JP2014108108A - Method for boiling noodles at high temperature - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method, for boiling noodles in hot water over 100°C in pressured environment with a pressure container by a divided pot traveling system, that prevents clinging noodles and clogging of a feed pipe when the noodles are fed into the pressure container, and efficiently produces noodles in mass quantities.SOLUTION: Taking noodles in or out from a pressure container is conducted by a noodle feeding pipe that leads to the inside of the pressure container and is connected upwardly and a noodle removing pipe that leads to the inside of the pressure container and is connected downwardly. Both the noodle feeding pipe and the noodle removing pipe are connected to an inner pipe valve in contact with the pressure container, a noodle holding pipe, an outer pipe valve in this order. The noodles are passed through by opening and closing the inner/outer pipe valves alternately. When the noodles are fed, the noodle holding pipe in the noodle feeding pipe is ventilated by air and the outer pipe valve is opened. Then, the noodle holding pipe is ventilated with the pressure container and the inner pipe valve is opened. When the noodles are removed, the noodles and water are held above the inner pipe valve of the noodle removing pipe in advance, and the inner pipe valve is opened, then the outer pipe valve is opened.

Description

  The present invention is divided into capacities with a bowl of less than one serving, and is fixed to an endless chain. The basket is stored in a pressure vessel and maintained at a pressure exceeding atmospheric pressure, such as udon, Chinese noodles, and soba noodles. The present invention relates to a high-temperature brewing method suitable for mass production of tsukudani noodles with brewing water having a temperature exceeding 100 ° C.

  In recent years, in the market for commercial frozen noodles, there is a product need for frozen noodles equivalent to half of a meal due to the convenience of serving large servings and the spread of small servings found in restaurant set menus. In addition, in the consumer noodle market, the convenience of subdivided noodles and the fact that frozen noodles can be thawed in a small pan has become recognized as an added value.

  The kneading method suitable for mass production includes a method of transferring noodle strings by a reversing basket that boiles multiple meals together (a large basket reversing method), and an endless chain that is partitioned to accommodate a unit of one serving or less. It can be roughly divided into a method of moving the noodle strings (compartment basket patrol system) by patroling with fixing.

  However, in the large-sized basket reversal method, ball weighing is performed in the subsequent processes, and for example, twice the number of ball removal is performed to measure the noodles with an internal volume equivalent to half of one meal while maintaining the conventional production capacity. As a result of weighing, the ball-taking machine becomes large and complicated. In addition, frozen noodles are preferably freeze-frozen after brewing, and it is better not to have a measuring process with a ball taker. On the other hand, if it is a section basket patrol system, it is easy to maintain the production capacity by preparing twice the number of straw baskets in advance and storing half of the raw noodles in the section basket. No need to measure the ball.

  For example, Patent Document 1 discloses an apparatus that raises water with submerged water having a temperature exceeding 100 ° C. under a pressurized environment in a compartment car patrol system. According to Patent Document 1, all noodle-containing baskets are stored in a hot water tank that is a pressure vessel, and a supply valve for raw noodles and a feed valve for forming a through hole for opening and closing the supply hole are formed on a lower wall of the hot water tank. There has been disclosed a lifting device provided with a noodle discharge hole and a discharge valve for forming a through hole for opening and closing the discharge hole. In addition, in the description relating to the introduction of raw noodles in Patent Document 1, “the noodle strings are separated one by one while pouring a certain amount of boiling water into the raw noodles. "Prevents adhesion."

  On the other hand, for example, Patent Document 2 by the inventors of the present application discloses disclosure of a method of rinsing with brine having a temperature exceeding 100 ° C. in a pressurized environment. In Patent Document 2, a noodle making process, a low temperature koji process in which the noodle strings obtained in the noodle making process are boiled at 90 ° C. or higher under atmospheric pressure, a low temperature koji process, and a koji under a pressurized environment exceeding 100 ° C. A method for producing strawberry noodles comprising a high-temperature cocoon process for raising and a cooling process for cooling the brewed noodle strings following the high-temperature cocoon process, wherein the total cocoon time immersed in brine at 90 ° C. or higher 4 minutes or more, the soot time under atmospheric pressure is 90-50% of the total soot time, the sowing time in a pressurized environment is 10-50% of the total soot time, The manufacturing method whose maximum temperature of the lower brine is 110-140 degreeC is disclosed.

  And in FIG. 4 of patent document 2, the input pipe which connects the valve 2, the input container, the valve 1, and the funnel upward in that order is shown on the upper lid of the experimental pressure kettle. The test areas of 9.5 minutes, 3.5 minutes, 8 minutes, 5 minutes, 6 minutes and 7 minutes are shown for the low temperature hot water process and the high temperature hot water process, respectively. Take out the strawberry noodles together with 5L, and pour the strawberry noodles with hot water into the jar noodle inlet of the pressure vessel at the start of the high temperature cocoon process. The experimental method was described.

JP 62-94120 A JP2007-306820

  In Patent Document 1, it is necessary to complete the surface alpha in order to eliminate the adhesion of the noodle strings. For this reason, if the time interval for supplying the noodles is long, productivity is lowered. On the other hand, if raw noodles that are incompletely pregelatinized with a short time interval get wet, not only the problem of adhesion between the noodle strings, but also the cause of troubles that stick to the inner walls of the input path and clog the input path become.

  Even if the productivity of the noodle strings is not reduced by any means and the noodle strings are pregelatinized, the noodle strings that have been pregelatinized at a moisture content of 50% or less are hard and have poor fluidity. There is a new problem that another noodle string moving means is required to retain the noodle strings with poor fluidity with limited water and resume the flow. Therefore, a method and an apparatus in which the compartment cage is stored in a pressure vessel and circulated to raise the temperature at a temperature exceeding 100 ° C. under a pressure exceeding the atmospheric pressure have not been commercialized to date.

