WO2014199940A1 - 食品連続炒め装置、食品連続炒め方法及び炒め食品を製造する方法 - Google Patents
食品連続炒め装置、食品連続炒め方法及び炒め食品を製造する方法 Download PDFInfo
- Publication number
- WO2014199940A1 WO2014199940A1 PCT/JP2014/065204 JP2014065204W WO2014199940A1 WO 2014199940 A1 WO2014199940 A1 WO 2014199940A1 JP 2014065204 W JP2014065204 W JP 2014065204W WO 2014199940 A1 WO2014199940 A1 WO 2014199940A1
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- WIPO (PCT)
- Prior art keywords
- food
- heating
- unit
- drum member
- continuous
- Prior art date
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 161
- 238000000034 method Methods 0.000 title claims description 29
- 238000004519 manufacturing process Methods 0.000 title claims description 15
- 238000010438 heat treatment Methods 0.000 claims abstract description 134
- 238000003756 stirring Methods 0.000 claims abstract description 33
- 238000002347 injection Methods 0.000 claims abstract description 21
- 239000007924 injection Substances 0.000 claims abstract description 21
- 235000011194 food seasoning agent Nutrition 0.000 claims description 30
- 238000000265 homogenisation Methods 0.000 claims description 10
- 238000009423 ventilation Methods 0.000 claims description 9
- 238000007664 blowing Methods 0.000 claims description 3
- 241000209094 Oryza Species 0.000 description 57
- 235000007164 Oryza sativa Nutrition 0.000 description 55
- 235000009566 rice Nutrition 0.000 description 55
- 230000032258 transport Effects 0.000 description 30
- 230000007246 mechanism Effects 0.000 description 27
- 230000008569 process Effects 0.000 description 12
- 239000004615 ingredient Substances 0.000 description 9
- 239000007787 solid Substances 0.000 description 8
- 235000013601 eggs Nutrition 0.000 description 7
- 239000007788 liquid Substances 0.000 description 7
- 235000015277 pork Nutrition 0.000 description 4
- 239000011343 solid material Substances 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 230000000740 bleeding effect Effects 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 238000003780 insertion Methods 0.000 description 2
- 230000037431 insertion Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 230000002093 peripheral effect Effects 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 230000004323 axial length Effects 0.000 description 1
- 235000015241 bacon Nutrition 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000009499 grossing Methods 0.000 description 1
- 235000021268 hot food Nutrition 0.000 description 1
- 238000005470 impregnation Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000007769 metal material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 238000004381 surface treatment Methods 0.000 description 1
- 238000011144 upstream manufacturing Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 238000004804 winding Methods 0.000 description 1
Images
Classifications
-
- 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
- A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
-
- 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
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- 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
- A47J37/04—Roasting apparatus with movably-mounted food supports or with movable heating implements; Spits
- A47J37/044—Roasting apparatus with movably-mounted food supports or with movable heating implements; Spits with conveyors moving in a horizontal or an inclined plane
-
- 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
- A47J37/04—Roasting apparatus with movably-mounted food supports or with movable heating implements; Spits
- A47J37/047—Roasting apparatus with movably-mounted food supports or with movable heating implements; Spits with rotating drums or baskets
-
- 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
- A47J37/10—Frying pans, e.g. frying pans with integrated lids or basting devices
- A47J37/108—Accessories, e.g. inserts, plates to hold food down during frying
-
- 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
- A47J37/1214—Deep fat fryers, e.g. for frying fish or chips the food being transported through an oil-bath
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to a continuous food frying device and a continuous food frying method used for producing, for example, fried rice, pilaf, fried noodles, and stir-fried vegetables, and a method for producing these stir-fried foods.
- a continuous food frying device in which string-like, powdery or granular foods, and cut foods are continuously fried while being heated and mixed in a heated cylindrical drum.
- Patent Document 1 As a conventional continuous food frying device, for example, there is one described in Patent Document 1.
- the continuous food frying device described in Patent Document 1 includes a cylindrical drum for heating food that is rotatably supported, and a food scooping member that moves along the inner periphery of the cylindrical drum. .
- food is mixed by scooping and dropping the food by moving the food scooping member along the inner periphery of the cylindrical drum.
