JPH11178513A - Non-fried food produced by penetrating frying oil into food material, sprinkling powdery oil and fat or liquid shortening oil on the same, or mulling powdery oil and fat or liquid shortening oil with the same on seasoning or maturing the same, and roasting with saturated steam or low pressure or normal pressure high temperature-superheated steam, and food processing device for making non-fried processed food by using saturated steam, and low pressure and normal pressure high temperature super-heated steam - Google Patents

Non-fried food produced by penetrating frying oil into food material, sprinkling powdery oil and fat or liquid shortening oil on the same, or mulling powdery oil and fat or liquid shortening oil with the same on seasoning or maturing the same, and roasting with saturated steam or low pressure or normal pressure high temperature-superheated steam, and food processing device for making non-fried processed food by using saturated steam, and low pressure and normal pressure high temperature super-heated steam

Info

Publication number
JPH11178513A
JPH11178513A JP9370061A JP37006197A JPH11178513A JP H11178513 A JPH11178513 A JP H11178513A JP 9370061 A JP9370061 A JP 9370061A JP 37006197 A JP37006197 A JP 37006197A JP H11178513 A JPH11178513 A JP H11178513A
Authority
JP
Japan
Prior art keywords
food
oil
steam
pressure
fried
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP9370061A
Other languages
Japanese (ja)
Inventor
Hiroshi Shishido
弘 宍戸
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to JP9370061A priority Critical patent/JPH11178513A/en
Publication of JPH11178513A publication Critical patent/JPH11178513A/en
Pending legal-status Critical Current

Links

Landscapes

  • Edible Oils And Fats (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Cookers (AREA)

Abstract

PROBLEM TO BE SOLVED: To provide a non-fried food wherein an excess oil is eliminated in a processed food, the food is prevented from the oxidation due to the excess oil, an oily feeling on the surface of the food is eliminated and the maintenance of a crispy feeling for a long period of time is possible by roasting the food material utilizing a saturated steam together with a low pressure or a normal pressure high temperature-superheated steam, despite that since an excessive oil is attached thereto, an oxidation of the excess oil occurs and an oily feeling on the surface of the products is observed in the conventional food materials. SOLUTION: This non-fried food is obtained by sprinkling a powdery oil and fat or a liquid shortening oil on a food material, or mulling the powdery oil and fat or the liquid shortening into the food material, steaming the obtained food material with a saturated steam at approximately 100 deg.C, and further roasting by spraying a steam over the food material by using a low pressure or a normal pressure high temperature superheated steam heated at 120-600 deg.C for 100 sec to 18 min in accordance with the processed food material for a non-frying process.

Description

【発明の詳細な説明】DETAILED DESCRIPTION OF THE INVENTION

【0001】[0001]

【産業上の利用分野】本発明は、食品具材そのもの、ま
たは予め調味・熟成・冷凍された食品具材に揚げ油を浸
透させ、あるいは食品具材に粉末油脂か液状ショートニ
ングをまぶすか、または食品具材の調味・熟成に際して
粉末油脂あるいは液状ショートニングを練り込み、前記
揚げ油を浸透させ、あるいは粉末油脂または液状ショー
トニングを添加した該食品具材を100℃程度の飽和蒸
気で蒸焼し、さらに120℃〜600℃まで加熱した低
圧または常圧高温過熱蒸気を用い、加工する食品具材に
応じ、100秒から18分にかけて前記食品具材に蒸気
噴霧して蒸焼し、従来のような沸騰油の中で熱処理して
プリフライした食品素材と違い、粉末油脂の量の加減で
味と油量が調整可能であり、廃油が出ないというノン・
フライ食品とノン・フライ食品を作るための製造装置で
ある。
BACKGROUND OF THE INVENTION The present invention relates to a food ingredient itself or a food ingredient which has been seasoned, aged and frozen in advance, infused with frying oil, or a food ingredient is dusted with powdered oil or liquid shortening, or a food ingredient. At the time of seasoning and maturation of the ingredients, knead the powdered fat or liquid shortening and infiltrate the frying oil, or steam the food ingredient added with the powdered fat or liquid shortening with saturated steam at about 100 ° C. Using low-pressure or normal-pressure high-temperature superheated steam heated to 600 ° C., depending on the food ingredient to be processed, the food ingredient is steam-sprayed over 100 seconds to 18 minutes and steamed. Unlike food materials that are heat-treated and pre-fried, the taste and oil amount can be adjusted by adjusting the amount of powdered fats and oils.
This is a manufacturing device for making fried foods and non-fried foods.

【0002】食品具材を100℃程度の飽和蒸気で加熱
し、さらに120℃〜600℃まで過熱した低圧または
常圧高温過熱蒸気を用い、加工する食品具材に応じ、1
00秒から18分にかけて前記食品具材に蒸気噴霧して
蒸焼するため、加工食品での過剰油の酸化が防止できる
ばかりか,製品表面のギタギタ感を無くし、サクサク感
を長期間維持できることを可能にし、さらに油脂の適正
使用を行えるようにすることを目的としたものである。
[0002] Food ingredients are heated with saturated steam at about 100 ° C, and furthermore, low-pressure or normal-pressure high-temperature superheated steam heated to 120 ° C to 600 ° C is used.
Steaming and steaming the food ingredients from 00 seconds to 18 minutes not only prevents the oxidation of excess oil in the processed food, but also eliminates the jaggedness on the product surface and maintains the crispness for a long time The purpose of the present invention is to further enable proper use of fats and oils.

【0003】鰯のすり身、チキンボール、冷凍コロッ
ケ、冷凍かき揚げ、冷凍竹輪天、冷凍ソフトピザ、冷凍
ワッフル、焼き鳥、鳥もも肉、あなご、真鯛、水産練り
製品などの食品具材を回転摺動可能な焼成コンベア5に
より適切に移動加工させることが自由に行われるため、
100℃程度の飽和蒸気で蒸気噴射加熱し、さらに、1
20℃〜600℃まで過熱した低圧または常圧高温過熱
蒸気を用い、加工する食品具材に応じ、100秒から1
8分にかけて前記食品具材に蒸気噴霧して蒸焼するた
め、放射噴霧による食品加工が最適に行われるもので、
飽和蒸気と低圧または常圧高温過熱蒸気を用いた食品具
材の食品加工が自動化・連続化できるようにすることを
目的としたものである。
[0003] Baking that can rotatably slide food ingredients such as sardine surimi, chicken balls, frozen croquettes, frozen oysters, frozen bamboo fry, frozen soft pizza, frozen waffles, yakitori, chicken thighs, anago, red sea bream, fishery paste products, etc. Since it can be freely moved and processed properly by the conveyor 5,
Steam injection heating with saturated steam of about 100 ° C,
Using low-pressure or normal-pressure high-temperature superheated steam heated to 20 ° C to 600 ° C, and depending on the food ingredients to be processed, 100 seconds to 1
In 8 minutes, the food ingredients are steam-sprayed and steamed, so that the food processing by radiation spray is performed optimally.
It is an object of the present invention to enable food processing of food ingredients using saturated steam and low-pressure or normal-pressure high-temperature superheated steam to be automated and continuous.

