JP2008029246A - Method for recycling fried bean curd dough, and device for continuously producing fried bean curd - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for recycling fried bean curd dough drastically increasing throughput in recycle as soybean milk-like solution, enabling improvement in preservation property of an end product, moderately suppressing extension of fried bean curd to produce fried soybean curd having elasticity and strength and suitable for mechanical production. <P>SOLUTION: The method for recycling fried bean curd dough comprises the following process: a collection process S1 where defective dough of fried bean curd generated in a fried bean curd generating process; a cutting process S2 where the defective dough is made fine particles without adding water to the defective dough; a dispersing/stirring process S3 where soybean milk is added to the finely particulate defective dough and the mixture is dispersedly stirred; a coagulation/aging process S4 where the soybean milk obtained by dispersing and stirring the finely cut dough is coagulated due to a coagulant; a water-removing process S5 removing supernatant liquid generated when crumbling the coagulated substance; and a molding process S6 where the coagulated substance is subjected to consolidation molding to produce fried bean curd dough. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  This invention can be used for producing deep-fried, thick-fried, fresh-fried, ganmodoki, deep-fried sushi and other deep-fried dough and chips, deep edges after cutting, immediately after the start and immediately before the end. The present invention relates to a deep-fried dough reclaiming method and a continuous frying device for regenerating defective dough such as thin dough.

  When manufacturing deep-fried, deep-fried, fresh-fried, deep-fried and deep-fried, such as deep-fried deep-fried fish, the damaged material is produced, and the chips are produced when the dough is cut. In a fried continuous production apparatus that continuously produces fried chicken, a large amount of chips is generated by a cutting device that cuts both ends of the fried chicken. It is uneconomical to discard the defective fabric as it is. For this reason, the present applicant has already disclosed Japanese Patent Publication No. 3-56710 (Patent Document 1).

The fried dough regeneration method of the above patent publication collects defective fried dough generated in the frying production process first, finely cuts it without crushing it, and discharges it when molding the fried dough into this finely cut dough. Water is added and dispersed and stirred to form a soymilk-like solution, which is coagulated with a coagulant during the coagulation process of a new dough made by frying.
Japanese Patent Publication No. 3-56710

  However, in the above-described conventional method, an indefinite amount of air (not a constant amount with respect to the dough, but the manner in which the air is included is uneven and unstable) is embraced by the regeneration processing step, for example, cancer is recovered. However, there were problems such as the problem of the inside becoming extremely spongy, the problem that the skin sometimes hardened, and the occasional large expansion. For this reason, the fact is that only a limited amount of reprocessed fried dough can be used (in the conventional method, the amount of defective dough introduced into the fried dough for regeneration is the amount of soy milk of the new dough). For comparison, it is only about 3.5% to 5%.) In addition, the conventional reclaimed processing solution has a problem that the storage stability of the final product cannot be maintained. In particular, the batch processing has a problem that it is impossible to prevent the growth of bacteria and prevent the storage stability of the final product from being deteriorated. On the other hand, when manufacturing sushi fried food for inari sushi, automation and mechanization are progressing, such as the process of inflating the fried skin into a bag shape with compressed air and the work of filling the beef with a machine, but this kind of process There is a need for durable sushi fried so that the elasticity and strength of the skin can withstand machine manufacturing so that the fried skin is not broken and defective products are not generated. That is, when making deep-fried sushi, it must be stretched too much to prevent unevenness such as thinning or weakening of the skin. In the conventional method, water is added to the defective dough and dispersed and stirred. However, depending on the frying to be produced, the finished state is not always good.

  Therefore, the object of the present invention is to chop the defective dough without water in the present invention as compared with the conventional manufacturing method, or to add water as a soymilk-like solution when chopping, and remove it as necessary. Because it has a step to disperse and stir in addition to soy milk and heat as necessary, it can greatly improve the amount of recyclable defective dough and improve the storage stability of the final product In addition, it is possible to eliminate the air that is mixed indefinitely if necessary, and to mix and disperse the prescribed air in the pre-coagulated soy milk, moderately suppress the elongation of frying, and have elasticity and strength. An object of the present invention is to provide a deep-fried dough regeneration method and a deep-fried continuous production apparatus that can be uniformly and stably controlled and that can produce deep-fried sushi that is suitable for machine production of a bottling robot.

