JPH08173059A - Cooking, deoiling and oil-saving method of food using superheated steam and equipment therefor - Google Patents
Cooking, deoiling and oil-saving method of food using superheated steam and equipment thereforInfo
- Publication number
- JPH08173059A JPH08173059A JP6340896A JP34089694A JPH08173059A JP H08173059 A JPH08173059 A JP H08173059A JP 6340896 A JP6340896 A JP 6340896A JP 34089694 A JP34089694 A JP 34089694A JP H08173059 A JPH08173059 A JP H08173059A
- Authority
- JP
- Japan
- Prior art keywords
- oil
- fried
- superheated steam
- food
- foods
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Commercial Cooking Devices (AREA)
- Frying-Pans Or Fryers (AREA)
- Grain Derivatives (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、空揚げ、衣揚げ、フラ
イなどの素材の表面に、澱粉や小麦粉またはパン粉をつ
け、沸騰油の中で熱処理してプリフライした食品素材
を、低圧高温過熱蒸気装置の中で、過熱蒸気の蒸気噴射
により脱油し，素材に吸着した油の回収を促進して省油
を図り、かつ、食品での過剰油の酸化による品質劣化を
防止するばかりか，製品表面のギタギタ感を無くし、サ
クサク感を長期間維持できることを可能にし、さらに食
品の調理・脱油・省油処理を連続的に行えるようにする
ことを目的としたものである。BACKGROUND OF THE INVENTION The present invention relates to a low-temperature high-temperature superheated steamed food material prepared by pre-frying starch, wheat flour or bread crumbs on the surface of materials such as fried foods, fried foods and fries and heat-treating them in boiling oil. Not only does the equipment degrease by steam injection of superheated steam, promote the recovery of the oil adsorbed on the material to save oil, and prevent the quality deterioration due to the oxidation of excess oil in foods, but also the product surface. The object of the present invention is to eliminate the tingling sensation, to maintain the crispy feeling for a long time, and to enable continuous cooking, deoiling, and oil saving of foods.
【０００２】一方、空揚げ、衣揚げ、フライなどの素材
の表面に、澱粉や小麦粉またはパン粉をつけた食品素材
を、低圧高温過熱蒸気装置の中で、霧状の植物油または
調味液・香油などを混入させた植物油を放射噴霧して省
油化された食品素材とし、過剰油による食品の酸化やギ
タギタ感を抑え、サクサク感を長期間維持できることを
可能にし、さらに食品の調理・脱油・省油処理を連続的
に行えるようにすることを目的としたものである。On the other hand, food materials such as fried foods, fried foods, and fried foods, which have starch, wheat flour or breadcrumbs on the surface, are used in a low-pressure high-temperature superheated steamer to produce mist-like vegetable oil or seasoning liquid / perfume oil. Radiating atomized mixed vegetable oil to make food materials that are oil-saving, suppress oxidation and rattling of food due to excess oil, make it possible to maintain a crisp feeling for a long time, and further cooking, deoiling and oil-saving treatment of food The purpose is to enable continuous operation.
【０００３】さらに、低圧高温過熱蒸気装置の過熱蒸気
を用いた食品の調理・脱油・省油処理装置において、空
揚げ、衣揚げ、フライなどの素材を摺動可能な載置棚に
より移動加工させることが自由に行われるため、過熱蒸
気の蒸気噴射と、植物油または調味液・香油などを混入
させた植物油の放射噴霧による食品加工が最適に行わ
れ、過熱蒸気を用いた食品の調理・脱油・省油処理が自
動化・連続化できるようにすることを目的としたもので
ある。Further, in a food cooking / deoiling / oil-saving processing apparatus using superheated steam of a low-pressure high-temperature superheated steam apparatus, materials such as fried food, fried food, and fry are moved and processed by a slidable mounting shelf. Therefore, food processing is optimally performed by steam injection of superheated steam and radiant spray of vegetable oil mixed with vegetable oil or seasoning liquid, perfume oil, etc., cooking of food using superheated steam, deoiling, The purpose is to enable automatic and continuous oil-saving processing.
【０００４】[0004]
【従来の技術】従来、空揚げ、衣揚げ、フライなどの食
品加工は、素材の表面に、澱粉や小麦粉またはパン粉を
つけ、沸騰油の中で熱処理してプリフライしたものがあ
るが，プリフライの脱油には、吸油性の高い布の間にフ
ライを入れて脱油したり、遠心分離機で油を振り飛ばし
ての脱油を行っていた。2. Description of the Related Art Conventionally, in food processing such as fried food, fried food, and fried food, there is a product in which starch, wheat flour, or bread crumbs are applied to the surface of the material and heat-treated in boiling oil to remove the pre-fried food. For the oil, a fry is put between cloths having a high oil absorption property to remove oil, or a centrifugal separator is used to shake off the oil to remove oil.
【０００５】しかし，布と布の間にフライを入れて脱油
する方法は、フライの形がこわれるので、薩摩揚げなど
形が崩れないものにしか限定して使用できないという欠
点があり、しかも脱油した油が酸化して再び製品に付着
するということがあり、遠心分離機で油を振り飛ばして
脱油する方法は、装置が大型化したり、脱油にムラがあ
るという欠点があった。However, the method of deoiling by putting a fry between cloths has a drawback that the shape of the fry is broken, so that it can be used only for those such as Satsuma-fried that does not lose its shape. Since the oil that has been oiled may oxidize and adhere to the product again, the method of deoiling by shaking off the oil with a centrifuge has the drawbacks of increasing the size of the device and uneven deoiling.
【０００６】また，フライヤーからの連続処理ができな
いという欠点があり、人手が掛かるという欠点があっ
た。Further, there is a drawback that continuous processing cannot be carried out from the fryer, and there is a drawback that manpower is required.
