JPH0322168B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides a vertical frying apparatus capable of obtaining fried foods such as snacks that have a high degree of puffiness through frying and drying and also have a good appearance.

Recently, highly puffed fried snacks with a crispy and light texture have become popular, but with conventional conveyor-type frying equipment, etc.
It is difficult to sufficiently expand the raw material without causing so-called rough skin or swelling on the surface of the raw material.
Furthermore, deformations such as distortions tend to occur due to the influence of external forces from conveying plates and the like.

Therefore, the present inventors conducted research from various angles, including the physical behavior of raw materials during deep-frying, in order to obtain fried foods with a high degree of puffiness and good appearance. The occurrence of burns and swelling is
There is a close relationship with the temperature of the frying oil, and frying in relatively low temperature oil is effective in preventing these occurrences.

(ii) On the other hand, in order to improve the swelling degree of the raw material, it is necessary to fry it in high-temperature oil.

(iii) In order to obtain a deep-fried tofu product with good appearance and puffiness, first fry the tofu in low-temperature oil of approximately 120 to 160°C, then raise the oil temperature as continuously as possible, and finally reach a temperature of approximately 170 to 160°C. It is necessary to deep-fry in high-temperature oil at 210℃.

(iv) When the raw material is in a softened state, it is effective to prevent deformation such as distortion by preventing as much external force as possible from being applied to the raw material.

We have obtained the above knowledge.

In order to effectively implement the above knowledge, a vertical frying apparatus according to the present invention has been completed.

Hereinafter, details of the present invention will be explained first with reference to the embodiment shown in FIG.

First, 1 in the figure is a vertically elongated oil tank, and 2 in the figure is an outlet part 3 that is opened at the bottom of the oil tank.
This is an oil circulation pipe that communicates with the oil tank 1 through an oil circulation pump 4 and a heat exchanger 5 through an inlet 6 opened in the upper side wall of the oil tank.

Further, numeral 7 in the figure is a flow divider provided in the middle of the oil circulation pipe 2 passing through the inside of the heat exchanger 5, and the degree of oil flow can be freely adjusted.

In the figure, reference numeral 8 denotes a branch pipe that branches off from the oil circulation pipe 2 via the flow divider 7, and communicates with the oil tank 1 through an inlet portion 9 formed at a predetermined position on the side wall of the oil tank 1. A plurality of inlet portions 9 and flow dividers 7 are provided at appropriate intervals as shown in the middle of the oil circulation pipe 2 passing through the side wall of the oil tank 1 and the inside of the heat exchanger, respectively. As shown in the figure, it is preferable to provide two or more inlets on both side walls of the oil tank 1 by further branching from one branch pipe, since the desired temperature effect can be quickly obtained.

The vertical oil frying apparatus of the present invention utilizes differences in the degree of oil heating caused by the length of residence time in the heat exchanger 5 to form a continuous temperature range within the oil tank.

That is, the oil tank 1 has a mechanism in which oil having the highest degree of heating flows from the inlet section 6, and oil having a different degree of heating from the inlet section 9, that is, higher temperature oil flows from the inlet section 9.

Reference numeral 10 in the figure is a cooling jacket provided at the peripheral edge of the lower side wall of the oil tank 1, and has a structure in which a refrigerant such as cold air or cold water can flow through the jacket.

As described above, by adopting the temperature adjustment mechanism consisting of the heat exchanger 5 and the cooling jacket 10 and the oil circulation mechanism, the inside of the oil tank 1 is always maintained at the first level.
Different temperature ranges (temperature; A>B>
C>D) is formed in a substantially layered manner. That is, from the bottom to the top of the oil tank, there are approximately four temperature ranges from low temperature to high temperature.

Next, FIG. 11 shows a raw material hopper, and the fried raw material is fed to a fixed quantity feeder 12 located below the hopper.
A predetermined amount of oil is supplied into the oil tank 1 via an airtight rotary valve 13.

In addition, the raw material supply mechanism in the present invention is one in which the fried raw material is supplied near the bottom of the oil tank,
Further, as long as oil does not flow out from the supply port, any method can be adopted without being limited to the above-mentioned embodiments.

The fried raw material supplied in this manner first sinks to the bottom of the oil tank due to its own weight, then is relatively slowly expanded and dried, and gradually becomes buoyant and gradually floats up inside the oil tank.

As mentioned above, the ingredients for frying in the frying device of the present invention are:
It moves through the frying tank without using a conveyor or other conveyance means, and therefore does not undergo any distortion or other deformation due to the influence of external forces.Moreover, it first moves from a relatively low temperature range to a high temperature range as the frying material rises. Since the degree of heating is continuously increased, the raw material expands without causing rough skin or blistering.

