JPS591469B2 - Device for rolling out fried tofu dough - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an apparatus used when carrying out the so-called "rolling out" process of fried tofu dough mainly in neutral water heated to 105 to 135°C, and its purpose is to teeth,
The purpose of this project is to improve the production efficiency and stabilize the quality of fried products, and to reduce the amount of waste oil generated by suppressing the deterioration of frying oil.

Traditionally, fried tofu is usually made by cutting soybeans or (and) tofu that is relatively harder than defatted soybeans into thin slices, thoroughly draining water, and then frying them first in oil at a low temperature of about 110 to 120°C (so-called "nobashi"). ''), and then fried in oil C at a high temperature of about 180 to 200°C (so-called ``mustard'').

In other words, the "stretching" process is a process in which the moisture contained in the deep-fried dough is evaporated, and the resulting pressure causes the protein structure to expand into a spongy shape, while the "mustard" process is a process in which the dough is further stretched, causing it to swell and expand. This is the process of adding tension and luster.

However, such conventional processing
``Not only does the process take about 5 to 10 minutes, but
Peroxides in edible oil have increased significantly, resulting in an adverse effect on the quality of fried products.

However, since both ``Nobashi'' and 6-Karashashi are done in edible oil, the oil ratio is extremely low, and the regional certification system (Mini J
In the case of normal mechanical frying, the period to reach the acid value of 3 specified by AS) is short, 7 to 10 days, and takes about 1 month to 1 month.
The reality is that waste oil (acid value 5-7) is turned into waste oil every half a month.

The present inventors first proposed a method that could eliminate the drawbacks of these conventional methods, in which the "stretching" step in the fried tofu manufacturing process was not carried out in edible oil, but in neutral water heated to 105 to 135°C. Developed a method to carry out the process inside the building and applied for a patent (Patent 1973)
No. 5-96562).

The present invention relates to a device for rolling out dough with a novel mechanism for use in carrying out the method of this prior application.

That is, the present invention provides a cylindrical rotating body that rotates around a horizontal axis of rotation, and a plurality of locations on the circumferential surface of the rotating body (for example,
fried dough storage containers protruding at equal intervals from 2 to 6 locations) located below the rotating body, the edges of which are in contact with the circumferential surface of the rotating body to enclose the dough storage containers; The dough storage container is composed of a spreader pot that is arranged to maintain airtightness and is movable up and down, and a heating burner that is located below the pot and is provided in conjunction with the pot. It is divided so that multiple pieces of fabric can be stored in one piece,
Also, an apparatus for rolling out fried tofu dough, which has a lid that can be opened and closed at its tip, and further, at least a part of the container is made of a water-permeable material such as a wire mesh or a punched plate. It is.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The apparatus for rolling out fried tofu dough according to the present invention will be described below with reference to embodiments shown in the drawings.

FIG. 1 is a schematic side sectional view of the device of the present invention, and FIG. 2 is a schematic front view of the device of the present invention.

In the figure, reference numeral 2 is a cylindrical rotating body that rotates around a horizontal axis of rotation 1, which is used to set the fried tofu dough in a storage container and then send it to the ``mustard'' process after passing through the ``spreading'' process.

Fried tofu dough storage containers 3a, 3b, 3c, and 3d are installed on this cylindrical rotating body 2 so as to protrude outward from a plurality of locations (four locations in this embodiment) on the circumferential surface 2a of the rotating body 2 at equal intervals. has been done.

These fried tofu dough storage containers 3a, 3b, 3c, and 3d are each divided so that they can each store a plurality of sheets of fried tofu dough (in this embodiment, for example, the dough storage container 3b is divided into 4 rows x 4 tiers). (A total of 16 pieces of fabric can be stored in the bag) It also has lids 4a, 4b, 4c, and 4d that can be opened and closed to take out and put in the fabric.

The lids 4a, 4b, 4c, and 4d, which can be opened and closed, are always closed by a spring or the like arranged so that a return force acts in the direction in which the lid closes, and the lid is closed by a force such as a cam at the dough removal position. It has an opening mechanism.

Furthermore, these fried tofu dough storage containers 3a and 3b.

At least a part of 3c and 3d is made of a water-permeable material such as a wire mesh or a punched plate, so that the fabric stored in the container is fully immersed in the heated water during the "stretching" process. It is composed of

In the figure, reference numeral 5 denotes a frying pan located below the cylindrical rotating body 2, which includes deep-fried tofu dough storage containers 3a and 3b.

This is a pot in which the fried tofu dough stored in 3c and 3d is heat-treated in water to perform a "stretching" process.

This "stretching" pot 5 can be moved up and down by a device 7 such as an air cylinder or a hydraulic cylinder.

The "stretching" pot 5 is a deep-fried dough storage container 3 a y 3 b, 3 c that is provided so as to protrude outside the circumferential surface of the cylindrical rotating body 2 when the rotating body 2 rotates.
s3d, but when the rotating body 2 stops at a predetermined position, it moves upward by the operation of a device γ such as an air cylinder or a hydraulic cylinder, and the edge 5a of the pot 5 moves up to the position of the rotating body 20 yen. It is configured to contact the circumferential surface 2a to seal the inside of the pot, and to enclose a dough storage container, for example, 3c therein.

Further, a heating burner 6 that moves up and down in conjunction with the 'stretching' pan 5 is installed below the 'stretching' pan 5.
The water in pot 5 is heated.