【０００７】[0007]
【発明が解決しようとする課題】本発明は，従来の空揚
げ、衣揚げ、フライなどのように、プリフライした食品
素材は、余分に油分が付着しているため、過剰油による
油の酸化が起きたり、製品表面のギタギタ感が見られて
いたが、低圧高温過熱蒸気装置の中でフライしたり、プ
リフライした食品を過熱蒸気により脱油したり、また、
食品素材に霧状の植物油または調味液・香油などを混入
させた植物油を放射噴霧したりするため，前者では油の
リサイクルが促進されて省油が図られ、後者では適正な
必要限度の植物油でフライが行われ、そのため食品での
過剰油被膜による油脂の酸化を低下させることができる
ばかりか，製品表面のギタギタ感が無くなり、サクサク
感を長期間維持できることを可能にし、過熱蒸気の蒸気
噴射のなかで、植物油または調味液・香油などの放射噴
霧による油張加工が最適に行われ、脱油・省油処理が自
動化できる食品の調理・脱油・省油処理方法と、調理・
脱油・省油処理装置を提供するものである。SUMMARY OF THE INVENTION In the present invention, since pre-fried food materials, such as conventional fried foods, fried foods, and fried foods, have extra oil attached, oxidation of oil by excess oil occurs. Or, there was a feeling of rattling on the surface of the product, but it was fried in a low-pressure high-temperature superheated steam device, pre-fried food was deoiled with superheated steam,
Since the food material is sprayed with mist-like vegetable oil or vegetable oil mixed with seasoning liquid, perfume oil, etc., the former promotes oil recycling and saves oil, while the latter fries with appropriate necessary vegetable oil. Therefore, not only can the oxidation of fats and oils due to the excessive oil film in foods be reduced, but also the product surface can be made free of the tingling sensation and the crispness can be maintained for a long period of time. In this way, oil tension processing by radiant spray of vegetable oil or seasoning liquid / perfume oil is optimally performed, and cooking / deoiling / oil-saving treatment methods for foods that can automate deoiling / oil-saving treatment
It is intended to provide a deoiling / oil-saving processing device.
【０００８】[0008]
【課題を解決するための手段】本発明は，従来知られて
いた空揚げ、衣揚げ、フライなどの製造方法の欠点を解
消し、油のリサイクルを促進して省油を図り、かつ、食
品での過剰油被膜による油脂の酸化を低下させることが
できるばかりか，製品表面のギタギタ感を無くし、サク
サク感を長期間維持できることを可能にし、過熱蒸気と
植物油または調味液・香油などの放射噴霧による食品加
工が最適に行われ、過熱蒸気を用いた食品の調理・脱油
・省油処理を自動化・連続化できるようにしたもので、
次のような構成になるものである。The present invention solves the drawbacks of the conventionally known manufacturing methods for fried food, fried food, fried food, etc., promotes oil recycling, and saves oil, and in food products. Not only can oxidation of fats and oils due to excess oil film be reduced, but it also makes it possible to eliminate the tingling sensation on the product surface and maintain a crispy sensation for a long period of time. The processing is optimized, and the cooking, deoiling and oil-saving treatment of food using superheated steam can be automated and continuous.
It has the following structure.
【０００９】本発明における食品の調理・脱油・省油方
法としては、空揚げ、衣揚げ、フライなどの素材の表面
に、澱粉や小麦粉またはパン粉をつけた食品素材を、低
圧高温過熱蒸気装置１の中で、最適圧力と２００〜６０
０℃程度の低圧高温過熱蒸気の雰囲気下でフライング
し、空揚げ、衣揚げ、フライなどの食品素材としたこと
を特徴とする過熱蒸気を用いた食品の調理・脱油・省油
方法を採用するものである。As a method of cooking, deoiling and oil saving of foods in the present invention, a food material in which starch, wheat flour or bread crumbs are attached to the surface of materials such as fried, battered and fried is used in the low pressure high temperature superheated steam device 1. In the optimum pressure and 200-60
A food cooking, deoiling, or oil-saving method that uses superheated steam, characterized by being used as a food material for fried foods, fried foods, fried foods, etc., by flying in a low-pressure high-temperature superheated steam atmosphere of about 0 ° C. Is.
【００１０】また、空揚げ、衣揚げ、フライなどの素材
の表面に、澱粉や小麦粉またはパン粉をつけ、ほぼ１５
０〜１８０℃の沸騰油の中で約２０〜３５秒熱処理して
プリフライにし、該プリフライを低圧高温過熱蒸気装置
１の中で、最適圧力と２００〜６００℃の低圧高温過熱
蒸気で蒸気噴射し、空揚げ、衣揚げ、フライなどの食品
素材から脱油したことを特徴とする過熱蒸気を用いた食
品の調理・脱油・省油方法を採用するものである。Also, starch, wheat flour, or bread crumbs are applied to the surface of materials such as fried food, fried food, and fried foods to give about 15
It is heat-treated in boiling oil at 0 to 180 ° C. for about 20 to 35 seconds to be a pre-fried, and the pre-fried is steam-injected in the low-pressure high-temperature superheated steam device 1 at an optimum pressure and low-pressure high-temperature superheated steam at 200-600 ° C. , A method of cooking, deoiling and oil saving of foods using superheated steam, which is characterized by deoiling food materials such as fried, fried and fried foods.
【００１１】また、空揚げ、衣揚げ、フライなどの素材
の表面に、澱粉や小麦粉またはパン粉をつけて食品素材
を、低圧高温過熱蒸気装置１の中で、最適圧力と２００
〜６００℃程度の低圧高温過熱蒸気で蒸気噴射して食品
素材としたものである。In addition, starch, wheat flour or bread crumbs are applied to the surface of materials such as fried foods, fried foods, and fried foods to obtain food materials in the low pressure high temperature superheated steam device 1 at an optimum pressure and 200
It is a food material that is steam-injected with low-pressure high-temperature superheated steam at about 600 ° C.
【００１２】また、空揚げ、衣揚げ、フライなどの素材
の表面に、澱粉や小麦粉またはパン粉をつけて食品素材
とし、該食品素材を２００〜６００℃程度の低圧高温過
熱蒸気装置１の中で、霧状の植物油または調味液・香油
などを混入させた植物油を放射噴霧して、空揚げ、衣揚
げ、フライなどの食品素材とした過熱蒸気を用いた食品
の調理・脱油・省油方法を採用するものである。[0012] Starch, wheat flour, or bread crumbs are applied to the surface of materials such as fried foods, fried foods, and fried foods to make food materials, and the food materials are placed in the low-pressure high-temperature superheated steam device 1 at about 200 to 600 ° C. Radiate spray of vegetable oil mixed with mist-like vegetable oil or seasoning liquid / perfume oil, and use food cooking / deoiling / oil-saving methods using superheated steam as a food material for fried, fried and fried foods. It is a thing.
