JP3852049B2

JP3852049B2 - Stir-fry machine and cooking method using the same

Info

Publication number: JP3852049B2
Application number: JP2002209499A
Authority: JP
Inventors: 秀一平岡; 健志守屋; 和久水野; 文裕小山; 博樹佐多; 正勝志田
Original assignee: 株式会社Ｊ−オイルミルズ
Priority date: 2002-07-18
Filing date: 2002-07-18
Publication date: 2006-11-29
Anticipated expiration: 2022-07-18
Also published as: JP2004049466A

Description

【０００１】
【発明の属する技術分野】
本発明はやきそば、チャーハン等の炒め物を大量に調理する炒め装置に関するもので、その目的とするところは、大量調理における炒め物製品の品質向上、安定化、さらには、労働負荷の軽減ないし省力化を図ることにある。
【０００２】
【従来の技術】
近年、チャーハン、ピラフ、焼きソバ等を大量に炒め調理するに際して、回転式炒め機、ニーダー型炒め機等の機械力を利用した炒め装置が考案されている。
しかし、これらの炒め装置においては、炒め物の食材が鍋の内面を転がるようにして移動しながら加熱されるため、炒め物自体が勢い、だんご状になりやすい。
そのため、加熱むらや味むら、さらに米飯類にあっては割れなどを生ずることが多く、食感、風味、見映えがいずれも低下し、炒め物の商品価値を著しく損ねる結果となっていた。
一方、殺菌を重視するために、調理材料自身が持つ水分の蒸発蒸気を利用して、殺菌温度を保持する方法が取られることがあるが、その場合には炒め物の品温が、各炒め工程終了時に１００℃近くまで上昇してしまう。
その結果、食材から澱粉質の溶出が起こり、炒め物がだんご状になるなど、炒め物の製品特性であるシャキッとした炒め感が損なわれ、蒸し焼きのような炒め物となってしまうことが多かった。
なお、前記だんご状態になった食材を人手により、工程中にほぐすことも行われているが、安全上、衛生上、必ずしも問題なしとはし得ない。
こうした問題に対応すべく、本出願人は、従来の炒め機の欠点を解決し得る巴型鍋を基本とする炒め装置を開発した。（特許第１１７８２７８号）
当該装置によれば、一時に大量の炒め物を、火通り良く製造することが可能となり、食品衛生面においても問題はないが、攪拌効率がやや低下することもあり、結果として些かの味むらが生ずる場合もある。
そのため、近年、益々高まる消費者の品質に対する要望に応えるには、必ずしも十分であるとは言えなくなっているのが実情である。
【０００３】
【発明が解決しようとする課題】
本発明は、従来技術における上記の問題点を克服し、消費者のより高い要望を満たすべく、食感、風味、見映えが良好な炒め物を提供すること、更には、工程中での人手による作業をなくすことを課題とする。
【０００４】
【課題を解決するための手段】
本発明は上記課題を解決する炒め装置及び調理法を提供するもので、回転横軸の周囲に位置し、回転自在に設けられた巴形鍋と、該鍋の下方に位置する加熱手段からなる炒め装置において、1) 両端を前記巴形鍋の両側面で保持され、棒鋼を櫛状に配設した攪拌軸からなり、2)該攪拌軸を前記巴形鍋と同一芯の固定の歯車および該固定の歯車に噛合した歯車により回転可能としてなる攪拌手段を前記巴形鍋の内部に配設したことを特徴とする炒め装置である。
本発明の炒め装置においては、巴形鍋の両側面に予め穿孔した開口部を設けることにより、加熱手段からの廃熱を熱交換させた熱風を、送風機を通じて、前記巴形鍋の内部へ送風可能となる。
本発明の炒め装置を用い、炒め物を調理するには、各プロセスにおける最終温度が７５℃〜９５℃の範囲内で炒めることが望ましい。
【０００５】
【発明の実施の形態】
本発明の炒め装置における攪拌手段は、両端を巴形鍋の両側面で保持され、棒鋼を櫛状に配設した攪拌軸からなり、当該攪拌軸は、前記巴形鍋と同一芯の固定の歯車および該固定の歯車に噛合した歯車により回転可能になっている。
攪拌軸の両端は、巴形鍋の両側面の中心部より偏在した位置で保持される。
保持位置が中心部にあると、攪拌効率が悪く実用的でない。
前記攪拌軸に櫛状に配設する棒鋼の長さ、本数には特に制限はないが、攪拌効率と作業性を考慮して適宜設定するのが望ましい。
棒鋼が短か過ぎたり、本数が極端に少ない場合には、食材が十分に攪拌されず、調理にムラを生じ易く、逆にあまり長くなったり、本数が多い場合には、特に食材がヤキソバなど麺類の時に、棒鋼に食材が絡まり調理に支障を来たすことがある。
