JP2002045108A - Apparatus and method for making noodle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an apparatus for making mechanically noodles having a flavor equal to that of the hand-made. SOLUTION: The direction of noodle texture is changed to different directions by twisting a noodle belt 100 against the length direction at 90 deg., reciprocally folding the noodle belt against the conveying direction and the right angle direction, and shifting the folded noodle belt 100 in the conveying direction in an extending step B. Effects same as stamping is obtained by using extending rolls 19, 20 and 21 having unevenness in the first maturing machine pressurizing the noodle belt 100 and bringing the noodle belt 100 into contact with the extending rolls so that the swelled parts of the noodle belt may be pressed back by the extending rolls 19, 20, 21 and 22 arranged at the downstream side, and the operations are repeated at both surfaces of the noodle belt 100 in a maturing step C. A contact area with noodle lines 200 is enlarged by forming a noodle line-introducing pipe 43 usable in a twisting machine 41 into a structure bent outward so as to be directed to the upstream direction of the conveying direction so as to form a trumpet shape.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a noodle making apparatus capable of continuously and mechanically producing dried noodle products having a hand-cooked, hand-rolled noodle flavor, raw noodles, semi-dried noodles, steamed noodles, fried noodles and the like. .

[0002]

2. Description of the Related Art There are two typical types of conventional dry noodles which are widely used, namely, a hand-rolled noodle making method and a mechanical noodle making method. is there. The hand-rolled noodle-making method is to cut a multi-hydrated dough into a single thick rolling pin, repeat stepwise stretching and maturation alternately several times, gradually narrow the dough to produce noodle strings, Then, the noodle strings are continuously hooked on the two rolling pins in a figure eight. Then, each time the ripening is repeated, the two rolling pins are sequentially widely opened and further stretched, and the gluten fibers are elongated to improve the adhesion. Therefore, hand-rolled noodles are tough, have a smooth surface, and do not have cut edges, so that they do not lose their taste even if boiled too much. However, since noodles are made from a single rolling pin, it is difficult to mass produce them.

[0003] In addition, a mechanical noodle-making method involves rolling a multi-hydrated dumpling dough with a roll, compressing the two into one, and processing the product into a product thickness with several sets of continuous rolls. Is cut into noodle strings by a rotary cutting blade according to the thickness of the product, and is hung on a stick to be dried and cut into a certain length. Therefore, the mechanical noodle-making method is excellent in mass productivity because the noodle belt can be formed continuously, but since the noodle belt is rolled in a certain direction by a roll, the gluten network structure of the noodle tissue is broken. Easy to split vertically. In addition, the smoothness of the surface of the noodles is disadvantageous in that the texture / density of the cut surface is rough, and the texture and the toughness are inferior and the taste is poor. In addition, since the noodle belt has a cut edge with a knife, there is a problem that the noodle belt easily breaks over time after boiling.

[0004] As described above, mechanical noodles and hand-rolled noodles include:
Each has conflicting advantages and disadvantages. In order to solve this problem, the present inventor has developed various devices that employ mechanical advantages as a method for producing hand-rolled noodles, and has attempted to improve mass productivity. For example, there is JP-A-2000-50823. Japanese Patent Application Laid-Open No. 2000-50823 discloses a "noodle making method and apparatus" in which a noodle core of a different kind serving as a noodle core is interposed between two noodle strips, and a noodle core using a grooved roll or the like. After rolling so that the upper and lower noodle bands roll around also on the side part of the noodle band, by dividing and cutting between the noodle cores and moving the belt relatively in the left and right direction, pressing the noodle strings and rolling the cuts, After being sent out and brought into contact with the lower noodle string guide tube and twisted by rotation of the noodle string guide tube, the noodle strings are placed on a plurality of belt conveyor groups and aged, and the belt conveyor is moved back and forth in the middle. Then, the noodle strings are stretched, and then the noodle strings are crushed at regular intervals by a pressing roll to form bees (flat portions), and the noodle strings are hung on a large number of noodle hanging bars arranged at regular intervals. , Its droop length is shorter than before Te is a device to reduce the drying of the noodle strings.

