Deep frying utensils

Abstract

To provide a fried food cooking tool which improves workability of work for achieving bloom-like frying.SOLUTION: A fried food cooking tool for cooking a fried food includes a cylindrical frame member of a height from an upper end to a lower end of 55 mm or higher. A plurality of horizontal through holes are provided in at least one part lower than a virtual oil surface line set in a height position that is 30 mm or more to an upper side from a lower end of the frame member and 25 mm or more to a lower side from the upper end of the frame member in a height region. In a height region between the virtual oil surface line and a virtual boundary line set in a height position of 25 mm or more to an upper side from the virtual oil surface line, no horizontal through holes are provided. The height position where the virtual boundary line is set is at least 1.5 times the height position where the virtual oil surface line is set.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] This invention relates to a cooking utensil for deep-frying. [Background technology]

[0002] Tempura and kakiage (mixed vegetable tempura) are sometimes preferred when they have a three-dimensional pattern called "hana-chiri" (flower blossom).

[0003] In order to form such a flower, (1) Before the food being fried floats to the surface, sprinkle the batter mixture (sometimes called frying batter) onto the oil surface near the food being fried. (2) Before the batter liquid on the food being fried and the batter liquid sprinkled on the oil surface harden due to frying, coat the food being fried with the batter liquid sprinkled on the oil surface. This process is being carried out.

[0004] Conventional deep-frying equipment used in this process generally includes a cylindrical mold member, and is designed on the premise that when the mold member is installed (inserted) into the fryer, the upper end of the mold member will be at approximately the same height as the oil level.

[0005] These formwork members can be broadly classified into two types: one without through holes on the sides, and another with multiple through holes on the sides. The latter type is preferable because it allows or promotes the circulation of heated oil, thereby maintaining a nearly constant heating temperature and ensuring a uniform finish on the surface of fried food. It also effectively drains moisture scattered from the food and batter, resulting in a crispy texture. Cooking utensils of the latter type for frying are disclosed in Patent Documents 1 and 2, which are introduced below. [Prior art documents] [Patent Documents]

[0006] [Patent Document 1] Japanese Patent Publication No. 2003-024217 [Patent Document 2] Japanese Patent Publication No. 2012-034736 [Overview of the Initiative] [Problems that the invention aims to solve]

[0007] However, with conventional deep frying equipment, skilled techniques were required to perform the aforementioned tasks well, that is, to create a good bloom. Furthermore, even for skilled individuals, achieving a bloom with a flame-like appearance was difficult.

[0008] In the process of considering, prototyping, and evaluating improved versions of frying equipment from various perspectives, the inventors of this case discovered that when the upper end of the mold member of the frying equipment is positioned higher than the oil level when the mold member is installed (inserted) into the fryer, the workability of the aforementioned operations is improved.

[0009] Furthermore, the inventors have found that when a boundary line (boundary surface) is hypothesized at a height of 25 mm or more added to the expected oil level height (e.g., 30 mm or more) (e.g., 55 mm or more), and at a height of 1.5 times or more the expected oil level height, it is effective to not provide horizontal through holes in the height region between the hypothetical boundary line and the expected oil level height (hypothetical oil level line) to achieve a flower-like appearance, such as a flame.

[0010] This invention was conceived based on the above findings. The object of this invention is to provide a frying utensil that improves the work efficiency of the process of achieving flower blooming. [Means for solving the problem]

[0011] The present invention relates to a frying utensil for cooking fried foods, comprising a cylindrical formwork member with a height of 55 mm or more from its upper end to its lower end, wherein a plurality of horizontal through holes are provided in at least a portion of the height region below a virtual oil level line set at a height position of 30 mm or more above the lower end of the formwork member and 25 mm or more below the upper end of the formwork member, wherein no horizontal through holes are provided in the height region between the virtual oil level line and a virtual boundary line set at a height position of 25 mm or more above the virtual oil level line, and the height position where the virtual boundary line is set is 1.5 times or more the height position where the virtual oil level line is set.

