を熱セ対４ｂで検出している。また、２
点鎖線で示すようにフード５を設け、内部の空気を少し
づつ吸引し、焼軟によって発生する臭いが放散するのを
防止してもよい。Far-infrared heaters 4 are provided above and below the horizontal running portion 2 of the reticulated belt 3, and the temperature of the far-infrared heater 4 can be adjusted freely by using a temperature controller 4a. It is detected by set pair 4b. Also, 2
As shown by the dotted chain line, a hood 5 may be provided to suck in the air little by little to prevent the odor generated by baking and softening from dissipating.
なお、６は煮熟、乾燥、焙乾した鰹節を水洗水切りする
装置、７は冷却器、８は削り機である。Note that 6 is a device for washing and draining boiled, dried, and roasted bonito flakes, 7 is a cooler, and 8 is a shaving machine.
上記装置は、連続焼軟を行なうものであるが、バッチ式
等の装置も使用できる。なお、冷ｎｌ器７は自然放冷を
採用し省略することも可能である。Although the above-mentioned apparatus performs continuous sintering and softening, a batch-type apparatus can also be used. Note that the cold nl device 7 may be omitted by adopting natural cooling.
上記装置を用いて鰹節を焼軟するには、ベルト３の速度
および遠赤外線ヒータの照射強麿を調節した後、水洗、
水切装置６より水平走行部２に鰹節を送り込む。鰹節は
、水平走行部２を通過する過程で所定の温度条件となっ
て、冷却器７において冷却され、続いて削り機８によっ
て削られ削り節となる。In order to bake and soften bonito flakes using the above device, after adjusting the speed of the belt 3 and the irradiation strength of the far-infrared heater, washing with water,
The dried bonito is fed into the horizontal running section 2 from the draining device 6. The dried bonito flakes reach a predetermined temperature condition while passing through the horizontal traveling section 2, are cooled in a cooler 7, and then shaved by a shaver 8 to become shaved dried bonito flakes.
実施例１
第１図に示した連続焼軟装置を用いて、通常の削り節製
造工程における蒸煮前の鰹節（煮熟、乾燥、焙乾、水洗
水切りした鰹ｍ＞を焼軟した。Example 1 Using the continuous baking and softening apparatus shown in FIG. 1, bonito flakes (boiled, dried, roasted, washed and drained bonito m) that had not been steamed in the usual shavings production process were baked and softened.
先ず、ベルト３の水平走行部２の帯留時間を１０分、遠
赤外線の表面温度を４５０℃にした後、水平走行部２の
端部より上記鰹節を送入した。鰹節は、水平１７１部２
を通過りる過程で遠赤外線ヒータ４によって加熱され、
１０分後には表面温度９８℃、中心温度７９℃になり、
水平走行部２にり排出された。これを冷却器７に送入し
中心温度が３５℃になるまで風冷し、ただらに削りｄ８
に送り削り節とした。この焼軟した鰹節は、削り始めか
ら削り終るまで、均一で、粉の発生が少なく、香り、色
調の優れた削り節が得られた。First, the retention time of the horizontal running section 2 of the belt 3 was set to 10 minutes, and the surface temperature of the far infrared rays was set to 450° C., and then the above-mentioned bonito flakes were introduced from the end of the horizontal running section 2. Katsuobushi horizontally 171 parts 2
In the process of passing through, it is heated by a far infrared heater 4,
After 10 minutes, the surface temperature was 98℃ and the center temperature was 79℃.
It was discharged into the horizontal running section 2. This is sent to the cooler 7 and air-cooled until the center temperature reaches 35℃, and then scraped into d8
It was made into shavings. The baked and softened dried bonito flakes were uniform from the beginning to the end of shaving, had less powder, and had excellent aroma and color.
実施例２
水洗、水切りした鰹節（重ｆｆ１１８１．２（ｌｒ、水
分１８．０％）を遠赤外線ヒータの表面温度を４００℃
に調節し、上方および下方より照射した。Example 2 Washed and drained dried bonito flakes (heavy ff1181.2 (lr, moisture 18.0%) were heated to a surface temperature of 400°C on a far infrared heater.
and irradiated from above and below.
