JP2020087161A - Deep-fried food automatic selling machine - Google Patents

Abstract

To provide a deep-fried food automatic selling machine, capable of performing automatic cooking and selling, and capable of selling deep-fried food freshly fried.SOLUTION: A deep-fried food automatic selling machine includes: a frozen storage unit 3 that freezes and stores a pre-treated meat material 2; a conveyance unit 5 that conveys the number of the meat materials 2 corresponding to a requirement to a frying basket 4; a fryer 6 that fries the meat material 2 put into the frying basket 4 with edible oil at a predetermined temperature for a predetermined time; a hot air chamber 7 that treats the meat material 2 fried by the fryer 6 with hot air at a predetermined temperature for a predetermined time; a container storage unit 9 that stores deep-dried food 2a treated with the hot air in the hot air chamber 7 into a container 8; and a takeout unit 11 of the container 8 storing the deep-fried food 2a.SELECTED DRAWING: Figure 1

Description

The present invention relates to a fried chicken vending machine that automatically cooks and sells fried chicken.

Japanese favorites include curry rice, fried chicken, ramen and sushi. Among these, fried chicken has become popular because a number of specialty fried chicken stores have been opened in recent years. Although fried chicken is sold at convenience stores and side dishes stores, fried chicken specialty stores often try to differentiate themselves by singing freshly fried food. When the fried chicken made in advance is warmed in a microwave oven or a heat-retaining case, the texture is significantly different, and the oily feeling is strong, and it may be shunned by consumers. Freshly fried is preferred by consumers.
By the way, in recent years, the labor shortage has become a problem in the food and drink industry. In the case of fried food shops, there is no need for high-level customer service and specialization, so the point that consumers can provide freshly fried foods is their greatest need. Therefore, in order to make up for such a labor shortage, it is desired to introduce a fried vending machine that can automatically perform cooking and selling.

2. Description of the Related Art As an automatic vending machine that cooks and sells meat materials, there is an automatic vending machine that cooks meat or a processed meat product and prepares it at the time of sale so that it can be handed over. In this vending machine, meat or a processed meat product is frozen and stored in a freezing section, thawed in a defrosting section, cooked in a cooking section, housed in a container and conveyed to an outlet ( Patent Document 1). Here, the cooking performed in the cooking section is to cook meat by heating it on an iron plate, and although cooking of roasted meat, hamburger etc. is shown, reference is made to fried chicken such as fried chicken. It has not been.

By the way, for deep-fried chicken, the ingredients are usually fried for a predetermined time with cooking oil at about 180°C. However, there is a problem that the oil on the surface remains only when fried in oil, and that it is difficult for heat to pass to the inside when deep-fried meat such as meat with bone is hard to pass heat.

JP-A-8-124016

Therefore, the present invention is to provide a fried chicken vending machine capable of automatically cooking and selling and selling fresh fried chicken. In addition, it is possible to sell fresh fried chicken with less oil on the surface, and it is possible to sell fried chicken that makes it easier to let heat through to the inside of meat that does not easily pass heat to the inside. The purpose is to provide a machine.

In order to solve the above problems, the fried chicken vending machine according to claim 1 includes a freezing storage unit that freezes and stores the pretreated meat material, and conveys the meat material to the fried basket in a number as required. A hot air that is equipped with a fryer that fries the meat material placed in the fried basket with cooking oil at a predetermined temperature for a predetermined time, and treats the meat material fried by the fryer with hot air at a predetermined temperature for a predetermined time The present invention is characterized by including a chamber, a container accommodating portion for accommodating the fried chicken that has been subjected to hot air treatment in the hot air chamber, and a take-out portion for a container accommodating the fried chicken.
The fried vending machine according to claim 2 uses chicken meat as the meat material.
In the fried vending machine according to claim 3, the meat material is chicken meat with bone.

According to the invention of claim 1, cooking and selling can be automatically performed, and fresh fried chicken can be sold. In addition, a meat fryer placed in a frying basket was fried at a predetermined temperature with a edible oil for a predetermined time, and a frying machine was provided with a hot air chamber for treating the meat material fried with a hot air at a predetermined temperature for a predetermined time. Therefore, it is possible to reduce the oil content on the surface of the fried chicken, and it is possible to provide a fried chicken that has a fresh texture and is fried.
According to the invention of claim 2, it is possible to provide deep-fried chicken.
According to the third aspect of the present invention, it is possible to provide deep-fried chicken with bone that has good heat even to the inside, even if the meat has difficulty passing heat.

It is a schematic explanatory drawing of the deep-fried vending machine by the Example of this invention. It is a schematic front view of FIG.

Hereinafter, embodiments of the present invention will be specifically described with reference to the drawings. As shown in FIG. 1, a fried chicken vending machine 1 according to an embodiment of the present invention is provided with a frozen storage unit 3 therein, which freeze-stores a pretreated meat material 2. As the pretreatment of the meat material 2, specifically, meat such as chicken is cut into pieces of a predetermined size and weight, seasoned, and sprinkled with wheat flour or potato starch.
A transport unit 5 that transports the meat material 2 stored in the frozen storage unit 3 to the fried basket 4 in the designated number is provided, and the designated number of the meat material 2 is put into the fried basket 4 from the transport unit 5. A fryer 6 is provided for frying the meat material 2 put in the fried basket 4 with cooking oil at a predetermined temperature for a predetermined time. A hot air chamber 7 is provided for treating the meat material 2 fried by the fryer 6 with hot air at a predetermined temperature for a predetermined time. A container accommodating portion 9 for transferring the fried chicken 2a that has been subjected to hot air treatment in the hot air chamber 7 to the container 8 is provided. More specifically, the hot-air-treated deep-fried chicken 2a is put into the hopper 10 and stored in the container 8 prepared under the hopper 10. The container take-out portion 11 is provided as a take-out port for the container 8 accommodating the fried chicken 2a.