  In addition, in order to apply the noodle strings charging method disclosed in the example of Patent Document 2 to the compartment basket circulation method, there is a problem that it takes time for pouring.

  The present invention solves such a problem, is a compartment car patrol system, when the noodle strings are put into the pressure vessel by a method of raising at a temperature exceeding 100 ° C. by the pressurized environment by the pressure vessel, The purpose of the present invention is to provide a kneading method that is suitable for mass production and is commercially available, without the problem of sticking of noodle strings and clogging of input pipes.

  In order to solve the above-mentioned problems, the inventors have further studied using an experimental device disclosed in Patent Document 2. That is, the upper lid of the experimental pressurization pot 1 shown in FIG. 1 of the present specification, the lower ball valve 2 with a fully opened passage diameter of 40 mm, the pipe 3 with an inner diameter of 40 mm and a capacity of 0.5 L, and the upper side of the fully opened passage diameter of 40 mm. An experiment was conducted in which a ball valve 4 was connected upward, a funnel 5 opened at 40 ° was placed on the ball valve 4, and the noodle strings were put into the basket 6 in the pressure state of a gauge pressure of 0.1 megapascal. .

  110 g of raw noodles made from noodles made into 3.3 mm square with a water content of 43%, in a non-boiled state, boiled at 99 ° C. for 1 minute, about 130 g of water and about 52% in water, and boiled for 5 minutes, 150 g of water 60 %, Respectively, the upper ball valve 4 is closed, the noodle string and 400 ml of hot water are put into the funnel 5, the lower ball valve 2 is then closed, the upper ball valve 4 is opened, and the noodle string is connected to the pipe 3 Then, the upper ball valve 4 was closed and the lower ball valve 2 was opened, and the noodle strings were poured into the inner basket of the pressurized kettle. Both noodle strings stagnate on the funnel, and it takes 2-3 seconds for only the noodle strings in a half-boiled state with a moisture content of about 60% to pass through each valve, and then pour into the pipe 3 and the inner basket 6 of the pressure kettle 1. I was able to.

  Next, in order to shorten the time for pouring the noodle strings, the pipe 3 in FIG. 1 is replaced with the pipe 8 having an inner diameter of 40 mm and a capacity of 1 L shown in FIG. 9 is provided. Then, 150 g of udon noodle strings with the same 5-minute length as in FIG. 1 are kept in the funnel 5 together with 400 ml of hot water, the lower ball valve 2 is closed, the valve 10 of the air vent pipe is opened, When the upper ball valve 4 was opened with the valve 11 closed, the udon noodle strings could be poured into the pipe 8 instantly within 1 second. Subsequently, when the upper ball valve 4 is closed, the valve 10 is closed, and the valve 11 is opened, the lower ball valve 2 is opened. As a result, the udon noodle strings are poured into the inner basket 6 of the pressurization pot 1 instantly within 1 second. I was able to.

  Further, the pipe 3 in FIG. 1 is replaced with the pipe 12 having an inner diameter of 40 mm and a capacity of 500 ml shown in FIG. 2B, and further, vent pipe openings are provided in the upper part 13 and the lower part 14 of the pipe 12. Then, 150 g of udon noodle strings with the same 5-minute length as in FIG. 1 are kept on the funnel together with 400 ml of hot water, the lower ball valve 2 is closed, the valve 10 is opened, and the valve 11 is closed. When 4 was opened, the udon noodle strings could be poured into the pipe 12 instantly within 1 second. Subsequently, when the upper ball valve 4 is closed, the valve 10 is closed, and the valve 11 is opened, the lower ball valve 2 is opened. As a result, the udon noodle strings are poured into the inner basket 6 of the pressurization pot 1 instantly within 1 second. I was able to.

  That is, the means 1 for solving the problem is that the noodle strings of 10 to 200 g obtained in the noodle making process are accommodated and transferred to a basket partitioned into a plurality of compartments, and the noodle strings are at 90 ° C. or higher under atmospheric pressure. Subsequent to the low-temperature boiling process and the low-temperature boiling process, the cooling process is performed to cool the noodle strings after the high-temperature boiling process and the high-temperature boiling process. The basket is circulated by an endless chain independent of the low-temperature cocoon process, the high-temperature cocoon process, and the cooling process, respectively, and the basket of the high-temperature cocoon process is stored in a pressure vessel, The noodle strings are inserted into and removed from the pressure vessel by the noodle string inlet tube connected upwardly through the pressure vessel and the noodle wire outlet tube connected downwardly through the pressure vessel. And the noodle strip take-out pipe are both inner tube valves that contact the pressure vessel, The tube and the outer tube valve are connected in this order, the inner and outer tube valves are alternately opened and closed to allow the noodle strings to pass through, and the noodle string receiving tube of the noodle string charging tube has an opening that communicates with the atmosphere and the pressure vessel. When the noodle strings are inserted by alternately opening and closing the vent pipes with the vent valves, the noodle string receiving pipe of the noodle string throwing pipe is vented to the atmosphere and the outer pipe valve is opened to open the basket of the low-temperature drought process. The noodle strings dropped from the above are poured into the noodle string receiving tube together with hot water, and then the noodle string receiving tube is vented to the pressure vessel to open the inner tube valve, and the noodle strings and hot water are put in the pressure vessel. When noodle strings are poured into the basket and the noodle strings are taken out, the noodle strings and water are waited in advance on the inner tube valve of the noodle string extraction tube, the inner tube valve is opened, and the noodles dropped from the basket in the pressure vessel are dropped. Pour the wire with water into the noodle string receiving tube, then open the outer tube valve and cool the noodle wire with water It is what poured into the basket.

