JP2011223886A - Cutting blade roll for noodle making - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a cutting blade roll for noodle making 1 for making noodle ribbons 5 which provide stiff palate feeling and are suitable for broth.SOLUTION: The cutting blade roll for noodle making comprises a pair of rolls 2 wherein a plurality of annular cutting blades 301, 302 are arranged in the cylindrical outer circumference thereof. The annular cutting blades 301, 302 have a single edge. A plurality of two blades 3 are arranged with a predetermined space therebetween with the fronts of the cutting blades 301, 302 faced each other. One roll 201 comprises the two blades 3 arranged with the same width as the width between the two blades 3 therebetween, and the other roll 202 comprises two blades 3 arranged in the same way as the one roll 201. The one roll 201 and the other roll 202 contact with each other at the blade tip of the outer peripheral edge of each of the cutting blades 301, 302 that form the two blades 3 in such a manner that the two blades 3 of the one roll 201 and those of the other roll 202 do not face each other, thereby forming a T-shaped gap in plane view between the one roll 201 and the other roll 202.

Description

  TECHNICAL FIELD The present invention relates to a cutting blade roll for noodle making for producing a noodle string that can enjoy a firm texture and is excellent in compatibility with soup stock.

  Kansai-style udon, especially Osaka udon, focuses on soup stock soaking noodles, compared to Sanuki udon, which is related to noodles. The soup stock used in Osaka udon is mainly made from kelp and koji soup, which is mainly made from boiled soup stock. The umami taste of glutamic acid from kelp is an element of soup stock that characterizes Osaka udon. Yes.

  Therefore, the noodles used in Osaka udon are best to use noodles that are soft and easy to soak out soup, rather than noodles that are strong and difficult to soak out soup like Sanuki udon. Such noodles have been used. That is, conventional noodles of Osaka Udon are thick noodles with a circular cross-section, and noodles that are soft and swell when boiled are easily spread as soup.

  However, in the current situation where the noodles of Sanuki udon, which is characterized by their firmness, are becoming widespread, the noodles used in Osaka udon are not just soft and easy to soak soup stock. There is a need for noodles that are easy to entangle and entangle, and that are stronger, that is, noodles that can taste not only the umami taste of soup stock but also the texture of koshi.

  Meanwhile, as a noodle cutting machine for producing a noodle string having a plurality of independent recesses formed on the surface, the noodle band is passed between a pair of rotating cutting blade rolls. A noodle cutting machine for cutting a pair of noodle strings, wherein a convex portion is formed on the circumferential surface of two disk-shaped blades provided on one cutting blade roll and adjacent in the axial direction, and the gap between the two disk cutting blades As the noodle band passes, a plurality of noodle strings are cut out, and a noodle cutter is provided in which the protrusions form a plurality of independent recesses on the surface of the noodle strings (Patent Document 1).

  The noodle strings with concave portions formed on the surface produced by the noodle cutting machine are easy to entangle soup due to surface tension in the concave portions, so that when the noodle strings are rinsed, the soup does not flow down along the noodle strings. You can taste the umami of the soup with the noodles.

  In addition, as a noodle roll for manufacturing noodles with a shortened boiling time, a noodle band is supplied between a pair of noodle rolls, and the noodle strips are cut into a certain width with a large number of cutting blades. A roll for noodle making, in which a roll-shaped cutting blade is disposed with a gap having the same width as the cutting blade with respect to the rotation axis, and a groove is formed in each noodle wire in each gap There is provided a noodle roll provided with (Patent Document 2).

  According to the noodle making roll, it is possible to make a noodle string having grooves formed on the surface. When such a noodle string is boiled, the boil-up time is greatly reduced and the boil-up hardness is reduced. A complete bowl of noodles can be obtained. In addition, when eating the noodle strings, the soup is entangled in the groove, so that the umami of the soup can be enjoyed.

Japanese Patent Laid-Open No. 2000-185884 JP-A-8-256669

  However, traditional Kansai-style udon, especially Osaka udon, have been used soft noodles that tend to soak soup stock as described above, but enjoy the texture of savored Sanuki udon noodles that have become popular recently. I couldn't. Moreover, since the surface of Osaka Udon noodles was formed smoothly, it was not possible to fully enjoy the characteristic umami of soup stock, which is difficult to get involved in soup stock.

  In addition, the noodle strings made with the noodle cutter described in Patent Document 1 can be eaten more deliciously with the soup entangled with the recesses formed on the surface thereof, but only the recesses of the noodle strings are faster than the other parts. Since it goes up with a candy, there is a problem that the adjustment of the potato becomes uneven in the longitudinal direction and the texture of the noodles is impaired.

