JPH10323290A - Frying method and device used therein - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a frying system in which quality of frying oil is controlled and maintained. SOLUTION: A frying device is provided with a frying oil extracting pipe member 2 locked to an inner side wall of a fryer at a position a little under a frying oil bath surface, and provided with a number of holes, a frying oil introducing pipe member 3 locked close to a heating part in the fryer and provided with a number of holes, a recovered frying oil container, a supply frying oil container, a frying oil extracting pump, and a controller 8 connected to the frying oil introducing pump. In accordance with instruction from the controller 8, a specified quantity of frying oil is extracted from the fryer through the frying oil extracting pipe member 2 by action of the frying oil extracting pump to be recovered to the recovered frying oil container, and frying oil in an extracted quantity added by an absorbed oil quantity by fried matter is supplied through the frying oil supply pipe member from the supply frying oil container by action of the frying oil supply pump to be supplied to the fryer.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a new fry cooking method capable of controlling and maintaining the quality of frying during frying, and a fry cooking apparatus used for carrying out the method.

[0002]

2. Description of the Related Art Fried food (fried food) is one of the most popular foods, especially among young generations, and must be fried for a long time in restaurants and side dishes. Such continuous cooking over a long period of time causes deterioration in the quality of fried oil (edible oil) used for frying. However, conventional frying does not take special care in this regard,
For example, only the method of changing the frying oil about once every 2 to 4 days or removing debris once or twice a day to appropriately replenish the frying oil is adopted. It cannot be expected to constantly ensure quality fly. According to the standards (manual) of the Japan Food Hygiene Association, edible oil used for lunch boxes and prepared dishes should have an acid value of 2.5 or less, a carbonyl value of 50 or less, and a smoke temperature of 170 ° C or less. At present, frying is carried out without confirming that these figures are satisfied. For example, the determination of frying of fried seeds (food to be fried) is mainly made based on the color of the fried seeds. It is difficult to always obtain a uniform fly with such a method because it changes.

Recently, restaurants, fried food manufacturing factories,
2. Description of the Related Art Conveyor-type continuous automatic fryers have attracted attention for large-scale fry cooking in hotels and hospitals. This is a method in which the fried seeds are automatically taken out after a certain period of time by placing the fried seeds on a conveyor that rotates almost horizontally at a constant speed and passing through the oil, but using a complicated mechanism. Only the convenience of labor saving is considered, and the quality of the oil is not controlled or maintained at all. In this apparatus, the contact area of the oil with the air is large, and the oil is gradually deteriorated in accordance with a change in the temperature of the kitchen. However, no special consideration is given to such a change.

[0004]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a new fry cooking system in which the characteristics of the frying oil are controlled and maintained, and a high-quality fry can be constantly obtained.

As a result of repeated studies, the present inventor has found that during frying, as will be described in detail later, by continuously extracting and replenishing only a specific portion of a frying bath in a fryer, deterioration of frying is prevented. The inventors have found that properties such as an acid value, a carbonyl value, and a color tone can be maintained, and have derived the present invention.

[0006] Thus, the present invention first, as a basic invention, when fry cooking by heating the fried oil contained in the fryer, while extracting the fried oil from slightly below the bath surface of the fried oil, the amount of fried oil to be extracted depends on the amount of the fried seed. Provided is a fry cooking method comprising introducing an amount of fried oil to which an amount of oil absorption has been added near a fryer heating site in a fry bath.

Further, the present invention relates to an apparatus used for carrying out the method, comprising: a fryer for accommodating oil; a fryer having a number of holes which is hooked at a position slightly below the oiling bath surface on the inner side wall of the fryer. A withdrawal pipe member; a fryer-introducing pipe member hung near the heating section in the fryer and having a number of holes; a recovered fryer container; a supply fryer container; disposed between the fryer-withdrawal pipe member and the recovered fryer container A pump for extracting oil; a pump for introducing oil disposed between a pipe member for introducing oil and an oil supply container; and a pump connected to a recovery oil container, a supply oil container, a pump for extracting oil, and a pump for introducing oil. Including the controller, in accordance with instructions from the controller, a certain amount of oil is pumped from the fryer to the operation of the pump for extracting oil via the pipe member for extracting oil. The oil is collected and collected in the collection oil container, and the amount of oil extracted by adding the amount of oil absorbed by the frying seed is supplied from the oil supply container via the oil replenishment pipe member by the operation of the oil supply pump. The present invention provides a fry cooking device which is adapted to be refilled in a fryer.

