JP2003245047A - Method for producing tempura and deep-fried food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a delicious Tempura product with a little oil residue. <P>SOLUTION: The method for producing Tempura by Tempura dough with hot oil comprises pouring heated edible oil on the Tempura dough in a condition of being out of contact with an oil vessel. In detail, the method comprises putting the Tempura dough on a dough stand in the condition of being out of contact with the oil vessel, joining a cap to the stand in a condition of being out of contact with the dough, and pouring the heated edible oil on the Tempura dough while rotating the dough stand in a 180-degree arc. In further detail, the method comprises scraping an oil drop hole on the bottom of the dough stand, joining the wire mesh cap to the dough stand, setting a plurality of the dough stands on the oil vessel, and dividing pipes directly under the oil vessel into a plurality of branches and setting a filtration device on each of the pipes so as to enable continuous drive. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a rational manufacturing apparatus and manufacturing method for tempura, fried chicken, and the like.

[0002]

2. Description of the Related Art Japanese Unexamined Patent Publication (Kokai) No. 6-272865 discloses a method for preparing an object to be cooked in a fried food cooking method in which the object to be cooked is put into a cooking liquid for cooking. When the temperature of tempura oil drops sharply due to the input of foods, and the alarm means says "it has gone down", the input of the food to be cooked is stopped, and when the detected temperature reaches the set temperature again, "it is the set temperature". Speak and throw in the food.

Japanese Unexamined Patent Publication No. 6-319652 discloses a device having a heating burner for a cooking container, a temperature detection sensor and a control unit in order to maintain the oil temperature of cooking oil at a set temperature.

Japanese Patent Laid-Open No. 8-56854 discloses that in order to easily perform the blooming and shaping of tempura, the food to be cooked is fried and the tempura product is placed on a metal plate having a partition plate and a communication hole. Then, incline and drain the oil.

Japanese Unexamined Patent Publication (Kokai) No. 8-182626. The object to be cooked is placed on a metal plate having a partition plate and a communication hole, and then fried in an oil tank. To

Japanese Unexamined Patent Publication No. 2000-37165 takes as much water as possible from the food to be cooked (steam heating treatment),
Do not reduce the oil concentration.

[0007]

[Problems to be solved] When the food to be cooked is directly dropped into an oil tank and deep-fried in tempura, the water content of the fried dough flows out into the oil tank, the water content of the oil increases, and the taste of the fried food decreases and Are often left on the food to be cooked. Further, there is a drawback that the temperature of the oil in the oil tank is lowered.

[0008]