  The noodle making process of the present invention is mainly made of flour such as wheat flour, buckwheat flour, rice flour, starch such as wheat, potato, sweet potato, tapioca, mung bean, and starch derivatives etherified, esterified and crosslinked. If necessary, dough obtained by kneading under reduced pressure with salt water and salt water is formed into a noodle strip, and the rolled noodle strip is cut into noodle strips with incisors. Divide into multiple parts. Further, the noodle band and the noodle strings can be subjected to an alpha treatment by some heating means, and the noodle strings may be in an ungelatinized state or an alpha state.

  The unit to be accommodated and transferred to the basket of the present invention is the smallest division unit that can be separated such as freezing and packaging of the noodle products provided to the market, and the serving weight for a single serving is usually 200 g to 300 g, half of which is 100 g ˜150 g, for example, 20 g for noodles subdivided into bite sizes, the corresponding noodle string weight before the cocoon process is 10 g to 200 g, preferably 10 g to 100 g. Cut the noodle strings divided into a plurality of equal parts under the incisors with a predetermined weight.

  The basket used in the present invention is mainly composed of a stainless steel mesh or a punching plate, is long in the side surface direction of the tank, and is divided into a plurality in the side direction, and the core wire in the side direction can be circulated horizontally. It is fixed to the endless chain on both sides. As the basket size increases, the processing capability increases, but 4 to 40 categories are suitable. For example, when a rolled noodle strip with a width of 600 mm is divided into 40 equal parts and dropped simultaneously into 40 divided baskets, one section has a width of 15 mm and a udon noodle line with a width of 3 mm has a length of about 5 and cuts to a length of 20 cm. It becomes about 10g per division. Further, the basket may be moved intermittently at a constant pitch or continuously at a constant speed.

  The low-temperature cocoon process of the present invention is intended to allow appropriate pregelatinization and water absorption necessary for imparting a certain level of fluidity to the noodle strings as a pre-stage of the high-temperature cocoon process. The soaking temperature of 90 ° C. or higher is the temperature required for raising raw noodles. The higher the temperature, the better it is to promote the pregelatinization of starch. 96-98 degreeC which water does not boil is preferable in order to prevent rough skin of noodles.

  In the high-temperature cocoon process of the present invention, the noodles are subjected to alpha conversion to determine the texture of the noodles by rinsing with irrigated water in a pressurized environment exceeding 100 ° C., for example, 110-140 ° C., preferably 120-130 ° C. The purpose is to do. If the water temperature in the high-temperature dripping process is relatively low 110-120 ° C, the pressure resistance of the dredging device should be 0.1 MPa, if it is 120-133 ° C, 0.2 MPa, 133-140 ° C. For example, it may be designed to have a pressure strength of 0.3 MPa. In this way, by increasing the pressure strength of the hoisting equipment, the hoisting temperature in the high temperature hoisting process can be set high, and the ratio of the hot sowing process in the total dredging time can be lowered, so the equipment part of the high temperature hoisting process can be made compact. Can be installed.

  In the cooling process of the present invention, the temperature of the noodles is set to 100 ° C. or less until the noodle strings raised in the high temperature koji process are taken out from the pressure vessel, and rapidly cooled to 40 ° C. or less within 1 minute and 10 ° C. or less within 2 minutes. It is preferable to do.

  It is necessary for the basket of the present invention to be circulated by an endless chain independent of the low temperature drought process, the high temperature drought process, and the cooling process, in order to store the high temperature dredging process basket in the pressure vessel. This is convenient when the traveling speed is relatively higher than the traveling speed of the cooling process. For example, as shown in FIG. 3, when the pressure vessel 22 and the cooling water tank 23 are arranged side by side on a flat floor surface, the pressure vessel in the high-temperature dredge process is related to the space of the noodle string input pipe 24 and the noodle string extraction pipe 25. The distance traveled through the inner headspace may become longer and may cause the noodles to burn. In order to shorten this time, the number of baskets in the high-temperature paddle process can be reduced to half and the basket can be run at a double speed of the cooling basket.

  In the present invention, the noodle strings inlet tube is used as the inlet of the pressure vessel for feeding the noodle strings after the low-temperature koji process into the pressure vessel, and the noodle string outlet tube is used as the outlet of the pressure vessel for taking out the noodle strings and sending them to the cooling step. And the pipe | tube valve | bulb which comprises a noodle string insertion pipe | tube and a noodle string take-out pipe | tube passes a noodle string, Therefore When a valve is opened, a thing without the obstacle which a noodle string hangs over is good. For example, among commercially available pipe valves, there are ball valve and gate valve types, but the ball valve type, particularly the full bore type in which the passage diameter is not narrowed, is suitable in terms of quick opening and closing. Further, an automatic opening / closing device that is powered by compressed air may be able to open and close instantaneously in 1 second or less.

  The inner tube valve of the present invention refers to the side closer to the pressure vessel, the outer tube valve refers to the side farther from the pressure vessel with the noodle string accommodating tube interposed therebetween, and the noodle string introduction tube faces upward, Since the outer tube valve is on the upper side and the inner tube valve is on the lower side, and the noodle string take-out tube is facing downward, the inner tube valve is on the upper side and the outer tube valve is on the lower side with the noodle string receiving tube in between. The noodle string accommodating tube may be large as long as it can accommodate noodle strings and water to be taken in and out at a time. Opening and closing the inner and outer pipe valves alternately requires that the inner and outer pipe valves are not opened at the same time, and may be closed at the same time. However, the longer the closed state is, the longer it takes to pass the noodle strings, and the processing efficiency decreases. At the same time, the closed state is made as short as possible. And the noodle strings flow down with the hot water due to the height difference and pass through.