The edge 5a of the "spreading" pan 5 that is in contact with the circumferential surface 2a of the cylindrical rotating body 2 has a smooth surface or a gasket, so that the water in the pan 5 is heated by the heating burner 6 and evaporated. It is constructed to maintain an airtight seal that will not leak even if the pressure is higher than atmospheric pressure.

The stretching pan 5 functions as a pressure cooker.

Furthermore, a sub-tank 8 is connected to the "stretching" pot 5 as needed, and a water supply device 8a is used to keep the water level of the pot 5 constant, and a water supply device 8a is used to keep the water level in the pot 5 constant. A pressure switch 8b that detects the pressure, a safety valve 8c that releases internal steam when the pressure exceeds a certain level, a release valve 8d that gradually releases the steam and returns the pressure inside the pressure cooker to atmospheric pressure, and a pot. An accessory device such as a thermometer 8e for measuring the water temperature in the tank 5 can be attached.

9 in the figure is the fried tofu dough that has finished the "rolling" process to the next process (
A lid 4a that can be opened and closed is provided at the tip of a container for storing fried tofu dough on a conveyor for transporting the dough to the "mustard" process).
4b, 4c, and 4d, and is made up of thin endless bands arranged in such a way that they intersect with the lid so as not to come into contact with each other.

Next, the operation and operation of the device for rolling out the fried dough of the present invention will be explained.

First, place the fried tofu dough in the dough storage container at the top of Figure 1 and cover it.

At this point, in the state shown in Figure 1, the lower fabric storage container is
It is enclosed inside the "stretching pot" and is used to heat the dough.

Furthermore, the fabric storage container on the right side has already finished discharging the fabric that has completed the "stretching" operation, and the fabric is being transported by a conveyor.

Furthermore, the dough storage container on the left side is already filled with dough and is waiting.

The dough set in the dough storage container is intermittently rotated counterclockwise in FIG. 1, moving to a predetermined position at the bottom (a position facing the pot) and stopping.

When the cylindrical rotating body rotates, the pot that has been lowered to a position outside the trajectory of the rotating body is pushed up by operating a device such as an air cylinder or a hydraulic cylinder, and the edge of the pot is brought up to the circumferential surface of the rotating body. This contact brings the inside of the pot into a sealed state, and the dough storage container is enclosed within the pot.

At this time, the fabric is fully submerged in water.

Next, when the heating burner is lit, the water in the pot gradually begins to evaporate, eventually reaching the set pressure, and the temperature of the water (105-135°C) that matches this pressure is obtained, allowing the dough to be heated in water. ``extension'' is performed.

After the dough has been "rolled out," open the release valve to release the steam, lower the pressure inside the pot to atmospheric pressure, and then use a device such as an air cylinder or hydraulic cylinder to lower the pot body out of the trajectory of the rotating body. Rotate the rotating body by several degrees.

At this time, open the water supply valve and replenish the water in the pot until it reaches a certain level.

Further, the dough that has been stretched is opened at the conveyor while rotating, and the lid of the storage container is opened, and the dough is sequentially taken out onto the conveyor.

By repeating the above-mentioned operations, the "stretching" operation of the fried tofu dough is performed semi-continuously.

The removed dough is then sent to a known 7-layer and subjected to the usual "mustard" operation of heating in cooking oil.
Finished as fried products.

According to the device of the present invention, the time required for the process of "stretching" the fried tofu dough can be reduced by about 30 seconds to 1 minute (the conventional method is about 5 to 10 minutes), and the time required for the process can be reduced from 1 to 1. Approximately 3 to 5 minutes (the conventional method can be significantly shortened by approximately 5 to 10 minutes), which can significantly improve the production efficiency of fried products, as well as increase the product turnover rate in the fryer for "mustard". It is possible to suppress the deterioration of waste oil, which also improves the oil ratio, and therefore, by stabilizing the quality of fried products, it is possible to reduce the amount of waste oil generated.

The device for rolling out fried dough of the present invention can also be used as a regular fryer by adding frying oil instead of water to the "rolling out" pan.

[Brief explanation of the drawing]

FIG. 1 is a schematic side sectional view of the device of the present invention, and FIG. 2 is a schematic front view of the device of the present invention. 1...Rotating horizontal axis, 2...Cylindrical rotating body, 2a...Circumferential surface of cylindrical rotating body, 3a, 3b
, 3c, 3d...Fried tofu dough storage container, 4ay
4b+ 4Ct4d・・・Lid that can be opened and closed freely, 5
・・・・・・Pot for Pa-no-bashi”, 5a・・・Pa-no-bashi”
Rim of pot, 6... Heating burner, 7...
・・Devices such as air cylinders or hydraulic cylinders,
8...Sub tank, 8a...Water supply device, 8b...Pressure gas inch, 8c...Safety valve, 8d...Release valve, 8e... ...Thermometer, 9...Conveyor.

Claims (1)

[Claims] 1. A cylindrical rotating body that rotates around a horizontal axis of rotation, fried dough storage containers provided protruding from multiple locations on the circumferential surface of the rotating body at equal intervals, and located below the rotating body, a "spreading" pot that can move up and down and is arranged so that its edge contacts the circumferential surface of the rotating body to enclose the dough storage container and maintain airtightness; The dough storage container is divided into sections so that a plurality of doughs can be stored in one sheet, and has a lid that can be opened and closed at its tip, and further An apparatus for rolling out fried dough, characterized in that at least a portion thereof is made of a water-permeable material such as a wire mesh or a punched plate.