JPS6048168B2 - Oil recovery method and device for removing oil from fried foods - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for removing and recovering oil adhering to the surface of fried foods and an apparatus suitable therefor.

When manufacturing foods or confectionery that are heated in an oil bath, such as dried tempura, tempura such as fried balls, fried tofu, or other fried confections, the surface of these foods or confectionery (hereinafter referred to as fried foods) must always have oil attached to them. do.

For this reason, the fried food taken out of the oil bath is made into a product by draining the oil, but an easy way to drain the oil is to leave it on a wire mesh and wait for the oil to drain. When producing fried food continuously, a thick cloth belt made of cotton or other synthetic fibers is rotated, and the fried food is placed on top of the belt. A method of adsorbing and removing adhering oil has been proposed. According to this method, the adsorbed oil must be removed, and for this purpose a squeezing means is placed on the return side of the cloth belt to squeeze out and remove the oil, but normally the rotation speed of the cloth belt is slow. , as a result of the oil being cooled during the process, the oil extraction efficiency decreases,
Along with this, there are problems such as a decrease in the oil absorption effect or oil being adsorbed by the cloth belt and being oxidized during rotation, resulting in deterioration of quality. The present inventor conducted research to improve the oil extraction effect of the rotating cloth belt and solve the above problem in the above-mentioned oil removal method using a cloth belt. Place the rolls against each other,
The problem was solved by heating the cloth belt used to extract the oil and extracting the attached oil in a heated state.

To explain the present invention with diagrams, 1 is an oil bath at 150°C to 1
Contains soybean oil, sesame oil, etc. heated to 80℃. Although not shown in the figure, dried tempura, fried balls, and other dough are formed into appropriate sizes and introduced from the other end, and are continuously transferred through the oil bath. Completely fried fried foods A such as dried tempura and fried balls reach the scraping machine 2. The scraper 2 is constructed as an endless belt rotated by a wire mesh machine or the like, and has projections provided on its surface as necessary. Therefore, fried food A is
It is scraped up by the scraper 2, taken out from the oil bath 1, and falls from the end roll 3 of the scraper 2 onto the lower belt 4 disposed below it. The lower belt 4 is made of flannel or other thick cloth, and is suspended between rolls 6, 7, and 8, both ends of which are loosely supported between the machine sides 5, 5. Rolls 6 and 7 are driven rolls, and roll 8 is a driving roll, and the driving roll 8 is rotated by a chain wheel 18 fixed to the roll 8 via a chain 11 by a motor 10 disposed below. Therefore, the lower belt 4 and the rolls 6, 7 are rotated by the motor 10. Also motor 10
drives the end roll 3 of the scraper 2 through a chain 32. Further, a squeezing roll 12 is disposed below the roll 7 so as to be able to squeeze the belt 4 in the direction of the roll 7, thereby squeezing out the adsorbed oil. An upper belt 13 is arranged above and opposite to the lower belt 4, and rolls 14 and 15 are loosely fitted and supported between the machine frames 5 and 5,
16 and 17. At this time, rolls 15, 16, 1
7 has a driven roll and a blank roll 14 as a driving roll, and a chain 20 is stretched between the chain wheel 19 fixed to the outside of the machine frame 5 of the roll 14 and the chain wheel 18 fixed to the roll 8, and Rolls 8 and 14 are rotated in opposite directions and at the same linear speed. Therefore, belt 4 and belt 13 rotate in opposite directions and at the same linear speed. Belt 13 and
The interval between the belts 4 is sufficient to hold the fried food A, and for this reason, it is preferable that the belt 13 is adjustable in vertical distance depending on the size of the fried food A. 21 is a press roll, which is in contact with the end of the roll 17 and presses the press roll 1.
Similarly, the belt 13 is pressed to extract the oil.

In addition, 22 and 23 are oil receiving troughs, each of which is connected to the press roll 1.
It is located below 2 and 21 and receives the extracted oil. Therefore, the fried food A transferred onto the belt 4 is held between the upper and lower belts 4 and 13 by the rotation of the belt 4, but at this time, the fried food A is in a high temperature state, and the oil adhering to its surface is fluidized. Since it has a strong oil content, it is absorbed by the belts 4 and 13, removes oil, and falls from the end of the roll 7 onto the sheet 24.
It is stored in the receiving basket 25. In the above structure, the roll 7 and the roll 17 of the present invention have features, and have the structure shown in FIG. 3.

