JP2011002196A - Apparatus and method of cooking fried food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To fry food to be cooked without using a large amount of oil and without losing peculiar flavor of the fried food and more ensure the flavor by eliminating glaring feeling and gooey feeling peculiar to oil.SOLUTION: An apparatus 9 of cooking fried food includes a heating device 10 heating food T to be cooked by overheated steam of 100°C or more, a frying device 20 sending oil mist, in which oil is injected in a mist manner, to surfaces of the food T to be cooked after heating by the heating device 10 and frying the surfaces, and an oil draining device 30 sending cold water mist, in which cold water of 40°C or less is injected in a mist manner, to the surfaces of the food T to be cooked after frying by the frying device 20 and blowing off oil from the surfaces.

Description

  The present invention relates to an apparatus and method for cooking deep-fried foods such as tempura and fried chicken.

  From large companies to homes, the current method of cooking deep-fried food is to store hot oil at 150-190 ° C in an oil tank and immerse the food to be cooked with powder in the hot oil. It is normal.

  Moreover, what is shown to patent document 1 is disclosed as a cooking method of fried foodstuffs which cook the foodstuffs which are similar to fried food without using oil. In the cooking method disclosed in Patent Document 1, superheated steam is sprayed directly onto a cooking object coated with a powder material, and thereby, fried foods similar to fried foods are cooked.

JP 2006-149207 A

  In the above-described normal fried food cooking method, the cooking object is heated to the core with hot oil, and the surface is fried to bring out the umami. However, disposal of old oil generated in large quantities is a problem.

  Moreover, in the manufacturing method of the deep-fried foodstuff of patent document 1, since oil is not used, disposal of oil does not become a problem, However, The surface cannot be drawn out of the unique taste of deep-fried food.

  Then, it aims at making it possible to fry to-be-cooked food, without using oil in large quantities and losing the peculiar taste of fried food.

  In order to achieve the above object, the fried food cooking device of the present invention includes a heating device that heats the food to be cooked with superheated steam at 100 ° C. or higher, and an oil on the surface of the food to be cooked after being heated by the heating device. And a frying device that feeds an oil mist formed by injecting the mist into a mist to fry the surface.

  Here, the fried food cooking device is not particularly limited, but a cooking furnace having a plurality of areas in the furnace, and a transfer device for transferring the food to be cooked in the order of the first area and the second area in the cooking furnace. The heating device heats the food by sending the superheated steam to the first area, and the frying device sends the oil mist to the second area by sending the oil mist to the first area. It is preferable to fry the surface of the food. This is because heating and frying can be performed continuously and automatically.

  Here, although the frying device is not particularly limited, an oil nozzle that injects the oil mist, and a baffle plate that prevents the oil mist injected from the oil nozzle from reaching the object to be cooked linearly. And a blower that convects the oil mist. This is because the oil can be evenly distributed over the surface of the object to be cooked.

  Moreover, although the said fried food cooking apparatus is not specifically limited, After fried with the said frying apparatus, the cold water mist formed by injecting the cold water of 40 degrees C or less in mist form to the surface of the said to-be-cooked object is sent from this surface. It is preferable to provide an oil drilling device that blows oil. This is because it can bring out more flavor.

  Here, although the said deep-fried food cooking apparatus is not specifically limited, The cooking furnace provided with the some area in the furnace, and the said to-be-cooked thing in order of the 1st area in the said cooking furnace, the 2nd area, and the 3rd area. A heating device that heats the food by sending the superheated steam to the first area, and the frying device sends the oil mist to the second area. It is preferable that the surface of the object to be cooked is fried and the oil drilling device blows oil from the surface of the object to be cooked by sending the cold water mist to the third area. This is because heating, frying and oiling can be performed continuously and automatically.

  Here, the oil drilling device is not particularly limited, but a cold water nozzle for injecting the cold water mist, and a baffle plate for preventing the cold water mist injected from the cold water nozzle from linearly reaching the object to be cooked. And a blower that convects the cold water mist. This is because cold water can be evenly distributed over the surface of the object to be cooked.

