Apparatus and method for making kakiage (vegetable tempura).

Abstract

We manufacture tempura fritters that have a natural uneven surface and an appearance similar to those made by hand frying. [Solution] A kakiage making apparatus for making kakiage, comprising: a dough supply unit for supplying kakiage dough mixed with ingredients and batter liquid; a mold for receiving the kakiage dough supplied from the dough supply unit; a rod-shaped projection pusher having a plurality of rod-shaped projections on a surface facing the upper surface of the kakiage dough placed in the mold; a mold movement unit for moving the mold; and a rod-shaped projection pusher lifting unit for lowering the rod-shaped projection pusher to a position where it can form the upper surface of the kakiage dough when the mold is moved below the rod-shaped projection pusher by the mold movement unit, and then raising it.

Description

Technical Field

[0001] The present invention relates to a tempura manufacturing apparatus for manufacturing tempura, and a tempura manufacturing method using the tempura manufacturing apparatus.

Background Art

[0002] In small and medium-sized vegetable processing factories that manufacture tempura, many processes are carried out manually by workers. However, due to harsh environments such as night operations, operations under high temperatures, and the risk of burns, even small and medium-sized factories are considering using compact devices that are easy to introduce, and automating the process of taking the tempura mold in and out of oil and the process of forming the upper surface of the tempura dough.

[0003] Patent Document 1 describes a tempura shrimp fritter manufacturing apparatus, which is a large-scale device, and includes a moving means for moving a receiving plate (mold) and a leveling pressing means for gently pressing and leveling the tempura dough put into the receiving plate.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] By the way, in the manufacturing apparatus described in Patent Document 1, when forming the tempura dough, a pusher (pressing plate) slightly smaller than the opening of the mold is used, and the tempura dough is spread by the pusher to manufacture a neatly shaped tempura. However, the manufactured tempura has a slightly flat surface and lacks a natural uneven texture, and its appearance quality is inferior to that of tempura manufactured by hand frying.

[0006] The object of the present invention is to provide a tempura manufacturing apparatus capable of producing tempura with a natural uneven surface and an appearance similar to that of tempura made by hand frying, and a method for producing tempura using the tempura manufacturing apparatus. [Means for solving the problem]

[0007] The present invention relates to a kakiage (vegetable tempura) manufacturing apparatus, comprising: a dough supply unit for supplying kakiage dough, which is a mixture of ingredients and batter liquid; a mold for receiving the kakiage dough supplied from the dough supply unit; a rod-shaped projection pusher having a plurality of rod-shaped projections on a surface facing the upper surface of the kakiage dough placed inside the mold; a mold movement unit for moving the mold; and a rod-shaped projection pusher lifting unit for lowering the rod-shaped projection pusher to a position where it can form the upper surface of the kakiage dough when the mold is moved below the rod-shaped projection pusher by the mold movement unit, and then raising it.

[0008] Furthermore, the kakiage making apparatus of the present invention is characterized by comprising: a molding pusher positioned upstream of the mold in the direction of movement of the mold from the rod-shaped projection pusher, and having a surface that contacts the upper surface of the kakiage dough that has been placed into the mold; and a molding pusher lifting unit that lowers the molding pusher to a position where it can mold the upper surface of the kakiage dough when the mold is moved below the molding pusher by the mold moving unit, and then raises it.

[0009] Furthermore, the tempura making apparatus of the present invention is characterized in that the area ratio of the projected area of ​​the plurality of rod-shaped protrusions relative to the area of ​​the surface of the rod-shaped protrusion pusher facing the tempura batter is 4.3% to 10.1%.

[0010] Furthermore, the tempura making apparatus of the present invention is characterized in that the minimum pitch between the multiple rod-shaped protrusions is 10.5 mm or more.

[0011] Furthermore, the tempura making apparatus of the present invention is characterized in that the plurality of rod-shaped protrusions have a diameter of 5 mm or more.

[0012] Furthermore, the tempura making apparatus of the present invention is characterized in that the plurality of rod-shaped protrusions number at least 18.

[0013] Furthermore, the kakiage making apparatus of the present invention is characterized in that the rod-shaped projection pusher lifting unit lowers the plurality of rod-shaped projections of the rod-shaped projection pusher to a position 50-95% of the height of the kakiage to be made from the upper surface of the kakiage dough, and then raises them.

