Smoking device

Smoking device includes smoking chamber, smoke generating chamber, smoking heater, communication path, and fan. Smoking chamber houses raw material of a smoked food product. Smoke generating chamber is disposed below smoking chamber. Smoking heater generates smoke in smoke generating chamber by heating smoking material housed in smoke generating chamber. Communication path communicates smoking chamber with smoke generating chamber. Cooling fan cools smoke passing through communication path. According to the present aspect, a desired smoked product can be manufactured by using a sufficient amount of smoke at any smoking temperature.

This application is a 371 application of PCT/JP2016/003289 having an international filing date of Jul. 12, 2016, which claims priority to JP2015-168075 and JP2015-168076 both filed Aug. 27, 2015, the entire contents of which are incorporated herein by reference.

TECHNICAL FIELD

The present disclosure relates to a smoking device for manufacturing a smoked product.

BACKGROUND ART

A conventionally known smoking device manufactures a smoked product by exposing a food product such as cheese, ham, or fish to smoke generated by heating a smoking material such as wood chips. For example, in a smoking device described in PTL 1, a food product to be smoked, a smoking material, and a gas burner configured to heat the smoking material are disposed in a smoking chamber. The food product in the smoking chamber is exposed to smoke generated through heating of the smoking material by the gas burner and filling the smoking chamber, and is manufactured into a smoked product.

CITATION LIST

Patent Literature

SUMMARY OF THE INVENTION

Examples of the method of manufacturing a smoked product include hot smoking, warm smoking, and cold smoking. These manufacturing methods have different smoking temperatures: for example, hot smoking is performed at 80° C. to 140° C., warm smoking is performed at 30° C. to 80° C., and cold smoking is performed at 0° C. to 30° C.

When warm smoking and cold smoking, which have relatively low smoking temperatures, are performed in the smoking device described in PTL 1, the fire power of the gas burner is adjusted to be lower than that for hot smoking. However, when the fire power of the gas burner is set to be low, an insufficient amount of smoke is generated from a smoked smoking material, and a longer time is required to complete warm smoking or cold smoking or a desired smoked product cannot be manufactured in some cases.

The present disclosure is intended to provide a smoking device capable of manufacturing a desired smoked product by using a sufficient amount of smoke at any smoking temperature.

A smoking device according to an aspect of the present disclosure includes a smoking chamber, a smoke generating chamber, a smoking heating unit, a communication path, and a cooling unit. The smoking chamber houses a raw material of a smoked food product. The smoke generating chamber is disposed below the smoking chamber. The smoking heating unit generates smoke in the smoke generating chamber by heating a smoking material housed in the smoke generating chamber. The communication path communicates the smoking chamber with the smoke generating chamber. The cooling unit cools smoke passing through the communication path.

According to the present aspect, a desired smoked product can be manufactured by using a sufficient amount of smoke at any smoking temperature.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

A smoking device according to an aspect of the present disclosure includes a smoking chamber, a smoke generating chamber, a smoking heating unit, a communication path, and a cooling unit. The smoking chamber houses a raw material of a smoked food product. The smoke generating chamber is disposed below the smoking chamber. The smoking heating unit generates smoke in the smoke generating chamber by heating a smoking material housed in the smoke generating chamber. The communication path communicates the smoking chamber with the smoke generating chamber. The cooling unit cools smoke passing through the communication path.

According to the present aspect, a desired smoked product can be manufactured by using a sufficient amount of smoke at any smoking temperature.

The smoking device may further include an auxiliary heating unit configured to heat the smoking chamber in an auxiliary manner. According to the present aspect, smoke cooled while passing through the communication path can be heated in the smoking chamber. As a result, a smoked product can be manufactured by using smoke at high temperature.

The smoking device may further include a controller configured to control the smoking heating unit and the auxiliary heating unit. The controller may be configured to stop, after having heated the smoking chamber by using both of the smoking heating unit and the auxiliary heating unit until an internal temperature of the smoking chamber exceeds a smoking temperature, heating by the auxiliary heating unit to allow the internal temperature of the smoking chamber to decrease to the smoking temperature so that a pressure inside the smoking chamber becomes lower than an outside air pressure. According to the present aspect, leakage of smoke from the smoking chamber to the outside can be reduced.

