JP2008119496A - Method of preparing fried product and frying apparatus - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a frying apparatus for preferably effecting a method of preparing fried product for maintaining the quality of fat/oil by suppressing elevation in concentration of deteriorated material in the fat/oil to be used for frying and for suitably maintaining the quality of fried product. <P>SOLUTION: The frying apparatus has one or more frying oil vessels having essentially a rectangular shape with an upper end open and satisfying the relation HB/SB<SP>1/2</SP>=0.8 to 4.0, where SB denotes the area of an opening portion and HB denotes the depth from the opening portion to the bottom. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a method for manufacturing a fried cooked product and a fry cooker.

  In frying, it is important to optimize the quality of the fried food and to control the quality of the fats and oils used.

  Edible oil is subjected to chemical changes such as decomposition and polymerization due to the effects of oxygen in the air, heat from the heater, water from the frying material, etc. during frying. Arise. These oils and fats are accumulated in the frying oil over the course of the frying cooking time, and the frying oil separated from the frying materials and animal fats that elute from the frying materials are added, and the frying oil is colored, viscous, fuming, It causes an increase in foaming and an unpleasant odor / unpleasant taste. Such a fried cooked food fried with frying oil has a reduced flavor and an oily appearance, greatly reducing the commercial value. Therefore, frying oil must always be used in a state of low degradation.

  In a conventional frying cooker (fryer), deterioration of frying oil and accumulation of fat and oil degradation products are inevitable, so when the degree of deterioration has increased to some extent, all or part of the frying oil is discarded and fresh It was necessary to replace it with frying oil. Disposal of deteriorated frying oil is time consuming, and there is a risk of burns when discarding high-temperature frying oil. Disposal of the generated waste oil is often handed over to waste oil processors, but in recent years it has become common to collect for a fee, and the waste oil treatment costs required at that time have become a large burden on businesses. In addition, from the viewpoint of reducing industrial waste, there is an increasing need for businesses that want to reduce the generation of waste oil as much as possible.

  Methods for reducing the generation of waste oil can be broadly classified into methods for suppressing deterioration of used fly oil and methods for purifying deteriorated fly oil after use. As a method of suppressing deterioration of the frying oil in use, a porous material such as ceramic or calcined bone meal is submerged in the frying oil (Patent Documents 1 and 2), or a method of applying voltage or current to the frying oil during cooking ( Patent documents 3 to 4) have been proposed. However, in these methods, it is difficult to effectively suppress the deterioration of the frying oil, and there is a problem that the introduction cost and running cost of the apparatus are high.

  On the other hand, as a method for purifying deteriorated frying oil, a method using a porous body such as activated carbon or activated clay, or an adsorption / filtering action by extremely fine filter paper has been put into practical use. This method has a certain effect on removal of fine frying residue and recovery of the color of frying oil, but the effect of removing a large amount of oil polymer or oil decomposition product generated in deteriorated frying oil is limited. (Patent Documents 5 to 6).

In particular, as a method of suppressing the deterioration of the frying oil, Patent Document 7 discloses that the frying quantity (kg / hr) per hour with respect to the amount of liters of frying oil (kg / hr), that is, the frying oil rotation rate is 100% / hr or more, And the cooking method which makes ratio of the contact area (cm < ² >) with air with respect to the amount (liter) of sticking of frying oil 140 or less is disclosed. However, in order to prevent the deterioration of the frying oil, it is well known to those skilled in the art that it is effective to increase the rotation rate of the frying oil and to suppress the contact area between the frying oil and the air as much as possible. In addition, it is possible to set the frying oil rotation rate to 100% or more in a large continuous fryer of a food factory where a large amount of frying material is fried continuously for a long time, but it is used in a side dish shop or a supermarket. This is practically impossible with medium and small fryer of several tens to several liters. Further, in the case of medium and small-sized fryer, the ratio of the contact area (cm ² ) with the air to the amount of frying oil (liter) is almost 140 or less. This ratio corresponds to the reciprocal (1 / H) of the oil layer depth (H). Patent Document 7 refers to all the fryer whose H is about 7.2 cm or more. As a result, it can be said that practically all the fryer are within the range. Patent Document 7 does not disclose a method for solving the problem of deterioration of the frying oil from the shape of the oil layer.
JP 09-142950 A JP 62-101699 A JP 09-1000048 A JP-A-10-276744 JP 56-166820 A JP 2000-178578 A JP-A-62-220160

  Therefore, the present invention maintains the quality of the fats and oils by suppressing an increase in the degradation product concentration in the fats and oils used for frying, and can appropriately maintain the quality of the fried foods. It aims at providing the manufacturing method of. Moreover, an object of this invention is to provide the frying cooker which can implement suitably this cooking method.

In order to solve the above-described problem, according to the present invention, a substantially rectangular parallelepiped shape having an upper end opened, and an area SB of the opening and a depth HB from the opening to the bottom are HB / SB. There is provided a frying cooker having one or more frying oil tanks satisfying the relationship of ^1/2 = 0.8 to 4.0. Further, according to the present invention, the area SA of the oil surface of the oil layer to be fried using the frying cooker of the present invention and the height HA from the oil bottom to the oil surface are HA / SA ^1/2 = 0. There is provided a method for producing a fried cooked product, characterized in that fry cooking is performed in the oil layer under conditions that satisfy the relationship of 6 to 3.5. Furthermore, according to the present invention, a frying cooker set comprising the frying cooker of the present invention and an ingredient carrier having a plurality of ingredient mounting shelves; the frying cooker of the present invention, and the frying cooker A frying cooking device comprising an exhaust system having an exhaust hood provided above the frying cooker in an area that can cover at least a part of the upper open surface of the oil tank; The first carrier for storing the second carrier, the second carrier for installing the ingredients during frying and serving for frying in the frying oil layer, the frying product after the frying is installed to drain the oil A frying cooking system using a third carrier for serving, an optional fourth carrier for installing and storing a fried food product when exhibited, the frying cooker comprising: Is constituted by a light fly cooker, said fourth carrier, frying system, characterized in that also serves as these by a single carrier is provided.

  According to the present invention, the fat and oil in the frying oil layer can be suppressed by suppressing the increase of the deteriorated material in the frying oil layer and maintaining it below a certain amount from both suppressing the deterioration of the frying oil and the high rotation rate. It is possible to carry out the fly operation suitably for a long period of time without discarding or exchanging. Until now, it has been common knowledge to use a frying cooker with a large frying oil layer, in other words, fry cooking with a frying oil layer with a large amount of oil as the amount of ingredients increases. In other words, the size and amount of the frying oil layer used in the frying operation was proportional to the amount of ingredients. However, according to the present invention, although there are certain limitations, the larger the ingredients, the larger the frying oil layer is used, and the more frying oil is not used. It has been found that the use of an oil layer and less frying oil can suppress the deterioration of the frying oil and can improve the quality and flavor of the ingredients. This overturns the common sense of the frying cooking method, and it can be said that the frying cooked product manufacturing method and frying cooker of the present invention are extremely innovative.

  The present invention will be described in detail below. In describing the present invention with reference to the drawings, identical or similar elements are designated with the same reference numerals throughout the drawings.

As described above, according to the present invention, frying is performed with the area SA of the oil level of the frying oil layer and the height HA from the bottom surface of the frying oil layer to the oil level being HA / SA ^1/2 = 0.6-3. Stipulates that it should be performed under conditions that satisfy the relationship

  As described above, what needs to be managed for frying is mainly the quality of the fried food product and the quality of the frying oil.

  Here, regarding the quality of the frying oil, the surface area of the frying oil surface and the volume (or weight) of the frying oil are considered to be important factors that influence the degree of deterioration of the frying oil. That is, when the surface area of the frying oil surface is S and the volume of the frying oil is V, it is known that the deterioration rate of the frying oil is proportional to S / V. Here, when the height from the bottom of the frying oil layer to the oil surface is H, V = S × H, and therefore the deterioration rate of the frying oil is proportional to 1 / H. That is, the deterioration rate, in other words, the ease of deterioration is governed by H, which is the distance from the oil bottom to the oil surface, and the surface area S and volume V itself are not directly related. This means that when the height H is the same, the surface area S of the oil surface is large or narrow, but there is no difference in the ease of deterioration. That is, if the height H is the same, the frying oil is easily deteriorated regardless of whether the frying oil forms a vertically long cubic oil layer or a horizontally flat cubic oil layer. There will be no difference.

  By the way, in order to keep the quality of the frying oil in the frying above a certain level, it is conceivable first to suppress the deterioration of the frying oil. However, this alone has its limits, and frying oil reaches the limit of use in a relatively early time. Then, it is necessary to discard all the fats and oils in the frying oil layer and replace them with new oil. In this case, a large amount of new oil is required, and when waste oil is treated, the cost and environment are adversely affected. In recent years, waste disposal is a big problem, especially because of the increased costs and labor required. In addition, the amount of waste oil and the amount of necessary new oil increase as the frying oil layer increases, and the cost of each increases.

  Here, as a result of intensive investigations on the quality of frying oil related to frying, the present invention, etc., not only facilitates the deterioration of frying oil, but also compensates for the amount of oil absorbed by frying materials in the actual frying operation. It was found that the amount of new oil to be added to the oil greatly affects the quality of frying oil during frying, and based on this knowledge, the present invention was completed.

  That is, as a viewpoint for evaluating and managing the quality of frying oil during frying, attention was focused on suppressing the degradation products present in the frying oil below a certain amount. As a method of suppressing this deteriorated product below a certain amount, in addition to suppressing the deterioration of frying oil, paying attention to the amount of new oil added to the amount of oil in the frying oil layer, that is, increasing the rotation rate. The intended purpose has been achieved. Here, the rotation rate is obtained from the following equation (1).

Rotation rate (% / hour) = (Oil supply amount per hour (g / hour) ÷ Amount of fat and oil in the frying oil layer (g)) × 100 (%) (1)
In the present invention, as a result of observing and examining the actual frying operation in detail, it has been found that it is preferable that the quality control of the frying oil be supported by both suppressing the deterioration of the frying oil and increasing the rotation rate. Has been issued. Here, rather than simply increasing the amount of oil absorption, in the present invention, the intended purpose is achieved by the following idea.

