JP2018130074A - Instant fried noodle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an evenly fried instant fried noodle having less sparseness and density.SOLUTION: According to the present invention, in addition to two step frying conducted by immersing a retainer in fry oil at a fixed immersion rate, then thereafter immersing the whole of the retainer in the fry oil, the flow rate control of the fry oil fed from the upstream and downstream of a fry oil tank, and the oil surface control of the fry oil are conducted. Thereby, by pressure of the fry oil, a noodle lump is prevented from being released and floating from a retainer bottom part before a noodle lump shape is stabilized and crumbling the noodle lump shape, to improve frying efficiency and production efficiency. Further, a noodle lump very small in sparseness and density of a distribution of noodle lines can be stably produced. A noodle line density difference between an upper half and a lower half of a dried noodle lump is preferably at least not greater than 13%.SELECTED DRAWING: Figure 11

Description

  The present invention relates to a noodle mass of instant fried noodles that is less dense and fried uniformly, a method for manufacturing the same, and a manufacturing apparatus.

  Instant noodles are excellent processed foods that can be stored for a long time at room temperature, are easy to cook, and are provided at low cost. In particular, instant noodles in containers are used in various situations because they can be eaten simply by pouring hot water into the containers.

  Many of the instant noodles in cup-type containers are generally in a state where the upper surface of the noodle mass is flat and dense, and the lower part is sparse (Patent Document 1).

  In the method for producing a snack noodle with a container disclosed in Patent Document 1, a metal cup-shaped mold (retainer) having a small hole on the side surface and a bottom formed in a mesh is filled with noodle strings and covered, In order to immerse this in frying oil, the noodle strings rise due to the evaporation of water in the noodle strings, and the upper surface of the noodle strings is in close contact with the lid to be flat, and the upper portion is dense and the lower portion is sparse. be able to.

  Since the top surface of the noodle mass is flat and dense in this way, when ingredients such as dried vegetables are added, the ingredients are not mixed into the noodle mass and restored at the top of the noodle body when eating, It has an excellent effect of promoting.

Japanese Patent Publication No. 50-38693

  However, when the entire retainer filled with the noodle strings is immersed in the frying oil at once, the noodle strings will rise and concentrate near the lid due to the rising of the frying oil due to the evaporation of moisture in the noodle strings. There was a problem that the oil circumference deteriorated in a portion where the density of the oil was high.

  The inventors of the present invention have intensively studied a method for fried and drying the noodle strings in the retainer efficiently and uniformly while transporting the retainer. As a result, (1) the retainer is immersed in the frying oil at a constant immersion rate. (Hereinafter referred to as “half-fried”), a part of the noodle strings immersed in the frying oil adheres to the bottom of the retainer, and (2) the frying oil blows up due to the evaporation of moisture from the noodle strings immersed in the frying oil. , The whole noodle string group expands upward, (3) the noodle string group expanded upward by the blown-up frying oil, (4) steps (1) to (3) above After that, when the entire retainer is immersed in frying oil (hereinafter referred to as “deep frying”), the bulk of the noodle mass that has become bulky due to expansion is fixed, so that the frying oil around the noodle strings is better. Noodle mass efficiently Found that it is possible.

  Further, the flow rate of the frying oil supplied upstream of the frying oil tank is made smaller than the flow rate of the frying oil supplied downstream of the frying oil tank, in particular, the flow rate of the frying oil supplied upstream of the frying oil tank, By setting the flow rate of the frying oil supplied downstream of the frying oil tank to 90% or less, the noodle mass shape does not collapse due to the flow resistance of the frying oil, and the noodle strings are produced with very little density. As a result, the present invention has been configured.

That is, the present invention provides dry noodle chunks of instant fried noodles listed below.
Item 1. A dried noodle mass of instant fried noodles, the dried noodle mass having a three-dimensional shape consisting of an upper surface portion, a bottom surface portion and a side surface portion, the upper surface portion being wider than the bottom surface portion, the upper half and the lower portion of the dried noodle mass Half noodle line density difference is 13% or less, dry noodle mass.
Item 2. The dried noodle mass has a predetermined height h in the longitudinal direction, and the noodle line density in the upper half of the dried noodle mass is the noodle line density in a cross section at a position h / 4 from the upper surface, Item 2. The dried noodle mass according to item 1, wherein the noodle strand density in the lower half is the noodle strand density in a cross section at a position h / 4 from the bottom.
Item 3. The noodle line density in the upper half of the dried noodle mass is the noodle line density in the upper half of the dried noodle mass, and the noodle line density in the lower half of the dried noodle mass is Item 2. The dried noodle mass according to Item 1, which is a noodle string density.

Moreover, this invention provides the manufacturing method of the dry noodle lump of the instant fried noodles hung up below.
Item 4. A method for producing a noodle mass by immersing a retainer storing a group of noodle strings after alpha conversion in a frying oil in a frying oil tank, and the method includes a part of the noodle strings group in the frying oil in the frying oil tank. Fried noodles comprising: a first step of conveying the retainer while immersing the retainer; and a second step of conveying the retainer while immersing the entire noodle string group in the frying oil in the frying oil tank after the first step. A method of manufacturing a lump.
Item 5. In the first step, while fixing a part of the noodle strings group fried on the bottom surface of the retainer, the noodle strings group is expanded upward by blowing up the frying oil due to evaporation of moisture in the noodle strings group and immersed in the frying oil. Item 5. The method for producing fried noodle chunks according to Item 4, wherein the noodle strings that are not partly fried are also partially fried.
Item 6. Item 3. The method for producing fried noodle chunks according to Item 1 or 2, wherein the immersion rate of the noodle strings in the first step is 10% to 70%.
Item 7. Item 7. The method for producing a fried noodle mass according to any one of Items 4 to 6, wherein the flow rate of the frying oil supplied upstream of the frying oil tank is 90% or less of the flow rate of the frying oil supplied downstream of the frying oil tank.
Item 8. Item 8. The method for producing fried noodle chunks according to Item 7, wherein the oil level of the frying oil upstream of the frying oil tank is lower than the oil level downstream of the frying oil tank.
Item 9. The supply amount of the frying oil supplied to the frying oil tank is controlled based on the oil level of the frying oil in the area of the frying oil tank in which the first step is performed. The manufacturing method of the fried noodle chunk of description.

