JP3221923B2 - Deaeration kneading device for noodle dough - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a deaeration kneading apparatus for noodle dough for kneading dough for noodles such as udon, cold wheat, buckwheat and the like to produce noodle string dough.

[0002]

2. Description of the Related Art Noodles such as udon, ramen, cold wheat, buckwheat, and pasta are mainly made of flour, and various auxiliary materials such as starch,
Water, salt, brine and the like are added to the raw material of a combination of flour such as buckwheat flour, and the mixture is kneaded to produce a noodle dough, which is rolled into a sheet and cut into noodle strings by a cutting blade. The noodle dough requires that gluten in the flour be sufficiently hydrated to form a three-dimensional network structure of gluten. If the three-dimensional network structure of gluten is insufficient, when the noodle string of the final product is boiled, it will be boiled down, a large amount of starch will be eluted, and the texture will be powdery and poor in elasticity .

[0003]

One of the obstacles that prevents the formation of a sufficient gluten three-dimensional network structure in the noodle dough is air bubbles remaining in the noodle dough, which allows gluten to be contained in the noodle dough. The network structure cannot be formed sufficiently and uniformly. In addition, if the kneading is continued for a long time in order to form a more gluten three-dimensional network structure by a farinograph measurement that measures the load of the mixer, the gluten three-dimensional network structure formed at the beginning is destroyed during kneading. It is known that it is impossible to sufficiently form a three-dimensional network structure of gluten by kneading for a long time.

In order to solve these problems, it has been proposed to carry out kneading under reduced pressure. For example, in Japanese Patent Application Laid-Open No. 2-177846, a first screw conveyor mounted in a first barrel and a second screw conveyor mounted in a second barrel are linearly arranged, and a plurality of material passage holes are formed. There is disclosed a deaeration kneading apparatus for noodle dough in which a provided spacer is arranged, a vacuum pump is arranged in the second barrel near the spacer, and a noodle band discharge port is arranged at a tip of the second barrel.

[0005] However, even in this deaeration kneading apparatus for noodle dough, there remains a problem that deaeration during kneading is not sufficiently performed, and uneven kneading occurs in the kneaded noodle dough. The present invention has been made in view of the above-mentioned problems of the conventional deaeration kneading device for noodle dough, and has a sufficiently short time in which gluten once formed in the noodle dough is not destroyed, which is sufficient. An object of the present invention is to provide a deaeration kneading device for noodle dough which can deaerate and knead the noodle dough.

According to the present invention, there is provided a dough charging port, an airtight holding layer forming chamber communicating with the dough charging port and having a first screw, and an outlet side of the airtight holding layer forming chamber. An intermediate partition plate having a deaeration kneading chamber having a stirrer and a second screw for kneading, wherein the intermediate partition plate is a dough inlet side and a plurality of radially extending kneading pins are provided at intervals; A deaeration device for noodle dough, comprising: a dough discharge plate disposed on an outlet side of the deaeration kneading chamber; and a deaeration device connected to a vicinity of the intermediate partition plate of the deaeration kneading chamber. It is a kneading equipment.

[0007]

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a perspective view showing a deaeration kneading apparatus for noodle dough according to an embodiment of the present invention. FIG. 1 is a sectional view of a deaeration kneading apparatus for noodle dough, and FIG. 2 is an exploded view of main components of the deaeration kneading apparatus for noodle dough. The deaeration kneading device for noodle dough has a first barrel 6 and a second barrel 30. The raw material dough inlet 8 of the first barrel 6 is directly connected to a discharge portion of a dough quantitative feeder (not shown) installed at a subsequent stage of a batch type noodle-making mixer (not shown), or a belt conveyor (not shown). ), Through a shout (not shown) and the like. A first screw 10 is disposed in the first barrel 6, and a rotation shaft 12 of the first screw 10 is driven by a drive motor 14 with a reduction gear disposed outside the first barrel 6 via pulleys 13 and 15. It is connected to.

