JPS6028495B2 - vacuum fryer equipment - Google Patents
vacuum fryer equipmentInfo
- Publication number
- JPS6028495B2 JPS6028495B2 JP10554882A JP10554882A JPS6028495B2 JP S6028495 B2 JPS6028495 B2 JP S6028495B2 JP 10554882 A JP10554882 A JP 10554882A JP 10554882 A JP10554882 A JP 10554882A JP S6028495 B2 JPS6028495 B2 JP S6028495B2
- Authority
- JP
- Japan
- Prior art keywords
- oil
- container
- fryer
- chips
- vacuum
- 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.)
- Expired
Links
Landscapes
- Frying-Pans Or Fryers (AREA)
Description
【発明の詳細な説明】
本発明は、食品を油揚げする真空フライャー装置に関す
るものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a vacuum fryer device for frying foods.
本発明者は、これまで特許第945235号(特公昭5
3−17666号公報)に示すように、減圧状態に保っ
た機崖内に油揚器を収容し、該油揚器内に原料を連続し
て移送するコソベアを配置すると共に、上記機鰹の一側
に投入側真空室を他側に排出側真空室を各々備えた真空
フライャー装置を開発して来た。The present inventor has previously published patent No. 945235 (Japanese Patent Publication No. 5
As shown in Japanese Patent Publication No. 3-17666), a frying machine is housed in a cliff kept under reduced pressure, and a Kosobair for continuously transferring raw materials is placed inside the frying machine, and one side of the machined bonito is placed inside the frying machine. We have developed a vacuum fryer device with a vacuum chamber on the input side and a vacuum chamber on the discharge side on the other side.
然るに、上記従来の真空フライャー装置は原料並びに揚
げた製品をコンベアによって搬送させるようになってい
るため、装置全体が複雑且つ大型になるだけでなく、油
揚器の大部分の空間がコンベアに占められてしまって、
油が効率的に使用出来ない欠点があった。However, in the conventional vacuum fryer device described above, the raw materials and fried products are conveyed by a conveyor, which not only makes the entire device complicated and large, but also occupies most of the space in the fryer. I put it away,
The drawback was that oil could not be used efficiently.
本発明は、上記のような従来の真空フライャー装置の欠
点を解消するためになされたもので、その目的とすると
ころは、装置全体を簡単且つコンパクトに構成すること
により、故障が少なくフライィング作業を能率良く行な
うと共に、原料に応じて適宜油切りして美味しいフライ
ヤーを作ることの出来る真空フライャ−装置を提供する
にある。The present invention was made in order to eliminate the drawbacks of the conventional vacuum fryer device as described above, and its purpose is to simplify and compactly configure the entire device so that frying operations can be carried out with fewer failures. To provide a vacuum fryer device capable of efficiently carrying out the above operations and making delicious fryers by draining oil appropriately according to raw materials.
以下、本発明の一実施例について図面を参照しながら説
明する。An embodiment of the present invention will be described below with reference to the drawings.
図において、1はフライャー容器であって、その外周部
にはジャケットlaが設けられている。該ジャケットl
aには配管2が接続されていて、蒸気を導入して上記フ
ライヤー容器1を加熱するようになっている。該容器1
の内部にはバスケット型の原料収納器兼円心分離器3′
が収容されている。上記容器1の上側関口部は蓋5によ
り密閉されるようになっていて、原料の投入時及び取出
時に開くようになっている。上記容器1の上部にはオイ
ル供給用パイプ6が接続されていて、オイル加熱槽7か
ら加熱オイルが供給されるようになっている。該オイル
加熱槽7内にはオイル補給槽8から必要なオイルが補給
されるようになっていると共に、上記配管2からの蒸気
により加熱されるようになっている。尚、上記オイル補
給槽8内のオイルも蒸気により加熱されるようになって
いる。前記容器1の底部には排出パイプ9が接続されて
いて、容器1内のオイルを上記オイル加熱槽7に戻すよ
うになっている。In the figure, 1 is a fryer container, and a jacket la is provided on the outer periphery of the fryer container. The jacket l
A pipe 2 is connected to a to introduce steam to heat the fryer container 1. The container 1
Inside is a basket-shaped raw material storage container and center separator 3'
is accommodated. The upper entrance of the container 1 is sealed by a lid 5, which is opened when raw materials are loaded and taken out. An oil supply pipe 6 is connected to the upper part of the container 1, and heated oil is supplied from an oil heating tank 7. The oil heating tank 7 is supplied with necessary oil from an oil supply tank 8 and is heated by steam from the pipe 2. Incidentally, the oil in the oil supply tank 8 is also heated by the steam. A discharge pipe 9 is connected to the bottom of the container 1 to return the oil in the container 1 to the oil heating tank 7.
