JP2001061676A - Oxidation-free fryer - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prevent oil and fried products from oxidizing, reduce the frequency of oil replacement, and improve a working environment around a fryer. SOLUTION: The fryer has a dough carrying-in chamber 1 including airtightly closed containers 1a, 2a and 3a, a frying chamber 2, a fried product carrying-out chamber 3, shutters 4 to 7 provided between the chamber 1 and outside air, between the carrying-in chamber 1 and the frying chamber 2, between the frying chamber 2 and the carrying-out chamber 3, and between the carrying-out 3 and outside air, respectively and capable of airtightly separating and closing them, supply openings 1b, 2b and 3b provided in the chambers 1, 2 and 3, respectively and intended to fill inert gas, and exhaust openings 1c, 2c and 3c to release gas displaced by inert gas. To prevent oxygen from entering the frying chamber 2, a tray 30 is carried in to and out from the frying chamber 2, inert gas is filled into the frying chamber 2 so that the frying chamber 2 may be airtightly closed and atmospheric pressure may become 1 to 5% higher than outside air, and, frying is executed in an inactive minutely pressurized atmosphere where oxygen is cut off.

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 fryers and fried products, and more particularly to an industrial and / or commercial fryer for producing fried products in large quantities and / or medium / low quantity. About flyer.

[0002]

2. Description of the Related Art At present, for example, in a factory for producing frying products such as oil frying, a frying process is performed using a fryer opened to the atmosphere.

In Japanese Patent Laid-Open Publication No. Sho 51-61650, rubber dampers that are opened only when food is passed are installed in an inlet chute of a fry chamber and an outlet chute of a cooling chamber communicating with the fry chamber, respectively. 2. Description of the Related Art There has been proposed an oil fry manufacturing apparatus having a nozzle for injecting liquid nitrogen into a cooling chamber.

[0004]

However, when a flyer opened to the atmosphere is used, during the frying process,
There is a problem that the used oil and the product are oxidized.
In addition, there is a problem in the working environment that the working environment around the flyer becomes hot due to the radiant heat from the heated oil or becomes dirty due to scattering of the dough or oil.

In the oil frying apparatus proposed in Japanese Patent Laid-Open Publication No. Sho 51-61650, the frying chamber is not sealed and the gas in the frying chamber is sucked by an exhaust fan. If the air above the oil rises, the outside air enters the frying chamber through the entrance, exit chute, etc. of the frying chamber, and eventually causes the above problems.
In addition, in this oil frying apparatus, since the frying chamber is not sealed, the liquid nitrogen injected into the cooling chamber escapes through the outlet chute or the frying chamber and the exhaust duct, so that it is necessary to constantly supply liquid nitrogen. There's a problem.

[0006] The present invention provides a method for producing a fryer and a fried product, in which the oxidation of the oil used and the oxidation of the fried product are prevented, the frequency of oil changes is reduced, and the working environment is improved, and in particular, the mass production of the fried product. The purpose of the present invention is to provide an industrial fryer suitable for industrial use and / or a commercial fryer suitable for medium and small-quantity production.

[0007]

SUMMARY OF THE INVENTION A fryer according to the present invention is a fryer which can be sealed, and a sealing means which is opened when the dough is carried into the fryer and which is closed when frying the dough to seal the fryer. And a supply port for filling the frying chamber with inert gas and a discharge port for discharging gas replaced by the inert gas. Then, the frying chamber is filled with an inert gas so that the pressure in the frying chamber is at least slightly higher than the outside air pressure so that the frying chamber has an atmosphere substantially blocking oxygen, and frying is performed. Here, "the air pressure in the frying chamber is at least slightly higher than the outside air pressure" means that the air pressure in the frying chamber is made high enough to maintain the oxygen-barrier atmosphere.