[0014] Furthermore, the tempura making apparatus of the present invention is characterized by further comprising an extrusion pusher positioned downstream of the rod-shaped projection pusher in the direction of movement of the mold, which pushes the tempura upward from the mold.

[0015] The present invention relates to a kakiage manufacturing method using a kakiage manufacturing apparatus for manufacturing kakiage, comprising: a mold moving step of moving a mold for receiving kakiage batter to a batter supply unit that supplies kakiage batter mixed with ingredients and batter liquid using a mold moving unit; a supply step of supplying the kakiage batter from the batter supply unit to the mold that has been moved to the batter supply unit; and a first lowering and raising step of lowering the rod-shaped projection pusher to a position in which the upper surface of the kakiage batter can be molded using a rod-shaped projection pusher lifting unit when the mold is moved by the mold moving unit below a rod-shaped projection pusher having a plurality of rod-shaped projections on a surface facing the upper surface of the kakiage batter placed inside the mold.

[0016] Furthermore, the kakiage manufacturing method of the present invention is characterized in that, when the mold is moved by the mold moving unit to a position upstream of the rod-shaped projection pusher in the direction of movement of the mold, and the mold pusher has a surface that contacts the upper surface of the kakiage dough that has been placed inside the mold, the mold pusher lifting unit lowers the mold pusher to a position in which it can mold the upper surface of the kakiage dough, and then raises it, the method further comprises a second lowering and raising step.

[0017] Furthermore, the kakiage manufacturing method of the present invention is characterized in that the first lowering and raising step involves lowering the plurality of rod-shaped projections of the rod-shaped projection pusher by the rod-shaped projection pusher lifting unit to a position 50-95% of the height of the kakiage to be manufactured from the upper surface of the kakiage dough, and then raising them.

[0018] Furthermore, the kakiage manufacturing method of the present invention is characterized by having an extrusion step in which, when the mold is moved by the mold moving unit above an extrusion pusher located downstream of the rod-shaped projection pusher in the direction of movement of the mold, the extrusion pusher pushes out the kakiage from the mold. [Effects of the Invention]

[0019] According to the present invention, it is possible to provide a tempura manufacturing apparatus that can produce tempura having a natural uneven surface and an appearance similar to tempura made by hand frying, and a method for producing tempura using the tempura manufacturing apparatus. [Brief explanation of the drawing]

[0020] [Figure 1] This is a diagram showing the schematic configuration of a tempura making apparatus according to an embodiment. [Figure 2] This figure shows the schematic configuration of a molding pusher according to an embodiment. [Figure 3] This figure shows the schematic configuration of a rod-shaped projection pusher according to an embodiment. [Figure 4] This figure shows the state of extruding tempura using an extrusion pusher according to an embodiment. [Figure 5] It is a flowchart for explaining the deep-fried food manufacturing method according to the embodiment.

Mode for Carrying Out the Invention

[0021] Hereinafter, a deep-fried food manufacturing apparatus according to an embodiment of the present invention will be described with reference to the drawings. FIG. 1 is a diagram showing a schematic configuration of the deep-fried food manufacturing apparatus according to the embodiment. The deep-fried food manufacturing apparatus 2 according to this embodiment is an apparatus for manufacturing deep-fried food for vegetables or frozen use. As shown in FIG. 1, it includes a fryer 3, a batter supply unit 6, a plurality of molds 8, a forming pusher 10, a rod-shaped protrusion pusher 12, an extrusion pusher 15, a mold moving unit 14, a control unit 16, a forming pusher lifting unit 18, a rod-shaped protrusion pusher lifting unit 20, an extrusion pusher lifting unit 22, a conveyor drive unit 24, and a plate-shaped member 26.

[0022] The deep-fried food batter 4 is obtained by cutting ingredients such as vegetables, applying flour to the cut ingredients, mixing a batter liquid, and weighing it in an amount for one deep-fried food. The batter supply unit 6 supplies the deep-fried food batter 4 for one deep-fried food to the mold 8 located below the batter supply unit 6. The supplied deep-fried food batter 4 is at least mostly submerged in oil, and cooking starts under an oil temperature optimal for cooking and solidification begins.

[0023] The plurality of molds 8 are arranged at equal intervals on a conveyor or the like constituting the mold moving unit 14 and are installed in the oil in the fryer 3 together with the mold moving unit 14. The mold 8 is a cylindrical shape of a size such that the deep-fried food after cooking becomes a cylindrical shape, and has an inlet into which the deep-fried food batter 4 supplied by the batter supply unit 6 is put on the upper surface, and receives the deep-fried food batter 4 supplied from the batter supply unit 6.