10‘まフィルター、11は蒸気の排出管である。10' is a filter, and 11 is a steam exhaust pipe.
上記蓋5の上部には排気パイプ12が接続されていて、
容器1内の水蒸気をコンデンサー3に導くようになって
いる。該コンデンサー3には冷却水が導入されると共に
真空ポンプ14が接続されている。次に、上記実施例の
作用について説明する。An exhaust pipe 12 is connected to the top of the lid 5,
Water vapor in the container 1 is led to a condenser 3. Cooling water is introduced into the condenser 3 and a vacuum pump 14 is connected thereto. Next, the operation of the above embodiment will be explained.
先ず、配管2からのスチームを各ジャッケトla,7a
,8aに導入してフライヤー容器1、オイル加熱槽7及
びオイル補給槽8を加熱すると共に、該オイル補給槽8
に油を入れる。次に、蓋5を開けてフラィャ−容器1内
のバスケット型原料収納器兼円心分離器3′のバスケッ
ト内に例えばバレィショ等の原料を投入し、再び蓋5を
密閉する。一方、コンデンサー3内に冷却水を入れると
共に真空ポンプ14を稼動させて、容器1内を約70仇
舷日タ程度に減圧する。続いて「弁1 5,16を開い
て容器1内に約100〜13000程度の加熱オイルを
供給し、上記原料を約10分程揚げる。このように原料
が減圧油ちようされると、弁17,18を開けて容器1
内のオイルを排出すると共に、上記弁16,17,18
を閉じて蓋5を開いてバスケット型原料収納器兼円心分
離器3′を作動せしめ、原料より油を排除して後、これ
を取り出す。本件発明は、密閉蓋を有するフラィャ−容
器内に原料を入れたバスケット型原料収納器兼円心分離
器3′を設けて製品の油切りをするようにし、該容器に
オイル加熱槽を連結して加熱オイルを供給及び排出する
と共に、コンデンサを連結して容器内を減圧するように
した項空フライャー装置であって、原料収納用バスケッ
ト兼円心分離器としての機能を持たせて、フライャー容
器内において、油を排除した後にこのバスケット型遠心
分離器により油の排除をより速く効率的に行なわせるよ
うにするものであり、原料によって油の排除し難いもの
に適用してより効果を上げるようにしたものである。First, steam from pipe 2 is transferred to each jacket la, 7a.
, 8a to heat the fryer container 1, oil heating tank 7 and oil supply tank 8, and also heat the oil supply tank 8.
Put oil in. Next, the lid 5 is opened, and a raw material such as potato is put into the basket of the basket-type raw material storage/centre separator 3' in the fryer container 1, and the lid 5 is sealed again. Meanwhile, cooling water is put into the condenser 3 and the vacuum pump 14 is operated to reduce the pressure inside the container 1 to about 70 days. Next, open the valves 15 and 16 to supply heated oil of about 100 to 13,000 ml into the container 1, and fry the above raw materials for about 10 minutes. Open 17 and 18 and container 1
While draining the oil inside, the valves 16, 17, 18
is closed, the lid 5 is opened, and the basket-type raw material storage/centre separator 3' is operated to remove oil from the raw material and then take it out. In the present invention, a basket-type raw material storage container/centre separator 3' is provided in which raw materials are placed in a fryer container having an airtight lid to drain oil from the product, and an oil heating tank is connected to the flier container. This air fryer device is designed to supply and discharge heated oil and reduce the pressure inside the container by connecting a condenser. This basket-type centrifugal separator is used to remove oil faster and more efficiently after oil is removed from the interior of the factory. This is what I did.