According to this fryer, oxygen is removed from the frying chamber before the frying step, and the frying step is performed in an inert atmosphere substantially free of oxygen. Furthermore, by making the air pressure in the frying chamber slightly higher than the outside air, the intrusion of oxygen into the frying chamber during the frying process is reliably prevented.
Therefore, oxidation of the oil used for frying is suppressed, and the frequency of oil exchange is reduced. Furthermore, according to this flyer, since the frying is performed in a closed room, the working environment around the flyer is improved.

[0009] Other aspects and features of the present invention are as described in each claim, and the duplicate description will be omitted by quoting. Thus, the features of each claim are deemed to be as set forth herein.

[0010]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of the present invention will be described.

In a preferred embodiment of the fryer of the present invention, in order to shut off oxygen from the frying chamber when frying, the pressure in the frying chamber is higher than the external pressure by about 1% or more (1.01 atm or more). ), More preferably about 3% or 5% or more higher pressure. In particular, it is not necessary for the pressure in the frying chamber to be about 20% or more higher than the outside pressure in order to cut off oxygen. However, when performing pressure frying, the air pressure in the frying chamber may be made higher. According to such an embodiment, the invasion of oxygen into the frying chamber in an inert atmosphere is sufficiently prevented, and the frying chamber does not need to have a special pressure-resistant structure like a pressure cooker. The same applies to the carry-in room and the carry-out room.

As the inert gas, a nitrogen gas, a carbon dioxide gas, a rare gas, and other non-oxidizing gases are preferably used.

[0013] In a preferred embodiment of the fryer of the present invention, as the opening / closing means for closing the fryer chamber,
It has a shutter or lid or its clamping means.

In a preferred embodiment of the fryer of the present invention, a carry-in room is provided upstream of the freight room and / or a carry-out room is provided downstream of the freight room. In this loading room, the oxygen adsorbed on the dough and the tray on which the dough is placed can be replaced. Then, in a state where the carry-in room and the carry-out room are in an inert atmosphere, the transfer of the dough from the carry-in room to the freight room and the carry of the fried product from the freight room to the carry-out room are performed, thereby oxidizing the heated oil. Is always prevented. Also,
Such loading and unloading chambers are attached to the frying chamber, and the upstream and downstream oxygen replacement processes and the frying process are simultaneously advanced, so that oxidation of oil and frying products hardly occurs, and the batch system is used. Continuous production of fried products can be achieved.

In a preferred embodiment of the flyer of the present invention, a carry-in room is provided upstream of the lift room and / or a carry-out room is provided downstream of the lift room, and a door (shutter) is provided between each room. The respective chambers can be separated from each other in an airtight manner. Preferably, a supply port for filling the chamber with an inert gas and a discharge port for discharging the gas replaced by the inert gas are provided in the frying chamber and / or each chamber. When replacing the oxygen in the room with the inert gas, the exhaust port is opened, the inert gas is filled into the room from the supply port, and the oxygen gradually flows out or diffuses from the room to the outside.

Preferably, a safety valve or a barometer is attached to the discharge port, and when the pressure in the room such as the frying room becomes too high, the gas in the room is released to the outside air.

The flyer of the present invention, in a preferred embodiment thereof, is sealable and able to communicate with a lifting chamber,
It has a shared room that is used for both loading and unloading dough.

In a preferred embodiment of the fryer of the present invention, a frying chamber which can be sealed, a dough loading chamber (double-purpose chamber) which is provided so as to be able to communicate with the frying chamber and also serves as a frying product unloading chamber, and a loading chamber And a door capable of separating the carry-in room and the outside air and the carry-in room and the lift room from each other in an airtight manner, and a carry-in room and a lift room, respectively, provided between the carry-in room and the carry-in room and the lift room. , A supply port for filling an inert gas, and a discharge port for discharging a gas replaced by the inert gas. In the fryer of this embodiment, the dough is transported from the carry-in room to the freight room, and after the dough is fried in an inert atmosphere in which oxygen is cut off, the carry-in room in which the fried product is also used as the carry-out room. Returned to

In a preferred embodiment of the fryer of the present invention and a manufacturing method using the same, the fryer and the carry-in or carry-out chamber are communicated with each other, the fryer is closed, and then the fryer is filled with inert gas. , Slightly increase the pressure inside the fryer.

