JP2016093117A - Method for producing instant fry noodle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing an instant fry noodle which improves an increase of a fat content when high-density fry noodle mass is produced that is a problem of a technique for producing an instant fry noodle for producing a fry noodle mass using a fry retainer with an air gap between a gap portion of a retainer body and a gap portion of a retainer lid, is excellent in a fry efficiency even when a noodle mass density is high, and has reduced the fat content.SOLUTION: A method for producing an instant fry noodle for producing a fry noodle mass using a fry retainer with an air gap between a gap portion of a retainer body and a gap portion of a retainer lid includes: a pressurized air injection step of injecting pressurized air from a lower direction to an upper direction of the retainer body, and floating a noodle line, during a period from the time when the noodle is charged to a cup-like container to the time when a fry process is started.SELECTED DRAWING: Figure 4

Description

  The present invention relates to a method for producing instant fried noodles.

  Conventionally, as a method for producing fried noodles, noodle strings produced by a conventional method are turned into α by steaming or the like, and are produced through the steps of seasoning, cutting, mold filling, and frying.

  Here, the frying step is a step of oil-heat drying by allowing the gelatinized noodle strings to pass through oil adjusted to about 120 to 170 ° C. for about 1 to 3 minutes. And in the said frying process, the porous metal formwork called the fly retainer for accommodating a noodle string and fried with oil is used.

  In the fly retainer, a plurality of cup-shaped containers for storing noodle strings are continuously arranged, and the retainer main body integrated with each other, and corresponding to the opening of each cup-shaped container of the retainer main body, a plurality of lid portions In general, it is composed of a retainer lid that is continuously arranged and integrated, and the lid is placed on the upper part of the retainer main body containing the noodle strings before frying and immersed in the fly oil. Drying is performed.

  The frying process is an important process in which moisture is removed from the noodle strings in a short time and dried. If the frying process can be performed more quickly, the production efficiency can be increased and the cost can be greatly reduced. . In addition, the improvement in frying efficiency makes it possible to increase the density of the noodle mass after frying, which not only saves product space and reduces packaging materials, but also increases the strength of the mass by increasing the density of the noodle mass. As a result, the effect of reducing the risk of breakage of noodle chunks during transportation is expected.

  From this point of view, various attempts have been made to improve the fly efficiency, but there is a technique for shortening the fly time by improving the structure of the fly retainer (for example, Patent Document 1).

  Patent Document 1 describes a technique in which a fly time is drastically shortened by providing a large gap in a gap portion between adjacent cup-shaped containers of a retainer body and a gap portion between adjacent lid portions of a retainer lid. ing.

  However, in the technique of Patent Document 1, the larger the gap in the gap portion, the better the frying efficiency. However, when producing a high-density fried noodle mass, the oil content of the noodle mass after frying is increased. There was a problem in terms of.

JP 2014-103956 A

  The present invention provides an instant fried noodle production method that suppresses an increase in fat content when producing a high-density fried noodle mass, has high frying efficiency even when the density of the noodle mass is high, and has a reduced fat content. The purpose is to do.

  As a result of diligent research, the inventors put noodle strings into a cup-shaped container of the retainer body when producing a high-density fried noodle mass using the fly retainer described in Patent Document 1, and the retainer After lifting the noodle strings by injecting pressurized gas upward from the bottom of the main body, it is found that the fat content that was a problem in the technology of Patent Document 1 is reduced by quickly frying, The present invention has been reached.

  That is, a plurality of cup-shaped containers are continuously arranged and integrated with each other, and a plurality of lid parts are continuously arranged corresponding to the opening of each cup-shaped container of the retainer body. A porous fly retainer having a gap formed between a cup-shaped container adjacent to the retainer body and a gap between adjacent lid portions of the retainer lid. In the method for producing instant fried noodles, the fried noodles are used for the fried noodles, which are immersed in oil and thermally dried after the mold filling step in which one serving of noodle strings is put into each cup-shaped container of the retainer body. A method for producing instant fried noodles, characterized by performing a pressurized gas injection step of injecting pressurized gas upward from below the retainer body before the start of the step, and floating the noodle strings In The

  Moreover, it is preferable to introduce noodle strings in the mold filling step so that the noodle mass density of the fried noodle mass produced in the present invention is 0.28 g / ml or more.

