JP2000032939A - Basket for treating long strip dry noodle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To improve warm water removing (dehydrating) performances by a simple constitution. SOLUTION: The bottom 8 of a treating basket 5 has a first bottom 10 which is inclined by an angle α from a horizontal plane and made of a mesh 22 and a second bottom 12 which is further inclined from the bottom, continuously extended and provided with a wavy part. The inclination angle α is in a range of >= about 5 degrees and < about 90 degrees, preferably in a range of about 15 degrees to about 20 degrees. Noodles are placed on the bottom in an inclined state. Consequently, since warm water or water attached to noodles flows down along long strips and along a valley channel of the wavy part, warm water (dehydrating) performances can be improved. Since a hollow part is formed between long strip dry noodles and the bottom parts, warm water smoothly flows when the noodles are boiled, thus boiling efficiency can be improved.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a treatment for accommodating dried stick-shaped noodles (hereinafter referred to as "stick-shaped dried noodles") when boiling them in a hot water tank or cooling them in a water tank. The present invention relates to a basket, and more particularly, to a basket for processing dry noodles in a rod shape, which has a simple structure and improves the performance of hot water draining (water draining).

[0002]

2. Description of the Related Art When noodles are cooked, they are boiled so that the water content at the center is lower than that of the pasta so as to form a water gradient, and are eaten in a so-called "al dente" state having a texture with "stiffness". Is said to be the most delicious.

[0003] In order to create such an al dente state, it is preferable to boil bar-shaped dry noodles and the like. Therefore, there is a type in which rod-shaped dry noodles are boiled and packaged in advance and distributed as "boiled noodles".

[0004] Initially, the boiled noodles were generally manufactured by hand. In this case, the noodles immersed in hot water or water are put into a basket and shaken by hand, whereby the hot water or water adhering to the noodles can be effectively removed. Therefore, the noodles manufactured by hand had a good taste without the risk of the noodle composition or aldente state being destroyed by the absorption of hot water or water attached thereto.

However, the production of boiled noodles by hand is, of course, not suitable for mass production, and has not been able to respond to the demand that as many people as possible can easily eat tasty "boiled noodles". .

Therefore, in recent years, a method of mass-producing boiled noodles using an automatic manufacturing apparatus has been developed. In a conventional automatic manufacturing apparatus, a basket formed by forming a mesh net into a rectangular parallelepiped shape as shown in FIG. 13 has been used. As shown in the figure, a bar-shaped dry noodle is placed substantially horizontally on the bottom surface of this rectangular parallelepiped basket. And this basket is
For example, the sheet is automatically transferred while being supported by a transfer mechanism such as a conveyor chain.

The basket is first immersed in a hot water tank while being transported. Then, after a certain period of time, the hot water is taken out of the hot water tank, and the hot water is drained from the boiled noodles through the mesh network on the bottom surface and waiting for the hot water to fall naturally. Next, the basket is immersed in an aquarium. Then, after the noodles are sufficiently cooled, the noodles are taken out of the water tank, and drained from the cooled noodles after the water naturally falls through the mesh net on the bottom surface. Then the noodles are removed from the basket and packaged.

However, in the above-described conventional rectangular parallelepiped basket, hot water (water) is often held on the mesh net on the bottom surface by the action of surface tension, and draining (draining) is performed only extremely insufficiently. There was a serious problem that was not. Therefore, after taking out from the hot water tank and the water tank, a step of removing the hot water and the like held on the mesh by sweeping the bottom surface of the basket with a brush and performing hot water draining (water draining) is required.

[0009]

However, in the above-mentioned prior art, there is a problem that a step of brushing the bottom surface of the basket with a brush must be added, so that new equipment and labor must be added.

In addition, even if such a step is added, hot water (water draining) is still insufficient, and the results vary. For this reason, the problem that the hot water or the noodles that absorbed the water that had adhered to the noodles swelled and dissolved from the surface and collapsed with a slight physical force, or the composition of the noodles changed badly and the taste was reduced, still remained. .

In order to solve this problem, it is conceivable that the basket shown in FIG. 13 is automatically shaken by a machine so that a human shakes the basket by hand. However, such a process is required for a mechanism for transporting the basket by a conveyor chain. It is extremely difficult to add. That is, conventionally, it was not possible to mass-produce tasty boiled noodles using a machine as if they were manufactured manually.

[0012] Further, in the conventional basket, the bar-shaped noodles
Because it is placed so as to be in close contact with the bottom, when immersed in a hot water tank, the contact between the flow of hot water and the noodles does not proceed smoothly, and there is also a new problem that the efficiency of boiling is reduced. Occurred.

The present invention has been made in view of the above-mentioned facts, and has a simple configuration of a bar-shaped dry noodle having a drastically improved hot-water draining and draining performance without any additional step in the automatic noodle manufacturing process. It is intended to provide a processing basket.

It is another object of the present invention to provide a basket for treating dry noodles having a simple structure with improved boiling efficiency.

[0015]

In order to solve the above-mentioned problems, the invention of claim 1 is a processing basket having a bottom provided with a hot water or water passage hole, and capable of storing bar-shaped dry noodles, The bottom portion is formed such that the stored bar-shaped dry noodles are placed in a state of being inclined with respect to a horizontal plane.

