JP2016112315A - Food stir-frying device, food stir-frying method, and manufacturing method of stir-fried food - Google Patents

Abstract

Provided are a food frying device, a food frying method, and a method for producing fried food, which can improve the texture of the produced food and can improve the maintainability of the production apparatus. A food agitation device includes a first heating unit, a transport unit, a seasoning charging unit, and a second heating unit. The first heating unit 20 stirs and heats the food. The seasoning input unit 80 inputs the seasoning to the food. A 2nd heating unit sprays a hot air from the injection nozzle 31 on the food into which the seasoning was thrown. [Selection] Figure 1

Description

  The present invention relates to a food stirrer and a food stirrer used in the production of, for example, fried rice, pilaf, fried noodles, and stir-fried vegetables, and a method for producing these stir-fried foods.

  Traditionally, stir-fry foods that are continuously fried while being heated and agitated in a cooking container such as a string-like, powdery or granular food, a heated drum member or a pan-like member opened on one side, etc. The device is known.

  As a conventional food frying apparatus, there exists a thing as described in patent document 1, for example. The food frying device described in Patent Document 1 has a cylindrical drum for heating food that is rotatably supported, and a food scooping member that moves along the inner periphery of the cylindrical drum. In the technique described in Patent Document 1, food is mixed by scooping and dropping the food by moving the food scooping member along the inner periphery of the cylindrical drum.

JP 2001-327409 A

  However, in the technique described in Patent Document 1, since the cylindrical drum is closed by the wall surface except for both ends in the axial direction, steam generated from the food is discharged when the food is heated in the cylindrical drum. It was difficult. Therefore, there has been a problem that the steam generated from the food product increases the humidity inside the cylindrical drum, causes excess moisture to adhere to the surface of the food product, and deteriorates the texture of the manufactured food product.

  Moreover, when manufacturing the stir-fried food, the seasoning was thrown into the heat cooking container such as a drum member or a pan-like member together with the food. Therefore, for example, when soy sauce or the like is used as a seasoning, it is easy to burn on the inner wall of the cooking container, and as a result, there is a possibility that the burn will be mixed into the food as a foreign substance.

  Furthermore, in order to clean the cooked cooking container, it is necessary to temporarily stop the production line, and the maintenance work is very troublesome.

  The object of the present invention is to consider the actual situation in the prior art described above, and to improve the texture of the manufactured food and improve the maintainability of the manufacturing apparatus, the food frying device, the food frying method, and It is in providing the method of manufacturing a fried food.

  In order to solve the above-mentioned problems and achieve the object of the present invention, the food frying device of the present invention comprises a first heating unit, a transport unit, a seasoning charging unit, and a second heating unit. Yes. The first heating unit stirs and heats the food. A conveyance unit conveys the foodstuff stirred and heated by the 1st heating unit. The seasoning input unit inputs the seasoning to the food that has been stirred and heated by the first heating unit. A 2nd heating unit has an injection port which injects a hot air, and sprays a hot air from the injection port on the food in which the seasoning was thrown.

  Moreover, the 1st heating unit has the heating cooking container into which foodstuffs are thrown in, and the heating part which heats a heating cooking container. And as a cooking container, the drum member which the both ends of the axial direction opened, the drum member which only the one end of the axial direction opened, the pan-shaped member in which the bottom face was formed in the shape of a curved surface, the pan in which the bottom face was formed in the shape of a plane A heating and cooking container having various shapes such as a plate-like member, a plate-like member, a hollow rectangular tube-like member, and a slanted cup-like member is applied.

  Further, the transport unit may include an endless belt member extending from the first heating unit to the second heating unit, and a support roller that rotatably supports the belt member. The belt member may be provided with a plurality of ventilation holes through which hot air injected from the injection port passes. According to such a configuration, it is possible to enhance the moisture removal effect by the second heating unit.

