JPS5913209B2 - How to make tempura - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing tempura, and particularly in the production of tempura using an automatic fryer that continuously produces a large amount of tempura, a portion of a conveyor equipped with a large number of forming machines is placed in a frying tank. Using an immersion automatic fryer, the molding device is preheated before putting the tempura dough and fried ingredients into the molding device, and then the heated oil is injected dropwise into the preheated molding device, and then the tempura dough and fried ingredients are poured into the molding device. After sequentially adding the seeds, sprinkle heated frying oil on the top surface of the dough while it is still fluid, and after heating and solidifying at least the entire surface of the dough, transfer the tempura dough to the frying oil tank. This invention relates to a method for producing tempura in which the frying process is completed.

Tempura is one of the foods that has been popular in Japan's diet for a long time, and is particularly liked as an ingredient or additive for bowls or noodles.

In recent years, dietary patterns have changed significantly, and simple foods such as instant noodles that can be eaten easily have become popular. is also often used.

Traditionally, tempura has been made on a small scale at home or in restaurants or restaurants, and tempura of various shapes have been served on the dining table.

However, when tempura is used in the above-mentioned instant noodles, since the instant noodles are industrially produced in large quantities, a large amount of tempura is required according to the production volume, and the size and shape of the tempura must be within a certain standard. It is necessary to meet the requirements.

When a large amount of tempura of a certain shape is required, the production is usually entrusted to a method using an automatic fryer.

In line with this, in recent years, many proposals have been made regarding tempura manufacturing methods and devices using automatic fryers.

However, the various tempura manufacturing methods and associated devices that have been proposed in the past have not yet been fully satisfactory when considered from the standpoint of industrially producing large quantities of tempura.

In other words, even in conventional methods, forming machines or frying machines are used, and in many cases consideration is given to aligning the form of the product to a certain shape. It is a batch method in which the tempura dough and fried dough are immersed in water, and the immersed molding equipment is taken out from the frying oil tank at the same time.
Alternatively, although it is a continuous production method, the molding machine is filled with the dough for the lower batter, the fried seeds, and the batter for the upper batter in order, and furthermore, in order to bloom the fried flower, which is the unique surface shape of tempura. In many cases, the manufacturing process is extremely complicated, such as sprinkling fried eggs or vermicelli pieces prepared separately while the dough for the upper batter still retains its fluidity.

The present invention simplifies the steps of the conventional tempura manufacturing method or apparatus, and provides a method for continuously manufacturing a large amount of tempura quickly and efficiently.

That is, FIGS. 1 and 2 illustrate the first half and the second half of the tempura manufacturing apparatus used in the present invention.

As shown in the figure, a part of the mold conveyor 3 equipped with a large number of molders 14 is immersed in the oil frying tank 1, and the molders 14 are further immersed in the molding plate heating section, for example, as shown in FIG. It is installed so that a part thereof passes through a continuous molding machine heating tank 2.

The molding machine 14 is preheated in a heating section, and then, when passing under the pre-oil hopper 6, it receives the heated pre-oil that drips from the pre-oil hopper 6, and then the dough filling machine 7 fills the tempura dough. The dough is filled, and the fried dough conveyed by the fried dough supply conveyor 8 is fed onto the top surface of the filled dough via the fried dough supply device 9.

At this point, the bottom and side surfaces of the tempura dough are heated and solidified by the heat held by the molding machine and the heated pre-filled oil, forming a temporary tempura shape.

However, the upper surface of the tempura dough still has fluidity, and since the fried seeds are dropped onto the upper surface, the fried seeds are partially buried in the dough.

Next, attach the oil supply pipe 19 to the dough in which the fried seeds are partially buried.
The heated frying oil sent by is sprinkled in a shower form through a shower tray 10.

By sprinkling fried oil onto the still fluid dough, the fried dough is further buried in the dough, and a portion of the fluid dough is rebounded by the falling oil droplets, leaving the upper side of the fried dough. At least a portion of the exposed portion of the dough is covered, and the upper surface of the dough is formed with unevenness due to falling oil droplets, resulting in a flower-like surface state that is unique to tempura.

In this manner, while the surface of the tempura dough is deformed by the dripping of the frying oil shower, at least the surface portion thereof is heated and solidified, and the formation of the tempura dough is completed.

The tempura dough, whose surface has been solidified at least, is then moved along with the movement of each conveyor in the frying oil tank 1, which is equipped with a pressing conveyor 4 and a scraping conveyor 5, which are partially immersed below the frying oil surface 13. Meanwhile, the frying process is completed and the product is taken out as a tempura product.

