Method for producing smoking material, smoking material, molded smoking material, and sintered smoking material

Abstract

To provide a method for easily producing a smoking material from lees generated in a production process of a fermented food product, thereby contributing to the mitigation of environmental problems and the food loss problem.SOLUTION: A method for producing a smoking material includes: molding lees generated in a production process of a fermented food product into particles having an average particle size of 0.5 to 1.5 mm; placing the molded particles on a drying unit to have a thickness of 20 mm or less; and drying the particles placed on the drying unit to have a mass of 86 mass% or less of the mass before drying.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing smoking material, smoking material, formed smoking material, and sintered smoking material. [Background technology]

[0002] Much of the residue (lees) generated during the manufacturing process of fermented foods has been disposed of as waste by incineration or other methods. However, in light of climate-related disasters, efforts are being made to effectively utilize the lees without incineration in order to reduce CO2 emissions. For example, soy sauce lees generated during the manufacturing process of soy sauce, a fermented food, are used as livestock feed and fertilizer for agricultural products. However, in the current situation where inexpensive, highly nutritious imported raw materials are easily available, the value of soy sauce lees as feed and fertilizer is low, making them unprofitable.

[0003] Therefore, effective utilization of the residue generated in the manufacturing process of fermented foods has been studied. Patent Document 1 discloses that the residue generated in the manufacturing process of fermented foods is used as a smoking material. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent No. 6802616 Summary of the Invention [Problem to be solved by the invention]

[0005] To use it as a smoking material, it is necessary to adjust the moisture content of the smoking material. In Patent Document 1, however, the lees are made into an aqueous solution, and the extract and flavor are transferred to wood to make the smoking material. This increases the time required to dry the wood, which can result in higher manufacturing costs. Furthermore, if the moisture content of wood is high, it is more likely to rot, develop mold, or develop a putrid odor, and treatment to suppress this may be necessary.

[0006] The object of the present invention is to provide a method for easily producing smoking materials from residue generated in the production process of fermented foods, which will also contribute to solving environmental and food waste problems. [Means for solving the problem]

[0007] According to the present invention, The process involves forming the lees generated during the manufacturing process of fermented foods into particles with an average particle size of 0.5 to 1.5 mm. The formed particles are placed in a drying section so that the thickness is 20 mm or less; and drying the particles placed in the drying section to a mass of 86% or less of the mass of the particles before drying; A method for producing smoking material is provided, comprising: [Effects of the Invention]

[0008] According to the present invention, a method for easily producing smoking material from dregs generated in the production process of fermented foods can be provided. DETAILED DESCRIPTION OF THE INVENTION

[0009] The following embodiments are described in detail. Note that the following embodiments do not limit the scope of the invention as claimed, and not all combinations of features described in the embodiments are necessarily essential to the invention. Two or more features among the multiple features described in the embodiments may be combined in any desired manner.

[0010] <Method of manufacturing the smoking material according to this embodiment> The method for producing smoking materials according to this embodiment includes forming the residue generated during the production of fermented foods into particles with an average particle size of 0.5 to 1.5 mm, placing the formed particles in a drying section so that the thickness is 20 mm or less, and drying the particles placed in the drying section so that the mass is 86% or less of the mass before drying. This allows for easy production of smoking materials from the residue generated during the production of fermented foods.

[0011] (Process of forming dregs into particles) In the method for producing a smoking material according to this embodiment, first, lees generated during the production of fermented foods are formed into particles with an average particle size of 0.5 to 1.5 mm. Examples of lees generated during the production of fermented foods include, but are not limited to, soy sauce lees, beer saccharification lees, brewer's yeast lees, whiskey fermentation lees, sake lees, and vinegar fermentation lees. Furthermore, lees generated during the production of these fermented foods can be provided by the manufacturer of the fermented foods. In one embodiment, the lees generated during the production of fermented foods can be soy sauce lees. By using soy sauce lees, a smoking material that can be used to produce smoked foods with a fragrant soy sauce aroma can be obtained. Below, the method for producing a smoking material according to this embodiment will be described using soy sauce lees as the lees generated during the production of fermented foods.