  Moreover, in the pressurized gas injection process of this invention, it is preferable to perform at least 1 or more times to inject the pressurized gas of 0.1-0.8 MPa.

  Moreover, in this invention, it is preferable that it is within 30 seconds after the pressurization gas injection process is complete | finished until the said fly process start.

  According to the present invention, a method for producing instant fried noodles that suppresses an increase in fat content when producing a high-density fried noodle mass, has high frying efficiency even when the density of the noodle mass is high, and has a reduced fat content. Can be provided.

It is a perspective view of retainer main part B which is an example of this embodiment. It is a perspective view of retainer lid C which is an example of this embodiment. It is an enlarged view of the retainer lid C which is an example of this embodiment. It is a perspective view of the fly retainer A which is an example of this embodiment.

Hereinafter, the present invention will be described in detail. However, the present invention is not limited to the following description.
In addition, the kind of instant fried noodles manufactured in this invention is not specifically limited, Usually, what is known in this technical field may be used. For example, udon, soba, Chinese noodles, pasta and the like can be mentioned.

1. Ingredient Formulations For instant fried noodles according to the present invention, ordinary instant noodle ingredients can be used. That is, as the raw material powder, flour such as wheat flour, buckwheat flour, and rice flour, and various starches such as potato starch, tapioca starch, and corn starch may be used alone or in combination. As the starch, processed starch such as raw starch, pregelatinized starch, and etherified starch can be used. Further, in the present invention, salt and alkali agents generally used in the production of instant noodles, various thickeners, noodle quality improvers, various pigments such as carotene pigments, preservatives and the like are added to these raw material powders. be able to. These may be added together with the raw material powder as a powder, or dissolved or suspended in kneading water and added.

2. The noodle dough is produced by kneading the instant noodle raw material according to a conventional method for producing kneaded, rolled, and cut instant noodles. More specifically, kneading water is added to the raw material powder, and then kneaded using a mixer so that various materials are uniformly mixed to prepare a noodle dough. After producing the noodle dough as described above, the noodle dough is rolled with a compound machine to produce a noodle strip, and the noodle strip is rolled and cut with a cutting blade to produce a raw noodle strip. .

3. α- Formation Step Next, the obtained raw noodle strings are α-ized by steaming and / or boiling by a conventional method. As a method of cooking, not only heating with saturated steam but also heating with superheated steam can be performed. If the instant fried noodles are dish udon, etc., the pregelatinization step may be omitted.

4). Seasoning step In the present invention, seasoning can also be carried out by attaching a seasoning liquid (a landing liquid) to the noodle strings thus gelatinized by spraying or dipping. Moreover, in order to prevent binding between noodle strings, they can be attached to noodle strings such as emulsifiers and thickening polysaccharides. The seasoning process is not necessarily performed and may be omitted.

5. Cut and mold filling step Next, the noodle strings are cut into 20 to 50 cm servings. The cut noodle strings are put into a cup-shaped container of the retainer body for each serving. At this time, in the present invention, even if the weight of the noodle strings put into the cup-shaped container is large (the density of the noodle strings packed in the retainer main body is high), it can be fried. Here, the density of the noodle strings that are put into the cup-shaped container is referred to as the noodle string density, and the noodle string density is calculated from the weight (g) of the filled noodle strings with respect to the volume (ml) of the cup-shaped container. Is done. By increasing the noodle string density, the fried noodle mass is also high density (high noodle mass density), so that the shape can be made more compact than conventional products, and the packaging materials can be reduced. In addition, an increase in the density of the noodle chunks is expected to increase the strength of the noodle chunks and reduce the risk of breakage of the noodle chunks during transportation.

