JPS5813132B2 - Shiyokuhin Noaburagehouhou - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an improvement in the method of frying foods such as wontons and dumplings that tend to overlap or join together when fried. After filling the retainer, the retainer is immersed in oil in a frying tank in which oil is jetted downward from a position above the retainer, and the food is flowing inside the retainer. This is a method of deep-frying.

In this way, foods such as wontons, which tend to overlap or stick together during deep-frying, are dispersed one by one to obtain a product with a uniform shape and less uneven frying, while at the same time reducing the frying time and simplifying the process of quantifying the deep-fried products. The present invention provides a method.

Generally, when manufacturing instant wontons, fresh wontons are sent from a wonton forming machine to a net conveyor in order and irregularly, passed through high-temperature oil in a frying tank, fried, and then quantified into trays, cups, etc. The product is filled and packaged.

However, when the wontons are fried, they float and overlap or join together.

Therefore, the portions of the wontons that overlap each other are not sufficiently dehydrated by the hot oil, causing uneven frying.

Furthermore, since the number of instant wontons fried by the net conveyor is not fixed, it is necessary to quantify the wontons when filling them into a cup or the like to produce a product.

However, these fried instant wontons are extremely fragile and irregularly shaped, making it difficult to quantify them mechanically, so they are currently packed by hand.

However, hand-packing has the disadvantage that it is not only hygienic, but also inefficient and labor-intensive.

As a method to deal with these drawbacks, a constant number of fresh wontons sent out from a wonton forming machine are filled into a retainer in advance, and then fried using a conventional method, and then the wontons in the retainer are transferred to a tray, cup, etc. and packaged. One possible method is to make it into a product.

However, even if this method solves the hygiene problems and efficiency problems caused by manual filling, it is difficult to prevent the wontons from floating to the top surface of the retainer and overlapping or joining together during frying, which can result in uneven frying. It cannot be suppressed.

Furthermore, since the wontons float to the surface and overlap each other, the wonton wrappers are fried in a flattened shape, which causes poor rehydration during eating.

These drawbacks occur not only when producing instant wontons, but also when producing foods such as instant dumplings, quince, and potato chips.

According to the method of the present invention, it is possible to obtain fried foods without the above-mentioned drawbacks, but applicable foods include wontons, dumplings, quince, harumaki, potato chips, and other foods that tend to overlap or join together during frying, resulting in uneven fried foods. It is.

The method of the present invention is an extremely effective method for deep-frying, especially for foods that tend to form large overlapping surfaces or joint surfaces between the foods during deep-frying.

As an embodiment of the present invention, fried wontons will be explained in detail with reference to FIGS. 1 to 3.

FIG. 1 is a side view of the frying device, FIG. 2 is a plan view thereof, and FIG. 3 is a detailed view showing the wonton forming and filling device.

A noodle strip A rolled by a rolling roll 1 is cut by a cutter 2 and shaped into a concave shape by a cylindrical shaping piston 3 and a shaping guide 4 to form a wonton wrapper C.

At this time, the ingredients B in the ingredient holding tank 5 are filled in a fixed quantity into the cylindrical shape inserting piston 3 by the piston 6, and filled into the wonton wrapper C formed into a concave shape by the ingredient filling piston 7, Sandwich and form into Wonton D according to Step 8.

Turn the molded claw 1/4 turn and release it on the retainer 9 to fill the retainer 9.

By repeating this process, a fixed number of wontons D are filled into the retainer 9, and the retainer 9 is moved to the frying tank 11, and at the same time, the next retainer 9' is installed so that it reaches the bottom of the forming claw 8. do.

In this way, a fixed number of wontons D are sequentially filled into the retainers 9, 9', and then fried.

In addition, each retainer 9.9'... is an endless chain 10
is held fixed.

The wontons D filled in the retainers 9, 9', . . . by the above method are transferred to the frying tank 11.

When deep-frying, use the endless belt 12 to hold the retainer 9.
．． 9' is covered with a lid to prevent wontons from floating into the oil in the frying tank 11 during frying.

