JP3122077B2 - Continuous noodle dough production equipment - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a continuous noodle dough manufacturing apparatus. There are two main types of noodle-making methods. The first is the most common noodle-making method. The first method is to press the noodle dough into a flat plate and cut it into lines (mechanical noodles / hand-made noodles). The second is a method of twisting and stretching a soft noodle dough into a single line (hand-rolled noodles).
The present invention relates to an apparatus for manufacturing noodle dough after mixing common to the above two methods.

[0002]

2. Description of the Related Art Here, the relationship between the quality of noodles, that is, the taste and the gluten structure will be described. Gluten refers to a soft, sticky dough like chewing gum that remains when the dough made by kneading flour with water is hand-rubbed in water, and the starch flows out when the dough is hand-rubbed in water. This gluten is formed by gliadin and glutenin, which are the main proteins in flour, and plays a role as a skeleton (steel frame, steel bar in a building) that keeps the shape when making noodles from flour. The noodle dough is made up of a three-dimensional network or membrane structure formed and formed by gluten, but in the case of hand rolling, it is 10,000 times the original length or 1 / 10,000 of the original thickness.
The gluten is stretched to the thickness and twisted in the meantime, so that the three-dimensional development structure of gluten is arranged in a neat rope shape with directionality. In addition, the density of the number of gluten fibers per cross-sectional area should be 10,000 times if the initial gluten net is not cut at all. Therefore, even if it is boiled, it does not easily spread, is tough and elastic, and has a mouthfeel that is smooth and soft, but has a firm texture and a crisp texture. This texture is highly evaluated because it cannot be obtained by other production methods. On the other hand, in a machine-made noodle, a noodle band is made by roll rolling. In this case, gluten tends to be arranged in the flow direction of the noodle band. However, while raw noodles become gelatinized by boiling, starch granules swell and increase in volume, but gluten fibers thermally coagulate to suppress volume expansion, and as a result, boiled noodle strings have a weak deterrent. Swell in the direction. For this reason, noodle strings made by machine-made noodles tend to lose their shape after boiled, have no crunchiness, lack elasticity, and have no stickiness on the teeth, causing a poor texture compared to handmade udon. ing. In summary, the factors that affect the quality of noodles are derived from the difference in gluten tissue structure based on the difference in noodle processing methods, in addition to the quality of raw wheat flour.

Next, an overview of a conventional method for producing noodle dough will be given. In mechanical noodles, noodle band machines, multifunction machines, various press machines and the like have been used as means for forming the mixed materials into noodle dough. That is, a plurality of noodle belts respectively made by a plurality of noodle band machines are superimposed by a multifunction machine into one noodle band, and this is rolled by various presses to form a gluten structure. ing. To explain the basic concept of the above-mentioned noodle making machine, the multi-function machine combines two noodle doughs into one and performs continuous noodle making. Therefore, even if the formation of each noodle band is insufficient, it is most important that the noodle dough is somehow finished, and the use of a multifunction machine for mass production rather than quality is most common.

[0004] Next, in hand-made noodles, after mixing,
Work such as forging by stepping and making dango is necessary,
In addition, stepping work, turning work, and the like are also required for hand-made noodles. The fact that the respective operations are separated and have no continuity in this manner requires a great deal of labor and time in making the noodle dough, and mass production is impossible. Therefore, a press machine has been able to reduce the above-mentioned work as a labor-saving machine. In other words, the conventional equipment is intended for mass production and labor saving, not for improving the quality of the noodles.

[0005] At present, various efforts have been made to improve the gluten structure, such as polyhydration of noodle dough and a three-layer composite of noodle bands, with the aim of improving quality. For example,
In Japanese Patent No. 252532, it is known that a gluten structure is folded many times to form a tough gluten by winding and pressing a noodle belt. However, there is no noodle dough apparatus that can continuously produce noodles for mass-producing high-quality noodles and that can be finished to an ideal gluten structure.

[0006]

SUMMARY OF THE INVENTION In view of the foregoing, the present invention is capable of continuously mass-producing high-quality noodle dough in which gluten tissue is formed in multiple layers, and is inexpensive.
In particular, it is an object of the present invention to provide a noodle dough manufacturing apparatus capable of greatly reducing a noodle dough forming step in a hand-made or hand-rolled manufacturing method.

