JP6567995B2 - Production method of instant fried noodles - Google Patents

Description

  The present invention relates to a method for producing instant fried noodles that are less dense and fried uniformly.

  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.

  In this way, the top surface of the noodle mass is flat and dense, so when ingredients such as dried vegetables are added, the ingredients do not enter the noodle mass and are restored at the top of the noodle body when eating, It has an excellent effect of improving.

Japanese Patent Publication No. 50-38693

  However, when the entire retainer filled with noodle strings and covered is immersed in frying oil at once, the noodle strings will rise and concentrate near the lid as the frying oil blows up due to the evaporation of moisture in the noodle strings. There was a problem that the oil circumference deteriorated in the part where the line density 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, uniformly and efficiently It found that it is possible to manufacture, and have completed the present invention.

  That is, the first invention of the present application is a method for manufacturing a noodle mass by immersing a retainer storing a group of noodle strings after gelatinization in a frying oil in a frying oil tank, the noodles being added to the frying oil in the frying oil tank. A first step of conveying the retainer while immersing a part of the wire group, and a second step of conveying the retainer while immersing the entire noodle wire group in the frying oil in the frying oil tank after the first step; The present invention relates to a method for producing fried noodle chunks.

  In the first invention of the present application, in the first step, the noodle strings are moved upward by blowing up the frying oil due to water evaporation of the noodle strings while fixing a part of the fried noodle strings on the bottom surface of the retainer. The present invention relates to a method for producing fried noodle chunks according to the first aspect of the invention, wherein the noodle strings that have been expanded to the extent that they are not immersed in frying oil are also partially fried.

  The third invention of the present application is the fried noodle according to the first invention or the second invention, characterized in that the immersion rate of the noodle strings in the first step is 10% to 70%. The present invention relates to a lump manufacturing method.

  Further, the inventors of the present invention reduce the flow rate of the fly oil supplied upstream of the fly oil tank to less than the flow rate of the fly oil supplied downstream of the fly oil tank, thereby reducing the flow rate of the fly oil. It is found that the noodle mass can be prevented from peeling and floating from the bottom of the retainer before the noodle mass shape is fixed, and the noodle mass shape is broken and the fly efficiency (productivity) is lowered. It came to.

  That is, the fourth invention of the present application is characterized in that 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. The present invention relates to a method for producing fried noodle chunks according to any one of the inventions to the third invention.

  The fifth invention of the present application relates to a method for producing a fried noodle mass according to the fourth invention, characterized in that 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.

  The sixth invention of the present application is characterized in that 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 present invention relates to a method for producing fried noodle chunks according to any one of the first to fifth inventions.

  The seventh invention of the present application is the first invention to the sixth invention, characterized in that the average temperature of the frying oil upstream of the frying oil tank is lower than the average temperature of the frying oil downstream of the frying oil tank. The present invention relates to a method for producing fried noodle chunks.

It is a photograph which shows a mode that the noodle string group accommodated in the small retainer is half-fried. It is a photograph which shows a mode that the noodle band group accommodated in the small retainer is 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.

  Hereinafter, the noodle mass production process of the present embodiment will be described with reference to the drawings. In addition, the kind of instant fried noodles manufactured by 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 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. Dough Production The dough production method according to the present invention 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 according to the present invention may be prepared according to a conventional method. For example, the dough may be formed into a rough noodle band by a normal shaping roll, and then may be prepared through a composite 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 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. 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 serving, and the noodle string supply mechanism 5 is charged into each cup container of the retainer main body 31. 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 In the present invention, a plurality of retainer main bodies are stretched over an endless transport chain, and a two-stage fly drying process (half fly and deep fry) is performed while transporting the retainer main bodies. Examples of edible oils used include palm oil and lard.

-Half fly-
The retainer body containing the noodle strings in each cup container is entered into a frying oil tank filled with heated frying oil, and fried while passing the noodle strings horizontally at a constant immersion rate. 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 retainer or the entire noodle string group is immersed in the frying oil, the immersion rate 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 fly-
Following the half fly, the entire retainer body is immersed in the frying oil and deep fried. FIG. 2 is a photograph showing a state in which a small retainer covered with a metal lid having a large number of small holes having a hole diameter of 2.9 mm is manually deep fried after the half fly process shown in FIG. 1 is performed. . If the retainer is immersed in frying oil at once without half-frying, the noodle strings will float up to the vicinity of the lid and fry, so the upper surface of the noodle mass will be in close contact with the lid and flat, and the upper part will be dense and the lower part Becomes sparse. On the other hand, in the present invention, the noodle strings can be fixed to the bottom surface of the retainer by half-flying, and the noodle strings can be made bulky. It becomes possible to improve the oil circumference of the frying oil.