Means for Solving the Problems The present invention has been achieved as a result of diligent efforts to solve the above problems, that is, the present invention is for the production of tempura products and the like using tempura dough and heating oil such as fish meat or chicken meat. In a state where the tempura dough, etc. is not dropped directly into the oil in the oil tank, the cooking oil heated in the oil tank is pumped up to the oil fine distributor by the pipe directly connected to the bottom of the oil tank and poured onto the tempura dough, etc. By manufacturing tempura products, etc., the minimum amount of oil is dropped to evaporate the moisture in the dough into the air and the moisture of the dough is not dissolved in hot oil It retains the umami of the material by reducing the amount of oil remaining in. In addition, in order to average the top and bottom of the dough, in the production of tempura products such as tempura dough with hot oil, do not put the tempura dough directly in the heating oil tank Place the mesh dish for placing the tempura dough etc. on the plate stand, and fasten the wire net top without contacting the dough etc. on the dish plate of the stand, and put the dough etc. It is a manufacturing method for manufacturing a tempura product or the like by pouring edible oil heated while rotating 180 degrees onto the tempura dough or the like multiple times,
In order to improve the oil removal of the table for placing the dough etc., in the production of tempura products etc. with heating oil such as tempura dough, the tempura dough etc. was heated in the oil tank without dropping directly into the heating oil tank The cooking oil is produced by pumping edible oil onto an oil fine distributor through a pipe directly connected to the bottom of an oil tank, and pouring it onto a table tray for placing dough etc. on which the tempura dough is placed. , A method of manufacturing tempura and karaage where the oil drop hole is cut out at the bottom of the net tray for placing the dough, etc., in order to improve the dispersion of the hot oil poured down, the heat of the tempura dough, etc. In the production of tempura products, etc. using oil, pump the cooking oil heated in the oil tank onto the oil fine distributor with the pipe directly connected to the bottom of the oil tank without dropping the tempura dough etc. directly into the oil tank. , The tempura dough placed on a net tray for placing dough, etc. A method for manufacturing a tempura product etc. by pouring onto a cloth etc., wherein a wire mesh top lid is fastened on a cloth tray for placing the cloth etc. placed on the cloth etc. stand, and after a certain time, the upper cover surface With the bottom of the mesh dish for placing the dough, etc. turned upside down, the heated cooking oil is sprayed onto the bottom of the dish for placing the dough (heating oil impervious portion) from the oil fine distributor. In order to make a large amount of tempura products etc. at a time, in the production of tempura products etc. by heating oil of tempura dough etc., do not drop the tempura dough etc. directly into the heating oil tank , Pump up the cooking oil heated to a certain temperature in the oil tank onto the oil fine distributor through the pipe directly connected to the bottom of the oil tank, and pour it onto the tempura dough etc. placed on the net tray stand for dough etc. A method of manufacturing tempura products,
A method for manufacturing tempura products, etc., in which a plurality of nets for placing dough, etc. are placed on the stand, and as a method for removing the tempura powder, etc. for continuous operation, heating oil for tempura dough, etc. is used. In the production of tempura products, etc., while the tempura dough, etc. is not dropped directly into the heating oil tank and is not in contact with it, the cooking oil heated in the oil tank is pumped up onto the oil fine distributor by the pipe directly connected to the bottom of the oil tank, A method of manufacturing a tempura product, etc. by pouring onto the tempura dough etc. in the net tray for placing the dough placed on the net tray for placing etc., and branching a plurality of pipes directly under the heating oil tank. Separately, install a filtration device in each pipe,
This is a manufacturing method for tempura products that enable continuous operation. In addition, the fried food lifting part is made slightly larger than the oil tank surface to make it convenient for taking out products and placing dough.

[0009]

[Function] 1) A method of pouring hot oil onto the dough and fried material without pumping the fried (tempura) dough directly into the oil tank and pumping it up to an oil fine distributor through a pipe directly connected from the bottom of the oil tank. Therefore, since the boiling point of water is 100 ° C for oil around 180 ° C, the water will not evaporate and water will not mix in the oil tank, and the oil will remain in the dough and material. The quantity will be smaller. 2) By rotating the cloth tray for placing the dough etc. 180 degrees from the horizontal, it is possible to sprinkle hot oil on both sides of the dough and sprinkle the oil evenly. 3) By cutting off the hot oil drop hole in the bottom of the net tray for placing the material etc., hot oil does not stay on the net tray for placing the material etc. 4) Since the upper lid made of the wire mesh for preventing the material from falling is fastened on the mesh plate for placing the material etc., unmanned operation can be performed for a certain period of time. 5) In order to install a pan for tempura, etc. between the net tray for placing the dough, etc. and the oil tank, and to filter hot oil contaminants flowing into (overflowing) from the oil tank into the piping It is possible to make continuous operation by double-tracking and installing a filter (strainer) and using them alternately. 6) By providing a fried food lifting section at a work place, it is possible to easily take out the product and arrange the dough and the material, and place the product for removing oil. 7) By keeping the oil temperature constant, a homogeneous fried food can be obtained. 8) A process in which the oil sprayed from the oil fine distributor to the dough, etc. enters the oil tank, is brought to an appropriate temperature by the temperature control device of the oil tank, is pumped up to the oil fine distributor through the pipe directly connected from the bottom of the oil tank, and is sprayed on the dough, etc. Is repeated.

