JP2556441B2 - Mixer for noodle dough and method for mixing noodle dough - Google Patents

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention is suitable for multi-hydrolyzed noodles which increase the kneading density of water with respect to the unhydrolyzed material for noodle dough and make the generation of gluten good, and prevent the generated gluten from being destroyed. The present invention relates to a noodle dough mixer and a method for mixing noodle dough.

[0002]

2. Description of the Related Art It is already known that, in order to manufacture noodles, a mixing process of materials is required as a premise.

In order to perform mixing as described above, one or parallel rotating shafts provided with rod-shaped kneading blades projecting in all directions in a spiral phase in a kneading tank having a material supply section at the top are provided. Two mixers (1 rotary shaft)
The one having a single rotary shaft is called a single-screw mixer, and the one having two rotary shafts is called a twin-screw mixer. ), Or a mixer (referred to as a horizontal axis mixer) in which a square-shaped kneading blade is rotatably arranged in a kneading tank having a material supply section at the top.

[0004] In all of these, the undiluted noodle dough material is put into the kneading tank and then kneaded while adding water.

[0005]

Among the above-mentioned mixers, the single-screw or twin-screw mixer can be rotated at high speed because the rod-shaped kneading blades used in the mixer have a small kneading resistance. Therefore, it was used for kneading noodle dough having a low water content (containing less than 40 w% of water with respect to the material). This is because when kneading a dough for highly water-added noodles (40 to 60 w% water added to the material), the hydrated material will stick to the rod-shaped kneading blades and the rotary shaft. This is because it will rotate together with the rod-shaped kneading blades, and not only the kneading effect will not be exhibited sufficiently, but also it will be very difficult to take out the kneaded material from the kneading tank.

However, even when the noodle dough is kneaded regardless of the water addition ratio, gluten is generated during the kneading, but the occurrence rate is insufficient due to the rotation as described above. Therefore, the rod-shaped kneading blade must inevitably be rotated for a long time, but as a result, there was a problem that the gluten generated at breaks was destroyed.

[0007] Therefore, this mixer is used as a noodle dough mixer having a low water content, uses a rod-shaped kneading blade having a small stirring resistance, and rotates at a speed of about 100 rpm for a long time, which is an inefficient work. I was forced.

On the other hand, in the horizontal axis mixer, since the shape of the kneading blade is formed in a square shape, the gluten is broken at the time of kneading the material and water as compared with the case where the rod-shaped kneading blade is used. It is good as a mixer because it is small or almost nonexistent, but because the shape of the kneading blade is formed in a square shape, it has a large rotation resistance when used for kneading noodle dough with a low water content. Therefore, it was used for kneading the dough for highly-hydrolyzed noodles (the kneading resistance of the material dough becomes small because the water content is high).

However, even when kneading a multi-hydrated noodle dough with this, it cannot be denied that the resistance is greater than that of a uniaxial or biaxial mixer, so that it can only rotate at about 100 rpm. In this way, when rotating at low speed, it is not quick and easy to evenly knead the material and water,
Therefore, in the same kneading tank, there may be a difference in the level of water addition.
It took a long time.

[0010]

Therefore, in order to solve the above-mentioned problems, the noodle dough mixer according to the present invention has a rotary shaft provided with rod-shaped kneading blades protruding in all directions with a spiral phase and substantially horizontal. And a drip-type water supply device directed to the material supply unit above the first kneading tank in which the material supply unit is formed in the upper part and the bottom plate that can be opened and closed is arranged in the lower part, and A second kneading tank having a rotatable square-shaped kneading blade and a material supply portion formed on the upper portion is arranged below the openable / closable bottom plate of the first kneading tank, and The rod-shaped kneading blade has a length that reaches the vicinity of the bottom of the first kneading tank, and the rotating shaft arranged in the first kneading tank has one or two rod-shaped kneading blades provided in all directions and two In this case, these are arranged in parallel and almost horizontally.

Further, in order to solve the above-mentioned problems, the method for mixing noodle dough according to the present invention has a rotating shaft provided with rod-shaped kneading blades projecting in all directions with a spiral phase arranged substantially horizontally, In addition, after adding the unhydrolyzed material for noodle dough such as wheat flour to the first kneading tank in which the material supply part is formed in the upper part and the bottom plate which can be opened and closed is arranged in the lower part, the dropping type water supply device for the material supply part From 40 to 60% by weight with respect to the material
While supplying water of 150 to 1000 rp
After kneading by rotating at a speed of m for 1 to 4 minutes, the hydro-kneaded material is transferred to a second kneading tank, and in this second kneading tank, a square-shaped kneading blade is moved at a speed of 100 ± 10 rpm from 1 to 10 rpm.
2 minutes at a speed of 48 ± 10 rpm, 1-2 minutes, 30 ± 10
The rotational kneading is carried out in the order of 2 to 4 minutes at a speed of rpm, 2 to 4 minutes at a speed of 15 ± 2 to 3 rpm, and 2 to 4 minutes at a speed of 5 ± 2 to 4 rpm.