【0004】[0004]

【従来の技術】従来、から揚げ、衣揚げ、フライなどの
食品加工は、素材の表面に、澱粉や小麦粉またはパン粉
をつけ、沸騰油の中で熱処理してプリフライしたものが
中心であるが,大気圧下でのプリフライのため、油煙が
建物内部に立ちこもり、天井や床などが汚染され、ま
た、働く作業者の作業環境が悪く、食品衛生上も大きな
問題となっていた。
2. Description of the Related Art Conventionally, food processing such as fried, fried, fried and the like has been mainly performed by applying starch, flour or bread crumb to the surface of the material, heat-treating it in boiling oil, and pre-frying. Because of pre-frying under atmospheric pressure, oil fumes stuck inside the building, contaminating ceilings and floors, and the working environment of working workers was poor, causing serious problems in food hygiene.

【0005】また、脱油には、吸油性の高い布の間にフ
ライを入れて脱油したり、遠心分離機で油を振り飛ばし
ての脱油を行っていたが、沸騰油の中で熱処理してプリ
フライしたものを脱油するまでには時間がかかり、その
ために食品素材に油が染み込んだり、食品表面の油が酸
化して食品の質を劣化させるばかりか、人間の身体に悪
影響を及ぼすという欠点があった。
[0005] Deoiling has been performed by putting a fry between cloths having high oil absorbency to remove oil, or removing oil by shaking off oil with a centrifugal separator. It takes time to deoil the heat-treated and pre-fried ones, which causes oil to soak into the food material, oxidizes the oil on the food surface and degrades the quality of the food, and has a negative effect on the human body. Had the drawback of having an effect.

【0006】また、布と布の間にフライを入れて脱油す
る方法は、フライの形がこわれるので、薩摩揚げなど形
が崩れないものにしか限定して使用できないという欠点
があり、しかも脱油した油が酸化して再び製品に付着す
るということがあり、遠心分離機で油を振り飛ばして脱
油する方法は、装置が大型化したり、脱油にムラがある
という欠点があり、また、フライヤーからの連続処理が
出来ないという欠点があるため、過大な設備投資だけで
なく、物流に手間どり、人手が掛かるという欠点があっ
た。
Further, the method of removing oil by putting a fry between cloths has a drawback that the shape of the fry is broken, so that it can be used only in a form that does not lose its shape, such as Satsuma fried. Oiled oil may be oxidized and adhere to the product again, and the method of removing oil by shaking off the oil with a centrifuge has the disadvantage that the device becomes large and the oil removal is uneven. However, there is a drawback that continuous processing from a fryer cannot be performed, so that not only excessive capital investment, but also troublesome logistics and labor are required.

【0007】[0007]

【発明が解決しようとする課題】本発明は 従来のから
揚げ、衣揚げ、フライなどのようにプリフライした食品
具材は、余分に油分が付着しているため過剰油による油
の酸化が起きたり、製品表面のギタギタ感が見られてい
たが、飽和蒸気とともに低圧または常圧高温過熱蒸気を
利用した焼成装置の中で、食品具材そのもの、または予
め調味・熟成・冷凍された食品具材に揚げ油を浸透さ
せ、あるいは食品具材に粉末油脂あるいは液状ショート
ニングをまぶすか、または食品具材の調味・熟成に際し
て粉末油脂あるいは液状ショートニングを練り込み、該
粉末油脂あるいは液状ショートニングを添加した該食品
具材を100℃程度の飽和蒸気で蒸焼し、さらに120
℃〜600℃まで加工した低圧または常圧高温過熱蒸気
を用い、加工する食品具材に応じ、100秒から18分
にかけて、前記食品具材に蒸気噴霧して蒸焼することに
よって、加工食品での過剰油がなくなり、過剰油の酸化
が防止できるばかりか,製品表面のギタギタ感を無く
し、サクサク感を長期間維持できることを可能にしたノ
ン・フライ食品を提供するものである。
SUMMARY OF THE INVENTION The present invention relates to a conventional food ingredient pre-fried, such as fried, fried, fried, etc., because excessive oil is attached to the food ingredient, so that excessive oil may cause oxidation of oil. The surface of the product had a rough feeling.However, in a baking device that uses low-pressure or normal-pressure high-temperature superheated steam together with saturated steam, the food ingredients themselves or food ingredients that have been seasoned, aged, and frozen beforehand The food ingredient in which the frying oil is infiltrated, or the food ingredient is dusted with powdered oil or liquid shortening, or the food ingredient is kneaded with the powdered oil or liquid shortening when seasoning and aging the food ingredient, and the powdered oil or fat or liquid shortening is added. Is steamed with saturated steam at about 100 ° C.
Using low-pressure or normal-pressure high-temperature superheated steam that has been processed to a temperature in the range of 100 ° C to 600 ° C, depending on the food ingredient to be processed, from 100 seconds to 18 minutes, by steam spraying and steaming the food ingredient to produce a processed food. An object of the present invention is to provide a non-fried food that not only eliminates excess oil and prevents oxidation of the excess oil, but also eliminates the feeling of jaggedness on the product surface and can maintain a crisp feeling for a long period of time.

【0008】また、食品具材そのもの、または予め調味
・熟成・冷凍された食品具材に揚げ油を浸透させ、ある
いは食品具材に粉末油脂あるいは液状ショートニングを
まぶすか、または食品具材の調味・熟成に際して粉末油
脂あるいは液状ショートニングを練り込み、該粉末油脂
あるいは液状ショートニングを添加した食品具材を10
0℃程度の飽和蒸気で蒸焼し、さらに120℃〜600
℃まで過熱した低圧または常圧高温過熱蒸気を用い、加
工する食品具材に応じ、100秒から18分にかけて、
前記食品具材に蒸気噴霧して蒸焼することによって、加
工食品での過剰油がなくなり、過剰油の酸化が防止でき
るばかりか,製品表面のギタギタ感を無くし、サクサク
感を長期間維持できることを可能にし、焼成装置1内も
高温で酸素をもたないエネルギーにより、焼成装置1の
防錆も可能となるというノン・フライ食品を製造するた
めの食品加工装置を提供するものである。
In addition, deep-fried oil is infiltrated into the food ingredients themselves or the food ingredients which have been previously seasoned, aged and frozen, or the food ingredients are sprinkled with powdered fat or liquid shortening, or the seasoning and aging of the food ingredients At this time, the powdered fat or oil or liquid shortening is kneaded, and the food ingredient to which the powdered fat or oil or liquid shortening is added
Steam with saturated steam of about 0 ° C, and
Using low-pressure or normal-pressure high-temperature superheated steam heated to ℃, depending on the food ingredients to be processed, from 100 seconds to 18 minutes,
By steaming and steaming the food ingredients, excess oil in the processed food can be eliminated, and not only can the oxidation of the excess oil be prevented, but also the surface of the product can be eliminated and the crispness can be maintained for a long period of time. Further, the present invention provides a food processing apparatus for producing non-fried foods, in which the baking apparatus 1 can also prevent rust by using high-temperature, oxygen-free energy in the baking apparatus 1.