  That is, there is a relationship of V = S × H as described above, but first, in order to reduce the deterioration degree of the frying oil, it is preferable to reduce the surface area S of the oil surface that is a contact surface with oxygen (volume V Is preferably large), and conversely, to increase the rotation rate, it is preferable to decrease V. At this time, H is not particularly limited and may be a realistic value.

  Here, the volume V is automatically limited by the amount of the frying material used. Although described in detail below, when it is desired to increase the rotation rate, it is preferable that V is as small as possible.

Assuming that the limited volume is a fixed value V ₀ , it is preferable that S is small as described above, and therefore H is necessarily a large value.

  Here, the values of S and H are limited to a certain range in consideration of reality. The present invention has been found that, when S and H maintain a certain relationship, the above-described suitable quality maintenance and frying workability of the frying oil are satisfied.

That is, the present invention relates to the area SA of the frying oil surface and the height HA from the oil bottom to the oil surface, HA / SA ^1/2 = 0.6 to 3.5, preferably 0.65 to 3.0, More preferably 0.7 to 2.75, particularly preferably 0.75 to 2.5, most preferably 0.8 to 2.25, and most preferably 0.9 to 2.0. The present invention relates to a method for manufacturing a fried cooked product, characterized by fry cooking. As described above, in the present invention, it is preferable that the surface area SA is small and the height HA is large. That is, it is preferable that the value of HA / SA ^1/2 is large. However, considering the actual frying operation, the workability is poor even if the surface area SA of the oil surface is too small, and the convection of the frying oil is deteriorated even if the height HA is too large, and there is an adverse effect such as being unable to fly uniformly. According to the present invention, when the surface area SA and the height H are in the above relationship, the deterioration of the frying oil is suppressed without being adversely affected, the high rotation rate is achieved, and the deteriorated products present in the frying oil are constant. The amount can be suppressed below.

In addition, when fry cooking is performed using a normal frying cooker, the value of HA / SA ^1/2 is about 0.1 to 0.4.

  When fried under the conditions of the present invention, for example, a relatively vertically long oil layer such as a cube or cylinder is assumed. As described above, according to the present invention, since the surface area of the oil surface of the frying oil layer is small with respect to the amount of frying oil, the area where the frying oil comes into contact with air is small, and deterioration of frying oil during frying is suppressed. . Here, simply having a small surface area is not good, and if the oil layer is too long, the frying operation cannot be performed, or the heated frying oil will not convect, so part of it will be overheated and the deterioration will be accelerated. As described above, since the temperature difference occurs, the frying “unevenness” may occur, which is not suitable for frying.

Therefore, in such a case, assuming actual work, the distance (average value) from the oil surface to the oil bottom is usually 10 to 200 cm, preferably 10 to 100 cm, more preferably 10 to 40 cm. . The surface area SA is usually 30 to 30,000 cm ² , preferably 30 to 3,000 cm ² , and more preferably 30 to 1,000 cm ² . Actually, if the distance H from the oil level to the bottom of the oil is too short or the surface area SA is too narrow, it is difficult to fly, and conversely, if the distance is too large or the surface area SA is too wide, This is not preferable because the frying oil layer to be used is too large to be realistic. In the present invention, the frying zone in the oil layer (the region in the oil layer where the ingredients are subjected to frying) is a depth of 50% or more, preferably a depth of 60% or more of the distance from the oil surface to the oil bottom. More preferably, it can correspond to a region up to a depth of 70% or more, particularly preferably a depth of 80% or more.

In order to increase the rotation rate, the relationship between the oil absorption amount and the fly oil amount is important as can be seen from the above formula (1). The smaller the amount of frying oil (the amount of frying oil constituting the oil layer), the better. That is, the smaller the set V ₀ is, the better. In other words, a certain amount of frying material is cooked with a small amount of frying oil, that is, a higher filling rate of the frying material is preferable.

  Thus, the present invention is preferably a percentage of the sum of the total volume of the frying material and the volume of the frying oil layer with respect to the total volume of the frying material filled in the frying oil layer during cooking (total material volume / (total material volume). + Fry oil layer volume) × 100) Fry cooking is performed under the above conditions so that the filling rate of the frying material is 12% or more, preferably 14% or more, more preferably 16% or more. If the filling rate of the ingredients is lower than these ranges, it cannot contribute to the improvement of the rotation rate, and if it is higher than this range, there are too many ingredients, and it may not be possible to perform suitable frying. Absent. In addition, the filling rate in normal frying cooking is 4 to 8%.

  The high filling rate of the frying material means, in other words, that the amount of frying oil for the frying material is small, and that the same material is cooked with a smaller amount of oil. In the present invention, for example, the oil amount (volume) relative to the ingredients (volume) is 7.4 (V / V) or less, preferably 6.2 (V / V) or less, more preferably 5.3 or less. it can. According to the present invention, this oil / ingredient volume ratio can be reduced to 2.

  In the present invention, in particular, when a frying material having a flat shape is used, the plane including the wide surface is preferably 45 ° to 135 °, more preferably 60 ° to 120 °, with respect to the oil surface. More preferably, the filling rate of the frying material can be increased by performing the fry cooking by arranging the angle to be 70 ° to 110 °, particularly preferably 75 ° to 105 °. can do. In particular, the above-described fry cooking can be suitably performed by placing the flat material material on the carrier so that the wide surface thereof forms an angle with the oil surface and performing fry cooking. In normal frying, the ingredients are cooked in parallel with the oil surface or floated on the oil surface, so the angle between the corresponding ingredients and the oil surface is maintained at about 180 degrees.

  Furthermore, the filling rate can be increased by performing frying by placing the entire frying material below the oil level of the frying layer (the entire frying device is immersed in the frying oil layer). Thereby, as above-mentioned, a rotation rate can be made high and the quality of frying oil can be maintained at a suitable level. Furthermore, as shown below, a suitable effect can be acquired with respect to a frying work environment and a fry cooking product.

  That is, by increasing the filling rate of the frying material, it is possible to fry cooking with a smaller oil layer than usual for the amount of frying material. This is because the oil layer itself can be made smaller, so that the equipment can be made compact, the cost advantage that only a small amount of oil can be used, and the environment where less waste oil is generated. Bring merit.

The amount of frying oil used for frying is greatly affected by the amount of feed oil and the amount of waste oil in addition to the size of the frying oil layer. The method and the frying cooker of the present invention can cook with a small amount of oil for the same frying material, that is, the frying oil layer is small, and the amount of oil to be fed is small because the amount of oil absorption of the frying material is small. The reason is that it is possible to reduce the generation time of waste oil because it is less, and furthermore, the deteriorated substances contained in the frying oil can be suppressed and maintained below a certain level, and further, it can be adjusted so that the waste oil is not substantially generated. As a result, the amount of frying oil used can be significantly reduced. Here, the factor that most affects the amount of frying oil used is waste oil. That is, when the used frying oil is discarded as waste oil, since the discarded new oil must be newly used, the amount of frying oil used is greatly increased as a result. According to the present invention, the amount of frying oil used can be significantly reduced, for example, compared to the prior art even when used for a short period of time so that no waste oil is generated. Here, the standard frying cooking conditions in the past can be set as HA / SA ^1/2 = about 0.3 and the filling factor of the ingredients = about 6%. This condition is called the standard conventional conditions, and this standard The fried cooking method according to conventional conditions is called standard conventional method. According to the present invention, the amount of frying oil used can be reduced to 70% or less of the standard conventional method. Further, when waste oil is generated, the amount of frying oil used in the present invention can be reduced to 65% or less, preferably 60% or less, more preferably 55% or less, particularly 50% or less of the standard conventional method. . The amount of frying oil used in the present invention can be reduced to 10% of that of the standard conventional method. Further, as described above, it can be further reduced by operating for a long time under the condition that substantially no waste oil is generated. For example, in Example 10 shown below, for example, when waste oil is defined as oil containing 5% or more of a fat polymer, the conventional machine needs to discard oil every 80 hours, and waste oil is generated each time. However, a large amount of new oil must be used. On the other hand, in the case of the present invention, the amount of polymer is always maintained at 2.5% or less, so no waste oil is generated.

  Moreover, in the method and frying cooker of this invention, it can drive | operate with little energy from reasons, such as few amounts of frying oil used with respect to frying material, and thermal efficiency being good. In particular, as the operation is continued for a long time, the effect of reducing the energy used increases, so it can be said that it is preferable in practice. When this reduction effect is shown by using, for example, the ratio (usage energy reduction index) to the standard conventional method according to the amount of electricity used, in the present invention, the amount of electricity is 0.7 or less, preferably 0.65 of the standard conventional method. Hereinafter, it is further preferably reduced to 0.6 or less, but a further reduction effect can be obtained by performing long-term operation. In particular, the fly work is not always performed, but the work is performed regularly or irregularly by order, etc., and in a mode where there is a relatively large amount of air heating, a further energy reduction effect compared to the conventional case. Can be obtained. According to the present invention, this energy usage reduction index can be reduced to 0.15.

  In order to reduce the amount of frying oil in the frying oil layer, it is possible to use a flat oil layer with a shallow bottom, but in that case, the oil surface is large and the frying oil is likely to deteriorate. Since it is shallow, there is an adverse effect such that the garment that is attached to the heater and burnt is reattached to the frying material and the quality and appearance of the frying material are impaired. On the other hand, the present invention reduces the amount of frying oil in the oil layer while reducing the amount of frying oil in the oil layer while obtaining the above-described effects of suppressing deterioration and fried food products when the vertical oil layer satisfies the conditions of the present invention. Can be raised.

  Moreover, in addition to being able to cook many frying materials as above-mentioned by fry-cooking in oil instead of an oil surface, the whole can be fry-cooked uniformly. When fry cooking near the oil level as usual, the temperature difference between the part outside the oil level and the part below the oil level is large, and it tends to be uneven. In order to eliminate it, the flying surface is changed (repeatedly) and adjusted, but it is hard to say that it is perfect. By frying the frying material in the frying oil according to the present invention, the frying material can be heated at the same temperature from the entire surface of the frying material, so that it can be uniformly cooked.

