JP6523676B2 - Food frying apparatus, food frying method and method for producing frying food - Google Patents

Description

  The present invention relates to a food stir-fry apparatus and a food stir-fry method used for producing, for example, fried rice, pilaf, fried noodles, vegetable stir-fry and the like, and a method for producing such a fried food.

  Conventionally, food is continuously cooked while being heated and stirred in a cooking vessel such as a string-like, powdery or granular food or cut food, such as a heated drum member or a pan-like member having an open surface. The device is known.

  As a conventional food stir-fry apparatus, there exists a thing as described in patent document 1, for example. The food frying device described in Patent Document 1 includes a rotatably supported cylindrical drum for heating food, and a food scooping member which moves along the inner periphery of the cylindrical drum. In the technology described in Patent Document 1, the food scooping member is moved along the inner periphery of the cylindrical drum to scoop food and mix the food.

JP 2001-327409 A

  However, according to the technology described in Patent Document 1, since both the axial ends of the cylindrical drum are closed by the wall surface, the steam generated from the food is discharged when the food is heated in the cylindrical drum. It was difficult. Therefore, due to the steam generated from the food, the internal humidity of the cylindrical drum is increased, and extra moisture adheres to the surface of the food, which causes a problem that the texture of the manufactured food is deteriorated.

  Moreover, when manufacturing a stir-fried food, the seasoning was thrown with the food in heating cooking containers, such as a drum member and a pot-like member. Therefore, when soy sauce or the like is used as a seasoning, for example, the inner wall of the heating and cooking vessel is easily burned, and as a result, the burnt may be mixed in the food as a foreign matter.

  Furthermore, in order to clean the burnt cooking container, it is necessary to temporarily stop the production line, which makes the maintenance operation very troublesome.

  An object of the present invention is a food frying apparatus, a food frying method, and a food frying apparatus capable of improving the texture of manufactured food while improving the maintainability of a manufacturing apparatus in consideration of the actual situation in the prior art. It is to provide a method for producing fried food.

In order to solve the above problems and achieve the object of the present invention, the food stir-fry apparatus of the present invention comprises a first heating unit, a transport unit, a seasoning feeding unit, and a second heating unit. There is. The first heating unit stirs and heats the food. The transport unit transports the food which is stirred and heated by the first heating unit and discharged from the first heating unit . A seasoning injection | throwing-in unit injects a seasoning with respect to the foodstuff on the conveyance unit stirred and heated by the 1st heating unit. The second heating unit has a jet port for jetting the hot air, and blows the hot air from the jet port to the food into which the seasoning is introduced.

  In addition, the first heating unit has a heating and cooking container into which food is charged, and a heating unit for heating the heating and cooking container. And as a cooking container, the drum member which the both ends of the axial direction opened, the drum member which only one end of the axial direction opened, the pan-like member in which the bottom was formed in curved surface shape, the pan in which the bottom was formed planarly The heat cooking container which consists of various shapes, such as a plate-like member, a plate-like member, a hollow square tube-like member, an inclined bowl-like member, etc., is applied.

  In addition, the transport unit may have an endless belt member extending from the first heating unit to the second heating unit, and a support roller rotatably supporting the belt member. Then, the belt member may be provided with a plurality of vent holes through which the hot air jetted from the jet port passes. According to such a configuration, the water removal effect by the second heating unit can be enhanced.

Moreover, the food stir-fry method of this invention includes the process shown to the following (1)-(4).
(1) A first heating step of stirring and heating the food with the oil previously heated by the first heating unit .
(2) A conveyance step of conveying the food discharged from the first heating unit by the conveyance unit after the first heating step is completed.
(3) first heating step is completed, seasoning adding step of relative food on the transport unit, turning on the seasoning.
(4) The 2nd heating process which blows and heats a hot air from the injection opening of the 2nd heating unit to the foodstuff into which the seasoning was thrown.

Moreover, the method for producing the fried food of the present invention is performed as follows.
A first heating step of stirring and heating the food with the preheated oil by the first heating unit is performed. Next, after the first heating step is completed, the food discharged from the first heating unit is placed on the transport unit and transported by the transport unit. Next, a seasoning feeding step of feeding seasoning to the food on the transport unit is performed. And the 2nd heating process which sprays and heats a hot air from the injection opening of a 2nd heating unit to the foodstuff with which the seasoning was thrown in is performed.

  According to the food frying apparatus, the food frying method, and the method for producing a fry food according to the above configuration, even if excess water remains on the surface of the food after the first heating step, the second heating unit By blowing hot air (second heating step), excess water on the surface of the food can be removed, and the texture of the food can be improved. In addition, since the second heating step after the seasoning is added is performed by blowing hot air onto the food, burnt is less likely to occur compared to the case where heating is performed in the cooking container. As a result, the maintainability of the apparatus can be improved.

FIG. 1 is a floor layout view showing a food frying apparatus according to a first embodiment of the present invention. FIG. 1 is a perspective view showing a food frying apparatus according to a first embodiment of the present invention. It is a perspective view which shows the equalization | homogenization unit in the food-drinks apparatus concerning the 1st Embodiment of this invention. It is a floor layout figure showing the 1st heating unit in the food-freezer concerning the 2nd example of a embodiment of the present invention.

