JPH0471498B2 - - Google Patents

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Publication number
JPH0471498B2
JPH0471498B2 JP63047379A JP4737988A JPH0471498B2 JP H0471498 B2 JPH0471498 B2 JP H0471498B2 JP 63047379 A JP63047379 A JP 63047379A JP 4737988 A JP4737988 A JP 4737988A JP H0471498 B2 JPH0471498 B2 JP H0471498B2
Authority
JP
Japan
Prior art keywords
enclosure
oil
tempura
temperature
mixture
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
JP63047379A
Other languages
Japanese (ja)
Other versions
JPH01222742A (en
Inventor
Morio Ueno
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
MANYOO SHOKUHIN KK
Original Assignee
MANYOO SHOKUHIN KK
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by MANYOO SHOKUHIN KK filed Critical MANYOO SHOKUHIN KK
Priority to JP63047379A priority Critical patent/JPH01222742A/en
Publication of JPH01222742A publication Critical patent/JPH01222742A/en
Publication of JPH0471498B2 publication Critical patent/JPH0471498B2/ja
Granted legal-status Critical Current

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  • Frying-Pans Or Fryers (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Formation And Processing Of Food Products (AREA)

Description

【発明の詳細な説明】 〈産業上の利用分野〉 本発明は、殊にかき揚げ天ぷら製造方法及び装
置に関するものである。
DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention particularly relates to a method and apparatus for producing kakiage tempura.

〈従来の技術〉 かき揚げ天ぷらの製造は、天ぷら衣溶液の中に
エビ、野菜等の具材を入れて混ぜ合せ、これを加
熱油槽内に適当量入れて箸により天ぷら衣をとき
ほぐしながら分散した天ぷら衣や具材をかき寄せ
て油揚げしている。
<Conventional technology> Kakiage tempura is manufactured by adding shrimp, vegetables, and other ingredients to a tempura batter solution, mixing them together, placing an appropriate amount of this in a heated oil tank, and loosening the tempura batter with chopsticks to disperse the tempura. The batter and ingredients are scraped together and deep-fried.

かき揚げ天ぷらは、具材が万遍無く分散し、油
揚げされた衣が鳥の巣のようにこんもりと盛り上
がり、しかも乱れた凹凸や空洞空間を形成する形
態で、歯ざわりのよいカラリとした仕上げとなる
ことが製品の品質上で好ましい。ところが、上記
従来の製法では、油槽中で衣を箸でときほぐし、
また周囲に散つたものをかき寄せる作業を行つて
いるが、油温で衣が固化されるまでにこの操作を
行わなければならず、具材が部分的に集合しない
よう分散させ、大きさを揃えたりする必要もあつ
て、家庭で作るのはともかくとして、営業用の商
品とする場合には相当な熟練を要する。まして、
給食、営業用のように製造工場で多量生産を必要
とする場合には、上記従来法では、生産性がな
く、多量の生産のためには多くの熟練作業員を必
要とし、コスト高となると共に、均一な製品が得
られない。
Kakiage tempura has a structure in which the ingredients are evenly distributed, the fried batter rises thickly like a bird's nest, and creates irregularities and hollow spaces, giving it a crunchy, crunchy finish. This is desirable in terms of product quality. However, in the conventional manufacturing method mentioned above, the batter is loosened with chopsticks in an oil tank,
We also work to gather up things that are scattered around, but this operation must be done before the batter solidifies due to the temperature of the oil, so we disperse the ingredients so that they do not gather in parts and reduce the size. Aside from making it at home, it requires considerable skill to make it for commercial use. not to mention,
When mass production is required at a manufacturing factory, such as for school lunches or business use, the conventional method described above is not productive and requires a large number of skilled workers for mass production, resulting in high costs. At the same time, a uniform product cannot be obtained.

そこで、この問題を解決するために、本願出願
人は特願昭62−110478号によつて天ぷら製造方法
及び装置を提供している。
In order to solve this problem, the applicant of the present application has provided a method and apparatus for producing tempura in Japanese Patent Application No. 110478/1982.