[0012] According to the present invention, when a formwork member is installed (inserted) into the fryer and the upper end of the formwork member is positioned higher than the oil level, the absence of lateral through-holes in a height region of 25 mm or more between the virtual oil level line (expected oil level height) and the virtual boundary line, and which is 0.5 times or more the oil depth (the inventor speculates that this is because air turbulence in that region is suppressed), improves the workability of forming the flower-like shape, and even makes it possible to achieve a flower-like shape with an appearance resembling flames (Figures 3 and 4).

[0013] Furthermore, by providing multiple horizontal through-holes in at least a portion of the height region below the virtual oil level, the circulation of heated oil can be allowed or promoted, maintaining a nearly constant heating temperature for fried food and ensuring a uniform finish on the surface of the fried food. In addition, because the circulation of heated oil is allowed or promoted, moisture scattered from the ingredients and batter can be effectively drained, resulting in a crispy texture (generally popular).

[0014] For example, each of the aforementioned multiple horizontal through holes is 3.5 cm 2 The following opening areas are provided, and the plurality of horizontal through holes are arranged at approximately equal intervals of 1 to 3 cm in the vertical direction and 1 to 3 cm in the circumferential direction.

[0015] In this case, the circulation of the heated oil can be more effectively permitted or promoted, and the finish of the surface of the fried food can be made more effectively uniform. Further, since the circulation of the heated oil is more effectively permitted or promoted, the moisture scattered from the frying seeds or the clothing material liquid can be more effectively discharged, and a crispy texture of the clothing (which is generally popular) can be more effectively obtained.

[0016] Further, for example, the mold member is cylindrical at least in a region below the virtual boundary line. <000,0079>

[0017] According to this, the manufacturing cost of the cooking utensil for fried foods can be suppressed, and the operation of forming the flower bloom is also easy to perform.

[0018] In this case, it is preferable that the mold member is also cylindrical in a region above the virtual boundary line.

[0019] According to this, the manufacturing cost of the cooking utensil for fried foods can be further suppressed, and the operation of forming the flower bloom is also easy to perform.

[0020] Alternatively, in this case, it is preferable that the mold member has a truncated cone shape in a region above the virtual boundary line.

[0021] According to the present inventor, when a truncated cone shape with a narrowed upper side is adopted, a more beautiful flower bloom shape can be realized (see FIGS. 3 and 4).

[0022] Further, for example, the mold member has an internal cross-sectional area of 25 to 300 cm 2 by the virtual oil level line.

[0023] According to the present inventor, the effectiveness of the present invention has been confirmed in such a wide size variation.

[0024] Furthermore, it is preferable that a guideline oil level line is displayed on the outer circumferential surface of the formwork member at a height corresponding to the virtual oil level line.

[0025] In this case, it is easy to adjust the oil level using a guideline to match a pre-determined virtual oil level, resulting in good work efficiency.

[0026] Furthermore, at least as of the filing of this application, cooking utensils for deep frying that have a guideline oil level are also covered by the present invention. That is, the present invention is a cooking utensil for deep frying that comprises a cylindrical mold member having a height of 55 mm or more from its upper end to its lower end, and is characterized in that a guideline oil level is displayed on the outer circumferential surface of the mold member at a height of 30 mm or more above the lower end of the mold member and 25 mm or more below the upper end of the mold member.

[0027] In this case, it is easy to adjust the oil level using a guideline to match a pre-determined virtual oil level, resulting in good work efficiency. [Effects of the Invention]

[0028] According to one aspect of the present invention, when a formwork member is installed (inserted) into a fryer and the upper end of the formwork member is positioned higher than the oil level, the absence of lateral through-holes in a height region of 25 mm or more between the virtual oil level line (expected oil level height) and the virtual boundary line, and at least 0.5 times the oil depth, improves the workability of forming the flower-shaped decorations, and even allows for the creation of flower-shaped decorations with an appearance resembling flames. Furthermore, by providing multiple lateral through-holes in at least a portion of the height region below the virtual oil level line, the circulation of heated oil can be permitted or promoted, maintaining a nearly constant heating temperature for fried foods and ensuring a uniform finish on the surface of the fried foods. Moreover, because the circulation of heated oil is permitted or promoted, moisture scattered from the fried food and batter can be effectively drained, resulting in a crispy texture (generally popular).

