WO2012099045A1 - かき揚げ用器具およびかき揚げの製造方法 - Google Patents
かき揚げ用器具およびかき揚げの製造方法 Download PDFInfo
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- WO2012099045A1 WO2012099045A1 PCT/JP2012/050691 JP2012050691W WO2012099045A1 WO 2012099045 A1 WO2012099045 A1 WO 2012099045A1 JP 2012050691 W JP2012050691 W JP 2012050691W WO 2012099045 A1 WO2012099045 A1 WO 2012099045A1
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- kakiage
- bottom plate
- holes
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- mold
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/12—Deep fat fryers, e.g. for frying fish or chips
- A47J37/1295—Frying baskets or other food holders
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
Definitions
- kakiage means a kind of tempura in which ingredients are cut as they are, or ingredients that have been cut into fine pieces are fried together with clothes.
- Patent Document 1 a cylindrical formwork in which a plurality of through holes are formed is installed in an oil tank, and the kakiage dough is poured into the formwork, and the kakiage dough is heated in this formwork. A method of making kakiage by shaping it is disclosed.
- the cylindrical formwork disclosed in Patent Document 1 requires a filing molding operation in an oil tank, which may damage the filing shape during the molding operation.
- Patent Documents 2 and 3 disclose a mold with a bottom plate for the purpose of manufacturing a well-shaped deep-fried kakiage.
- the instrument disclosed in Patent Document 2 has a bottom plate and a cylindrical mold frame each having a plurality of through holes, and the mold frame is attached to the bottom plate so as to be rotatable upward. After pouring the dough for pouring into a cylindrical mold with the bottom covered by the bottom plate, and then heating, the dough for raising the kneading is separated from the bottom plate by rotating the mold upward with respect to the bottom plate. It drops down from the frame and is discharged into the oil tank.
- the instrument disclosed in Patent Document 3 includes a cylindrical mold having a plurality of through holes and a flat bottom plate having no through holes, and the mold can slide upward with respect to the bottom plate. Is attached. After pouring the dough for pouring into the mold with the bottom covered by the bottom plate and heating it, slide the mold upward with respect to the bottom plate to separate it from the bottom plate. It is configured to be pulled upward.
- a formwork with a bottom plate is used as in the appliances disclosed in Patent Documents 2 and 3, a well-shaped kakiage can be manufactured.
- the kneading dough easily adheres to the bottom plate, and when the cylindrical formwork is rotated or slid upward with respect to the bottom plate, part of the kneading dough may remain on the bottom plate. If the residue remains on the bottom plate in this way, the new kakiage dough that was introduced at the time of the next kakiage production will bind to the residue, and the kakiage dough will not easily peel off, and the appearance of the kakiage will deteriorate. , The commercial value will be reduced. For this reason, continuous production may be difficult.
- the hoisting device includes a cylindrical mold having openings at both ends in the axial direction and a plurality of through holes formed therein, and fixed to the one end opening of the cylindrical mold and having a plurality of through holes.
- the bottom plate is fixed to one end opening of the cylindrical mold so that a predetermined gap is formed between one end of the cylindrical mold and the peripheral edge of the bottom plate. It has been done. For example, by fixing the bottom plate formed smaller than the one end opening of the cylindrical mold to the one end opening of the cylindrical mold, the mold is placed between the lower end inner peripheral surface of the mold and the peripheral edge of the bottom plate.
- a gap is formed in the direction perpendicular to the axial direction of the mold.
- the plurality of through holes of the bottom plate have an opening ratio of 70 to 95% with respect to the total area of the bottom plate when it is assumed that there are no through holes.
- the plurality of through holes in the bottom plate can include a plurality of types of through holes having different diameters.
- the plurality of through holes in the bottom plate are configured to include a plurality of first through holes having a diameter of 7 to 15 mm and a plurality of second through holes having a diameter of 1 to 5 mm.
- the cylindrical formwork preferably has an inner diameter of 5 to 15 cm and a height of 2 to 10 cm, more preferably an inner diameter of 7 to 12 cm and a height of 3 to 8 cm.
- a plurality of the fried chicken storage units a connector for connecting the plurality of the fried chicken storage units so that each bottom plate is on the same surface, and a handle unit for gripping the plurality of the fried chicken storage units connected to each other by the connector Can be provided.