For example, hot water or water adhering to the noodles after the noodles are boiled in a hot water bath or cooled in a water tank generally travels along the noodle strings rather than in the direction crossing the noodle strings due to the action of surface tension. The direction is easier to flow. According to the first aspect of the present invention, since the bar-shaped dry noodles accommodated in the processing basket are placed on the bottom in a state of being inclined with respect to the horizontal plane, the hot water or water adhering to the noodles is mainly affected by gravity. As a result, the water flows down along the noodle strings, and a large amount of concentrated hot water (water) falls to the outside of the basket through the passage holes in the middle or at the lower end. As a result, it is possible to dramatically improve the water draining (water draining) performance as compared with a conventional basket in which noodles are placed horizontally.

In the present invention, the bottom is not limited to a flat shape but may be a curved surface.
May have a first bottom surface inclined at a predetermined angle with respect to a horizontal plane and provided with the passage hole. In addition, a bottom part can also be comprised only with a 1st bottom surface. In this case, the accommodated bar-shaped dry noodles are laid on the first bottom surface (see FIG. 12D).

According to a third aspect of the present invention, the predetermined angle of the second aspect is in a range of about 5 degrees or more and less than 90 degrees, and more preferably in a range of about 15 degrees to about 20 degrees. And

If the predetermined angle is less than 5 degrees, the action of gravity along the noodle strings becomes too small, and the flow of hot water or water becomes extremely weak. On the other hand, considering only the flow of hot water or water, the upper limit value of the inclination angle is immediately before 90 degrees, but if the inclination angle is too large, the noodles are deformed and moved by their own weight, and the noodles are not aligned. In some cases, the performance of draining hot water (water draining) may worsen. Therefore, in order to achieve both the improvement of the water draining (water draining) performance and the arrangement of the noodles in an aligned state, the predetermined angle is set to about 1
More preferably, it is in the range of 5 degrees to about 20 degrees.

The invention according to claim 4 is the invention according to claims 1 to 3.
In the invention according to any one of the above, a wavy portion (see FIG. 4) having a valley groove extending substantially parallel to the side surface is formed on a surface where the end portion of the stored bar-shaped dry noodle contacts. .

According to the fourth aspect of the present invention, since the end of the stored bar-shaped dry noodles is in contact with the corrugated portion having the valley groove extending substantially parallel to the side surface, hot water (water) along the noodle strings in the boiled noodles is used. ) Merges with the smooth flow along the valley groove of the corrugated portion, and quickly falls out of the basket from the passage hole. Thereby, the hot water draining (water draining) performance can be further improved.

The invention according to claim 5 is the invention according to claims 1 to 4.
The bottom portion according to any one of the above, wherein a hollow portion is formed between the stored bar-shaped dry noodles and the bottom portion.

In the invention of claim 5, since the hollow portion is formed between the stored bar-shaped dry noodles and the bottom portion, the flow of hot water entering from the passage hole in the bottom portion is formed at the beginning of the step of boiling the bar-shaped dry noodles. And the hot water spreads evenly over the whole bar-shaped dry noodles. As a result, the efficiency of boiling dry noodles is greatly improved, and accurate boiling control in the production of boiled noodles becomes possible.

In order to form such a hollow portion, for example, the invention according to claim 6 is arranged such that the bottom portion of claim 5 forms a larger inclination angle with respect to a horizontal plane from the upper end portion of the first bottom surface. And an extended second bottom surface. That is, in the present invention, a hollow portion is formed by providing two bottom surfaces having different inclination angles (see FIG. 1).

According to a sixth aspect of the present invention, the corrugated portion is provided. According to the seventh aspect of the present invention, the inner surface of the second bottom surface and the inner surface of a rear portion extending upward from a lower end of the first bottom surface. Then, the corrugated portion was formed (see FIG. 1).

Further, as in the invention of claim 8, the hollow portion may be formed by the bottom portion having a downwardly convex curved surface or a square-shaped bottom surface (FIG. 12).
(C), (d)). By forming a downwardly convex curved surface or square shape, the volume of the hollow portion is increased as compared to forming the hollow portion from two bottom surfaces as in the invention of claim 6, so that the flow of hot water becomes smoother, Boiling efficiency can be further improved.

When the hollow portion is formed, the angle of inclination of the dry noodles when the bar-shaped dry noodles are stored before boiling is generally different from the angle of inclination of the bottom surface. Therefore, as in the invention of claim 9,
The noodle strings of the stored bar-shaped dry noodles are about 20
Preferably, the bottom is formed to be inclined in a range from about 30 degrees to about 30 degrees. By setting the angle range in this range, the inclination angle of the bottom surface can be set in the above-described optimum range, and at the same time, the state in which the bar-shaped dry noodles are aligned can be maintained.

According to a tenth aspect of the present invention, in any one of the second to ninth aspects of the present invention, the rear surface of the stored bar-shaped dry noodles in contact with the lower end portion is 100 degrees with respect to the first bottom surface. Hereinafter, it is preferable that the angle is about 90 degrees.

By setting such an angle range, the stored bar-shaped dry noodles are arranged such that the lower end thereof is securely fitted in the corner between the first bottom surface and the rear surface.

