KR101434755B1 - Method to manufacture fried and frozen foods and device thereof - Google Patents

Abstract

The present invention relates to a method and an apparatus for manufacturing frozen deep-fried food, and more particularly, to a method and apparatus for manufacturing frozen deep-fried food such as a pork cutlet The present invention relates to a method and apparatus for manufacturing frozen deep-fried food that can maintain a texture and flavor even after thawing.
The present invention relates to a method for removing moisture from a raw material, Molding the raw material into a shape suitable for a kind of food; Dipping a beta mix dough on the surface of the shaped raw material, and then covering the dough with bread crumbs; Adding a raw material coated with boiling oil to produce a deep-fried food; Placing the fried food on a net conveyor and feeding it into a water evaporation tunnel; Drying the fried food by forcing the fried food through the net conveyor in a water evaporation tunnel and forcing the moisture from the fried food by surface evaporation in contact with the wind; Freezing the dried fried food; And packaging the frozen fried food.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method for manufacturing frozen deep-

The present invention relates to a method and an apparatus for manufacturing frozen deep-fried food, and more particularly, to a method and apparatus for manufacturing frozen deep-fried food such as a pork cutlet The texture and flavor can be maintained even after thawing.

As we all know, fried food such as fork cutlet (aka donjon) is sold with bread crumbs in some marts. However, unless it is handcrafted directly at a branch, most of the products are mass-produced and sold frozen and packaged.

In the manufacturing process of frozen deep-fried food, first, the raw materials such as meat, fish, and vegetables are molded according to the characteristics of the product, and the betamix dough and bread crumbs are coated on the surface of the raw material. , Beta mix dough and bread crumbs are coated on the surface of the raw material, and then they are fried with oil and then frozen rapidly to be packaged and sold.

As more and more dual-income couples and independent households come to the market in recent years, standards for food are shifting to nutrition, time, convenience, and simplicity rather than enjoyment of taste, nutrition, and cooking. Frozen foods such as pork cutlet, which have been popularized, are being transformed into a simple cooking-oriented market that is quickly sold frozen and frozen after frying, .

However, if the batter is covered with a film made of beta-mix dough and bread crumbs and fried, the crispness of the film due to the frying and the flavor felt due to juice in the raw material can be felt as it is. However, immediately after the frying, In the process of freezing, circulation and thawing, moisture is released from the raw material inside the film made of indispensable Beta mix dough and bread crumbs, so that the raw material and the film are separated, the film is swollen, and the elasticity of the film is lost. There was a problem that it fell significantly and lost flavor.

The present invention has been proposed in view of the above points, and it is an object of the present invention to provide a food for frozen fry such as a fried cutlet (aka donkat), which can save time, simplicity, convenience and safety required as a simple cooking food, And to provide a method and an apparatus for manufacturing a frozen deep-fried food.

In order to solve such a problem, a method for manufacturing a frozen deep-fried food according to the present invention comprises: removing water from a raw material; Molding a raw material into a shape suitable for a food type; Wetting a beta mix dough on the surface of the raw material, and then coating the batter with a bread crumb; Adding a raw material coated with boiling oil and preparing a deep-fried food; Placing the fried food on a net conveyor and introducing the fried food into a water evaporation tunnel; Drying the fried food by forcing the fried food through the net conveyor in the water evaporation tunnel and forcing the fried food to evaporate moisture from the fried food by surface evaporation; Freezing the dried fried food; And packaging the frozen fried food.

Preferably, the method further comprises a step of perforating a plurality of water discharge holes in the vertical direction of the fried food between the step of producing the fried food and the step of drying the fried food.

Preferably, the wind contacted when the fried food is dried may be a wind at room temperature, which is directly blown through the blower, or a hot wind, which is formed by exchanging heat generated by the blower through the heat transfer member.

Another aspect of the present invention relates to a device for manufacturing a frozen deep-fried food, comprising: a water evaporation tunnel made of stainless steel so as to have corrosion resistance against moisture as a whole, the upper portion being closed and the inlet side and the outlet side communicating with each other; A net conveyor arranged to be rotatable from an entrance side to an exit side of the water evaporation tunnel and to convey fried food; And a fry food drying device provided at one side of the water evaporation tunnel and including a plurality of blowers for forcibly generating wind to be in contact with the fry food conveyed through the net conveyor to dry the moisture of the fry food .

Preferably, a plurality of punch pins (needles) are arranged at regular intervals; Unit supporting molds having the same number of perforations as the number of the perforation fins formed at the same position in the vertical direction as the plurality of perforation pins formed in the press die are connected in parallel to each other to place fry food on the individual unit support molds Supporting mold conveyor; And a pedestal which is fixed to a lower portion of the support mold conveyor at the same position vertically as the press mold and supports the unit support mold when the press die is lowered to form a plurality of moisture evaporation holes in the deep- May be further provided to puncture a plurality of water evaporation holes in the fry food in a pre-stage before the fry food is transferred to the net conveyor.

