JP2792378B2 - Method and apparatus for producing non-frying pan flour - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method and an apparatus for producing non-frying pan flour, which can produce a fried food without frying. In detail, stirring and mixing in a short time while continuously or semi-continuously supplying the breadcrumbs and fats and oils, without damaging the original breadcrumbs `` Kendachi '', and non-frying pan flour of any particle size according to the purpose, The present invention relates to a method and an apparatus for mass-producing continuously or semi-continuously.

[0002]

2. Description of the Related Art In the case of making fried food at home, a method is generally employed in which breadcrumbs are added to food ingredients (ingredients) and fried in oil. However, this method has a problem that the cooking work and cleaning up of the oil are troublesome, and that the oil is scattered during the cooking and soils the kitchen, and there is a risk of burns and fire.

For this reason, conventionally, by heating in an oven or a microwave oven without frying with oil,
Means have been proposed for making fry-like dishes easily. For example, JP-A-58-129942, JP-A-59-129942
JP-A-130161, JP-A-1-289456, JP-A-2-5831 and the like disclose bread flour containing oils and fats, so-called non-frying pan flour, and heat it in an oven or a microwave oven to easily fry. A method for producing a food-like product is disclosed.

[0004]

However, in the case where the above-mentioned non-frying pan powder is to be industrially produced in large quantities and continuously, in the conventional technique, the bread crumbs are broken when mixing the bread crumbs and the fats and oils. "Kendachi" disappears or becomes small crumbs. For this reason, when heated in an oven or the like, the texture of crispy bread crumbs peculiar to fried food is not obtained, and the appearance becomes unsightly. If bread crumbs with a large particle size were to be produced while suppressing such destruction of the bread crumbs, they had to be produced with great care in very small batches, which had the disadvantage of increasing costs. .

Accordingly, one object of the present invention is to provide a method for mass-producing non-frying pan powder which can be obtained by heating in an oven, a microwave oven, or the like, without frying, continuously or semi-continuously at low cost. And an apparatus therefor.

Another object of the present invention is to provide a method and an apparatus for producing a non-frying pan powder having an arbitrary particle size according to the purpose without impairing the original "bread" of bread crumbs. is there.

[0007]

To achieve the above object, according to an aspect of method for producing a non frying powder of the present invention, single
Create a shape similar to split screw ribbon type blades.
And arranged in a screw ribbon shape as a whole
U-shaped or W-shaped open-topped water with wings
Using a flat paddle continuous mixing device, mixed with stirring while supplying to the mixing device crumbs and fat by continuous or semi-continuous quantitatively, characterized in that to obtain a continuous or semi-continuous non frying powder.

[0008] Further, the non-frying pan production apparatus of the present invention comprises a bread crumb supply apparatus that continuously or semi-continuously supplies a constant amount of bread crumbs, a fat / fat supply apparatus that continuously or semi-continuously supplies a constant amount of fats and oils, And a mixing device for stirring and mixing the fats and oils , wherein the mixing device is a single screw
It is shaped like a ribbon-shaped blade divided into
The blades arranged in a screw ribbon shape
U-shaped or W-shaped, open-top horizontal paddle chain
It is a continuous mixing device .

[0009] In the present invention, the bread crumbs may be used in an amount of 40 to 5
It is preferable that the fats and oils are melted at a product temperature of 5 ° C. and at a temperature higher than the melting point by 5 ° C. or more, and supplied to the mixing devices.

[0010] The blades of the mixing device are opposed to a rotating shaft.
To adjust the angle and length of the shaft.
4 to 10 pieces in a spiral around the axis of rotation
That it is preferable.

Further, it is preferable that the ratio of the effective length to the width of the mixing section in the mixing apparatus is from 4: 1 to 10: 1.

Further, the rotating shaft of the mixing device is set at 4 to 50 r.
pm, and the raw breadcrumbs and fats and oils
It is preferable to stir and mix for minutes.