[0007]

According to a first aspect of the present invention, there is provided a continuous noodle dough producing apparatus, comprising: a hopper into which the mixed dough is charged; and a noodle band for forming a noodle mass coming out of the hopper into a flat noodle band. Rolls, a conveyor for feeding a flat noodle band coming out of the noodle band roll, and disposed on the conveyor so as to obliquely intersect with the traveling direction of the noodle band, and multiplex the flat noodle bands. A torsion winding roll to be wound into a torsion winding, a step roll for rolling the twisted bar-shaped noodle band, and a forming roll for forming a thick plate-shaped noodle band coming out of the step roll into a desired shape, The torsion winding roll is a single roll that is rotated by a driving source, and one end of the roll is positioned upstream at one end of the conveyor, and the other end of the roll is substantially in the width direction of the conveyor. Center Are arranged so as to be positioned downstream in the near, the rotational direction of the roll, the traveling direction opposite to the direction der in the moving direction of the portion facing said conveyor conveyor
The stepping roll is a pair of a driving roll and a driven roll.
The drive roll includes a speed reducer and a motor.
And the both ends of the shaft of the driven roll are
Normal state supported by upper and lower springs
Then, between the roll surface of the drive roll and the roll surface of the driven roll,
A gap is formed between the bar-shaped noodle strips having a thickness greater than the gap.
Is passed through, the desired tread pressure is applied by the upper and lower springs.
Is added to the bar-shaped noodle belt . The continuous noodle dough producing apparatus according to claim 2 is a hopper into which the mixed dough is put, a noodle band roll for forming a noodle mass coming out of the hopper into a flat noodle band, and a noodle band roll. A conveyor for feeding flat noodle strips, and a torsion winding roll that is disposed on the conveyor so as to obliquely intersect with the traveling direction of the noodle strips, and winds the flat noodle strips in a multiple twisted manner. And a step roll for rolling the twisted bar-shaped noodle band, and a forming roll for forming a thick plate-shaped noodle band coming out of the step roll into a desired shape, and the torsion winding roll is driven by a driving source. Two rolls that are rotated, one end of each roll is located upstream at both ends of the conveyor, and the other end of the roll is located downstream near the center of the conveyor. End-to-end The twist-wound cylindrical noodle band is provided with a space for passing the rotation direction of the roll, the moving direction of the portion facing said conveyor Ri traveling opposite to the direction der conveyor, said depression roll
Is composed of a pair of a driving roll and a driven roll,
A reduction gear and a motor are connected to the driving roll,
Both ends of the spindle of the driven roll are upper spring and lower spring respectively.
It is supported by the pulling.
Gap between the roll surface and the roll surface of the driven roll
When a bar-shaped noodle band having a thickness greater than the gap is passed through,
The desired pressure is applied to the bar-shaped noodle belt by the lower spring.
It is characterized by being adapted to be . In the continuous noodle dough producing apparatus according to claim 3, in the invention according to claim 1 or 2, the noodle band roll is constituted by a pair of wave rolls in which a number of circumferential irregularities are formed on the outer peripheral surface of the roll. It is characterized by being .

According to the first aspect of the present invention, first, a flat noodle band is formed by the noodle band roll, and a gluten structure in a certain direction is formed thereon. Then, the flat noodle belt sent by the conveyor, when touching the rotating torsion winding roll, is wound up multiple times on the conveyor, and since the roll is inclined in the running direction of the noodle band, It is sequentially rolled up from one end side, becomes cylindrical at the other end side, and is sent further downstream. When the rod-shaped state is rolled by a step roll, a gluten structure in a direction intersecting with the gluten structure formed earlier is formed. In this way, the gluten tissues cross each other and are formed in multiple layers, so that a very stiff, high-quality noodle is obtained, and the shape after boiling is not distorted in any direction. Noodles that can be stably retained for a long time. And a rod shape on the step roll
When the noodle belt is passed, the tread pressure of the driven roll is applied to the upper and lower springs.
Therefore, it is kept at the desired value, and the hardness and softness of the dough
Press with an appropriate tread pressure according to the bulk and the volume (thickness) of the dough.
Can be extended. This can overcome the drawback that the noodle dough is too tight
You. Furthermore, when finally rolling with a forming roll, noodle dough of a desired shape is obtained. In addition, since the above-described torsion winding and stepping steps can be performed continuously, continuous production is possible, and the productivity is extremely high. According to the second aspect of the present invention, the flattened noodle belt can be twisted and wound into a tubular shape by the twisting roll. However, according to the present invention, the twisting roll is provided. Is 2
There is a book and it is rolled up from both sides of the flat noodle band,
The wide noodle belt can be efficiently wound into two rods, and the productivity can be further increased. According to the invention of claim 3,
Since the twisting effect is added by the uneven portion of the roll at the stage of the noodle band roll to be pressed first, the forging effect is enhanced, and a better noodle dough is obtained .

