JP2515849Y2 - Noodle binding prevention device - Google Patents

Description

[Detailed Description of the Invention] (Industrial field of application) The present invention is a noodle that not only binds noodle strings, but also loosens the noodle strings that have been cut in a fixed amount and stored in a cup in the steaming process of the noodle manufacturing line. Binding prevention device.

(Prior Art) In the manufacturing process of noodles, there is a case where a step of supplying appropriate water to raw noodles and then steaming is taken, but in this case, a lump of raw noodles is showered with water and steamed as it is. However, the water content does not spread sufficiently to the raw noodles, and the raw noodles stick to each other to form blocks, which makes it impossible to effectively process the raw noodles.

Further, even if the raw noodle strings cut by the cutter for each meal are steamed as they are, the noodle strings are arranged well and the cutting surfaces of the cutter are in contact with each other, so that the cutting surface cannot be steamed sufficiently.

In such a case, in order that the applied hot water uniformly attaches to the surface of the lump of raw noodles, the lumps of raw noodles may be loosened.

Japanese Patent Publication No. 1-231861 has been disclosed as a means for solving this problem.

The device according to the present invention is configured such that the plurality of stirring rods are circularly moved to loosen the noodles, and the orientations of these stirring rods hardly change during the movement.
The noodle-like product effectively loosens the noodle-like product without clinging to the stirring bar.

That is, since the stirring rod is rotated without changing its direction,
The noodle-like material is first agitated by a person sticking his / her finger into the agitating rod and stirring the noodles.

Also, Japanese Patent Application No.
No. 63-14146 is disclosed.

The apparatus according to the present invention has a structure in which an air nozzle that swirls within the inner diameter range of the drying cup is arranged above the corresponding drying cup, and the drying cup bottom has a large number of small holes. is there.

And the purpose is to dry the noodle strings that have been pregelatinized in the steaming process, and to make the whole noodle mass unevenly distributed in the drying cup into a flat and non-dense form by hot water restoration and texture. It makes good instant noodles.

(Problems to be solved by the invention) However, in the former loosening device using a stirring rod, even if stirring is performed without changing the direction of the stirring rod, the noodle strings do not get caught in the stirring rod but are caught by the stirring rod. If the noodle strings are simply rotated and moved as they are, the cut surfaces of the noodle strings are not sufficiently separated, and a sufficient loosening effect cannot be obtained.

In addition, each time a cup containing one serving of noodles arrives,
The method of raising and lowering the stirring rod cannot cope with the cups continuously supplied, which is a problem from the viewpoint of production capacity.

Furthermore, in the method of directly stirring, not only can the structure not be swirled quickly, but the oil and fat, noodle pieces, etc. scattered by the swirl enter the rotating mechanism part, which later increases the rotating load, and It also had the problem of consuming the power of.

Also, in the latter noodle aligning device using air, since the purpose is to eliminate uneven distribution of the noodle strings in the drying cup and to achieve an average dispersion, it is possible to loosen the aligned noodle strings cut by a cutter at the same time. The device can be diverted even in the steaming process of raw noodles, but since the raw noodles gelatinize in the steaming process, it is not possible to prevent the noodle strings from binding during steaming simply by loosening them. .

If the noodle-string loosening device and the emulsion spraying device are separately provided before steaming the raw noodles, the emulsion cannot be uniformly attached to all the noodle strings. Due to variations in adhesion, the noodle strings with a large amount of emulsion had an oily taste and spoiled the texture.

The present invention has been made in view of the above-mentioned problems of the prior art. Before steaming the raw noodles contained in the cup, the raw noodles in the cup are loosened and at the same time, the emulsion is uniformly adhered to the noodles. An object of the present invention is to provide a noodle binding prevention device that prevents binding of lines and does not impair the texture.

(Means for Solving the Problem) In the noodle binding prevention device used in the steaming process of the instant noodle production line, the above-mentioned object is close to the upper surface of the cup accommodating the noodle strings for one serving to be sequentially supplied. A moving member capable of moving in a substantially circular motion on the horizontal plane, two nozzles fixed to the moving member, and compressed air to one of the nozzles,
Achieved by a noodle binding prevention device, characterized in that the other nozzle comprises a supply source for delivering an emulsion and a drive means for moving the moving member in a concentric circle with a diameter smaller than the inner diameter of the cup. To be done.

Also, the two nozzles may be constructed as an integral structure. This makes it possible to uniformly apply the emulsion.

(Operation) According to the device of the present invention, compressed air is fed from above the raw noodles stored in the cup before steaming the raw noodles,
Since the emulsion is sprayed at the same time, while the noodle strips in the cup are unraveled, the emulsion sprayed from the other nozzle also disperses and adheres due to the action of the air, so that the emulsion is evenly distributed over all the noodle strips. Can be attached.