  The opening which is provided in the noodle string receiving tube of the noodle string charging tube and communicates with the atmosphere and the pressure vessel is usually one place. In this case, the opening position is set so that the capacity below the opening is equal to or higher than the total of the noodle strings and hot water that are allowed to pass through at once. The capacity of hot water to be poured with the noodle strings is 200 to 1000 ml, preferably 300 to 500 ml. Moreover, the temperature of hot water is 60-100 degreeC which can prevent the gelatinization starch of noodles from beta-izing by cooling, Preferably 80-90 degreeC which is easy to maintain the temperature after water supply at high temperature is good.

  The opening communicates with the atmosphere and the pressure vessel through a vent pipe, and the atmosphere side and the pressure vessel are alternately opened and closed by a vent valve on the way. Note that the vent valve may be provided after branching, or a three-way valve may be provided at the branching position. And when putting the noodle strings, if the noodle strings and hot water are kept waiting on the outer tube valve in advance, the noodle string receiving tube is vented to the atmosphere, and the outer tube valve is opened. It flows into the noodle string receiving tube. Next, if the noodle string accommodating tube is vented to the pressure vessel and the inner tube valve is opened, the noodle strings can flow out of the noodle string accommodating tube together with hot water and flow into the basket of the pressure vessel. That is, by aeration, it is possible to eliminate the air resistance when the noodle strings wrapped in water fall and move so that the brake is not applied.

  On the other hand, in the noodle strip take-out pipe, if the noodle strand and water are kept waiting on the inner tube valve in advance, when the inner tube valve is opened, the noodle strand flows into the noodle strip housing tube from the pressure difference in addition to the height difference, Next, when the outer tube valve is opened, it flows out of the noodle strings housing tube due to the pressure difference in addition to the height difference. The water that flows along with the noodle strings that have risen in the noodle string take-out pipe may be cooled to 15 ° C. or less if the pregelatinization is stopped at an early stage, but room temperature water may be used in excess. Usually, 200-1000 ml, desirably 300-500 ml is preferable.

  That is, according to the means 1 for solving the problems, the noodle strings are boiled in advance in a low-temperature rice bran process under atmospheric pressure, so that the noodle strings are free of adhesion and stiff physical properties due to water wetting before the alpha conversion, and by the valve While repeating the stop and flow, there is an effect that the pipe can flow and fall smoothly in a state close to water.

  Means for solving the problem 2 is that when the noodle string receiving tube of the noodle string take-out tube is provided with openings that communicate with the atmosphere and the pressure vessel, and the vent tube is alternately opened and closed by a vent valve, The noodle string take-out pipe of the noodle string take-out pipe is vented to the pressure vessel and then the inner pipe valve is opened. After the noodle string containment pipe is vented to the atmosphere, the outer pipe valve is opened.

  The action of the means 2 for solving the problem is that the inside of the noodle string receiving tube is pre-equalized to prevent the noodle strings from being blown out and to avoid the impact on the surface structure of the noodle strings. Even in cases, it prevents rough skin and turbid cooling water.

  Means for solving the problem 3 is that the noodle string receiving pipe is provided with two openings at the top and bottom to communicate with the atmosphere and the pressure vessel. When the noodle strings are poured into the noodle string receiving pipe, It is made to ventilate from places.

  According to the means 3 for solving the problem, when the noodle strings are put into the noodle string receiving tube, air can be released from the bottom with respect to the charging from the top, and when the noodle strings are taken out from the noodle string receiving tube, By taking in air from the top, the air resistance when the noodle strings drop and move is eliminated, and the brake is not applied. If the tube becomes compact, the tanks for the low-temperature cocoon process, high-temperature cocoon process, and cooling process can be easily placed flat on the side view, and if the occupied space on the plan view is reduced, the noodle strings are limited in space. More input tubes can be arranged.

  The vent pipe of the noodle string housing tube of the means 3 for solving the problem does not need to be provided with an outflow prevention valve or the like if it is detoured to such a height that the water of the noodle string housing tube does not flow out.

  The means 4 for solving the problem is that a passage extension pipe from above the noodle string receiving tube is projected on the inner top surface of the noodle string receiving tube, and an opening communicating with the atmosphere and the pressure vessel is projected on the top surface. It is provided above the lower end of the passage extension pipe.

  According to the means 4 for solving the problem, when the noodle strings are put into the noodle strings receiving tube, the ventilation openings are not blocked by the noodle strings or water. It is only necessary to provide one opening in the upper part of the noodle string receiving tube at the upper part of the noodle string receiving tube, and to the noodle string receiving tube. The surrounding vent pipe can be configured simply.

  The means 5 for solving the problem is that the total dredging time immersed in brine at 90 ° C. or more is 1 minute or more, the low temperature dredging process is 90 to 50% of the total dredging time, and the high temperature dripping process is 10% of the total dredging time. It is ~ 50%, and the temperature of the brine in the high temperature dredging process is 110 ~ 140 ℃.

  By limiting the low-temperature cocoon process to 90-50% of the total cocoon time, the noodle strings get ridiculous physical properties due to shortage of cocoons, and give a flexible physical property, and the high-temperature cocoon process is limited to 110-140 ° C. By doing so, there is an effect of highly converting the noodle strings into alpha.