- An object of the present invention is to provide a continuous food frying device, a continuous food frying method, and a method for producing a fried food that can improve the texture of the produced food in consideration of the actual situation in the prior art. is there.
- a continuous food frying device of the present invention comprises a first heating unit, a transport unit, a homogenizing unit, and a second heating unit.
- the first heating unit includes a hollow, substantially cylindrical drum member having both ends opened in the axial direction and a heating unit that heats the drum member. Further, the first heating unit agitates and heats the food introduced from the inlet at one end of the drum member in the axial direction.
- a conveyance unit conveys the food discharged
- the uniformizing unit places the food discharged from the first heating unit on the transport unit so that the thickness thereof is substantially uniform, or equalizes the thickness of the food on the transport unit.
- the second heating unit has an injection port for injecting hot air.
- a 2nd heating unit sprays a hot air from the injection nozzle on the food conveyed by the conveyance unit.
- the transport unit may have an endless belt member extending from the first heating unit to the second heating unit, and a support roller that rotatably supports the belt member.
- the belt member may be provided with a plurality of ventilation holes through which hot air injected from the injection port passes. According to such a configuration, it is possible to enhance the moisture removal effect by the second heating unit.
- a seasoning input unit that is disposed between the first heating unit and the second heating unit and inputs the seasoning to the food conveyed by the conveyance unit.
- the 2nd heating unit can give the fragrant flavor which the seasoning burnt to the manufactured food by intentionally burning the seasoning.
- the continuous food frying method of the present invention includes the following steps (1) to (6).
- a charging process in which food is input from a charging port at one axial end of the drum member heated by the heating process.
- a transporting process in which the first heating process is finished and the food discharged from the discharge port at the other axial end of the drum member is transported by the transport unit.
- a homogenization step in which the thickness of the food after the first heating step is approximately uniformized on the transport unit.
- a second heating step in which hot air is blown from the injection port to heat the food whose thickness is substantially uniform in the homogenization step.
- another continuous food frying method of the present invention includes the following steps (1) to (6).
- a charging process in which food is input from a charging port at one axial end of the drum member heated by the heating process.
- a homogenization step in which the first heating step is finished and the food discharged from the discharge port at the other end in the axial direction of the drum member is placed on the transport unit so that the thickness thereof becomes substantially uniform.
- a second heating process in which hot food is blown from the injection port to heat the food conveyed in the conveying process.
- the method for producing the fried food of the present invention is performed as follows. Both ends in the axial direction are opened, and a first heating step is performed in which the food is put into a heated hollow substantially cylindrical drum member, and the food is stirred and heated with preheated oil. Next, after the first heating step is finished, the food product is placed on the transport unit so that the thickness is substantially uniform, or a uniformizing step is performed in which the thickness of the food product is approximately uniformed on the transport unit. And the 2nd heating process which blows and heats a hot air from the injection port to the foodstuff whose thickness was made substantially uniform in the homogenization process is performed.
- the hot air is blown onto the food by the second heating unit (second heating step), so that the excess of the surface of the food Water can be removed, and the food texture can be improved.
- FIG. 1 is a floor layout diagram showing a continuous food frying device.
- the continuous food frying device 1 is a device for producing fried rice and pilaf especially by fried cooked rice with oil and ingredients.
- the continuous food frying device 1 includes a first heating unit 20, a second heating unit 30, and a transport unit 60.
- a homogenizing unit 70 is provided between the first heating unit 20 and the second heating unit 30.
- the first heating unit 20 is a unit that mixes and heats food with preheated oil, that is, performs a frying process.
- the first heating unit 20 includes a drum member 21 into which food is put, a stirring member 22 that stirs the food, a pair of movable mechanisms 25 and 26, and a heating unit (not shown) that heats the drum member 21. is doing.
- the drum member 21 is formed in a hollow and substantially cylindrical shape, and both ends in the axial direction are open.
- the opening on one end side in the axial direction of the drum member 21 is an inlet 21a into which food (rice cooked rice in this example) is put, and the opening on the other end side in the axial direction of the drum member 21 discharges food. It is the discharge port 21b.