[0005]

The above-mentioned Japanese Patent Application Laid-Open No. 2000-5
According to the "noodle making method and apparatus thereof" described in Japanese Patent No. 0823, the point of improving mass productivity is dramatically improved by continuously and automatically manufacturing, and the cut end is eliminated.
Although the flavor of the hand-rolled noodles could be greatly brought close by, for example, twisting, further improvement in the quality of the noodles is desired. For example, in the twisting step, the contact area between the rotating part to be twisted and the noodle strings is small, so that the twisting is not sufficient, and there is a problem that the noodle strings may be cut by friction. .

In view of the above, an object of the present invention is to provide a noodle making apparatus that can further improve the quality of noodles.

[0007]

In order to achieve the above object, according to the present invention, in a rolling mill, the noodle band is twisted by 90 degrees with respect to the length direction, and is reciprocated in a direction perpendicular to the conveying direction to be folded. The noodle belt to be folded is shifted in the transport direction, folded in a wave shape, and rolled into one to make the gluten fibers of the noodle tissue in different directions, thereby activating gluten.

Further, in an aging machine, rolling is performed by using a plurality of rolling rolls having irregularities, and the raised portion of the noodle belt is pushed back by a rolling roll arranged on the downstream side, and is performed on both sides. The noodle band dough is activated by the stepping effect.

In the twisting machine, the rotating portion for twisting is formed in a trumpet shape so as to be curved outward toward the upstream side in the transport direction, and the curved smooth surface is brought into contact with the noodle strings. The contact area with the noodle strings is increased so that the noodle strings can be sufficiently twisted so that the noodle strings are hardly cut.

[0010]

Embodiments of the present invention will be described below with reference to the drawings. 1 is a diagram showing a kneading process and a rolling process, FIG. 3 is a diagram showing an aging process, FIG. 4 is a diagram showing a noodle string forming process, a twisting process, and an aging / extending process, and FIG. 10 is a diagram showing a drying process. . This noodle-making facility includes a kneading step A for kneading and rolling the raw materials, a rolling step B for rolling the dough, an aging step C for aging the rolled noodle strip, and cutting the aged noodle strip in the longitudinal direction. , A noodle string forming step D for rounding the cut, a twisting step E for twisting the cut noodle strings, and an aging and elongating step F for maturing and extending the twisted noodle strings.
And a drying step G of drying and cutting the elongated noodle strings.

[Kneading Step] As equipment used in the kneading step A, a kneading machine 1 for kneading raw materials, a hopper 2 for charging the dough, and a double noodle roll 3 for cutting the dough into two noodle bands. It has. First, the salt water and the crushed powder are agitated by the kneading machine 1 and kneaded while gradually adding flour, and the kneaded dumpling dough is placed in the hopper 2 disposed below.
The dough in a dice shape is taken out from a lower portion thereof by a roll 6 and a round knife to a belt conveyor 7, and the dough is cut into two noodle bands by a double noodle roll 3 and sent to a rolling step B.

[Rolling Step] As equipment used in the rolling step B, a first rolling mill 4 for rolling noodle bands cut into two into one, and a second rolling for folding in a wave shape and rolling again into one. Machine 5 is provided. The first rolling mill 4 includes upper and lower matching rolls 8, and the second rolling mill 5 includes belt conveyors 9 and 10, guide rolls 11 and rolling rolls 12. The noodle band cut into two pieces in the kneading step A is rolled into one sheet by a pair of aligning rolls 8, and the belt conveyor 9
And transported upward, from which it hangs on a belt conveyor 10 via a guide roll 11 below.

As shown in FIGS. 1 and 2, the guide roll 11 has a roll shaft with a bell and a conveyor so that the noodle belt 100 dripping from the belt conveyor 9 is twisted 90 degrees in the longitudinal direction. 10 are arranged in parallel with the transport direction,
The roll receiver 111 is supported by the roll receiver 111.
Is attached to an endless belt 112 that reciprocates in a direction perpendicular to the transport direction, and is driven to reciprocate in a direction perpendicular to the transport direction. Therefore, guide roll 1
The noodle belt 100 that has passed through 1 is folded on the belt conveyor 10 in a direction orthogonal to the transport direction. Since the belt conveyor 10 is driven in the transport direction, the noodle strips 100 to be hung are folded in a wave-like manner while being slightly shifted in a direction opposite to the transport direction. In FIG. 2, reference numeral 113 denotes a belt pulley, and 114 denotes a support for supporting the pulley shaft. By folding and rolling in this manner, the fiber direction of gluten in the noodle structure can be changed to a different direction, so that gluten can be activated and a dense noodle structure is formed. The folded noodle belt 100 is rolled again by the rolling roll 12 into one sheet.