  Furthermore, although the technique described in Patent Document 2 has the effect that the rise of the noodles is quick, the hardness of the rise of the noodles is uniform, so if the noodles themselves are soft, there is no stiffness and you can enjoy the texture On the contrary, there is a problem that if the noodle itself is stiff, the soup will not be soaked in any way.

  Then, this invention made it the subject to provide the cutting blade roll for noodle making for manufacturing the noodle strings which can enjoy the texture of a firmness, and were excellent in compatibility with soup stock.

  In order to solve the above problems, the present invention is configured as follows. That is, the invention according to claim 1 of the present invention is a cutting blade roll for noodle making comprising a pair of rolls in which a plurality of annular cutting blades are disposed on a cylindrical outer periphery, wherein the annular ring Each of the two cutting blades is formed of a square blade, and a plurality of two blades provided with a predetermined interval while the cutting blades are opposed to each other with the blade surface facing each other, have the same width as the width interval of the two blades. The two rolls of one roll and the other roll are not opposed to one roll formed in parallel with the other roll and the other roll in which cutting blades are arranged in the same manner as the one roll. It is characterized in that a T-shaped gap in a plan view is formed between the one roll and the other roll by abutting the blade edges at the outer edges of the cutting blades forming the single blade.

  According to the cutting blade roll for noodle making according to claim 1 of the present invention, a noodle strip having a T-shaped cross section can be manufactured by inserting a noodle band into the T-shaped gap in the plan view. . And, when the T-shaped noodle strings are boiled, the end of the noodles remains at the intersection of the T-shape that is slowly boiled, and the three tip portions that are quickly boiled up are softened. It is possible to produce a noodle string that can be enjoyed and that soup can easily soak in, has a convex cross section, and easily soaks in soup.

It is a top view which shows the cutting blade roll for noodle making based on this invention. It is a top view which shows a roll. It is a top view which shows a mode that the noodle strip was inserted in the cutting blade roll for noodle making concerning this invention. It is a perspective view which shows a noodle string. It is a figure which shows another Example. It is.

  Hereinafter, the present invention will be specifically described with reference to the drawings. First, FIG. 1 is a plan view showing a cutting blade roll 1 for noodle making according to the present invention, and the cutting blade roll 1 for noodle making is composed of a pair of rolls 2. FIG. 2 is a plan view showing one roll 201 constituting the pair of rolls 2, and the noodle making cutting blade roll 1 includes one roll 201 shown in FIG. The other roll 202 configured similarly is configured to face each other on the outer peripheral surface. On the one roll 201, a plurality of two blades 3 protruding in a direction perpendicular to the outer peripheral surface are arranged in parallel at a predetermined interval. Although not shown, the noodle making cutting blade roll 1 has an attachment structure to a so-called noodle string machine (not shown) for producing noodle strings on both sides of one roll 201 and the other roll 202. Since it is provided and attachable and detachable, it can be replaced with a cutting blade roll other than the cutting blade roll 1 for noodle making according to the present invention.

  Next, the two-blade 3 will be described in detail. As shown in FIG. 2, the two-blade 3 has a circular cutting blade 301 and a cutting blade 302 formed on a square blade on the outer peripheral surface of one of the rolls 201 with each blade face facing each other. A plurality of the cutting blades 301 and the cutting blades 302 are arranged in parallel with a space width b that is the same as the width a connecting the outsides of the cutting blades 301 and 302. Similarly to the one roll 201, the other blade 202 is also provided with two blades 3 in parallel. In manufacturing udon noodles, more specifically, the thickness c of the cutting blades 301 and 302 is formed in the range of 1.0 mm to 1.5 mm, and the width a of the two-blade 3, that is, the width is narrow. The width a that connects the outer sides of the cutting blade 301 and the cutting blade 302 provided together is preferably formed in the range of 3.5 mm to 4.5 mm. In this case, the plurality of double flutes 3 are arranged in parallel within a range of 3.5 mm to 4.5 mm, with the same gap width b as the gap a of the double flutes 3. In this embodiment, the thickness c of the cutting blade 3 is 1.15 mm, the width a of the pair of cutting blades 3 is 3.8 mm, and the interval width b between the pair of cutting blades 3 is 3. 8 mm.

