JP2012050425A - Method for automatically weighing boiled noodles - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a positive displacement method for weighing boiled noodles in which small amounts boiled noodles in a hopper is supplied to a weighing container so as to increase weighing accuracy, noodle ribbons are made hardly clog, and immediately unclogging when noodle ribbons clog up.SOLUTION: The method for weighing the boiled noodles includes forming a supply port of a hopper bottom in a slit-like form, widening a passage toward a weighing container from the supply port of a slit-like form more than the supply port, producing inverted water current for boiled noodle supply from the inside of the supply port, and producing downward water current along the back wall surface of the hopper toward the supply port. Furthermore, the method includes making the supply port expandable, installing a drum above the supply port so as to make the supply port face a circumferential surface, and producing water current so as to make boiled noodles go around the outside of the circumferential surface, centering around the drum.

Description

  TECHNICAL FIELD The present invention relates to a positive displacement measuring method that is used when raw noodles for a plurality of meals are collectively pulverized and subdivided.

  In general, volumetric automatic weighing is performed when mashing multiple noodles of noodles that have been boiled together. Volumetric weighing is widely supported because it fills and discharges the noodles in a full volume of the measuring container corresponding to the weight to be subdivided, and the method is simple and the apparatus can be obtained relatively inexpensively. There are also various disclosures of the invention related to the volumetric weighing method for noodles. When the noodle strings protruding from the weighing container are cut with priority on the weighing accuracy (hereinafter referred to as the cut type), the weighing accuracy is sacrificed. This can be broadly classified into cases where cutting is not an issue (hereinafter referred to as non-cut type).

  In the case of the cut type, for example, in Patent Document 1, the noodles once separated from water are poured into a measuring container together with swirl pressure water, and then the inlet of the container is closed with a shutter and the bottom plate is opened to open the noodles Is disclosed. Patent Document 2 discloses a device for pouring noodles stocked with water in a hopper together with water in the hopper into a container that defines the volume, and horizontally sliding the container to discharge the noodles. . In these cases, when the noodle strings protruding from the container increase, short noodles due to cutting increase and the quality of the product is impaired.

  On the other hand, in the case of the non-cut type, for example, according to Patent Document 3, the noodles stocked with water in the hopper are poured into the measuring container together with the water in the hopper, and the noodles protruding from the container are poured out along with the jet water flow. , A method for discharging the noodles in the container while being closed by the jet water flow is disclosed. Further, in Patent Document 4, the inventors of the present invention pour noodles stocked together with water into the hopper together with water and pass the noodles protruding from the container when the measuring container is slid horizontally and discharged. A method is disclosed in which a tunnel portion is provided between the hopper and the weighing basket, and both the protruding noodles and the noodles in the container are discharged together. In these cases, there is a problem that the excess and deficiency of the weight increases when the noodle strings protruding from the container and the noodle strings pulled out increase.

  In the industry, a method of narrowing the supply port at the bottom of the hopper to a smaller diameter in order to reduce the noodles protruding from the measuring container is known. However, the reduction in processing capacity is remarkable for the effect. In view of this, the inventor of the present application discloses a hopper structure that supplements the capacity by parallel processing when the processing capacity for supplying and filling the noodles is lowered. However, if the supply port is narrowed to such an extent that one or two noodle strings can be dispensed, there is a problem that causes troubles that clog the tangled noodles.

Japanese Patent Laid-Open No. 49-35576 Japanese Utility Model Publication No. 51-71891 Japanese Patent Laid-Open No. 60-14124 JP 2008-111817 A Noto 3145906

  As described above, the conventional positive displacement weighing method cannot reduce the amount of noodle strings that protrude from the measuring container while preventing the processing capacity from being reduced and the trouble of clogging the noodles. There was no way to prevent the increase.

  The present invention is intended to solve such problems, and is to dispense and supply noodle strings when filling the noodles. Make the noodle strings difficult to clog. Furthermore, when the noodle strings are clogged, the clogging is eliminated immediately and the processing capacity is restored. Maintaining a loose state without entanglement or crowding of noodle strings in the hopper to dispense and supply the noodle strings. It is another object of the present invention to eliminate excess and deficiency in weight even though it is a weighing method that does not cut the noodle strings protruding from the weighing container.

  The present inventor used a conventionally known non-cut type ball-tapping machine to measure udon noodles having a noodle string length of 52 cm and a noodle string weight of 12 g. The entire configuration of the ball removing machine will be described with reference to FIGS. 15 and 16. Crab noodles are stocked in hopper A along with circulating water. The noodles are agitated by the protrusions I and are allowed to flow out from the bottom of the hopper A together with the circulating water, and are filled into a single measuring container B composed of a wall having water permeability. After the filling, the noodles in the measuring container B are horizontally slid by the air cylinder J and discharged downward from the discharge port C. At that time, the noodles protruding from the upper part of the measuring container B pass through the tunnel part F and are discharged together with the noodles in the measuring container B. The weighing container is returned to the original filling position and a new filling is started. On the other hand, the circulating water is stored in the recovered water tank D, and is supplied into the water seal supply G, squirting supply H, and hopper A in the tunnel portion by the pumping pump E. The circulating water replenished to the squirting supply H is ejected as a squirting water flow 50 from a group of pores 51 provided on the conical inner slope, and the noodles that are attracted to the bottom supply port 52 are continuously spouted, thereby causing an outflow amount. And the density adjustment so that the noodles at the bottom of the hopper do not become overly dense. The inverted conical bottom including the bottom supply port 52 can be freely replaced according to the properties of the noodle strings. Therefore, in order to supply a small amount, we measured with a small diameter supply port, a perfect circle of 18 mm and a perfect circle of 12 mm, and the processing capacity of 12 mm was significantly lower than that of 18 mm. There was no big difference in the weight variation, and both were not satisfactory.