That is, the rolls 7 and 17 are hollow, and the Z axis 25
Both ends are hollow, allowing gas and liquid to flow through. The flange 26 of the roll 7 is in sliding contact with the shaft 25 with the convex portion 27 inside, and the outside is in sliding contact with the machine frame 5, so that the shaft 25 does not rotate, but the roll 7 is rotated by the belt 4. The center portion 28 of the roll 7 of the shaft 25 is blinded, and when steam is blown from the hollow portion 25-1 in the right direction, it enters the hollow portion 25-1 through an ejection hole 29 formed on the surface thereof.
For this reason, the blown steam heats the rolls 7 and 17,
Although it condenses, it is discharged from the discharge pipe 30 provided in the left hollow part 25-2 of the shaft 25 in the direction of the arrow. Therefore rolls 7, 17
is heated and transfers the heat to the belts 4 and 13, heating the adsorbed oil). Normally, the fried food A maintains a high temperature when it comes out of the oil bath 1 and is transferred to the belt 4, and therefore the attached oil is well adsorbed on the belts 4 and 13, but since the rotation speed of the belt is slow, it gradually cools down. When we reach rolls 7 and 17,
Cooled to about 40°C. For this reason, oil. The viscosity increases, and even if the oil is squeezed with the press rolls 12 and 21, it cannot be squeezed out sufficiently, resulting in a large amount of residual oil. In this case, heat the rolls 7, 7,
The amount of milk produced increases when the temperature is increased from 0°C to 60°C.
Approximately 10% of oil can be extracted in large quantities. This increase in the amount of extracted oil is caused by the rotation of the belts 4 and 13, which creates a new type of fried food A.
This means that the product absorbs more oil when it comes into contact with water, so the product is discharged in good condition with less adhering oil. Although the above example shows an example in which steam is blown into the rolls 7 and 17, the object of the present invention can be sufficiently achieved by replacing steam with hot water or heated oil as the heating medium. Alternatively, the pressing rolls 12 and 21 may be hollow and the heating medium may be blown into them. Furthermore, the present invention
The belts 4, 13 are connected to the rolls 7, 17 and the pressing rolls 12, 2.
Since the first contact point is intended to be heated, an electric heater 31 or other heating means may be placed at a position in front of the rotation of the roll as shown in FIG. 4 to heat the roll.
Alternatively, a suction device such as an Oliver filter may be attached to remove the oil from the heated belts 4, 13. As described above, the heating means in the present invention may be any method, and as another method, the belts 4, 13 may be heated by both the rolls 7, 17 and the pressing rolls 12, 21; The belts may be heated only by heating means such as an electric heater so that the belts 4 and 13 are heated at the contact points between the rolls 7 and 17 and the compression rolls 12 and 21.

As described above, in the present invention, fried foods such as tempura are removed from an oil bath and deoiled using a cloth-type deoiling machine, and the oil adsorbed on the cloth is heated by a heating device installed on the return side of the cloth belt. This increases the fluidity and removes the oil by squeezing.As a result, the amount of residual oil on the cloth belt decreases, and the oil adsorption power on the surface of fried foods increases. Very few and good results.

The method and apparatus of the present invention not only produce the above tempura, but also
It is extremely useful for making fried tofu, fried sweets, etc.

[Brief explanation of the drawing]

FIG. 1 is a longitudinal sectional view of the apparatus of the present invention, FIG. 2 is a top view of FIG. 1, FIG. 3 is a longitudinal sectional view of the rolls 7 and 17, and FIG. 4 is a diagram showing another example of heating means. It is. 1... Oil bath, 2... Scraping machine, 5...
...Machine frame, 6, 7, 8, 14, 15, 16, 17.
...Roll, 4,13...Belt, 12,21
...Press roll, 25 ...shaft.

Claims (1)

[Claims] 1. In an oil removal method in which fried food is taken out of an oil bath and placed on a rotating cloth belt, adhering oil is adsorbed and removed, a squeezing roll is placed in opposition to the guide roll of the cloth belt. A method for recovering oil in deoiling fried foods, which comprises extracting oil while heating a cloth belt by any means. 2. An oil recovery device for removing oil from fried foods, consisting of a cloth belt that rotates to take out fried foods from an oil bath, and a hollow induction roll or press roll that allows heating gas or liquid to flow through.