JPH0334927B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a continuous frying device that is most suitable for frying various types of frying materials, and more specifically, a primary frying tank that conveys the frying materials by oil flow, and a conveyor for transporting the fried materials to the oil. This is a continuous frying device consisting of a secondary frying tank for frying oil while being held below the surface, and a joint section having an oil drain opening that connects the primary oil tank and the secondary oil tank. The purpose is to uniformly and highly expand the material without deforming the material, and to minimize the deterioration of the oil used.

Conventionally, when trying to puff up deep-fried ingredients such as snack ingredients based on starch to a high degree using a continuous frying method, the materials bonded to each other due to factors such as buoyancy caused by rapid evaporation of water within the ingredients. This caused deformation such as distortion, and the shape of the product became extremely irregular. In particular, when the shape was tapered and hollow, the degree of deformation was even more remarkable, with the fried ingredients partially interfitting with each other.

As a result of intensive research to solve these problems, the inventors of the present invention have found that external forces such as the buoyancy of other materials are applied to the fried ingredients at a soft stage where they have not yet dried or solidified, i.e. at the early stage of the frying process. It was discovered that the stress on the material was the biggest cause of deformation.

Furthermore, since the fried material at the end of the initial stage of the frying process has solidified to the extent that it will not be deformed by external force, there is no need to pay much attention to deformation in the later stage of the next frying process. It was also found that it is important to dry under the oil surface in order to increase the degree of swelling and to perform uniform drying.

The continuous oil frying apparatus of the present invention was devised to effectively implement these findings.

That is, the continuous frying apparatus of the present invention has the following features. In order to achieve the above-mentioned object, the present invention is characterized by comprising a primary oil tank, a secondary oil tank, and a joint section that connects both tanks.

Since the primary purpose of the primary frying tank is to prevent the frying material from deforming as described above, it is desirable that the tank has a relatively shallow bottom so that the frying material can be transported by oil flow.

Next, in the secondary frying tank, there is little risk of deforming the food pieces, so a conveyor is used to transport the fried ingredients while holding them below the oil surface, and in order to fry efficiently, the ingredients are fried at a relatively deep bottom. It's a tank.

Furthermore, a joint section is provided to connect these two oil tanks, and oil is drained as needed.

In addition to the above three devices being the main requirements, it is also necessary to provide ordinary oil circulation pipes, valves, pumps, heating devices, and overheaters as appropriate.

DESCRIPTION OF THE PREFERRED EMBODIMENTS An example of a continuous oil frying apparatus of the present invention will be explained below with reference to the drawings.

FIG. 1 is a schematic diagram of a continuous oil frying apparatus of the present invention.

FIG. 2 is a plan view of the bottom opening of the joint section.

First, 1 is a relatively shallow primary oil tank, and 2 is a relatively deep secondary oil tank. These two frying tanks are connected through a joint section 3 so that oil and frying material can smoothly flow from the first frying tank to the second frying tank.

A supply pipe 7 communicates with the starting end of the primary oil tank 1 through an opening, so that the inflowing oil flows laminarly parallel to the bottom of the tank. Preventing the occurrence of turbulent flow in the primary oil tank 1 of the inflowing oil,
In order to obtain the desired laminar flow, it is desirable to provide the openings over the entire width of the primary oil tank.

A conveyor 4 for conveying the fried material while immersing it in oil is provided in the secondary frying tank 2 from the start end to the end of the tank. The conveyor 4 may have any structure as long as it has the above-mentioned functions, but in the example shown in FIG. It consists of a rotating roller 5 that can be freely adjusted, and a running member 6 that is hung on the roller and interlocks with the roller.

The traveling member 6 may be a heat-resistant plastic sheet such as Teflon or polyethylene with a large number of small holes of any shape (of a size that prevents the fried material from passing through), or a perforated sheet such as stainless steel or iron mesh. Things can be used. The portion of the traveling member 6 that runs downward is located below the oil surface, and effectively prevents the fried material in the secondary oil tank from floating above the oil surface. Reference numeral 8 denotes a projecting piece that projects perpendicularly onto the outer peripheral surface of the traveling member 6, and the fried material is received by the projecting piece 8 and conveyed in the oil according to the movement of the traveling member. As for the material of the protruding piece 8, a perforated sheet-like material such as a metal net is preferred from the viewpoint of facilitating draining of the fried material from the frying tank and draining of oil during recovery.