〈発明が解決しようとする課題〉 本発明は、上記特願昭62−110478号の発明を基
礎とし、油温保持の改善、攪拌手段の改善等を図
り、品質の向上、生産効率の向上並びにコストの
低減を課題とするものである。
<Problems to be Solved by the Invention> The present invention is based on the invention of the above-mentioned Japanese Patent Application No. 110478/1982, and aims to improve oil temperature maintenance, improve stirring means, etc., and improve quality, production efficiency, and The objective is to reduce costs.

〈課題を解決するための手段〉 上記の目的を達成するために、本発明の製造方
法は加熱油が収容されている油槽内に1個の天ぷ
らを油揚するに要する大きさの囲いを1個若しく
は2個以上の多数向上を移動又は固定的に設置
し、この囲い内に高温油又は高温気体の加温媒体
を導入すると共に、囲い内の油を囲い外に追い出
し、前記囲い内に天ぷら衣溶液と具材との混合体
を投入し、この混合体を機械的又は流体圧にて囲
い内で攪拌分散させ、かつ、分散した前記混合体
を囲い内油面近傍の浮上で集合し互いに結合させ
たものである。
<Means for Solving the Problems> In order to achieve the above object, the manufacturing method of the present invention includes one enclosure of a size required for deep-frying one tempura in an oil tank in which heating oil is stored. Alternatively, two or more of the above may be moved or fixedly installed, and a heating medium such as high-temperature oil or high-temperature gas is introduced into this enclosure, and the oil inside the enclosure is expelled outside the enclosure, and tempura batter is placed in the enclosure. A mixture of a solution and ingredients is introduced, the mixture is stirred and dispersed within an enclosure using mechanical or fluid pressure, and the dispersed mixture is brought together by floating near the oil level in the enclosure and bonded to each other. This is what I did.

また、本発明の製造装置は加熱油槽内に移動ま
たは固定的に設置される天ぷら1個の油揚に必要
な大きさの1個若しくは2個以上多数個の囲い部
材と、この囲い部材内に投入される天ぷら衣溶液
と具材との混合体を攪拌分散する手段と、前記囲
い内に加温媒体を導入する手段と、囲い内の油を
囲い外に追い出す手段とを備えて成るものであ
る。
In addition, the manufacturing apparatus of the present invention includes one or more enclosure members of a size necessary for frying one tempura that are moved or fixedly installed in a heating oil tank, and a large number of enclosure members that are inserted into the enclosure member. The device is equipped with means for stirring and dispersing a mixture of the tempura batter solution and ingredients to be prepared, a means for introducing a heating medium into the enclosure, and a means for expelling oil within the enclosure to the outside of the enclosure. .

〈作用〉 上記の構成により、囲い内における攪拌作用と
同時に加熱油の導入を積極的に行い、油温を常に
適性な温度に保持し、形態並びに品質の良いかき
揚げ天ぷらを短時間で生産する。
<Function> With the above configuration, heating oil is actively introduced at the same time as the stirring action in the enclosure, the oil temperature is always maintained at an appropriate temperature, and kakiage tempura with good shape and quality can be produced in a short time.