As a result, it is possible to obtain a fried tofu product that has a high degree of puffing, has a crispy and light texture, has a uniform texture, and has a good appearance. The fried products that have undergone the desired deep-frying treatment in this way will float near the oil surface of the oil tank 1.
This is connected to a discharge conveyor with a discharge plate (not shown).
The product is then taken out from the oil tank by means of methods such as draining, cooling, seasoning, etc., and then packaged to form the final product.

According to the frying device of the present invention, it is possible to set optimal frying conditions according to the type and size of the frying material, the amount of frying processing, etc.

For example, it goes without saying that the heating degree of the heat exchanger 5 can be strengthened to raise the oil temperature throughout the oil tank 1, and the diversion ratio of the oil flow in the flow divider 7 and the set temperature of the cooling jacket 10 can be adjusted as appropriate. It is also possible to form a desired temperature range within the oil tank 1 by adjusting the temperature. The same operation can also be carried out by an automatic control method in which oil temperature sensors are installed at each location in the oil tank 1, and the sensors control the opening/closing degree of the on-off valve in the flow divider 7 and the set temperature of the cooling jacket 10. It is possible.

Furthermore, in the oil frying apparatus of the present invention, when adding a flow divider and branch pipes and inlets corresponding to the flow divider, it becomes possible to form a more continuous temperature range in the oil tank, and as a result, the appearance , a puffed and fried product with even better puffing degree can be obtained. Furthermore, the oil frying apparatus of the present invention is not limited to the embodiment in which one heat exchanger is used as in the present embodiment, but a plurality of independent heat exchangers may be used so that the oil circulation pipe 2 passes through them. It is also possible to provide the same structure, and this structure is preferable in that the desired temperature range can be formed more accurately.

In addition, as mentioned in the above findings section, the oil frying apparatus of the present invention has a cooling jacket 10 that can reduce the initial oil temperature during the frying process, which is the most important factor in preventing the fried ingredients from burning and causing rough skin. The settings can be made accurately.

Next, another embodiment according to the present invention will be explained based on FIG. 2.

First, reference numeral 2 in the figure shows the flow from the outlet section 3 opened at the bottom of the oil tank 1 to the diversion valve 14 and the oil circulation pump 4.
This is an oil circulation pipe that communicates with the oil tank 1 via a heat exchanger 5 and an inlet portion 6 opened in the upper side wall of the oil tank.

In addition, reference numerals 15 to 17 in the figure indicate outlet portions having a plurality of holes formed at predetermined locations on the side wall of the oil tank 1, and from the outlet portions, discharge pipes are connected to the oil circulation pipe 2 via flow dividing valves 18 to 20, respectively. 21
is provided.

An example of the use of the frying apparatus of the present invention having the heat exchanger 5 as the temperature adjustment mechanism and the oil circulation mechanism described above is as follows.
Prior to starting the frying process, the flow dividing valves 18 to 20
is closed and the diversion valve 14 is opened. Next, in this state, the high-temperature oil heated by the heat exchanger 5 is circulated through the oil circulation pipe 2, the inlet section 6, the oil tank 1, and the outlet section 3 to first fill the entire area of the oil tank 1 with high-temperature oil. .

Next, the diversion valve 20 is opened, and the diversion valve 14 is closed, so that the high temperature oil supplied from the inlet section 6 is discharged from the outlet section 17 via areas A, B, and C in the oil tank 1, and the diversion valve 14 is closed. 2
0. A path is formed to circulate the oil to the heat exchanger 5 via the oil circulation pump 4.

During this time, almost no high-temperature oil flows into area D in the oil tank 1, and the oil remains stagnant, so the oil in this area is naturally cooled, and as a result, the oil in areas A, B, and C is different from the oil in areas A, B, and C. Disparities occur in product temperature.

After a predetermined period of time has elapsed, the diversion valve 19 is opened and the diversion valve 20 is closed to form a path for high temperature oil to circulate through areas A and B in the oil tank 1. A temperature difference is provided between the zone and C zone.

Subsequently, while closing the diversion valve 19,
The diversion valve 18 is opened to form a path in which the high-temperature oil circulates only through the A zone in the oil tank 1, creating a temperature difference between the A zone and the B zone.

In this way, approximately four temperature range states (temperatures: A>B>C>D) are formed in the oil tank 1 from the lower part to the upper part, from low temperature to high temperature. next,
Closing the diverter valve 18 and shutting the diverter valve 14
is opened, and the raw material for frying in the raw material hopper 11 is fed into the oil tank 1 in predetermined amounts via the quantitative feeder 12 by the rotary valve 13 to start the frying process.