In a preferred embodiment, the pipe member for extracting oil is composed of a plurality of detachable outer cylinders and an inner cylinder.
The surface of the outer cylinder has a mesh structure, and a large number of holes are drilled in the surface of the inner cylinder, and arranged along the fryer side wall so that the upstream side has a larger number of holes and a larger hole diameter than the downstream side. Have been.

Further, as a preferred embodiment, in the above-mentioned frying apparatus, a level sensor for detecting the filling of the oil is provided on the upper inner wall of the collecting oil container, and a level for detecting the exhaustion of the oil on the bottom inner wall of the supply oil container. Sensors are provided, and when the sensors detect the filling and / or depletion of the oil, the controller stops the oil discharging pump and / or the oil replenishing pump.

[0010]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Principle of Fry Cooking: The present invention is particularly suitable for being practiced in fry cooking in a delicacy or restaurant. In order to perform such a large amount of fry cooking, generally,
A large fryer (fryer) is used, which consists of an upper part that accommodates most of the oil and performs the frying operation, and a lower part that has a smaller volume than that of the upper part. Here, the fryer uses gas or electricity as a heat source, and in the case of a gas fryer, near the center of the upper oil storage section,
In addition, in the case of an electric / electromagnetic fryer, a heating unit is generally provided at a lower position.

The present inventor measured the temperature of the oil bath in such a fryer and found that there was a large temperature distribution in the oil bath. For example, if the oil temperature is set to 160 ° C., the temperature near the fryer side wall that is horizontally and horizontally away from the heating unit is 110 to 1
It is about 20 ° C, and the temperature near the bottom of the top of the oil storage below the heating unit is 80-90 ° C with an electric fryer.
The temperature was 20 to 30 ° C in a gas fryer. That is,
Of the fried oil contained in the fried oil, the temperature that actually reaches the temperature required for frying is the fried oil that exists above the heating part, and therefore, it is mainly this part that deteriorates with use over time. It is easily speculated that the oil is fried.

Further, as will be described in detail later in the section on measurement of oil deterioration, deterioration (deterioration) of oil expressed by an acid value, carbonyl value, change in color tone, etc., occurs during idle time. There was an overwhelming difference between the case where the fried seeds were added and the fact that the deterioration of the fried oil was remarkably observed under the condition where the fried seeds were actually added.

On the basis of these facts, the fry cooking method of the present invention does not simply replace all the frying oil or appropriately supplement a certain amount of rubbing oil as in the prior art, but continuously specifies the amount of fry cooking. By replenishing the portion, that is, extracting the oil from slightly below the surface of the oiling bath and introducing almost the same amount of oil as the oil to be extracted near the heating area of the fryer in the oiling bath, it is extremely efficient It is possible to provide a high-quality fried food on a regular basis by making it possible to increase the turnover rate.

Structure of fry cooking apparatus: The inventor has devised an inexpensive and easy-to-manufacture apparatus suitable for carrying out a fry cooking method based on the above principle. 1 to 3
It shows a typical example of such a fry cooking device according to the present invention. As shown in FIG. 1, the fry cooking device of the present invention has a fryer (1) for storing fry and performing fry cooking, and the fryer (1) has a fryer bath surface on an inner side wall thereof. An oil extraction pipe member (2) having a number of holes is hung so as to be located slightly below, and an oil introduction pipe having a number of holes so as to be located near a heating portion in the fryer (1). Pipe member (3) is hung.

The downstream side of the oil discharge pipe member (2) (the outlet side) is connected to the suction port of the oil discharge pump (6) through a heat-resistant and oil-resistant hose (9). The outlet of (1) is connected to the recovery oil container (4) via an oil-resistant hose (10). The hose (10) is attached to the recovery fry container (4) by a suitable connector (11) so as to reach the bottom of the container. On the other hand, the upstream (inlet side) of the pumping oil introduction pipe member (3) is connected to the discharge port of the pumping oil introduction pump (7) via a heat-resistant and oil-resistant hose (12). The suction port is connected to a supply fry container (5) via an oil-resistant hose (13). The hose (13) is attached to the supply fry container (5) by a suitable connector (14) to reach the bottom of the supply fry container (5).