  Therefore, as shown in FIGS. 2 and 3, the bottom of the hopper is raised to a flat surface, and a flow path tube for crab noodles is provided from the bottom supply port to the measuring container. Compared with the same elongated oval supply port, the elongated oval supply port was supplied in a smaller amount than the perfect circle supply port, and the variation in weight was smaller. However, if the water flow in the fine pores is weakened to increase the processing capacity and the inflow of the noodles is increased, the noodle strings are likely to be clogged at the bottom supply port. Furthermore, the water jets directed directly above caused tangling of the noodle strings in the hopper and contributed to clogging.

  Thereafter, as shown in FIGS. 4 and 5, the noodle strings were entangled in comparison with the case where the gap pipe below the bottom supply port was expanded and connected to the outlet without expanding from the bottom supply port. It is hard to clog. In addition, the spouted water flow pores around the supply port on the slope and the plane are concentrated on the channel pipe, and the descending water flow is generated along the rear wall surface of the hopper toward the bottom supply port, so that the hopper moves upward from the bottom. The supply amount of the noodles could be adjusted while eliminating the flowing water, and the entanglement of the noodle strings that caused clogging at the bottom supply port could be reduced.

  However, depending on the nature of the noodles, the noodle strings may become clogged, and once this occurs, the subsequent weighing may be affected and may not be restored naturally. Therefore, a supply port that can be expanded and contracted as shown in FIG. 6 to FIG. 8 is installed so that the noodles that are rarely clogged can be eliminated each time by expanding from the contracted state into a slit shape. When expanding the supply port, the filling of the noodles was greatly accelerated, and as a result, the processing capacity could be greatly improved.

  Furthermore, in the examination of the expansion / contraction supply port, the noodle strings clogged in the supply port shrunk into a slit shape could be effectively eliminated by the reverse use of the fact that the filling cannot be promoted at all when the expansion time is short.

  However, if the ball takers are arranged in multiple rows and a partition is provided between the adjacent bottom supply ports, the added noodles are not replenished smoothly. In particular, when the buckwheat noodles are stiff, even if the water flow to be stirred or spouted is strengthened, the noodle strings are easily returned and entangled and the weight is not uniform. Therefore, when a method for avoiding local agitation was studied, the noodle strings were uniformly distributed by constantly flowing the whole bowl of noodles in the hopper, and if the noodle strings were rotated around the drum, the noodle strings were entangled at the center of rotation. There is no. Then, an ideal dispensing supply is made possible by obtaining the opportunity to repeatedly pass between the bottom supply port and the drum and flow into the supply port.

  That is, the means for supplying the noodle strings in a small amount and making the noodle strings difficult to clog are as follows: (1) a noodle storage process for stocking a large portion of the noodles in the water in the hopper, and the noodles from the hopper bottom supply port Spilled with water, placed under the hopper and filled with the noodles in a measuring container provided with water passage holes, and a noodle discharging process for dropping the noodles from the bottom opening of the measuring container. In the positive displacement measuring method, the noodles are dispensed by supplying the hopper bottom supply port into a slit shape, or (2) the length of the long side of the slit shape of the hopper bottom supply port in the noodle filling step 15 to 40 mm, the gap between the two long sides is 4 to 12 mm, or (3) in the noodle filling process, a noodle flow path is provided from the hopper bottom supply port to the measuring container, The channel is at the bottom of the hopper (4) In the noodle filling process, a water flow opposite to the outflow of the noodles is generated from the inside of the hopper bottom supply port, and the hopper is directed toward the hopper bottom supply port. Generating a descending water flow along the rear wall surface, and (6) in the crab noodle filling process, the hopper bottom supply port can be expanded and contracted, and it is instantly expanded from a state of being contracted into a slit shape during one filling. It is to perform the operation of shrinking again into a slit shape.

  In addition, the means for recovering the reduced processing capacity due to the small supply is as follows: (5) The hopper bottom supply port can be expanded and contracted in the noodle filling process, and the supply port is expanded in the first stage of filling in the noodle filling process. It is to promote the supply of noodles.

  Moreover, in order to keep the noodle strings in a small amount without being entangled or densely packed in the hopper, the means for maintaining the noodle strings in a separated state is (7) above the hopper bottom supply port, A drum is provided so that the supply port faces the circumferential surface, and a water flow is generated so that the noodles circulate around the outer periphery of the drum, and (8) the drum is rotated, The noodle strings are caused to circulate by protrusions provided on the circumferential surface.

  In addition, there is a single measuring container corresponding to one bottom supply port, and the noodle discharging process slides the measuring container in the horizontal direction. When the noodles inherent to non-cut type weighing are provided with a tunnel that always connects the container inlet with a space, the two noodles enter the two adjacent supply ports and the two supply ports are simultaneously narrowed. There is. (9) A partition wall is provided on the bottom surface between two adjacent bottom supply ports, and a protrusion is provided above it, and the partition wall and the top of each of the protrusions face each other in close proximity or in close contact with each other. The protrusion is operated so that the side surface of the partition wall and the track surface of the protrusion overlap.

  The noodles targeted by the present invention have a specific gravity of 1.0 to 1.2 and exhibit fluidity depending on the flow of water. The noodle shape, thickness and length, raw material, There is no limitation on the conditions for noodles and rice cakes. These characteristics of the noodle noodles work effectively to smoothly pass the bottom supply port narrowed in the slit shape.