Moreover, this invention provides the manufacturing apparatus of the dry noodle lump of the instant fried noodles hung up below.
Item 10. In the first stage of the frying oil tank, the noodle string supply mechanism that is arranged upstream of the frying oil tank and feeds the noodle strings into the retainer, and the first area of the frying oil tank is transferred in a state where the retainer is partially immersed in the frying oil. The fried noodle lump manufacturing apparatus comprising a fried noodle strand group transfer mechanism that transfers the retainer in a state where the retainer is immersed below the oil level of the frying oil continuously in the second region of the frying oil tank.
Item 11. Item 11. The fried noodle mass manufacturing apparatus according to Item 10, further comprising a sensor that measures the oil level of the frying oil in the first region.
Item 12. A frying oil circulation mechanism that collects frying oil in the frying oil tank and supplies reheated frying oil to the frying oil tank, and a supply amount of new oil that is supplied to the frying oil circulation mechanism based on the oil level measured by the sensor. Item 12. The fried noodle mass production apparatus according to Item 11, further comprising a new oil supply mechanism for controlling
Item 13. Item 15. The fried noodle according to item 12, characterized in that the frying oil tank includes a suction port for collecting the frying oil to the frying oil circulation mechanism and a plurality of ejection ports for receiving the supply of frying oil from the frying oil circulation mechanism. Lump production equipment.
Item 14. A frying oil flow rate control mechanism for controlling the flow rate of the frying oil supplied from each outlet is further provided, and the flow rate of the frying oil supplied from the outlet provided upstream of the frying oil tank is provided downstream. Item 14. The fried noodle mass production apparatus according to Item 13, which is controlled so as to be smaller than the flow rate of the frying oil supplied from the outlet.

It is a photograph which shows a mode that the noodle string group accommodated in the small retainer is half-flyed manually. It is a photograph which shows a mode that the noodle string group accommodated in the small retainer is manually deep-fried. It is a side surface schematic diagram of the fried noodle mass manufacturing apparatus for implementing this invention. It is an upper surface schematic diagram of the fried noodle mass manufacturing apparatus for implementing this invention. It is a photograph of a sample of fried noodle chunks. It is a schematic diagram of the fried noodle mass stored in the cup container. It is a schematic diagram which shows the position of the area | regions (a) and (b) which are the cross sections of a fried noodle mass, and the area | regions (c) and (d) which are longitudinal cross sections used as the imaging | photography object of micro focus X-ray fluoroscopy CT. It is an external appearance photograph of the fried noodle mass image | photographed by micro focus X-ray fluoroscopy CT (left: this invention, right: prior art). It is the photograph of the cross section in the area | region (a) of a fried noodle lump image | photographed by micro focus X-ray fluoroscopy CT (left: this invention, right: prior art). It is the photograph of the cross section in the area | region (b) of a fried noodle lump image | photographed by micro focus X-ray fluoroscopy CT (left: this invention, right: prior art). It is the photograph of the longitudinal cross-section containing the area | region (c) and (d) of a fried noodle lump image | photographed by micro focus X-ray fluoroscopy CT (left: this invention, right: prior art).

  Below, the manufacturing process of a fried noodle lump is demonstrated. In addition, the kind of instant fried noodles manufactured 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.

<Fried noodle mass manufacturing process>
1. The raw material for instant fried noodles can be a normal instant noodle raw material. That is, as raw material powder, wheat flour, buckwheat flour, rice flour and other flours, and various starches such as potato starch, tapioca starch, corn starch and these modified starches may be used alone or in combination. Also good.

2. The dough preparation method may be performed according to a conventional method. In other words, the noodle raw material powder and the kneaded water may be mixed in a normal pressure mixer, a vacuum mixer, or the like so as to be uniformly mixed, and a crumb-shaped dough may be prepared.

3. Noodle strips are prepared using the prepared dough. The noodle band may be produced according to a conventional method. For example, the noodle band may be produced through a composite roll after the dough is formed into a rough noodle band by a normal shaping roll.

4). Rolling, cutting, and then rolling the produced noodle strip to a predetermined noodle thickness using a rolling roll. A noodle strip having a desired noodle thickness is cut with a cutting blade roll to obtain a raw noodle string.

5. 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.

6). Seasoning step Seasoning can also be performed by attaching a seasoning liquid (a liquid for landing) to the noodle strings thus gelatinized by spraying or dipping. The seasoning process is not necessarily performed and may be omitted.

7). Cutting and charging Next, the noodle strings are cut into 20 to 50 cm servings, and charged into each cup container of the retainer by the noodle string supply mechanism. The filling rate of the noodle strings in the retainer is desirably 90% or less. Here, the filling rate is a value obtained by dividing the height of the noodle string group by the height of the retainer in percentage.

8). Fly drying process A plurality of retainers are passed over an endless transport chain, and a fly drying process is performed while transporting the retainers. Examples of edible oils used include palm oil and lard.

