JPS59210853A - Method and apparatus for preparation of fried food - Google Patents

Abstract

PURPOSE:To reduce the absorption of oil to a fried food, and to facilitate the draining of the oil, by moving a metallic mesh basket vertically with a driving means furnished with a timer, discharging the oil from the oil tank by an oil supplying means, and carrying out the draining of the oil under reduced pressure. CONSTITUTION:A fresh food or dried food, etc. is optionally sliced to a proper shape, size and thickness. The obtained raw material to be fried is dipped in a tank 33 containing a solution of a sugar having relatively low molecular weight, e.g. monosaccharide, disaccharide, oligosaccharide, polysaccharide, starch syrup, etc. or their mixture, and placed on a metallic mesh basket 3 which is disposed in a vertically movable manner in a frying tank 1 maintained to predetermined temperature and vacuum conditions. The metallic mesh basket 3 is dipped in the oil in the frying tank 1 by the driving means 6 furnished with a timer. After the completion of the frying of the food, the basket 3 is pulled up with the driving means 6, and the oil is discharged from the frying tank 1 by the oil supplying means 18 to effect the draining of the oil under reduced pressure.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method and apparatus for producing fried foods, and particularly to a method and apparatus for producing various fried foods under ultra-low pressure conditions (60 Torr or less).

Generally, when producing various types of fried foods, frying is performed in a vacuum space of a sealed frying tank.
The key to improving the processing efficiency (unit time, amount of processed raw materials or amount of processed products per unit time, volume of oil tank) is the key to depreciation of equipment costs, reduction of product costs, and eventually commercialization.

Since the various dried products used as ingredients for frying are extremely porous, they tend to absorb oil during the frying process, and the frying process is generally carried out at temperatures ranging from 90°C to 130°C.
Since the frying process is carried out at a temperature of about 100 ml, the viscosity of the oil is high and it is difficult to remove the oil after frying. In particular, if the frying tank is returned to normal pressure with a large amount of oil adhering to the fried products during the frying process, atmospheric pressure will push the oil into the voids of the fried products, and the subsequent centrifugation process will occur. Measures such as separation (・This makes it difficult to drain the oil from fried products.

Further, when frying is carried out in a state where the pressure of the frying tank is reduced, water vapor evaporates while increasing its volume significantly according to Boyle's law, so the frying material actively swims in the oil and tries to rise to the surface of the oil.

For this reason, when a large amount of raw material is put into the frying tank, the fried raw material temporarily becomes unevenly distributed in a lump above the frying tank, making it difficult to perform uniform frying.

Furthermore, when frying ingredients with viscosity such as bananas, there is the problem that the sticky substances on the surface of the ingredients stick to each other during frying, and that normal frying operations produce dry pieces that are dumpling-like and have no commercial value. there were.

Furthermore, inside the frying tank, prevention of uneven frying,
It is necessary to promote oil convection and agitation to speed up heat diffusion, increase thermal efficiency, and shorten frying time, but there has been no fried food manufacturing equipment that can meet these demands.

The present invention solves various problems in the production of conventional fried foods as described above, and provides quick processing efficiency, good oil removal from fried foods, and extremely good frying without uneven fried bonito or sticking of raw materials. The purpose is to provide a manufacturing method that can provide food.

Another object of the present invention is to provide a fried food manufacturing apparatus suitable for the actual production method described above.

Embodiments of the present invention will be described in detail below with reference to the drawings.

FIG. 1 is a schematic plan view showing an embodiment of a fried food manufacturing apparatus according to the present invention.

In the figure, 1 is a frying tank, and the frying tank 1 is equipped with an oil tank 2 at its inner bottom, and a wire mesh basket 3 for placing fried ingredients at its inner upper part, which can be moved up and down. .

The wire mesh basket 3 is attached horizontally to each frame of a three-tiered frame 4, and the frame 4 is attached to a connecting rod 5 that penetrates the upper end of the fry tank 1 and projects upward. ing.