- the method of manufacturing the kakiage according to the present invention is such that the kakiage storage part of the above-described kakiage utensil is placed in an oil tank heated to a temperature suitable for oil frying, the dough for kakiage is placed in the kakiage storage part, and the kakiage is stored in the kakiage storage part.
- This is a method in which the dough for cooking is oiled and the dough fried dough is lowered in the oil tank so that the dough for fried chicken is pulled upward from the kneading container and floated in the oil tank.
- the deep-fried kakiage dough is left or inverted and further oiled to produce kakiage.
- the oil cake used here can be appropriately used as long as it is usually used for the production of deep-fried food such as kakiage or tempura.
- the dough for kakiage used by this manufacturing method the dough raw material and ingredients normally used for manufacture of kakiage can be used. Specifically, it is added to dough ingredients including wheat flour, various starches, egg white powder, sugars, swelling agents, thickeners, emulsifiers, fats and oils, salt, seasonings, etc., for example, seafood such as shrimp, squid, fish etc. , Vegetables such as onion, salmon, beef bowl and so on.
- the oil used for the oil can be appropriately used as long as it is used for manufacturing deep-fried foods such as kakiage and tempura.
- vegetable oils such as rapeseed oil, soybean oil, sunflower oil, safflower oil, cottonseed oil, olive oil, cacao butter, palm oil and corn oil, and animal oils such as beef tallow and pork tallow, these may be used alone or 2 A mixture of seeds or more can be used.
- the bottom plate in which a plurality of through holes are formed is fixed to the one end opening of the cylindrical mold, and the bottom plate is fixed to the one end opening of the cylindrical mold so that the one end of the cylindrical mold Since a predetermined gap is formed between the bottom plate and the peripheral edge of the bottom plate, it is easy to remove the kneading dough upward from the kakiage storage unit by simply lowering the kakiage storage unit in the oil bowl, making it easy to thicken In addition, it is possible to manufacture with good productivity.
- FIG. 1 It is a front view which shows the tool for the fisting which concerns on embodiment of this invention. It is a bottom view which shows the tool for the fried food which concerns on embodiment. It is a perspective view which shows one kakiage accommodation part used for the device for kakiage which concerns on embodiment. It is a front view which shows one kakiage accommodation part used for the device for kakiage which concerns on embodiment. It is a bottom view which shows one kakiage accommodation part used for the device for kakiage which concerns on embodiment. FIG.
- FIG. 2 shows a state of the kakiage production
- (A) is a front view showing the state where the kakiage dough is oiled in the kakiage storage unit
- (B) shows the kakiage dough fried by lowering the kakiage storage unit into the oil tank.
- It is a front view which shows a mode that it floated in the oil tank.
- It is a perspective view which shows the flow of the oil at the time of lowering a kakiage accommodation part in an oil tank.
- It is a fragmentary sectional view which shows the flow of the oil at the time of lowering a kakiage accommodation part in an oil tank.
- It is a fragmentary sectional view which shows the flow of the oil at the time of lowering the fried accommodation part of the fried appliance concerning the modification in an oil tank.
- FIG. 1 and FIG. 2 show the configuration of a filing device 1 according to an embodiment of the present invention.
- the device for hoisting 1 includes three hoisting accommodating portions 2 having the same structure, and these three hoisting accommodating portions 2 are arranged in a straight line and connected by a pair of connecting tools 3 to be integrated. Yes.
- a handle portion 4 is attached to each of the three raked accommodation units 2 located at both ends of the array.
- each of the hoisting accommodation portions 2 is fixed to a cylindrical mold 5 having a central axis in the vertical direction and having both ends in the axial direction opened, and a lower end of the mold 5. It has a disc-shaped bottom plate 6 and has a so-called cup shape with the upper end opened as a whole. As shown in FIG. 4, a plurality of through holes 7 having a predetermined diameter are arrayed over the entire surface of the cylindrical mold 5.
- a plurality of first through holes 8 having a relatively large diameter and a plurality of second through holes 9 having a relatively small diameter are alternately formed on the bottom plate 6 over the entire surface.
- the second through holes 9 are arranged between the first through holes 8 adjacent to each other.
- the bottom plate 6 has a diameter smaller than the inner diameter of the cylindrical mold 5 and is fixed in the lower end opening of the cylindrical mold 5 via the four connecting pieces 10.
- An arcuate gap 11 having a predetermined width is formed between the inner peripheral surface of the lower end of 5 and the peripheral edge of the bottom plate 6.
