JP2006166787A - Method and apparatus for boiling noodle - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an apparatus for boiling noodles designed so as to prevent solidification and adhesion of starchy substance to the inner surface of the side wall of a boiling tank due to generation of carbide caused by burning and thereby prevent foreign matters, such as peeled carbide, from getting into the noodles so as to produce a boiled noodle product having stable quality. <P>SOLUTION: The apparatus (A) for boiling noodles is provided with the following: a boiling tank 2 charged with boiling water; a noodle holder 42 moving in the boiling tank 2 along a prescribed passage; a drain outlet 27 having an overflow edge 270 provided substantially around the whole periphery of side surface panels 21, 24 of the boiling tank 2; and a hot water charging pipe 29 through which hot water is added to the boiling water. Foam containing starchy substance dissolving out from the noodles due to boiling and floating on the liquid surface is discharged out of the boiling tank 2 together with the boiling water overflowing from the overflow edge 270 by the added hot water. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a method and apparatus for noodle bowls. More specifically, when cooking raw noodles in a bowl, the periphery of the bowl is configured to prevent carbonization due to adhesion of starch, to prevent the overflow or to promote the overflow, and to burn the inner surface of the side wall. The present invention relates to a product that can prevent the occurrence of solidified carbide and solidify it, and can provide a stable quality noodle product that does not contain foreign matter such as separated particles of carbide.

For example, in order to produce a large amount of noodle products such as udon noodles, buckwheat noodles, ramen noodles, spaghetti noodles, etc., cooking while holding the noodles in the hot water in the tank and moving them to the discharge side An automatic machine (noodle bowl device) is used.
In such a noodle bowl apparatus, when raw noodles are boiled, starch is dissolved from the noodles into the hot water as the production time elapses. This starchy material is foamed in the vicinity of the water level line (draft line) of the tank and adheres to the inner surface of the side wall, burns at the high temperature of the inner surface, and becomes solidified and adheres as carbide. And this peels off and becomes a black grain (it is called Camacus), floats in the tub, and mixes as a foreign substance in the noodles raised in the jar. In addition, once the bubbles are burned on the side walls of the tank, they do not fall easily and are difficult to clean.

A pasta cooking device described in Japanese Patent Application Laid-Open No. 7-177969 is an example of a method for improving such a drawback of the boiled noodle device.
The pasta cooking apparatus described in this document is provided with a part that overflows the hot water in a part of the hot water tank, so that the starch bubbles contained in the hot water are discharged out of the tank at an early stage, and can be prevented from being burnt. It is a thing.

JP-A-7-177969

However, the pasta cooking apparatus described in the above document has the following problems.
In the pasta cooking device, the portion drained by overflow is only one of the four sides in plan view, and as shown in the figure, the water level line (draft) of the hot water is on the inner surface of the remaining three sides. It is formed.

  Near the liquid surface of the hot water, a slight flow is generated due to drainage due to overflow, but there is not much flow particularly in the portion in contact with the side wall on the far side facing the discharge side. For this reason, some bubbles containing starch that floats on the liquid surface stays in contact with the inner wall of the side wall for a long time and burns with the heat of the side wall to solidify and adhere to the carbide. It is not possible to expect a sufficient effect in terms of preventing the contamination.

(Object of the present invention)
The object of the present invention is to prepare the noodles in a bowl so as to prevent carbonization due to adhesion of starchy materials, to prevent overflow or to promote overflow when cooking raw noodles with rice cake, It is an object of the present invention to provide a method and apparatus capable of providing a stable noodle product which can prevent charring due to scorching and solidify and adhere to the surface, and which can prevent foreign matters such as separated particles of carbide from entering.

Means taken by the present invention to solve the above problems are as follows.
In the first invention,
It is a method with a noodle bowl that is boiled while holding and moving the noodle in the hot water,
The peripheral edge of the tank is constructed to prevent carbonization due to the adhesion of starch, so as not to disturb the overflow, or to promote the overflow. The noodles are boiled while discharging the foam containing the starchy substance floating on the outside of the tank.
The method with noodle bowl.