【００１３】そのための食品の脱油・省油装置として
は、低圧高温過熱蒸気装置１の本体２の内部に、空揚
げ、衣揚げ、フライなどの素材を載置する摺動可能な載
置棚３を配設し、該載置棚３の下に集油板４を設け、本
体２内部の上部または側面に過熱蒸気の噴出口５と、植
物油の放射噴霧口６を配設し、該本体２の上部または側
面に配設している過熱蒸気の噴出口５と過熱蒸気発生源
のボイラー７とを蒸気誘導管８で連携し、かつ、該本体
２の上部または側面に配設している植物油の放射噴霧口
６と植物油タンク９とを送油ポンプ１０を介して送油管
１１で連携し、さらに、前記集油板４の下部に集油器１
２を配設した過熱蒸気を用いた食品の調理・脱油・省油
処理装置を採用している。As a food deoiling / oil saving device for this purpose, a slidable mounting shelf 3 for mounting materials such as fried food, fried food, and fried food is provided inside the main body 2 of the low-pressure high-temperature superheated steam device 1. The main body 2 is provided with an oil collecting plate 4 below the mounting shelf 3, and a superheated steam jet port 5 and a vegetable oil radiant spray port 6 are provided in an upper portion or a side surface inside the main body 2. The superheated steam jet 5 and the boiler 7 as the superheated steam generation source, which are arranged on the upper side or the side, are linked by a steam guide tube 8 and the vegetable oil arranged on the upper side or the side of the main body 2 The radiant spray port 6 and the vegetable oil tank 9 are linked by an oil feed pipe 11 via an oil feed pump 10, and further the oil collector 1 is provided below the oil collection plate 4.
2 is used for food cooking, deoiling, and oil-saving processing equipment using superheated steam.
【００１４】[0014]
【作 用】本発明の食品の調理・脱油・省油方法とし
ては、まず、空揚げ、衣揚げ、フライなどの素材の表面
に、澱粉や小麦粉またはパン粉をつけた食品素材を、低
圧高温過熱蒸気装置１の中で、最適圧力と２００〜６０
０℃程度の低圧高温過熱蒸気の雰囲気下でフライングす
るものであるが、大気圧（全圧）では１００℃以上の温
度の蒸気をいい、２気圧（全圧）では１１９．６℃以上
となっている。[Operation] As a cooking, deoiling, and oil saving method of the food of the present invention, first, a low-pressure high-temperature superheated steam is applied to a food material in which starch, wheat flour, or bread crumbs are attached to the surface of a material such as fried food, fried food, or fried food. In the device 1, the optimum pressure and 200-60
Flying in an atmosphere of low-pressure high-temperature superheated steam of about 0 ° C, steam at a temperature of 100 ° C or higher at atmospheric pressure (total pressure), and 119.6 ° C or higher at 2 atm (total pressure). ing.
【００１５】また、空揚げ、衣揚げ、フライなどの食品
素材とした過熱蒸気を用いた食品の調理・脱油・省油方
法を採用するもので、空揚げ、衣揚げ、フライなどの素
材の表面に、澱粉や小麦粉またはパン粉をつけ、ほぼ１
５０〜１８０℃の沸騰油の中で約２０〜３５秒熱処理し
てプリフライにし、該プリフライを低圧高温過熱蒸気装
置の中で、最適圧力と２００〜６００℃の低圧高温過熱
蒸気で蒸気噴射し、空揚げ、衣揚げ、フライなどの食品
素材から脱油するものであって、飽和蒸気に熱を加えた
過熱蒸気を用いるものであるが、大気圧（全圧）では１
００℃以上の温度の蒸気をいい、２気圧（全圧）では１
１９．６℃以上となっている。In addition, the method of cooking, deoiling and oil saving of food using superheated steam as a food material for fried food, fried food, fried food, etc. is adopted. Add starch, wheat flour, or breadcrumbs to almost 1
In a boiling oil of 50 to 180 ° C., a heat treatment is performed for about 20 to 35 seconds to form a pre-fry, and the pre-fry is steam-injected in a low-pressure high-temperature superheated steam device with optimum pressure and low-pressure high-temperature superheated steam of 200 to 600 ° C. It is used for deoiling food materials such as fried food, deep-fried food, and fried food. It uses superheated steam that heats saturated steam, but at atmospheric pressure (total pressure) it is 1
Steam at a temperature of 00 ° C or higher means 1 at 2 atm (total pressure)
It is over 19.6 ° C.
【００１６】また、食品素材としては、空揚げ、衣揚
げ、フライなどの素材の表面に、澱粉や小麦粉またはパ
ン粉をつけた食品素材を、低圧高温過熱蒸気装置１の中
で、最適圧力と２００〜６００℃程度の低圧高温過熱蒸
気で蒸気噴射して食品素材としているため、過剰油によ
る食品の酸化やギタギタ感を抑え、食品素材の鮮度をも
保つことができるようになった。Further, as a food material, a food material obtained by adding starch, wheat flour or bread crumbs to the surface of a material such as fried food, fried food, fried food, etc., in the low pressure high temperature superheated steam apparatus 1 has an optimum pressure of 200 to 200. Since low pressure high temperature superheated steam of about 600 ° C. is used as a food material by steam injection, it is possible to suppress the oxidation and rattling of the food due to excess oil and to maintain the freshness of the food material.
【００１７】また、飽和蒸気に熱を加えた過熱蒸気を用
いるため、対流と放射による熱放射性ガスによって熱が
伝わるため、素材に吸着した油の回収を促進して効率的
に省油が図られ、そのために食品の過剰油被膜中の油脂
の酸化による品質劣化を防止させることができるばかり
か，製品表面のギタギタ感を無くし、サクサク感を長期
間維持できることを可能にし、過熱蒸気の蒸気噴射のな
かで、植物油または調味液・香油などの放射噴霧による
油張加工が最適に行われ、過熱蒸気を用いた食品の調理
・脱油・省油処理が自動化でき、連続処理ができる。Further, since the superheated steam in which heat is added to the saturated steam is used, the heat is transmitted by the thermal radiative gas due to convection and radiation, so that recovery of the oil adsorbed on the material is promoted and efficient oil saving is achieved. Therefore, it is possible not only to prevent the quality deterioration due to the oxidation of oils and fats in the excess oil film of foods, but also to eliminate the tingling sensation on the product surface and maintain the crispy feeling for a long period of time. In this way, the oil tension processing by radiant spray of vegetable oil or seasoning liquid / perfume oil is optimally performed, and cooking, deoiling and oil saving of foods using superheated steam can be automated and continuous processing can be performed.