〈実施例〉 以下本発明の実施例を図面に基づいて説明す
る。第1図乃至第3図において、1歯加熱油槽で
あり、OLは油面である。2は前記加熱油槽1内
に移動又は固定的に設置される囲い部材であり、
例えば円筒体である。この囲い部材2は天ぷら1
個の油揚に必要な直径の大きさであり、1個若し
くは多数個設置される。3は前記囲い部材2の下
方に設置された回転体であり、回転軸4によつて
回転する。この回転体3上に歯状部材5が設けら
れている。この歯状部材5は回転体3と一体に設
けてもよいし、図示のように、回転体3の回転中
心の囲りに回転軸6を回転自在に設け、この回転
軸6上に歯状部材5を設けてもよい。そして、回
転体3と歯状部材5とを公転自転させる。尚歯状
部材5は突起様部材でもよい。
<Example> Hereinafter, an example of the present invention will be described based on the drawings. In Figs. 1 to 3, it is a one-tooth heating oil bath, and OL is the oil level. 2 is an enclosure member that is movable or fixedly installed in the heating oil tank 1,
For example, it is a cylinder. This enclosure member 2 is the tempura 1
The diameter is the size required for frying the tofu, and one or many can be installed. Reference numeral 3 denotes a rotating body installed below the enclosing member 2, and is rotated by a rotating shaft 4. A toothed member 5 is provided on this rotating body 3. This toothed member 5 may be provided integrally with the rotating body 3, or as shown in the figure, a rotating shaft 6 is rotatably provided around the rotation center of the rotating body 3, and the toothed member 5 is provided on this rotating shaft 6. A member 5 may also be provided. Then, the rotating body 3 and the toothed member 5 are caused to revolve and rotate. Incidentally, the tooth-like member 5 may be a protrusion-like member.

前記回転体3の外周縁にリング7を固設し、こ
のリング7によつて前記歯状部材5を囲んでい
る。このリング7は囲い部材2内の油を強制的に
交換作用を行うものであり、リング7の円周に導
入通路8と導出通路9とを交互に設け、回転体3
の矢印C方向の回転により囲い部材2の外部の高
温油を導入通路8より囲い部材2内に導き、囲い
部材2内の油を導出通路9より囲い部材2外へ追
い出すようになつている。
A ring 7 is fixed to the outer peripheral edge of the rotating body 3, and the toothed member 5 is surrounded by the ring 7. This ring 7 forcibly exchanges the oil in the surrounding member 2.Introduction passages 8 and outlet passages 9 are provided alternately around the circumference of the ring 7, and the rotating body 3
By rotating in the direction of arrow C, high-temperature oil outside the enclosure member 2 is introduced into the enclosure member 2 through the introduction passage 8, and oil within the enclosure member 2 is expelled from the enclosure member 2 through the outlet passage 9.

この構成の場合、天ぷら衣溶液と具材との混合
体(以下単に混合体という)を囲い部材2内に投
入すると、混合体は比重の差によつて歯状部材5
の位置に沈降する。沈降した混合体は、回転する
歯状部材5によつて囲い部材2内で攪拌分散し、
油温で水分が蒸発して固化しつつ油面OLの近傍
に浮上し分散したものが囲い部材2内で集合して
互いに接合し、形を整えて固化する。これにより
衣は凹凸、空洞空間を形成して固化する。
In this configuration, when a mixture of the tempura batter solution and the ingredients (hereinafter simply referred to as the mixture) is put into the enclosure member 2, the mixture moves to the toothed member 5 due to the difference in specific gravity.
It settles to the position of . The settled mixture is stirred and dispersed within the enclosure member 2 by the rotating toothed member 5,
The water evaporates and solidifies due to the oil temperature, and the dispersed materials float to the vicinity of the oil surface OL and gather within the enclosure member 2, join together, shape, and solidify. As a result, the batter forms unevenness and hollow spaces and solidifies.

また、混合体が最も水分を含んでおり、油温が
高温を必要とする混合体の沈降並びに攪拌部分で
は、リング7による高温油を囲い部材2内に強制
導入し、混合体の加熱により温度低下した囲い部
材2内の油を強制的に囲い部材2外に追い出すた
め、油温は常に安定して保持され、攪拌分散され
た混合体の熱の通りが良くなり、油面OL近傍へ
の浮上が短時間で得られ、かき揚げ天ぷらの加工
生産効率が著しく向上する。
In addition, in the sedimentation and agitation portion of the mixture where the mixture contains the most water and requires a high oil temperature, high-temperature oil is forcibly introduced into the enclosure member 2 by the ring 7, and the temperature increases by heating the mixture. Since the oil inside the enclosure member 2 that has dropped is forcibly expelled to the outside of the enclosure member 2, the oil temperature is always kept stable, and the heat of the stirred and dispersed mixture is improved, allowing the oil to reach the vicinity of the oil surface OL. Floating can be achieved in a short time, and the processing production efficiency of kakiage tempura is significantly improved.