The fried food according to the present invention is a cooking method in which the umami of the material is removed by vaporizing the water from the dough and the raw material and the umami of the material is contained to cook the umami in a rich and delicious manner. In the conventional method of directly dipping fried dough in an oil tank, water was often excessively drained when the surface was made to be pallit. Then, there was a drawback that the oil concentration in the oil tank was thinned. In other words, when the fried dough is dipped in the oil tank, water excessively flows out from the dough material into the oil tank. As in the present invention, when heated oil is poured from the top like rain, only the surface of the dough is fried and it feels crispy, and the inside material retains a proper amount of water and umami, and it can be eaten deliciously. This is the reason why the present invention was reached. Fried food in the present invention includes all "fried food", "fried food" and "karaage".

The present invention will be described with reference to the drawings. FIG. 1 is a schematic side sectional view of a tempura deep-fried apparatus F of the present invention. The tempura frying device F includes at least four holding frames 11. Conventionally, the dough 4 was put directly in the oil tank 1 kept at an appropriate temperature, and when the dough 4 became yellow, the fried food was taken out of the oil tank 1 and placed side by side on a wire mesh lined with filter paper. In the conventional method, there were over-frying and under-frying, the water content increased in the oil tank, and a little oil remained in the tempura.

In the present invention, first, the fried food pulling section 7 places the dough placing net tray 5a on the fried dough placing net tray 5 and the dough 4 is placed side by side in the net tray 5a. Fix in place in space. The operation is started when the temperature of the oil in the oil tank reaches a predetermined temperature by the temperature controller 2. When the oil temperature drops, the temperature raising device 3 is activated. When the temperature reaches the predetermined temperature, the temperature raising device 3 stops its operation. This operation is performed continuously.

The oil tank 1 is set to exceed the level / oil tank lowest position 1c so as to always maintain a constant amount, and flows from the bottom portion 1b of the oil tank 1 toward the filter 9 through the pipe 12. If the level is not exceeded, the oil in the pipe will run short and the operation will be stopped. Although not shown, the oil tank 1 is replenished with oil. The oil tank 1 is always kept in the proper amount range 1d. The oil pipe 12 is pumped upward by a pump P onto an oil fine distributor through a filter 9 (strainer) arranged in a double line on the ground, and hot oil is sprayed from the oil fine distributor 6 onto the dough 4. Innumerable fine holes 6a are drilled in the oil fine distributor 6. The oil fine distributor 6 is used in many shapes such as a circular shape, a square shape, and a rectangular shape, such as a watering can. The shape can be changed according to the size of the net tray holder 5 for placing fried dough or the like. The present invention also includes a method in which the size of the oil fine distributor is made smaller than the size of the stand 5 and the oil is distributed evenly a plurality of times by a swinging method. In addition, the filter 9 opens the inlet 10a and the outlet 10b of the new filter 9, and then uses the inlet 10a and the outlet 1 which have been used until now.
Close 0b. While the new filtration is in motion, the strainer 9
Replace with a new one. Further, a fried rice cake tray 20 is provided between the oil tank 1 and the cloth tray 5 for placing the dough or the like to prolong the operating time of the filter 9.

FIG. 2 is a schematic side cross-sectional view of double-sided frying of the tempura frying machine F of the present invention. If the heating oil is poured on only the surface of the dough etc. loading net 5a, it will take too much time, and at the same time, only the surface will be excessively crisp and the back surface of the dough will be insufficiently fried. In order to solve this, as shown in FIG. 2, the cloth placing net tray top lid 5b is fastened onto the cloth placing net tray 5a, and after a certain time, the dough etc. placing net tray top lid 5b is closed. It is inverted and placed on the cloth placing net tray 5 and the back surface 5c of the cloth placing net tray 5a is inverted to a position facing the oil fine distributor 6. This reduces frying time.