【００１８】さらに、空揚げ、衣揚げ、フライなどの素
材の表面に、澱粉や小麦粉またはパン粉をつけて食品素
材とし、該食品素材を２００〜６００℃程度の低圧高温
過熱蒸気装置１の中で、霧状の植物油または調味液・香
油などを混入させた植物油を放射噴霧して、空揚げ、衣
揚げ、フライなどの食品素材とするため、飽和蒸気に熱
を加えた過熱蒸気を用いるものであるが、大気圧（全
圧）では１００℃以上の温度の蒸気をいい、２気圧（全
圧）では１１９．６℃以上となっている。Furthermore, starch, wheat flour, or bread crumbs are applied to the surface of materials such as fried foods, fried foods, and fried foods to make food materials, and the food materials are placed in a low-pressure high-temperature superheated steam device 1 at about 200 to 600 ° C. Radiant spray of vegetable oil mixed with mist-like vegetable oil or seasoning liquid, perfume oil, etc. is used as food material for fried food, fried food, fried food, etc. At atmospheric pressure (total pressure), it means steam having a temperature of 100 ° C. or higher, and at 2 atmospheric pressure (total pressure), it is 119.6 ° C. or higher.
【００１９】また、飽和蒸気に熱を加えた過熱蒸気を用
いるため、対流と放射による熱放射性ガスによって熱が
伝わるため、適正な必要限度の植物油でフライが行わ
れ、そのために食品での過剰油被膜中の油脂の酸化によ
る品質劣化を防止低下させることができるばかりか，製
品表面のギタギタ感が無くなり、サクサク感を長期間維
持できることを可能にし、過熱蒸気の蒸気噴射のなか
で、植物油または調味液・香油などの放射噴霧による油
張加工が最適に行われ、過熱蒸気を用いた食品の調理・
脱油・省油処理が自動化でき、連続処理ができるように
なった。Further, since the superheated steam obtained by adding heat to the saturated steam is used, heat is transmitted by the heat radiation gas due to convection and radiation, so that frying is carried out with an appropriate and necessary amount of vegetable oil, and therefore excess oil in food is used. Not only can the quality deterioration due to the oxidation of fats and oils in the coating be prevented and reduced, but the product surface will not have a tingling sensation and will be able to maintain a crispy sensation for a long period of time. Optimum oil tension processing with radiant spray of liquids and perfume oil, and cooking of food using superheated steam.
Degreasing and oil saving processing can be automated and continuous processing has become possible.
【００２０】そのための食品の調理・脱油・省油装置と
して、低圧高温過熱蒸気装置１の本体２の内部に、空揚
げ、衣揚げ、フライなどの素材を載置する摺動可能な載
置棚３を配設し、該載置棚３の下に集油板４を設け、本
体２内部の上部または側面に過熱蒸気の噴出口５と植物
油の放射噴霧口６を配設し、該本体２の上部または側面
に配設している過熱蒸気の噴出口５と過熱蒸気発生源の
ボイラー７とを蒸気誘導管８で連携し、かつ、該本体２
の上部または側面に配設している植物油の放射噴霧口６
と植物油タンク９とを送油ポンプ１０を介して送油管１
１で連携し、さらに、前記集油板４の下部に集油器１２
を配設しているため、飽和蒸気に熱を加えた過熱蒸気に
よって、対流と放射による熱放射性ガスの熱が伝わるた
め、油のリサイクルが促進されて効率的に省油が図ら
れ、かつ、適正な必要限度の植物油でフライが行われ、
そのために食品での過剰油被膜中の油脂の酸化による品
質劣化を防止させることができるばかりか，製品表面の
ギタギタ感が無くなり、サクサク感を長期間維持できる
ことを可能にし、過熱蒸気の蒸気噴射のなかで、植物油
または調味液・香油などの放射噴霧による油張加工が最
適に行われ、しかも、過熱蒸気を用いた食品の調理・脱
油・省油処理が自動化でき、連続処理ができるようにな
った。As a food cooking / deoiling / oil saving device for that purpose, a slidable mounting shelf 3 for mounting materials such as fried food, fried food, and fried food inside a main body 2 of a low-pressure high-temperature superheated steam device 1 Of the main body 2 is provided with an oil collecting plate 4 below the mounting shelf 3, and a jet port 5 of superheated steam and a radiant spray port 6 of vegetable oil are provided on the upper portion or the side surface of the main body 2. The superheated steam jet port 5 and the boiler 7, which is a superheated steam generation source, arranged on the upper or side surface are linked by a steam guide tube 8, and the main body 2
Radiation spray port 6 of vegetable oil disposed on the top or side of
1 and the vegetable oil tank 9 via the oil feed pump 10
1 and further, an oil collector 12 is provided below the oil collecting plate 4.
The heat of the radioactive gas due to convection and radiation is transmitted by the superheated steam that adds heat to the saturated steam, so that the oil recycling is promoted, the oil is efficiently saved, and it is appropriate. Fry with the necessary limit of vegetable oil,
Therefore, it is possible not only to prevent the quality deterioration due to the oxidation of oils and fats in the excess oil film in foods, but also to eliminate the tingling sensation on the product surface and maintain a crispy feeling for a long period of time. Among them, oil tension processing by radiant spraying of vegetable oil or seasoning liquid / perfume oil is optimally performed, and food cooking using superheated steam can be automated, deoiled, and oil-saving processing can be automated, enabling continuous processing. It was
【００２１】具体的に，低圧高温過熱蒸気装置１を用い
て実験したところ、過熱蒸気を使用せず、２００℃に加
熱したオーブンにより加熱したものは、衣（ころも）の
水分は減少しているが、油分の減少は見られなかった。Concretely, an experiment was carried out using the low-pressure high-temperature superheated steam device 1. As a result of heating in an oven heated to 200 ° C. without using superheated steam, the water content of clothes (rolls) was reduced. However, the oil content was not reduced.
