JPH0690679A - Production of fried food and its apparatus - Google Patents

Abstract

PURPOSE:To make it possible to efficiently produce a high-quality fried food using a small amount of oils and fats without consuming large amounts of oils and fats. CONSTITUTION:Foods kept in a state to be fried are placed on a cooking try 6 in a treating tank 1 and edible oils and fats 13 kept in a state heated from the outside of treating tank 1 are fed under pressure to piping 11 for feeding oil arranged above each cooking tray 6. The edible oils and fats 13 fed to the piping 11 for feeding oil are jetted from oil outlets 12 formed at plural positions of the piping 11 for feeding oil and the oils and fats are allowed to flow out onto foods placed on the cooking tray 6 from above. As a result, these foods kept in a state to be fried can be prepared into the objective fried food in a state placed on the cooking tray 6.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fried food manufacturing method and apparatus for manufacturing and cooking fried foods such as fried chicken, croquette, pork cutlet, and tempura.

[0002]

2. Description of the Related Art Generally, when fried foods such as fried chicken, croquette, pork cutlet, and tempura are manufactured for business purposes at food manufacturers, catering companies, restaurants, etc., commercial cooking appliances called fryer are used. The fryer has a deep pot-shaped processing tank filled with edible oil and fat, and the processing tank is integrated with a heating device such as an electric heating device and a gas colonro. As a result, the cooking oil filled in the processing tank can be heated and convected by the heating device. When a fried food is produced by the fryer thus formed, a cooking method generally called a deep fried method is used. The deep frying method raises the temperature of the oil / fat filled in the treatment tank to 130 ° C. to 220 ° C., heats the food by convection of the oil / fat which heats the food by immersing the food in the oil / fat which has been elevated. It is a cooking method to convey.

Generally, as the type of fryer used by food manufacturers, an automatic control type fryer capable of automatically controlling the oil temperature and cooking time, a continuous type fryer for continuously cooking food by a belt conveyor type,
Further, there is a pressure fryer that heats and cooks food under a constant pressure. Incidentally, the applicant's U.S. affiliated company, Kentucky Fried Chicken Corporation, has made the proposal shown in Japanese Examined Patent Publication No. 46-1176 regarding the deep fried method of manufacturing fried chicken by a pressure fryer.

[0004]

However, according to the deep frying method using the above-mentioned conventional fryer, food can be immersed in a deep pot-shaped processing tank, and a large amount of oil and fat is convected in the processing tank. Had to be filled with oil and fat, the amount of oil and fat used was enormous, and there was a problem that all oils and fats had to be replaced at the stage where cooking was completed several times. That is, in the case of fry cooking, stains are generated on the fats and oils at the stage where the fats and oils are used several times, and when fry cooking is performed in the fats and oils with stains, the stains may adhere to food. is there. Thus, oils and fats that have been used several times must be treated as waste oil, and with regard to the disposal of waste oil, attention is now being paid to environmental issues, so it is necessary to pay close attention not to adversely affect the environment. .

Therefore, in order to use a small amount of edible oil / fat, the applicant uses a shallow pot-like shape in which the food can be immersed in the edible oil / fat, and uses a heating device to heat the edible oil / fat in the processing tank. The method of heating fried food to produce fried food was tried by experiment.

However, according to this method, since the treatment tank is shallow and flat, the amount of edible oil / fat used can be greatly reduced, but the convection of the edible oil / fat to be filled in the planar treatment tank is greatly reduced. However, it was difficult to produce high-quality fried foods at all places in the treatment tank because the oil and fat temperature in each portion of the treatment tank varied. In addition, since a fryer generally has a heat source (heating device) at the center of the bottom of the processing tank, cooking is faster in the portion near the heat source and delayed in the portion far from the heat source, and so-called frying unevenness easily occurs. There was a problem that was not uniform.

The present invention has been made paying attention to the problems of the deep fly method by the above-mentioned conventional flyer,
The present invention relates to an epoch-making method and apparatus for producing fried foods that enables high quality and efficient production of fried foods with a small amount of oils and fats without consuming a large amount of oils and fats.

[0008]

According to the present invention, a food in a state to be fried is placed in a processing tank, and heated edible oil and fat is directed to the food from an oil outlet provided in the processing tank. It is possible to produce a fried food by using the fats and oils that have flowed down.

Further, according to the present invention, there is provided a storage portion for storing food on the upper surface, and a food container having a tank shape so that the food stored in the storage portion can be dipped in edible oil and fat is stored inside the processing tank. Then, the heated edible oil and fat is supplied from the oil supply device into the housing portion of the container to produce the fried food.

[0010]

According to the present invention, it is possible to manufacture and cook a fried food placed in the processing tank in a state to be fried into a fried food by using the heated edible oil and fat flowing down from the oil outlet. Unlike the deep frying method, it does not need to be immersed in heated edible fats and oils that convect the food, so it is possible to significantly reduce the consumption of fats and oils required for cooking, and efficiently produce high-quality fried foods. can do.

