JPH02286048A - Heating and drying method for fried food and unit therefor - Google Patents

Abstract

PURPOSE:To obtain fried food which gives texture of just after frying through simple structural modification by heating previously fried food products with microwaves and exhalating the generated moisture from the surface of the products and drying. CONSTITUTION:For example, a previously fried food is placed on the turn table 4 of the magnetron 1 and heated with microwave irradiator 3. While or after the food is heated, the steam or moisture generated in the magnetron 1 is exhalated by blowing air at 1 to 10m/sec by means of a thermostated heater for temperature control 8 and a blower 7 in the air suction 9 and the moisture is exhausted with the blowing fan 6.

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention relates to a method and apparatus for heating and drying fried foods that are pre-cooked to enhance the texture of fried foods.

<Conventional Technology> Conventionally, methods for heating pre-fried fried foods include oven 1 - roasting in a star, method 5 heating in a microwave oven using microwaves (Figure 2), Apart from this, there was a method of finishing processed foods by frying them in oil before cooking, and a method of frying them in oil after heating and thawing them in a microwave oven.

<Problems to be Solved by the Invention> However, when processed foods are cooked before being fried in oil, the texture is good when eaten immediately after cooking, but the texture becomes poor over time, and most importantly, the texture becomes poor when eaten immediately after cooking. Not only is the operation cumbersome, but the cooking method is complicated, requiring strict adherence to heating times and conditions, and cooking is dangerous. In this respect, although fried foods have the characteristics of being safe and convenient, they have the disadvantage that their texture deteriorates if they are left out for some time after being fried.

On the other hand, heating pre-fried fried foods in a toaster oven or microwave is superior in terms of safety and convenience, but the surface tends to burn easily in a toaster oven, and in some cases it may be necessary to cover the food with aluminum foil, etc. As a result, steam circulates on the surface of the food, and even in microwave ovens, steam from inside the food moistens the food, making it difficult to finish it crispy.

An object of the present invention is to provide a method for heating and drying fried foods, which allows food that has been fried in oil to be heated and dried in a safe, convenient and short time.

Another object of the present invention is to provide a drying device for fried foods that dries heated fried foods in a short time.

Another object of the present invention is to provide an apparatus for heating and drying fried foods, which utilizes the conventional microwave heating method of a microwave oven as it is, with improvements made thereto.

Means for Solving the Problems This invention has been made with an eye to the above objects, and
The gist of this is that food that has been fried in advance in a manufacturing process such as a factory is heated using microwaves, and during or after the heating process, water vapor from the fried food and its interior is heated at a rate of 1 m/sec. ~10m/sec
It takes about 2 hours for the air to dissipate.

This method of heating and drying fried foods improves the texture of fried foods, which comprises a step of drying by removing air containing water vapor from the surface of the fried foods.

In addition, another gist is the drying of fried foods, which comprises a turntable placed at a predetermined interval on a table stand that holds fried foods heated by microwaves, etc., and a blowing means for discharging water vapor from the fried foods. It's in the device.

Still another point is that a microwave heating device such as a microwave oven is used, and in the device there is a turntable placed at a predetermined interval on a table stand that holds fried foods, and water vapor from the fried foods heated by the microwave is used. heating means for fried food, which incorporates an air blowing means for discharging water vapor, an exhaust means for drying the fried food by expelling the emitted water vapor to the outside of the device, and a heating device that makes it possible to adjust the temperature of the air blown in the air blowing means. It's in the drying equipment.

According to the method of this invention, the water vapor accumulated around the fried food produced by microwave heating is released in the air blowing process, and this water vapor is removed from the surface of the fried food to dry it. It is possible to obtain a fried food that is softer than the conventional food that is simply heated and has moisture attached to the periphery of the food.

In addition, since the drying device for fried foods forms a predetermined gap in the table base of the turntable in the form of a slatted or mesh pattern, the water vapor from inside the food is removed from the entire periphery of the fried food by the air sent from the blowing means. It can be released and eliminated.

In addition, the heating drying device for fried foods is capable of dispersing and eliminating water vapor from inside the food from the entire periphery of the fried food by forming a predetermined interval such as a drainboard or mesh shape on the table base of the turntable. il! on the turntable! The temperature of the air at which the water vapor is released can be adjusted depending on the type and size of the food or the cooking method.

If the air blowing speed is less than 1 m/sac, there is no water vapor dispersion effect, and if it exceeds 10 m/sec, the amount of air blowing is unnecessary for drying the fried food, which is the subject of the present invention.

If the air blowing time was too long, the food would actually dry out to the inside, resulting in quality deterioration. Therefore, it can be said that a suitable air blowing speed is 5 m/sec.