次に本発明の他の各種構成について第4図以下
第21図によつて説明する。
Next, various other configurations of the present invention will be explained with reference to FIG. 4 and FIG. 21.

第4図及び第5図において、2は囲い部材、1
3は加熱油槽内に形成された中間板である。囲い
部材2の下方の中間板13に混合体が沈降する凹
部10を形成し、この凹部10の周囲に高温油又
は高温気体を噴射導入するパイプ11を設け、凹
部10の底面に導出穴12を開設する。
In FIGS. 4 and 5, 2 is a surrounding member; 1
3 is an intermediate plate formed within the heated oil tank. A recess 10 in which the mixture settles is formed in the lower intermediate plate 13 of the enclosing member 2, a pipe 11 for injecting high temperature oil or gas is provided around the recess 10, and a lead-out hole 12 is formed in the bottom of the recess 10. Open.

前記第4図及び第5図の構成に加えて第6図及
び第7図で示すように、凹部10の底面にパイプ
11aを設けてもよい。
In addition to the configurations shown in FIGS. 4 and 5, a pipe 11a may be provided on the bottom surface of the recess 10, as shown in FIGS. 6 and 7.

さらに、第8図及び第9図で示すように凹部1
0の底面に多数のパイプ11aと導出穴12を設
け、凹部10の周囲に導出穴12aのみを設けて
もよい。
Furthermore, as shown in FIGS. 8 and 9, the recess 1
A large number of pipes 11a and lead-out holes 12 may be provided on the bottom surface of the recess 10, and only lead-out holes 12a may be provided around the recess 10.

第10図及び第11図は、中間板13をフラツ
トな面とし、このフラツトな面に囲い部材2内の
下方に通じるパイプ11aと導出穴12を設けた
ものである。
In FIGS. 10 and 11, the intermediate plate 13 has a flat surface, and a pipe 11a communicating with the lower part of the enclosure member 2 and a lead-out hole 12 are provided on this flat surface.

第12図及び第13図は、前記中間板13のフ
ラツトな面に導出穴12のみ設け、囲い部材2の
下方周囲に穴12bを開設し、この穴12bに向
けてパイプ11を設けた構造である。
12 and 13 show a structure in which only a lead-out hole 12 is provided on the flat surface of the intermediate plate 13, a hole 12b is provided around the lower part of the enclosure member 2, and a pipe 11 is provided toward the hole 12b. be.

この第4図乃至第13図の構成では、第1図乃
至第3図のように歯状部材5による攪拌分散手段
と、リング7による油の導出入手段を高温油又は
高温気体を噴射導入するパイプ11,11aに代
え、これにより油温の保持とジエツト流による混
合体の攪拌分散とを同時に行うものである。
In the configurations shown in FIGS. 4 to 13, as shown in FIGS. 1 to 3, the stirring and dispersion means by the toothed member 5 and the oil introduction/input means by the ring 7 are used to inject and introduce high-temperature oil or high-temperature gas. In place of the pipes 11 and 11a, this allows the oil temperature to be maintained and the mixture to be stirred and dispersed by the jet stream at the same time.

第14図及び第15図は、前記第8図の構成に
おいて、凹部10の底面上に錐形部材14を設け
たものである。この場合、高温油又は高温気体の
噴射導入による油温保持と混合体の攪拌分散作用
に加え、混合体が落下降したときに錐形部材14
より分散作用を補助する。
14 and 15 show a conical member 14 provided on the bottom surface of the recess 10 in the configuration shown in FIG. 8. In this case, in addition to maintaining the oil temperature by introducing high-temperature oil or high-temperature gas and stirring and dispersing the mixture, when the mixture falls, the conical member 14
It further assists the dispersion effect.