Further, according to the present invention, a storage portion for storing food is provided on the upper surface, and the storage portion has a food container in a tank shape so that the stored food can be immersed in edible oil and fat. It is stored inside, and since it was decided to produce a fried food by supplying heated edible oil and fat from the oil supply device in the accommodating portion of the accommodating body, it is not necessary to heat and convect the heated edible oil and fat in the accommodating portion, In addition, by using a shallow bowl-shaped container, it is possible to significantly reduce the amount of oil or fat used for cooking. Moreover, since the oil supply device supplies the edible oil and fat heated to a predetermined temperature to the storage portion of the food storage body, the food stored in each portion of the storage portion is always fried at the same temperature. Therefore, it is possible to efficiently produce high-quality fried foods without causing uneven frying and product variations.

[00012]

Embodiments of the present invention will be described below with reference to the drawings.

1 to 6 show a fried food manufacturing apparatus according to a first embodiment of the present invention. This fried food manufacturing apparatus is provided with a processing tank 1 composed of an entirely cylindrical chamber. As shown in FIG. 2, the processing tank 1 is provided with an inlet portion 2 on one side, and by closing the inlet portion 2 with a lid 3, it is possible to hermetically seal the inside. That is, heat-resistant and pressure-resistant sealing materials are provided on the inner circumference of the inlet 2 and the outer circumference of the lid 3, respectively, so that the airtightness inside the processing tank 1 is secured by closing the lid 3. There is. Also the lid 3
A peep window 4 for visually recognizing the cooking state is formed in the.

A support base 5 is disposed inside the processing tank 1, and the support base 5 is formed with storage portions 7 for the cooking trays 6 in upper and lower two stages. Each of the accommodating portions 7 has a rectangular shape in plan view, and the cooking tray 6 can be inserted and held from the inlet portion 2 side. The cooking tray 6 to be housed has a flat rectangular shape,
The periphery is formed by the frame material 8 and the bottom is formed by the wire mesh material 9 (see FIG. 4). In the cooking tray 6, the upper surface of the wire mesh material 9 surrounded by the frame material 8 serves as a food placing portion 10,
On the support frame 5 in which the cooking tray 6 is accommodated, the placing parts 10 are arranged in two stages, upper and lower.

At the upper part of each accommodation portion 7 in which the cooking tray 6 is accommodated, the oil feeding pipeline 11 is supported while being supported by the support frame 5.
Is provided. The oil supply pipe line 11 is arranged in a meandering state in the upper part of each accommodation part 7, and four pipes are arranged in parallel in the X direction (see FIG. 3). Further, the pipes are arranged above the accommodating portion 7 such that branch pipes are branched on both sides of the pipes. The oil outlets 1 are arranged at a predetermined pitch in the portion of the oil supply pipe line 11 corresponding to the upper side of each of the housing portions 7.
2 are provided. Each oil outlet 12 allows the heated edible oil / fat 13 fed to the oil feed conduit 11 to flow out (see FIGS. 4 and 5). That is, each outlet 12
Is positioned above the placing portion 10 of the cooking tray 6 accommodated in the accommodating portion 7, and the heated edible oil / fat 13 is caused to flow out from each outlet 12 in a dropping or flowing state to the placing portion 10. It is possible to shower the heated fats and oils 13 directly on the placed food from above.
The fats and oils 13 flowing out from each of the outlets 12 heat the food (fried chicken in the figure) placed on the placing part 10 to heat and cook the food into fried food. The oil and fat 13 that has flowed out is the wire mesh material 9 of each cooking tray 6.
Run down the part. That is, the oil / fat 13 that has flowed out toward the cooking tray 6 accommodated in the upper accommodation portion 7 flows down to the cooking tray 6 accommodated in the lower portion. Further, the oil / fat 1 flowed out from the outlet 12 toward the cooking tray 6 accommodated in the accommodating portion 7 below or from the tray 6 above.
3 flows down to a recovery tray 14 arranged below the support frame 5 and is fed to the outside of the processing tank 1.

As shown in FIG. 1, the apparatus for producing fried foods sets the inside of the processing tank 1 to a pressurized state or a depressurized state.
The decompression device 15 (pressure varying device) is provided. The pressurizing / depressurizing device 15 is provided with an air pressure feeding means capable of feeding compressed air into the sealed processing tank 1, and the air pressure feeding means is constituted by the air pump 16 shown in FIG. The compressed air supply adjustment is performed by adjusting the opening / closing of the air supply valve 17. Further, the pressurizing / depressurizing device 15 is provided with an air suction / exhaust means capable of exhausting or sucking air in the processing tank 1 in a pressurized state or an atmospheric pressure state.
The intake / exhaust adjustment of the air in the processing tank 1 is performed by the open / close adjustment of the intake / exhaust valve 18. That is, air is exhausted when the inside of the processing tank 1 is pressurized by adjusting the intake / exhaust valve 18 to open. Further, when the air in the processing tank 1 is sucked and brought into a depressurized state, the air pump 16 may be rotated in the opposite direction to the above case and the intake / discharge valve 18 may be adjusted to open. Addition
The operation of the decompression device 15 is controlled by a pressure controller 19 as a pressure adjusting means, and the pressure controller 19 detects a pressure P detected by a pressure sensor 20 arranged in the processing tank 1.
The operation of each valve is controlled based on S. That is, the pressure controller 19 performs operation adjustment (opening / closing adjustment) of the intake valve 17 and the intake / exhaust valve 18 so as to adjust the inside of the processing tank 1 to a predetermined set pressure, and the detected pressure PS reaches the predetermined set pressure. The operation will be stopped at the stage. By the way, the pressure in the processing tank 1 is varied depending on the food to be cooked,
During normal cooking, it is appropriate to cook at a pressure of 3 atm or less. In addition, after cooking, by temporarily setting the inside of the processing tank 1 in a depressurized state, the oil removal of the fried food can be smoothly performed, and the fried food can be in a deep-fried state. That is, the fried food that has been smoothly drained in this way has a good texture and is healthy, and also has excellent handleability when packaging,
Even frozen foods are not sticky and can be high quality products.