【００２２】一方，本発明による低圧高温過熱蒸気装置
１を用いて過熱蒸気の蒸気噴射による実験によって実験
したところ、脱油テストの食品素材において、脱油によ
る質量の減少がみられ、顕著な脱油効果が現れた。On the other hand, when the low pressure high temperature superheated steam apparatus 1 according to the present invention was used to conduct an experiment by steam injection of superheated steam, a decrease in mass due to deoiling was observed in the food material used in the deoiling test, and significant desorption was observed. The oil effect appeared.
【００２３】実験方法としては、あなごの天ぷらにおい
ては、バッターとして天ぷら粉１００ｇ、水１３０ｇ、
デリバリット１０ｇをフードカッターにより１分ほど攪
拌して打ち粉を適量打ち粉し、鰯の竜田揚げ、いかの唐
揚げ、カレイの空揚げにおいては、バッターとして水と
き天ぷら粉、天ぷら粉１００ｇ、水２００ｇとし、打ち
粉としてコーンスターチを適量打ち粉ししたものを食品
素材として、低圧高温過熱蒸気装置１を用いて過熱蒸気
の蒸気噴射ににより密閉式と開放式の２種の装置を用い
て食品素材の脱油の実験を行ったものである。As an experimental method, for eel tempura, as a batter, 100 g of tempura powder, 130 g of water,
Stir 10 g of delivery with a food cutter for about 1 minute to dust an appropriate amount of flour, and then use sardine Tatsuta fried, squid fried, and flounder fried to make batter water and tempura flour, 100 g tempura flour, and 200 g water. As a food material, an appropriate amount of cornstarch dusted as a dusting powder is used as a food material, and the low pressure and high temperature superheated steam device 1 is used to inject the superheated steam by using two kinds of devices, a closed type and an open type, to remove the food material. This is an oil experiment.
【００２４】実験では、過熱蒸気を１７５℃〜２５０℃
の雰囲気下において、２分から５分の間の時間で各種類
の脱油処理をしたところ、あなごの天ぷらを実験材料と
して２００℃〜２０５℃の過熱蒸気５分の処理で、処理
前重量９６ｇが処理後重量９１ｇとなり、脱油量５ｇ、
脱油率５．２％となった。In the experiment, the superheated steam was heated to 175 ° C to 250 ° C.
In the atmosphere of, each type of deoiling treatment was performed for a time period of 2 minutes to 5 minutes. As a result, the eel tempura was used as an experimental material in the treatment of superheated steam at 200 ° C to 205 ° C for 5 minutes, and the weight before treatment was 96g. After the treatment, the weight is 91g, and the deoiling amount is 5g.
The deoiling rate was 5.2%.
【００２５】また、あなごの天ぷらを実験材料として、
２００℃の過熱蒸気１０分の脱油処理では、処理前重量
９６ｇが処理後重量８３．１ｇとなり、減少量１２．９
ｇ、減少率１３．４２％となった。[0025] Also, eel tempura as an experimental material,
In the deoiling treatment of superheated steam at 200 ° C. for 10 minutes, the weight before treatment was 96 g and the weight after treatment was 83.1 g, and the reduction amount was 12.9.
g, the reduction rate was 13.42%.
【００２６】また、あなこの天ぷらを実験材料として、
２００℃の過熱蒸気１５分の脱油処理では、処理前重量
９６ｇが処理後重量７５．１ｇとなり、減少量２０．９
ｇ、減少率２１．７％となった。[0026] Also, using the tempura of Anako as an experimental material,
In the deoiling treatment for 15 minutes at 200 ° C superheated steam, the weight before treatment was 96 g and the weight after treatment was 75.1 g, and the reduction amount was 20.9.
g, the reduction rate was 21.7%.
【００２７】また、同じくあなごの天ぷらを実験材料と
して、２５０℃の過熱蒸気７分の処理では、処理前重量
１３０ｇが、処理後重量９２．２ｇとなり、減少量３
７．８ｇ、減少率２９．１％となった。Also, using eel tempura as an experimental material, a weight of 130 g before the treatment becomes 92.2 g after the treatment in the treatment of the superheated steam at 250 ° C. for 7 minutes, and the reduction amount 3
It was 7.8 g and the reduction rate was 29.1%.
【００２８】また、いわしの竜田揚げを実験材料とし
て、１８０℃の過熱蒸気４分の脱油処理で、処理前重量
１１８．５ｇが処理後重量１１２．３ｇとなり、減少量
６．２ｇ、減少率５．２％となった。Also, using sardine Tatsuta fried as an experimental material, degreasing treatment at 180 ° C. for 4 minutes with superheated steam changed the pretreatment weight from 118.5 g to 112.3 g after treatment, and the reduction amount was 6.2 g, the reduction rate. It became 5.2%.
【００２９】さらに、いかの唐揚げを実験材料として、
１８０℃の過熱蒸気４分の脱油処理で、処理前重量１８
６．１ｇが、処理後重量１７６．５ｇとなり、減少量
９．６ｇ、減少率５．２％となった。Furthermore, fried squid was used as an experimental material.
Degreasing treatment at 180 ℃ for 4 minutes with superheated steam
The weight of 6.1 g was 176.5 g after the treatment, and the reduction amount was 9.6 g and the reduction ratio was 5.2%.
【００３０】さらに、カレイの空揚げを実験材料とし
て、２００℃の過熱蒸気４分の脱油処理で、処理前重量
１７２．７ｇが、処理後重量１６２．７ｇとなり、減少
量１０．ｇ、減少率５．８％となった。Further, by using a fried flounder as an experimental material, a deoiling treatment at 200 ° C. for 4 minutes with superheated steam changed the weight before treatment from 172.7 g to 162.7 g after treatment, and the reduction amount was 10. g, the reduction rate was 5.8%.