The smoking device according to another aspect of the present disclosure further includes a fermentation bacteria injecting unit configured to inject fermentation bacteria into the smoking chamber, and a controller configured to control the fermentation bacteria injecting unit and the smoking heating unit. The controller is configured to cause the fermentation bacteria injecting unit to inject fermentation bacteria into the smoking chamber, and the smoking heating unit to generate smoke in the smoking chamber after a predetermined wait time has elapsed since completion of the injection. According to the present aspect, a fermented food product can be manufactured for longer storage.

The controller may be configured to sterilize a raw material of a fermented food product by using the smoke generated in the smoking chamber by the smoking heating unit, before the injection of fermentation bacteria into the smoking chamber. According to the present aspect, a fermented food product can be manufactured for longer storage.

The fermentation device may include a temperature sensor configured to detect an internal temperature of the smoking chamber, and the controller may be configured to control the smoking heating unit based on a temperature detected by the temperature sensor so that the internal temperature of the smoking chamber is maintained at a temperature that allows activation of fermentation bacteria. According to the present aspect, fermentation is promoted.

The cooling unit may be a fan or Peltier element configured to forcibly cool the communication path. The temperature of smoke can be changed by controlling the fan or Peltier element. According to the present aspect, various smoked products can be manufactured.

The smoking device may further include a rotary table which is rotatably provided in the smoking chamber, which includes a plurality of holes through which smoke is allowed to pass, and on which a raw material of a smoked food product is placed. According to the present aspect, a surface of the raw material of a smoked food product on the rotary table is uniformly exposed to smoke, whereby a favorable smoked product is manufactured.

FIG. 1is a schematic perspective view of a smoking device according to an exemplary embodiment of the present disclosure.FIG. 2is a schematic cross-sectional view of the smoking device.FIG. 3is a block diagram illustrating a control system of the smoking device. InFIGS. 1 and 2, an X-axis direction represents a width direction of the smoking device, a Y-axis direction represents a depth direction of the smoking device, and a Z-axis direction represents a height direction of the smoking device.

Although described later in detail, smoking device10illustrated inFIG. 1is a smoking device having a fermentation function and capable of manufacturing a fermented food product as well as a smoked food product. In other words, smoking device10is also a fermentation device. Examples of smoked food products manufactured by smoking device10include smoked sausages, smoked cheese, and smoked eggs. Examples of fermented food products manufactured by smoking device10include sweet fermented rice drink and fermented drink.

Smoking chamber14is a space in which raw material F of a smoked food product or a fermented food product is housed to manufacture the smoked food product or the fermented food product. In other words, when fermentation of raw material F is performed in smoking chamber14, smoking chamber14functions as a fermentation chamber.

Body12of smoking device10includes an opening provided on a front12aside of body12, and door18configured to close the opening.

As illustrated inFIG. 2, rotary table20is provided in smoking chamber14. Raw material F of a smoked food product or a fermented food product is placed on rotary table20. Rotary table20is rotatable about rotation center line C extending in the height direction (Z-axis direction), and includes a mesh member or a punching metal through which smoke is allowed to pass.

Auxiliary heater22is provided in smoking chamber14. Auxiliary heater22is an auxiliary heating unit configured to heat inside of smoking chamber14in an auxiliary manner and including, for example, an electrically heated wire. In the present exemplary embodiment, auxiliary heater22is attached to a ceiling surface of smoking chamber14. The function of auxiliary heater22will be described later.

Temperature sensor24configured to detect the temperature inside smoking chamber14is provided in smoking chamber14. In the present exemplary embodiment, temperature sensor24is attached to a side surface of smoking chamber14. The function of temperature sensor24will be described later.

