JP2011167155A - Method for producing fried product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a fried product by which the oil content in the fried product can be reduced, and the frying is carried out so as to maintain the easily broken shape of a food material. <P>SOLUTION: The method for producing the fried product includes frying the food material (M) by covering the food material (M) with foam (B) of heated oil in a vacuum container (4). Preferably, the food material (M) in a state of being put on a supporting face (2e) is arranged in the vacuum container (4), and the first layer (50) soaked in the liquid oil (L) and the second layer (52) not soaked in the liquid oil (L) are formed in the food material (M). The layer of the foam (B) of the heated oil is formed on the liquid oil (L) by heating the liquid oil (L) and reducing the pressure in the vacuum container (4) to boil the water contained in the food material (M) of the first layer (50) to afford steam, and to form the layer of the foam (B) of the heated oil on the liquid oil (L) by the steam. The food material (M) at the second layer (52) is covered with the foam of the heated oil to fry the food material (M) at the second layer (52). <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a method for manufacturing a fried product.

  2. Description of the Related Art Conventionally, a method for manufacturing a fried product by putting materials such as potatoes and fruits into a vacuum fryer's fry basket is known. For example, it is a method of putting a raw material into a frying product by putting the raw material into a frying basket of a vacuum fryer and putting the frying basket into or out of the fryer oil (see, for example, Patent Document 1).

  In addition, there is known a device that introduces gas into fryer oil by a bubble generator and stirs the oil (for example, see Patent Documents 2 and 3).

JP-A-1-269458 JP-A-6-70699 International Publication WO2003 / 043442 Pamphlet

  Nowadays, health consciousness is increasing, and it is apt to be preferred that the content of oil in fried products is low. Therefore, it is desirable to reduce the oil content of the frying product.

  Moreover, when it is going to manufacture a fly product using the apparatus of the patent document 1 mentioned above, it may not become a product well. For example, when a sliced pumpkin is steamed and frozen individually, it can be stuck in the basket as the pumpkin collapses or sticks together when fried in a basket.

  Moreover, it is preferable that the conventional apparatus can be used as much as possible.

  Then, the 1st objective of this invention is to provide the manufacturing method of the frying product which can reduce the oil content of a frying product.

  Moreover, the 2nd objective of this invention is providing the manufacturing method of the fry product which can be fried so that the shape of the food material which is easy to collapse may be maintained.

  In addition, the term “fly” used in the present specification means heating with oil.

  In order to achieve the above object, a method for producing a fried product according to the present invention includes a step of filing a food material to be fried with a foam of heated oil in a vacuum vessel. To do.

  In the frying product manufacturing method according to the present invention configured as described above, the food material is covered with heated oil bubbles in a vacuum container, thereby heating the food material and boiling the water contained in the food material. And evaporate. Thus, the food material is fried.

  In addition, when evaporating the moisture contained in the food material, the present inventor makes the amount of oil substituted for the moisture greater than that when the food material is fried in liquid oil. The knowledge that it is less when it flies in the covered state was obtained. That is, in the manufacturing method of the frying product according to the present invention, the oil content of the frying product can be reduced as compared with the case where the food material is fried in liquid oil.

  Moreover, since the food material is covered with oil bubbles and fried, the force acting on the food material is alleviated and the food material can be fried so as to maintain the shape of the food material that is easily broken.

  In the method for producing a fried product according to the present invention, preferably, further, the step of disposing the food material to be fried product in a vacuum container in a state of being placed on a support surface having holes through which oil can pass. Supplying a liquid oil into the vacuum vessel, immersing a part of the food material in the liquid oil, a first layer immersed in the liquid oil, and a second layer not immersed in the oil Heating the liquid oil by boiling the water contained in the food material of the first layer immersed in the oil by heating the liquid oil and reducing the pressure inside the vacuum vessel. Forming a layer of the oiled foam, wherein a portion of the food material of the second layer covered with the heated oily foam layer is fried.

  In the manufacturing method of the frying product configured as described above, the oil bubbles can be heated by forming the oil bubbles on the liquid oil. Moreover, since bubbles are formed by boiling water, it is ensured that the temperature when fried by oil bubbles is higher than the boiling temperature. Moreover, since the foam of oil is formed using the water | moisture content contained in a foodstuff material, the apparatus which generate | occur | produces a foam is not required, for example.