In addition, an oil sump 10 is provided at the bottom of the terminal end of the secondary oil tank 2 through a metal net.
0 leads to the discharge pipe 9.

The joint section 3 connects the primary frying tank 1 and the secondary frying tank 2, and has a structure that allows oil and frying materials to smoothly flow from the primary frying tank to the secondary frying tank. It is. The structure of the joint section 3 is not particularly limited as long as it has the above-mentioned functions, but for example, the joint section 3 may be configured to move obliquely toward the secondary oil tank as shown in Fig. 1. This is preferable in that it makes oil flow and material flow smoother.

Furthermore, as shown in FIG. 2, the bottom of the joint section 3 is provided with an opening 12 that communicates with the oil sump 11 below the joint section. The structure is such that the oil part flows down into the oil sump 11.

A discharge pipe 9 also communicates with the oil sump 11. As for the shape of the opening 12, it is preferable to make the opening as large as possible within a range where the fried tofu material does not fall into the oil sump 11 due to the viscosity of the oil.

Further, the ratio of the opening to the entire bottom surface of the joint section 3 can be determined as appropriate depending on the ratio of the amount of oil supplied to the primary oil tank 1 and the amount of oil supplied to the secondary oil tank 2. . For example, when the amount of oil absorbed by the frying material in the secondary frying tank increases, the opening ratio is set to be relatively small.

In addition, the discharge pipes 9 that communicate with the oil reservoirs 10 and 11 respectively join together at appropriate points, and are further connected to each other via an oil circulation pump 13, an oil circulation amount adjusting pulp 14, an oil strainer 15, and an oil heating heat exchanger 16. , and is connected to the supply pipe 7 communicating with the starting end of the primary oil tank 1 to form an oil circulation path.

In addition, in the continuous oil frying apparatus of the present invention, the oil cooling heat exchanger is routed separately from the oil heating heat exchanger in order to quickly cool the used oil after the oil frying process is completed and to prevent oil deterioration. It is also possible to provide the

New oil is supplied to the circulation path from the new oil tank 17 through a new oil supply pipe 19 that communicates with the discharge pipe 9 via an adjustment valve 18, by opening the adjustment valve 18 as necessary.

Reference numeral 20 denotes a hood horizontally suspended above the oil frying tank from the starting end of the primary oil frying tank 1 to the terminal end of the secondary oil frying tank 2, which prevents oil heat from radiating to the outside air and also suppresses oil oxidation. Also useful.

Next, an example of a frying method using the continuous frying apparatus of the present invention will be explained. First, frying material is continuously charged to the starting end of the primary frying tank 1 using an appropriate charging method. High temperature oil always flows into the primary oil tank 1 from the supply pipe 7 through the opening. In addition, since the frying tank 1 has a relatively shallow bottom, a laminar flow occurs from the starting end to the ending end. Therefore, the loaded frying material is transported by the oil flow without being subjected to any external force, and continues to flow through the initial stage of frying. will be held. What is important here is that the amount of oil in the primary frying tank is
By adjusting the flow rate of oil in the tank (i.e. adjusting the amount of oil supplied to the primary frying tank), the frying materials are kept in a state where they do not overlap each other as much as possible, in other words, in a single layer state.
It involves deep-frying. The amount of oil supplied to the primary oil tank is adjusted as appropriate by opening and closing the oil circulation amount adjustment valve 14.

In this way, the fried tofu material that has been fried in the primary tofu tank 1 passes through the stage of softening the dough by heating, and is now in a state of solidification to the extent that it is difficult to deform. It is transported to the interior section 3.

In the joint section 3, a certain amount of oil flows down into the oil sump 11 through an opening 12 provided in the bottom surface. On the other hand, the frying material flows into the secondary frying tank 2 along with the oil flow.

The oil flowing into the oil sump 11 passes through the discharge pipe 9 and joins the oil from the oil sump 10 and the fresh oil tank 17, and then passes through the oil circulation pump 13 and through the oil strainer 15, and then After being reheated by the oil heating heat exchanger 16, the oil is supplied to the starting end of the primary oil tank through the supply pipe 7.