  The soaking rate (or soaking rate of the retainer) of the noodle strings in the half fly is determined by the blow-up of the frying oil accompanying the evaporation of moisture in the noodle strings while fixing a part of the noodle strips fried on the bottom surface of the retainer. It is desirable that the noodle string group expands upward and the noodle string group expanded by the blown-up frying oil can be partially fried. Specifically, it is possible to obtain a noodle lump having a uniform noodle string density in the noodle string group by setting the immersion rate of the noodle string group to 10% to 70%, more preferably 25% to 60%. . The half-flying time is preferably in the range of 10 to 30 seconds, and the deep-flying time is preferably set to a time when the moisture value is 5% or less (for example, in the range of 100 to 130 seconds).

-Flow control of frying oil-
3 and 4 are examples of a fried noodle mass production apparatus for carrying out the production method of the present invention. The fried noodle mass production apparatus includes a frying oil tank 1, a frying oil 2 poured into the frying oil tank 1, a retainer main body 31 having a plurality of cup-shaped containers that can store noodle strings 9, and a retainer main body 31. The mounted endless conveyor 3 (retainer main body conveyor) and the noodle string group 9 to be fried are stored in the cup-shaped container of the retainer main body 31 by the noodle string supply mechanism 5 and then enter into the frying oil. An endless transfer conveyor 4 (retainer cover conveyor) mounted with a retainer lid 41 (not shown) that is covered from the top in front, and a transfer chain (32, 42) are wound so that each conveyor can be transferred. The sprocket (33, 34, 43, 44), a drive motor (not shown) for transmitting the drive to the sprocket, and the oil level of the fly oil 2 in the fly oil tank 1 are measured. The oil level sensor 7, the frying oil 2 in the frying oil tank 1 is recovered, the frying oil circulation mechanism 8 that supplies the reheated frying oil to the frying oil tank 1, and the supply amount of new oil that is supplied to the frying oil circulation mechanism It consists of a new oil supply mechanism to be controlled, a fly oil supply control mechanism for controlling the flow rate of the fly oil supplied from each outlet, and an old oil tank.

  A suction port 11 for collecting the fly oil to the frying oil circulation mechanism 8 is provided at the center bottom in the longitudinal direction of the frying oil tank 1, and the upstream side (the retainer main body 31 is put into the frying oil across the suction port 11). On the downstream side) and on the downstream side (the side on which the retainer main body 31 is pulled up from the fly oil) are provided with two outlets for supplying the heated fly oil from the fly oil circulation mechanism 8 respectively. 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.

  In the manufacturing method of the present invention, it is possible to control the opening ratio of each valve 89 by a fly oil supply control mechanism (not shown) and change the flow rate of the fly oil supplied to the fly oil tank 1 from each outlet. .

  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. When mechanically producing fried noodle masses, 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 body 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, it is fixed to the bottom of the retainer. It can be avoided that the noodle mass is peeled off and floated, the shape of the noodle mass is broken, and the frying efficiency (or productivity) is lowered.

  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. .

  In addition, since the flow rate of the fly oil supplied upstream of the fly oil tank is controlled to be smaller than the flow rate of the fly oil supplied downstream, even in the same fly oil tank, the oil level of the upstream fly oil is downstream. Lower than

  In the present invention, since the noodle strings are fried while controlling the flow rate for the plurality of outlets as described above, the noodle block shape is peeled off and floated before the noodle block shape is fixed by the pressure of the frying oil. It is possible to prevent the noodle block shape from collapsing and improve the frying efficiency (or production efficiency).

-Oil level control of frying oil-

  In order to control the supply amount of the frying oil to the frying oil tank 1, the oil level of the frying oil is measured by at least one oil level sensor 7 in the region where the half fly 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 present invention, the oil level in the region where the half fly is performed is measured, and feedback control of the amount of new oil supplied from the new oil tank 82 to the strainer 84 is performed so that the fluctuation of the oil level falls within a predetermined range. . 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.

  By measuring the oil level in the area where the half fly is performed as described above and controlling the supply amount of the new oil according to the measurement result, the fluctuation of the oil level in the area where the half fly is performed is minimized, It is possible to stably obtain the soaking rate of the noodle mass group suitable for obtaining good frying efficiency even in machine production.

