JPH08215069A - Frying pot - Google Patents

Abstract

PURPOSE: To complete tasty fried foods in a short time even when the temperature of oil is made lower than the conventional temperature and to prevent the oil from being oxidized by fitting three electrode bars to the main body of the pot while being stretched, and installing them on the inner surface side of the main body of the pot so that an AC can be impressed between two electrode bars and the other electrode bar can be grounded on the main body of the pot. CONSTITUTION: Three electrode bars 2, 3 and 4 are fitted to a main body 1 of the pot while being stretched, and electric cords 5 and 6 connected to the electrode bars 2 and 3 are turned to a gathered electric cord 8 and connected to a main body part 9 of a device. This pot is constituted so that the AC can be impressed between two electrode bars 2 and 3 and the other electrode bar 4 is grounded by any suitable means. When the high-frequency AC is impressed between the electrode bars 2 and 3, a DC is let flow mutually between the electrode bars 2 and 3 and the grounded electrode bar 4 by the rectifying operation of oil, namely, the DC alternately flows from the electrode bar 2 to the grounded electrode bar 4 and from the electrode bar 3 to the grounded electrode bar 4. Then, the oil in the main body 1 of the pot is electrolyzed, electrons flow through the grounded electrode bar 4 to the ground side, and reduction potential oil can be provided.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a deep-fried food pan for deep-fried deep-fried food. More specifically, it is possible to fry a deep-fried food in a short time even if the temperature of the oil is lower than that of the conventional one. The present invention relates to a deep-fried food pan that can delay the deterioration.

[0002]

2. Description of the Related Art Conventionally, fried foods such as tempura and fries are
Put the oil in a frying pan (including the fryer), heat this oil to an appropriate temperature, put the fried material such as meat and vegetables in the frying pan with the oil heated, and leave this material for a certain time It is made by frying in high temperature oil in a coated state.

Generally, when frying a deep-fried food, the suitable temperature of oil and the required time are as follows. For vegetables: 160 ° C-180 ° C for about 3-5 minutes For meat: 170 ° C-200 ° C for about 3-5 minutes For deep-fried chicken: 200 ° C-220 ° C for about 3-5 minutes

Conventionally, deep-fried foods are fried under the above-mentioned conditions. Especially for commercial use, due to the large amount of deep-fried foods, it takes about one week to use for about 6 hours a day. It took about 1-2 days) to replace all of the oil.

The reason for this is that the oil in the frying pan is kept in a high temperature condition for a long time, and the clothes spilled from the frying are burnt, so that the oil is oxidized and burnt, or the slag accumulates and deteriorates. As a result, the color of the oil changed to blackish, and an unpleasant odor was generated, which made it impossible to produce delicious fried foods. For this reason, the oil had to be replaced.

[0006]

As described above, in the conventional frying operation, the oil deteriorates in a short time, and the oil exchange cycle is relatively short.

Further, in the conventional frying work, since heat is transferred only from the outer side of the fried food material (that is, from the outer side of the fried food material), heat is directly transmitted to the inside of the fried food material by the action of far infrared rays. Compared with the above, it took a long time to fry and it was necessary to transfer strong heat from the outside of the fried food to heat the inside, so the outside of the fried food, that is, the outside of the clothes, was heated more than necessary. There was a problem that it burned. The burnt batter falls into the oil and becomes a slag, which easily leads to the above-mentioned adverse effects, and the taste of the fried food is unsatisfactory.

In view of the above problems, the present invention attaches three electrode rods to the pot body, sets two of the electrode rods on the inner surface of the pot body, and switches the electrode rods with the switch of the apparatus body. Just by turning on the electricity, it is devised so that delicious fried food can be fried in a short time while keeping the oil temperature lower than before, and the time until the oil in the pan body oxidizes and burns than before Since the oil redox potential of the oil is extremely long, the oil exchange cycle is extended compared to the conventional frying work, and a frying pan that can sufficiently cope with the shortage of oil instead of oil exchange is provided. It is a thing.