The frying tank 11 has an oil spouting pipe 13, and the wontons in the retainer 9,9' are made to flow by the oil jetted from the oil spout 14 provided in the oil spouting pipe 13, and the wontons are floated by frying. It also prevents uneven frying caused by polymerization or bonding of wontons that occurs during floating.

The oil spout pipe 13 is provided below the oil level in the frying tank 11 and above the endless belt 12.

The reason why the oil jet pipe 13 is installed below the oil level is mainly to prevent the oil from coming into contact with air more than necessary and being oxidized.

Further, the length of the oil jet pipe 13 and the shape of the oil jet port 14 may be determined as appropriate by the practitioner.

Spraying oil perpendicular to the bottom of the frying tank is more effective in ensuring uniform flow in the wonton paste tainer, and is more effective in preventing uneven frying of wontons.

Next, an oil drain groove 15 is provided at the bottom of the frying tank, and the oil drained from this groove is sent to a pump 17 via a drain pipe 16.

The amount of oil discharged is adjusted to be about the same amount as the amount of oil jetted out, so that the amount of oil in the frying tank is always maintained within a certain range.

A strainer 19 is provided in the discharge pipe 16 to remove oil scum and the like from the oil.

The oil sent to the pump 17 is sent to the oil spouting pipe 13 through the oil feeding pipe 18 while the amount thereof is adjusted, and is forcibly jetted out from the oil spouting port 14.

If an indirect heating method is used as the oil heating method, a heat exchanger is installed on the oil pipe 18 to keep the oil temperature in the frying tank constant at all times.

The time during which oil is jetted from the oil spout 14 (hereinafter referred to as "shower ring") is determined by the oil temperature during frying, the frying time, etc.

When frying, the oil temperature is about 130-140℃, the frying time is about 35-50 seconds, and the showering time is about 20-25 seconds to improve the shelf life, blistering, texture, and restorability of wontons. It is preferable due to the following reasons.

If the showering time is 20 seconds or less, uneven frying cannot be sufficiently suppressed, and on the other hand, if the showering time is 25 seconds or more, the effect of suppressing uneven frying cannot be significantly improved.

Also, after the shower ring retainer comes into contact with oil,
That is, it is preferable to carry out the frying several seconds after the start of frying, especially from the viewpoint of maintaining the shape of the wontons.

After frying, retainer 9, 9'... is endless belt 1
As 0 rotates, the direction is sequentially reversed.

As a result of the retainers 9, 9' being reversed, the fried wontons E are captured by the hopper 20 and transferred to a tray or cup 21, after which they are packaged and made into a product.

In order to clarify the effects of the present invention, the following experiment was conducted using a wonton manufacturing method as an example.

Experimental example 700g of strong flour, 300g of medium wheat flour, 50g of wetting agent
330 g of water was added to a mixture of g, 0.13 g of corn flour, and 100 g of salt, and after thorough kneading, one stage of composite rolls was applied.
The noodle strips were passed through four stages of rolling rolls to obtain noodle strips having a thickness of 0.4 to 0.5 mm.

The obtained noodle strips were formed into wontons using the apparatus shown in FIGS. 1 to 3, and a fixed number of wontons were filled in a retainer and fried in oil to obtain instant wontons.

The oil temperature during frying is 135°C.

In addition to measuring the moisture content of the instant wontons obtained, uneven frying and blistering were also investigated.

For deep-frying, five wontons were filled in each glue container, and the deep-fried tofu was divided into the following five methods.

(5) Fried tofu for 60 seconds, 5 seconds after the start of fried tofu, 1
A shower ring was performed for 5 seconds.

(B) Fried tofu for 60 seconds, 5 seconds after the start of fried tofu, 3
A shower ring was performed for 0 seconds.

(C) Deep-fry the tofu for 60 seconds, and at the same time as the start of fried tofu, 4
A shower ring was performed for 5 seconds.

(D) Fried tofu was performed for 60 seconds, and showering was performed during the fried time.