Moreover, the food frying method of this invention includes the process shown to the following (1)-(4).
(1) The 1st heating process which stirs and heats food with preheated oil.
(2) The conveyance process which conveys the foodstuff which the 1st heating process was complete | finished by a conveyance unit.
(3) A seasoning input step of adding a seasoning to the food for which the first heating step has been completed.
(4) A second heating process in which hot air is blown from the injection port to the food in which the seasoning is introduced.

Moreover, the method of manufacturing the fried food of this invention is performed as follows.
A first heating step is performed in which the food is stirred with preheated oil and heated. Next, after the first heating step is finished, the food is placed on the transport unit and transported by the transport unit. Next, a seasoning input process is performed in which the seasoning is input to the food. And the 2nd heating process which blows and heats hot air from the injection nozzle to the foodstuff into which the seasoning was thrown in is performed.

  According to the food frying device, the food frying method, and the method for producing the fried food having the above-described configuration, even if excess moisture remains on the surface of the food after the first heating step, By blowing hot air (second heating step), excess moisture on the surface of the food can be removed, and the texture of the food can be improved. In addition, by performing the second heating step after the seasoning is introduced by blowing hot air on the food, it is less likely to cause scorch as compared with the case of heating in the cooking container. As a result, it is possible to improve the maintainability of the apparatus.

It is a floor layout figure showing a food fry device concerning the 1st example of an embodiment of the present invention. It is a perspective view which shows the food frying apparatus concerning the 1st Example of this invention. It is a perspective view which shows the equalization unit in the food frying apparatus concerning the 1st Example of this invention. It is a floor layout figure which shows the 1st heating unit in the food frying apparatus concerning the 2nd Example of this invention.

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

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

  The food stirrer 1 shown in FIG. 1 is an apparatus for producing fried rice and pilaf especially by fried cooked rice with oil and ingredients. Moreover, the food stirrer 1 shown in FIG. 1 is a food continuous stirrer that continuously stirs food while heating and stirring. As shown in FIG. 1, the food frying device 1 includes a first heating unit 20, a second heating unit 30, and a transport unit 60. In addition, a homogenizing 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 food with preheated oil, that is, performs a frying process. The first heating unit 20 includes a drum member 21 into which food is put, a stirring member 22 that stirs the food, a pair of movable mechanisms 25 and 26, and a heating unit (not shown) that heats the drum member 21. doing.

  The drum member 21 is a heating cooking container formed in a hollow 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 inlet 21a into which food (rice cooked rice in this example) is put, and the opening on the other end side in the axial direction of the drum member 21 discharges food. It is the discharge port 21b.

  In addition, a part of a transport belt (not shown) that transports food to the first heating unit 20 is inserted into the insertion port 21a. In addition, a charging portion 28 is provided at the top of the charging port 21a. The charging unit 28 charges a liquid member (in this example, “egg liquid”) that is heated and solidified into the cylindrical hole of the drum member 21.

  As the drum member 21, it is preferable to use a metal material such as stainless steel having excellent thermal conductivity, a steel material, or a copper-based material. Moreover, it is preferable that the drum member 21 has sufficient thickness in order to perform local heating prevention and average heating without unevenness. Furthermore, the inner peripheral surface of the drum member 21 may be left as it is, or may be subjected to a surface treatment such as a fluororesin coating, a fluororesin impregnation treatment, or a metal powder spraying treatment.

  The drum member 21 is rotatably supported by a support base (not shown). And the drum member 21 is arrange | positioned higher by the support stand in the up-down direction on the inlet 21a side than the outlet 21b. That is, the axial direction of the drum member 21 is inclined with respect to the horizontal direction. Therefore, the food processed by the drum member 21 is sent to the discharge port 21b side by the inclination of the drum member 21, and is discharged from the lower portion of the discharge port 21b in the vertical direction to the outside of the cylindrical hole. The drum member 21 is rotationally driven by a drive unit (not shown).

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

FIG. 2 is a perspective view showing the food frying device.
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 a rotation support member 29. Then, the second movable mechanism 26 is rotationally driven in the same direction as the rotation direction of the drum member 21 by a drive unit (not shown). Note that the configuration of the first movable mechanism 25 is substantially the same as that of the second movable mechanism 26, and thus the description thereof is omitted.

