JP2000041634A - Preliminary heating in production of fried food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for continuously carrying a frying raw material and simultaneously preliminarily electrically heating the frying raw material, before the frying raw material is fried by the use of a fryer, capable of homogeneously heating the whole body of the frying raw material, even when preliminarily heated at a high temperature of about >=60 deg.C, especially 70-90 deg.C. SOLUTION: This method for preliminarily heating a frying raw material in the production of a frying raw material comprises using the inlet and exit sides of a carrying and electrically heating line 10 for preliminarily heating the frying raw material as electrically heating zones 1 and 2 respectively, using the central portion between both the electrically heating zones 1, 2 as an electrically heating-stopping zone 3, continuously carrying and electrically heating the frying raw material in the electrically heating zone 1 on the inlet side, continuously carrying the frying raw material in the electrically heating-stopping zone 3 without electrically heating the frying raw material, and subsequently carrying and again electrically heating the frying raw material in the electrically heating zone 2 on the exit side. In particular, the voltage of the electric current in the electrically heating zone 2 on the exit side is set to be lower than that of the electrically heating zone 1 on the inlet side.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing various kinds of fried foods such as fried fish meat products represented by "satsumaage", and more particularly to a method for producing fried foods using a fryer (frying machine). The present invention relates to a method of preheating a fried material such as a ground fish meat by an electric heating method.

[0002]

2. Description of the Related Art In the production of deep-fried fish meat products, for example, "Satsuma-fried fish", after forming a fried raw material such as a ground fish meat, the fried raw material is put into a high-temperature oil in a fryer, and is then oiled. The frying is performed, and in this case, the frying process by the fryer is generally performed in two or three stages and in multiple stages.

[0003] In particular, in the case of producing large-sized fried foods and thick fried foods, it is often difficult to heat the inside sufficiently and uniformly only by frying with oil using a fryer. Conventionally, preheating by steaming or the like has been performed before the deep-fried food material is charged therein. In addition, in the case of producing a deep-fried composite food in which solids such as vegetables are mixed in ground fish meat, preheating similar to the above may be performed because the internal solids may not be sufficiently heated.

[0004] By the way, it is considered that the application of the preheating as described above is advantageous not only for the production of large-sized and thick fried foods and fried foods mixed with solids, but also for the production of widely-used fried foods. That is, if preheating is performed, the temperature of the fried material at the time of introduction into the fryer becomes high, so that the frying time in the fryer can be reduced, and the equipment length of the fryer can be shortened. ,
The consumption of oil is reduced, and the advantage of preheating is that the amount of water vapor generated from the fried material during frying is reduced, and the dirt and oxidation of the oil are reduced. .

[0005] On the other hand, recently, in the production of kneaded products such as kamaboko, an energization heating method utilizing Joule heat generated by energization has been applied. Attempts have been made to apply a current-carrying heating method as preheating before charging. Such an electric heating method is different from a method of heating an object from the outside, such as a conventional general steaming method, because heat is generated from the inside of the object by using electric resistance in the object. The temperature can be raised rapidly over time, which not only makes it possible to shorten the preheating time and equipment length, but also has the following advantages in particular when applied to the preheating of fried food production. Become.
In other words, when frying a fried material with oil using a fryer, the fried material is strongly heated only from the outer surface side.If the frying time is too long, the outer surface becomes scorched or hard, resulting in poor surface quality of the product. On the other hand, if the frying time is too short, the inside may not be sufficiently heated. Therefore, if the energization heating method is applied as preheating, the fried material is heated from the inside as described above, so that the temperature of the center of the fried material can be kept high, so that the oil is Even when the frying time is short, the inside temperature is sufficiently high even if the frying time is short, and as a result, the surface can be effectively prevented from being scorched or hardened, and the shortened frying time shortens the equipment length of the fryer. The effect is obtained.

[0006]

As described above, various effects can be obtained when the energization heating method is applied as preliminary heating in the production of fried foods, but the present inventors have further commercialized the method. The following problems were found.

