がっちりマンデー!!2024年10月13日 儲かるフライヤー2024！
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00:01Today's Gatchi Mandi is...
00:04Mocaru Flyer 2024!
00:09Karaage, croquette, tonkatsu, fried potato...
00:13Fried food is delicious, isn't it?
00:17It's getting more and more delicious!
00:22The Japanese fried food industry continues to evolve.
00:26Thanks to this, there is a machine that is absolutely essential.
00:31That is...
00:32a flyer!
00:35A must-have item that can be fried in hot oil.
00:40A flyer that makes delicious fried food delicious!
00:45There should be a flyer that can make a profitable store profitable.
00:50So, when I looked up the latest flyer situation,
00:54it was evolving a lot!
00:57A flyer that can fry sashimi was born!
01:02It's a feeling of being able to eat delicious food.
01:05Amazing!
01:08The point is...
01:09It's fried food, but it's cold!
01:11What does that mean?
01:13A huge fried food pool that supports frozen food all over Japan is in Ishikawa!
01:20It's like a frozen food manufacturer!
01:25In 7 minutes, 500 flyers were fried!
01:28It was amazing!
01:32Today, we have hot information!
01:35It's a full 30 minutes!
01:38Good morning!
01:40Today, it's a flyer!
01:43It's for business.
01:45It's just a machine for frying food.
01:48It's evolving a lot!
01:50It's a flyer that can fry for 30 minutes!
01:53I'm a little worried.
01:55I think so, too.
01:57It's evolving, isn't it?
01:59Everyone likes fried food.
02:01It's an opportunity to fry delicious food!
02:03I'll give you the latest situation!
02:05I'll pick you up!
02:09Good morning!
02:11Good morning!
02:13Thank you!
02:18What is this?
02:20It's a new machine.
02:22It was invented by a genius.
02:24It's a taste that only Japanese people know.
02:26It makes fried food.
02:28It's too early to be surprised.
02:30It's a taste that only a genius knows.
02:32It's a taste that only a genius knows.
02:34What do you think it is?
02:36What is this?
02:43Let me introduce today's guests.
02:45Toriyama Shigeyuki and Kosugi Ryuichi from Black Mayonnaise.
02:50Good morning!
02:53Kosugi, you love deep-fried food, don't you?
02:56I love it.
02:57Do you deep-fry your own food at home?
02:59I deep-fried it last night.
03:01And I deep-fried it again in the morning.
03:04And I deep-fried it again in the afternoon before going to work.
03:06I've been deep-frying it for three consecutive years.
03:08I don't think it's evolved that much.
03:11Toriyama, is it evolving?
03:13Deep-frying is one of the most advanced techniques in kitchen technology.
03:18Really?
03:19If you manage the temperature and time well, the quality of the food is very stable.
03:26So it's not an exaggeration to say that those who can control this are those who can control food.
03:29I see.
03:30Let's take a look at the latest news.
03:32Yes, let's go.
03:33MOKARU FLYER 2024
03:35First of all, this is the flyer that you often see at convenience stores.
03:40The first company that came to MOKARU FLYER was TANIKO in Shinagawa Prefecture.
03:48This is Mr. Nakazawa of KOHO.
03:50I heard that you make a lot of money with this flyer.
03:53We make 150 types of flyers.
03:56That's amazing.
03:57We make various types of flyers for deep-frying, tempura, and so on.
04:02It's better to share.
04:04Mr. TANIKO makes various types of flyers for business, such as for stores and factories.
04:12Which one is the most profitable?
04:15This is it.
04:17It's a CVS flyer.
04:19It's cool.
04:21This is Mr. TANIKO's earnings.
04:24CVS flyer.
04:25One flyer costs about 500,000 yen.
04:27I've never seen this logo before.
04:29This is used in that store you've seen before.
04:35I put this flyer in 7-Eleven.
04:39That's right.
04:41It's a machine that raises American dogs at the back of the convenience store counter.
04:47We have sold about 50,000 flyers so far.
04:50This is profitable.
04:53CVS flyer.