[0012] Soy sauce cake is the residue left after pressing soy sauce moromi mash, and is not particularly limited, and soy sauce cake generated by various methods such as the traditional brewing method, the mixed brewing method (new brewing), the mixed method (amino acid addition method), etc. The type of soybean used as the raw material is also not particularly limited, and examples include whole soybeans (unprocessed soybeans), defatted soybeans, and dehulled soybeans.

[0013] Soy sauce cake is formed into particles with an average particle size of 0.5 to 1.5 mm. The forming method is not particularly limited, but it can be formed using a mincer, juicer, or the like. Mincers and juicers are equipped with plates (filters) that can adjust the average particle size, allowing the soy sauce cake to be formed into particles with an average particle size of 0.5 to 1.5 mm. Although soy sauce cake has a relatively high viscosity, mincers and juicers can control the average particle size by selecting a filter while crushing it under pressure, even if the object to be formed has a relatively high viscosity. Therefore, when forming with a mincer or juicer, clogging of the soy sauce cake and adhesion of the soy sauce cake to the forming device are suppressed.

[0014] The average particle size of the formed particles can be 0.3 mm or more in one embodiment, 0.5 mm or more in another embodiment, and 0.8 mm or more in another embodiment. This allows the aroma of the lees to be sufficiently retained in the smoking material even after the drying process, resulting in a good smoking material. Furthermore, the average particle size of the formed particles can be 2.0 mm or less in one embodiment, 1.5 mm or less in another embodiment, and 1.0 mm or less in another embodiment. This allows smoking material with an appropriate moisture content to be easily obtained in the drying process, resulting in smoking material with combustion stability and capable of releasing an appropriate amount of smoke. The average particle size of the formed particles is determined by a sieving method. Sieves are stacked in ascending order of mesh size, and the sample remaining on each sieve is weighed. The particle size at which the cumulative 50% of the sample remains is determined as the average particle size.

[0015] (Step of placing the molded particles in the drying section) Next, the formed particles are placed in the drying section to a predetermined thickness, in other words, a predetermined height from the drying section. The upper limit of the thickness of the formed particles can be 30 mm or less in one embodiment, 20 mm or less in another embodiment, and 15 mm or less in another embodiment. This allows for easy production of a smoking material with an appropriate moisture content, combustion stability, and the ability to emit an appropriate amount of smoke. The lower limit of the thickness of the formed particles is not particularly limited, but can be 5 mm or more in one embodiment, 10 mm or more in another embodiment, and 15 mm or more in another embodiment. This saves space required for drying.

[0016] The arrangement of the molded particles is not particularly limited. For example, the molded particles may be arranged in contact with each other, out of contact with each other, or overlapping with each other. The molded particles may be placed on the drying section in the form of a plate having a predetermined thickness as a whole. The drying section on which the molded particles are placed is not particularly limited as long as it can accommodate the molded particles, and may be a plate-like member, a sheet member, a flat-bottom container such as a tray, or the like.

[0017] (Step of drying particles placed in the drying section) Next, the particles placed in the drying section are dried. The drying conditions, such as the drying method, drying temperature, and drying time, of the particles placed in the drying section are not particularly limited, as long as the drying is performed so that the post-drying mass of the particles is a predetermined value relative to the pre-drying mass. For example, the particles may be dried by placing the drying section on which the particles are placed in an ventilated dark place, for example, and natural drying at, for example, 15 to 30°C (approximately room temperature); by placing the drying section on which the particles are placed in a device that maintains constant temperature and humidity, for example, and drying at, for example, 15 to 30°C (approximately room temperature); or by placing the drying section on which the particles are placed in a dryer, for example, and drying at, for example, 80 to 100°C. Furthermore, during drying, the particles placed in the drying section may be stirred at predetermined intervals. This allows the particles to dry uniformly and increases the drying rate of the particles.