【００３１】[0031]
【発明の効果】本発明は，以上のような構成，つまり，
空揚げ、衣揚げ、フライなどの素材の表面に、澱粉や小
麦粉またはパン粉をつけた食品素材を、低圧高温過熱蒸
気装置１の中で、最適圧力と２００〜６００℃の低圧高
温過熱蒸気の雰囲気下でフライングするため、植物油の
消費が少なくてすみ、省油が図られたばかりか、そのた
めに食品での過剰油被膜による油脂の酸化による品質劣
化を防止させることができるばかりか，製品表面のギタ
ギタ感を無くし、サクサク感を長期間維持できることを
可能にした。The present invention has the above-mentioned structure, that is,
In a low-pressure high-temperature superheated steam device 1, a food material in which starch, wheat flour, or bread crumbs are applied to the surface of a material such as fried food, fried food, or fried food under the optimum pressure and low-pressure high-temperature superheated steam atmosphere of 200 to 600 ° C. Because it consumes less vegetable oil, it not only saves oil but also prevents quality deterioration due to the oxidation of fats and oils due to excess oil film in foods, and also makes the product surface feel gimmick. It is possible to eliminate the loss and maintain a crisp feeling for a long time.
【００３２】また、空揚げ、衣揚げ、フライなどの素材
の表面に、澱粉や小麦粉またはパン粉をつけ、ほぼ１５
０〜１８０℃の沸騰油の中で約２０〜３５秒熱処理した
プリフライを低圧高温過熱蒸気装置１の中で、最適圧力
と２００〜６００℃の低圧高温過熱蒸気で蒸気噴射して
空揚げ、衣揚げ、フライなどの食品素材から脱油してい
るため、素材に吸着した油の回収を促進して省油が図ら
れたばかりか、そのために食品での過剰油被膜中の油脂
の酸化による品質劣化を防止させることができるばかり
か，製品表面のギタギタ感を無くし、サクサク感を長期
間維持できることを可能にした。In addition, starch, wheat flour or bread crumbs are applied to the surface of materials such as fried foods, fried foods, and fried foods to give about 15
In a low pressure high temperature superheated steam device 1, a pre-fry that has been heat treated for 20 to 35 seconds in boiling oil at 0 to 180 ° C. is sprayed with optimum pressure and low pressure high temperature superheated steam of 200 to 600 ° C. to be fried and fried. Since it is deoiled from food materials such as fried foods, it not only saves oil by promoting the recovery of oil adsorbed on the materials, but also prevents deterioration of quality due to oxidation of fats and oils in excess oil film in foods. Not only is it possible to eliminate the tingling sensation on the surface of the product, but it also makes it possible to maintain the crispness for a long time.
【００３３】また、空揚げ、衣揚げ、フライなどの素材
の表面に、澱粉や小麦粉またはパン粉をつけた食品素材
を２００〜６００℃程度の低圧高温過熱蒸気装置１の中
で、霧状の植物油または調味液・香油などを混入させた
植物油を放射噴霧して、空揚げ、衣揚げ、フライなどの
食品素材としているため、適正な必要限度の植物油で油
張が行われ、そのために食品での過剰油被膜中の油脂の
酸化による品質劣化を防止させることができるばかり
か，製品表面のギタギタ感を無くし、サクサク感を長期
間維持できることを可能にした。Further, a food material in which starch, wheat flour or bread crumbs are put on the surface of materials such as fried food, fried food and fried food is sprayed in a low pressure and high temperature superheated steam apparatus 1 of about 200 to 600 ° C. with a mist of vegetable oil or Since vegetable oil mixed with seasoning liquid and perfume oil is radiantly sprayed and used as a food material for fried food, fried food, fried food, etc., it is oil-tensioned with an appropriate necessary amount of vegetable oil, and therefore excess oil in food is used. Not only can quality deterioration due to the oxidation of oils and fats in the coating be prevented, but it also makes it possible to eliminate the tingling sensation on the product surface and maintain a crispy feeling for a long period of time.
【００３４】さらに、低圧高温過熱蒸気装置１の本体２
の内部に、空揚げ、衣揚げ、フライなどの素材を載置す
る摺動可能な載置棚３を配設し、該載置棚３の下に集油
板４を設け、本体２内部の上部または側面に過熱蒸気の
噴出口５と植物油の放射噴霧口６を配設し、該本体２の
上部または側面に配設している過熱蒸気の噴出口５と過
熱蒸気発生源のボイラー７とを蒸気誘導管８で連携し、
かつ、該本体２の上部または側面に配設している植物油
の放射噴霧口６と植物油タンク９とを送油ポンプ１０を
介して送油管１１で連携し、さらに、前記集油板４の下
部に集油器１２を配設しているため、プリフライした食
品を過熱蒸気により脱油したり、食品素材に霧状の植物
油を放射噴霧するため、素材に吸着した油の回収を促進
して省油が図られ、また、適正な必要限度の植物油の放
射噴霧で油張が行われ、そのために食品での過剰油被膜
中の油脂の酸化による品質劣化を防止させることができ
るばかりか，製品表面のギタギタ感を無くし、サクサク
感を長期間維持できることを可能にした。Further, the main body 2 of the low pressure high temperature superheated steam apparatus 1
A slidable mounting shelf 3 on which materials such as fried foods, fried foods, and fried foods are mounted is disposed in the inside of the container, and an oil collecting plate 4 is provided under the mounting shelf 3 to provide an upper portion inside the main body 2. Alternatively, the superheated steam jet port 5 and the vegetable oil radiant spray port 6 are provided on the side surface, and the superheated steam jet port 5 and the boiler 7, which is the superheated steam generation source, are provided on the upper or side surface of the main body 2. In cooperation with the steam guide tube 8,
The vegetable oil radiant spray port 6 and the vegetable oil tank 9 arranged on the upper side or the side surface of the main body 2 are linked by an oil feed pipe 11 via an oil feed pump 10, and further the lower part of the oil collecting plate 4 is provided. Since the oil collector 12 is installed in the machine, the pre-fried food is deoiled by superheated steam, and the food material is sprayed with mist-like vegetable oil. In addition, not only can the amount of vegetable oil be increased by radiation spraying with a proper amount of radiant spray, which can prevent the deterioration of quality due to the oxidation of fats and oils in the excess oil film of foods, and It eliminates the clutter and makes it possible to maintain a crisp feeling for a long time.