本発明の炒め装置においては、巴形鍋の両側面に各々少なくとも1箇所の開口部を設けることにより、加熱手段からの廃熱を熱交換させた熱風を、送風機を通じて、前記巴形鍋の内部へ送風可能となる。
開口部の位置、形状、数には特に制限はなく、食材が弾き零れたりしない範囲で適宜設定することができる。
特に調理の効率を考慮すると、熱風の送風口の近傍に位置し、巴形鍋の回転軸と同心円状に幅を持たせた開口部を設定するのが望ましい。
【０００６】
熱風は６０℃以上が好ましく、温度が低いと鍋の温度が低下し、所定の品温とすることが困難であり、いわゆる炒めフレーバーの発現が低下する。
熱風を導入することにより、側面の開口部より内部の蒸気が放出され、蒸し焼き状態を回避することができる。
更に、炒め物表面の水分蒸散が促進されるため、炒め物表面がより良く焼かれることで、炒めフレーバーが発生し、よりシャキッとした食感の炒め物ができる。
炒め物にパラパラ感、炒め感を付与するには、温度コントロールが重要であるが、このように蒸気が放出されるため、温度が１００℃になることもなく、炒め各工程における最終温度を７５℃〜９５℃に保つことができる。
以上述べた如く、本発明の炒め装置を用いると、食材を満遍なく攪拌することができ、さらには熱風の送風により水分蒸発を促進できるため、火通りが良く、炒めむらのない、食感の良い、良質の炒め物を連続的に効率良く製造することができる。
【０００７】
【実施例】
以下本発明の炒め装置を図面に示す実施例により説明する。
第1図は巴形鍋のＡ−Ａ断面概略説明図である。
第２図は第１図の正面概略説明図である。
第３図、第４図に示す攪拌手段の実施例では、固定歯車（１）に、噛合した歯車（２）が配置されており、巴形鍋側面に取り付けられている。
鍋が回転すると共に、噛合い歯車（２）が回転し、第４図の棒鋼（４）により炒め物を攪拌するものである。この場合回転鍋の回転方向は、第３図に示すように右回転となる。
又、今回の実施例では、噛合い歯車（２）の位置は、開口部（６）が −50°の位置にきた際、72°の位置にくるよう配置されているが、回転鍋内部にて炒めものが移動する範囲内であり固定歯車に噛合う範囲であれば攪拌効果は得られる。
【０００８】
第４図に示す攪拌装置実施例では、棒鋼（４）の形状は、外径20mmのステンレス製シャフトに、外径6mm、長さ140mmのステンレス製丸棒を50mm間隔に貫通配置し、尚且つ取付位置を交互に変えたものであるが、螺旋状、直線状、鍵状に配置しても差し支えない。又、攪拌軸取付具（９）により安易に取付、取り外し出来る構造とした。
今回の実施例では、外径20mmのステンレス製シャフトとしたが、外径15〜30mmパイプを使用し、外径3〜10mm、長さ90〜30mmの丸棒を20〜100mm間隔に取り付けても効果は得られる。
【０００９】
第5図に示す熱風装置では、熱風は送風口（10）から導入される。
送風口（10）は、第3図に示す開口部（６）が、巴形鍋の回転に従い−50°の位置に来たときから50°の位置まで回転・移動する間に、巴形鍋の回転軸と同心円状に幅を持たせた開口部（５）を通して、連続的に鍋内部に熱風を送るように配置してある。
又、熱風の発生には送風機（７）から空気を回転鍋後方の排気部に配置した熱交換器（８）を通して熱交換を行ない、側面開口部（５）より熱風を吹き込ませ、側面開口部（６）より余分な蒸気を放出するものである。
【００１０】
【試験例１】
本発明の炒め装置を用いてチャーハンを製造し、調理性を比較した。攪拌軸を回転させた場合（調理例1）、攪拌軸を停止した場合（調理例2）を比較し、攪拌手段の効果を見た。攪拌軸を回転させた場合、工程中に人手による攪拌は必要とせず、十分な攪拌効果が得られ、出来映え、食感、風味ともに良好で高品質な炒め物を大量に調理することが出来た。
【００１１】
【試験例２】
本発明装置を用いてチャーハンを製造し、調理性を比較した。熱風は約８５℃（調理例3）、対照として加熱しない風（調理例4）、参考として、送風しない場合（調理例5）の調理後の製品を比較した。各工程における最終段階とは、ご飯の炒め工程、具材を入れた後の炒め工程、調味料を入れた後の炒め工程を意味する。各調理例の炒め条件は同一とした。
各工程における最終段階の品温は、調理例3は約９０℃、調理例4は約７０℃、調理例5は約９８℃であった。チャーハンの調理性の評価は表１のとおりであった
品温が７５℃以下の場合十分な炒めフレーバーが得られず、一方、１００℃近くになると澱粉が溶出し、米飯に粘りが出る。結果として、かたまりが発生する。７５〜９５℃で調理することが重要である。６０℃以上の熱風を導入することにより、品温を７５〜９５℃に保持することができ、炒めフレーバーの付与と米飯のパラパラ感が得られた。
【００１２】
【表１】

