JP3660884B2 - Deep-fried dough manufacturing equipment - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a manufacturing apparatus that can economically manufacture a fried dough.
The present invention also relates to a method for producing soymilk and a device for producing fried dough that does not affect the quality of the soymilk.
Furthermore, the present invention relates to a deep-fried dough manufacturing apparatus for efficiently manufacturing deep-fried fried food that is not affected by the type of coagulant and the like and has a fine grain and expands uniformly with respect to the dough.
[0002]
[Prior art]
Generally, frying is done by adding a coagulant to soy milk to insoluble agglomerate proteins, then pressing to drain water to make dough for frying, first fry it with low temperature oil and fully expand it, and then heat it with hot oil. Manufactured by evaporation.
It is known that the expansion that occurs when the dough is fried at low temperatures is deeply related to the dissolved air in the soymilk during soymilk production. When the amount of dissolved air was small, the dough did not expand, and it was impossible to produce a fried chicken with a uniform structure.
Therefore, the heating temperature of the soup in the soy milk production process is lower than around 92 ° C compared to the case of cotton tofu and silken tofu, reducing the amount of air escaping outside the system (cooking young), Operations such as hydrating (returning water) to the soup and increasing the amount of dissolved air are commonly used in the production of fried soymilk. However, if the heating temperature is lowered, the fried surface (skin) strength is weak, causing problems such as a lot of sag and itchiness. There have been problems such as a decrease in yield due to a long period of time, a decrease in yield due to a decrease in dough strength due to insufficient pressing, and a non-uniform frying due to variations in moisture, resulting in a decrease in yield.
[0003]
Furthermore, the soy milk is coagulated by adding a coagulant to the soy milk obtained by the above method. Depending on the coagulation conditions of the soy milk, such as the time until the coagulant is added, the coagulant addition method, and the soy milk agitation method, the soy milk The coagulation state changes slightly and the coagulation reaction becomes non-uniform. As a result, the dough tends to expand unevenly when oiled, and the surface (skin) of the deep-fried food becomes hard, or it is easy to be deep-fried with no good commercial value.
[0004]
In order to solve the above problems, Japanese Patent Laid-Open No. 52-38052 has attempted a method of blowing compressed air into soy milk and forming air bubbles in the soy milk. It is difficult to uniformly disperse the air, and depending on the coagulation conditions and the size of the air bubbles, it is possible that the formed air bubbles are buoyant and reduced from the soy milk. In addition, in Japanese Patent Laid-Open No. 5-137529, a method has been attempted in which the soup is heated under high temperature and high pressure, and air is supplied under pressure to the soy milk obtained thereby to increase the amount of dissolved oxygen. Excess air that is not dissolved remains in the soy milk. The size of the air is non-uniform and relatively large, and if it is included in the protein coagulum, or if large bubbles are generated in the coagulation tank, etc., large bubbles are mixed in the dough for frying. Will grow unevenly and fine fried fish cannot be produced. Furthermore, in Japanese Patent Application Laid-Open No. 10-127248, an attempt is made to coagulate soy milk by adding a coagulant while feeding air to high-concentration soy milk. However, air is fed to soy milk having a relatively high viscosity. As a result, air cannot be uniformly dispersed, and it becomes unevenly distributed as large bubbles, and as described above, it is easy to obtain deep frying of uneven grain, and a sufficient effect cannot be obtained.
[0005]
[Problems to be solved by the invention]
The present invention has been made to solve the above-mentioned problems, and an object of the present invention is to produce a deep-fried dough for which fine air is uniformly dispersed.
In addition, the present invention provides a dough for deep-fried fry, in which the quality of the obtained fried chicken is not affected by the production method of soymilk and the quality of the soymilk, and the type of coagulant, etc. It is an object to efficiently manufacture the product.
