JPS59130144A - Reduced pressure frying method - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an improved vacuum frying process. Various types of vacuum frying devices have already been devised, and some are commercially available.

The inventors have made efforts to commercialize the vacuum frying method, but since some products require production of a wide variety of products in small quantities, they have developed not only continuous manufacturing equipment for mass production but also batch-type manufacturing equipment. The present invention relates to improvements in batch-type manufacturing equipment.

Characteristics of the vacuum frying method are (1) Processing is carried out in a sealed vacuum space with a constant @thorn, so its processing efficiency is 8 (J11th time, processing Wf per unit oil soy volume, food waste, or processed products). The key to reducing equipment costs, reducing costs, and eventually commercializing the product is how to increase the amount (volume).

(2) Dried products are very porous, so they absorb oil, and because frying is done at low temperatures (usually 90°C to 30°C), the oil has a high viscosity and is difficult to remove. thing. In particular, if the oil is returned to normal pressure with a large amount of oil remaining in the oil, or with a large amount of oil still attached, atmospheric pressure will force the oil into the cavity, making it difficult to remove the oil by means such as centrifugal separation.

(3) When frying under reduced pressure, water vapor significantly increases in volume and evaporates according to Boyle's law, so the raw materials vigorously swim in the oil and try to rise to the surface on a curved surface. For this reason, if a large amount of raw material is introduced, the raw material temporarily becomes a lump above the frying pan and is unevenly distributed, making it difficult to fry uniformly.

(4) Raw materials such as bananas stick together during frying due to the sticky substance on the surface, and normal frying operations give a dry mass with no commercial value in the form of dumplings.

(5) It can prevent uneven frying due to local heating. In addition, shaking promotes oil convection and stirring, increases the rate of heat diffusion, and is effective in increasing thermal efficiency and shortening frying time.

There are other difficulties. As a result of research on these matters, the present inventors found that problems (3) and (4) could be solved if the raw materials were stored in a basket with a comparatively low height and fried. Regarding (2), I learned that after frying is finished, a product with good oil removal can be obtained by lifting the basket above the oil surface and leaving it in a reduced pressure state, or shaking it if necessary.

Furthermore, regarding (1), increase the number of baskets, stack them in multiple tiers if necessary, and apply Fji3fiF to the entire oil tank.
He also realized that the problem could be solved by doing the following, and completed the present invention. In addition, when using a large number of baskets, operation becomes easier if they are housed in a fixture such as a frame.

Stirring during frying prevents local heating, stirs oil, promotes heat diffusion, prevents uneven frying, and is effective in shortening frying time.

Needless to say, the equipment for implementing the present invention includes a condenser, a vacuum pump, a thermometer, a pressure gauge, an outlet, a sight glass, a heater, an oil tank, and necessary piping, as well as a general vacuum frying apparatus. It goes without saying that things like this are done. Especially for heaters, steam pipes, steam jackets, burners, etc. should be covered with oil or
'? It may be provided separately from the oil sink, and heated oil may be supplied to the oil sink here. Depending on the case, it may be advantageous for temperature control to use both together.

In addition, in the case of claim (1), after frying is completed, the oil is drained into an external tank to the extent that the basket is exposed, and the oil is drained by leaving it still while maintaining the reduced pressure, and shaking it if necessary. The present invention also includes a method of doing so.

Specific means for shaking the basket or frame include supporting them with chains or shafts and shaking them with a power source such as a motor or an electromagnet. In the case of a motor, rotational motion may be converted into reciprocating motion by a converter such as a crank, cam, or gear, or reversed by switching the current. Using a brake motor is also effective. Further, these power sources can be installed not only outside the frying pan but also inside the frying rack. In particular, when provided externally, the shaft or the like may be inserted into the interior using a sealing means such as a backing.

However, when using a shaft, the basket can be shaken only from the top, from the bottom, or from the sides.

These shaking means, if the extension distance is increased,
The object of claim (2) can be accomplished by pulling up the basket or the entire frame onto a curved surface and, if necessary, shaking it in that state.

Conventionally, a centrifugal sieve method has been proposed for deoiling under continued reduced pressure after frying, but the mechanism is more complicated,
In order to satisfy the rotation required for centrifugation, the basket and frame must be cylindrical, making it difficult to fill the oil tank without any gaps. In the case of the present invention, by making the basket polygonal, it is possible to fill the oil tank without gaps, resulting in the effect of increasing the efficiency. Further, if the 411 is deep or wide, it is easy to divide the shaking or lifting mechanism into multiple units.

In addition, when equipped with a lifting mechanism, it becomes possible to immerse the oil in the oil all at once without increasing the oil temperature, thereby facilitating temperature control.

Although actual Mli examples of the present invention will be specifically explained below, the scope of the present invention is not limited to these.

Examples Example 1 Fully ripe bananas were sliced into 2-3 mm thick slices and soaked in a 30% solution of dextrin for 40 minutes.
Cm and pure fm 70α baskets, which were stacked in three layers, and vacuum fried. The thickness of a banana is 3α
9. Layer the baskets to a certain extent, and cover the bottom basket with the top lid.9
At 5°C to 105°C, lO to 15% under 30 + nmHg
I fried it in minutes. The product had many parts that were stuck together and could not be separated from each other.

However, when the basket was shaken about 10 to 15 times per minute during frying, a product with a loose consistency was obtained.

Example 2 The baskets containing the bananas treated in Example 1 and the studs were piled up in two layers and fixed to a frame, and the whole frame was suspended from the top of a frying pan.

After heating the oil to 100'C, soak the whole frame in it and wash it at a speed of about 10 to 15 times.
9511C - 10-15 at 105°C 30mm Hg
Fry for a minute. After frying is complete, the oil is lifted above the oil surface and depressurized for 41 minutes. Oil content 13.6%, moisture 2
．． Obtain 5% banana chips that do not stick together.

Procedure Load JIE Eel (method) % formula % O, W! lf-'s ζ shows 51 faces 1'3 57- j '7) θ and 2, zo I
! Relationship with the case of 10 people and the person who gave F to Fushiibo to I, 3, bottle, and b-correction Patent applicant Hiroshima! M Fukuyama Fff A boat light 2nd completion 5kan + ii + 22
2 27ffi well (
5 other people 4, proxy person 1-9-1 ONu 1-9-1 Higashi Prefecture
qt construction pill TIL 508-0876 1982 2
Month 22nd (Shipping date)

Claims (4)

[Claims] (1) The ingredients are stored in a basket, the basket is fixed in a frame if necessary, the basket or frame is immersed in oil, and the basket or frame is fried while being shaken. Decompression frying method. (2) After frying, the basket or frame is raised above the oil surface while maintaining reduced pressure, and the oil is drained by leaving it still or shaking if necessary (1) ) vacuum frying method. (3) The vacuum frying method according to claim (2), characterized in that the '/117 is heated by a heating means provided inside the 4U container or covering the oil container. (4) The vacuum frying method according to claims (1), (2), and (3), characterized in that the oil is heated by a heater installed outside the fryer and is supplied to the fryer.