  The slit-shaped hopper bottom supply port of the present invention may be rectangular, other polygons or oval as long as two long sides facing each other form a narrow gap, and the two long sides need to be straight. It may be a U-shaped curve or a curved line forming an S-shape. Also, the two long sides facing each other need not be parallel, and it is better to drop the corners of the supply port by rounding or the like so that the noodles can pass smoothly.

  The lengths of the two long sides forming the slit shape are each 15 to 40 mm, preferably 20 to 30 mm. The gap between the two long sides facing each other is 4 to 12 mm, preferably 5 to 10 mm. As described above, the slit-shaped bottom supply port has an effect of promoting passage by deforming the noodle mass in the longitudinal direction of the supply port even when the noodle mass having a size exceeding the gap interval is formed by the entanglement of the noodle strings.

  If there is no particular limitation as a means for solving the problems of the present invention, the shape of the bottom of the hopper may be a conical shape, a horizontal flat plate shape, a valley shape by a combination of flat plates, or a bowl shape, and the density of the noodle strings near the supply port The method of adjusting the pressure may be by stirring with a rod or may generate a water flow, and the location where the water flow is generated and the arrangement of the pores from which the water flow is ejected are not limited at all.

  In the means for solving the problem (3), the flow path of the noodles which is directed from the hopper bottom supply port to the measuring container and is expanded from the hopper bottom supply port shortens the passage section where the bottom supply port is narrowed. What is necessary is just to widen the clearance gap of a flow path. The degree of expansion may be 1.5 times or more, preferably 2 to 6 times. Shortening the passage section of the slit-shaped gap has the effect of encouraging passage by deforming in the vertical direction in addition to deformation in the slit-shaped longitudinal direction when noodle chunks having a size exceeding the gap interval pass. .

  In the problem solving means (4), the water flow in the direction opposite to the outflow of the noodles has the effect of adjusting the supply amount of the noodles. The number and size of the ejection holes can be freely set as long as the method can be generated in any one of the noodle flow paths from the edge of the hopper bottom supply port to the measuring container and change the water flow. Further, if a water flow in the opposite direction is ejected from the bottom surface within 2 cm from the edge of the hopper bottom supply port, the noodle strings may be prevented from becoming too dense at the bottom of the hopper.

  On the other hand, the descending water flow along the rear wall surface of the hopper has an action of appropriately pushing back the noodles replenished from the front side to the bottom of the hopper by adjusting the water force, and preventing the noodle strings from becoming overcrowded at the bottom of the hopper. And by adjusting the flow of water in the opposite direction to the outflow of crab noodles and the downward flow of water along the rear wall of the hopper, the strong water concentrated right above the supply port is eliminated, and the noodle strings are entangled in the hopper. There is an action to prevent.

  The expansion / contraction of the hopper bottom supply port of the means (5) for solving the problem has the effect of promoting the inflow of the noodle strings by expanding the supply port in the first half of the bowl noodle filling step. In particular, the timing of expansion of the supply port is good at the same time as the start of the noodle filling process, and the setting of the expansion ratio and expansion time is completed by 50 to 90% of the weighing basket capacity in 10 to 40% of the filling time, and filling It is better to leave a few seconds after finishing. Specifically, the gap interval between two long sides facing each other may be increased to 1.5 to 4 times, preferably 2 to 3 times.

  The scaling method of the problem solving means (5) may be a method of moving only one side or two sides of two opposite long sides forming the slit. Further, the moving direction may be horizontal or inclined at any one of the upper and lower sides, and the power may be freely controlled by an air cylinder or a mechanical system such as a cam.

  The expansion / contraction of the hopper bottom supply port in the means (6) for solving the problem is to expand from the state contracted into the slit shape and then contract again into the slit shape, and to the bottom supply port narrowed without promoting the supply of noodle strings. It has the effect of removing clogged crab noodles. The moment refers to 1 second or less including the expansion / contraction operation time, and 0.5 seconds or less in the expanded state. If the operation at this moment is performed a plurality of times in one filling, even if the noodle strings are rarely clogged in the shrunk bottom supply port, they can be removed each time.

  In order to use the problem solving means (6) more effectively, the processing capacity per supply port is preferably about 400 to 600 meals per hour. Since the filling time in that case can be taken about 5 seconds, the clogging of the noodle strings can always be eliminated by pulsating to expand and contract 5 to 2 times at intervals of 1 to 2 seconds. If the clogging of the noodle strings can always be resolved, the slit-shaped gap can be set in advance by narrowing it to about 5 mm, so that the noodle strings can be thoroughly dispensed and the measurement accuracy can be greatly improved.

  Note that the enlargement ratio, enlargement / reduction method, direction, and power of the problem solving means (5) and the problem solving means (6) are made common, and the operation timing and time are electrically set to simplify the apparatus configuration. You can do it. When the two means are combined, the common enlargement ratio is 1.3 to 4 times, preferably 1.5 to 2 times the gap interval between the two long sides facing each other. The time is 0.5 to 4 seconds, preferably 1 to 2 seconds, including the expansion / contraction operation.

  Means for solving the problem (7) is that a drum is provided above the hopper bottom supply port so that the circumferential surface of the drum, which is a cylindrical body, faces the supply port, and the noodles are outside the circumferential surface around the drum. A water stream that circulates around is generated. According to the means for solving the problem (7), there is an effect of preventing the noodle strings from being overly dense due to accumulation by avoiding the stationary state of the noodles. Furthermore, since the water flow generated to boost the circulation of the noodles is not limited to a part of the noodle mass and works evenly on the whole, the noodle strings are not entangled or twisted, and the whole noodles It has the effect of maintaining a certain density state.

