JPS5933B2 - Fried tofu dough stretching device - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION This invention relates to an apparatus used when performing the so-called "rolling" process of fried tofu dough mainly in neutral water heated to 105 to 135°C, and its purpose is to The aim 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 pieces, draining them thoroughly, and then frying them in oil at a low temperature of about 110 to 120 degrees Celsius.
It is produced by frying it in oil at a high temperature of about 180 to 200°C (so-called ``karashi'').

In other words, the "stretching" process evaporates the moisture contained in the deep-fried tofu dough and uses the pressure to swell the protein structure into a spongy shape, while the "padding" process stretches the dough further, causing it to swell and expand. This is the process of adding tension and luster.

However, this conventional treatment process takes a long time.
The process takes about 5 to 10 minutes, which is not only time-consuming, but also results in a significant increase in peroxides in the edible oil, which has an adverse effect on the quality of the fried tofu products.

In addition, since both ``Panobashi'' and ``Mustari'' are processed in edible oil, the oil ratio is extremely low, and the regional certification system (MUJA) is required.
In the case of normal mechanical frying, the period to reach the acid value of 3 stipulated in S) is short, 7 to 10 days, and the actual situation is that waste oil (acid value of 5 to 7) is turned into waste oil (acid value 5 to 7) in one month to one and a half months. It is.

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 degrees Celsius. Developed a method to carry out the process and applied for a patent (patent application 1982)
-96562).

The present invention relates to a device for ``rolling out'' fried dough with a novel mechanism used when carrying out the method of this prior application.

That is, the present invention provides a prismatic (for example, triangular prism, quadrangular prism, pentagonal prism, hexagonal prism, etc.) rotating body that rotates about a horizontal axis of rotation, and a rotating body that protrudes from each of the outer circumferential planes of the rotating body. and a vertically movable container located below the rotating body, the edge of which is in contact with the outer peripheral plane of the rotating body to enclose the dough storage container and maintain airtightness. It consists of a 'rolling out' pot and a heating burner located below the political center and installed in conjunction with the pot, and the dough storage container is divided into sections so that multiple sheets of dough can be stored in one sheet. A device for rolling out fried tofu dough, further comprising a lid that can be opened and closed at its tip, and at least a portion of the container being made of a water-permeable material such as a wire mesh or a punching board. 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, 2 is a prismatic moon-shaped (quadrangular prism in this example) rotary body that rotates around the rotational horizontal axis 1. After setting the fried tofu dough in a storage container, it goes through the "rolling" process and then the paring process. It is for sending out.

This prismatic rotating body 2 has an outer circumferential plane 2ae of the rotating body 2.
Fried tofu dough storage containers 3a * 3 b # 3 c * 3 a are installed so as to protrude outward from each surface of 2bt2cm2d.

These fried tofu storage containers 3a, 3b, and 3C93d are each divided into sections 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). It also has a lid 4as4bt4es4d at its tip that can be opened and closed to take in and take out fabrics.

The lids 4a = 4b-4c, 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, this fried tofu dough storage container 3a e 3b *3
At least a portion of c=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 heated water during the "stretching" process. It is composed of

In the figure, 5 is a "stretching" pan located below the prismatic rotating body 2, which heats the fried tofu dough stored in the fried tofu dough storage containers 3a*3be3c, 3d in water to "stretch" it. It is a pot for doing.

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 3a = 3b, 3c, which is provided so as to protrude outside the prismatic rotating body 2 or the outer peripheral plane of the rotating body 2 when the rotating body 2 rotates.
3d, but when the rotating body 2 stops at a predetermined position, it is moved upward by the operation of a device 7 such as an air cylinder or a hydraulic cylinder, and the edge 5 of the political survey 5 is moved upward.
A is configured to contact the outer circumferential surface of the rotating body 2, for example 2c, 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 political survey 5 is installed below this 1'' pot 5 to heat the water in the pot 5.

The edge 5a of the "spreading" pan 5 that is in contact with the outer circumferential surface of the prismatic rotating body 2, for example, 2C, has a smooth surface or gasket, so that the water in the pan 5 is heated by the heating burner 6 and evaporated, causing a large amount of water to be evaporated. It is constructed to maintain airtightness to prevent leakage even if the pressure is higher than the atmospheric pressure, and therefore the pan 5 functions as a pressure cooker.