A first heater 21 is attached to the inner wall of the processing tank 1 so as to surround the inside of the processing tank 1 (see FIG. 2). The first heater 21 is composed of an electric heater, and the atmosphere inside the processing tank 1 is heated.

Next, the oil circulation circuit shown in FIG. 1 for circulating the heated edible oil / fat in the oil feed conduit 11 will be described. The oil circulation circuit includes a cooking oil storage tank 22, a pump 23, and an oil cooling unit 24. The edible oil / fat 13 is stored in the edible oil storage tank 22, and the stored edible oil / fat 13 is heated to a predetermined temperature state by the second heater 25. The edible oil / fat 13 flowing out from the edible oil storage tank 21 is a three-way valve 2
It is circulated to the pump 23 (oil circulation device) after passing through 6.
The pump 23 enables the edible oil / fat 13 to be pumped toward the oil feed pipe line 11, and the edible oil / fat 1 pumped by the pump 23 is fed.
3 is first heated by the third heater 27. Furthermore the third
The edible oil / fat 13 pressure-fed from the heater 27 is once cooled to a predetermined temperature state by the oil cooling unit 24, and then pressure-fed to the oil feed conduit 11 in the processing tank 1. The oil cooling unit 24 is composed of a circulation pipeline that circulates steam around the pressure-feed pipeline, and supplies and discharges steam to and from the pipeline to adjust the heated edible oil / fat 13 to a predetermined temperature. There is. The edible oil / fat 13 that has been pressure-fed to the oil feed conduit 11 flows out from each outflow port 12. The oil / fat 13 that has passed through the oil feed conduit 11 passes through the feed valve 28 and is fed again to the cooking oil storage tank 22. On the other hand, the edible oil / fat 13 that has flowed down to the recovery tray 14 and is recovered passes through the discharge valve 29 and is discharged to the outside of the processing tank 1. The discharged edible oil and fat is purified by a strainer 30 (purification device) arranged outside the processing tank 1,
After being fed to the pump 23 through the three-way valve 26 and heated again by the third heater 27, the oil feed pipe line 11
Will be sent to. In the oil circulation circuit, 31
Is a first bypass valve, 32 is a second bypass valve, 3
Reference numeral 3 is a tank drain valve, the first bypass valve 31 is for bypassing the edible oil / fat 13 from the discharge valve 29 to the edible oil storage tank 22 in an emergency, and the second bypass valve 32 is also a third for emergency. This is for bypassing the edible oil / fat 13 pressure-fed from the heater 27 side to the edible oil storage tank 22. The tank drain valve 33 is used when the tank 22 is cleaned and inspected, and the oil 1 stored in the tank 22 is stored in the tank 22.
3 is for draining.

A first temperature sensor 34 is arranged at a corresponding portion of each cooking tray 6 in the processing tank 1. The first temperature sensor 34 detects the cooking temperature or the ambient temperature in the processing tank 1, and the detected temperature TS1 is input to the temperature controller 35. Also in the oil circulation circuit, the second temperature sensor 36 and the third temperature sensor 3 are respectively provided.
7 is provided to detect the temperature of the oil / fat 13 at each part, and the detected temperatures TS2 and TS3 are similarly input to the temperature controller 35. The temperature controller 35 uses the first heater 2 based on the detected temperature TS1 detected by the first temperature sensor 34.
1 is controlled so that the temperature in the processing tank 1 is adjusted to a predetermined adjustment temperature (ambient temperature).
At the same time, the temperature of the oil / fat 13 that flows out from the oil outlet 12, that is, the temperature of the oil / fat 13 that is fed to the oil feed conduit 11 is also adjusted. The temperature of the oil 13 fed to the oil feeding conduit 11 is detected by the second temperature sensor 36, and the detected temperature TS2 of the sensor 36 is detected.
Based on the above, the temperature controller 35 adjusts the circulation state of steam in the oil cooling unit 24, and the fed oil 13
It is supposed to adjust the cooling of. Further, the temperature controller 35 uses the detected temperature T detected by the third temperature sensor 37.
By inputting S3, the operation control of the second heater 25 and the third heater 27 is performed. That is, the third temperature sensor 37 is the oil / fat 1 in a state where it has passed through the third heater 27.
3, the temperature controller 35 detects each temperature of the heaters 25, 2 so that the detected temperature TS3 is adjusted to a predetermined temperature.
The operation of 7 is to be adjusted. By the way, the temperature in the processing tank 1 is varied depending on the food to be cooked,
Usually, it is most suitable to cook under the temperature condition of 110 ° C to 230 ° C.