  The preferred noodle line density in the mold filling process is not particularly limited because it varies depending on the shape and moisture content of the noodle strings before frying, but the noodle line density in the mold filling is 0.41 g / ml or more. The effect of improving the fly efficiency in the invention is easily obtained. However, if the noodle line density is too high, the occurrence of fried foods increases, so the noodle line density is set to 0.41 g / ml to 0 taking into consideration the frying efficiency and noodle mass density. What is necessary is just to adjust to about .56 g / ml. Thus, by preparing the density of the noodle strings packed in the mold, the density of the noodle mass after frying described later can be adjusted to a high density and an appropriate range.

(About fly retainer)
For the fly retainer, a plurality of cup-shaped containers are continuously arranged, and a plurality of lid parts are continuously arranged corresponding to the integrated retainer main body and the opening of each cup-shaped container of the retainer main body. And an integrated retainer lid, wherein a gap is formed in a gap portion between the cup-shaped containers adjacent to the retainer body and a gap portion between the adjacent lid portions of the retainer lid. A porous fly retainer is used. Specifically, a fly retainer described in Patent Document 1 may be used.

  1-4, it describes about the fly retainer A which is an example in this embodiment. 1 is a perspective view of a retainer main body B constituting the fly retainer A, FIG. 2 is a perspective view of a retainer lid C constituting the fly retainer A, and FIG. 3 is an enlarged view of the retainer lid C indicated by a dotted line in FIG. FIGS. 4 and 4 are perspective views of the fly retainer A when the retainer lid C is installed on the retainer main body B. FIG.

  As shown in FIG. 1, the retainer main body B is configured by connecting six cup-shaped containers 1 for filling noodle strings so as to be surrounded by the frame 3, and the adjacent cup-shaped containers 1 and the frame 3. The retainer body gap portion gap 21 is opened in the retainer body gap portion 2 surrounded by. In the retainer B, the retainer body gap portion 2 and the retainer body gap portion gap 21 are the same. Further, the cup-shaped container 1 has a circular top surface, and a plurality of pores are provided on the bottom surface 4 for the passage of fly oil, and a non-open hole that rises outward from the outer periphery of the bottom surface 4. This is an inverted frustoconical dish-shaped container.

  The shape of the cup-shaped container 1 is not particularly limited, and may be set according to the packaging container, and may be a cylindrical shape, a quadrangular prism, an inverted quadrangular pyramid shape, or the like. Further, as the cup-shaped container 1 has an opening surface wider than the bottom surface 4 so that the side surface 5 has an angle (taper angle) outward from the perpendicular to the bottom surface 4, the lump after the frying can be easily taken out and tapered. It is preferable to have a corner.

  The cup-shaped container 1 is provided with pores only on the bottom surface 4, but the side surfaces 5 may also be provided with pores. The shape and size of the pores are not particularly limited, but may be a circle having a diameter of 2.4 to 5.5 mm in view of efficiently passing oil and keeping the noodle strings in the cup-shaped container 11.

  In the present invention, as indicated by the retainer body B, the retainer body gap portion 2 needs to have an open retainer body gap portion gap 21. The shape of the retainer body gap portion gap 21 is not particularly limited, but the larger one as much as possible does not suppress the flow from the bottom of the oil to the top, and the effect of the present invention is easily obtained. The size of the retainer body gap portion gap 21 may be 50% or more with respect to the area of the retainer body gap portion 2, preferably 60%, more preferably 75% or more.

  As shown in FIG. 2, the retainer lid C has a lid portion 6 corresponding to the opening surface of each cup-shaped container 1 of the retainer main body B on the retainer lid C. For this purpose, a plurality of pores are provided. Further, as shown in FIG. 3, there is a retainer lid gap portion gap 71 opened in a retainer lid gap portion 7 indicated by hatching surrounded by the adjacent lid portions 6 and the retainer outer circumference 8 which is the outer circumference of the retainer lid B. Yes.

  Here, “the integrated lid body in which a plurality of lid portions are continuously arranged” means that when the retainer lid C is placed on the retainer main body B, the opening of the cup-shaped container 1 of the retainer main body. It means that each lid portion 6 of the retainer lid C is located at the position. The pores of the retainer lid C may be the same shape and size as the pores of the retainer body B.

  In the present invention, as shown in FIG. 2, the retainer lid gap portion gap 71 needs to be formed large in the retainer lid gap portion 7. In this case, a plurality of retainer lid gap partial gaps 71 may be formed, but it is preferable to provide a large one as shown in FIG.