04:55CVS flyer.
04:56The best selling point is the automatic up-and-down function.
05:02A normal flyer will run out of oil while deep-frying.
05:07With this CVS flyer, you can put the food you want to deep-fry in the basket.
05:12Just press the button.
05:14The basket will automatically go down and into the oil.
05:18It's already like this.
05:20After deep-frying for a certain amount of time, the basket will automatically rise from the oil.
05:26You don't have to look at it all the time.
05:29You can easily make deep-fried food.
05:34Mr. TANIKO recently made a revolutionary flyer that overturns the common sense of buying.
05:43This is an on-demand flyer that was just released last year.
05:47At first glance, it looks like a refrigerator rather than a flyer.
05:53What's so great about this on-demand flyer?
05:57This flyer has a frying time of up to 1 in 3.
06:04The frying time is 1 in 3.
06:09By the way, if you deep-fry frozen croquettes with a normal flyer,
06:15it takes 4 minutes and 40 seconds for the croquettes to be ready.
06:20Next, we will deep-fry the same croquettes with this on-demand flyer.
06:27Put the croquettes in the basket, close the lid, and turn on the switch.
06:35You can't see it from the outside, but this is the on-demand flyer.
06:39There is oil in the lower part of the croquette, and the ingredients are deep-fried.
06:46After a while...
06:53It's fried beautifully.
06:56It took 2 minutes and 15 seconds.
07:00It took less than half the time of a normal flyer.
07:06And...
07:09It's totally different.
07:11It's really different.
07:14The time spent in the oil is reduced.
07:17It's definitely different.
07:19It's the first time I've seen it.
07:21I can tell that the time spent in the oil is reduced.
07:23The croquettes are crispy.
07:25It's a good thing.
07:26I didn't have to suck the oil.
07:28It's easier to understand.
07:30The on-demand flyer is actually being introduced.
07:34We asked Mr. Budo-no-Mori, a cafe in Kanazawa Airport, Ishikawa Prefecture.
07:40At the station, everyone is in a hurry.
07:43It takes about 6 to 7 minutes to return.
07:48That's about half the time of a normal flyer.
07:52The return rate has also increased.
07:54For example, the sales of Honda and other vehicles have increased.
07:59That's right.
08:00The return rate of the store has also increased.
08:04As a result, sales have increased.
08:06That's amazing.
08:09However, I'm curious about why the on-demand flyer can be fried three times faster.
08:15It's not just the oil.
08:17Mr. Wanaka, please tell us what's going on in this machine.
08:24This is a flyer with a microwave function.
08:30Microwave?
08:31By heating the inside and outside of the flyer with a microwave while frying the flyer.
08:42That's right.
08:43This on-demand flyer has a microwave function.
08:49While frying the flyer from the outside of the food with oil,
08:53it heats the inside of the flyer with a microwave function.
08:59It heats the inside and outside of the flyer at the same time.
09:03That's why it heats up faster than a normal flyer.
09:08However, it was quite difficult to integrate the flyer and the microwave.
09:15If you put aluminum foil on the inside of the microwave, it seems to ignite.
09:21However, it is difficult to use metal.
09:26Microwave heats the inside and outside of the flyer with a microwave function.
09:31However, if there is metal in the inside of the flyer,
09:34there is a risk that the flyer will explode.
09:39I've heard of that.
09:40However, when it comes to the flyer,
09:42the net and the basket are made of metal.
09:47That's right.
09:48Then, what did Mr. Tanikawa do?
09:53If there is a metal corner, it is easy to spark.
09:57So, I made the corners round.
10:00That's how you can improve it.
10:03He made the corners of the metal used in the flyer round.
10:08That's how you can do it.
10:09He made the holes in the bottom of the pan and the top of the pan.
10:12He made it like this.
10:14It's very detailed.
10:16It's a handy flyer.
10:19It's good to go.
10:22It's amazing.
10:23It's a microwave function.
10:25If you take it to the store,
10:27you can use half of the time to give it to customers and half of the time to serve it.
10:31I think it's very easy.
