METHOD FOR PRODUCING FRIED NOODLE MASS

To provide a fried noodle mass that is prevented from inversion in the cup due to an external impact in the state of being enclosed in a cup-shaped container.SOLUTION: In the method, a noodle string group after α-formation is received in a retainer, and the lower end part of the noodle string group...

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Bibliographische Detailangaben
Hauptverfasser:	TANAKA MITSURU, TANAHASHI MAIKO
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	To provide a fried noodle mass that is prevented from inversion in the cup due to an external impact in the state of being enclosed in a cup-shaped container.SOLUTION: In the method, a noodle string group after α-formation is received in a retainer, and the lower end part of the noodle string group is fried to ensure a shape retention of the bottom lower end part of the fried noodle mass. Thereby, in the state of being enclosed in a cup-shaped container, inversion in the cup due to an external impact is prevented. Further, it is preferable to include a step of immersing the entire noodle string group in a frying oil after the step of ensuring the shape retention of the bottom lower end of the fried noodle mass.SELECTED DRAWING: Figure 5 【課題】カップ状容器に封入された状態において、外部からの衝撃によるカップ内での反転が抑制されるフライ麺塊を提供する。【解決手段】α化後の麺線群をリテーナに収納し、麺線群の下端部分をフライすることにより、フライ麺塊の底部下端部の保形性を確保する。これによってカップ状容器に封入された状態において、外部からの衝撃によるカップ内での反転が抑制される。また、フライ麺塊の底部下端部の保形性を確保する工程の後に、麺線群の全体をフライオイル中に浸漬する工程を含むと好適である。【選択図】図５