  The shape of the retainer lid gap partial gap 71 is not particularly limited, but the larger one as much as possible does not suppress the flow from the bottom to the top of the oil, and the effect of the present invention is easily obtained. The retainer lid gap portion gap 71 may be 50% or more with respect to the area of the retainer lid gap portion 7, preferably 55% or more, and more preferably 60% or more.

As shown in FIG. 4, when the retainer lid C is installed on the retainer main body B, the retainer lid gap portion gap 71 is arranged in the same position as viewed from above, or the retainer lid gap portion gap 71 is arranged in the retainer body gap portion gap 21. It is preferable. By using such a retainer, the flow from the bottom to the top of the oil is not suppressed, and as a result, the oil enters from the pores in the cup-shaped container 1 of the retainer body 1 and passes through the cup-shaped container to the retainer lid C. It is thought that fly efficiency is improved because the flow of oil coming out of a certain pore becomes faster.
6). Pressurized gas injection process

  With respect to the noodle strings put in the cup-shaped container of the retainer main body, pressurized gas is sprayed upward from below the retainer main body, and the noodle strings put in the cup-shaped container are floated.

  The type of the pressurized gas is not particularly limited, but compressed air may be used from the viewpoint of cost. The compressed air may be produced by, for example, a compressor, and may be jetted upward from below the retainer body from a nozzle or the like through a pipe.

  In order to obtain an effect in this step, it is necessary to inject the pressurized gas so strongly that at least the noodle strings thrown into the cup-shaped container are lifted. By injecting the pressurized gas strongly in this way, the noodle strings that have submerged in the cup-shaped container do not seal the pores on the bottom of the cup-shaped container, and by floating, a space is created between the noodle strings, I think that the street will improve. In addition, when injecting pressurized gas from the upper direction to the lower direction of the retainer body, it is possible to loosen the noodle strings, but the noodle strings are crushed downward by the injection, so in the present invention The effect of improving frying and reducing fats and oils cannot be obtained.

  The injection condition of the pressurized gas varies depending on the thickness, moisture, and softness of the noodle strings, but the pressure of the pressurized gas may be about 0.1 to 0.8 MPa. If the thickness is less than 0.1 MPa, the thick noodle strings do not float, and if the pressure is 0.8 MPa or more, the pressure is too strong and the noodles blow off or the noodle strings are broken. A preferable pressure of the pressurized gas is 0.2 to 0.5 MPa.

  Moreover, when injecting pressurized gas, you may install lids, such as a punching board, so that a noodle string may not blow off, and you may inject in the state which installed the retainer cover in the retainer main body.

  Also, after the pressurized gas is injected, the noodle strings will sink again due to their own weight, so it is necessary to fry as soon as possible after the pressurized gas injection, and the frying process starts after the pressurized gas injection process ends. It is preferable that the interval is 30 seconds or less. More preferably, it is within 15 seconds.

  The injection of the pressurized gas is sufficiently effective even once, but it may be performed twice or more. If the time from the start of the noodles to the start of the frying process is long, it is performed twice or more. Thus, the noodle strings can be prevented from sinking due to their own weight, the space between the noodle strings can be maintained, and the frying time can be shortened.

  By performing the pressurized gas injection step in this way, not only the frying efficiency is improved, but also the fat content of the noodle mass after frying is reduced. The reason is unknown, but by performing the pressurized gas injection process, the oil efficiently passes through the generated space and is solidified by fried in a state having the space, so that the oil adhered to the surface of the noodle strings after fried It is considered that the oil content decreases because the oil efficiently falls through the space.

  Before the frying process, a retainer lid is installed on the retainer body, and the noodle strings are enclosed in the fly retainer.

7). Fly drying process
Move the fry retainer containing the noodle strings in a metal tank containing cooking oil heated to around 150 ° C called a fryer and immerse the noodles in the oil to evaporate the water in the noodles and remove the noodles. dry. Examples of edible oils used include palm oil and lard. It dries so that it may become 1 to 8 weight% as a water | moisture content after a fly-drying process.