[0024] The molding pusher 10 and the rod-shaped projection pusher 12 have circular pressing plates that are slightly smaller than the input opening of the mold 8. The molding pusher 10 is located between the dough supply section 6 and the rod-shaped projection pusher 12, and the rod-shaped projection pusher 12 is located between the molding pusher 10 and the extrusion pusher 13.

[0025] Furthermore, a plate-like member 26 is positioned from the bottom of the dough supply unit 6 to the bottom of the rod-shaped projection pusher 12 to prevent the tempura batter 4 from falling downward from the mold 8 when it is poured into the mold 8.

[0026] Figure 2 shows a schematic configuration of the molding pusher 10. The molding pusher 10 is stationary above the mold 8 (as shown in Figure 1), and when the mold 8 moves below the molding pusher 10, it descends to the molding position, which is the upper surface of the tempura batter 4 inside the mold 8. The batter pressing surface 10a of the molding pusher 10 does not directly touch the upper surface of the tempura batter 4, but rather presses and shapes the upper surface of the tempura batter 4 inside the mold 8 via the oil that forms a film on the batter pressing surface 10a in the oil. In Figure 1, the stationary position of the molding pusher 10 is shown above the oil surface, but it may also be in the oil but in a position that does not interfere with the movement of the tempura batter 4 and the mold 8.

[0027] Figure 3 shows a schematic configuration of the rod-shaped projection pusher 12. The rod-shaped projection pusher 12 has multiple rod-shaped projections 13 formed on the surface 12a of the circular pressing plate that faces the tempura batter 4. Here, the area ratio of the projected area of ​​the multiple rod-shaped projections 13 to the area of ​​the surface of the rod-shaped projection pusher 12 that faces the tempura batter 4 is 4.3% to 10.1%. The minimum pitch between the multiple rod-shaped projections 13 is 10.5 mm or more. The diameter of the multiple rod-shaped projections 13 is 5 mm or more. Furthermore, there are at least 18 of the multiple rod-shaped projections 13.

[0028] The rod-shaped projection pusher 12 waits in a standby position (shown in Figure 1) above the mold 8. When the mold 8 moves below the rod-shaped projection pusher 12, the multiple rod-shaped projections 13 of the rod-shaped projection pusher 12 are inserted from the top surface of the tempura batter 4 to a position 50-95% of the planned tempura height, and then rise. At this time, the tempura batter 4 has not yet completely solidified, and after the rod-shaped projection pusher 12 rises, the shape of the rod-shaped projections 13 does not remain intact due to the restorative force of the tempura batter 4, but rather solidifies into a natural tempura shape. In Figure 1, the standby position of the rod-shaped projection pusher 12 is shown above the oil surface, but it may also be in the oil at a position that does not interfere with the movement of the tempura batter 4 and the mold 8.

[0029] The extrusion pusher 15 is located downstream of the rod-shaped projection pusher 12 and pushes out the shaved material 5 inside the mold 8 that has been molded by the rod-shaped projection pusher 12. Specifically, as shown in Figure 4, which views the extrusion pusher 15 from the direction of travel of the mold movement unit 14, the extrusion pusher 15 is waiting in a standby position (shown in Figure 1) below the mold 8. When the mold 8 moves above the extrusion pusher 15, the extrusion pusher 15 rises and pushes the shaved material 5 inside the mold 8 upwards through a hole provided in the bottom surface of the mold 8, thereby pushing the shaved material 5 out of the input opening of the mold 8.

[0030] The mold moving unit 14 is a conveyor that moves a plurality of molds 8 arranged at equal intervals, sequentially moving the plurality of molds 8 below the dough supply unit 6, below the molding pusher 10, below the rod-shaped projection pusher 12, and above the extrusion pusher 15. The mold moving unit 14 also moves the molds 8 after the tempura 5 has been pushed out by the extrusion pusher 15 back down to below the dough supply unit 6.

[0031] The control unit 16 comprehensively controls each part of the tempura making apparatus 2. The control unit 16 is connected to the molding pusher lifting unit 18, the rod-shaped projection pusher lifting unit 20, the extrusion pusher lifting unit 22, and the conveyor drive unit 24. The molding pusher lifting unit 18 is configured, for example, with a lifting cylinder, and the molding pusher 10 is raised and lowered by extending and retracting the lifting cylinder.