[0029] Alternatively, according to another aspect of the present invention, the oil level can be easily adjusted using a guideline to match a pre-determined virtual oil level, resulting in improved workability. [Brief explanation of the drawing]

[0030] [Figure 1] This is a schematic perspective view of a frying utensil according to the first embodiment of the present invention. [Figure 2] This figure shows variations in the base plate that can be used in the deep frying cookware of the present invention. [Figure 3] This is a photograph comparing the flower formations created by the frying utensil of the first embodiment and the frying utensil of the comparative example (conventional example). [Figure 4] This photograph illustrates various flower formations created by the first embodiment. [Figure 5] This is a schematic perspective view of a deep frying utensil according to a second embodiment of the present invention. [Figure 6] This is a schematic perspective view of a deep frying utensil according to a third embodiment of the present invention. [Figure 7] This is a schematic perspective view of a deep frying utensil according to a fourth embodiment of the present invention. [Modes for carrying out the invention]

[0031] Embodiments of the present invention will be described below with reference to the drawings.

[0032] (Configuration of the first embodiment) Figure 1 is a schematic perspective view of a frying utensil according to the first embodiment of the present invention. The frying utensil 1 shown in Figure 1 is made of a metal material such as stainless steel or aluminum, has a height of 150 mm from the top end to the bottom end (an example of 55 mm or more), and an inner diameter of 80 mm (opening area of ​​approximately 50 cm²). 2 The formwork includes a cylindrical formwork member 10 (an example of a cylindrical shape) and a handle member 20 attached to the outer surface of the formwork member 10.

[0033] In the first embodiment, the formwork member 10 has a virtual oil level line set at a height position 50 mm (an example of 30 mm or more) above the lower end and 100 mm (an example of 25 mm or more) below the upper end. The virtual oil level line is an imaginary line that is not visible. However, a guideline oil level line 12 is displayed on the outer circumferential surface of the formwork member 10 corresponding to the virtual oil level line.

[0034] Furthermore, a virtual boundary line 11 is set at a height of 25 mm (an example of 25 mm or more and at least 0.5 times the height of the virtual oil level line) above the virtual oil level line (the same height as the guideline oil level line 12). The virtual boundary line 11 is a virtual line that is not visible. However, depending on design preferences, a visible guideline boundary line may be displayed on the outer surface of the formwork member 10, similar to the guideline oil level line 12.

[0035] Furthermore, multiple lateral through holes 13 are provided in the region below the virtual oil level line (reference oil level line 12) (this may be a part of the region, not the entire region). In the first embodiment, each of the multiple lateral through holes 13 is circular with a diameter of 8 mm and approximately 0.5 cm 2 (3.5cm 2 The opening area is as shown in the example below, and the multiple horizontal through-holes are arranged in three rows with intervals of approximately 2 cm (1-3 cm in one example) in the vertical direction (distance between the centers of each through-hole), and 12 holes in each row with intervals of approximately 2 cm (1-3 cm in one example) in the circumferential direction (distance between the centers of each through-hole), arranged almost evenly. The distance between the lower edge of the lower horizontal through-hole 13 and the lower edge of the formwork member 10 is 2 mm, and the upper edge of the upper horizontal through-hole 13 coincides with the guideline molten metal level line 12.

[0036] On the other hand, a feature of the present invention is that no lateral through holes 13 are provided in the height region between the virtual oil level line (reference oil level line 12) and the virtual boundary line 11. (In the region above the virtual boundary line 11, lateral through holes may be provided depending on design preferences, etc.).

[0037] In addition, although not essential, a removable bottom plate may be provided at the lower end of the formwork member 10. Various types of oil drainage holes may be provided in the bottom plate for oil drainage. Figure 2 shows variations of the bottom plate that can be used in the present invention. The bottom plate 14a shown in Figure 2(a) has a plurality of circular oil drainage holes, the bottom plate 14b shown in Figure 2(b) has a plurality of parallel slit-shaped oil drainage holes, and the bottom plate 14c shown in Figure 2(c) has a plurality of mesh-shaped oil drainage holes. Regardless of which of these is adopted, there was no significant change in the effects and advantages of this embodiment, which will be described later.

[0038] (Performance and effects of the first embodiment) 97 parts by mass of wheat flour (Nippon Dia), 2 parts by mass of vegetable protein, and 1 part by mass of leavening agent were mixed together to make a batter mix powder, and the amount of water added was adjusted to produce batter liquids (coating liquids) of four different viscosities (very low: 400 cp, low: 650 cp, medium: 1500 cp, high: 3200 cp).