In the second invention,
A tank to fill the bath,
A noodle holder that moves along the required path in the tank,
An overflow rim configured to prevent carbonization due to adhesion of starchy material, to prevent overflow or to promote overflow at the peripheral edge of the tank;
Hot water means to pour hot water,
With
The starchy material melted from the noodles and contained in the hot water is configured to be discharged out of the water tank with the hot water overflowing from the edge with the hot water,
This is a noodle bowl device.

In the third invention,
The hot water means is configured to cool the cooked noodles in a noodle holder in the noodle holder located on the moving path exit side with the hot water,
A noodle making apparatus according to the second invention.

In the fourth invention,
In the movement path of the noodle holder, the noodle holder is provided with a plurality of noodle throwing parts so that cooking can be performed with different cooking times.
A noodle making apparatus according to the second or third aspect of the invention.

(Function)
The operation of the noodle making apparatus according to the present invention will be described. Here, each constituent element of the present invention will be described by giving a reference numeral assigned to each part in the embodiment described later, but this provision of the reference sign is only for the purpose of helping understanding of the description. Therefore, it does not mean that each constituent element is limited to the above-described parts.

  Fill the water tank (2) of the noodle bowl apparatus (A) with water and heat to boil. For example, raw noodles are put into the noodle holder (42) one by one, moved in the tub (2), and cooked in a bowl. When cooking with boiled rice, the raw noodles melt into starch water and become foamy and float near the liquid surface.

  In parallel with cooking with a boil, hot water is poured by the hot water means (29). Thus, the hot water overflows from the overflow edge (270) provided on the side wall (21, 22, 23) of the tank (2) and is discharged out of the tank. In the overflowed state, the liquid level is above the overflow edge (270) of the side wall (21, 22, 23) of the tank (2), and the water level line ( (Draft) is not formed or essentially not formed.

In addition, in the overflow, the flow near the liquid surface of the hot water becomes faster, and the foam containing starchy substance floating near the liquid surface is discharged together with the hot water.
These synergistic effects can reduce the possibility of bubbles containing starchy substances floating on the liquid surface adhering to the inner surfaces of the side walls (21, 22, 23) as in the past. Does not solidify and peel off.

  In this way, the noodles that are moved by being held in the noodle holder (42) in the koji tank (2) are cooked in a koji hot water in which no foreign substances separated from the carbides are mixed. No foreign matter is mixed inside, and the quality of the noodle product is stable.

  Before the hot water means (29) cools the cooked noodles in the noodle holder (42) located on the exit side of the movement path with the hot water before being sent to the cooling step (C), which is a subsequent step. The hot noodles are used to cool the cooked noodles. In this way, the boiled noodles are cooled to some extent in advance, so that when the noodles are cooled in the cooling step (C), processing can be performed in a shorter time.

  In the movement path of the noodle holder (42), those equipped with a plurality of noodle throwing parts (5, 5a, 5b) so that they can be cooked with different cooking time, longer cooking time like thick noodles The noodles that need to be fed are put in raw noodles from the noodle throwing part far from the exit. In addition, for thin soba noodles that require less cooking time, raw noodles are introduced from the noodle introduction part close to the exit. In this way, raw noodles with different cooking times can be cooked with the same apparatus using the same apparatus.

(A) According to the present invention, the peripheral edge of the tank is provided with an overflow edge so as to prevent carbonization due to the adhesion of starch, so as not to disturb the overflow, or to promote the overflow. If the hot water is continuously overflowed and overflowed from the edge, the possibility that bubbles containing starchy substances floating on the liquid surface will adhere to the inner surface of the side wall can be reduced, and charring occurs and the carbide is generated. Since it does not solidify, they can be prevented from peeling off and mixing into the noodle product.

(B) Before the hot water supply means is configured to cool the cooked noodles with the hot water in the noodle holder located on the moving path exit side with the hot water before being sent to the subsequent cooling step Since the hot water can be used for cooling, the cooling process can be performed in a shorter time.

(C) In the movement path of the noodle holder, those equipped with a plurality of noodle throwing units so that cooking can be done with different cooking times can cook raw noodles with different cooking times using the same device.

The present invention will be described in detail based on the embodiments shown in the drawings.
FIG. 1 is a longitudinal cross-sectional explanatory view showing the longitudinal direction of an embodiment of a crab noodle production apparatus including the noodle crucible apparatus according to the present invention,
FIG. 2 is an enlarged longitudinal sectional explanatory view showing the longitudinal direction of the noodle bowl device,
FIG. 3 is an enlarged cross-sectional explanatory view of the noodle bowl device,
FIG. 4 is an enlarged longitudinal sectional view showing the width direction of the noodle bowl device.
In FIG. 3, illustration of the noodle transport device is omitted for convenience. In the following description, the left side in FIG. 1 will be described as the front and the right side as the back.