The fried raw material supplied in this manner first sinks to the bottom of the oil tank due to its own weight, then swells and dries relatively slowly, and gradually becomes buoyant and gradually floats up inside the oil tank.

Thereafter, while the above-mentioned frying process is carried out, the high-temperature oil descends through the inlet section 6 in the oil tank 1 while gradually decreasing in temperature, and the heat of vaporization due to water evaporation from the frying raw material according to each temperature range layer increases. As a result, the oil temperature decreases approximately equally in each temperature range, and therefore, the temperature difference obtained by the operation performed before the start of the frying process described above is maintained during the frying process.

Therefore, the raw material for frying supplied into the oil tank 1 moves through the tank without using conveyor means such as a conveyor, and moreover, it moves continuously from a relatively low temperature range to a high temperature range as the raw material for frying rises. Since the degree of heating is increased, it is possible to obtain a fried tofu product with a high degree of swelling and a uniform structure without causing rough skin or blistering.

An example of the use of the frying apparatus of the present invention related to FIG. 2 has been described above, and the apparatus of the present invention can freely and quickly adjust the temperature in each area during the frying process.

For example, if you want to increase the oil temperature in area B,
The diversion valve 19 is opened to discharge the oil in the B area from the outlet part 16, and promote the flow of high temperature oil from the A area.

Also, when trying to lower the oil temperature in area D,
Closing the diversion valve 14 and closing the diversion valve 20
Open it and perform the same operation as before starting the fried process.
An oil circulation path is formed only in areas A, B, and C, and the oil in area D is naturally cooled during that time.

Next, another embodiment according to the present invention will be explained based on FIG.

This embodiment is an example of an oil frying device having an oil circulation path in the opposite direction to that shown in FIGS. 1 and 2.

22 in the figure is a heating mechanism provided at the upper part of the side wall of the oil tank 1, and has a function of heating the oil in the upper part of the oil tank.

As shown in FIG. 1, the heating mechanism 22 may include a jacket-type heater with a steam pipe or the like passed through the inside of the tank at the periphery of the side wall of the oil tank, or a heating device placed outside the oil tank and an oil circulation pipe. An oil circulation mechanism may be provided in which high-temperature oil is circulated in the upper part of the oil tank 1 via the heating device.

When using a jacket-type heater, the heater should be divided into parts, and an oil temperature sensor should be placed in each part so that the upper part of the oil tank can be heated to a higher temperature.
By controlling the temperature, it is possible to obtain fried products with a better degree of puffing.

Next, 23 is an oil circulation pipe that passes through the vicinity of the center of the heating mechanism 22 and communicates with the oil tank 1 .

One side of the oil circulation pipe 23 communicates with the oil tank 1 below the heating mechanism 22 via an oil circulation pipe 24 and a flow divider 25, and the other branched pipe communicates with the oil tank 1 through an oil circulation pipe 24 and a flow divider 25. The oil tank 1 is connected to the vicinity of the bottom of the oil tank 1 via the oil tank 1 to form a circulation mechanism.

The oil heated to a high temperature by the heating mechanism 22 is sucked into the oil circulation pipe 23 through the outlet portion 27 that protrudes from the center of the oil tank, and is passed through the flow divider 2.
5 and a part of it flows into the oil tank through the inlet portion 28. At this time, the same high temperature oil is usually
Since the oil circulation pipe 23 is naturally cooled by the outside air around the periphery of the oil circulation pipe 23, oil at a lower temperature than the oil taken in from the outlet section 27 flows into the oil tank 1 from the inlet section 28.

When the above-mentioned natural cooling cannot be expected, or when it is necessary to accurately control the oil temperature of the inflowing oil from the inlet section 28, as shown in FIG. It is desirable to provide a bypass in the oil circulation path to control the desired oil temperature.

On the other hand, the high-temperature oil sucked into the circulation pump 23 passes through the flow divider 25 and is cooled to a desired oil temperature by the temperature regulator 26, and is then returned to the same temperature through the inlet section 31 provided near the bottom of the oil tank 1. Flows into the oil tank.

As described above, by adopting the temperature adjustment mechanism and oil circulation mechanism consisting of the heating mechanism 27 and temperature regulators 26 and 30, the inside of the oil tank 1 is always kept in the downward direction as shown in FIG. There are roughly four temperature ranges from low temperature to high temperature (temperature: A>B>C>D), and the oil slowly flows from the bottom to the top of the oil tank 1. It is occurring.

In the case of the frying apparatus according to this embodiment, it is possible to carry out the same frying process as the frying apparatus shown in FIGS. 1 and 2, and a fried product with good appearance and puffiness can be obtained.