That is, when applying an electric heating method as preheating in the production of fried foods, it is desirable to heat the fried material to a high temperature of about 60 ° C. or more, particularly about 70 to 90 ° C., by the electric heating as preheating. May be This is 60 ° C. or more, desirably 70-90.
Preheating to about ℃, followed by frying with a fryer is advantageous for improving taste and texture,
This is because, even when relatively inexpensive materials such as sardines are used, preheating at such a high temperature can provide a high-quality taste and texture as a fried product. On the other hand, when the fried material is heated by the energization heating method in the actual operation, it is advantageous from the viewpoint of productivity to apply a continuous energization heating method in which the fried material is heated continuously while being continuously conveyed. In addition, from the viewpoint of saving space in the fried food manufacturing plant, it is desired to shorten the length of the continuous electric heating line as described above as much as possible. However, in order to shorten the total length of the continuous energizing heating line and to heat the fried material to a high temperature of 60 ° C. or higher, preferably about 70 to 90 ° C. as described above, generally, the energizing voltage for the fried material is set to a high voltage. It is considered advantageous to raise the temperature as quickly as possible to increase the temperature rise gradient.

However, when the temperature is rapidly raised to a high temperature in a continuous current heating line as preheating for the production of fried food, a large variation occurs in the temperature of the fried food material, and an electrode for energizing the fried food material and the fried food material are used. It has been found that a problem such as the occurrence of spark occurs between the two.

That is, when a high voltage is applied to the fried material and the temperature is rapidly raised to a high temperature, if the final heating target temperature is, for example, 80 ° C., the final temperature variation in the fried material after heating is obtained. Was found to often reach about ± 10 ° C. or more.

[0010] If the temperature in the fried material fluctuates at a high temperature and becomes non-uniform as described above, unevenness occurs on the surface due to a local difference in the amount of expansion, whereby the electrode and the fried material are uniform and fried. Sparks occur due to non-smooth contact, which partially overheats the surface locally, and the temperature of the fried material becomes more uneven. If the temperature of the pre-heating of the fried material becomes extremely non-uniform in this manner, the heating will also be non-uniform in the subsequent frying process using a fryer, causing the surface to burn or the surface to become blistered, or conversely May cause insufficient heating. In particular, when using as a fried food material a composite food in which different ingredients such as carrots and other vegetables are mixed in a ground fish meat, the electrical resistance differs between the foods, and contact resistance occurs at the contact point between the foods. As a result, unevenness in temperature inside the same fried material as described above was likely to occur.

The present invention has been made in view of the above circumstances. In the production of fried foods, it is necessary to carry out preheating by a method of continuously energizing and heating the fried food material while transporting the fried material before frying the material with a fryer. ℃ or more, for example, even when rapidly heated to a high temperature of about 70 to 90 ℃, to reduce the variation in the temperature of the fried material, and accompanying the occurrence of irregularities on the surface of the fried material,
As a result, sparks between the electrode and the fried material at the time of energizing heating are prevented, so that even in the subsequent frying process by a fryer, uniform heating is performed, and finally, fried food with excellent surface quality is obtained. It is intended to do so.

[0012]

Means for Solving the Problems The inventors of the present invention have conducted intensive experiments and studies in order to solve the above-mentioned problems. As a result, the heating was temporarily stopped while the heating was performed while the fried material was continuously conveyed. By doing so, they have found that the above-mentioned problems can be solved all at once, and have accomplished the present invention.

More specifically, in the invention of claim 1, before the fried material is fried by an oil with a fryer, the fried material is subjected to electric heating while being continuously conveyed in advance by a conveying / electric heating line. In the method of preheating, the inlet side and the outlet side of the transfer / energized heating line are respectively energized heating zones, and the middle between the energized heating zone on the inlet side and the energized heating zone on the outlet side is an energized pause zone, The material is heated while being continuously conveyed in the energized heating zone on the inlet side, and subsequently the fried material is continuously conveyed without energizing the fried material in the energized pause zone, and subsequently the fried material is conveyed in the energized heating zone on the outlet side It is characterized in that the material is heated while being continuously conveyed.