【００１３】
【発明の効果】
以上詳細に説明したように、本発明の炒め装置によれば、請求項１により、人手による攪拌、ほぐし作業を省略することが出来、加熱むらや味むらがなくなり、食感（具体的には、野菜炒めはシャキッと、チャーハンはふっくら、ぱらぱらとした食感）、風味、見映えともに良好で高品質な炒め物を大量に調理することが出来た。請求項２により、請求項１の効果に加え、炒めフレーバーの付与、米飯のぱらぱら感が得られた。また、請求項２の方法により、結果として、請求項３の調理情況が得られ、出来映え、食感、風味ともに良好で高品質な炒め物を大量に調理することが出来た。
【図面の簡単な説明】
【図１】巴形鍋のＡ−Ａ断面概略説明図。
【図２】巴形鍋の正面概略説明図。
【図３】本発明装置を示す概略説明図。（側面図）
【図４】本発明装置を示す概略説明図。（正面断面図）
【図５】廃熱利用による熱風送風装置の概略説明図。（平面図）
【符号の説明】
1…巴形鍋本体、1a…巴形頭部の炒め物溜まり、1b…巴形尾部の開口部、2…加熱用バーナー
3…軸受、4…駆動用鎖車、5…回転横軸
（1）…回転鍋と同一芯の固定歯車
（2）…（1）に噛合う歯車
（3）…鍋の回転により駆動する攪拌軸
（4）…棒鋼
（5）…側面開口部▲１▼
（6）…側面開口部▲２▼
（7）…送風機
（8）…熱交換器
（9）…攪拌軸取付具
（10）…送風口[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a stir-fry device for cooking a large amount of fried foods such as yakisoba, fried rice, etc., the purpose of which is to improve and stabilize the quality of stir-fried products in mass cooking, and further reduce labor load or save labor It is to plan.
[0002]
[Prior art]
In recent years, when fried rice, pilaf, baked buckwheat, etc. are cooked in large quantities, a stirrer has been devised that uses mechanical power such as a rotary stirrer or a kneader type stirrer.
However, in these stir-fry devices, the stir-fried food itself is vigorous and tends to be dumpling-shaped because the ingredients of the fried food are heated while moving around the inner surface of the pan.
For this reason, heating unevenness, flavor unevenness, and cooked rice often cause cracks, and the texture, flavor, and appearance are all lowered, and the commercial value of the stir-fried food is significantly impaired.
On the other hand, in order to attach importance to sterilization, a method of maintaining the sterilization temperature by using the evaporation vapor of moisture of the cooking material itself may be used. At the end of the process, the temperature rises to near 100 ° C.
As a result, starch is eluted from the ingredients, and the stir-fried product, which is a characteristic of stir-fried products, is impaired, such as the fried food being dumpled. It was.
In addition, although the foodstuffs which became the said dumpling state are also loosened in a process by hand, it cannot necessarily be said that there is no problem on safety and hygiene.
In order to deal with these problems, the present applicant has developed a stirrer based on a bowl-shaped pan that can solve the drawbacks of the conventional stirrers. (Patent No. 1178278)
According to this apparatus, it becomes possible to produce a large amount of fried foods at once, and there is no problem in terms of food hygiene, but the stirring efficiency may slightly decrease, resulting in a slight taste. Unevenness may occur.
Therefore, in recent years, the situation is not necessarily sufficient to meet the increasing demand for consumer quality.
[0003]
[Problems to be solved by the invention]
The present invention provides a stir-fried food having a good texture, flavor and appearance to overcome the above-mentioned problems in the prior art and satisfy higher demands of consumers. The task is to eliminate the work by.
[0004]
[Means for Solving the Problems]
The present invention provides a stir-fry device and a cooking method that solve the above-mentioned problems, and includes a bowl-shaped pan that is positioned around the horizontal axis of rotation and is rotatably provided, and heating means that is positioned below the pan. In the stir-fry device, 1) a stirrer shaft having both ends held by both sides of the bowl-shaped pan and a steel bar arranged in a comb shape, 2) a fixed gear having the same core as the bowl-shaped pan, The stirrer is characterized in that stirring means that can be rotated by a gear meshed with the fixed gear is disposed inside the bowl-shaped pan.