[0009]

Next, embodiments of the present invention will be described with reference to the drawings. FIG. 1 is a side view of a continuous noodle dough producing apparatus according to an embodiment of the present invention, FIG. 2 is a plan view of the continuous noodle dough producing apparatus, FIG.
(B) is a side view of the step roll, FIG. 4 is a front view of the step roll, FIG. 5 (A) is a plan view of the forming roll, FIG. 5 (B) is a side view of the forming roll, and FIG. It is explanatory drawing of the torsion winding effect | action of a belt.

Referring to FIGS. 1 and 2, a schematic structure of a continuous noodle dough manufacturing apparatus according to this embodiment will be described. Reference numeral 1 denotes a hopper into which the mixed dough is put, and a noodle band roll 2 is provided at a lower outlet of the hopper 1. A conveyor 3 is provided for feeding the noodle belt out of the noodle belt roll 2, and a torsion winding roll 4 for twisting and winding the noodle belt is provided substantially at the center of the conveyor 3. A step roll 5 is provided on the exit side of the conveyor 3, and a forming roll 6 is further provided on the exit side.

The hopper 1 is a container into which rose or lump noodle dough kneaded by a mixer or a kneader is charged. The hopper 1 has an input port 11 formed at an upper portion and a discharge port formed at a lower portion. The pushing member 12, which is a plate material curved in an arc shape in a side view, is swingably mounted on a shaft 13 so that the pushing member 12 swings with an appropriate driving source.
The pushing member 12 has a function of pushing the noodle dough inside the container toward the discharge port.

The noodle band roll 2 is composed of a pair of a left roll 21 and a right roll 22 for forming a noodle mass extruded from the outlet of the hopper 1 by the pushing member 12 into a flat noodle band. It is provided in. The left roll 21 and the right roll 22 are formed of corrugated rolls having a large number of circumferential irregularities on their surfaces. When this corrugated roll is used, a twisting effect is added to the noodle band due to the uneven portion of the roll, so that a forged noodle band is formed more than a flat roll, and a better dough is obtained. However, the noodle belt roll 2 is not limited to a corrugated roll, and may be a flat roll.

The conveyor 3 can be constituted by a known belt conveyor, is driven by an appropriate drive source, and sends the noodle belt M to the right side in the figure.

The torsion winding roll 4 is constituted by connecting a speed reducer 42 and a motor 43 to one roll 41, and is supported by the speed reducer 42 in a cantilever manner. It is arranged with a great gap. The roll 41 exists from one side edge of the conveyor 3 to a substantially middle portion in the width direction.
A portion where 1 does not exist is provided. Roll 4
The first reduction gear side end is located at an upstream side of the conveyor 3 and the anti-reduction gear side end is located at a downstream side inclining with respect to the feed direction of the conveyor 3. The rotation direction of the roll 41 is a direction in which the moving direction of the part facing the conveyor 3 is opposite to the traveling direction of the conveyor 3.

As shown in FIG. 6, a flat noodle belt M is sent by the conveyor 3 to the place where the above-mentioned twisting roll 4 is rotating, and hits the roll 41.
1 is rolled in the opposite direction to the rotation direction. Moreover, since the winding axis is in the direction along the roll 41, the noodle belt M
Is slanted with respect to the traveling direction of the noodle band, so that the noodle band is rolled from one side edge toward the other side edge. That is,
Since the winding direction is not perpendicular to the running direction of the noodle band but is oblique, the noodle band M is wound while being twisted. Then, the torsion-wrapped rod-shaped noodle belt m is sent from the other side of the conveyor 3 where the roll 41 does not exist to the exit side.

When the noodle belt M is rolled by the noodle belt roll 2, a large number of gluten structures are formed parallel to each other along the running direction, but are twisted and wound around the central portion of the conveyor 3. As a result, a large number of gluten tissues cross each other and are formed in multiple layers. And, with the gluten tissues crossing multiple times like this,
The rod-shaped noodle belt is sent to the step roll 5.

The step roll 5 will be described with reference to FIGS. The stepping roll 5 is for press-rolling a rod-shaped noodle band that has been twisted and wound, and includes a lower driving roll 51 and an upper driven roll 52. The reduction gear 53 and the motor 54 are connected to the lower drive roll 51. Both ends of the support shaft of the upper driven roll 52 are supported by an upper spring 55 and a lower spring 56, respectively.
In a normal state, the driving roll 51 is supported so that a gap d is formed between the driving roll 51 and the roll surface. Usually, this gap d is 3 to 10 cm, preferably about 5 cm. A flange 57 is formed on both left and right sides of the roll body 51a of the lower drive roll 51, and an upper driven roll 5 is provided between the left and right flanges 57.
The second roll body 52a fits and rotates, and the upper driven roll 5
2 swings slightly from side to side. In addition, even if the upper driven roll 52 swings right and left, the roll main body 52 is fixed so that the flange 57 of the lower drive roll 51 is not damaged.
Preferably, the corners of a are slightly rounded.