  The problem solving means (7) is particularly suitable for Japanese soba. In the case of the amplitude type stirring means, the noodle mass submerged in the water becomes more dense due to a certain accumulation height or excessive time. In the case of Japanese buckwheat, the fluidity tends to be lost due to the gelatinization characteristics and fiber content of buckwheat flour as the density increases. Amplitude type stirring or water flow stirring is partially performed there, and fluidity does not recover like udon, conversely, partial entanglement and twisting of the noodle strings will occur, causing clogging . According to the means (7) for solving the problems of the present invention, it is possible to supply a small amount of soba noodles by the action of maintaining a constant density state, and it is possible to dramatically improve the measurement accuracy.

  In addition, in the case of providing a plurality of bottom supply ports in order to perform parallel processing in the problem solving means (7), it is desirable that the arrangement of the drums be the same for all the supply ports. Therefore, the drum axis should be parallel to the array of bottom supply ports. Furthermore, if a plurality of bottom supply ports are adjacent to each other, the peripheral flow of the individual noodles formed above the bottom supply port cooperates adjacently, and is combined into a circular flow of the noodles shared by all the bottom supply ports. The hopper part of the weighing machine can be designed to be compact.

  The distance between the circumferential surface of the drum and the bottom of the hopper is 8 cm or more, preferably 10 to 30 cm. If there is a sufficient space between the circumferential surface of the drum and the bottom of the hopper, a large amount of noodles can be stocked. The diameter of the drum is 5 to 20 cm, preferably 10 to 15 cm. If the diameter of the drum is 10 to 15 cm, the noodle strings do not get tangled and do not occupy the volume of the hopper.

  Further, the generation position of the water flow that boosts the circulation of the noodles in the means for solving the problem (7) may be any arrangement of 360 degrees around the drum circumference. The direction of the water flow to be generated may be the angle range from parallel to the circumferential surface to the circumferential surface so that the flow of the noodle strings can be collected.

  The vertical cross-sectional shape of the bottom surface of the hopper in the problem solving means (7) may be a V shape constituted by front and rear slopes, but may be a concentric circle or a polygon centered on the drum. In addition, if a vertical surface or a wall surface inclined toward the drum from the vertical surface is extended from the bottom surface of the hopper before and after the drum, there is no need to generate a flow deviating from the circumferential flow of the drum.

  The rotating drum of the means (8) for solving the problem has the effect of stably circulating the noodle strings by the protrusions provided on the circumferential surface. If the rotation speed is too fast than the flow speed of the noodles, it is difficult to come off with the noodle strings on the protrusions, but if you use a water flow that boosts the circulation of the noodles and reduce the rotation speed, you can prevent the noodle strings from hanging. good. Note that the rotation may be rotated in one direction at a constant speed, or may be a combination of speed change and inversion. It should be noted that the number and arrangement of protrusions on the circumferential surface of the rotating drum may be one or more, preferably 3 to 5 with respect to one supply port, and may be provided approximately evenly within 360 degrees.

  The protrusion on the circumferential surface of the rotating drum in the problem solving means (8) has a length above the bottom supply port and in contact with the edge of the supply port, so that the noodle strings protruding from the supply port can be directly Removal accuracy can be improved.

  Further, in order to prevent the noodle strings from being wound around the rotating drum of the means (8) for solving the problem, a strip-like fin is set on the circumferential surface in parallel with the rotating shaft of the drum as shown by 48 in FIG. It is good to provide. Further, in order to eliminate noodle strings entering the gap where the end plane of the rotating drum and the wall surface of the hopper are in sliding contact, it is preferable to provide flanges at both ends of the rotating drum so as to be in sliding contact with the wall surface as shown by 49 in FIG. In addition, the larger the diameter of the brim, the better.

  The means for solving the problem (9) is the non-cut type measuring method disclosed by the present inventor according to the above-mentioned Patent Document 4. Each of the noodle strings is inserted into two adjacent supply ports, and the two supply ports are simultaneously formed. In order to eliminate the narrowing situation, the noodle strings are floated by the partition provided between them, and the noodle strings are hung and removed by the protrusions operating above. That is, the operating range of the protrusion provided above the partition wall by means for solving the problem (9) is the distance of the farthest portion starting from the bottom supply port at the top of the partition wall where the track surface of the protrusion overlaps the side surface of the partition wall. May be set so as to be at least half the length of the noodle strings to be weighed.

  In particular, as shown in FIGS. 9 and 13, if the protrusion is passed through a groove that has been dug down at the center of the top of the partition wall, the overlap between the side surface of the partition wall and the track surface of the protrusion may be minimized. In addition, in order to supply the noodles uniformly at each bottom supply port, the height of the partition wall from the bottom supply port may be 10 cm or less, preferably 5 cm or less.

  Although it is a volumetric measuring method for crab noodles, according to the present invention, if udon noodle strings are used, it is possible to dispense one or two pieces at a time, so the number of noodle strings protruding from the measuring container is minimized. be able to. And if it is the measuring method by a cut system, the mixing rate of a short noodle can be reduced significantly, and if it is a non-cut type measuring method, excess and deficiency of a weight can be eliminated. Moreover, the trouble which clogs noodle strings can be prevented and the processing capability can be improved. Therefore, the quality of the noodle product can be improved and the productivity can be improved when the raw noodles are boiled together in a bowl, such as when the raw noodles are boiled in a reversing type koji tank.

