PROBLEM TO BE SOLVED: To provide a method for producing an instant fried noodle that has less unevenness and is fried uniformly.SOLUTION: The method includes immersing a retainer in a frying oil at a constant immersion ratio, in a state of a group of noodle strings fixed to the bottom of the retainer, to expand the group of noodle strings upward by the blowing up frying oil, and then immersing the entire retainer in frying oil. Thereby the group of noodle strings is uniformly fried and the frying efficiency is improved. Further, by having the flow rate of the frying oil supplied to the upstream of the frying oil tank smaller than the flow rate of the frying oil supplied to the downstream of the frying oil tank, due to the resistance of flow of the frying oil, the noodle lump is prevented from peeling off and floating from the bottom of the retainer before the noodle lump shape is fixed, and the deterioration of the frying efficiency (productivity) due to the collapse of the noodle lump shape is prevented.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2017,JPO&INPIT【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の製造方法に関する。【解決手段】リテーナを一定の浸漬率でフライ油に浸漬することで、麺線群をリテーナ底部に固着した状態で、吹き上がるフライ油により麺線群を上方へ膨張させ、その後、リテーナ全体をフライ油に浸漬する。これにより、麺線群を均一にフライし、フライ効率を向上させる。また、フライ油槽の上流に供給されるフライ油の流量を、フライ油槽の下流に供給されるフライ油の流量よりも少なくすることで、フライ油の流れの抵抗によって、麺塊形状が固定化する前にリテーナ底部から麺塊が剥離・浮上し、麺塊形状が崩れてフライ効率(生産性)が低下するのを防ぐ。【選択図】図1