The lower drive roll 51 of the step roll 5
When the bar-shaped noodle band is passed between the upper driven roll 52 and the upper driven roll 52, the upper and lower springs 55 and 56 work to perform press rolling with a desired stepping force, and a thick plate-shaped noodle band having a thickness of, for example, about 5 cm is sent out. . In this case, the upper driven roll 52 is stepped up and down by the springs 55 and 56 while moving up and down in accordance with the hardness and softness of the noodle dough and the size of the dough. Therefore, in the conventional roll in which both the upper and lower sides are driven and the gap between the rolls is fixed, the dough is forcibly rolled, so that the noodle dough is too tight. However, in the stepping roll 5 of the present embodiment, the upper driven Since it moves up and down in accordance with the state of the dough through which the roll 52 passes, the noodle dough can always be rolled with an appropriate pressure.

The rolls 51 and 52 are flat rolls, but may be deformed rolls such as uneven rolls. Also,
The width of the rolls 51 and 52 can be freely selected.

As described above, when the twisted and wound rod-shaped noodle belt is rolled, the gluten structure is formed so as to intersect multiple times, and further pressing further forms a tougher gluten structure. Will be. For this reason, very high quality noodle dough is obtained.

The forming roll 6 includes the stepping roll 4
The main purpose is to form the thick noodle strip rolled in the above into a desired shape. In the present embodiment, a round roll is used. That is, the lower roll 61 and the lower roll 62
In each of the rolls, the outer circumferential groove is formed in a round concave shape. The lower roll 61 is a drive roll, and the speed reducer 63 and the motor 64 are connected.

Since the dough that has passed through the forming roll 6 becomes a bar-shaped dough, a noodle dough for hand-rolled noodles, for example, a dough for plain noodles is obtained by stretching it into one noodle string. When a forming roll 6 using a flat roll having a flat outer peripheral surface is used instead of the round roll, a flat noodle dough having a thickness of, for example, about 1.5 to 2 cm for hand-made noodles is obtained. Usually, when this plate-shaped noodle dough is line-cut, it becomes a hand-made noodle. In any case, in the present embodiment, it is possible to continuously mass-produce very tough noodle dough on the gluten structure.

Next, another embodiment of the present invention will be described. FIG. 7 is a side view of a continuous noodle dough producing apparatus according to another embodiment of the present invention, and FIG. 8 is a plan view of the continuous noodle dough producing apparatus.

7 and 8, the hopper 1, the noodle band roll 2, and the conveyor 3 have substantially the same configuration as that of the previous embodiment. The twisting roll 4 is composed of two rolls 41a, 41
Using b, place the conveyor 3 in a C-shape from both sides,
The noodle belt M is wound from both sides toward the center. In this manner, when the flat noodle band M is twisted from both sides, the mass production effect is further enhanced.

The stepping roll 5 in this embodiment has a rotating link 58b pivotally mounted on the base end of a crank arm 58a.
A roll 59 is pivotally supported on the free end of the crank arm 58a,
The swing link 58c is connected to the center of the crank arm 58a. When the rotating link 58b is rotated by a motor, the crank arm 58a, which is swingably supported by the swing link 58b, is located at the upper left and lower right in FIG.
The roll 59 presses the noodle belt m while performing such a reciprocating motion. Therefore, the noodle belt m is fed forward while being pressed. As the forming roll 6, a roll using a flat roll or a round roll is used as in the previous embodiment.

In this embodiment, since the twisting of the noodle band is performed from both sides of the noodle band, the productivity is further improved.
The point that a tough gluten structure is obtained is the same as in the previous embodiment.

FIG. 9 is a plan view of a continuous noodle dough producing apparatus according to still another embodiment of the present invention. In this embodiment, as shown in FIG. 9, three rows of noodle dough are formed. For this reason, the twisting rolls 41a, 41
b, 41c, step rolls 5a, 5b, 5c and forming rolls 6a, 6b, 6c. As described above, the productivity of noodle dough can be further improved by connecting the production lines. Although not shown here, 4
It is good also as a structure of more than a row.