[0030]

Embodiments of the present invention will be described below with reference to the drawings. In addition, the bar-shaped dry noodles stored and processed in the processing basket of the present invention include, for example, noodles such as udon, buckwheat, hiyamugi, somen, kishimen, and Chinese noodles, as well as spaghetti, macaroni, lasagna, and pasta such as shells. It shall include all dried noodles.

(First Embodiment) FIG. 1 shows a perspective view of a basket for treating dry noodles according to a first embodiment of the present invention. As shown in the figure, the processing basket 5 of the present embodiment has a mesh shape as a storage box for bar-shaped dry noodles whose inner space is surrounded by a bottom portion 8, a side portion 10, a front portion 18 and a rear portion 19, and whose upper portion is open. Made from 22. The mesh 22 has a large number of rectangular passage holes through which water and hot water can pass, and is made of, for example, Teflon-coated stainless steel to prevent rust and the like.

As shown in the side view of FIG. 3A, the bottom portion 8 has a first bottom surface 10 inclined at an angle α with respect to a horizontal plane 26, and further extends at an angle γ from the bottom surface and continuously extends. The second bottom surface 12 (the inclination angle (α + γ) with respect to the horizontal plane 26) is provided. In the present embodiment, the first bottom surface 10 and the second bottom surface 12 are formed in a planar shape. Here, the inclination angle α is theoretically 90
Although it is less than the temperature, it is desirable to set the temperature to at least about 5 degrees or more from the viewpoint of the water draining (water draining) performance described later.

The rear portion 19 of FIG. 1 includes a rear end surface 14 extending upward from the first bottom surface 10 at a predetermined angle δ,
Extension surface 20 extending vertically upward from the upper end of rear end surface 14
And Note that the angle δ is desirably set to 100 degrees or less, preferably about 90 degrees. Also, front 1
Reference numeral 8 denotes an extension surface extending vertically upward from the tip of the second bottom surface 12.

Here, the state in which the bar-shaped dry noodles are accommodated in the processing basket 5 of FIG.
Shown in As shown in FIG.
Are arranged such that one end thereof is placed on the second bottom surface 12 and the other end thereof is in contact with the rear end surface 14. Further, the noodle strings of the bar-shaped dry noodles 24 are stored at an angle β larger than α and smaller than (α + γ) with respect to the horizontal plane 26 as shown in FIG.

With such an arrangement, a hollow portion 17 surrounded by the bar-shaped dry noodles 24, the bottom portion 8 and the side portions 16 is formed below the bar-shaped dry noodles 24. Here, if β is increased, the bar-shaped dry noodles 24 are too inclined to be able to be stably arranged. Γ is appropriately determined according to this.

The bottom 8 and the side 16 of the processing basket 5
The front part 18 and the rear part 19 may all be formed by processing the mesh 22. However, in order to further improve the draining (water draining) performance, as shown in FIG. Is desirably formed as a corrugated portion having a plurality of valley grooves (hereinafter, this is assumed). FIGS. 4A and 4B show examples of the cross-sectional shapes of these waveform portions along the line XX ′ and line YY ′ in FIG.
It is shown in (c).

The cross-sectional shapes of these corrugations are shown in FIG.
In FIG. 4B, the waves are formed so as to form a sine wave, in FIG. 4B, the waves for one cycle become triangular, and in FIG. 4C, the waves for one cycle become trapezoidal. In each of the shapes, the convex portions 50 and the concave concave portions 52 projecting from the inside of the processing basket 5 are periodically arranged.

These shapes are the same in the cross section along any line parallel to the XX ′ line and the YY ′ line on the second bottom surface 12 and the rear end surface 14. That is, the recess 5
2 forms a valley groove running in a direction substantially parallel to the side surface 16 of the processing basket 5. Therefore, unlike the other surfaces, the second bottom surface 12 and the rear end surface 14 do not have a passage hole for water passage (hot water passage), and water or hot water is not retained due to surface tension. Therefore, water (hot water) can flow smoothly along the valley grooves of the corrugated portion.

Further, by providing such a corrugated portion, the end of the noodle is prevented from being caught in a hole or the like,
It becomes easy to take out the noodles. Further, the strength of the processing basket can be increased.

When the bar-shaped dry noodles are stored in the processing basket 5 and processed, for example, a plurality of processing baskets 5 may be transported and processed in a state where a plurality of processing baskets 5 are incorporated in a connected body 30 as shown in FIG. . As shown in FIG.
Has an elongated rectangular parallelepiped shape made of the mesh 22, and is provided with four housing portions 31 which are substantially equally divided by a threshold surface 33.

A processing basket 5 is formed in each storage section 31. That is, in the example of FIG. 5, the connecting body 30 has four processing baskets 5. Further, the bottom of each of the storage portions 31 is opened, and the mesh forming the side portion is shared with the side portion 16 of the processing basket 5. In addition, the extension surface 20 and the front part 1 of the processing basket 5
8 is also shared with the mesh of the connecting body 30.