【0009】[0009]

【課題を解決するための手段】本発明は,従来知られて
いた空揚げ、衣揚げ、フライなどの製造方法の欠点を解
消し、食品での過剰油被膜による油脂の酸化を防上させ
ることができるばかりか,製品表面のギタギタ感を無く
し、サクサク感を長期間維持できることを可能にし、飽
和蒸気と低圧または常圧高温過熱蒸気を用いて蒸気噴霧
して蒸焼するため、適正な油量で食品加工が最適に行わ
れ、食品加工を自動化・連続化できるようにしたもの
で、次のような構成になるものである。
DISCLOSURE OF THE INVENTION The present invention solves the drawbacks of conventionally known methods for producing fried food, fried food, fried food, etc., and prevents oxidation of fats and oils caused by excessive oil film coating on food. Not only is it possible to eliminate the feeling of jaggedness on the product surface, but also to maintain a crisp feeling for a long period of time. Processing is performed optimally, and food processing can be automated and continuous, and has the following configuration.

【0010】本発明は、食品具材そのもの、または予め
調味・熟成・冷凍された食品具材に揚げ油を浸透させ、
あるいは食品具材に粉末油脂か液状ショートニングをま
ぶすか、または食品具材の調味・熟成に際して粉末油脂
か液状ショートニングを練り込み、前記揚げ油を浸透さ
せ、あるいは粉末油脂または液状ショートニングを添加
した該食品具材を100℃程度の飽和蒸気で蒸焼し、さ
らに、120℃〜600℃まで加熱した低圧または常圧
高温過熱蒸気を用い、加工する食品具材に応じ、100
秒から18分にかけて前記食品具材に蒸気噴霧して蒸焼
し、ノンフライ加工することを特徴としたノン・フライ
加工食品であることを基本としている。
[0010] The present invention relates to a food ingredient itself or a food ingredient which has been seasoned, aged, and frozen in advance, in which deep-fried oil is permeated.
Alternatively, the food ingredient is coated with a powdered oil or liquid shortening, or kneaded with the powdered oil or liquid shortening during the seasoning and aging of the food ingredient, and the deep-fried oil is infiltrated, or the powdered oil or fat or liquid shortening is added. The material is steamed with saturated steam of about 100 ° C., and further, using low pressure or normal pressure high temperature superheated steam heated to 120 ° C. to 600 ° C., depending on the food ingredient to be processed, 100
It is basically a non-fried food, characterized in that the food ingredient is steam-sprayed and steamed over a period of from 18 seconds to 18 minutes, and non-fried.

【0011】また、粉末油脂の粒度は、10#パス
(1.7mm以下)ないしは24#90%以上パスと
し、上昇融点を58.5±5.0℃とするとともに、液
状ショートニングは酸価1.0以下とし、沃素価68±
3、上昇融点15℃以下とし、食品具材に粉末油脂を練
り込むに際しては、ミックス粉100重量部に対し、3
〜5重量部とし、天ぷら粉100重量部に対し、10重
量部程度とし、液状ショートニングを練り込むに際して
は、ミックス粉100重量部に対し、50重量部〜10
0重量部とすることを特徴とするノンフライ加工食品で
ある。
The particle size of the powdered oil or fat is 10 # pass (1.7 mm or less) or 24 # 90% or more, the rising melting point is 58.5 ± 5.0 ° C., and the liquid shortening has an acid value of 1%. 0.0 or less and an iodine value of 68 ±
3. When the melting point is set to 15 ° C. or less, and the powdered fat is kneaded into food ingredients, 3 parts by weight based on 100 parts by weight of the mixed powder.
About 5 parts by weight, about 10 parts by weight with respect to 100 parts by weight of the tempura powder, and when kneading the liquid shortening, 50 parts by weight to 10 parts by weight with respect to 100 parts by weight of the mixed powder.
It is a non-fried processed food characterized by being 0 parts by weight.

【0012】さらに、そのための食品加工装置として、
食品具材を挿入する食品具材挿入口2と、ノン・フライ
加工食品の食品具材搬出口3を前後に設けた焼成装置1
の内部に、回転摺動する食品具材搬送用焼成コンベア5
を内装し、該回転摺動する食品具材搬送用焼成コンベア
5の食品具材載置棒16に載置した食品具材の上下か
ら、飽和蒸気に続いて低圧または常圧高温過熱蒸気を必
要に応じて蒸気噴霧するための飽和蒸気発生のボイラー
8に直結する飽和蒸気噴霧口6と、低圧または常圧高温
過熱蒸気発生の過熱蒸気発生装置9に直結する低圧また
は常圧高温過熱蒸気噴霧口7を設け、該焼成装置1の上
部に排蒸気筒4を配設し、かつ、飽和蒸気と低圧または
常圧高温過熱蒸気の噴霧圧力と温度を適正に制御する制
御盤15を焼成装置1外に配設したことを特徴とする飽
和蒸気と低圧または常圧高温過熱蒸気を用いてノン・フ
ライ加工食品にするための食品加工装置である。
Further, as a food processing device for that,
A baking apparatus 1 provided with a food ingredient insertion opening 2 for inserting food ingredients and a food ingredient outlet 3 for non-fried food products at front and rear sides.
Inside the baked conveyor 5 for conveying foodstuffs that rotates and slides
And a low-pressure or normal-pressure high-temperature superheated steam following a saturated steam is required from above and below the foodstuff placed on the foodstuff placement rod 16 of the rotatable foodstuff transporting baking conveyor 5. And a low-pressure or normal-pressure high-temperature superheated steam spray directly connected to a superheated steam generator 9 for generating low-pressure or normal-pressure high-temperature superheated steam. And a control panel 15 for appropriately controlling the spray pressure and temperature of the saturated steam and the low-pressure or high-temperature superheated steam at a low pressure or at a normal pressure is provided outside the firing device 1. A food processing apparatus for producing non-fried food using saturated steam and low-pressure or normal-pressure high-temperature superheated steam, which is characterized by being provided in a food processing apparatus.