In this way, in the present invention, at least a part of the fried seeds is buried in the dough by only two raw material supply steps of filling the tempura dough and dropping the fried seeds, and moreover, the upper surface of the fried seeds is covered with the fried seeds unique to tempura. This is an extremely excellent method for producing tempura that can be produced quickly and efficiently when producing a large amount of tempura continuously.

Molding in which the molding machine 14 is preheated in the present invention; When the dish heating section consists of a molding machine heating tank 2 as shown in FIG. , it is preferable that a part of the upper part of the partition plate 11 is continuous.

Both tanks are supplied with fried oil that has been subjected to processing such as filtration and heating in the fried oil regeneration/heating section 18 via one supply pipe 19, and the fried oil supplied to each type is handled by the corresponding heating machine. Heated frying oil may be supplied, or a single heating device may be used to supply the oil while controlling various temperatures by adjusting the flow rate with a supply valve 20 provided on the supply pipe 19.

In either case, it is desirable that the temperature of the molding machine heating tank 2 be higher than the temperature of the oil frying tank 1.

Further, the preheating of the molding machine 14 is not limited to heating in frying oil such as the molding machine heating tank 2 shown in FIG. There may be.

In the present invention, by putting pre-filled oil into the molding machine,
The pre-filled oil makes it easy to remove the tempura dough from the molding machine, and when the bottom and sides of the tempura dough 1 are heated and solidified in the molding dish, the pre-filled oil adsorbs to the bottom and sides of the tempura dough and changes its structure. improve.

However, if the amount of pre-mixed oil is extremely large, the pre-mixed oil, which has a low specific gravity, will float to the top of the tempura dough, solidify the top of the dough and lose its fluidity, and the fried ingredients for the next process will be buried in the dough. If the tempura dough is not satisfactorily tinned and tinned on the surface of the dough, and if the viscosity of the dough is low due to the concentration of solids in the tempura dough, the fried oil floats up in the dough, causing electricity to develop in the dough, which is preferable. do not have.

The amount of pre-filled oil is changed depending on the concentration of the tempura dough, the filling amount, or the temperature of the pre-filled oil. - Although it is not generally determined, there is usually a thickness of 1 to 5 on the bottom of the molding device. It is appropriate to enter it as

A dough filling machine 7 intermittently fills tempura dough into a molding device 14 into which pre-filled oil has been placed.

Tempura dough is usually made from wheat flour, to which are added seasonings, flavoring agents, flavor improvers, or vegetable protein powder as needed, and water is added and stirred to form a dispersed state. The tempura dough used in the present invention has the fluidity necessary to bury a portion of the fried ingredients added in the next step into the dough, and further, a portion of the dough is fried by the shower of frying oil in the next step. It must cover at least a portion of the exposed upper part of the seeds, and the upper surface of the dough must be capable of sufficiently forming irregularities due to the falling of oil droplets, and must be suitable for causing tinization to occur on the surface.

Therefore, it is desirable that the concentration of solids in the dough be about 20 to 45% by weight.

In addition, as the fried seeds, any ingredients used for regular tempura may be used, but when used as an additive to instant noodles, since tempura must be dried, it is preferable to use shrimp, vegetables, etc. that have been dried in advance. .

After filling and dropping the tempura batter and fried ingredients into the molding machine, fried oil is sprinkled with the shower tray 10.
It is desirable that the temperature of the frying oil is higher than the temperature of the frying oil tank 1. For example, when the temperature of the frying oil tank is set at 150 to 180°C, fried oil that is about 10°C higher than that temperature is sprinkled with the shower tray 10. Often.

However, this temperature can be changed as appropriate depending on the amount of shower, the length of one shower stroke, etc., and cannot be generally determined.

By thoroughly showering with frying oil, the tempura semi-finished product whose surface has at least solidified is guided into the frying oil tank 1 as the forming conveyor 3 whose part is immersed in the frying oil tank 1 moves.

The semi-finished tempura products introduced into the frying oil tank 1 and immersed therein are heated by the surrounding frying oil, and the moisture evaporates further, forming a porous structure and floating in the frying oil tank.

The floating tempura semi-finished product is subjected to frying treatment while being immersed under the frying oil surface 13 by the holding conveyor 4, and is conveyed to the rear of the machine to complete the frying treatment.

The tempura that has undergone the frying process is taken out of the machine by the scraping conveyor 5, and is further packaged as a product or, if necessary, dried and post-packaged.

In the present invention, the frying oil in the frying oil tank 1 is heated by an indirect heating method having a heating device outside the machine as shown in the figure, or by heating the oil inside or directly outside the frying oil tank 1 with a heat medium such as steam. ,
Any method of direct heating using electric heat, gas burner, etc. may be used.