Inside the processing tank 1, a cooling pipe 38 is arranged as shown in FIGS. Cooling water as a cooling body can be pumped and circulated from the outside of the processing tank 1 inside the cooling pipe 38. The cooling device 39, which circulates the cooling water in the cooling pipe 38, has a cooling device controller 4 as shown in FIG.
The drive is controlled by 0, and the placing portion 10 of each cooking tray 6
It is supposed that the cooling water is circulated while the food placed on the is heated in a frying form. When the cooling water is circulated in the pipe 38, the steam filling the inside of the processing tank 1 is attached to the outer surface of the pipe 38. The attached water vapor becomes a water drop, drops into the processing tank 1, and is removed.
That is, in the case of fried foods, when left in a closed container in the conventional state, water vapor is absorbed particularly in the clothes, and hydrolysis is caused by the oil and the absorbed water, resulting in a product lifespan. There was a problem that markedly lowered. However, in the present cooling device 39, the water vapor in the processing tank 1 is forcibly removed by the cooling pipe 38, so that the problem that excess water vapor adheres to the fried food can be prevented. The oil and water dropped on the inner wall of the processing tank 1 are discharged to the outside of the processing tank 1 by opening the drain valve 41 shown in FIGS. 1 and 2.

A gas supply device 47 is connected to the processing tank 1 as shown in FIG. The gas feeding device 47 is a device that feeds gas such as nitrogen and carbon dioxide into the processing tank 1 during a predetermined time period during or after cooking. There are two methods for supplying the gas: a method in which a compressed gas is sent under pressure into the processing tank 1 and a method in which the inside of the processing tank 1 is depressurized to enclose the gas. In either method, gas is supplied by opening and closing the gas supply valve 48, and the opening and closing of the gas supply valve 48 is controlled based on a command from the gas controller 49. Generally, the heated edible oil / fat 13 during cooking is likely to be oxidized, and the higher the temperature of the oil / fat 13 is, the easier the oxidation is to react. Therefore, if an inert gas such as nitrogen or carbon dioxide is supplied based on a command from the gas controller 49 in a state where the temperature inside the processing tank 1 is high to some extent (for example, 150 ° C. or higher), the oxidation of oil and fat is greatly It can be suppressed to. In addition, when the fried food is retained in the treatment tank 1 for a while even after cooking, the gas is treated in the treatment tank 1
Oxidation of fats and oils will be prevented by supplying it into the inside.

Each of the pressure controller 19, the temperature controller 35, the cooling device controller 40, the gas controller 49, and the flow pressure / flow rate controller 42 for controlling the operation of the pump 23 described above is incorporated in a microcomputer, and the microcomputer. The internal operating system of is shown in the block diagram of FIG. In the memory 43, for example, each controller 19, 35, 40, 42, 4
The cooking conditions instructing 9 are input in advance. As cooking conditions, conditions for each cooked product such as fried chicken, croquettes, pork cutlet, etc. are entered, and heating conditions, pressurization or decompression conditions, etc. for each time period occupying the total cooking time of each cooked product are entered. . The input device 44 is composed of a manual input device 44A and an automatic input device 44B, and the manual input device 44A includes the controllers 19, 35, 4 respectively.
It relates to a device for designating and inputting unique cooking conditions for 0, 42 and 49 respectively. The automatic input device 44B relates to a device that starts cooking according to the cooking conditions previously input in the memory 43. For example, when starting the cooking of fried chicken, the input switch corresponding to that is turned on.
I am trying to operate it. When a command signal to start cooking is input to the CPU 45 from the input device 44,
At the same time, the current time is input to the CPU 45 from the clock circuit 46, the time is stored as the cooking start time, and the time is displayed on a display panel (not shown). When the command signal input from the input device 44 is a command signal based on the operation of the manual input device 44A, the CPU 45 controls the controllers 19 and 3 based on the input cooking condition command.
Control signals corresponding to 5, 40, 42 and 49 are output. When the command signal input from the input device 44 is based on the operation of the automatic input device 44B, the cooking condition of the cooked product based on the command is stored in the memory 43 from the CP.
It is output to U45. For example, when the input switch corresponding to the fried chicken in the automatic input device 44B is turned on, the memory 43 to the CPU 45 are activated based on the instruction.
The cooking conditions of fried chicken are output to. The fried chicken was cut into pieces of chicks at 160 ° C at atmospheric pressure for several minutes initially.
Fry under temperature condition of ~ 230 ℃, and oil outlet 1
It is appropriate that the amount of the oil / fat 13 discharged from 2 is large and high in pressure. Therefore, the CPU 45 outputs these conditions to the temperature controller 35 and the flow pressure / flow rate controller 42, and the controllers 35 and 42 are based on these conditions and the heaters 21, 25 and 27 and the pump 2 are supplied.
The operation of 3 is controlled. Furthermore, processing tank 1
A state in which the temperature inside is raised to a constant heating state (for example, 1
At 50 ° C. or higher), the CPU 45 instructs the gas controller 49 to supply the inert gas into the processing tank 1, and the gas supply valve 48 is opened. Next, it is appropriate that the cooking temperature is rapidly lowered (for example, within 2 minutes), and cooking is performed under a temperature condition of 110 ° C. to 170 ° C. for about 8 minutes. At this time, it is appropriate that the pressure in the processing tank 1 is increased from atmospheric pressure by about 1.05 kg / m ^2, and the oil / fat 1 flowing out from each outlet 12 is appropriate.
It is also appropriate that the state of 3 is low pressure and a small amount. Therefore, the CPU 45 outputs these conditions to the temperature controller 35, the pressure controller 19, and the flow pressure / flow rate controller 42 at the corresponding elapsed time, and the controllers 19, 35, and 42 each heater based on these conditions. The operations of 21, 25, 27, the air supply valve 17, the intake / exhaust valve 18, the pump 23 and the like are controlled. When the predetermined cooking time has elapsed, the inside of the processing tank 1 is returned to the atmospheric pressure again, and the CPU 45 outputs an operation command signal to the cooling device controller 40. Based on this, the cooling device 39 is operated, and the steam filling the processing tank 1 is removed.