Schematic of the entire weighing device based on Examples 1-7 Sectional drawing of the hopper bottom part which installed the slit shape bottom part supply port of Example 1 The top view which shows the slit shape bottom part supply port of Example 1. FIG. Sectional drawing of the hopper bottom part which installed the slit shape bottom part supply port of Example 2. The top view which shows the slit shape bottom part supply port of Example 2. FIG. Sectional drawing of the hopper bottom part which installed the bottom part supply port which can be expanded / contracted of Example 3, 4 The top view which shows the state by which the bottom part supply port of Example 3, 4 was shortened by the slit shape The top view which shows the state by which the bottom part supply port of Example 3, 4 was expanded from slit shape Vertical sectional view of the hopper showing the weighing status of Example 5 Cross-sectional view of a hopper showing the weighing status of Example 5 Vertical sectional view of the hopper showing the weighing status of Example 6 Cross-sectional view of the hopper showing the weighing status of Example 6 Vertical sectional view of the hopper showing the weighing status of Example 7 Cross-sectional view of a hopper showing the weighing status of Example 7 Schematic of the entire weighing device including the cross section of the hopper bottom of the comparative example A plan view including a perfect circle bottom supply port of a comparative hopper

  Hereinafter, embodiments of the present invention will be described with reference to FIGS. In the following examples, in order to grasp the increase or decrease in the amount of crab noodles protruding from the measuring container in the crab noodle filling process, the non-cut type is measured, but the present invention is not limited to the non-cut type. It is not limited at all. Also, the illustration of the noodles is omitted in FIGS. 2 to 10, 13, 14, and 16.

  First, the situation of the ball removing machine common to all the examples and comparative examples will be described with reference to FIG. A plurality of meals noodles 1 are stocked in the hopper A together with circulating water. While stirring the noodles 1 with the protrusions 1, the noodles 1 are allowed to flow out from the bottom of the hopper A together with the circulating water, and filled into a single measuring container B composed of a water-permeable wall. After the filling, the noodles 2 in the measuring container B are horizontally slid by the air cylinder J and discharged downward from the discharge port C. At that time, the noodles protruding from the upper part of the measuring container B pass through the tunnel part F and are discharged together with the noodles in the measuring container B. Circulating water is stored in the recovery water tank D, pumped by the pumping pump E to the water seal supply G and the squirt supply H of the tunnel, and replenished into the hopper A.

(Preparation of crab noodles)
The noodles weighed in Example 1 were noodle strings 50-53 cm long, 3 × 6 mm thick, and 11-13 g mushroom udon. Then, it was quickly cooled to 15 to 20 ° C., and 5 to 30 minutes after cooling was used as an object of measurement.

(Weigh udon at the slit supply port)
Next, the situation of the bottom part of the hopper unique to Example 1 will be described with reference to FIGS. The noodles in the hopper are stirred by the amplitude of the protrusion I. The hopper bottom 3 is a flat plate, the bottom supply port 4 is an ellipse having a gap length of 23 mm, a gap interval of 6.0 to 6.5 mm, and a cross section from the bottom supply port 4 to the supply port outlet 5 has the same shape and area. A straight channel tube 6 was provided. Before and after the hopper bottom 3, an auxiliary plate 7 that guides the noodles is installed, the water flow 8 is spouted from almost the entire surface of the hopper bottom 3, and the density of the noodles at the bottom of the hopper is adjusted. The filling was completed in the time. After the adjustment, filling and discharging were repeated at a rate of 5 pieces per minute so as to become 250 g to 275 g per ball, and weight data with an average weight of 257.8 g, a standard deviation of 5.9 g, and n = 58 were obtained. In the meantime, noodle clogging occurred once at the supply port 4 due to the decrease in fluidity caused by wiping.

(Weighing udon at the conventionally known perfect circle supply port)
The same noodles as in Example 1 were weighed as a comparative example using a conventionally known perfect circle supply port. The situation of the hopper bottom part of the comparative example will be described with reference to FIGS. 15 and 16. The bottom of the hopper has an inverted conical shape, and a jetting pore 51 is provided on the inner slope, and a bottom supply port 52 having a perfect circular inner diameter of 12 mm is provided at the deepest part of the hopper so as to be in contact with the tunnel part F. The water flow 50 was spouted from the spout 51 on the conical slope, and adjustment was made so that the filling into the measuring container was completed in a time of 8 to 10 seconds. After the adjustment, the rate filling and discharging were repeated 5 times per minute so as to be 250 g to 275 g per ball, and weight data with an average weight of 267.8 g, a standard deviation of 7.6 g, and n = 45 were obtained. In the meantime, the clogging of noodles occurred once at the supply port due to the decrease in fluidity associated with the noodles.

(Summary of Example 1)
Since Example 1 and the comparative example had the same weighing basket capacity but there was a difference of 10 g in average weight, Example 1 showed that the average noodles protruding from the weighing basket was 10 g less than the comparative example. Was showing. Also, the difference in standard deviation indicated that the variation in the weight of the noodles protruding from the weighing basket in Example 1 was smaller than that in the comparative example. And when these results were compared by the same processing capacity, Example 1 showed that noodle strings were dispensed more finely than the comparative example.

(Measurement of udon when the gap between the channels below the slit supply port is widened)
Next, the same noodles as in Example 1 were weighed at the bottom supply port having a shape that is difficult to clog, provided with a flow path expanded from the hopper bottom supply port. The situation at the bottom of the hopper unique to Example 2 will be described with reference to FIGS. The hopper bottom 9 is a horizontal flat plate, the bottom supply port 10 is a rectangle having a gap length of 23 mm and a gap interval of 6 mm, and a shape in which the gap interval is expanded to 12 mm from just below the bottom supply port 10 to the supply port outlet 11. A channel tube was provided. The spouted water flow pores are concentrated inside the channel tube to spout the spouted water flow 12 and generate a descending water flow 13 along the rear wall surface toward the bottom supply port 10 in the hopper, so that the noodles at the bottom of the hopper The density was adjusted and filling was completed in a time of 8 to 10 seconds. After adjustment, the capacity of the measuring container was finely adjusted so that it would be 250g to 275g per ball, and when filling and discharging were repeated at a rate of 5 pieces per minute, over / under 3.2%, average weight 259.5g, standard A weight distribution with a deviation of 5.4 g (n = 94) was obtained. In addition, at the time when 30 minutes had elapsed from the start of measurement, noodle clogging occurred at the bottom supply port 10 due to a decrease in fluidity caused by the noodles.