As illustrated inFIGS. 1 and 2, smoke generating chamber16is disposed below smoking chamber14. Smoke S necessary for manufacturing a smoked product in smoking chamber14is generated in smoke generating chamber16. In the present exemplary embodiment, smoke generating chamber16is disposed below smoking chamber14with a gap between smoke generating chamber16and smoking chamber14. Specifically, smoke generating chamber16is disposed below smoking chamber14with a space interposed between smoke generating chamber16and smoking chamber14. This configuration reduces heat transfer between smoke generating chamber16and smoking chamber14.

Specifically, smoking material M is housed in smoke generating chamber16. Smoking material M is preferably wood chips made of a broadleaf tree such as oak or zelkova that contains a small amount of a resin component and is unlikely to generate soot, which would adhere to raw material F. In addition, smoking material M is preferably wood chips that generate smoke containing a large amount of phenols at smoking. This will be described later in detail.

As illustrated inFIG. 2, smoking material M is placed on metal tray26disposed in smoke generating chamber16. Tray26is supported by body12so as to be pulled out to the front12aside of body12.

Smoking heater28as a smoking heating unit for heating (smoking) smoking material M on tray26is disposed below tray26. Smoking heater28includes, for example, an electrically heated wire. When smoking heater28heats smoking material M, smoke is generated from smoking material M.

Smoke S generated in smoke generating chamber16is supplied to smoking chamber14through communication path30. In the present exemplary embodiment, as illustrated inFIG. 2, communication path30is a tubular path extending in the height direction (Z-axis direction). Communication path30communicates smoke generating chamber16with smoking chamber14by connecting an opening formed in a ceiling surface of smoke generating chamber16and an opening formed in a bottom surface of smoking chamber14.

Smoke S generated in smoke generating chamber16is supplied to smoking chamber14through communication path30. When smoke S passes through rotary table20, the entire surface of raw material F placed on rotating rotary table20is uniformly exposed to smoke S. Accordingly, a favorable smoked product is obtained.

In place of or in addition to rotary table20, a rail (not illustrated) from which raw material F is hanged may be provided on the ceiling surface of smoking chamber14.

In the present exemplary embodiment, cooling fan32is provided in body12. Cooling fan32is a cooling unit configured to forcibly cool smoke S generated in smoke generating chamber16and passing through communication path30, by blowing cooling air A toward communication path30.

Raw material F can be manufactured into a smoked product through a sufficient amount of smoke S at various temperatures by adjusting the rotation speed of cooling fan32. With this configuration, the temperature of smoke S passing through communication path30can be adjusted without changing the output power of smoking heater28. Accordingly, hot smoking, warm smoking, and cold smoking can be executed by using a sufficient amount of smoke S.

For example, smoking heater28heats smoking material M at a maximum output power to generate a sufficient amount of smoke S at high temperature in smoke generating chamber16. When smoke S passes through communication path30, cooling fan32cools smoke S down to a temperature (for example, 30° C. to 80° C.) suitable for warm smoking or a temperature (for example, 30° C. to 50° C.) suitable for cold smoking. Accordingly, a sufficient amount of smoke S is supplied into smoking chamber14at a temperature suitable for warm smoking or cold smoking so that raw material F can be manufactured into a desired smoked product in a short time.

According to the present exemplary embodiment, flow control valve34is provided to communication path30. Flow control valve34is used to adjust the amount of smoke S passing through communication path30. Fine setting can be performed on a smoking condition by adjusting, through flow control valve34, the amount of smoke S flowing into smoking chamber14.

As described above, smoking device10can manufacture a fermented food product. Smoking device10includes fermentation bacteria injecting unit36and fermentation bacteria injecting unit38for injecting fermentation bacteria into smoking chamber14. Examples of the fermentation bacteria include lactic acid bacteria, yeast, and malted rice. The two fermentation bacteria injecting units are provided to inject two kinds of fermentation bacteria. Fermentation bacteria injecting units36,38correspond to first and second fermentation bacteria injecting units, respectively.

The following describes control for manufacturing a smoked food product or a fermented food product in smoking device10configured as described above.

FIG. 3is a block diagram illustrating a control system of smoking device10.