Further, since the excessively adhered emulsion is blown off by the air, the emulsion does not give an oily texture.

Hereinafter, an embodiment of the present invention will be described with reference to the drawings.

FIG. 2 is a schematic explanatory view showing a part of an instant noodle producing apparatus using the noodle binding preventing device according to the present invention. This manufacturing apparatus processes and manufactures instant food, which can be eaten as spaghetti if hot water is added, one by one.

The raw material is a mixture of raw material powder consisting mainly of wheat flour and water (called dough). Although not shown in the drawing, it is rolled into a raw noodle band by rolling it on a molding machine and then Fine noodles are cut with a cutting blade to make raw noodle strings.
Subsequently, the raw noodle strings (2) are divided into each serving and placed in the cup (1). As shown in the figure, the subsequent steps are as follows. The raw noodles stored in the cup are put into the cooking chamber 1
In (3), preliminary steaming is performed to make the water content constant and only heat is applied to cure the surface of the raw noodle strings (2) (hereinafter referred to as noodles).
After that, the noodle binding prevention device (4) according to the present invention is used to uniformly apply the emulsifier and the separation of the noodles (2) to the cooking chamber 2
In step (5), secondary steaming is performed to make α.

The gelatinized noodles (2) were turned over by the reversing device (6) to turn over the noodles (2) in the cup (1), loosen the noodles (2) at the bottom of which the density was high due to the own weight of the noodles themselves, and then heated with hot air. And dry it until the water content falls below a certain level.

Although not shown in the subsequent steps, the noodles (2) dried by the dryer (7) are conveyed to the packaging machine.

FIG. 1 shows an overall perspective view of the binding prevention device according to the present invention, wherein (1) is a cup for storing one serving of noodles (2), and a plurality of noodles (2) are steamed at a time. The cup (1) is attached to the retainer cup at regular intervals in order to enable the above.

And, this retainer cup (11), at regular intervals,
By connecting to the loop-shaped chain (22), a steaming conveyor (13) is formed, and the noodles (2) contained in the cup (1) are transported to the steaming step and the sawing step. (4)
Is a binding prevention device, and is a moving member (8) consisting of a rod that makes a circular motion on the horizontal plane of the cup (1), and a cup (1) fixed to the retainer cup (11) on the moving member (8). Nozzle (12) fixedly provided by the number of cups corresponding to the mounting interval of (1), and driving means for circularly moving the moving member (8) on a concentric circle with a diameter smaller than the inner diameter of the cup (1). .

The nozzle (12) has compressed air (20) on its input side.
And the supply sources of the emulsion (21) are connected to each other.

Further, the drive means includes a rotary plate (10) on a rotary shaft (9) which is rotationally driven via a motor, a speed reducer and the like (not shown).
The end of the motion member (8) is rotatably attached to the outer periphery of the rotary plate (10) via a pin.

The mounting position of the motion member (8) on the rotating plate (10) is
It can be attached via a pin at a position smaller than the inner diameter of the cup (1), but if a plurality of pin holes are made in steps in the radial direction of the rotating plate, the swivel dimension of the nozzle (12) can be freely changed. I can.

Further, the nozzle is a low pressure, high air volume device having a further increased flow rate, and as shown in FIG. 3, compressed air enters from an inlet A and enters a high pressure chamber B having a ring-shaped nozzle hole. . This ring-shaped nozzle hole limits the compressed air at 0.05 mm, when the primary air passes through the nozzle hole, it is throttled to atmospheric pressure, the velocity reaches the speed of sound, and the primary air exiting the nozzle hole is
The small lip on the ring-shaped suction port C bends toward the discharge port and flows out along the inner surface of the device.

Small particles of high-speed primary air collide with stationary particles around the suction port, give velocity to stationary gas particles, accelerate and decelerate as shown in the left figure, and suction-amplify the air of D,
It passes through the throat and is exhaled.

If the discharge port is not connected to the duct,
It collides with the static air around the outlet, attracting more air from the surroundings and amplifying it. The kinetic energy at that time can be amplified up to 100 times if the primary airflow can be decelerated to 31 m / sec from kinetic energy = 1/2 x flow rate x (velocity) ² .

That is, by providing compressed air to A of this nozzle and providing an emulsified liquid to D, the air separating effect of the noodle (2) and the uniform adhering effect of the emulsified liquid on the noodle (2) are efficiently performed. You can

Next, FIG. 4 shows a plan view (FIG. 4 (A)) and a side view (FIG. 4 (B)) of the retainer cup, and the bottom surface of the cup (1) is made of a stainless net. Therefore, the compressed air (20) and the emulsified liquid (21) discharged from the nozzle (12) escape downward.