  Further, in the means 6 for solving the problem, by limiting the noodles to frozen noodles and performing the freezing process, it is possible to maintain and circulate excellent quality due to high-temperature koji for a longer time, thereby increasing the commercial value of the noodles.

  According to the present invention, the noodle strings individually fed into the pressure vessel are given flexible physical properties, and the pressure variation of the head space of the noodle string receiving tube is eliminated so that the movement of the noodle strings is not braked. Although it is a high-temperature soaking method under pressure vessel high pressure, it is possible to prevent the clogging of the noodle strings feeding pipe, to release the noodle strings in the atmosphere and to put in and out the pressure vessels in a short time. More input pipes can be installed to increase production efficiency.

  As a result, it is possible to mass-produce frozen rice bran noodles having a good texture without measuring with a ball taker after raising the rice, and it is possible to meet new market needs with frozen products equivalent to 0.5 servings.

Notched front view of experimental pressure kettle and input tube examined prior to the present invention Notched front view showing an improved state of the input pipe of the experimental pressure kettle in FIG. Schematic side view of the entire apparatus for performing the low temperature soot process, the high temperature soot process and the cooling process of the present invention FIG. 3 is a schematic side view of a noodle string charging tube erected in a pressure vessel for performing the high-temperature drought process of FIG. Fig. 4 is a schematic front view of the noodle string inlet tube of Fig. 4. Schematic side view of the noodle string take-out pipe suspended from the pressure vessel that performs the high-temperature drought process of FIG. Schematic front view of the noodle strip take-out pipe in FIG. Side view schematic diagram of the noodle strip take-out pipe showing the features of the means 2 for solving the problem Side view of the noodle string inlet tube showing the features of the means 3 for solving the problem Side view of pressure vessel, noodle string inlet tube, and noodle string outlet tube for performing high-temperature cocoon process, which represents the feature of means 3 for solving the problem Side view of the noodle string inlet tube showing the features of the means 4 for solving the problem Longitudinal cross-sectional view of a noodle string containing tube representing the characteristics of the means 4

  EXAMPLES Hereinafter, although this invention is demonstrated from an Example, this invention is not limited at all from these Examples.

  The characteristic of the means 1 of invention is illustrated about the udon of 130g after raising from FIGS.

  70 to 80 g of 3.3 mm square raw udon produced from the noodle making process is put into the 8-folded basket 21 a of the low-temperature tank 21 at the same time by the chute 20, and after the lid is closed, the endless After being submerged in hot water at 98 ° C. for 5 minutes by the chain 21b, the lid is sent downward onto the noodle string inlet tube 24.

  There are 16 sets of noodle strings feeding pipes 24, 8 sets in the lateral direction and 2 sets in the case moving direction. The inner tube valve 24a and the outer tube valve 24b are both full-bore ball valves with a passing inner diameter of 40 mm. The tube 24c has a maximum inner diameter of 80 mm and a capacity of 1.2 L, and the inner wall of the tube is gently throttled toward the upper and lower valves. The noodle string housing tube 24c is provided with an air vent tube 24ga and an opening connected to the pressure vessel vent tube 24gb in the central portion 24ca.

  The lid of the basket 21a is opened on the noodle string charging tube 24, and the boiled noodle string is charged into the funnel 24d through the fixed hopper 21c and the sorting chute 21d. At this time, 0.5 L of hot water of 90 ° C. is sent to the funnel 24d through the hot water supply pipe 24f before and after the noodle strings are introduced.

  When the noodle strings are put into the pressure vessel 22 for performing the high-temperature soaking process, the air vent tube 24ga is opened simultaneously with the three-way valve 24g while the inner tube valve 24a is closed, and at the same time the pressure vessel vent tube 24gb is closed. If the outer tube valve 24b is opened, the noodle strings are poured into the noodle string housing tube 24c in an instant of 1 second or less.

  Subsequently, the noodle strings contained in the noodle string holding tube 24c can be closed after the outer tube valve 24b is closed, the air vent tube 24ga is closed by the three-way valve 24g and the pressure vessel vent tube 24gb is opened at the same time, and then the inner tube valve 24a is opened. For example, the front and rear distribution hoppers 22c and basket basket tracking chutes 22d1 and 22d2 in the pressure vessel 22 in the high temperature dredging process are instantaneously passed for 1 second or less, and the quadrant cage basket 22a1 circulating in the pressure vessel 22 The noodle strings are accommodated at the same time as 22a2. Note that all the valves are automatically opened and closed according to the order and time (Table 1) preset by the air driving device 24e.

  After the noodle strings are stored, the baskets 22a1 and 22a2 are closed, and the endless chain 22b is submerged in hot water at a gauge pressure of 0.01 MPa and 120 ° C. for 2 minutes to raise the noodle strings, and the noodle string take-out pipe 25 Move the lid downwards to the top.

  The inner tube valve 25a and the outer tube valve 25b of the noodle string take-out pipe 25 having 16 sets are both full-bore ball valves with a passing inner diameter of 40 mm, and are automatically opened and closed by an air driving device 25e. Is a capacity of 1.2 L with a maximum inner diameter of 80 mm, and the point that the inner wall of the tube is gently squeezed toward the upper and lower valves is the same as the noodle string insertion tube 24, but the noodle string accommodation tube 25 c was at 24 c. There are no air vent pipe 24ga, pressure vessel vent pipe 24gb, or an opening connected to them.

The two baskets 22a1 and 22a2 are simultaneously opened on the noodle string take-out tube 25, and the noodle strings that have been raised through the high-temperature cocoon process are aligned in one row by one row integrated hopper 22e, and the sorting chute 22f And the inner pipe valve 25a is put into a closed funnel 25d.
At this time, 0.5 L of normal temperature water is sent to the funnel 25d from the tap water fixed amount supply pipe 26 before and after the noodle strings are introduced.