(Summary of Example 2)
From the comparison of the standard deviation of 5.4 g (n = 94) of Example 2 and the standard deviation of 5.9 g (n = 58) of Example 1, Examples 2 and 1 were almost equally dispensed. . However, in Example 1, the noodle strings were clogged in 10 minutes, whereas in Example 2, the noodle strings were not clogged for 30 minutes, so the supply port expanded below the hopper bottom supply port was clogged with noodles. It was difficult.

(Weighing udon with the bottom supply port expanded and contracted (1))
Next, in Example 3, the same noodles as in Example 1 were weighed by expanding and contracting the bottom supply port. The situation of the hopper bottom inherent to Example 3 will be described with reference to FIGS. The bottom of the hopper is a horizontal flat plate, and the bottom supply port inlet 14 starts the operation of expanding from 23 mm × 6 mm in the contracted state 14 a to 23 mm × 12 mm in the expanded state 14 b every time the noodle filling process is started. When the 60 to 70% of the measuring container is filled, the bottom supply port is expanded and contracted so that it is returned to the contracted state 14a and supplied in a small amount. Expansion and contraction is performed by a mechanism 15 that combines a push spring loaded therein and a pull string tied to an external air cylinder, and the flow path tube 16 has a gap interval of 15 mm, so that the noodles can be smoothly spread even in the expanded state of 14b. I was able to pass. Further, the spouted water flow pores are concentrated on one surface of one side of the flow path, and the spouted water flow 17 is ejected, and the descending water flow 18 along the rear wall surface of the hopper is generated toward the bottom supply port 14, The density of crab noodles was adjusted and filling was completed in a time suitable for the measuring speed. After adjustment, the capacity of the measuring container was finely adjusted so that it would be 250g to 275g per ball, and filling and discharging were repeated at 5 pieces per minute and 9 pieces per minute. 1.7%, average weight 261.3 g, standard deviation 6.5 g (n = 60), with 9 speeds per minute 4.3% over and under, average weight 261.4 g, standard deviation 6.6 g (n = 120) weight distribution, although there was a single shortage of filling due to a decrease in fluidity due to noodle wiping, continuous clogging of noodles occurred at the bottom supply port 14 even after 30 minutes from the start of measurement. I did not.

(Scale the udon at the bottom supply port (2))
Moreover, in Example 4, on the conditions of Example 3, weighed 250g to 275g per ball for noodles with a standard length of 34cm, a thickness of 3 to 5mm, and a weight of 7 to 8g. When repeated at 9 speeds per minute, a weight distribution with no excess or deficiency, an average weight of 261.9 g, and a standard deviation of 4.6 g (n = 100) was obtained. Moreover, the continuous clogging of noodles at the bottom supply port 14 did not occur even after 40 minutes from the start of measurement.

(Summary of Examples 3 and 4)
Although there is a difference in the weight distribution due to the difference in the shape of the noodle strings, the weight was distributed in the range of one or more noodle strings, but the noodle strings could be clogged continuously at the bottom supply port. Since there was no such thing, the slit width was narrowed with ease, and filling was possible by dispensing the noodles.
Therefore, if Examples 3 and 4 are carried out by a cut-type weighing method, the noodle strings can be dispensed without worrying about the clogging of the noodle strings due to the expansion and contraction of the bottom supply port. As a result, the noodle strings to be cut It was shown that only a few were sufficient.

(Preparation of crab noodles)
The noodles weighed in Example 5 were noodles made with buckwheat flour and strong flour at a ratio of 1: 1, and the soba noodles were baked, and the length of the noodle strings was 35 cm, the thickness was 2 × 3 mm, and the weight was 1.5 to 2 g of frozen noodles with a water content of 60% were thawed in boiling water and quickly cooled to 15 to 20 ° C., and 5 to 20 minutes were measured after cooling.

(The bottom supply port is expanded and reduced to measure Japanese soba in 3 rows)
In Example 5, the ball takers of Examples 3 and 4 were changed to three rows, and the bottom supply port was expanded and reduced to measure Japanese soba. The situation of the hopper unique to the fifth embodiment will be described with reference to FIGS. 9 is a longitudinal sectional view overlapping the bottom supply port, and FIG. 10 is a transverse sectional view taken along the cutting line 19 in FIG.
A partition wall 21 was provided with an interval pitch 20 between adjacent bottom supply ports of 10 cm. The protrusion 24 that describes the track 23 that overlaps with the partition wall side surface 22 swings so that the inside of the groove portion 25 dug down at the top of the partition wall 21 does not contact the wall surface. In addition, the protrusions 26 were vibrated in the vertical direction even above the bottom supply port and agitated. The squirting water stream 28 generates a descending water stream 29 along the rear wall surface of the hopper toward the bottom supply port, which is ejected from five pores having a diameter of 2.5 mm provided at the edge 27a of the bottom supply port 27. The density of the hopper bottom noodles was adjusted.
The filling speed is 9 per minute, the opening at the time of expansion / contraction of the supply port is set to 23 × 16 mm and 23 × 12 mm, respectively. When filling and discharging are repeated at around 170 g per ball, the supply of noodles is sporadically in time. In some cases, a weight distribution with an average weight of 179.7 g and a standard deviation of 17.8 g (n = 119) was obtained.