A stainless steel frame 42 is attached to the upper part of the coupling body 30 so as to match the upper part of the opening of each accommodation part, and has rigidity so that the shape of each processing basket 5 does not collapse. . Also, the frame 42 is rotatable in the P direction via the hinge 36,
A top plate 35 formed of the mesh 22 is attached. The top plate 35 functions as an openable / closable lid for each processing basket 5. The rotation of the top plate 35 in the P direction, that is, the opening and closing of the upper part of each processing basket may be automatically performed by a driving unit such as a motor (not shown).

Chain chains 38 are attached to both ends of the frame 42 via support columns 40, respectively. The illustrated chain chain 38 is connected to a number of other chain chains not shown, and as a whole, constitutes a conveyor chain for moving the connecting body 30 in the S direction in the figure.
A plurality of connecting bodies 30 can be attached to this conveyor chain.

Next, a process for automatically manufacturing boiled noodles from bar-shaped dry noodles using the processing basket 5 according to the first embodiment will be described with reference to the flowchart of FIG.

As shown in FIG. 6, first, the bar-shaped dry noodles in the unit amount of the processing basket 5 are automatically weighed (step 200).

Next, a predetermined amount of the dried noodles is
0 is automatically stored in each of the processing baskets 5 (step 202; see FIG. 2). Here, the first bottom surface 10
And the rear end face 14 is set at an angle δ of 100 degrees or less, preferably 90 degrees, so that the stored bar-shaped dry noodle has a lower end portion of the first bottom surface 10 as shown in FIG.
And the rear end surface 14 so as to securely fit in the corner.

The connected body 30 containing the dried noodles is automatically transported by a conveyor chain. At this time, since both ends of the bar-shaped dry noodles 24 are in contact with the corrugated portion, it becomes difficult to move, and the following processes can be executed while maintaining the aligned state.

First, a boiling step is performed (step 204). In this step, the connector 30 is placed in a hot water tank 44 or 45 (FIGS. 7A and 7B) filled with hot water at a predetermined temperature (for example, 70 to 180 ° C.). At this time, hot water enters the basket through the holes of the mesh 22, and the dried noodles are immersed in the hot water. This state is continued for a certain period of time (for example, about 10 minutes), and the dried noodles are boiled. Preferably, the noodles are boiled to an al dente state.

In the case of the hot water tank 44 shown in FIG. 7A, the connecting member 30 is moved in a state where only the lower part of the basket on which the bar-shaped dry noodles are placed is immersed in the hot water. In this case, since there is no possibility that the noodles will be discharged into the hot water tank from the opened upper part, the top plate 35 in FIG. 5 does not necessarily need to be provided.
In the case of the hot water tank 45 of FIG. 7 (b), the whole connected body 30 is vertically and horizontally moved in the hot water tank. At this time, the basket may be moved while repeatedly turning the basket upside down. FIG.
In the case of (b), the top plate 35 is closed so that the noodles are not released from the upper part of the basket.

In the initial stage of this boiling process (for example, for about the first 30 seconds), as shown in FIG. 3A, since the hollow portion 17 exists above the bottom portion 8,
The flow of the hot water that has entered from the inside becomes smooth, and the hot water spreads evenly over the whole bar-shaped dry noodles that are not in contact with the bottom 8. As a result, the efficiency of boiling dry noodles is greatly improved, and accurate boiling control in the production of boiled noodles becomes possible.

Further, as the boiling process proceeds, the noodles begin to soften and bend, and finally, as shown in FIG. 3B, the boiled noodles 25 are first and second bottom surfaces 10 and 2 of the bottom 8. 12.

Next, the connecting body 30 is placed in a hot water tank 44 or 45.
The so-called hot water draining is performed (step 206).
In the hot water draining step, the connecting body 30 is held in the air via a conveyor chain for a certain time (for example, about 30 seconds) (see FIGS. 7A and 7B).

At this time, the first bottom surface 10 and the second bottom surface 12
Are inclined by α and (α + γ) with respect to the horizontal plane 26, respectively. Therefore, the boiled noodles 25 (FIG.
The hot water adhering to (b)) flows down along the direction of the noodle strings mainly due to the action of gravity, and when it flows over the first bottom surface 10, a part of the hot water flows outside the basket from the mesh hole. Fall. In particular, the flow of hot water along the noodles in contact with the second bottom surface 12 from the upper end portion 55a of the boiled noodles 25 is a valley groove having a corrugated portion as shown in FIGS. 4 (a), 4 (b) and 4 (c). Since it forms a smooth flow along 52, when it flows over the first bottom surface 10, it quickly falls out of the basket through the mesh holes in the bottom surface.

The flow of the remaining hot water that has reached the lower end 55b of the boiled noodle 25 falls from the mesh hole of the first bottom surface 10 together with the flow of the hot water from the basket along the valley groove 52 of the rear end surface 14.

In the vicinity of the upper end portion 55a and the lower end portion 55b of the boiled noodle 25, hot water is sucked into the ends by the action of surface tension. However, since these ends are in contact with the corrugated portion, the hot water is sucked. The hot water flows down quickly along the valley.

As described above, in the present embodiment, since the bottom 8 is inclined, hot water (the same applies to water described below) flows efficiently along the direction of the noodle strings, and the conventional noodles are laid flat. Compared with the basket (FIG. 13), the performance of hot water draining (water draining) is dramatically improved. In addition, by forming the second bottom surface 12 and the rear end surface 14 on which the ends of the noodles are placed as corrugated portions, it is possible to further improve hot water draining (water draining) performance.

