Instant Fried Noodle Retainer Inversion for Uniform Oil Distribution

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Solution Overview

Problem

Existing methods for producing instant fried noodles result in nonuniform oil and fat content within 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 noodles.

Innovation Solution

A method and device that reverses the retainers upside down immediately after detaching them from the fry tank, within 15 seconds, to ensure uniform oil and fat distribution throughout the noodle lumps, maintaining the retainer's position for at least 15 seconds to achieve optimal uniformization, using a system that inverts the traveling directions of chains or rotates the retainers around central shafts for effective reversion.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Ease of operation

If retainers are conveyed horizontally for a while after lifting from fry tank, then noodles can be conveyed for oil throwing, but oil and fat content becomes nonuniform in noodle lumps

Engineering Contradiction:

Improveconveyance for oil throwingVSAvoiduniformity of oil and fat content

Core Design Contradiction:

Ease of operationVSManufacturing precision

Solution Approach 1:

The patent applies inversion by reversing the retainers upside down within 15 seconds after lifting from the fry tank. This inversion causes the noodle lumps to fall and reposition, allowing oil to redistribute uniformly throughout the noodle structure. The retainer orientation is flipped from upright to inverted position, which fundamentally changes the oil distribution pattern and eliminates the nonuniformity that would otherwise occur during horizontal conveyance.

Inventive Principle:

Principle #13The other way round (Inversion)

Solution Approach 2:

The patent performs the retainer inversion as a preliminary action immediately after lifting from the fry tank, before the horizontal conveyance for oil throwing occurs. By inverting the retainers within 15 seconds of lifting, the oil distribution is standardized in advance, ensuring that subsequent conveyance operations do not create nonuniformity. This timing is critical - the inversion must occur before the noodle lumps are fully set and before extended horizontal movement begins.

Inventive Principle:

Principle #10Preliminary action

2Manufacturing precision

If retainers are reversed upside down within 15 seconds after detaching from fry tank, then uniform oil and fat distribution is achieved, but additional time is required for retainer position maintenance

Engineering Contradiction:

Improveuniformity of oil and fat contentVSAvoidtime for retainer position maintenance

Core Design Contradiction:

Manufacturing precisionVSLoss of time

Solution Approach 1:

The patent implements periodic action by maintaining the retainers in their inverted position for a specific duration (at least 15 seconds) at a designated maintenance position. This controlled time period allows sufficient oil redistribution to achieve uniformity while preventing excessive time consumption. The periodic holding of the inverted position creates an optimal window for oil penetration and distribution without extending the overall process unnecessarily.

Inventive Principle:

Principle #19Periodic action

3Productivity

If conventional frying process is used, then noodles can be fried and conveyed, but lower side of noodle lumps has 30-50% higher oil and fat content than upper side

Engineering Contradiction:

Improvefrying and conveyance efficiencyVSAvoiduniformity of oil and fat content

Core Design Contradiction:

ProductivityVSManufacturing precision

Solution Approach 1:

Inventive Principle:

Principle #13The other way round (Inversion)

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 approach results in noodle lumps with a substantially uniform content of oil and fat, improving the color tone and texture quality by ensuring the oil and fat distribution is consistent across the upper and lower portions of the noodle lumps, enhancing the overall quality of instant fried noodles.

Implementation Method 1

dipping the noodle strings in a high-temperature fry tank in which oil is put to fry drying the noodle strings

Methodology Applied

Scientific EffectThermal conduction: Conduction (thermal)

Implementation Method 2

Moisture contained in the noodle strings is rapidly discharged by soaking the noodle strings in a high-temperature fry tank

Methodology Applied

Scientific EffectEvaporation: Evaporation

Implementation Method 3

superior absorption of hot water

Methodology Applied

Scientific EffectAbsorption: Absorption (physical)

Data Source

PatentEP2848130B1Method for producing instant fried noodles and frying treatment device

Publication Date: 2019.06.05 NISSIN FOODS HOLDINGS CO LTD

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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.