  In particular, in the case of a flat material, it is not necessary to constantly monitor and to turn it over in order to fry both the front and back surfaces uniformly, and both sides are fried without unevenness.

  Even when cooking ingredients in a deep part of a relatively vertically long oil layer, it is bubbled by countless steam bubbles generated from the frying material, the frying oil is stirred, and the oil temperature in the oil layer is uniformly adjusted Has an effect. In the method and the frying cooker of the present invention, the oil in the oil layer is preferably convected by bubbles generated from the frying material, so that the temperature of the frying oil becomes uniform. Normally, the temperature at the top, bottom, left and right of the oil layer is quite different, and the oil stays between the ingredients and between the ingredients and the wall surface, causing the temperature difference of the frying oil. In these places, the oil is agitated by the bubbles generated from the ingredients in these places, and the temperature of the frying oil becomes uniform, thereby forming the preferred frying zone described above. As a result, ingredients can also be cooked uniformly. From these facts as well, it is possible to prevent “unevenness” of the fries and obtain a suitable fried cooked product that is uniformly heated.

  In the method for producing a fried cooked product according to the present invention, the ingredients are submerged in oil and fried, and the bubbles generated in the oil have a bubbling effect and convection of the frying oil. Can be fried evenly. In terms of appearance, in the conventional fry cooking that floats on the oil surface, the surface of the frying material in the oil and the surface that is exposed to the air going out of the oil surface are specifically fried. Although the colors are different and the state of the clothes is extremely different, in the present invention, they are uniform in appearance. Further, according to the present invention, even when a plurality of ingredients are fried at a time, there is no difference in appearance between the ingredients, and each ingredient is fried evenly.

  Moreover, when measuring the center temperature of the ingredients after frying (or after a certain period of time), it was found that there was little variation in the method of the present invention and the frying cooker. This also shows that the ingredients are cooked uniformly between the ingredients.

  Moreover, since it heats from the whole surface, depending on the ingredients, the cooking time can be shortened by the method of the present invention, particularly for ingredients that are usually floated near the oil level. Therefore, since a lot of ingredients can be cooked at a high filling rate and the frying time can be shortened, the method for producing a fried cooked product of the present invention can improve the efficiency of frying work. it can.

  Furthermore, in the method and the frying cooker of the present invention, the temperature of the ingredients rises in a short time and the frying cooking can proceed because of the fact that the entire surface is heated and the heat efficiency is good.

  In addition, since frying can be performed in an overcrowded state where the filling rate of the frying material is high, it is in a pressurized state by the pressure of steam generated from the ingredients in the frying oil, and has a favorable influence on frying. It is expected that the fried state will be good and the frying time will be shortened.

  In the case where the flat material is fixed with a carrier, the peeling of the clothing or the like is greatly reduced due to the synergistic effect that the material is in a pressurized state and the material is fixed. The effect of being suppressed is also obtained. In the method and the frying cooker according to the present invention, since the amount of clothes to be peeled off from the ingredients is small, the amount of fried scum generated as waste, which has an adverse effect such as deterioration of oil and adhesion to fried cooked products, is reduced. Can be suppressed. When the amount of froth generated according to the present invention is compared with the ratio in the standard conventional method, the ratio is, for example, 0.8 or less, preferably 0.75 or less, particularly preferably 0.7 or less. According to this, it can be seen that the amount of fried residue is suppressed. According to the present invention, the amount of fried residue generated can be reduced to 0.3 in comparison with that in the standard conventional method. A reduction in the amount of fried residue is preferable because it also suppresses the deterioration of the frying oil caused by “burning” of the peeled clothes. Further, it is preferable because cleaning after the frying operation becomes easy.

  In this invention, since the deteriorated material is suppressed at the low level, there is little dirt adhering to the inner wall of the frying oil tank. Moreover, since there is little generation | occurrence | production of a polymer and fried residue, the adhesion inhibitory effect is remarkable. In addition, especially in the vicinity of the oil surface that is likely to adhere, there is a feature that dirt is difficult to adhere to the oil tank due to a large fluctuation of the oil surface due to the bubbling effect caused by bubbles generated in the oil. By these, it has the effect which prevents that a dirt adheres to an oil tank inner wall, especially the oil tank inner wall of the oil tank vicinity of the oil surface which adheres normally much.

  When cooking with the ingredients floating on the oil surface, the water evaporates from the portion that is above the oil surface or from the vicinity of the oil surface, but the entire ingredients are in the frying oil as in the present invention. When fried in the existing state, all the evaporated water is generated in the frying oil and goes to the oil surface. As a result, the concentration of steam near the oil level increases. In other words, this means that the oxygen concentration is low, and the effect of suppressing the deterioration of the frying during frying is obtained. In addition to this, in the method of manufacturing a fried cooked product of the present invention, the area of the oil surface in contact with air is set narrower than in the normal case, and therefore, its synergistic effect makes the deterioration suppressing effect more suitable. can get.

  In addition, the method for producing a fried cooked product according to the present invention is characterized in that steam is always generated from the ingredients in the frying oil during frying and the entire ingredients are covered with foam, so that unnecessary oil is hardly absorbed. This has the merit that the flavor of the fried cooked product is not oily and has a good flavor, and the amount of frying oil used can be reduced because the amount of oil absorption is small.

  In addition, for the ingredients having a flat shape, the above-mentioned various effects can be obtained by performing cooking by setting the wide surface so as to be at the predetermined angle with the oil surface. After the frying, when the fried cooked ingredients are taken out from the frying oil, the amount of oil absorption of the clothes of the ingredients can be greatly reduced by taking out the state while keeping the state. This is considered to be due to the small area of the surface on which the oil rides when taking out and the small area of the lower surface of the ingredients. When the wide surface is taken up parallel to the oil surface, it will be picked up with a large amount of frying oil, and the oil will accumulate on the bottom surface of the ingredients, increasing the amount of oil absorption. Such an adverse effect is prevented by taking out in the above-described manner.

  The fried cooked product obtained by the method for producing a fried cooked product of the present invention is preferable because it has a small amount of oil absorption and is not oily from the flavor side, and is lower in calories than the fried cooked product obtained by the conventional method. It is preferable for those who care. The oil absorption is, for example, 0.85 or less, preferably 0.8 or less, particularly preferably 0.75 or less, and most preferably 0.725 when compared with the case of fried cooking by the standard conventional method by the ratio (oil absorption index). It becomes below, and it turns out that there is little oil absorption. In the present invention, an oil absorption index of up to 0.5 can be achieved.

  Thus, according to the present invention, the amount of frying oil used during frying can be reduced, and the taste / flavor, particularly oiliness, of the fried cooked product can be significantly suppressed.

  Also, in normal frying work, scorching of clothes and the like peeled off during frying work often gets on new frying materials, which has adversely affected the appearance and taste. When the oil is taken out from the oil layer at a predetermined angle, it is less likely to scoop up the scorch on the fried cooked product, which is preferable from this point. Since the oil tank used in the present invention is assumed to be a vertical oil tank as described above, it is more preferable because the scorch is less likely to rise on the ingredients.

  In the conventional frying method, the ingredients are thrown into the frying oil in a state of being placed on a fried basket. At this time, on the surface where the ingredients are in contact with the fried basket, the ingredients are rubbed into the basket, so that the bread crumb layer of the ingredients is peeled off frequently, and the peeling rate of the bread crumb layer reaches 2% or more. In the frying cooker according to the present invention, flat ingredients such as croquettes are fixed by a carrier for frying. The contact area between the ingredients and the carrier is very small, the croquettes are fixed, and the oil is leveled at a predetermined angle. In addition, the surface of the ingredients and the carrier are hardly rubbed, and the peeling rate of the bread crumb layer is low. For example, it can be 1.0% or less, preferably 0.7% or less, more preferably 0.5% or less, and particularly preferably 0.3% or less.

  In addition, according to the present invention, when fry cooking is performed by fixing the frying material with the carrier, the deformation (warping or the like) of the frying material, particularly the flat shaped material, is suppressed to a low level. . As a result, the fried cooked product has a good appearance.

  According to the method for manufacturing a fried cooked product of the present invention, the deteriorated product in the frying oil is maintained at a low value as described above. For example, when a polymer that is a thermally deteriorated product is used as an index, when the rotation rate is 2 (% / hour), the polymer is 5% or less, and when the rotation rate is 3 (% / hour), the polymer is 4%. Hereinafter, when the rotation rate is 5 (% / hour), the polymer content is suppressed to 3% or less. In addition, deteriorated products such as free fatty acids are also suitably suppressed. Moreover, the raise of the chromaticity of frying oil is also suppressed and the raise of a viscosity is also suppressed.

  The polymer increases over time during frying, and reaches a concentration of several percent to 20% in the conventional machine. Oils and fats with an increased polymer exhibit an unpleasant taste (astringency) and deteriorate the flavor of the fried product. Moreover, the resinous stain | pollution | contamination which adheres firmly to the inner surface of an oil tank is increased, and the cleanability of a cooking appliance is reduced remarkably. Furthermore, the adverse effect of the polymer on the human body is also suggested.

  In European countries, the amount of polar compounds is generally used as an index for determining the deterioration of frying oil. For example, it is 10% by mass or less, preferably 8% by mass or less, and more preferably 7% by mass or less. A polar compound is a general term for substances that are electrically polar among substances produced by deterioration of frying oil, and most of them are polymers, so the amount of polymer is an effective indicator. I can say that.

  The polymer in the frying oil is desirably suppressed to a concentration as low as possible, for example, 5% by mass or less, preferably 4.5% by mass or less, more preferably 4% by mass or less, particularly preferably 3.5% by mass or less, Most preferably, it is 3 mass% or less. In a highly polymerized tetramer or higher, it is 1.0% by mass or less, preferably 0.75% by mass or less, and more preferably 0.5% by mass or less. These polymers can be analyzed by liquid chromatography by a conventional method.