[0006]
[Means for Solving the Problems]
As a result of diligent research to solve the above problems, the present inventor has combined a soy milk tank, a disperser, a coagulant tank, and an air compressor for storing soy milk in view of the importance of uniformly dispersing air in soy milk. The soymilk tank and the disperser are connected by a soymilk supply pipe having a soymilk flow rate adjusting valve, a soymilk supply pump and a soymilk flow path switching valve, and the coagulant tank and the disperser are coagulated. Branching through a coagulant flow control valve, a coagulant supply pump and a coagulant flow path switching valve, and the branch pipe is connected by a coagulant supply pipe having a coagulant flow rate control valve and a coagulant open / close valve, and further air The compressor and the disperser are connected by an air flow meter with an air flow control valve and an air supply pipe having an air on-off valve, and the soymilk coagulation tank and the disperser are connected by a coagulum discharge pipe. The apparatus for producing dough for fried, characterized in Rukoto, uniform air into soybean milk, it was possible to solve the above problem by causing particular dispersing diameter of dispersed air to 150μm or less in a dispersion machine.
[0007]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the manufacturing apparatus of the deep-fried dough for this invention shown in FIG. 1 is demonstrated in detail with reference to drawings.
In the soymilk supply unit, the soymilk 2 is temporarily stored in the soymilk tank 1. Next, the soy milk 2 is sent out from the soy milk tank 1 by the operation of the soy milk supply pump 5 connected in the middle of the soy milk supply pipe 4 for supplying the soy milk to the disperser 3. However, until the start of production, the soymilk flow path switching valve 7 connected between the soymilk supply pump 5 and the disperser 3 is returned to the soymilk tank 1 via the soymilk return pipe 8. The soy milk flow rate is adjusted by a soy milk flow rate adjustment valve 6 connected in the middle of the soy milk supply pipe 4, and when the soy milk flow path switching valve 7 is switched to the disperser 3 side, the adjusted soy milk 2 is supplied to the disperser 3. Sent out. As the soy milk used here, fried soy milk obtained by a conventional method can be used, but it is not limited by the heating temperature, the presence or absence of return water, and the like.
[0008]
In the air supply unit, air is supplied from an air supply pipe 10 that supplies air from the air compressor 9 to the soymilk supply pipe 4, and is connected to the air supply pipe 10 by an air flow meter 11 with an air flow rate control valve. Adjust the air flow rate. Further, an air on-off valve 12 that is linked to the soymilk flow path switching valve 7 is connected in the middle of the air supply pipe 10 and is in a closed state until the start of manufacture. At the same time when the soymilk flow path switching valve 7 is switched to the disperser 3 side, the air on-off valve 12 is opened, and the air whose flow rate is adjusted in advance by the air flow meter 11 with an air flow rate adjusting valve passes through the soymilk supply pipe 4. 3 is supplied. Further, the soymilk flow path switching valve 7 is switched to the soymilk return pipe 8 side, the supply of the soymilk 2 to the disperser 3 is stopped, and at the same time, the air on-off valve 12 is closed and the supply of air to the disperser 3 is stopped. Stopped. The amount of air added is preferably 1 to 100 ml per 100 g of dry soymilk solid content, and the air flow rate is adjusted to be within this range.
The solid content of the dried soymilk was determined by drying the soymilk with a constant temperature dryer at 105 ° C. until the weight reached a constant weight.
[0009]
In the coagulant supply unit, the coagulant solution 14 is stored in the coagulant tank 13. The coagulant solution 14 is sent out from the coagulant tank 13 by the operation of the coagulant supply pump 24 connected in the middle of the coagulant supply pipe 15 for supplying the coagulant solution from the coagulant tank 13 until the start of production. The coagulant supply pump 24 is returned to the coagulant tank 13 through the coagulant return pipe 27 by the coagulant flow path switching valve 26 connected between the coagulant branch pipe 18a and the coagulant branch pipe 23b. The coagulant flow path switching valve 26, the coagulant open / close valve 17a, and the coagulant open / close valve 20b are linked to the soy milk flow path switching valve 7, and the soy milk flow path switching valve 7 is switched to the dispersing machine 3 side. At the same time as the soy milk 2 is fed to the disperser 3, the coagulant flow path switching valve 26 is switched to the coagulant branch pipe 18a and the coagulant branch pipe 23b side, and the coagulant open / close valve 17a and the coagulant open / close valve 20b are simultaneously switched. open. The coagulant solution 14 passes through the coagulant branch pipe 18a and / or the coagulant branch pipe 23b, and the soy milk immediately before the disperser 3 between the connection part of the air supply pipe 10 and the soymilk supply pipe 4 and the disperser 3. The amount adjusted in advance by the coagulant flow rate adjusting valve 25 is supplied from the supply pipe 4 and / or the disperser 3 to the coagulated product discharge pipe 22 connected to the soymilk coagulation tank 21. The coagulant flow control valve 16a and the coagulant flow control valve 19b connected to the coagulant branch pipe 18a and the coagulant branch pipe 23b, respectively, supply ratio of the coagulant solution to the coagulant branch pipe 18a and the coagulant branch pipe 23b. It is appropriate to vary the coagulant solution type.
