JPH07184563A - Production of tempura - Google Patents

Abstract

PURPOSE:To obtain tempura (fried in gredients being battercoated) uniformly fried as a whole with the overall periphery thereof provided with a flower- scattered pattern. CONSTITUTION:A tempura ingredient 71 with batter prepared by attaching a coating onto a skewered tempura ingredient is fried while rotating in frying oil and sprinkling a batter liquor from above. Thereby, a flower-scattered pattern is formed on the whole periphery of the tempura and, in addition, the tempura as a whole can be uniformly heated with no frying unevennesses. The heating time for the tempura can also be shortened, thus leading to improving the production efficiency.

Description

Detailed Description of the Invention

[0001]

[Industrial field of application] The present invention uses seafood such as shrimp, squid, vegetables such as potatoes, shiitake mushrooms, and other food ingredients as tempura seeds, and the material is adhered to the tempura (battered).
The present invention relates to a method for producing tempura, in which fritters with batter are deep-fried in frying oil.

[0002]

2. Description of the Related Art This type of tempura is not only tasty, but also has a crisp texture when chewed in the mouth and an aesthetic appearance when viewed with the eyes. Tempura as a product is required to have an aesthetic appeal that appeals to customers.

[0003] Regarding tempura dishes, as a means for enhancing the texture and aesthetics, conventionally, a chili flower around the main body of the tempura.
It is practiced to form a material in which the material is adhered in a crystalline form around the main body of the tempura even when fried, also known as "Hanasaki". As a method of forming the “flower dust”, for example, in a tempura restaurant, a method in which a cook further sprinkles the batter liquid on the batter-filled tempura seeds put in the frying oil is often performed.

On the other hand, in the case of continuous production of tempura by a mass production line of a factory, there are few examples in which even this "flower dust" is artificially formed, and the tempuras currently on the market are sold. Many are only partially (in most cases only one side) formed "flower dust". That is, in the conventional tempura mass production line, in order to forcibly move the battered tempura seeds in the frying oil, FIG.
The mold container (lifting mold) F as exemplified in is used, and the tempura seeds with batter are filled in the mold.
In this case, each battered tempura seed can be moved from one side to the other in the oil tank while being deep-fried while being stored in the frying mold. The temperature of the part that comes into contact with the wall surface tends to be lower than that of the other open parts, and almost no "flower dust" is formed at the contact part. The current situation is that the problem of occurrence of is also derived.

[0005]

SUMMARY OF THE INVENTION The present invention has been made in view of the above circumstances in the conventional tempura manufacturing method, and the whole tempura is uniformly fried and heated, and the tempura is evenly distributed over the entire circumference. An attempt is made to propose a method for producing tempura so that “flower dust” is formed.

[0006]

In order to achieve the above-mentioned object, the present invention has a basic technical idea of frying frying batter with frying while rotating in frying oil. The above means is adopted.

The tempura seeds used in the method for producing tempura of the present invention include seafood such as shrimp, squid and oysters, potatoes, and vegetables such as shiitake mushrooms.

In the method for producing tempura of the present invention, the tempura seeds with batter obtained by battering these tempura seeds with batter are fried while rotating in the frying oil. In that case, the tempura seeds The most practical method for holding the soup is to skewer the tempura seeds.

FIG. 1 shows a process example of a method for producing tempura in the case of holding tempura seeds by skewering, and in this case, a skewering process of skewering tempura seeds such as shrimp,
After the dusting step for attaching the powder to the skewered tempura seed and the battering step for attaching the batter liquid to the tempura seed, the process goes to the frying process.

In the present invention, in this frying step, the batter liquid is further sprinkled on the batter tempura seeds, and the batter tempura seeds are rotated in the frying oil (the oil surface is indicated by OL in FIG. 6).
(The rotation direction is indicated by R in FIG. 6), so that even if the tempura seed (reference numeral 71 in FIG. 6) is wrapped around the material (reference numeral 72 in FIG. 6), the flower dust is evenly distributed around the entire circumference of the material (reference numeral 72 in FIG. 6). In FIG. 6, reference numeral 73) is formed. In FIG. 6, reference numeral 4 indicates a skewer. Various methods are conceivable as means for rotating the battered tempura seed in the frying oil (for example, rotating skewers with gears, etc.).