【0013】[0013]

【作 用】本発明のノン・フライ加工食品は、食品具
材そのもの、または、予め調味・熟成・冷凍された食品
具材に揚げ油を浸透させ、あるいは食品具材に粉末油脂
か液状ショートニングをまぶすか、または食品具材の調
味・熟成に際して、粉末油脂あるいは液状ショートニン
グを練り込み、前記揚げ油を浸透させ、あるいは粉末油
脂または液状ショートニングを添加した該食品具材を1
00℃程度の飽和蒸気で蒸焼し、さらに120℃〜60
0℃まで加熱した低圧または常圧高温過熱蒸気を用い、
加工する食品具材に応じ、100秒から18分にかけて
前記食品具材に蒸気噴霧して蒸焼し、ノンフライ加工す
ることを特徴としたノン・フライ加工食品である。
[Action] The non-fried processed food of the present invention is prepared by infusing deep-fried oil into food ingredients or food ingredients that have been previously seasoned, aged, or frozen, or dusting the food ingredients with powdered oil or liquid shortening. Or, at the time of seasoning and aging of food ingredients, knead the powdered fat or oil or liquid shortening to infiltrate the fried oil or add the powdered oil or liquid shortening to the food ingredient.
Steam with saturated steam of about 00 ° C,
Using low pressure or normal pressure high temperature superheated steam heated to 0 ° C,
A non-fried food product characterized by steam-spraying and steam-burning the food food material for 100 seconds to 18 minutes depending on the food food material to be processed, and non-fry processing.

【0014】本発明に用いる粉末油脂は、とんかつの
衣、春巻きの皮などに練り込む場合の例でみると、ミッ
クス粉100重量部に対し、3〜5重量部とするのがよ
く、粒度は10#パス(1.7mm以下)であるが、微
粉砕品として24#90%以上パスのものを用い、上昇
融点を58.5±5.0℃とし、また、天ぷら、かき揚
げの衣に粉末油脂を練り込も場合の例でみると、天ぷら
粉100重量部に対し10重量部とするのがよく、粒度
は10#パス(1.7mm以下)としている。
The powdered fat used in the present invention is preferably 3 to 5 parts by weight, based on 100 parts by weight of the mixed powder, in the case of kneading into tonkatsu batter, spring roll skin, etc. It is a 10 # pass (1.7mm or less), but a 24 # 90% or more pass is used as a finely pulverized product, and has a rising melting point of 58.5 ± 5.0 ° C. In the case where the fats and oils are kneaded, it is preferable that the weight is 10 parts by weight with respect to 100 parts by weight of the tempura flour, and the particle size is 10 # pass (1.7 mm or less).

【0015】さらに、本発明に用いる液状ショートニン
グは、コロッケなどのフライ食品や惣菜の衣に液状ショ
ートニングを練り込む場合の例でみると、ミックス粉1
00重量部に対し、50重量部〜100重量部とするの
がよく、そのまま冷凍しておくこともでき、液状ショー
トニングは酸価1.0以下とし、沃素価は68±3、上
昇融点は15℃以下としている。
[0015] Further, the liquid shortening used in the present invention can be obtained by mixing liquid shortening into fried foods such as croquettes and clothes for prepared foods.
The amount is preferably 50 to 100 parts by weight, and can be frozen as it is. The liquid shortening has an acid value of 1.0 or less, an iodine value of 68 ± 3 and a rising melting point of 15 parts by weight. ℃ or below.

【0016】具体的に食品具材そのもの、または、予め
調味・熟成・冷凍された食品具材に揚げ油を浸透させ、
あるいは食品具材に粉末油脂か液状ショートニングをま
ぶすか、または食品具材の調味・熟成に際して、粉末油
脂か液状ショートニングを練り込み、飽和蒸気と低圧ま
たは常圧高温過熱蒸気で処理した実施例で、本発明の詳
細を説明すると、次のように好結果が出ている。
Concretely, deep-fried oil is permeated into the food ingredients themselves or the food ingredients which have been seasoned, aged and frozen in advance,
Or, in the case of spraying powdered oil or liquid shortening on food ingredients, or during seasoning and aging of food ingredients, knead powdered oil or liquid shortening, and treated with saturated steam and low pressure or normal pressure high temperature superheated steam, To explain the details of the present invention, the following good results have been obtained.

【0017】チキンボール(約11g/1個、直径約3
cmの球形)を具材とし、薄力粉100に対して加水1
80とするフライバッターに、粉末油脂を具材に練り込
み、過熱蒸気温度230℃として、8分30秒の蒸焼処
理をしたところ、衣の食感がフライ品に近くなり、製品
表面のギタギタ感も無くなり、粉末油脂の添加量が増量
されるにしたがって効果が大きいことが判った。
Chicken balls (about 11 g / piece, about 3 in diameter)
cm sphere) as ingredients and add 1
The powdered fat was kneaded into the ingredients in a fry batter of 80, and steamed for 8 minutes and 30 seconds at a superheated steam temperature of 230 ° C. It was also found that the effect was greater as the amount of powdered fat or oil was increased.

【0018】また、飽和蒸気と低圧または常圧高温過熱
蒸気を用いて、ノン・フライ加工食品にするための食品
加工装置として、食品具材を挿入する食品具材挿入口2
とノン・フライ加工食品の食品具材搬出口3を前後に設
けた焼成装置1を設け、その内部に、回転摺動する食品
具材搬送用焼成コンベア5を内装し、該回転摺動する食
品具材搬送用焼成コンベア5の食品具材載置棒16に食
品具材を載置し、焼成コンベア5の上を摺動する食品具
材の上下から、飽和蒸気に続いて低圧または常圧高温過
熱蒸気を必要に応じて蒸気噴霧して蒸焼するが、飽和蒸
気室11、飽和蒸気・過熱蒸気ブレンド室12、過熱蒸
気室13のようにあらかじめ熱効率を高めるための区分
を設けておくのもよい。
Further, as a food processing apparatus for making non-fried food using saturated steam and low-pressure or normal-pressure high-temperature superheated steam, a food ingredient insertion port 2 for inserting food ingredients is provided.
And a baking apparatus 1 provided with front and rear food ingredient outlets 3 for non-fried food products, and a rotatable sliding foodstuff transporting conveyer 5 is provided inside the baking apparatus 1, and the rotatable sliding food article is provided. Food ingredients are placed on the food ingredient placing rod 16 of the ingredient-conveying baking conveyor 5, and the food ingredients sliding on the baking conveyor 5 are subjected to saturated steam followed by low pressure or normal pressure high temperature from above and below. The superheated steam is sprayed and steamed as required, but a section for increasing the thermal efficiency may be provided in advance, such as a saturated steam chamber 11, a saturated steam / superheated steam blend chamber 12, and a superheated steam chamber 13. .

【0019】ボイラー制御盤26、排ガス筒25、飽和
蒸気供給パイプ21、ドレンパイプ32を配設した飽和
蒸気発生のボイラー8は、オイルヒーター28を介して
オイルタンク27と、ポンプ30を介して給水タンク2
9とを配設し、ボイラー8で作られた飽和蒸気は、飽和
蒸気供給パイプ21を通じて、焼成装置1の飽和蒸気室
11、飽和蒸気・過熱蒸気ブレンド室12の飽和蒸気噴
霧口6へと送り込まれるばかりか、低圧または常圧高温
過熱蒸気発生の過熱蒸気発生装置9に送り込まれる。
A boiler 8 for generating saturated steam, which is provided with a boiler control panel 26, an exhaust gas pipe 25, a saturated steam supply pipe 21 and a drain pipe 32, supplies water via an oil heater 27 via an oil heater 28 and a pump 30. Tank 2
9 and the saturated steam produced by the boiler 8 is sent through the saturated steam supply pipe 21 to the saturated steam chamber 11 of the baking apparatus 1 and the saturated steam spray port 6 of the saturated steam / superheated steam blend chamber 12. In addition to the superheated steam, the superheated steam is supplied to a superheated steam generator 9 for generating superheated steam at low pressure or normal pressure.