  According to the method for manufacturing a fried cooked product and the frying cooker of the present invention, generation of polar compounds, for example, polymerized products can be significantly suppressed and maintained in a reduced amount as compared with the prior art. For example, in terms of the ratio with respect to the standard conventional method, the ratio (polymer index) for the polymer is 0.75 or less, preferably 0.7 or less, more preferably 0.65 or less, particularly preferably in the present invention. It is 0.6 or less, and it can be seen that the amount of polymer is reduced. In particular, a polymer that is a highly polymerized product of tetramer or higher is further reduced and maintained at a low content. For example, the index is 0.7 or less, preferably 0.65 or less, more preferably 0.6 or less, and particularly preferably 0.55 or less as indicated by the index.

  According to the method of the present invention, it is possible to suppress the deterioration of frying oil. This naturally includes the case where the content of deteriorated product is used as an index, but it can also be felt from the aspect of flavor. For example, it can grasp | ascertain by the deterioration odor which arises from the fats and oils used for frying. Since this deteriorated odor affects the flavor of the fried cooked product and the odor of the workplace, the suppression of the generation of the deteriorated odor is important in actual frying work. According to the method of the present invention, it is possible to suppress the generation of a deterioration odor. In addition to sensory evaluation, it can also be compared with the conventional case by comparing the amount of acrolein and 2,4-heptadienal, which are components of deteriorated odors. When compared, it can be suppressed to 0.9 or less, preferably 0.89 or less, and more preferably 0.88 or less. This ratio is usually 0.2 or more.

  In the case of the present invention, compared to frying cooking in a normal oil layer, it is not necessary to replace the fats and oils in the oil layer for a period of 2 to 10 times normal or no oil or fat from the effect of suppressing deterioration of the frying oil and the high rotation rate. It can be said that the purchase and disposal of frying oil are preferable in terms of cost and environment. In addition, the amount of oil used in the present invention (the amount of oil in the oil layer) is as low as 0.3 to 0.75 times the normal amount of certain ingredients, so the amount of oil to be discarded and replaced is small and constant. The amount of fats and oils required for continuous use over a period may be significantly smaller.

  The method and fry cooker of the present invention have a smaller odor generation area because the oil surface area is smaller than usual. Moreover, since there is little deterioration of frying oil, it has the characteristic that it is hard to generate | occur | produce odor, Therefore Generation | occurrence | production of the odor which generate | occur | produces in a workplace or a shop can be suppressed. These reduction effects can be evaluated by an odor sensor or sensory evaluation. When the odor generation suppression effect is shown in a ratio with the standard conventional method (odor generation suppression index), 0.2 to 0.8, preferably 0.3 to 0.7, more preferably 0.4 to 0.6. It is. As a result, the working environment is improved, and in addition to being favorable for workers, etc., in the case of fry cooking in the store, the odor in the store is also improved. Very preferable.

  The deteriorated product refers to free fatty acid, diglyceride, monoglyceride, glycerin, oil polymer, alcohols, aldehydes, hydrocarbons, epoxy compounds, ketones, polar compounds and the like.

Moreover, in this invention, it turned out that the deterioration amount in fats and oils is reduced by making the rotation rate value prescribed | regulated below into 2 or more. Here, the rotation rate value means that the rotation rate when the fly operation is performed under the above-mentioned standard conventional conditions of the material filling rate = 6% and HA / SA ^1/2 = 0.3 is 1, and the same fly operation is performed. The ratio of the rotation rate in the manufacturing method of the frying cooked product of this invention in the case of performing and frying cooker is said. In the present invention, the rotation rate value is preferably 2 or more, more preferably 3 or more, particularly preferably 4 or more, and further preferably 5 or more.

  Edible fats and oils used for frying in the present invention include vegetable fats and oils, animal fats and oils, diglycerides and edible refined processed fats and oils. These fats and oils include, in addition to decolorized oils before the deodorizing step, extracted oils. Process oil and refined oil such as crude oil, deoxidized oil, degummed oil, and dewaxed oil can also be used. Vegetable oils include soybean oil, soybean germ oil, rapeseed oil, corn oil, sesame oil, sesame salad oil, perilla oil, linseed oil, peanut oil, safflower oil, safflower oil, high oleic safflower oil, sunflower oil, high oleic sunflower oil, Cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, coconut oil, tea seed oil, sesame oil, borage oil, olive oil, rice bran oil, wheat germ oil, palm oil, palm olein, palm kernel oil, Examples include, but are not limited to, coconut oil, cocoa butter, algal oil and fractionated oils thereof. Animal fats and oils include, but are not limited to, beef tallow, lard, chicken oil, milk fat, fish oil, seal oil, and fractionated oils thereof. Diglycerides are diesters of fatty acids derived from glycerin and animal and vegetable oils. Although what refine | purified after the hydrolysis of fats and oils or what esterified and refine | purified glycerol and a fatty acid can be used, it is not limited to these. Examples of edible refined processed oils and fats include, but are not limited to, vegetable oils and fats, animal oils and hydrogenated oils, synthetic fats and oils such as medium chain fatty acid triglycerides (MCT) and triacetin, and transesterified oils (MLCT). Not what you want.

  In the present invention, fried food refers to a cooking method using a relatively large amount of oil and fat such as fried food, fried chicken, tempura, and fried food as a heat medium, and the type and form of ingredients are not particularly limited.

  Ingredients for fried cooking include deep-fried croquettes, tonkatsu, mentaka cuts, fried seafood, fried meat, fried vegetables, fried oysters, tempura, ham cutlet, french fries, fried meat dumplings, pre-fried tempura, Fried rice crackers (fried rice crackers, etc.), deep-fried snacks, deep-fried rice, deep-fried sweet potato, American dog, curry bread, piroshki, spring rolls, etc. are included. In particular, flat-shaped ingredients include croquettes, tonkatsu, mentakatsu, ham cutlet, fried fish and the like.

  In the present invention, the shape and material of the ingredients are not particularly limited. It can be appropriately adjusted according to the fly time and purpose. The oil absorbency of the ingredients themselves is preferably low from the viewpoint of the amount of frying oil used, and conversely, from the viewpoint of suppressing the rise of deteriorated substances in the oil, ingredients having a high oil absorbency are preferred in order to increase the rotation rate. That is, when the oil absorption rate of the ingredients is high, the new oil addition rate (rotation rate) increases. In the present invention, it is desirable to use an ingredient having an oil absorption of preferably 5% by mass or more, more preferably 10% by mass or more, and particularly preferably 15% by mass or more. Examples of ingredients having a high oil absorption rate include ingredients having clothes, such as croquettes, fried shrimps, and tonkatsu.

  Here, in terms of flavor, according to the present invention, from the effects such as low oil absorption of ingredients, uniform cooking of all surfaces, cooking in a pressurized state, etc. The product is savory, non-greasy, crisp, and so on. In addition, the fact that the amount of deteriorated products in the frying oil is suppressed is also a cause of the positive influence on the flavor.

In carrying out the method for producing a fried cooked product according to the present invention, as a suitable fry cooker, the oil tank has a horizontal sectional area SB of the opening of the portion corresponding to the oil level, and the depth from the opening to the bottom. HB is HB / SB ^1/2 = 0.8 to 4.0, preferably 0.9 to 3.5, more preferably 1.0 to 3.25, and even more preferably 1.1 to 3.0. A fry cooker that satisfies this relationship. In order to implement the manufacturing method of the said fried cooked product, it is necessary to set the volume of an oil layer larger than what is prescribed | regulated by the manufacturing method of a fried cooked product. The frying cooker of the present invention includes a small type, a desktop type, a home type, and a medium type to a large type and a commercial type. A small-sized, desktop type, and household type frying cooker has an oil tank in which the amount of frying oil used is approximately 5 L or less. In that case, the size of the oil tank is preferably such that the height HB = 15 to 25 cm and the surface area SB = 200 to 500 cm ² . Further, medium-sized to large-sized, commercial-type frying cookers have an oil tank in which the amount of frying oil used is approximately 5 to 30 L. In that case, the size of the oil tank is preferably such that the height HB = 25-70 cm and the surface area SB = 300-1000 cm ² . Here, since medium-sized to large-sized frying cookers have less dead space, the filling rate and rotation rate can be adjusted appropriately, and the deterioration of frying oil is suppressed compared to small-sized frying cookers. can do. In a medium-sized or large-sized frying cooker, the oil tank is relatively deep. Therefore, when fry cooking is performed, the carrier on which the ingredients are installed is piled in two or three layers and can be fried in the oil tank. According to this aspect, since the dead space is small as described above and the ingredients can be disposed without waste in a wide oil layer region existing as a fly zone, the effects of the present invention can be suitably enjoyed.

  The effect obtained by using the above-mentioned frying cooker is as described in the method for producing a fried cooked product. The frying cooker is configured for the purpose of obtaining the above-described effect suitably or efficiently by automating the effect. The work environment is also important, so keep this in mind.

  FIG. 1 is a perspective view showing an example of the fryer apparatus of the present invention, and FIG. 2 is a schematic cross-sectional view of a frying cooker 10 of the fryer apparatus shown in FIG. As shown in these drawings, the fryer apparatus of the present invention includes a frying cooker 10 of the present invention and a control box 40 having an oil supply mechanism arranged in parallel therewith.

  The frying cooker 10 includes a vertically long bottomed cylindrical oil tank 101. 1 and 2, the oil tank 101 has a substantially rectangular parallelepiped shape defined by four side walls and one bottom wall. The oil tank 101 is surrounded by a casing 102 at a constant interval, and has the shape of the oil tank 101 as a whole. The outer side surface of the oil tank 101 is surrounded by a heater unit 103 for heating the frying oil filled in the oil tank 101. Moreover, when the fluororesin coat layer 107 is provided on the inner surface upper portion of the frying oil tank 101, due to the low heat conductivity of the fluororesin, overheating near the oil surface is suppressed, and deterioration of the frying oil is suppressed. Heat dissipation is suppressed, and the amount of heat energy used is reduced, which is preferable.