(E) Deep-fried for 60 seconds using a conventional method.

The showering conditions during frying are as follows.

The diameter of the oil spout pipe is 2.5 cm, and the diameter of the oil spout is 1 mm.
, the oil flow rate is 8 cm2/hr.

The results of the above experiments are shown in Table 1.

As is clear from the above experimental results, there was a large difference in the water content between wontons fried by the method of the present invention and wontons simply fried by the conventional method.

It is clear from the experimental results in Table 1 that when the frying time is 60 seconds, the method of the present invention is far superior to the conventional method in dehydration and drying efficiency.

That is, according to the method of the present invention, the frying time required to obtain the same dehydration and drying conditions (moisture content) as in the conventional method can be significantly shortened.

Furthermore, by using a shower ring to prevent wontons from floating, which occurs during deep-frying, and by eliminating wontons from overlapping each other and allowing individual wontons to come into direct contact with the frying oil, uneven frying of wontons can be almost completely prevented and the fried state can be improved. It can be made uniform.

Such an effect also brings about the effect of making the reconstitution of each wonton uniform in hot water.

Furthermore, as the method of the present invention fills a retainer with a certain number of wontons in advance before frying, it is possible to fill the wontons into a tray or cup to make a product without measuring the amount of wontons after frying. At the same time, it is possible to solve the sanitary problems caused by frying, and at the same time, it is possible to simplify the quantitative process after frying.

Example 5 kg of strong wheat flour, 5 kg of medium wheat flour and 0.1 kg of salt
To a mixture of 0.015 kg of brine and 0.5 kg of wetting agent, 3.2 liters of water was added and kneaded thoroughly, and then passed through one stage of composite rolls and four stages of rolling rolls to a thickness of 0.4 to 0.5 mm.
A noodle strip having a noodle strip thickness of .

The obtained noodle strips were passed through a wonton molding machine, and each wonton was filled with 0.5 g of seasoned dry ingredients containing dried meat as the main ingredient and molded.

Next, 12 molded wontons were filled into the retainer, and fried in oil using a shower ring for 40 seconds.

The conditions for frying are as follows.

The oil temperature during frying was 135° C., the frying time was 40 seconds, and showering was performed for 15 seconds starting 5 seconds after the start of frying.

After frying, the retainer was turned upside down and the wontons were transferred to a cup to obtain instant wontons.

The moisture content of the instant wontons obtained was 5.45%, which was approximately the same as the moisture content of wontons fried for 60 seconds by the conventional method.

In addition, the obtained instant wontons had no uneven frying or blistering, and had a very superior appearance. Furthermore, the uniformity of rehydration (texture) was superior to that of conventional wontons. It was very satisfying.

[Brief explanation of drawings]

FIG. 1 is a side view of the wonton forming and wonton deep frying apparatus, FIG. 2 is a plan view of the wonton deep frying apparatus, and FIG. 3 is a detailed side view of the wonton forming and filling apparatus. DESCRIPTION OF SYMBOLS 1... Rolling roll, 2... Cutter, 3... Shaping piston, 4... Forming guide, 5... Ingredient holding tank, 6... Piston, 7... Ingredient filling piston, 8... Forming claw, 9 ,9'
... Retainer, 10 Endless chain, 11 ... Oil frying tank, 12 ... Endless belt, 13 ... Oil spout pipe, 14 ... Oil spout, 15 ... Oil discharge groove, 16 ... Oil discharge pipe, 17 ... ... Pump, 18 ... Oil pipe, 19 ... Strainer, 20 ... Hopper, 21 ... Tray or cup, A ... Noodle strip, B ... Ingredients, C ... Wonton wrapper, D ...
Wonton, E... Fried wonton.

Claims (1)

[Claims] 1. A retainer is filled with a certain number of foods that tend to overlap or join when fried, and the retainer is immersed in oil in a frying tank in which oil is jetted downward from a position above the retainer, under the oil surface, 1. A method for frying foods that tend to overlap or join together, characterized by frying foods that are easily overlapped or joined together.