[0010]
For example, in an emulsification type or dispersion type coagulant containing fats and oils and / or glycerin fatty acid ester having a relatively slow coagulation rate, supply from the coagulant branch pipe 18a is preferable, and crude magnesium chloride, magnesium chloride, calcium sulfate, chloride Calcium, magnesium sulfate, glucono delta lactone, organic acid, and the like and a combination of two or more of these can be supplied from one or both of the coagulant branch pipe 18a and the coagulant branch pipe 23b. Fast crude seawater magnesium chloride, magnesium chloride, calcium chloride, magnesium sulfate, organic acids and complex agents containing many of these, from the point of shortening the pressing and dehydration time in the subsequent press step, from the coagulant branch pipe 23b It is preferable to increase the supply ratio.
[0011]
In the disperser 3, it is an important requirement to disperse the air supplied from the air supply pipe 10 into the soymilk 2 supplied from the soymilk supply pipe 4 to a size of 150 μm or less. Dispersed air is reduced from soy milk by its buoyancy, and tends to be uneven fried with coarse grain. As the disperser, for example, a TK pipeline homomixer (manufactured by Special Machine Industry Co., Ltd.), a milder (manufactured by Ebara Corporation), or the like can be used.
[0012]
【Example】
A preferred embodiment of the present invention will be described with reference to the drawings.
First, from the soymilk supply unit, the soymilk 2 produced by the soymilk production apparatus is supplied to the soymilk tank 1 and temporarily stored. Next, the soy milk 2 in the soy milk tank 1 is supplied to the disperser 3 by switching of the soy milk flow path switching valve 7 connected to the soy milk supply pipe 4 or returned to the soy milk tank 1 through the soy milk return pipe 8. Is selected. A soymilk supply pipe 4 between the soymilk flow path switching valve 7 and the soymilk tank 1 is provided with a soymilk supply pump 5 for delivering the soymilk 2 from the soymilk tank 1 and a soymilk flow rate regulating valve 6 for adjusting the flow rate of the soymilk 2. Is connected.
[0013]
The coagulant supply unit will be described. The coagulant solution 14 is stored in the coagulant tank 13, and the coagulant solution 14 in the coagulant tank 13 is branched from the coagulant supply pipe 15 through the coagulant supply pipe 15. It is supplied from one or both of the pipe 18a and the coagulant branch pipe 23b by a coagulant supply pump 24 connected in the middle of the coagulant supply pipe 15, and its flow rate is adjusted by a coagulant flow rate adjustment valve 25.
The coagulant supply pipe 15 between the coagulant supply pump 24 and the coagulant branch pipe 18a and the coagulant branch pipe 23b is connected to a coagulant flow path switching valve 26 that is linked to the soymilk flow path switching valve 7. It is switched between supplying the coagulant solution 14 from one or both of the coagulant branch pipe 18a and the coagulant branch pipe 23b or returning the coagulant solution 14 to the coagulant tank 13 through the coagulant return pipe 27.
[0014]
The coagulant flow path switching valve 26 is switched to the side of the coagulant branch pipe 18a and the coagulant branch pipe 23b at the same time that the soy milk flow path switching valve 7 is switched to the side of the disperser 3 and the soy milk 2 is supplied to the disperser 3. The coagulant solution 14 is supplied to the soy milk. The coagulant branch pipe 18a is connected immediately before the disperser 3 between the contact with the soymilk supply pipe 4 to which the air supply pipe 10 is connected and the disperser 3, and in the middle of the coagulant flow rate adjusting valve 16a and the coagulant opening / closing. A valve 17a is connected.
The coagulant branch pipe 23b is connected to a coagulum discharge pipe 22 that connects the disperser 3 and the soy milk coagulation tank 21, and is connected to a coagulant flow rate control valve 19b and a coagulant opening / closing valve 20b.