  The casing 102 is preferably provided with an elevating mechanism 30 for raising and lowering the ingredient carrier 60 for accommodating ingredients and placing them in the oil layer during frying. The elevating mechanism 30 facilitates the insertion and removal of ingredients with respect to the relatively vertically long oil tank 101. The material carrier 60 is suspended and lifted up and down in the oil layer by the support member 31 that moves up and down. When the power source 41 is turned on and the switch 42 is pressed, the ingredient carrier is lowered together with the support member 31 and immersed in the oil layer, and the heater unit 103 is driven to start frying. When the fly setting time elapses, the ingredient carrier 60 is raised and the frying operation is completed. A temperature sensor 104 is inserted outside the oil tank 101 up to the inner surface of the oil tank 101, and is set to detect the temperature of the frying oil in the oil tank 101.

As described above, in the frying cooker of the present invention, the oil tank 101 has the square root of the area SB of the opening corresponding to the oil level OS and the depth HB from the opening to the bottom as HB / SB ^{1 / 2} = 0.8 to 4.0 is satisfied. Here, the opening corresponding to the oil surface OS is usually an opening in the oil surface formed by the oil and fat when the oil tank 101 is filled with about 70% of the oil and fat of the oil tank 101 volume. As described above, HB / SB ^1/2 is preferably 0.9 to 3.5, more preferably 1.0 to 3.25, and still more preferably 1.1 to 3.0.

  Now, at the bottom of the frying oil tank 101, there is provided a discharge port 105 for discharging the used frying oil from the oil tank 101, and an open / close cock 106 is provided therefor.

  As shown in FIG. 1, the frying cooker 10 of the present invention preferably includes an opening / closing lid 20 for opening and closing the opening of the oil tank 101. By providing such a lid 20, by closing the oil tank 101 with the lid 20, it is possible to suppress the heat radiation amount and reduce the thermal energy. Further, odor emission is further reduced, and by closing the lid 20, contact with oxygen in the air is suppressed and deterioration of the frying oil is suppressed. When the lid 20 is closed in conjunction with opening and closing of the lid 20, the setting temperature of the frying oil is reduced (for example, a reduction of 30 ° C.) to prevent unnecessary heating of the frying oil. It is more preferable to provide the lid interlocking switch 21 for driving the temperature controller described below so that the temperature of the frying oil can be rapidly raised and prepared for the start of frying.

  Next, the control box 40 provided with the oil supply mechanism provided in parallel with the frying cooker 10 automatically controls the above-described various operations, and has, for example, a circuit configuration shown in FIG. That is, in the control box 40, a semiconductor contactless relay 401 connected to the power switch 41 and a digital timer 402 connected to the start / reset switch 42 are provided. The semiconductor non-contact relay 401 is connected to a digital temperature controller 403 in the control box 40, and a signal from the temperature sensor 104 and a signal from the lid interlocking switch 21 are input to the digital temperature controller 403, and the semiconductor non-contact relay 403 is connected. The heater unit 103 of the frying cooker 10 is driven as described above via the contact relay 401. On the other hand, the digital timer 402 drives the lifting device 201 connected to the support member 31 of the lifting mechanism 30 as described above.

  The oil supply mechanism 50 provided in the control box 40 has the same principle as an oil supply mechanism using, for example, an oil stove cartridge tank. As shown in FIG. 4, a receiver tank 510 and an oil cartridge that can be attached to the receiver tank 510 are provided. It is composed of a combination of tanks 520. The receiver tank 510 is inserted into an opening 51 provided in the upper surface of the control box 40. The cartridge tank 520 includes a bottomed cylindrical main body 521, and has an opening 522 having a diameter smaller than the diameter of the main body 521. A cap 523 is screwed into the opening 522 from the outside. The cap has a flat protrusion 524 that protrudes into the main body from the open end of the main body 521, and a valve unit 525 is provided at the center thereof. The valve unit 525 has a lower end abutting against the bottom of the receiver tank 510 and an upper surface protruding from the protruding portion 524 into the cartridge tank 520 through the flat protruding portion 524 inside the cylindrical member 526 surrounding the valve unit 525. And a parison 528 that seals the tubular member 526 when it comes into contact with the upper end surface of the tubular member 526. A spring member 528 is provided around the nut 527. When the cartridge tank 520 is not inserted into the receiver tank 510, the parison 528 comes into contact with the upper end surface of the cylindrical member to seal the cylindrical member 526 so that the stored fly oil FO is not leaked. It is configured. When the cartridge tank 520 is accommodated in the receiver tank 510 as shown in FIG. 4, the nut 527 is pushed up by the protrusion 511 provided at the center of the bottom surface of the receiver tank 510, and the contact between the cylindrical member 526 and the parison 528 is released. Then, ambient air enters and the oil and fat FO is discharged into the oil tank 101 through the supply pipe 60 that connects the bottom of the receiver tank and the oil tank 101 to the level of the oil tank 101. When the level of the oil and fat FO rises, the air inflow hole is closed, a vacuum part is formed in the cartridge tank 520, and the level becomes constant when the pressure is balanced. By repeating this, a desired amount of fat FO is automatically supplied into the oil tank 101. The cartridge tank 520 is preferably formed of a transparent member so that the remaining amount of the oil and fat FO accommodated in the cartridge tank 520 can be visually observed, and the receiver tank 510 can visually observe the remaining amount of the oil and fat FO. It is preferable to provide a simple window.

In addition, a typical conventional frying cooker (conventional machine) and some examples of the specific size of the oil tank of the frying cooker of the present invention, the amount of oil used, the number of ingredients, the filling rate of ingredients, etc. The comparison is shown in Table 1 below.

  In addition, FIG. 5 shows the HB / √SB values of each fry cooker shown in Table 1 plotted on the vertical axis. In FIG. 5, the numbers in parentheses are the frying cookers of the present invention (corresponding to the numbers in Table 1), and the mere numbers are conventional machines (corresponding to the numbers in Table 1).

  As shown in FIG. 6, the frying cooker of the present invention preferably houses a frying scraper member (a member for scooping) 108 for receiving and storing the frying residue on its bottom surface. The frying cooker 10 ′ shown in FIG. 6 has the same configuration as the frying cooker described with reference to FIGS. 1 and 2 except that a frying scraper member 108 is additionally provided. The frying scraping member 108 can be formed by stretching a sheet-like net on the bottom of a rectangular frame. The frying cooker of the present invention has a heater unit for heating the frying oil on the side surface of the oil tank, and does not have a configuration in which a heat exchanger is installed in the frying oil as in the prior art. After completion, after removing the ingredient carrier 60 from the oil tank, the frying member 108 can be easily taken out. That is, in the conventional frying cooker, if the frying oil is extracted from the frying oil tank and the heat transfer device is cooled before it is discharged, it is dangerous to take out the frying scraping member, and the work is complicated. Therefore, although the number of frying and removing operations is limited, in the present invention, the frying and removing member 108 can be taken out easily and efficiently as described above. As a result, the frying residue is heated in the frying oil, so that the frying oil is prevented from being colored, and the quality of the resulting fried cooked product is also improved. Further, as described above, the frying cooker of the present invention has a heater unit for heating frying oil on the side surface of the oil tank, so that the frying scraper member 108 installed on the bottom surface of the frying oil tank is heated. Transmission and frying oil convection are not hindered.

  FIG. 7 shows a suitable example of the scoring member. The wrinkle removal member 1000 includes a net-like sheet member (reed receiving portion) 1001, and is provided with a handle 1003 that is connected to the sheet member 1001 perpendicularly. Usually, a frame body 1004 is installed so as to surround the periphery of the sheet member 1001 to prevent spillage. The handle 1003 extends vertically upward from the upper surface of the oil layer, and the upper end 1003a is inclined. An inclination adjusting member (not shown) for adjusting the inclination of the sheet member and keeping it horizontal can be provided on a part of the bottom of the sheet member 1001. The wrinkle removal member 1000 is installed at the bottom of the frying oil layer during frying, and the wrinkle removal member 1000 is appropriately removed during or after the frying cooking operation.

  The wrinkle removal member 1000 in which the take-out handle 1003 is installed on the net-like sheet member of the present invention is compact and can easily remove wrinkles. Since it is easy, it is possible to remove the candy any number of times, and even if fried cooking is performed under the same conditions, the quality and flavor of the frying oil, ingredients are improved. In particular, as in the fry cooker of the present invention, the scraping member 1000 is suitable when there is no heat transfer wire inside the oil layer. As a method of use, the above-described member for removing wrinkles 1000 is installed in the oil layer during frying, and the residue accumulated during the frying operation or at the end of the frying operation can be easily removed. The oil tank is particularly suitable for use in an oil tank having a substantially flat bottom surface (not necessarily horizontal). When the heating is side heating as in the fry cooker of the present invention, it is preferable because the straw is difficult to burn. This is because the scooping member of the present invention is often installed near the bottom surface. The shape of the scraping member used in the conventional frying cooker is usually on the basket, but when the scraping member of the present invention is used, the cooking zone can be widened because it is compact, and from the heat transfer surface The heat and convection are not hindered, the workability is good (easy to handle and easy to clean), and no large space is required for storage (space saving). In handling a basket-type scraping member in a conventional frying cooker, first, after a series of frying operations is completed, the oil in the oil tank is extracted, and the heat exchanger installed in the oil layer and the oil layer is cooled. After that, it is necessary to move the heat exchanger installed in the oil reservoir, take out the basket receiving the basket, and discard the basket. This is very labor intensive. In addition, the number of operations is limited, and further, the operations themselves tend to be avoided. On the other hand, the scraping member of the present invention is in a state where it can always be worked, and since the workability is good, the scraping work can be performed easily and suitably. As a result, coloring of frying oil due to heating of the koji is prevented, and the quality of the obtained fried cooked product is also improved. The quality of frying oil and the quality of the fried cooked product are more suitable than when using the above-described conventional scraping member. Moreover, when there is no scumming member, scum may be clogged in the waste oil port. In this case, a removal operation using a rod or the like is necessary to remove the clogged debris. During this removal operation, the fly oil may suddenly flow out, which is very dangerous. If the scraping member of the present invention is used, it becomes easy to eliminate such a problem.