[0013]

According to the present invention, a non-frying pan powder is used to stir and mix breadcrumbs and fats and oils continuously and semi-continuously by using a breadcrumbs quantitative feeder and a fats and oils quantitative feeder. Can be mass-produced continuously or semi-continuously at low cost. In addition, single screw ribbon type blades
Shaped like a split, screw revolving as a whole
U-shaped or with wings arranged to form
Using a W-shaped open-top horizontal paddle continuous mixing device
Effectively disintegrating the crumbs without disintegration
Can be agitated, spoiling the original bread crumbs
Non-frying pan flour with no particle size
Can be manufactured.

In a preferred embodiment of the present invention, the bread crumb is kept at a product temperature of 40 to 55 ° C., and the fat or oil is placed at 5 ° C. below its melting point.
If the mixture is melted at a higher temperature and supplied to the mixing devices, the bread crumbs and the fats and oils can be rapidly and uniformly mixed.

[0015]

FIG. 1 shows a schematic structure of a non-frying pan production apparatus according to one embodiment of the present invention.

In FIG. 1, an outlet of a quantitative supply device 1 for continuously or semi-continuously supplying bread crumbs is connected to a mixing device 21. The quantitative supply device 1 is not particularly limited as long as the supply amount can be strictly controlled, and various commercially available feeders can be used. Preferably, a vibration feeder of an electronic two-stage control method is used. Good to use.

In this embodiment, a fat and oil melting device 2 is provided to stably supply fats and oils and to smoothly perform mixing. Various types of melting devices can be used as the melting device 2, but a type in which a jacket is provided around the melting tank and the temperature is raised is preferable.

The outlet of the fat and oil melting device 2 is connected to a fixed amount supply device 3 for continuously or semi-continuously feeding the melted fat and oil in fixed amounts. In addition, this fixed amount supply device 3
Is connected to the mixing device 21. The metering device 3 is not particularly limited as long as the metering amount can be strictly controlled. For example, a metering type gear pump, a diaphragm pump, a snake pump, etc. in which various spray nozzles are combined is used. it can. When powdered fats and oils are used, they are preferably supplied to the mixing device 21 as they are without being melted. As such a supply device, an auger-type quantitative supply device or the like can be preferably used.

In order to continuously or semi-continuously mix, stay, transfer and discharge the raw materials, the mixing apparatus 21 in this embodiment has a U-shaped open top as shown in FIGS. A horizontal paddle continuous mixing device is used. The mixing device 21 has a single rotating shaft 22 and the rotating shaft 2
Around 2, a paddle 31 is arranged in a spiral. As the number of rotating shafts, a biaxial type (W-shape) may be used, but a uniaxial type is more preferable because the crumbs can be reduced in amount. Further, although the closed type mixing device is excellent in mixing efficiency, it is not preferable because the bread crumbs are significantly disintegrated.

FIG. 4 is a side view showing the paddle 31 mounted on the rotating shaft 22 from the direction of the rotating shaft. That is, the paddle 31 includes a blade 32 that contributes to mixing and stirring, and a base 33 that supports the blade.
The third end is attached to the rotating shaft 22 so as to be adjustable in angle and length.

The blades 32 have a shape like a single screw ribbon type blade divided, and are arranged so as to have a screw ribbon shape as a whole. Rotary axis 1
The number of divided blades 32 per circumference (lead) is preferably 4 to 10, more preferably 6 to 8.
That is, the number of the blades 32 is arranged in a spiral so as to make one round around the rotation shaft 2.

On the upper surface of one end of the mixing device 21, a supply port 23 for raw bread crumbs and a supply port 24 for raw fats and oils are provided in parallel, and on the lower surface of the other end, mixed bread crumbs are provided. Is provided with a discharge port 25 for discharging. The mixing device 21 has a U-shaped casing,
It has a shape in which a space is provided above the rotation shaft 22 and the paddle 31. If the casing has a cylindrical shape and does not have the above-mentioned space, the mixing efficiency is excellent, but the crumbs are significantly disintegrated, which is not preferable.

The ratio of the effective length to the width (hereinafter, referred to as L / D) in the mixing section is preferably 4 to 10, more preferably 7 to 8. When L / D is less than 4, it is difficult to achieve uniform mixing, while
If it is larger than 10, the crumbs will be disintegrated, which is not preferable.