Next, the operation of the fried food manufacturing apparatus according to the first embodiment will be described. According to the first embodiment,
The food to be fried placed on the placing portion 10 of each cooking tray 6 in the processing tank 1 is fried by the heated edible oil / fat 13 flowing out from the oil outlet 12. This makes it possible to produce and cook fried foods without immersing the foods in convection heated oils and fats as in the past. Therefore, it is possible to significantly reduce the consumption of fats and oils required for cooking, and it is possible to efficiently produce high-quality fried foods.

Further, cracking (frying residue) stains oils and fats and affects other fried foods unlike the conventional fryer, and the fried foods are completely prevented from bursting (bursting or damaging). Since a large number of oil outlets 12 are arranged in a state corresponding to substantially the whole of 10, it is possible to provide a uniform and high-quality fried food without causing uneven frying.

Further, by closing the lid 3, the inside of the processing tank 1 can be easily sealed, and the pressurizing / depressurizing device 15 can pressurize or depressurize the inside of the processing tank 1. That is, in the conventional oven or the like, the inside cannot be pressurized or depressurized, and the conventional pressure cooking has been performed exclusively by a pressure pan or the like. However, according to the present apparatus, since the entire inside of the processing tank 1 can be easily set to the pressurized or depressurized state, various fried foods can be manufactured and cooked. Moreover, since the pressure sensor 20 is arranged in the processing tank 1, and the pressure controller 19 can set and adjust the pressure in the processing tank 1 to a predetermined pressure based on the pressure PS detected by the sensor 20, the cooked food can be prepared. It is possible to perform delicate pressure adjustment in the processing tank 1 corresponding to the cooking time. In particular, by reducing the pressure in the processing tank 1 after cooking, the produced fried food can be prevented from running out of oil, and a high-quality fried food can be provided.

A first heater 21 is attached to the inner wall of the processing tank 1 so as to surround the processing tank 1.
This makes it possible to heat the inside of the processing tank 1 and heat and cook the food placed on the placing section 10. That is, the food placed on the placing part 10 is heated by the heater 21 together with the oil / fat 13 flowing down from the oil outlet 12 to be cooked into fried food. Moreover, the first temperature sensor 34 is arranged at the corresponding position of each cooking tray 6 in the processing tank 1, and the temperature controller 35 determines the heating temperature in the processing tank 1 based on the detected temperature TS1 of the sensor 34. Since the temperature can be set and adjusted to, the subtle temperature adjustment in the processing tank 1 corresponding to the cooked food and the cooking time can be performed.

A cooling pipe 38 is provided inside the processing tank 1, and cooling water is supplied to the cooling pipe 38 while the food placed on the placing portion 10 is cooked in a frying form. Is circulated,
The steam filled in the processing tank 1 is attached and removed. As a result, the water floating in the treatment tank 1 does not adhere to the fried food and the fried food is not hydrolyzed, and the life of the fried food is significantly improved.

Further, according to the first embodiment, it becomes possible to fill or pressure-feed gas such as nitrogen or carbon dioxide into the processing tank 1 based on a command from the gas controller 49.
Cooking can be performed in a state in which the oxidation of the oil 13 is suppressed.

The cooked oil / fat 13 flowing down to the recovery tray 14 is discharged to the outside of the processing tank 1, purified by the strainer 30, pumped again by the pump 23 and heated, and then flows out from the oil outlet 12. Will be used. Therefore, the edible oil / fat 13 can be efficiently used.

Further, since the cooking trays 6 are housed in the upper and lower two stages in the processing tank 1, efficient cooking can be performed.