The fried dough regeneration method of the present invention includes a collecting step for collecting defective fried dough produced in the frying manufacturing process, a cutting step for finely dividing the defective dough, and adding and dispersing and stirring soy milk to the finely divided defective dough. A dispersion stirring step, a coagulation / ripening step for coagulating the soy milk in which the finely cut dough is dispersed and stirred with a coagulant, a coagulation / aging step for coagulating the soy milk in which the finely cut dough is dispersed and stirred with a coagulant, A water removing step for removing the soot, and a compacting step for compacting the solidified product, and forming a fine particle without adding water, or a deaeration step is performed after the dispersion stirring step. . In addition, a collecting step for collecting defective fried dough generated in the frying manufacturing process, a cutting step for finely cutting the defective dough, a dispersion stirring step for dispersing and stirring the finely cut dough while adding water, and the fine cutting A coagulation step of coagulating the soy milk in which the dough is dispersed and stirred with a coagulant; and a molding step of compacting the coagulated product through a ripening step, and a deaeration step after the cutting step or the dispersion stirring step. It is performed. These may be batch systems or continuous systems, and are not particularly limited.
On the other hand, the fried fried continuous production apparatus of the present invention includes a cutting device that cuts the edge of the fried dough, a cutting machine that finely cuts the defective fabric at the cut end, and the finely cut dough is added to the soymilk and dispersed. A dispersion stirrer that stirs, a coagulator that coagulates the soy milk in which the finely cut dough is dispersed and stirred with a coagulant, a water removal device that removes the solidified product, and a molding that further compacts the solidified product from which the product has been removed. And a dehydrating device for degassing after being put on the dispersion stirrer.

  According to these present inventions, when adding finely divided dough without adding water to soymilk, it is possible to eliminate the uncertain amount of mixed air, and when adding dough finely added by adding water to soymilk In addition, once the finely divided dough aqueous solution is degassed, the quality of the deep frying is adjusted.

  Further, water and soy milk used for the hydration are degassed, and this degassing may be performed by vacuum / vacuum degassing, membrane filtration degassing, ultrasonic degassing, or heat degassing. That is, deaerated water of 40 to 100 ° C. once boiled may be used. It is preferable to use it for hydration after the pulverization step or after the pulverization step, or to adjust the amount of hydration after pulverization and deaerate the soymilk-like solution after stirring.

  Since it is possible to prevent an indefinite amount of air from being embraced by the regeneration process, it is possible to increase the concentration of the solution containing the finely divided dough, so that the amount of the regenerated dough can be greatly improved. In addition, since an indefinite amount of air is prevented from being engulfed by the regeneration process, the fried dough can be regenerated, the fried elongation can be controlled moderately, and the fried chicken with elasticity and strength can be manufactured stably. I can do it.

  As the present invention, it is preferable to provide a heating process or a heating device for heating the soy milk in which the finely divided defective dough is dispersed and stirred after the dispersion stirring process and before the solidifying process to solidify. . When heating is performed after adding the finely divided dough to soy milk, the amount of dissolved air can be adjusted by adjusting the heating temperature and heating time, so it can also serve as sterilization, improving the quality of frying be able to.

  Moreover, it is preferable to provide an air injection step or an air injection device for injecting and dispersing a predetermined amount of air into the soy milk in which the finely divided defective dough is dispersed and stirred before solidification by the coagulator. The amount of dissolved air can be accurately adjusted by injecting and dispersing a predetermined amount of air (air) into soymilk to which finely divided dough has been added before solidification, so that the quality of frying can be further improved. In addition, as a result of the experiment, the one mixed with air (air) was finely fried and improved in elongation.