8.1. Prior Art In the prior art, a retainer in which a noodle string group is housed in each cup container of a retainer is immersed in a frying oil tank filled with heated frying oil at a stretch, and is subjected to frying for a predetermined time while passing horizontally at a constant speed.

8.2. In the present invention , the retainer is partially immersed in the frying oil while controlling the flow rate of the frying oil supplied to the frying oil tank and the oil level control of the frying oil, which will be described later (half frying process). The noodle mass is prepared by immersing the whole in a heated frying oil at a stretch (deep frying process).

-Half fly process-
In the half frying process, the noodle strings are fried at a constant dipping rate by partially immersing in the heated frying oil in the frying oil tank while moving the retainer. Here, the soaking rate of the noodle strings is a value obtained by dividing the height from the bottom of the retainer to the oil level by the height of the noodle strings, and the soaking rate of the retainer is the oil from the bottom of the retainer to the oil. The value obtained by dividing the height to the surface by the height of the retainer is expressed as a percentage. In the state where the entire noodle string group or the entire retainer is immersed in the frying oil, the immersion rate of the noodle string group or the retainer is 100%.

  FIG. 1 is a photograph showing a state in which the noodle strings are housed in a small retainer and the noodle strings are manually half-fried with the lid removed, in order to observe the half-fried state. When the retainer is immersed in the frying oil at a constant dipping rate, the frying oil is blown up by evaporation of the water of the noodle strings immersed in the frying oil as shown in FIG. Fried.

-Deep fry process-
Subsequent to the half frying process, the entire retainer is immersed in frying oil and a deep frying process is performed in which the noodle strings are fried. FIG. 2 is a photograph showing a state in which a small retainer covered with a metal lid having many small holes with a hole diameter of 2.9 mm is manually deep fried after the half fly process shown in FIG. 1 is performed. . As in the conventional technology, when the retainer is immersed in the heated frying oil without going through the half-fry process, the noodle strings are floated and fried to the vicinity of the lid, so the top surface of the noodle mass adheres to the lid and is flat. And the upper part is dense and the lower part is sparse. On the other hand, in the production method of the present invention, the noodle strings can be fixed to the bottom surface of the retainer by the half-friing process and the noodle strings can be made bulky, so that the oil around the noodle strings is improved. It becomes possible.

  The soaking rate of the noodle strings in half-fries is such that the whole noodle strings are lifted by the blowing up of frying oil accompanying the evaporation of moisture in the noodle strings while fixing a part of the noodle strings fried on the bottom of the retainer. It is desirable that the noodle string group expanded by the frying oil that expands and blows up to be partially fried. Further, it is desirable that the fly time for half-fly is in the range of 10 seconds to 30 seconds, and the fly time for deep fly is a time when the moisture value is 5% or less (for example, in the range of 100 seconds to 130 seconds).

9. 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.

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

<Fry noodle lump production device>
3 and 4 are examples of a fried noodle mass production apparatus for carrying out the production method of the present invention. Below, a frying noodle mass manufacturing apparatus, the flow control of frying oil, and the oil level control of frying oil are demonstrated.

  The frying noodle mass production apparatus according to the present invention includes a frying oil tank 1, a frying oil 2 poured into the frying oil tank 1, a retainer 31 including a plurality of cup-shaped containers that can store a noodle string group 9, and a retainer 31. The retainer conveyor 3 which is an endless transport conveyor with the sachets attached thereto and the noodle string group 9 to be fried are stored in the cup-shaped container of the retainer 31 by the noodle string supply mechanism 5 and before entering the frying oil. A retainer lid conveyor 4, which is an endless conveyance conveyor with a retainer lid 41 (not shown) attached from above, and a sprocket 33 around which conveyance chains 32 and 42 are wound so that each conveyor can be conveyed. , 34, 43, 44, a drive motor (not shown) for transmitting the drive to the sprocket, and an oil level for measuring the oil level of the fly oil 2 in the fly oil tank 1. The sensor 7, the frying oil 2 in the frying oil tank 1 is recovered, and the reheated frying oil is supplied to the frying oil tank 1. The supply amount of new oil to be supplied to the frying oil circulation mechanism (not shown) is controlled. The new oil supply mechanism, the fly oil supply control mechanism for controlling the flow rate of the fly oil supplied from each outlet, and the old oil tank.

  The retainer conveyor 3 is constituted by an endless transport chain 32 in which retainers 31 are continuously arranged, and is configured so that the noodle strings 9 can be fried in two stages. The transport chain 32 is wound between the first sprocket 33 and the second sprocket 34 and is driven by a drive motor (not shown). Further, the vehicle travels in a clockwise direction with the upper travel path of the transport chain as the transport forward path and the lower travel path as the transport return path.

  The transport chain 32 and the sprockets 33 and 34 are provided as a pair separated from each other in the width direction of the retainer conveyor 3, and a plurality of retainers 31 are bridged between the pair of transport chains 32. Each retainer 31 is provided with a plurality of liquid-permeable cup-shaped containers.

  In the fried noodle mass production apparatus according to the present invention, the retainer 31 in which the noodle string group 9 supplied from the noodle string supply mechanism 5 is housed in the cup-shaped container is conveyed in a diagonally downward direction in the transport forward path, and is illustrated. After the opening of the cup-shaped container is covered with the retainer lid 41 that does not, it enters the frying oil tank 1 filled with frying oil. The retainer 31 passes horizontally through the frying oil while immersing the noodle strings 9 housed in each cup-shaped container in the frying oil in the frying oil tank 1 at a constant dipping rate. This process is called a half fly process.