As described above, if the batter liquid is further sprinkled on the tempura seeds with batter, and the frying oil with batter is fried while being rotated in the frying oil, only flower dust is formed evenly on the entire circumference of the tempura. Also, since the whole material of the tempura seeds and the rollers is uniformly heated, partial uneven frying and stickiness of the rollers do not occur. There is also an advantage that the heating time can be shortened.

The tempura product that has been subjected to the frying process is discharged from the oil tank and then skewered in a skewer removing process. After that, the tempura product is optionally packaged and then stored at room temperature, refrigerated, or rapidly frozen.

[0013]

The above is the outline of the method for producing tempura according to the present invention. According to the present invention, however, it is possible to form flower dust evenly around the entire circumference of the tempura, so that the appearance and appearance are good. Not only can the product value be improved from the standpoint, but since the whole tempura is evenly fried and heated, there is no unevenness in frying or stickiness, and a crispy texture can be obtained overall. . In addition, the heating time is shortened and the production efficiency is improved.

[0014]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Next, a preferred embodiment of the present invention will be described with reference to FIGS. 2 to 9. FIG. 2 shows an example of a tempura manufacturing apparatus configured by applying the present invention. There is.

The tempura manufacturing apparatus illustrated in FIG. 2 is a shrimp tempura manufacturing apparatus in which shrimp is used as a tempura seed, and the tempura manufacturing apparatus is for carrying out each process shown in FIG. A skewer process zone 10, a dusting process zone 20, a battering process zone 30, a frying process zone 40, and a skewer removal process zone 50 are arranged. The circulation conveyor 1 that circulates in each process zone is an endless conveyor in which a large number of plates 11A and 11B are continuously connected as shown in FIG. (In the example of FIG. 3, every other plate) plates 11B, 11B ... Stands 12, 1 for supporting skewers
Wearing 2 ... The skewer 4 used in the tempura manufacturing apparatus of this embodiment is for shrimp tempura, and the shaft portion 4
A pressing plate 6 for pressing the shrimp tail is provided between A and the skewered portion 4B. By pressing the shrimp tail with the pressing plate 6, the tempura seed 71 can be rotated together with the skewer 4. A gear 5 for rotating the skewer 4 is mounted on the skewer 4 on the side of the base end portion 4C.

FIG. 4 shows a skewer conveyor device 16 used in the skewer process zone 10. The skewer conveyor device 16 includes a skewer lower type conveyor 14 and a skewer upper type conveyor 15. The skewered lower mold conveyor 14 has a lower mold 14B at a constant interval on the endless conveyor 14A,
14B ..., while the skewered upper die conveyor 15 is mounted on the endless conveyor 15A at regular intervals.
15B ... is attached, and skewered lower type conveyor 14
With the skewered upper type conveyor 15 rotating synchronously,
The tempura seed 71 can be held between the upper and lower molds 15B and 14B.

In the skewering process zone 10, the skewering device (air cylinder) 1 is used for the tempura seeds 71 supplied at regular intervals by the skewering conveyor device 16.
The skewer 4 is pushed by the rod 13B of 3 (moves back and forth in the directions of the arrows A ₁₁ and A ₁₂ ) to stab the skewer. After passing through the skewer step zone 10, the skewer 4 and the tempura seed 71 are integrated. The tempura seeded skewer 7 is moved by the circulation conveyor 1.

After passing through the skewering process zone 10, the tempura-seated skewer 7 is transferred to the dusting process zone 20 of the next process. In this process, each of the tempura-seeded skewers 7 is rotated by the gear 5 meshing with the fixed flat tooth plate 25, and the tempura seeds 71 held on the skewers 4 during that time.
Is dusted with powder. In the dusting step zone 20, the powder is sprinkled on a tempura seed 71 passing below from a suitable powder supply device 22 located above.
Reference numeral 21 is a powder receiving tank.