Next, a step of cooling the boiled noodles is performed (step 208). A water tank 46 filled with water at a predetermined temperature (for example, about 5 ° C.)
Or 47 (FIGS. 7A and 7B). At this time, the cooling water enters the basket through the holes of the mesh 22, and the boiled noodles are immersed in the water. This state is continued for a fixed time (for example, about 2 minutes) to cool the boiled noodles. In addition, the moving method of the connection body 30 is shown in FIG.
As shown in (a) and (b), this is the same as when immersed in a hot water tank.

In the cooling step (step 208), the boiled noodles may be immersed in a preservative solution obtained by adding a preservative to water in the water tanks 46 and 47. By immersing the boiled noodles in the preservative solution, for example, sterilization is performed together with cooling. In addition, immersion in the preservative solution may be performed not for the purpose of cooling but only for the purpose of such a sterilizing effect. Further, in the cooling step (or the preservative adding step), cooling or preservative addition may be performed by discharging cold water or a preservative solution from a shower instead of the water tanks 46 and 47.

Next, the connecting body 30 is moved to the water tank 46 or 47.
Then, the so-called draining is performed (step 210). In this draining step, the connected body 30 is held in the air via a conveyor chain for a certain time (for example, about 30 seconds) (see FIGS. 7A and 7B). The process of draining, in which water falls from the basket due to the inclined bottom surface, and its effect are the same as in the case of hot water draining.

Next, the cooled boiled noodles are taken out of each basket 5 of the connected body 30 (step 250). In this take-out step, for example, as shown in FIG. 8, the connecting body 3 attached to the conveyor chain 56 via the support post 40 is used.
0 is rotated together with the conveyor chain in a Q direction around a predetermined rotation axis O, and the opened upper portions of the processing baskets 5 are directed downward, and the noodles are dropped and taken out. The noodles may be taken out by rotating the basket 5 around the support 40 by 180 degrees.

Then, the extracted noodles are wrapped (step 252), and the above series of steps is repeated. The packaged boiled noodles are shipped as a product.

As described above, in this embodiment, the hollow portion 17
The boiled noodles can be finished to the intended taste because the boil-up is made more efficient by providing the boiled noodles. Also, by tilting the bottom 8, the performance of the hot water drainer is improved, so that it is possible to prevent the surface of the noodle from being eluted by the remaining hot water and the composition of the noodle from being badly changed. Similarly, since the performance of draining is also improved, the noodles can be maintained in an al dente state without water absorption and swelling due to water remaining after packaging, and the noodles are not broken by a slight force. Therefore, by using the processing basket 5 of the present embodiment, boiled noodles with high quality and good taste can be provided.

By the way, the inclination angle α of the first bottom surface 10 is
Although it is set in the range of about 5 degrees to less than 90 degrees, the inclination angle α is more preferably in the range of about 15 degrees to about 20 degrees for the above-described reason. By setting the angle in this range, it is possible to ensure the performance of draining water without draining or deforming the boiled noodles.

(Second Embodiment) FIG. 9 is a perspective view of a basket for processing dry noodles according to a second embodiment of the present invention. The processing basket 5 according to the first embodiment
The same parts as those described above are denoted by the same reference numerals, and detailed description is omitted.

As shown in FIG. 9, in the processing basket 7 of the second embodiment, a first bottom surface 10 of the processing basket 5 of the first embodiment is formed by a downwardly convex curved surface. The bottom portion 8a is formed by replacing one bottom surface 10a. Naturally, the shapes of the side portions 16, the second bottom surface 12, and the rear end surface 14 are also adapted to match the shape of the first bottom surface 10a.

As shown in the side view of FIG. 10, the processing basket 7 has the first bottom surface 10a formed of a downwardly curved surface, so that the processing basket 7 is formed between the bar-shaped dry noodle 24 and the bottom portion 8a. The volume of the hollow portion 17a is larger than that of the hollow portion 17 according to the first embodiment in which the first bottom surface is formed in a planar shape.

Here, for the same reason as in the first embodiment, the inclination angle β of the bar-shaped dry noodles 24 is about 2
About 0 degree to about 30 degree is desirable.

Note that, similarly to the first embodiment, the processing basket 7 may be used, for example, in a state of being incorporated in a connecting body 30 shown in FIG.

Next, the operation of the processing basket 7 according to the second embodiment will be described. In addition, only the boil-up step which has an effect different from that of the first embodiment will be described.

When the rod-shaped dry noodles 24 are stored in the treatment basket 7 and put into a hot water tank, the hot water enters the basket through the holes of the mesh 22, and the dry noodles are immersed in the hot water.

In the initial stage of the boiling step, since the hollow portion 17a having a larger volume than the hollow portion 17 according to the first embodiment exists above the bottom portion 8a, the flow of hot water entering from the bottom portion 8a is reduced. It becomes smoother than in the first embodiment, and the hot water is evenly distributed over the whole bar-shaped dry noodles. Thereby, the boiling efficiency of the dried noodles is further improved as compared with the first embodiment, and more accurate boiling control can be performed in the production of the boiled noodles.