  Further, 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 speed 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, but the axial length of the drum member 21 and the horizontal direction. It is set as appropriate depending on the inclination angle 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 end of the stirring shaft 24 in the axial direction is attached to the first movable mechanism 25, and the other end of the stirring shaft 24 in the axial direction is attached to the second movable mechanism 26. The agitation shaft 24 passes through the cylindrical hole of the drum member 21 along the axial direction. The axial direction of the stirring shaft 24 is arranged substantially parallel to the axial direction of the drum member 21.

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

  As the first movable mechanism 25 and the second movable mechanism 26 rotate, the stirring member 22 moves the stirring bar 23 and the stirring shaft 24 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 stirring bar 23.

  In this example, the example in which the stirring member 22, the first movable mechanism 25, and the second movable mechanism 26 are provided has been described. However, the present invention is not limited to this. For example, a stirring blade that protrudes radially inward from the inner wall surface of the drum member 21 that is driven to rotate may be provided, and the food may be stirred by scooping up the food with the stirring blade, or only the rotating operation of the drum member 21 may be performed. You may make it stir food.

[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 charging 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-shaped belt member 61 is provided with a plurality of ventilation holes 61a. The diameter of the several ventilation hole 61a is set smaller than the diameter of foodstuffs (in this example, cooked rice). The belt member 61 extends from the vicinity of the discharge port 21b in the first heating unit 20 through the second heating unit 30 to the input port 41a of the solid material input unit 90 described later.

  In addition, although the example which provided the several ventilation hole 61a in the belt member 61 was demonstrated in this example, it is not limited to this, The net | network which has a mesh smaller than the magnitude | size of a food by overlapping a linear member The belt member may be formed of a shaped 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 throughout the entire transport process. Although described, the present invention is not limited to this. For example, a plurality of transport units may be provided. That is, one conveyance unit is arranged after the first heating process and before the second heating process, and another one conveyance unit is arranged after the second heating process and before the step of feeding the solid material. May be. Furthermore, you may arrange | position a conveyance unit between each process.

[Uniformization unit]
Next, the uniformizing unit 70 will be described.
As shown in FIG. 2, a uniformizing unit 70 is disposed in the vicinity of the discharge port 21 b in the first heating unit 20 and above the transport unit 60 in the vertical direction. The homogenizing 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 uniformizing unit 70 as seen from the upstream side in the food conveyance direction.
As shown in FIGS. 2 and 3, the homogenizing unit 70 includes a leveling piece 71, a rotating shaft 72, and a rotation driving unit 73 that rotates the rotating shaft 72. The leveling piece 71 protrudes radially outward from the side surface of the rotating shaft 72 and is formed in a spiral shape along the axial direction of the rotating shaft 72. Further, the leveling piece 71 is opposite in the winding direction on one side in the axial direction and on the other side in the axial direction, with an intermediate portion in the axial direction of the rotating shaft 72 as a boundary.

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

  In this example, the leveling piece 71 is spirally wound around the rotation shaft 72. However, the present invention is not limited to this example. For example, the leveling piece made up of a plurality of blade members is used as the rotation axis. You may fix at intervals along the axial direction.

  In this example, the uniformizing unit 70 is described as rotating the leveling piece 71. However, the present invention is not limited to this. As the homogenizing unit, for example, a shooter that discharges food may be provided between the discharge port 21b of the drum member 21 and the transport unit 60, and a rotor may be provided in which food is diffused in the shooter.

  Further, as another example of the homogenizing unit, a conveyor that is reciprocated at a predetermined length substantially perpendicular to the transport direction and disposed between the discharge port 21b of the drum member 21 and the transport unit 60 may be disposed. Good. In this example, the thickness of the food placed on the transport unit 60 is substantially uniform because the conveyor reciprocates at high speed.

  Furthermore, as another example of the homogenizing unit, a vibrating shooter that discharges food and vibrates may be provided between the discharge port 21b of the drum member 21 and the transport unit 60. In this example, the vibration shooter vibrates, so that the thickness of the food placed on the transport unit 60 becomes substantially uniform.