The tempura-seated skewers 7 that have passed through the dusting process zone 20 are further battered process zone 3 of the next process.
It is possible to shift to 0. Also in this process, each tempura-seeded skewer 7 is rotated by the gear 5 meshing with the flat tooth plate 35, and the batter liquid is attached to the entire circumference of the tempura seed 71 (excluding the tail portion). In the battering process zone 30, the batter liquid is sprinkled on a tempura seed 71 passing below from a suitable batter liquid supply device 32 located above. Reference numeral 31 is a batter liquid tank.

After passing through the battering process zone 30, the tempura-seated skewers 7 are transferred to the frying process zone 40 of the next process. In this step, the frying oil 71 held by the skewers 4 is placed in the frying oil in a state in which the frying oil is held at a level almost equal to or slightly lower than the oil level in the oil frying tank 41 (shown by OL in FIG. 6). In order to be able to move, the circulation conveyor 1 gradually descends from the inlet of the oil tank 41, and after returning to horizontal movement, the oil tank 41 is moved.
The height of the circulating conveyor 1 is adjusted so that the circulation conveyor 1 gradually rises at the exit. Therefore, the whole skewer with tempura seeds 7 is also pumped together with the circulating conveyor 1.
It can be moved in the frying oil filled inside. Meanwhile, the tempura seeded skewer 7 is the gear 5 attached to the skewer 4.
Meshes with the flat tooth plate 45 (installed in the oil for frying) so that it can be continuously rotated at a constant rotation speed.
In this way, for the tempura seeds (tempura seeds with batter) 71 that can be moved while rotating in the frying oil along with the skewer 4, the downward direction from the batter liquid sprinkler 42 located above the inlet of the frying tank 41. The batter liquid is sprinkled intermittently on the moving tempura seed 71. This additionally sprinkled batter liquid adheres to the entire circumference of the tempura seed 71 that moves while rotating downward, whereby "flower dust" is uniformly formed on the entire circumference of the tempura body. By moving the frying oil with the skewer 4 while rotating in the frying oil, the whole frying oil is evenly fried by heating, and the crispy texture can be obtained. Fried process zone 4
In 0, the code | symbol 43 has shown the oil removing tank.

By passing through the frying process zone 40 as described above, the "tempura seeds" become the "tempura 70" in which "flower dust" is uniformly formed around the frying pan 70.
The skewered tempura 8 which is a combination of the meat and the skewer 4 is moved to the skewer removing step zone 50 of the next step.

In this skewer removal process zone 50, tempura 70
To remove the skewers 4 from the skewer, a skewer conveyor device 56 and a skewer device (air cylinder) 53 as illustrated in FIG. 7 are used.

The skewer removing conveyor device 56 comprises a skewer removing lower type conveyor 54 and a skewer removing pressing conveyor 55. The skewer lower type conveyor 54 has endless conveyors 54A on which tempura holders 54B, 54B ... Are mounted at regular intervals, while the skewer presser conveyor 55 is an endless conveyor 55.
Soft sponge blocks 55B, 55B ...
It is configured by mounting. The tempura skewers 8 that have passed through the frying process zone 40 are the skewer removal process zone 5 of the next process.
In 0, the tempura 70 part is a skewered lower conveyor 5
It is held between the tempura cradle 54B on the fourth side and the sponge block 55B on the skewer pressing conveyor 55 side. At this time,
The attachment force of the sponge block 55B is adjusted so that the “flower dust” formed around the tempura 70 is not collapsed as much as possible. In the skewer removal process zone 50, only the skewer 4 is removed by the skewer removal device 53 from the tempura skewers 8 held by the skewer removal conveyor device 56.

