Method and apparatus for producing instant fried noodles

Patent metadata

Field	Value
Publication number	US-12557943-B2
Application number	US-202217933319-A
Country	US
Kind code	B2
Filing date	Sep 19, 2022
Priority date	Mar 9, 2016
Publication date	Feb 24, 2026
Grant date	Feb 24, 2026

Abstract

Frying is performed in two stages so as to dip a retainer in frying oil at a prescribed dipping ratio and then to dip the whole of the retainer in the frying oil, and in addition, flow rates of the frying oil supplied from an upstream side and a downstream side of a frying oil tank and a surface level of the frying oil are controlled. Therefore, a noodle lump can be prevented from peeling off and floating from the bottom of the retainer before fixing the shape of the noodle lump due to a pressure applied by the frying oil so as not to impair the shape of the noodle lump, and as a result, frying efficiency or production efficiency can be improved. Besides, a noodle lump that has a very small number of coarse or dense portions in a distribution of noodle strings can be stably produced.

First claim

The invention claimed is:

1 . An apparatus for producing a fried noodle lump, comprising:
a frying oil tank; a noodle string supplying mechanism disposed upstream from the frying oil tank, and charging a group of noodle strings to a retainer; a noodle string group frying and conveying mechanism conveying the group of noodle strings with the retainer partly dipped in frying oil in a first region of the frying oil tank, and subsequently conveying the group of noodle strings with the retainer dipped below a surface level of the frying oil in a second region of the frying oil tank; a frying oil circulating mechanism recovering the frying oil from the frying oil tank and supplying the frying oil heated again to the frying oil tank; and a frying oil flow rate controlling mechanism controlling flow rates of the frying oil supplied through a plurality of ejection ports provided in the frying oil tank,
wherein a flow rate of the frying oil supplied through an ejection port provided in an upstream portion of the frying oil tank is controlled to be smaller than a flow rate of the frying oil supplied through an ejection port provided in a downstream portion,
wherein the frying oil tank comprises:
a suction port recovering the frying oil to the frying oil container mechanism; and
a extension plate disposed in at least one of the plurality of ejections ports for preventing the frying oil flowing in from directly hitting the retainer.

2 . The apparatus for producing a fried noodle lump according to claim 1 , further comprising a surface level sensor measuring the surface level of the frying oil in the first region.

3 . The apparatus for producing a fried noodle lump according to claim 2 , further comprising a fresh oil supplying mechanism controlling a supply amount of a fresh oil to be supplied to the frying oil circulating mechanism based on the surface level of the frying oil measured by the surface level sensor.

Assignees

• Nissin Foods Holdings Co Ltd

Inventors

• Kitano Sho
• Tanahashi Maiko
• Hibi Takaaki
• Higashida Yasuhiro
• Hayakawa Koji
• Shingai Taisuke
• Takizawa Hideki
• Tanaka Mitsuru

Classifications

• A47J37/1266

  Control devices, e.g. to control temperature, level or quality of the frying liquid · CPC title

• A23L5/11

  using oil · CPC title

• A47J37/1233

  the frying liquid being heated outside the frying vessel, e.g. by pumping it through a heat exchanger · CPC title

• A47J37/1214 Primary

  the food being transported through an oil-bath · CPC title

• A23L7/113 Primary

  Parboiled or instant pasta · CPC title