第18図乃至第19図は、前記錐形部材14に
高温油又は高温気体の噴射口15を設け、導管1
6より供給される高温油又は高温気体を噴出口1
5より噴射させ、油温の保持、錐形部材14によ
る混合体の分散作用の補助、攪拌分散を同時に行
うものである。
18 to 19 show that the conical member 14 is provided with an injection port 15 for hot oil or hot gas, and the conduit 1
The high temperature oil or high temperature gas supplied from 6 is sent to the spout 1.
5, the oil temperature is maintained, the conical member 14 assists in dispersing the mixture, and the mixture is stirred and dispersed at the same time.

この錐形部材14は、第1図、第4図、第6
図、第10図、第12図の構成にも適用すること
ができる。
This conical member 14 is shown in FIGS. 1, 4, and 6.
It is also applicable to the configurations shown in FIGS. 10, 10, and 12.

さらに、第20図は、フラツトな中間板13上
に置かれる囲い部材2の下方周囲に穴12bを開
設し、中間板13に導出穴12を設ける。そし
て、囲い部材2の下方より昇降動し、かつ回転す
る櫛棒17を挿入するようにした構成である。こ
の場合、混合体を囲い部材2内に投入後、回転す
る櫛棒17を囲い部材2内に挿入する。これによ
り沈降する混合体を櫛棒17によつて攪拌分散す
ると共に、櫛棒17の回転により囲い部材2内で
油を回流させ、この回流作用により穴12bから
高温油を囲い部材2内に吸引し、囲い部材2内の
油を導出穴12より囲い部材2外に導出する。
Furthermore, in FIG. 20, a hole 12b is opened around the lower part of the enclosing member 2 placed on a flat intermediate plate 13, and a lead-out hole 12 is provided in the intermediate plate 13. A comb bar 17 that moves up and down and rotates from below the enclosure member 2 is inserted therein. In this case, after putting the mixture into the enclosure member 2, the rotating comb rod 17 is inserted into the enclosure member 2. As a result, the settling mixture is stirred and dispersed by the comb rod 17, and the oil is circulated within the enclosure member 2 by the rotation of the comb rod 17, and the hot oil is sucked into the enclosure member 2 from the hole 12b by this circulation action. Then, the oil in the enclosure member 2 is led out to the outside of the enclosure member 2 through the outlet hole 12.

第21図は、前記櫛棒17に代えて高温油又は
高温気体を噴出するノズル棒17aとしたもの
で、この場合は、ノズル棒17aの回転で混合体
の攪拌分散と油温の保持作用を同時に行うもので
ある。
In FIG. 21, the comb rod 17 is replaced with a nozzle rod 17a that spouts high-temperature oil or gas. In this case, the rotation of the nozzle rod 17a performs stirring and dispersion of the mixture and maintains the oil temperature. They are done at the same time.

第22図は、前記櫛棒17又はノズル棒17a
タイプのものにおいて、中間板13は凹部10を
形成し、この凹部10に錐形部材14を設けた構
成である。尚錐形部材14に高温油または高温気
体の噴射口15を有するものであつてもよく、ま
た、櫛棒17はノズル棒17aは第1図、第4
図、第6図、第8図、第10図、第12図の構成
に適用してもよい。
FIG. 22 shows the comb bar 17 or nozzle bar 17a.
In this type, the intermediate plate 13 forms a recess 10, and the recess 10 is provided with a conical member 14. The conical member 14 may have an injection port 15 for hot oil or high temperature gas, and the comb bar 17 may have a nozzle bar 17a as shown in FIGS.
The present invention may also be applied to the configurations shown in FIGS. 6, 8, 10, and 12.