[0012]

That is, after adding an unhydrolyzed material for noodle dough such as wheat flour to the first kneading tank, 40 to 60 w% of water is added to the material from the dropping type water supply device directed to the material supply section. While supplying, the rotary shaft is 150 to 1000 rpm
After kneading by rotating at a speed of 1 to 4 minutes, the hydrolyzed material is transferred to a second kneading tank so that the bottom plate of the first kneading tank is opened and the material is dropped as it is. , Square-shaped kneading blade 1 at a speed of 100 ± 10 rpm
~ 2 minutes, speed of 48 ± 10 rpm, 1-2 minutes, 30 ± 1
The rotational kneading is performed in the order of 0 rpm for 2 to 4 minutes, 15 ± 2 to 3 rpm for 2 to 4 minutes, and 5 ± 2 to 4 rpm for 2 to 4 minutes.

[0013]

Embodiments Next, one embodiment of the noodle dough mixer and the noodle dough mixing method according to the present invention will be described with reference to the drawings. 1 is an upper open type first kneading tank, and this first kneading tank Has a U-shaped cross section, and the open upper portion forms the material supply portion 2.

Reference numeral 3 denotes a rotary shaft arranged in the first kneading tank 1. The rotary shaft 3 may be one as shown in FIG. 2 or two as shown in FIG. It may be arranged horizontally.

Reference numeral 4 denotes a rod-shaped kneading blade projecting in all directions with a spiral phase with respect to the rotating shaft 3. According to the above description, the conventional single-shaft mixer or twin-shaft mixer has been used. It is equivalent.

Reference numeral 5 denotes a bottom plate which is provided at the bottom of the first kneading tank 1 and which can be opened and closed. The bottom plate 5 can add water to the material, as will be described later, but at the time of adding water, the first plate Since the unhydrolyzed material already exists in the kneading tank 1 and the material and water can be kneaded immediately, there is no problem even if the water honey property is not high.

Reference numeral 6 denotes a water supply device disposed above the material supply section 2 formed in the upper part of the first kneading tank 1, and this water supply device 6 can gradually supply an appropriate amount of water. , Is a drop type. Further, it is preferable that the water supply device 6 has a water sprinkling surface covering substantially the entire surface of the material supply section 2 of the first kneading tank 1 because water can be supplied to the entire material at an equal rate.

Reference numeral 7 is a second kneading tank having a U-shaped cross section and having an open upper part, and the open part is referred to as a material supply part 2 '. The second kneading tank 7 is arranged below the first kneading tank 1 so that the material supply unit 2'is located directly below the openable / closable bottom plate 5 of the first kneading tank 1. .

Reference numeral 8 denotes a rotatable square-shaped kneading blade disposed inside the second kneading tank 7. The square-shaped kneading blade 8 and the rotating shaft 3 are provided outside the kneading tanks 1 and 7. In this case, the motors 9 and 9'are independently rotated by the motors 9 and 9 ', respectively.

Then, a desired amount of unhydrolyzed material for noodle dough such as wheat flour is put in the first kneading tank 1. Then, the rotating shaft 3 is rotated while sprinkling water from the water supply device 6. In this case, the amount of water supplied is 40 to 60 w% of the material before water addition.
And The rotation speed of the rotating shaft 3 is 150 to 1000 r.
pm and continue for 1 to 4 minutes. Here, the water of 40 to 60 w% is supplied as described above in order to make a noodle dough for so-called multi-hydrated noodles, and by rotating the rotating shaft 3 at a high speed as described above, The kneading density of the material and water can be increased in a short time.

Therefore, after the required water is supplied, the water supply is stopped regardless of the kneading time. Further, even if the rotation time is increased, the resistance is small because the kneading blades arranged on the rotation shaft 3 are rod-shaped, and the kneading is performed for a short time. I can't reach it.

After the kneading in the first kneading tank 1 is completed as described above, the bottom plate 5 of the first kneading tank 1 is opened and the materials in the first kneading tank 1 are transferred to the second kneading tank 7. In this case, although a material having a high water content is kneaded in the first kneading tank 1, since the kneading time is short, the stick-shaped kneading blade 4 or the rotary shaft 3 does not stick to the kneading blade, and thus When the bottom plate 5 of the first kneading tank 1 is opened as described above, most of the materials are moved so as to drop into the second kneading tank 7.

Then, in the second kneading tank 7, the square-shaped kneading blade 8 is rotated at a speed of 100 ± 10 rpm for 1 to 2 minutes, and 4
1-2 minutes at a speed of 8 ± 10 rpm, 2-4 minutes at a speed of 30 ± 10 rpm, 2-4 at a speed of 15 ± 2-3 rpm
Minutes, and rotational kneading is performed in the order of 2 to 4 minutes at a speed of 5 ± 2 to 4 rpm.

As described above, according to the experiments by the present inventor,
The following were the best in terms of the amount and density of gluten generated and the taste such as texture. However, within the above range, the product is not inferior at all.