【0020】排ガス筒23、加熱部31、ドレンパイプ
33を配設した低圧または常圧高温過熱蒸気発生の過熱
蒸気発生装置9には、飽和蒸気発生のボイラー8からド
レンセパレーター20を介し飽和蒸気供給パイプ21を
通じて飽和蒸気が送られ、さらに、オイルタンク27か
らオイルポンプ18を通じてオイルヒーター19にオイ
ルが送られ、加熱部31に熱風が供給され、飽和蒸気供
給パイプ21を通じて送られた飽和蒸気を加熱して過熱
蒸気とするものである。
The superheated steam generator 9 for generating low-pressure or normal-pressure high-temperature superheated steam provided with the exhaust gas cylinder 23, the heating unit 31, and the drain pipe 33 is supplied with saturated steam from the boiler 8 for generating saturated steam via the drain separator 20. Saturated steam is sent through the pipe 21, oil is sent from the oil tank 27 to the oil heater 19 through the oil pump 18, hot air is supplied to the heating unit 31, and the saturated steam sent through the saturated steam supply pipe 21 is heated. To produce superheated steam.

【0021】過熱蒸気発生装置9で作られた過熱蒸気
は、過熱蒸気制御盤24により焼成装置1内、過熱蒸気
発生装置9内の温度・圧力を制御し、過熱蒸気供給パイ
プ22を通じて、焼成装置1の飽和蒸気・過熱蒸気ブレ
ンド室12、過熱蒸気室13の低圧または常圧高温過熱
蒸気噴霧口7へと送り込まれ、、ノン・フライ加工が効
率よくできるようになっている。
The superheated steam generated by the superheated steam generator 9 controls the temperature and pressure in the firing device 1 and the superheated steam generator 9 by the superheated steam control panel 24, and passes through the superheated steam supply pipe 22. 1 is fed into the low-pressure or normal-pressure high-temperature superheated steam spray port 7 of the saturated steam / superheated steam blending chamber 12 and the superheated steam chamber 13 so that non-flying can be efficiently performed.

【0022】焼成装置1の上部には、排蒸気筒4を配設
し、焼成装置1外には、焼成装置1内の食品具材搬送用
焼成コンベア5のスピードを、具材に応じて調節する速
度調節計10と、飽和蒸気室11、飽和蒸気・過熱蒸気
ブレンド室12、過熱蒸気室13の蒸気圧力と温度を、
具材に応じて調節する圧力・温度調節計14とを管理す
る制御盤15を配設し、余剰蒸気を排蒸気筒4で外部に
排出するようになっている。
An exhaust steam tube 4 is disposed above the baking apparatus 1 and the speed of the baking conveyor 5 for transporting food ingredients in the baking apparatus 1 is adjusted outside the baking apparatus 1 according to the ingredients. The steam pressure and temperature of the speed controller 10, the saturated steam chamber 11, the saturated steam / superheated steam blend chamber 12, and the superheated steam chamber 13
A control panel 15 that manages a pressure / temperature controller 14 that is adjusted according to the components is provided, and surplus steam is discharged to the outside by a discharge steam tube 4.

【0023】焼成装置1内の食品具材搬送用焼成コンベ
ア5を構成する食品具材載置棒16は、回動自在として
食品具材に対する蒸焼を効率化しているばかりか、四弗
化エチレン樹脂などの撥油撥水材をコーティングするこ
とによって、ノン・フライ加工するための具材の焦げつ
きを防ぐことが出来るようになり、食品具材の取り込み
も大変楽になった。
The food ingredient placing bar 16 constituting the food ingredient transporting baking conveyor 5 in the baking apparatus 1 is rotatable so that the steaming of the food ingredient can be efficiently performed. By coating with oil and water repellent materials such as these, it became possible to prevent the ingredients used for non-fly processing from being scorched, and the incorporation of food ingredients became much easier.

【0024】食品具材を挿入する食品具材挿入口2と食
品具材搬出口3を設けた焼成装置1に隣接して、予め調
味・熟成・冷凍された食品具材を解凍する電子レンジ1
7を配設することによって、食品具材を焼成装置1に挿
入する前に事前に解凍し、飽和蒸気と低圧または常圧高
温過熱蒸気を用いて蒸気噴霧し、ノン・フライ加工する
ことができるようになった。
A microwave oven 1 for thawing previously seasoned, aged and frozen food ingredients is adjacent to a baking apparatus 1 provided with a food ingredient insertion opening 2 for inserting food ingredients and a food ingredient carry-out port 3.
By arranging 7, the food ingredients can be thawed before being inserted into the baking apparatus 1 and subjected to steam spraying using saturated steam and low-pressure or normal-pressure high-temperature superheated steam for non-flying. It became so.

【0025】[0025]

【発明の効果】本発明は,以上のような構成,つまり,
食品具材そのもの、または予め調味・熟成・冷凍された
食品具材に揚げ油を浸透させ、あるいは食品具材に粉末
油脂か液状ショートニングをまぶすか、または食品具材
の調味・熟成に際して粉末油脂あるいは液状ショートニ
ングを練り込み、前記揚げ油を浸透させ、あるいは粉末
油脂または液状ショートニングを添加した該食品具材を
100℃程度の飽和蒸気で蒸焼し、さらに120℃〜6
00℃まで加熱した低圧または常圧高温過熱蒸気を用
い、加工する食品具材に応じ、低圧または常圧高温過熱
蒸気を蒸気噴霧して蒸焼するため、簡単な加工工程で過
剰油被膜も無くなり、そのための油脂の酸化による品質
劣化を防止させることができ,製品表面のギタギタ感を
無くし、サクサク感を長期間維持できることを可能にし
たノン・フライ加工食品を提供できるようになった。
The present invention has the above-described configuration, that is,
Fried oil is infiltrated into the food ingredients themselves or pre-seasoned, aged, and frozen food ingredients, or powdered oils or liquid shortening is applied to the food ingredients, or powdered oils or liquids are used to season the food ingredients. The shortening is kneaded, the frying oil is infiltrated, or the food ingredient added with powdered fat or oil or liquid shortening is steamed with saturated steam at about 100 ° C.
Using low-pressure or normal-pressure high-temperature superheated steam heated to 00 ° C and steaming low-pressure or normal-pressure high-temperature superheated steam in accordance with the food ingredients to be processed, the excess oil film is eliminated in a simple processing step, Therefore, it is possible to provide a non-fried processed food which can prevent deterioration in quality due to oxidation of fats and oils, eliminate the feeling of tingling on the surface of the product, and maintain the crisp feeling for a long period of time.