[0009]

Therefore, according to the invention described in claim 1 of the present invention, three electrode rods are attached to the pot body in a stretched state, and an electric cord connected to each of the electrode rods is installed in the device. Electrically connected to the main body, the two electrode rods are installed on the inner surface side of the pan body so that an alternating current can be applied between them.
The other remaining electrode rods are provided so that the pot body is grounded, and a ceramic plate is provided on the inner surface of the pot body.

The invention according to claim 2 is the fried food pan according to claim 1, characterized in that a switch part and a timer part are provided in the main body of the apparatus.

The invention according to claim 3 is the fried food pan according to claim 1 or claim 2, wherein the two electrode rods installed on the inner surface side of the pan body are made of zinc and magnesium.

[0012]

According to the above-mentioned frying pan according to the present invention, three electrode rods are provided, and when AC is applied between the two electrode rods installed on the inner surface side of the pot body, the remaining ground electrode A direct current flows through the pot body by the rectifying action of oil on the rod, and the oil is electrolyzed.

As a result, bubbles are generated in the oil, the standard redox potential of the oil is lowered, and the reduced potential is reached. The oil obtained here is characterized in that the amount of dissolved oxygen is several times higher and the electric conductivity is lowered.

By this treatment, some of the organic compounds in the oil are gasified and escaped, and others are precipitated. As a result, the sediment concentrates in the lower part of the pan body, the oxidation-reduction potential of the oil in the frying pan becomes low, and finally the oil is prevented from oxidation, and oil that does not easily deteriorate is obtained. .

Further, by the action of far infrared rays emitted from the ceramic plate, the moisture contained in the fried food is directly heated, and the fried food is fried from the inside,
On the other hand, since the oil penetrates into the fried food, it will be fried by the action of conductive heat directly transmitted from the oil.

At this time, the oil tries to permeate into the material from the outside of the fried food through the batter, but from the inside of the fried material, the water contained in the fried food is internally heated by the above-mentioned far infrared rays. Since it is heated and radiated to the outside in the steam state, there is a contact criticality between the oil trying to penetrate into the frying material and the steam trying to come out from the material, and the oil can penetrate into the frying material from this contact critical line. Disappear.

As described above, since the deep-fried food can be fried in a short time without permeating the oil into the deep-fried food material, the flavor and nutrients originally possessed by the deep-fried food material are not impaired by the permeated oil.

The fried food thus obtained does not absorb oil more than necessary, retains the original flavor and taste of the material, and can be fried deliciously with the oil temperature kept relatively low. As a result, charring on the clothing side is unlikely to occur, and as a result, a fried food with a beautiful appearance and a very delicious taste can be obtained, and the frying time required for completion is shortened.

[0019]

The present invention will be described in detail below with reference to the embodiments of the drawings, but the present invention is not limited thereto.

The pan body 1 of the fried food pan of the present invention is formed of an appropriate material and an appropriate size, and three electrode rods 2, 3, 4 are attached to the pan body 1 in a stretched manner. .

The electric cords 5, 6, 7 connected to the respective electrode rods 2, 3, 4 are bundled at the tip thereof to form a single collective electric cord 8 which is placed outside the pot body 1. It is electrically connected to the section 9.

An alternating current can be applied between the two electrode rods 2 and 3 of the three electrode rods 2, 3 and 4 of the present invention, and the other electrode rods 4 are appropriately arranged. Grounded by means.
In FIG. 1, since the electrode rods 2 and 3 are positioned so as to be exposed on the inner surface of the pot body 1, the tips of the two electrode rods are placed in the oil when the pot body is filled with oil. It will be installed at the position to be immersed.

As to how to use this electrode rod, the electrode rod 2,
30KHz to 50K at a voltage of 10V to 50V on the electrode rod 3.
A high frequency alternating current of Hz is alternately applied by the action of two high frequency switches (not shown).

