Nissin Foods Holdings Co., Ltd.

Taisuke Shingai

Mitsuru Tanaka

Takaaki Hibi

Sho Kitano

Koji Hayakawa

Maiko Tanahashi

Yasuhiro Higashida

Hideki Takizawa

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.

Method and apparatus for producing instant fried noodles

Growing community of inventors

Osaka, Japan

Taisuke Shingai