  The crab noodle manufacturing apparatus is composed of a noodle crab apparatus A that cooks raw noodles while moving the raw noodles in the boiling water, a noodle cooler B that cools the noodles cooked in the crab, and a packaging apparatus C that wraps the cooled noodles. Has been.

  The noodle making apparatus A according to the present invention will be described in detail below. In addition, about the noodle cooling device B and the packaging device C, since a well-known general thing is used, description of a structure is stopped roughly and detailed description is abbreviate | omitted.

  The noodle bowl apparatus A includes a frame 1, a koji tank 2, a boiling apparatus 3, a noodle transport apparatus 4, noodle throwers 5, 5 a and 5 b, and a hot water pouring pipe 29. A part or all of the above-mentioned parts of the noodle bowl device A are made of stainless steel having excellent rust and corrosion resistance.

  The frame 1 is framed by angle irons, has a total of ten leg members 10 on each side in the width direction, and connects them with beam members 11 provided horizontally at the upper and lower ends. A cover frame 13 is provided on the rear side (right side in FIGS. 1 and 2). A height adjuster 12 is provided at the lower end of each leg member 10.

Inside the frame 1, a tank 2 is fixed. The tank 2 includes a rectangular bottom plate 20, left and right side plates 21 and 22, front and rear side plates 23 and 24, and a top plate 25. A drain outlet 200 is provided on the front side of the bottom plate.
The upper surface plate 25 is provided at the front portion (left side in FIGS. 1 and 2) of the tank 2 and has openings (reference numerals omitted) at two front and rear portions. The cover is detachable.

  A front side of the upper surface plate 25 of the tank 2 is opened, and a duct cover 15 for discharging steam is provided on the upper side. The duct cover 15 is formed so that the upper part is narrowed, and an adjustment plate 151 that adjusts the exhaust amount by rotating in the vertical direction is provided in the upper exhaust port 150. Note that an exhaust duct can be connected to the exhaust port 150.

  The cover frame 13 is located behind the upper surface plate 25. The opening on the rear side of the tank 2 is closed by a cover plate 130 detachably attached to the cover frame 13. A duct cover 131 is provided at the rear of the cover plate on the upper surface side. The duct cover 131 is formed so that the upper part is narrowed, and an adjustment plate 133 is provided at the upper exhaust port 132 to adjust the exhaust amount by rotating in the vertical direction. Note that an exhaust duct can be connected to the exhaust port 132.

  Note that noodle throwers 5 a and 5 b are provided inside the cover frame 13 and the cover plate 130. The noodle feeders 5, 5a and 5b will be described later.

  Near the upper ends of the left and right side plates 21, 22 and the front side plate 23 of the tank 2, the lower edge is an overflowing edge 270, and a drain port 27 having a required vertical width is provided over the entire length. It has been. The drain port 27 is provided horizontally in a portion excluding a portion where the leg member 10 of the frame 1 intersects. The rear side plate 24 is not provided with the drain port 27, but may be provided in the same manner as the other side plates 21, 22, and 23.

  On the outer surface side of each side plate 21, 22, 23 of the dredger tank 2, a dredge 28 that receives drainage overflowing from the overflow edge 270 of the drainage port 27 and drains it to the outside corresponds to the position and size of each drainage port 27. Is provided. Each trough 28 can drain from a drain pipe 280 provided at the lowest part. The drain pipe 280 is connected to a drain pipe having a valve (all omitted).

  A boiling device 3 is disposed at the bottom of the tank 2 on the inner side. The boiling device 3 has two steam pipes 30 and 31. The steam pipes 30 and 31 introduce high-pressure heated steam from the outside into the boiling water, thereby boiling the boiling water.

  The noodle transport device 4 moves a large number of noodle holders 42 along the path of the chain. The noodle transport device 4 includes sprockets 400, 401, 402, 403, 404, 405, 406, 407, 408, 409, 410, 411, 412, and supporting sprockets provided at required positions inside and outside the tank 2. 413 and 414 (see FIGS. 1 and 2). The pair of sprockets 400 to 412 and the support sprockets 413 and 414 are arranged in a pair as opposed to each other at a predetermined distance in the width direction of the tank 2 (see FIG. 3).

