JPH07132054A - Preparation of fried food and apparatus therefor - Google Patents

Abstract

PURPOSE:To uniformize the amount of oil and fat supplied to a food container and enable the preparation of a high-quality cooked product. CONSTITUTION:This fried food preparation apparatus is provided a treating tank 1 having an inlet and outlet port at a side wall and air-tightly closable by closing the inlet and outlet port with a cover 3, shallow cooking trays 6 stacked in plural stages in a holding part 7 formed in the treating tank 1 to enable the immersion of a food (a) in edible oil and fat and an oil-supplying means detachably placed in the cooking tray 6 and having plural oil-supplying nozzles 14 to quickly fill the cooking tray 6 with hot edible oil and fat at a constant flow rate. An oil-supplying port 10 is formed near the bottom part of the side wall 9 of the cooking tray 6 and the oil-supplying nozzle 14 is inserted into the oil-supplying port 10. An oil-discharging port is formed by removing the nozzle from the port 10. An overflow barrier 11 for the edible oil and fat filled in the cooking tray 6 is formed at the upper part of the side wall 9 opposite to the oil-supplying side.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method and an apparatus for producing fried foods, more specifically, fried chicken, croquette,
The present invention relates to a fried food manufacturing method and device for cooking fried food such as 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 by food manufacturers, catering companies, restaurants, etc., commercial cooking appliances called fryer are used.
The fryer has a deep pan-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 stove. 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 that heats the food by putting the food in the oil / fat that has been raised and immersing it. It is a cooking method.

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, and a fixed amount of food. There is a pressure fryer that heats and cooks under pressure.

[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 exchanged after several cooking steps were completed. 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 where the stains are generated, 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 has decided to make the processing tank a shallow bowl-like shape so that the food can be immersed in the edible oil / fat, and to heat the cooking oil / oil in the processing tank with a heating device. 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, the temperature of oils and fats in each part of the treatment tank varied, and it was difficult to produce good fried foods at all places in the treatment tank. In general, a fryer has a heat source (heating device) at the center of the bottom of the processing tank, so that cooking is fast in the portion close to the heat source and delayed in the portion far from the heat source. There was a problem that it was not uniform.

[0007] In order to solve this problem, the applicant stacks a shallow pan-shaped food container containing food in a processing tank,
A method of directly injecting edible oil and fat heated by an injection nozzle disposed in the processing tank to the food to cook fried food [Japanese Patent Application No. 3-261285], or a shallow pan containing the food Of the food container according to claim 3, wherein the edible oil / fat heated by the oil outlet provided in the processing tank is directly flown down to the food, and the fried food is cooked [Patent application 3 -261286] has been previously proposed.

However, in the method proposed previously,
In either case, the bottom of the food container is formed of a wire mesh material, or has a structure in which a large number of through holes are formed in the bottom surface thereof, so that one of the stacked food containers has an injection nozzle. The edible oil and fat that has been supplied from the oil outlet and used from the oil outlet flows down to the food container below it through the wire mesh material or through-hole, and the flowed-down portion is injected into the food container by the injection nozzle and the oil outlet. It will be added to the amount of edible oil and fat to be fed.

As a result, the amount of edible oil / fat in each food container is likely to be non-uniform based on the flow from the upper stage to the lower stage of the food container, which causes uneven temperature in the edible oil / fat, which easily causes uneven frying. There was still the possibility of uneven cooking. Further, at the end of cooking, it takes time to discharge the fats and oils from the food container, and there is a time difference in the discharge of the fats and oils in the upper and lower stages of the food container, resulting in poor oil shortage and deterioration or variation in product quality. Occur.

Therefore, the present invention has been proposed in view of the above problems, and an object thereof is to make the amount of oil and fat supplied to each food container uniform so that high quality products can be cooked without variation. It is intended to provide a method and an apparatus for producing fried foods.

[0011]

As a technical means for achieving the above object, the method of the present invention is to store food in a food container provided in a treatment tank, and in the food container, Rapidly filling heated edible oil and fat with a constant flow rate to immerse food in edible oil and fat, and when a predetermined immersion time has elapsed, rapidly discharge the edible oil and fat. It is possible to bring the oil into a pressurized state, and the rapid drainage of the edible oil / fat is carried out by dipping a refueling nozzle, which is removably attached to a refueling port formed in a side wall near the bottom of the food container, in a predetermined dip By removing from the food container when the time has elapsed, it is possible to drain the edible oil / fat filled in the food container in an overflow state individually or simultaneously from the oil supply port of each food container.