In the stir-fry device of the present invention, by providing openings that are pre-perforated on both sides of the bowl-shaped pan, the hot air obtained by exchanging waste heat from the heating means is blown into the bowl-shaped pan through the blower. It becomes possible.
In order to cook the fried food using the stirrer of the present invention, it is desirable to fry the final temperature in each process within the range of 75 ° C to 95 ° C.
[0005]
DETAILED DESCRIPTION OF THE INVENTION
The stirrer in the stirrer of the present invention comprises a stirrer shaft in which both ends are held on both sides of a bowl-shaped pan and steel bars are arranged in a comb shape, and the stirrer shaft is fixed to the same core as the bowl-shaped pan. It is rotatable by a gear and a gear meshed with the fixed gear.
Both ends of the stirring shaft are held at positions that are unevenly distributed from the center of both side surfaces of the bowl-shaped pan.
If the holding position is in the center, the stirring efficiency is poor and impractical.
There are no particular restrictions on the length and number of steel bars disposed in a comb shape on the stirring shaft, but it is desirable to set them appropriately in consideration of stirring efficiency and workability.
If the steel bars are too short or the number is extremely small, the ingredients will not be sufficiently stirred, and cooking will be uneven, and if the length is too long or the number is too large, the ingredients will be particularly yakisoba. In the case of noodles, food may get tangled in the steel bar and hinder cooking.
In the stir-fry device of the present invention, by providing at least one opening on each side surface of the bowl-shaped pan, hot air obtained by heat exchange of waste heat from the heating means is passed through the blower inside the bowl-shaped pan. It is possible to blow air.
The position, shape, and number of the openings are not particularly limited, and can be appropriately set as long as the food material does not spill.
In particular, considering the efficiency of cooking, it is desirable to set an opening that is located in the vicinity of the hot air blowing port and has a width concentrically with the rotation axis of the bowl-shaped pan.
[0006]
The hot air is preferably 60 ° C. or higher. If the temperature is low, the temperature of the pan is lowered, making it difficult to obtain a predetermined product temperature, and the expression of so-called stir-fried flavor is lowered.
By introducing the hot air, the steam inside is released from the opening on the side surface, and the steamed state can be avoided.
Furthermore, since the water evaporation on the surface of the stir-fried food is promoted, the surface of the fried food is better baked to produce a stir-fried flavor, and a fried food with a more crunchy texture can be obtained.
Temperature control is important in order to give a stir-fried feeling to the stir-fried food, but since the steam is released in this way, the temperature does not reach 100 ° C., and the final temperature in each stir-fry process is 75%. It can be kept at from ℃ to 95 ℃.
As described above, when the stirrer of the present invention is used, the ingredients can be evenly stirred, and further, the evaporation of moisture can be promoted by blowing hot air. Good quality stir-fry can be produced continuously and efficiently.
[0007]
【Example】
Hereinafter, the stir-fry device of the present invention will be described with reference to the embodiments shown in the drawings.
FIG. 1 is an AA cross-sectional schematic explanatory view of a bowl-shaped pan.
FIG. 2 is a schematic front view of FIG.
In the embodiment of the stirring means shown in FIGS. 3 and 4, the meshing gear (2) is arranged on the stationary gear (1) and is attached to the side surface of the bowl-shaped pan.