A pair of vertically arranged cylinders 6 are installed on both sides of the frying tank l.
．． 6, the cylinder 6.6 has pistons 7, 7'
i7 is slidably provided, and the connecting rod 5 is connected to a connecting base 8 that connects both pistons 7.7.

Although not shown, the piston 7.7 is driven by a driving means (I) equipped with a time control device such as a timer, and allows the wire mesh basket 3 to move up and down together with the frame 4 inside the frying tank 1.

An opening/closing door 9 is attached to the front of the frying tank 1, which can be opened and closed by rotating a handle 9a.

In Fig. 2, No. 31 I, 10 is an exhaust port provided at the upper end of the frying tank 1, 11 is a pressure gauge that can measure up to ultra-low pressure, 12 is a monitoring window of the oil tank 2, 13 is a steam inlet/outlet, 14
．． 15 is an oil pipe port provided at the bottom of the oil tank 2, 16 is a drain port, 17 is a liquid level gauge, and 2a is a known steam jacket provided around the outer periphery of the oil tank 2.

Both front piping holes 15 and 1 of the frying tank l communicate with an oil supply means 18.

That is, as shown in FIG. 1, the water separation tank 21 is
The water separation tank 21 is connected to the service tank 22 through a circulation pump '19b.
The service tank 22 is connected to the circulation pump 1.
9c and the inside of the heating furnace 23, and communicates with a flow path that communicates with the oil pipe port 14 of the frying tank 1.

The exhaust port 10 of the frying tank 1 communicates with a pressure regulating means 24.

The pressure regulating means 24 introduces a condensate separator 25 that sucks the force I hot steam generated in the frying tank 1 and removes the condensate, and a discharged gas containing oil discharged from the condensate separator 25. A multi-jet condenser 26 that removes the oil, and a multi-jet condenser 26 that removes the oil.
A suction mechanism that sucks the released gas through the vacuum balance tank 27? The steam ejector 29 is equipped with a steam ejector 29 connected to the discharge port side of the multijet condenser 26.

The multi-jet condenser 26 has a storage tank 30 below it, and the oil-absorbing liquid in the storage tank 30 is discharged from the upper end of the multi-jet condenser 26 toward the inner bottom via a circulation pump 31. , with its inner bottom communicating with the storage tank 30.

The gas is introduced from the condensate separator 25 and brought into countercurrent contact with the oil-containing discharged gas rising inside the multi-jet condenser 26 to remove the oil.

32 indicates a centrifuge.

Next, 33 is a dipping tank, and this dipping tank 33 is filled with a single solution of relatively low molecular weight sugars such as monosaccharides, disaccharides, oligosaccharides, polysaccharides, starch syrup, dextrin, corn syrup, and saccharified starch. A mixed solution consisting of any combination of these is stored.

In FIG. 1, 34 is a raw material input tank, 35 is a high-pressure cleaning device, 36 is a sorting table, 37 is a conveyor, 38 is a slicer, and 39 is a mounting table for a wire mesh basket.

Next, a method for manufacturing fried foods using the fried foods manufacturing apparatus having the above-described configuration will be described.

Ingredients for frying include seeds, beans, and seafood.

Fresh products such as animal, bird, and whale meat, vegetables, fruits, mushrooms, and algae, as well as dried products obtained by freeze-drying, vacuum drying, ventilation drying, and sun drying with a moisture content of 25 parts or less, can be Prepare only the amount.

Then, if necessary, the raw material input tank 34 and high-pressure washing tank 35 are used to clean the material, and then the material is placed on a sorting table 36 for sorting.
It is fed into a slicer 38 by a conveyor 37 and sliced into desired size, shape, and thickness.

Next, the sliced raw material is immersed in the dipping tank 33 to impregnate the raw material with a solution of saccharides alone or in a mixture.