Further, the apparatus of the present invention has a processing tank having an entrance / exit portion at one side or both sides, and the inside of the processing tank can be hermetically sealed by closing the entrance / exit portion with a lid. Are stacked and arranged in a plurality of stages in the storage portion formed in
It has a shallow pan-shaped food container that can immerse food in edible oil and fat, and a refueling nozzle that is removably disposed in the food container and that rapidly fills the food container with heated constant amount of edible oil and fat. An oil supply means is provided, and an oil supply nozzle is detachably attached to the side wall near the bottom of the food container to form an oil supply port that serves as an oil discharge port in the detached state, and vice versa. It is desirable to provide a side wall with a weir through which the edible oil and fat filled in the food container overflows.

The device of the present invention can be provided with the following configuration.

Detaching means for connecting a plurality of oil supply nozzles arranged in each food container of the oil supply means to a header and detaching the oil supply nozzles to or from the food container individually or simultaneously.

Oil circulating means for collecting the edible oil and fat supplied into the food container, purifying it by a purifying means arranged outside the treatment tank, and reheating and supplying it to the oil supplying means.

Gas supply means capable of enclosing or pumping an inert gas such as nitrogen or carbon dioxide into the processing tank

A pressure sensor for detecting the pressure in the closed processing tank is provided, and a pressure controller that can set the pressure in the processing tank to a pressurized or depressurized state by a pressure controller based on the detection signal of the pressure sensor.

A temperature sensor for detecting the temperature of the edible oil / fat filled in the food container is provided, and the temperature of the edible oil / fat supplied to the oil supply means by the temperature controller is heated or cooled based on the detection signal of the temperature sensor. Temperature control means that can be set to

An oil flow sensor for detecting the flow rate of edible oil and fat is provided in a part of the oil circulation means, and the edible oil and fat flow rate supplied to the oil supply means can be set by the flow rate controller based on the detection signal of the flow sensor. Supply flow rate adjustment means

Cooling means having a cooling pipe which is disposed in the treatment tank, circulates cooling water, and adheres water vapor filled in the treatment tank to the outer surface of the cooling water.

A condensed water separation mechanism that prevents condensed water adhering to the inner wall surface of the processing tank from dripping into the processing tank and mixing with the edible oil and fat in the food container.

[0022]

According to the present invention, since the food in the food container in the processing tank, which is in the state to be fried, can be quickly cooked by the edible oil / fat at a constant flow rate which is rapidly filled from the oiling nozzle, the conventional deep cooking can be performed. Since it is not necessary to convect the heated edible oil and fat in the food container as in the frying method, the amount of edible oil and fat required for cooking can be reduced. Further, it is possible to secure a uniform amount of edible fats and oils in a plurality of stacked food containers, and foods in the food containers can be fried at a constant temperature at all times, so that uneven frying is less likely to occur and cooking can be made uniform. . Furthermore, since the edible oil / fat is rapidly drained after the lapse of a predetermined immersion time, oil shortage becomes good, and it is possible to suppress deterioration or variation in product quality as much as possible.

[0023]

EXAMPLE An example of a method and an apparatus for producing fried food according to the present invention will be described below with reference to FIGS.

The fried food manufacturing apparatus of the present invention shown in FIG. 1 is provided with a processing tank 1 consisting of a cylindrical chamber. As shown in FIG. 2, the processing tank 1 has an inlet / outlet portion 2 on one side, and by closing the inlet / outlet portion 2 with a lid 3, the inside can be hermetically sealed. That is,
A heat-resistant and pressure-proof sealing material is provided on each of the inner peripheral portion of the entrance / exit portion 2 and the outer peripheral portion of the lid body 3, and by closing the lid body 3, the airtightness inside the processing tank 1 is ensured. . A peep window 4 for visually recognizing the cooking state is formed on the lid 3. A support base 5 is arranged inside the processing tank 1, and a storage portion 7 is formed in the support base 5, and cooking trays 6 as food storage bodies are stacked in a plurality of upper and lower stages. As shown in FIGS. 3 and 4, in each of these cooking trays 6, a bottom portion 8 on which a food a to be fried is placed has a flat rectangular shape, and a frame-frame-shaped side wall 9 standing upright from the bottom portion 8 is formed around the bottom portion 8. A plurality (for example, two in the figure) of oil supply ports 10 are formed near the bottom of one side wall 9, and an overflow weir 11 is formed above the opposite side wall 9. A guide plate 12 is provided on the outer lower portion of the side wall 9 where the overflow weir 11 is formed so as to prevent overflowing edible oil and fat from entering the cooking tray 6 located below.