  According to the present invention, heating is carried out after adding the finely divided dough to soy milk, so that it is possible to produce a deep-fried fried food that has moderate elasticity and strength as compared with the conventional fried dough regeneration method. It is possible to increase the mechanical resistance (for example, against a squeezing robot) of a deep-fried skin and to produce an elastic fried chicken. In addition, by heating after adding the finely divided dough to soy milk, there is an advantage that hygiene is suppressed because bacterial growth is suppressed in both continuous processing and batch processing. Moreover, according to the continuous production apparatus for deep-fried fried food of the present invention, in addition to the above effects, since the regeneration treatment is continuously performed, it is possible to suppress the growth of bacteria and prevent the storage stability of the final product from being deteriorated. it can.

  Hereinafter, a deep-fried dough regeneration method and a deep-fried continuous manufacturing apparatus to which the present invention is applied will be described in detail with reference to the drawings.

(First embodiment)
FIG. 1 is a flowchart of a fried dough regeneration method to which the present invention is applied. The collecting step S1 collects defective fried dough generated in the frying manufacturing process, the cutting step S2 for finely cutting the fried dough, and the fine particles. A heating process Sk for adding the dough to the soymilk and heating, an air (air) injection process Sa, a coagulation / ripening process S4, a water removal process S5, a dehydration / molding process S6, a cutting process S7, and a boiled oil ( Fry) step S8.

  In the collecting step S1, the fried dough is collected, but here, the fried dough that is generated in step S7 for cutting the end of the fried is collected. In addition, you may collect the defective cloth | dough which the skin adhered to the filter cloth by batch processing. FIG. 2 is a conceptual diagram of an apparatus for continuous production (coagulation molding) of fried chicken to which the present invention is applied. In the fried continuous production device for continuously producing fried fried food according to the present embodiment, in the continuous solidification molding process of fried dough, the dough is formed into a belt shape, cut into an appropriate size, and boiled in oil. It is fried. After cutting the belt-shaped fabric, the defective fabric (for example, about 0.5 to 3 m immediately after the start, about 0.5 to 3 m just before the end, the portion where the cloth is raised, that is, the front and rear ends of the belt-shaped fabric, Unused fabrics such as parts of several meters, cracks, chips, fabrics that are too thin or too thick, and both ends of belt-like fabrics are continuously collected by the conveyor C1. In the continuous frying device, a cutting device Ck for cutting the end of the fried dough on the conveyor and a guide plate B1 for removing the end of the dough from the belt are arranged on the belt by the guide plate B1. The edge part of the deep-fried dough removed from is automatically collected from the conveying conveyor C1 for collecting the defective dough. There is also a case where a second defective dough collecting conveyor (inclined conveyor) C2 is provided at the end of the continuous solidification molding process of the fried dough, which is arranged in a direction transverse to the direction of travel of the forming belt conveyor. The fabric at the tip of the molding process (a few meters immediately after the start; roughly 0.5-5 m, usually 0.5-1 m. The fabric thickness is too thin or too thick, or drains insufficiently. And the fabric at the rear end of the molding process (a few meters just before the end; roughly 0.5-5m, usually 0.5-1m. The fabric thickness is thin, Thick fabrics or fabrics that are too soft due to insufficient draining), and are conveyed to the defective fabric collection conveyor C1 and the collection container.