[0015]
The coagulant opening / closing valve 17a and the coagulant opening / closing valve 20b are interlocked with the soy milk flow path switching valve 7, the soy milk flow path switching valve 7 is switched to the dispersing machine 3 side, and the soy milk 2 is supplied to the dispersing machine 3. At the same time, the coagulant solution 14 can be supplied to the soy milk. By adjusting the coagulant flow rate adjusting valve 16a and the coagulant flow rate adjusting valve 19b, the addition position and the supply amount of the coagulant solution can be changed at an arbitrary ratio.
The disperser is connected between the soymilk supply pipe 4 and the coagulum discharge pipe 22 and supplies the soymilk supplied from the soymilk supply pipe 4 and the air supplied from the air supply pipe 10 or the soymilk supply pipe 4. The soy milk, the air supplied from the air supply pipe 10 and the coagulant solution supplied from the coagulant branch pipe 18a are dispersed to reduce the diameter of the air in the soy milk to 150 μm or less.
[0016]
The open / close relationship of each of the valves of the soy milk supply unit, air supply unit, coagulant supply unit and disperser in the above apparatus is as follows: coagulant channel switching valve 26, air on / off valve 12, coagulant on / off valve 17a, and coagulant on / off valve. 20 b is linked to the soymilk flow path switching valve 7. When the soy milk flow path switching valve 7 is switched to the disperser 3 side, the soy milk 2 is supplied to the disperser 3 through the soy milk supply pipe 4, and at the same time, the air opening / closing valve 12 is opened, and air is supplied to the soy milk. At the same time, in the coagulant supply section, the coagulant flow path switching valve 26 is switched to the coagulant branch pipe 18a and the coagulant branch pipe 23b side, and the coagulant on / off valve 17a and the coagulant on / off valve 20b are opened. The coagulant solution 14 is supplied to the soy milk. The soy milk and air or the soy milk and air and the coagulant solution supplied to the disperser 3 are further dispersed in the disperser 3 and, depending on the case, the coagulant solution is further supplied from the coagulant branch pipe 23b to coagulate. The product is discharged from the product discharge pipe 22 to the soymilk coagulation tank 21.
[0017]
When a desired amount of coagulum is poured into the soymilk coagulation tank 21, the soymilk flow path switching valve 7 is switched to the soymilk return pipe 8, and the coagulant flow path switching valve 26 and the air on-off valve 12 linked to this are switched. The coagulant opening / closing valve 17a and the coagulant opening / closing valve 20b return to the standby state before the start of manufacture. If this operation is repeated, it can be manufactured in a batch operation, and when the soymilk flow path switching valve 7 is switched to the disperser 3 side and the appropriate soymilk coagulation tank is used, it can be manufactured in a continuous operation.
The diameter of the air dispersed by the disperser 3 was measured by the following method.
Using the apparatus of FIG. 1, the soy milk in which air discharged from the coagulum discharge pipe 22 is dispersed is collected on a glass slide engraved with a scale (1 mm 100 equal parts) and covered with a cover glass immediately after collection. Thereafter, the diameter of the dispersed air was measured with a phase contrast microscope (manufactured by Olympus Corporation).
According to the measurement with a phase contrast microscope, when the diameter of the dispersed air was 150 μm or less, it was possible to produce a deep-fried fried chicken that has fine grain and expands uniformly with respect to the dough.
[0018]
【The invention's effect】
According to the present invention, it is possible to efficiently produce deep-fried deep-fried fry that has a fine grain and expands uniformly with respect to the dough, regardless of the quality of the deep-fried soymilk and the quality of the soymilk and the type of coagulant. Furthermore, there is an economic advantage that it can be used for both batch operation and continuous operation, and can be easily incorporated into existing equipment.
[Brief description of the drawings]
BRIEF DESCRIPTION OF DRAWINGS FIG. 1 shows an example of an apparatus used in a method for producing fried dough.