  In addition, you may apply various other methods to the equalization unit other than what was mentioned above. In addition, by appropriately adjusting the discharge position and the discharge speed when the food is discharged from the discharge port 21b of the drum member 21 without providing a homogenizing unit, it is placed on the belt member 61 of the transport unit 60. The thickness of the food may be made substantially uniform.

[Condiment input unit]
As shown in FIG. 1, a seasoning charging unit 80 is provided between the homogenizing unit 70 and the second heating unit 30. The seasoning input unit 80 is a unit that inputs a seasoning (for example, soy sauce in this example) to the food leveled on the belt member 61 of the transport unit 60 by the homogenizing unit 70.

  The seasoning introduced in the seasoning input unit 80 includes powders, granules, crystals, particles, liquids and pastes, a mixture thereof, or food materials, additives, Various other materials such as a mixture containing water can be used.

  Examples of the powdery, granular, crystalline, and particulate seasonings include various salts such as salt, sugars such as sugar, powdered soy sauce, various extract powders such as yeast extract powder and protein hydrolysate. Can be mentioned. Examples of liquid and paste-like materials 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, thickening polysaccharides, and the like. In addition, the seasoning mentioned above is an example and you may use other various seasonings.

  Then, the seasoning input unit 80 inputs the above-described seasoning into the food by various other input methods such as spraying, dripping, and spraying.

[Second heating unit]
Next, the second heating unit 30 will be described.
The second heating unit 30 is a unit that blows hot air on the food containing the seasoning and heats it, and removes excess moisture from the surface of the food. The second heating unit 30 includes a plurality of injection ports 31 and a blower (not shown) that supplies hot air to the injection ports 31. Then, hot air is ejected from the plurality of ejection ports 31. In addition, the humidity of the hot air ejected from the plurality of ejection ports 31 may be set lower than the humidity in the cylindrical hole of the drum member 21 during 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 arranged so as to face the placement surface on which the food on the belt member 61 is placed. In this example, the plurality of injection ports 31 are arranged 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 on the food placed on the belt member 61.

  Further, hot air of, for example, 250 ° C. is ejected from the ejection port 31 at a wind speed of 5 m / s. In addition, the temperature and wind speed of the hot air ejected from the ejection port 31 are set as appropriate. Furthermore, the moisture content 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 ejection port 31.

  In addition, although the example which has arrange | positioned the injection port 31 which ejects a hot air in both the upper and lower direction of the up-down direction in the belt member 61 was demonstrated in this example, it is not limited to this. For example, the injection port 31 may be disposed only above or below the belt member 61 in the vertical direction. Alternatively, the ejection port 31 that ejects hot air may be arranged on one side of the belt member 61 in the vertical direction, and a suction part that sucks hot air may be provided on the other side.

  As a result, only one of the foods in the vertical direction can be heated, and the seasoning liquid attached to the food can be burned on one side of the food or only one side of the food, and the other part is not burned. Can be. Furthermore, when hot air passes through the gaps in the food, excess moisture attached to the surface of the food evaporates due to the hot air passing through, so the humidity of the hot air after passing through the food is higher than before passing through the food. Become. By sucking the hot air whose humidity has been increased by the suction portion, it is possible to prevent extra moisture from adhering to the food again.

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

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

  Moreover, although this example demonstrated the example used for the apparatus which manufactures fried rice and a pilaf as a food frying apparatus, it is not limited to this. For example, a food stirrer may be used as a device for producing various stir-fried foods such as fried noodles and fried vegetables.

1-2. Next, a method for frying food using the food frying device 1 having the above-described configuration will be described. In addition, this example demonstrates the example which manufactures fried rice as a foodstuff to manufacture.