Kneading in the first kneading tank 1 Unhydrolyzed material 25 kg Water addition rate 50 w% (12.5 k
g) Rotational speed of the rotating shaft 3 and time 500 rpm 3 minutes Kneading in the second kneading tank 7 Rotational speed and time of the R-shaped kneading blade 8 First step 100 rpm 1 minute Second step 48 rpm 2 minutes Third step 30 rpm 2 minutes Four stages 15 rpm 2 minutes Fifth stage 5 rpm 2 minutes (Continuous switching by inverter for each stage)

[0026]

As described above, according to the noodle dough mixer of the present invention, the rotary shaft provided with the rod-shaped kneading blades projecting in all directions with a spiral phase is arranged substantially horizontally, and the upper part is provided. In the upper part of the first kneading tank, in which the material supply part is formed, and the bottom plate which is openable / closable is arranged in the lower part, a drip-type water supply device for the material supply part is arranged, and a rotatable square kneading is provided. A second kneading tank having a blade and a material supply portion formed on the upper portion is disposed below the openable bottom plate of the first kneading tank, and the rod-shaped kneading blade of the first kneading tank is The rotating shaft provided in the first kneading tank has a length that reaches the vicinity of the bottom of the kneading tank, and there are two rods with rod-shaped kneading blades in all directions. In the case of two, these are parallel and It is arranged almost horizontally, and according to the mixing method of the noodle dough,
A first kneading system in which a rotating shaft provided with rod-shaped kneading blades projecting in all directions with a spiral phase is arranged almost horizontally, a material supply section is formed in the upper part, and an openable bottom plate is arranged in the lower part. After the unhydrolyzed material for noodle dough such as wheat flour is put into the tank, the rotary shaft is moved to 1 while supplying 40 to 60 w% of water to the material from the dropping type water supply device directed to the material supply section.
After kneading by rotating at a speed of 50 to 1000 rpm for 1 to 4 minutes, the hydro-kneaded material is transferred to a second kneading tank, and in this second kneading tank, a square-shaped kneading blade is set to 100 ± 10.
1-2 minutes at a speed of rpm, 1 at a speed of 48 ± 10 rpm
~ 2 minutes, 2 ± 4 minutes at a speed of 30 ± 10 rpm, 15 ± 2
Rotational kneading is performed at a speed of ~ 3 rpm for 2 to 4 minutes and at a speed of 5 ± 2 to 4 rpm for 2 to 4 minutes, so that the kneading density of water with respect to the unhydrolyzed material for noodle dough is increased and the generation of gluten is good. While, it is possible to prevent the generated gluten from being destroyed, and it is also easy to transfer the material from the first kneading tank to the second kneading tank, which is extremely effective particularly for use in highly-hydrolyzed noodles. To have.

[Brief description of drawings]

FIG. 1 is a sectional view showing an embodiment of a noodle dough mixer according to the present invention.

FIG. 2 is a sectional view taken along line AA of FIG.

FIG. 3 is a sectional view taken along line AA of FIG. 1 when the first kneading tank is a biaxial mixer.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 1st kneading tank 2 Material supply part 2'Material supply part 3 Rotating shaft 4 Rod-shaped kneading blade 5 Bottom plate 6 Water supply device 7 Second kneading tank 8 Square-shaped kneading blade 9 Motor 9'motor

Claims (5)

(57) [Claims] 1. A rotary shaft provided with rod-shaped kneading blades projecting in all directions with a spiral phase is arranged substantially horizontally, a material supply section is formed on the upper side, and a bottom plate which can be opened and closed is arranged on the lower side. A second kneading tank in which a dropping type water supply device for the material supply section is arranged above the first kneading tank provided, and a rotatable square kneading blade is provided and a material supply section is formed in the upper part. To
A noodle dough mixer, which is arranged below the openable and closable bottom plate of the first kneading tank. 2. The noodle dough mixer according to claim 1, wherein the rotating shaft provided in the first kneading tank is one having rod-shaped kneading blades provided in all directions. 3. The noodle dough mixer according to claim 1, wherein the rotating shaft provided in the first kneading tank comprises two rod-shaped kneading blades provided in all directions, and these are arranged in parallel and substantially horizontally. . 4. The noodle dough mixer according to claim 1, 2 or 3, wherein the rod-shaped kneading blades of the first kneading tank have a length that reaches the vicinity of the bottom of the first kneading tank. 5. A rotary shaft provided with rod-shaped kneading blades projecting in all directions with a spiral phase is arranged substantially horizontally, a material supply unit is formed on the upper portion, and an openable / closable bottom plate is arranged on the lower portion. After adding an unhydrolyzed material for noodle dough such as wheat flour to the first kneading tank provided, while supplying 40 to 60 w% of water to the material from the dropping type water supply device for the material supply unit, Rotation axis is 1 to 4 at a speed of 150 to 1000 rpm
After kneading by rotating for a minute, the above-mentioned material that has been hydro-kneaded is transferred to a second kneading tank, and in this second kneading tank, a square-shaped kneading blade at a speed of 100 ± 10 rpm for 1 to 2 minutes, 48 ± 10.
1-2 minutes at a speed of rpm, 2 at a speed of 30 ± 10 rpm
~ 4 minutes, 2 ± 4 minutes at a speed of 15 ± 2-3 rpm, 5 ± 2
A method for mixing noodle dough, which comprises rotationally kneading at a speed of -4 rpm in the order of 2-4 minutes.