JPH0530430B2 - - Google Patents

Description

[Detailed description of the invention]

(Field of Industrial Application) The present invention relates to a method for producing instant noodles in a container, and more particularly to a method for producing instant noodles in a container in which the upper part of the noodle mass is sparse and the lower part is dense, and an apparatus therefor. (Prior art) In order to make it easier to add hot water or to prevent noodle blocks from breaking due to vibrations during transportation, the top part of the noodle block is open and the bottom part is dense. The technology related to instant noodles is known (Special Publication No. 54-44732, Special Publication No. 46140 of 1982). (Problems to be solved by the invention) However, in the above-mentioned Japanese Patent Publication No. 54-44732,
When taking out noodle blocks from a truncated conical cylindrical liquid-permeable container that has been fried in tofu, the sparse portions of the noodle blocks are moved downwards, so the sparse portions of the noodle blocks tend to break. It was hot. On the other hand, in Japanese Patent Publication No. 55-46140, after the noodle strings are fed into a cup shape, the cup shape is turned upside down and then fried in tofu. As a result, when the cup mold is turned upside down, the noodle strings tend to be biased toward the inner wall of the cup mold, and if the noodle strings are fried in that state, the bottom surface of the noodle strings inside the cup mold (the resulting noodle mass) The top surface (the part that becomes the top surface when the container is filled) tends to be sloped. That is, there was a drawback that the formability of the resulting noodle mass was significantly reduced. As a result of intensive research and development to solve the above-mentioned drawbacks, the present inventors have developed a frying device consisting of a retainer with an upward opening and a lid with an inner surface that expands outward from the top to the bottom. It has been found that the above-mentioned drawbacks can be solved by frying the noodle strings using the method. Furthermore, according to this method, we have also obtained the knowledge that it is possible to dry the noodle strings uniformly in a short time. (Means for Solving the Problems) The gist of the present invention, which was completed based on the above knowledge, is to provide a method for producing instant noodles in containers in which the upper part of the noodle mass is sparse and the lower part is dense. After supplying the group of noodle strings to the retainer, the opening of the retainer is closed with a lid having an inner surface expanding outward from the top to the bottom to serve as a frying device, and then the lid is positioned above the retainer. The present invention provides a method for producing container-packed instant noodles, characterized in that the noodle strings are deep-fried in such a state, and an apparatus therefor. The present invention will be described below with reference to the drawings. Fig. 1 is a side view of the device used when carrying out the present invention, Fig. 2 is a perspective view of the frying equipment, and Fig. 3
The figure is a simplified diagram of a frying device and a group of noodle strings in each step when the group of noodle strings is fried. First, the configuration of an example of an apparatus used when carrying out the present invention will be described. In the figure, 1 indicates a frying device, and the frying device 1 is equipped with a chute 2. An endless chain 3 is arranged below the chute 2, and a large number of retainers 5 having upward openings 4 are attached to the endless chain 3. A lid body 6 that closes the opening 4 of the retainer 5
are attached to the endless chain 7 arranged above the endless chain 3.
The endless chain 7 is configured to be able to transport at the same speed as the endless chain 3.
When the endless chains 3 and 7 are transferred at the same speed, first, the opening 4 of the retainer 5 is closed by the lid 6 at the position of the wheel 9a, and the retainer 5 and the lid 6 are connected to the frying device 10. become.
Next, the above-mentioned frying device 10 has wheels 9a,
9b, 9c, and 9d, it travels below the oil level B in the oil heat treatment tank 8. After that, from the retainer 5 of the frying device 10 to the lid 6 at the position of the wheel 9d,
is removed. Next, the frying device 10 will be explained in detail based on FIG. 2. The frying device 10 includes a retainer 5 and a lid 6. First, the retainer 5 will be explained. The retainer 5 has the upward opening 4 as described above. The shape of the retainer 5 may be any shape as long as it can accommodate the group of noodle strings, for example, it may be an inverted truncated cone shape as shown in A and C of FIG. Alternatively, it may be cylindrical as shown in FIG. 2B. Next, the bottom 11 is made of wire gauze or holes are provided in the bottom 11 to allow oil to pass through. Although holes may be provided in the side surface 12 of the retainer 5, it is preferable not to form holes in view of the effect of drying the noodle strings in a short time. Next, the lid 6 will be explained. The lid 6 is configured to close the opening 4 of the retainer 5. Moreover, the lid body 6 is
It has an inner surface 15 that expands outward from the top to the bottom. The shape of the inner surface 15 restricts the shape of the resulting noodle mass. The specific shape of the inner surface 15 may be, for example, a spherical crown shape as shown in FIG. 2A, or a truncated cone shape as shown in B of FIG. It may also be in the shape of an upside down bowl as shown in c. Further, a hole 14 is provided in the upper part 13 of the lid body 6 so that oil can pass therethrough. On the other hand, holes may or may not be formed in the portion other than the upper portion of the lid 6. The distance from the bottom 11 to the top 13 of the frying device 10 described above is preferably long from the standpoint of uniformly drying the noodle strings in a single hour. As for its practical range, for example, when the lid is in the shape of a truncated cone and a noodle block with a thickness of 45 to 70 mm is to be obtained, a range of 90 to 150 mm is sufficient. If it is below the above range, the effect of drying the noodle strings uniformly in a short time tends to decrease;
If it exceeds the above range, a large amount of oil is required to run the frying equipment below the oil surface of the oil heat treatment tank, which is industrially uneconomical. The above is the configuration of the apparatus used when implementing the present invention. Next, the method of the present invention will be explained based on the above-mentioned frying apparatus. First, endless chains 3 and 7 are transferred at the same speed. Next, noodle string group A produced by a conventional method