FIG. 3 is an enlarged schematic cross-sectional plan view of an apparatus F for producing a 180 ° rotary movement type fried food or the like according to the present invention. As a method for producing deep-fried food without directly immersing it in the oil tank 1, a method of spraying hot oil on only one side (see FIG. 1), a method of spraying hot oil on both sides (see FIG. 2), and 180 The present invention includes a method in which hot oil is sprayed on both sides by rotating once. A method of using the rotation activation device 18 for the fried food dough etc. loading net tray 5a and the dough etc. loading net tray 5b is conceivable, but there is another method, such as a ring-shaped turning device 21. Even in the same rotation starter, it may be performed continuously (not shown) or intermittently by using the temporary stop stopper 21a as shown in FIG. In the rotating method, the product manufacturing time is preferably 5 to 15 minutes, and the oil temperature is 175 to 190 ° C.
Is desirable.

The temperature of the oil tank 1 may be adjusted at the bottom or the side surface of the oil tank 1 as shown in the figure. As for the control temperature, the temperature raising device 3 such as a gas burner or an electric control device is activated so that the detected temperature is maintained within plus or minus 5 degrees Celsius with respect to the set temperature + adjusted value t. Since the temperature control of the oil tank is not the subject of the present invention, there is no problem with the conventional method.

FIG. 4 is a plan view of a net tray 5a for placing fried dough or the like used in the present invention. Net tray 5a for placing dough, etc.
The whole of is made of wire mesh to make the pouring of heating oil efficient, and the surroundings and the inside of the deep-fried food dough container 16 are partitioned by a partition plate 17 to prevent the falling of the dough and the overlapping of the dough to give a finished product. It has the role of eliminating the poor appearance. Further, an oil dropping hole 15 is cut out at the bottom of the net tray holder 5 for placing the fried food material or the like. In order to prevent the product surface from falling off when the dough is fried, the upper lid 5b is fastened to the dough etc. placing net 5a on the dough etc. placing net tray 5a. The upper lid 5b is an essential means for preventing the material from falling by the inverting method and the 180 degree rotation method.

The size of the oil dropping hole 15 will be described below.
The hole diameter is preferably 2 mm to 4 mm. It is necessary to remove the tempura cake from the stand 5. The mesh size of the fried food dough-loading net tray 5a and the upper lid 5b is 2 mm because it is indirectly poured onto the dough from the oil distributor 6.
A size of 4 mm is desirable. It is desirable that the size of the mesh of the deep-fried (tempura) rice pan tray 20 provided between the net tray stand 5 for placing the fried food dough and the oil tank 1 is 1 mm to 3 mm.

[0019]

[Effect] 1) Since the dough and the like are not soaked directly in the oil tank, the water does not enter the oil tank and evaporates into the air, so the oil concentration does not change much, and the oil remaining in tempura products etc.
It became delicious. 2) If you invert and pour oil on both sides or make a tempura product in a continuous rotation of 180 degrees, you can pour hot oil on both sides of the dough, etc., and you can quickly get a homogeneous tempura product. 3) Double-lined piping, fried rice cake filter (strainer)
Since one is used and the other is not used, if one is clogged, switching to an unused one enables continuous operation.

[Brief description of drawings]

FIG. 1 is a schematic side sectional view of a deep-fried frying machine according to the present invention.

[Fig. 2] Fig. 2 is a schematic side sectional view of double-sided frying of a tempura etc. frying machine of the present invention.

FIG. 3 is a schematic side sectional view of a main part of the rotary tempura deep-frying machine of the present invention.

FIG. 4 is a plan view of a net tray for placing cloth and the like according to the present invention.

FIG. 5 is a bottom view of the upper lid of the cloth tray for placing fabrics of the present invention.

[Explanation of symbols]

1 oil tank 1a Oil tank space 1b Oil tank bottom 1c Oil tank (operation) lowest 1d oil tank proper amount range 2 Temperature controller 3 temperature raising device 4 fried dough 5 Net tray stand for placing fried dough, etc. 5a Fish dish for placing fried dough, etc. 5b Net plate top lid for placing fried dough, etc. 5c Bottom of net tray for placing fried food dough, etc. 6 oil fine distributor 6a Oil distribution hole 7 Deep-fried foods, etc. 8 Fried food stand lifting handle 9 Fried rice cake filter (strainer) 10 open / close valve 10a Open / close valve entrance 10b Open / close valve outlet 11 Frying device holding frame 12 Oil circulation piping 13 180 degree rotating tempura deep-fried food device 15 Oil drip hole 16 Place for fried food dough, etc. 17 Partition boards for fabrics, etc. 18 rotation starter 19 Top and bottom stand fasteners 20 Fried rice cake saucer 21 Ring-shaped rotating device 21a Pause device F tempura deep-fried equipment (fried food manufacturing equipment) P pump