According to a second aspect of the present invention, in the preheating method according to the first aspect of the present invention, the fried food material is supplied to the fry material in the outlet heating zone at a voltage higher than the voltage applied to the fry material in the inlet heating zone. It is characterized in that the applied voltage is set to a low voltage.

As described above, when performing preheating by energizing heating while continuously transporting the fried material through the conveying and energizing heating line, an energizing pause zone is provided in the middle of the conveying and energizing heating line. By suspending the current-carrying heating in the middle of heating, it is possible to reduce the variation in the temperature of the fried material even when the material is rapidly heated to a high temperature. Such an operation will be described with reference to FIGS. 1 to 3 based on experimental results of the present inventors.

FIGS. 1 to 3 show an initial temperature of 1 as a fried material.
The temperature rise curve is shown when a fish meat surimi at 0 ° C. is used and the distance between the electrodes is about 8 to 15 mm, and heating is performed by applying various voltages and heating times. Here, the abscissa indicates the heating time from the start of energization, the ordinate indicates the temperature of the fried material, the solid line indicates the average temperature, and the oblique line indicates the range of temperature variation.

FIG. 1 shows that a relatively low voltage (for example, 25 V) is applied at a relatively low temperature (for example, 4 V) in 40 seconds.
2 shows a temperature rise curve in the case where current is heated to 0 ° C.). In this case, the temperature variation T ₁ is only about ± 2 ° C. or less at the final temperature when the temperature reaches 40 ° C.

On the other hand, FIG. 2 shows a temperature rise curve in the case where current is heated at a high voltage (eg, 50 V) in order to heat the current to a higher temperature (eg, 80 ° C.) in 20 seconds, which is shorter than that in FIG. Show. The temperature rise gradient in this case is 4 ° C on average
/ Sec, and the variation of the heating temperature reaches 40 ° C., the variation T ₂ when the temperature reaches 40 ° C. is ± 5 ° C. or more, and the variation T ₃ when the temperature reaches 80 ° C. reaches ± 10 ° C. or more.

As is clear from the temperature rise curves in FIGS. 1 and 2, when the temperature rise gradient is reduced by applying a low voltage, the final temperature varies little, but the temperature rise is increased by applying a high voltage. When the gradient is increased, the final temperature varies significantly. Further, in FIG. 3, a method in which the heating is stopped in the middle by the method of the present invention is applied, and finally a high temperature (for example, 80 ° C.) similar to the case of FIG. 2 is applied.
3C shows a temperature rise curve when heated to (° C). Here, the left end of FIG. 3 (time t ₀ = 0 seconds) is conveyed at the entrance of the energization heating line, and the right end (time t ₂ = 30 seconds) is conveyed.
Assuming that the outlet of the energization heating line is used, the horizontal axis of the temperature rise curve in FIG. 3 also corresponds to the position in the length direction of the transfer / energization heating line. In the case of the present invention, the energization heating zones 1 and 2 are provided at the entrance side and the exit side of the transfer / energization heating line, respectively.
And an energization stop zone 3 is provided between the energization heating zones 1 and 2 on the entrance side and the exit side. Here, in the energization heating zone 1 on the inlet side, a high voltage (50 V) of the same level as in FIG. 2 is used, and in the energization heating zone 2 on the outlet side, a low voltage (25 V) of the same level as in FIG. Was added. Further, the timing t ₁ for temporarily suspending the energization heating after the energization heating in the entrance side energization heating zone 1 is based on the timing immediately before the frying material starts to expand,
The timing was set to t ₁ = 12 seconds. The energization pause time in energization quiescent zone 3 (t ₁ ~t ₂₎ was 9 seconds.

