Instant Fried Noodle Retainer Inversion for Uniform Oil Content

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Solution Overview

Problem

Existing methods for producing instant fried noodles result in non-uniform oil and fat content within the noodle lumps, leading to texture and color tone inconsistencies, with the lower side often having a higher oil and fat content than the upper side, affecting the quality of the final product.

Innovation Solution

Reversing the noodle lumps upside down within 15 seconds after detaching them from the fry tank and maintaining this position for at least 15 seconds to ensure uniform oil and fat distribution, using a system of endless parallel chains and rotating central shafts to support and invert the retainers.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Productivity

If noodle lumps are fried in a conventional fry tank without reversal, then the frying process is simple and quick, but the oil and fat content becomes non-uniform with the lower side having higher content than the upper side

Engineering Contradiction:

Improvefrying process efficiencyVSAvoiduniformity of oil and fat content

Core Design Contradiction:

ProductivityVSManufacturing precision

Solution Approach 1:

The patent applies inversion by reversing the noodle lumps upside down during the frying process. Specifically, after frying for a predetermined period, the noodle lumps are inverted so that the lower side becomes the upper side and vice versa. This allows oil to redistribute uniformly throughout the noodle lumps, ensuring consistent oil and fat content across all portions while maintaining efficient production timing.

Inventive Principle:

Principle #13The other way round (Inversion)

2Manufacturing precision

If the retainers are reversed upside down within 15 seconds after detaching from the fry tank, then uniform oil and fat distribution is achieved, but the device complexity increases with endless chains and rotating shafts

Engineering Contradiction:

Improveuniformity of oil and fat contentVSAvoidfrying treatment device structure

Core Design Contradiction:

Manufacturing precisionVSDevice complexity

Solution Approach 1:

The patent employs dynamic elements including endless parallel chains that can change direction and rotating central shafts that enable the retainers to invert. These dynamic components allow the system to automatically reverse the noodle lumps during conveyance, achieving uniform oil distribution through controlled movement rather than static positioning, thereby balancing the added device complexity with the benefit of consistent product quality.

Inventive Principle:

Principle #15Dynamics

3Loss of substance

If noodle lumps are conveyed horizontally with cover open for oil throwing, then oil removal is improved, but the color tone becomes wet-like and quality deteriorates

Engineering Contradiction:

Improveexcess oil removalVSAvoidcolor tone consistency

Core Design Contradiction:

Loss of substanceVSManufacturing precision

Solution Approach 1:

The patent implements periodic action by alternating between frying phases and inversion phases during the treatment process. The noodle lumps are fried for a predetermined period, then inverted for a specific duration to allow uniform oil distribution, and finally conveyed for brief oil removal. This periodic cycling through different operational states achieves optimal oil content control while preventing the wet-like color tone that results from excessive or continuous oil removal.

Inventive Principle:

Principle #19Periodic action

Applied Scientific Principles

This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.

Function Achieved in This Case

This method achieves a uniform content of oil and fat throughout the noodle lumps, improving the quality by ensuring a consistent color tone and texture, with the upper and lower portions having similar oil and fat levels, thus enhancing the overall quality of instant fried noodles.

Implementation Method 1

Reversing the noodle lumps upside down within 15 seconds after detaching them from the fry tank and maintaining this position for at least 15 seconds to ensure uniform oil and fat distribution

Methodology Applied

Scientific EffectGravitation: Gravitation

Data Source

PatentUS10092136B2Method for producing instant fried noodles and frying treatment device

Publication Date: 2018.10.09 NISSIN FOODS HOLDINGS CO LTD

AI summary

A method for producing instant fried noodles which includes the steps of: reversing a noodle lump upside down within 15 seconds after detaching the noodle lump from oil in a fry tank in a frying treatment of the instant fried noodles; putting gelatinized noodle strings in a plurality of retainers pivotally supported by two endless parallel chains; immersing the plurality of retainers, in which the noodle strings have been put by movements of the two chains, in a fry tank to fry the noodle strings; detaching the retainers from oil in the fry tank by movements of the two chains; reversing the retainers upside down by rotating the pivotally supported retainers within 15 seconds after the detachment; conveying the retainers in a state in which the retainers are reversed upside down by movements of the chains; and separating a plurality of fried noodle lumps from the retainers.