Preferably, a plurality of blowers are provided in the upper part of the water evaporation tunnel to blow water in the direction of the net conveyor and evaporate the moisture of the fried food conveyed through the net conveyor through surface evaporation, The water to be evaporated can be configured to escape to both the inlet and the outlet of the water evaporation tunnel.

Preferably, a plurality of blowers are provided in the lower portion of the net conveyor, and a plurality of blowers are provided in the lower portion of the heat conveying member so that the wind, which is emitted through the blower, Wherein the net conveyor is configured to contact the fried food being conveyed through the net conveyor to evaporate moisture of the fried food through surface evaporation; The water evaporation tunnel is provided with a plurality of ventilators to discharge moisture evaporated from the fried food to the outside while speeding up the feeding speed of hot air rising from the lower part through the air circulation to promote evaporation of water in the fried food .

The bottom of the net conveyor may be provided with a support plate sloping downward in the direction of the oil outlet, and an oil outlet may be provided in the lower portion of the oil outlet.

Since moisture is evaporated from the fried food and then frozen and packed, the moisture of the raw material and the film itself is remarkably reduced, and even if the frozen process, the distribution process, and the defrosting process are performed, the crisp texture and the flavor of the raw material can be maintained will be.

In addition, since a large number of water evaporation holes are drilled in the fried food before the water evaporation process of the fried food, it is possible to simultaneously evaporate the moisture of the film and the raw water by direct contact with the raw material as well as the film of the fried food in the water evaporation process Accordingly, it is possible to eliminate the factor of permeating the moisture of the raw material into the coating film side, so that the crispy texture of the coating film can be maintained more smoothly.

In addition, when the fried food is dried, the air at room temperature may be brought into contact with the fried food. However, when the hot air is brought into contact with the fried food, the surface evaporation can be further activated so that a larger amount of water can be evaporated in a shorter time There is also an advantage.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart for manufacturing a frozen deep-fried food according to the present invention;
2 is a schematic view of a drying apparatus for manufacturing frozen deep-fried food according to the present invention.
3 is a schematic view of a perforating apparatus for manufacturing a frozen deep-fried food according to the present invention.
FIG. 4 is a cross-sectional view of fried food in a state in which it has passed through a perforating device for manufacturing frozen deep-fried food according to the present invention.
Fig. 5 is another embodiment of a drying device for producing frozen deep-fried food according to the present invention. Fig.

Hereinafter, the present invention will be described in detail with reference to the embodiments shown in the attached drawings.

The present invention relates to a method for manufacturing frozen deep-fried food such as fork cutlet (aka donjon), which keeps the crisp texture and flavor of the original food unchanged even after thawing. To this end, And the process of drying fried food is added.

1, a raw material 1 such as meat, fish, vegetables, etc., or a raw material 1 having a low water content in a cake state (meat-kneaded state) after grinding, (SP1).

The reason why water is removed from the raw material 1 is that it is desired to form the raw material in a desired shape, and in a subsequent process, adhesion with the film 2 to be worn on the raw material 1 is improved, This is to keep the texture of the raw material 1 from permeating into the coating film 2 to maintain a crisp texture. (At the same time, the work for cooling the raw material 1 to smooth the contact is also carried out simultaneously.)

Thereafter, the coating 2 is applied to the surface of the raw material 1 which has been formed. The coating 2 is prepared by kneading a lukewarm water of about 10 to 15 ° C in a beta mix at a ratio of 1: 1.2 to 1.5, The surface of the raw material 1 is dipped in the raw material 1, and the surface of the raw material 1 is coated with a dough of Betamaff and the surface of the raw material 1 is buried with bread crumbs (SP2).

In case of using flour dough, various kinds of conditions such as flour type, water temperature, water to flour ratio, binding power and flavor are required. Therefore, products such as beta mix instead of flour dough are used in companies.

The raw material 1 coated with the coating film 2 is put into boiling oil at a high temperature of about 170 to 200 ° C and fried in a maximum amount of time (SP3). This is because not only the saving of the frying time but also the carbonization of the coating film 2 To maximize the crispness of the film (2) and to maintain the flavor of the raw material (1).

It is preferable to use vegetable oil such as seed oil / soybean oil / sunflower seed oil / grape seed oil / olive oil (extra virgin oil) to increase the crispness and lower the cholesterol level.

The fried food 3 is completed by frying the raw material 1 coated with the film 2 as described above.