As the pan rotates, the meshing gear (2) rotates, and the stir-fry is stirred by the steel bar (4) in FIG. In this case, the rotation direction of the rotary pan is clockwise as shown in FIG.
In this embodiment, the meshing gear (2) is positioned so as to be at 72 ° when the opening (6) is at −50 °. If the fried food is within the range of movement and meshed with the fixed gear, the stirring effect can be obtained.
[0008]
In the stirring device embodiment shown in FIG. 4, the shape of the steel bar (4) is such that a stainless steel shaft having an outer diameter of 20 mm is provided with a stainless steel round bar having an outer diameter of 6 mm and a length of 140 mm penetrating at intervals of 50 mm. The mounting positions are alternately changed, but they may be arranged in a spiral shape, a straight line shape, or a key shape. Moreover, it was set as the structure which can be easily attached and detached with a stirring shaft fixture (9).
In this example, a stainless steel shaft with an outer diameter of 20 mm was used, but a pipe with an outer diameter of 15 to 30 mm was used, and round bars with an outer diameter of 3 to 10 mm and a length of 90 to 30 mm could be attached at intervals of 20 to 100 mm. The effect is obtained.
[0009]
In the hot air device shown in FIG. 5, the hot air is introduced from the air blowing port (10).
The blower port (10) is a bowl-shaped pan while the opening (6) shown in Fig. 3 is rotated and moved from the position of -50 ° to the position of 50 ° according to the rotation of the bowl-shaped pan. It arrange | positions so that a hot air may be continuously sent in the inside of a pan through the opening part (5) which gave the width | variety concentric with the rotating shaft of.
In addition, for the generation of hot air, heat is exchanged from the blower (7) through the heat exchanger (8) disposed in the exhaust part at the rear of the rotary pan, and hot air is blown from the side opening (5) to open the side opening. (6) Excess steam is discharged.
[0010]
[Test Example 1]
Fried rice was manufactured using the stir-fry device of the present invention, and the cookability was compared. When the stirring shaft was rotated (Cooking Example 1) and when the stirring shaft was stopped (Cooking Example 2), the effect of the stirring means was seen. When the agitation shaft was rotated, manual agitation was not required during the process, and sufficient agitation effects were obtained, resulting in a large amount of high-quality fried foods with good workmanship, texture and flavor. .
[0011]
[Test Example 2]
Fried rice was manufactured using the apparatus of the present invention, and the cooking properties were compared. The hot air was about 85 ° C. (Cooking Example 3), the air that was not heated as a control (Cooking Example 4), and, as a reference, the product after cooking was compared when no air was blown (Cooking Example 5). The final stage in each process means the fried rice process, the fried food process after adding ingredients, and the fried food process after adding seasonings. The cooking conditions for each cooking example were the same.
The final stage product temperature in each step was about 90 ° C. for cooking example 3, about 70 ° C. for cooking example 4, and about 98 ° C. for cooking example 5. Evaluation of the fried rice cooking properties was as shown in Table 1. When the product temperature was 75 ° C. or less, a sufficient fried flavor could not be obtained. On the other hand, when it became close to 100 ° C., starch was eluted and the cooked rice became sticky. As a result, a clump occurs. It is important to cook at 75-95 ° C. By introducing hot air of 60 ° C. or higher, the product temperature could be maintained at 75 to 95 ° C., and the addition of stir-fried flavor and the feeling of paralysis of cooked rice were obtained.
[0012]
[Table 1]