As illustrated inFIG. 3, controller44of smoking device10controls display unit42, rotary table20, smoking heater28, auxiliary heater22, cooling fan32, flow control valve34, and fermentation bacteria injecting units36,38in accordance with output signals from operation setting key40and temperature sensor24.

As illustrated inFIG. 1, operation setting key40is provided on front12aof body12. A user uses operation setting key40to select an operation of smoking device10, for example, any one of a smoking mode in which a smoked food product is manufactured, a fermentation mode in which a fermented food product is manufactured, and a fermentation smoking mode in which a long-storage fermented food product is manufactured.

In the smoking mode, the user sets, through operation setting key40, smoking conditions such as the kind and weight of raw material F, the kind of smoking material M, a smoking temperature, and a smoking time. In the fermentation mode, the user sets through operation setting key40, fermentation conditions such as the kind and weight of raw material F, the kind of fermentation bacteria, and a fermentation time. In the fermentation smoking mode, the user sets, through operation setting key40, conditions such as the kind and weight of raw material F, the kind of smoking material M, and the kind of fermentation bacteria.

Controller44displays items set through operation setting key40onto display unit42illustrated inFIG. 1, and controls, in accordance with these setting items, smoking heater28, auxiliary heater22, cooling fan32, flow control valve34, and fermentation bacteria injecting units36,38. While a smoked product is being manufactured or fermentation is being performed, display unit42may display details of this operation and a time until its completion.

The following describes the smoking mode, the fermentation mode, and the fermentation smoking mode in detail with reference to timing charts.

FIG. 4is a timing chart for warm smoking at 30° C. to 80° C. in an exemplary smoking mode.

As illustrated inFIG. 4, when operation setting key40is operated to start the smoking mode at timing t0after raw material F of a smoked food product is housed in smoking chamber14, smoking chamber14is first pressurized. After a while, pressurized smoking chamber14is depressurized.

Smoking chamber14is temporarily pressurized and then depressurized to reduce external leakage of smoke S and smell from smoking chamber14while a smoked product is being manufactured.

More specifically, smoking chamber14is not completely sealed when door18is closed because external air needs to be taken into body12to generate smoke S in smoke generating chamber16. With this configuration, a small amount of smoke S leaks outward while a smoked product is being manufactured. In order to minimize this leakage of smoke S, the pressure inside smoking chamber14is made lower than atmospheric pressure P0.

As illustrated inFIG. 5, internal temperature T of smoking chamber14is adjusted to temporarily pressurize and then depressurize smoking chamber14.

Internal temperature T of smoking chamber14, which is substantially equal to room temperature Tr of a room in which smoking device10is installed before the manufacturing of a smoked product starts at timing t0, is increased to a maximum temperature Tmax higher than the smoking temperature Ts (for example, 50° C.). Maximum temperature Tmax is a temperature at which a temperature detected by temperature sensor24stop increasing.

Pressure P inside smoking chamber14increases as internal temperature T of smoking chamber14increases. The smoking temperature Ts is calculated by controller44in accordance with a set smoking condition.

As illustrated inFIG. 4, in order to increase internal temperature T of smoking chamber14to maximum temperature Tmax, controller44maximizes the output power of smoking heater28to generate smoke S at high temperature, and maximizes the output power of auxiliary heater22. In addition, controller44sets the rotation speed of cooling fan32to be a rotation speed when raw material F is manufactured into a smoked product at the smoking temperature Ts. Accordingly, as illustrated inFIG. 5, internal temperature T of smoking chamber14exceeds the smoking temperature Ts and reaches maximum temperature Tmax at timing t1. Pressure P inside smoking chamber14increases as this temperature increase. However, smoking chamber14is not sealed, and thus pressure P inside smoking chamber14is only slightly higher than atmospheric pressure P0.

As illustrated inFIG. 5, when internal temperature T of smoking chamber14reaches maximum temperature Tmax at timing t1, smoking chamber14is filled with smoke S, and pressure P inside smoking chamber14is higher than atmospheric pressure P0. Then, controller44stops auxiliary heater22. As a result, as illustrated inFIG. 5, internal temperature T of smoking chamber14decreases toward the smoking temperature Ts. The pressure inside smoking chamber14decreases along this temperature decrease. However, since smoking chamber14is not sealed, pressure P inside smoking chamber14is only slightly lower than atmospheric pressure P0.