An oil supply means 13 is provided so as to penetrate the side wall of the cylindrical portion of the processing tank 1. The oil supply means 13 has the following configuration. That is, on the side of the plurality of cooking trays 6 accommodated in the accommodating portion 7, a plurality of oil supply nozzles 14 are arranged in correspondence with the plurality of oil supply ports 10 formed near the bottom of the side wall 9 of each cooking tray 6. Set up. These refueling nozzles 14
Has a squeezed shape so that the cooking oil can be rapidly and uniformly supplied with cooking oil and fat, and the proximal end is connected to the header 15. The header 15 is attached to the processing tank 1 via the bellows member 16, and the header 15 is attached to and detached from the cooking tray 6 as shown in FIG.
(A) and FIG. 4 (a) are movable in the direction of the arrow. As described above, the header 15 is provided in the refueling nozzle 1
4 is connected to the rod tip of a cylinder 17 which is a means for attaching and detaching the oil supply nozzle 14 provided in the processing tank 1 in order to project and retract the container 4 with respect to the cooking tray 6.

In the processing tank 1, the rod of the cylinder 17 is caused to project so that the refueling nozzle 14 is inserted into the refueling port 10 on the side wall 9 of the cooking tray 6 as shown in FIGS. The cooking tray 6 is made ready for supplying edible oil and fat. From this state, the edible oil / fat discharged from the oil supply nozzle 14 is quickly filled in the cooking tray 6 so as to be immediately filled with a constant flow rate. The food a (for example, fried chicken or the like) placed on the bottom portion 8 is immersed in the edible oil / fat in the cooking tray 6, and the food a is fried by heating with the edible oil / fat. The edible oil / fat at a constant flow rate thus filled in the cooking tray 6 overflows from the weir 11 on the side wall 9 of the cooking tray 6,
Although it flows down, this edible oil / fat is absorbed by the guide plate 1.
Since the flow path is changed by 2, it does not flow down into the cooking tray 6 located below and enter the cooking tray 6 and mix into the cooking oil and fat in the cooking tray 6. Then, when a predetermined immersion time has elapsed, the rod of the cylinder 17 is reversely moved in and out to remove the refueling nozzle 14 from the refueling port 10 of the cooking tray 6 as shown in FIGS. escape.
As a result, the edible oil and fat filled in the cooking tray 6 is rapidly drained by the oil supply port 10 functioning as an oil drain port.
It flows down to the recovery tray 18 arranged below the support frame 5 (not shown) and is discharged to the outside of the processing tank 1.

This fried food manufacturing apparatus comprises the following constituent means in addition to the oil supply means 13, and the constituent means will be described in order.

First, as shown in FIG. 1, it has a pressure adjusting means 19 for setting the inside of the processing tank 1 to a pressurized state or a depressurized state. The pressure adjusting means 19 enables compressed air to be pressure-fed into the closed processing tank 1. The compressed air is regulated by opening / closing the air supply valve 21. Further, the pressure adjusting means 19 makes it possible to exhaust or inhale the air in the processing tank 1 in the pressurized state or the depressurized state, and the intake / exhaust adjustment of the compressed air in the processing tank 1 is performed by the opening / closing adjustment of the intake / exhaust valve 22. Be done. The opening / closing control of the air supply valve 21 and the intake / exhaust valve 22 is performed by the pressure controller 23, which operates based on the detection output of the pressure sensor 24 arranged in the processing tank 1 to supply the air supply valve. 21 or the intake / exhaust valve 22 is controlled to open and close to adjust the inside of the processing tank 1 to a predetermined set pressure.

By the way, the pressure in the processing tank 1 varies depending on the food a to be cooked, and is usually 3 during cooking.
It is appropriate to cook at a pressure below atmospheric pressure. Further, after cooking, by temporarily setting the inside of the processing tank 1 in a depressurized state, the fried food can be smoothly drained, and the fried food can be fried deeply. In this way, the fried food that has been smoothly degreased has a good texture and is healthy, and it is easy to handle when packaging, and it is not sticky when used as frozen foods, making it a high-quality product. can do.