〈発明の効果〉 以上のように本発明によると、囲い部材内の混
合体が沈降し、攪拌手段によつて攪拌分散される
部位に高温油または高温気体を強制的に導入し、
熱交換した低温油を囲い部材外に追い出して常に
油揚に適した一定の温度に保持させるものである
から、攪拌分散した混合体の熱の通りが良くな
り、油面近傍での集合位置への浮上が短時間で得
られ、油揚仕上り時間を短縮し、良好な形態、歯
ざわりで、しかも安定した品質のかき揚げ天ぷら
を効率良く生産することができ、コストを低減す
る。
<Effects of the Invention> As described above, according to the present invention, hot oil or high temperature gas is forcibly introduced into the area where the mixture in the enclosure member is settled and is stirred and dispersed by the stirring means,
Since the heat-exchanged low-temperature oil is expelled outside the enclosure member and kept at a constant temperature suitable for frying, the heat of the stirred and dispersed mixture is improved, and the oil is transferred to the gathering position near the oil surface. To obtain floating in a short time, shorten the finishing time for fried tofu, efficiently produce kakiage tempura with good shape and texture and stable quality, and reduce costs.

また、高温油又は高温気体を噴射する構成のも
のにおいては、回転歯状部材の攪拌手段を不要と
し、油温保持と混合体の攪拌分散を同時に行う利
点がある。さらに、錐形部材による混合体の分散
補助作用により、衣の凹凸、空洞空間の形成が一
層確実となり、形態、歯ざわりを向上したかき揚
げ天ぷらが得られる。
In addition, in a configuration in which high-temperature oil or high-temperature gas is injected, there is no need for a stirring means such as a rotating tooth-shaped member, and there is an advantage that oil temperature maintenance and stirring and dispersion of the mixture can be performed simultaneously. Furthermore, the dispersion assisting action of the mixture by the conical member further ensures the formation of unevenness and hollow spaces in the batter, resulting in kakiage tempura with improved shape and texture.

よつて、本発明は、先の出願の特願昭62−
110478号の発明を改善し、品質、生産性を一層高
揚した顕著な効果を有している。
Therefore, the present invention is based on the earlier patent application filed in 1983-
This invention improves the invention of No. 110478 and has the remarkable effect of further increasing quality and productivity.

【図面の簡単な説明】[Brief explanation of the drawing]

図面は本発明の実施例を示し、第1図は平面
図、第2図は第1図−線断面図、第3図は第
1図−線断面図、第4図は本発明の他の構成
の断面図、第5図は第4図−線断面図、第6
図は第4図の変形例の断面図、第7図は第6図
−線断面図、第8図は第6図の変形例の断面
図、第9図は第8図−線断面図、第10図は
本発明の他の構成の断面図、第11図は第10図
イ−イ線断面図、第12図は本発明の他の構成の
断面図、第13図は第12図ロ−ロ線断面図、第
14図は本発明の他の構成の断面図、第15図は
第14図ハ−ハ線断面図、第16図は第14図の
変形例の断面図、第17図は第16図ニ−ニ線断
面図、第18図は第16図の変形例の断面図、第
19図は第18図ホ−ホ線断面図、第20図は本
発明の他の構成の断面図、第21図は第20図の
変形例の断面図、第22図は、第20図及び第2
1図の変形例の断面図である。 1……加熱油槽内、2……囲い部材、3……回
転体、5……歯状部材、7……リング、8……導
入通路、9……導出通路、10……凹部、11,
11a……パイプ、12,12a……導出穴、1
2b……穴、13……中間板、14……錐形部
材、15……噴射口、17……櫛棒、17a……
ノズル棒。
The drawings show an embodiment of the present invention, FIG. 1 is a plan view, FIG. 2 is a sectional view taken along the line of FIG. 1, FIG. 3 is a sectional view taken along the line of FIG. A cross-sectional view of the configuration, Figure 5 is a cross-sectional view taken along the line of Figure 4, and Figure 6 is a cross-sectional view of the structure.
The figure is a sectional view of a modification of FIG. 4, FIG. 7 is a sectional view taken along the line of FIG. 6, FIG. 8 is a sectional view of the modification of FIG. 6, and FIG. 9 is a sectional view taken along the line of FIG. FIG. 10 is a cross-sectional view of another configuration of the present invention, FIG. 11 is a cross-sectional view taken along the line A--I in FIG. 10, FIG. 12 is a cross-sectional view of another configuration of the present invention, and FIG. 14 is a sectional view of another configuration of the present invention, FIG. 15 is a sectional view taken along the line H--H of FIG. 14, FIG. 16 is a sectional view of a modification of FIG. 14, and FIG. 16 is a cross-sectional view taken along the line K-N, FIG. 18 is a cross-sectional view of a modified example of FIG. 16, FIG. 19 is a cross-sectional view taken along the H-H line of FIG. 18, and FIG. 21 is a cross-sectional view of a modification of FIG. 20, and FIG. 22 is a cross-sectional view of a modification of FIG.
FIG. 2 is a sectional view of a modification of FIG. 1; DESCRIPTION OF SYMBOLS 1...Inside heating oil tank, 2...Enclosing member, 3...Rotating body, 5...Toothed member, 7...Ring, 8...Introduction passage, 9...Output passage, 10...Recess, 11,
11a...pipe, 12, 12a...lead hole, 1
2b... Hole, 13... Intermediate plate, 14... Conical member, 15... Injection port, 17... Comb bar, 17a...
nozzle rod.