  In the fine cutting step S2, the defective dough for frying is processed into fine particles. As the cutting machine, a pump mill or a mincing machine, which will be described later, is used. In addition, various fine cutting devices, fine grinding devices, and grinding devices can be applied and are not particularly limited. However, the cutting machine may be equipped with a hydration device and may be hydrated (see FIG. 4). However, there is no hydration, and fine pulverization is provided with a cooling means or the like that does not generate heat as much as possible when microparticulates or suppresses heat generation. A device is desirable. Here, in this embodiment, the dough is made fine without adding water. The finely cut dough is directly mixed with soy milk. It may be mixed and further dispersed and agitated. Further, since there is agitation by heating in the heating step Sk (for example, direct steam injection heating provided with a silencer), agitation by this heating may be used. A heating device is not necessarily required, but the heating method may be indirect heating or direct heating, and the heating method is not limited. The soy milk mixed with the finely cut fried dough is heated in the heating step Sk (for example, 100 ° C. or lower, but preferably heated from 60 ° C. to 80 ° C., at a pasteurization condition of 60 ° C. for 30 minutes or more. Or preferably at 80 ° C. for 10 minutes or more.) Then, in the coagulation / ripening step S4, a coagulant is added to coagulate, and after aging, excess water is collected with a filter (water removal drum) in the water removal step S5. Is discharged evenly on a belt conveyor by a distributor and continuously dewatered and molded. The water removal step S5 is performed after the coagulation / ripening step S4. Usually, the deep-fried soymilk uses 4-6% brix soy milk with a low concentration. Discharged. If this excess water is allowed to flow on the belt conveyor together with the solidified product, it overflows with the excess water, and the dehydration takes a long time, resulting in a very poor efficiency. For this reason, it is necessary to remove excess moisture in the dehydration / molding step S6. The deep-fried dough that has been molded and formed into a belt-like shape on the belt conveyor is cut into an appropriately sized dough by a dedicated cutting device Ck (see cutting step S7: FIG. 3). (Oil boiling step S8: see FIG. 3). As will be described later, it is preferable to provide an air injection step Sa for injecting and dispersing a predetermined amount of air into the soy milk in which the finely divided defective dough is dispersed and stirred before the coagulation step. Further, it is preferable to provide a heating step Sk for heating the soy milk in which the defective dough that has been microparticulated is dispersed and stirred after the heating step Sk and before the coagulation / ripening step S4.

  Since the deep-fried sushi made by such a manufacturing process does not extend too much, the deep-fried skin has both strength and elasticity, and can stably produce the deep-fried sushi that has properties suitable for an apparatus for manufacturing spoils. That is, in heating after adding the reprocessed fried dough to soy milk, the amount of dissolved air is adjusted by adjusting the heating temperature and heating time together with sterilization, and the quality of fried oil is adjusted.

(Second Embodiment)
FIG. 3 is a flowchart of a method for regenerating fried dough according to the present invention, a collecting step S11 for collecting defective fried dough generated in a frying production process, a cutting step S12 for finely cutting this, and this fine cutting A heating process Sk for adding water to the heated dough, an air injection process Sa, and a coagulation / ripening process S14 for coagulating the coagulant together with a coagulant at the time of the solidification process of the new dough made by frying. A water removal step S15, a dough molding (press molding) S16, a cutting step S17, and an oil boiled (fried) step S18 are provided. In the present embodiment, there is also provided an agitation step S13 in which a finely cut dough is added to soymilk and dispersed and agitated to form a soymilk-like solution.

  In the collecting step S11, the fried dough is collected. Here, the fried dough that is generated in the step S17 for cutting the end of the fried is collected. FIG. 4 is a conceptual diagram of an apparatus for continuous production (coagulation molding) of fried chicken to which the present invention is applied. In the fried continuous production apparatus 11 for continuously producing fried fried food of the present embodiment, in the continuous solidification molding process of fried dough, the dough is formed into a belt shape, cut into an appropriate size, and boiled with oil. And fried. Unsatisfactory fabric after cutting the belt-shaped fabric (for example, about 0.5 to 3 m immediately after the start, about 0.5 to 3 m just before the end, the portion where the cloth is raised, that is, the number of the leading and trailing ends of the belt-shaped fabric m, cracks, chips, fabrics that are too thin or too thick) and both ends of the belt-like fabric are continuously conveyed by a conveyor C1 that conveys unused fabric and an inclined conveyor C2. to recover.

  In the cutting step S12, the fried dough is processed into particles. Defective fabrics are preferably crushed for the purpose of preventing air from entering, but they are finely chopped without being crushed as in conventional methods. May be. Here, the cutting step S12 is preferably performed by submerged grinding that is finely ground in the liquid. As a submerged grinding device, a device for supplying a solid raw material such as soybean and a liquid raw material to the grinding unit and grinding them has already been developed. Using such a device or a pump mill, Do not enter (first degassing step D1). Colloid mills, high-pressure homogenizers, vacuum juicer mixers, vacuum / depressurized food cutters, minced machines (single-screw type extruders), twin-screw extruders (double-screw type extruders), etc. can also be used.