[0032] The rod-shaped projection pusher lifting section 20 is configured, similarly to the molded pusher lifting section 18, for example, by including a lifting cylinder, and the rod-shaped projection pusher 12 is raised and lowered by extending and retracting the lifting cylinder.

[0033] The extrusion pusher lifting unit 22 is configured, for example, with a lifting cylinder, similar to the molding pusher lifting unit 18 and the rod-shaped projection pusher lifting unit 20, and the extrusion pusher 15 is raised and lowered by extending and retracting the lifting cylinder. The conveyor drive unit 24 drives the mold moving unit 14 clockwise in the plane of the paper in Figure 1.

[0034] Next, with reference to the drawings, a method for manufacturing kakiage (vegetable tempura) using the kakiage manufacturing apparatus 2 according to the embodiment will be described. Figure 5 is a flowchart illustrating the process performed by the control unit 16 to manufacture kakiage.

[0035] First, the control unit 16 drives the mold moving unit 14 via the conveyor drive unit 24, and the mold moving unit 14 moves the mold 8 to below the dough supply unit 6, which supplies the tempura batter 4 mixed with the ingredients and batter liquid (step S10). The control unit 16 stops driving the mold moving unit 14 via the conveyor drive unit 24, and while the mold moving unit 14 is stopped, the tempura batter 4 is supplied from the dough supply unit 6 (step S11).

[0036] In the dough supply unit 6, after the tempura dough 4 is fed into the mold 8, the control unit 16 drives the mold moving unit 14 via the conveyor drive unit 24 to move the mold 8 to below the molding pusher 10 (step S12).

[0037] Next, the control unit 16 lowers the molding pusher 10 to form the upper surface of the tempura batter 4 inside the mold 8 in oil (step S13). Specifically, the control unit 16 stops the drive of the mold movement unit 14 via the conveyor drive unit 24, lowers the molding pusher 10 via the molding pusher lifting unit 18 to a position where the upper surface of the tempura batter 4 can be formed, and spreads the tempura batter 4 inside the mold 8. Once the molding with the molding pusher 10 is complete, the control unit 16 raises the molding pusher 10 to the standby position shown in Figure 1.

[0038] After the process in step S13, the control unit 16 drives the formwork moving unit 14 via the conveyor drive unit 24 to move the formwork 8 to below the rod-shaped projection pusher 12 (step S14).

[0039] Next, the control unit 16 raises and lowers the rod-shaped projection pusher 12 to shape the upper surface of the tempura batter 4 inside the mold 8 in oil (step S15). Specifically, the control unit 16 stops the drive of the mold moving unit 14 via the conveyor drive unit 24 and lowers the rod-shaped projection pusher 12 via the rod-shaped projection pusher lifting unit 20 to a position where the upper surface of the tempura batter 4 can be shaped, that is, to a position 50-95% of the height of the tempura to be manufactured from the upper surface of the tempura batter 4. After the shaping by the rod-shaped projection pusher 12 is completed, the control unit 16 raises the rod-shaped projection pusher 12 to the standby position shown in Figure 1.

[0040] After step S15, the control unit 16 drives the mold moving unit 14 via the conveyor drive unit 24 to move the mold 8 above the extrusion pusher 15 (step S16).

[0041] Next, the control unit 16 raises and lowers the extrusion pusher 15 to push out the finished fritter 5 from the mold 8 (step S17). Specifically, the control unit 16 stops the drive of the mold movement unit 14 via the conveyor drive unit 24, raises the extrusion pusher 15 via the extrusion pusher lifting unit 22, and pushes the fritter 5 upwards from the hole formed in the bottom surface of the mold 8. The fritter 5 pushed out from the mold 8 is picked up from inside the fryer 3. The control unit 16 repeats the process from steps S10 to S17.

[0042] The oil temperature inside the fryer 3 is preferably 150°C to 200°C, more preferably 155°C to 195°C, and most preferably 160°C to 190°C. Below 150°C, the dough will not solidify, or it will take a long time to solidify, resulting in poor productivity. Also, even when pressed with the rod-shaped protrusion pusher 12, the dough will spring back to its original shape, resulting in a kakiage (tempura fritter) without any unevenness. Above 200°C, the dough will be overheated, causing burning. Therefore, within this temperature range, the kakiage can be cooked thoroughly while being shaped with the rod-shaped protrusion pusher 12, producing kakiage with an uneven texture.