  Moreover, in order to achieve the said objective, in the fried food cooking method of this invention, after cooking to-be-cooked with 100 degreeC or more superheated steam, oil is injected on the surface of this to-be-cooked in mist form. Send oil mist and fry the surface.

  Here, although the fried food cooking method is not particularly limited, after fried with the oil mist, a cold water mist formed by injecting cold water of 40 ° C. or less into a mist form is sent to the surface of the cooking object, and the surface It is preferable to blow off the oil. This is because it can bring out more flavor.

  According to the present invention, by first heating the object to be cooked with superheated steam, the need for heating with oil can be reduced and the amount of oil used can be reduced. Furthermore, after heating with the superheated steam, the oil is effectively spread over the surface of the object to be cooked with oil mist, so that the unique taste of fried food can be extracted with a small amount of oil.

It is front sectional drawing which shows the whole fried food cooking apparatus of an Example. It is a plane sectional view showing the whole fried food cooking device of the example. It is front sectional drawing which shows the heating apparatus of the Example, and its periphery. It is front sectional drawing which shows the frying apparatus of the Example, and its periphery. It is front sectional drawing which shows the oil draining apparatus of the Example, and its periphery.

  The fried food cooking device 8 of this embodiment shown in FIGS. 1 to 5 includes a cooking furnace 9, heating devices 10, 10..., A frying device 20, an oil drilling device 30, and a transfer device 40. It is composed.

[Cooking furnace 9]
The cooking furnace 9 is a furnace for cooking the cooking object T. This cooking furnace 9 is provided in a ring shape when viewed from the front, and is provided with an entrance / exit 9o at the upper right portion, and in the order closer to the entrance / exit 9o, the first area 9a, the second area 9b, Three areas 9c and 9c are provided in order. Although the temperature at the time of use in this cooking furnace 9 can be suitably set according to each conditions, such as to-be-cooked object T, it is about 100-300 degreeC.

[Heating device 10, 10, ...]
The heating devices 10, 10,... Are devices that send superheated steam into the first area 9a, and a plurality of the heating devices are arranged in parallel on the outer wall of the first area 9a. Each heating device 10 includes a water vapor circulation chamber 11, water vapor nozzles 15, 15, a blower 16, and heaters 19, 19.

  The water vapor circulation chamber 11 is provided outside the first area 9a, and the wall 12 that partitions the water vapor circulation chamber 11 and the first area 9a is connected to the first area 9a from the water vapor circulation chamber 11. The inflow hole 13 and the outflow holes 14 and 14 which are connected are provided. And the wall part 12 plays the role of the baffle plate which prevents that the superheated steam sprayed from the steam nozzles 15 and 15 mentioned later reaches | attains the to-be-cooked object T linearly. The water vapor circulation chamber 11 is provided with an intake hole (not shown) for sucking outside air when necessary and an exhaust hole for discharging the inside air.

  The steam nozzles 15 and 15 are nozzles for injecting superheated steam into the steam circulation chamber 11 at a predetermined timing or unspecified (random) timing. Although the temperature of the superheated steam sprayed by the steam nozzles 15 and 15 can be set as appropriate, the temperature of the superheated steam sprayed by some of the heating devices 10, 10... From the inlet / outlet 9 o is about 100 to 130 ° C. The temperature of the superheated steam sprayed by the other heating devices 10, 10,... Is about 300 to 400 ° C.

  The blower 16 is a device for convection of the superheated steam injected into the water vapor circulation chamber 11 into the first area 9a, and rotates the fins 17 provided in the water vapor circulation chamber 11. And a motor 18 provided outside the water vapor circulation chamber 11 to be driven. The strength of the wind sent by the blower 16 can be set as appropriate. However, the blower 16 of the heating device 10 from the most entrance / exit 9o and the blower 16 of the heating device 10 from the second area 9b are different from each other. It is stronger than the blowers 16, 16,... Of the devices 10, 10,..., Thereby making it difficult for the superheated steam in the first area 9a to go out.

  The heaters 19, 19,... Are provided in the water vapor circulation chamber 11, and are provided to adjust the temperature of superheated water vapor and air in the first area 9a.