本願の発明は、フライャー容器1内に原料を入れたバス
ケット3を出し入れ自在に収容し、フライヤー容器内の
油を供給及び排出を適宜行なうようにし、原料の量や性
質に応じて油揚げ時間を適宜選択せしめ、フライヤー終
了後は、速やかに油の排出を行なって原料を−挙に取り
出すことが出来、コンパクトな装置内での効率のよい真
空フライヤ−を遂行でき、且つ原料中の油が排除し難い
ものについてはフライャー容器内のバスケット型原料収
納器3′を遠心分離の機能を与えて、より速やかに効率
のよいフライヤー装置とすることが出来るものである。The invention of the present application stores a basket 3 containing raw materials in a fryer container 1 so as to be freely put in and taken out, oil in the fryer container is supplied and discharged as appropriate, and frying time is adjusted appropriately according to the amount and properties of the raw materials. After the frying is finished, the oil can be quickly drained and the raw materials can be taken out all at once, and the vacuum fryer can be carried out efficiently in a compact device, and the oil in the raw materials can be removed. For difficult materials, the basket-shaped raw material storage container 3' in the fryer container can be provided with a centrifugal separation function, thereby making it possible to quickly create a more efficient fryer.
以上のように、本発明は密閉蓋を有するフライヤー容器
内に原料を入れたバスケットを出し入れ出来るようにし
たので、構造が極めて簡単で故障が殆どなくコンパクト
に構成出来るだけでなく、原料の種類或いは製品の必要
に応じて該容器内に設けた遠心分離器により適宜油切り
して顧客の好みに応じた製品を作ることが出来る効果が
ある。次に本発明の真空フライャー装置によって野菜類
の減圧油ちようせしめたものと、常圧下で処理したもの
とを対比した実験データ一を挙げると下記のとおりであ
る。1 ポテトチップの製造条件
ポテトチップを製造する場合の最も大きな問題は褐変に
よる着色である。As described above, the present invention allows a basket containing raw materials to be taken out and put into a fryer container with a sealed lid, so it not only has an extremely simple structure with almost no failures and can be constructed compactly, but also allows for This has the advantage that oil can be drained as needed by the centrifugal separator provided in the container to produce products that meet the customer's preferences. Next, experimental data comparing vegetables fried in vacuum oil using the vacuum fryer of the present invention and vegetables treated under normal pressure are as follows. 1 Manufacturing conditions for potato chips The biggest problem when manufacturing potato chips is discoloration due to browning.
この褐変の原因は、し・も中に含まれている還元糖(遊
離アミノ酸)である。この着色を減圧油ちようで防止で
きるかどうかを常圧と比較した。(製 法)
原料バレィショ(男しやくとピリケン)→洗縦→スラィ
サーブ厚さ2肋論切→水債(5%NaCI水)→水切→
油ちよう(減圧・常圧の所定の条件)→冷却原料バレイ
ショ 品種
表1 油ちょう条件とポテトチップの品質結果のまとめ
【1} 常圧でパリとしたポテトチップを製造するには
、135qo以上の揚げ油温度が必要であった。The cause of this browning is the reducing sugars (free amino acids) contained in the cabbage. We compared this coloration with normal pressure to see if this coloring could be prevented using vacuum oil. (Manufacturing method) Ingredients: Potatoes (Otoko Shiyaku and Piriken) → Wash vertically → Slice serve to a thickness of 2 layers → Water bond (5% NaCI water) → Mizukiri →
Fried potato (specified conditions of reduced pressure and normal pressure) → Chilled raw material potato Variety table 1 Summary of fried conditions and potato chip quality results [1] To produce crispy potato chips under normal pressure, 135 qo or more is required. frying oil temperature was required.