The fried food manufacturing apparatus has a gas supply means 25 for supplying a predetermined gas into the processing tank 1. Generally, heated edible oils and fats during cooking are easily oxidized, and the higher the temperature of the edible oils and fats is, the more
It is said to be easy to react. Therefore, the gas charging means 2
Reference numeral 5 is for supplying an inert gas such as nitrogen or carbon dioxide into the treatment tank 1 in a predetermined time period from the preparation stage of cooking. A method for feeding compressed gas into the treatment tank 1 and the treatment tank There is a method in which the inside of 1 is depressurized and gas is enclosed. In any of the methods, it is possible to significantly suppress the oxidation of edible oils and fats by supplying an inert gas in a state where the temperature inside the treatment tank 1 is high to some extent, and, even after cooking, for some time, fried foods. When the oil is retained in the treatment tank 1, the inert gas is fed into the treatment tank 1 to prevent the edible oil / fat from being oxidized.

Next, the oil circulation means 26 has the following constitution. The oil circulation means 26 is composed of an oil storage tank 27 connected to the processing tank 1 via a valve 64, a pump 28, a cyclone 29, a strainer 30, an oil heating section 31, and an oil cooling section 32.

The oil storage tank 27 stores edible oils and fats,
The edible oil and fat is heated to a predetermined temperature state by the heater 33. The heater 33 is controlled by the temperature controller 35 based on the detection output of the temperature sensor 34 arranged in the oil storage tank 27. The edible oil / fat flowing out from the oil storage tank 27 is sent to the pump 28 through the valve 36, and is pumped to the cyclone 29 by the pump 28 having the oil supply flow rate adjusting means 37. Oil supply flow rate adjusting means 37
Is composed of an inverter 38, a flow rate controller 39, and a flow rate sensor 40. Based on the detection output of the flow rate sensor 40, the flow rate controller 39 controls the inverter 38 to operate the pump 28 at a predetermined flow rate. The edible oil and fat that is pumped by the pump 28 removes large foreign matters such as fried dregs contained in the edible oil and fat by a cyclone 29 that is a purifying means, and further, a strainer 30 in the next stage that is also a purifying means removes dust. Remove small foreign objects such as. The oil heating unit 31 heats the edible oil and fat supplied to the oil supply unit 13 by high-pressure steam, and the oil cooling unit 32 temporarily determines the edible oil and fat heated by the oil heating unit 31 by supplying and discharging cooling water. Cool down to the temperature condition.

In the oil circulation means 26, 41 is a drain valve, 42 and 65 are oil recovery valves, 43 is a bypass valve, and 44 is a supply valve. Drain valve 4
1 is for discharging the condensed water stored in the processing tank 1, and the oil recovery valves 42 and 65 are used for cleaning and inspecting the processing tank 1 and the oil storage tank 27. It is for discharging the edible oil and fat stored in 27. Further, the bypass valve 43 collects the edible oil and fat from the oil cooling section 32 to the oil storage tank 27 at the end of cooking, and the feed valve 44 supplies the edible oil and fat pressure-fed from the oil cooling section 32 to the oil supply means of the processing tank 1. Header 1 which is 13
It is for supplying to the oil supply nozzle 14 of No. 5.

The temperature adjusting means 45 is provided with a first temperature sensor 46 on the output side of the oil cooling section 32 and a second temperature sensor 47 at a predetermined portion of the cooking tray 6 to be filled with the edible oil and fat. The air supply valve 50 of the oil heating unit 31 by the cascade temperature control by the first and second temperature controllers 48 and 49 based on the first and second temperature sensors 46 and 47.
And the water supply valve 51 of the oil cooling unit 32 is controlled to open and close. That is, the temperature of the edible oil and fat supplied from the oil cooling section 32 to the processing tank 1 is detected by the first temperature sensor 46, and the processing tank 1 is processed.
The temperature of the edible oil / fat filled in the cooking tray 6 is detected by the second temperature sensor 47. The first and second temperature controllers 48 and 49 control the opening and closing of the air supply valve 50 and the water supply valve 51 by cascade temperature control based on the detection outputs of the two temperature sensors 46 and 47 to control the oil heating unit 31 or. By adjusting the temperature of the edible oil and fat in the oil cooling section 32, the processing tank 1
The cooking oil and fat in the cooking tray 6 inside is set to a predetermined temperature.