Further, the present frying device can set optimal frying conditions according to the characteristics of various frying materials.
That is, for example, if a short-time frying process is desired,
The suction force of the oil circulation pump 24 is increased to increase the amount of oil circulation per unit time, thereby increasing the oil flow rate within the oil tank 1.

In addition, the temperature adjustment in the high temperature range in the oil tank 1 by the heating mechanism 22 is naturally performed by appropriately adjusting the degree of flow division of the flow divider 25 or the set temperatures of the temperature regulators 26 and 30 to obtain the desired oil flow rate and temperature range. It is also possible to form

Furthermore, in the oil frying apparatus of the present invention, if a flow divider 25 or a temperature regulator between flow dividers is added and a large number of oil inlets corresponding to the flow dividers are provided, a more continuous temperature range can be achieved in the oil tank. This makes it possible to obtain puffed and fried products of even better quality.

Also, when adding new oil into the oil tank 1, the heating mechanism 2
Starting from step 2, the temperature regulators 26 and 30 may be started on the heating side to quickly raise the oil temperature. Next, another embodiment according to the present invention will be described based on FIG. 4.

First, reference numeral 32 in the figure is a cooling jacket provided on the periphery of the side wall of the oil tank 1.

As shown in the figure, the cooling jacket is divided into five sections in the vertical direction, and the system is such that a refrigerant such as cold air or water flows through the jacket so that each part has a different cooling capacity.

In other words, low-temperature refrigerant flows through the lower part so that the cooling capacity increases, and furthermore, as shown by the arrow in the figure, the refrigerant flows from the bottom to the top, so that the lower the part, the higher the cooling capacity. However, the degree of cooling becomes stronger as the temperature decreases.

Although not shown, the refrigerant supply device may be installed separately for each part, or it may be a mechanism in which a refrigerant supply device branches the refrigerant to each part with a desired temperature difference.

Next, 33 in the figure is an oil circulation pipe, and the oil tank 1
An outlet section 34 located near the bottom of the oil tank communicates with the oil tank via an oil circulation pump 35 and a heating device 36 through an inlet section 37 located on the side wall above the oil tank, thereby forming an oil circulation mechanism.

The oil heated to a high temperature by the heating device 36 flows into the oil tank from the inlet section 37, gradually descends while being gradually cooled by the cooling jacket 32, and is discharged out of the oil tank from the outlet section 34. The oil flows through the oil circulation pump 35 into the heating device 36 again.

By adopting the temperature adjustment mechanism and oil circulation mechanism consisting of the cooling jacket 32 and the heating mechanism 36 as described above, the inside of the oil tank 1 is moved upward from the bottom of the oil tank as shown in FIG. There are approximately six temperature range states from low to high temperature (temperature; A>
B>C>D>E>F). Therefore, the frying apparatus shown in FIG. 4 can also perform the desired frying process as in each of the embodiments described above.

As detailed above, the vertical frying apparatus of the present invention has the following features:
It is possible to form a continuous temperature range from low to high temperature from the bottom to the top of the oil tank, and furthermore, due to the buoyancy of the fried raw material itself, it is possible to fry the tofu without applying any external force to the fried raw material. can be carried out.

As a result, it is possible to obtain a fried tofu product that is free from rough skin or swollen skin, has a very good puffed state, and has a crispy and light texture, which will greatly contribute to the food industry.

[Brief explanation of drawings]

1 to 4 are schematic explanatory diagrams showing preferred embodiments of the vertical frying apparatus of the present invention. 1... Oil tank, 2... Oil circulation pipe, 3... Outlet section, 4... Oil circulation pump, 5... Heat exchanger, 6... Inlet section, 7... Divider, 8... Branch pipe, 9...
Inlet section, 10... Cooling jacket, 11... Raw material hopper, 12... Quantitative feeder, 13... Rotary valve, 14... Diversion valve, 15, 16,
17... Output section, 18, 19, 20... Diversion valve, 21... Discharge pipe, 22... Heating mechanism, 23
... oil circulation pipe, 24 ... oil circulation pump, 25 ... flow divider, 26 ... temperature regulator, 27 ... outlet section, 28 ... inlet section, 29 ... flow divider, 30 ...
Temperature regulator, 31... Inlet section, 32... Cooling jacket, 33... Oil circulation pipe, 34... Outlet section, 35... Oil circulation pump, 36... Heating device,
37...Inlet section.

Claims (1)

[Claims] 1. In a vertical frying device with a supply port for frying raw materials near the bottom of the oil tank, a temperature control mechanism that creates a continuous temperature range from low to high temperatures from the bottom to the top of the tank. A vertical oil frying device characterized by being provided with an oil circulation mechanism.