  In the fly drying step, the noodle mass density of the resulting fried noodle mass is preferably 0.28 g / ml or more. The noodle mass density is calculated from the weight (g) of the noodle mass after frying relative to the volume (ml) of the cup-shaped container. By setting the noodle mass density after frying to 0.28 g / ml, sufficient noodle mass strength can be obtained, and not only can damage to transportation be reduced, but the shape can be made more compact than conventional products. It is possible to reduce packaging materials. The higher the density of the fried noodle mass, the higher the better. However, if the density is higher than 0.38 g / ml, the density is too high and the occurrence of fried foods increases. Is preferably 0.30 to 0.36 g / ml, more preferably 0.32 to 0.35 g / ml.

8). Cooling process After frying, remove the lid and take out the noodle mass from the container. The taken noodle mass is cooled for a predetermined time to obtain instant fried noodles.

9. Other processes cooled instant fried noodles are transferred to a packaging process and packaged in a cup or bag together with soup and ingredients and sold as instant noodle products.

  As described above, in the manufacturing method of instant fried noodles using a fly retainer having a gap in the retainer body gap portion and the retainer lid gap portion, in the instant fried noodle manufacturing method, the noodles are put into a cup-shaped container, and then the frying step By starting the pressurized gas injection process of injecting the pressurized gas from the lower direction of the retainer main body upward and the noodle strings rising, It is possible to provide a method for producing instant fried noodles that suppresses an increase in the fat content when producing a fried noodle mass having a high density, has high frying efficiency even when the density of the noodle mass is high, and has a reduced fat content. Recognize.

Hereinafter, the present embodiment will be described in more detail with reference to examples.
(Experiment 1)
<Examination based on the presence or absence of retainer air gap and air injection>
(Example 1-1)
Mix 900g of wheat flour and 100g of starch, add 15g of salt, 2.3g of potassium, and 340ml of kneaded water in which 0.4g of polymerized phosphate is dissolved. )

  The obtained noodle dough was shaped and combined to form a noodle band, and rolling was repeated until the final noodle thickness was 0.75 mm. Then, a noodle string was cut into a wave shape using a conduit with a cutting blade No. 20 corner.

  The cut noodle strings are immediately steamed with saturated steam for 2 minutes, then immersed in a seasoning solution in which 90 g of salt per liter and 10 g of sodium glutamate are dissolved, and then stretched to a length of about 30 cm. Cut.

  Next, the cut noodles 91 g is a cup-shaped container having an upper diameter of φ100 mm, a bottom diameter of φ97 mm, and a height of 24 mm as shown in FIG. 1. Each cup-shaped container of the retainer main body, in which four cup-shaped containers that were uniformly opened so as to be continuous, were put in a mold and packed. The volume of the container was 176 ml.

  After mold filling, after installing a punching plate to prevent splashing on the retainer body, adjust the compressed air by the compressor so that the injection pressure is 0.2MPa, and a hole of φ5mm from the bottom of the retainer body upwards The nozzle was sprayed while moving for 2 seconds so that the entire bottom of the cup-shaped container hit the entire surface of the cup-shaped container. At this time, it was confirmed that the noodle strings that had been visually packed were floating.

  Then, immediately, the retainer lid as shown in FIG. 2 is a rectangular plate-like retainer lid having a length of 120 mm and a width of 435 mm so that the diameter of φ4.4 mm is about 50% of the total area of the lid. A retainer lid having a substantially equilateral triangular retainer lid opening gap with a side of 46 mm in each retainer lid gap is closed so as to block the opening of each cup-shaped container of the retainer body. Installed together. At this time, the area of the entire retainer lid gap (including the gap of the retainer lid pores) was 67% with respect to the area of the retainer lid gap.

  A fry retainer installed 15 seconds after the injection of compressed air was immersed in a fryer heated to 150 ° C. with purified palm oil, and then fried to obtain fried noodle masses.