[0018] In one embodiment, the particles can be dried so that the upper limit of the post-drying mass is 90% by mass or less of the pre-drying mass of the particles, and in another embodiment, 86% by mass or less of the pre-drying mass of the particles. This can suppress the generation of mold and odor and provide a smoking material with an appropriate moisture content. The post-drying mass of the particles can be determined by arranging a predetermined amount of particles (e.g., 100 g) so that they are separated from other particles and measuring the mass of the separated particles at predetermined intervals. In one embodiment, the relationship between the change in particle mass and the drying time of the particles can be determined in advance, and the drying time can be adjusted to dry the particles to a predetermined mass.

[0019] Although the lower limit of the mass of the particles after drying is not particularly limited, in one embodiment, the particles can be dried to 80% by mass or more of the mass of the particles before drying, and in another embodiment, to 84% by mass or more of the mass of the particles before drying, which allows the aroma of soy sauce to remain in the smoking material, resulting in a good smoking material.

[0020] Furthermore, the method for manufacturing the smoking material according to this embodiment may include determining whether the smoking material is acceptable or not.

[0021] (Step of determining whether the dried particles are acceptable or not) A test to determine the acceptability of the dried particles may be conducted. In the pass / fail test, the dried particles are burned, and the pass / fail of the dried particles before combustion is determined based on the color of the particles after combustion. For example, the dried particles are burned in the same manner as when used as a smoking material, and if the color changes to black, the dried particles are determined to be passable as a smoking material. If the color changes to a color other than black, such as dark brown, the dried particles are determined to be failable as a smoking material. This allows for the production of a smoking material with stable quality. Furthermore, when testing to determine the acceptability of the dried particles, the smoky aroma and combustion continuity may be checked to evaluate their performance as a smoking material. Alternatively, food may be smoked and the smoky aroma and taste of the food may be checked to evaluate their performance as a smoking material.

[0022] Furthermore, the method for producing a smoking material according to this embodiment may include the following steps.

[0023] (Process for molding smoking material) The smoking material may be formed into a molded product having a block shape. The method for forming the molded smoking material (molded smoking material) is not particularly limited. In one embodiment, the molded smoking material can be formed by introducing the smoking material into a mold made of resin or metal and molding it to a predetermined size and shape, or by using a molding machine. Pressure may also be applied during molding to remove internal gas (air). In another embodiment, the molded smoking material can be formed by adding a binding component to the material, mixing, and then introducing the mixture into a mold made of resin or metal and molding it to a predetermined size and shape, or by using a molding machine. Pressure may also be applied during molding to remove internal gas (air).

[0024] When a binding component is used, the binding component can be a carbohydrate (sugar), such as dextrin, pullulan, starch, hydroxypropyl cellulose, hydroxypropylmethyl cellulose, methyl cellulose, carboxymethyl cellulose, or galactomannan. The amount of binding component is not particularly limited, and can be 10% by mass or less in one embodiment, 7% by mass or less in another embodiment, or 5% by mass or less in yet another embodiment, or 0.1% by mass or more in one embodiment, 1% by mass or more in another embodiment, or 3% by mass or more in yet another embodiment, relative to the shaped smoking material. This allows the smoking material to be maintained as a shaped product and emit an appropriate amount of smoke.

[0025] (Process for sintering smoking materials) The smoking material may be a sintered block. The method for forming the sintered smoking material (sintered smoking material) is not particularly limited, and may involve firing either the shaped smoking material without a binding component or the shaped smoking material with a binding component. The firing temperature is not particularly limited, and may be selected from the range of 50 to 150°C, for example. The shaped product may be fired while still in the mold, or may be fired after being removed from the mold.

[0026] <Smoking material according to this embodiment> The smoking material according to this embodiment is made from fermented food residue components and has a moisture content of less than 25% by mass. Because the smoking material is made from fermented food residue components and does not contain wood, it does not produce the corrosion, mold, or putrid odors that occur depending on the moisture content of wood.