[Aging Step] As the equipment used in the aging step C, a first aging machine 15 for rolling and aging the noodle belt dough and activating the dough, and a second aging machine for further shaping in addition to compression and aging. 16. The noodle belt 100 rolled in the previous step is transported to the first ripening machine 15 by the belt conveyor 17. The first ripening machine 15 includes a three-stage belt conveyor 18 for conveying the dough and a plurality of rolling rolls 19, 20, 2,
1 and 22.

As shown in FIG. 3, the rolling rolls 19, 20, 21, and 22 are connected to the belt 23 of the belt conveyor 18.
Any one of the uneven roll 19, the horizontal groove type roll 20, and the vertical groove type roll 21 sandwiching the noodle belt 100 and the flat roll 22 arranged inside the belt conveyor 18 so as to face these rolls
And are paired. Further, in order to perform rolling even when being conveyed to the lower stage, the horizontal groove type roll 20 or the vertical groove type roll 2 is used.
1 and a flat roll 23 are arranged as a pair. Noodle belt 1
00 rolls 19, 20, 2
1 and 22 are rotated to make pressure contact with the noodle belt 100. As shown in FIG. 4A, the uneven roll 19 has a plurality of protrusions formed on the roll surface. Horizontal groove type roll 2
Reference numeral 0 denotes a groove formed in the circumferential direction of the roll surface as shown in FIG. 4B, and a plurality of circumferential grooves are provided along the roll axis. The vertical groove type roll 21 is shown in FIG.
As shown in (1), grooves are formed in the axial direction of the roll surface, and a plurality of such axial grooves are provided along the circumferential direction of the roll. The flat roll 22 is, as shown in FIG.
The roll surface is a smooth roll.

First, the noodle belt 100 sent from the previous process
A groove is formed on one surface (hereinafter, referred to as a surface) of the noodle band 100 by the horizontal groove roll 20 in the longitudinal direction. Then, on the upper side of the belt conveyor, the surface on the opposite side (hereinafter, b
In this case, a groove is formed in the vertical direction of the noodle band 100 by the horizontal groove type roll 20. When transported from the upper stage to the middle stage, a groove is formed in the width direction of the noodle band 100 by the vertical groove type roll 21 on the surface b. In the middle stage, irregularities are formed on the a-plane by the irregularity roll 19. Next, when the noodle belt 100 is conveyed from the middle stage to the lower stage, a groove is formed in the vertical direction of the noodle band 100 by the horizontal groove type roll 20 on the surface a, and in the width direction of the noodle band 100 by the vertical groove type roll 21 on the surface b in the lower stage. A groove is formed.

In this manner, the raised portion of the noodle belt 100 is rolled up to the rolling rolls 19, 2 arranged on the downstream side.
Rolls 19, 2 are pushed back at 0, 21, 22.
By arranging 0 and 21 and repeating the action on both sides of the noodle band 100, it is possible to bring about the same effect as stepping on. As a result, the gluten aging of the noodle belt and the enhancement of the sticky activity are promoted.

The rolls 19, 20, 21, and 22 may be arranged in various combinations with respect to their shapes. On both sides of the noodle band 100, the raised portions of the noodle band 100 are arranged on the downstream side in the transport direction. Rolling roll 19,
Any configuration that can be pushed back at 20, 21, and 22 may be used.

When the noodle belt 100 is rolled when it is conveyed to the lower stage by the belt conveyor 18, the flat roll 22 is combined with the horizontal groove type roll 20 or the vertical groove type roll 21 to form a hole in the noodle band 100. To reduce the likelihood. However, the uneven roll 1
9, the horizontal groove type roll 20 and the vertical groove type roll 21 can be used in combination.