  The sprocket 400 is provided inside the duct cover 15 at the front of the tank 2. The sprocket 401 is provided at the upper part near the front end in the inside of the tank 2 so as to almost come out of the bath water. The sprockets 402, 403, 404, and 405 are provided on the front side of the tank 2 so that the positions are shifted in two stages. Further, the sprockets 406 and 407 are provided on the rear side of the tank 2 so as to be shifted in the vertical direction.

  The sprocket 408 is provided slightly below the duct cover 131 above the rear end of the tank 2. A hot water pouring pipe 29 is provided obliquely in front of the sprocket 408. The hot water injection pipe 29 is provided horizontally in the width direction of the tank 2 so that the hot water can be injected downward. The front and rear positions of the hot water injection pipe 29 are set so that the hot water to be injected just hits the main body 420 of the noodle holder 42 moving upward in the vertical direction toward the sprocket 408.

  The sprocket 409 is provided above the front side of the noodle cooling device B, which will be described later, and the sprocket 410 is provided obliquely below the front of the sprocket 409. The sprockets 409 and 410 are provided on the upper frame 14 provided to protrude rearward from the cover frame 13. Further, the sprocket 411 is provided obliquely below the rear of the tank 2 and the sprocket 412 is provided obliquely below the front of the tank 2 and almost directly below the sprocket 400. Note that support sprockets 413 and 414 are provided on the leg member 10 between the sprockets 410 and 411.

Chains 41 are respectively looped between the sprockets 400 to 412 on the same left and right sides in the width direction of the tank 2. Further, both chains 41 are hung on the support sprockets 413 and 414 below the tank 2 so as to be placed on the upper part.
A large number of noodle holders 42 are fixed between the two chains 41 at a predetermined interval in the movement direction (longitudinal direction) of the chain 41. The chain conveyor including the sprockets 400 to 414, the chain 41, and the noodle holder 42 is driven by a motor M provided on the upper frame 14.

  The noodle holder 42 includes a main body 420 formed of a metal net, and a lid body 421 provided on the main body 420 so as to be automatically opened and closed by external control (operation). The inside of the main body 420 is divided into a plurality of locations (eight in this embodiment), and raw noodles to be cooked with rice cake are accommodated in each of the partition portions 422. The main body 420 is fixed to the chain 41 so that the opening edge is parallel to the direction of the chain 41.

  The noodle feeders 5, 5 a, 5 b are provided in the longitudinal direction above the tank 2 at a required interval. The noodle thrower 5 located at the front automatically feeds raw noodles into the noodle holder 42 in the horizontal path behind the sprocket 401. The opening edge of the main body 420 of the noodle holder 42 is made to be substantially flush with the liquid surface in the state where the boiling water overflows.

The noodle thrower 5a located in the middle part automatically throws raw noodles into the noodle holder 42 in the horizontal path behind the sprocket 405. The noodle thrower 5b located at the rear automatically feeds raw noodles into the noodle holder 42 in the horizontal path further rearward than the noodle thrower 5a.
According to this, if raw noodles are thrown in by the noodle thrower 5, the cooking time is the longest in the boil and becomes shorter as the noodle thrower 5a and the noodle thrower 5b are provided. The position or number of noodle feeders can be set as appropriate depending on the type of noodle to be cooked and the cooking time.

  In addition, under each of the noodle feeders 5, 5 a, 5 b, a breaking steam pipe 50 is provided in the width direction of the tank 2. The blow-off port of the unsealing steam pipe 50 is provided upward, and the steam is blown into the hot water so that the noodles immediately after being put into the noodle holder 42 are unwound by the force of the bubbles or hot water. be able to.

Behind the noodle bowl apparatus A, as described above, the noodle cooling apparatus B for cooling the noodles cooked in the bowl and the packaging apparatus C for packaging the cooled noodles are arranged.
The noodle cooling device B includes a frame 6 formed with a low front side and a high rear side, cooling tanks 62, 63 and 64, and a noodle transport device 7. The frame 6 includes a front frame 60 and a rear frame 61. The upper frame 14 is connected to the upper portion of the rear frame 61.