[Explanation of symbols]
DESCRIPTION OF SYMBOLS 1 Soymilk tank 2 Soymilk 3 Dispersing machine 4 Soymilk supply pipe 5 Soymilk supply pump 6 Soymilk flow control valve 7 Soymilk flow path switching valve 8 Soymilk return pipe 9 Air compressor 10 Air supply pipe 11 Air flow meter 12 with air flow control valve Valve 13 Coagulant tank 14 Coagulant solution 15 Coagulant supply pipe 16a Coagulant flow control valve 17a Coagulant on / off valve 18a Coagulant branch pipe 19b Coagulant flow control valve 20b Coagulant on / off valve 21 Soy milk coagulation tank 22 Coagulant discharge pipe 23b Coagulant branch pipe 24 Coagulant supply pump 25 Coagulant flow control valve 26 Coagulant flow path switching valve 27 Coagulant return pipe

Claims (3)

A soymilk supply unit comprising a soymilk tank, a coagulant supply unit comprising a coagulant tank, an air supply unit comprising an air compressor, and an apparatus for producing a frying dough comprising a disperser,
1) The soy milk tank and the disperser are connected by a soy milk supply pipe having a soy milk flow rate control valve, a soy milk supply pump, and a soy milk flow path switching valve, and the soy milk tank 1 for storing soy milk and the soy milk tank A soymilk supply pipe 4 for supplying the soymilk 2 to the disperser 3, a soymilk supply pump 5 and a soymilk flow rate control valve 6 connected in the middle of the soymilk supply pipe 4, and a soymilk supply pump 5 and a distributor 3. A soymilk flow path switching valve 7 and a soymilk supply unit comprising a soymilk return pipe 8 connected to the soymilk tank 1 from the soymilk flow path switching valve 7,
2) The air compressor and the disperser are coupled by an air flow meter with an air flow control valve and an air supply pipe having an air on / off valve, and from the air compressor 9 to the soymilk flow path switching valve 7 and the disperser 3. Connected to the soymilk supply pipe 4 between the air supply pipe 10 and the air supply pipe 10 for supplying air, and the air flow meter 11 with the air flow rate control valve and the soymilk flow path switching valve 7 connected in the middle of the air supply pipe 10. An air supply section comprising an air on-off valve 12 that
3) The coagulant tank and the disperser branch through a coagulant flow control valve, a coagulant supply pump, and a coagulant flow path switching valve, and the branch pipe is provided with a coagulant flow control valve and a coagulant opening / closing valve. A coagulant tank 13 that stores the coagulant solution, a coagulant supply pipe 15 that supplies the coagulant solution 14 from the coagulant tank 13, and a coagulant supply pipe 15. Branching and having a coagulant opening / closing valve 17a linked to the coagulant flow rate control valve 16a and the soymilk flow path switching valve 7, and the dispersion between the connection part of the air supply pipe 10 and the soymilk supply pipe 4 and the disperser 3 A coagulant branch pipe 18a connected to the soymilk supply pipe 4 immediately before the machine 3, and a coagulant on / off valve 20b branched from the coagulant supply pipe 15 and interlocked with the coagulant flow rate control valve 19b and the soymilk flow path switching valve 7. Coagulating from the disperser 3 to the soymilk coagulation tank 21 A coagulant branch pipe 23b connected to the discharge pipe 22, a coagulant supply pump 24 and a coagulant flow control valve 25 connected in the middle of the coagulant supply pipe 15, a coagulant supply pump 24, a coagulant branch pipe 18a, The coagulant flow path switching valve 26 interlocked with the soy milk flow path switching valve 7 connected between the branch point of the coagulant branch pipe 23 b and the coagulation path connecting the coagulant flow path switching valve 26 and the coagulant tank 13. A coagulant supply unit comprising an agent return pipe 27;
1) The air supplied from the air supply pipe 10 is dispersed in the soy milk supplied from the soy milk supply pipe 4, and is connected to the soy milk coagulation tank by a coagulation discharge pipe, and the diameter of the air contained in the dough is Disperser that can be made 150 μm or less,
An apparatus for producing deep-fried dough.  2. The coagulant is supplied from a coagulant branch pipe 18a when the coagulant is an emulsification type or dispersion type coagulant containing fats and oils and / or glycerin fatty acid ester having a relatively low coagulation rate. Equipment for deep-fried dough.  In the case where the coagulant is crude seawater magnesium chloride, magnesium chloride, calcium chloride, magnesium sulfate, organic acid and a complex containing many of these, the coagulant supply rate is increased from the coagulant branch pipe 23b. The apparatus for producing a deep-fried dough according to claim 1.

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