Claims (1)

【特許請求の範囲】 1 加熱油が収容されている油槽内に1個の天ぷ
らを油揚するに要する大きさの囲いを1個若しく
は2個以上の多数個を移動又は固定的に設置し、
この囲い内に高温油又は高温気体の加温媒体を導
入すると共に、囲い内の油を囲い外に追い出し、
前記囲い内に天ぷら衣溶液と具材との混合体を投
入し、この混合体を機械的又は流体圧にて囲い内
で攪拌分散させ、かつ分散した前記混合体を囲い
内油面近傍の浮上で互いに結合させることを特徴
とする天ぷら製造方法。 2 加熱油槽内に移動又は固定的に設置される天
ぷら1個の油揚に必要な大きさの1個若しくは2
個以上多数個の囲い部材と、この囲い部材内に投
入される天ぷら衣溶液と具材との混合体を攪拌分
散する手段と、前記囲い内に加温媒体を導入する
手段と、囲い内の油を囲い外に追い出す手段とを
備えて成る天ぷら製造装置。 3 囲い部材の下方で回転する回転体と、この回
転体と一体回転若しくは公転自転可能に設けた歯
状又は突起等よりなる攪拌分散手段と、前記回転
体と一体回転し油槽内の加熱油を前記囲い部材内
に導入通路並びに囲い内の油を囲い外に導出する
導出通路とを有した油交換手段とを備えた請求項
2記載の天ぷら製造装置。 4 囲い内に高温油又は高温高圧気体をパイプ導
入する請求項2記載の天ぷら製造装置。 5 昇降並びに回転する回転体に1本又は多数本
の棒状部材を設け、この棒状部材を囲い部材の上
方より囲い部材内に挿入して回転する攪拌分散手
段を備えた請求項2,4記載の天ぷら製造装置。 6 昇降並びに回転する回転体に高温油又は高温
高圧気体を噴射するノズル棒を設け、このノズル
棒を囲い部材の上方より囲い部材内に挿入して回
転する攪拌分散手段並びに高温油又は高温高圧気
体導入手段を備えた請求項2,4記載の天ぷら製
造装置。 7 囲い内に投入される天ぷら衣溶液と具材との
混合体の沈降部位に分散を補助する錐形部材を設
けて成る請求項2,3,4,5,6記載の天ぷら
製造装置。 8 錐形部材に高温油又は高温高圧気体の噴射口
を設けて成る請求項7記載の天ぷら製造装置。
[Scope of Claims] 1. One or more enclosures of a size required for frying one tempura are movably or fixedly installed in an oil tank containing heated oil,
Introducing a heating medium of high-temperature oil or high-temperature gas into this enclosure, and expelling the oil inside the enclosure outside the enclosure,
A mixture of the tempura batter solution and the ingredients is put into the enclosure, the mixture is stirred and dispersed within the enclosure using mechanical or fluid pressure, and the dispersed mixture is floated near the oil level in the enclosure. A tempura manufacturing method characterized by combining the tempura with each other. 2. One or two pieces of the size necessary for deep-frying one piece of tempura that can be moved or fixed in a heating oil tank.
a plurality of enclosure members, means for stirring and dispersing a mixture of tempura batter solution and ingredients introduced into the enclosure, means for introducing a heating medium into the enclosure, and a means for introducing a heating medium into the enclosure; A tempura manufacturing device comprising means for enclosing oil and expelling oil from the enclosure. 3. A rotating body that rotates below the enclosing member, an agitation and dispersion means consisting of teeth or protrusions, etc. that is provided to rotate integrally with the rotating body or to revolve and rotate, and a stirring and dispersing means that rotates integrally with the rotating body and distributes the heated oil in the oil tank. 3. The tempura making apparatus according to claim 2, further comprising an oil exchange means having an introduction passage in the enclosure member and an outlet passage for discharging oil within the enclosure to the outside of the enclosure. 