[0028]

According to the first aspect of the present invention, since the flat noodle band can be continuously twisted and wound, the gluten tissues intersect with each other and are formed in multiple layers, so that the stiffness is very strong and the height is high. High quality noodles are obtained and the noodle dough is over-squeezed
Since noodles can be made and pressurization in the next step can be performed continuously, noodle production can be performed at high speed and in mass production. According to the second aspect of the present invention, since there are two torsional winding rolls, which are wound from both sides of the flat noodle band, a wide noodle band can be efficiently formed.
It can be rolled up in a book-like shape, and the productivity can be further improved. According to the third aspect of the present invention, since the twisting effect is added by the uneven portion of the roll, the forging effect is enhanced, and a good noodle dough can be obtained .

[Brief description of the drawings]

FIG. 1 is a side view of a continuous noodle dough manufacturing apparatus according to an embodiment of the present invention.

FIG. 2 is a plan view of a continuous noodle dough manufacturing apparatus.

3A is a plan view of a step roll, and FIG. 3B is a side view of the step roll.

FIG. 4 is a front view of a step roll.

5A is a plan view of a forming roll, and FIG. 5B is a side view of the forming roll.

FIG. 6 is an explanatory view of the twisting action of the noodle band.

FIG. 7 is a side view of a continuous noodle dough manufacturing apparatus according to another embodiment of the present invention.

FIG. 8 is a plan view of a continuous noodle dough manufacturing apparatus according to another embodiment of the present invention.

FIG. 9 is a plan view of a continuous noodle dough manufacturing apparatus according to still another embodiment of the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Continuous noodle dough manufacturing apparatus 2 Noodle belt roll 3 Conveyor 4 Twist winding roll 5 Stepping roll 6 Forming roll

 ──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-61-265038 (JP, A) JP-A-59-220160 (JP, A) JP-A-6-225683 (JP, A) Jikken Sho 31- 7592 (JP, Y1) Patent 82635 (JP, C2)

Claims (3)

(57) [Claims] 1. A hopper into which the mixed dough is put, a noodle band roll for forming a noodle mass coming out of the hopper into a flat noodle band, and a flat noodle band coming out of the noodle band roll. A torsion winding roll, which is disposed on the conveyor so as to obliquely intersect with the traveling direction of the noodle band, and in which a flat noodle band is wound so as to be twisted and wound in a multiplex manner; A roll formed by rolling a rod-shaped noodle strip, and a forming roll forming a thick plate-shaped noodle strip from the step roll into a desired shape, wherein the torsion winding roll is rotated by a drive source. It is arranged such that one end of the roll is located at the upstream side at one end of the conveyor, and the other end of the roll is located at the downstream side near the center in the width direction of the conveyor,
Rotational direction of the roll, Ri traveling opposite to the direction der in the moving direction of the portion facing said conveyor conveyor, said depression roll is constituted by a driving roller and a pair of driven rolls, said drive
A reduction gear and a motor are connected to the moving roll.
Both ends of the roll spindle are upper spring and lower spring respectively.
In normal condition, the roll surface of the drive roll
There is a gap between the roller surface of the driven roll and
When a bar-shaped noodle strip with a thickness greater than the gap is passed through,
The desired tread pressure is applied to the bar-shaped noodle belt by pulling.
Continuous dough production apparatus, characterized in that it has become the jar. 2. A hopper into which the mixed dough is put, a noodle band roll for forming a noodle mass coming out of the hopper into a flat noodle band, and a flat noodle band coming out of the noodle band roll. A torsion winding roll, which is disposed on the conveyor so as to obliquely intersect with the traveling direction of the noodle band, and in which a flat noodle band is wound so as to be twisted and wound in a multiplex manner; A roll formed by rolling a bar-shaped noodle strip, and a forming roll forming a thick plate-shaped noodle strip from the step roll into a desired shape, wherein the torsion winding roll is rotated by a drive source. Wherein one end of each roll is located upstream at both ends of the conveyor, and the other end of the roll is located downstream near the center of the conveyor, and a torsion winding is provided between the other ends of the rolls. Is And space is provided tubular noodle band passes, the direction of rotation of each roll, Ri traveling opposite to the direction der in the moving direction of the portion facing said conveyor conveyor, said depression roll, drive roll And a pair of driven rolls.
A reduction gear and a motor are connected to the moving roll.
Both ends of the roll spindle are upper spring and lower spring respectively.
In normal condition, the roll surface of the drive roll
There is a gap between the roller surface of the driven roll and
When a bar-shaped noodle strip with a thickness greater than the gap is passed through,
The desired tread pressure is applied to the bar-shaped noodle belt by pulling.
Continuous dough production apparatus, characterized in that it has become the jar. 3. The continuous noodle dough according to claim 1, wherein the noodle band roll is constituted by a pair of corrugated rolls having a large number of circumferential ridges formed on the outer peripheral surface of the roll. Manufacturing equipment .