  If the inner tube valve 25a is opened while the outer tube valve 25b is closed, the noodle strings are instantaneously poured into the noodle string housing tube 25c together with water, and then the inner tube valve 25a is closed, and then the outer tube valve 25a is closed. If 25b is opened, the noodle strings cooled to 50 to 60 ° C. pass through the chute 23c in the cooling tank and are put into the cooling cage 23a without an 8-fold lid. Table 1 shows the time of each operation in the noodle string inlet tube 24 and the noodle string outlet tube 25 and the time of one cycle in total.

  Therefore, in the produced udon noodles equivalent to 0.5 meals, the total operation time of the noodle strings charging tube 24 is 65 seconds, which is one cycle time for loading and unloading the noodle strings. 11500 balls per hour can be raised.

  The noodles stored in the cooling basket 23a are circulated by the endless chain 23b while submerging under the cooling water surfaces 23L1, 23L2, and 23L3 of the cooling tank 23, and the cooled noodle strings have 8 balls from the chute 23d. It is produced every 5 seconds. The udon obtained in this way has an excellent texture with a strong glutinous feeling compared to the udon boiled in the same moisture at 98 ° C. under normal pressure. And if it accommodates in a freezing mold and freezes and deplates, frozen udon equivalent to 0.5 meals excellent in texture can be produced without taking off.

  Next, the features of the means 2 of the invention are illustrated from FIG. Since the means 2 of the invention differs from the means 1 of the invention only in the operation of the noodle string extraction tube, only the noodle string extraction tube 25 will be described.

  In the means 2 of the invention, the air vent pipe 25ga and the opening connected to the pressure vessel vent pipe 25gb are provided in the central portion 25ca of the noodle string housing pipe 25c.

  The noodle strings that have been raised through the high-temperature cocoon process are put into a funnel 25d with the inner tube valve 25a closed. At this time, 0.5 L of normal temperature water is sent to the funnel 25d from the tap water fixed amount supply pipe 26 before and after the noodle strings are introduced.

  Then, with the outer tube valve 25b closed, the three-way valve 25g closes the air vent tube 25ga and at the same time opens the pressure vessel vent tube 25gb and opens the inner tube valve 25a. It is poured into the noodle string receiving tube 25c.

  Next, after closing the inner tube valve 25a, the air vent tube 25ga is opened by the three-way valve 25g, and at the same time the pressure vessel vent tube 25gb is closed, and then the outer tube valve 25b is opened. The wire passes through the chute 23c in the cooling tank and is put into the cooling cage 23a without a lid of eight fractions. Table 2 shows the time of each operation in the noodle string take-out tube 25 and the total time of them.

  Since the cycle time 5 seconds of the noodle strip take-out tube 25 in Table 2 is not different from the 5 seconds of the noodle strand inlet tube of the means 1 of the invention, the means 2 of the invention is 11500 balls per hour as in the case of the means 1 of the invention. Can be raised.

  And since the crab noodles accommodated in the cooling basket 23a are not spouted by the pressure in the pressure vessel, the noodle strings have a good skin state and the cooling water is slightly turbid.

  Next, the features of the means 3 of the invention are illustrated from FIGS. The noodle string storage tube 27c of the noodle string insertion tube 27 is a barrel tube having a maximum inner diameter of 60 mm and a capacity of 0.6 L, and openings that connect to the air vent tube 27ga and the pressure vessel vent tube 27gb are provided in 27ca and 27cb. Yes. And it is piped to the three-way valve 27g at a position higher than 27cb.

  The funnel 27d with the outer tube valve 27b closed is charged with 110 g of noodle strings that have undergone a low-temperature drought process, and before and after this, 0.4 L of hot water of 90 ° C. is sent from the hot water supply tube 27f.

  In order to put the noodle strings into the pressure vessel 22 for performing the high-temperature soaking process, the air vent tube 27ga is opened by the three-way valve 27g while the inner tube valve 27a is closed, and at the same time the pressure vessel vent tube 27gb is closed, and then the outer side If the tube valve 27b is opened, the noodle strings can be poured into the noodle string receiving tube 27c in an instant of 1 second or less.

  Subsequently, the noodle strings entered in the noodle string accommodating tube 27c are closed by closing the outer tube valve 27b, then simultaneously closing the air vent tube 27ga by the three-way valve 27g, opening the pressure vessel vent tube 27gb, and then opening the inner tube valve 27a. Into the pressure vessel in the high-temperature soot process, it is charged instantly within 1 second. And since these operation time and 1 cycle time are the same as the means 2 of invention, 11500 balls per hour can be raised like the means 1 and 2 of invention.

  And since the capacity of the noodle strings receiving tube 27 and the noodle string extracting tube 28 is half that of the noodle string receiving tubes 24c and 25c, the noodle string inserting tube 27 and the noodle string extracting tube 28 are taller and more suspended. It is advantageous in that the height can be easily suppressed when three tanks of a low-temperature tank, a pressure vessel, and a cooling water tank are laid out on a flat floor surface.

  Next, the features of the means 4 of the invention are illustrated in FIGS. The noodle string receiving tube 29c of the noodle string insertion tube 29 is a funnel-shaped tube having a capacity of 0.7 L, and its internal structure is fixed by a tube valve 29b having a passage inner diameter of 40 mm and a flange 29cc, passing through the top surface 29cd from the flange 29cc, The passage extension tube 29cb protrudes downward with an inner diameter of 40 mm. An opening that communicates with the air vent pipe 29ga and the pressure vessel vent pipe 29gb is provided at one location in the upper part 29ca of the noodle string housing pipe 29c. The reason why the opposite side of 29ca of the passage extension pipe 29cb is rounded up to the height of the top surface 29cd is to make it difficult to generate an air reservoir during cleaning.