  Hereinafter, a food frying apparatus, a method for producing a food frying method, and a method for producing a fry food according to an embodiment of the present invention will be described with reference to FIGS. In addition, the same code | symbol is attached | subjected to the member common in each figure.

1. First Embodiment 1-1. Food Stirring Device First, a food frothing device according to a first embodiment of the present invention (hereinafter, referred to as “this example”) will be described with reference to FIGS. 1 to 3.
FIG. 1 is a floor layout diagram showing the food frying apparatus.

  The food stir-up apparatus 1 shown in FIG. 1 is an apparatus which especially stirs cooked rice with oil and ingredients to produce fried rice and pilaf. Moreover, the food stir-fry apparatus 1 shown in FIG. 1 is a continuous food stir-fry apparatus which stirs the food continuously while heating and stirring. As shown in FIG. 1, the food frying apparatus 1 includes a first heating unit 20, a second heating unit 30, and a transport unit 60. Further, a homogenization unit 70 is provided between the first heating unit 20 and the second heating unit 30.

[First heating unit]
First, the first heating unit 20 will be described.
The first heating unit 20 is a unit that mixes and heats the food with the preheated oil, that is, performs a frying process. The first heating unit 20 has a drum member 21 into which food is put, a stirring member 22 for stirring food, a pair of movable mechanisms 25 and 26, and a heating unit (not shown) for heating the drum member 21. doing.

  The drum member 21 is a heating and cooking vessel formed in a hollow and substantially cylindrical shape, and both ends in the axial direction are open. The opening on one end side in the axial direction of the drum member 21 is an insertion port 21a into which food (in this example, cooked rice) is inserted, and the opening on the other end side in the axial direction of the drum member 21 is discharged It is the discharge port 21b.

  Further, a part of a conveyer belt (not shown) for conveying the food to the first heating unit 20 is inserted into the inlet 21a. Moreover, the insertion part 28 is provided in the upper part of the insertion port 21a. The charging unit 28 charges a liquid member (in this example, “egg fluid”) to be solidified by heating into the cylindrical hole of the drum member 21.

  As the drum member 21, it is preferable to use stainless steel excellent in thermal conductivity, or a metal material such as a steel material or a copper-based material. In addition, the drum member 21 preferably has a sufficient thickness to perform local non-stick and average heating without unevenness. Furthermore, the inner circumferential surface of the drum member 21 may be left as it is or may be subjected to surface treatment such as fluorine resin coating, fluorine resin impregnation treatment, thermal spraying treatment of metal powder, or the like.

  In addition, the drum member 21 is rotatably supported by a support (not shown). The drum member 21 is disposed higher in the vertical direction than the discharge port 21b by the support table. That is, the axial direction of the drum member 21 is inclined with respect to the horizontal direction. Therefore, the food which has been subjected to the stir processing by the drum member 21 is fed to the discharge port 21b side by the inclination of the drum member 21, and discharged from the lower portion in the vertical direction of the discharge port 21b to the outside of the cylindrical hole. In addition, the drum member 21 is rotationally driven by a driving unit (not shown).

  The first movable mechanism 25 is disposed on one side of the drum member 21 in the axial direction on the side of the insertion port 21a, and the other side in the axial direction on the side of the discharge port 21b of the drum member 21 is the second movable mechanism 26. Is arranged. The distance between the second movable mechanism 26 and the discharge port 21b is set wider than the distance between the first movable mechanism 25 and the insertion port 21a.

FIG. 2 is a perspective view of the food frying apparatus.
As shown in FIG. 2, the second movable mechanism 26 is formed of a substantially ring-shaped member. The second movable mechanism 26 is rotatably supported by the rotation support member 29. The second movable mechanism 26 is rotationally driven in the same direction as the rotational direction of the drum member 21 by a drive unit (not shown). In addition, since the structure of the 1st movable mechanism 25 is substantially the same as that of the 2nd movable mechanism 26, the description is abbreviate | omitted.

  The rotational speeds of the first movable mechanism 25 and the second movable mechanism 26 are set to be faster than the rotational speed of the drum member 21. Specifically, the rotational speeds of the first movable mechanism 25 and the second movable mechanism 26 are set to approximately twice the rotational speed of the drum member 21. The rotational speeds of the first movable mechanism 25 and the second movable mechanism 26 and the rotational speed of the drum member 21 are not limited to those described above, and the axial length of the drum member 21 and the horizontal direction It is suitably set by the inclination angle etc. with respect to.

  Further, as shown in FIG. 1, the first movable mechanism 25 and the second movable mechanism 26 are provided with a stirring member 22. The stirring member 22 has a stirring bar 23 and a stirring shaft 24. One axial end of the stirring shaft 24 is attached to the first movable mechanism 25, and the other axial end of the stirring shaft 24 is attached to the second movable mechanism 26. The stirring shaft 24 penetrates the inside of the cylindrical hole of the drum member 21 along the axial direction. The stirring shaft 24 is disposed such that its axial direction is substantially parallel to the axial direction of the drum member 21.