As shown in FIG. 3, the temperature rise gradient is large during energizing heating at a high voltage from t ₀ to t ₁ in the energizing heating zone 1 on the inlet side, and the temperature at time t ₁ (50 ° C.)
Although slight temperature variation T ₄ in degree) occurs, the process proceeds to energized quiescent zone 3 at the time t _1, the once by halting the electric heating, variations in the temperature is rapidly eliminated. In other words, of the temperature of each part that fluctuates in the fried material, the heat of the high-temperature part shifts to the low-temperature part and the temperature of the high-temperature part rapidly decreases, while the temperature of the low-temperature part conversely increases due to heat from the high-temperature part. Shows a slight upward trend. In this way, the temperature variation was eliminated while the temperature was slightly lowered as a whole. Then, at the time t ₂ , if the heating is started at a low voltage by the heating zone 2 on the outlet side, the temperature rises again. However, in this process, the temperature rise gradient is small, and the temperature variation does not become large. subsided range T ₅ number ° C. around the 80 ° C. to.

In the above description, the voltage of the heating zone 1 on the inlet side is set to a high voltage, and the voltage of the heating zone 2 on the outlet side is set to a low voltage. However, even if the voltage of the heating zone 1 on the inlet side is equal to the voltage of the heating zone 2 on the outlet side, the effect of preventing the temperature variation is slightly reduced, but the high voltage is simply applied. As compared with the case where the heating is continuously performed to a high final target temperature with a large temperature rising gradient, the temperature variation can be remarkably reduced.

As described above, the variation in the temperature of the fried material can be reduced. As a result, a difference in the amount of local expansion in the fried material can be prevented. Can be prevented. In addition, since such unevenness does not cause poor electrical contact between the electrode and the fried food material and uneven contact pressure, sparks are generated due to the poor electrical contact and uneven contact pressure. Can also be prevented. Here, if a spark is generated, an abnormal temperature rise occurs locally as described above, and the temperature variation of the fried material is further increased. However, as described above, the spark can be prevented from being generated. Can be suppressed, and this also contributes to reducing the temperature variation by the method of the present invention.

Further, the fried material which has been preheated as described above is then fried in an oil fryer. The fried material supplied to this frying step has a small temperature variation as described above. In particular, since the inside of the fried material is sufficiently high in temperature, even if the frying time is shortened, it is possible to finally obtain a fried material sufficiently heated to the inside. Therefore, by shortening the frying time, it is possible to easily obtain frying having good surface quality, that is, frying without browning or blistering on the surface, and productivity due to shortening of the frying process time. It is possible to achieve a reduction in equipment cost and a reduction in oil consumption due to an improvement and a reduction in equipment length.

[0024]

FIG. 4 shows an example of an apparatus for carrying out the method of the present invention.

Referring to FIG.
Is for heating the fried material 12 such as fish meat surimi formed in a predetermined shape in advance while continuously transporting the material, and the transporting / energizing heating line 10 is connected to the inlet side (the left side in FIG. 4). ) From the outlet side (the right side in FIG. 4), the section is divided into an entrance side energization heating zone 1, an energization suspension zone 3, and an exit side energization heating zone 2.

A pair of upper and lower electrode plates 14A and 14B are opposed to each other in the entrance side heating zone 1, a pair of upper and lower support plates 16A and 16B are opposed to each other in the conduction stop zone 3, and an outlet side heating zone. A pair of upper and lower electrode plates 18A and 18B are disposed opposite to each other. The upper electrode plate 14A, the support plate 16A and the electrode plate 18A are arranged on the same plane, and the lower electrode plate 14B and the support plate 1
6B and the electrode plate 18B are arranged on a plane spaced a predetermined distance below the upper plane. Here, a plane where the upper electrode plate 14A, the support plate 16A and the electrode plate 18A are arranged and the lower electrode plate 14B, the support plate 16B and the electrode plate 18 are arranged.
The planes in which B are lined up may be horizontal planes parallel to each other, but in practice, one or both planes are inclined at a small angle so that the vertical interval slightly changes from the entrance side to the exit side. May be given.