  In the agitation step S13, the agitation is performed so as to be uniform with or without addition in the agitation tank T. In addition to water (purified water, soft water, etc.), the method of using hot water (yu) that has been dehydrated and discharged in the molding process using a press for hydration in the reclaimed liquid remains, and the next new fried dough The amount of the coagulant can be reduced when making the product. However, by experiment, water (100 ° C. or less may be used, hot water of 60 ° C. to 80 ° C. is preferable, and 60 ° C. is a pasteurization condition. It is desirable that the treatment be performed for 30 minutes or more, or 80 ° C. for 10 minutes or more, or the use of relatively warm water (about 40 to 50 ° C.) has been found to be preferable in terms of products. The regenerated liquid (soy milk-like solution) that has been regenerated is fed by the pump P. And heating process Sk is provided after stirring process S13. There is a possibility that bacteria that form heat-resistant spores attached to soybeans are alive in the regenerated solution, and when reusing fried dough, the shelf life of the final product has become a problem . Therefore, it is possible to sterilize the bacteria of vegetative cells other than spores by heating the regenerated solution of the fried dough, and improve the storage stability of the final product when the regenerated solution is used.

  In the coagulation / ripening step S14, the soymilk-like solution and new soymilk are mixed and coagulated. When the soymilk-like solution and the new soymilk are mixed and solidified, the fried food is manufactured through a water removal step S15, a dough molding step (press molding) S16, a cutting step S17, and a boiled (fried) step S18. In addition, the end part of the fried chicken cut | disconnected by cutting process S17 is returned to said collection process S11.

  Here, in the present embodiment, air is prevented from being included in the regeneration processing step. First, in the cutting step S12, a grinding device that is ground in a liquid is used as the first degassing step D1, and the above degassing device is also used as the second degassing step D2 during the addition of water. It is used and deaerated, and in the stirring step S14, the deaerator is used as the third deaeration step D3 for deaeration. These first to third deaerations D1 to D3 may all be performed, or any one may be performed. For example, the submerged grinding is performed by the submerged mill, and the deaeration process is further performed by the degassing apparatus. This makes it possible to significantly improve the amount of recycled processing compared to conventional manufacturing methods, and to moderately deepen the fried food, making it possible to produce deep-fried fried food suitable for machine manufacturing with elasticity and strength. Become.

  Next, a description will be given of a fried dough continuous coagulation molding apparatus (continuous manufacturing apparatus) connected to a fried dough regeneration device. As shown in FIG. 4, the dough is formed into a belt shape and conveyed on a conveyer C1. Then, the left and right end portions are cut on the conveyor C1, and the cut defective fried dough is transported to the micronizing device 2 by the inclined conveyor C2 and cut by a cutting machine. After the formation of fine particles, the regenerated liquid stirring tank T is stirred so as to be uniform while being watered (regeneration process). The agitation tank T is provided with a pipe (for hydration) H1 for adding water (or hot water or hot water) and a pipe H2 for feeding the regenerated liquid that has been regenerated. It has come to be used. A temperature-controlled water supply tank Q for adjusting the temperature is connected to the pipe H1. Further, a pipe H3 for supplying hot water (yuyu) discharged when molding tofu or fried dough is provided so that the hot water (yuyu) can be supplied to the stirring tank T.

  In the cutting step D2, the amount of water is adjusted to the finely divided dough using a mincing machine (Nippon Carrier C-051H), the dough is 23.43 kg / hour, and the amount of water is added during grinding. The total amount including the amount was adjusted to be about 26.6 liters / hour. The ratio of the fried dough to be recycled and the amount of water added was 1: 1.13. The amount of regenerated liquid was about 50 liters / hour. The soymilk concentration was about 4.5% brix, the amount of soymilk was 2150 liters / hour, and the ratio of the regenerated solution to soymilk was about 2.3%. In addition, the regenerated solution was stirred well before mixing with soy milk to make it uniform. In addition, you may deaerate the regenerated liquid which became uniform with a deaerator. A dough regenerating liquid and a coagulant were simultaneously added to soy milk to coagulate a mixed liquid of the soy milk and the dough regenerating liquid. The amount of the coagulant was 165 liters / hour, which was 5 liters / hour less than 170 liters / hour when the fried dough regeneration solution was not used. The mixing (coagulation) temperature when soymilk, the regenerating solution and the coagulant were mixed was 63 ° C., and the coagulation temperature was 61 ° C. The cooking temperature of the fried dough was performed in two stages of 120 ° C and 185 ° C. In addition, the fried dough regeneration process saved about 50 liters / hour of soy milk.