  The stirring shaft 24 is provided with a stirrer 23 for stirring the food.

  In the stirring member 22, when the first movable mechanism 25 and the second movable mechanism 26 rotate, the stirrer 23 and the stirring shaft 24 move along the inner wall surface of the cylindrical hole of the drum member 21. Thereby, the food introduced into the cylindrical hole of the drum member 21 is scooped up and stirred by the stirrer 23.

  In this example, although the example which provided stirring member 22, the 1st movable mechanism 25, and the 2nd movable mechanism 26 was explained, it is not limited to this. For example, a stirring blade may be provided which protrudes radially inward from the inner wall surface of the rotationally driven drum member 21 and the food may be stirred by scooping up the food with this stirring blade, or only the rotation operation of the drum member 21 The food may be stirred at.

[Transport unit]
Next, the transport unit 60 will be described.
The transport unit 60 transports the food discharged from the first heating unit to the solid ingredient loading unit 90 through the second heating unit 30. As shown in FIGS. 1 and 2, the transport unit 60 includes an endless belt member 61 and a plurality of support rollers 62 that rotatably support the belt member 61. The belt member 61 has a plurality of ventilation holes 61 a. The diameter of the plurality of ventilation holes 61a is set smaller than the diameter of the food (in this example, cooked rice). The belt member 61 penetrates the second heating unit 30 from the vicinity of the discharge port 21 b of the first heating unit 20 and extends to the insertion port 41 a of the solid ingredient feeding unit 90 described later.

  In this example, although the example which provided a plurality of ventilation holes 61a in the belt member 61 was explained, it is not limited to this, a linear member is piled up and a net which has a mesh smaller than the size of food The belt member may be formed of a belt-like member.

  In this example, an example in which the belt member 61 of the transport unit 60 extends from the first heating unit 20 to the solid ingredient charging unit 90, that is, an example in which food is transported by one transport unit through all transport steps. Although explained, it is not limited to this. For example, a plurality of transport units may be provided. That is, one transport unit is disposed after the first heating step and before the second heating step, and another transport unit is disposed after the second heating step to the step of charging the solid ingredients. May be Furthermore, the transport unit may be disposed between each process.

Equalization unit
Next, the equalizing unit 70 will be described.
As shown in FIG. 2, the homogenization unit 70 is disposed in the vicinity of the discharge port 21 b of the first heating unit 20 and above the transport unit 60 in the vertical direction. The homogenization unit 70 is a member that spreads the food discharged from the discharge port 21 b of the first heating unit 20 thinly and substantially uniformly on the belt member 61 of the transport unit 60.

FIG. 3 is a perspective view of the homogenizing unit 70 as viewed from the upstream side in the food transport direction.
As shown in FIGS. 2 and 3, the equalizing unit 70 includes a leveling piece 71, a rotation shaft 72, and a rotation drive unit 73 that rotationally drives the rotation shaft 72. The leveling piece 71 protrudes radially outward from the side surface portion of the rotation shaft 72 and is formed in a spiral shape along the axial direction of the rotation shaft 72. Further, the leveling piece 71 is opposite in the winding direction to one side in the axial direction and the other side in the axial direction with the axial intermediate portion of the rotating shaft 72 as a boundary.

  As the rotation shaft 72 is rotated by the rotation drive unit 73, the leveling piece 71 also rotates with the rotation shaft 72. Here, the food discharged from the discharge port 21 b of the first heating unit 20 is placed approximately at the center in the width direction of the belt member 61. The rotationally driven leveling piece 71 breaks up the collection of food placed substantially at the center of the belt member 61 and spreads it so as to be sent to both sides in the width direction of the belt member 61. Thus, the thickness of the food discharged from the discharge port 21 b of the first heating unit 20 and placed on the belt member 61 of the transport unit 60 can be made substantially even.

  In the present embodiment, although the description has been given of the case where the leveling piece 71 is spirally wound around the rotating shaft 72, the present invention is not limited to this. For example, the leveling piece composed of a plurality of blade members is a rotating shaft It may be spaced apart and fixed along the axial direction of.

  Moreover, although the thing which rotationally drives the leveling piece 71 was demonstrated as this equalization | homogenization unit 70 in this example, it is not limited to this. As the uniforming unit, for example, a shooter for discharging the food may be provided between the discharge port 21b of the drum member 21 and the transport unit 60, and a rotor for diffusing the food may be provided in the shooter.

  In addition, as another example of the uniforming unit, even if a conveyer which reciprocates in a predetermined length substantially perpendicular to the conveying direction is disposed between the discharge port 21b of the drum member 21 and the conveying unit 60. Good. In this example, as the conveyor reciprocates at high speed, the thickness of the food placed on the transport unit 60 is substantially equalized.