  The funnel 29d with the outer tube valve 29b closed is charged with 110 g of noodle strings that have undergone the low-temperature drought process, and before and after this, 0.5 L of hot water at 90 ° C. is sent from the hot water supply tube 29f.

  In order to put the noodle strings into the pressure vessel 2922 for performing the high-temperature soaking process, after the inner tube valve 29a is closed, the ventilation valve 29g2 is closed and the ventilation valve 29g1 is opened. At this time, the three-way valve 29g3 always communicates with the atmosphere and shuts off the cleaning pipe 29fa. Next, if the outer tube valve 29b is opened, the noodle strings can be poured into the noodle string receiving tube 29c in an instant of less than 1 second.

  Subsequently, the noodle strings contained in the noodle string accommodating tube 29c are subjected to a high-temperature dripping process by closing the outer tube valve 29b, then closing the vent valve 29g1, opening the vent valve 29g2, and then opening the inner tube valve 29a. It can be charged into the pressure vessel instantly within 1 second.

  And since the time required for these one cycle is almost the same as the means 1 to 3 of the invention, it is possible to raise approximately 11,500 balls per hour, and as with the means 3 of the invention, the overall height of the noodle strings throwing pipe is lowered. It is possible to simply construct a ventilation pipe that is suppressed and leads to the noodle string housing pipe.

  Further, by switching the three-way valve 29g3, the cleaning pipe 29fa and the air vent pipe 29ga are connected, and if the valve 29g1 is opened, the inside of the air communication pipe 29ga, the pressure vessel vent pipe gb, and the noodle string receiving pipe 29c is opened and closed by 29g2. It can be washed with hot water.

DESCRIPTION OF SYMBOLS 1 Pressurization pot for experiment shown in FIG. 1 Lower ball valve 3 of fully open passage diameter 40 mm shown in FIG. 1 Pipe 4 of inner diameter 40 mm and capacity 0.5L shown in FIG. 1 Fully open passage diameter shown in FIG. 40 mm upper ball valve 5 A funnel 6 opened at 40 ° as shown in FIG. 1 An inner basket 7 of a pressurized state shown in FIG. 1 A nozzle 8 at the bottom of the vessel for ejecting heated steam shown in FIG. 2 (A), pipe having an inner diameter of 40 mm and a capacity of 1 L 9 central portion 10 of pipe 8 Air valve 11 of the air vent pipe shown in FIG. 2 Air valve 12 of the hook internal vent pipe shown in FIG. B) Pipe having an inner diameter of 40 mm and a capacity of 500 ml shown in FIG. 3B. Upper part 14 of pipe 12 Lower part 20 of pipe 12 As shown in FIG. 3, chute 21 for feeding raw udon into the straw basket of the low-temperature tank shown in FIG. Tank 21a Low temperature tank 21 The endless chain 21c that circulates the cage basket 21a The fixed hopper 21d The distribution chute 22 The pressure vessel 22a that performs the high-temperature drought process The four-segment cage cage 22a1 that circulates the pressure vessel 22 The front side 22a2 of the two straw baskets 22a that receives the supply of the wire The rear side 22b of the two straw baskets 22a that receives the supply of the noodle strings at the same time The endless chain 22c that circulates the straw basket 22a A hopper 22d1 that distributes eight noodle strings into two rows in the front and back 22d2 A chute chute 22d2 that feeds the noodle strings from the hopper 22c into the basket 22a1 A chute chute 22e that feeds the noodle strings from the hopper 22c into the basket 22a2 An integrated hopper 22f that aligns two rows of 4 balls that are raised into one row of 8 balls 8 pieces of noodles that come out of the integrated hopper 22e Chute 23 distributed in two rows Cooling water tank 23a Eight-fraction lidless cooling basket 23b circulating through cooling water tank 23 Endless chain 23c circulating cold basket 23a Chute 23d for feeding noodle strings raised to cooling basket 23a Chute 23L1 for sending the noodles to the next process First cooling water surface 23L2 of the cooling tank 23 Second cooling water surface 23L3 of the cooling tank 23 Third cooling water surface 24 of the cooling tank 23 Noodle string charging pipe 24a Inside of the noodle string charging pipe 24 Tube valve 24b Outer tube valve 24c of noodle string input tube 24 Noodle string storage tube 24ca of noodle string input tube 24 Center position 24d of noodle string storage tube 24c Funnel 24e for waiting for entry into noodle string storage tube 24c Valve drive device 24f Hot water supply pipe 24g of funnel 24d Three-way valve 24ga for switching the atmosphere side of the noodle string receiving pipe 24c and the ventilation of the pressure vessel 24ga Air vent tube 24gb of the tube 24c Pressure vessel vent tube 25 of the noodle string storage tube 24c Noodle strip outlet tube 25a Inner tube valve 25b of the noodle strip outlet tube 25 Outer tube valve 25c of the noodle strip outlet tube 25 Noodles of the noodle strip outlet tube 25 Line housing tube 25ca Center portion position 25d of noodle string housing tube 25c Funnel 25g waiting to enter noodle string housing tube 25c Three-way valve 25ga for switching the atmosphere side of the noodle string housing tube 25c and the ventilation of the pressure vessel 25ga Noodle string housing tube 25c 25gb Pressure vessel vent pipe 26 of noodle string receiving pipe 25c Tap water constant supply pipe 27 Noodle string inlet pipe 27a for explaining the means 3 of the invention Inner pipe valve 27b of the noodle string inlet pipe 27 Outer tube valve 27c Noodle string receiving tube 27ca of noodle string receiving tube 27 Position 27cb closest to inner tube valve 27a of noodle string receiving tube 27c Outer tube valve 2 of noodle string receiving tube 27c The position 27d closest to 7b The funnel 27f that waits for entry into the noodle string receiving tube 27c The hot water supply pipe 27g of the funnel 27d The three-way valve 27ga for switching the air side of the noodle string receiving tube 27c and the ventilation of the pressure vessel 27ga Noodle string receiving tube 27c Air vent tube 27gb pressure vessel vent tube 28 of noodle string receiving tube 27c noodle string input tube 29 for explaining means 3 of the invention noodle string input tube 29a for explaining means 4 of the invention inner tube valve 29b of the noodle string input pipe 29 The outer tube valve 29c of the noodle string charging tube 29 The noodle string receiving tube 29ca of the noodle string charging tube 29 has an opening 29cb that communicates with the air vent tube 29ga and the pressure vessel vent tube 29gb. Passing passage extension pipe 29cc Flange portion 29cd of noodle string receiving pipe 29c to be fixed to the pipe valve 29b Top surface 29d of noodle string receiving pipe 29c Waiting for entry into the noodle string receiving pipe 29c Funnel 29f Hot water supply pipe 29fa of funnel 29d Cleaning pipe 29ga connecting hot water supply pipe 29f and air vent pipe 29ga Air vent pipe 29g of noodle string receiving pipe 29c Pressure vessel vent pipe 29g1 of noodle string receiving pipe 29c Ventilation valve 29g2 with 29ga Ventilation valve 29g3 with pressure vessel communication pipe 29gb Three-way valve 2922 for switching the atmosphere side and cleaning pipe 29fa connection Pressure vessel for performing high-temperature dredging process