  Next, in the frying cooker of the present invention, it is preferable that a turbo mechanism for rapidly heating frying oil is connected to the heater unit 103. As shown in FIG. 8 showing a circuit configuration similar to the circuit configuration shown in FIG. 3 except that this turbo mechanism is attached, the digital temperature controller 403 has a button 405 attached to the control box 40. The turbo switch 404 driven by When the turbo switch 404 is input to the digital temperature controller 403, the proportional heating control by the digital temperature controller 403 is canceled, the maximum heating is output to the heater unit 103, and the frying oil can be rapidly heated. When such rapid heating is performed, heating for a short period of time is sufficient, so that deterioration of the frying oil can be significantly suppressed.

  In the present invention, when rapid heating is required, the turbo mechanism is a system that strongly heats for a certain period of time ignoring the normally functioning temperature control function, but usually the strength of the strong heating is in the oil tank. It depends on the capacity of the installed heater unit, and the upper limit is its maximum output. In order to achieve excellent rapid heating, it is possible to install a heater unit having a high capacity. However, it is inefficient to use this at all times in terms of fry cooking itself and power. Here, it has been found that by installing a spare (auxiliary) heater unit (not shown), excellent rapid heating can be performed only when the turbo mechanism is used and only when necessary. In this case, it is excellent in rapid heating and the efficiency of electric power etc. is also good.

  Needless to say, when fry cooking is performed using the above-described fry cooker according to the present invention, fry cooking is performed under the conditions of the above-described method for producing a fried cooked product according to the present invention. In that case, the ingredients can be immersed in the oil layer in a state where they are installed on the ingredient carrier 60 formed in the form of a box 61 by a lattice mesh member as shown in FIG. The carrier 60 includes a handle 62 and a suspension part 63 that is suspended from the support member 31 of the elevating mechanism 30. The carrier 60 can be used as a general-purpose material carrier.

  By the way, with regard to the frying cooker, the frying cooker is usually purchased on the assumption of the maximum processing amount. If the frying cooker is larger than necessary, it is unusable and the amount of oil used increases. When the oil layer is larger than necessary, the rotation rate is lowered. Therefore, it is preferable to always adjust the number of frying cookers (oil tanks) according to the amount of ingredients.

  When there are a plurality of oil tanks, it is possible to decide whether to use one oil tank or a plurality of oil tanks according to the amount of fly of the day.

  The frying cooker of the present invention is a space-saving frying cooker that is smart in appearance and requires little space because the oil layer is vertically long. For example, when compared with the conventional frying cooker having the same frying capacity as 1, when compared with the bottom area, the cooking device of the present invention has a cooking device of 0.7 or less, preferably 0.65 or less, more preferably It becomes 0.6 or less, and it can be seen that this is a very space-saving fry cooker. According to the invention, this ratio can be reduced to 0.2. An example is shown in Table A below.

When using this frying cooker, there is a margin in terms of work space, it can be integrated well in a narrow space, and workability is improved by placing carriers, ingredients, etc. in the space where there is room Is also preferable.

  The frying cooker of the present invention has a vertically long oil tank as compared with a normal frying cooker, is slim in appearance, and is compact in terms of space, and therefore is suitable for use in a plurality of units. It can be used in a small work space, and can be installed in a gap in terms of space, making it easy to use. Further, when the purchaser can see the work, the good impression is preferable because it contributes to sales promotion and the like.

  Also, during frying, water vapor and smoke are generated from the oil surface, but since this area is small, exhaust is discharged from one place, so it is easy to collect and discharge exhaust, which is preferable from the viewpoint of the work environment. . That is, the generated steam, oil smoke, etc. rise upward in a columnar shape, which is very preferable from the viewpoint of exhaust. In addition, since the oil cooking area of the present invention has a relatively small oil surface area, the odor generation area is small and the deterioration of the frying oil is small, so that odor is hardly generated.

  Further, unlike the conventional frying cooker, the frying cooker of the present invention is different from the heater unit provided at the bottom of the oil tank, by providing the heater unit on the side of the oil tank so that the ingredients are in the vicinity of the heating source. Since it is arranged, the central part of the ingredient can be quickly heated by heating / radiant heat, bubble convection or the like.

  In the present invention, since the amount of frying oil to be used is small, the temperature rise rate after the heating is started is fast, so that the frying operation can be started in a short time.

  Furthermore, even if the frying cooker of this invention is the same rotation rate, compared with a normal frying cooker, the increase with time of fat and oil degradation material is suppressed notably. This, combined with the fact that the rotation rate can be increased in the present invention, makes it possible to synergistically suppress the increase in fat and oil degradation products.

  In addition, the frying cooker of the present invention has a vertically long oil tank and a deep bottom, so that a burnt piece of peeled clothing existing on the bottom convects and floats almost like a normal frying cooker. And is less susceptible to adverse effects such as adhesion to fried foods. Further, since the oil layer is vertical, a heater can be installed on the side surface relatively easily. In this case, since the oil temperature at the bottom is kept low, the clothes that are peeled off during the frying operation do not burn. Further, as described above, when so-called fried cooking is performed, it is more preferable because the peeled clothes and the like are not picked up.

  Now, as described above, it is preferable that the flat-shaped ingredients are fried in a state where the wide surface is held at a predetermined angle with respect to the frying oil surface. FIG. 9 shows an ingredient carrier for holding a flat ingredient in a state of being substantially perpendicular to the fly oil surface. A carrier 80 shown in FIG. 9 is formed in a box shape as a whole, and includes a lower frame body 801 and an upper frame body 802, and a handle 803 is connected to the lower frame body 802. The lower frame body 801 is partitioned by a plurality of partition rod bodies 801a to 803c, and constitutes a space 801s that accommodates the ingredients 90 in an individually stood state. The upper frame body 802 is configured to support a plurality of ingredients 90 from the periphery.

  10A and 10B show an ingredient carrier for holding a flat shaped ingredient in an inclined state with respect to the fly oil surface. FIG. 10A is a perspective view of the ingredient carrier 1100, and FIG. 10B is a side view of the ingredient carrier 1100. The material carrier 1100 shown in these drawings has an open frame body 1110 configured in a rectangular parallelepiped shape, and supports a flat material material 1140 such as a mesh or a wire net on the bottom surface, but allows free passage of fly oil. A support member 1120 is stretched. The space in the rectangular parallelepiped open frame 1110 is partitioned by an inclined partition frame 1130, and the material 1140 is installed between them. Needless to say, the inclination angle of the inclined partition frame 1130 is in the range of the angle with respect to the fly oil surface of the flat tool material described above with respect to the fly oil surface.

  When the frying material is set to be inclined with respect to the frying oil surface as described above, it is possible to hold a relatively soft frying material and to prevent the frying material from being lifted during frying. . In addition, after fry cooking, when the carrier containing the fried food is taken out of the frying oil tank and used for the exhibition, the wide surface of the frying material can be faced to the consumer in an inclined state. Good appearance.

  As mentioned above, it is preferable to cook croquettes and cutlets side by side in an upright or inclined state. However, in the case of ingredients having highly adhesive clothing such as fried chicken, Since they stick to each other, a carrier having two or more shelves for placing fried chicken or the like is preferable, and it is particularly preferable to perform a frying operation without stacking ingredients on each shelf. FIG. 11 shows a component carrier 70 having the same configuration as the carrier 60 shown in FIG. 2, but having a plurality of shelf steps 64 on which the components are placed.

  In the present invention, it is preferable to carry out the method for producing a fried cooked product of the present invention by using the fry cooker according to any one of the above-mentioned fry cooking utensils provided on any of the above carriers.

  Further, by adjusting the size and material of the ingredients, the frying time can be shortened or the frying time can be adjusted to be constant. In this case, it is suitable when fry cooking after receiving an order.

  Further, in the present invention, the amount of waste oil generated is small, and it is possible to prevent the waste oil from being substantially emitted depending on the operating conditions. Further, in the present invention, it is possible to achieve that less energy is consumed (for example, electricity consumption), less fried waste is discarded, and less odor is generated. From these, it can be said that the frying cooker of the present invention is an environmentally friendly frying cooker excellent in environmental performance.

  Conventionally, it has been difficult to odorless exhaust because there are many oil smoke and odors during frying. Conventionally, since the fly oil surface is wide, local exhaust cannot cope with non-bromide. However, according to the present invention, in addition to generating less odor during frying, there is a feature that the frying oil surface is narrow and oil smoke / water vapor is generated in an extremely integrated state. Can be exhausted. FIG. 12 is a schematic perspective view showing an example of the frying device of the present invention provided with a local exhaust device. The fry cooking apparatus 1200 includes a fry cooker 10 with a built-in control box of the present invention on a support box 1210. In this case, the control box has been described above, but the oil supply mechanism may not be provided. The support box 1210 constitutes a drawable freezer 1211 that freezes and stores ingredients in a part of the support box 1210. In addition, a blower (not shown) for exhausting is built in the support box 1210 together with an exhaust line. A deodorizing filter can be attached to the exhaust line inside the support box 1210 where the waste gas from the exhaust line is exhausted from the exhaust port 1215. In addition, on the support box 1210, the tray 1240 which accommodated the material 90 taken out from the said freezer can be mounted.

  Connected to the exhaust line of the support box 1210, an exhaust duct 1212 extends from the support box 1210 in a normal vertical direction. A flexible tube 1213, which is known per se in the art and can be freely deformed by an external force (for example, hand force) and can maintain the deformed state when the external force is released, is connected to the upper end of the exhaust duct 1212. The exhaust hood 1214 is attached to the tip. The exhaust hood 1214 is for so-called local exhaust, and the open end surface of the exhaust hood 1214 can have a size and a shape that can cover at least a part of the upper open surface of the oil tank of the frying cooker 10. The magnitude | size which covers with respect to the oil tank upper open surface of the front-end | tip open surface of an exhaust hood can be adjusted with the exhaust suction force from an exhaust hood, etc. Further, the exhaust hood 1214 can incorporate an oil mist filter.