‘2l しかし、ここで用いた原料いもの還元糖0.4
〜0.7%では、褐変化が箸るしく、商品価値を低下さ
せた。{3} 一方、減圧油ちようでは700脚日夕、
100〜110qoで10分の条件で白〜淡黄色の透明
感のあるパリとしたポテトチップを製造できた。{4}
減圧油ちようでも揚げ油温度を120〜130ooと
高めると褐変が生じ、ピリケンよりも男しやくが著しく
、還元糖舎量が影響した。'2l However, the reducing sugar of the raw material potato used here was 0.4
At ~0.7%, browning was noticeable and the commercial value was lowered. {3} On the other hand, 700 legs were used daily and evening at the decompression oil chiyo.
Under the conditions of 100 to 110 qo for 10 minutes, white to light yellow, transparent and crispy potato chips could be produced. {4}
Even with reduced-pressure oil, browning occurred when the frying oil temperature was raised to 120 to 130 oo, and the browning was more noticeable than that of Piriken, and the amount of reducing sugar had an effect.
‘51ここで製造したポテトチップの水分は減圧100
〜130oo、常圧135qo以上では、2〜3%で両
法に差は見られないが、油量は減圧32〜36%で常圧
の42〜50%に比較して10〜15%程少ない。'51 The water content of potato chips manufactured here is 100% under reduced pressure.
~130oo, normal pressure 135qo or higher, there is no difference between the two methods at 2-3%, but the amount of oil is 10-15% less at reduced pressure of 32-36% compared to 42-50% at normal pressure. .
2 油ちよう時間とポテトチップの品質
減圧では70仇肋日夕、100午○〜10分で品質的に
よいポテトチップを製造できたが、10分という時間が
適当かどうか経時的に品質を調べた。2. Fried time and quality of potato chips We were able to produce potato chips of good quality in 70 days and 100 minutes under reduced pressure, but we checked the quality over time to see if 10 minutes was appropriate. Ta.
原料バレィショは1)のものも500で42日間冷蔵し
たものを用いた。The raw potato used in 1) was also refrigerated at 500 ml for 42 days.
ポテトチップの製造は、1)と同様に行ない、油ちよう
時間を変えて試料を作った。原料バレイショ 品種
冷蔵貯蔵を行なうと明らかに還元糖の増加がみられ、男
しやくよりもピリケンが多く約3倍になっていた。Potato chips were manufactured in the same manner as in 1), and samples were prepared by changing the soaking time. When the raw material potato variety was stored under refrigeration, there was a clear increase in reducing sugars, and the amount of piriken was about three times higher than that of potato varieties.
このことは、ポテトチップにする場合褐変が大きくなる
ことを意味し、ポテトチップ原料いもの貯蔵が難かしく
、年間生産ができない原因ともなっている表2 油ちょ
う時間と品質実験結果のまとめ
‘1} ここで採用した70仇舷日夕、100ooの油
ちようでは、男しやく〜ピリケンとも7分で完全に脱水
され、パリとなった。This means that browning will increase when making potato chips, making it difficult to store potato chip raw materials and preventing annual production.Table 2 Summary of frying time and quality test results'1} The 70 yen and 100 yen oil used here was completely dehydrated in 7 minutes and turned into paris.
7分から10分〜3分間延長すると還元糖が1〜1.1
%と増大しているので、磁か褐変がみられた。If you extend from 7 minutes to 10 minutes to 3 minutes, the reducing sugar will be 1 to 1.1
%, indicating magnetic browning.
■ 常圧(140qo)では、パリとなるには10分が
必要であったが、褐変が著しくなり、商品価値を低下さ
せた。■ At normal pressure (140 qo), it took 10 minutes to turn brown, but browning became significant and the product value decreased.