Claims (6)

A low temperature koji process in which a unit of noodle strings of 10 to 200 g obtained in the noodle making process is accommodated and transferred in a plurality of compartmented baskets, and the noodle strings are boiled in boiling water at 90 ° C. or higher under atmospheric pressure, Subsequent to the cocoon process, the process includes a high-temperature cocoon process in which the noodle strings are brewed with a high-temperature cocoon process in which the water is brewed in a pressurized environment exceeding 100 ° C., and a cooling process in which the noodle strings are cooled. It is a method for producing crab noodles in which the cage of the high-temperature cocoon process is stored in a pressure vessel, which is circulated by an endless chain independent of each of the process, the high-temperature cocoon process, and the cooling process,
The noodle strings in and out of the pressure vessel are connected to the inside of the pressure vessel by an upwardly connected noodle wire input pipe and the noodle string take-out pipe connected to the inside of the pressure vessel downwardly,
The noodle string inlet tube and the noodle string outlet tube are connected together in the order of the inner tube valve, the noodle string receiving tube, and the outer tube valve, which are in contact with the pressure vessel. The inner and outer tube valves are alternately opened and closed to allow the noodle strings to pass through. ,
The noodle string receiving tube of the noodle string charging tube is provided with openings that communicate with the atmosphere and the pressure vessel, and the vent tubes are alternately opened and closed by a vent valve,
When inserting the noodle strings, the noodle strings receiving tube of the noodle string input tube is vented to the atmosphere to open the outer tube valve, and the noodle strings dropped from the basket of the low temperature cooking process together with hot water are added to the noodle string receiving tube. Then, the noodle strings containing tube is vented to the pressure vessel to open the inner tube valve, and the noodle strings and hot water are poured into the basket in the pressure vessel,
When taking out the noodle strings, the noodle strings and water are made to wait in advance on the inner tube valve of the noodle string extraction tube, the inner tube valve is opened, and the noodle strings dropped from the basket in the pressure vessel together with the water A high-temperature soaking method characterized by pouring into a noodle string housing tube and then opening an outer tube valve and pouring the noodle string with water into the basket of the cooling step.   The noodle string storage tube of the noodle string extraction tube is provided with openings that communicate with the atmosphere and the pressure vessel. When the noodle strings are drawn out by alternately opening and closing the ventilation tubes by the ventilation valve, the noodles of the noodle string extraction tube The high-temperature hoisting method according to claim 1, wherein the inner tube valve is opened after ventilating the wire housing tube with the pressure vessel, and the outer tube valve is opened after ventilating the noodle string housing tube with the atmosphere.   The noodle strings receiving pipe is provided with two openings at the top and bottom to communicate with the atmosphere and the pressure vessel. When the noodle strings are poured into the noodle string receiving pipe, the noodle string receiving pipe is vented from the top and bottom two positions. The high-temperature hoisting method according to claim 1 or 2, characterized in that:   The passage extension tube from above the noodle string storage tube is projected on the inner top surface of the noodle string accommodation tube, and the passage leading to the atmosphere and the pressure vessel is projected on the top surface. The high-temperature hoisting method according to claim 1, wherein the method is provided above the lower end of the hot plate.   The total dripping time immersed in the water of 90 ° C or higher is 1 minute or more, the low temperature dredging process is 90-50% of the total dredging time, the high temperature dripping process is 10-50% of the total dredging time, The high-temperature dripping method according to any one of claims 1 to 4, wherein the temperature of the brine in the process is 110 to 140 ° C.   The method for raising a high temperature according to any one of claims 1 to 5, wherein the noodles are frozen noodles.

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