Although not shown, the mixing device 21
In order to perform stirring and mixing at a predetermined temperature, a jacket-type heating device can be provided as necessary. Further, a cooling device for rapidly cooling the discharged bread crumbs may be provided at the outlet 25 of the mixing device 21. Further, a packaging device for automatically packaging the obtained non-frying pan flour can be disposed continuously to the outlet 25 of the mixing device or the cooling device.

Next, a method for producing a non-frying pan powder of the present invention using the production apparatus will be described.

The raw bread crumbs used in the present invention are not particularly limited, and raw bread crumbs obtained by baking any raw material by a known baking method and then pulverized, or ordinary bread crumbs further dried, and extruder, etc. Bread crumbs obtained by an extrusion method using, for example, can be used. As one of preferred embodiments, breadcrumbs containing caramel, carotene and the like, if necessary, and colored in golden brown as in the case of ordinary food after frying can be used.

The apparatus for producing non-frying pan powder of the present invention comprises:
By installing it continuously in a normal bread crumb making device,
Although a series of steps of producing breadcrumbs and mixing with fats and oils is preferably performed continuously, commercially available breadcrumbs can be used as raw breadcrumbs and mixed with fats and oils.

The fats and oils have a melting point of 25 to 55 ° C.
It is preferable to use hardened vegetable oils, hard oils, or powdered fats and oils, especially hydrogenated hardened fats such as soybean oil, palm oil, corn oil, and sesame oil. If the melting point is lower than 25 ° C., the fats and oils are melted during distribution and storage of the product, causing stickiness, lumps, and the like, resulting in quality deterioration. On the other hand, if the melting point is higher than 55 ° C., the fats and oils do not dissolve in the mouth when eaten, so that the fats and oils remain in the mouth and have a poor texture.

It is preferable that the fats and oils are supplied to the melting device 2 and melted, and then supplied to the continuous fat and oil supply device 3. However, in the case of powdered fats and oils, it is preferable to mix them with bread crumbs without melting. The melting temperature depends on the melting point of fats and oils, but is 5 times higher than the melting point of fats and oils.
It is preferable that the temperature is higher by at least 10 ° C, more preferably by 10 to 15 ° C. If the temperature exceeding the melting point of the fat or oil is lower than 5 ° C., the viscosity, specific gravity, etc. will not be stable, making it difficult to supply a fixed amount.

The raw material bread crumb is supplied to the mixing device 21 from the supply port 23 by the supply device 1 continuously or semi-continuously in fixed amounts. The melted fats and oils are continuously or semi-continuously supplied to the mixing device 21 from the supply port 24 by the supply device 3. The mixing ratio of breadcrumbs and fats and oils varies depending on the intended food, but it is generally preferable to supply the mixture at a mixing ratio of 20 to 100 parts by weight of fats and oils to 100 parts by weight of breadcrumbs.

The raw material bread crumbs and fats and oils supplied to the mixing device 21 move toward the discharge port 25 while being stirred and mixed by the paddle 31 rotated by the rotating shaft 22. In this case, it is preferable that the product temperature at the time of supplying and mixing the raw material bread crumb is 40 to 55 ° C. in order to make the fat and oil efficiently penetrate into the bread crumb. Further, the operation speed of the mixing device is preferably 4 to 50 rpm. 4 rpm
If the rotation speed is lower than 50 rpm, uniform mixing cannot be performed.

The raw breadcrumbs are mixed with fats and oils in a mixing device 21.
It is preferable that the mixture reaches the discharge port 25 in about 5 to 10 minutes while being stirred and mixed, and is discharged after mixing. The breadcrumbs mixed with the fats and oils and discharged from the discharge port 25 are cooled by a cooling device, if necessary, and then packaged for sale and distribution.

Example Dry bread crumbs were produced according to a conventional method with the composition shown in Table 1.

[0034]

[Table 1]

Next, the bread crumb and the hardened oil derived from soybean oil (melting point: 37.5 ° C.) were continuously supplied with a continuous bread crumb (electronic two-stage vibrating feeder) and a continuous fat / oil supplier equipped with a jacket (Snake). Pump). The bread temperature was continuously supplied as it was immediately after the drying step, so that the product temperature was 45 ° C. The fat was melted at this temperature by passing warm water of 47 ° C. through a jacket installed around the melting tank.

