Food or edible material: processes – compositions – and products – Processes – Heat treatment of food material by contact with glyceridic...
Patent
1995-10-05
1998-02-24
Cano, Milton
Food or edible material: processes, compositions, and products
Processes
Heat treatment of food material by contact with glyceridic...
426523, 99330, 99407, 99410, A23L 101
Patent
active
057210012
DESCRIPTION:
BRIEF SUMMARY
BACKGROUND OF THE INVENTION
1. Technical Field
The present invention relates to a fried food producing method and an apparatus therefor, wherein fried food such as fried chicken, croquettes, pork cutlets, and tempura arc prepared using cooking oil or fat (hereinafter referred to simply as cooking oil).
2. Description of Prior Art
When fried food such as fried chicken, croquettes, pork cutlets, and tempura are commercially prepared by food producers or meal suppliers or in restaurants, use is made of a cooking utensil for business use called the fryer. The fryer comprises a heating device such as an electric or gas heater integrally installed in a pot-like processing tank. It is arranged that the cooking oil put in the processing tank is heated for convection in the processing tank. In producing fried food by such fryer, a cooking method called the deep frying method is commonly used. The deep frying method cooks food by heating oil put in the processing tank to 130.degree. C. to 220.degree. C., immersing food in the heated oil, and transmitting heat to the food by the convecting oil. The fryers used by food producers are classified into fryers on automatic control system capable of automatically controlling the oil temperature and cooking time, continuous fryers for continuously cooking food on a belt conveyor, and pressure fryers for cooking food under a given pressure.
According to said fryers, the pot-like processing tank is formed large enough to hold a large amount of food at a time immersed in oil: therefore, a sufficiently large amount of oil to ensure convection has to be put in, the amount of oil to be used being very large. In the case of frying food, when the same oil is used several times, impurities such as oil dregs appear in the oil, said impurities tending to adhere to the food or accelerating the fouling of the oil. Therefore, all oil has to be exchanged for fresh oil and disposed of in a short cycle after several times of cooking. As a result, the amount of disposal of oil is very large, increasing the cooking cost and also the cost for decomposing the large amount of waste oil.
With the above in mind, the present applicant has tried to produce fried food by making the processing tank in the form of a pan having a sufficient depth to immerse food in the oil so as to require a minimum amount of cooking oil, and heating the oil in the processing tank by a heating device. According to this trial, since the processing tank is in the form of a pan and is planar, the amount of oil to be used is greatly reduced. In the planar processing tank, however, the heat convection of the oil put therein does not take place so well, leading to a variation in the oil temperature in various regions in the processing tank, making it impossible to prepare good fried food in any region in the processing tank. Further, generally fryers have a heat source (heating device) in the center of the bottom of the processing tank, the cooing is faster in the vicinity of the heat source and slower in regions remote from the heat source; thus, the so-called unevenly fried spots tend to appear, a disadvantage that the cooking is not uniform.
To solve such problem, the present applicant has previously proposed a method of preparing fried food comprising the steps of stacking a plurality of pan-like cooking trays for receiving food without piling the latter, receiving the stack in a processing tank, spouting heated oil into the trays by spout nozzles disposed in the tank, and brining the oil into direct contact with the food in the trays (Japanese Patent Application No. 261285/91,) and a method of preparing fried food comprising the steps of stacking a plurality of pan-like cooking trays having food received therein as in the first mentioned method, receiving the stack in a processing tank, and allowing heated oil to flow down from oil outlet ports formed in the processing tank to the food in the trays (Japanese Patent Application No. 261286/91).
In each of the above methods, since the bottoms of the trays are formed of meta
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Ishikura Masaaki
Masutani Kenzo
Saito Yasuo
Sakai Yoshiharu
Cano Milton
Hisaka Works Limited
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