  After the half-flying process, the retainer 31 moves further obliquely downward and passes horizontally through the frying oil in the frying oil tank 1 in a state where the entire retainer 31 is completely immersed in the frying oil. This process is called a deep fly process. Here, when shifting from a half fly to a deep fly, the inclination of the retainer conveyor 3 is preferably 7 ° to 9 °.

  After deep frying, the retainer 31 is lifted obliquely upward from the frying oil tank 1, and after taking out the noodle mass from the cup-shaped container, it reverses and travels on the return path. Since the conveyance chain 31 is arranged so as to surround the frying oil tank 1, the conveyance chain 31 travels using the lower part of the frying oil tank 1 as a conveyance return path.

  In addition, the fly time in a half fly and a deep fly is determined by the distance in the longitudinal direction of the frying oil tank in which each process is implemented and the conveyance speed of the retainer 31.

  The retainer lid conveyor 4 is configured to cover the opening of each cup-shaped container with the retainer lid 41 after the noodle strings to be fried are stored in the cup-shaped container of the retainer 31.

  In the retainer lid conveyor 4, a plurality of retainer lids 41 are disposed on an endless transport chain 42. The transport chain 42 is wound between the third sprocket 43 and the fourth sprocket 44 and is driven by a drive motor (not shown) of the retainer conveyor 3 so as to synchronize with the retainer conveyor 3. Further, the vehicle travels in a counterclockwise direction with the lower travel path of the transport chain 42 as the transport forward path and the upper travel path as the transport return path.

  The retainer lid 41 is provided with a plurality of holes to ensure liquid permeability.

  A suction port 11 is provided at the center bottom in the longitudinal direction of the frying oil tank 1 for collecting the frying oil to the frying oil circulation mechanism 8, and the upstream side (the retainer 31 is put into the frying oil across the suction port 11. On the downstream side (on the side where the retainer 31 is pulled up from the fly oil), two outlets for supplying the heated fly oil from the fly oil circulation mechanism 8 are provided. In order to prevent the fried noodle mass from being fried, it is desirable to provide at least one outlet on the upstream and downstream sides. Further, as shown in FIG. 4, each of the ejection ports 12 to 15 includes eight openings, but the number thereof can be selected as appropriate.

  The suction port 11 has a tapered shape in which the opening width gradually becomes narrower in the suction direction (direction connected to the strainer 84 for removing foreign matter). Thereby, it becomes possible to suck in the frying oil without causing unnecessary vortex flow in the frying oil tank 1. Further, since the suction port 11 extends in the width direction of the frying oil tank 1, the fly oil supplied from the downstream ejection ports 14 and 15 flows into the upstream side beyond the suction port 11, and the retainer is caused by the resistance. It is possible to prevent the noodle chunks fixed to the bottom from being peeled off and the noodle chunk shape not fixed to be broken.

  The frying oil circulation mechanism 8 collects the frying oil from the suction port 11 and removes foreign matter, and a heat exchanger 81 that heats the frying oil flowing from the strainer 84 through the heat exchanger frying oil collecting pipe 86. And a heat exchanger frying oil supply pipe 87 for supplying heated frying oil from the heat exchanger 81 to each outlet, a common frying oil supply pipe 83, and a common frying oil supply pipe 83 to each outlet. A valve 89 that controls the flow rate of the supplied fly oil, a new oil tank 82 that stores new oil, and a new oil supply pipe 85 that supplies new oil to the heat exchanger 81 via a strainer 84 are configured. The new oil is mixed with the recovered frying oil and heated in the heat exchanger 81. Further, the supply amount of the new oil is controlled by the proportional valve 80.

  In addition, the fried noodle mass production apparatus according to the present invention controls the opening ratio of each valve 89 by a frying oil flow rate control mechanism (not shown), whereby the flow rate of the frying oil supplied from each outlet to the frying oil tank 1. Is configured to be changeable.

  At this time, the opening ratio of each valve 89 is controlled so that the flow rate of the frying oil supplied to the upstream of the frying oil tank is smaller than that of the downstream. In the case of producing the noodle chunks by machine, the noodle strings are easily subjected to the resistance of the frying oil because they are immersed in the frying oil while conveying the retainer containing the noodle strings. By controlling the flow rate so that the flow rate of the frying oil from the outlet provided upstream of the frying oil tank is smaller than the flow rate from the outlet provided downstream, the noodles are controlled by the pressure of the frying oil. Before the lump shape is fixed, it is possible to prevent the noodle lump shape from being broken and lifted from the bottom of the retainer, thereby improving the frying efficiency or the production efficiency.

  Specifically, when the total flow rate per unit time of the frying oil supplied from the outlet provided downstream to the frying oil tank is 1, the total amount per unit time from the outlet provided upstream is The flow rate is desirably 0.9 or less, more preferably 0.85 or less.

  By controlling the flow rate of the frying oil supplied upstream and downstream of the frying oil tank as described above, the average temperature of the upstream frying oil is lower by 10 ° C. to 35 ° C. than the average temperature of the frying oil downstream. .

  Further, as described above, when the flow rate of the frying oil supplied to the upstream of the frying oil tank is made smaller than that of the downstream, the upstream oil level is lower than that of the downstream even in the same frying oil tank.

  In the fried noodle mass production apparatus according to the present invention, in addition to the flow control of the frying oil supplied from each outlet, the overall supply amount of the frying oil supplied to the frying oil tank by the oil level control of the frying oil Can also be controlled.