  In addition, as mentioned above, when the flow volume of the frying oil supplied upstream of a frying oil tank is made small compared with a downstream, even in the same frying oil tank, an upstream oil level becomes low compared with the downstream. Therefore, in order to control the immersion rate of the noodle strings in the frying oil in the half fly to a predetermined range, it is necessary to measure the oil level in the region where the half frying is performed.

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.

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

  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.

  As shown in FIG. 1, the noodle string group 101g cut by the noodle string supply mechanism 5 is filled into each cup container of the retainer main body 31 at a filling rate of 85%, and the retainer main body 31 is conveyed halfway while being conveyed at a conveyance speed of 4 m / min. Fly and deep fry were performed. The fly times of the half fly and deep fly were 20 seconds and 120 seconds, respectively.

  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. The retainer body 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 shown in FIG. 1, 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.

<Test Zone 1>
In the test group 1, in order to verify the immersion rate of the retainer (immersion rate of the noodle strings group) in the half-fry that provides good frying efficiency (productivity), the retainer immersion rate is 15%, 35%, 55%, 75 100 pieces of noodle chunks were prepared for each of the following conditions:% (12.75%, 29.75%, 46.75%, 63.75% as the immersion rate of the noodle strings).
(Test area 1-1)
The immersion rate of the retainer in the half fly is 15% (the immersion rate of the noodle strings group is 12.75%), and the frying oil supplied from the first ejection port and the second ejection port provided upstream of the frying oil tank The average flow rate is 52 m ³ / h, and the average flow rate of the fly oil supplied from the third and fourth ejection ports provided downstream of the frying oil tank is 73 m ³ / h (upstream / downstream flow ratio 71. 2%).

(Test area 1-2)
A fried noodle lump was produced under the same conditions as in the test section 1-1 except that the immersion rate of the retainer in the half-fried was 35% (the immersion rate of the noodle strings group was 29.75%).

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

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

<Evaluation results of test area 1>
The state of the noodle mass sample produced in the test section 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 mass had a bottom slip (inclination), and the number was counted as shown in Table 1 and expressed as a percentage. FIG. 5 is an example of a sample of noodle chunks in the above states (1) to (4).

  In test section 1-1 where the dipping rate is low, the noodle strings in the center of the noodle mass are low although 70% of the noodle mass in the state of (1) in which the distribution of noodle strings is not dense and uniform is obtained ( The noodle mass in the state of 3) was relatively large at 25%. This is because when the noodle strings are immersed in the frying oil, the layers of the noodle strings that are fried are thin, so that the layers of the noodle strings that are not solidified during deep frying are moved upward by convection of the frying oil. It is thought to be stretched.

  On the other hand, in test sections 1-2 and 1-3 where the immersion rate 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 immersed in the frying oil is fixed to the bottom of the retainer, (ii) the frying oil blows up due to water evaporation of the noodle string immersed in the frying oil, and the entire noodle string group is (Iii) The noodle string group expanded upward is partially fried by the blowing oil that blows up. (Iv) After the steps (i) to (iii) above, the entire retainer is turned into the frying oil. It is thought that when immersed, the noodle lump shape that has become bulky due to expansion is fixed, and a mechanism unique to the present invention that the oil around the noodle strings is improved.

  On the other hand, in the test section 1-4 in which the retainer immersion rate was 75%, the ratio of the noodle mass in the state (1) in which the distribution of the noodle strings is not dense and uniform is reduced to 60%, and the distribution of the noodle strings is reduced. The ratio of the noodle mass in the state of (2) in which the density of the noodles is densely increased to 25%, and the ratio of the noodle mass in the state of (4) having the bottom 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 immersion rate increases. If the noodle mass floats in an unfixed state, the state (2) is obtained, and if the noodle mass is floated halfway, the state (4) is reached.

<Test Zone 2>
In test zone 2, the upstream of the frying oil tank under conditions of 35% retainer dipping rate in the half fry (29.75% dipping rate of noodle strings), which has the highest frying efficiency (productivity) in test zone 1. And 100 pieces of noodle chunks were produced under the conditions of each flow rate ratio while changing the flow rate ratio of the frying oil supplied downstream from 45.3% to 100%.

(Test area 2-1)
In the test section 2-1, the average flow rate of the fly oil supplied from the first and second ejection ports provided upstream of the frying oil tank is 39 m ³ / h, and the first flow rate provided downstream of the frying oil tank is 39 m ³ / h. Each valve 89 was controlled so that the average flow rate of the frying oil supplied from the 3 and 4 ejection ports was 86 m ³ / h (upstream / downstream flow ratio 45.3%).

