JPS5921356A - Method for treating tempura and apparatus therefor - Google Patents

Abstract

PURPOSE:To mass produce efficiently a fry product, particularly a relish having a unique flavor, by frying a food having a relatively thin structure, and introducing the fried food as a TEMPURA product in an airtight container, reducing the pressure in the container to evaporate the moisture from the TEMPURA. CONSTITUTION:A dried cuttlefish or laver, etc. is fried in oil to give a TEMPURA product having a relatively thin structure. The TEMPURA product is prepared not to scorch the center as much as possible. Therefore, the inside thereof contains a little moisture. The resultant TEMPURA product is then transferred to an airtight container, which is then evacuated to make the moisture in the inside of the TEMPURA break through an oil film and evaporate to the outside thereof. Thus,the aimed crispy relish having the flavor unique to the fry product is obtained.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention mainly relates to II) 1) a method of making a snack product and an apparatus for carrying out the method.

For example, Surume! ``1σ moss is served as a snack with beer and rice ghee. If you want to produce a product that retains its deliciousness, you will have to fry Ura/, +11 hair to relatively 1 temperature and L-(short poem), so it will be necessary to fry the 1 skin of these 1 skin foods. As the moisture evaporates, the surface becomes soft and chewy, resulting in a product with a soft core and poor texture.For this reason, if you keep the oil temperature low and take time to heat the inside at 510, the efficiency will be low. 1. Sushi 1.1, 1 skin: The core of Norai food is burnt and the flavor is lost 3. In other words, thin slices of potato, etc. retain the unique taste of the 1 food. In order to obtain such a product, it is very difficult to adjust the viscosity when the oil temperature is > If (Meriken, rabbit, etc.) and the efficiency is low.

The present invention addresses the above-mentioned points by deep-frying the hot fujii food without burning the core, and then putting the whole pura product into an airtight container and reducing the pressure inside the container. , By evaporating the moisture inside the Inupura due to the decompression effect, it is possible to create crispy fried products while retaining the flavor of the food. Efficiency < Fil, 'It is something that can be produced.

Hereinafter, specific embodiments of the means for carrying out the invention will be described based on the drawings.

As shown in FIG. 1, the present invention involves the entire frying process (A) of a one-skin fried food product, followed by deep-frying to obtain a primary product (B). For this next product (11), the core of the food to be fried should be kept from burning as much as possible, and depending on the case, it is desirable to use a force that does not burn the core too much. Therefore, this primary product (IJ)
contains some moisture inside. Next, -L' in +iii) (the product (IJ) is dehydrated by about 1" vacuum). That is, in the dehydration step, the primary product is placed in an airtight container, and the air inside the container is sucked out using an empty pump to reduce the pressure. Due to this reduced pressure, the internal moisture breaks through the ura coating of the primary product and evaporates to the outside. It is more effective to carry out evaporation while the primary product is in business1.As a result, excess water is removed by U1 and C is reduced by the cooling effect of reduced pressure.
711111 degrees are raised by 1 - the next product) is produced. Such secondary products are naturally cooled before being packaged, but during that time, the oil film on the surface is exposed to the air.
[It functions to stop the absorption of σ air by one point, and maintains the crispy flavor of Nora Lee Seikyo 4'94T.

On the other hand, a specific example of the apparatus used in the pressure reduction step is shown in FIG. z3. In the figure, eight airtight containers f21 +21 . . . are provided on the upper surface of the disk (C). As shown in Fig. 4, each of the above-mentioned containers consists of a bowl-shaped body (101) and an inverted bowl-shaped lid body (dυ), and the body (101) has an auxiliary bag (12) made of all mesh inside (l). Form a gap 01 for the drain reservoir between the auxiliary bags. 1) The main body (river) of I No. 1 has an operating rod (14) suspended from the center of the soil surface, and the base of the operating rod. +'ii via pin 05)
The operating rod (14) is supported swingably on the periphery of the J-marked disc (1), and between two endless guides (lGE6) arranged on the 1 side of the disc. The lower ends are engaged. On the other hand, t'x: Jki five bodies (l IJ is 1) IJ
At the same time as suspending the arm (1) which is pivoted to the inner disk shaft (3) via the bottle U→, the middle part of the arm 4 is attached to the rond (
20) is supported at one end.