- the kakiage accommodation part 2, the connecting tool 3 and the handle part 4 are each formed of stainless steel, and by fixing the connecting tool 3 to the three kakiage accommodation parts 2, respectively, the three kakiage accommodation parts 2 are
- the bottom plates 6 are connected so as to be flush with each other.
- the handle portions 4 are also fixed to the raking accommodation portions 2 located at both ends of the array by soldering or the like.
- the arrangement position and the number of the handle portions 4 can be appropriately selected according to the shape of the oil tank or the oiling device to be used and the size of the raking housing portion 2, and are fixed to a place other than the raking housing portion 2. There is no problem.
- a method for manufacturing a kakiage using such a kakiage utensil 1 will be described.
- the rake tool 1 is gripped through the handle portion 4, and the rake accommodation portion 2 is placed in the oil tank as shown in FIG. 6 (A).
- the kneading dough 12 is put into the kakiage accommodation unit 2, and the kneading dough 12 is oiled in the kakiage accommodation unit 2.
- the kakiage accommodation unit 2 is submerged in the oil tank until the upper end portion thereof substantially coincides with the oil level 13, and the kakiage dough 12 spreads to the full depth of the kakiage accommodation unit 2 and hardens.
- the kakiage accommodation part 2 When fried until the surface of the kneading dough 12 is hardened, as shown in FIG. 6 (B), the kakiage accommodation part 2 is lowered in the oil tank by the handle part 4. As a result, the dough for deep-fried kneading 12 escapes upward from the deep-fried container 2 and floats in the oil tank. Thereafter, the dough for deep-fried kneading 12 is left as it is, or inverted and further oiled, and when fully fried, it is taken out from the oil tank and the production of the deep-fried chicken is completed.
- a plurality of first through-holes 8 and a plurality of second through-holes 9 are formed in the bottom plate 6 of each of the hoisting accommodation portions 2 and the lower end inner peripheral surface of the mold 5 and the peripheral portion of the bottom plate 6 Since the arc-shaped gap 11 is formed between the first and second through holes of the bottom plate 6, as shown in FIGS.
- the oil in the oil tank relatively flows into the deep-fried container 2 through the gaps 11 at the peripheral edge of the bottom plate 6 and the second through holes 9 and the plurality of second through holes 9. Due to the flow of this oil, the dough for scallop 12 in the squirrel receiving part 2 is satisfactorily peeled off from the upper surface of the bottom plate 6 and the inner peripheral surface of the cylindrical formwork 5 without damaging the shape. It is possible to escape from the kakiage storage unit 2 without leaving any residue. Therefore, even a thick fried chicken is easily manufactured and can be continuously manufactured.
- the mold 5 of each kakiage accommodation unit 2 is formed with a size of an inner diameter of 5 to 15 cm and a height of 2 to 10 cm. Thereby, the deep-fried kakiage which has been liked in recent years can be manufactured.
- the through hole 7 of the mold 5 has a diameter of 1 to 5 mm, for example.
- the first through hole 8 of the bottom plate 6 has a diameter of 7 to 15 mm, for example, and the second through hole 9 has a diameter of 1 to 5 mm, for example.
- the total opening area of the through holes 8 and the plurality of second through holes 9 preferably has an opening ratio of 70 to 95% with respect to the total area of the bottom plate 6 when it is assumed that there are no through holes.
- the higher the aperture ratio the better the peeling of the dough for squirting 12 from the scramble container 2 in the oil tank, but when a shape with an aperture ratio exceeding 95%, for example, a shape like a wire mesh is adopted as the bottom plate. On the contrary, the dough for kakiage becomes easy to adhere, and the residue remains.
- the first through holes 8 having a diameter of 7 to 15 mm and the second through holes 9 having a diameter of 1 to 5 mm are alternately arranged, whereby 70 to 95 are arranged. % Of the opening ratio is realized, and the dough for kakiage 12 is easily peeled off from the bottom plate 6, and the workability can be improved.
- a gap 11 is formed between the lower end inner peripheral surface of the mold 5 and the peripheral edge of the bottom plate 6.
- the kakiage dough 12 is unlikely to remain in the corners of the housing portion 2, and the kakiage dough 12 is easily peeled off from the bottom plate 6.