In the present invention, by adopting the joint section 3, the fried ingredients are carried along with the oil flow, so that they can be transferred to the secondary frying tank 2 without causing a drop in temperature due to contact with the outside air. . If the temperature of the fried tofu material decreases during this transfer, the degree of puffing will decrease and the texture will deteriorate.

Further, in the present invention, by employing an oil draining mechanism through the opening 12 of the joint section, it is possible to minimize the amount of high-temperature oil that comes into contact with the outside air. That is, since the amount of oil required for the second oil tank is smaller than the amount required for the first oil tank, it is possible to prevent excess oil from flowing into the second oil tank and causing oil deterioration. Further, in the present invention, the amount of oil supplied to the secondary oil tank can be adjusted by increasing or decreasing the area of the opening 12 of the joint section.

The oil removal mechanism also greatly contributes to eliminating heat loss due to heat radiation, and is particularly effective for frying puffed-up ingredients that require high-temperature oil in the initial stage of frying.

Next, the fried material conveyed to the starting end of the second frying tank 2 is received by the protruding piece 8 of the running member 6, and completes the frying process while being conveyed under the oil surface according to the movement of the running member.

In order to sufficiently and uniformly swell and dry the material in the secondary oil tank 2, oil corresponding to the oil absorption of the material is supplied from the new oil tank 17 through the adjustment valve 18 as needed, and the running member 6 It is necessary to adjust the oil level and the running members so that the part that runs underneath is always under the oil level, and to fry the fried ingredients in the oil at all times. In some cases, the discharge pipe 9
It is also possible to maintain the oil level in the secondary oil tank by appropriately closing the oil level adjustment valve 21 provided in the middle of the tank (normally in an open state).

Further, the moving speed of the running member 6 is adjusted as appropriate depending on the processing time and processing amount in the secondary oil tank.

The frying materials that have flowed into the secondary frying tank have already been solidified to the extent that no deformation occurs, so even if they overlap each other, no deformation will occur.

The fried material thus conveyed through the oil while being held below the oil surface up to the terminal end of the secondary frying tank 2 is scraped up by the protruding piece 8 along the side wall surface of the terminal end of the secondary frying tank 2. The oil is discharged outside the oil tank, and is drained and cooled using an appropriate method to produce fried tofu products.

As described above, the continuous frying device of the present invention is capable of uniformly and highly puffed frying without deforming the frying material, and is capable of frying the frying material in various shapes that are deformed in conventional frying methods, especially in tapered ones. It is extremely effective for deep-frying hollow-shaped deep-frying materials.

Furthermore, the device of the present invention sufficiently suppresses deterioration due to oxidation of the oil used, and has little heat loss.In addition, the primary oil frying or secondary oil frying time can be adjusted by adjusting the oil flow rate and the speed of the conveyor. Can be set easily and reliably. Therefore, there is no variation in products.

Furthermore, since the device of the present invention has no recesses or protrusions in the frying tank, fragments of the frying material do not accumulate, so scorching does not occur, and the carrier 4 and the hood 20 can be moved up and down. With this structure, cleaning inside the oil tank is extremely easy.

[Brief explanation of the drawing]

FIG. 1 is a schematic diagram showing an example of a continuous oil frying apparatus of the present invention. FIG. 2 is a plan view of the vicinity of the opening at the bottom of the joint section. 1...Primary oil frying tank, 2...Second oil frying tank, 3
...joint section, 4...conveyor, 5...
... Rotating roller, 6 ... Running member, 7 ... Supply pipe, 8 ... Projection piece, 9 ... Discharge pipe, 10,
11... Oil reservoir, 12... Opening, 13... Oil circulation pump, 14... Oil circulation amount adjustment valve, 15...
Oil strainer, 16... Oil heating heat exchanger, 1
7... New oil tank, 18... Adjustment valve, 19...
...New oil supply pipe, 20...Hood, 21...Oil level adjustment valve.

Claims (1)

[Claims] 1. A primary frying tank that transports the fried material by oil flow, a secondary frying tank that holds the fried material under the oil surface using a conveyor, and a primary frying tank and a secondary frying tank. A continuous frying device consisting of a joint section having an oil drain opening connected to a frying tank.