The cooling means 53 has a cooling pipe 5 which allows cooling water to be pumped and circulated from the outside of the processing tank 1 inside the processing tank 1.
4 are provided. The cooling device 55 that circulates the cooling water to the cooling pipeline 54 is controlled by the cooling controller 56, and circulates the cooling water in a state where the food a placed on the bottom portion 8 of each cooking tray 6 is heated in a frying form. I am going to let you do it. When the cooling water is circulated in the cooling pipeline 54, the steam filling the inside of the treatment tank 1 is condensed and adheres to the outer surface of the cooling pipeline 54, and the adhered steam turns into water droplets and becomes a treatment tank 1.
Drop inside. Further, a gutter-shaped baffle plate 57 is attached to the upper part of the inner wall of the processing tank 1 as a condensed water separating mechanism to prevent condensed water adhering to the inner wall surface of the processing tank 1 from dripping onto the cooking tray 6. ing.

Generally, in the case of fried foods, when the food is left as it is in an airtight container, the condensed water is absorbed particularly in the clothes and hydrolysis is caused by the oil and the absorbed water. However, there was a problem that the life of the product was significantly shortened. However, the cooling pipe 54 and the baffle 57
By forcibly removing the steam and condensed water generated in the treatment tank 1, it is possible to prevent the problem that excess water adheres to the fried food, and also to prevent the excess water from mixing into the edible oil and fat. . The steam and condensed water dropped from the cooling pipe 54 and the baffle 57 are discharged to the outside of the processing tank 1 by opening the drain valve 41.

Each of the pressure controller 23, the temperature controllers 35, 48, 49, the flow rate controller 39, and the cooling controller 56 described above is built in a microcomputer, and the internal operating system of the microcomputer is shown in the block diagram of FIG. . In the memory 58,
For example, each controller 23, 35, 39, 48, 49,
Cooking conditions to be instructed to 56 are input in advance. As the cooking conditions, the conditions for each cooked product such as fried chicken, croquettes, pork cutlet, etc. are entered, and the heating conditions, pressurization or depressurization conditions, etc. for each time period occupying the total cooking time of each cooked product are entered. There is.

The input device 59 is composed of a manual input device 60 and an automatic input device 61. The manual input device 60 includes the controllers 23, 35, 39, 48, 49, and
For 56, specify and enter their own cooking conditions,
The automatic input device 61 starts cooking according to the cooking conditions previously input in the memory 58.
When starting the cooking of fried chicken, the corresponding input switch is turned on.

When a command signal for starting cooking is input to the CPU 62 from the input device 59, the current time is also input to the CPU 62 from the clock circuit 63, and the time is stored as the cooking start time and the time is set. Is displayed on the display panel. When the command signal input from the input device 59 is a command signal based on the operation of the manual input device 60, the CPU 62 controls the controllers 23, 35, 39, 48, 4 based on the input cooking condition commands.
Control signals corresponding to 9 and 56 are output. When the command signal input from the input device 59 is based on the operation of the automatic input device 61, the cooking condition of the cooked product based on the command is output from the memory 58 to the CPU 62. For example, when the input switch corresponding to the fried chicken of the automatic input device 61 is turned on, the cooking condition of the fried chicken is output from the memory 58 to the CPU 62 based on the instruction.

The CPU 62 controls the controllers 23, 35,
The cooking conditions are output to 39, 48, 49, 56, and each controller 23, 35, 39, 48, 49, 56 controls the operation of each part based on the cooking conditions.

In the apparatus for producing fried foods of the present invention, foods a to be fried placed on the bottom portion 8 of the cooking tray 6 in the processing tank 1 are rapidly filled from the fueling nozzle 14 at a constant flow rate for edible foods. Since the fried food can be cooked with the fats and oils, it is not necessary to convect the heated edible fats and oils in the cooking tray 6 as in the conventional deep frying method, so that the amount of the edible fats and oils required for cooking can be reduced. .
In addition, a uniform amount of edible fats and oils can be secured in the plurality of stacked cooking trays 6, and the food a in the cooking trays 6 can be fried at a constant temperature at all times. Can be achieved. Furthermore, since the edible oil / fat is rapidly drained after the lapse of a predetermined immersion time, oil shortage becomes good, and it is possible to suppress deterioration or variation in product quality as much as possible. In addition, cracking (frying residue), which affects the other fried foods, or the fried foods burst (bursts, damages) unlike the conventional fryer, is completely eliminated.