  As described above, sushi fried food for Inari-zushi was produced (regenerated), but it was possible to produce deep-fried fried chicken with moderate elasticity and strength. In other words, the raisins made with sushi stuffing machines are mainly for fast food, but the quality characteristics of the fried food for fast food are: 1. Do not smoke soup (seasoning liquid). The skin is hard and difficult to tear. In order to have these characteristics, moderately deepen the depth of fried skin and adjust the thickness of the deep-fried skin so that the quality of the deep-fried skin is uniform. It should be noted that in this embodiment, in the heating after adding the reprocessed fried dough to soy milk, the amount of dissolved air is adjusted by adjusting the heating temperature and heating time, and fried The quality of the is adjusted.

(When low-temperature water is used to recycle the dough)
The fried food was produced at a water temperature of 20 ° C., a fried dough regenerating solution of 26 ° C., and a coagulation temperature of 63 ° C. The soymilk flow rate was 3800 L / h, the soymilk temperature was 69.4 ° C., the coagulant flow rate was 250 L / h, and the ratio of recycled dough to water was 1: 1.27. Soy milk, regenerating solution and coagulant are added simultaneously to coagulate. After aging, excess water was discharged with a water removal device, and then dehydrated and molded on a belt conveyor. The final product is fried and thin fried for home use, fried well for home use and deep fried, the skin is uniform and elastic, relatively strong and soft.

The deep-fried dough regenerated solution using high-temperature water can control over-expansion of fried dough. Use relatively hot water when making deep-fried sushi used in Inarizu manufacturing equipment, and use low-temperature water for products that place importance on the growth of deep-fried food (such as thin-fried food).
In the automatic continuous solidification molding apparatus for frying, defective dough was collected by a transfer conveyor into a fine cutting device and finely cut. The finely cut dough was mixed with soy milk as it was. At this time, the ratio of the finely cut dough to the soymilk was 2-3%. The occurrence of defective fabrics is not a fixed amount. The soymilk concentration at this time is 4.5% brix.

  The soy milk mixed with the finely cut fried dough is heated to 75 ° C, solidified by adding a coagulant, and after aging, excess water is discharged with a water removal device, water removal drum, etc., and evenly distributed on the belt conveyor by the distributor Poured into. Thereafter, it was continuously dehydrated and molded on a belt conveyor. The fried dough that has been molded and formed into a belt shape on the belt conveyor is cut into a dough of an appropriate size by a dedicated cutting device Ck. After cutting, the fried dough is boiled in oil at 120 ° C and 180 ° C in a special fryer. Since the sushi fries produced in this way do not grow too much, the fried skin has both strength and elasticity, and it has been possible to stably produce sushi fried that has properties suitable for an apparatus for producing sushi.

  In the cutting process D2, using a minced machine (C-051H manufactured by Nippon Carrier Co., Ltd.), heat the material to a finely divided dough without adding water, boil it to 100 ° C and deaerate it, then cool The amount of water added was adjusted so that when the dough was 23.43 kg / hour, the amount of water added was about 26.6 liters / hour. The ratio of the fried dough to be recycled and the amount of water added was 1: 1.13. The amount of regenerated liquid was about 50 liters / hour. The soymilk concentration was about 4.5% brix, the amount of soymilk was 2150 liters / hour, and the ratio of the regenerated solution to soymilk was about 2.3%. (The soymilk to which this dough regenerating solution was added was designated as soymilk A.)