 Next, the operation will be described.

As shown in FIG. 1, the cup (1) accommodating the surface (2) for one meal is sequentially conveyed to the bottom of the binding prevention device (4) by the cooking conveyor (13).

At this time, the binding prevention device (4) causes the nozzle (12) to always move circularly on the concentric circle with the diameter smaller than the inner diameter with respect to the central axis of the cup (1) by the rotation of the rotation shaft (9). Meanwhile, the compressed air (20) and the emulsion (21) are sprayed on the lower cup (1).

Therefore, when the cup (1) is brought under the binding preventive device (4), the noodles (2) are subjected to air handling and spraying of the emulsion throughout the period. And the surplus of the sprayed emulsion (21) is the recovery pan (14) provided below the cup (1).
And an appropriate circulation device (not shown) to the emulsion supply tank.

The judgment effect of this compressed air (20) is
2) is fixed at a predetermined position and swivels on the same swivel orbit, whereas the cup (1) containing the noodles (2) passes underneath, so the noodles in the cup (1) Since (2) is loosened in order from the front end portion to the rear end portion of the cup (1) in the conveying direction, it does not separate the noodles (2) in a certain direction like a stirring rod, but rather in the separating direction according to the conveyance. Can be enhanced because the judgment effect is constantly changing. Further, since a lifting means such as a stirring rod is not required, it is possible to increase the speed.

In the example, the inner diameter of the cup = 150 mm, the height of the cup = 50 mm, the noodles contained in the cup (when dried) = 145 g, the gap between the tip of the nozzle and the cup = 10 mm, the swirl diameter of the nozzle = 13
Good results were obtained at 0 mmφ and a nozzle rotation speed of 190 to 200 rpm.

Further, the binding prevention device (4) according to the present invention is provided between the cooking chamber 1 (3) and the cooking chamber 2 (5) as shown in FIG. By loosening the noodles (2) bound by steaming and adhering the emulsion at the same time, a thin oil film is formed on the noodle surface, and the noodle strings are prevented from binding during secondary steaming in the steaming chamber 2 (5). You can

In addition, by installing this device even after the secondary cooking,
The noodles (2) bound by the subsequent steaming are loosened and the emulsion is reattached at the same time, whereby the binding of the noodles can be suppressed during the drying process.

In addition, although spaghetti noodles have been described as an example in the above embodiment, the present invention is not limited to this, and is most suitable for effectively loosening long and elastic noodles such as udon noodles.

Further, in the present embodiment, the compressed air and the emulsified liquid are described as being constituted by one nozzle, but they may be constituted by respectively different nozzles.

(Effects) As described above, in the instant noodle steaming process, the present invention relates to a cup accommodating a single serving of noodle strips, an air separating means that is concentrically swirled close to the upper surface of the cup, and an emulsion. Since the ejection nozzle is provided at the same time, the noodle strings are efficiently treated and the sprayed emulsion is dispersed by the air separating means, so that the emulsion can be uniformly attached to all the noodle strings.

As a result, a thin oil film can be formed on the surface of the noodle strings, so that binding between gelatinized noodle strings in the steaming step can be prevented.

Further, since the surplus in the sprayed emulsion is blown off by the air separating means which is jetted at the same time, the emulsion can be evenly attached and the oily texture is not given.

Further, since the noodles are separated and the emulsion is sprayed at the same time, the process can be simplified and made compact.

[Brief description of drawings]

FIG. 1 is an overall perspective view of a noodle binding preventing device according to the present invention,
FIG. 2 is a schematic explanatory view showing a part of an instant noodle producing apparatus using this binding prevention device, FIG. 3 is a principle diagram of a nozzle, and FIG.
Figures (A) and (B) respectively show a plan view and a side view of the cup. (1) ... Cup, (2) ... Raw noodles, (3) ... Steaming room,
(4) ... Binding prevention device, (7) ... dryer, (8) ... moving member, (11) ... retainer cup, (12) ... nozzle,
(13)… Steam conveyor.

Claims (2)

(57) [Scope of utility model registration request] 1. A noodle binding preventing device used in a steaming process of an instant noodle production line, which is provided in the vicinity of an upper surface of a cup accommodating sequentially-supplied one-meal noodle strings, and which is substantially horizontal. A moving member capable of circular movement, two nozzles fixed to the moving member, a supply source for delivering compressed air to one of the nozzles and an emulsified liquid to the other nozzle, and the moving member for the cup. A device for preventing binding of noodles, which comprises a driving means for circularly moving on a concentric circle with a diameter smaller than the inner diameter. 2. The noodle binding prevention device according to claim 1, wherein the two nozzles are formed as an integral structure.