【0026】また、図1に示すように飽和蒸気と低圧ま
たは常圧高温過熱蒸気を蒸気噴霧する焼成装置1の中
で、食品具材そのもの、または予め調味・熟成・冷凍さ
れた食品具材に揚げ油を浸透させ、あるいは食品具材に
粉末油脂か液状ショートニングをまぶすか、または食品
具材の調味・熟成に際して粉末油脂あるいは液状ショー
トニングを練り込み、前記揚げ油を浸透させ、あるいは
粉末油脂または液状ショートニングを添加した該食品具
材を100℃程度の飽和蒸気で蒸焼し、さらに120℃
〜600℃まで加熱した低圧または常圧高温過熱蒸気を
用い、加工する食品具材に応じ、低圧または常圧高温過
熱蒸気を蒸気噴霧して蒸焼するため、製品表面の過剰油
がなくなり、加工食品において、過剰油がもたらす油脂
の酸化による品質劣化を防止させることができ,製品表
面のギタギタ感を無くし、サクサク感を長期間維持でき
ることを可能にしたノン・フライ加工食品を製造する食
品加工装置を提供できるようになった。
In addition, as shown in FIG. 1, in a baking apparatus 1 for spraying saturated steam and superheated steam at low pressure or normal pressure at high pressure, the food ingredients themselves or the food ingredients that have been seasoned, aged, and frozen in advance. Infiltrate the frying oil, or sprinkle the powdered oil or liquid shortening on the food ingredients, or knead the powdered oil or liquid shortening during the seasoning and aging of the food ingredients, infiltrate the frying oil, or the powdered oil or liquid shortening The added food ingredients are steamed with saturated steam at about 100 ° C.
Using low-pressure or normal-pressure high-temperature superheated steam heated to -600 ° C and steaming low-pressure or normal-pressure high-temperature superheated steam in accordance with the food ingredients to be processed, and steaming, eliminating excess oil on the product surface and processing food In order to prevent the deterioration of quality due to the oxidation of oils and fats caused by excess oil, the food processing equipment for producing non-fried foods that can maintain the crispness on the product surface and maintain the crispness for a long period of time Now available.

【図面の簡単な説明】[Brief description of the drawings]

【図 1】飽和蒸気と低圧または常圧高温過熱蒸気を蒸
気噴霧する食品加工装置の概要図。
FIG. 1 is a schematic diagram of a food processing apparatus that sprays saturated steam and low-pressure or normal-pressure high-temperature superheated steam.

【図 2】飽和蒸気を供給するボイラーシステムの概要
図。
FIG. 2 is a schematic diagram of a boiler system that supplies saturated steam.

【符号の説明】[Explanation of symbols]

1:焼成装置 2:食品具材挿入口 3:食品具材搬出口 4:排蒸気筒 5:焼成コンベア 6:飽和蒸気噴霧口 7:低圧または常圧高温過熱蒸気噴霧口 8:ボイラ 9:過熱蒸気発生装置 10:速度調節計 11:飽和蒸気室 12:飽和蒸気・過熱蒸気ブレンド室 13:過熱蒸気室 14:圧力・温度調節計 15:制御盤 16:食品具材載置棒 17:電子レンジ 18:オイルポンプ 19:オイルヒーター 20:ドレンセパレーター 21:飽和蒸気供給パイプ 22:過熱蒸気供給パイプ 23:排ガス筒 24:過熱蒸気制御盤 25:排ガス筒 26:ボイラー制御盤 27:オイルタンク 28:オイルヒーター 29:給水タンク 30:ポンプ 31:加熱部 32:ドレンパイプ 33:ドレンパイプ 1: Baking equipment 2: Food ingredients insertion opening 3: Food ingredients loading / unloading 4: Exhaust steam tube 5: Baking conveyor 6: Saturated steam spray port 7: Low pressure or normal pressure high temperature superheated steam spray port 8: Boiler 9: Overheating Steam generator 10: Speed controller 11: Saturated steam room 12: Saturated steam / superheated steam blend room 13: Superheated steam room 14: Pressure / temperature controller 15: Control panel 16: Food ingredients mounting rod 17: Microwave oven 18: oil pump 19: oil heater 20: drain separator 21: saturated steam supply pipe 22: superheated steam supply pipe 23: exhaust gas cylinder 24: superheated steam control panel 25: exhaust gas cylinder 26: boiler control panel 27: oil tank 28: oil Heater 29: Water supply tank 30: Pump 31: Heating unit 32: Drain pipe 33: Drain pipe

フロントページの続き (54)【発明の名称】 食品具材に揚げ油を浸透させ、あるいは食品具材に粉末油脂か液状ショートニングをまぶすか、 または食品具材の調味・熟成に際して粉末油脂あるいは液状ショートニングを練り込み、飽和蒸 気と低圧または常圧高温過熱蒸気を用いて蒸焼したノン・フライ加工食品および飽和蒸気と低圧 または常圧高温過熱蒸気を用いてノン・フライ加工食品にするための食品加工装置。Continued on the front page (54) [Title of Invention] Fried oil is infiltrated into food ingredients, powdered oil or liquid shortening is sprinkled on food ingredients, or powdered oil or liquid shortening is used when seasoning and aging food ingredients. Food processing equipment for kneading, non-fried foods steamed using saturated steam and low pressure or normal pressure high temperature superheated steam, and non-fried food products using saturated steam and low pressure or normal pressure high temperature superheated steam. .

Claims (8)