The apparatus used in the present invention illustrated in FIGS. 1 and 2 is of an indirect heating type, and the fried oil that has been filtered and regenerated and heated in the fried oil regeneration/heating section 18 is passed through the supply pipe 19 to the fried oil tank 1 and heated to the molding machine. Tank 2, pre-filled oil hopper 6 and shower tray 1
0.

The fried oil supplied from the oil supply port 15 provided in the oil supply groove 17 of the molding machine heating tank 2 is the fried oil that did not enter the molding machine when refueling the molding machine 14 from the pre-oil hopper 6, and the fried oil that falls from the shower tray 10. The excess frying oil that mixes with a part of the oil in the tank overcomes the partition plate 11 and flows into the frying oil tank 1.

In the frying oil tank 1, there exists a mixture of the frying oil flowing from the molding machine heating tank 2, the frying oil falling from the shower tray 10, and the frying oil supplied from the oil supply port 15 connected to the oil supply pipe 19 provided in the frying oil tank 1. , the oil flows over the oil lifting surface 13 at the oil lifting surface control partition plate 12 and flows out to the oil drain port 16.

The fried oil flowing out to the oil drain port 16 is guided to the fried oil regeneration/heating section 18 by a fried oil return pipe 21.

The frying oil regeneration/heating section 18 consists of an intermediate storage tank having a supply section for replenishing the frying oil, a pump, a filter, a heat exchanger for heating the frying oil, etc., and replenishes the frying oil, filters it, heats it, and sends it back to the oil supply pipe 19. Pump oil for frying.

In this way, the present invention is a method for producing tempura quickly and efficiently on an industrial scale, and it is possible to obtain a large amount of tempura having a certain shape.

The present invention will be explained below with reference to Examples.

Example 10 kg of wheat flour, 1 kg of soybean protein powder, 30 ky of water, salt IOO, P as seasonings, and 50 g of sugar were mixed and kneaded to obtain a dough for tempura.

On the other hand, using the automatic fryer shown in FIGS. 1 and 2, the temperature inside the molding machine heating tank 2 is set to 180°C, the molding machine 14 attached to the molding plate conveyor 3 is heated, and the pre-filled oil hopper 6 is heated. Approximately 7 cc of pre-filled oil heated to 180°C is placed in a heated molding machine.

Approximately 25 g of the previously prepared tempura dough is filled into each molding device by the dough filling machine 7 into the molding devices containing the pre-filled oil.

After filling the tempura dough, two dried sakura shrimp each transported by the fried seed supply conveyor 8 are dropped onto the dough via the fried seed supply device 9.

After dropping the sakura shrimp, while the upper surface of the tempura batter filled earlier still retains its fluidity, place it on the shower tray 1.
Approximately 500ml of frying oil heated from 0 to 170°C is placed in each molding machine.
Sprinkle it in a cc shower to solidify at least the surface of the tempura dough, then transfer the tempura dough from the molding machine to the frying oil in the frying oil tank 1, and process it in the 160°C frying oil for about 5 minutes to complete the frying process. do.

The obtained tempura had a part of the sakura shrimp buried in the batter, and the upper surface had fried flowers, and had a surface structure with unevenness peculiar to tempura.

[Brief explanation of the drawing]

FIG. 1 shows the first half of the tempura manufacturing apparatus used in the present invention, and FIG. 2 shows the second half of the tempura manufacturing apparatus used in the present invention.

Claims (1)

[Scope of Claims] 1. For the production of tempura in an automatic fryer in which a part of a conveyor equipped with a large number of molding devices is immersed in a frying oil tank, and tempura batter and fried ingredients are put into the molding devices for frying. Before putting the tempura dough and fried ingredients into the molding machine, preheat the molding machine, and then add heated frying oil as pre-heated oil.
Next, after sequentially adding the tempura dough and the fried ingredients, while the upper surface of the dough is still fluid, heated frying oil is sprinkled on the surface in a shower, and at least the entire surface of the dough is heated and solidified. A method for producing tempura, which is characterized by transferring tempura dough to a frying oil tank to complete the frying process. 2. The manufacturing method according to claim 1, characterized in that, in preheating the molding machine, the molding machine is passed through a molding machine heating tank that is continuous or partially continuous with the oil frying tank. . 3. The manufacturing method according to claim 1, wherein the preheating temperature of the molding machine and the heating temperature of the pre-filled oil are set to be higher than the temperature of the oil frying tank. 4. The manufacturing method according to claim 1, wherein the solid content concentration of the tempura dough is 20 to 45% by weight.