  First, cooked rice is manufactured by a rice cooking unit (not shown). Examples of the method for producing cooked rice include cooked rice cooked in a kettle and cooked rice cooked in steamed rice. Next, the cooked rice is conveyed to the first heating unit 20. And the cooked rice conveyed to the 1st heating unit 20 is thrown in in the cylinder hole of the drum member 21 from the insertion opening 21a (introduction process). In addition, the drum member 21 is previously heated to, for example, 250 ° C. by the heating unit. Further, oil is previously charged into the cylindrical hole of the drum member 21, and the charged oil is also heated.

  Next, a driving unit (not shown) is driven to rotate the drum member 21 and the stirring member 22. Thereby, the cooked rice put 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 fried 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 cooked rice.

  Moreover, since the drum member 21 and oil are heated beforehand, the surface of the cooked rice put into the drum member 21 is stir-fried and hardened. Thereby, by forming a film on the surface of the cooked rice, it is possible to suppress the oil from penetrating into the cooked rice and the moisture from bleeding out of the cooked rice.

  Further, when the cooked rice is introduced into the cylindrical hole of the drum member 21, the egg liquid is introduced into the cylindrical hole of the drum member 21 from the introducing portion 28. At this time, it is preferable to mix with the cooked rice when the charged egg liquid is heated and solidified to some extent. Thereby, the 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 discharge port 21b is set lower in the vertical direction than the input port 21a. Therefore, the cooked rice that has been repeatedly scooped and dropped is sent toward the discharge port 21 b due to the inclination of the drum member 21. Then, the fried rice rice is discharged from the discharge port 21 b and discharged onto the belt member 61 of the transport unit 60 from between the drum member 21 and the second movable mechanism 26.

  Next, the transport unit 60 is driven to transport the fried rice to the homogenizing unit 70, the seasoning input unit 80, and the second heating unit 30 (transport process). As shown in FIGS. 2 and 3, the rotating shaft 72 and the leveling piece 71 of the homogenizing unit 70 are rotated. Thereby, the fried rice rice is spread on the belt member 61, and the thickness is leveled substantially uniformly (homogenization process).

  Next, the seasoning is introduced from the seasoning input unit 80 toward the cooked rice from above the belt member 61 (seasoning input step). Since the cooked rice is fried by the first heating unit 20, the surface is coated with oil and eggs and hardened to form a coating. Thereby, it can suppress that a seasoning permeates into the inside of cooked rice more than necessary. That is, it is possible to prevent a decrease in texture caused by the seasoning being soaked into the cooked rice more than necessary.

  Next, hot air is injected from the injection port 31 of the second heating unit 30. And hot air is sprayed on the cooked rice in which the seasoning was thrown from the injection nozzle 31, and cooked rice is heated (2nd heating process). By spraying hot air on the cooked rice heated in the first heating step, excess moisture on the surface of the cooked rice can be blown off. Thereby, the water | moisture content adhering to the surface of cooked rice at the 1st heating process can be removed, and the improvement of food texture can be aimed at.

  In addition, as described above, the surface of the cooked rice is covered with oil by the first heating step of the first heating unit 20 and the surface of the cooked rice is cured, so that necessary moisture is confined in the cooked rice. , Prevents moisture from bleeding on the outside. Thus, a difference can be provided in the moisture content of the surface of cooked rice, and the moisture content inside by dividing a heating process. Moreover, in this example, while the surface of cooked rice can be dried and the texture made into the flip can be obtained, the inside can obtain the texture which was plump.

  The belt member 61 is provided with a plurality of ventilation holes 61a. And the hot air injected from the injection port 31 passes through the plurality of ventilation holes 61a. Thereby, a hot air can be sprayed with respect to cooked rice from an up-down direction, and a moisture removal effect can be heightened compared with the case where the ventilation hole 61a is not provided.

  Furthermore, before the 2nd heating process by the 2nd heating unit 30, the equalizing unit 70 which thinly equips rice cooked rice on the belt member 61 so that the thickness may become substantially uniform is provided. Thereby, hot air can be spread over one grain of cooked rice and one grain placed on the belt member 61, and uneven heating can be reduced.