To heat the oil in the frying chamber, for example,
A direct heating means such as a gas burner, a heater using a heat medium such as steam or pressure oil, an electric heater, an indirect heating means such as an electromagnetic induction heating device, or the like can be employed. It is preferable to use an indirect heating means because frying unevenness is reduced and the working environment temperature is reduced.

In a preferred embodiment of the manufacturing method using a flyer according to the present invention, a step of filling an inert gas into a closed loading chamber into which the dough is loaded and replacing the gas so as to be substantially oxygen-free, A step of transporting the dough from a carry-in chamber in an inert gas atmosphere to a fry chamber in which an inert gas has been previously filled and oxygen has been replaced with gas, and a step of hermetically sealing the fry chamber in which the dough has been transported. A step of frying the dough using oil that has been heated in advance in a fried room that is sealed and in an inert gas atmosphere; A process of transporting into the unloading room of the replaced atmosphere,
After the hermetic chamber is hermetically sealed, a step of carrying out the frying product from the carry-out chamber is included.

The fryer of the present invention and the production method using the same are suitable for the production of various tofu fried foods such as oil fried and fried tofu, and various fried foods such as croquette, fried, tonkatsu, dumpling and fried chicken, especially for mass production. Used for

[0023]

DESCRIPTION OF THE PREFERRED EMBODIMENTS In order to further clarify the preferred embodiments of the present invention described above, an embodiment of the present invention will be described below with reference to the drawings.

FIG. 1 is an explanatory view of a flyer according to one embodiment of the present invention. Referring to FIG. 1, this fryer has a fry room 2, a carry-in room 1 arranged upstream of the fry room 2, and a carry-out room 3 arranged downstream of the fry room 2. A shutter 4 is provided between the carry-in room 1 and the outside air, a shutter 5 is provided between the carry-in room 1 and the lift room 2, a shutter 6 is provided between the lift room 2 and the carry-out room 3, and a shutter is provided between the carry-out room 3 and the outside air. 7 are provided so as to be able to seal the interiors of the chambers 1, 2, 3 respectively. By opening and closing these shutters 4, 5, 6, and 7, the carry-in room 1, the lift room 2, and the carry-out room 3 are communicated or air-tightly separated from each other.

The inlet 1b and the outlet 1c of the inert gas are attached to the closed container 1a of the carry-in room 1. The outlet 1c is provided with a barometer indicating the pressure in the closed vessel 1a, and has a function of a safety valve. Further, parallel rails 8 and 8 and parallel rails 14 and 14
Has been erected. A pusher 9 for transporting the tray 30 with a stroke is engaged with each of the parallel rails 8. On the other hand, the parallel rails 14
Arms 15, 15, 16, 16 for holding the tray 30 are pivotally supported.

FIG. 2 is a front view of the fry chamber shown in FIG. Referring to FIG. 1 and FIG.
a is provided with an inert gas supply port 2b and a discharge port 2c. The discharge port 2c is provided with a barometer indicating the atmospheric pressure in the closed container 2a, and has a function of a safety valve. Further, parallel rails 10, 10 arranged in line with the parallel rails 8, 8, and parallel rails 17, 17 are erected in the lower portion of the closed container 2a. Parallel rail 17, 17
Have arms 18, 1 for holding the tray 30, respectively.
8, 19, 19 are pivoted. A roller 18 a is attached to the tip of the arm 18. The roller 18 a slides on the lower surface of a handle 30 a formed on both sides of the tray 30 as the arm 18 pivots. Thereby, the tray 30 is moved up and down, immersed in the oil, and pulled up from the oil. A roller (not shown) is similarly attached to the tip of the arm 19, and functions in the same manner as the arm 18 to hold the tray 30 so as to be able to move up and down. Oil is stored in the bottom 2d in the closed container 2a, and a gas burner (heating means) is arranged below the closed container 2a. In addition, closed container 2
A movable presser 24 is located at the upper part in FIG. 1A to hold down the dough that has been lowered and fried, and to prevent its warpage.