Further, each controller 19, 35, 40,
The operations of 42 and 49 can be complexly and sequentially controlled by a microcomputer, and cooking can be performed under optimum conditions (pressurizing condition, heating condition, etc.) according to the characteristics of each food.

Next, the second embodiment of the present invention will be described with reference to FIGS.
A fried food manufacturing apparatus according to an embodiment will be described. This fried food manufacturing apparatus also includes a processing tank 1 having substantially the same configuration as that of the first embodiment. A support frame 50 is disposed inside the processing tank 1 as in the first embodiment, and the support frame 50 is formed with storage parts 52 for cooking plates 51 (food containers) in upper and lower two stages. (See Figures 8 and 9). Each of the storage parts 52 has a flat rectangular shape, and the cooking plate 51 can be inserted and held from the inlet part 2 side of the processing tank 1. Each cooking plate 51 stored in the storage unit 52 has a flat rectangular plate shape and is made of a metal material such as aluminum alloy or steel. The cooking plate 51 is provided with an oil reservoir 53 at the back and a food container 54 at the front for accommodating and placing food to be cooked. The food container 54 has a large number of through holes 55 formed in the bottom surface thereof, and notches 56 formed in the side walls thereof. The food container 54 is formed with a depth D between the notch 56 and the bottom surface of about 5 cm (see FIG. 9), which is wide in the plane direction and has a shallow depth. In the embodiment, chicken (a piece of chicken sprinkled with wheat flour) in a state to be fried is evenly placed on the food container 54 (see FIG. 8). The cooking plates 51 in which the food is accommodated in the food accommodation unit 54 are stored in the storage units 52, respectively, and frying is performed in this state. The oil supply pipeline 11 that is piped from the outside of the processing tank 1 is supported on the support base 50, and the oil supply pipeline 11 is provided in each of the upper and lower storage parts 5.
It branches corresponding to 2. Further, oil outlets 57 for flowing out the heated edible oil / fat 13 are formed at the tip ends of the further branched oil feeding pipelines 11, and the respective outlets 57 of the cooking plate 51 stored in the storing portion 52 are formed. It is arranged above the oil reservoir 53. Oil supply line 1 from each outlet 57
1, when the edible oil / fat 13 fed to
3 is once stored in the oil storage portion 53, and when the storage portion 53 becomes full, it overflows and flows into the food storage portion 54 as shown in FIG. 9, and is supplied. The edible oil / fat 13 heated in this manner is sequentially introduced into the food container 54, and the infused oil 13 eventually fills the food container 54 with the depth D. As a result, the pre-fried food stored in the food storage unit 54 is dipped in the fat 13 and cooked in a fryer. Oil and fat 1 that is sequentially flown into the food container 54
3 is flowed down to the recovery tray 14 in a state of overflowing from the notch 56. Also, each cooking plate 5
Since the through hole 55 is bored in the bottom of the food storage portion 54 of No. 1, the oil / fat 13 that is supplied into the food storage portion 54 flows down from the portion of the through hole 54 (see FIG. 9).
The oil / fat 13 flowing down from the through hole 54 of the upper cooking plate 51 is supplied to the food storage portion 54 of the lower cooking plate 51, and the oil / fat 13 flowing down from the through hole 54 of the lower cooking plate 51 is on the recovery tray 14. Will be supplied to.

As shown in FIG. 7, this fried food manufacturing apparatus has a pressurizing / depressurizing apparatus 1 having the same structure as that of the above-mentioned embodiment.
5, first heater 21, cooling device 39, gas supply device 4
7. Further, it is provided with an oil supply circuit for supplying the heated food oil 13 to the oil supply conduit 11, and the operation and action of each part are substantially the same as those in the first embodiment, and the explanation thereof will be omitted. A first temperature sensor 34 for detecting the oil temperature in the cooking state is provided in the food storage portion 54 of the cooking plate 51 in the processing tank 1, and the detected temperature TS1 detected by the sensor 34 is a temperature controller. 35 is input. Each temperature sensor 3 including the first temperature sensor 34
6, 37, the pressure sensor 20 arranged in the processing tank 1,
Further, the pressure controller 19, the temperature controller 35,
Cooling device controller 40, flow pressure / flow rate controller 4
2. The operation and action of the gas controller 49 and the like are the same as those in the first embodiment, and the description thereof will be omitted.