[0027] The fermented food residue may be the same as that described above in the "Manufacturing Method of Smoking Material According to the Present Embodiment." Hereinafter, the smoking material according to the present embodiment will be described using soy sauce lees as the residue generated during the manufacturing process of fermented foods. The components contained in the fermented food residue vary depending on the fermented food. For example, soy sauce lees contain dietary fiber, moisture, ash, protein, lipids, carbohydrates, salt, etc. Ash refers to the residue remaining after incineration of food at high temperatures, removing organic matter and moisture, and includes, for example, minerals such as potassium, sodium, and iron. The smoking material may be composed of components of the fermented food residue or may contain components that produce a smoky aroma.

[0028] The average particle size of the smoking material is not particularly limited, but can be 0.5 to 1.5 mm. The average particle size of the smoking material is substantially the same as the average particle size of the dregs formed during the manufacturing process of the smoking material. Therefore, the average particle size of the smoking material can be 0.3 mm or more in one embodiment, 0.5 mm or more in another embodiment, 0.8 mm or more in another embodiment, and 2.0 mm or less in one embodiment, 1.5 mm or less in another embodiment, and 1.0 mm or less in another embodiment. This allows the smoking material to have an appropriate moisture content, combustion stability, and the ability to emit an appropriate amount of smoke. The average particle size of the smoking material is determined by a sieving method. Sieves are stacked in order from smallest to largest opening, and the sample remaining on each sieve is weighed. The average particle size at which the cumulative 50% of the sample remains is determined as the average particle size.

[0029] In one embodiment, the upper limit of the moisture content of the smoking material can be less than 25% by mass, and in another embodiment, 20% by mass or less. This can suppress the generation of corrosion, mold, and putrid odors, and result in a smoking material with an appropriate moisture content. The moisture content of the smoking material can be determined by drying the smoking material at approximately 110°C for 2 hours and then measuring the mass of the smoking material before and after drying.

[0030] The lower limit of the moisture content of the smoking material is not particularly limited, but in one embodiment it can be set to 10% by mass or more of the mass of the particles before drying, and in another embodiment it can be set to 15% by mass or more, which allows the aroma of soy sauce to remain in the smoking material, resulting in a good smoking material.

[0031] (molded smoked wood) The smoking material may be formed into a block-shaped product. A smoking material molded product (molded smoking material) is an assembly of multiple smoking materials and has a fixed shape. The shape of the shaped smoking material is not particularly limited, and examples include rod shapes such as rectangular parallelepipeds and cylindrical shapes, cubes, spheres, pyramids such as triangular and square pyramids, and disks. In one embodiment, the shaped smoking material is a rectangular parallelepiped (block-shaped). The dimensions of the block-shaped smoking material are not particularly limited, and the cross section perpendicular to the longitudinal direction can be 10 to 50 mm x 10 to 50 mm, and the longitudinal length can be 100 to 300 mm. As an example, the dimensions of the block-shaped smoking material can be 40 mm x 40 mm x 180 mm. The cross section is not limited to a square, and can also be rectangular.

[0032] The shaped smoking material may contain a binding component. Examples of the binding component include carbohydrates (sugars), such as dextrin, pullulan, starch, hydroxypropyl cellulose, hydroxypropylmethyl cellulose, methyl cellulose, carboxymethyl cellulose, and galactomannan. The amount of binder is not particularly limited, and may be 10% by mass or less, 7% by mass or less, or 5% by mass or less, relative to the shaped smoking material in one embodiment, 0.1% by mass or more, 1% by mass or more, or 3% by mass or more, relative to the shaped smoking material in one embodiment. This allows the smoking material to maintain its shape and emit an appropriate amount of smoke.

[0033] The moisture content of the formed smoking material can be less than 25% by weight in one embodiment, 20% by weight or less in another embodiment, and 10% by weight or more, and in another embodiment, 15% by weight or more, of the mass of the particles before drying. This can suppress the generation of corrosion, mold, and putrid odors, resulting in a smoking material with an appropriate moisture content, allowing the soy sauce aroma to remain in the smoking material, resulting in a good smoking material. The moisture content of the formed smoking material can be determined by drying the smoking material at approximately 110°C for 2 hours and measuring the mass of the formed smoking material before and after drying.