【特許請求の範囲】[Claims] 【請求項1】食品具材そのもの、または予め調味・熟成
・冷凍された食品具材に揚げ油を浸透させ、あるいは食
品具材に粉末油脂か液状ショートニングをまぶすか、ま
たは食品具材の調味・熟成に際して、粉末油脂あるいは
液状ショートニングを練り込み、前記揚げ油を浸透さ
せ、あるいは粉末油脂または液状ショートニングを添加
した該食品具材を100℃程度の飽和蒸気で加熱し、さ
らに120℃〜600℃まで過熱した低圧または常圧高
温過熱蒸気を用い、加工する食品具材に応じ、100秒
から18分にかけて前記食品具材に蒸気噴霧して蒸焼
し、ノンフライ加工することを特徴とするノン・フライ
加工食品。
Claims 1. Fried oil is infiltrated into a food ingredient itself, or a food ingredient that has been seasoned, aged, and frozen in advance, or the food ingredient is dusted with powdered oil or liquid shortening, or the food ingredient is seasoned or matured. At that time, kneaded powdered fat or liquid shortening, infiltrated the frying oil, or heated the food ingredient with powdered fat or liquid shortening added with saturated steam of about 100 ° C, and further heated to 120 ° C to 600 ° C. A non-fried food product characterized in that low-pressure or normal-pressure high-temperature superheated steam is steam-sprayed on the food ingredient for 100 seconds to 18 minutes and steamed for non-fry processing, depending on the food ingredient to be processed.
【請求項2】粉末油脂の粒度は10#パス(1.7mm
以下)ないしは24#90%以上パスとし、上昇融点を
58.5±5.0℃とするとともに、液状ショートニン
グは酸価1.0以下とし、沃素価68±3、上昇融点1
5℃以下とすることを特徴とする請求項1記載のノン・
フライ加工食品。
2. The particle size of the powdered fat or oil is 10 # pass (1.7 mm
Or 24 # 90% or more pass, the melting point is raised to 58.5 ± 5.0 ° C., the liquid shortening is set to an acid value of 1.0 or less, the iodine value is 68 ± 3, and the rising melting point is 1
The non-cooling device according to claim 1, wherein the temperature is 5 ° C or less.
Fried food.
【請求項3】食品具材に粉末油脂を練り込むに際し、ミ
ックス粉100重量部に対し、3〜5重量部とするか、
天ぷら粉100重量部に対し、10重量部程度とするこ
とを特徴とする請求項1記載のノン・フライ加工食品。
3. The method according to claim 1, wherein the mixing of the powdered fat or oil into the food ingredient is 3 to 5 parts by weight based on 100 parts by weight of the mixed powder.
2. The non-fried food according to claim 1, wherein the amount is about 10 parts by weight based on 100 parts by weight of the tempura flour.
【請求項4】食品具材に液状ショートニングを練り込む
に際し、ミックス粉100重量部に対し、50重量部〜
100重量部とすることを特徴とする請求項1記載のノ
ン・フライ加工食品。
4. A method for kneading liquid shortening into food ingredients, wherein 50 parts by weight to 100 parts by weight of the mixed powder are mixed.
2. The non-fried food product according to claim 1, wherein the content is 100 parts by weight.
【請求項5】食品具材を挿入する食品具材挿入口2とノ
ン・フライ加工食品の食品具材搬出口3を前後に設けた
焼成装置1の内部に、回転摺動する食品具材搬送用焼成
コンベア5を内装し、該回転摺動する食品具材搬送用焼
成コンベア5の食品具材載置棒16に載置した食品具材
の上下から、飽和蒸気に続いて低圧または常圧高温過熱
蒸気を必要に応じて蒸気噴霧するための飽和蒸気発生の
ボイラー8に直結する飽和蒸気噴霧口6と、低圧または
常圧高温過熱蒸気発生の過熱蒸気発生装置9に直結する
低圧または常圧高温過熱蒸気噴霧口7を設け、該焼成装
置1の上部に排蒸気筒4を配設し、かつ、飽和蒸気と低
圧または常圧高温過熱蒸気の噴霧圧力と温度を適正に制
御する制御盤15を焼成装置1外に配設したことを特徴
とする飽和蒸気と低圧または常圧高温過熱蒸気を用いて
ノン・フライ加工食品にするための食品加工装置。
5. A rotatable foodstuff transporting device inside a baking apparatus 1 provided with foodstuffs insertion openings 2 for inserting foodstuffs and foodstuffs outlets 3 for non-fried foods at the front and rear. Food baking conveyer 5 is installed, and the foodstuffs placed on the foodstuff placing rod 16 of the rotatable foodstuffs conveying baking conveyer 5 are placed above and below the foodstuffs, followed by saturated steam, low pressure or normal pressure high temperature. A saturated steam spray port 6 directly connected to a boiler 8 for generating saturated steam for spraying superheated steam as necessary, and a low pressure or normal pressure high temperature directly connected to a superheated steam generator 9 for generating low pressure or normal pressure and high temperature superheated steam. A superheated steam spray port 7 is provided, a discharge steam cylinder 4 is disposed above the firing device 1, and a control panel 15 for appropriately controlling the spray pressure and temperature of saturated steam and low-pressure or high-temperature superheated steam at low or normal pressure is provided. Saturated steam, which is provided outside the firing device 1; Food processing apparatus for the non-fried foods using pressure or atmospheric pressure high-temperature superheated steam.
【請求項6】焼成装置1内の食品具材搬送用焼成コンベ
ア5のスピードを調節する速度調節計10と、飽和蒸気
室11、飽和蒸気・過熱蒸気ブレンド室12、過熱蒸気
室13の蒸気圧力と温度を調節する圧力・温度調節計1
4とを管理する制御盤15を焼成装置1外に配設したこ
とを特徴とする請求項5記載の飽和蒸気と低圧または常
圧高温過熱蒸気を用いてノン・フライ加工食品にするた
めの食品加工装置。
6. A speed controller 10 for adjusting the speed of a food ingredient conveying baking conveyor 5 in the baking apparatus 1, and a steam pressure in a saturated steam chamber 11, a saturated steam / superheated steam blend chamber 12, and a superheated steam chamber 13. Pressure and temperature controller 1 for adjusting temperature and temperature
6. A food for making non-fried food using saturated steam and low-pressure or normal-pressure high-temperature superheated steam according to claim 5, wherein a control panel 15 for controlling the temperature of the food 4 is disposed outside the baking apparatus 1. Processing equipment.
【請求項7】焼成装置1内の食品具材搬送用焼成コンベ
ア5の食品具材載置棒16の表面に四弗化エチレン樹脂
などの撥油撥水材をコーティングしたことを特徴とする
請求項5記載の飽和蒸気と低圧または常圧高温過熱蒸気
を用いてノン・フライ加工食品にするための食品加工装
置。
7. An oil-repellent and water-repellent material such as ethylene tetrafluoride resin is coated on the surface of the food ingredient placing rod 16 of the food ingredient transporting firing conveyor 5 in the firing apparatus 1. Item 5. A food processing apparatus for making non-fried food using the saturated steam according to Item 5 and low-pressure or normal-pressure high-temperature superheated steam.
【請求項8】食品具材を挿入する食品具材挿入口2と食
品具材搬出口3を設けた焼成装置1に隣接して、予め調
味・熟成・冷凍された食品具材を解凍する電子レンジ1
7を配設したことを特徴とする請求項5記載の飽和蒸気
と低圧または常圧高温過熱蒸気を用いてノン・フライ加
工食品にするための食品加工装置。
8. An electronic device for thawing pre-seasoned, aged and frozen food ingredients adjacent to a baking apparatus 1 having a food ingredient insertion opening 2 for inserting food ingredients and a food ingredient carry-out port 3. Range 1
7. A food processing apparatus for producing non-fried foods using saturated steam and low-pressure or normal-pressure high-temperature superheated steam according to claim 5, wherein a non-fried food is provided.
JP9370061A 1997-12-22 1997-12-22 Non-fried food produced by penetrating frying oil into food material, sprinkling powdery oil and fat or liquid shortening oil on the same, or mulling powdery oil and fat or liquid shortening oil with the same on seasoning or maturing the same, and roasting with saturated steam or low pressure or normal pressure high temperature-superheated steam, and food processing device for making non-fried processed food by using saturated steam, and low pressure and normal pressure high temperature super-heated steam Pending JPH11178513A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP9370061A JPH11178513A (en) 1997-12-22 1997-12-22 Non-fried food produced by penetrating frying oil into food material, sprinkling powdery oil and fat or liquid shortening oil on the same, or mulling powdery oil and fat or liquid shortening oil with the same on seasoning or maturing the same, and roasting with saturated steam or low pressure or normal pressure high temperature-superheated steam, and food processing device for making non-fried processed food by using saturated steam, and low pressure and normal pressure high temperature super-heated steam

