JPS597420B2 - Continuous stretching device for fried tofu dough - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an apparatus used to continuously perform the so-called "rolling" process of fried tofu dough mainly in neutral water heated to 105 to 135°C. 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 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.The "mustard" process is a process in which the dough is further stretched, causing it to swell and expand. This is a process that gives it firmness and color.

However, such conventional processing
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 ``Nobashi'' and ``Karashi'' are processed 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 the reality is that the oil is turned into waste oil (acid value 5 to 7) in one month to one and a half months. be.

The present inventors first proposed a method that could eliminate the drawbacks of these conventional methods, in which the "nohashi" 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)
(No. 96562) The present invention relates to a device for "stretching" fried dough with a novel mechanism used when continuously carrying out the method of this prior application.

That is, the present invention includes a cylindrical rotating body that rotates around a horizontal axis of rotation, and a rotating body that is provided in a ring shape on the circumferential surface of the rotating body and that is capable of storing a plurality of fabrics in one piece. It consists of a divided storage container for fried tofu dough without a lid, a "spreading" pan located below the rotating body, and a heating burner located below the pan. (b) Its edge contacts the outer periphery (tip) of the deep-fried dough storage container to form a seam that seals the inside of the pan, and the outer periphery of the rotating dough storage container in the descending portion It also has a water-permeable structure such as a punching plate or slit plate placed inside the container so as to be in contact with the outer periphery of the fabric storage container. It has a fabric fall prevention plate made of material, and connects a sub-tank equipped with one or more types of accessory equipment such as a G/wall, a water supply device, a pressure switch, a safety valve, a release valve, a thermometer, etc. This is a device for continuously stretching fried tofu dough.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The apparatus for "stretching" fried 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 cylindrical rotating body that rotates around the rotational horizontal axis 1. After setting the fried tofu dough in the storage container, it is
This is to continuously feed the mustard through the process.

On the cylindrical rotating body 2, a lidless fried tofu dough storage container 3 is arranged in a ring shape on its circumferential surface, which is partitioned so that a plurality of fried tofu dough can be stored in one piece (in this embodiment). In this case, the fried tofu dough storage container is divided into 4 rows x 24 tiers, and can store a total of 96 pieces of dough).

In the figure, numeral 5 is located below the cylindrical rotating body 2.

This is a pot for "spreading" and is used to heat-treat the fried tofu dough stored in the fried tofu dough storage container 3 in water to carry out the "spreading" process.

A heating burner 7 is installed below the first chopstick pot 5, and is adapted to heat the water in the pot 5.

The edge of the pan 5 for "stretching" is a sealing part 5a that comes into contact with the outer periphery 4 of the fried tofu dough storage container 3 and seals the inside of the pan 5.
For this reason, the water in the pot 5 is heated by the heating burner 7 and evaporated, and even if the pressure becomes higher than atmospheric pressure, the airtightness is maintained without leaking. The pot 5 functions as a pressure cooker.

In addition, the edge of this "edge" pot 5 has a structure A that covers the outer circumference 4 of the rotating fried dough storage container 3 at its descending portion (the left side in FIG. 1). This function also serves to prevent the fried tofu dough stored in the dough storage container 3 without a lid from falling from the container during rotation (during movement).

Inside the "spreading" pot 5, a plate 6 for preventing falling of fried tofu dough made of a water-permeable material such as a batching plate or a slit plate is arranged so as to be in contact with the outer periphery 4 of the fried tofu dough storage container 3. It is configured so that when the dough stored in the dough storage container 3 enters the pot, it is sufficiently immersed in the heated water without falling.

Furthermore, the "nobashi" pot 5 includes a water supply device F3a for keeping the water level in the pot constant, a pressure switch 8b for detecting when the pressure inside the pot 5 has reached the required level, and a pressure switch 8b for detecting when the pressure inside the pot 5 has reached a certain level. In such a case, there is a safety valve 8c to release the internal steam, a release valve 8d to gradually release the steam and return the pressure in the pressure cooker to atmospheric pressure, a thermometer 8e to measure the water temperature in the pot, etc. A sub-tank 8 equipped with one or more types of accessory equipment such as the like is connected.