- a part of a transport belt (not shown) that transports food to the first heating unit 20 is inserted into the insertion port 21a.
- a charging portion 28 is provided at the top of the charging port 21a.
- the charging unit 28 charges a liquid member (in this example, “egg liquid”) that is heated and solidified into the cylindrical hole of the drum member 21.
- the drum member 21 it is preferable to use a metal material such as stainless steel having excellent thermal conductivity, a steel material, or a copper-based material. Moreover, it is preferable that the drum member 21 has sufficient thickness in order to perform local heating prevention and average heating without unevenness. Furthermore, the inner peripheral surface of the drum member 21 may be left as it is, or may be subjected to a surface treatment such as a fluororesin coating, a fluororesin impregnation treatment, or a metal powder spraying treatment.
- a surface treatment such as a fluororesin coating, a fluororesin impregnation treatment, or a metal powder spraying treatment.
- the drum member 21 is rotatably supported by a support base (not shown).
- the drum member 21 is arranged such that the input port 21a side is higher in the vertical direction than the discharge port 21b by the support base. That is, the axial direction of the drum member 21 is inclined with respect to the horizontal direction. Therefore, the food processed by the drum member 21 is sent to the discharge port 21b side by the inclination of the drum member 21, and is discharged from the lower portion of the discharge port 21b in the vertical direction to the outside of the cylindrical hole.
- the drum member 21 is rotationally driven by a drive unit (not shown).
- a first movable mechanism 25 is arranged on one side of the drum member 21 on the inlet 21a side, and a second movable mechanism 26 is arranged on the other side of the drum member 21 on the discharge port 21b side in the axial direction. Is arranged. The interval between the second movable mechanism 26 and the discharge port 21b is set wider than the interval between the first movable mechanism 25 and the input port 21a.
- FIG. 2 is a perspective view showing a main part of the continuous food frying device.
- the second movable mechanism 26 is formed of a substantially ring-shaped member.
- the second movable mechanism 26 is rotatably supported by a rotation support member 29.
- the second movable mechanism 26 is rotationally driven in the same direction as the rotation direction of the drum member 21 by a drive unit (not shown).
- the configuration of the first movable mechanism 25 is substantially the same as that of the second movable mechanism 26, and thus the description thereof is omitted.
- the rotational speeds of the first movable mechanism 25 and the second movable mechanism 26 are set to be faster than the rotational speed of the drum member 21. Specifically, the rotational speeds of the first movable mechanism 25 and the second movable mechanism 26 are set to approximately twice the rotational speed of the drum member 21.
- the rotational speed of the first movable mechanism 25 and the second movable mechanism 26 and the rotational speed of the drum member 21 are not limited to those described above, but the axial length of the drum member 21 and the horizontal direction. It is set as appropriate depending on the inclination angle with respect to.
- the first movable mechanism 25 and the second movable mechanism 26 are provided with a stirring member 22.
- the stirring member 22 has a stirring bar 23 and a stirring shaft 24.
- One end of the stirring shaft 24 in the axial direction is attached to the first movable mechanism 25, and the other end of the stirring shaft 24 in the axial direction is attached to the second movable mechanism 26.
- the agitation shaft 24 passes through the cylindrical hole of the drum member 21 along the axial direction.
- the axial direction of the stirring shaft 24 is arranged substantially parallel to the axial direction of the drum member 21.
- the stirring shaft 24 is provided with a stirring bar 23 for stirring the food.
- the stirring member 22 is moved along the inner wall surface of the cylindrical hole of the drum member 21 by the rotation of the first movable mechanism 25 and the second movable mechanism 26. Thereby, the food introduced into the cylindrical hole of the drum member 21 is scooped up and stirred by the stirring bar 23.
- the example which provided the stirring member 22, the 1st movable mechanism 25, and the 2nd movable mechanism 26 was demonstrated in this example, it is not limited to this.
- a stirring blade that protrudes radially inward from the inner wall surface of the drum member 21 that is driven to rotate may be provided, and the food may be stirred by scooping up the food with the stirring blade, or only the rotating operation of the drum member 21 may be performed. You may make it stir food.