  In the method for producing a fried product, preferably, the moisture contained in the second layer food material covered with the heated oil foam layer is boiled to grow the oil foam layer upward. A step of causing

  In the manufacturing method of the frying product comprised in this way, it becomes possible to heat more food materials with the foam of oil because foam grows.

  Preferably, the method for manufacturing a fried product further includes a step of covering the entire food material of the second layer with oil bubbles.

  Preferably, the method for manufacturing a fried product further includes a step of immersing the entire food material in heated liquid oil after the entire food material of the second layer is covered with oil bubbles.

  In the manufacturing method of the frying product configured as described above, the food material can be surely fried. When a food material that is easily broken is fried, the step of immersing in a heated liquid oil is preferably performed after the food material has shape retention by frying.

  In the manufacturing method of the said fry product, Preferably, the process of immersing the whole foodstuff raw material in the heated oil is performed by adding the heated oil in a vacuum vessel.

  In the manufacturing method of the fly product thus configured, the vacuum fryer system can be simplified.

  The manufacturing method of the frying product according to the present invention can reduce the oil content of the frying product. Moreover, the manufacturing method of the frying product by this invention can be fried so that the shape of the food material which is easy to collapse can be maintained.

1 is a schematic view of a vacuum fryer system according to the present invention. 1 is a partial schematic view of a vacuum fryer system according to the present invention. FIG. It is explanatory drawing of the manufacturing method of the frying product by this invention. 1 is a partial schematic view of a vacuum fryer system according to the present invention. FIG. 1 is a partial schematic view of a vacuum fryer system according to the present invention. FIG.

  First, referring to FIG. 1, an embodiment of a vacuum fryer system used in a method for manufacturing a fried product according to the present invention will be described. FIG. 1 is a schematic diagram of a vacuum fryer system.

  As shown in FIG. 1, the vacuum fryer system 1 includes a vacuum container 4 that houses a basket 2 in which a food material M to be fried products is placed, a heating device 6 that heats oil L in the vacuum container 4, and a vacuum container 4. A decompression device 8 for decompressing the inside and an oil supply device 10 for supplying the oil L into the vacuum vessel 4 are provided.

  The vacuum container 4 can be separated into a container portion 4a and a lid portion 4b in order to put the food material M into the basket 2 (see FIG. 2). When the container part 4a and the lid part 4b are connected, the vacuum container 4 is configured to be sealed. The lid portion 4b has a vacuum port 11a for discharging the gas in the vacuum vessel 4. The container portion 4 a has an oil introduction port 11 b for introducing the oil L into the vacuum container 4 and an oil discharge port 11 c for discharging the oil L in the vacuum container 4.

  The basket 2 in which the food material M is put has a side plate 2b and a bottom plate 2c provided with holes 2a through which oil passes, and a top plate 2d. In addition, the car 2 has an openable / closable entrance (not shown) for taking in and out the material. The upper surface 2e (see FIG. 3) of the bottom plate 2c constitutes a support surface that supports the food material M. The size of the car 2 is, for example, a flat disk-shaped column having a diameter of 30 to 200 cm and a height of 10 to 40 cm, and the hole 2a is, for example, a circle having a diameter of 3 mm.

  In the illustrated embodiment, the car 2 and the lid portion 4 b can be moved up and down by the up-and-down moving device 12. The vertical movement device 12 includes a frame 14 provided so as to straddle the vacuum vessel 4, a support span 16 attached to the frame 14 above the vacuum vessel 4, a support span 16 supported by the support span 16 so as to be movable up and down, and a lid portion. The shaft 18 is connected to the car 2 through 4b, and the screw jack device 20 is attached to the support span 16 to move the shaft 18 and the car 2 up and down. The shaft 18 and the car 2 are preferably rotatable about the axis of the shaft 18 by a driving device (not shown).

  The heating device 6 is constituted by, for example, a steam pipe 6a disposed inside the container portion 4a.

  The decompression device 8 includes an oil separator 22 connected to the vacuum port 11 for separating oil from the gas in the vacuum vessel 4, for example, a cyclone, and an oil separator 22 for separating moisture from the gas in the vacuum vessel 4. And a vacuum pump 26 connected to the cooler 24. A flow rate adjusting valve 30 is provided in the pipe 28 between the oil separator 22 and the cooler 24. The flow rate adjustment valve 30 is, for example, a butterfly valve.