Furthermore, a sub-tank 8 is connected to the pan 5 for the "Panobashi" as necessary, and a water supply device 8 as for keeping the water level of the political survey 5 constant detects when the pressure inside the pan 5 has reached the required level. 2 safety valves 8c to release the internal steam when the pressure exceeds a certain level, a release valve 8d to gradually release the steam and return the pressure in the pressure cooker to atmospheric pressure, Ancillary equipment such as a thermometer 8e for measuring water temperature can be attached.

9 in the figure is the fried tofu dough that has finished the "nobashi" process.
A conveyor for transporting the fried tofu dough to the "karaji" process), a lid 4a that can be opened and closed is provided at the tip of the fried tofu dough storage container;
4b=consists of thin endless bands intersecting with 4c and 4d and arranged so as to be different from the lid so as not to come in contact with each other.

Next, the operation and operation of the apparatus for expanding the fried dough according to 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 FIG. 1, the lower dough storage container is sealed inside the "rolling out" pan, and the dough is being heated.

In addition, the dough storage container on the right side has already finished discharging the dough that has been ``rolled out'' and 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.

When the prismatic 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 hydraulic cylinder, and the edge of the pot is brought into contact with the outer peripheral plane of the rotating body Q. The inside of the pot is sealed, and a dough storage container is sealed inside the pot.

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

Next, when the heating burner is ignited, the water in the pot gradually begins to evaporate, eventually reaching the set pressure, and the water temperature corresponding to this pressure (105 to 135 degrees Celsius) is obtained.
The dough is stretched 1' by heating it in water.

After the dough has been rolled out, the release valve is opened to release steam, the pressure inside the pot is lowered, and the pot body is lowered to a point outside the trajectory of the rotating body using a device such as an air cylinder or hydraulic cylinder. Rotate the rotating body by %.

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 rolled out is opened at the conveyor while rotating, and the lid of the 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 fryer and subjected to the usual 'mustard' operation of heating in edible oil.
Finished as fried products.

According to the apparatus of the present invention, not only can the time required for the ``padding'' process of fried tofu dough be shortened to about 30 seconds to 1 minute (compared to about 5 to 10 minutes for the conventional method), but also the time required for the ``mustard'' process can be reduced. This can greatly reduce the time to about 3 to 5 minutes (compared to about 5 to 10 minutes for the conventional method), which not only significantly improves the production efficiency of fried products, but also reduces the product turnover rate in the fryer. As the curvature of the drop also improves as it rises, it is possible to suppress oil deterioration, thereby making it possible to stabilize the quality of fried products and reduce the amount of waste oil generated.

Furthermore, the apparatus for making fried dough according to the present invention can also be used as a regular fryer by adding frying oil instead of water to the cooking pot.

[Brief explanation of the drawing]

Figure 1 shows the side of the device of the present invention! FIG. 2 is a schematic front view of the device of the present invention. 1... Rotating horizontal axis, 2... Prismatic (quadrangular prism) rotating body, 2a, 2b-22b-2... Outer circumferential plane X3a of the prismatic rotating body 3bt3ct3d...
...Fried tofu dough storage container, 4at4b*4cm4d・
・・・・・・Lid that can be opened and closed freely, extends 5...7゛
Pot for use, 5a... Rim of pot for "pa-no-bashi", 6...
... Heating burner, T ... Device such as air cylinder or hydraulic cylinder, 8 ... Sub tank, 8a ... Water starting device, 8b ... Pressure switch , 8C...Safety valve, 8d...
Release valve, 8e...Thermometer, 9...Conveyor.

Claims (1)

[Claims] 1. A prismatic rotating body that rotates around a horizontal axis of rotation, a fried dough storage container that protrudes from each of the outer circumferential planes of the rotating body, and a container that is located below the rotating body and whose edge is located below the rotating body. A vertically movable pot for a bag, which is placed in contact with the outer circumferential plane 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,
A device for rolling out fried tofu dough, characterized in that at least a part of the device is made of a water-permeable material such as a wire mesh or a punched plate.