- the transport unit 60 includes an endless belt member 61 and a plurality of support rollers 62 that rotatably support the belt member 61.
- the belt-shaped belt member 61 is provided with a plurality of ventilation holes 61a.
- the diameter of the several ventilation hole 61a is set smaller than the diameter of foodstuffs (in this example, cooked rice).
- the belt member 61 extends from the vicinity of the discharge port 21b in the first heating unit 20 through the second heating unit 30 to the input port 41a of the solid material input unit 90 described later. Then, the transport unit 60 transports the food discharged from the first heating unit 20 to the solid ingredient charging unit 90 through the second heating unit 30.
- network which has a mesh smaller than the magnitude
- the belt member may be formed of a shaped member.
- a uniformizing unit 70 is disposed in the vicinity of the discharge port 21 b in the first heating unit 20 and above the transport unit 60 in the vertical direction.
- the homogenizing unit 70 is a member that spreads the food discharged from the discharge port 21 b of the first heating unit 20 thinly and substantially uniformly on the belt member 61 of the transport unit 60.
- FIG. 3 is a perspective view of the uniformizing unit 70 as seen from the upstream side in the food conveyance direction.
- the homogenizing unit 70 includes a leveling piece 71, a rotating shaft 72, and a rotation driving unit 73 that rotates the rotating shaft 72.
- the leveling piece 71 protrudes radially outward from the side surface of the rotating shaft 72 and is formed in a spiral shape along the axial direction of the rotating shaft 72. Further, the leveling piece 71 is opposite in the winding direction on one side in the axial direction and on the other side in the axial direction, with an intermediate portion in the axial direction of the rotating shaft 72 as a boundary.
- the rotating piece 72 is rotated by the rotation driving unit 73, so that the leveling piece 71 is also rotated together with the rotating shaft 72.
- the food discharged from the discharge port 21 b of the first heating unit 20 is placed at the approximate center in the width direction of the belt member 61.
- the leveling piece 71 that is rotationally driven breaks up a collection of foods placed substantially at the center of the belt member 61 and spreads it so as to be sent to both sides of the belt member 61 in the width direction. Thereby, the thickness of the food discharged from the discharge port 21b of the first heating unit 20 and placed on the belt member 61 of the transport unit 60 can be made substantially uniform.
- the leveling piece 71 is spirally wound around the rotation shaft 72.
- the present invention is not limited to this example.
- the leveling piece made up of a plurality of blade members is used as the rotation axis. You may fix at intervals along the axial direction.
- the uniformizing unit 70 has been described as rotating the leveling piece 71, but the present invention is not limited to this.
- a shooter that discharges food may be provided between the discharge port 21b of the drum member 21 and the transport unit 60, and a rotor may be provided in which food is diffused in the shooter.
- a conveyor that is reciprocated at a predetermined length substantially perpendicular to the transport direction and disposed between the discharge port 21b of the drum member 21 and the transport unit 60 may be disposed. Good.
- the thickness of the food placed on the transport unit 60 is substantially uniform because the conveyor reciprocates at high speed.
- a vibration shooter that discharges food and vibrates may be provided between the discharge port 21b of the drum member 21 and the transport unit 60.
- the vibration shooter vibrates, so that the thickness of the food placed on the transport unit 60 becomes substantially uniform.
- a seasoning charging unit 80 is provided between the homogenizing unit 70 and the second heating unit 30.
- the seasoning input unit 80 is a unit that inputs a seasoning (for example, soy sauce in this example) to the food leveled on the belt member 61 of the transport unit 60 by the homogenizing unit 70.
- the second heating unit 30 is a unit that blows hot air on the food conveyed by the conveyance unit 60 and the seasoning introduced from the seasoning input unit 80 to heat and remove excess moisture on the surface of the food.
- the second heating unit 30 includes a plurality of injection ports 31 and a blower (not shown) that supplies hot air to the injection ports 31. Then, hot air is ejected from the plurality of ejection ports 31.
- the humidity of the hot air ejected from the plurality of ejection ports 31 may be set lower than the humidity in the cylindrical hole of the drum member 21 during the food heating process in the first heating unit 20, for example. It is set appropriately according to.