Referring to FIG. 1, the closed container 3 of the discharge chamber 3
a is provided with a supply port 3b and a discharge port 3c for the inert gas. The outlet 3c is provided with a barometer indicating the pressure in the closed container 3a, and has a function of a safety valve. Further, parallel rails 13, 13 arranged in line with the parallel rails 10, 10 and parallel rails 20, 20 are erected in the lower portion of the closed container 3a. On the other hand, parallel rail 2
Arms 2 holding the tray 30 are provided at 0 and 20, respectively.
1, 2, 22, and 22 are pivotally supported. The pushers 9, 11 and 12 and the arms 15, 16,
For example, the motors 18, 19, 21 and 22 may be driven using a motor, a cylinder, a chain, or the like, or may be manually operated from the outside in some cases.

Next, the manufacturing process of a fried product using the above-described fryer will be described. 3 (A) to 3 (C),
4 (D) to 4 (F) and FIGS. 5 (G) to 5 (I)
FIG. 2 is a process diagram sequentially showing the manufacturing steps.

The frying chamber 2 and the carry-out chamber 3 are filled with nitrogen gas in advance, and their pressures are set slightly higher than outside air. Thereby, an inert atmosphere in which oxygen is shut off is formed in the unloading chamber 2 and the unloading chamber 3, and intrusion of oxygen is prevented.

Referring to FIG. 3A, subsequently, with the shutter 5 closed, the tray 3 on which a plurality of fabrics are placed
0 is transported into the loading chamber 1 and the arms 15, 15, 16,
16 is held.

Referring to FIG. 3B, subsequently, the shutter 4 is closed, and thereafter, nitrogen gas is supplied from the supply port into the carry-in chamber 1 and adsorbed to the inside of the carry-in chamber 1, the cloth, the tray 30, and the like. The oxygen that has been replaced is gas-displaced and released to the outside air through the outlet, so that the atmosphere in the carry-in room 1 is made oxygen-free.
At this time, the back pressure of oxygen into the carry-in room 1 is prevented by setting the pressure in the carry-in room 1 slightly higher than the outside air.

Referring to FIG. 3 (C), the shutter 6 is closed and the freight chamber 2 is in a nitrogen gas atmosphere in which oxygen is shut off, and the shutter 5 is opened.
By the stroke of the pusher 9 and the pusher 11 cooperating therewith, the tray 30 is moved from the loading chamber 1 to the lifting chamber 2.
And is held by the arms 18, 18, 19, 19 this time.

Referring to FIG. 4D, subsequently, after the shutter 5 is closed, nitrogen gas is replenished in the fry chamber 2, and the fry chamber 2 is slightly pressurized from the outside air. In addition, this slight pressurization can be achieved by heating. Then, as the arms 18, 18, 19, 19 rotate, the tray 30 on which the dough is placed is lowered into the heated oil.

Referring to FIG. 4 (E) to FIG. 4 (F),
Subsequently, the movable presser 24 descends and presses the dough on the tray 30 so as not to warp, and in this state, frying is performed for a predetermined time.

Referring to FIG. 5 (G), when the frying is completed, the movable presser 24 is raised and the arms 18, 18, 1
The tray 30 is pulled up from the oil by rotating the plates 9 and 19.

Referring to FIG. 5H, subsequently, the shutter 7 is closed, and the shutter 6 is opened in a state where the discharge chamber 3 is in a nitrogen gas atmosphere in which oxygen is cut off.
By the stroke of the pusher 11 and the pusher 12 cooperating therewith, the tray 30 is conveyed from the inside of the lifting chamber 2 to the discharge chamber 3.