Subsequently, the breadcrumbs and the fats and oils were each added to 4.2.
The mixture was supplied to a continuous stirring and mixing apparatus at a rate of kg / min and 1.6 kg / min, and continuously mixed and stirred for 3 hours to produce a non-frying pan powder. As the continuous stirring and mixing apparatus, a U-shaped open-top uniaxial horizontal paddle continuous mixing apparatus was used.
The number of divided blades per rotation shaft (lead) of this apparatus was 6, and the effective length and width of the mixing section were 3 m and 0.5 m (L / D = 6), respectively. Further, a jacket-type heating device was installed around the mixing device to maintain the temperature of the product under stirring at 45 ° C., and after discharging, the product was rapidly cooled by clean air. The rotation speed of the rotating shaft was 8 rpm, and the mixing time (the time from when the raw material bread crumbs and fats and oils were introduced into the continuous mixing apparatus until they flowed out of the discharge port) was 7 minutes.

As a result, 348 kg of non-frying pan flour per hour was continuously produced with almost no manual operation. The non-frying pan flour had a good appearance with almost no change in the "kendachi" as compared to the bread crumb before being charged. Further, the non-frying pan powder was sampled every hour, and the components (water and fat content as representative components) and the particle size distribution were measured. The moisture content was measured by a normal pressure drying method at 130 ° C. for 1 hour, and the fat and oil content was measured by an acid decomposition method. The particle size distribution was measured using a rotary tabletop sieve.
Table 2 shows the measurement results of the water and fat contents, and Table 3 shows the measurement results of the particle size distribution.

[0038]

[Table 2]

[0039]

[Table 3]

As shown in Tables 2 and 3, it was found that the non-frying pan powder obtained in this example had very little variation in both components and particle size, and had good quality.

Comparative Example 42 kg of raw material bread crumbs (product temperature: 20 ° C.) and 16 kg of hardened oil (melted by leaving overnight in a high-temperature room at 50 ° C.) used in the examples were put into a Nauta mixer, and mixed and stirred at low speed for 15 minutes. did. After the elapse of 7 minutes, and sampling from three different places of the final product, the components and the particle size distribution were measured in the same manner as in the examples. The results are shown in Tables 4 and 5, respectively.

[0042]

[Table 4]

[0043]

[Table 5]

As is clear from Tables 4 and 5, it was found that the batch type mixing using the Nauta mixer was significantly inferior in both the product uniformity and the particle size distribution as compared with the examples. In particular, when the mixture was mixed for 15 minutes, there was no "stick" and the appearance was poor. Moreover,
Even after mixing until the crumbs disintegrated, the product was not yet fully homogenized. This proved that it was not possible to produce non-frying pan flour on a commercial basis with this method.

Test Example Using the non-frying pan powder obtained in the above Examples and Comparative Examples, a pork cutlet-like food was produced as a trial and subjected to a sensory test.

(Preparation of Prototype) 100 g of pork loin per piece was seasoned with salt and pepper, sprinkled with flour, then passed through an egg solution and sprinkled with non-frying pan flour.
This was baked in an oven preheated to 250 ° C. for 10 minutes.

(Sensory test method) The pork cutlet-like food using the non-frying pan powder of the example (Example product) and the pork cutlet-like food using the non-frying pan powder of the comparative example (Comparative example product) obtained in this manner were used. The evaluation was performed using a panel of names. The evaluation items were four items of appearance, texture, taste, and comprehensive evaluation. Each item was evaluated by a five-point evaluation method with “normal” as three points, and each panel was averaged. Table 6 shows the results of the sensory test.

[0048]

[Table 6]

As described above, the pork cutlet-like food prepared using the non-frying pan powder obtained in the example was clearly evaluated to be better. In addition, in the case of using the non-frying pan powder of the comparative example, defects such as lack of voluminousness due to the absence of “Kendachi” in appearance, texture, less crispy, and a feeling of softness, etc. Pointed out by panelists.