  Furthermore, as another example of the uniforming unit, a vibrating shooter that discharges food and vibrates may be provided between the discharge port 21b of the drum member 21 and the conveyance unit 60. And in this example, the thickness of the foodstuff mounted in conveyance unit 60 becomes substantially uniform because a vibration shooter vibrates.

  In addition, the equalization | homogenization unit may apply various methods other than what was mentioned above. Further, without providing the uniforming unit, the sheet is placed on the belt member 61 of the conveyance unit 60 by appropriately adjusting the discharge position and discharge speed when food is discharged from the discharge port 21 b of the drum member 21. The thickness of the food may be substantially uniform.

Seasoning input unit
As shown in FIG. 1, a seasoning feeding unit 80 is provided between the homogenization unit 70 and the second heating unit 30. The seasoning feeding unit 80 is a unit for feeding a seasoning (for example, soy sauce or the like in this example) to the food leveled on the belt member 61 of the transport unit 60 by the uniforming unit 70.

  The seasonings to be introduced by the seasoning input unit 80 may be powder, granules, crystals, particles, liquids, pastes or mixtures thereof, or food materials, additives or the like Mixtures including water, and various other things can be used.

  Powdered, granular, crystalline, and particulate seasonings include, for example, various salts such as salt, sugars such as sugar, powdered soy sauce, and various extract powders such as yeast extract powder and protein hydrolysate. It can be mentioned. Examples of the liquid or paste include soy sauce, sake, liquid sugar, and various extract pastes. Examples of food materials and additives include flours such as wheat flour, various starches, dextrin, powdered protein materials, polysaccharide thickeners and the like. In addition, the seasoning mentioned above is an example, and may use other various seasonings.

  Then, the seasoning feeding unit 80 feeds the above-mentioned seasoning into the food by, for example, spraying, dropping, spraying, and various other feeding methods.

[Second heating unit]
Next, the second heating unit 30 will be described.
The second heating unit 30 is a unit that blows hot air onto the food into which the seasoning has been added to heat and remove excess water on the surface of the food. The second heating unit 30 has a plurality of injection ports 31 and a blower (not shown) that supplies hot air to the injection ports 31. Then, hot air is spouted from the plurality of injection ports 31. Further, the humidity of the hot air ejected from the plurality of injection ports 31 may be set lower than the humidity in the cylindrical hole of the drum member 21 at the time of the food heating process in the first heating unit 20, for example. It is set appropriately according to

  The plurality of injection ports 31 are disposed to face the placement surface on which the food in the belt member 61 is placed. In this example, the plurality of injection ports 31 are disposed so as to sandwich the belt member 61 from above and below in the vertical direction.

  Then, the second heating unit 30 blows hot air from the injection port 31 to the food placed on the belt member 61.

  Further, for example, a hot air of 250 ° C. is ejected from the injection port 31 at a wind speed of 5 m / s. In addition, the temperature and the wind speed of the hot air which are sprayed from the injection port 31 are set suitably. Furthermore, the amount of water on the surface of the food can be easily adjusted by adjusting the temperature and the wind speed of the hot air ejected from the injection port 31.

  In the present embodiment, an example has been described in which the injection ports 31 for ejecting the hot air are disposed in both the upper and lower directions in the vertical direction of the belt member 61, but the present invention is not limited to this. For example, the injection port 31 may be disposed only in the upper or lower direction of the belt member 61 in the vertical direction. Alternatively, the jet port 31 for jetting the hot air may be disposed in one of the vertical directions in the belt member 61, and the other may be provided with a suction unit for sucking the hot air.

  Thereby, only one side in the vertical direction in the food can be heated, and the seasoning liquid on one side of the food or only one side of the food can be burnt out of the seasoning liquid adhering to the food, and the other part is not burnt Can be Furthermore, when the hot air passes through the food gap, the moisture of the hot air after passing through the food is higher than before passing through the food because the excess water adhering to the surface of the food evaporates through the passing through of the food Become. By sucking the hot air whose humidity has become high by the suction unit, it is possible to prevent the excess water from adhering to the food again.

[Solid ingredient input unit]
Further, on the opposite side to the first heating unit 20 in the second heating unit 30, that is, on the downstream side of the second heating unit 30, a solid ingredient charging unit 90 is provided. The solid ingredient input unit 90 is heated by the second heating unit 30 and for the food placed on the belt member 61 of the transport unit 60, the solid ingredient input from the input port 41a (in this example, for example) Add roasted pork, bacon, etc.).

  In addition, although the example which injected | threw-in solid material after the 2nd heating unit 30 was demonstrated in this example, it is not limited to this. If it is not necessary to feed the solid ingredients, the solid ingredient charging unit may not be provided.

  Moreover, although the example used for the apparatus which manufactures fried rice and pilaf as a food stir-fry apparatus was demonstrated in this example, it is not limited to this. For example, you may use a food stir-fry apparatus as an apparatus which manufactures various fried foods, such as fried noodles and vegetable stir-fry.

1-2. Method of Stirring Food Next, a method of licking a food using the food frying device 1 having the above-described configuration will be described. In the present example, an example of producing cooked rice as a manufactured food will be described.