Further, by closing the lid 3, the inside of the processing tank 1 can be easily sealed, and the inside of the processing tank 1 can be pressurized or depressurized. That is, conventionally, in an oven or the like, the inside cannot be pressurized or depressurized, and the pressure cooking has been performed exclusively by a pressure pan or the like. However, in this apparatus, the entire inside of the processing tank 1 can be easily set to a pressurized or depressurized state, and thus various frying cooking can be performed. In addition, the pressure sensor 24 is arranged in the processing tank 1, and the pressure controller 23 can set and adjust the inside of the processing tank 1 to a predetermined pressure based on the detection output of the pressure sensor 24. It is possible to perform delicate pressure adjustment in the processing tank 1 corresponding to the cooking time. In particular, by depressurizing the inside of the processing tank 1 after cooking, the fried food can be prevented from running out of oil and a high-quality fried food can be provided.

Further, a cooling pipe 54 is provided inside the treatment tank 1, and the condensed water filling the treatment tank 1 is attached and removed by the cooling pipe 54. Further, since the baffle plate 57, which is a condensed water separating mechanism, is provided above the inner wall of the processing tank 1, it is possible to prevent the condensed water attached to the inner wall surface of the processing tank 1 from dripping onto the cooking tray 6. Therefore, the moisture generated in the processing 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, the gas supply means 25 allows the processing tank 1 to be operated.
An inert gas such as nitrogen or carbon dioxide can be enclosed or pressure-fed in the interior, and cooking can be performed in a state in which the edible oil and fat is suppressed from being oxidized. The cooked edible oil and fat that has flowed down to the recovery tray 14 is discharged to the outside of the treatment tank 1 to be purified by removing foreign matters by the cyclone 29 and the strainer 30, and is pumped by the pump 28 and heated before being reused. Therefore, the edible oil and fat can be efficiently used. Further, the cooking tray 6 is the processing tank 1
Efficient cooking can be realized because it is housed in a plurality of upper and lower stages inside. In addition, each controller 23, 35, 3
The operations of 9, 48, 49, and 56 can be complexly and temporally controlled by a microcomputer, and can be cooked under optimum conditions [pressurizing conditions, heating conditions, etc.] according to the characteristics of each food. .

[0045]

According to the present invention, the amount of edible oil / fat used can be reduced, and rapid food supply / drainage from the oil supply nozzle allows food to be always fried at a uniform temperature and for a uniform time. Less likely to occur, uniform cooking can be achieved,
In addition, since the oil is rapidly drained after the lapse of a predetermined immersion time, the oil will be drained well, and it will be possible to suppress deterioration and variation in product quality as much as possible, and to make high-quality fried food. It can be achieved efficiently.

[Brief description of drawings]

FIG. 1 is a schematic configuration diagram showing an embodiment of a fried food manufacturing apparatus according to the present invention.

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

3A and 3B are views for explaining a cooking tray in a processing tank, FIG. 3A is a perspective view showing a state in which an oil supply nozzle is attached to the cooking tray, and FIG. 3B is a partial sectional view of FIG.

FIG. 4A is a perspective view showing a state in which an oil supply nozzle is removed from the cooking tray, and FIG. 4B is a partial sectional view of FIG.

FIG. 5 is a block diagram showing a control system of each controller.

[Explanation of symbols]

 a food 1 processing tank 2 inlet / outlet part 3 lid 6 food container [cooking tray] 7 accommodating part 9 sidewall 10 oil supply port 11 weir 12 guide plate 13 oil supply means 14 oil supply nozzle 15 header 17 desorption means [cylinder] 19 pressure adjustment Means 23 Pressure controller 24 Pressure sensor 25 Gas supply means 26 Oil circulation means 29 Purification means [Cyclone] 30 Purification means [Strainer] 37 Oil supply flow rate adjustment means 39 Flow rate controller 40 Flow rate sensor 45 Temperature adjustment means 46 [First] Temperature sensor 47 [Second] temperature sensor 48 [First] temperature controller 49 [Second] temperature controller 53 Cooling means 54 Cooling conduit 57 Condensed water separation mechanism

