Problem to be solved: the present invention relates to an instant frying noodle having a small density and evenly fry.In the present invention, the flow rate of the fly oil supplied from the upstream and downstream of the fly oil tank, and the oil of the frying oil, in addition to the two-stage fly which dipped the retainer into the fly oil at a constant rate of immersion and then immersed the entire retainer into the fly oil Surface control is performed. As a result, it is possible to prevent the noodle shape from being broken off from the bottom of the retainer before the noodle shape is fixed by the pressure of the fly oil, thereby preventing the noodle shape from collapsing, thereby improving the fly efficiency or the production efficiency.Also, it is possible to stably produce a noodle having a very low density of distribution of noodles. It is desirable that the difference of the noodle line density between the upper half and the lower half of the dried noodle mass is at least 13% or less.Selection diagram【課題】本発明は、疎密が少なく、均一にフライされた即席フライ麺に関する。【解決手段】本発明では、リテーナを一定の浸漬率でフライ油に浸漬し、その後、リテーナ全体をフライ油に浸漬する2段階フライに加えて、フライ油槽の上流及び下流から供給されるフライ油の流量、及びフライ油の油面制御を行う。これにより、フライ油の圧力によって麺塊形状が固定化する前にリテーナ底部から剥離・浮上して麺塊形状が崩れるのを防ぎ、フライ効率または生産効率を向上させることができる。また、麺線の分布の疎密が極めて小さい麺塊を安定的に生産することが可能となる。乾燥麺塊の上半分及び下半分の麺線密度の差は少なくとも13%以下であることが望ましい。【選択図】図11