Then, the noodle belt 100 is sent to the second ripening machine 16 by the belt conveyor 24. Second ripening machine 1
6 comprises a belt conveyor 25 of several stages and a rolling roll 26 composed of upper and lower flat rolls, and the rolling, aging and shaping of the noodle belt 100 are advanced.

[Noodle String Forming Step] The equipment used in the noodle string forming step D includes a noodle band cutting machine 29 for cutting the noodle band 100 sent from the second maturation machine 16, and a noodle band 20.
And a noodle string shaping machine 30 for rounding the cut of zero.
The noodle band separating machine 29 cuts the aged noodle band from the belt conveyor 31 via the roll 32 with the divided guide streaks and the cutting roll 3.
3 is cut. As shown in FIG. 6, the roll 32 with divided guide streaks is used to insert a guide streak as a guide of a position to be cut by the cutting roll 33. In addition, since the dough is pressed and dented by inserting the guide streaks, the cross section of the cut end of the noodle string 200 when cut by the cutting roll 33 is reduced, and the cut end cross section can be approximated to a circle. Then, along the guide, the cutting roll 3
3, the noodle belt is divided in the length direction.

On the downstream side of the cutting roll 33, guides for changing the outgoing direction of the noodle strings 200 are provided every other line.
Is transported and the noodle strings 200 in each transport direction
Since the distance between them can be secured for one noodle string, there is an advantage that the noodle strings are not joined to each other when the cut end of the noodle string 200 is rounded thereafter.

The noodle strings 20 distributed in two directions
0 is conveyed to the noodle string shaping machine 30 arranged below. The noodle string shaping machine 30 is composed of several pairs of rolls 34, and the noodle strings 2 are placed between the pair of rotating rolls 34.
00, and by rotating the rotating roll 34,
The noodle strings 200 are transported.

Then, as shown in FIG. 7, the rotary roll 34 is relatively reciprocated in a direction perpendicular to the conveying direction, so that the cut in the length direction of the noodle string 200 is rounded to form a circular cross section. I do. That is, the noodle strings 200 are rolled in the radial direction, and the cut surface is brought into contact friction with the rotating roll 34 to round the cut end. At the same time, the number of rotations of the rotating roll 34 is increased as it proceeds to the lower stage, and the noodle strings 200 are elongated. Therefore, since the noodle strings 200 are stretched while being rolled, the noodle strings 200 are stretched while being slightly twisted and pressed and rolled. By providing such a rotating roll 34 of about 10 steps, the noodle strings 200 have no breaks or cuts, and can be finished in the same manner as hand-rolled noodles.

Further, when the sliding direction of the rotating roll 34 in the roll axis direction is changed step by step and the rolling of the noodle strings in the radial direction is reversed step by step, the cut end of the noodle strings 200 is further rounded. It will be easier.

[Twisting Step] Noodle wire 20 having a cut section rounded
0 is gathered on one belt conveyor 36, and the twisting process E
Transported to In the twisting step E, a twisting machine 41 is used. The twisting machine 41 is composed of a grooved rotary roller 42 for keeping the noodle strings 200 hanging from the belt conveyor 36 arranged at equal intervals, and a plurality of noodle string guide tubes 43 arranged below the rollers. The grooved rotary roller 42 is
It is installed to change the outgoing direction of the noodle strings 200 every other. Since the noodle strings 200 are transported in four directions and the distance between the noodle strings in each transport direction can be secured, the noodle strings are joined to each other. There is no advantage.

Then, the noodle strings are sent to a noodle string guide tube 43 arranged below the grooved rotary rollers 42. The noodle string guide tube 43 is curved outwardly in a trumpet shape toward the upstream side in the transfer direction, and is twisted by rotating about a perpendicular to the mouth wall portion and coming into contact with the noodle string 200. is there.

As shown in FIGS. 8, 9 and 10, a number of noodle string guide tubes 43 are placed on one holding plate 44, and the structure of the twisting mechanism is as follows. The ropes 45 are provided so as to cross each other so as not to contact each other by using two circumferential grooves formed in the ropes 4.
The noodle string guide tube 43 is rotated by using the contact pressure generated by the drive of No. 5.