Rotating rollers 20 A, 20 A,
20B; 22A, 22B are disposed, and the upper rotating rollers 20A, 22A are provided with the electrode plate 14A,
A, an endless annular water permeable film 24A is wound around the lower surface of the electrode plate 18A, and the electrode plate 14B and the support plate 16 are also wound on the lower rotating rollers 20B and 22B.
B, an endless annular water-permeable film 24B is wound around the upper surface of the electrode plate 18B. Then, one of the upper rotating rollers 20A and 22A has
Rotation driving means (not shown) is connected, and the water-permeable film 24A includes the electrode plate 14A, the support plate 16A, and the electrode plate 18A.
A can be turned around while being in contact with the lower surface of A. On the other hand, of the lower rotating rollers 20B and 22B,
Either one of them is connected to a rotation driving means (not shown), and the permeable film 24B is connected to the electrode plate 14B and the support plate 16B.
B, so that it can be wound around while contacting the upper surface of the electrode plate 18B. Also, a conductive aqueous solution such as water or a saline solution is dripped, sprayed, or immersed in the permeable films 24A and 24B on a part of the circuit path of the permeable film 24A and a part of the circuit path of the permeable film 24B, respectively. Conductivity imparting means 26A and 26B for imparting conductivity by imparting by means such as are provided.

In the present invention, the water-permeable film may be any film-like or sheet-like material having a property of absorbing moisture, such as cellophane, paper, cloth, non-woven fabric, etc. Various film materials and sheet materials called a water-repellent film, a water-absorbing film, or a water-retentive film can be used, and these are collectively referred to as a water-permeable film. Also, a water-permeable film having a composite structure, for example, a film obtained by applying or impregnating viscose, which is a raw material for cellophane, on cloth or paper can be used. One water-permeable film may be used, or two or more water-permeable films may be overlapped. When two or more water-permeable films are stacked, different kinds of water-permeable films may be used. In any case, the permeable films 24A, 24A
B can be made conductive by providing a conductive aqueous solution such as water or saline.

Further, a power supply device 26 such as a high-frequency power supply or a commercial AC power supply is connected to the upper and lower electrode plates 14A and 14B of the entrance side heating zone 1, and the upper and lower electrode plates 18A of the exit side heating zone 2 are connected. , 18B are connected to a similar power supply device 28. Here, the output voltage of the inlet-side power supply device 26 is set to be higher than the output voltage of the outlet-side power supply device 28. In the example shown in FIG. 4, the power supply devices 26 and 28 on the inlet side and the outlet side are individually provided.
An intermediate tap is provided on the next output side so that outputs of two different voltages, high voltage and low voltage, from a common power supply are applied to the electrode plates 14A and 14B on the inlet side and the electrode plates 18A and 18B on the outlet side. Of course, it may be configured.

In the transfer / electric heating line shown in FIG. 4 as described above, the permeable film 24
If the fried material 12 such as fish meat surimi formed in advance is sequentially supplied between A and 24B, the fried material 12 is continuously conveyed to the right along with the circulation of the permeable films 24A and 24B. Then, first, the heating zone 1 on the entrance side
When passing through, the current flows from the upper and lower electrode plates 14A and 14B to the fried material 12 via the water-permeable films 24A and 24B, and electric heating is performed. At this time, the electrode plate 14
Since the voltage between A and 14B is set to a high voltage, the temperature of the fried material 12 rises relatively quickly, and a slight variation in temperature occurs. Subsequently, when the fried material 12 reaches the energization suspension zone 3, no current flows through the fried material 12, and the fried material 12 is conveyed in a state where the energization heating is suspended.
During the power-supply suspension state, as described above, the temperature variation in the deep-fried food material 12 is eliminated, and the temperature becomes substantially uniform. Subsequently, when the fried material 12 reaches the outlet-side energizing heating zone 2, a current flows from the upper and lower electrode plates 18A, 18B to the fried material 12 via the water-permeable films 24A, 24B, and the current is again heated and supplied. Temperature rises. At this time, since the voltage between the electrode plates 18A and 18B is set to a low voltage, the temperature of the fried material is further increased without a large temperature variation, although the temperature rise rate is somewhat low.