(Third Embodiment) In the third embodiment,
A method for manufacturing fast-boiled noodles that can easily cook noodles in an al dente state using the processing basket 5 or 7 will be described with reference to the flowchart of FIG. FIG.
1 are assigned the same step numbers, detailed description thereof will be omitted, and only different operation portions will be described.

As shown in the flowchart of FIG. 11, first, the processing basket 5 (7) containing the bar-shaped dry noodles is placed in a hot water tank filled with hot water (about 60 ° C. to about 100 ° C.) for a short time ( Heat (about 10 seconds to about 5 minutes) (Step 22)
0). In this step, an ultra-thin layer on the surface is turned into α while keeping the center of the noodles in a dry state. The term “α-ized” here means
In addition to the case where starch is pregelatinized, the surface part of the noodle string is physically or chemically modified by heating, and also includes a change to a state where it does not dissolve or disintegrate when contacted with hot water. In.

In this heating step, since the hollow portion 17 (17a) is formed in the lower part of the bar-shaped dry noodles, hot water is appropriately distributed throughout the noodles. Thereby, uneven heating can be prevented, and the surface portion that cannot be converted to α can be reduced.

Next, the processing basket 5 (7) is taken out of the hot water tank and drained (step 222). The operation and effect of this step are the same as those of step 206 in FIG. That is, since the bottom is tilted and the corrugated portion is provided, the hot water is drained efficiently.

Next, the noodles that have been drained with hot water are allowed to stand,
The surface is dried by blowing dry heat or hot air (step 224). Here, since the hot water has been sufficiently removed in step 222, the surface drying time can be reduced as compared with the case where a conventional basket is used.

Next, the noodles are put into a water tank filled with water at a predetermined temperature (0 to 75 ° C., preferably 50 to 70 ° C.) and absorbed (step 226). Since the heat-treated noodle has a pregelatinized film on the surface, the surface does not dissolve or collapse even when contacted with water. The degree of water absorption is such that the noodles have a water content of 30 to 70%, preferably 50 to 65%. If the water content is low, the boiling time during cooking is long, and if the water content is high, the boiling time is short. Therefore, the water absorption time is determined in consideration of these factors.

Next, the processing basket 5 (7) is taken out of the water tank and drained (step 228). The operation and effect of this step are the same as in step 210 of FIG.
That is, since the bottom is inclined and the corrugated portion is provided, draining is performed efficiently. This avoids unnecessary water absorption by the remaining water after the water absorption step,
It is possible to prevent the water content between the surface portion and the central portion of the noodles from becoming uniform and eliminating the “stiffness”.

Next, the noodles are cooled as required (step 230). For example, when water is absorbed by water having a temperature higher than the normal temperature in step 228, the cooling is performed by immersing in water at a lower temperature.

The cooled noodles are taken out of the basket (step 250) and packed (step 252).

The early-boiled noodles manufactured as described above have sufficient internal water absorption for pregelatinization, and the pregelatinized layer in the surface layer has no adhesion. Therefore, after opening the package, the boiled noodles are boiled in boiling water for a short time of 3 minutes or less, preferably 1 minute or less, whereby cooking can be carried out so that the water content at the center is lower than that on the surface. In other words, it is possible to cook in a short time a so-called "al dente" state having a texture with "stiffness" similar to that obtained by boiling ordinary dry noodles for a long time.

In addition, the processing basket 5 of the present invention
By using (7), the noodles can be produced as intended without the remaining hot water or water being absorbed by the noodles. Can be enjoyed.

(Other Embodiments) FIGS.
(D) is a side view of a processing basket 9a, 9b, 9c, 9d in which the above embodiment is modified or partially replaced. In addition, about the part similar to each said embodiment,
The same reference numerals are given and detailed description is omitted.

The processing basket 9a shown in FIG.
1 is obtained by replacing the rear portion 19 of the processing basket 5 of FIG. 1 with a rear portion 15 formed of one surface. This rear one
5 is set at about 90 degrees with respect to the horizontal plane 26. Even with such a simple configuration, the end portion of the dry noodle 24 can be reliably placed at the corner, and the same hot water draining (water draining) performance as in the first embodiment can be secured. In addition, you may form the waveform part shown in FIG.

The processing basket 9b shown in FIG.
Puts the first bottom surface 10b on the horizontal surface 26,
b is extended from a position near the rear part 19. As described above, in the present invention, the positions of the first bottom surface and the second bottom surface can be arbitrarily changed as long as the bar-shaped dry noodles 24 and the boiled noodles can be arranged at a fixed angle. At this time, the second bottom surface 12
b should be mainly formed of the mesh 22, but it is also possible to form the upper portion from near the upper end portion 24 of the dry noodle to the upper portion from the corrugated portion in FIG.

The processing basket 9c shown in FIG.
Has a third bottom surface 11 provided between a first bottom surface 10c and a second bottom surface 12c, and a bottom portion 8c formed of three bottom surfaces. That is, the bottom portion 8c is formed in a downwardly convex rectangular shape. Thereby, the volume of the hollow portion 17c is larger than in the first embodiment, and the boiling efficiency can be improved.
In addition, the volume of the hollow portion can be further increased by forming the bottom portion in a downwardly convex square shape from four or more bottom surfaces.