Referring to FIG. 5 (I), subsequently, with the shutter 6 closed, the shutter 7 is opened,
The tray 30 on which the fried products are placed is transported out of the unloading chamber 3. Thereafter, the shutter 7 is closed, and the discharge chamber 3 is filled with nitrogen gas and replaced with oxygen. Each of the above steps is continuously performed, and fried products are mass-produced.

As described above, according to one embodiment of the present invention, three oil tanks (8
(0-90 ° C., 120-130 ° C., 170-180 ° C.) using a fryer provided with a frying chamber, using nitrogen gas as an inert gas, and applying a slight pressure to the frying chamber, and When the frying was continuously manufactured in a batch system in accordance with the method described above, it was found by visual inspection that the oxidation of oil and the occurrence of scorching were significantly improved as compared with the conventional case. For this reason,
Conventionally, 5 tons of oil were totally changed in two weeks. However, according to the flyer, it was found that the oil life could be extended more than twice. In addition, it has been found that frying time and gas usage are reduced, the working environment is improved (the external temperature of the flyer is reduced due to improved thermal efficiency), and manufacturing costs are reduced.

FIG. 6 is a front view of a flyer according to another embodiment of the present invention. Referring to FIG. 6, a closed container defining a fryer 40 of the fryer includes an upper lid 41 and a lower lid 42.
Mainly composed of Flanges are respectively formed on the peripheral portions of the upper lid 41 and the lower lid 42, and both flanges can abut each other. By closing the clamp 43,
The two flanges come into close contact with each other, and the inside of the fry chamber 40 is sealed. The upper lid 41 has a supply port 40 for an inert gas, for example, a nitrogen gas.
a and an outlet 40b for letting oxygen gas and the like escape. A dough holding tray is mounted in the fry room 40. A gas burner 44 is disposed below the lower lid 42 as oil heating means. When frying is performed using this fryer, after the dough is placed on the holding tray (not shown) mounted in the frying chamber 40, the upper lid 41 and the lower lid 42 are closed by the clamp 43, and the sealed frying is performed. After filling the chamber 40 with an inert gas and discharging oxygen and the like from the outlet, a sufficient oxygen-free atmosphere is formed.
The oil is heated, the dough is immersed in the oil heated at a predetermined frying temperature for a predetermined time by operating the holding tray from the outside, and then the clamp is released to open the upper lid 41 to take out the fried material. The oil is heated in advance, and the dough is immersed directly or in a state of being placed on a holding tray in oil at a predetermined frying temperature, and then the frying chamber 40 is closed and filled with an inert gas. You can also.

[0040]

The first effect of the present invention is that oxidation of the oil used and oxidation of the fried product are prevented, and the frequency of oil change is reduced. The second effect is that the working environment around the fryer is improved because the frying chamber is sealed, and the amount of energy required to maintain the oil temperature is reduced. Therefore, the method for producing a fryer and fried product according to the present invention is suitable for mass production of fried product.

[Brief description of the drawings]

FIG. 1 is a side view of a flyer according to an embodiment of the present invention.

FIG. 2 is a front view of the frying room shown in FIG.

FIGS. 3A to 3C are process diagrams for explaining a method of manufacturing a deep-fried product using the fryer shown in FIG.

FIGS. 4D to 4F are process diagrams subsequent to FIG. 3C.

5 (G) to (I) are process diagrams subsequent to FIG. 4 (F).