- the plurality of injection ports 31 are arranged so as to face the placement surface on which the food on the belt member 61 is placed.
- the plurality of injection ports 31 are arranged so as to sandwich the belt member 61 from above and below in the vertical direction.
- the second heating unit 30 blows hot air from the injection port 31 on the food placed on the belt member 61.
- hot air of 250 ° C. is ejected from the ejection port 31 at a wind speed of 5 m / s.
- the temperature and wind speed of the hot air ejected from the ejection port 31 are set as appropriate.
- the moisture content on the surface of the food can be easily adjusted by adjusting the temperature and the wind speed of the hot air ejected from the ejection port 31.
- the injection port 31 may be disposed only above or below the belt member 61 in the vertical direction.
- the ejection port 31 that ejects hot air may be arranged on one side of the belt member 61 in the vertical direction, and a suction part that sucks hot air may be provided on the other side.
- Solid ingredient input unit In addition, on the opposite side of the second heating unit 30 from the first heating unit 20, that is, on the downstream side of the second heating unit 30, a solid material input unit 90 is provided.
- the solid ingredient charging unit 90 is heated by the second heating unit 30 and is applied to the food placed on the belt member 61 of the transport unit 60 from the inlet 41a (in this example, for example, Baked pork and bacon).
- the solid material input unit may not be provided.
- a continuous food frying device may be used as a device for producing various types of fried foods such as fried noodles and fried vegetables.
- cooked rice is manufactured by a rice cooking unit (not shown).
- Examples of the method for producing cooked rice include cooked rice cooked in a kettle and cooked rice cooked in steamed rice.
- the cooked rice is conveyed to the first heating unit 20.
- the cooked rice conveyed to the 1st heating unit 20 is thrown in in the cylinder hole of the drum member 21 from the insertion opening 21a (introduction process).
- the drum member 21 is previously heated to, for example, 250 ° C. by the heating unit.
- oil is previously charged into the cylindrical hole of the drum member 21, and the charged oil is also heated.
- a driving unit (not shown) is driven to rotate the drum member 21 and the stirring member 22.
- the cooked rice put into the cylindrical hole of the drum member 21 is heated by the heated oil and the inner peripheral surface of the drum member 21 and is stirred by the stirring member 22. That is, the cooked rice is fried by the first heating unit 20 (first heating step).
- the drum member 21 and the oil are preheated, the surface of the cooked rice put into the drum member 21 is stir-fried and hardened. Thereby, by forming a film on the surface of the cooked rice, it is possible to suppress the oil from penetrating into the cooked rice and the moisture from bleeding out of the cooked rice.
- the egg liquid is put into the cylindrical hole of the drum member 21 from the charging unit 28. At this time, it is preferable to mix with the cooked rice when the charged egg liquid is heated and solidified to some extent. Thereby, the film of an egg can be formed on the surface of cooked rice.
- the axial direction of the drum member 21 is inclined with respect to the horizontal direction, and the discharge port 21b is set to be lower in the vertical direction than the input port 21a. Therefore, the cooked rice that has been repeatedly scooped and dropped is sent toward the discharge port 21 b due to the inclination of the drum member 21. Then, the fried rice rice is discharged from the discharge port 21 b and discharged onto the belt member 61 of the transport unit 60 from between the drum member 21 and the second movable mechanism 26.
- the conveying unit 60 is driven to convey the fried rice to the homogenizing unit 70, the seasoning charging unit 80, and the second heating unit 30 (conveying step).
- the rotating shaft 72 and the leveling piece 71 of the homogenizing unit 70 are rotated.
- the fried rice rice is spread on the belt member 61, and the thickness is leveled substantially uniformly (homogenization process).
- the seasoning is introduced from the seasoning input unit 80 toward the cooked rice from above the belt member 61. Since the cooked rice is fried by the first heating unit 20, the surface is coated with oil and eggs and hardened to form a coating. Thereby, it can suppress that a seasoning permeates into the inside of cooked rice more than necessary. That is, it is possible to prevent a decrease in texture caused by the seasoning being soaked into the cooked rice more than necessary.
