Method for producing fried noodle lump

Patent metadata

Field	Value
Publication number	US-11076622-B2
Application number	US-201415027928-A
Country	US
Kind code	B2
Filing date	Oct 9, 2014
Priority date	Oct 9, 2013
Publication date	Aug 3, 2021
Grant date	Aug 3, 2021

Abstract

[Problem to be Solved] There is provided a fried noodle lump which is prevented from being inverted in a cup by external shock in a state where the fried noodle lump is stored in a cup-shaped container.
[Solution] The shape retention of a bottom end portion of the fried noodle lump is secured by storing a group of noodle strings after gelatinization in a retainer and frying the lower end portion of the group of noodle strings. Accordingly, the fried noodle lump can be prevented from being inverted in a cup by external shock in a state where the fried noodle lump is stored in a cup-shaped container. Further, it is preferred to include a step of immersing the whole of the group of noodles strings in a fry oil, after the step of securing the shape retention of the bottom end portion of the fried noodle lump.

First claim

The invention claimed is:

1. A method for producing a fried noodle lump, which is capable of preventing an inversion thereof by an external shock during distribution of the fried noodle lump in a cup-shaped container having a tapered structure, in which the fried noodle lump is stored and held around a midpoint position of the cup-shaped container and contacts an internal lateral side of the cup-shaped container,
wherein a width of the cup-shaped container having the tapered structure gradually becomes larger toward an opening of the container from a bottom thereof,
the method comprising:
gelatinizing a lump of noodle strings;
storing the lump of the gelatinized noodle strings in an unfried state in a retainer, the retainer having a tapered structure that becomes larger toward an opening of the retainer from a bottom thereof; and
placing in fry oil, only a lower part of the retainer at a side of the bottom thereof so that only a lower part of the lump of the gelatinized noodle strings is immersed in the fry oil, and that only the lower part of the lump of the gelatinized noodle strings in the retainer is fried without the lump of the gelatinized noodle strings being totally released from the bottom of the retainer, so that a shape of a bottom end portion of the lump of the gelatinized noodle strings is retained, wherein the lower part of the lump of the gelatinized noodle strings is configured to be oriented toward a bottom side of the cup-shaped container,
wherein in the placing in fry oil, when only the lower part of the retainer is placed in the fry oil, the retainer is in an upright position in which the lower part of the retainer is immersed in the fry oil while a lid on the opening of the retainer is outside the fry oil,
a time of the frying of only the lower part of the lump of the gelatinized noodle strings is in a range from 10 seconds to 60 seconds, and
the retainer is a liquid permeable metal mold in which the lump of the gelatinized noodle strings is stored during frying of the lump of the gelatinized noodle strings.

2. The method for producing the fried noodle lump according to claim 1 , further comprising immersing a whole portion of the retainer including the lump of the gelatinized noodle strings in fry oil, after the frying of the only lower part of the lump of the gelatinized noodle strings.

3. The method for producing the fried noodle lump according to claim 1 ,
wherein the placing comprises immersing the retainer in the fry oil in a stepwise manner.

4. The fried noodle lump produced by the production method according to claim 1 .

5. The fried noodle lump produced by the production method according to claim 1 ,
wherein a temperature of the frying of only the lower part of the lump of the gelatinized noodle strings is in a range from 140° C. to 180° C.

6. The fried noodle lump produced by the production method according to claim 1 ,
wherein the lower part of the retainer placed in the fry oil is a portion in a range from 10% to 80% of the retainer measured from the bottom of the retainer.

7. The fried noodle lump produced by the production method according to claim 2 .

8. The method for producing the fried noodle lump according to claim 2 , further comprising transferring the fried noodle lump the whole portion of which has been fried, from the retainer to the cup-shaped container.

9. A method for producing a fried noodle lump, which is capable of preventing an inversion thereof by an external shock during distribution of the fried noodle lump in a cup-shaped container having a tapered structure and a flat top portion, in which the fried noodle lump is stored and held around a midpoint position of the cup-shaped container and contacts an internal lateral side of the cup-shaped container,
wherein a width of the cup-shaped container having the tapered structure gradually becomes larger toward an opening of the container from a bottom thereof,
the method comprising:
gelatinizing a lump of noodle strings;
storing the lump of the gelatinized noodle strings in an unfried state in a retainer, the retainer having a tapered structure that becomes larger toward an opening of the retainer from a bottom thereof;
placing a lid on the opening of the retainer;
placing in fry oil, only a lower part of the retainer at a side of the bottom thereof in a range from 10% to 80% of the retainer measured from the bottom of the retainer so that only a lower part of the lump of the gelatinized noodle strings is immersed in the fry oil, and that only the lower part of the lump of the gelatinized noodle strings in the retainer is fried, so that a shape of a bottom end portion of the lump of the gelatinized noodle strings is formed, wherein the lower part of the lump of the gelatinized noodle strings is configured to be oriented toward a bottom side of the cup-shaped container; and
immersing a whole portion of the retainer including the lump of the gelatinized noodle strings in the fry oil, after the frying of only the lower part of the lump of the gelatinized noodle strings, so that the lump of the gelatinized noodle strings is moved upward and pressed against the lid so as to form a flat top portion of the lump of the gelatinized noodle strings by the lid,
wherein in the placing in fry oil, when only the lower part of the retainer is placed in the fry oil, the retainer is in an upright position in which the lower part of the retainer is immersed in the fry oil while the lid on the opening of the retainer is outside the fry oil, and
the retainer is a liquid permeable metal mold in which the lump of the gelatinized noodle strings is stored during frying of the lump of the gelatinized noodle strings.

Assignees

• Nissin Foods Holdings Co Ltd

Inventors

• Tanahashi Maiko
• Tanaka Mitsuru

Classifications

• A23L7/113 Primary

  Parboiled or instant pasta · CPC title

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• A23L7/111 Primary

  Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package · CPC title

• A23L5/11

  using oil · CPC title