照射を開始した１２分後に鰹節の表面温度が８２℃、中
心温度が７６℃となり、同時に非常に香ばしいかおりが
発生した。この時点で水分蒸発によるｉ［ｊｉ７１減少
は１．６ｇｒであり、水分蒸発率は４゜９％であった。Twelve minutes after the start of irradiation, the surface temperature of the bonito flakes reached 82°C and the center temperature reached 76°C, and at the same time a very fragrant odor was generated. At this point, the decrease in i[ji71 due to water evaporation was 1.6 gr, and the water evaporation rate was 4.9%.
この鰹節を中心部温度が４０°Ｃとなるまで冷却して削
り機にかけたところ、香り、色調に優れ、粉のほとんど
ない均質な削り節が得られた。When this dried bonito flakes were cooled to a core temperature of 40°C and subjected to a shaving machine, homogeneous bonito flakes with excellent aroma and color tone and almost no powder were obtained.
以上述べたように、本発明に係る鰹節の焼軟方法は、遠
赤外線の特性を利用して所定の温度条件とするので、内
外の温度差が少なく、１０分程度の極めて短かい時間で
鰹節の焼軟が終了し、しかも味、香り、風味の優れた削
り節を、効率よくつくることができる。As mentioned above, the method for baking and softening bonito flakes according to the present invention utilizes the characteristics of far infrared rays to achieve predetermined temperature conditions, so there is little difference in temperature between the inside and outside, and the bonito flakes can be baked and softened in an extremely short time of about 10 minutes. It is possible to efficiently produce shaved bonito flakes with excellent taste, aroma, and flavor.
【図面の簡単な説明】
第１図は、本発明の方法を実施する装置の一例を示す図
である。
１・・・ベルトコンベア、２・・・水平走行部、３・・
・網上ベルト、４・・・遠赤外線ヒータ、４ａ・・・温
度調箇器、４ｂ・・・熱雷対、５・・・フード、６・・
・水洗水切装置、７・・・冷却器、８・・・削り機。BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a diagram showing an example of an apparatus for carrying out the method of the present invention. 1... Belt conveyor, 2... Horizontal running section, 3...
・Mesh belt, 4... Far infrared heater, 4a... Temperature controller, 4b... Heat lightning pair, 5... Hood, 6...
・Washing and draining device, 7...cooler, 8...shaving machine.
Claims (1)
おいて、鰹節に遠赤外線を照射して表面温度を１２０℃
以下に保持しながら中心部温度を６０〜９０℃に加熱し
た後、これを中心部温度が２０〜６０℃となるまで冷却
することを特徴とする鰹節の焼軟方法。1. In the baking and softening method of bonito flakes, which is a pre-process for producing bonito flakes, far-infrared rays are irradiated to the bonito flakes to raise the surface temperature to 120°C.
A method for baking and softening dried bonito flakes, which comprises heating the core temperature to 60 to 90°C while maintaining the temperature below, and then cooling it until the center temperature reaches 20 to 60°C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63070155A JPH01243940A (en) | 1988-03-24 | 1988-03-24 | Soft roasting of dried bonito |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63070155A JPH01243940A (en) | 1988-03-24 | 1988-03-24 | Soft roasting of dried bonito |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01243940A true JPH01243940A (en) | 1989-09-28 |
Family
ID=13423401
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63070155A Pending JPH01243940A (en) | 1988-03-24 | 1988-03-24 | Soft roasting of dried bonito |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01243940A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012019753A (en) * | 2010-07-16 | 2012-02-02 | Yamatoya:Kk | Processing method for shaving finished dried bonito to optimum state |
| JP2017012140A (en) * | 2015-07-06 | 2017-01-19 | マルトモ株式会社 | Production method of dried fish flake |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57129636A (en) * | 1981-02-02 | 1982-08-11 | House Food Ind Co Ltd | Preparation of shaving from dried fish meat |
| JPS6224683B2 (en) * | 1981-04-30 | 1987-05-29 | Hoei Ind |
-
1988
- 1988-03-24 JP JP63070155A patent/JPH01243940A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57129636A (en) * | 1981-02-02 | 1982-08-11 | House Food Ind Co Ltd | Preparation of shaving from dried fish meat |
| JPS6224683B2 (en) * | 1981-04-30 | 1987-05-29 | Hoei Ind |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012019753A (en) * | 2010-07-16 | 2012-02-02 | Yamatoya:Kk | Processing method for shaving finished dried bonito to optimum state |
| JP2017012140A (en) * | 2015-07-06 | 2017-01-19 | マルトモ株式会社 | Production method of dried fish flake |
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