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2. 发明公开

KR1020090027692A 훈연 향기의 개질 방법 및 장치, 및 훈제 식품의 제조방법 및 장치 有权
标题翻译：用于修饰烟雾的方法和装置以及用于生产吸烟食品的方法和装置
公开(公告)号：KR1020090027692A
公开(公告)日：2009-03-17
申请号：KR1020087032144
申请日：2007-05-30
申请人： 아지노모토 가부시키가이샤
发明人： 후지에마사아키 , 가와구치히로카즈 , 하라다슌도 , 이즈미마사아키 , 나가시마겐이치 , 사카모토도모히로
IPC分类号： A23B4/044 , A23B4/052 , A23L13/60 , A23C19/14
CPC分类号： A23B4/044 , A23B4/052 , A23B4/0526 , A23L13/428 , A23L13/65 , A23L17/00 , A23L27/27
摘要： The smell of smoke, which is generated by burning, incompletely burning or thermally decomposing a plant material, is modified by heating with a secondary heating device. In the case of producing a dried and smoked fish product as a smoked food, in particular, boiled fish are dried in a hot air stream until the water content thereof is reduced to 30% by mass or lower and then the thus dried fish are maintained in a smoke atmosphere to thereby allow the modified smoke components to stick to the fish. It is preferable that temperature of the hot air stream is 120oC or higher at the initiation of the drying and then decreased to lower than 120oC at the termination of the drying. According to this method, a favorable flavor can be imparted to the food while reducing harmful components such as benzopyrene. In producing a dried and smoked fish product by this method, in particular, fish can be dried within a short period of time without generating an offensive fishy smell and a favorable smoked flavor can be imparted thereto within a short period of time.
摘要翻译：通过燃烧，不完全燃烧或热分解植物材料产生的烟雾的气味通过用二次加热装置加热而改变。在生产作为熏制食品的干烟熏鱼产品的情况下，特别是将煮沸的鱼在热空气流中干燥直到其含水量降低到30质量％以下，然后将这样干燥的鱼保持在烟雾气氛中，从而允许改性烟雾组分粘附到鱼上。优选在干燥开始时热空气流的温度为120℃或更高，然后在干燥终止时降低至低于120℃。根据该方法，可以在减少有害成分如苯并芘的同时，赋予食品良好的风味。在通过该方法制造干烟熏鱼制品时，特别是可以在短时间内对鱼类进行干燥，而不产生令人反感的鱼腥味，并且可以在短时间内赋予良好的熏制风味。

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