According to the fried food manufacturing apparatus of the second embodiment, the oil / fat 13 supplied from the outlet 57 is supplied to the food container 54 of the cooking plate 51.
Will sequentially flow in the state of overflow.
As a result, the fats and oils 13 are retained in the tank-shaped food container 54. The food to be fried in advance stored in the food storage unit 54 is fried and cooked by the heated oil / fat 13 which flows in order, and the food is cooked by the flowing oil / fat 13 as if it were convection in the bath of the oil / fat 13. It will be. Further, since the heating oil / fat 13 whose temperature is constantly controlled is newly supplied to the food container 54, cooking is performed by the oil / fat 13 having a constant temperature in any place of the food container 54 which is flat and wide. , Without causing so-called uneven frying and product variations,
High-quality fried foods can be efficiently produced.
In addition, since the food container 54 of the cooking plate 51 does not need to heat and convect the oil and fat to be filled with a heating device (for example, a stove) as in the conventional case, it is relatively shallow so that food (fried chicken) can be dipped therein. (In the example, 5
cm). Therefore, compared with the conventional case where the food is cooked while convection of the food in the oil filled in the deep tank, the amount of the oil 13 is greatly reduced, and the cooking plate 51 is flat. And since it is wide, it is possible to produce a large amount of fried foods at one time. According to the above-mentioned embodiment, the depth D of the food container 54 is set to 5 cm for fried chicken cooking (that is, the depth to which the slices of fried chicken can be immersed). A cooking plate having a depth D may be selected. For example, when cooking croquettes or pork cutlet having a thickness of about 2 cm, the food storage unit 54
A depth D of about 3 cm is sufficient. The other operations are similar to those of the first embodiment, and the description thereof will be omitted.

In each of the above embodiments, the processing tank 1
A pressurizing / depressurizing device 15 for pressurizing or depressurizing the inside of the processing tank 1 and a first heater 2 for heating the inside of the processing tank 1 are provided, but the oil is not operated at room temperature and under normal pressure. It is also possible to produce and cook fried foods using the fats and oils 13 supplied from the outlets 12 and 57. Further, either the pressurizing device or the depressurizing device may be connected to the processing tank 1 without using the pressurizing / depressurizing device 15, and each of the pressurizing device and the depressurizing device is independently connected to the processing tank 1. It may be that. Further, without using the gas supply device 47, a gas such as nitrogen or carbon dioxide may be pressure-fed into the processing tank 1 at all times or as necessary by the air pump 16 as air-pressure feeding means.

[0035]

As described above, according to the present invention, it is possible to efficiently produce a fried food of high quality with a small amount of fats and oils without consuming a large amount of fats and oils.

[Brief description of drawings]

FIG. 1 is a block diagram showing an operation system of a fried food manufacturing apparatus according to a first embodiment of the present invention.

FIG. 2 is a perspective view showing the entire processing tank.

FIG. 3 is a perspective view showing a support frame arranged in a processing tank.

FIG. 4 is an enlarged perspective view showing an oil outlet and a cooking tray.

FIG. 5 is an enlarged sectional view showing an oil outlet.

FIG. 6 is a block diagram showing a control system of each controller.

FIG. 7 is a block diagram similar to FIG. 1 according to a second embodiment of the present invention.

FIG. 8 is a perspective view showing a support frame arranged in the processing tank.

FIG. 9 is a cross-sectional view showing a support frame arranged in a processing tank.

[Explanation of symbols]

 1 Processing Tank 2 Inlet 3 Lid 6 Cooking Tray 10 Placement 12 Oil Outlet 13 Edible Oil / Fat 15 Pressurizing / Depressurizing Device (Pressure Adjusting Device) 19 Pressure Controller (Pressure Adjusting Means) 20 Pressure Sensor 21 First Heater (Heating) Device 23 Pump 34 First temperature sensor 35 Temperature controller (temperature adjusting means) 38 Cooling conduit 39 Cooling device 40 Cooling device controller 42 Flow pressure / flow rate controller 47 Gas feeding device 51 Cooking plate (food container) 54 Food container Part (accommodation part) 57 Oil outlet (oil supply device)

Claims (20)