  The oil supply device 10 includes a tank 32 that stores the oil L, an oil supply pump 34 connected to the tank 32, and a piping part 36 that connects the oil supply pump 34 and the oil introduction port 11b. The piping unit 36 includes a first flow path 36a and a second flow path 36b arranged so as to be parallel to each other, and a flow from the oil supply pump 34 to the first flow path 36a or the second flow path 36b. A switching valve 38 for switching to either one and an opening / closing valve 40 for opening and closing the piping part 36 are provided. The first flow path 36a and the second flow path 36b each have a first flow rate adjustment valve 42a and a second flow rate adjustment valve 42b. The first flow rate adjustment valve 42a and the second flow rate adjustment valve 42b are adjusted so that the flow rate of the second flow path 36b is smaller than the flow rate of the first flow path 36a.

  The tank 32 has a sensor 44 for detecting the level or capacity of the oil L therein.

  The flow rate adjusting valves 30, 40 a, 40 b and the switching valve 38 described above are preferably electrically operated and electrically connected to the controller 46. The screw jack device 20, the vacuum pump 26, the oil supply pump 34, and the sensor 44 are also preferably electrically connected to the controller 46.

  Next, exemplary embodiments of a method for manufacturing a fried product according to the present invention will be described in detail.

  As shown in FIG. 2, the shaft 18 and the car 2 are raised by operating the screw jack device 20. By raising the car 2, the lid portion 4b of the vacuum vessel 4 is lifted from the vessel portion 4a and separated. The food material M to be fried is put into the car 2 through the entrance / exit of the car 2 (not shown). The food material M is supported on the support surface 2e of the basket 2 (see FIG. 3A).

  The food material M made into a fried product is, for example, a sliced pumpkin. The pumpkin, for example, has a length of about 2 to 10 cm, a width of 1 to 4 cm, and a thickness of 1 to 10 mm. After being steamed in advance, the pumpkin is individually frozen. Such a pumpkin is a food material that collapses when it is thawed and held by hand.

  The amount of the food material M put in the car 2 is preferably 20 to 80% of the capacity of the car.

  As shown in FIG. 1, the shaft 18 and the car 2 are lowered by operating the screw jack device 20. By lowering the car 2, the lid portion 4b of the vacuum vessel 4 is coupled to the vessel portion 4a, and the vacuum vessel 4 is sealed. The car 2 is held at a predetermined height level H0. Thus, the food material M to be a fried product is placed in the vacuum container 4 in a state of being placed on the support surface 2e having the holes 2a through which oil can pass.

  Next, the oil in the tank 32 is supplied into the vacuum vessel 4 to a predetermined height level H1. Specifically, the on-off valve 40 is opened, the switching valve 38 is switched to the first flow path 36a, the oil supply pump 34 is operated, and the oil in the tank 32 is passed through the first flow path 36a at a relatively large flow rate. , To a height level H2 lower than the height level H1. Next, the switching valve 38 is switched to the second flow path 36b, the oil in the tank 32 is supplied to the height level H1 at a relatively small flow rate through the second flow path 36b, and the on-off valve 40 is closed. In the present embodiment, the height levels H <b> 1 and H <b> 2 are determined by detecting a change in the level or capacity of the oil in the tank 32 by the sensor 44. The opening / closing of the opening / closing valve 40 and the switching of the switching valve 38 are preferably operated by the controller 46 in response to a signal from the sensor 44. The first flow valve 42a is preferably used to shorten the oil supply time, and the second flow valve 42b is preferably used to achieve an accurate height level H1.

  The oil is, for example, rapeseed oil, rice oil, palm oil, palm olein, olive oil, peanut oil, cottonseed oil, and soybean oil.

  As shown in FIG. 3 (a), the height level H1 of the food material M on the support surface 2e is the first layer 50 immersed in liquid oil and the second layer not immersed in liquid oil. The layer 52 is formed. The first layer 50 is preferably as thin as possible, but is defined so that the generation of oil bubbles, which will be described later, continues. The thickness of the first layer 50 is, for example, 1 to 15 cm. The food material M contains moisture.