The structure of the twisted tube 43 is intended to bring the noodle strings 200 into contact with the curved gentle surface, and the contact surface with the noodle strings 200 can be increased. Can be twisted. In addition, since the contact can be made not with a point but with a surface, it is possible to prevent the noodle strings 200 from being broken. By connecting the noodle string guide tubes 43 in several stages, the effect can be further amplified. In addition, by installing the noodle string guide tubes 43 with the rotation direction reversed at several places, a tough noodle string with higher density can be produced.

Further, since the slip is added simultaneously with the twisting, the noodle skin of the noodle strings 200 can be polished, and the gluten structure is further twisted and tightened, so that the starch quality and moisture are squeezed out and the high density is obtained. A fibrous tissue can be created in a short time.

Then, the twisted noodle strings are placed on the belt conveyor 46, and the gluten structure of the twisted noodle strings is gently shrunk to stabilize the twisting effect.

[Aging / Elongation Step] The equipment used in the aging / extension step F includes a noodle thickness adjusting roll 51 and a stretching machine 5.
Consists of two. The twisted noodle string 200 is passed through the noodle thickness adjusting roll 51, and by adjusting the pressure, the thickness and shape of the target noodle string can be adjusted, and the noodle string is finished to a uniform thickness and density. be able to. Here, depending on the product, it is possible to make the cut end of the noodle string into an elliptical shape or a planar shape, and it is also possible to make a noodle with a groove on the skin of the noodle string.

Then, the noodle strings 200 that have passed through the noodle thickness adjusting rolls 51 are sent to a stretching machine 52. The stretching machine 52 is composed of several stages of belt conveyors 53, the peripheral speed of which is increased as proceeding to the lower stage, and the noodle strings 200 are extended by the peripheral speed difference between the belt conveyor and the upper stage. In this way, the noodle strings 200 are finished finely and are aged at the same time as being stretched, so that the gluten structure of the noodle strings 200 twisted in the previous step is gently shrunk, and the twisting effect is stabilized.

Next, the noodle strings 200 are placed on the net conveyor 54 and blown from above and below to diffuse moisture on the surface of the noodle strings 200.

[Drying Step] The noodle strings are hooked by the noodle string automatic rolling pin hooking device 61. The noodle string automatic bar hooking device 61 hangs down continuously for a short time to advance the transfer drying. The noodle strings 200 are cut in a state where the noodle strings are naturally stretched by their own weight and are stabilized, and are further finished into dried noodles through the present drying device.

It should be noted that the present invention is not limited to the above-described embodiment, and it goes without saying that many modifications and changes can be made to the above-described embodiment within the scope of the present invention. For example,
In the above embodiment, in the second rolling mill in the rolling process, the guide roll is configured to be reciprocally movable in a direction orthogonal to the transport direction of the noodle band. However, the present invention is not limited to this, and the widthwise center position of the transport belt is not limited to this. With the fulcrum as a fulcrum, the pair of guide rolls may be reciprocally swingable in the transport direction.

In the above-described embodiment, in the noodle string forming step, the tension is applied to the noodle string. In addition, the rotation speed of the rolls in a plurality of stages is made constant and the roll diameter is reduced. You may make it set so that it may become large so that it goes to a lower stage, and may give it an extension tension.

[0038]

As is apparent from the above description, according to the present invention, in the rolling step, the noodle band is twisted in the length direction and folded in a wavy shape while being shifted in the transport direction, whereby the gluten in the noodle tissue is reduced. The fiber direction can be changed to a different direction, gluten is activated, and a dense noodle structure is formed.

In addition, in the aging step, by using a rolling roll having irregularities to exert a stepping effect on the noodle band, gluten aging of the dough and enhancement of the tenacity are promoted. Further, since the gluten tissue can be activated in a short time, the aging time can be shortened, which leads to a reduction in manufacturing cost.

Then, in the noodle string shaping machine, when the cut is rounded by pressurized contact of the rotating roll, the cut is also stretched at the same time, so that the cut has no cuts or scratches, and it is possible to finish the noodle string similar to hand-rolled noodles. it can.