  In order to control the overall supply amount of the frying oil to the frying oil tank 1, at least one oil level sensor 7 is provided in the first region in which the half frying is performed. The oil level sensor 7 may be any liquid level sensor that can measure the oil level fluctuation, but preferably has a function of detecting the oil level fluctuation with an accuracy of mm, for example, a guide pulse type. Level sensors can be used.

  Since part of the frying oil is absorbed by the noodle mass, the frying oil in the frying oil tank 1 decreases as production continues. In the production of conventional fried noodles, fluctuations in the oil level of the frying oil were not a major problem, but the soaking rate of the noodle strands in the frying oil in the half fry greatly affected the frying efficiency and the shape of the noodle mass. Effect. Therefore, in the fried noodle mass manufacturing apparatus according to the present invention, the oil level sensor 7 is provided in the first region where the half-fried operation is performed, so that the fluctuation of the oil level is within a predetermined range from the new oil tank 82 to the strainer 84. A new oil supply mechanism is provided for feedback control of the amount of new oil supplied by a proportional valve. From the viewpoint of the stability of the noodle mass shape, the fluctuation range of the oil level is ± 5 mm or less, preferably ± 3 mm or less.

  As described above, the oil level is measured in the first region where the half fly is performed, and the supply amount of the new oil is controlled by the proportional valve 80 according to the measurement result, so that the first region where the half fly is performed. It is possible to stably obtain the soaking rate of the noodle mass group suitable for obtaining a good frying efficiency by minimizing the fluctuation of the oil level in the machine production.

  In the fried noodle mass production apparatus according to the present invention, the extension plate 6 having a plurality of holes 61 may be further provided in the second ejection port 13. When the frying oil heated from the ejection port rises toward the retainer main body 31 by convection, the noodle mass fixed to the bottom of the cup-shaped container of the retainer main body 31 may be peeled off and floated, and the noodle mass shape may collapse. This is likely to occur immediately after the noodle mass shape is not fixed and the distance between the retainer main body 31 and the outlet is close to the deep fry. Therefore, in the fried noodle mass manufacturing apparatus according to the present invention, the extension plate 6 is provided in the second ejection port 13 provided in the region immediately after the transition from the half fry to the deep fry, and the heated frying oil is directly retained by the retainer main body. It is preventing hitting 31.

  In addition, the frying oil supplied from the frying oil circulation mechanism contains a large number of bubbles, and if the bubbles are large, the noodle mass is peeled off from the bottom of the cup-shaped container and floats. Since the extension plate 6 is provided with a plurality of holes 61, it is possible to reduce the diameter of the bubbles and avoid the large bubbles from hitting the retainer body 31 directly.

  Furthermore, in the fried noodle mass manufacturing apparatus according to the present invention, a certain gap is provided between the left and right side surfaces of the extension plate 6 and the inner side surface of the frying oil tank. Each gap desirably has a width of 5 cm to 15 cm. The flow of the fly oil supplied from the second outlet 13 is concentrated on the retainer body 31 by providing gaps through which the fly oil can flow on the left and right sides of the extension plate 6 where the cup-shaped container does not exist in the retainer body 31. Can be prevented.

  Thus, in the present invention, the noodle strings are fried while controlling the flow rate of the frying oil supplied from each outlet of the frying oil tank and the oil level control for controlling the overall supply amount of the frying oil. In addition, by providing an extension plate at the frying oil outlet so that the frying oil does not directly hit the retainer immediately after half-frying, the noodle block shape is peeled off and floated before the noodle block shape is fixed by the frying oil pressure. Thus, the noodle block shape can be prevented from collapsing, and the frying efficiency or production efficiency can be improved. Further, the difference in density between the upper and lower noodle strings is extremely small, and a uniformly fried noodle mass can be obtained.

  Hereinafter, the present embodiment will be described in more detail with reference to examples.

<Experiment 1>
In Experiment 1, in order to verify the optimum retainer dipping rate (dipping rate of noodle strings) in the half fly according to the present invention, the dipping rate of retainers 15%, 35%, 55%, and 75% (dipping noodle strings) 100 fried noodle chunks were produced for each condition (corresponding to a rate of 12.75%, 29.75%, 46.75%, 63.75%) (Examples 1-1 to 1-4). Moreover, the fried noodle mass was produced with the manufacturing method of the prior art which does not perform half frying but performs only deep frying (Comparative Example 1).

(Example 1-1)
Mix 900g of wheat flour and 100g of starch, add 15g of salt, 2.3g of brine, and 340ml of kneaded water in which 0.4g of polymerized phosphate is dissolved, and knead for 3 minutes with a normal-pressure biaxial mixer. A shaped dough was produced. The water content of the dough at this time was 35.0%.

  A rough noodle strip was prepared from the prepared dough using normal shaping rolls under normal pressure, and two coarse noodle strips were combined again using a shaping roll to prepare noodle strips. The noodle band thickness at this time was 12 mm.

  The number of rolling by the rolling roll was set to 6 times, and the rolled noodle strip was made into a noodle string using a No. 20 cutting blade roll.

  The cut noodle strings were immediately cooked for 2 minutes in a steam chamber supplied with saturated steam at 240 kg / h.

  The steamed noodle strings were immersed for 5 seconds in a seasoning solution in which 90 g of salt per liter, 13.5 g of glutamic acid, 10 ml of soy sauce, and 30 g of meat extract were dissolved, and then the noodle strings were cut to a length of 30 cm. Thereby, the noodle strings necessary for producing 12 noodle chunks are obtained.