As illustrated inFIG. 5, as internal temperature T of smoking chamber14decreases, pressure P inside smoking chamber14becomes lower than atmospheric pressure P0. As a result, external leakage of smoke S from inside of smoking chamber14is reduced.

At timing t2, pressure P inside smoking chamber14decreases until internal temperature T reaches the smoking temperature Ts. When internal temperature T reaches the smoking temperature Ts, the decrease of pressure P inside smoking chamber14ends and external air is gradually taken into smoking chamber14, so that pressure P inside smoking chamber14gradually increases toward atmospheric pressure P0.

When a pressure sensor provided in smoking chamber14to detect the pressure inside smoking chamber14detects pressure substantially equal to atmospheric pressure P0while a smoked product is being manufactured, heating by auxiliary heater22may be executed until internal temperature T of smoking chamber14reaches maximum temperature Tmax. Accordingly, the pressure inside smoking chamber14can be maintained at pressure lower than atmospheric pressure P0. As a result, leakage of smoke S can be reduced until the manufacturing of a smoked product is completed.

In the manufacturing of a smoked product at the smoking temperature Ts, controller44continues heating of smoking material M and operation of cooling fan32until the set smoking time has elapsed. Controller44may calculate the smoking time in accordance with a set smoking condition, and continue heating of smoking material M and operation of cooling fan32until the smoking time has elapsed.

As illustrated inFIG. 4, in the smoking mode, flow control valve34is fully opened, and fermentation bacteria injecting units36,38are not actuated.

Since warm smoking is performed in the example illustrated inFIG. 4, smoke S is forcibly cooled by cooling fan32before flowing into smoking chamber14and auxiliary heater22is not used, while a smoked product is being manufactured. In a case of cold smoking, in which the smoking temperature is lower than in warm smoking, cooling fan32is driven at a maximum rotation speed. In a case of hot smoking, in which the smoking temperature is higher than in warm smoking, cooling fan32stops, and smoke S is naturally cooled when passing through communication path30, and then heated again in smoking chamber14by auxiliary heater22.

In this manner, the temperature of smoke S can be adjusted by controlling cooling fan32configured to forcibly cool smoke S passing through communication path30and auxiliary heater22configured to heat inside of smoking chamber14. The temperature of smoke S can be adjusted while generation of a sufficient amount of smoke S is maintained, without changing the output power of smoking heater28.

Accordingly, various smoked products can be manufactured by using a sufficient amount of smoke S at various temperatures. In other words, warm smoking and cold smoking can be executed with a sufficient amount of smoke S.

FIG. 6is a timing chart for manufacturing of fermented drink by using malted rice, rice, water, lactic acid bacteria, and yeast in an exemplary fermentation mode.

As illustrated inFIG. 6, smoking heater28and cooling fan32are not used, and flow control valve34is fully closed. In other words, smoking chamber14is separated from smoke generating chamber16to allow smoking chamber14to function as a fermentation chamber.

In the exemplary fermentation mode illustrated inFIG. 6, the user sets lactic acid bacteria to fermentation bacteria injecting unit36, and yeast to fermentation bacteria injecting unit38. The user places, in smoking chamber14, a sterilized and cleaned container housing malted rice, rice, and water.

At timing t3, when operation setting key40is operated to start the fermentation mode, controller44heats, through auxiliary heater22, water including the malted rice and the rice inside the container, and maintains the water at a set temperature (for example, 55° C.). This promotes saccharification of a starch component of the rice by the malted rice. Controller44may calculate a temperature in accordance with a set fermentation condition, and maintain, at the temperature, the water including the malted rice and the rice inside the container.