[0016] The fry cooking apparatus further comprises a controller connected to the above-mentioned recovered oil storage container (4), supply oil storage container (5), oil extraction pump (6) and oil introduction pump (7). (8) Thus, in response to an instruction from the controller (8), a certain amount of oil is pumped from the fryer (1) via the oil discharging pipe member (2) by the action of the oil discharging pump (6). The oil is withdrawn and collected in the collecting oil storage container (4), and the amount of oil extracted by adding the amount of oil absorbed by the frying seed to the amount of oil to be extracted is fed through the oil replenishing pipe member (3) to the oil replenishing pump (5). Is supplied from the oil supply container (5) and refilled in the fryer (1).

FIG. 2 illustrates a preferred embodiment of a pipe member for extracting and extracting the oil in the fryer. As shown in the figure, the pipe member for extracting oil is provided with a plurality of detachable outer cylinders (15) and a plurality of detachable inner cylinders (16) so that it can be easily attached to a fryer and cleaned after use. ). The outer cylinder (15) and the inner cylinder (16) are both made of SUS stainless steel so as to withstand high-temperature oiling (150 ° C to 200 ° C) in the fryer. The inner cylinder generally has an outer diameter of 3 to 10 mm, and the outer cylinder is large enough to fit the inner cylinder.

A number of holes are drilled in the surface of the inner cylinder (16). Here, the hole (17) on the upstream side (that is, the side far from the outlet) is the hole (17) on the downstream side. More than 18) and larger hole diameter. For example, when used for a 20-liter fryer, A, B
The hole diameter (the number of holes) of the inner cylinder shown as C and C, respectively,
1-2mm (30 or more), 1mm or less (20 or more)
And 1 mm or less (10 or less). By setting the hole diameter and the number of holes in this way, oxidized oil can be extracted from the fryer oil tank on average. On the other hand, the surface of the outer cylinder (15) is made of a mesh structure, preferably a SUS stainless mesh 100 to 300. This prevents the inner cylinder from being clogged by fine particles of several tens of microns or less, such as tempura scum and carbon particles contained in the oil.

Thus, the pipe member for extracting oil withdrawal formed by fitting the inner cylinder (16) into the outer cylinder (15) is hooked to the fryer by an appropriate fixing fitting (19) and is connected to the fryer. Along the side walls, preferably along the three side walls of the fryer as shown. In addition, it is preferable to provide an appropriate filter (20) at the outlet of the oil discharge pipe member.

FIG. 3 shows a preferred example of a pipe member for introducing oil to introduce and discharge oil into the fryer. The oil to be introduced into the fryer is relatively close to normal temperature, and in the case of lard oils, it is easy to solidify. Is generally 10 mm or less. This pumping oil introducing pipe member also has a number of holes (21), but it is desirable that the hole diameter is as small as possible and the number of holes is as large as possible. This is because the smaller the bubbles at the time of ejection, the stronger the oxidation, and the deterioration of the oil is prevented by reducing the AV value and color change of the oil. Generally, the hole diameter of the pipe member for introducing oil is 1 mm or less and the number of holes is 3
Preferably, the number is zero or more.

As shown in FIG. 3, the oil-introducing pipe member is generally formed in a spiral shape with a length of 30 cm to 2 m and formed at the bottom of a fryer oil tank (a mesh for separating the upper and lower portions of the fryer as described above). On the flyer oil tank. Thus, a suitable filter (22)
, The oil introduced into the oil introduction pipe member is discharged from the supply hole (21) and is sequentially supplied into the fryer oil bath.

According to a preferred embodiment of the present invention, a level sensor (25) for detecting the filling of the oil is provided on the upper inner wall of the recovery oil container (4), and the oil is provided on the bottom inner wall of the supply oil container (5). Sensor that detects exhaustion of water (26)
The signals of these sensors are input to the controller (8), and when the sensors detect the filling and / or depletion of the oil, the pump for extracting the oil (6) and / or the oil is discharged by the instruction of the controller. The replenishing pump (7) is stopped.
In this state, the supply-side abnormality lamp (23) and / or the withdrawal-side abnormality lamp (24) provided on the display panel of the controller are turned on to notify that the operation has been stopped or that the operation will not be performed even if set. . In this way, it is possible to prevent the supply oil container from being replenished with new oil or the recovery oil container from being filled with old oil and not being discarded. This means
In particular, it is significant in an environment where an accident is likely to occur due to the carelessness of an inexperienced worker such as a part-time worker or a part-time worker, such as a restaurant or a side dish shop.