The fried material which has been preheated by the current-carrying heating method by the transfer / current-carrying heating line in this way is subsequently charged into a fryer and fried with oil. Because it ’s good
Here, the description is omitted.

In the apparatus shown in FIG. 4, the support plates 16A and 16B of the power-supply-interruption zone 3 do not need to be particularly insulative. Even if they are similar to the respective electrode plates, no voltage is applied. Just do it.

In the apparatus shown in FIG. 4, a flat electrode is used as an electrode for electric heating.
Each electrode is not limited to a plate-like electrode, and may be a configuration using a roller-like electrode as shown in FIG. 5, for example.

That is, in the entrance side heating zone 1 in FIG. 5, a plurality of electrode rollers 30A to 36A are arranged in parallel at predetermined intervals instead of the upper electrode plate 14A in FIG. Lower electrode plate 1
4B, a plurality of electrode rollers 30B to 36B are arranged in parallel at predetermined intervals, and a plurality of support rollers 37A to 40A are provided in the energization suspension zone 3 in place of the upper support plate 16A in FIG. In addition to being arranged in parallel at intervals, a plurality of support rollers 37B to 40B are arranged in parallel at predetermined intervals instead of the lower support plate 16B in FIG. 4, a plurality of electrode rollers 41A to 47A are arranged in parallel at predetermined intervals instead of the upper electrode plate 18A, and a plurality of electrode rollers 41B to 47B are provided instead of the lower electrode plate 18B in FIG. They are arranged in parallel at predetermined intervals. In this case, the power supply suspension zone 3
As for the supporting rollers 37A to 40A in the above, those having the same configuration as the electrode rollers may be used as long as they are not connected to the power supply device.

In the apparatus shown in FIG. 5 as well, in the same manner as in the apparatus shown in FIG. 4, the heating can be performed while the fried material is continuously conveyed with the power supply suspension period interposed therebetween.

Further, in each of the above examples, the fried material 12
On the other hand, the energization heating is performed by applying a voltage in a vertical direction perpendicular to the transport direction. However, in some cases, the energization heating may be performed by applying a voltage in parallel with the transport direction. FIG. 6 shows an example of the device configuration in that case.

In FIG. 6, each of the roller electrodes 30A-36
A, 30B-36B; 41A-47A, 41B-47B
The arrangement of the support rollers 37A to 40A and 37B to 40B is the same as that of FIG.
Is different from that in FIG. That is, the roller electrodes 30A to 36A, 30
B to 36B are alternately connected to different output terminals of the power supply device 26 alternately, and the roller electrodes 41A to 47A and 41B to 47B of the outlet side heating zone 2 are alternately connected to the power supply device. 28 different output terminals. In such a configuration, a voltage is applied between adjacent roller electrodes. It is to be noted that voltages can be applied in various directions by changing the connection of the power supply device to each roller electrode.

In addition, various configurations can be applied as a specific configuration for conducting and heating the fried material while continuously transporting the fried material, and for example, a caterpillar-shaped electrode can be used.

[0039]

[Example] Fish meat surimi with sardine as the main material (moisture 90%,
1.5% salt), weight 80g per piece, thickness 18m
m, and was preheated as a fried material by a transfer / electric heating line shown in FIG. Here, a titanium electrode was used as each electrode plate, and a cotton cloth was used as each water-permeable film. The distance between the upper and lower electrode plates is 14 to 15 mm, the length of the entrance side energization heating zone 1 is 400 mm, the length of the energization suspension zone 3 is 300 mm,
The length of the outlet-side heating zone 2 is 300 mm, the traveling speed of the permeable film is 2 m / min, and the fried material line from the entrance of the inlet-side heating zone 1 to the outlet of the outlet-side heating zone 2. The internal residence time was 30 seconds. The energizing voltage in the inlet side energizing heating zone 1 is 50 V, and the energizing voltage in the outlet side energizing heating zone 2 is 2 V.
5V. However, a high-frequency current of 20 kHz was used as the energizing current.