[0043] Although the process performed by the control unit 16 to produce one kakiage 5 has been described, the control unit 16 simultaneously repeats the same process to produce the next kakiage 5 for each pitch (each time kakiage dough 4 is supplied to the dough supply unit 6). That is, simultaneously with the processes of steps S16 and S17 for producing the nth (n is a natural number)th kakiage 5, the processes of steps S14 and S15 for producing the (n+1)th kakiage 5, steps S12 and S13 for producing the (n+2)th kakiage 5, and steps S10 and S11 for producing the (n+3)th kakiage 5 are started.

[0044] According to the tempura manufacturing method using the tempura manufacturing apparatus of this embodiment, the multiple rod-shaped protrusions 13 of the rod-shaped protrusion pusher 12 occupy an area ratio of their projected area relative to the area of ​​the surface of the rod-shaped protrusion pusher 12 facing the tempura dough 4, the minimum pitch between the rod-shaped protrusions is 10.5 mm or more, the diameter of the multiple rod-shaped protrusions 13 is 5 mm or more, and there are at least 18 of the multiple rod-shaped protrusions 13.

[0045] Therefore, by inserting these multiple rod-shaped protrusions 13 from the top surface of the tempura batter 4 to a position 50-95% of the height of the tempura to be made, and then raising them, it is possible to manufacture tempura with a natural uneven surface and an appearance similar to that of tempura made by hand. If the insertion of the rod-shaped protrusions 13 is shallower than 50% of the height of the tempura to be made, the tempura will lack a sense of unevenness. On the other hand, if it exceeds 95%, the tempura will have clearly visible holes, and it will take time for the rod-shaped protrusions 13 to come out of the tempura, increasing the possibility that the batter will stick to the rod-shaped protrusions 13, which is undesirable. [Examples]

[0046] The following describes an example of kakiage (vegetable tempura) production. (Conditions for making kakiage tempura) Oil temperature: 175℃ Oil preparation time: 2 minutes (including molding time) material: 1. Lightly coat sliced ​​onions, julienned carrots, and julienned sweet potatoes with flour. 2. Mix water and the prepared food mix powder to make the batter. 3. Stir 1 and 2 until uniform. Use the 4.3 batter within 30 minutes of making a prototype (pour it into the fryer mold). Rod-shaped projection pusher: As rod-shaped projection pushers, parts 1 to 6 (rod-shaped projection pushers 1 to 6) shown in Table 1 below were used, with variations in the number of rod-shaped projections, rod diameter, and arrangement. [Table 1]

[0047] Molding conditions: The tempura was molded using a molding pusher (first pusher) and a rod-shaped projection pusher (second pusher) under the conditions shown in Table 2 below. For the control sample, the tempura was molded using only the molding pusher (first pusher), and not using the rod-shaped projection pusher (second pusher). [Table 2]

[0048] As shown in this example, when the oil temperature is 175°C, the tempura batter is placed in the oil and then shaped using a rod-shaped pusher after 5.5 to 8 seconds. Evaluation: Six panelists evaluated the appearance and texture of the kakiage (vegetable tempura) based on the criteria in Table 3 (Appearance) and Table 4 (Texture) below. Hand-fried kakiage received a score of 4 for both appearance and texture according to the criteria below. exterior [Table 3] texture [Table 4]

[0049] Table 5 shows the evaluation results for appearance and texture of tempura fritters formed using the control sample and parts 1-6 (rod-shaped protrusion pushers 1-6). These evaluation results are the average of the evaluations of six panelists. [Table 5]

[0050] As shown in Table 5, when the tempura batter was formed using the rod-shaped protrusion pusher 1 (part 1), the results did not reach the level of hand-fried tempura, but they surpassed the evaluation of the control product. When the tempura batter was formed using the rod-shaped protrusion pushers 2-6 (parts 2-6), in all cases, the results surpassed the evaluation of both the control product and hand-fried tempura in terms of both appearance and texture. [Explanation of Symbols]