[0050]

As described above, according to the present invention,
Since the breadcrumbs and the fats and oils are stirred and mixed while being supplied continuously or semi-continuously, non-frying pan flour can be mass-produced continuously or semi-continuously at low cost. Further, as the mixing device, shea
Shape like split single screw ribbon type blade
So that it becomes a screw ribbon shape as a whole
U-shaped or W-shaped, open-top with wings arranged
Since the horizontal paddle continuous mixing device is used, the disintegration of the bread crumbs during stirring and mixing is reduced, and the non-frying pan flour having a particle size suitable for the intended purpose can be produced without impairing the original "bend" of the bread crumbs. . in this way,
ADVANTAGE OF THE INVENTION According to this invention, the non-frying pan powder excellent in texture and appearance can be industrially manufactured at low cost. Therefore, the present invention greatly contributes to the production of various non-fried foods such as vegetables, livestock meat, seafood and the like cooked in an oven, a microwave oven or the like without frying with oil.

[Brief description of the drawings]

FIG. 1 is a schematic configuration diagram showing one embodiment of a non-frying pan production apparatus of the present invention.

FIG. 2 is a side view showing a mixing device used in the manufacturing apparatus.

FIG. 3 is a sectional view showing a mixing device used in the manufacturing apparatus.

FIG. 4 is a side view showing an attached state of a paddle used in the mixing device.

[Description of Signs] 1 Bread crumb quantitative supply device 2 Fat and oil melting device 3 Fat and fat quantitative supply device 21 Mixing device 22 Rotary shaft 23 Bread crumb supply port 24 Oil and fat supply port 25 Outlet 31 Paddle 32 Blade 33 Paddle base

──────────────────────────────────────────────────続 き Continuation of the front page (72) Inventor Heisaku Kuraya 2-346-11 Lakeside, Higashiyamato-shi, Tokyo (56) References JP-A-59-130160 (JP, A) JP-A-59-130161 (JP, A) JP-A-58-129942 (JP, A) (58) Fields investigated (Int. Cl. ⁶ , DB name) A23L 1/176 A23L 1/1

Claims (7)

(57) [Claims] 1. A single screw ribbon type blade is separated.
Shaped like a split, screw ribbon as a whole
U having vanes (32) arranged in a shape
Or W-shaped horizontal paddle continuous mixing device with open top
(21) using a stirred mixture while supplying to the mixing device crumbs and fat by continuous or semi-continuous quantitative (21), non frying powder, characterized in that to obtain a continuous or semi-continuous non frying flour Manufacturing method. 2. The bread crumb is melted at a temperature of 40 to 55 ° C. and the fat or oil is melted at a temperature higher than its melting point by 5 ° C. or more, and supplied to the mixing device (21).
A method for producing the non-frying pan powder according to the above. 3. The blade has an angle and a length with respect to a rotation axis.
4-10 pieces per rotation shaft
The method for producing non-frying pan powder according to claim 1 or 2 , wherein the number is spirally arranged around the rotation axis . 4. The rotating shaft of the mixing device is set at 4 to 50 rpm.
The method for producing a non-frying pan powder according to any one of claims 1 to 3, wherein the raw material bread crumb and the fat and oil are stirred and mixed for 5 to 10 minutes. 5. A bread crumb supply apparatus (1) for continuously or semi-continuously supplying bread crumbs in fixed amounts, an oil / fat supply apparatus (3) for continuously or semi-continuously supplying fats and oils in constant amounts, and stirring the bread crumbs and fats and oils. A mixing device (21) for mixing , wherein the mixing device includes a single screw ribbon type blade.
Shaped like a split, screw revolving as a whole
Having vanes (32) arranged to form
U-shaped or W-shaped horizontal open paddle continuous mixing equipment with open top
An apparatus for producing non-frying pan flour, characterized in that the apparatus is (21) . 6. The blade has an angle and a length with respect to a rotation axis.
4-10 pieces per rotation shaft
The non-frying pan flour manufacturing apparatus according to claim 5 , wherein the number is spirally arranged around the rotation axis . 7. The non-frying pan powder producing apparatus according to claim 5, wherein in the mixing device (21), the ratio of the effective length to the width of the mixing section is from 4: 1 to 10: 1.