  Next, the oil L in the vacuum vessel 4 is heated by the heating device 6, and at the same time, the pressure in the vacuum vessel 4 is reduced by the decompression device 8. From the gas drawn from the vacuum container 4 by the vacuum pump 26, oil is separated in the oil separator 22, and moisture is separated in the cooler 24. The pressure in the vacuum vessel 4 is preferably reduced from 101 kPa, which is atmospheric pressure, to about 40 kPa. The temperature of the oil is not limited as long as the food material M has a baked color and the water content of the food material M can be boiled, and is, for example, 70 to 120 ° C.

  By heating the liquid oil L and depressurizing the inside of the vacuum container 4, the water contained in the food material M of the first layer 50 is boiled to be steam.

  As shown in FIG. 3 (b), heated oil bubbles B are generated on the liquid oil L by steam. By slowing down the disappearance rate of the oil bubbles B, the oil bubbles B gradually accumulate, and a layer of oil bubbles B is formed on the liquid oil L and is maintained. The disappearance speed of the oil bubbles B depends on the viscosity of the oil, the diameter of the bubbles, and the like. In order to slow down the disappearance rate of the oil bubbles B, it is preferable that the boiling of the water is performed slowly and the diameter of the oil bubbles B is reduced. Therefore, the temperature of the oil is preferably lower than 120 ° C. Further, it is preferable to reduce the water vapor bubbles by gradually reducing the opening of the flow rate adjusting valve 30 to draw the gas in the vacuum vessel 4 little by little. To reduce the pressure in the vacuum vessel 4, it is not preferable to increase the opening degree of the flow rate adjustment valve 30 because steam bubbles increase due to intense boiling. That is, the opening degree of the flow rate adjustment valve 30 is preferably adjusted so that water vapor bubbles having a size enough to accumulate oil bubbles are continuously generated from the start of boiling.

  Oil bubbles B enter the gaps in the second layer of food material M. Since the liquid oil L itself is heated, the heat of the liquid oil L is transmitted to the oil bubbles B, and the temperature of the oil bubbles B is substantially equal to the temperature of the liquid oil L. Thereby, at least a portion of the food material M on the support surface 2e, that is, a portion (lower portion) covered with the oil bubbles B in the food material M of the second layer 52 is fried. Thereby, for example, sliced pumpkins can be prevented from sticking to each other.

  Subsequently, the water content of the food material M in the second layer 52 covered with the heated oil bubbles B is boiled into steam. Due to the water vapor generated from the food material M of the second layer 52, oil bubbles B are further generated in the heated oil bubble B layer. As described above, since the disappearance rate of the oil bubbles B is slow, the layer of the oil bubbles B can be grown upward. Further, the heat of the liquid oil is supplied to the oil bubbles B, and the temperature of the oil bubbles B is substantially equal to the temperature of the liquid oil L. Finally, as shown in FIG. 3 (c), the whole food material of the second layer is covered with heated oil bubbles B and fried.

  The basket 2 may be rotated in order to promote that oil bubbles spread through the gaps in the food material M. Thereby, for example, it is possible to further prevent the sliced pumpkins from sticking to each other.

  In order to generate oil bubbles, the operating speed of the vacuum pump 26 and the opening of the flow rate adjusting valve 30 may be changed, or may be maintained at a predetermined setting.

  After the boiling of the water contained in the food material M is finished, the growth of the oil bubble B layer stops. Then, as the oil bubbles B disappear, the layer of oil bubbles B gradually becomes thinner. At this stage, in order to ensure the heating of the food material M, it is preferable to immerse the entire food material M in the heated liquid oil L (for example, for 3 to 15 minutes). In the present embodiment, as shown in FIG. 4, the operation is performed by adding oil L in the vacuum vessel 4. Specifically, the on-off valve 40 is opened, the switching valve 38 is switched to the first flow path 36a, the oil supply pump 34 is operated, and the oil in the tank 32 is passed through the first flow path 36a at a relatively large flow rate. , Up to a height level H3 higher than the height level H1.

  In the frying product manufacturing method according to the present invention described above, since the food material M is fried in the foam of oil, compared with the case where the food material M is fried in the liquid oil, the oil applied to the food material M is reduced. The external pressure is reduced, and oil is less likely to enter the food material M.

  Next, examples and comparative examples will be described.