【００３５】また、低圧高温過熱蒸気装置１において、
過熱蒸気の蒸気噴射のなかで、植物油または調味液・香
油などを混入させた植物油の放射噴霧による油張加工が
最適に行われ、さらに、過熱蒸気を用いた食品の調理・
脱油・省油処理が自動化でき、連続操作が簡単な機械と
簡単な操作でできるようになった。In the low pressure high temperature superheated steam apparatus 1,
Among the steam injection of superheated steam, oil tension processing by radiant spray of vegetable oil or vegetable oil mixed with seasoning liquid, perfume oil, etc. is optimally performed, and further cooking of food using superheated steam
Degreasing and oil saving processing can be automated, and continuous operation is now possible with a simple machine and simple operation.
【図 １】本発明の過熱蒸気を用いた食品の脱油・省油
処理装置の概要図。FIG. 1 is a schematic diagram of a food deoiling / oil-saving processing apparatus using superheated steam of the present invention.
１：低圧高温過熱蒸気装置 ２：本 体 ３：載置棚 ４：集油板 ５：過熱蒸気の噴出口 ６：植物油の放射噴霧口 ７：ボイラー ８：蒸気誘導管 ９：植物油タンク １０：送油ポンプ １１：送油管 １２：集油器 1: Low-pressure high-temperature superheated steam device 2: Main body 3: Mounting shelf 4: Oil collecting plate 5: Superheated steam jet port 6: Vegetable oil radiant spray port 7: Boiler 8: Steam induction pipe 9: Vegetable oil tank 10: Sending Oil pump 11: Oil pipe 12: Oil collector
Claims (6)
に、澱粉や小麦粉またはパン粉をつけた食品素材を、低
圧高温過熱蒸気装置の中で、最適圧力と２００〜６００
℃程度の低圧高温過熱蒸気の雰囲気下でフライングし、
空揚げ、衣揚げ、フライなどの食品素材としたことを特
徴とする過熱蒸気を用いた食品の調理・脱油・省油方
法。1. A food material in which starch, wheat flour, or bread crumbs are applied to the surface of materials such as fried food, fried food, and fried food at an optimum pressure of 200 to 600 in a low-pressure high-temperature superheated steam device.
Flying under low pressure high temperature superheated steam atmosphere of about ℃,
A method of cooking, deoiling, and oil saving of foods using superheated steam, which is characterized by being used as food materials such as fried foods, fried foods, and fried foods.
に、澱粉や小麦粉またはパン粉をつけた食品素材を、低
圧高温過熱蒸気装置の中で、最適圧力と２００〜６００
℃程度の低圧高温過熱蒸気で蒸気噴射し、霧状の植物油
または調味液・香油などを混入させた霧状の植物油を放
射噴霧して油張し、空揚げ、衣揚げ、フライなどの食品
素材としたことを特徴とする過熱蒸気を用いた食品の調
理・脱油・省油方法。2. A food material in which starch, wheat flour, or bread crumbs are applied to the surface of materials such as fried food, fried food, and fried food at an optimum pressure of 200 to 600 in a low-pressure high-temperature superheated steam device.
It is sprayed with low-pressure high-temperature superheated steam of about ℃, and sprayed with mist-like vegetable oil or mist-like vegetable oil mixed with seasoning liquid / perfume oil to make it oil-tensioned and used for food materials such as fried, fried and fried foods. A cooking, deoiling, and oil saving method for foods using superheated steam, which is characterized in that
に、澱粉や小麦粉またはパン粉をつけ、ほぼ１５０〜１
８０℃の沸騰油の中で約２０〜３５秒熱処理してプリフ
ライにし、該プリフライを低圧高温過熱蒸気装置の中で
最適圧力と２００〜６００℃程度の低圧高温過熱蒸気で
蒸気噴射し、空揚げ、衣揚げ、フライなどの食品素材か
ら脱油することを特徴とする過熱蒸気を用いた食品の調
理・脱油・省油方法。3. Starch, wheat flour, or bread crumbs are applied to the surface of a material such as fried food, fried food, or fried food, and the surface is approximately 150 to 1.
It is heat treated in boiling oil at 80 ° C for about 20 to 35 seconds to make a pre-fry, and the pre-fry is steam-injected with optimum pressure and low-pressure high-temperature superheated steam of about 200-600 ° C in a low-pressure high-temperature superheated steam device, and fried, A method for cooking, deoiling, and oil saving of foods using superheated steam, which is characterized by deoiling food materials such as fried foods and fries.
プ、コーンチップなどフライングするスナック菓子の食
品素材や、オイルフライで製造される即席麺などの食品
素材を油温入口でほぼ１８０〜１９０℃とし、出口を１
６０〜１７０℃に維持した沸騰油の中で約３〜４分熱処
理してフライングし、フライングした後に、該スナック
菓子や即席麺などの食品素材を低圧高温過熱蒸気装置の
中で、最適圧力と２００〜６００℃の低圧高温過熱蒸気
で蒸気噴射し、スナック菓子や即席麺などの食品素材か
ら脱油することを特徴とする過熱蒸気を用いた食品の調
理・脱油・省油方法。4. A food material such as real potato chips, molded potato chips, and corn chips for snack snacks to be fried, and food materials such as instant noodles produced by oil frying are heated to about 180 to 190 ° C. at the oil temperature inlet, and the outlet is provided. 1
It is heat-treated in boiling oil maintained at 60 to 170 ° C. for about 3 to 4 minutes, then fried, and then the food material such as snacks and instant noodles is heated to the optimum pressure and 200 in a low-pressure high-temperature superheated steam device. A method for cooking, deoiling, and saving oil of foods using superheated steam, characterized by degassing oil from food materials such as snacks and instant noodles by injecting steam with low-pressure high-temperature superheated steam at ~ 600 ° C.
付けをするスナック菓子などの食品素材をオイルスプレ
ーした後に、該スナック菓子などの食品素材を、低圧高
温過熱蒸気装而の中で、最適圧力と２００〜６００℃程
度の低圧高温過熱蒸気で蒸気噴射し、スナック菓子など
の食品素材から脱油することを特徴とする過熱蒸気を用
いた食品の調理・脱油・省油方法。5. A food material such as snacks that is seasoned with oil spray such as corn curl is oil sprayed, and then the foods such as snacks are optimally pressured at 200 to 600 ° C. in a low pressure high temperature superheated steam generator. A method for cooking, deoiling, and oil saving of foods using superheated steam, characterized by injecting steam with a low-pressure high-temperature superheated steam of a certain degree to deoil oil from food materials such as snacks.