Furthermore, a rotary set control W+u is placed at the center of the disk (1).
A valve (4) is provided, and the rotary block [jtsuk 121] of the valve is connected to each cover body (II) through a hose (5) (51... (7), while the rotary The fixed valve (1) of the control valve (4) is connected to the (reverse) fin of a vacuum pump (not shown).

14 Examples are -1-! 211 <4'l''S, and the following 1.゛effects will not be explained a).

Two circular guide lines (lti) in the funeral map 3 (1)
Most of (i) is a perfect circle concentric with 3), but a part of 7 is deformed into IL, xl, and °C.
As shown in FIG. 4, during the rotation of the disc (1), the main body tlL11 is supported (accordingly) in most of the range by the guide and kept in the water 117-state, but when the guide tl (Hlli) The deformed portion is configured to be inclined as shown by the imaginary line (10a) with the pin (15) as the axis. On the other hand, the lid body ul) is [1
It is pulled down by the tsudo (,! [1) and covers the main body (IIl), and on the contrary, it is pushed by the rondo (2 ()) and released from the main body (10), but the guide in 1) IJ is tlG)
(In the deformed part of 1(i), the main body (1(11) and the lid (l)
The structure is such that it is separated from l).

The disk (1) in Fig. 3 has eight airtight containers t2) (
It rotates intermittently every 8 minutes with 21..., and as shown in Figure 2, out of 8 bogins in one rotation, each airtight container +21 +21... has 5 points. 'i/
Keep it closed with 3 and open with 2 and z3 bojinyon. Then, when the airtight container (2) is opened and stopped as shown in Fig. 4, freshly fried -l is placed inside the wire mesh auxiliary bag (12).
In the next position, the main body (11) is sealed, and at the same time, the missing product is placed in the airtight container (2) via the rotary restraint valve (4) and the bow (5). For this reason, while the airtight container rotates intermittently, the water in the primary product breaks the oil film (IJ + removed), and at the same time receives the cooling effect of the primary product's pressure. (7°
C circularity i + i',; at the same time as the container (2) is opened, the main body (river) is tilted and assisted by the guide (1 (il) around the bottle (15) due to the deformation of 1 (i) To automatically release fried products in a bag to the outside of a container.

As mentioned above, in the present invention, a fried primary product is placed in an airtight container and subjected to dehydration treatment (11) by reducing the pressure of the container.
) to create a crunchy, fried flavor [simmering]: Because the sea urchin is fried, it retains all of the flavor of the food itself. 1 sumi is 11 (j moss), eel thin food is fried relatively softly (-2 is the corresponding 1
The product maintains the color and flavor of the 4 products themselves, and also has the pleasant flavor of the crunchy texture of Soraino due to the reduced soil content.1) Product efficiency It has the effect of giving birth to 11.

Figure 4: Figure 1;
(Figure 52 is a block diagram illustrating the operation of the integrated pressure reducing device, Figures 1-3 are schematic plan views of the device, <4i
Figure 4 is a partial vertical view of the area.

(1)...disc.

(2)...Airtight container.

(River)...Main body.

(LD...lid body.

Figure 3 Procedural Amendment 4I (Voluntary) Show ■" 58-March 24, Director General of the Japan Patent Office Kazuo Wakasugi 1, Indication of the Case, Patent Application No. 5"-133591, Title of Invention: Tempura Processing Method and Apparatus 3; Relationship with the case of the person making the amendment Applicant address: 5-43-10-4, ril, Kamata, Ota-ku, Tokyo
i Correct subject application 5, contents of amendment 1) Insert 1-Patent application pursuant to the proviso to Article 38 of the Patent Act into the application.

2) “Number of inventions stated in claims 2” on the title stand
Insert.

Claims (1)

[Claims] 1) Relatively thin 4. ] After transferring the primary product formed by deep-frying a single piece of food into an airtight container,
Inside the vessel? A method for processing human plastic, characterized in that air is sucked out of the container to reduce the pressure, and moisture inside the product is evaporated by a pressure difference across an oil film on the surface of the product. 2)" Many bowl-shaped bodies (1υ) with two sides open 1-1 (
1 [υ...support i, J-L =) nill A rotor that rotates intermittently with a piboo corresponding to IVA between the arrangement of each body, and a rotor located in a part of each body 7 integrally with these bodies 4"
A large number of lid bodies 0υ01)... and the main body (10
) and the so-called 4 bodies (11) are secret 5! An airtight container (1) formed by the main body and the sleeve only when i'f L/
A control valve (4) that connects the inside to the page grass 71+1 Equipment?t.