The operation of the fried vending machine 1 having such a configuration will be described. The operation will be described by taking a chicken vending machine as an example. As shown in FIG. 2, the selection button 13 is pressed from the menu 12 at the top to select a desired type of fried chicken (without bone or with bone) and the number. In the figure, reference numeral 14 is a hardening insertion slot, reference numeral 15 is a bill insertion slot, and the amount of money to be deposited is displayed on the display unit 16. Reference numeral 17 is a reset button. Reference numeral 18 is a change return port. After the hardening is put into the hardening slot 14 or a bill is inserted into the bill insertion slot 15 and the deposit amount is displayed, the selection button 13 is pressed to select the menu 12. The change coin is returned from the change return port 18 in accordance with the deposit amount.

The number of meat materials 2 selected by the selection button 13 is put into the fried basket 4 from the frozen storage unit 3 via the transport path 5. The temperature of the edible oil in the fryer 6 is preset to a predetermined temperature, for example 170°C. The fried basket 4 in which the meat material 2 is put is submerged in the fryer 6, and the meat material 2 is fried for a preset time according to the selected type (without bone or with bone) and the number. After frying for a certain period of time, leave a standing time if necessary. Then, the whole fried basket 4 is conveyed to the hot air chamber 7 and subjected to hot air treatment. The temperature of the hot air is set to 200° C., for example. The hot-air treatment time is set in advance according to the type (boneless, with bone), the number of pieces, and the like. For example, it is set to about 2 to 5 minutes. The fried chicken 2a that has been treated with hot air is put into the hopper 10 and housed in a container 8 arranged below the hopper 10. This is moved to the outlet 11 and the container 8 is taken out from the outlet 11. Reference numeral 19 is an outlet for chopsticks and condiments. Note that chopsticks, spices, and the like may be set in the container 8 in advance.
The display unit 16 may display the remaining time until completion and, when completed, may emit a sound notifying the completion. In addition, the door of the outlet 11 may be automatically opened when completed.

Comparison was made between the case where frying was performed as the primary heating and then the hot air treatment was performed as the secondary heating, and the case where only the primary heating was performed using the fryer as in the conventional case. The meat materials used in the following examples and comparative examples were all frozen and stored at -18°C.
(Example 1)
40 g of domestic chicken thigh meat was used as a meat material, and heated at 170° C. for 3 minutes with an oil fryer as primary heating, and treated with hot air at 200° C. for 3 minutes 30 seconds as secondary heating. As a result, heat was completely transmitted to the inside, and there was no raw part.
(Comparative Example 1)
As in Example 1, 40 g of domestic chicken leg meat was used as the meat material and heated at 170° C. for 3 minutes with an oil fryer as the primary heating, and left at room temperature for 3 minutes 30 seconds. As a result, about two-thirds of the inside did not pass enough heat and was in a raw state.
As described above, the heat cannot be sufficiently spread to the inside of the chicken only by the primary heating, but the heat can be passed to the inside of the chicken by performing the secondary heating with the non-oil fryer (hot air treatment).

Using a chicken wing with heat-resistant bones, primary heating with a fryer and then secondary heating with hot air treatment were compared with the case of only primary heating fried with a fryer.
(Example 2)
Using 65 g of chicken wings as a meat material, 170° C. was heated for 4 minutes with a fryer as a primary heating, and 180° C. was heated with a hot air chamber for 3 minutes 30 seconds as a secondary heating. The core temperature was 61.5°C, and although the meat was cooked, the pink color remained on the bones. It was sufficiently possible to raise the temperature of the first heating or the second heating or to lengthen the heat treatment time so that the bone could be heated.
(Example 3)
Two domestic chicken wings, 56 g and 55 g, were simultaneously used as meat materials and heated at 160° C. for 3 minutes as a first heating by a fryer, and hot air treatment was performed at 180° C. for 4 minutes as a second heating in a hot air chamber. The core temperature was 78°C, and the fire was completely passed through and no bones were found in red.
(Comparative example 2)
Using 61 g of chicken wings as a meat material, a fryer was used as the primary heating for 4 minutes, and the primary heating was left for 3 minutes. The central temperature was 52.3°C, and a large amount of liquid mixed with blood appeared.

From the above, it is understood that heat is easily passed to the inside by performing the secondary heating by the hot air treatment after the primary heating by the fryer. It can be seen that it is more effective especially on the chicken wings with bones, which are hard to pass heat. In addition, by performing secondary heating by hot air treatment without using oil, the oil content on the surface was reduced, and the surface was crispy inside and a juicy texture was obtained.

1 fried chicken vending machine 2 meat material 2a fried chicken 3 frozen storage section 4 fried basket 5 transport section 6 fryer 7 hot air chamber 8 container 9 container storage section 10 hopper 11 unloading section 12 menu 13 selection button 16 display section

Claims (3)

Equipped with a freezing storage unit that freezes the pre-treated meat material, and a transport unit that transports the required number of meat materials to the fried basket, the meat material put in the fried basket at a predetermined temperature A container provided with a fryer for frying with edible oil for a period of time, a hot-air chamber for treating the meat material fried with the fryer with hot air at a predetermined temperature for a predetermined time, and a container for storing the deep-fried fried chicken in the hot-air chamber A fried vending machine, which is provided with a storage section and is provided with a take-out section for a container storing fried food. The fried vending machine according to claim 1, wherein the meat material is chicken meat material. The fried vending machine according to claim 2, wherein the meat material is chicken meat with bones.

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