The drying device 10 according to the present invention has a corrosion resistance against moisture as a whole as shown in FIG. 2 (SP4). In the drying device 10 according to the present invention, the moisture is evaporated through the drying device 10 in the pre- A net conveyor 12 rotatably disposed from the inlet side to the outlet side of the water evaporation tunnel 11 for conveying fried food, a water evaporation tunnel 11 made of stainless steel, And a plurality of blowers 13 which are provided at an upper portion of the net conveyor 12 and forcibly generate wind to be contacted with the fried food 3 conveyed through the net conveyor 12.

At this time, the water evaporation tunnel 11 may further include a water outlet 14 on the side portion so as to facilitate the discharge of moisture.

Immediately after splashing the fried food 3 through the oil, each of the fried foods 3 is placed one by one into the net conveyor 12 of the drying apparatus 10 to be introduced into the water evaporation tunnel 11, The wind which is emitted through the plurality of blowers 13 comes into contact with the frying food 3 and the water contained in the frying food 3 escapes by surface evaporation and evaporates from the frying food 3, The water can be discharged to the outside through the water outlet 14, the inlet and the outlet of the water evaporation tunnel 11.

Since the drying time varies depending on the kind of the fried food 3, the drying apparatus according to the present invention has a length of 6 m, 12 blowing fans, a moving time of 2 minutes, a length of 12 m, 4 minutes, and can be selectively applied according to the size and thickness of the product.

The oil faded in the fried food 3 in the course of feeding the fried food 3 through the net conveyor 12 falls down in the direction of the net conveyor 12, The oil is collected in the direction of the oil outlet 16 by the oil outlet 15 and falls to the oil outlet 17 in the lower part through the oil outlet 16 and can be removed at once.

Thereafter, the mixture is put into a rapid freezing chamber of -40 ° C or below and rapidly frozen (SP5) and packaged (SP6).

If the raw material 1 on which the film 2 is wrapped is fried, the raw material 1 is prevented from communicating with the outside by the film 2, so that the wind and the fried food 3 can be prevented from evaporating through the drying device 10. [ The water contained in the raw material 1 is not evaporated largely and the moisture of the raw material 1 permeates the coating 1 during the freezing process, .

Therefore, after splashing the raw material 2 coated with the film 2, a plurality of water evaporation holes 4 are formed in the fried food 3 (SP4 ').

3, a press mold 22 having a plurality of perforation fins 21 arranged at regular intervals, a press mold 22 having a plurality of perforation fins 21 arranged at predetermined intervals, as shown in Fig. 3, The unit supporting molds 24 having the same number of perforation holes 23 as the number of the perforation pins 21 formed at the same position in the vertical direction as the plurality of perforation pins 21 formed in the unit base 21 are connected in parallel, A supporting mold conveyor 25 for moving the frying food 3 on the mold 24 and fixed to the lower portion of the supporting mold conveyor 25 at the same position vertically as the press mold 22, And a pedestal 26 for supporting the unit supporting mold 24 when it is lowered. Although not shown, the press mold 22 is configured to be lifted up and down periodically by a time control or by a signal from the sensor, and the support mold conveyor 25 is configured to rotate while being circulated, It should be obvious that the structure should be constructed to transmit the rotational force.

Immediately after frying the fry food 3 through the oil, the fry food 3 is transported one by one to the respective unit support molds 24 of the punching apparatus 20, and each unit support mold 24 is transferred to the press mold The press metal mold 22 is lowered and the plurality of fry food 3 is supplied with a large amount of moisture through the plurality of the perforation fins 21 The evaporation hole 4 is punctured. When the press mold 22 is raised, the process of conveying the support mold conveyor 25 is repeated.

The driving and stopping of the support mold conveyor 25 may be time-controlled or may be performed by attaching a separate sensor to the sensing signal of the sensor.

If the water evaporation hole 4 is formed in the fried food 3 through the punching device 20, the raw material 1 in the film 2 can be brought into contact with the outside air through the water evaporation hole 4 When the film 2 is put into the drying apparatus 10 in this state, the wind 2 contacts both the film 2 and the raw material 1 of the fried food 3 and the moisture contained in the film 2 and the raw material 1 It is possible to increase the efficiency of water evaporation and to prevent the moisture of the raw material 1 from penetrating into the coating 2 during the freezing process, the distribution process, and the thawing process.

On the other hand, the fried food 3 may be brought into contact with the wind at room temperature, but hot air is more preferable for further activating the surface evaporation. When the moving speed of the hot wind is increased, .

5 shows a drying apparatus 10 'according to another embodiment of the present invention. In the drying apparatus 10', a plurality of heat transfer members 18 such as heat transfer tubes are provided below the net conveyor 12, When the blower 13 is provided, the wind blown out through the blower 13 is blown out through the heat transfer member 18, and the hot wind is brought into contact with the fried food 3 conveyed through the net conveyor 12 So that the moisture of the fried food 3 can be more actively evaporated.