  On the front frame 60, there is provided a transfer device 65 for transferring noodles that have been boiled from the noodle bowl device A to the noodle cooler B. The transfer device 65 has a chute 650 and a loading machine 651. The transfer device 65 receives the noodle dropped from the noodle holder 42 reversed at the lower side of the sprocket 409 provided on the upper frame 14 with a chute 650, and the noodle holder of the noodle transport device 7 described later by the input device 651. 70.

  The rear frame 61 is provided with cooling tanks 62, 63 and 64 in three stages. The lower cooling tank 62 is a primary cooling tank, the middle cooling tank 63 is a secondary cooling tank, and the upper cooling tank 64 is a tertiary cooling tank. The cooling tanks 62, 63, and 64 can supply and drain water while maintaining a constant amount of water.

  On the rear side of the noodle cooling device B, a packaging device C is provided. The packaging device C has a frame 8, and a packaging machine 9 is disposed below the frame 8. A chute 90 is provided above the packaging machine 9. The chute 90 guides and throws in the packaging machine 9 the noodle dropped from the noodle holder 70 that is inverted below the sprocket (reference numeral omitted) provided in the frame 8.

  Similar to the noodle transport device 4, the noodle transport device 7 includes a sprocket driven by a motor (not shown), a chain (not shown) between the sprockets, and a noodle holder 70. ing. The path rises from below the transfer device 65 through the cooling tanks 62, 63, 64 in order, passes above the chute 90, passes below the frame 6, and returns below the transfer device 65. .

(Function)
The operation of the noodle making apparatus A and the noodle making apparatus including the same will be described with reference to FIGS.

(1) Fill the water tank 2 of the noodle bowl apparatus A with water, and heat and boil it with the boiling apparatus 3 to make boiling water. Then, an appropriate amount of hot water having a temperature lower than the boiling water, for example, about 50 ° C., is continuously poured from the hot water injection pipe 29 into the hot water. The temperature of the hot water is not limited to this.
(2) The noodle transport devices 4 and 7 are operated. The noodle transport devices 4 and 7 perform an intermittent operation in which the noodle holders 42 and 70 are repeatedly stopped and moved at regular intervals. And raw noodles are thrown in from the noodle thrower 5 in time with the stop of the noodle holder 42. The noodles in the noodle holder 42 are unwound by the flow of foam or hot water from the breaking steam pipe 50. In addition, if it is a noodle which can be cooked with a bowl in a shorter time, it will be thrown in from the noodle thrower 5a or 5b which will shorten cooking time.

(3) Similarly, raw noodles are put into each noodle holder 42 and moved to the discharge side along the path of the chain 41. During this time, the raw noodles in each noodle holder 42 are cooked in the boiling water. At this time, starch from the raw noodles dissolves in the hot water. The starchy substance floats in boiling water and becomes foamy and floats near the liquid surface. Note that the steam accumulated in the tank 2 is discharged from the exhaust ports 150 and 132 of the duct covers 15 and 131 and the drain ports 27.

(4) Hot water is poured from the hot water pouring pipe 29 in parallel with cooking with a boil. Thereby, the hot water overflows from the overflow edge 270 of each drain outlet 27 provided in the side plates 21, 22, and 23 of the hot water tank 2 and is discharged out of the hot water tank 2. In the overflowed state, the liquid level of the boiling water is above the overflow edge 270 of the tank 2, and essentially no water level line (draft) is formed on the inner surfaces of the side plates 21, 22, 23. In addition, in the overflow, the flow near the liquid surface of the hot water becomes faster, and the foam containing starchy substance floating near the liquid surface is discharged together with the hot water.
By these synergistic actions, the possibility that bubbles containing starchy substances floating on the liquid surface adhere to the inner surfaces of the side plates 21, 22, 23 as in the past can be reduced, and charring occurs and the carbide is solidified. And does not peel off.
As shown in FIGS. 3 and 4, although the water level line is formed in the portion corresponding to the leg member 10 between the drains 27, it is only a part of the whole and has little influence. In addition, although a water level line is also formed on the inner surface of the side plate 24 that is not provided with a drain outlet, hot water may be applied to the side plate 24 on the rear side that is the end point side of the cooking process, Originally, it is a part where foam is difficult to adhere and there is no practical problem. The drain port 27 is not limited to the above, and can be provided so as not to be interrupted over the entire length (entire circumference) of the side plates 21, 22, 23, 24.
In this way, the noodles that are moved while being held in the noodle holder 42 by the noodle holder 42 are cooked in the boiling water in which the foreign matter from which the carbides are peeled is not mixed. The quality of the noodle product is stable.