is supplied to the retainer 5 via the chute 2.
In this case, the supply amount of the noodle string group A is preferably 5 minutes or less for the frying device 10, from the viewpoint of uniformly drying the noodle string group A in a short time. Thereafter, as described above, the frying device 10 is led to the oil heat treatment tank 8, immersed in hot oil, and then run in the hot oil in the oil heat treatment tank 8. At this time, the noodle string group A stored in the frying device 10 is fried. In that case, the treatment conditions are, for example, 130 to 160°C for about 40 to 120 seconds. The above fried tofu processing will be explained in detail based on FIG. 3. First, as shown in FIG. The noodle string group A is not concentrated in the portion 10a. Therefore, the noodle string group A is
As shown in the figure, it floats up as it is. Then, the floating noodle string group A comes into close contact with the inner surface 15 of the lid body 6, as shown in FIG. As a result, the shape of the noodle string group A is constrained by the shape of the inner surface of the lid body 6 and expands outward from the top to the bottom, and the noodle mass C is dense in the upper part and sparse in the lower part. form. In this noodle mass C, as described above, the noodle string group A is the wall portion 1 of the frying device 10.
Since it is fried in a state that is not biased to 0a, its moldability is good. It should be noted that the noodle string group A does not necessarily all need to be housed in the lid 6, and there is no problem even if some of them are fried in a state that protrudes from the lid 6 toward the retainer 5. do not have. Next, as shown in FIG. 3d, the frying device 10 is pulled out of the hot oil. At this time, the formed noodle mass C separates from the inner surface 15 of the lid body 6 and retains the retainer 5.
It is placed quietly on the Thereafter, as shown in FIG. 3e, the lid 6 is removed from the retainer 5. Next, when taking out the noodle lump C placed on the retainer 5 from the retainer 5, for example, as shown in FIG. All you have to do is lower it to the top and take it out from the retainer 5. As a result, it is possible to effectively prevent the noodle mass from breaking due to the noodle mass being lowered with its sparse portion facing downward. Further, when frying the tofu, the noodle strings described above can be dried uniformly in a short time by performing the tofu processing using a frying device. The reason for this is explained based on the frying device shown in FIG. 2, because the upward flow velocity of oil passing from the bottom 11 of the retainer 5 to the hole 14 formed in the top 13 of the lid 6 becomes faster. Or the above retainer 5
When the noodle strings supplied to float up from the bottom 11 of the retainer 5 to the inner surface 15 of the lid 6, the noodle strings loosen and oil can pass through easily. It is presumed that it is for one or both. Next, the noodle mass C taken out from the retainer 5 as described above is cooled, if necessary. Thereafter, the noodle mass C is filled into a container shaped like a bowl or an inverted truncated cone so that the dense part of the noodle mass faces the bottom of the container, while the sparse part faces the opening of the container. Thereafter, the container is filled with appropriate ingredients, powdered seasonings, etc., and then sealed with a lid to obtain instant noodles in a container in which the upper part of the noodle mass is sparse and the lower part is dense. (Effects of the Invention) According to the present invention, when frying a group of noodle strings, there is no need to turn the frying device containing the group of noodle strings upside down. As a result, the noodle strings are not biased toward the wall of the frying device and are fried in that state, resulting in good moldability of the noodle blocks obtained. Further, according to the present invention, when taking out the obtained noodle mass from the retainer, for example, the retainer may be inverted and lowered with the dense portion facing downward. Thereby, it is possible to effectively prevent the noodle mass from breaking due to the noodle mass being lowered with its sparse portion facing downward. Further, according to the present invention, the group of noodle strings is fried in tofu for a short time using a frying device consisting of a retainer and a lid having an inner surface that expands outward from the upper part to the lower part. and can be dried evenly. Next, examples of the present invention will be described. <Example 1> 85 g of noodle strings with a water content of 42% by weight were supplied to a cylindrical retainer (inner diameter 80 mm, depth 60 mm), and the retainer was placed in a truncated conical lid (upper inner diameter 62 mm, lower inner diameter 82 mm).
mm, height 60mm) to serve as a frying device. At this time, the amount of noodle strings supplied was 4 minutes per frying device. Next, the noodle was deep-fried at 150°C for 60 seconds to form a truncated cone-shaped noodle mass with a dense upper part and a sparse lower part. After that, the lid was removed from the retainer, and then the retainer was turned over. As a result, the noodle mass was lowered with the dense portion facing downward, and filled into a cup-shaped container (upper inner diameter 92 mm, lower inner diameter 56 mm, depth 110 mm). In this way, instant noodles in a container were obtained in which the upper part of the noodle mass was sparse and the lower part was dense. The obtained instant noodles in a container had good formability of the noodle mass, and there was almost no breakage of the noodle mass. Next, in order to clarify one of the effects of the present invention, which is that noodle strings can be dried uniformly in a short time, a comparative experiment was conducted. <Comparative experiment> (Method of the present invention) Noodle strings were fried in the same manner as in Example 1, except that the fried time was changed to 50 seconds, 60 seconds, 70 seconds, and 80 seconds, and the upper part was tightly sealed. A truncated cone-shaped noodle mass with a sparse lower part was obtained. (Conventional method) A flat lid is used instead of a truncated conical lid, and an inverted truncated conical retainer is used instead of a cylindrical retainer (upper inner diameter 82 mm, lower inner diameter 62 mm, depth 60 mm). The group of noodle strings is fried in the same manner as the method of the present invention, except for the above-mentioned steps. A shaped noodle mass was obtained. In addition, the supply amount of the noodle string group is 8% for the retainer.
It was hot in minutes. The dry state of the noodle blocks obtained by the method of the present invention and the conventional method was examined. The results are shown in Table 1.

