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公开(公告)号：US11490642B2
公开(公告)日：2022-11-08
申请号：US15761741
申请日：2017-02-22
发明人： Sho Kitano , Maiko Tanahashi , Takaaki Hibi , Yasuhiro Higashida , Koji Hayakawa , Taisuke Shingai , Hideki Takizawa , Mitsuru Tanaka
摘要： 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.
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公开(公告)号：US11076622B2
公开(公告)日：2021-08-03
申请号：US15027928
申请日：2014-10-09
发明人： Maiko Tanahashi , Mitsuru Tanaka
摘要： [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.
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