  Further, before mixing with the soy milk, the regenerated solution was continuously and uniformly dispersed and agitated using a TK homomixer (Primis Corporation Mark II 20 type, distribution type) so as not to entrap air. The soymilk to which this regenerated dough dispersion was added was designated as soymilk B. The soy milk obtained by adding the regenerated dough dispersion further continuously deaerated with a deaerator (manufactured by Takai Seisakusho, gauge pressure 0.04 MPa) was designated as soy milk C. Further, compressed air (0.3 MPa) was injected into soy milk A to C at 500 ml / min, and immediately thereafter, a centrifugal pump (manufactured by Iwatani Corporation) was passed to disperse the air finely and uniformly in the soy milk. . A dough regenerating solution and a coagulant solution were simultaneously added to these soy milks A to C under the same conditions as described above to coagulate the mixed solution of the soy milk and the dough regenerating solution.

  The amount of the coagulant was 165 liters / hour, which was 5 liters / hour less than 170 liters / hour when the dough regenerating solution was not used. The mixing (coagulation) temperature when soymilk, the regenerating solution and the coagulant were mixed was 63 ° C., and the coagulation temperature was 61 ° C. The cooking temperature of the fried dough was performed in two stages of 120 ° C and 185 ° C. In addition, the fried dough regeneration process saved about 50 liters / hour of soy milk.

  In the same manner as described above, a coagulant was added to coagulate, and after aging, excess water was discharged with a water removal device, a water removal drum or the like, and uniformly poured onto a belt conveyor by a distributor. Thereafter, it was continuously dehydrated and molded on a belt conveyor. The fried dough formed into a belt shape on the belt conveyor was cut into a size of 75 mm × 45 mm by a dedicated cutting device. After cutting, the fried dough was boiled in oil at 120 ° C and 180 ° C in two stages with a dedicated fryer.

  The frying was measured after observing the texture and the like. Separately, several pieces were boiled in a seasoning liquid and allowed to stand overnight, then cut into a certain shape, and a tensile test was performed with a rheometer (manufactured by Fudo Kogyo). The results are shown in Table 1.

  In each of A, B, and C, air (air) was mixed, and the frying texture was fine and the elongation was good. Compared to A, B and C have increased skin strength, and further, it has been found that the variation is uniform and fried. Therefore, it can be seen that it is preferable to provide the air injection step Sa before the solidification step S4. As described above, the deep-fried sushi manufactured according to the present invention has a fine and fine-looking texture while keeping the elongation in general, and the deep-fried skin has an appropriate strength and is uniform, and is stable without loss even in the sushi squeezing production apparatus. It has become possible to produce high-quality seasoned frying that can be operated in the future. In order to control the growth of fried chicken and the texture of the skin and adjust the product, it is easy to control the quality of the product and deliberate the production process by managing the air volume with a flow meter etc. after degassing There is a merit that it can be managed with numbers such as air flow without depending on. In addition, when soybeans are new and old, or when brands change every year, and even with the same brand, the quality of soybeans differs depending on the weather in the year in which they are grown. In the case of only the air or only injecting air, there is an advantage that the quality of the frying can be finely controlled by adjusting the degassing rate according to the degree of vacuum or the like in the degassing.

Comparative Example 1

(When using a regenerative liquid that has been bitten with a silent cutter as before)
If a silent cutter is used to regenerate tofu or fried dough, air is trapped in the regeneration process. The air that is bitten becomes fine bubbles in the fried dough. The dough has a lot of bubbles and grows very well in the oil cooking process, so the fried food has become a non-standard size. In addition, it could not fit within the fryer frame, resulting in deformation and uneven color. In cooking in oil, due to deformation due to excessive friedness, the surface of the fried skin is exposed to high-temperature oil to dry the surface, and in the process of improving shape retention, partial drying proceeds quickly, and the finish of the color and skin Has become uneven. The deep-fried fried chicken produced in this way became uneven in the thickness and strength of the skin, and was not suitable for a squeezing device (it was not suitable for fast food).

Comparative Example 2

(When using hot water “yu”)
When the above-mentioned hot water “yu”, which is discharged when molding tofu or fried dough, is used, the fried dough that has been finely chopped in the regeneration process will re-solidify, and the solidified particles will remain in the water removal device before dehydration and molding. It was discharged together with the waste water. If the recycled dough does not coagulate with soy milk, it will pass through the filter cloth in the pre-molding water removal process and will be washed away with the drainage (“yu”). .