[0034] (sintered smoking material) The smoking material may be a sintered body. A sintered smoking material (sintered smoking material) is formed by sintering multiple smoking materials and has a fixed shape. The shape of the sintered smoking material is not particularly limited, and examples include rod shapes such as rectangular parallelepipeds and cylindrical shapes, cubes, spheres, pyramids such as triangular and square pyramids, and disks. In one embodiment, the sintered smoking material is a rectangular parallelepiped (block-shaped). The dimensions of the block-shaped sintered smoking material are not particularly limited, and the cross section perpendicular to the longitudinal direction can be 10 to 50 mm x 10 to 50 mm, and the longitudinal length can be 100 to 300 mm. For example, the dimensions of the block-shaped sintered smoking material can be 40 mm x 40 mm x 180 mm. The cross section is not limited to a square, and can also be rectangular.

[0035] The sintered smoking material may contain a binding component. The binding component may be the same as that contained in the formed smoking material, and the content of the binding component may also be the same. This allows the smoking material to be maintained as a sintered body and to emit an appropriate amount of smoke.

[0036] The moisture content of the sintered smoking material can be less than 25% by weight in one embodiment, 20% by weight or less in another embodiment, and 10% by weight or more, and in another embodiment, 15% by weight or more, of the mass of the particles before drying. This can suppress the generation of corrosive, moldy, and putrid odors, resulting in a smoking material with an appropriate moisture content, allowing the soy sauce aroma to remain in the smoking material, resulting in a high-quality smoking material. The moisture content of the sintered smoking material can be determined by drying the smoking material at approximately 110°C for 2 hours and measuring the mass of the sintered smoking material before and after drying.

[0037] The shaped smoking material and sintered smoking material may have grooves for cutting so that the amount used can be adjusted. The shaped smoking material and sintered smoking material may also have an ignition agent or the like applied to a portion thereof. This allows the ignition agent to continue to emit smoke for a certain period of time once ignited.

[0038] Smoking materials that are not bonded together are suitable for hot smoking because the temperature inside the smoker rises quickly, while block smoking materials, molded smoking materials, and sintered smoking materials can continue to emit smoke for a long period of time, making them suitable for warm and cold smoking.

[0039] <Summary of the embodiment> The above-described embodiments disclose at least the following smoking material manufacturing method and smoking material.

[0040] 1. The method for producing the smoking material of the above embodiment is as follows: The process involves forming the lees generated during the manufacturing process of fermented foods into particles with an average particle size of 0.5 to 1.5 mm. The formed particles are placed in a drying section so that the thickness is 20 mm or less; and drying the particles placed in the drying section to a mass of 86% or less of the mass of the particles before drying; Includes. According to this embodiment, smoking material can be easily produced from the dregs generated in the manufacturing process of fermented foods, and smoking material with an appropriate moisture content can be obtained while suppressing the occurrence of corrosion, mold, and putrid odors.

[0041] 2. In the above embodiment, The particles placed in the drying section are dried to a mass of 84 to 86% by mass of the mass before drying. According to this embodiment, it is possible to obtain a good smoking material that can suppress the occurrence of corrosion, mold, and putrid odors, has an appropriate moisture content, and retains the aroma of soy sauce in the smoking material.

[0042] 3. In the above embodiment, The lees are soy sauce lees. According to this embodiment, a smoked food product having the fragrant aroma of soy sauce can be obtained.

[0043] 4. In the above embodiment, The shaping is performed using a mincer. According to this embodiment, even if the object to be molded has a relatively high viscosity, clogging and adhesion of dregs to the inside of the device are suppressed.

[0044] 5. In the above embodiment, The method further includes burning the dried particles and determining whether the dried particles pass or fail before burning based on the color of the particles after burning. According to this embodiment, smoking materials of stable quality can be obtained.