Claims (6)

[Claims] 1. In the production of tempura, fried chicken, etc. using hot oil such as tempura dough and fish or chicken, the cooking oil heated in the oil tank is put into the oil tank without directly dropping the tempura dough into contact with the oil tank. A method for producing tempura and fried chicken, which is characterized in that the tempura and the like are produced by pumping it onto an oil fine distributor with a pipe directly connected to the bottom of an oil tank and pouring it onto the tempura dough and the like. 2. In the production of tempura and fried chicken using hot oil such as tempura dough and fish or chicken, the tempura dough and the like are placed on a net tray for placing the dough etc. without directly dropping and contacting the dough into the oil tank. Place the tempura dough on the dough, etc., and fasten the net dish top lid on the dough etc. placing net dish without contacting the dough etc. A method for producing tempura and karaage, which comprises producing heated tempura and the like by pumping the heated cooking oil onto an oil fine distributor through a pipe directly connected to the bottom of the oil tank and pouring it onto the tempura dough or the like. 3. In the production of tempura and karaage using hot oil such as tempura dough and fish or chicken, the cooking oil heated in the oil tank is put into the oil tank without directly dropping and contacting the tempura dough etc. with the oil tank. A pipe directly connected to the bottom is pumped onto an oil fine distributor and poured onto a net tray for placing the tempura dough, etc. to produce tempura products, fried chicken, etc. The method for producing tempura and fried chicken according to claim 1 or 2, wherein an oil drop hole is cut off at the bottom of the table. 4. In the production of tempura products, etc. using hot oil such as tempura dough and fish meat or chicken, the cooking oil heated in the oil tank is put into the bottom of the oil tank without direct contact of the tempura dough etc. with the oil tank. A method for producing tempura etc. by pumping up onto an oil fine distributor with a pipe directly connected to, and pouring onto the tempura dough-measuring net dish placed on a dough etc. Place the cloth tray for placing the cloth on the cloth tray for placing the cloth, etc., and fasten the upper lid made of wire mesh on the mesh tray, and after a certain period of time, the bottom surface for placing the cloth etc. on the bottom surface of the mesh tray upper lid surface. Is turned upside down, and the cooking oil heated in the oil tank is pumped onto the oil fine distributor and sprayed onto the bottom of the net tray for placing the dough and the like on the bottom of the oil tank. Item 1. The method for producing tempura and fried chicken according to claim 1 or claim 3. 5. In the production of tempura products and the like using tempura dough and hot oil such as fish or chicken meat, the cooking oil heated in the oil tank is placed in the bottom of the oil tank without direct contact of the tempura dough etc. with the oil tank. A method for producing a tempura product or the like by pumping it onto an oil fine distributor with a pipe directly connected to the dough and pouring it onto the tempura dough or the like placed on a net tray for placing dough etc. The method for producing tempura and fried chicken according to claim 1, claim 2, claim 3 or claim 4, characterized in that the net tray for equal placement is provided on the net tray for placing cloth etc. 6. In the production of tempura products, etc. using hot oil such as tempura dough and fish meat or chicken, the cooking oil heated in the oil tank is heated at the bottom of the oil tank without direct contact of the tempura dough etc. with the oil tank. A method of manufacturing a tempura product or the like by pumping it onto an oil fine distributor with a pipe directly connected to, and pouring it onto the tempura dough or the like placed on a net dish placing table for placing the dough etc.,
A pipe directly below the oil tank is branched into a plurality of pipes, and a filtering device is provided in each pipe to enable continuous operation. Claim 1, Claim 2, Claim 3, Claim 4 or Claim Item 5. A method for producing tempura and fried chicken according to item 5.