10:33It's pretty good, isn't it?
10:34I've seen it.
10:36It's good for a lunch-only business.
10:39For example, a pork cutlet restaurant.
10:40You have to serve it in a short time.
10:42If you serve it in a short time,
10:44you have to increase the number of customers in the meantime.
10:46It's a great advantage to have a short serving time.
10:50If you make it in one-third and it's delicious,
10:54it's definitely better.
10:56The fat is 40% less.
10:58You can eat it three times.
10:59Because it's one-third.
11:00That's right.
11:01If you make it in one-third, you can eat it three times.
11:03It doesn't make sense.
11:05You can eat it in one-third.
11:07That's right.
11:08Asahi Sosetsu, a company located in Hakusan City, Ishikawa Prefecture,
11:11came to ask for a more profitable flyer.
11:16President Yamamoto is a flyer.
11:18Is it profitable?
11:20The sales amount is about 3.7 billion yen.
11:233.7 billion yen?
11:25Asahi Sosetsu.
11:27It's a 70-year-old company.
11:30Among them, the flyer is said to be the backbone of the profit.
11:34What he's making here is
11:36a normal flyer that you see at restaurants and convenience stores.
11:41It's completely different.
11:44This is our flyer.
11:47It's all flyers.
11:48It's big.
11:49The conveyor is moving.
11:51If you put it in,
11:53the flyer that came out of the exit will come out.
11:58What Asahi Sosetsu is making is this huge flyer.
12:05It was developed about 60 years ago.
12:08And...
12:09This company has a top share.
12:11It's about 70%.
12:13That's amazing.
12:1570% of Japanese flyers are here.
12:19That's amazing.
12:21The price of one flyer is about 14 million yen.
12:26It's quite expensive.
12:28Where is it used?
12:31The school's school lunch center is used in about 800 places.
12:36School lunch center?
12:3814 million yen x 800 yen.
12:42That's amazing.
12:44Let's see how good he is.
12:48Please.
12:50He's really raising his head.
12:52That's his hand.
12:53That's it.
12:55I'm worried if it's going to go up.
12:57When you put it in, it's between the conveyor and the conveyor.
13:00It's like a lemon.
13:02Normally, you turn it over.
13:06But you don't have to do that.
13:07You can raise it cleanly.
13:09You can raise about 500 in 7 minutes.
13:12That's amazing.
13:13If you put the croquette in from here,
13:16it moves in the oil with the belt conveyor.
13:19When it comes out, it's just right.
13:23That's right.
13:24If it's a regular frying pan,
13:27it's very difficult to raise a lot.
13:29It's also difficult to know when to pull it up.
13:33You don't know which one is which.
13:34But if it's a continuous frying pan,
13:37you can't do it unless it's food.
13:39Anyone can do it as long as they put in the fried chicken.
13:43Really?
13:44Yes.
13:45In this huge machine,
13:48there are various small tricks to make fried food delicious.
13:53The first point is the net that holds it from above the conveyor.
13:59With this, the fried food is sandwiched well
14:02and moves at a constant speed without going around.
14:06If you adjust the speed with the fried food,
14:09you don't have to turn it over or look at it.
14:13Everything is fried to the best.
14:17The second point is the temperature of the oil.
14:22At first glance, it looks like the whole thing is lumpy.
14:26Actually, the temperature is different here and here.
14:31By doing this,
14:33at first, the surface is fried at a high temperature of 180 degrees.
14:39In the middle, the temperature is a little low,
14:41and the heat is slowly passed through the inside.
14:43Finally, at a high temperature,
14:45the crispy texture of the batter is made.
14:49It's possible to fry it like a professional.
14:54It's hot.
14:55It's hot.
14:57It's fresh.
14:58It's crispy on the outside,
14:59but it's not fried too much inside.
15:03It's delicious.
15:04Is it delicious? I'm glad.
15:06Mr. Ieyasu is making snack sweets using Asahi's fryer.
15:12Let's listen to his story.
15:15Before the introduction of the fryer,
15:17when the sweets came out here,
15:20there was a lot of unevenness in the sweets.