  Subsequently, in the fried noodle mass production apparatus according to the present invention shown in FIG. 3, the noodle string group 101 g cut from the noodle string supply mechanism 5 is filled into each cup container of the retainer 31 at a filling rate of 85%, and the retainer 31 is conveyed. Half-flying and deep-flying were performed while transporting at a speed of 4 m / min. The fly times of the half fly and deep fly were 20 seconds and 120 seconds, respectively. Moreover, the immersion rate of the retainer in the half fly was 15% (the immersion rate of the noodle strings group was 12.75%).

  Each cup container is composed of a cup having a top surface diameter of 92 mm, a container bottom diameter of 74.1 mm, a height of 50.7 mm, and a large number of small holes having a hole diameter of 2.9 mm on the container bottom surface. A retainer was used. Further, as the retainer lid 41, a metal lid having many small holes having a hole diameter of 2.9 mm was used.

The frying oil heated to 150 ° C. is supplied to the frying oil tank 1 from the first ejection port 12 to the fourth ejection port 15, and the average flow rate of the frying oil supplied to the entire frying oil tank is 250 m ³ / h. . Moreover, the allowable range of the oil level fluctuation of the frying oil in the area where the half fly is performed is set to ± 3 mm.

Further, the average flow rate of the fly oil supplied from the first ejection port 12 and the second ejection port 13 provided upstream of the fly oil tank 1 is 52 m ³ / h, and the ^third flow rate provided downstream of the fly oil tank 1. The average flow rate of the frying oil supplied from the ejection port 14 and the fourth ejection port 15 was set to 73 m ³ / h. In this case, the upstream / downstream flow ratio is 71.2%.

(Example 1-2)
A fried noodle mass was produced under the same conditions as in Example 1-1, except that the retainer immersion rate in half-fried was 35% (the immersion rate of the noodle strings group was 29.75%).

(Example 1-3)
A fried noodle mass was produced under the same conditions as in Example 1-1 except that the immersion rate of the retainer in half-fried was 55% (corresponding to 46.75% immersion rate of the noodle strings group).

(Example 1-4)
A fried noodle mass was produced under the same conditions as in Example 1-1 except that the immersion rate of the retainer in the half-fried was 75% (corresponding to the immersion rate of the noodle strings group of 63.75%).

(Comparative Example 1)
Half-flying is not performed, only deep-frying is performed for 140 seconds, and the average flow rate of the frying oil supplied from the first to fourth outlets of the frying oil tank is 62.5 m ³ / h, that is, upstream / downstream A fried noodle mass was produced under the same conditions as in Example 1-1 except that the supply amount of the frying oil supplied to the frying oil tank was controlled so that the flow rate ratio was 100%. In Comparative Example 1, a conventional fried noodle mass production apparatus that performs deep frying in all steps was used.

<Evaluation result of Experiment 1>
The state of the noodle mass sample prototyped in Experiment 1 is as follows: (1) noodle string distribution is uniform without density; (2) noodle string distribution is dense; (3) noodle string density at the center of the noodle mass is low; (4) The noodle chunks were distinguished from bottom slip (inclination), and the number was counted and expressed as a percentage as shown in Table 1. FIG. 5 is an example of a sample of noodle chunks in the above states (1) to (4).

  In Example 1-1, in which the noodle band group has a low immersion rate, the noodle mass is 70% of the noodle mass in the state of (1) in which the distribution of the noodle strings is not sparse and uniform, but the noodle string at the center of the noodle mass is obtained. The noodle mass in the state of low density (3) was relatively large at 25%. This is because when the noodle strings are dipped in the frying oil, the layers of the noodle strings that are fried during half-fry are thin. This is considered to be stretched upward.

  On the other hand, in Examples 1-2 and 1-3 in which the retention ratio of the retainer was 35% and 55%, the noodle mass in the state of (1) in which the distribution of the noodle strings is not dense and uniform is 90%, 85% was obtained. This is because (i) a part of the noodle string group is fixed to the retainer bottom during half-frying, and after the entire noodle string group expands upward, the noodle lump shape that has become bulky due to expansion by deep frying can be fixed, (Ii) The third jet port provided downstream of the fly oil tank 1 is the average flow rate of the fly oil supplied from the first jet port 12 and the second jet port 13 provided upstream of the fly oil tank 1. 14. Since the average flow rate of the frying oil supplied from the fourth outlet 15 is lower, the noodle mass is retained by the retainer cup before the shape is fixed due to the resistance caused by the flow of the frying oil during half frying. It is thought that it is possible to prevent the container from peeling off and rising from the container bottom and colliding with the retainer lid.

  On the other hand, in Example 1-4 where the immersion rate of the retainer was 75%, the ratio of the noodle mass in the state (1) in which the distribution of the noodle strings was not sparse and uniform was reduced to 60%. The ratio of the noodle mass in the state (2) in which the distribution is sparse and dense increased to 25%, and the ratio of the noodle mass in the state (4) in which the bottom surface slip (inclination) of the noodle mass increased to 15%. This is considered to be because the possibility that the noodle string group floats without sticking to the bottom of the retainer increases as the retainer immersion rate increases. If the noodle mass floats in an unimmobilized state, it will be in the state (2), and if the noodle mass is immobilized halfway, it will be in the state (4).

  In Comparative Example 1, the ratio of the noodle chunks in the state (2) in which the noodle strings were densely distributed was 100%. This is because in the prior art, the retainer is immersed in the heated frying oil at once, so that the noodle strings rise due to the evaporation of moisture in the noodle strings, and the upper surface is in close contact with the lid and is flat, and the upper part is dense and the lower part is This is considered to form a sparse noodle mass.