- the diameter of the bottom plate 6 is made smaller than the inner diameter of the cylindrical mold 5, and the mold 5 is placed between the inner peripheral surface of the lower end of the mold 5 and the peripheral edge of the bottom 6. It is preferable to form an arcuate gap 11 that is oriented in the axial direction, that is, in the vertical direction, but as shown in FIG. 9, the diameter of the bottom plate 6 is made substantially equal to the outer diameter of the cylindrical mold 5.
- a direction perpendicular to the axial direction of the mold 5 is provided between the lower end surface of the mold 5 and the upper surface of the peripheral edge of the bottom plate 6 by fixing the bottom plate 6 below the lower surface of the mold 5 by a predetermined amount.
- each kakiage accommodation part 2 had a cylindrical shape
- the bottom plate 6 had a disk shape
- a bottom plate having a shape corresponding to the above can also be used.
- the three kakiage accommodation units 2 are connected to each other.
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Abstract
Description
ところが、特許文献1に開示された筒状の型枠では、油槽中でかき揚げの成形作業が必要となり、この成形作業の際にかき揚げの形を損傷させてしまうことがある。
特許文献2に開示された器具は、それぞれ複数の貫通孔が形成された底板と筒状の型枠とを有し、型枠が底板に対して上方に回動可能に取り付けられている。底板により底部が覆われた状態の筒状の型枠内にかき揚げ用生地を流し込んで加熱した後、型枠を底板に対して上方に回動させることで、かき揚げ用生地が底板から離れると共に型枠から下方へ抜け落ち油槽中に放出される。
しかしながら、かき揚げ用生地が底板に付着しやすく、筒状の型枠を底板に対して上方に回動あるいはスライドさせたときに底板にかき揚げ用生地の一部が残さとして残ることがある。このようにして底板に残さが残ると、次のかき揚げ製造時に投入された新たなかき揚げ用生地が残さに結着し、さらにかき揚げ用生地が剥がれにくくなったり、製造されたかき揚げの外観が悪くなり、商品価値が低下してしまう。このため、連続製造が困難になるおそれがある。
また、この発明は、このようなかき揚げ用器具を使用してかき揚げを製造する方法を提供することも目的としている。
底板の複数の貫通孔は、互いに径の異なる複数種類の貫通孔を含むことができる。例えば、径7~15mmの複数の第1の貫通孔と、径1~5mmの複数の第2の貫通孔とを含むように底板の複数の貫通孔が構成される。
筒状型枠は、内径5~15cm、高さ2~10cmの大きさを有することが好ましく、内径7~12cm、高さ3~8cmの大きさを有することがより好ましい。
さらに、複数のかき揚げ収容部と、複数のかき揚げ収容部を各底板が同一面となるように連結する連結具と、連結具により互いに連結された複数のかき揚げ収容部を把持するための取っ手部とを備えることができる。
ここで用いる油漕は、通常、かき揚げや天ぷら等の揚げ物の製造に用いられるものであれば適宜使用することができる。
また、この製造方法で用いるかき揚げ用生地としては、通常、かき揚げの製造に用いられる生地原料や具材を用いることができる。具体的には、小麦粉、各種澱粉、卵白粉、糖類、膨張剤、増粘剤、乳化剤、油脂、食塩、調味料などを含む生地原料に加水して、例えば、海老、イカ、魚などの魚介類、玉葱、葱、牛蒡などの野菜類を適宜加えたものである。
油ちょうに用いる油としては、かき揚げや天ぷら等の揚げ物の製造に用いられるものであれば適宜使用することができる。例えば、菜種油、大豆油、ひまわり油、サフラワー油、綿実油、オリーブ油、カカオ脂、パーム油、コーン油等の植物性油脂や、牛脂、豚脂等の動物油が挙げられ、これらは単独で又は2種以上を混合して用いることができる。
図1および図2に、この発明の実施の形態に係るかき揚げ用器具1の構成を示す。かき揚げ用器具1は、互いに同一の構造を有する3つのかき揚げ収容部2を備えており、これら3つのかき揚げ収容部2が直線状に配列され、一対の連結具3により連結されて一体となっている。3つのかき揚げ収容部2のうち、配列の両端に位置するかき揚げ収容部2には、それぞれ取っ手部4が取り付けられている。
図4に示されるように、円筒状の型枠5の全面にわたって所定の径の複数の貫通孔7が配列形成されている。