[0039] Then, 10 parts by mass of onion and 5 parts by mass of carrot were each cut into 5 mm square sticks, coated with 3 parts by mass of flour, and then coated with 10 parts by mass of batter to make the fried ingredients.

[0040] Next, the frying utensil 1 of the first embodiment was placed in a deep frying pan, salad oil was poured in until it reached the guideline oil level line 12, and the salad oil was preheated until it reached 170°C.

[0041] Then, 28g of the fried ingredients were added, and immediately the ingredients were arranged with chopsticks to form a circular shape when viewed from above. 15 seconds after adding the ingredients, 20g of the batter was added, and the mixture was fried for 1 minute.

[0042] As a result, flame-like flowering was obtained with all four types of batter (coating liquid) viscosities (very low: 400 cp, low: 650 cp, medium: 1500 cp, high: 3200 cp). More specifically, the degree of flowering beauty differed depending on the viscosity, in the order of 650 cp (low) > 1500 cp (medium) > 400 cp (very low) > 3200 cp (high). The results with the 650 cp (low) batter and the 3200 cp (high) batter are shown photographically in Figure 3.

[0043] As a comparative example, a deep frying utensil with the same configuration as the first embodiment, except that horizontal through-holes were provided throughout substantially the entire area of ​​the formwork member, was prepared, and deep frying was performed using the same procedure as described above. In this comparative example, each of the multiple horizontal through-holes was circular with a diameter of 8 mm and approximately 0.5 cm in diameter. 2 (3.5cm 2 The opening area is as shown in the example below, and the multiple horizontal through-holes are spaced approximately 2 cm (1-3 cm in one example) in the vertical direction (distance between the centers of each through-hole) in 13 rows (7 rows for odd-numbered rows, 6 rows for even-numbered rows), and circumferentially spaced approximately 2 cm (1-3 cm in one example) in the circumferential direction (distance between the centers of each through-hole) with 12 holes in each row, arranged almost evenly so as to alternate between odd-numbered and even-numbered rows. The distance between the lower edge of the lowest horizontal through-hole 13 and the lower edge of the formwork member 10 was 2 mm.

[0044] In this comparative example, the results using a 650 cp (low) batter solution and the results using a 3200 cp (high) batter solution are shown photographically in Figure 3.

[0045] As can be seen by comparing the photographs in Figure 3, the beauty of the flowers formed in the first embodiment is significantly superior to that of the comparative example.

[0046] Regarding the first embodiment, Figure 4 illustrates photographs of the flower-shaped fried food when various ingredients are fried. Figure 4 shows photographs of the flower-shaped fried food when sakura shrimp are used as the fried ingredients, when vegetables are used as the fried ingredients, and when shrimp are used as the fried ingredients.

[0047] As described above, according to the first embodiment, when the formwork member 10 is installed (inserted) into a fryer (e.g., a frying pan) and the upper end of the formwork member 10 is positioned higher than the oil level, the absence of a horizontal through-hole 13 in the height region of 25 mm (an example being 25 mm or more and at least 0.5 times the oil depth) between the virtual oil level line (the same height as the guideline oil level line 12) and the virtual boundary line 11 (the inventor speculates that this is because it suppresses air turbulence in that region) improves the workability of forming the flower-shaped decoration, and even allows for the creation of a flower-shaped decoration with an appearance resembling flames (Figures 3 and 4).

[0048] Furthermore, by providing multiple horizontal through-holes 14 almost evenly spaced in the region below the virtual oil level line (the same height as the guideline oil level line 12), the circulation of heated oil can be more effectively permitted or promoted, the heating temperature of the fried food can be kept almost constant, and the surface finish of the fried food can be made uniform (Figures 3 and 4). Moreover, because the circulation of heated oil is more effectively permitted or promoted, moisture scattered from the food and batter can be more effectively drained, resulting in a crispy texture for the batter.

[0049] Furthermore, because the entire formwork member 10 is cylindrical in shape, manufacturing costs are reduced, and the process of forming the flower-shaped structure is also easier.