The processing basket 9d shown in FIG.
Has a bottom formed only from one inclined bottom surface 10d. Therefore, the bar-shaped dry noodles 24 are in contact with the upper part of the bottom part 10d, and the hollow part does not exist. In such a processing basket 9d, the boiling efficiency is the conventional basket (FIG. 13).
Although not different from the above, the same effects as in the above embodiments can be obtained with respect to the hot water draining or draining performance.

In FIGS. 12B, 12C and 12D, any of the rear portion 15 of FIG. 12A and the rear portion 19 of FIG. 1 can be employed.

Although the embodiments of the present invention have been described above, the present invention is not limited to the above examples. For example, the extended surface 20, the extended surface of the front portion 18, and the portion of the side portion 16 extended corresponding to these surfaces in FIG. 1 are appropriately set according to the height of the basket. There may be no surface. That is, the processing basket 5 can be constituted only by the inclined bottom portion 8, the rear end surface 14, and the side portions 16 corresponding to these surfaces (the same applies to other embodiments).

The method for producing boiled noodles using the processing basket of the present invention is not limited to FIGS. 6 and 11, but may be immersed in at least one of a hot water layer and a water tank (water or preservative solution). The present invention is applicable to all methods for producing boiled noodles including a step of taking a shower and performing at least one of hot water drainage and water drainage.

Further, in the above example, the processing basket is made of the mesh 22. However, the present invention is not limited to this, and the present invention can be applied as long as it has a passage hole for passing water (hot water). For example, a metal plate or the like having a large number of holes or slits may be used. Further, a passage hole may be provided only on a surface (bottom surface) effective for draining (hot draining).

Further, an example of the corrugated portion such as the second bottom surface is shown in FIG. 4, but the present invention is not limited to this, as long as it has a valley groove for flowing hot water or water to the first bottom surface. 4, arbitrary waveforms other than those shown in FIG. 4 can also be used. In FIG. 4, the outside of the processing basket has the same shape as the inside, but the present invention is not limited to this, and the outside may be finished to a flat surface.

Although the connecting member 30 in FIG. 5 has four baskets, it may have one to three or five or more processing baskets. The top plate 35 is a hinge 36
However, it is also possible to configure a separate lid unit in which the top plate is put on the connecting body 30.

[0094]

1 shows a processing basket 5 (inclination angle α = 1) shown in FIG.
5 degrees) and the basket (α = 0 degrees) in FIG.
100 g of each of the bar-shaped dry noodles was stored and immersed in a water tank, and then drained, and the amount of drainage (the weight of water dropped from the basket) was measured twice. The first and second measurement results are shown in Tables 1 and 2 below, respectively. Tables 1 and 2 show the drainage amount of the processing basket 5 (oblique type) and the conventional basket, and the difference between the drainage amounts of the processing basket 5 (oblique type) and the conventional basket at intervals of 10 seconds.

[0095]

[Table 1]

[0096]

[Table 2]

According to the first measurement result (Table 1), the oblique type has a drainage amount of 42 grams (g) in the first 10 seconds.
In the next 11 seconds to 20 seconds, the amount rapidly decreased to 1 g, and after 21 seconds, it became 0 g, and draining of 43 g was performed within 20 seconds. On the other hand, in the conventional type, in the first 10 seconds, only the drainage amount of 14 g was reduced to 1/3 of the diagonal type, and thereafter, 5 g,
g, and the water was gradually attenuated, and within 30 seconds, about half of the oblique type was drained with 21 g. That is, the oblique type was able to cut water twice or more of the conventional type in a shorter time.

In the second measurement result (Table 2), the oblique type showed almost the same tendency, but the conventional type drained 1 g of water between 31 seconds and 40 seconds, and finished draining. I spent 40 seconds, almost twice as much as the oblique type. That is, in the conventional type, the drainage time varied.

As described above, the processing basket according to the embodiment of the present invention can process twice as much water as the conventional type at almost twice the draining speed, and has a small variation in draining time. confirmed.

Therefore, by using the treatment basket of the present invention, it is possible to shorten the time required for the draining process (the same applies to hot water draining), and to prevent excessive water absorption (hot water absorption) to prevent noodles. Taste can be improved.

[0101]

As described above, according to the first to tenth aspects of the present invention, the bottom portion is formed so that the stored bar-shaped dry noodles are placed in a state inclined with respect to the horizontal plane. With a very simple configuration, an excellent effect that the performance of hot water draining and draining can be drastically improved without adding any other steps is obtained.

Therefore, by using the processing basket according to the present invention for automatic production of boiled noodles, noodles without excessive water absorption (hot water absorption) can be mass-produced, so that more people can obtain high-quality noodles. You will be able to easily eat delicious noodles.

According to the third aspect of the present invention, since the inclination angle of the first bottom surface is set to be in a range of about 5 degrees or more and less than 90 degrees, it is possible to sufficiently secure hot water draining and draining. In addition, since it is more desirably in the range of about 15 degrees to about 20 degrees, the noodles are kept in an aligned state, and thus, it is possible to prevent a decrease in hot water draining and draining performance due to misalignment of the noodles. Is obtained.