  First, cooked rice is manufactured by a rice cooking unit (not shown). Examples of the method for producing cooked rice include cooking with a kettle, and steamed rice with boiled steamed rice. Next, the cooked rice is conveyed to the first heating unit 20. Then, the cooked rice transported to the first heating unit 20 is introduced into the cylindrical hole of the drum member 21 from the insertion port 21a (introduction process). The drum member 21 is previously heated to, for example, 250 ° C. by the heating unit. Furthermore, oil is previously introduced into the cylindrical hole of the drum member 21, and the introduced oil is also heated.

  Next, a driving unit (not shown) is driven to rotate the drum member 21 and the stirring member 22. Thus, the cooked rice introduced into the cylindrical hole of the drum member 21 is heated by the heated oil and the inner peripheral surface of the drum member 21 and is stirred by the stirring member 22. That is, the cooked rice is cooked by the first heating unit 20 (first heating step). In addition, you may make it rotate the drum member 21 and the stirring member 22 before throwing in rice-cooked rice.

  Moreover, since the drum member 21 and the oil are heated beforehand, the surface of the cooked rice introduced to the drum member 21 is put together and hardened. Thereby, by forming a film on the surface of cooked rice, it is possible to suppress the permeation of oil into the interior of cooked rice and the bleeding of water from the inside of cooked rice to the outside.

  Further, when the cooked rice is introduced into the cylindrical hole of the drum member 21, the egg solution is introduced into the cylindrical hole of the drum member 21 from the insertion portion 28. At this time, it is preferable to mix with the cooked rice when the input egg solution is heated and coagulated to some extent. Thereby, a film of an egg can be formed on the surface of cooked rice.

  Here, the axial direction of the drum member 21 is inclined with respect to the horizontal direction, and the height of the discharge port 21 b in the vertical direction is set lower than that of the insertion port 21 a. Therefore, the cooked rice which has repeatedly been raised and dropped is sent toward the discharge port 21 b by the inclination of the drum member 21. The cooked rice is then discharged from the discharge port 21 b and discharged onto the belt member 61 of the conveyance unit 60 from between the drum member 21 and the second movable mechanism 26.

  Next, the conveyance unit 60 is driven to convey the cooked rice to the homogenization unit 70, the seasoning feeding unit 80, and the second heating unit 30 (conveyance step). As shown in FIG. 2 and FIG. 3, the rotating shaft 72 of the equalizing unit 70 and the equalizing piece 71 are rotated. As a result, the cooked rice is spread on the belt member 61, and the thickness thereof is evened (uniformization process).

  Next, seasoning is poured from the seasoning feeding unit 80 toward cooked rice from above the belt member 61 (condiment feeding process). Since the cooked rice is cooked by the first heating unit 20, a film is formed on the surface thereof by coating with oil and eggs and curing. Thereby, it can suppress that a seasoning infiltrates into the inside of cooked rice more than necessary. That is, it is possible to prevent the deterioration of the texture caused by the seasoning being soaked in the inside of the cooked rice more than necessary.

  Next, hot air is injected from the injection port 31 of the second heating unit 30. Then, hot air is blown to the cooked rice to which the seasoning has been introduced from the injection port 31 to heat the cooked rice (second heating step). By blowing hot air to the heated rice in the first heating step, excess water on the surface of the rice can be blown away. Thus, the water adhering to the surface of the cooked rice in the first heating step can be removed, and the texture can be improved.

  In addition, as described above, the surface of the cooked rice is coated with oil and hardened in the first heating step of the first heating unit 20, thereby confining the necessary moisture inside the cooked rice. , To prevent the water from bleeding outside. Thus, by dividing the heating process, it is possible to provide a difference between the amount of water on the surface of the cooked rice and the amount of water inside. In addition, in this example, the surface of the cooked rice can be dried to obtain a palatable texture, and a plump texture can be obtained inside.

  The belt member 61 is also provided with a plurality of ventilation holes 61 a. Then, the hot air injected from the injection port 31 passes from the plurality of ventilation holes 61 a. Thereby, hot air can be blown to the rice cooker from above and below, and the water removing effect can be enhanced as compared with the case where the vent holes 61a are not provided.

  Furthermore, before the second heating step by the second heating unit 30, a uniformizing unit 70 is provided to thinly level the cooked rice on the belt member 61 so that its thickness becomes substantially uniform. Thus, the hot air can be distributed to one grain and one grain of the cooked rice placed on the belt member 61, and the heating unevenness can be reduced.

  Further, in the food frying apparatus 1 of the present embodiment, the seasoning feeding unit 80 is provided above the belt member 61 of the transport unit 60 after the first heating step is completed. That is, in this example, a seasoning (for example, soy sauce or the like in this example) is added before the second heating process after the first heating process, not in the first heating process. Therefore, a seasoning adheres to the inner wall of the drum member 21 which is a cooking container, and there is no possibility that it may burn. As a result, in order to wash the drum member 21 to which the seasoning has burnt, there is no need to temporarily stop the production line, and the maintainability of the food frying device 1 can be improved. Then, it is possible to prevent the burnt from being mixed as foreign matter into the cooked rice heated and stirred in the first heating unit 20.