[0050] Furthermore, since the approximate oil level line 12 is displayed on the outer circumference of the formwork member 10, it is easy to adjust the oil level to match the assumed virtual oil level line, resulting in good work efficiency.

[0051] (Modified version of the first embodiment) As mentioned above, regardless of which type of oil drainage hole in the bottom plate is used (Figures 2(a) to 2(c)), there was no significant change in the effects and benefits of the first embodiment (such as the beauty of the resulting flowering).

[0052] Regarding the height of the mold member 10, although it depends on the depth of the frying tank of the fryer, it is preferably 400 mm or less, more preferably 300 mm or less, still more preferably 200 mm or less, and even more preferably 150 mm or less.

[0053] Regarding the opening area of the mold member 10, it is preferably 10 to 300 cm 2 and more preferably 20 to 200 cm 2 and still more preferably 30 to 150 cm 2 If it is within these numerical ranges, it is easy to stably install the mold member 10 at the bottom of the oil tank of the fryer, and it is also easy to put the fried seeds coated with the batter liquid into the mold member 10. Further, when producing tempura, if it is within these numerical ranges, it will have a size suitable for serving on dishes such as bowls and plates.

[0054] The mold member 10 is not limited to a cylindrical shape, and may be an elliptical cylinder having an elliptical cross-section with an aspect ratio of about 0.5 or less, or may be a polygonal prism having a polygonal cross-section with a value obtained by dividing the minimum span length by the maximum span length of about 0.5 or more. Even in these cases, it is easy to stably install the mold member 10 at the bottom of the oil tank of the fryer, and it is also easy to put the fried seeds coated with the batter liquid into the mold member 10.

[0055] If the height of the virtual oil level line and the reference oil level line 12 is 30 mm or more, it can widely correspond to various fried foods such as shrimp tempura, fish cake tempura, and tempura. Assuming fryers with different depths, a plurality of types of virtual oil level lines may be set, and a plurality of reference oil level lines 12 may be displayed, for example, in different colors, so as to correspond to them.

[0056] With respect to the virtual boundary line 11, the main feature of the present invention is that there is no lateral through hole 13 between the virtual boundary line 11 and the virtual oil level line (reference oil level line 12). Furthermore, the inventors have found that the higher the height of the virtual boundary line 11 relative to the virtual oil level line (reference oil level line 12), the better the shape of the flame. That is, it is more preferable that the virtual boundary line 11 (the upper limit of the area where no lateral through hole is provided) is at a height of 30 mm or more above the virtual oil level line (reference oil level line 12), even more preferable that it is at a height of 35 mm or more above the virtual oil level line (reference oil level line 12), and even more preferable that it is at a height of 40 mm or more above the virtual oil level line (reference oil level line 12).

[0057] Regarding the shape of the horizontal through-hole 13, it is preferable that it be circular or a regular polygon for ease of processing, but a part of the horizontal through-hole 13 may be configured as a wedge-shaped or trapezoidal notch with the lower end of the formwork member 10 as one side, or as a substantially semicircular or substantially semielliptical notch with the lower end of the formwork member 10 as the diameter.

[0058] Regarding the arrangement layout of the lateral through holes 13, it is preferable that they be arranged in pairs facing each other on the peripheral wall of the formwork member 10, and furthermore, that a plurality of such pairs be arranged substantially evenly in the circumferential direction.

[0059] The fried foods covered are not particularly limited as long as they are fried by coating the ingredients with a batter and deep-frying them. Examples include batter-type karaage (Japanese fried chicken), tempura, fritters, and kakiage (mixed vegetable tempura). Tempura is a Japanese dish in which ingredients such as seafood and vegetables are coated in a batter mainly made of wheat flour and deep-fried. Ingredients called "tane" are coated in a batter made of wheat flour and eggs, and then deep-fried in cooking oil using a tempura pot or similar. Kakiage refers to all fried foods that are made by mixing specific ingredients in a batter, pouring it into a specific mold, and then deep-frying it. For example, it includes a type of tempura made by combining several kinds of seafood and vegetables and deep-frying them with batter, but it can also include meat in addition to seafood. It also includes types that consist only of vegetables, or only of seafood or meat.