  Moreover, each outer peripheral surface of the one roll 201 and the other roll 202 between the cutting blade 301 and the cutting blade 302 forming the two-blade 3 is more than the outer peripheral surface in the interval width b between the two blades 3. It is formed so as to be depressed in the direction of the rotation axis, so that the T-shaped noodle strings 5 can be easily formed.

  In this way, the two blades 3 are alternately arranged with the outer peripheral surfaces of the one roll 201 and the other roll 202 having the two blades 3 arranged side by side, that is, each of the two blades 3. In order to prevent the two blades 3 from facing each other, the blades at the outer edges of the cutting blades 301 and 302 that form the two blades 3 are brought into contact with each other as shown in FIG. A gap is formed. The depth d from the cutting edge 301 of the one roll 201 and the outer edge of the cutting edge 302 to the outer peripheral surface between the other two blades 3 facing each other is set to 1.5 mm to 2.0 mm. In this embodiment, the depth d is 1.6 mm. Assuming that the amount of the noodle band 4 inserted into the T-shaped gap in plan view is constant, the amount of the noodle band 4 that can pass through the depth portion is limited as the gap depth b is shallower. Therefore, the noodle band 4 is likely to protrude in the direction of depression formed between the cutting blade 301 and the cutting blade 302 of the two-blade 3.

  Each of the above dimensions is suitable for the production of udon noodles. When manufacturing soba, ramen noodles or pasta, etc., the thickness c of the cutting blade 301 or 302, the width a of the two blades 3, Needless to say, the width interval b and the depth d between the two blades 3 are different.

  Next, how the noodle band 4 is inserted into the gap between the pair of rolls 2 will be described with reference to FIG. When the noodle band 4 is inserted from above into the T-shaped gap between the pair of rolls 2 formed as described above, the outer surface of the cutting blade 301 and the cutting blade 302 forming the double blade 3 are depressed. While the noodle dough is extruded in the direction to form a T-shaped protrusion, the noodle string 5 shredded downward is manufactured. That is, by inserting the noodle band 4 into the cutting blade roll 1 for producing noodles according to the present invention, the T-shaped noodle string 5 shown in the perspective view of FIG. 4 can be manufactured.

  According to the n-shaped wire 5 having a T-shaped cross section manufactured in this way, when the noodle wire 5 is boiled, the stiffness of the noodles remains at the intersection of the T-shape that is slowly boiled, and conversely, Since the three early tip parts become soft, you can enjoy the texture of the koshi, and the soup is easy to soak in, and the section is convex and easy to get tangled, so you can taste not only the taste of the soup but also the texture of the koshi at the same time it can.

  FIG. 5 is an enlarged plan view showing a cutting blade roll 1 for noodle making according to another embodiment. In the said Example, the blade surface of the cutting blades 301 and 302 was made to oppose, and the double blade 3 was formed, but in this Example, the double blade 3 was formed by making the blade back face.

  By forming the two-blade 3 in this way, when the noodle band 4 is inserted into the cutting blade roll 1 for noodle making, the noodle dough is stronger in the direction of depression of the outer peripheral surface between the cutting blade 301 and the cutting blade 302. Since the force which presses works, the sharper cross-section T-shaped noodle string 5 can be manufactured. Usually, the shape of the noodle strings 5 starts to collapse after a while, so that the convex shape of the T-shaped noodle strings 5 can be easily maintained by making the T-shaped cross section at the time of manufacture more acute. .

  In the above example, a cutting blade roll for noodle making was used to produce udon noodles, but noodles such as buckwheat noodles, ramen, pasta, etc. that are entangled with soup and broth can also be produced.

DESCRIPTION OF SYMBOLS 1 Cutting blade roll for noodle making 2 A pair of rolls 201 Roll 202 Roll 3 Double blade 301 Cutting blade 302 Cutting blade 4 Noodle strip 5 Noodle strip a Double blade width b Spacing width c Cutting blade thickness d Depth

Claims (1)

A noodle making cutting blade roll comprising a pair of rolls having a plurality of annular cutting blades disposed on a cylindrical outer periphery,
Each of the annular cutting blades is formed by a square blade, and a plurality of two blades provided side by side with a predetermined interval while facing the blade surface every two blades, the width interval of the two blades One roll formed side by side with the same width as
Like the one roll, the other roll provided with a cutting blade,
The two blades of one roll and the other roll are brought into contact with each other at the outer edges of the cutting blades forming the two-blade so that a flat surface is formed between the one roll and the other roll. A cutting blade roll for noodle making, characterized by forming a T-shaped gap.

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