<Embodiments> Examples of the present invention will be described below based on the accompanying drawings. FIG. 3 is a schematic diagram of a conventional microwave oven, in which the magnetron 1. A waveguide 2, a microwave irradiation port 3, a turntable 4 on which the food to be heated is placed. and a heat-resistant glass door 5. The device of this invention is an improvement on such a conventional microwave oven.

In addition to 1 to 5 above, a blower fan 7 is provided at the air suction port 9 as a means for blowing air from the outside to the inside of the device;
The table base 4 of the turntable is equipped with a heater 8 with a thermostat for temperature adjustment that heats the air sucked into the inside, and an exhaust fan that discharges the sucked air to the outside of the device by the blower fan 7. This allows water vapor to be released evenly from inside the food (Figure 1).

The method of this invention was tested using the above apparatus.

Pre-fry potato croquettes (100g) in oil at 180℃ for 3 minutes, cool and freeze at -20℃ for 1 month. Place this on a slatted tabletop in a 500W microwave oven. Heat with microwave for 1 minute, and from 10 seconds before heating ends, use a blower fan at 5 m/sec, temperature 20
℃ air was started, and at the same time, air was blown for 1 minute using an exhaust fan to dry the croquette surface.

The quality after drying was similar to that of crispy fried rice.

Loss 12 Using potato croquettes under the same conditions as Experiment 1, this was
The croquettes were placed on a slatted table in a 0W microwave oven and heated for 2 minutes, and after heating, air was blown at 5 m/sec at a temperature of 20°C for 1 minute to dry the croquettes.

Other than the extra 50 seconds it took, the texture and other quality were just okay.
There was no change.

Potato croquettes were heated using the same cooking method as in Experiment 1, except that the air velocity was reduced to Q, 9 m/sec.
Although it was dried, the bread crumbs on the surface were not sufficiently dried and a crunchy texture could not be obtained. Additionally, although the air blowing time was extended for 5 minutes, no improvement in texture was obtained.

On the other hand, although the air speed was increased to 10.1 m/sec, the quality of the croquettes was affected, such as part of the crumbs coming off the surface of the croquettes, and the air volume was unnecessary from the viewpoint of the cooking environment.

It is also possible to dry fried food products heated in a conventional microwave oven externally. An example of this is shown in FIG.

It consists of a slatted stand 12 which is erected on the turntable and on which the food to be dried 11 is placed. To dry heated fried food, place the food to be dried 1 on a slatted platform 12.
1 is placed on the food, and while rotating a turntable 13, air is blown by a fan 14 to dissipate water vapor from the food.

<Effects of the Invention> According to the method of this invention, fried foods that have been fried in oil in advance are not only heated with microwaves, but also the water vapor generated by heating is blown off with air at a speed of 1 m/sec to 10 m/sec, thereby eliminating the water vapor. By eliminating the air, it is possible to obtain fried food that has a texture that is quite similar to that immediately after frying. On the other hand, compared to the conventional device, the device of this invention only needs to incorporate an air blowing means such as an air blower/exhaust fan, an exhaust means, and a heating device that adjusts the air temperature during air blowing. Heating food
A drying device is obtained.

Further, by making the table base of the turntable into a slatted or mesh shape and providing a predetermined interval, it is possible to provide crisp dryness to the bottom of the fried food.

Further, by appropriately selecting and adjusting the temperature of the heating device depending on the size and shape of each fried food, the shortening of the air blowing time, etc., it is possible to improve the texture of the bread crumbs on the surface of the fry to a more optimal state.

[Brief explanation of drawings]

FIG. 1 is a schematic longitudinal sectional view of a fried food heating/drying apparatus according to the present invention, FIG. 2 is a longitudinal sectional schematic diagram of a fried food drying apparatus, and FIG. 3 is a longitudinal sectional schematic diagram of a conventional microwave oven. 1. Magnetron, 2. Waveguide, 3. Microwave irradiation port, 4. Turntable, 5. Door, 6. Exhaust fan, 7. Air blower fan, 8. Temperature control heater. Figure 1

Claims (1)

[Scope of Claims] 1) A step of heating pre-roasted food using microwaves, and during or after the heating, the generated water vapor is
A method for drying fried foods that improves the texture of fried foods, which comprises a step of dissipating by blowing air at a speed of /sec to 10 m/sec, and a step of removing water vapor from the blowing step from the surface of the fried food to dry it. . 2) A drying device for fried foods comprising a turntable arranged at a predetermined interval on a table that holds heated fried fried foods, and a blower means for discharging water vapor from the fried fried foods. 3) In a microwave heating device, a turntable provided at a predetermined interval on a table stand for holding fried foods in the device, a blowing means for dissipating water vapor from the fried foods heated by the microwave, and a dispersion device. A device for heating and drying fried foods, comprising: an exhaust means for drying the fried food by discharging the water vapor to the outside of the device; and a heating device that makes it possible to adjust the temperature of the air blown by the air blowing means.