Due to the high osmotic effect of single or mixed solutions of sugars,
In order to adsorb sugars into the structure of the raw material to give it crispness (crunchy feel) during vacuum drying as described below, to give the product a sweet taste, and to prevent the raw material from adsorbing excessive moisture. It is.

Next, the raw material that has been impregnated with sugars as described above is placed on the wire mesh basket 3, and the wire mesh basket 3 is placed at the opening/closing door 8 of the frying tank 1.
Open it, place it on the frame 4, and then open the D″Pi I#i door 8.
Close the frying tank 1.

Then, operate the oil supply means 18 to feed the heating furnace 2 into the oil tank 2.
3. Supply oil heated to a specified temperature.

Next, the pressure regulating means 24 is operated to reduce the pressure inside the frying tank 1 to a predetermined pressure, for example, 60 Torr or less.

In this state, the oil tank 2 is kept warm by a steam jet provided outside thereof, so that the oil for frying is maintained at a predetermined temperature, for example, 110° C. or lower.

Next, the piston 7.7 is driven to immerse the frame 4 and the wire mesh basket 3 in the oil in the oil tank 2 to perform frying. piston 7
．． 7 is moved up and down at regular intervals by a drive source controlled by a time control device.

After the frying process is finished, the wire mesh basket 3 is pulled up together with the frame 4, and the oil supply means is driven to extract the oil from the oil tank 2 and collect it in the service tank 22.

Then, the fried products in the wire mesh basket 3 are drained of oil while maintaining the pressure in the frying tank 1 at 60 Torr or less.

The amount of oil to be removed as described above is such that the wire mesh basket 3 is exposed from the oil surface. In this state, the wire mesh back 3 and the frame 4 are shaken if necessary.

As a specific means for shaking, although not shown, a chain is hung between a shaft protruding from the frame 4 and a driving shaft of a motor, etc., and the frame 4 is shaken by driving the motor. There is a means configured to transmit the attractive force of an electromagnet to the frame 4, and a means for shaking the frame 4 by turning on and off the power of the electromagnet.

Furthermore, in the case of motor drive, the rotational force of the motor is converted into reciprocating motion by mechanical conversion means such as a cam, crank, half gear, etc., and the frame body 4 is driven in the forward and reverse directions of the motor.
can also be shaken.

These shaking components can be provided outside or inside the frying tank 1.

In addition, the connection between these shaking reservoir means and the frame 4 or the rear wire mesh 3 is made by connecting the upper part, the lower part, or the lower part of the frame 4 or the rear wire mesh 3.
It can be placed at any location such as the side part, and especially when a shaking means such as a crank structure is used, the frame 4 or the rear wire mesh 3 can be raised above the oil surface by increasing the axial distance. You can also shake it down to -1 if necessary.

According to the above-mentioned shaking means, the mechanism is simplified compared to the conventional shaking means using a centrifugal separation method, and
There is no technical restriction that the frame body 4 and the wire mesh back 3 must be formed into a cylindrical shape in order to obtain the rotation necessary for centrifugation.

Furthermore, when the frame 4 and the rear wire mesh 3 are made cylindrical, it is difficult to fill the oil tank 2 without any gaps, but according to the present invention, the rear wire mesh 3 and the frame 4 are made square. 2
This has the advantage of being able to fill the inside without any gaps, which can improve the productivity of frying.

In addition, when the depth of the oil tank 2 is large, the driving means such as the piston 7 and the shaking means can be divided into d parts, and the frame body 4 and the wire mesh back 3 can be individually attached to each of them.

Next, the operation of the oil supply means 18 will be explained. Fresh advance circulation pump 1 stored in service tank 22 in advance
9e, the oil is fed under pressure into the heating furnace 23, heated to a certain temperature, and then supplied to the oil tank 2.

The oil in the oil tank 2 is kept warm by a steam jacket 2a to maintain an oil temperature suitable for frying.