In this case, the heat transfer member 18 may be configured so as to flow hot fluid or hot steam when it is constituted by a heat transfer pipe. Alternatively, the heater may be applied as the heat transfer member 18, Any member can be applied as long as it can transmit heat in the wind.

In addition, when a plurality of fans 19 are provided in the upper part of the water evaporation tunnel 11, the evaporated water from the fried food 3 is discharged to the outside, and the feeding speed of the hot wind coming from the lower part through the air circulation is increased And can promote the water evaporation of the fried food (3).

The hot wind that has risen above the net conveyor 12 is not discharged to the outside as it is but comes into contact with the surface of the water evaporation tunnel 11 made of stainless steel so that the radiation heat is transmitted to the net conveyor 12 again, The drying device 10 'can be made shorter in length than the method of evaporating the moisture of the fried food by the wind of the room temperature in accordance with the increase of the water evaporation efficiency There is also an advantage to be able to.

That is, the drying apparatus 10 'according to another embodiment of the present invention can be configured to have a length of 3 m, 12 blowing fans, 2 ventilation openings, and 2 minutes of moving time, There is an advantage in that the space occupied by the drying apparatus 10 'is small and the equipment cost and the work space can be reduced.

Hereinafter, the present invention will be described in detail with reference to the following examples

[Example 1]

Preparation of frozen cutlet cutlet according to the present invention

The pork loin was cut to a thickness of 0.7 cm, and the water was wiped off with a dry cloth. The prepared pork loin was dipped in a betamix and lukewarm water at a ratio of 1: 1.5 to prepare a betamix Putting the dough on it, and pressing it again on the surface.

The cooking oil was poured into the fry container, and the prepared material was boiled at a temperature of 180 ° C, and the prepared ingredients were fried for 5 minutes. Then, 24 water evaporation holes were drilled through the perforating device, Followed by drying at room temperature for 2 minutes.

After drying, the fried foods were quenched for 30 minutes in a freezing device at -40 ° C and stored in the freezer for 3 days.

[Example 2]

Sensory test

The frozen pork cutlet according to the present invention produced by the method of Example 1 was reheated through a microwave oven, the pork cutlets sold directly at the branch were fried directly in oil (Comparative Example 1) After thawing, the product was directly fried in oil (Comparative Example 2). The sensory test was carried out with a score of 5 points for the 30 sensory test personnel (5: very good, 4: good, 3: normal, 2: poor, 1: very poor) As shown.

Item Example 1 Comparative Example 1 Comparative Example 2 Crisp 4.3 4.7 4.3 Feeling damp 0.8 0.3 0.7 zest 4.0 4.6 2.7 Overall likelihood 4.2 4.7 2.8

As can be seen from the above Table 1, the frozen donut pork cut according to the present invention was slightly different from all parts of the homemade pork cutlet sold at a general restaurant, but it is not far behind in terms of time saving, convenience, convenience and safety. In particular, the increase in the number of recently-earned couple families has made the handling of hot oil appealing to the products of Example 1 in the safety field, and also the crispy texture, flavor, It is possible to predict that the market competitiveness will have an advantage in the future. In addition, since the evaporation process can be realized by a physical method rather than a chemical treatment method, it can not be largely deviated from the range of health wellness.

1: raw material 2: coating
3: Deep fried food 4: Moisture growth hole
10,10 ': Drying device 11: Water evaporation tunnel
12: Net conveyor 13: Blower
14: Water outlet 15:
16: Oil outlet 17: Oil outlet
18: Heat transfer member 19: Ventilator
20: perforation device 21: perforated pin
22: Press mold 23: Perforation hole
24: Unit support mold 25: Support mold conveyor
26: Stand

Claims (8)

delete delete delete A water evaporation tunnel made of a stainless steel material so as to have corrosion resistance against moisture as a whole, the upper side being closed and the inlet side and the outlet side being made to communicate with each other; A net conveyor arranged to be rotatable from an entrance side to an exit side of the water evaporation tunnel and to convey fried food; And a fry food drier provided at one side of the water evaporation tunnel and including a plurality of blowers for forcibly generating wind to be contacted with the fry food conveyed through the net conveyor to dry the moisture of the fry food, In the apparatus,
A press die having a plurality of perforated fins arranged at regular intervals;
Unit supporting molds having the same number of perforations as the number of the perforation fins formed at the same position in the vertical direction as the plurality of perforation pins formed in the press die are connected in parallel to each other to place fry food on the individual unit support molds Supporting mold conveyor; And
And a pedestal which is fixed to a lower portion of the support mold conveyor at the same position vertical to the press mold and supports the unit support mold when the press mold is lowered, thereby forming a plurality of water evaporation holes in the deep- Further comprising a plurality of water evaporation holes formed in the fry food in the pre-stage before the fry food is transferred to the net conveyor.
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