An intermediate partition plate 20 provided with a plurality of, for example, eight dough passage holes 16 is arranged on the opposite side of the dough inlet 8 of the first barrel 6, that is, on the downstream side. The size of the dough passage hole 16 is determined to be, for example, about 20 mm in diameter so that the noodle dough is air-tight, that is, a material seal is formed during operation of the noodle dough degassing and kneading apparatus. In the second barrel 30 on the downstream side of the intermediate partition plate 20, a stirrer 35 and a second screw 36 provided with a plurality of kneading pins 32 extending in a radial direction are arranged. It is connected to a rotating shaft 12 of the screw 10. Above the stirring body 34 of the second barrel 30, a deaeration hole 42 connected to a deaerator 40 is provided.

On the downstream side of the second barrel 30, a dough discharging plate 46 provided with a plurality of, for example, eight dough passing inclined holes 44 is arranged. The cloth passing inclined hole 44 is a hole having a circular cross section orthogonal to the axis thereof and being twisted in the rotation direction of the second screw 36 toward the downstream. The size of the dough passage inclined hole 44 has a diameter similar to that of the dough passage hole 16 so that the airtightness by the noodle dough during the operation of the degassing and kneading apparatus for noodle dough, that is, a material seal is formed. It is determined to be about 20mm.

On the outside of the dough discharge plate 46, a dough cutting cutter 50 is mounted for cutting the noodle dough which is rotatably slid on the outer surface and pushed out from the dough passage inclined hole 44. The rotating shaft 52 of the dough cutting cutter 50 is connected to the stirring body 35 and the rotating shaft 34 of the second screw 36, and the kneaded noodle dough is for example about 20 mm in diameter and about 2 mm in length.
Cut to 0 to 50 mm. A dough hopper 5 for collecting the cut kneaded noodle dough is provided on the lower outside of the dough discharge plate 46.
6 are provided. The dough cutter 50
Can be rotated at a different rotation speed and a different rotation direction from the rotation shaft 34 of the stirring body 35 and the second screw 36 by an independent driving device.

Next, the operation of the deaeration / kneading apparatus for noodle dough having the above-described configuration will be described. The drive motor 14 is driven to rotate the rotary shaft 12, and the raw material dough inlet 8 of the first barrel 6 is rotated.
Into the noodle dough. The noodle dough is conveyed while being agitated in the direction of the intermediate partition plate 20 while being ragged. The tattered noodle dough is pressed into the dough passage hole 16 of the intermediate partition plate 20 to form a material seal for the dough passage hole 16.

The noodle dough that has passed through the dough passage hole 16 and entered the second barrel is degassed while being broken and agitated by an agitator 35 provided with a plurality of kneading pins 32. The noodle dough that has been degassed for an appropriate time is moved in the direction of the second screw 36 by the new noodle dough supplied from the intermediate partition plate 20, and the dough discharge plate 46 is further moved by the second screw 36.
Transported in the direction of

In the dough discharge plate 46, the deaerated and kneaded noodle dough is pressed into the dough passing inclined hole 44 to form a material seal for the dough passing inclined hole 16. The noodle dough released from the dough passage inclined hole 16 is cut into an appropriate length by the dough cutting cutter 50. Next, the results of the test of the deaeration kneading apparatus for noodle dough having the above configuration will be described. The noodle dough subjected to the test had the following composition, and was obtained by mixing for 3 minutes using a horizontal mixer for noodle making.

Noodle dough for udon 100 parts by weight of flour for noodles Salt 4 〃 Water 40 麺 Noodle dough for ramen 100 parts by weight of flour for Chinese noodles 1 〃 Kanpo 1 〃 Water 35 をDough input hole 8
And the noodles manufactured from the dough and the deaerated kneaded dough obtained by the treatment and an evaluation test were performed.

[0015] The conditions of the test are, in addition to the apparatus of the present invention, those in which the form of the stirring body of the second barrel is only screw,
And those treated without degassing were used for comparison. In the processing of the dough, a screw is used as the form of the stirring body of the second barrel, and the shape of the dough discharge section is a noodle band discharge hole having a rectangular cross section. This is the same as the apparatus disclosed in JP-A-2-177846. It is.