At timing t4, when a set or calculated saccharification time has elapsed since the start of fermentation at timing t3, the saccharification of starch is completed. Then, controller44causes fermentation bacteria injecting unit36to inject lactic acid bacteria into the container inside smoking chamber14. Accordingly, the liquid inside the container starts fermenting through the lactic acid bacteria. This is referred to as first fermentation. In the first fermentation, smoking chamber14is maintained, by auxiliary heater22, at a first fermentation temperature (for example, 15° C.) set through operation setting key40. The first fermentation is continued during a first fermentation time.

Controller44may calculate the first fermentation temperature and the first fermentation time in accordance with the set fermentation condition, and perform the first fermentation with the calculated first fermentation temperature and the calculated first fermentation time.

When the first fermentation is completed at timing t5, controller44actuates fermentation bacteria injecting unit38to inject yeast into the liquid inside the container, which is fermented with the lactic acid bacteria. Accordingly, the liquid inside the container starts fermenting through the yeast. This is referred to as second fermentation. In the second fermentation, smoking chamber14is maintained, by auxiliary heater22, at a second fermentation temperature (for example, 10° C.) set through operation setting key40. The second fermentation is continued during a second fermentation time.

Controller44may calculate the second fermentation temperature and the second fermentation time in accordance with the set fermentation condition, and perform the second fermentation with the calculated second fermentation temperature and the calculated second fermentation time. In this manner, fermented drink is manufactured in smoking chamber14.

FIG. 7is a timing chart for manufacturing of a long-storage fermented food product in an exemplary fermentation smoking mode.

As illustrated inFIG. 7, at timing t7, when operation setting key40is operated to start the fermentation smoking mode, controller44performs sterilization of raw material F of a fermented food product placed in smoking chamber14.

In the sterilization of raw material F of a fermented food product, controller44maximizes the output powers of smoking heater28and auxiliary heater22, and stops cooling fan32. With this configuration, smoke S at high temperature is supplied into smoking chamber14so that raw material F of a fermented food product inside smoking chamber14is sterilized at high temperature. Accordingly, a long-storage fermented food product can be manufactured.

At timing t8, the high-temperature sterilization of raw material F of a fermented food product is completed. Specifically, smoking heater28and auxiliary heater22stop, and flow control valve34is fully closed. Controller44waits until the internal temperature of smoking chamber14decreases to a temperature at which fermentation bacteria are not killed. When lactic acid bacteria are used, this temperature is 40° C., at which lactic acid bacteria are activated.

At timing t9, the internal temperature of smoking chamber14decreases to the temperature at which fermentation bacteria are not killed. Then, controller44actuates fermentation bacteria injecting unit36to inject fermentation bacteria into smoking chamber14. Accordingly, the fermentation bacteria adhere to raw material F of a fermented food product, which is subjected to the high-temperature sterilization.

Controller44waits until the fermentation bacteria adhered to raw material F of a fermented food product enters into raw material F and becomes fixed to raw material F. This time (wait time W) is set through operation setting key40. Controller44may calculate wait time W in accordance with the set fermentation condition.

Smoking chamber14may be heated by auxiliary heater22to promote the fixation of the fermentation bacteria to raw material F of a fermented food product. For example, when lactic acid bacteria orbacillusnatto are used, maintaining the internal temperature of smoking chamber14at around 40° C. activates the fermentation bacteria and promotes the fixing of the fermentation bacteria to raw material F.

At timing t10, controller44fully opens flow control valve34, and actuates smoking heater28to start heating smoking material M. Accordingly, smoke S is generated from smoking material M and supplied into smoking chamber14.

Through natural cooling or forced cooling while passing through communication path30, smoke S is cooled to a temperature at which the fermentation bacteria are not killed but activated. Accordingly, sterilization of the fermentation bacteria by smoke S at high temperature is reduced.

When smoke S is supplied into smoking chamber14, the fermentation bacteria inside raw material F of a fermented food product are activated, and fermentation proceeds. Specifically, for example, phenols and aldehyde included in smoke S react with raw material F of a fermented food product to form a resin membrane on the surface of raw material F. This coating of raw material F with the resin membrane prevents bacteria from entering into the fermented food product.