Further, by increasing the effect of twisting the noodles by increasing the contact surface between the noodle string guiding tube and the noodle strings with the twisting machine, it is possible to finish the noodle strings with higher toughness. Moreover, since the noodle strings are brought into contact with not a single point but a gentle surface, the noodle strings can be prevented from being cut.

Therefore, according to the noodle making apparatus of the present invention,
It becomes possible to produce mechanical noodles that are excellent in mass productivity and that are closer to the flavor of hand-rolled noodles.

[Brief description of the drawings]

FIG. 1 shows a kneading process and a rolling process.

FIG. 2 is a front sectional view showing a guide roll of a second rolling mill in a rolling process.

FIG. 3 is a diagram showing an aging process.

FIG. 4 (a) is a plan view of a concavo-convex roll and a cross-sectional view thereof, FIG. 4 (b) is a plan view of a horizontal groove roll, and FIG. 4 (c) is a plan view of a vertical groove roll and FIG. Plan view and cross section of flat roll

FIG. 5 is a diagram showing a noodle string forming process, a twisting process, and an aging / extending process.

FIG. 6 is a partially enlarged front view and a side view of a noodle band cutting machine in a noodle string forming process.

FIG. 7 is a partially enlarged perspective view of a noodle string forming machine in a noodle string forming process.

FIG. 8 is a side sectional view of a noodle string guiding tube.

FIG. 9 is a plan view of a noodle string guide tube.

FIG. 10 is a front sectional view of a noodle string guiding tube.

FIG. 11 shows a drying step.

[Explanation of symbols]

 A Kneading Step B Rolling Step C Ripening Step D Noodle String Making Step E Twisting Step F Ripening / Elongating Step G Drying Step 5 Second Rolling Mill 11 Guide Roll 15 First Ripening Machine 19 Uneven Roll 20 Horizontal Groove Roll 21 Vertical Groove Roll 22 flat roll 30 noodle string shaping machine 34 rotating roll 41 twisting machine 43 noodle string guide tube

Claims (6)

[Claims] 1. A noodle making method in which a kneading step, a rolling step, an aging step, a noodle string forming step, and a twisting step are sequentially performed, wherein the rolling step includes rolling the noodle band obtained in the kneading step. And a second rolling step of folding and rolling the noodle band. In the second rolling step, the noodle band is twisted by 90 degrees with respect to its length direction and conveyed. By transporting while reciprocating in a direction perpendicular to the direction, the noodle band is folded while being shifted in the transport direction, and then compressed, and in the first rolling step and the second rolling step, the fibers of the noodle tissue are removed. A noodle-making method characterized by taking a different direction. 2. A rolling machine for a noodle making apparatus, comprising: a first conveyor for conveying an noodle band upward, a guide roll for guiding a noodle band suspended from the first conveyor, and a noodle band. A second transporter for transporting, the guide roll is disposed below an upper end of the first transporter so that an axial direction of the roll is parallel to the transport direction, and reciprocates in a direction orthogonal to the transport direction. A noodle making device composed of a moving mechanism. 3. A ripening machine for a noodle making apparatus, comprising: a belt conveyor for transporting a noodle band; and a plurality of rolling rolls. A noodle-making apparatus comprising a mechanism that pushes up a raised portion with a rolling roll arranged downstream in the transport direction. 4. An aging machine for a noodle making apparatus, comprising: a belt conveyor for transporting a noodle band; and a plurality of rolling rolls. Noodle-making equipment consisting of a mechanism that rolls both front and back surfaces of 5. A noodle string forming machine for a noodle making apparatus, comprising a plurality of pairs of rotating rolls, wherein the noodle strings are conveyed by rotating the noodle strings between the rotating rolls, wherein the rotating rolls are lower rolls. A noodle making apparatus configured to reciprocate relatively in a direction perpendicular to the transport direction with a higher rotation speed. 6. A twisting machine for a noodle making apparatus, comprising a mechanism for twisting a noodle string at a rotating part disposed downstream of the noodle string in the transport direction, the structure of the rotating part being a trumpet-like transport direction. A noodle making apparatus characterized by being curved outward toward the upstream side and contacting the noodle strings on the curved gentle surface.