  In addition, the food after the seasoning is charged is subjected to the second heating step on the belt member 61 of the transport unit 60. The belt member 61 transports the food and does not heat the food. That is, the food after the end of the first heating step and the added seasoning do not contact the cooking container such as the drum member 21. Therefore, in the second heating step, it is difficult for the seasoning and food to burn.

  Furthermore, in the present example, seasoning is introduced from the upper side of the belt member 61 toward the cooked rice. Therefore, it can suppress that a seasoning adheres to the belt member 61 of the conveyance unit 60. As shown in FIG. Therefore, when performing a 2nd heating process with the 2nd heating unit 30, it can suppress that a seasoning burns on the belt member 61. As shown in FIG.

  Further, the transport unit 60 is configured of an endless belt member 61. Therefore, a cleaning device for cleaning the belt member 61 is disposed on the lower side in the vertical direction of the belt member 61, that is, the surface on which the food has been conveyed (the surface returning from the solid ingredient feeding unit 90 to the first heating unit 20). be able to. Therefore, even if the seasoning adheres to the belt member 61, the food can be manufactured while washing the seasoning attached to the belt member 61, the cooked rice, etc. without stopping the production line temporarily. . As a result, the production capacity of the food frying apparatus 1 can be improved.

  Furthermore, in the present example, after the seasoning is introduced, the heating is performed by the second heating unit 30. Therefore, by adjusting the temperature and the wind speed of the hot air injected from the injection port 31, it is possible not only to suppress the burning of the seasoning more than necessary, but also to burn the seasoning intentionally. As a result, it is possible to impart to the produced food a savory flavor with a burning seasoning.

  In the related art, in order to reduce the humidity inside the drum member 21, a method of blowing hot air into the drum member 21 or removing water vapor inside the drum member 21 has been considered. However, when such a method is used for producing boiled rice, it is necessary to raise the temperature of the drum member 21 in order to heat and coagulate the egg solution. Therefore, since the drum member 21 has a high temperature in a state where the humidity is reduced, the food is easy to burn on the inner wall of the drum member 21.

  On the other hand, in the present embodiment, by removing the excess water on the surface of the cooked rice by the second heating unit 30, it is not necessary to consider the humidity in the drum member 21 in the first heating unit 20. As a result, even if the temperature of the drum member 21 is raised to heat and coagulate the egg solution, the humidity in the drum member 21 does not decrease more than necessary, so that the food burns compared to a state where the humidity is reduced. Can be reduced.

  Furthermore, the step of heating the cooked rice is divided into a first heating unit 20 using the drum member 21 and a second heating unit 30 using hot air, so that the first heating using the drum member 21 is performed. The heating time in the drum member 21 of the unit 20 can be shortened. As a result, the amount of rice adhering to the inner wall surface of the drum member 21 and the stirring member 22 can be reduced. Therefore, the production line can be temporarily stopped to reduce the number of times the inner wall surface of the drum member 21 and the agitating member 22 can be cleaned, so that the production capacity of the food frying device 1 can be improved. The maintainability of the device 1 can also be improved.

  Next, when the second heating process by the second heating unit 30 is completed, the cooked rice is conveyed to the solid ingredient charging unit 90. Then, the grilled pork is thrown into cooked rice from the solid ingredient feeding unit 90. Next, cook rice and grilled pork with a mixing unit (not shown). And the cooked rice and grilled pork which were mixed are frozen by a freezing unit not shown. Thus, the food frying operation using the food frying device 1 of the present example is completed.

  If it is not necessary to freeze the food, the food frying operation may be completed when the mixing process by the mixing unit is completed.

2. Second Embodiment Next, a food frying apparatus according to a second embodiment of the present invention will be described with reference to FIG.
FIG. 4 is a floor layout diagram showing a first heating unit of the food frying apparatus according to the second embodiment.

  The difference between the food frying apparatus according to the second embodiment and the food continuous frying apparatus 1 according to the first embodiment is the configuration of the first heating unit. Therefore, here, the first heating unit will be described, and the same reference numerals are given to the portions common to the food frying apparatus 1 according to the first embodiment, and the duplicated description will be omitted.

  As shown in FIG. 4, like the first heating unit 20 according to the first embodiment, the first heating unit 120 mixes and heats the food with the preheated oil, that is, stir-fry treatment Is a unit that The first heating unit 120 is a pot-like member 121, which is a cooking container into which food is put, a stirring member 122, a support base 129 for supporting the pot-like member 121, and a pot-like member (not shown). And a heating unit.

  The pan-like member 121 which shows an example of a heating-cooking container is formed in the container shape which one surface opened. The pot-like member 121 has a recessed stir-fry portion 121a for heating and stirring the food, and a flange portion 121b provided at the outer edge of the stir-fed portion 121a, for receiving the food. The bottom surface of the stir portion 121a is formed in a curved shape. A pivot shaft 121c is provided at a part of the flange portion 121b.