[0013]
【The invention's effect】
As described above in detail, according to the stir-fry device of the present invention, according to claim 1, manual stirring and unraveling operations can be omitted, heating unevenness and taste unevenness are eliminated, and texture (specifically, The fried vegetables were crispy and the fried rice was fluffy and crispy), and it was possible to cook a large amount of high-quality stir-fried foods with good flavor and appearance. According to the second aspect, in addition to the effect of the first aspect, the provision of the stir-fried flavor and the crispness of the cooked rice were obtained. Further, the method of claim 2 resulted in the cooking situation of claim 3 and a large amount of high-quality fried food with good workmanship, texture and flavor could be cooked.
[Brief description of the drawings]
FIG. 1 is a schematic explanatory view taken along a line AA of a bowl-shaped pan.
FIG. 2 is a schematic front view of a bowl-shaped pan.
FIG. 3 is a schematic explanatory view showing the device of the present invention. (Side view)
FIG. 4 is a schematic explanatory view showing the device of the present invention. (Front sectional view)
FIG. 5 is a schematic explanatory diagram of a hot air blower using waste heat. (Plan view)
[Explanation of symbols]
1 ... Bowl-shaped pan body, 1a ... Stir-fried bowl of bowl-shaped head, 1b ... Opening of bowl-shaped tail, 2 ... Burner for heating
3 ... Bearing, 4 ... Drive chain, 5 ... Rotating horizontal axis (1) ... Fixed gear (2) ... (1) meshed with rotating pan (1) Gear (3) ... Stirring driven by pan rotation Shaft (4) ... Steel bar (5) ... Side opening (1)
(6)… Side opening (2)
(7) ... Blower (8) ... Heat exchanger (9) ... Agitator shaft fitting (10) ... Blower

Claims

In a stirrer comprising a bowl-shaped pan positioned around the rotary horizontal axis and rotatably provided, and heating means positioned below the pan, 1) both ends are held on both sides of the bowl-shaped pan, A stirring shaft in which steel bars are arranged in a comb shape, and 2) the stirring means that can be rotated by a fixed gear having the same core as the vertical pan and the gear meshed with the fixed gear. A stir-fry device characterized in that it is arranged inside a pan.

By providing openings on both sides of the bowl-shaped pan in advance, it is possible to blow hot air that has been heat-exchanged with waste heat from the heating means to the inside of the bowl-shaped pan from either of the openings through a blower. The stir-fry device according to claim 1.

A cooking method characterized by using the stirrer according to claim 1 or 2, wherein the final temperature in the stir-fry process is in the range of 75 ° C to 95 ° C.