(Example)
A pumpkin snack was produced by the method for producing a fried product according to the present invention, using a pumpkin cut into slices as a food material. The dimensions of the pumpkin were 100 mm in length, 20 mm in width, and 4 mm in thickness. The pumpkin in the cage was deposited 18 cm on the support surface 2e, and the height H1-H0 of the pumpkin immersed in liquid oil was 6 cm. The temperature of the liquid oil was 85 ° C. Prior to the formation of oil bubbles, the operating speed of the vacuum pump 26 and the opening of the flow control valve 30 were set to predetermined values and maintained until the fly was completed. When the pressure in the vacuum vessel 4 reaches the saturated vapor pressure of water, oil bubbles are gradually formed, and about 1 minute after the formation of the oil bubbles, the entire pumpkin is covered with oil bubbles. After a minute the oil bubble layer began to thin. The entire pumpkin was immersed in liquid oil for about 8 minutes to complete the frying.

  Pumpkin snacks after frying can be separated individually, and even when held by hand, the shape did not collapse. Moreover, the oil content measured by the Soxhlet extraction method was 36 to 42%.

(Comparative example)
A sliced pumpkin having the same shape and size as in the example was put in the same basket by the same amount, and dipped in a liquid oil and fried.

  The pumpkin snack after frying became soft when it sucked oil, entered into the hole of the cage, and could not be separated individually. The oil content measured by the Soxhlet extraction method was 45 to 53%.

  As described above, according to the method for manufacturing a fried product according to the present invention, it is possible to fry so as to maintain the shape of a food material that is easily broken compared to the conventional manufacturing method, and the oil of the fried product It was confirmed that the content could be reduced.

  Moreover, since the oil content was low, a light textured fried product was obtained.

  Although the embodiments of the present invention have been described above, the present invention is not limited to the above-described embodiments, and various modifications are possible within the scope of the invention described in the claims. Needless to say, these are also included within the scope of the present invention.

  In the above embodiment, the oil bubbles are formed using the moisture of the food material. However, the oil bubbles may be formed by supplying moisture or gas from the outside of the vacuum vessel. Also, an emulsifier may be added to the oil in order to promote the formation of oil bubbles.

  In the above embodiment, the amount of the liquid oil L in the vacuum vessel 4 is changed while being fixed at the height level H0 of the car 2 (see FIGS. 1 and 4), but the liquid oil in the vacuum vessel 4 is changed. The amount of L may be constant, and the height level of the car 2 may be changed by the screw jack device 20. For example, before frying the food material M, the liquid oil L in the vacuum vessel 4 may be set to the height level H1, and then the height level of the car 2 may be set to H0 (see FIG. 1). Further, when the entire food material M is immersed in the liquid oil L, the height level of the car 2 may be lowered from H0 to H4 (see FIG. 5).

  In the above embodiment, the pumpkin has been described as an example. It may be a dough or a dough obtained by adding and compacting a powder raw material. In particular, it is useful for materials whose shape tends to collapse. Moreover, the shape of the food material M is arbitrary, and can be arbitrarily set such as a columnar shape, a spherical shape, a square cut shape, a chip shape, and a slice shape.

2a Hole 2e Support surface 4 Vacuum container 50 First layer 52 Second layer B Oil bubble L Liquid oil M Food material

Claims (6)

A method of manufacturing a fried product,
A production method comprising a step of covering a food material to be a fried product with a heated oil bubble in a vacuum container and fried. Furthermore, placing the food material to be fried products in a vacuum container in a state of being placed on a support surface having holes through which oil can pass;
Supplying liquid oil into the vacuum vessel;
Immersing a portion of the food material in liquid oil to form a first layer immersed in the liquid oil and a second layer not immersed in the oil;
By heating the liquid oil and depressurizing the inside of the vacuum vessel, the water contained in the first layer food material immersed in the oil is boiled, and the heated oil bubbles on the liquid oil Forming a layer of
The manufacturing method according to claim 1, wherein a portion of the food material of the second layer covered with a layer of heated oil foam is fried.   The method further comprises boiling water contained in the second layer food material covered with the heated oil foam layer to grow the oil foam layer upward. Item 3. The manufacturing method according to Item 2.   Furthermore, the manufacturing method of Claim 3 which has the process of covering the whole food raw material of a 2nd layer with the foam of oil.   5. The method according to claim 4, further comprising the step of immersing the entire food material in heated liquid oil after covering the entire food material of the second layer with oil bubbles.   The manufacturing method according to claim 5, wherein the step of immersing the whole food material in heated oil is performed by adding heated oil in a vacuum vessel.

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