In the present exemplary embodiment, since raw material F is sterilized before the adhesion of the fermentation bacteria, coated raw material F contains almost no bacteria. According to the present exemplary embodiment, a long-storage fermented food product can be manufactured through the sterilization before the adhesion of the fermentation bacteria, and the coating by the resin membrane after the fixing of the fermentation bacteria.

In the fermentation smoking mode, controller44controls smoking heater28so that the temperature inside smoking chamber14is maintained at a temperature that allows activation of the fermentation bacteria. With this configuration, sterilization of the fermentation bacteria can be reduced, and activation of the fermentation bacteria can be achieved. Accordingly, a long-storage fermented food product can be manufactured more reliably in a shorter time.

The supply of smoke S into smoking chamber14is performed after wait time W has elapsed since the injection of the fermentation bacteria into smoking chamber14, because the fermentation potentially fails to proceed when the supply is performed right after or simultaneously with the injection of the fermentation bacteria.

Specifically, the failure occurs potentially because smoke S prevents the adhesion of the fermentation bacteria to the surface of raw material F. The failure also occurs potentially because the fermentation bacteria adhered to the surface of raw material F cannot grow while being taken into the resin membrane formed on the surface.

In the present exemplary embodiment, after wait time W has elapsed and a sufficient amount of fermentation bacteria has entered inside raw material F, smoke S is supplied into smoking chamber14. According to the present exemplary embodiment, a desired smoked product can be manufactured by using a sufficient amount of smoke at any smoking temperature.

The present disclosure is described in the above-described exemplary embodiment, but is not limited to the above-described exemplary embodiment.

For example, in the above-described exemplary embodiment, smoking device10includes fermentation bacteria injecting units36,38to achieve the fermentation function. However, the smoking device according to the present disclosure does not necessarily need to have the fermentation function.

Although smoking device10includes auxiliary heater22in the above-described exemplary embodiment, the present disclosure is not limited thereto. For example, when the temperature of smoke S after naturally cooled through communication path30is a temperature at which hot smoking can be performed, auxiliary heater22may be omitted.

Although communication path30is a tubular member in the above-described exemplary embodiment, but the present disclosure is not limited thereto. For example, communication path30may have a helical shape or a meander shape to further cool smoke S before arriving at smoking chamber14. Longer communication path30may be provided to further cool smoke S.

Communication path30may be provided in any configuration and any number as long as communication path30can supply smoke generated in smoke generating chamber16to smoking chamber14.

Although cooling fan32is provided as a cooling unit in the above-described exemplary embodiment, the present disclosure is not limited thereto. For example, smoke passing through the communication path may be forcibly cooled by a Peltier element attached to the communication path. Similarly to cooling fan32, the temperature of the smoke can be adjusted by using the Peltier element.

The cooling unit is not limited to a device such as cooling fan32configured to perform forced cooling, but may be a device configured to perform natural cooling. For example, the cooling unit may be a plurality of fins formed on the outer peripheral surface of the tubular communication path. The cooling scheme of the cooling unit is not limited to air cooling but may be liquid cooling.

In the above-described exemplary embodiment, as illustrated inFIG. 2, smoke S is generated in smoke generating chamber16, which is a space different from smoking chamber14in which the raw material of a fermented food product is housed. Instead, smoke may be generated in smoking chamber14. However, when fermentation bacteria have low resistance against high temperature, the sterilization of the fermentation bacteria by smoke needs to be reduced. In other words, similarly to the above-described exemplary embodiment, it is needed to generate smoke in smoke generating chamber as a space different from smoking chamber14, and forcibly or naturally cool the smoke when supplying the smoke to smoking chamber14.

In the above-described exemplary embodiment, as illustrated inFIG. 7, raw material F inside smoking chamber14is sterilized at high temperature through smoke S before the injection of fermentation bacteria into smoking chamber14. However, the sterilization through the smoke may be omitted, for example, by housing the sterilized raw material in smoking chamber14.

INDUSTRIAL APPLICABILITY

The present disclosure is applicable to a smoking device configured to generate smoke for manufacturing a smoked product.