  Food is introduced into the pan-like member 121 from the opening of the stir-fry portion 121a, and the food is discharged. Further, at the upper part of the pot-like member 121, a non-illustrated insertion part for introducing a liquid member to be heated and solidified into the pan-like member 121 is provided. Furthermore, a heating unit (not shown) that heats the pan-like member 121 is disposed below the stir-off portion 121 a of the pan-like member 121.

  As the pan-like member 121, as in the case of the drum member 21, it is preferable to use a stainless steel excellent in thermal conductivity, or a metal material such as a steel material or a copper-based material. Moreover, it is preferable that the pot-like member 121 has a sufficient thickness to perform local non-sticking and non-uniform average heating. Furthermore, the inner circumferential surface of the pot-like member 121 may be left as it is or may be subjected to surface treatment such as fluorine resin coating, fluorine resin impregnation treatment, or thermal spraying treatment of metal powder.

  The pot-like member 121 is disposed on the support base 129. The support base 129 has a support portion 129a for supporting the flange portion 121b of the pan-like member 121 from below, and a bearing portion 129b into which the rotation shaft 121c is rotatably inserted. The bearing portion 129 b is provided on the side of the transport unit 60 in the support portion 129 a. And the rotational axis 121 inserted in the bearing part 129b is arrange | positioned substantially parallel to a horizontal direction.

  The pan-like member 121 is supported by the support base 129 so that the opening of the stir-up portion 121 a faces upward. Furthermore, by rotating the pan-like member 121 about the pivot shaft 121c, the opening of the stir-off portion 121a is erected so that the opening of the stir-off portion 121a faces sideways from the state where the opening of the stir-off portion 121a is facing upward. Ru. As a result, the food which has been fed to the stirling portion 121 a and heated and stirred is discharged onto the belt member 61 of the conveyance unit 60.

  In addition, the discharge method of food is not limited to what was mentioned above, It discharges from the pan-like member 121 to the conveyance unit 60 using the stirring element 123 of the stirring member 122 mentioned later, and other discharge members. Also, various other discharge methods are applied.

  The stirring member 122 has a stirring bar 123, a stirring arm 124, and a stirring drive unit 125. The stirring drive unit 125 is disposed above the pan-like member 121. A stirring arm 124 is attached to the stirring drive unit 125. Further, the stirring arm 124 is provided with a stirrer 123 for stirring the food. The stirrer 123 is inserted into the stir-in portion 121 a of the pot-like member 121.

  When the stirring drive unit 125 is driven, the stirring element 123 rotates or swings within the stir-off portion 121 a of the pan-like member 121 via the stirring arm 124. As a result, the food introduced into the stir-fried portion 121 a of the pot-like member 121 is scooped up and stirred by the stirrer 123.

  Moreover, the number of the stirring element 123 and the stirring arm 124 is not limited to one, You may provide several stirring elements 123 and the stirring arm 124. FIG. Furthermore, the stirring operation of the stirring element 123 by the stirring drive unit 125 is not limited to rotation or rocking, and may be operated by various operations such as elevation and vibration.

  Furthermore, the put-in food may be stirred by rotating the pan-like member 121 or swinging the pan-like member 121 without operating the stirrer 123.

  In addition, the stirring member 122 has a retraction mechanism (not shown). In the retraction mechanism, when the pan-like member 121 is rotated and the food is discharged, the stirring bar 123 and the stirring arm 124 are retracted from the stir-off portion 121 a of the pan-like member 121. Thereby, it can prevent that the stirring element 123 and the stirring arm 124 prevent the rotational movement of the pan-like member 121.

  The other configuration is the same as that of the food frying apparatus 1 according to the first embodiment described above, and thus the description thereof is omitted. The same operation and effect as the food frying apparatus 1 according to the first embodiment described above can be obtained also by the food frying apparatus provided with the first heating unit 120 having such a configuration.

  In the above, the embodiment of the food stir-fry apparatus, the food stir-fry method, and the manufacturing method of the stir-frozen food was described also including the effect. However, the food frying apparatus, the food frying method, and the method for producing a fry food according to the present invention are not limited to the embodiments described above, and within the scope of the invention as set forth in the claims. Various modifications are possible.

  In addition, although the example which applied the drum member and the pot-like member was demonstrated as an example of embodiment mentioned above as a heating cooking container provided in the 1st heating unit, it is not limited to this. As a cooking container, for example, one end in the axial direction may be open and a drum member closed at the other end may be used, and the opening of this drum member may be used upward. Furthermore, the pan-like member may be disposed by being inclined in the horizontal direction from the state where the opening of the pan-like member is directed upward.

  In addition, as the cooking container of the first heating unit, for example, a pan-like member having a flat bottom surface, a flat plate-like member, a hollow rectangular tubular member, and both axial ends are closed, A drum member having an inlet and an outlet for food at the side surface portion, a skewed cup-shaped member, and other various heating and cooking containers may be used. That is, what is necessary is just what can stir and heat a foodstuff as a cooking container provided in a 1st heating unit.