- hot air is injected from the injection port 31 of the second heating unit 30. And hot air is sprayed on the cooked rice in which the seasoning was thrown from the injection nozzle 31, and cooked rice is heated (2nd heating process).
- hot air is sprayed on the cooked rice heated in the first heating step.
- excess moisture on the surface of the cooked rice can be blown off. Thereby, the water
- the surface of the cooked rice is covered with oil by the first heating step of the first heating unit 20 and the surface of the cooked rice is cured, so that necessary moisture is confined in the cooked rice. , Prevents moisture from bleeding on the outside.
- a difference can be provided in the moisture content of the surface of cooked rice, and the moisture content inside by dividing a heating process.
- the surface of cooked rice can be dried and the texture made into the flip can be obtained, the inside can obtain the texture which was plump.
- the belt member 61 is provided with a plurality of ventilation holes 61a. And the hot air injected from the injection port 31 passes through the plurality of ventilation holes 61a. Thereby, a hot air can be sprayed with respect to cooked rice from an up-down direction, and a moisture removal effect can be heightened compared with the case where the ventilation hole 61a is not provided.
- a homogenizing unit 70 is provided for thinly leveling the cooked rice on the belt member 61 so that the thickness thereof is substantially uniform. Thereby, hot air can be spread over one grain of cooked rice and one grain placed on the belt member 61, and uneven heating can be reduced.
- the second heating unit 30 heats the seasoning. Therefore, the seasoning can be intentionally burned by adjusting the temperature and wind speed of the hot air ejected from the ejection port 31. Thereby, the flavor which the seasoning burnt can be provided to the manufactured foodstuff.
- the transport unit 60 is composed of an endless belt member 61. Therefore, a cleaning device for cleaning the belt member 61 is disposed on the lower side of the belt member 61 in the vertical direction, that is, on the surface where the food has been transported (the surface returning from the solid ingredient charging unit to the first heating unit 20). Can do. Therefore, food can be manufactured while washing seasonings, cooked rice, and the like attached to the belt member 61 without temporarily stopping the production line. As a result, the production capacity of the continuous food frying device 1 can be improved.
- the process of heating cooked rice is divided into the first heating unit 20 using the drum member 21 and the second heating unit 30 using hot air, so that the first heating using the drum member 21 is performed.
- the time for heating in the drum member 21 of the unit 20 can be shortened.
- the quantity which cooked rice adheres to the inner wall face of the drum member 21 or the stirring member 22 can be reduced. Therefore, the production line can be temporarily stopped to reduce the number of times of cleaning the inner wall surface of the drum member 21 and the stirring member 22, so that the production capacity of the continuous food frying device 1 can be improved.
- the cooked rice is conveyed to the solid ingredient charging unit 90.
- the grilled pork is thrown into the cooked rice from the solid ingredient throwing unit 90.
- the cooked rice and grilled pork are mixed together by a mixing unit (not shown).
- the mixed cooked rice and grilled pork are frozen by a freezing unit (not shown).
- the continuous food frying operation may be completed when the mixing process by the mixing unit is completed.
- the embodiment of the continuous food frying device and the continuous food frying method has been described including the effects thereof.
- the continuous food frying device and the continuous food frying method of the present invention are not limited to the above-described embodiments, and various modifications may be made without departing from the spirit of the invention described in the claims. Is possible.