[0060] (Configuration of the second embodiment) Figure 5 is a schematic perspective view of a frying utensil according to a second embodiment of the present invention. The frying utensil 1' shown in Figure 5 has a truncated cone shape in which the formwork member 10' expands upward in the region above the virtual boundary line 11' (height 75 mm). The inner diameter of the upper end of the formwork member 10' is 100 mm.

[0061] In the second embodiment, components similar to those in the frying utensil 1 of the first embodiment are denoted by the same reference numerals, and detailed descriptions are omitted.

[0062] It was confirmed that the second embodiment can achieve the same level of flowering beauty as the first embodiment.

[0063] In the second embodiment, while the increased upper section improves workability, it is inferior to the first embodiment in terms of manufacturing cost and bulkiness when stored.

[0064] (Configuration of the third embodiment) Figure 6 is a schematic perspective view of a frying utensil according to a third embodiment of the present invention. The frying utensil 1'' shown in Figure 5 has a truncated cone shape in which the formwork member 10' narrows upward in the region above the virtual boundary line 11'' (height 75 mm). The inner diameter of the upper end of the formwork member 10'' is 40 mm.

[0065] In the third embodiment, components similar to those in the frying utensil 1 of the first embodiment are denoted by the same reference numerals, and detailed descriptions are omitted.

[0066] According to the third embodiment, it was confirmed that even more beautiful flower blooms can be achieved than in the first embodiment (the inventor speculates that this is because the boiling of moisture originating from the fried seeds and batter liquid is more likely to occur towards the center).

[0067] On the other hand, in the case of the third embodiment, the upper part is narrowed, resulting in slightly inferior workability and lower manufacturing costs compared to the first embodiment.

[0068] (Configuration of the fourth embodiment) Figure 7 is a schematic perspective view of a frying utensil according to the fourth embodiment of the present invention. The frying utensil 1''' shown in Figure 7 has no through holes at all.

[0069] In the fourth embodiment, components similar to those in the frying utensil 1 of the first embodiment are denoted by the same reference numerals, and detailed descriptions are omitted.

[0070] The fourth embodiment also confirmed that, although inferior to the first embodiment, it could achieve more beautiful flowering than the comparative examples described above. [Explanation of Symbols]

[0071] 1, 1', 1", 1"' Deep frying utensils 10, 10', 10”, 10”' formwork members 11, 11', 11", 11"' virtual boundary 12, 12', 12", 12"' Approximate oil level lines (same height as the virtual oil level line) 12, 13', 13” Horizontal Penetration Point 14a, 14b, 14c base plates 20", 20'", 20"' handle material

Claims

1. A frying utensil for cooking fried foods, A cylindrical formwork member with a height of 55 mm or more from the top end to the bottom end. Equipped with, The formwork member has a truncated cone shape, narrowed at the top, at least in the upper region. Multiple horizontal through holes are provided in at least a portion of the height region below a virtual oil level line set at a height position of 30 mm or more above the lower end of the formwork member and 25 mm or more below the upper end of the formwork member. No through holes are provided in the height region between the virtual oil level line and the virtual boundary line set at a height of 25 mm or more above the virtual oil level line. The height position at which the virtual boundary line is set is 1.5 times or more the height position at which the virtual oil level line is set. A cooking utensil for deep frying characterized by the following features.

2. Each of the aforementioned multiple horizontal through holes is 3.5 cm 2 It has the following opening area: The aforementioned plurality of horizontal through holes are provided at approximately equal intervals of 1 to 3 cm in the vertical direction and 1 to 3 cm in the circumferential direction. The deep frying utensil according to feature 1.

3. The formwork member has a cylindrical shape in the region below the virtual boundary line. A cooking utensil for deep frying according to claim 1 or 2.

4. The formwork member has a truncated cone shape in the region above the virtual boundary line. A cooking utensil for deep frying according to any one of the features described in 1 to 3.

5. The formwork member has an internal cross-sectional area of ​​25 to 300 cm² as defined by the virtual oil level line. 2 That is A cooking utensil for deep frying according to any one of the features described in 1 to 4.

6. On the outer circumferential surface of the formwork member, a guideline oil level is indicated at a height corresponding to the virtual oil level. A cooking utensil for deep frying according to any one of the features described in 1 to 5.

Images