15:24However, by introducing this fryer,
15:27I think there is almost no unevenness.
15:29I think it has increased by about 120%.
15:32Really?
15:33It's because it doesn't leak anymore.
15:34Asahi's fryer supports the fried food production all over Japan.
15:39It's a snack.
15:40In addition, he also made something like this,
15:43which is essential for fried food production.
15:45It's a machine to add butter.
15:47I also make a machine to add bread crumbs.
15:51Not only frying,
15:53but there are also plenty of options.
15:57This is an automatic butter machine.
16:00First, put the pork in.
16:03Then, by soaking the flour in the water for a few seconds,
16:09the base of the batter is made.
16:12The next machine is an automatic breadcrumbs machine.
16:18On top of the fluffy breadcrumbs,
16:20there are noru, inner, and breadcrumbs shower.
16:24As a result, the batter is ready.
16:27It's perfect.
16:29In addition, there is a molding machine for making nuggets,
16:33a mixer for mincing, and so on.
16:37By combining these,
16:39you can make a lot of fried food automatically.
16:45From now on, let's make a lot of fried food.
16:49It's perfect.
16:51Mr. Asahi is amazing.
16:54If you combine those things, you can make any fried food.
16:57I see.
16:58There are people who put their fingers in tempura.
17:02Then, they can check the temperature.
17:05Can you make the same as them?
17:09If there is a difference between them,
17:11there is a difference whether you can see the state of the ingredients.
17:15For example, you can make it AI.
17:18If you can think about it,
17:20you can make the same quality as them.
17:23You can do it.
17:26Tokyo Ginza has another popular fried food.
17:32In front of a shop called Mitsuyoshi,
17:35there is a long line of people.
17:38I came to Chiba from Fukuoka.
17:40I wanted to eat delicious food,
17:43so I searched on the Internet.
17:45I searched on the Internet and found this shop.
17:48It looked delicious, so I came to eat.
17:51According to the customers,
17:53there is a unique fried food that you can't eat anywhere else.
17:58This is very popular.
18:00What kind of food is it?
18:03What came out in front of the customers was...
18:07Tendon?
18:09If you look closely, it looks different.
18:15It's sashimi, but it's like a rare tempura.
18:18It's rare tendon.
18:21Yes.
18:22What came out in front of Mitsuyoshi was...
18:24Sashimi such as tuna and scallops.
18:27It was tempura and put on top of rice.
18:29It's called rare tendon.
18:31If you fry it too much, it will be dry.
18:33Certainly, the cross section is raw sashimi.
18:37The price is 3,520 yen.
18:41That's a lot.
18:42I don't think there was a sashimi tempura.
18:46How does it taste?
18:49It's very delicious.
18:50It's the first time I've ever eaten it.
18:53It's like a sashimi tempura.
18:55It's hot.
18:56It's the first time I've ever eaten it.
18:58Sashimi is cold, isn't it?
19:00Anyway, it's a taste that has never been before.
19:02With that said, the conversation spread.
19:05Now, the shop has only 10 seats.
19:07It's always full.
19:09It's a full rotation.
19:12I asked the owner, Mr. Sato, about the secret of its deliciousness.
19:16Fish is delicious raw.
19:19But if you add a little fire, it will be more delicious.
19:23If you fry it a little, it doesn't smell good.
19:27In our case, we wrap it in tempura batter and fry it only around it.
19:32How to think of roasting.
19:33By frying the sashimi for just a few seconds, the water will fly moderately.
19:38The umami of the fish will be condensed.
19:42But it seems to be quite difficult to fry this sashimi.
19:48If you put a lot of water like sashimi in the oil of the oven,
19:53The water and oil burst at once and it's very dangerous.
19:58That's why there was no sashimi tempura until now.
20:02I see.
20:04However, Mr. Mitsuyoshi made the impossible possible in a certain way.
20:10He has a secret weapon.
20:15Mr. Mitsuyoshi's rare tempura with tuna sashimi as tempura.