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Abstract
Description
(1)軸方向の両端が開口した中空の略円筒状のドラム部材を加熱する加熱工程。
(2)加熱工程により加熱されたドラム部材の軸方向の一端の投入口から食品を投入する投入工程。
(3)投入された食品を予め熱せられた油と撹拌し、加熱する第1の加熱工程。
(4)第1の加熱工程が終了し、ドラム部材の軸方向の他端の排出口から排出された食品を搬送ユニットにより搬送する搬送工程。
(5)第1の加熱工程が終了した食品を搬送ユニット上でその厚さを略均一に均す均一化工程。
(6)均一化工程においてその厚さが略均一化された食品に噴射口から熱風を吹きつけて加熱する第2の加熱工程。
(1)軸方向の両端が開口した中空の略円筒状のドラム部材を加熱する加熱工程。
(2)加熱工程により加熱されたドラム部材の軸方向の一端の投入口から食品を投入する投入工程。
(3)投入された食品を予め熱せられた油と撹拌し、加熱する第1の加熱工程。
(4)第1の加熱工程が終了し、ドラム部材の軸方向の他端の排出口から排出された食品を搬送ユニットへその厚さが略均一となるように載せる均一化工程。
(5)均一化工程においてその厚さが略均一化された食品を搬送ユニットにより搬送する搬送工程と、
(6)搬送工程において搬送された食品に噴射口から熱風を吹きつけて加熱する第2の加熱工程。
まず、食品連続炒め装置の構成例(以下、「本例」という)について、図1を参照して説明する。
図1は、食品連続炒め装置を示すフロアレイアウト図である。
まず、第1の加熱ユニット20について説明する。
第1の加熱ユニット20は、食品を予め加熱された油と混合及び加熱する、すなわち炒め処理を行うユニットである。第1の加熱ユニット20は、食品が投入されるドラム部材21と、食品を撹拌する撹拌部材22と、一対の可動機構25、26と、ドラム部材21を加熱する不図示の加熱部とを有している。
図2に示すように、第2の可動機構26は、略リング状の部材から形成されている。第2の可動機構26は、回転支持部材29によって回転可能に支持されている。そして、第2の可動機構26は、不図示の駆動部によりドラム部材21の回転方向と同じ方向に回転駆動する。なお、第1の可動機構25の構成は、第2の可動機構26と略同様であるため、その説明は省略する。
次に、搬送ユニット60について説明する。
図1及び図2に示すように、搬送ユニット60は、無端状のベルト部材61と、ベルト部材61を回転可能に支持する複数の支持ローラ62とを有している。帯状のベルト部材61には、複数の通風孔61aが設けられている。複数の通風孔61aの直径は、食品(本例では、炊飯米)の径よりも小さく設定されている。ベルト部材61は、第1の加熱ユニット20における排出口21bの近傍から、第2の加熱ユニット30を貫通し、後述する固形具材投入ユニット90の投入口41aまで延在している。そして、搬送ユニット60は、第1の加熱ユニット20から排出された食品を、第2の加熱ユニット30を通過して固形具材投入ユニット90まで搬送する。
次に、均一化ユニット70について説明する。
図2に示すように、第1の加熱ユニット20における排出口21bの近傍で、かつ搬送ユニット60の上下方向の上方には、均一化ユニット70が配置される。均一化ユニット70は、第1の加熱ユニット20の排出口21bから排出された食品を搬送ユニット60のベルト部材61上に薄く略均一に広げる部材である。
図2及び図3に示すように、均一化ユニット70は、均し片71と、回転軸72と、回転軸72を回転駆動させる回転駆動部73とを有している。均し片71は、回転軸72の側面部から半径外方向に突出し、かつ回転軸72の軸方向に沿って螺旋状に形成されている。また、均し片71は、回転軸72の軸方向の中間部を境に、軸方向の一側と軸方向の他側でその巻回方向の向きが反対になっている。
図1に示すように、均一化ユニット70と第2の加熱ユニット30との間には、調味料投入ユニット80が設けられている。調味料投入ユニット80は、均一化ユニット70によって搬送ユニット60のベルト部材61上に均された食品に対して調味料(本例では、例えば醤油等)を投入するユニットである。
次に、第2の加熱ユニット30について説明する。