[Claims] 1. An edible oil / fat heated from an oil outlet provided above the food placed in the treatment tank flows down directly to the food placed in the treatment tank. And a method for producing fried food, which comprises producing and cooking fried food. 2. A food is placed in a sealable treatment tank, the inside of the treatment tank is pressurized, and heating is performed from an oil outlet provided above the food placed in the treatment tank. The edible oils and fats that have been processed flow down directly to the food, producing fried foods.
Method for producing fried foods for cooking. 3. An oil outlet which is placed above a food placed in the treatment tank by placing the food in a sealable treatment tank and heating the inside of the treatment tank by a heating device. A method for producing a fried food, in which edible oil / fat that has been heated further flows down directly to the food to produce / cook the fried food. 4. A treatment tank having an inlet on one side thereof, the inside of which is hermetically closed by closing the inlet with a lid, and a food provided on the upper surface of the treatment tank. A mounting part that can be placed, and an oil outlet that is disposed above the mounting part inside the processing tank and that flows the heated edible oil and fat fed from outside the processing tank to the mounting part. Fried food manufacturing equipment. 5. A treatment tank having an inlet on one side thereof, the inside of which is hermetically sealed by closing the inlet with a lid, and a food provided on the upper surface of the treatment tank. A mounting part that can be placed, an oil outlet that is disposed above the mounting part inside the processing tank, and that flows the heated edible oil and fat fed from outside the processing tank to the mounting part, and a sealed An apparatus for producing fried foods, comprising: a pressure varying device connected to the inside of the treatment tank to pressurize or depressurize the inside of the treatment tank. 6. A treatment tank having an inlet portion on one side thereof, the inside of which is hermetically sealed by closing the inlet portion with a lid, and food is placed on the upper surface. A possible mounting portion, an oil outlet that is disposed above the mounting portion inside the processing tank, and flows down the heated edible oil and fat fed from outside the processing tank to the mounting portion, and surrounds the processing tank. An apparatus for producing fried foods, comprising: a heating device that is attached to the treatment tank in such a state that heats the inside of the treatment tank. 7. A treatment tank having an inlet on one side thereof, the inside of which is hermetically sealed by closing the inlet with a lid, and a food placed on the upper surface of the treatment tank. A mounting part that can be placed, an oil outlet that is disposed above the mounting part in the processing tank, and flows down heated edible oil and fat fed from outside the processing tank to the mounting part, and the mounting part The edible oil and fat flowing down to the processing tank is collected, purified by a cleaning device arranged outside the processing tank, and heated again, and is fed toward the oil outlet in the processing tank. Fried food manufacturing equipment. 8. A treatment tank having an inlet on one side thereof, the inside of which is hermetically sealed by closing the inlet with a lid, and a food disposed on the upper surface of the treatment tank. A storage unit is provided for storing the food, and the storage unit has a tank-shaped food container so that the stored food can be immersed in the edible oil and fat, and the heating unit disposed inside the processing tank and fed from outside the processing tank. An apparatus for producing fried foods, comprising: an oil supply device that can supply the stored edible oils and fats to a container of a container. 9. A treatment tank having an inlet on one side thereof, the inside of which is hermetically closed by closing the inlet with a lid, and a food disposed on the upper surface of the treatment tank. A storage unit is provided for storing the food, and the storage unit has a tank-shaped food container so that the stored food can be immersed in the edible oil and fat, and the heating unit disposed inside the processing tank and fed from outside the processing tank. An edible oil / fat directed toward the accommodation part of the accommodation plate, and an oil supply device capable of supplying the edible oil / fat; A fried food manufacturing device provided. 10. A treatment tank having an inlet on one side thereof, the inside of which is hermetically sealed by closing the inlet with a lid, and a food disposed on the upper surface of the treatment tank. A storage unit is provided for storing the food, and the storage unit has a tank-shaped food container so that the stored food can be immersed in the edible oil and fat, and the heating unit disposed inside the processing tank and fed from outside the processing tank. An edible oil / fat is supplied to the accommodation part of the accommodation body, and an oil supply device that can supply the edible oil / fat is provided. Fry food manufacturing equipment. 11. A treatment tank having an inlet on one side thereof, the inside of which is hermetically sealed by closing the inlet with a lid, and a food disposed on the upper surface of the treatment tank. A storage unit is provided for storing the food, and the storage unit has a tank-shaped food container so that the stored food can be immersed in the edible oil and fat, and the heating unit disposed inside the processing tank and fed from outside the processing tank. The supplied edible oil and fat is directed to the accommodation part of the container, and the edible oil and fat supplied to the accommodation part of the container is collected and purified by a purifying device arranged outside the processing tank. In addition, an apparatus for producing fried foods, comprising: an oil circulation device that reheats and then supplies the oil to the oil supply device. 12. The method for producing a fried food according to claim 4, wherein the cooling body is disposed inside the processing tank so that the cooling body can be circulated from outside the processing tank, and the food in the processing tank is fried. An apparatus for producing fried foods, comprising a cooling pipe that allows a cooling body to circulate in a state of being cooked in a uniform manner, and to attach and remove water vapor filled in the treatment tank on the outer surface. 13. The fried food manufacturing apparatus according to claim 4, wherein the processing tank is provided with a plurality of mounting portions on the upper surface of which the food can be mounted. 14. The fried food manufacturing apparatus according to claim 8, wherein the food container can be arranged in a plurality of stages in the processing tank. 15. The method for producing a fried food according to claim 2, wherein the pressure inside the treatment tank is set to a pressure of 3 atm or less. 16. The fried food manufacturing apparatus according to claim 5, further comprising a pressure sensor for detecting a pressure state in the processing tank, wherein the pressure varying device operates based on the pressure detected by the pressure sensor. An apparatus for producing fried foods, comprising pressure adjusting means capable of setting a pressurized state during cooking in a processing tank to a predetermined pressurized state of 3 atm or less. 17. The apparatus for producing fried foods according to claim 5, 9, or 16, wherein the apparatus for producing fried foods comprises pressure adjusting means capable of setting the pressure in the treatment tank after cooking to a reduced pressure state. . 18. The manufacturing apparatus for fried foods according to claim 4, wherein the processing tank is equipped with a gas supply means capable of enclosing or pumping a gas such as nitrogen or carbon dioxide. . 19. The heating condition in the processing tank is set to 110 ° C. to 23 ° C.
The method for producing fried food according to claim 3, wherein the temperature is set to 0 ° C. 20. The apparatus for producing fried foods according to claim 6, further comprising a temperature sensor for detecting a heating state in the processing tank, and the processing tank being operated by operating the heating device based on the temperature detected by the temperature sensor. An apparatus for producing fried foods, comprising temperature adjusting means capable of setting the heating state of No. 1 to a predetermined heating state between 110 ° C and 230 ° C.