  A breathable oil splash preventing member (for example, a breathable oil splashing member that allows gas to pass freely but above the material carrier 1220 that is lifted and lowered by the lifting mechanism 30 and below the exhaust hood 1214. 1230 (consisting of a non-woven material) can be provided, and the oil splash preventing material 1230 can be interlocked with the lifting mechanism 30.

  The present invention relates to a frying cooker, a first carrier for installing and storing ingredients before frying, and a second for installing ingredients during frying and serving for frying in a frying oil layer. Carrier, a third carrier for installing a fried food after frying and using it for oil draining, a fry using an optional fourth carrier for installing and accommodating the fried food when displayed Provide a cooking system. In this case, the frying cooker is constituted by the frying cooker of the present invention, and the first to fourth carriers also serve as one carrier. When the fried food product is displayed, the fourth carrier for storing the fried food product can be stored in the display case provided with the warmer. In the present invention, in order that one carrier installs and accommodates ingredients before frying, in order to install ingredients during frying and use them for frying in a frying oil layer, In order to install the cooked product and use it for draining, it can be used to install and store the fried cooked product when displaying it. The carrier, after being presented to the exhibition, is again fried in order to install the ingredients and store them before frying, and to prepare the ingredients during frying and use them in the frying oil layer. It is used to install and store the fried cooked product when it is displayed, in order to install the fried cooked product and use it for oil draining later. Actually, by using a plurality of these carriers, it is possible to carry out the process from the installation of the ingredients to the display without interruption, and the working efficiency of the entire fly work is excellent. Excellent workability for individual work. For example, by pre-installing ingredients in the carrier prior to frying, the time and work constraints required to put ingredients into the oil layer can be avoided, and the ingredients can be removed after frying. This has the advantage of time and work that it can be done easily. In addition, there is no need for special work for oil removal, and it is not necessary to arrange ingredients at the place for oil removal. Furthermore, it is not necessary to display the materials individually for each exhibition for sale. Moreover, it is excellent not only in terms of work surface but also in safety, and for example, it is possible to prevent splashing of oil when the ingredients are put into the oil layer. In addition, it is possible to prevent burns, etc. that were likely to occur when taking out the ingredients after frying, and also to prevent burns when taking out the ingredients in the oil drain bat, and when carrying the ingredients to the display case etc. However, accidents are unlikely to occur because no special action is required. Furthermore, in terms of quality, in addition to the advantage that there is no unevenness in frying, the ingredients are fixed to the same carrier, so that you can enjoy the benefits of appearance and quality that there is very little peeling of the clothes on the ingredients. Can do. In addition to the above, according to the system of the present invention, since it is not necessary to perform an unnecessary operation, not only the work is simple and efficient, but also the safety is improved.

  EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited thereto.

Example 1
Under the following test conditions, when the medium-sized fry cooker of the present invention is used and when the conventional fry cooker is used, the deterioration state (acid value, chromaticity, amount of polymer, and kinematic viscosity) of the frying oil after fried cooking ).

Test conditions:
Fry cooker:
Product of the present invention 9 cm wide, 16 cm long, 17 cm high oil tank, opening area 144 cm ²
Oil equivalent to almost 70% of the oil tank volume is added. Conventional machine (Aisin Electric EF-3L type)
Fried oil: rapeseed oil + palm olein (7: 3)
Paste oil amount: Invention product = 1.50 kg, conventional machine = 3.00 kg
Temperature setting: Set so that oil temperature is 180 ° C when ingredients are not charged. Heating time: 8 hours / day Number of days to fry: 7 days Ingredients: Frozen croquettes, fried from frozen chicken, French fries Quantity: 4 frozen croquettes per hour, 8 deep-fried frozen chicken, 200g french fries
Feed oil: Replenish the oil decrease by dividing it into 3 times a day.

  The results are shown in FIGS.

  As is apparent from the results shown in FIGS. 13 to 16, according to the present invention, the deterioration of the frying oil is remarkably reduced as compared with the conventional case.

  In addition, when the power consumption when flying for 8 hours per day under the above conditions was measured, it was 66 kWh in the present invention machine, and 131 kWh in the conventional machine. The frying cooker of the present invention has a small oil surface area, and therefore a small amount of heat from the oil surface, so that the amount of heater heat required to raise or maintain the oil temperature during frying cooking is reduced, resulting in power consumption. Less.

Example 2
In the case of using the frying cooker of the present invention used in Example 1 and the case of using the conventional frying cooker, the state of deterioration of the frying oil after frying (acid value, chromaticity, amount of polymer, and kinematic viscosity) ). The test conditions were the same as in Example 1 except for the following.

Test conditions:
Flying days: 9 days Ingredients: Frozen croquettes Frying quantity: 4 pieces / time.

  Number of flies: 2 times / hour (= 16 times / 8 hours).

  The results are shown in FIGS.

In addition, the results of the appearance of the obtained fried product, the peeled area of the bread crumb layer, the taste (by sensory test), the amount of oil absorbed in the croquette clothing, the amount of frying oil consumed and the amount of frying generated are shown below. It shows in Tables 2-8. From these tables, it can be seen that according to the present invention, the appearance and flavor of the fried product are excellent, and the bread crumbs are hardly peeled off.

  From Table 5, it was found that according to the method of the present invention, the amount of oil absorption in the ingredients after frying was small.

  It has been found that the method for producing a fried cooked product of the present invention reduces the amount of oil that is absorbed by the ingredients, especially when the ingredients are taken out from the oil layer in a state where the ingredients are raised after frying.

Furthermore, the oil content of the clothes on the flat surface of the croquette was measured. In the conventional frying cooking method, when taking out ingredients, the plane surface has faced up (or down).

As a result of the above measurement, it was found that the amount of oil absorbed by the garment of the croquette of the method of the present invention was small. In addition, the results of the conventional method show that the amount of oil collected under the material has a greater effect on the amount of oil absorbed into the material than the effect of the amount of oil collected on the material. It was.

  In addition, with regard to dirt on the frying cooker, in the conventional machine, sticking dirt consisting of a fat polymer or fried residue was noticeable on the inner surface of the oil tank corresponding to the oil level. I couldn't see it.

Example 3
In the case of using the frying cooker of the present invention used in Example 1 and the case of using the conventional frying cooker, the strength of odor when fried cooking is performed under the conditions of Example 1 is 10 persons. Comparison was made by panel and evaluated by the following method.

<Odor evaluation method>
Each panel enters the laboratory where frying is done, and there are three levels of the intensity of the fried odor filled in the laboratory (2 points: feel the odor strongly, 1 point: feel a little, 0 point: almost I do not feel). The results are shown in Table 9 below.

  As can be seen from the results shown in Table 9, when the machine of the present invention is used, the generation of odor is significantly lower than when the conventional machine is used. Can keep good.

Example 4
Under the same conditions as in Example 2, the change over time of the degree of deterioration (polymer amount) for each rotation rate (1% to 6%) was measured using the machine of the present invention. The results are shown in FIG. From the results shown in FIG. 21, it can be seen that in the present invention, when the oil rotation rate is 2% or more, the amount of the polymer in the oil can be maintained at a level (5%) or less that does not cause a problem.

Examples 5-8
Table 10 below shows the rotation rate and the rotation rate value when the fly method according to the present invention is performed under the same conditions as in Example 2 in comparison with the conventional fly method.

Example 9
The relationship between the oil temperature when heating the frying oil and the heating time is compared between the present invention machine used in Example 1 and the conventional machine and is shown in FIG. From FIG. 22, it can be seen that in the case of the present invention, since the oil tank is small (the amount of oil is small), the temperature rise at startup is very fast.

Example 10
The time-dependent change in the degree of deterioration (polymerized product) of fats and oils when a frying operation was performed for a long time under the same conditions as in Example 2 was measured. The results for the case of the present invention machine and the case of the conventional machine are shown in FIG. From FIG. 23, in the conventional machine, the upper limit (5%) of the polymer is exceeded after a certain period of time, and all the fats and oils must be discarded at the next point. Is maintained at a low level, and it is understood that it is not necessary to frequently dispose of fat and oil as in the conventional machine.

Example 11
Under the same conditions as in Example 2, the change over time in the degree of deterioration (polymer) when the rotation rates were 3.9% and 6% was measured for the present invention machine and the conventional machine. The results are shown in FIG. As can be seen from FIG. 24, the machine of the present invention has a smaller oil area and less contact between oil and air than the conventional machine, so that the oil is not easily deteriorated. The invention machine suppresses oil and fat deterioration products than the conventional machine.

Example 12
Under the following test conditions, the amount of polymer and the composition of the frying oil after frying were compared using liquid chromatography when the frying cooker of the present invention was used and when the conventional frying cooker was used.

Test conditions:
Fry cooker:
Product of the present invention 10 cm wide, 18 cm long, 17 cm high oil tank, opening area 180 cm ²
Oil equivalent to almost 70% of the oil tank volume is added. Conventional machine (Aisin Electric EF-5L type) (Ingredient filling rate = 6.25%, HA / SA ^1/2 = about 0.3)
Fried oil: rapeseed oil + palm olein (7: 3)
Paste oil amount: Invention product = 1.80 kg, conventional machine = 4.00 kg
Temperature setting: Set so that oil temperature is 180 ° C when ingredients are not charged. Heating time: 8 hours / day Number of days to fry: 11 days Ingredients: Frozen croquettes, fried from frozen chicken, French fries Quantity: 21 frozen croquettes per day, 56 deep-fried frozen chickens, 1000g French fries
Feeding oil: Reduced by oil absorption is replenished 3 times a day

  From the results of Table 11, it can be seen that the polymer is kept at a low content. It was also found that the polymer content was maintained at a low content, and that the polymer content was suppressed to a lower content as compared with the whole polymer.

Example 13
Fry cooking was performed under the same conditions as in Example 1, and the frying oil at the end of the seventh day was supplemented with substances scattered from the oil surface at 180 ° C., and the components were analyzed by chromatography. The results are shown in Table 12. This odor component amount is set to 1 when a conventional machine is used.