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP9370061A JPH11178513A (en) 1997-12-22 1997-12-22 Non-fried food produced by penetrating frying oil into food material, sprinkling powdery oil and fat or liquid shortening oil on the same, or mulling powdery oil and fat or liquid shortening oil with the same on seasoning or maturing the same, and roasting with saturated steam or low pressure or normal pressure high temperature-superheated steam, and food processing device for making non-fried processed food by using saturated steam, and low pressure and normal pressure high temperature super-heated steam

Publications (1)

Publication Number Publication Date
JPH11178513A true JPH11178513A (en) 1999-07-06

Family

ID=18495979

Family Applications (1)

Application Number Title Priority Date Filing Date
JP9370061A Pending JPH11178513A (en) 1997-12-22 1997-12-22 Non-fried food produced by penetrating frying oil into food material, sprinkling powdery oil and fat or liquid shortening oil on the same, or mulling powdery oil and fat or liquid shortening oil with the same on seasoning or maturing the same, and roasting with saturated steam or low pressure or normal pressure high temperature-superheated steam, and food processing device for making non-fried processed food by using saturated steam, and low pressure and normal pressure high temperature super-heated steam

Country Status (1)

Country Link
JP (1) JPH11178513A (en)

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2004208531A (en) * 2002-12-27 2004-07-29 Kentucky Fried Chicken Japan Ltd Coating material for non-fried food product and method for producing non-fried food product using the same
JP2004305154A (en) * 2003-04-09 2004-11-04 Sugiyo:Kk Seasoning method for fish and shellfish
JP2005185157A (en) * 2003-12-25 2005-07-14 Sharp Corp Separation method and separator
JP2005211012A (en) * 2004-01-30 2005-08-11 Sharp Corp Method and apparatus for processing food
JP2007274930A (en) * 2006-04-04 2007-10-25 Nisshin Foods Kk Method for producing packaged noodle and heating device
JP2008306982A (en) * 2007-06-14 2008-12-25 Kanetetsu Delica Foods Kk Fish paste and method for producing the same
US20090208628A1 (en) * 2005-03-10 2009-08-20 Nederlandse Organisatie Voor Toegepast-Natuurweten Schappelijk Onderzoek Tno Method for finish-frying doughnuts
JP2010162043A (en) * 2010-03-23 2010-07-29 Kanetetsu Delica Foods Inc Production system of paste product
WO2012002559A1 (en) 2010-06-30 2012-01-05 味の素株式会社 Method for producing non-fried food
CN109315818A (en) * 2018-09-13 2019-02-12 董得全 A kind of oily sheet jelly machine of automatic brush

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2004208531A (en) * 2002-12-27 2004-07-29 Kentucky Fried Chicken Japan Ltd Coating material for non-fried food product and method for producing non-fried food product using the same
JP2004305154A (en) * 2003-04-09 2004-11-04 Sugiyo:Kk Seasoning method for fish and shellfish
JP2005185157A (en) * 2003-12-25 2005-07-14 Sharp Corp Separation method and separator
JP2005211012A (en) * 2004-01-30 2005-08-11 Sharp Corp Method and apparatus for processing food
US20090208628A1 (en) * 2005-03-10 2009-08-20 Nederlandse Organisatie Voor Toegepast-Natuurweten Schappelijk Onderzoek Tno Method for finish-frying doughnuts
JP2007274930A (en) * 2006-04-04 2007-10-25 Nisshin Foods Kk Method for producing packaged noodle and heating device
JP2008306982A (en) * 2007-06-14 2008-12-25 Kanetetsu Delica Foods Kk Fish paste and method for producing the same
JP2010162043A (en) * 2010-03-23 2010-07-29 Kanetetsu Delica Foods Inc Production system of paste product
WO2012002559A1 (en) 2010-06-30 2012-01-05 味の素株式会社 Method for producing non-fried food
EP2589298A1 (en) * 2010-06-30 2013-05-08 Ajinomoto Co., Inc. Method for producing non-fried food
EP2589298A4 (en) * 2010-06-30 2013-09-11 Ajinomoto Kk Method for producing non-fried food
CN109315818A (en) * 2018-09-13 2019-02-12 董得全 A kind of oily sheet jelly machine of automatic brush

Similar Documents

Publication Publication Date Title
JPH11178513A (en) Non-fried food produced by penetrating frying oil into food material, sprinkling powdery oil and fat or liquid shortening oil on the same, or mulling powdery oil and fat or liquid shortening oil with the same on seasoning or maturing the same, and roasting with saturated steam or low pressure or normal pressure high temperature-superheated steam, and food processing device for making non-fried processed food by using saturated steam, and low pressure and normal pressure high temperature super-heated steam
CA1300962C (en) Food products
SG178472A1 (en) Ready-to-eat farinaceous product and a method for the preparation thereof
JP2973036B2 (en) Manufacturing method of frozen fried food
CA2101474A1 (en) Breaded food
JP2000139366A (en) Processed food obtained by roasting and defrosting food ingredient by using saturated steam and low or normal pressure superheated steam, and food for processor without boiler for the same
JP3224392B2 (en) Improved gloss coating for fried and baked foods
KR101327558B1 (en) A baked type frozen chicken nugget and manufacturing method of the same using the oven heating system.
JPH08173059A (en) Cooking, deoiling and oil-saving method of food using superheated steam and equipment therefor
JP4689845B2 (en) Screening method for batter mix for microwave heating
EP2434899B1 (en) A method of preparing a fully cooked farinaceous product
JP7524074B2 (en) Physical property modifier for fried batter, method for modifying physical property of fried batter, batter liquid for fried food and fried food
JP7305486B2 (en) Method for producing battered food for oven cooking
JP7164842B2 (en) Method for producing seasoned stir-fried flavored noodles
JP2005229982A (en) Method for cooking food material by using low pressure, high temperature super-heated steam, and low pressure, high temperature super-heated-steaming device used for the same
GB2347338A (en) Preparation of batter-coated food products
JPS6379564A (en) Preparation of fried food such as 'tempura', fry and snack
JPH0779756A (en) Method for thawing frozen fried bean curd food and keeping the thawed food at constant temperature
KR920008858B1 (en) Process for making cutlet
JP2006149207A (en) Method for producing fried food
CN116965690A (en) Control method, equipment and storage medium of air fryer
JPS63119656A (en) Production of fried foods such as tempura, fries or snacks
JP2014023463A (en) Method for producing non-fried tatsuta-age-like food
JPH08228694A (en) Production of processed food having fried touch and cooked touch
JPH0622708A (en) Frozen and oiled fry foods