[Fried device 20]
The frying device 20 is a device that sends oil mist into the second area 9b, and is provided on the outer wall of the second area 9b. The frying device 20 includes an oil mist circulation chamber 21, oil nozzles 25 and 25, and a blower 26, which will be described below.

  The oil mist circulation chamber 21 is provided outside the second area 9b, and the wall portion 22 that divides the oil mist circulation chamber 21 and the second area 9b from the oil mist circulation chamber 21 to the second area 9b. An inflow hole 23 and outflow holes 24, 24 communicating with the area 9 b are provided. And the wall part 22 has played the role of the baffle plate which prevents that the oil mist injected from the oil nozzle 25 mentioned later reaches | attains the to-be-cooked object T linearly. The oil mist circulation chamber 21 is provided with an intake hole (not shown) for sucking outside air when necessary and an exhaust hole for discharging the inside air.

  The oil nozzle 25 is a nozzle for injecting oil mist into the oil mist circulation chamber 21 at a predetermined timing. The base end side of the oil nozzle 25 is connected to a tank and a compressor (not shown), and the tip end is connected to the oil mist circulation chamber 21. And the oil mist circulation chamber 21 is blown off while mixing the oil of about 30-200 ° C. supplied from the tank with the air pressure of about 0.2-0.5 MPa supplied from the compressor. Oil mist is sprayed for 0.1 to 0.2 seconds. The timing of injecting the oil mist is the timing at which the cooking object T transferred by the transfer device 40 described later approaches the frying device 20 or the timing immediately before it, and the fact that the cooking object T has arrived is illustrated. Sense by the sensor that does not.

  The blower 26 is a device for convection of the oil mist injected into the oil mist circulation chamber 21 into the second area 9b, and rotates a fin 27 provided in the oil mist circulation chamber 21 and the fin 27. And a motor 28 provided outside the oil mist circulation chamber 21 to be driven.

[Oil drilling device 30]
The oil draining device 30 is a device that sends cold water mist into the third area 9c, and is provided on the outer wall of the third area 9c. The oil draining device 30 includes a cold water mist circulation chamber 31, cold water nozzles 35 and 35, and a blower 36, which will be described below.

  The cold water mist circulation chamber 31 is provided outside the third area 9c, and the wall portion 32 separating the cold water mist circulation chamber 31 and the third area 9c has a third wall from the cold water mist circulation chamber 31 to the third area 9c. An inflow hole 33 and outflow holes 34, 34 communicating with the area 9 c are provided. And the wall part 32 plays the role of the baffle plate which prevents that the cold water mist injected from the cold water nozzle 35 mentioned later reaches | attains the to-be-cooked object T linearly. The cold water mist circulation chamber 31 is provided with an intake hole (not shown) for sucking outside air when necessary and an exhaust hole for discharging the inside air.

  The cold water nozzle 35 is a nozzle for injecting cold water mist into the cold water mist circulation chamber 31 at a predetermined timing. The proximal end side of the cold water nozzle 35 is connected to a tank and a compressor (not shown), and the distal end portion is connected to the cold water mist circulation chamber 31. And the cold water mist circulation chamber 31 is blown off by mixing the cold water of about 15 to 30 ° C. supplied from the tank with the air pressure of about 0.2 to 0.5 MPa supplied from the compressor. Spray cold water mist for 0.1 to 0.2 seconds. The timing for injecting the cold water mist is the timing at which the cooking object T transferred by the transfer device 40 described later approaches the oil draining device 30 or the timing just before it, and that the cooking object T has arrived. Sensing is performed by a sensor (not shown).

  The blower 36 is a device for convection of the oil mist injected into the cold water mist circulation chamber 31 into the third area 9c, and rotates the fin 37 provided in the cold water mist circulation chamber 31 and the fin 37. And a motor 38 provided outside the cold water mist circulation chamber 31 to be driven.