When the frying process is completed or when oil is to be drained for recovery of fried products, the circulation pump 19 is activated.
A is activated first, and the oil in the oil tank 1 is sent to the strainer 20 to remove impurities contained in the oil for frying, and then is sent under pressure to the water separator jA: 21. After the water in the oil is removed by the water separator 21, it is recovered into the service tank 22 by the circulation pump 19b.

The amount of oil in the oil tank 2 is automatically controlled by a known oil amount adjusting means (for example, a float and a limit switch) provided in the oil tank 2, and the steam jacket 2a is It is automatically controlled by an oil temperature gauge (not shown) that displays the oil temperature.

At the stage of frying, the above-mentioned oil supply means 18 is installed to circulate and supply oil maintained at a constant temperature to the oil tank 2, thereby preventing local heating of the fried ingredients, promoting the diffusion of chewing heat, and reducing uneven frying. It is possible to prevent this and shorten the frying processing time.

Next, a specific example of the method for producing fried food according to the present invention will be explained.

Ingredients for frying include sardine, whitebait, kelp and wakame,
Oysters, shrimp, crab, squid, octopus, clams and other seafood, potatoes, capocha, onions, garlic, shallots, cabbage, chives, Chinese cabbage, spinach, nine carrots, parsley, asparagus, bean paste, shiitake mushrooms, lotus root, Vegetables such as ginger, burdock, pickled vegetables, fruits such as almonds, oak nuts, ginkgo nuts, chestnuts, walnuts, bananas, nosein, orange peel, beef, pork, and meat, etc. Meat, Chinese noodles, noodles such as udon, and other types of tobu and mochi.

Various things such as miso are used.

Coconut oil is also used for frying.

Use edible oil such as soybean oil nosome hydrogenated oil.

[Manufacturing Example 1] 1 kg of commercially available Taiwanese bananas is prepared as a raw material for frying, and after being peeled, the bananas are sliced into five pieces using a slicer 38. Next, the section is immersed in a dipping tank 33 containing a mixed solution of sugar stone (concentration: 50 parts) consisting of a 0.1 thiascorbic acid solution, a mixed solution of 50 parts of saccharified starch, and 50 parts of starch syrup.

Thereafter, the rice was drained and then fried in the frying tank 1. Oil tank 2 temperature condition 110℃ or less, pressure condition 6
The temperature was set to 0 TorrJJ, and the frying time was set to 20 minutes.

The oils used were soybean oil and coconut oil.

After the frying process, the oil was drained as described above, and the product was taken out of the frying tank 1 and used as a fried product.

The fried product thus obtained had a crispy texture and was extremely easy to eat without giving any impression of being fried with oil. It also has a natural surface gloss,
A fried product retaining its original color and cool taste was obtained.

[Production Example 2] As fried Dλ Futo, garlic (using zkg, the diameter of the garlic was loosened and broken into pieces, and then the skin of each) was peeled off, washed, and drained. Next, it was immersed in a mixed solution of 50 parts of candy (concentration: 45%) at 95°C, and further subjected to a draining process, followed by frying and oil draining under the same conditions as in Production Example 1 to obtain a product.

The texture of the fried product thus obtained.

An extremely good fried product was obtained with no loss of garlic's unique characteristics as in production example 1, with a texture and appearance similar to those in Production Example 1.

[Production Example 3] 7 kg of commercially available wakame seaweed was used as a raw material for frying. After washing and removing salt by soaking in water, draining and air drying, chopping into desired size, adding 50 parts of dextrin and corn syrup. , 147 parts, and 3 parts of common salt (
6 degrees (30 parts)), then drained, and then fried and drained under the same conditions as in Production Example 1.

The fried seaweed product thus obtained was extremely easy to eat without losing its unique characteristics.

In addition, the residual oil content, hydraulic power, and moisture-proofing effect of the fried products obtained by each of the above-mentioned production examples (comparisons with conventional fried products or freeze-dried products are shown in Tables 1 to 3). .