(Summary of Example 5)
There was a tendency that the added noodle strings were not replenished smoothly in the hopper and the filling shortage increased. In addition, the entangled noodle strings cause clogging when the supply port is shortened, and the opening degree of the expansion / contraction supply port cannot be set as small as in Examples 3 and 4, and as a result, the measurement accuracy is increased. I couldn't.

(The slit supply port is expanded and contracted, and the soba noodles are weighed with two rows and a fixed drum.)
In Example 6, the central supply port of the ball taker of Example 5 was closed and changed to two rows, and the same Japanese soba as in Example 5 was weighed. The situation of the hopper unique to the sixth embodiment will be described with reference to FIGS. 11 is a longitudinal sectional view overlapping the bottom supply port, and FIG. 12 is a transverse sectional view taken along the cutting line 30 in FIG. In Example 6, the partition wall and the stirring protrusion of Example 5 were removed, and the fixed drum 31 was installed. The descending water flow 32 along the rear wall surface of the hopper, the squirting water flow 33, the auxiliary water flow 34, and the vertical wall 35 form a flow rotating around the fixed drum 31, and the noodle strings 36 are circulated in the direction of the arrow 37. It was. The filling speed is 9 pieces per minute, the opening at the time of expansion / contraction of the supply port is set to 23 × 14 mm and 23 × 9.5 mm, respectively. Was expanded to 14 mm for 1 second, filled with about 70%, and then reduced to 9.5 mm opening and continuously pulsating to 14 mm at 1 second intervals to eliminate clogging of noodles. Average weight 158 g, standard deviation A weight distribution of 5.3 g (n = 245) was obtained and no clogging of the noodles was observed.

(The slit supply port is expanded and contracted, and 3 rows, measuring the soba noodles with a rotating drum)
In Example 7, the same Japanese soba as in Example 5 was weighed by returning to the third row. The situation of the hopper unique to Example 7 will be described with reference to FIGS. 13 is a longitudinal sectional view overlapping the bottom supply port, and FIG. 14 is a transverse sectional view taken along the cutting line 38 in FIG.
In Example 7, the fixed drum of Example 6 was replaced with the rotating drum 39. The rotating drum 39 obtained power from the outside by the rotating shaft 40 and rotated in the direction of the arrow 41 at a speed of 15 rotations per minute. Further, as in the fifth embodiment, the bottom supply port was provided with a partition wall 43 having a groove in which the three bottom supply ports were adjacent to each other with an interval pitch of 10 cm and the center of the top was dug.
On the circumferential surface of the rotating drum 39, a protrusion 42 that passes over the supply port and a protrusion 44 that passes through the partition wall 43 in a non-contact state are erected, and the noodle strings straddling the partition wall 43 are removed every time the passage is passed.
Further, the descending water flow 45 along the rear wall surface of the hopper, the spouted water flow 46 and the vertical wall 47 formed a flow rotating around the fixed drum, and boosted the circulation of the noodle strings in cooperation with the rotation of the drum. Further, a strip-like fin 48 was attached to the circumferential surface of the rotating drum 39 in parallel to the rotating shaft 40 and perpendicular to the circumferential surface in order to eliminate the noodle strings wound around the drum.
The opening at the time of expansion and contraction of the supply port is set to 23 × 10 mm and 23 × 5 mm, respectively, and filling and discharging are repeated at a rate of 9 pieces per minute, and simultaneously with the start of filling, the supply port is expanded to 10 mm for 1.5 seconds 7 After filling up about 30% and then reducing the opening to 5 mm and continuing the pulsation that instantaneously expands to 10 mm at 1 second intervals to eliminate clogging of noodles, the average weight 156 g, standard deviation 3.9 g (n = 118) No clogging of the noodles was observed.

(Summary of Examples 6 and 7)
In the case of Example 6, there was a tendency for noodle strings to start to stay at the bottom when a large amount of soba noodles was placed in the hopper, and in each case, it was necessary to strengthen the water force to maintain the rotational flow. In Example 7, the rotational flow could be stably maintained, and the density of the buckwheat soba was generally proportional to the input amount and stable. As a result, even when the opening of the supply port was set to a clearance of 5 mm, clogging did not occur and the measurement accuracy could be greatly improved. Therefore, if Example 7 was implemented with the cut type measuring method, the amount of noodle strings to be cut was very small.