[0051] 2...Tempura making device, 3...Fryer, 4...Tempura batter, 5...Tempura, 6...Batter supply unit, 8...Mold, 10...Forming pusher, 12...Rod-shaped projection pusher, 13...Rod-shaped projection part, 14...Mold movement unit, 15...Extrusion pusher, 16...Control unit, 18...Forming pusher lifting unit, 20...Rod-shaped projection pusher lifting unit, 22...Extrusion pusher lifting unit, 24...Conveyor drive unit, 26...Plate-shaped member

Claims

1. A tempura making apparatus for making tempura, A dough supply unit that supplies the tempura batter, which is a mixture of ingredients and batter liquid, A mold for receiving the tempura batter supplied from the aforementioned batter supply unit, A rod-shaped projection pusher having a plurality of rod-shaped projections on the surface facing the upper surface of the tempura batter placed inside the mold, A formwork moving unit that moves the formwork, When the mold is moved below the rod-shaped projection pusher by the mold moving part, the rod-shaped projection pusher is lowered to a position where it can form the upper surface of the tempura dough, and then raised by the rod-shaped projection pusher lifting part, A tempura making apparatus characterized by being equipped with the following features.

2. A molding pusher is positioned upstream of the rod-shaped projection pusher in the direction of movement of the mold, and has a surface that contacts the upper surface of the tempura batter placed inside the mold, When the mold is moved below the molding pusher by the mold moving part, the molding pusher lifting part lowers the molding pusher to a position where it can mold the upper surface of the tempura dough, and then raises it. The tempura making apparatus according to claim 1, further comprising the following:

3. The tempura making apparatus according to claim 1 or 2, characterized in that the plurality of rod-shaped protrusions occupy an area ratio of their projected area relative to the area of ​​the surface of the rod-shaped protrusion pusher facing the tempura batter.

4. The tempura making apparatus according to claim 1 or 2, characterized in that the minimum pitch between the plurality of rod-shaped protrusions is 10.5 mm or more.

5. The tempura making apparatus according to claim 1 or 2, characterized in that the plurality of rod-shaped protrusions have a diameter of 5 mm or more.

6. The tempura making apparatus according to claim 1 or 2, characterized in that the plurality of rod-shaped protrusions are at least 18 in number.

7. The kakiage manufacturing apparatus according to claim 1 or 2, characterized in that the rod-shaped projection pusher lifting unit lowers the plurality of rod-shaped projections of the rod-shaped projection pusher to a position 50 to 95% of the height of the kakiage to be manufactured from the upper surface of the kakiage dough, and then raises them.

8. The tempura manufacturing apparatus according to claim 1 or 2, further comprising an extrusion pusher positioned downstream of the rod-shaped projection pusher in the direction of movement of the mold, for pushing the tempura upward from the mold.

9. There is a method for manufacturing tempura using a tempura manufacturing apparatus for manufacturing tempura, A mold movement process involves moving a mold that receives the tempura batter to a batter supply unit that supplies the tempura batter mixed with the ingredients and batter liquid, using a mold movement unit. A supply step of supplying the tempura batter from the dough supply unit to the mold that has been moved to the dough supply unit, When the mold is moved by the mold moving unit below the rod-shaped projection pusher, which has multiple rod-shaped projections on its surface facing the upper surface of the tempura dough that has been placed inside the mold, the rod-shaped projection pusher lifting unit lowers the rod-shaped projection pusher to a position where it can form the upper surface of the tempura dough, and then raises it in a first lowering and raising step. A method for producing kakiage (vegetable tempura) characterized by having the following features.

10. The kakiage manufacturing method according to claim 9, further comprising a second lowering and raising step, wherein when the mold is moved by the mold moving unit to a position upstream of the rod-shaped projection pusher in the direction of movement of the mold, and the molding pusher has a surface that contacts the upper surface of the kakiage dough that has been placed inside the mold, the molding pusher lifting unit lowers the molding pusher to a position in which it can mold the upper surface of the kakiage dough, and then raises it.

11. The first lowering / raising process is as follows: The method for manufacturing tempura according to claim 9 or 10, characterized in that the rod-shaped projection pusher lifting mechanism lowers the plurality of rod-shaped projections of the rod-shaped projection pusher to a position 50-95% of the height of the tempura to be manufactured from the upper surface of the tempura batter, and then raises them.

12. The method for manufacturing tempura according to claim 9 or 10, characterized in that when the mold is moved by the mold moving part above an extrusion pusher located downstream of the rod-shaped projection pusher in the direction of movement of the mold, the extrusion pusher pushes out the tempura from the mold.

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