まず、取っ手部4を介してかき揚げ用器具1を把持し、図6(A)に示されるように、かき揚げ収容部2を油槽中に配置する。この状態で、かき揚げ収容部2内にかき揚げ用生地12を投入し、かき揚げ収容部2内でかき揚げ用生地12を油ちょうする。このとき、かき揚げ収容部2は、その上端部が油面13とほぼ一致するまで、油槽中に沈められ、かき揚げ用生地12は、かき揚げ収容部2の深さ一杯に広がって固まることとなる。
かき揚げ用生地12の表面が固まるまで揚がったら、図6(B)に示されるように、取っ手部4によりかき揚げ収容部2を油槽中で下降させる。これにより、かき揚げ用生地12は、かき揚げ収容部2から上方へ抜け、油槽中に浮遊する。
その後、かき揚げ用生地12がそのままの状態で、あるいは反転させてさらに油ちょうして、十分に揚がったところで、油槽から取り出し、かき揚げの製造を完了する。
従って、厚みのあるかき揚げであっても、容易に製造され、連続製造が可能となる。
この開口率が高い程、油槽中でかき揚げ収容部2からのかき揚げ用生地12の剥がれは良好となるが、開口率が95%を超えるような形状、例えば金網のような形状を底板として採用すると、逆にかき揚げ用生地12が付着しやすくなり、残さが残ってしまう。あるいは、かき揚げ用生地12が網目を抜けて垂れ下がり、これが固まってかき揚げ用生地12が剥がれにくくなったり、かき揚げの外観を悪くするおそれがある。このように、開口率が95%越えると、製品の品質と作業性の双方の面で不都合が生じてしまう。
そこで、この実施の形態に係るかき揚げ用器具1では、7~15mmの径の第1の貫通孔8と1~5mmの径の第2の貫通孔9を交互に配列することにより、70~95%の開口率を実現しており、かき揚げ用生地12が底板6から剥がれやすく、作業性の向上を図ることができる。
また、各かき揚げ収容部2の型枠5が円筒形状を有し、底板6が円板形状を有していたが、これに限るものではなく、例えば角筒形状の型枠と、この型枠に対応した形状の底板を用いることもできる。
さらに、上記の実施の形態では、3つのかき揚げ収容部2が互いに連結されていたが、1つ、2つ、あるいは4つ以上のかき揚げ収容部2を有するかき揚げ用器具を構成することもできる。
Claims (7)
- 軸方向の両端部が開口すると共に複数の貫通孔が形成された筒状型枠と、前記筒状型枠の一端開口部に固定されると共に複数の貫通孔が形成された底板とを有するかき揚げ収容部を備え、
前記筒状型枠の一端部と前記底板の周縁部との間に所定の隙間が形成されるように前記底板は前記筒状型枠の一端開口部に固定されていることを特徴とするかき揚げ用器具。 - 前記底板の複数の貫通孔は、貫通孔がないものと仮定した場合の前記底板の全面積に対して70~95%の開口率を有する請求項1に記載のかき揚げ用器具。
- 前記底板の複数の貫通孔は、互いに径の異なる複数種類の貫通孔を含む請求項1または2に記載のかき揚げ用器具。
- 前記底板の複数の貫通孔は、径7~15mmの複数の第1の貫通孔と、径1~5mmの複数の第2の貫通孔とを含む請求項3に記載のかき揚げ用器具。
- 前記筒状型枠は、内径5~15cm、高さ2~10cmの大きさを有する請求項1~4のいずれか一項に記載のかき揚げ用器具。
- 複数の前記かき揚げ収容部と、
複数の前記かき揚げ収容部を各底板が同一面となるように連結する連結具と、
前記連結具により互いに連結された複数の前記かき揚げ収容部を把持するための取っ手部と
をさらに備えた請求項1~5のいずれか一項に記載のかき揚げ用器具。 - 請求項1~6のいずれか一項に記載のかき揚げ用器具のかき揚げ収容部を加熱した油槽中に配置し、
前記かき揚げ収容部内にかき揚げ用生地を投入し、
前記かき揚げ収容部内でかき揚げ用生地を油ちょうし、
前記かき揚げ収容部を油槽中で下降させることにより揚がったかき揚げ用生地を前記かき揚げ収容部から上方へ抜いて油槽中に浮かせる
ことを特徴とするかき揚げの製造方法。
Priority Applications (5)
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US13/980,835 US20130295254A1 (en) | 2011-01-20 | 2012-01-16 | Instrument for producing kakiage and method for producing kakiage |
CA2825079A CA2825079C (en) | 2011-01-20 | 2012-01-16 | Instrument for producing kakiage and method for producing kakiage |
AU2012208061A AU2012208061B8 (en) | 2011-01-20 | 2012-01-16 | Instrument for producing kakiage and method for producing kakiage |
JP2012553701A JP5810102B2 (ja) | 2011-01-20 | 2012-01-16 | かき揚げ用器具およびかき揚げの製造方法 |
CN201280005071.XA CN103369991B (zh) | 2011-01-20 | 2012-01-16 | 炸什锦用器具及炸什锦的制造方法 |
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JP (1) | JP5810102B2 (ja) |
CN (1) | CN103369991B (ja) |
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Cited By (5)
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JP2016032442A (ja) * | 2014-07-31 | 2016-03-10 | 日本水産株式会社 | 麺状の揚げ野菜 |