In particular, according to the fourth aspect of the present invention, a corrugated portion having a valley groove extending substantially parallel to the side surface is formed on the surface where the end portion of the accommodated bar-shaped dry noodles is in contact, so that hot water drainage and drainage performance can be achieved. Can be greatly improved.

Further, according to the invention of claims 5 to 8, since a hollow portion is formed between the stored bar-shaped dry noodles and the bottom portion, the hot water spreads evenly over the entire bar-shaped dry noodles, and the dry noodles are boiled. An excellent effect is obtained in that the efficiency is greatly improved and accurate boiling control is possible in the production of boiled noodles.

Further, according to the tenth aspect of the present invention, the rear surface where the lower end of the stored bar-shaped dry noodle is in contact with the first bottom surface is formed at an angle of 100 degrees or less, preferably around 90 degrees. The stored bar-shaped dry noodles are arranged so that the lower end thereof is securely fitted in the corner between the first bottom surface and the rear surface,
Therefore, an advantage is obtained in that it is possible to prevent a decrease in hot water draining and draining performance due to misalignment of the noodles.

[Brief description of the drawings]

FIG. 1 is a perspective view of a basket for processing bar-shaped dry noodles according to a first embodiment of the present invention.

FIG. 2 is a perspective view of a processing basket according to the first embodiment, in which bar-shaped dry noodles are accommodated in a partially broken side view.

FIGS. 3A and 3B are side views of the processing basket according to the first embodiment, in which FIG. 3A shows a state in which rod-shaped dry noodles are stored before being boiled, and FIG. 3B is a state in which boiled noodles are stored. FIG.

FIG. 4 is a sectional view of a corrugated portion forming a second bottom surface and a rear end surface of the processing basket according to the first embodiment;
(A) is a figure which shows a sine wave, (b), (c) shows the modification.

FIG. 5 is a perspective view of a connector including a plurality of processing baskets according to the first embodiment.

FIG. 6 is a flowchart showing a flow of automatically manufacturing boiled noodles from bar-shaped dry noodles using the processing basket according to the first embodiment.

FIG. 7 is a conceptual diagram showing a flow of sequentially immersing a connected body in a hot water tank and a water tank, wherein (a) shows a method of immersing only the lower part of the processing basket, and (b) shows a method of immersing the entire basket. It is a figure at the time of using.

FIG. 8 is a conceptual diagram showing a flow of taking out boiled and cooled noodles from a processing basket.

FIG. 9 is a perspective view of a basket for processing bar-shaped dry noodles according to a second embodiment of the present invention.

FIG. 10 is a side view of a processing basket according to a second embodiment.

FIG. 11 is a flowchart showing a flow of automatically manufacturing fast-boiled noodles from bar-shaped dry noodles, which can easily cook noodles in an al dente state.

FIG. 12 is a side view of each of four processing baskets according to another embodiment of the present invention.

FIG. 13 is a diagram showing a side view of a conventional basket and a perspective view of a connector incorporating the basket.

[Explanation of symbols]

 5, 7, 9 Processing basket 8 Bottom 10 First bottom 12 Second bottom 14 Rear end 16 Side 17 Hollow 44, 45 Water tank 46, 47 Hot water tank 50 Convex 52 Concave (concave)

Claims (10)

[Claims] 1. A processing basket having a bottom provided with a hole for passing hot water or water and capable of storing bar-shaped dry noodles, wherein the stored bar-shaped dry noodles are placed in an inclined state with respect to a horizontal plane. A basket for treating dry noodles in a rod shape, wherein the bottom is formed as described above. 2. The basket according to claim 1, wherein the bottom has a first bottom surface inclined at a predetermined angle with respect to a horizontal plane and provided with the passage hole. 3. The method according to claim 2, wherein the predetermined angle is in a range from about 5 degrees to less than 90 degrees, and more preferably in a range from about 15 degrees to about 20 degrees. Basket for processing rod-shaped dry noodles. 4. A corrugated portion having a valley groove extending substantially in parallel with a side surface is formed on a surface where an end portion of the stored bar-shaped dry noodles is in contact. 2. The basket for treating bar-shaped dry noodles according to claim 1. 5. The bottom according to claim 1, wherein a hollow is formed between the stored bar-shaped dry noodles and the bottom.
A basket for treating bar-shaped dry noodles according to the above item. 6. The apparatus according to claim 5, wherein the bottom further includes a second bottom surface extending from an upper end of the first bottom surface at a larger inclination angle with respect to a horizontal plane. A basket for processing the dry noodles according to the above. 7. The wavy portion is formed on an inner surface of the second bottom surface and a rear inner surface extending upward from a lower end of the first bottom surface. 4. The basket for treating dry noodles according to item 1. 8. The apparatus according to claim 5, wherein the bottom has a curved surface or a bottom formed in a square shape.
4. The basket for treating dry noodles according to item 1. 9. The bottom portion is formed so that the noodle strings of the stored bar-shaped dry noodles are inclined within a range of about 20 degrees to about 30 degrees with respect to a horizontal plane.
A basket for treating dry noodles according to any one of claims 1 to 8. 10. The bottom surface of the stored bar-shaped dry noodles, which is in contact with the lower end portion, forms an angle of 100 degrees or less, preferably about 90 degrees with respect to the first bottom surface.
A basket for treating dry noodles according to any one of claims 1 to 9.