JP3399699B2 - Dry noodle manufacturing equipment - Google Patents

Description

Detailed Description of the Invention

[0001]

The present invention relates to a manufacturing apparatus.

[0002]

2. Description of the Related Art In recent years, various proposals have been made to reduce the boiling time of dry noodles such as udon noodles. One example is dry noodles containing starch to reduce the boiling time. Are known.

[0003]

However, in such dry noodles containing starch, the boiling time is shortened as compared with dry noodles containing no starch (for example, dry noodles made only from wheat flour and salt). On the other hand, it has the advantage that the noodles stretch extremely after boiling for a long time. With dry noodles that do not contain starch, when the noodles are boiled again and re-eaten, the strain returns to the noodles, but with dry noodles that contain starch, the strain does not return and remains in a stretched state. It has the drawback of not being suitable for eating.

Therefore, if the boiling time of dry noodles containing no starch can be shortened, the noodles will have less spread after boiling and can be eaten deliciously even when boiled again, but at present, dry noodles containing no starch are used. In addition to the fact that it takes a long time to boil, it has a drawback that the surface portion is melted before the center of the noodles is boiled because it takes a long time to boil.

[0005] The present invention has been made in view of such a background, and an object thereof is to provide an apparatus for producing dry noodles that can be achieved boiled up speed time dry noodles containing no starch.

[0006]

In order to achieve the above object, an apparatus according to claim 1 is provided with a pair of cutting blade rolls having circular comb blades arranged at predetermined intervals in an axial direction,
By passing a wide noodle strip between the pair of cutting blade rolls, in a device for producing dry noodles having a transverse cross-sectional shape of a substantially rectangular noodle strip, between the pair of cutting blade rolls
The cross-sectional area of the gap formed and into which the noodle strips enter is determined by the noodle strips.
The outer peripheral portion of the comb blade with which the surface on the long piece side of the noodle strings abuts while making it larger than the cross-sectional area, a blade portion that forms a concave portion that remains even after boiling up on the surface at the time of contact along the longitudinal direction. Is provided along the entire circumference in the circumferential direction.

According to a second aspect of the present invention, there is provided an apparatus according to the first aspect.
The tip of the blade forms a roundness at the bottom of the recess.
R processing was performed.

[0008]

According to the first aspect of the invention, the surface area of the dry noodles is increased and the distance to the central portion of the dry noodles is shortened to shorten the boiling time by forming recesses on the surface of the dry noodles along the longitudinal direction. and, by leaving the after boiled up recesses, producing dry noodles which attached and texture like soup is improved
it can.

[0009]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the present invention will be described below with reference to FIGS. FIG. 1 is an enlarged cross-sectional view of dried noodles produced by the apparatus of the present invention, FIG. 2 is an explanatory diagram for explaining the production apparatus of the present invention , and FIG. 3 is a partially enlarged view of FIG. In this example, dried noodles made of only wheat flour and salt and containing no starch are used as an example.

The structure of the dried udon 1 will be described with reference to FIG. 1. The dried udon 1 has a substantially rectangular cross section, and the surface 2 on the long piece side has a recess 3 having a substantially triangular cross section. Are formed along the longitudinal direction. The concave portion 3 is formed so that it remains even after the dried udon 1 is boiled. In addition, the bottom of the recess 3 is formed with a roundness 3a, so that the dried udon 1 is less likely to be cracked during packaging, drying, transportation, or the like. still,
The R diameter of the roundness 3a can be appropriately changed depending on the size of the recess 3 and the like.

FIG. 2 shows a pair of cutting blade rolls 4 and 5 which are essential parts of the apparatus for producing dried udon 1. Since the other construction of the manufacturing apparatus is the same as the conventional one, its explanation is omitted here. The pair of cutting blade rolls 4 and 5 both have circular comb blades 6 arranged at equal intervals in the axial direction. The comb blades 6 of the cutting blade roll 4 are adjacent to each other. , 6 are arranged in a state of being located between them. Then, by passing a wide noodle strip (not shown) between the pair of cutting blade rolls 4 and 5, the noodle strip 7 having a substantially rectangular cross-sectional shape.
I am trying to cut out. Here, in the present embodiment, the blade portion 9 is formed along the entire circumference in the circumferential direction on the outer peripheral portion of the comb blade 6 of each of the cutting blade rolls 4 and 5 with which the surface 8 on the long piece side of the noodle strings 7 contacts during such cutting. Then, the front surface 8 is brought into contact with the blade portion 9 to form the above-described concave portion 3 on the front surface 8. The dried noodles 1 are manufactured by drying the noodle strings 7 cut out in this way.