第2の加熱ユニット30は、搬送ユニット60によって搬送された食品及び調味料投入ユニット80から投入された調味料に熱風を吹き付けて、加熱すると共に食品の表面の余分な水分を除去するユニットである。第2の加熱ユニット30は、複数の噴射口31と、この噴射口31に熱風を供給する不図示の送風機とを有している。そして、複数の噴射口31からは、熱風が噴出する。また、複数の噴射口31から噴出される熱風の湿度は、例えば、第1の加熱ユニット20における食品の加熱工程時におけるドラム部材21の筒孔内の湿度よりも低く設定してもよく、目的に応じて適宜設定されるものである。
また、第2の加熱ユニット30における第1の加熱ユニット20と反対側、すなわち第2の加熱ユニット30の下流側には、固形具材投入ユニット90が設けられている。固形具材投入ユニット90は、第2の加熱ユニット30によって加熱され、かつ搬送ユニット60のベルト部材61上に載置されている食品に対して投入口41aから固形具材(本例では、例えば焼き豚やベーコン等)を投入する。
次に、上述した構成を有する食品連続炒め装置1を用いた食品連続炒め方法について説明する。なお、本例では、製造する食品として炒飯を製造する例について説明する。
Claims (8)
- 軸方向の両端が開口した中空の略円筒状のドラム部材及び前記ドラム部材を加熱する加熱部を有し、前記ドラム部材における軸方向の一端の投入口から投入された食品を撹拌及び加熱する第1の加熱ユニットと、
前記ドラム部材の軸方向の他端の排出口から排出された前記食品を搬送する搬送ユニットと、
前記第1の加熱ユニットから排出された前記食品を前記搬送ユニットにその厚さが略均一となるように載せる、または前記搬送ユニット上でその厚さを略均一に均す均一化ユニットと、
熱風を噴射する噴射口を有し、前記搬送ユニットにより搬送された前記食品に前記噴射口から前記熱風を吹き付ける第2の加熱ユニットと、
を備えた食品連続炒め装置。 - 前記第1の加熱ユニットには、前記食品を撹拌する撹拌部材を設けた
請求項1に記載の食品連続炒め装置。 - 前記搬送ユニットは、
前記第1の加熱ユニットから前記第2の加熱ユニットにかけて延在する無端状のベルト部材と、
前記ベルト部材を回転可能に支持する支持ローラと、を有する
請求項1または2に記載の食品連続炒め装置。 - 前記ベルト部材には、前記噴射口から噴射された前記熱風が通過する複数の通風孔を設けた
請求項3に記載の食品連続炒め装置。 - 前記第1の加熱ユニットと前記第2の加熱ユニットとの間に配置され、前記搬送ユニットにより搬送された前記食品に調味料を投入する調味料投入ユニットを備えた
請求項1から4のいずれかに記載の食品連続炒め装置。 - 軸方向の両端が開口した中空の略円筒状のドラム部材を加熱する加熱工程と、
前記加熱工程により加熱された前記ドラム部材の軸方向の一端の投入口から食品を投入する投入工程と、
投入された前記食品を予め熱せられた油と撹拌し、加熱する第1の加熱工程と、
前記第1の加熱工程が終了し、前記ドラム部材の軸方向の他端の排出口から排出された前記食品を搬送ユニットにより搬送する搬送工程と、
前記第1の加熱工程が終了した前記食品を前記搬送ユニット上でその厚さを略均一に均す均一化工程と、
前記均一化工程においてその厚さが略均一化された前記食品に噴射口から熱風を吹きつけて加熱する第2の加熱工程と、
を含む
食品連続炒め方法。 - 軸方向の両端が開口した中空の略円筒状のドラム部材を加熱する加熱工程と、
前記加熱工程により加熱された前記ドラム部材の軸方向の一端の投入口から食品を投入する投入工程と、
投入された前記食品を予め熱せられた油と撹拌し、加熱する第1の加熱工程と、
前記第1の加熱工程が終了し、前記ドラム部材の軸方向の他端の排出口から排出された前記食品を搬送ユニットへその厚さが略均一となるように載せる均一化工程と、
前記均一化工程においてその厚さが略均一化された前記食品を前記搬送ユニットにより搬送する搬送工程と、
前記搬送工程において搬送された前記食品に噴射口から熱風を吹きつけて加熱する第2の加熱工程と、
を含む
食品連続炒め方法。 - 軸方向の両端が開口し、加熱された中空の略円筒状のドラム部材に食品を投入すると共に、前記食品を予め熱せられた油と撹拌し、加熱する第1の加熱工程を行い、
前記第1の加熱工程が終了した後に前記食品を厚さが略均一となるように搬送ユニットに載せる、または前記搬送ユニット上で前記食品の厚さを略均一に均す均一化工程を行い、
前記均一化工程においてその厚さが略均一化された前記食品に噴射口から熱風を吹き付けて加熱する第2の加熱工程を行う
炒め食品を製造する方法。
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