[0045] 6. In the above embodiment, If the color of the particles after combustion is black, the dried particles before combustion are judged as pass. According to this embodiment, smoking materials of stable quality can be obtained.

[0046] 7. The smoking material of the above embodiment is A smoking material composed of ingredients from fermented food residue, The moisture content is less than 25% by mass. According to this embodiment, the material is made from ingredients of fermented food residue and does not contain wood, so that the corrosion, mold, and putrid odors that occur depending on the moisture content of wood are suppressed, and it is possible to produce a smoking material with an appropriate moisture content.

[0047] 8. In the above embodiment, It is made from the residue components of the fermented food. According to this embodiment, the material is made from the residue of fermented foods and does not contain wood, so that the corrosion, mold, and putrid odors that occur depending on the moisture content of wood are suppressed, and smoking material with an appropriate moisture content can be obtained.

[0048] 9. In the above embodiment, The fermented food residue is soy sauce residue. According to this embodiment, a smoked food product having the fragrant aroma of soy sauce can be obtained.

[0049] 10. In the above embodiment, The water content is 20% by mass or less. According to this embodiment, the smoking material can be made to have an appropriate moisture content and be free from corrosion, mold, and putrid odors.

[0050] 11. In the above embodiment, The particles have an average diameter of 0.5 to 1.5 mm. According to this embodiment, the smoking material can be made to have an appropriate moisture content and be free from corrosion, mold, and putrid odors.

[0051] 12. In the above embodiment, The particles have a moisture content of 20% by mass or less and an average particle size of 0.5 to 1.5 mm. According to this embodiment, the smoking material can be made to have an appropriate moisture content and be free from corrosion, mold, and putrid odors.

[0052] 13. The smoking material of the above embodiment is It is a molded smoking material in a block shape. This embodiment facilitates use in hot smoking and cold smoking.

[0053] 14. The formed smoking material of the above embodiment is The moisture content is 20% by mass or less. According to this embodiment, the smoking material can be made to have an appropriate moisture content and be free from corrosion, mold, and putrid odors.

[0054] 15. The formed smoking material of the above embodiment is Contains a binding component. This embodiment allows for the smoking material to be of a predetermined size and shape.

[0055] 16. The smoking material of the above embodiment is It is a block-shaped sintered smoking material. This embodiment facilitates use in hot smoking and cold smoking.

[0056] 17. The sintered smoking material of the above embodiment is The moisture content is 20% by mass or less. According to this embodiment, the smoking material can be made to have an appropriate moisture content and be free from corrosion, mold, and putrid odors.

[0057] 18. The sintered smoking material of the above embodiment is Contains a binding component. This embodiment allows for the smoking material to be of a predetermined size and shape. [Example]

[0058] The present embodiment will be described below with reference to examples. However, the present embodiment is not limited to the following examples as long as the gist of the present embodiment is not exceeded.

[0059] Example 1 20 kg of soy sauce cake was gradually fed into a mincer equipped with a plate with 1 mm openings, and the soy sauce cake was shaped into particles with an average particle size of 0.5 to 1.5 mm. The mincer used was also equipped with a plate with multiple 1 mm openings, which allowed the shaped soy sauce cake to be shaped into particles with an average particle size of 1 mm. The shaped particles were placed on a sheet material serving as a drying section to a thickness of approximately 20 mm. To check the degree of drying, 100 g of shaped particles were arranged so that they could be distinguished from the other shaped particles. The drying section with the shaped particles placed on it was placed in a dark, ventilated place, and the shaped soy sauce cake particles were dried at near room temperature (approximately 23°C). From the start of drying, the mass of the distinguished shaped particles was measured approximately every 24 hours (1 day) to determine the post-drying mass, and the shaped particles were stirred.