  Moreover, in the food frying apparatus 1 of this example, the seasoning input unit 80 is provided above the belt member 61 of the conveyance unit 60 after the first heating step is completed. That is, in this example, the seasoning (in this example, for example, soy sauce) is input before the second heating step after the first heating step, not the first heating step. Therefore, there is no possibility that the seasoning adheres to the inner wall of the drum member 21 that is a heating cooking container and burns. As a result, in order to clean the drum member 21 on 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. And it can also prevent that a scorching mixes in the cooked rice heated and stirred with the 1st heating unit 20 as a foreign material.

  In addition, the food after the seasoning is added is subjected to a second heating step on the belt member 61 of the transport unit 60. And the belt member 61 conveys food, and does not heat food. That is, the food after the completion of the first heating step and the added seasoning do not come into contact with the cooking container such as the drum member 21. Therefore, in the second heating step, the seasoning and food are not easily burnt.

  Furthermore, in this example, the seasoning is thrown toward the cooked rice from above the belt member 61. Therefore, it is possible to suppress the seasoning from adhering to the belt member 61 of the transport unit 60. Therefore, when the second heating unit 30 performs the second heating step, the seasoning can be prevented from scorching on the belt member 61.

  Further, the transport unit 60 is composed of an endless belt member 61. Therefore, a cleaning device for cleaning the belt member 61 is disposed on the lower side of the belt member 61 in the vertical direction, that is, on the surface where the food has been transported (the surface returning from the solid ingredient charging unit 90 to the first heating unit 20). be able to. Therefore, even if seasonings adhere to the belt member 61, it is possible to manufacture food while washing the seasonings and cooked rice, etc. attached to the belt member 61 without temporarily stopping the production line. . As a result, the production capacity of the food frying device 1 can be improved.

  Further, in this example, the second heating unit 30 is heated after the seasoning is added. Therefore, by adjusting the temperature and wind speed of the hot air ejected from the ejection port 31, not only can the seasoning be prevented from being burned more than necessary, but also the seasoning can be burned intentionally. Thereby, the flavor which the seasoning burnt can be provided to the manufactured foodstuff.

  Conventionally, in order to lower 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 the production of fried rice, it is necessary to increase the temperature of the drum member 21 in order to heat and solidify the egg liquid. Therefore, since the drum member 21 becomes high temperature in a state where the humidity is lowered, the food is easy to burn on the inner wall of the drum member 21.

  On the other hand, in this example, it is not necessary to consider the humidity in the drum member 21 in the first heating unit 20 by removing excess moisture on the surface of the cooked rice by the second heating unit 30. As a result, even if the temperature of the drum member 21 is increased in order to heat and solidify the egg liquid, the humidity in the drum member 21 does not decrease more than necessary. Can be suppressed.

  Furthermore, the process of heating cooked rice is divided into the first heating unit 20 using the drum member 21 and the second heating unit 30 using hot air, so that the first heating using the drum member 21 is performed. The time for heating in the drum member 21 of the unit 20 can be shortened. Thereby, the quantity which cooked rice adheres to the inner wall face of the drum member 21 or the stirring member 22 can be reduced. Therefore, since the number of times of cleaning the inner wall surface of the drum member 21 and the stirring member 22 can be reduced by temporarily stopping the production line, the production capacity of the food stirrer 1 can be improved and the food fried The maintenance property of the apparatus 1 can also be improved.

  Next, when the second heating step by the second heating unit 30 is completed, the cooked rice is conveyed to the solid ingredient charging unit 90. And the grilled pork is thrown into the cooked rice from the solid ingredient throwing unit 90. Next, the cooked rice and grilled pork are mixed together by a mixing unit (not shown). The mixed cooked rice and grilled pork are frozen by a freezing unit (not shown). Thereby, the food frying operation using the food frying device 1 of this example is completed.

  In addition, when it is not necessary to perform a freezing process with respect to a foodstuff, you may complete a food frying work at the time of the mixing process by a mixing unit being complete | finished.

2. Second Embodiment Next, a food frying device 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 device according to the second embodiment.