Example 14
Using the fry cooker of the present invention of Example 12 and the conventional fry cooker, fried from frozen croquettes and frozen chickens under the conditions shown in Table 13 below, fried french fries, and the power consumption at that time was It was measured. The oil temperature was set to 180 ° C. when no ingredients were added. The results are shown in Table 14.

Example 15
The center temperature (after 7 minutes) of the five croquettes obtained in Example 2 after the simultaneous frying was measured, and the uniformity of the degree of frying was confirmed. The measurement results are shown in Table 15 below.

  According to the method for manufacturing a fried cooked product of the present invention, it has been found that when a plurality of ingredients are cooked at the same time, there is little variation in the degree of cooking of each ingredient. According to the method for manufacturing a fried cooked product of the present invention, it was found that fried cooking can be performed uniformly.

Example 16
The frozen croquette was fried using the fry cooker used in Example 12 and the conventional machine, and the center temperature after frying was measured. The case where the fly time was 5 to 6.5 minutes was tested. The center temperature at the time of standing at room temperature for 7 minutes after the end of frying was measured. The experiment was performed on 10 croquettes, and the average and standard deviation of the measured values were obtained. The results are shown in Table 16 below.

Table 17 below shows the frying time required to reach the respective temperatures centering on a central temperature of 80 ° C., which is a standard for completion of frying.

Example 17
Under the following test conditions, in the case of using the frying cooker of the present invention and the case of using the conventional frying cooker (ordinary machine), the deterioration state (acid value, polymer amount) of the frying oil after frying was compared. .

Test conditions:
Fry cooker:
Product of the present invention 19 cm wide, 24 cm long, 36 cm high oil tank, opening area 456 cm ²
Conventional machine (FA-18 model made by Mach Equipment)
Fried oil: rapeseed oil + palm olein (7: 3)
Amount of oil applied: Invention product = 8.30 kg, conventional machine = 16.50 kg
Temperature setting: 175 ° C
Heating time: 10 hours / day Days of frying: 7 days Ingredients: Frozen croquettes Frying quantity: Twenty frozen croquettes were fried 20 times a day. In each frying, the ingredient carrier has two shelves for supporting the ingredients, and the ingredients were equally placed on each stage for fried cooking.

  The results are shown in FIGS.

  As is apparent from the results shown in FIGS. 25 to 26, according to the present invention, the deterioration of the frying oil is remarkably reduced as compared with the conventional case.

Moreover, the result about the external appearance of the obtained fried product, flavor (by sensory test), and the amount of oil absorbed by the croquette clothes is shown in the following Tables 18-19. From these tables, it can be seen that according to the present invention, the appearance and flavor of the fried product are excellent, and the excess oil contained in the fried product is also small.

  According to the method of the present invention, since the ingredients are submerged in oil and heated from the entire surface, cooking is performed one side at a time and the upper surface is exposed to the air, as in ordinary floating cooking. Therefore, compared with the method of radiating heat, the heat efficiency is good, and frying can be done in a short time.

The present invention also provides the following.
(1) Under the condition that the area SA of the oil surface of the oil layer to be fried and the height HA from the oil bottom to the oil surface satisfy the relationship HA / SA ^-2 = 0.6 to 3.5, A method for producing a fried cooked product, characterized by fry cooking in an oil reservoir.
(2) The method according to (1) above, wherein the oil surface area SA is 30 to 30,000 cm ² and the height HA from the oil bottom to the oil surface is 10 to 200 cm.
(3) The method according to (1) above, wherein a filling rate of ingredients filled in the oil layer during frying is 12% or more.
(4) Fry cooking is performed by arranging ingredients having a flat shape so that the wide surface forms an angle of 45 ° to 135 ° with respect to the oil surface. the method of.
(5) The flat ingredient is placed on a carrier so that its wide surface forms an angle of 45 ° to 135 ° with respect to the oil surface, and fry cooking is performed. the method of.
(6) The method according to claim 1, wherein fry cooking is performed with the ingredients placed below the oil level.
(7) The method according to (1) above, wherein the rotation rate of fats and oils used for frying is 2% or more.
(8) The method according to (1) above, wherein the rotation rate value is 2 or more.
(9) The method according to (1) above, wherein the ingredient has an oil absorption of 5% or more.
(10) The method according to any one of (1) to (9) above, wherein fry cooking is performed using the frying cooker of the present invention.

The perspective view which shows an example of the fryer apparatus by one aspect | mode of this invention. The schematic sectional drawing of the frying cooker of the fryer apparatus shown in FIG. The figure which shows the circuit structure of the control box provided with the oil supply mechanism. The schematic sectional drawing of an oil supply mechanism. The figure which plotted the value of HB / √SB of the frying cooker of the present invention in comparison with the conventional frying cooker. The schematic sectional drawing of the frying cooker by the other aspect of this invention. The perspective view which shows the member for scissors suitable for use in this invention. The figure which shows the circuit structure of the control box provided with the oil supply mechanism by 1 aspect of this invention. The side view which shows the ingredient carrier for hold | maintaining in the state which stood the flat shaped ingredient. The perspective view which shows the ingredient carrier for hold | maintaining the flat-shaped ingredient in the state inclined. The side view which shows the material carrier for hold | maintaining the flat-shaped material in the state inclined. The side view which shows the ingredient carrier which has multiple steps | paragraphs of shelf steps which mounts an ingredient. The schematic perspective view which shows an example of the frying cooking apparatus of this invention provided with the local exhaust apparatus. The graph which shows the relationship between the days of frying in Example 1, and the acid value of frying oil. The graph which shows the relationship between the days of frying in Example 1, and the chromaticity of frying oil. The graph which shows the relationship between the days of frying in Example 1, and the polymer in a frying oil. The graph which shows the relationship between the days of frying in Example 1, and the kinematic viscosity of frying oil. The graph which shows the relationship between the days of frying in Example 2, and the acid value of frying oil. The graph which shows the relationship between the days of frying in Example 2, and the chromaticity of frying oil. The graph which shows the relationship between the days of frying in Example 2, and the polymer in a frying oil. The graph which shows the relationship between the days of frying in Example 2, and the kinematic viscosity of frying oil. The graph which shows the time-dependent change of the deterioration degree (polymer amount) for each rotation rate (1-6%) in Example 3. The graph which shows the relationship between oil temperature when heating the frying oil in Example 8, and heating time. The graph which shows the time-dependent change of the deterioration degree (polymer amount) of the oil at the time of performing a long-term frying operation in Example 9. The graph which shows the time-dependent change of the deterioration degree (polymer amount) in the rotation rates in Example 10 in the case of 3.9% and 6%. The graph which shows the relationship between the acid value of the frying oil after frying cooking, and the heating time at the time of using the case where the frying cooker of this invention is used in Example 17, and the conventional frying cooker. The graph which shows the relationship between the amount of polymers of the frying oil after frying cooking, and the heating time at the time of using the frying cooker of this invention in Example 17 and the conventional frying cooker.

Explanation of symbols

DESCRIPTION OF SYMBOLS 10 ... Fry cooker 40 ... Control box 101 ... Oil tank 102 ... Case 103 ... Heater unit 104 ... Temperature sensor 20 ... Opening / closing lid 30 ... Elevator 60 ... Material carrier 1214 ... Exhaust hood

Claims (16)

It has a substantially rectangular parallelepiped shape with an upper end opened, and the relationship between the area SB of the opening and the depth HB from the opening to the bottom is HB / SB ^1/2 = 0.8 to 4.0. A frying cooker having one or more frying oil tanks to be filled.   The frying cooker according to claim 1, further comprising a fluororesin coat layer on an inner surface of the frying oil tank.   The frying cooker according to claim 1 or 2, further comprising an oil supply mechanism for supplying the frying oil to the frying oil tank.   The frying cooker according to any one of claims 1 to 3, further comprising a heater unit for heating the frying oil on an outer surface of the frying oil tank.   The frying cooker according to any one of claims 1 to 4, further comprising a lid for opening and closing the oil tank.   The frying cooker according to any one of claims 1 to 5, further comprising an ingredient carrier lifting mechanism for taking in and out the ingredient carrier for introducing the ingredient into the frying oil tank. It has an oil tank in which the amount of frying oil to be used is 5 L or less, the depth HB of the oil tank is 15 to 25 cm, and the surface area SB of the opening of the oil tank is 200 to 500 cm ^2. The frying cooker according to item. It has an oil tank whose amount of frying oil to be used is 5 to 30 L, the depth HB of the oil tank is 25 to 70 cm, and the surface area SB of the opening of the oil tank is 300 to 1000 cm ² . The fry cooker according to item 1. The frying oil tank has a length of 8 to 20 cm in width, a length of 5 to 30 cm in length, a depth HB of 17 to 30 cm, and HB / SB ^1/2 = 0.82. The fry cooker according to any one of claims 1 to 6, wherein a relationship of ˜1.88 is satisfied.   A frying cooker set comprising the frying cooker according to any one of claims 1 to 9 and an ingredient carrier capable of holding a flat ingredient at an angle of 45 to 135 degrees with respect to the horizontal.   A frying cooker set comprising the frying cooker according to any one of claims 1 to 9, and an ingredient carrier having a plurality of ingredient placing shelves.   The fry cooker according to any one of claims 1 to 9, and an exhaust hood provided above the fry cooker in a region that can cover at least a part of the upper open surface of the oil tank of the fry cooker. A fry cooking device comprising an exhaust system having   The fry cooking device according to claim 12, wherein the exhaust system includes a deodorizing member.   A method for producing a fried cooked product, comprising fry cooking using the fry cooking device according to claim 12 or 13.   A frying cooker, a first carrier for installing and storing ingredients before frying, a second carrier for installing ingredients during frying and serving for frying in a frying oil layer, fry This is a frying cooking system using a third carrier for installing a fried food product for cooking after cooking and an optional fourth carrier for installing and accommodating the fried food product when displaying the fried food product. The frying cooker is constituted by the frying cooker according to any one of claims 1 to 9, wherein the first to fourth carriers also serve as one carrier. Fry cooking system.   The fry cooking system according to claim 15, wherein the fourth carrier is housed in a display case with a warmer.

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