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Kenzo Masutani 7-2-1103 Kitakawabori-cho, Tennoji-ku, Osaka City, Osaka Prefecture

Claims (13)

[Claims] 1. A food container is placed in a treatment tank, and the food container is rapidly filled with a fixed amount of heated edible oil / fat to immerse the food in the edible oil / fat. A method for producing a fried food, which comprises rapidly draining the edible oil and fat when a predetermined immersion time has elapsed. 2. A food is stored in a food container in a sealable processing tank, the inside of the processing tank is pressurized, and a fixed amount of heated edible oil / fat is rapidly filled into the food container. A method for producing a fried food, wherein the edible oil / fat is rapidly drained when a predetermined immersion time has elapsed. 3. The rapid drainage of the edible oil / fat is performed when a predetermined dipping time elapses when a refueling nozzle detachably attached to a refueling port formed in a side wall near the bottom of the food container is attached. 3. The fried food according to claim 1 or 2, wherein the edible oil / fat filled in the food container in an overflow state is drained from the food container individually or simultaneously from the oil supply port of each food container by separating from the food container. Food manufacturing method. 4. A processing tank having an inlet / outlet portion on one side or both sides, the inside of which can be hermetically sealed by closing the inlet / outlet portion with a lid, and a housing formed inside the processing tank. A plurality of stages are stacked in the section, and a shallow pan-shaped food container in which food can be immersed in edible oil and fat, and the food container that is detachably disposed and is heated at a constant flow rate. An apparatus for producing fried foods, comprising: an oil supply means having an oil supply nozzle for rapidly filling the food container. 5. A refueling nozzle is detachably inserted into a side wall near the bottom of the food container to form a refueling port that serves as an oil drain port when the refueling nozzle is detached from the food container. The manufacturing apparatus for fried foods according to claim 4, further comprising a weir that overflows the filled edible oil and fat. 6. A plurality of oil supply nozzles arranged in each food container of the oil supply means are connected to a header, and a detaching means for attaching or detaching the oil supply nozzle to or from each food container is connected to the header. The fried food manufacturing apparatus according to claim 4 or 5, characterized in that. 7. The apparatus for producing fried foods according to claim 4, wherein the edible oil and fat supplied into the food container is recovered, purified by a cleaning means arranged outside the processing tank, and reheated. An apparatus for producing fried food, characterized in that an oil circulation means for supplying the oil to the oil supply means is attached. 8. The apparatus for producing fried foods according to claim 4, further comprising a gas supply means capable of enclosing or pumping an inert gas such as nitrogen or carbon dioxide in the treatment tank. Fry food manufacturing equipment. 9. The apparatus for producing fried foods according to claim 4, further comprising a pressure sensor for detecting the pressure in the sealed processing tank, and the pressure controller controls the pressure inside the processing tank based on the detection signal of the pressure sensor. An apparatus for producing fried foods, further comprising: a pressure adjusting means capable of setting the pressure of 1. to a pressurized or depressurized state. 10. The fried food manufacturing apparatus according to claim 4, further comprising a temperature sensor for detecting the temperature of the edible oil / fat filled in the food container, and the temperature controller based on the detection signal of the temperature sensor. An apparatus for producing fried foods, which is provided with temperature adjusting means for setting the temperature of the edible oil and fat supplied to the oil supply means to a heating or cooling state. 11. The fried food manufacturing apparatus according to claim 4, wherein a flow rate sensor for detecting the flow rate of the edible oil and fat is provided in a part of the oil circulation means, and a flow rate controller is used based on the detection signal of the flow rate sensor. An apparatus for producing fried foods, characterized in that an oil supply flow rate adjusting means capable of setting a flow rate of edible oil and fat supplied to the oil supply means is additionally provided. 12. The apparatus for producing fried foods according to claim 4, further comprising a cooling pipe disposed in the treatment tank, in which cooling water circulates, and a steam filled in the treatment tank is attached to an outer surface of the cooling pipeline. An apparatus for producing fried foods, comprising: a cooling unit having the same. 13. The fried food manufacturing apparatus according to claim 4, wherein condensed water adhering to the inner wall surface of the processing tank drips into the processing tank and mixes with edible oil and fat in the food container. An apparatus for producing fried foods, which is provided with a condensed water separation mechanism for preventing it.