(Experiment 2-2)
In test section 2-2, the average flow rate of the fly oil supplied from the first and second outlets provided upstream of the frying oil tank is 52 m ³ / h, and the first flow rate provided downstream of the frying oil tank is 52 m ³ / h. Except that the average flow rate of the frying oil supplied from the 3 and 4th ejection ports was 73 m ³ / h (upstream / downstream flow ratio 71.2%), the same conditions as in the test section 2-1 A fried noodle mass was prepared. Note that the conditions of the test section 2-2 are the same as the conditions of the test section 1-2.

(Test area 2-3)
The 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 and the fourth jet provided downstream of the fly oil tank A fried noodle mass was produced under the same conditions as in the test section 2-1, except that the flow rate of the frying oil supplied from the spout was 68 m ³ / h (upstream / downstream flow rate ratio: 83.8%).
(Experiment 2-4)
The 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 and the fourth jet provided downstream of the fly oil tank A fried noodle mass was produced under the same conditions as in the test section 2-1, except that the flow rate of the frying oil supplied from the spout was 65 m ³ / h (upstream / downstream flow rate ratio 92.3%).
(Experiment 2-5)
The 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 and the fourth jet provided downstream of the fly oil tank A fried noodle mass was produced under the same conditions as in the test section 2-1, except that the flow rate of the frying oil supplied from the spout was 63 m ³ / h (upstream / downstream flow ratio 98.4%).
(Experiment 2-6)
The frying oil supplied from the first to fourth outlets of the frying oil tank is supplied to the frying oil tank so that the flow rate of all the frying oil is 62.5 m ³ / h (upstream / downstream flow ratio is 100%). A fried noodle mass was produced under the same conditions as in the test section 2-1, except that the supply amount of the frying oil was controlled.

<Evaluation results of test area 2>
The state of the sample of the noodle mass produced in the test group 2 is the same as in the test group 1, (1) the noodle string distribution is uniform without density, (2) the noodle string distribution is dense, (3) the noodle mass center The noodle line density of the parts was low, and (4) there was bottom slip (inclination) of the noodle mass, and the number was counted as shown in Table 2, and this was shown as a percentage.

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 the test section 2-2, and the ratio was 90%. On the other hand, as the flow rate ratio of the frying oil supplied upstream and downstream of the frying oil tank (the sum of the flow rates of the frying oil supplied upstream / the sum of the flow rates of the frying oil supplied downstream) increases, the state of (1) The ratio of the noodle masses decreased, and in the test sections 2-5 and 2-6 where the flow rate ratio exceeded 95%, it became 0%. More than 80%. This is because when the flow rate of the frying oil supplied to the upstream of the frying oil tank increases, the noodle masses peel off from the bottom of the cup container and float up before the shape is fixed due to the resistance caused by the flow of the frying oil. This is thought to be due to a collision. Therefore, it can be seen that the flow rate ratio of the frying oil supplied upstream and downstream of the frying oil tank is desirably 90% or less, preferably 85% or less.

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 main body conveyor 31 Retainer main body 32 Conveying chain (for retainer main body conveyor)
33 Sprocket (for retainer body conveyor)
34 Sprocket (for retainer body 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 (4)

A method of manufacturing a fried noodle lump by immersing a retainer storing a group of noodle strings after α-formation in a frying oil in a frying oil tank, the method comprising:
A first step of conveying the retainer while horizontally passing a part of the noodle strings to the frying oil in the frying oil tank;
After the first step, a second step of conveying the retainer while immersing the whole noodle strings group in the frying oil in the frying oil tank,
Only including,
The flow rate of the fly oil supplied from the outlet provided in the upstream bottom of the fly oil tank is 90% or less of the flow rate of the fly oil supplied from the outlet provided in the downstream bottom of the fly oil tank. ,
In the first step, while fixing a part of the noodle string group fried on the bottom surface of the retainer, the noodle string group is expanded upward by blowing up the frying oil due to water evaporation of the noodle string group. The noodle strings that are not soaked in partly fry
A method for producing fried noodle chunks. Wherein said immersion rate into noodle groups frying oil in the first step is 10% to 70%, the production method of the fly noodle lumps of claim 1. The method for producing a fried noodle mass according to claim 1 or 2 , 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. Based on the oil surface level of the frying oil in the frying oil tank area implementing said first step, controlling the supply amount of frying oil to be supplied to the fly oil tank, one of the 3 claims 1, characterized in that The method for producing fried noodle chunks according to claim 1.

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