In the evaluation test, the degree of deaeration of the dough was determined by measuring the apparent specific gravity of the dough by a water displacement method, and the boiling elution rate was expressed as a percentage of the weight of the solid content eluted in the boiling water with respect to the weight of the noodle string before boiling. . Table 1 shows the udon test. This test revealed that the kneading with the kneading pin greatly enhanced the deaeration effect, and that the kneading with the kneading pin and the passage of the dough through the inclined hole increased the kneading effect and strengthened the stiffness.

Table 2 shows a first test using ramen.
This test reveals that kneading by the kneading pin greatly enhances the deaeration effect, and that the kneading by the kneading pin and the passage of the dough passing through the inclined hole enhance the kneading effect, thereby increasing the strength of the koshi and improving the wrinkling. Was. Table 3 shows a second test with ramen. According to this test, it was recognized that the kneading by the kneading pin not only greatly improved the deaeration effect, but also improved the uniformity of the deaeration.

[0018]

[Table 1]

[0019]

[Table 2]

[0020]

[Table 3]

[0021]

According to the present invention, the noodle dough is subjected to a shearing action and a cutting action by kneading with a kneading pin, and frequently exposes a new surface, thereby enhancing the deaeration effect and making the deaeration effect uniform. Can be obtained. In addition, a twisting action is added to the kneaded noodle dough by passing through the dough passage inclined hole, and the kneading noodle dough has a high kneading effect and an effect that gluten can be formed efficiently. Furthermore, by forming the decompression chamber for deaeration, the entrance and exit portions thereof are configured to perform material sealing, the bulk of the deaeration kneading apparatus for noodle dough can be reduced and deaeration can be performed efficiently. Has an effect.

On the other hand, by cutting the kneaded noodle dough into a cylindrical shape having a relatively small diameter, the width of the rolling roller of the noodle stringing machine can be freely selected, which is convenient for combination with the noodle stringing machine.

[Brief description of the drawings]

FIG. 1 is a vertical sectional view of a deaeration kneading apparatus for noodle dough according to an embodiment of the present invention.

FIG. 2 is an exploded view of main components of the deaeration kneading apparatus for noodle dough.

[Explanation of symbols]

 6 First barrel 8 Dough raw material inlet 10 First screw 16 Dough passage hole 20 Intermediate partition plate 30 Second barrel 32 Kneading pin 35 Stirrer 36 Second screw 40 Deaerator 42 Deaeration hole 44 Dough passage inclined hole 46 Drain discharge Board 50 Cutter for dough cutting 56 Dough hopper

──────────────────────────────────────────────────続 き Continuation of the front page (56) References Japanese Utility Model Showa 52-47582 (JP, U) Japanese Patent Publication No. 31-7579 (JP, B1) (58) Fields investigated (Int. Cl. ⁷ , DB name) A21C 1/06

Claims (4)

(57) [Claims] 1. A dough input port, an airtight holding layer forming chamber communicating with the dough input port and having a first screw, and an airtight holding layer forming chamber disposed at an outlet side and having a plurality of dough passage holes. A deaeration kneading chamber having a partition plate and a stirring member and a second screw for kneading in which the intermediate partition plate is on the dough inlet side and a plurality of radially extending kneading pins are provided at intervals. And a dough discharging plate disposed on the outlet side of the degassing kneading chamber, and a degassing device further connected to the vicinity of the intermediate partition plate of the degassing kneading chamber for noodle dough. Deaeration kneading device. 2. The deaeration kneading apparatus for noodle dough according to claim 1, wherein the dough discharge plate has a plurality of dough passage holes. 3. The apparatus according to claim 1, wherein the first screw in the airtight holding layer forming chamber, the second screw in the deaeration kneading chamber and the agitator are rotated by an integral rotating shaft.
The deaeration kneading apparatus for noodle dough described. 4. The noodle dough cutting cutter is rotated by a rotating shaft integrated with a first screw of the airtight holding layer forming chamber, a second screw of the degassing kneading chamber, and a stirring body. Item 4. A degassing kneading apparatus for noodle dough according to Item 3.