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AssigneeNissin Foods Holdings Co., Ltd.
InventorsNoriyuki Machida, Yasuhiro Higashida, Shigeru Yasuda, Mitsuru Tanaka
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A method for producing instant fried noodles which includes the steps of: reversing a noodle lump upside down within 15 seconds after detaching the noodle lump from oil in a fry tank in a frying treatment of the instant fried noodles; putting gelatinized noodle strings in a plurality of retainers pivotally supported by two endless parallel chains; immersing the plurality of retainers, in which the noodle strings have been put by movements of the two chains, in a fry tank to fry the noodle strings; detaching the retainers from oil in the fry tank by movements of the two chains; reversing the retainers upside down by rotating the pivotally supported retainers within 15 seconds after the detachment; conveying the retainers in a state in which the retainers are reversed upside down by movements of the chains; and separating a plurality of fried noodle lumps from the retainers.
A method for producing instant fried noodles, comprising:
A method for producing instant fried noodles, comprising:
A method for producing instant fried noodles, comprising:
A method for producing instant fried noodles, comprising:
Dependencies are inferred from the claim text.
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Deep fat fryers, e.g. for frying fish or chips: constructional details
Cereal-derived products: types of pasta, e.g. macaroni or noodles
Types of pasta, e.g. macaroni or noodles: parboiled or instant pasta
Deep fat fryers, e.g. for frying fish or chips: the food being transported through an oil-bath
About 6 years 8 months of term left · ends 1 Jul 2033 (estimated)
This application is a U.S. National stage application of International Application No. PCT/JP2013/059217, filed Mar. 28, 2013, which claims priority under to Japanese Patent Application No. 2012-089249 filed in Japan on Apr. 10, 2012. The entire contents of Japanese Patent Application No. 2012-089249 are incorporated by reference herein.
Field of the Invention
The present invention relates to a method for producing instant fried noodles and a frying treatment device for performing a frying treatment in a frying process of the instant fried noodles.
Referring now to the attached drawings which form a part of this original disclosure.
FIG. 1 is a front view showing a frying treatment device of the present invention;
FIG. 2 is an enlarged plan view showing a part of the frying treatment device shown in FIG. 1;
Preferred embodiments of the present invention will now be described as below.
The present invention relates to a method for producing instant fried noodles in which a content of oil and fat of a noodle lump is uniformized as a whole, and a noodle lump having a preferable color tone is obtained immediately after detaching a retainer from a fry tank by reversing the retainer upside down, specifically, within 15 seconds instead of by rotating the retainer in the fry tank or reversing the retainer upside down like Japanese Patent Application Publication No. 52-154542 and Japanese Patent Application Publication No. 60-196160.
In this manner, it is possible to substantially uniformize each content of oil and fat of each noodle lump by reversing a noodle lump upside down immediately after detaching a retainer from a fry tank without problems such as disadvantages at the time of reversing upside down or rotating in the fry tank, that is, a point that the noodle lump is in the shape of a ball and is not fixed to the retainer inside shape (for example, cup shape), so that the noodle lump is highly dense at the top and coarse at the bottom, and a point that the entire noodle lump has a high content of oil and fat. Further, when the noodle lump is reversed upside down over 15 seconds after being detached from the fry tank, it is difficult to uniformize each content of oil and fat of each noodle lump, which makes it difficult to make a content of fat and oil of a lower side of each noodle lump and a content of fat and oil of an upper side of each noodle lump uniform. Preferable time it takes for operation of reversing the noodle lump upside down for uniformization of the content of oil and fat of each noodle lump is preferably 0.1 second or longer to 15 seconds or shorter, after detaching the retainer from the fry tank. Alternatively, it is preferable to maintain the position where the noodle lump has been reversed upside down at least for 15 seconds. The phrase “detach the retainer from the fry tank” herein means the timing when the whole retainer has been moved away from a surface of oil.