FIG. 6 is a front view of a flyer according to another embodiment of the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Loading room 1a Closed container 1b Supply port 1c Discharge port 2 Lifting room 2a Closed container 2b Supply port 2c Discharge port 2d Bottom part 3 Unloading room 3a Closed container 3b Supply port 3c Discharge port 4,5,6,7 Shutter 8,10, 13 parallel rails 9, 11, 12, pushers 14, 17, 20 parallel rails 15, 16, 18, 19, 21, 22 arm 18a roller 23 gas burner (heating means) 24 movable holder 30 tray 30a handle 40 lifting chamber 40a supply Mouth 40b Outlet 41 Upper lid 42 Lower lid 43 Clamp 44 Gas burner

 ────────────────────────────────────────────────── ─── Continuing from the front page (71) Applicant 599035580 Kazunori Watanabe 1-1120 Shimokoguchi, Oguchi-machi, Niwa-gun, Aichi (71) Applicant 599121872 Masamune Aoki 484, Kamiishida-cho, Hamamatsu-shi, Shizuoka (72) Inventor Osamu Yamamoto 1F term of 4-4, Daimon 4, Inuyama-shi, Aichi (reference) 4B035 LE17 LG01 LK19 LP07 LT03 4B059 AA01 AB02 AB12 AB14 AC04 AC12 AC13 AD20 AE02 BA01

Claims (7)

[Claims] 1. A frying chamber which can be closed, a sealing means which is opened when carrying dough into the frying chamber, and which is closed when frying the dough and which seals the frying chamber; Having a supply port for filling the active gas and a discharge port for discharging the gas replaced by the inert gas, wherein the frying chamber has an atmosphere in which oxygen is substantially shut off. The fryer is filled with the inert gas so that the pressure in the room is at least slightly higher than the outside pressure, and frying is performed. 2. The fryer according to claim 1, wherein the frying is performed at a pressure in the frying chamber at least 1% higher than the outside pressure. 3. A frying chamber that can be sealed, a dough loading chamber provided upstream of the frying chamber, a fried product discharge chamber provided downstream of the frying chamber, the loading chamber and outside air. Between the loading room and the landing room,
A door that is provided between the unloading chamber and the unloading chamber and between the unloading chamber and the outside air, respectively, and that can be air-tightly separated from each other, and provided in the loading chamber, the unloading chamber, and the unloading chamber, respectively. A supply port for filling the inert gas and a discharge port for discharging the gas replaced by the inert gas. 4. A frying chamber that can be closed, a dough loading chamber provided so as to be able to communicate with the frying chamber, and also serving as a frying product unloading chamber, between the loading chamber and outside air, and between the loading chamber and the frying chamber. And a door which is provided in each of the airtight chambers and which can be air-tightly separated from each other, and is provided in the carry-in chamber and the lift chamber, respectively, and is replaced by a supply port and an inert gas for filling the inert gas. A flyer comprising: a discharge port for discharging gas; 5. The flyer according to claim 1, wherein the inert gas contains at least nitrogen. 6. A frying product wherein the frying chamber of the fryer is sealed, filled with an inert gas so that the pressure in the frying chamber is slightly higher than the outside pressure, and frying is performed in an oxygen-free atmosphere. Manufacturing method. 7. A step of bringing in the dough into the carry-in room, a step of hermetically sealing the carry-in room, a step of filling the closed carry-in room into which the dough is carried and sealed with an inert gas, and the inside of the room is substantially filled. A step of performing gas replacement to be oxygen-free, a step of transporting the dough from the carry-in chamber in an inert gas atmosphere to a fry chamber in which an inert gas has been filled and oxygen has been gas-replaced beforehand, A step of hermetically sealing the lifted chamber that has been conveyed, in the lifted chamber that is the sealed and inert gas atmosphere,
Frying the dough using oil that has been heated in advance; removing the fried product from the frying chamber in an inert gas atmosphere to a carry-out chamber in an atmosphere in which an inert gas has been filled and oxygen has been gas-replaced in advance. When the carry-in room also serves as the carry-out room, the carrying-in process to the carry-in room, the same applies hereinafter), and after the hermetic room is hermetically sealed, carrying out the fried product from the carry-out room. A characteristic method of producing fried products.