(5) The noodles cooked in the tub 2 for the required time are raised from the hot water on the discharge side and cooled by the hot water from the hot water injection pipe 29 while rising.
(6) The noodles slightly cooled with hot water are transferred to the noodle transport device 7 of the noodle cooling device B by the transfer device 65, and are sequentially cooled in the cooling tanks 62, 63, 64 while rising. Since the boiled noodles have been cooled to some extent with hot water in advance, when the noodles are cooled in the cooling tanks 62, 63, 64, processing can be performed in a shorter time.
(7) The cooled noodles sequentially pass through the chute 90 in the packaging device C and are packaged in the packaging machine 9.

  Note that the terms and expressions used in the present specification are merely explanatory and not restrictive, and do not exclude terms and expressions equivalent to the above terms and expressions. The present invention is not limited to the illustrated embodiment, and various modifications can be made within the scope of the technical idea.

BRIEF DESCRIPTION OF THE DRAWINGS The longitudinal cross-section explanatory drawing showing the longitudinal direction which shows one Embodiment of the crab noodle manufacturing apparatus containing the noodle bowl apparatus based on this invention. Expansive longitudinal cross-sectional explanatory drawing showing the longitudinal direction of the noodle bowl apparatus. Expansive cross-sectional explanatory drawing of a noodle bowl apparatus. Expansive longitudinal cross-sectional explanatory drawing showing the width direction of the noodle bowl apparatus.

Explanation of symbols

A Noodle bowl device 1 Frame 10 Leg member 11 Beam member 12 Height adjuster 13 Cover frame 130 Cover plate 131 Duct cover 132 Exhaust port 133 Adjuster plate 14 Overhead frame 15 Duct cover 150 Exhaust port 151 Adjuster plate 2 Vessel tank 20 Bottom Face plate 200 Drain port 21 Side plate 22 Side plate 23 Side plate 24 Side plate 25 Top plate 26 Tank lid 27 Drain port 270 Overflow edge 28 樋 280 Drain pipe 29 Hot water injection pipe 3 Boiling device 30, 31 Steam piping 4 Noodle transport device 400 to 412 Sprocket 413, 414 Support sprocket 41 Chain 42 Noodle holder 420 Main body 421 Lid 422 Partition M motor 5, 5a, 5b Noodle thrower 50 Unwinding steam pipe B Noodle cooling device 6 Frame 60 Front frame 61 Rear frame 62 Cooling tank 63 Cooling tank 64 Cooling tank 65 Transfer device 650 Chute 651 Loading machine 7 Noodle transport device 70 Noodle holder C Packaging device 8 Frame 9 Packaging machine 90 Chute

Claims (4)

It is a method with a noodle bowl that is boiled while holding and moving the noodle in the hot water,
The periphery of the tank is constructed to prevent carbonization due to adhesion of starch, to prevent the overflow, or to promote the overflow, and overflows the bath with hot water and floats on the liquid surface. Boiling noodles while discharging the foam containing
Method with noodle bowl. A bath tank (2) to fill the bath,
An overflow edge (270) configured to prevent carbonization due to adhesion of starchy material, not to prevent overflow or to promote overflow at the peripheral edge of the tank (2);
A noodle holder (42) that moves in a required path in the tank (2);
Hot water means (29) to pour hot water into
With
The starchy substance melted from the noodles and contained in the hot water is configured to be discharged out of the tank (2) together with the hot water overflowing from the overflow edge (270) by the hot water,
Noodle bowl device. The hot water means (29) is configured to cool noodles that have been cooked in a bowl in a noodle holder (42) located on the exit side of the movement path with hot water,
The noodle bowl apparatus according to claim 2. In the movement path of the noodle holder (42), it is provided with a plurality of noodle throwing parts (5, 5a, 5b) so that cooking can be performed with different cooking time,
The noodle bowl apparatus according to claim 2 or 3.

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