JP2017176070A (ja) * | 2016-03-31 | 2017-10-05 | 日清食品ホールディングス株式会社 | 乾燥フライ食品 |
JP2017176069A (ja) * | 2016-03-31 | 2017-10-05 | 日清食品ホールディングス株式会社 | 乾燥フライ食品の製造方法 |
KR102254654B1 (ko) * | 2020-01-23 | 2021-05-21 | 김설진 | 식품건조가 가능한 에어프라이어용 조리용기 |
WO2023074835A1 (ja) * | 2021-10-29 | 2023-05-04 | 株式会社日清製粉ウェルナ | かき揚げ用バッターミックス、かき揚げ用バッター液及びかき揚げの製造方法 |
Families Citing this family (2)
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JP2016030039A (ja) * | 2014-07-28 | 2016-03-07 | 日清食品ホールディングス株式会社 | フライ食品の製造装置 |
USD924640S1 (en) * | 2019-01-31 | 2021-07-13 | Botrista Technology, Inc. | Strainer |
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- 2012-01-16 CN CN201280005071.XA patent/CN103369991B/zh active Active
- 2012-01-16 CA CA2825079A patent/CA2825079C/en active Active
- 2012-01-16 JP JP2012553701A patent/JP5810102B2/ja active Active
- 2012-01-16 US US13/980,835 patent/US20130295254A1/en not_active Abandoned
- 2012-01-16 WO PCT/JP2012/050691 patent/WO2012099045A1/ja active Application Filing
- 2012-01-19 TW TW101102245A patent/TWI528931B/zh active
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JPS51107891U (ja) * | 1975-02-28 | 1976-08-28 | ||
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JP2005204584A (ja) * | 2004-01-23 | 2005-08-04 | Katokichi Co Ltd | かき揚げ及びかき揚げ調理器具並びにかき揚げ製造方法 |
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Publication number | Priority date | Publication date | Assignee | Title |
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JP2016032442A (ja) * | 2014-07-31 | 2016-03-10 | 日本水産株式会社 | 麺状の揚げ野菜 |
JP2017176070A (ja) * | 2016-03-31 | 2017-10-05 | 日清食品ホールディングス株式会社 | 乾燥フライ食品 |
JP2017176069A (ja) * | 2016-03-31 | 2017-10-05 | 日清食品ホールディングス株式会社 | 乾燥フライ食品の製造方法 |
KR102254654B1 (ko) * | 2020-01-23 | 2021-05-21 | 김설진 | 식품건조가 가능한 에어프라이어용 조리용기 |
WO2023074835A1 (ja) * | 2021-10-29 | 2023-05-04 | 株式会社日清製粉ウェルナ | かき揚げ用バッターミックス、かき揚げ用バッター液及びかき揚げの製造方法 |
JP7305080B1 (ja) * | 2021-10-29 | 2023-07-07 | 株式会社日清製粉ウェルナ | かき揚げ用バッターミックス、かき揚げ用バッター液及びかき揚げの製造方法 |
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AU2012208061A1 (en) | 2013-08-29 |
CA2825079A1 (en) | 2012-07-26 |
JP5810102B2 (ja) | 2015-11-11 |
US20130295254A1 (en) | 2013-11-07 |
JPWO2012099045A1 (ja) | 2014-06-30 |
AU2012208061A8 (en) | 2016-08-11 |
CN103369991A (zh) | 2013-10-23 |
CN103369991B (zh) | 2015-10-14 |
AU2012208061B2 (en) | 2016-05-19 |
TWI528931B (zh) | 2016-04-11 |
TW201244680A (en) | 2012-11-16 |
CA2825079C (en) | 2017-02-14 |
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