20:21There is a secret weapon that can fry a lot of sashimi.
20:26It's thanks to this fryer.
20:28What is this?
20:30It looks like a normal fryer at first glance.
20:34The revolution of the fryer industry.
20:36Cool Fryer.
20:39Let's try it with tuna sashimi.
20:42Let's put it in the fryer.
20:45Oh, the water is splashing.
20:47Oh, it's dangerous.
20:48It looks like a normal fryer.
20:52It's fried deliciously as if nothing had happened.
20:57When I cut it, it looks delicious.
21:02The inside is moist sashimi and the outside is crispy.
21:06This is also a rare tempura.
21:11But why is this possible?
21:15According to Mr. Sato, there is a great company that developed this.
21:21I went to the place where Mr. Sato told me.
21:24That is a residential area in Yokohama City.
21:31I see.
21:33Good morning.
21:35This is Mr. Yamada.
21:37He is Mr. Yamada.
21:41He has been developing fryers in this house for 20 years.
21:50This is a Cool Fryer.
21:52Cool Fryer used by Mr. Mitsuyoshi.
21:56The price is about 600,000 yen.
22:01Mr. Yamada, please tell me why the oil doesn't splash even if you fry the sashimi.
22:10The oil is hot on the top.
22:14The oil is cold on the bottom.
22:22According to Mr. Yamada, this fryer has a deep structure.
22:27The oil on the top is 180 degrees hot.
22:31The oil on the bottom is 40 degrees lukewarm.
22:35What does this mean?
22:38There is a water inlet in the back.
22:43Water is filled in the surrounding area.
22:47Water is poured from the side to cool the bottom.
22:51Do you know what will change?
22:56In a normal fryer, the temperature of the oil is 180 degrees.
23:02When sashimi is put in, the water released from the ingredients becomes 100 degrees at once.
23:07The oil explodes and splashes.
23:12However, if the oil under the pan is a lukewarm Cool Fryer.
23:17The water released from the ingredients is heavier than the oil, so it falls down.
23:22The temperature of the oil is 40 degrees.
23:24As a result, the oil does not evaporate and does not explode.
23:30Mr. Yamada's goal is the world.
23:34It's a revolution.
23:36It's going to happen.
23:38This is a revolution.
23:40A revolution of fryers has occurred.
23:42I didn't think it was such a revolutionary fryer.
23:45When I saw it, I felt like a city inventor.
23:49You're right.
23:51Everyone knew that the structure of the fryer was heavy.
23:55But why didn't everyone do it?
23:58The structure of heating and cooling is closely related.
24:07In this way, there is a concern that the overall heat efficiency will decrease.
24:16However, when I experimented with it, I found that it wasn't the case.
24:20I think the heat efficiency will decrease.
24:22However, in the world of earth physics, the earth is hot and fluid.
24:30The earth has to cool down faster.
24:33The reason why the earth can't cool down is in the paper.
24:40I found that the same thing was happening in the fryers.
24:44That's amazing.
24:46It's earth physics.
24:48If it was just earth physics, I wouldn't have been invited.
24:53We've seen a lot of things.
24:55Finally, we will ask Mr. Toriyama.
24:57Mr. Toriyama, please tell us about the fryer business.
25:01That's after the commercial.
25:07Please tell us about the fryer business.
25:10This is a 2-hour, 2,200-yen, all-you-can-eat recommended shop.
25:17What is a recommended shop?
25:19This is a 2-hour, 2,200-yen, all-you-can-eat recommended shop.
25:26We have 21 shops.
25:28That's a lot.
25:30We have a new fryer called BBFRY.
25:37This fryer specializes in quantum mechanics.
25:42That's amazing.
25:44It's very good at cutting oil.
25:46And it's fast to heat up.
25:48The food in the batter is steamed.
25:51So you can fry it while maintaining the moisture.
25:54The fryer has evolved a lot.
25:56Quantum mechanics.
25:57You're talking about fried food now, right?
25:59Quantum mechanics.
26:07Would you like to watch this program again?
26:10T-BER or U-NEXT.