  On the other hand, when high-temperature water (55 ° C. or higher) is used, it is re-solidified with the reclaimed liquid. The fried dough that has been re-solidified before being mixed with soy milk passes through the filter cloth in the water removal process before the dehydration and molding process, and flows out together with the drainage. That is, if the regenerated dough made fine is not coagulated with soy milk, it passes through the filter cloth in the water removal process, and the significance of regenerating is lost. The solidified material that has been re-solidified by the water removal device is mixed with the waste water and discharged. For this reason, the temperature of the water used for the reproduction | regeneration process of fried dough is 60 degrees C or less, Preferably it is less than 55 degreeC. The coagulated particles of the regenerated liquid pass finely through the water removal apparatus or cause clogging of the filter cloth of the dehydration molding apparatus. For this reason, by mixing with soymilk and coagulating with soymilk, it becomes a comparatively large coagulated product, can prevent outflow in the water removal device, and can suppress clogging of the filter cloth in the dehydration molding process.

It is a flowchart of the fried dough regeneration method of the 1st Embodiment of this invention. It is a figure which shows the structure of the continuous production equipment of the deep frying of the said embodiment. It is a flowchart of the fried dough regeneration method of the 2nd Embodiment of this invention. It is a figure which shows the structure of the continuous production equipment of the deep frying of the said embodiment.

Explanation of symbols

1 Continuous frying equipment,
H1-H3 piping,
Piping to supply H3 hot water
D1-D3 deaeration process,
T collection tank S1, S11 collection process,
S2, S12 cutting process,
S4, S14 Solidification / aging process,
S5, S15 water removal process,
S6, S16 Fabric molding (press molding),
Sk heating process,
Sa air injection process

Claims (7)

  A collecting step for collecting defective dough for frying generated in the frying production process, a cutting step for finely dividing the defective dough, a dispersion stirring step for adding and stirring soy milk to the finely divided defective dough, and the finely cut dough It has a coagulation / ripening process that coagulates the dispersed and stirred soy milk with a coagulant and a molding process that compacts the coagulated product through a water-removing process that removes the coagulated product's soot. Or the deaeration process is performed after the said dispersion | distribution stirring process, The fried dough reproduction | regeneration method characterized by the above-mentioned.   A collecting step for collecting defective fried dough produced in the frying production process, a cutting step for finely cutting the defective dough, a dispersion stirring step for dispersing and stirring the finely cut dough, and the finely cut dough A coagulation / ripening step for coagulating the dispersion-stirred soy milk with a coagulant, and a molding step for compacting the coagulated product through a water removal step, and a deaeration step after the cutting step or the dispersion stirring step A method for regenerating fried dough, characterized in that   3. A heating step of heating the soy milk in which the finely divided defective dough is dispersed and stirred is provided after the dispersing and stirring step and before the solidifying and aging step of solidifying. The fried dough regeneration method as described.   The air injecting step of injecting and dispersing a predetermined amount of air into the soy milk in which the finely divided defective dough is dispersed and agitated is provided before the coagulation / ripening step. How to recycle the fried dough described in the article.   A cutting device that cuts the edge of the fried dough, a cutting machine that finely cuts the defective fabric at the cut end, a dispersion stirrer that adds soy milk to the finely cut dough, and disperses and stirs the material. A coagulator that coagulates the stirred soy milk with a coagulant, a water removal device that removes the coagulated product, and a molding device that further compacts the coagulated product from which the eluate has been removed. A continuous production apparatus for deep-fried fried food, characterized in that a deaeration device is provided that degass after being provided or applied to the dispersion stirrer.   The continuous production apparatus for deep-fried fried food according to claim 5, further comprising a heating device for heating soy milk in which the finely divided defective dough is dispersed and stirred.   The air injection device for injecting and dispersing a predetermined amount of air into the soy milk in which the finely divided defective dough is dispersed and stirred before solidification by the coagulator is provided. 6. A continuous production apparatus for deep-fried deep-fried chicken

Images