<Experiment 2>
In Experiment 2, under the condition that the retainer immersion rate of the half fly in the present invention was 35% (corresponding to 29.75% immersion rate of the noodle strings group), the fly supplied from the outlets upstream and downstream of the frying oil tank Noodle masses were prepared for each flow rate ratio while changing the upstream / downstream flow rate ratio of the oil stepwise from 45.3% to 100% (Examples 2-1 to 2-6). The retainer immersion rate of 35% is the retainer immersion rate in Example 1-2 in which the noodle strings shown in FIG.

  The other conditions are the same as in Experiment 1 unless otherwise specified.

(Example 2-1)
In Example 2-1, the average flow rate of the fly oil supplied from the first ejection port and the second ejection port provided upstream of the frying oil tank is 39 m ³ / h, and the first flow rate provided downstream of the frying oil tank. Each valve 89 was controlled so that the average flow rate of the frying oil supplied from the 3 and 4th ejection ports was 86 m ³ / h, that is, the upstream / downstream flow rate ratio was 45.3%. Other conditions are the same as those in Example 1-2.

(Example 2-2)
In Example 2-2, the average flow rate of the fly oil supplied from the first ejection port and the second ejection port provided upstream of the frying oil tank is 52 m ³ / h, and the first flow rate provided downstream of the frying oil tank. The same conditions as in Example 2-1 except that the average flow rate of the frying oil supplied from the 3 outlets and the 4th outlet is 73 m ³ / h, that is, the upstream / downstream flow ratio is 71.2%. A fried noodle mass was prepared. The conditions of Example 2-2 are all the same as those of Example 1-2.

(Example 2-3)
The average flow rate of the fly oil supplied from the first jet port and the second jet port provided upstream of the frying oil tank is 57 m ³ / h, the third jet port provided downstream of the fly oil tank, the fourth A fried noodle mass was produced under the same conditions as in Example 2-1, except that the average flow rate of the frying oil supplied from the outlet was 68 m ³ / h, that is, the upstream / downstream flow rate ratio was 83.8%. .

(Example 2-4)
The average flow rate of the fly oil supplied from the first jet port and the second jet port provided upstream of the frying oil tank is 60 m ³ / h, the third jet port provided downstream of the fly oil tank, the fourth A fried noodle mass was produced under the same conditions as in Example 2-1, except that the average flow rate of the frying oil supplied from the outlet was 65 m ³ / h, that is, the upstream / downstream flow rate ratio was 92.3%. .

(Example 2-5)
The average flow rate of the fly oil supplied from the first jet port and the second jet port provided upstream of the frying oil tank is 62 m ³ / h, the third jet port provided downstream of the fly oil tank, the fourth A fried noodle mass was produced under the same conditions as in Example 2-1, except that the average flow rate of the frying oil supplied from the outlet was 63 m ³ / h, that is, the upstream / downstream flow rate ratio was 98.4%. .

(Example 2-6)
To the frying oil tank, the average flow rate of the frying oil supplied from the first to fourth ejection ports of the frying oil tank is 62.5 m ³ / h, that is, the upstream / downstream flow ratio is 100%. A fried noodle mass was produced under the same conditions as in Example 2-1, except that the supply amount of the supplied frying oil was controlled.

<Evaluation results of Experiment 2>
The state of the noodle block sample produced in Experiment 2 is the same as in Experiment 1, (1) noodle string distribution is uniform without density, (2) noodle string distribution is dense, (3) noodle block center The noodle line density was low, and (4) the noodle lump had a bottom slip (inclination), and the number was counted and expressed as a percentage as shown in Table 2. In Table 2, the result of Comparative Example 1 in Experiment 1 is shown again.

  The noodle mass in the state of (1) in which the distribution of the noodle strings is not sparse and uniform was most obtained in Example 2-2, and the ratio was 90%. On the other hand, as the upstream / downstream flow ratio [%] of the frying oil increases, the ratio of the noodle mass in the state (1) decreases, and in Examples 2-5 and 2-6 where the flow ratio exceeds 95%, 0% Thus, the noodle mass in the state of (4) having a slip (inclination) on the bottom surface of the noodle mass became 80% or more. This is because the flow rate ratio of the upstream / downstream of the frying oil is large, that is, when the average flow rate of the frying oil supplied upstream of the frying oil tank is larger than the downstream, the shape is fixed by the resistance due to the flow of the frying oil. It is thought that the noodle masses peeled off from the bottom of the cup container and floated before colliding with the retainer lid. Therefore, the flow rate ratio of the frying oil supplied upstream and downstream of the frying oil tank is 90% or less, preferably 85% or less.

  On the other hand, if the average flow rate of the frying oil supplied to the upstream of the frying oil tank is too small, the temperature of the frying oil may be lowered, and the noodle mass may be fried. Therefore, it is desirable that the upstream / downstream flow ratio of the frying oil is at least 30% or more, preferably 40% or more.

<Experiment 3>
From the noodle mass in the state of FIG. 5 (1) obtained in Example 2-2 and the noodle mass in the state of FIG. The cross section and the vertical section were photographed by a microfocus X-ray fluoroscopic CT system (TXS225 manufactured by Tesco) under the conditions shown in Table 3.

  FIG. 7 is a schematic diagram showing the positions of the cross-sectional areas (a), (b), (c), and (d) of the noodle mass taken by the microfocus X-ray fluoroscopic CT system, and h is the height of the noodle mass. Indicates. Region (a) is a cross section passing through the center of the upper portion of the noodle mass, and is located at a distance of h / 4 from the upper surface portion of the noodle mass. The region (b) is a cross section passing through the center of the lower portion of the noodle mass, and is located at a distance of h / 4 from the bottom portion of the noodle mass. Region (c) is the upper part of the longitudinal section passing through the center of the noodle mass, and area (d) is the lower portion of the longitudinal section passing through the center of the noodle mass.