FIGS. 8 and 9 show an example of a skewer removing device 53 for removing the skewers 4. The skewer removing device 53 shown in FIG. 8 has a cylinder tube 53A and a cylinder rod 53B, and further has a pin 53C at the tip of the cylinder rod 53B in the vertical direction (arrows A ₃₁ , A ₃₂ directions).
It has a hook 53D pivotably attached to the.
In this skewer removing device 53, when the cylinder rod 53B is extended, the hook 53D at the tip end is the collar 4 at the skewer 4 base end side.
Engage with D (the cam surface 53d on the front of the hook 53D is a collar 4
When it abuts with D, the hook 53D moves upward (arrow A
₍₃₁ direction), and the cam surface portion of the hook 53D rides over the collar 4D, whereby the hook 53D pivots downward (in the direction of arrow A ₃₂ ) and engages with the collar 4D). The skewer 4 is pulled out from the tempura 70 by retracting the cylinder rod 53B.
The picked-up skewers 4 move horizontally according to the movement of the circulation conveyor 1, and accordingly, the collar 4D and the hook 53.
Disengaged with D.

In the skewer removing device 53 shown in FIG. 9, a permanent magnet 53E is attached to the tip of a cylinder rod 53B. In the case of this skewer device 53, when the cylinder rod is extended (indicated by reference numeral 53B 'in FIG. 9 (A)), the skewer 4'is magnetized by the permanent magnet 53E' provided at the tip of the rod 53B '. Adsorbed and retracting the cylinder rod in that state (indicated by 53B in FIG. 9B)
Then, the skewer 4 can be pulled out from the tempura 70. In the skewer removing device 53, at the final stage of the backward stroke of the cylinder rod 53B, the collar 4D of the skewer 4 collides with the fixed stopper 53F so that the magnetic attraction between the skewer 4 and the permanent magnet 53E is released. ing.

The tempura 70 separated from the skewers 4 in the skewer removal process zone 50 is used in the packaging process and refrigerated as necessary.
(Frozen) It is sent to the subsequent process such as storage process. In addition, the skewers 4 extracted from the tempura 70 in the skewer removal process zone 50 are sent to the original skewer removal process zone 10 as the circulation conveyor 1 circulates.

[Brief description of drawings]

FIG. 1 is a process explanatory diagram of a tempura manufacturing method of the present invention.

FIG. 2 is an explanatory diagram showing an example of a tempura manufacturing apparatus for carrying out the method of the present invention.

FIG. 3 is an explanatory diagram of a skewering process zone portion in the tempura manufacturing apparatus shown in FIG.

FIG. 4 is an explanatory view of a skewer conveyor device portion in the tempura manufacturing apparatus shown in FIG.

5 is a view on arrow VV in FIG.

FIG. 6 is a state explanatory view of the tempura seed with batter in the oil tank shown in FIG. 2.

FIG. 7 is an explanatory view of a skewer removing conveyor device portion in the tempura manufacturing apparatus shown in FIG.

8 is an explanatory diagram showing an example of a skewering device portion in the skewering process zone in FIG. 2. FIG.

9 is an explanatory view showing another example of the skewering device portion in the skewering process zone in FIG. 2. FIG.

FIG. 10 is a perspective view showing an example of a lifting mold used in a conventional tempura manufacturing method.

[Explanation of symbols]

1 is a circulation conveyor, 4 is a skewer, 5 is a gear, 6 is a holding plate,
7 is a skewer with tempura seed, 8 is a skewer with tempura, 10 is a skewer process zone, 13 is a skewer device, 16 is a skewer conveyor device, 20 is a dusting process zone, 21 is a powder receiving tank, 22
Is a powder supply device, 25 is a flat tooth plate, 30 is a batter attaching process zone, 31 is a batter liquid tank, 32 is a batter liquid supply device, 35 is a flat tooth plate, 40 is a frying process zone, 41 is a frying tank, and 42 is Batter liquid sprinkler, 43 is an oil draining tank, 45 is a flat plate, 50 is a skewer removal process zone, 53 is a skewer removal device, 56 is a skewer removal conveyor device, 70 is tempura,
Reference numeral 71 is a tempura seed, 72 is a roller material, and 73 is a flower dust.

Claims (2)

[Claims] 1. A method for producing tempura, which comprises sprinkling a batter solution on the batter-containing tempura seed in the frying oil and frying the batter-containing tempura seed while rotating in the frying oil. 2. The stewed tempura seeds with batter skewered are soaked in frying oil and sprinkled with the batter solution from above, and the frying with frying batter is rotated in the frying oil while being fried. And a method of manufacturing tempura.