Under the above conditions, the heating of the fried material having an initial temperature of 10 ° C. was carried out, and the average temperature of the fried material at the outlet of the outlet side heating zone 2 was 80 ° C.
It was confirmed that the temperature variation was within the range of ± 2 ° C. When the fried material after such preheating was observed, the surface irregularities were extremely small, and no trace of spark was observed.

For comparison, both the voltage in the inlet side heating zone 1 and the voltage in the outlet side heating zone 2 were set to 40.
V and the same voltage between the upper and lower support plates (40
V) was applied, and an experiment was conducted in which the transfer was continued while energizing without substantially stopping the energization in the middle.
It was found that the average temperature of the fried material at the outlet was 85 ° C., and the temperature variation was extremely large, ± 9 ° C.
In this case, when the fried material after preheating was observed, many irregularities were present on the surface, and traces of spark were confirmed.

[0042]

According to the preheating method in the production of fried food of the present invention, before the fried raw material is fried by an oil with a fryer, the preheating is carried out by conducting heating while the conveyed fried raw material is continuously conveyed in advance. Temperature 6
Even at a high temperature of about 0 ° C. or more, particularly about 70 to 90 ° C., uniformity can be achieved by reducing the variation in the temperature of the fried material, so that even in the subsequent frying process with a fryer, the uniformity can be achieved in a short time. Heating becomes possible, resulting in shortening of the time of the frying process in the fryer and shortening of the equipment length, as well as reducing oil consumption, oil contamination and oxidation. In addition, it is possible to produce a fried product having excellent surface quality. In particular, by making the energizing voltage in the energizing heating zone on the entrance side of the conveying / energizing heating line for preheating a high voltage and the energizing voltage in the energizing heating zone on the outlet side a low voltage, temperature variations are further reduced. be able to.

[Brief description of the drawings]

FIG. 1 is a diagram showing an example of a temperature rise curve in a case where a fried material is electrically heated by a conventional method.

FIG. 2 is a diagram showing another example of a temperature rise curve in a case where a fried material is electrically heated by a conventional method.

FIG. 3 is a diagram showing an example of a temperature rise curve when a fried material is electrically heated according to the method of the present invention.

FIG. 4 shows an apparatus for carrying out the method of the present invention
FIG. 3 is a schematic view showing a first example of an energizing heating line).

FIG. 5 is a schematic view showing a second example of an apparatus for performing the method of the present invention.

FIG. 6 is a schematic view showing a third example of an apparatus for performing the method of the present invention.

[Description of Signs] 1 Entrance heating zone on entrance side 2 Energization heating zone on exit side 3 Energization stop zone 10 Transport / energization heating line 12 Fried material

Claims (2)

[Claims] 1. A method in which, prior to frying a fried material with oil by a fryer, the fried material is preliminarily heated by applying an electric heating to the fried material while being continuously conveyed in advance by a conveying / energizing heating line. The inlet side and the outlet side of the heating line are respectively energized heating zones, and the middle between the energized heating zone on the inlet side and the energized heating zone on the outlet side is set as the energization pause zone, and the fried material is continuously fed in the energized heating zone on the inlet side Heating while continuously transporting, continuously transporting the fried material without energizing the fried material in the energization pause zone, and then electrically heating while continuously transporting the fried material in the energized heating zone on the exit side A preheating method in fried food production. 2. The preheating method according to claim 1, wherein the voltage applied to the fried material in the outlet heating zone is lower than the voltage applied to the fried material in the inlet heating zone. Characterized in that it is set to
Preheating method in fried food production.