[0060] The dried particles were dried for approximately 96 hours (4 days). The dried particles had a mass of 85% of the mass before drying. The average particle size of the particles was 1.0 mm, and the moisture content was 18% by mass. The moisture content of the dried particles was determined by drying the particles at approximately 110°C for 2 hours and measuring the mass of the particles before and after drying. (Comparative Example 1) Dried shaped particles were prepared in the same manner as in Example 1, except that the shaped particles were dried for approximately 72 hours (3 days). The dried shaped particles had a mass of 92% of the mass before drying. The average particle size of the shaped particles in Comparative Example 1 was 1.0 mm, and the moisture content was 25% by mass.

[0061] (Smoking wood evaluation) The dried shaped particles of Example 1 and Comparative Example 1 were separately placed in a smoker containing food and burned, and the color change of the shaped particles after burning, the continuity of burning, the smoky aroma imparted to the food, and the taste of the food were confirmed. In addition, the dried shaped particles of Example 1 and Comparative Example 1 were placed in a sealed container and stored for about one month, and the state after storage was confirmed.

[0062] The color of the molded particles of Example 1 after combustion changed to black. The molded particles emitted smoke for about 4 hours, demonstrating sufficient combustion continuity. The smoked food had a fragrant soy sauce aroma and a soy sauce flavor. The dried molded particles of Example 1 stored for about one month showed no change in color or mold growth. This indicates that the dried molded particles of Example 1 were good smoking materials.

[0063] The color of the molded particles of Comparative Example 1 after combustion changed to dark brown. These molded particles emitted smoke for about 4 hours and had sufficient combustion continuity. However, the smoked food had a weak soy sauce aroma and flavor. Furthermore, the dried molded particles of Comparative Example 1 stored for about one month showed no change in color, but mold growth was confirmed. Therefore, the dried molded particles of Comparative Example 1 could not be used as a smoking material.

[0064] Although the embodiments of the invention have been described above, the invention is not limited to the above-described embodiments, and various modifications and variations are possible within the scope of the gist of the invention.

Claims

1. Forming the lees generated during the production process of fermented foods into particles with an average particle size of 0.5 to 1.5 mm; The formed particles are placed in a drying section so that the thickness is 20 mm or less; and drying the particles placed in the drying section to a mass of 86% by mass or less of the mass of the particles before drying; A method for producing smoking material comprising the steps of:

2. The method for producing a smoking material according to claim 1, wherein the particles placed in the drying section are dried to a mass of 84 to 86% by mass of the particles before drying.

3. The method for producing a smoking material according to claim 1, wherein the lees are soy sauce lees.

4. The method for producing smoking material according to claim 1 , wherein the shaping is performed using a mincer.

5. The method for producing smoking material according to claim 1, further comprising burning the dried particles and determining whether the dried particles are acceptable before burning based on the color of the particles after burning.

6. 6. The method for producing a smoking material according to claim 5, wherein the dried particles before combustion are judged to be acceptable when the color of the particles after combustion is black.

7. A smoking material composed of ingredients from fermented food residue, Smoking material having a moisture content of less than 25% by mass.

8. The smoking material according to claim 7, which is made from ingredients of the residue of the fermented food.

9. The smoking material according to claim 7, wherein the fermented food residue is soy sauce residue.

10. The smoking material according to any one of claims 7 to 9, wherein the moisture content is 20% by mass or less.

11. 10. The smoking material according to any one of claims 7 to 9, wherein the particles have an average particle size of 0.5 to 1.5 mm.

12. 10. The smoking material according to claim 7, wherein the particles have a moisture content of 20% by mass or less and an average particle size of 0.5 to 1.5 mm.

13. The smoking material according to any one of claims 7 to 9, wherein the smoking material has a block shape.

14. The shaped smoking material according to claim 13, wherein the moisture content is 20% by mass or less.

15. 14. The shaped smoking material of claim 13, comprising a binding component.

16. 10. The sintered smoking material according to any one of claims 7 to 9, wherein the smoking material has a block shape.

17. The sintered smoking material according to claim 16, wherein the moisture content is 20% by mass or less.

18. 17. The sintered smoking material of claim 16, comprising a binding component.