[0012] blade portion 9, as shown in FIG. 3, which forms a cross-sectional shape is substantially second-side triangular shape, and has a blade 10 of the razor shape tip. The tip of the blade 10 has the above-described roundness 3a.
A small R processing is performed to form the. Blade 9
Although the height H and width W of the noodles are set according to the thickness of the noodles,
The height H is about 30 to 40% of the thickness of the noodles (0.
3 to 0.5 mm), and the height H is 3 to the thickness of the noodles.
If it is less than 0%, it becomes difficult to form the concave portion 3, while on the other hand, it is 40%.
When it exceeds 10, the dried noodles 1 after drying the noodle strings 7 are likely to be cracked or the like. Further, the width W of the blade portion 9 is about 0.3 to
The range of 0.5 mm is preferable, and if it is less than 0.3 mm, the width of the concave portion 3 becomes short and the concave portion 3 may stick and not remain after boiling up, while if it exceeds 0.5 mm, the noodle strings 7 are deformed. There is a case.

In the dried udon 1 having such a structure, since the concave portion 3 is formed on the surface along the longitudinal direction, the surface area of the dried udon 1 is widened and the distance to the central portion of the dried udon 1 is shortened. be able to. As a result, it is possible to shorten the boiling time even with the dried udon 1 that does not contain starch as in the present example, the spread after boiling is small, and the udon can be eaten deliciously even if it is boiled again. Can be provided.

Further, since the concave portion 3 remains even after boiling, it is possible to improve the stickiness of the soup, the texture, etc., and to eat more deliciously. Further, the long-side surface 8 of the noodle strip 7 is brought into contact with the blade portion 9 provided on the outer peripheral portion of the comb blade 6 of the pair of cutting blade rolls 4 and 5 to cut out the noodle strip 7 and form the recess 3 at the same time. Since the recess 3 is formed, the recess 3 can be easily formed, and another device is not separately required for forming the recess 3, so that the entire device can be simplified.

In the above embodiment, dried udon noodles are taken as an example of dry noodles, but the present invention is not limited to this, and the present invention is also applied to other dried noodles such as dried hiramen (kishimen, hoto, Himokawa). be able to. Further, in the above-mentioned embodiment, the cross-sectional shape of the recess 3 is substantially triangular, but
The shape is not necessarily limited to this, and for example, a recess having a substantially square or semicircular cross section may be formed.

Further, in the above-mentioned embodiment, the case where the one concave portion 3 is formed on the surface 2 on the long piece side of the dried udon 1 is taken as an example, but the present invention is not limited to this, and as shown in FIG. Two recesses 3 may be formed on the surface 2, or three or more recesses 3 may be formed. Furthermore, although the present invention is applied to dry noodles that do not contain starch in the above-mentioned examples, it is of course possible to apply the present invention to dry noodles that do contain starch.

[0017]

As is apparent from the above description, this
In the device according to Ming, the outer peripheral part of the comb blade of a pair of cutting blade rolls
The long side of the noodle strip is brought into contact with the blade provided on the
I'm trying to cut and form the recess at the same time
Thus, it is possible to easily form the concave portion and
The device does not require a separate device to form
The effect is that the overall simplification can be achieved.
It

The dried noodles thus produced are
Since the surface has a recess along the longitudinal direction, the dried noodles
The surface area of the noodles is increased and the distance to the center of the dried noodles is increased.
Can be shortened. As a result, dry noodles without starch
You can also reduce the time to boil even in
There is little spread after rising, and it is delicious even if boiled again
We can provide noodles that you can eat well.
The effect is obtained.

Further, the concave portion remains after boiling up.
Therefore, the soup and texture can be improved, and more
The effect of being able to eat deliciously is obtained.

[Brief description of drawings]

FIG. 1 is an enlarged cross-sectional view of dried noodles produced by the apparatus of the present invention .

FIG. 2 is an explanatory diagram for explaining the device of the present invention .

FIG. 3 is a partially enlarged view of FIG.

FIG. 4 is an enlarged cross-sectional view of another example of dried noodles .

[Explanation of symbols]

1. Dried udon (dried noodles) 2. Long-sided surface of dried udon 3 ... Recess 4, 5 ... A pair of cutting blade rolls 6 ... comb blade 7 ... noodle strips 8 ... Surface of long side of noodle strip 9 ... Blade

Continuation of front page (56) Reference JP-A-5-244886 (JP, A) JP-A-60-203155 (JP, A) JP-A-4-94658 (JP, A) Registered utility model 3004777 (JP, U) ) Actual publication 12-13310 (JP, Y1) (58) Fields investigated (Int.Cl. ⁷ , DB name) A23L 1/16 A21C 11/24

Claims (2)

(57) [Claims] 1. A cross-section comprising a pair of cutting blade rolls having circular comb blades arranged at predetermined intervals in the axial direction, and by passing a wide noodle strip between the pair of cutting blade rolls. In an apparatus for producing dry noodles, which has a substantially rectangular noodle strip shape, and is formed between a pair of cutting blade rolls and
The cross-sectional area of the gap where the noodle strips enter is larger than the cross-sectional area of the noodle strips.
With the kneading, on the outer peripheral portion of the comb blade with which the surface on the long piece side of the noodle string comes into contact, a blade portion that forms a concave portion that remains even after boiling on the surface at the time of contact is formed along the entire length in the circumferential direction. An apparatus for manufacturing dry noodles, which is provided along the circumference. 2. The tip of the blade is rounded at the bottom of the recess.
The dry noodle according to claim 1, which is subjected to R processing to form
Manufacturing equipment.