Such a high-frequency alternating current supplies a high-frequency signal from a high-frequency oscillator (not shown) to a high-frequency switching command circuit, and a high-frequency switching command from the high-frequency switching command circuit to the high-frequency switch described above. It is turned on and off at a high cycle, and the output from the DC power supply is given to the electrode rods 2 and 3.

When a high frequency alternating current is applied between the electrode rod 2 and the electrode rod 3, a direct current is generated between the electrode rod 2 and the electrode rod 3 and the ground electrode rod 4 by the rectifying action of oil, that is, the electrode rod 2. DC current flows alternately from the electrode rod 2 to the ground electrode rod 4 and from the electrode rod 2 to the ground electrode rod 4.

As a result, the oil in the pan body 1 is electrolyzed,
Bubbles are generated in the oil within a few minutes, electrons flow through the ground electrode rod 4 to the ground side, and the standard oxidation potential of the oil, which is originally +350 mV, is about 1 mV when the fried food is not fried. In time, it drops to -200 mV to -300 mV, and oil of reduction potential is obtained.

In the oil thus treated, the amount of dissolved oxygen increases by about 10% and the electric conductivity decreases to about several%.

Next, the material of the three electrode rods 2, 3 and 4 will be explained. As this material, three stainless steel materials alone may be used, but as a particularly preferred embodiment,
Each electrode rod may be made of zinc, magnesium or stainless steel.

In the above-mentioned example, when constructing the electrode rod of zinc and magnesium, since these materials are expensive materials, a stainless steel material is used for the base of the electrode rod in order to save the material cost. However, it is possible to devise such that an expensive material such as zinc or magnesium is partially attached and used only on a part of the electrode rod, and it is of course possible to form the entire electrode rod with zinc or magnesium if necessary.

When zinc electrode rods and magnesium electrode rods are used for the electrode rods 2 and 3, the active ingredients necessary for the human body (in this case, zinc and magnesium) are sufficiently dissolved in the oil, Enrich the essential minerals in the oil to improve the quality of the oil.

The switch section 10 provided in the apparatus main body section 9 turns on and off the power source of the apparatus main body section 9. If necessary, a timer section 11 may be provided to adjust the operation time. , When the device body 9 is energized,
It is also possible to know the energized state by turning on the pilot lamp 12.

Next, the pot plate 1 of the present invention is provided with a ceramic plate 13 at an appropriate position (inside the bottom face of the pot body in FIG. 1). The mounting example may be installed so as to be embedded in the inner surface of the pan material as shown in FIG. 2, or may be installed so as to be laminated on the inner surface of the pan material as shown in FIG.

As an example of the ceramic plate 13, alumina (10 to 30% by weight), in order to improve the emissivity of far infrared rays that directly acts on the inside of the fried food material,
Zirconia (10-30% by weight), titanium oxide (5-3
0% by weight), feldspar (20-35% by weight) as a hardening material,
It is preferable that the radiation auxiliary material and the coloring material are composed of a black dyeing material (20 to 40% by weight).

An experiment of frying work was carried out as follows using the present invention.

Experimental Example 1 (experiment in which 5 mm thick sweet potato pieces were fried)

A. Results of the Present Invention When the present invention was used, it was fried at an oil temperature of 140 ° C. for 3 minutes, the clothes did not burn, and the material inside was very tasty. In addition, when the state of oil was examined after frying 300 sheets of raw material, no change in color or change in odor was observed. The redox potential of oil was +350 mV before frying, but was +103 after frying.
It was mV.

B. Results of Comparative Example Not Using the Present Invention In the case of the comparative example, at an oil temperature of 140 ° C., even after 5 minutes,
There was no fire in the center of the material, and the core remained. The fried state was the same as in the present invention in an oil temperature of 180 ° C. for 3 minutes, but the batter was charred and the oil penetrated into the inside of the material, resulting in a low degree of umami. In addition, when the oil condition was checked after frying 300 pieces of material, the color darkened,
There was an unpleasant odor. The redox potential of oil is
What was +350 mV before the frying work was +445 mV after the frying work.

