METHOD AND APPARATUS FOR PRODUCING INSTANT FRIED NOODLE
The present invention relates to instant fried noodles having a small number of coarse or dense portions and homogeneously fried. In the present invention, frying is performed in two stages so as to dip a retainer in frying oil at a prescribed dipping ratio and then to dip the whole of the retainer...
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| creator | Tanahashi, Maiko Takizawa, Hideki Higashida, Yasuhiro Hayakawa, Koji Tanaka, Mitsuru Kitano, Sho Hibi, Takaaki Shingai, Taisuke |
| description | The present invention relates to instant fried noodles having a small number of coarse or dense portions and homogeneously fried. In the present invention, frying is performed in two stages so as to dip a retainer in frying oil at a prescribed dipping ratio and then to dip the whole of the retainer in the frying oil, and in addition, flow rates of the frying oil supplied from an upstream side and a downstream side of a frying oil tank and a surface level of the frying oil are controlled. Therefore, a noodle lump can be prevented from peeling off and floating from the bottom of the retainer before fixing the shape of the noodle lump due to a pressure applied by the frying oil so as not to impair the shape of the noodle lump, and as a result, frying efficiency or production efficiency can be improved. Besides, a noodle lump that has a very small number of coarse or dense portions in a distribution of noodle strings can be stably produced. A difference in density of noodle strings between an upper half portion and a lower half portion of a dried noodle lump is preferably at least 13 pcnt or less. |
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In the present invention, frying is performed in two stages so as to dip a retainer in frying oil at a prescribed dipping ratio and then to dip the whole of the retainer in the frying oil, and in addition, flow rates of the frying oil supplied from an upstream side and a downstream side of a frying oil tank and a surface level of the frying oil are controlled. Therefore, a noodle lump can be prevented from peeling off and floating from the bottom of the retainer before fixing the shape of the noodle lump due to a pressure applied by the frying oil so as not to impair the shape of the noodle lump, and as a result, frying efficiency or production efficiency can be improved. Besides, a noodle lump that has a very small number of coarse or dense portions in a distribution of noodle strings can be stably produced. 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In the present invention, frying is performed in two stages so as to dip a retainer in frying oil at a prescribed dipping ratio and then to dip the whole of the retainer in the frying oil, and in addition, flow rates of the frying oil supplied from an upstream side and a downstream side of a frying oil tank and a surface level of the frying oil are controlled. Therefore, a noodle lump can be prevented from peeling off and floating from the bottom of the retainer before fixing the shape of the noodle lump due to a pressure applied by the frying oil so as not to impair the shape of the noodle lump, and as a result, frying efficiency or production efficiency can be improved. Besides, a noodle lump that has a very small number of coarse or dense portions in a distribution of noodle strings can be stably produced. 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| subjects | APPARATUS FOR MAKING BEVERAGES COFFEE MILLS DOMESTIC ARTICLES OR APPLIANCES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J FURNITURE HUMAN NECESSITIES KITCHEN EQUIPMENT PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPICE MILLS SUCTION CLEANERS IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | METHOD AND APPARATUS FOR PRODUCING INSTANT FRIED NOODLE |
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