  FIG. 8 is an example of an external appearance photograph (left: present invention, right: prior art) of fried noodle chunks taken by microfocus X-ray fluoroscopy CT. 9 is a region (a) which is a cross section of the fried noodle mass, FIG. 10 is a region (b) which is a cross section of the fried noodle mass, and FIG. 11 is a region (c) which is a vertical cross section of the fried noodle mass. And (d) are examples of photographs taken by microfocus X-ray fluoroscopy CT (left: present invention, right: prior art). 8 to 11, since the noodle chunks shown in FIG. 7 are reversed and photographed, the upper surface portion faces downward and the bottom surface portion faces upward.

  Then, the images of the cross-section of the noodle mass taken as shown in FIGS. 9 to 11 were analyzed by Image-Pro Premier 9.1 manufactured by Media Cybernetics, and the density of the noodle strings in the cross-section of the fried noodle mass was determined. Specifically, the area of the regions (a) and (b) which are transverse sections, the area of the regions (c) and (d) which are longitudinal sections, and the total area of the noodle strings existing in the section are obtained, and each region The ratio of the noodle band group, that is, the noodle line density [%] was measured. And the absolute value of the noodle line density difference between area | regions (a) and (b) and the absolute value of the noodle line density difference between area | regions (c) and (d) were calculated | required. Table 4 shows the analysis result of the noodle mass obtained in Example 2-2, and Table 5 shows the analysis result of the noodle mass obtained in Comparative Example 1.

  The noodle mass produced in Example 2-2 has a small difference in noodle band density between the upper part and the lower part, and 2.9% to 10.1% (average between the area (a) and the area (b) which are cross sections. 7.3%, standard deviation 2.7%), and 0.3% to 8.9% (average 4.0%, standard deviation 3.3) between the longitudinal sections (c) and (d) %)Met.

  On the other hand, the noodle mass created in Comparative Example 1 has a large difference in noodle line density between the upper and lower portions of the noodle mass, and 14.5% to 16, between the area (a) and the area (b) which are cross sections. 5% (average 15.5%, standard deviation 0.7%), 14.5% to 21.6% (average 18.3%, standard between region (c) and region (d) which are longitudinal sections Deviation 2.3%).

  As described above, when the noodle masses prepared in Example 2-2 and Comparative Example 1 are compared, the noodle line density difference between the upper part and the lower part of the noodle mass is greatly different. It can be seen that the noodle line density difference is very small and a fried noodle mass fried uniformly is obtained.

  From the viewpoint of frying efficiency and the appearance of the noodle mass, it is preferable that the difference in noodle line density between the upper and lower portions of the fried noodle mass is small. Specifically, the noodle line density difference between the upper part and the lower part of the noodle mass is at least 13% or less, preferably 11% or less.

  In this way, in the present invention, in addition to the two-stage frying by half frying and deep frying, the flow rate control and oil level control of the frying oil are performed, so the difference between the upper and lower noodle strings is extremely small and uniform. The mass of noodles that have been fried can be efficiently mass-produced.

DESCRIPTION OF SYMBOLS 1 Fly oil tank 11 Suction port 12 1st ejection port 13 2nd ejection port 14 3rd ejection port 15 4th ejection port 16a, 16b Fly oil 1st supply pipe 17a, 17b Fly oil 2nd supply pipe 18a, 18b Fry oil third supply pipe 19a, 19b Fry oil fourth supply pipe 2 Fly oil 21 Oil level 3 Retainer conveyor 31 Retainer 32 Conveying chain (for retainer conveyor)
33 Sprocket (for retainer conveyor)
34 Sprocket (for retainer conveyor)
4 Retainer lid conveyor 41 Retainer lid 42 Transfer chain (for retainer lid conveyor)
43 Sprocket (for retainer lid conveyor)
44 Sprocket (for retainer lid conveyor)
5 Noodle Cord Supply Mechanism 6 Extension Plate 61 Hole 7 Oil Level Sensor 8 Fly Oil Circulation Mechanism 80 Proportional Valve 81 Heat Exchanger 82 New Oil Tank 83 Fly Oil Common Supply Pipe 84 Strainer 85 New Oil Supply Pipe 86 Heat Exchanger Fly Oil Recovery pipe 87 Heat exchanger frying oil supply pipe 88 Pump device 89 Valve 9 Noodle strings

Claims (3)

It is a dried noodle mass of instant fried noodles,
The dried noodle mass has a three-dimensional shape consisting of an upper surface portion, a bottom surface portion and a side surface portion,
The upper surface portion is wider than the bottom surface portion,
The difference in noodle line density between the upper half and the lower half of the dried noodle mass is 13% or less,
Dried noodle chunks. The dried noodle mass has a predetermined height h in the longitudinal direction;
The noodle line density of the upper half of the dried noodle mass is the noodle line density of the cross section at a position h / 4 from the upper surface part,
The noodle string density in the lower half of the dried noodle mass is the noodle string density of the cross section at a position h / 4 from the bottom surface part.
The dried noodle mass according to claim 1. The upper half noodle line density of the dried noodle mass is the upper half noodle line density of the vertical section of the dried noodle mass,
The noodle line density of the lower half of the dried noodle mass is the noodle line density of the lower half of the vertical section of the dried noodle mass,
The dried noodle mass according to claim 1.

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