【table】

[Table] As is clear from Table 1, when the frying processing time is the same, the noodle blocks obtained by the method of the present invention have a higher value of B, that is, compared to the noodle blocks obtained by the conventional method. The moisture value of the entire noodle mass is low. Therefore,
According to the method of the present invention, it has become clear that the entire group of noodle strings can be dried in a short time. Furthermore, according to Table 1, when the deep-frying treatment time is 50 seconds, the value of C, that is, "the difference between the moisture value of the dense part of the noodle mass and the moisture value of the whole noodle mass" is 2.0% by weight. % in the conventional method, whereas it is 5.9% by weight in the conventional method. Similarly, deep-frying processing time is 60 seconds, 70 seconds
seconds and 80 seconds, the values of C in the present invention are 1.6% by weight, 0.6% by weight, and 0.5% by weight, respectively, while the values of C in the conventional method are 5.0% by weight, 4.3% by weight, and 4.3% by weight, respectively.
It is 3.1% by weight. From the above, it has become clear that according to the present invention, noodle strings can be dried more uniformly than in the conventional method.

[Brief explanation of the drawing]

Fig. 1 is a side view of an apparatus used to carry out the present invention, Fig. 2 is a perspective view of a partially cutaway part of a frying device, and Fig. 3 shows the steps in each step when frying a group of noodle strings. It is a simplified diagram of a frying device and a group of noodle strings. 1...Frying device, 2...Chute, 3...Endless chain, 4...Opening, 5...Retainer, 6...Lid body, 7...Endless chain,
8... Oil heat treatment tank, 9a, 9b, 9c, 9d...
Wheel, 10... Utensil for frying, 10a... Inner wall, 11... Bottom, 12... Side, 13... Top, 14... Hole, 15... Inner surface.

Claims (1)

[Scope of Claims] 1. In a method for producing instant noodles in a container in which the upper part of the noodle mass is sparse and the lower part is dense, a group of noodle strings is supplied to a retainer having an upward opening, and then expanded outward from the upper part to the lower part. The opening of the retainer is closed with a lid body having an inner surface to serve as a frying device, and then,
A method for producing instant noodles in a container, characterized in that the group of noodle strings is deep-fried in a state in which the lid is located above a retainer. 2 The supply amount of noodle strings is 5% for the frying equipment.
2. The method for producing instant noodles in a container according to claim 1, characterized in that the amount of instant noodles is less than 1 minute. 3. The method for producing instant noodles in a container according to claim 1 or 2, wherein the shape of the inner surface of the lid that expands outward from the top to the bottom is a truncated cone. 4. The method for producing instant noodles in a container according to claim 1 or 2, wherein the inner surface of the lid body expanding outward from the top to the bottom has a spherical shape. 5. The method for producing instant noodles in a container according to claim 1 or 2, wherein the shape of the inner surface of the lid that expands outward from the top to the bottom is in the shape of an inverted bowl. 6. A device for frying instant noodles in a container, which comprises a retainer having an upward opening and a lid having an inner surface expanding outward from the top to the bottom.