It is preferable that the recovered oil-lifting container (4) and the supply oil-lifting container (5) are made of stainless steel. Generally, white oil is used for frying.However, lard-based oil may be used for tonkatsu, etc., and the frying oil may be solidified depending on the temperature of the kitchen or storage conditions. This is because the supply can be made smooth by heating the lard oil with a suitable heater, gas stove, or the like, made of stainless steel. Also, in consideration of workability, the collection and supply fry containers are provided with handles, and the connection with the pump is made easily removable by connectors (11) and (14). At this time, the collecting side connector (11) and the supplying side connector (14) are completely different from each other so that a connection error does not occur. In addition, since these containers are generally installed below a fryer in a small kitchen, it is preferable that each of them is 3 liters or more.

The pump (6) for extracting oil and the pump (7) for introducing oil used in the frying apparatus of the present invention.
High temperature oil [withdrawal (suction) side 150-200
[Deg. C., introduction (discharge) side 15 to 100 [deg.] C.], and uses a pump which does not generate dullness due to various kinds of fine particles which may be contained in oil. A preferred pump is a valveless type pump in which the plunger and cylinder are made of ceramic and have no suction and discharge valves. In particular, in order to accurately control the oil flow rate with a small pump, the coefficient of thermal expansion of the cylinder shaft that reciprocates between the suction port and the discharge port is small (1 × 10 ⁻⁶ / ° C.).
And that the gap between the cylinder shaft and the wall of the housing containing the shaft is 5-10 μm
It is important to be within. As the material of the cylinder shaft, for example, a material made of lithia ceramic and having a surface finish of several microns or less is desirable.

By using the frying apparatus of the present invention, the quality of the frying such as acid value (AV value) can be controlled and controlled by continuously extracting and replenishing the frying according to a program according to each frying schedule. Can be maintained. For example, an idle which is not actually cooked between a daytime operation time (for example, 10:00 am to 2:00 pm) and a nighttime operation time (for example, 6:00 to 9:00 pm) as in a restaurant or the like. In a fry cooking schedule where there is a time slot (2:00 to 6:00 pm), for example, assuming that a 20 liter fryer is used, 1 liter of oil per hour is inhaled and withdrawn during the working hours, and 1 liter + α (α is the amount of oil absorbed by the frying seeds, which is measured and confirmed in advance according to the load) is set so as to be replenished and discharged, and the idle time zone is set to the amount of oil withdrawal. The replenishment rate is to be stepped down to one tenth. Once set in this way, the quality can be controlled and maintained automatically without substantially changing the acid value (AV value) of the fried oil.

Next, the characteristics of the present invention will be further clarified by showing the results of actually measuring the degree of deterioration of the oil. Deterioration Measurement of Frying Eight soybean oils were fried in a 20-liter fryer at 180 ° C. at 50 ° C., 50 g per fish at a time. From the first frying to the fifth frying every 45 minutes, the acid value (AV value), carbonyl value and color tone of the fried oil were measured each time. Here, the acid value (AV: Acid Value) indicates the degree of the acid value of fats and oils, and is expressed in mg of potassium hydroxide necessary for neutralizing free fatty acids contained in 1 g of fats and oils. . The carbonyl value is a property related to the smell of fats and oils, and is represented by the absorbance of 1 g of fats and oils at a wavelength of 440 nm. Alternatively, the change in red (R) and yellow (Y) was measured using a colorimetric method.

FIG. 4 shows the change in the acid value (AV value). During the idling time when no fried seeds are contained, there is almost no change (a in the figure). , And fry cooking increases sharply with each use (b in the figure). However, according to the present invention, when replenishing while extracting about 1 liter or more of oil per hour using the above-described apparatus, the change in acid value is remarkably suppressed. The same tendency can be seen in FIG. 5 showing the change in carbonyl value and FIG. 6 showing the change in color tone. In the idle time period, only a slight change was observed (a in the figure), whereas the fried food was used. When the number of times is repeated, it increases sharply (in the figure, b), but such changes are significantly suppressed when the oil is controlled according to the present invention (in the figure,
C).