  Furthermore, although the example which performs a equalization | homogenization process before a seasoning injection | throwing-in process was demonstrated, it is not limited to this. For example, the uniforming unit 70 may be provided after the seasoning feeding unit 80, and after the seasoning is fed, the thickness of the food may be evened so as to be substantially uniform. Furthermore, the object of the present invention can be achieved even if the homogenization unit 70 is not provided and the homogenization process is omitted.

  DESCRIPTION OF SYMBOLS 1 ... Food-refining apparatus, 20, 120 ... 1st heating unit, 21 ... Drum member (heating cooking container), 21a ... insertion port, 21b ... discharge port, 22, 122 ... stirring member, 23, 123 ... stirrer, 24: stirring shaft 25: first movable mechanism 26: second movable mechanism 28: insertion portion 30: second heating unit 31: injection port 60: conveyance unit 61: belt member 61a ... Ventilation hole, 62 ... support roller, 70 ... uniforming unit, 71 ... leveling piece, 72 ... rotation shaft, 73 ... rotation drive unit, 80 ... seasoning feeding unit, 90 ... solid ingredient feeding unit, 121 ... pan Bar-like member (heating cooking container), 121a ... stir-up portion, 121b ... flange portion, 121c ... rotating shaft, 124 ... agitating arm, 125 ... agitating drive portion, 129 ... support stand, 129a Support portion, 129b ... bearing part

Claims (3)

A first heating unit for stirring and heating the food;
A conveying unit for conveying the food which is stirred and heated by the first heating unit and discharged from the first heating unit;
A seasoning feeding unit for feeding seasoning to the food on the transport unit which is stirred and heated by the first heating unit;
A second heating unit having a jet port for jetting hot air, and blowing the hot air from the jet port to the food to which the seasoning is added;
A food-condensing apparatus having a hollow cylindrical substantially cylindrical drum member open at both ends in the axial direction and a heating unit for heating the drum member; A first heating unit for stirring and heating the stored food, a transport unit for transporting the food discharged from the outlet at the other end of the drum member in the axial direction, and the first heating unit for discharging the food The food is placed on the transport unit such that the thickness thereof is substantially uniform, or it has a uniformizing unit for evenly leveling the thickness on the transport unit, and a jet port for jetting hot air, A second heating unit for blowing the hot air from the jet port to the food conveyed by the conveyance unit, and the first heating unit and the second heating unit are disposed between the second heating unit and the second heating unit. Except the seasoning feeding unit to inject seasoning to the food product transported by the unit, the food continuous fried apparatus comprising a). A first heating step of stirring and heating the food with preheated oil by a first heating unit;
A conveying step of conveying the food discharged from the first heating unit by the conveying unit after the first heating step is completed;
A seasoning feeding step of feeding a seasoning to the food on the transport unit after the first heating step is completed;
A second heating step of blowing and heating hot air from a jet port of a second heating unit to the food into which the seasoning has been introduced;
A method of confusing food including a hollow substantially cylindrical drum member open at both ends in the axial direction and a heating unit for heating the drum member, and charging is performed from an inlet at one end in the axial direction of the drum member A first heating unit for stirring and heating the food, a transport unit for transporting the food discharged from the discharge port at the other end of the drum member in the axial direction, and the discharge from the first heating unit The food is placed on the conveyance unit such that the thickness thereof is substantially uniform, or the conveyance unit has a uniformizing unit for equalizing the thickness substantially uniformly, and a jet port for jetting hot air, the conveyance It is disposed between a second heating unit for blowing the hot air from the injection port to the food conveyed by the unit, the first heating unit and the second heating unit, and the conveyance Food stir-frying method using a food continuous-fry apparatus comprising a seasoning feeding unit for feeding a seasoning to the food transported by the unit) . Performing a first heating step of stirring and heating the food with preheated oil by a first heating unit;
After the first heating process is completed, the food discharged from the first heating unit is placed on a conveyance unit and conveyed by the conveyance unit.
Performing a seasoning feeding step of feeding seasoning to the food on the transport unit;
A second heating process is performed by blowing hot air from the injection port of the second heating unit to heat the food into which the seasoning has been added and heating it. A method for producing a fried food (however, hollow in which both ends in the axial direction are open) A first heating unit having a substantially cylindrical drum member and a heating unit for heating the drum member, and stirring and heating a food introduced from an insertion port at one end in the axial direction of the drum member, and the drum member A transport unit for transporting the food discharged from the discharge port at the other axial end of the paper, and the food discharged from the first heating unit is placed on the transport unit so that its thickness is substantially uniform Or a uniformizing unit for equalizing the thickness substantially on the conveyance unit, and a jet opening for jetting hot air, and the food conveyed by the conveyance unit is connected to the food from the jet opening A second heating unit for blowing hot air, and a seasoning feeding unit disposed between the first heating unit and the second heating unit and charging seasoning to the food conveyed by the conveyance unit; A method for producing a fried food using a continuous food frying apparatus equipped with a), except) .

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