4. The tempura making apparatus according to claim 2, wherein high-temperature oil or high-temperature high-pressure gas is introduced into the enclosure through a pipe. 5. According to claims 2 and 4, the rotating body that moves up and down and rotates is provided with one or more rod-like members, and the rod-like member is provided with an agitation and dispersion means that rotates by inserting the rod-like member into the surrounding member from above. Tempura manufacturing equipment. 6 A nozzle rod for injecting high-temperature oil or high-temperature high-pressure gas is provided on a rotary body that moves up and down and rotates, and the nozzle rod is inserted into the surrounding member from above and rotates. 5. The tempura manufacturing apparatus according to claim 2, further comprising introducing means. 7. The tempura manufacturing apparatus according to claim 2, 3, 4, 5, or 6, further comprising a cone-shaped member for assisting in dispersion of the mixture of tempura batter solution and ingredients introduced into the enclosure at the sedimentation site. 8. The tempura making apparatus according to claim 7, wherein the cone-shaped member is provided with an injection port for high-temperature oil or high-temperature high-pressure gas.
JP63047379A 1988-03-02 1988-03-02 Production of tempura (japanese deep-fat fried food) and device therefor Granted JPH01222742A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP63047379A JPH01222742A (en) 1988-03-02 1988-03-02 Production of tempura (japanese deep-fat fried food) and device therefor

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP63047379A JPH01222742A (en) 1988-03-02 1988-03-02 Production of tempura (japanese deep-fat fried food) and device therefor

Publications (2)

Publication Number Publication Date
JPH01222742A JPH01222742A (en) 1989-09-06
JPH0471498B2 true JPH0471498B2 (en) 1992-11-13

Family

ID=12773461

Family Applications (1)

Application Number Title Priority Date Filing Date
JP63047379A Granted JPH01222742A (en) 1988-03-02 1988-03-02 Production of tempura (japanese deep-fat fried food) and device therefor

Country Status (1)

Country Link
JP (1) JPH01222742A (en)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0548838U (en) * 1991-11-28 1993-06-29 株式会社マンヨー食品 Tempura production equipment
JPH0614725A (en) * 1992-06-29 1994-01-25 Manyoo Shokuhin:Kk Production of tempura and apparatus
JPH0757212B2 (en) * 1993-02-03 1995-06-21 株式会社マンヨー食品 Tempura production equipment
CN102067894B (en) * 2010-12-16 2012-06-27 包海荣 Fried food processing apparatus

Also Published As

Publication number Publication date
JPH01222742A (en) 1989-09-06

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