[References common to FIGS. 1 to 16]
A Hopper B Single weighing basket C Noodle discharge port D Circulating water recovery water tank E Pump for generating water flow F Tunnel part for non-cutting Water stream H to prevent the noodles from flowing out at the tunnel part H Generated water flow I Protrusions that stir noodles with amplitude in the hopper J Reciprocating air cylinder that slides the weighing basket [reference numeral in FIG. 1]
1 Crab noodles stocked in a hopper 2 Crab noodles filled in a measuring container [reference numerals of FIGS. 2 and 3]
3 Flat hopper bottom used in Example 1 4 Oval bottom supply port used in Example 1 5 Oval supply port outlet used in Example 1 6 Connecting bottom supply port 4 and supply port outlet 5 , A flow path having an oval cross section 7 Noodle guide auxiliary wall used in Example 1 8 Spouting water flow ejected from almost the entire surface of the hopper bottom 3 [reference numerals of FIGS. 4 and 5]
9 Flat hopper bottom portion 10 used in Example 2 Rectangular bottom supply port of 23 × 6 mm used in Example 2 Rectangular supply port outlet of 23 × 12 mm used in Example 2 Used in Example 2 Spouted water flow 13 Downward water flow from the upper part of the rear part of the hopper toward the bottom supply port 10 (reference numerals in FIGS. 6 to 8)
14 The bottom supply port 14a which expands / contracts used in Examples 3 and 4 The state where the bottom supply port 14 is contracted into a slit of 23 × 6 mm 14b The state where the bottom supply port 14 is expanded to 23 × 12 mm 15 Expansion / contraction mechanism 16 of bottom supply port 14 Square flow channel 17 having a cross section of 23 × 15 mm used in Examples 3 and 4 Blow-up water flow 18 of the ball taker used in Examples 3 and 4 Bottom supply port 14 from above the rear of the hopper Downward water flow (signs of FIGS. 9 to 10)
In FIG. 9, the cutting line 20 which shows the position of FIG. 10 The space | interval pitch 21 of the bottom part supply port which adjoins in Example 5. The partition wall 22 provided between the bottom part supply ports adjacent in Example 5. The side surface 23 of the partition wall. A track 25 that overlaps 22 A projection 25 that draws a track 23 that overlaps the side wall 22 A groove 26 in which the top of the partition is dug down A projection 27 that vertically swings above the bottom supply port 27 A bottom supply port 27a that expands and contracts as used in the fifth embodiment Edge 28 of bottom supply port 27 provided with pores Spouted water flow 29 In Example 5, descending water flow along the rear wall surface of the hopper [reference numerals of FIGS. 11 to 12]
In FIG. 11, the cutting line 31 which shows the position of FIG. 12 The fixed drum 32 used in Example 6 The descending water stream 33 along the rear wall surface of the hopper used in Example 6 The spouted water stream used in Example 6 34 Example Auxiliary water flow 35 used in 6 Vertical wall 36 provided in the hopper in Example 6 Noodle strings 37 rotated and flowed around a fixed drum in Example 6 Arrows indicating the direction of rotation of the noodle strings 36 in Example 6 [FIG. -14 symbols]
38, the cutting line 39 indicating the position of FIG. 14 is the rotation drum 40 used in the seventh embodiment. The rotation shaft 41 of the rotation drum 39 is an arrow 42 indicating the rotation direction of the rotation drum 39. The rotation drum 39 is implanted on the circumferential surface of the rotation drum 39. Protrusions 43 that pass over the bottom supply port Separation wall 44 provided between the bottom supply ports adjacent in Example 7 Protrusion 45 that passes through the top groove of the partition wall 43 in a non-contact state Rear wall surface of the hopper used in Example 7 Descending water flow 46 The spouted water flow 47 used in the seventh embodiment The vertical wall 48 provided on the hopper in the seventh embodiment Fins 49 for preventing the noodle strings from winding around the rotating drum 39 The flanges of the end of the rotating drum 39 [FIGS. Sign)
50 Spouted water flow 51 from the conical inner surface used in the comparative example 51 Spouted pores 52 of the spouted water flow 50 Full circle bottom supply port used in the comparative example

Claims (9)

The noodle storage process for stocking a large portion of the noodles in the water in the hopper, and the noodles are discharged together with water from the hopper bottom supply port and placed under the hopper, and the noodles are placed in a measuring container having a water passage hole. In a positive displacement weighing method comprising: filling a bowl noodle filling process; and a bowl noodle discharging process for dropping the bowl noodle from the lower surface opening of the weighing container.
An automatic noodle noodle weighing method characterized in that the noodles are dispensed in a small amount by making the hopper bottom supply port into a slit shape.   The said noodle noodle filling process WHEREIN: The length of the slit-shaped long side of a hopper bottom part supply port is 15-40 mm, and the clearance gap between two long sides is 4-12 mm, The noodles automatic weighing | measuring method of Claim 1 .   The said noodle filling process WHEREIN: The flow path of the noodle noodle is provided toward the measurement container from the hopper bottom part supply port, This flow path is what was expanded from the hopper bottom part supply port, The said 1st aspect is characterized by the above-mentioned. Or the crab noodle automatic weighing method according to 2.   In the noodle filling step, a water flow opposite to the outflow of the noodles is generated from the inside of the hopper bottom supply port, and a descending water flow is generated along the rear wall surface of the hopper toward the hopper bottom supply port. The automatic noodle noodle weighing method according to any one of claims 1 to 3.   In the said noodle filling step, the hopper bottom supply port can be expanded and contracted, and the supply port is expanded in the first stage of filling in the noodle filling step to promote the supply of noodle noodles. 2. The automatic noodle noodle weighing method according to 1.   In one noodle filling step, the hopper bottom supply port can be expanded and contracted, and the operation of instantaneously expanding from the state contracted into a slit shape and contracting again into a slit shape is performed a plurality of times. The automatic noodle noodle weighing method according to any one of the above.   In the noodle storage step, a drum is provided above the hopper bottom supply port so that the hopper bottom supply port faces the circumferential surface, and the water flow is performed so that the noodles circulate around the outer periphery of the drum. The automatic noodle noodle weighing method according to any one of claims 1 to 6, characterized in that it is generated.   The automatic noodle noodle weighing method according to claim 7, wherein the drum is rotated, and the noodle strings are circulated by protrusions provided on a circumferential surface of the drum.   There is a single weighing container corresponding to one bottom supply port, and when the noodle discharging process slides the measurement container horizontally, the hopper bottom supply port and the measurement container inlet In a non-cut type weighing method in which a tunnel is always connected in space, a partition is provided on the bottom surface between two adjacent bottom supply ports, a protrusion is provided above the partition, and the top of the partition and the protrusion are opposed to each other. The method for automatically measuring crab noodles according to any one of claims 1 to 8, wherein the projection is operated so that the side surface of the partition wall and the track surface of the projection overlap each other in close proximity or close to each other.

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