Experimental Example 2 (experiment in which medium-sized shrimp was fried)

A. Results of the present invention When the present invention was used, it was fried at an oil temperature of 170 ° C. in 3 minutes, no charring was found in the batter, and the material inside was very delicious with the taste of shrimp. In addition, when the state of oil was examined after fried the material of 300 animals, no change in color or change in odor was observed. The redox potential of the oil was +350 mV before frying, but was +106 mV after frying.

B. Results of Comparative Example Not Using the Present Invention In the case of the comparative example, at an oil temperature of 170 ° C. even after 5 minutes,
There was not enough fire in the center of the material, and it was in a half-life state. The oil was fried at the oil temperature of 200 ° C. for 3 minutes and was in the same state as the present invention, but the batter was charred and the oil penetrated into the inside of the material, resulting in a low degree of umami. In addition, when I checked the state of the oil after frying 300 ingredients, the color darkened,
There was an unpleasant odor. The redox potential of oil is
What was +350 mV before the frying work was +452 mV after the frying work.

Experimental Example 3 (experiment with deep-fried tofu)

A. Results of the present invention When the present invention was used, it was fried at an oil temperature of 180 ° C. in 3 minutes, no charring occurred in the batter, and the material inside was very delicious in a state where the taste was felt. When the oil condition was checked after frying 300 sheets of material, the color change, the odor change,
Was not recognized at all. The redox potential of the oil was +350 mV before frying, but was +108 mV after frying.

B. Results of Comparative Example Not Using the Present Invention In the case of the comparative example, at an oil temperature of 180 ° C., even after 5 minutes,
There was not enough fire in the center of the material, and it was in a half-life state. The oil was fried at the oil temperature of 220 ° C. for 3 minutes and was in the same fried state as in the present invention, but the batter was charred and the oil penetrated into the inside of the material, resulting in a low degree of umami. In addition, when the oil condition was checked after frying 300 pieces of material, the color darkened,
There was an unpleasant odor. The redox potential of oil is
What was +350 mV before the frying work was +455 mV after the frying work.

[0044]

[Effects of the Invention] Therefore, when deep-fried food is fried by the deep-fried food pan of the present invention, it is about 30 ° C as compared with the case of using a normal pan.
Even if the temperature of the oil is lowered to about 40 ° C, the same degree of frying can be achieved and the oxidation-reduction potential of the oil can be lowered, so that the oxidation of the oil can be prevented and the excellent effect of significantly delaying the deterioration of the oil can be achieved. There is.

Furthermore, the finished fried food has no charring on the batter, and unnecessary oil does not penetrate into the material of the fried food, so that the taste of the material is maintained and is very delicious.

Further, the present invention has a feature that it is possible to save the amount of oil used and thermal calories because the heat efficiency in the frying work as described above is good.

[Brief description of drawings]

FIG. 1 is a perspective view of a fried food pan according to the present invention.

FIG. 2 is a vertical cross-sectional view of a main part showing a usage state of the present invention.

FIG. 3 is a vertical cross-sectional view of a main part showing a usage state of another embodiment of the present invention.

[Explanation of symbols]

 1 Pan Main Body 2, 3, 4 Electrode Rod 5, 6, 7 Electric Cord 8 Assembly Electric Cord 9 Device Main Body 10 Switch Part 11 Timer Part 12 Pilot Lamp 13 Ceramic Plate

Claims (3)

[Claims] 1. An electric cord connected to each of the electrode rods is attached to the pot body in a stretched manner, and an electric cord connected to each of the electrode rods is electrically connected to the main body of the apparatus. It is installed on the inner surface side of the pan body so that it can be applied, other remaining electrode rods are installed so that the pan body is grounded, and a ceramic plate is provided on the inner surface part of the pan body. pot. 2. The fried food pan according to claim 1, wherein a switch section and a timer section are provided on the apparatus main body section. 3. The fried food pan according to claim 1, wherein the two electrode rods installed on the inner surface side of the pan body are made of zinc and magnesium.