[Transfer device 40]
The transfer device 40 is a device that transfers the cooking object T in the order of the entrance / exit 9o, the first area 9a, the second area 9b, the third area 9c, and the entrance / exit 9o again. The transfer device 40 includes four pairs of sprockets 41, 41,..., Two chains 42, 42, eight trays 43, 43,. .

  Four pairs of sprockets 41, 41,... Are provided in pairs in the upper left, lower left, lower right, upper right corners of the cooking furnace 9 as viewed from the front, and each pair of sprockets 41, 41 is provided in the front-rear direction. It is provided at intervals.

  One of the two chains 42, 42 is hung on the front four sprockets 41, 41..., And the other is hung on the rear four sprockets 41, 41.

  The eight trays 43, 43,... Are net-like members on which to-be-cooked objects T are placed, and are arranged on the two chains 42, 42 in parallel in the longitudinal direction at approximately equal intervals. Removably attached to the attachment portions 44, 44,. Each attached portion 44 is attached to the two chains 42, 42 so as to be rotatable about the front-rear direction, and counterweights 45, 45 are provided at both front and rear end portions thereof. As a result, the upper surface of the tray 43 always faces upward.

  The drive device 46 is a device that rotationally drives a pair of the four pairs of sprockets 41, 41,..., A motor 47, and a power transmission mechanism 48 that transmits the power to each of the pair of sprockets 41, 41. It is comprised including. The speed at which the pair of sprockets 41 and 41 are rotationally driven by the drive device 46 can be set as appropriate, but the time required for each tray 43 to make a round in the cooking furnace 9 is about 2 to 5 minutes. ing.

  Using the fried food cooking device 8 shown above, the state when the food T is actually fried is {1} carrying the food T, {2} heating with superheated steam, {3} heating with oil mist, { 4} Oil draining with cold water mist, {5} Unloading of cooked food T will be described in the following order.

{1} Carrying in the food to be cooked T The worker places the food to be cooked T by placing the food to be cooked T coated with powder on the upper surface of the tray 43 coming to the entrance 9o.

{2} Heating with Superheated Steam Next, as shown in FIG. 3, the tray 43 on which the food T is placed is transferred to the first area 9 a. Here, the to-be-cooked item T is heated up to the core by the superheated steam hot air sent from the heating device 10. The staying time in the first area 9a is about 1 to 3 minutes.

{3} Heating with Oil Mist Next, as shown in FIG. 4, the tray 43 on which the food T is placed is transferred to the second area 9 b. Here, the surface of the to-be-cooked object T is fried by the oil mist sent from the frying device 20. The staying time in the second area 9b is about 20 seconds to 1 minute.

{4} Oil draining with cold water Next, as shown in FIG. 5, the tray on which the food T is placed is transferred to the third area 9 c and is here. Here, oil is blown off from the surface of the object T to be cooked by the cold water mist sent from the oil drilling device 30. The staying time in the third area 9c is about 20 seconds to 1 minute.

{5} Unloading the cooked food Next, the tray on which the cooked food T is placed is transferred again to the entrance 9o, where the cooked food T is unloaded by the operator collecting the cooked food T. Is done.

According to the present embodiment, the following effects [A] to [G] can be obtained.
[A] By first heating the to-be-cooked item T to the core with superheated steam, the need for heating with oil can be reduced, and the amount of oil used can be reduced.
[B] Taste can be confined in the cooking object T by heating with superheated steam.
[C] After heating with superheated steam, the oil can be efficiently spread on the surface of the object to be cooked T with oil mist, so that the unique taste of fried food can be extracted with the minimum necessary oil.
[D] Since the oil mist is sent to the surface of the cooked object T after heating, the cooked object T is not deprived of heat by the oil mist contacting the surface and the temperature of the oil mist is not lowered. . Therefore, the temperature of the oil does not decrease every time the food to be cooked is put into the oil as in the case of a conventional fried food cooking method. Therefore, the deterioration of the oil due to the temperature change hardly occurs, and the umami can be extracted more.
[E] Since the oil is blown from the surface of the object to be cooked T by applying the cold water mist, it is possible to eliminate the glaring and sticky feeling peculiar to the oil and to bring out the umami more.
[F] Since the transfer device 40 is provided, the object to be cooked T can be fried automatically and continuously.
[G] Since the trays 43, 43,... Can be detached from the attached portions 44, 44,.