揚げ、衣揚げ、フライなどの素材やリアル・ポテトチッ
プ、成形ポテトチップ、コーンチップなどフライングし
たスナック菓子の食品素材と、オイルフライで製造され
る即席麺などの食品素材を載置する摺動可能な載置棚を
配設し、該載置棚の下に集油板を設け、本体内部の上部
または側面に過熱蒸気の噴出口と、植物油または調味液
・香油料などを混入させた植物油の放射噴霧口を配設
し、該本体の上部、または側面に配設している過熱蒸気
の噴出口と、過熱蒸気発生源のボイラーとを蒸気誘導管
で連携し、かつ、該本体の上部または側面に配設してい
る植物油または調味液・香油などを混入させた植物油の
放射噴霧口と、植物油タンクとを送油ポンプを介して送
油管で連携し、さらに、前記集油板の下部に、集油器を
配設したことを特徴とする過熱蒸気を用いた食品の脱油
・省油処理装置。6. A low-temperature high-temperature superheated steamer body is made of a material such as fried, fried and fried foods, food material of fried snack foods such as real potato chips, molded potato chips, and corn chips, and oil frying. A slidable mounting shelf on which food materials such as instant noodles are mounted is disposed, an oil collecting plate is provided under the mounting shelf, and a superheated steam jet port is provided on an upper portion or a side surface inside the main body. , A radiant spray port of vegetable oil or vegetable oil mixed with seasoning liquid / perfume oil, and the like, and a superheated steam jet outlet arranged on the top or side of the main body, and a boiler of a superheated steam generation source. Via a steam pump, and a radiant spray port of vegetable oil mixed with vegetable oil or seasoning liquid / perfume oil, which is arranged on the top or side of the main body, and a vegetable oil tank via an oil pump. In cooperation with the oil transfer pipe, The collection in the lower portion of the oil plate, deoiled-saving oil processing apparatus of the food using superheated steam, characterized in that it has disposed Atsumariyu device.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6340896A JPH08173059A (en) | 1994-12-27 | 1994-12-27 | Cooking, deoiling and oil-saving method of food using superheated steam and equipment therefor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6340896A JPH08173059A (en) | 1994-12-27 | 1994-12-27 | Cooking, deoiling and oil-saving method of food using superheated steam and equipment therefor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH08173059A true JPH08173059A (en) | 1996-07-09 |
Family
ID=18341310
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP6340896A Pending JPH08173059A (en) | 1994-12-27 | 1994-12-27 | Cooking, deoiling and oil-saving method of food using superheated steam and equipment therefor |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH08173059A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002507442A (en) * | 1998-03-24 | 2002-03-12 | ヴォス インダストリーズ リミテッド | Control method of operation of cooking appliance |
| JP2006212038A (en) * | 2006-04-28 | 2006-08-17 | Sharp Corp | Separation method and separator |
| EP1700526A1 (en) * | 2005-03-10 | 2006-09-13 | Nederlandse Organisatie voor toegepast-natuurwetenschappelijk Onderzoek TNO | Method for finish-frying food product particles |
| JP2011185595A (en) * | 2011-04-05 | 2011-09-22 | Sharp Corp | Cooker |
| JP2012244928A (en) * | 2011-05-26 | 2012-12-13 | Tablemark Co Ltd | Method for manufacturing oil-fried food and oil-fried food |
| EP2589298A1 (en) * | 2010-06-30 | 2013-05-08 | Ajinomoto Co., Inc. | Method for producing non-fried food |
| JP2020058295A (en) * | 2018-10-11 | 2020-04-16 | 昭和産業株式会社 | Method of manufacturing fried food |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59118071A (en) * | 1982-12-24 | 1984-07-07 | House Food Ind Co Ltd | Apparatus for drying food |
| JPS59120079A (en) * | 1982-12-28 | 1984-07-11 | House Food Ind Co Ltd | Drying of food |
| JPH02171150A (en) * | 1988-09-02 | 1990-07-02 | John T Buckley | Method and apparatus for cooking fried food |
-
1994
- 1994-12-27 JP JP6340896A patent/JPH08173059A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59118071A (en) * | 1982-12-24 | 1984-07-07 | House Food Ind Co Ltd | Apparatus for drying food |
| JPS59120079A (en) * | 1982-12-28 | 1984-07-11 | House Food Ind Co Ltd | Drying of food |
| JPH02171150A (en) * | 1988-09-02 | 1990-07-02 | John T Buckley | Method and apparatus for cooking fried food |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002507442A (en) * | 1998-03-24 | 2002-03-12 | ヴォス インダストリーズ リミテッド | Control method of operation of cooking appliance |
| EP1700526A1 (en) * | 2005-03-10 | 2006-09-13 | Nederlandse Organisatie voor toegepast-natuurwetenschappelijk Onderzoek TNO | Method for finish-frying food product particles |
| WO2006096058A1 (en) * | 2005-03-10 | 2006-09-14 | Nederlandse Organisatie Voor Toegepast-Natuurwetenschappelijk Onderzoek Tno | Method for finish-frying food product particles |
| JP2008532511A (en) * | 2005-03-10 | 2008-08-21 | ネーデルランドセ オルガニサティエ フォール トエゲパストナトールヴェテンシャッペリク オンデルゾエク ティエヌオー | Method for finishing frying food product pieces |
| US8124161B2 (en) | 2005-03-10 | 2012-02-28 | Nederlandse Organisatie Voor Toegepast-Natuurwetenschappelijk Onderzoek Tno | Method for finish-frying food product particles |
| JP2006212038A (en) * | 2006-04-28 | 2006-08-17 | Sharp Corp | Separation method and separator |
| EP2589298A1 (en) * | 2010-06-30 | 2013-05-08 | Ajinomoto Co., Inc. | Method for producing non-fried food |
| EP2589298A4 (en) * | 2010-06-30 | 2013-09-11 | Ajinomoto Kk | Method for producing non-fried food |
| JP2011185595A (en) * | 2011-04-05 | 2011-09-22 | Sharp Corp | Cooker |
| JP2012244928A (en) * | 2011-05-26 | 2012-12-13 | Tablemark Co Ltd | Method for manufacturing oil-fried food and oil-fried food |
| JP2020058295A (en) * | 2018-10-11 | 2020-04-16 | 昭和産業株式会社 | Method of manufacturing fried food |
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