[0028]

As described in detail above, according to the method of the present invention, frying can be carried out without changing the quality of frying such as acid value, carbonyl value and color tone, and high-quality fried food can be obtained. Can be obtained constantly. Further, the apparatus of the present invention makes it possible to provide high-quality fried food using a simpler and cheaper means than conventional apparatuses when cooking a large amount of fries in a restaurant or the like. That is, when compared to a continuous automatic fryer as described in the section of the prior art, the fried food obtained using the apparatus of the present invention has an appearance (no color unevenness) and a deliciousness (juicy,
Oiliness, fragrance, etc.), and the apparatus of the present invention is advantageous in terms of economical efficiency with low oil operating and equipment costs.

The inventor of the present invention has filed patent applications for a series of inventions relating to fry cooking of food, and the effects of the present invention are synergistically achieved by using the invention in combination with the inventions disclosed in those applications. Enhanced. That is, Japanese Patent Application No. 3-217590 (JP-A-5-124) filed by the present inventors.
No. 676) has an effect of improving heat flow and enhancing umami by forcibly aging the raw material by treating the free water and bound water of the raw material (fried seeds). In addition, Japanese Patent Application No. 8-33744 filed by the present inventor.
The food fryer auxiliary device disclosed in No. 2 checks the core temperature (geometric center temperature) of fried seeds made of heat-radiating ceramic spheres, and performs fry cooking.
Enables reliable fry cooking that is safe from a hygienic point of view while leaving juicy. Furthermore, according to the fly lifting device disclosed in Japanese Patent Application No. 8-86090 by the present inventor, the fried seeds can be fried at the best timing and automatically taken out. The present invention, in combination with these inventions, provides a new fry cooking system in which the type of frying, the frying and the timing are controlled in an optimal state.

[Brief description of the drawings]

FIG. 1 is a block diagram showing an entire fry cooking device of the present invention.

FIG. 2 shows a pipe member for extracting oil withdrawal used in the fry cooking device of the present invention and an attached state thereof.

FIG. 3 shows a pipe member for introducing oil to be used in the fry cooking device of the present invention.

FIG. 4 is a graph showing a change in an acid value of fried oil with respect to the number of times of frying.

FIG. 5 is a graph showing changes in the carbonyl value of fried oil with respect to the number of times of frying.

FIG. 6 is a graph showing a change in color tone of fried oil with respect to the number of times of frying.

[Explanation of symbols]

 REFERENCE SIGNS LIST 1 fryer 2 pipe member for extracting and extracting oil 3 pipe member for introducing oil 4 recovery oil container 5 supply oil container 6 pump for extracting oil 7 pump for introducing oil 8 controller

Claims (4)

[Claims] When performing frying by heating the fried oil contained in the fryer, while extracting the fried oil from slightly below the bath surface of the fried oil, the amount of fried oil to which the amount of oil absorbed by the fried seed is added to the amount of fried oil to be extracted is used. A fry cooking method characterized by being introduced near a fryer heating section in an oil bath. 2. A fryer for accommodating the oil; a pipe member for extracting the oil having a number of holes which is hooked at a position slightly below the oil bath on the inner side wall of the fryer; A recovery oil container; a supply oil container; a pump for extracting oil withdrawal arranged between the oil extraction pipe member and the recovery oil container; a pipe member for oil introduction and an oil supply container; A pump connected to the recovery pump, supply pump, extraction pump, and pump for introducing the oil, which is interposed between the pump and the pump for introducing the oil. Oil is extracted by the operation of the oil extraction pump through the oil extraction pipe member, collected in the collection oil container, and extracted. The amount of oil obtained by adding the amount of oil absorbed by the fried seeds to the amount of oil to be pumped is supplied from the supply oil container via the oil replenishment pipe member through the oil replenishment pipe member, and replenished in the fryer. A fry cooking device characterized by the following. 3. An oil extraction pipe member comprises a plurality of detachable outer cylinders and an inner cylinder, a surface of the outer cylinder has a mesh structure, and a number of holes are formed in a surface of the inner cylinder. ,
3. The fry cooking apparatus according to claim 2, wherein the upstream side is arranged along the fryer side wall such that the number of holes is larger and the hole diameter is larger than the downstream side. 4. A level sensor for detecting oil filling is provided on an upper inner wall of the recovery oil container, and a level sensor for detecting exhaustion of oil is provided on a bottom inner wall of the supply oil container, and the sensors are filled with oil. 4. The pump according to claim 2, wherein when the exhaustion is detected, the pump for extracting the oil and / or the pump for replenishing the oil are stopped by an instruction of the controller.
Fry cooking equipment.