  At this time, the time from the start of frying until the bubbles completely disappeared was taken as the fly time, and the average value measured three times was taken as the fly time of the test section. In addition, the average value of the three noodle masses was used as the noodle mass weight of the test group, and the fat and oil content of the fried noodle mass was also analyzed, and the average value of the three noodle masses was measured for the fat and oil content of the test group.

(Comparative Example 1-1)
A fried noodle mass was obtained according to the method of Example 1-1 except that the retainer lid was not fried using a retainer lid having no opening gap and compressed air was not injected by the compressor air. In addition, the frying time, the weight of the noodle mass, and the fat content were also measured.
(Comparative Example 1-2)
A fried noodle mass was obtained according to the method of Example 1-1 except that the compressed air was not injected by the compressor air. In addition, the frying time, the weight of the noodle mass, and the fat content were also measured.

  The experimental results are summarized in Table 1.

  When both the retainer main body gap portion shown in Example 1-1 and the retainer lid gap portion are used in combination with a fly retainer having a gap and a pressurized gas injection step, both of which are shown in Comparative Example 1-1 are not used. In addition, it can be seen that the fly time is remarkably shortened as compared with the case where only the retainer having the gap shown in Comparative Example 1-2 is used. In addition, when only the fly retainer having the gap shown in Comparative Example 1-2 is used, the frying time is shortened, but the fat content is increased as compared with the case where neither of them is used in Comparative Example 1-1. However, in Example 1-1, it turns out that fats and oils content reduces significantly.

(Experiment 2)
<Examination about noodle mass density>
(Example 2-1)
It was manufactured according to the method of Example 1-1 except that 63 g of the cut noodle string was filled to obtain a fried noodle mass. The frying time, the weight of the fried noodle mass, and the fat content were also measured.
(Example 2-2)
Except for filling 77 g of the cut noodle strings, the noodle strings were produced according to the method of Example 1-1 to obtain fried noodle chunks. The frying time, the weight of the fried noodle mass, and the fat content were also measured.
(Example 2-3)
Except for filling 98 g of the cut noodle strings, the noodle strings were produced according to the method of Example 1-1 to obtain fried noodle chunks. The frying time, the weight of the fried noodle mass, and the fat content were also measured.
(Comparative Example 2-1)
Except for filling 63 g of the cut noodle strings, the noodle strings were produced according to the method of Comparative Example 1-1 to obtain fried noodle chunks. The frying time, the weight of the fried noodle mass, and the fat content were also measured.
(Comparative Example 2-2)
Except for filling 77 g of the cut noodle strings, the noodle strings were produced according to the method of Comparative Example 1-1 to obtain fried noodle chunks. The frying time, the weight of the fried noodle mass, and the fat content were also measured.
(Comparative Example 2-3)
Except for filling 98 g of the cut noodle strings, the noodle strings were produced according to the method of Example 1-1 to obtain fried noodle chunks. The frying time, the weight of the fried noodle mass, and the fat content were also measured.
(Comparative Example 2-4)
Except for filling 63 g of the cut noodle strings, the noodle strings were produced according to the method of Comparative Example 1-2 to obtain fried noodle chunks. The frying time, the weight of the fried noodle mass, and the fat content were also measured.
(Comparative Example 2-5)
Except for filling 77 g of the cut noodle strings, the noodle strings were produced according to the method of Comparative Example 1-2 to obtain fried noodle chunks. The frying time, the weight of the fried noodle mass, and the fat content were also measured.
(Comparative Example 2-6)
Except for filling 98 g of the cut noodle strings, the noodle strings were produced according to the method of Comparative Example 1-2 to obtain fried noodle chunks. The frying time, the weight of the fried noodle mass, and the fat content were also measured.

  The experimental results are summarized in Table 2.

  When the filling amount of the mold-stuffed noodle strings is 63 g (noodle string density: 0.36 g / ml), there is no difference in both frying time and fat content in Example 2-1, Comparative Example 2-1, and Comparative Example 2-4. There wasn't. It can be seen that when the noodle string density is low, it is not affected by retainer voids or pressurized gas injection. Moreover, the noodle mass density of Example 2-1 at this time was 0.24 g / ml.