{3ー 減圧下での水分は3分で20%以下に減少して
いるが、常圧では40〜50%と多くト減圧の脱水力が
強いことを裏付けている。{3- Moisture under reduced pressure decreases to less than 20% in 3 minutes, but under normal pressure it is 40-50%, proving the strong dehydration power of reduced pressure.
3 有色野菜類のチップ製造
野菜類の中には、赤燈色あるいは緑色を有するものが多
いが、乾燥するとこれらのカロチノィド色素、クロロフ
ィルムが分解し、色の保持が難しいとされている。3. Manufacture of colored vegetable chips Many vegetables have a reddish or green color, but when dried, these carotenoid pigments and chlorophyll decompose, making it difficult to maintain the color.
天然の美しい色を保持したチップを減圧法で製造できる
かどうか試みた。(製 法)
原料野菜(人参、ピーマン、カボチャ)→水洗→スラィ
サ−で厚さ2脚と切断(ピーマンは7〜8脚切断)→油
ちよう(減圧「常圧)→冷却表3 人参チップの品質表
4 ピーマンチップの品質
表5 カボチャチップの品質
実験結果のまとめ
{li 3種類の野菜を種々の条件でチップとしたが、
し、も類に比較し、パリとしがたく、色の保持も難しい
ことが判明した。We tried to see if it was possible to produce chips that retained their natural beautiful colors using a vacuum method. (Manufacturing method) Raw vegetables (carrots, green peppers, pumpkins) → Wash with water → Cut into 2 legs thick with a slicer (cut peppers into 7 to 8 legs) → Fried chili pepper (reduced pressure (normal pressure) → Cooling Table 3 Carrot chips Quality Table 4 Quality Table 5 of Green Pepper Chips Summary of Quality Experiment Results for Pumpkin Chips {li Three types of vegetables were made into chips under various conditions;
However, compared to similar products, it was found that it was difficult to maintain the crispness and color retention.
‘2} この中では人参が最もチップに向いており、減
圧70物吻日夕、10000−5分で赤色のきれいなパ
リとしたものとなった。'2} Of these, carrots are the most suitable for chips, and were made into beautiful red crisps after 70 hours of depressurization and 10,000 hours for 5 minutes.
この実験では3本の人参を用いたが、輪切りにすると色
、すが入ったものがあり、同じ状態でなく、チップもま
たバラエティーに富んだものができた。人参は油ちよう
後面積は1/2となるが、水に1時間浸債すると重量は
4倍となり、面積は油ちよう前とほぼ同じとなる。{3
} しかし、常圧では13500一10分でパリとなる
が褐変化が著しく、商品価値は低下し、常圧では色の保
持はできなかった。In this experiment, we used three carrots, but when we cut them into rings, some of them had different colors and textures, so they were not in the same condition, and the chips were also rich in variety. The area of carrots becomes 1/2 after soaking in oil, but if soaked in water for 1 hour, the weight quadruples and the area becomes almost the same as before cooking. {3
} However, at normal pressure, it became crispy in 10 minutes at 13,500°C, but the browning was significant and the commercial value decreased, and the color could not be maintained at normal pressure.
(4ー ピ−マンの場合減圧油ちようにより緑色保持は
可能であるが、皮と海綿部(種も入る)との組織が異な
り、全体をパリとさせるのは難しい。(4- In the case of green peppers, it is possible to retain their green color by drying them with reduced pressure, but the structure of the skin and spongy part (which also contains seeds) is different, so it is difficult to make the whole pepper crispy.
切片をもう少し薄くし、再度実験する必要がある。常圧
では緑色は消失し、パリとならず、チップ製造は無理と
思われた。‘5} カボチャをチップにする場合、その
形態が問題となろう。I need to make the section a little thinner and repeat the experiment. Under normal pressure, the green color disappeared and it did not become crisp, making it impossible to manufacture chips. '5} When turning pumpkin into chips, its form is an issue.