9 in the figure is a chute provided as necessary to transfer the fried tofu dough after the "rolling out" process to the conveyor.
10 is a conveyor for transporting the dough to the next process ("mustard" process).

Next, the operation of the apparatus for continuously "slicing" fried dough according to the present invention will be explained.

First, one piece of fried tofu dough is placed into the lidless dough storage container that is slowly rotating (moving) at the top of FIG.

At this point, in the state shown in FIG. 1, the lower dough storage container is enclosed within the "nohashi" pot, and the dough is being heated.

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

Further, the dough storage container on the left has already been filled with dough and is on its way to the "rolling out" pan.

The dough placed in the dough storage container rotates counterclockwise (in Fig. 1), moves continuously, and is sealed in the "stretching" pan at the bottom, where it is immersed in water to spread the dough. ``Stretching'' is performed by heating in water.

The water in the pot is heated in advance by igniting a heating burner, and the set pressure is maintained by the evaporated water vapor, and the water temperature corresponding to this pressure (105 to 13
5°C) is maintained.

After the dough has been "stretched", it continues to rotate, moves to the co/veyor position, and automatically falls down the chute.
They are sequentially discharged onto a conveyor.

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

The dough discharged onto the conveyor is then sent to a known fryer and subjected to the usual "mustard" operation of heating in edible oil to form a fried product.

The device of the present invention is a scale that can continuously carry out the "stretching" process of fried tofu dough, reducing the time required for the "stretching" process to about 30 seconds to 1 minute (compared to about 5 to 10 minutes for conventional methods). Furthermore, the time required for the "mustard" process is reduced by 3 to 30 minutes.
Since it can be significantly shortened to about 5 minutes (compared to about 5 to 10 minutes for the conventional method), it can significantly improve the production efficiency of fried products, and also increase the product turnover rate in the "mustard" fryer. As a result, the ratio of oil added improves, making it possible to suppress oil deterioration, thereby making it possible to stabilize the quality of fried tofu products and reduce the amount of waste oil generated.

The device for continuously stretching fried tofu dough of the present invention can also be used as a regular fryer by adding frying oil instead of water to the "nohashi" pot.

[Brief explanation of 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. 1...Rotating horizontal axis, 2...Cylindrical rotating body, 3...- Fried dough storage container without lid, 4...
...Outer periphery of the fried tofu dough storage container, 5...
Pot for "Nobashi", 5a... Seal part, 6...
...Fried tofu dough falling prevention plate, 7...Heating burner, 8...Sub tank, 8a...
Water supply device, 8b... Pressure switch, 8c...
...Safety valve, 8d...Release valve, 8e...
...Thermometer, 9... Chute, 10...
·conveyor.

Claims (1)

[Claims] 1. A cylindrical rotating body that rotates around a horizontal axis of rotation, and a fried tofu without a lid that is provided in a ring shape on the circumferential surface of the rotating body and is divided so that multiple pieces of dough can be stored in one piece. It consists of a dough storage container, a pot for "nobashi" located below the rotating body, and a heating burner located below the pot. A seal part is formed in contact with the outer periphery of the deep-fried dough storage container to seal the inside of the pot, and is also formed to cover the outer periphery of the rotating dough storage container in the descending part of the container to prevent the dough from falling off. It also has a fabric fall prevention plate made of a water-permeable material such as a punched plate or slit plate disposed inside it so as to be in contact with the outer periphery of the fabric storage container. , (/→ Continuous stretching of fried tofu dough characterized by a sub-tank equipped with one or more types of accessory equipment such as a water supply device, pressure switch, safety valve, release valve, thermometer, etc.) Device.