  However, when the noodle string density is increased to 77 g (noodle string density 0.44 g / ml), the filling amount of the mold-stuffed noodle strings is shown in Example 2-2, Comparative Example 2-2, and Comparative Example 2-5. Thus, it can be seen that by combining the retainer gap and the pressurized gas injection step, the fly time can be shortened and the oil content can be reduced. Moreover, the noodle mass density of Example 2-2 at this time was 0.28 g / ml.

  Furthermore, when the filling amount of the noodle strings filled with molds was 91 g (noodle string density 0.52 g / ml), as shown in Example 1-1, Comparative Example 1-2, and Comparative Example 1-3, It can be seen that by combining the air gap and the pressurized gas injection step, the effect of shortening the fly time is clearly recognized, and further, the reduction of the fat content is also recognized remarkably. Moreover, the noodle mass density of Example 1-1 at this time was 0.33 g / ml.

  When the filling amount of the mold-packed noodle strings is 98 g (noodle string density 0.56 g / ml), Example 2-3 in which the retainer gap and the pressurized gas injection step are combined barely flies within 4 minutes. Although it was possible, in Comparative Examples 2-3 and 2-6, bubbles continued to appear even after 4 minutes, and it was determined that frying was impossible. Moreover, the noodle mass density of Example 2-3 at this time was 0.36 g / ml.

(Experiment 3)
<Examination from pressurized gas injection process to fly process>
(Example 3-1)
30 minutes after injecting the compressed air, a fried noodle mass was obtained by producing according to the method of Example 1-1 except that the fly retainer was immersed in a fryer and fried. The frying time, the weight of the fried noodle mass, and the fat content were also measured.
(Example 3-2)
Compressed air is allowed to stand for 30 seconds, and immediately after being allowed to stand, the compressed air adjusted to 0.2 MPa is again applied from the bottom of the retainer body upward to the entire bottom surface of the cup-shaped container through a nozzle with a diameter of 5 mm. Sprayed while moving for 2 seconds to hit evenly, installed retainer lid, manufactured according to the method of Example 1-1 except that it was dipped in a fryer and fried for 15 seconds after irradiation. Got. The frying time, the weight of the fried noodle mass, and the fat content were also measured.
(Comparative Example 3-1)
A fried noodle mass was obtained by manufacturing according to the method of Example 1-1 except that the fly retainer installed 60 seconds after jetting compressed air was immersed in a fryer and fried. The frying time, the weight of the fried noodle mass, and the fat content were also measured.

  The experimental results are summarized in Table 3.

  From Example 1-1, Example 3-1, and Comparative Example 3-1, it can be seen that the longer the time from after the pressurized gas injection process to the start of the fly process, the weaker the fly improvement effect. However, it can be seen that the time is improved by performing the pressurized gas injection step again as shown in Example 3-2. About the fat content reduction effect, there was no difference in a test section, and the fat content was reduced by performing a pressurized gas injection process.

Claims (4)

A plurality of cup-shaped containers arranged continuously, and an integrated retainer body;
Corresponding to the opening of each cup-shaped container of the retainer main body, a plurality of lids are continuously arranged, and is a porous fly retainer comprising an integrated retainer lid,
In a method for producing instant noodles using a fly retainer in which a gap is formed in a gap portion between adjacent cup-shaped containers of the retainer body and a gap portion between adjacent lid portions of the retainer lid, in a method for producing instant noodles ,
From the bottom of the retainer body upwards after the mold filling process to feed one serving of noodle strings for each cup-shaped container of the retainer body and before the start of the frying process in which oil is soaked in oil and thermally dried A method for producing instant fried noodles, comprising a pressurized gas injection step of injecting pressurized gas toward the surface to float the noodle strings.   2. The method for producing instant fried noodles according to claim 1, wherein the noodle strings are introduced in the mold filling step so that the noodle mass density of the fried noodle mass after frying is 0.28 g / ml or more.   The said pressurized gas injection process performs the process which injects the pressurized gas of 0.1-0.8MPa upward from a retainer bottom face at least once or more. Of instant fried noodles   2. The method for producing instant fried noodles according to claim 1, wherein a period between the completion of the pressurized gas injection process and the start of the frying process is within 30 seconds.

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