  In addition, this invention is not limited to the said Example, It can also implement by changing arbitrarily the structure and shape of each part in the range which does not deviate from the meaning of invention, For example, the following modified examples 1-5 It may be changed as follows.

[Modification 1]
The direction in which the transfer device 40 transfers the object to be cooked T may be clockwise when viewed from the front, and the arrangement of the entrance / exit 9o and the three areas 9a, 9b, 9c may be reversed left and right.
[Modification 2]
The number of trays 43, 43... May be 9 or more or 7 or less.
[Modification 3]
A sensor for detecting the object to be cooked T may be omitted, and a sensor for detecting the tray 43 may be provided.
[Modification 4]
The timing for injecting the oil mist and the cold water mist may be controlled by calculating from the distance at which the tray 43 is driven by the driving device 46 without the sensor for detecting the object T to be cooked.
[Modification 5]
The heaters 19, 19,... May be provided in areas other than the water vapor circulation chamber 11, such as the first area 9a.

8 Fried food cooking device 9 Cooking furnace 9a 1st area 9b 2nd area 9c 3rd area 10 Heating device 20 Fried device 22 Wall (baffle plate)
25 Oil nozzle 26 Blower 30 Oil cutting device 32 Wall (baffle plate)
35 Cold water nozzle 36 Blower 40 Transfer device

Claims (8)

A heating device (10) for heating the object to be cooked (T) with superheated steam at 100 ° C. or higher;
Deep-fried food cooking comprising an oil mist obtained by injecting oil in a mist form to the surface of the object to be cooked (T) after being heated by the heating device and frying the surface. apparatus. A cooking furnace (9) having a plurality of areas in the furnace, and a transfer for transferring the cooking object (T) in the order of the first area (9a) and the second area (9b) in the cooking furnace (9). A device (40),
The heating device (10) heats the cooking object (T) by sending the superheated steam to the first area (9a),
The fried food cooking device according to claim 1, wherein the frying device (20) fries the surface of the cooking object (T) by sending the oil mist to the second area (9b).   The frying device (20) includes an oil nozzle (25) for injecting the oil mist, and a baffle plate for preventing the oil mist injected from the oil nozzle from linearly reaching the object to be cooked (T). The deep-fried food cooking apparatus of Claim 1 or 2 comprised including (22) and the air blower (26) which convects the said oil mist.   An oil draining device that sends a cold water mist formed by spraying cold water of 40 ° C. or less in a mist form to the surface of the object to be cooked (T) after fried by the frying device (20), and blows oil from the surface. The fried food cooking apparatus as described in any one of Claims 1-3 provided with 30). A cooking furnace (9) having a plurality of areas in the furnace, and the to-be-cooked object (T) is a first area (9a), a second area (9b), a third area ( A transfer device (40) for transferring in the order of 9c),
The heating device (10) heats the cooking object (T) by sending the superheated steam to the first area (9a),
The frying device (20) fries the surface of the cooking object (T) by sending the oil mist to the second area (9b),
The fried food cooking device according to claim 4, wherein the oil drilling device (30) blows oil from the surface of the cooking object (T) by sending the cold water mist to the third area (9c).   The oil draining device (30) includes a cold water nozzle (35) for injecting the cold water mist and an obstacle for preventing the cold water mist injected from the cold water nozzle from linearly reaching the food (T). The deep-fried food cooking apparatus of Claim 4 or 5 comprised including the board (32) and the air blower (36) which convects the said cold-water mist.   After cooking to-be-cooked item (T) with superheated steam at 100 ° C. or higher, fry cooking is performed by sending oil mist formed by spraying oil in the form of mist to the surface of to-be-cooked item (T). Method.   The deep-fried food cooking of Claim 7 which sends the cold water mist formed by spraying the cold water below 40 degreeC to the surface of the said to-be-cooked object (T) in the mist form after fried with the said oil mist, and flies oil from this surface. Method.

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