ここでは4等分してスライスしたので、馬蹄形となり、
あまり外観はよくなかった。常圧では色の保持が全くで
きなかったが、減圧では100℃−10分で黄色のきれ
いなパリとしたチップができ、味もよかった。Here, I sliced it into four equal parts, so it was shaped like a horseshoe.
It didn't look very good. Under normal pressure, the color could not be maintained at all, but under reduced pressure, a beautiful yellow crispy chip was produced in 10 minutes at 100°C, and the taste was good.
図は本発明の真空フライヤー装置の一実施例を示す概略
説明図である。
1・・・フライヤ−容器、la・・・ジャケット、2・
・・配管、3…バスケット型原料収納器、3′…バスケ
ット型原料収納器兼遠心分離器、4・・・電動機、5・
・’蓋、6…オイル供給用パイプ、7・・・オイル加熱
槽、7a・・・ジャケット、8・・・オイル補給槽、8
a…ジャケット、9…排出パイプ、10…フィルター、
11・・・排出管、12・・・排気パイプ、13…コン
デンサ、14・・・真空ポンプ、15,16,17,1
8…弁。The figure is a schematic explanatory diagram showing an embodiment of the vacuum fryer apparatus of the present invention. 1... flyer container, la... jacket, 2...
...Piping, 3...Basket type raw material storage container, 3'...Basket type raw material storage container and centrifugal separator, 4...Electric motor, 5.
・Lid, 6... Oil supply pipe, 7... Oil heating tank, 7a... Jacket, 8... Oil supply tank, 8
a...jacket, 9...discharge pipe, 10...filter,
11... Discharge pipe, 12... Exhaust pipe, 13... Condenser, 14... Vacuum pump, 15, 16, 17, 1
8... Valve.
Claims (1)
スケツト付遠心分離器を設けて製品を油切りするように
し、該容器にオイル加熱槽を連結して加熱オイルを供給
及び排出すると共に、コンデンサを連結して容器内を減
圧するようにしたことを特徴とする眞空フライヤー装置
。1 A centrifugal separator with a basket containing raw materials is installed in a fryer container with a sealed lid to drain the product, and an oil heating tank is connected to the container to supply and discharge heated oil, and a condenser is installed. A true air fryer device characterized by being connected to each other to reduce the pressure inside the container.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP10554882A JPS6028495B2 (en) | 1982-06-21 | 1982-06-21 | vacuum fryer equipment |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP10554882A JPS6028495B2 (en) | 1982-06-21 | 1982-06-21 | vacuum fryer equipment |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS58221916A JPS58221916A (en) | 1983-12-23 |
JPS6028495B2 true JPS6028495B2 (en) | 1985-07-05 |
Family
ID=14410623
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP10554882A Expired JPS6028495B2 (en) | 1982-06-21 | 1982-06-21 | vacuum fryer equipment |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS6028495B2 (en) |
Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH02200222A (en) * | 1989-01-31 | 1990-08-08 | Pokka Corp | Food fryer |
JPH03112524A (en) * | 1989-09-27 | 1991-05-14 | Mihama Seisakusho:Kk | Method of flied food using rotary motion in oil tank and device therefor |
JP2894848B2 (en) * | 1991-01-21 | 1999-05-24 | ハウス食品株式会社 | Decompression fryer |
JP2739257B2 (en) * | 1991-01-21 | 1998-04-15 | ハウス食品株式会社 | Method and apparatus for decompression water removal of decompression fryer |
JP5022883B2 (en) * | 2007-12-04 | 2012-09-12 | 株式会社玄 | Food frying equipment |
CN104222182B (en) * | 2013-06-24 | 2016-02-24 | 全武 | A kind of Vacuum frying machine |
-
1982
- 1982-06-21 JP JP10554882A patent/JPS6028495B2/en not_active Expired
Also Published As
Publication number | Publication date |
---|---|
JPS58221916A (en) | 1983-12-23 |
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