  The food frying device according to the second embodiment is different from the food continuous frying device 1 according to the first embodiment in the configuration of the first heating unit. Therefore, here, the first heating unit will be described, and the portions common to the food stirrer 1 according to the first embodiment are denoted by the same reference numerals, and redundant description is omitted.

  As shown in FIG. 4, the first heating unit 120 mixes and heats food with preheated oil, that is, stir-fry processing, like the first heating unit 20 according to the first embodiment. It is a unit that performs. The first heating unit 120 includes a pan-like member 121 that is a cooking container into which food is put, a stirring member 122, a support base 129 that supports the pan-like member 121, and a pan-like member (not shown) that heats the pan-like member. And a heating part.

  A pan-like member 121 showing an example of a cooking container is formed in a container shape that is open on one side. The pan-shaped member 121 has a recessed stir-fry part 121a that heats and stirs the food, and a flange part 121b provided on the outer edge of the stir-fry part 121a. The bottom surface of the stir-fried portion 121a is formed in a curved surface shape. A rotation shaft 121c is provided on a part of the flange portion 121b.

  The pan-like member 121 is supplied with food from the opening of the fried portion 121a and discharged. In addition, an upper portion of the pan-shaped member 121 is provided with an unillustrated charging portion for charging a liquid member that is heated and solidified into the pot-shaped member 121. Furthermore, a heating unit (not shown) that heats the pan-shaped member 121 is disposed below the stir-frying portion 121 a in the pan-shaped member 121.

  As the pan member 121, it is preferable to use a metal material such as stainless steel, steel material, or copper-based material having excellent thermal conductivity, like the drum member 21. Moreover, it is preferable that the pan-shaped member 121 has sufficient thickness in order to perform local heating prevention and average heating without unevenness. Furthermore, the inner peripheral surface of the pan-shaped member 121 may be the background or may be subjected to a surface treatment such as a fluororesin coating, a fluororesin impregnation treatment, or a metal powder spraying treatment.

  The pan-shaped member 121 is disposed on the support base 129. The support base 129 includes a support portion 129a that supports 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 129b is provided on the transport unit 60 side in the support portion 129a. The rotating shaft 121 inserted into the bearing portion 129b is disposed substantially parallel to the horizontal direction.

  The pan-shaped member 121 is supported by the support base 129, so that the opening of the stir-fried portion 121a faces upward. Furthermore, the pan-shaped member 121 is erected from the state in which the opening of the stirrer 121a faces upward from the state in which the opening of the stirrer 121a faces sideways by rotating about the rotation shaft 121c. The As a result, the food that has been put into the stir-fry part 121 a and heated and stirred is discharged onto the belt member 61 of the transport unit 60.

  The method for discharging the food is not limited to the above-described one, and the food is discharged from the pan-shaped member 121 to the transport unit 60 by using a stirrer 123 of the stirring member 122 described later or other discharge members. Other various discharge methods are applicable.

  The stirring member 122 includes a stirring bar 123, a stirring arm 124, and a stirring drive unit 125. The agitation drive unit 125 is disposed above the pan-like member 121. A stirring arm 124 is attached to the stirring drive unit 125. The stirring arm 124 is provided with a stirring bar 123 that stirs the food. The stirrer 123 is inserted into the stirrer 121 a of the pan-like member 121.

  When the stirring drive unit 125 is driven, the stirring bar 123 rotates or swings in the stirrer 121 a of the pan-like member 121 through the stirring arm 124. Thereby, the food put into the stir-fry part 121a of the pan-like member 121 is scooped up and stirred by the stirring bar 123.

  Further, the number of the stirring bars 123 and the stirring arms 124 is not limited to one, and a plurality of stirring bars 123 and the stirring arms 124 may be provided. Furthermore, the stirring operation of the stirring bar 123 by the stirring drive unit 125 is not limited to rotation and swinging, and the stirring bar 123 may be operated by various other operations such as raising and lowering and vibration.

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

  Further, the stirring member 122 has a retracting mechanism (not shown). The retracting mechanism retracts the stirrer 123 and the stirring arm 124 from the stirrer 121a of the pan-shaped member 121 when the pan-shaped member 121 rotates and the food is discharged. Thereby, it can prevent that the stirring element 123 and the stirring arm 124 prevent the rotation operation of the pan-shaped member 121.