Table 1 Residual oil content Table 2 Condensing power (80°C hot water) As is clear from the above explanation, according to the production method of the present invention, vegetables, fruits, seafood, animal and poultry meat, etc. are used as raw materials. A fried product exhibiting the natural flavor of the raw material itself and having a uniform color and shape can be obtained.

Moreover, the fried product can be produced in a puffed state with an extremely good texture and two tastes and a high commercial value.

Furthermore, this method has the advantage of less evaporation of the oil used in frying, less oxidation and aging of the oil, and is a highly productive method for producing fried foods.

According to the manufacturing apparatus of the present invention, the wire mesh basket is moved up and down by the driving means equipped with a time control device, and the oil in the oil tank is drained by the oil supply means and is then operated under reduced pressure. Since the oil is drained by the fried product, there is less oil adsorption to the fried product, and the oil can be easily drained, making it possible to produce fried products with a small amount of oil impregnated.

Eyelid/ζ: By placing the frying material on the metal 44a, it is possible to fry the frying material with less swimming in the oil and less floating on the oil surface, thereby making the frying process more uniform. I can do it.

Furthermore, since it is equipped with an oil supply means equipped with a heating source and a steam jacket, the oil in the frying tank can be maintained at a predetermined temperature, and fresh oil can be constantly supplied to the frying tank. It has been possible to provide an apparatus for manufacturing fried foods that has various advantages such as good IAf, r diffusion, improved thermal efficiency, and shortened frying time.

[Brief explanation of the drawing]

FIG. 1 is a plan view showing a schematic configuration of a fried food production apparatus of the present invention, FIG. 2 is a front view showing a frying tank and driving means of the same, and FIG. 3 is a side view of the same. 1...Fry tank, 2...oil tank, 3...wire mesh basket, 4
... Frame body, 6... Piston of driving means, 9... Opening/closing door, 18... Oil supply means, 23... Heating furnace, 24
...Pressure adjustment means, 33...Immersion tank. Patent applicant Co., Ltd.! ! F F, TJ Wax Agent Patent Attorney Isao Sasaki Figure 2 ↑ Figure 5

Claims (2)

[Claims] (1) Fresh products such as whole fruits, beans, seafood, animal, bird, and whale meat, vegetables, fruits, algae, etc., and freeze-drying and vacuum-drying of these with a moisture content of 25 cm or less A frying material obtained by slicing the dried product etc. obtained by sun drying into desired shapes, sizes and thicknesses, monosaccharides,
Disaccharides, oligosaccharides, polysaccharides, starch syrup. After being immersed in a dipping tank containing a single solution of relatively low molecular weight sugars such as dextrin, corn syrup, and saccharified starch, or a mixed solution of these, the frying tank is maintained under predetermined temperature and reduced pressure conditions. Place it on a wire mesh cage that is freely movable, and press it for an hour.
The wire mesh basket is immersed in the oil of a frying tank for frying, and then the moving means is connected to 1. A method for producing fried foods characterized by driving up a wire mesh basket, draining oil in a frying tank to the outside by an oil supply means, and cutting the fried products into pieces under reduced pressure. (2) Monosaccharides, disaccharides, oligosaccharides, polysaccharides, starch syrup. A dipping tank containing a single solution or a mixed solution of relatively low-molecular-weight sugars such as dextrin, corn syrup, and saccharified starch, and a frying tank at the inner bottom, and frying ingredients placed in the frying tank so as to be movable up and down. a wire mesh basket on which the food is placed, a driving means with a time control device for driving the wire mesh basket, a steam jacket for maintaining the oil temperature in the frying tank at a predetermined temperature, and a steam jacket for circulating oil to the frying tank. An apparatus for producing fried foods, which comprises: an oil supply means that supplies oil and is equipped with a heating source; and a pressure adjustment means that maintains the pressure in the frying tank at a predetermined pressure and is capable of sucking steam generated from the frying tank.