  Since the other structure is the same as that of the food stir-fry apparatus 1 concerning the 1st Embodiment mentioned above, those description is abbreviate | omitted. Also with the food frying device provided with the first heating unit 120 having such a configuration, the same operation and effect as the food frying device 1 according to the first embodiment described above can be obtained.

  As mentioned above, embodiment of the food frying apparatus, the food frying method, and the manufacturing method of fried food was described including the effect. However, the food frying device, the food frying method, and the method for producing the fried food according to the present invention are not limited to the above-described embodiments, and do not depart from the spirit of the invention described in the claims. Various modifications are possible.

  In addition, although the example which applied the drum member and the pan-like member as the cooking container provided in the 1st heating unit was demonstrated in the embodiment mentioned above, it is not limited to this. As the cooking container, for example, a drum member having one end opened in the axial direction and the other end closed may be used, and the opening of the drum member may be used upward. Furthermore, you may arrange | position a pan-shaped member inclining in a horizontal direction from the state which the opening of the pan-shaped member faced the upper direction.

  In addition, as the cooking container of the first heating unit, for example, a pan-shaped member having a flat bottom surface, a flat plate-shaped member, a hollow rectangular tube-shaped member, both ends in the axial direction are closed, and Other various cooking containers such as a drum member having a food inlet and outlet on the side surface, an inclined cup-shaped member may be used. In other words, the cooking container provided in the first heating unit may be anything that can stir and heat food.

  Furthermore, although the example which performs a homogenization process before a seasoning injection | throwing-in process was demonstrated, it is not limited to this. For example, the homogenizing unit 70 may be provided after the seasoning input unit 80, and after the seasoning is input, the thickness of the food may be approximately uniform. Furthermore, even if the homogenizing unit 70 is not provided and the homogenizing step is omitted, the object of the present invention can be achieved.

  DESCRIPTION OF SYMBOLS 1 ... Food frying apparatus, 20,120 ... 1st heating unit, 21 ... Drum member (heating cooking container), 21a ... Input port, 21b ... Discharge port, 22, 122 ... Stirring member, 23,123 ... Stirring bar, 24 ... stirring shaft, 25 ... first movable mechanism, 26 ... second movable mechanism, 28 ... feeding unit, 30 ... second heating unit, 31 ... injection port, 60 ... conveying unit, 61 ... belt member, 61a DESCRIPTION OF SYMBOLS ... Ventilation hole, 62 ... Support roller, 70 ... Uniformation unit, 71 ... Leveling piece, 72 ... Rotating shaft, 73 ... Rotation drive part, 80 ... Condiment input unit, 90 ... Solid material input unit, 121 ... Pot 121a ... stir-fry part, 121b ... flange part, 121c ... rotating shaft, 124 ... stirring arm, 125 ... stirring drive part, 129 ... support base, 129a Support portion, 129b ... bearing part

Claims (3)

A first heating unit for stirring and heating the food;
A transport unit for transporting the food stirred and heated by the first heating unit;
A seasoning feeding unit for feeding seasonings to the food that has been stirred and heated by the first heating unit;
A second heating unit that has an injection port for injecting hot air, and blows the hot air from the injection port to the food into which the seasoning has been introduced;
Food stirrer with A first heating step of stirring and heating the food with preheated oil;
A transport step of transporting the food after the first heating step by a transport unit;
For the food for which the first heating step has been completed, a seasoning feeding step for feeding seasonings;
A second heating step of heating the food containing the seasoning by blowing hot air from an injection port;
Including food stir-fry method. A first heating step of stirring and heating the food with preheated oil,
After the first heating step is finished, the food is placed on a transport unit and transported by the transport unit,
Performing a seasoning input process of adding seasonings to the food,
A method for producing a stir-fried food, wherein a second heating step is performed in which hot air is blown from an injection port on the food into which the seasoning has been added.

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