JP4173721B2 - Deep-fried noodle production equipment - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to an apparatus for producing fried noodles.
[0002]
[Prior art]
2. Description of the Related Art Conventionally, foods that are eaten by adding soup with ingredients to fried noodles called dish udon are known.
[0003]
In the case of producing a large amount of fried noodles used for such dish udon, the noodles produced using a noodle making apparatus etc. are sent to a steaming noodle steamer filled with steam to boil the noodles. An oil storage trough having a predetermined oil temperature, that is, a fried noodle manufacturing apparatus manufactured by putting into a fryer is used (see, for example, Patent Document 1).
[0004]
In the fried noodle production device, when noodles are put into a fryer, the noodles are brought to the oil level as they are due to the effects of water vapor generated from the noodles and the weight reduction caused by the moisture transpiration of oil. Since it floats along, it is difficult to fry the noodles evenly, and color unevenness may occur.
[0005]
Therefore, usually noodles are put into a noodle container made of a mesh-like sheet body and the whole noodle container is put into a fryer, or the noodles put into the fryer are pushed down from above with a mesh-like plate body By doing so, the whole noodles are surely immersed in oil, and it is configured to produce deep-fried fried noodles as a whole.
[0006]
Also, in steam baths, noodles are placed on the transport conveyor and transported while being steamed, and by setting the length of the steam bath or adjusting the transport speed of the transport conveyor The noodle is kept in the steam bath only for the time required to boil the noodle.
[Patent Document 1]
Japanese Patent Application Laid-Open No. 6-007102
[Problems to be solved by the invention]
However, the fried noodle manufacturing apparatus has the following problems.
[0008]
(1) When a noodle container that previously stores noodles is used when throwing noodles into the fryer, there is a problem that it takes time to put the noodles in and out of the noodle container and the work efficiency is poor. . In particular, when taking fried noodles out of the noodle container, the fried noodles may be damaged, which has a problem in terms of production yield.
[0009]
(2) When the noodles thrown into the fryer are pressed with the mesh plate and immersed in oil, the noodles spread laterally along the mesh plate during the frying process, and the round noodle shape is formed. It is difficult to maintain, and it is difficult to keep the raised shape within the specifications, and even with such a device, there is a problem that the production yield is hindered.
[0010]
(3) Although it is necessary to increase the processing capacity in the steam bath in order to increase the production amount per unit time, in order to increase the processing capacity of the steam bath, the transport speed of the transport conveyor sent to the steam bath is increased. Need to increase. In this case, if the steam bath is lengthened along the conveyor to secure the time required for steaming, the occupation ratio of the production scene increases, and there is a problem in terms of production efficiency. In particular, when the steam bath is configured to be long, the temperature and humidity must be controlled substantially uniformly over the entire steam bath, and there is a problem that technical anxiety arises in such a control function.
[0011]
[Means for Solving the Problems]
In order to solve the above-mentioned problems, the present invention is configured so that a cylindrical noodle basket having a plurality of noodle locking pins protruding on the inner peripheral surface can move along a circulation path formed inside the fryer. In the fried noodle production apparatus, the fried noodle production apparatus is characterized in that the noodle locking pin is formed so as to be bent in the middle of the noodle basket toward the substantially inner center of the noodle basket and to extend obliquely inward and downward. It is to be provided.
[0012]
In addition, the bottom plate that closes the lower opening of the moving noodle basket is arranged from the noodle charging position in the circulation path to a predetermined lower position where the noodles are to float along the oil liquid surface. .
[0013]
Also, the lower end opening of the noodle basket is moved while being in contact with the bottom plate, then the noodle basket is once lifted to remove the noodle from the noodle locking pin, and then the noodle basket is lowered to lower the noodle basket. The noodles are pressed with the locking pin, the whole noodles are immersed in the oil tank, and the noodle frying termination step in the circulation path is configured so that only the noodle basket rises, and below that, the noodles that have been fried are finished. It also has a feature in that a conveyer is provided.
[0014]
In addition, a steaming chamber is arranged on the upper side of the beginning of the noodle frying process in the circulation path, and a multi-stage transport conveyor is provided in the steaming chamber, and raw noodles are received between the end and the start of the upper and lower transport conveyors. It is also characterized in that it is configured to be delivered.
[0015]
DETAILED DESCRIPTION OF THE INVENTION
According to the present invention, a circulation path for circulating a cylindrical noodle basket is accommodated and formed in a fryer that is a heated oil storage tank, and raw noodles put into the noodle basket are fried while moving the noodle basket along the circulation path It is.
[0016]
And if the input noodles are dehydrated by frying in the middle of the circulation path and do not float in the noodle basket, the noodles that have been levitated are locked by the noodle locking pins and are not lifted, but are sufficiently immersed in the oil and fried. In addition, the release of the noodle winding due to levitation is prevented, and the serving form of the rolled noodle for one serving can be maintained.
[0017]
Furthermore, since the bottom plate is arranged from the noodle charging position to the lower position of the circulation path, the lower opening of the moving noodle basket is closed, and the raw noodles after charging sink into the oil from under the noodle basket under its own weight. It is possible to prevent the formation of the noodles and reliably store the raw noodles in the noodle basket.
[0018]
In this way, the fried noodles are raised only in the noodle basket in the terminal step while the fried noodles remain in the lower oil, and the remaining noodles in the oil are conveyed to the next step by the lower conveyor. Is done. Further, in the noodle frying process, raw noodles are supplied from a separately arranged steaming chamber to process fried noodles, and a multi-stage conveyor is disposed in the steaming chamber. In addition, the noodles to be delivered are turned upside down between the end and the beginning, and steaming is performed while the upper and lower surfaces of the raw noodles are alternately reversed.
[0019]
【Example】
In the following, embodiments of the present invention will be described in detail with reference to the drawings.
[0020]
As shown in FIG. 7, the deep-fried noodle manufacturing apparatus A of the present invention includes a steaming chamber B disposed on the upper side and a fryer C disposed on the lower side.
[0021]
First, the steaming chamber B will be described with reference to FIG.
[0022]
In the steaming chamber B, a plurality of stages (five stages in this embodiment) of conveyors 5-1, 5-2, 5-3, 5-4, and 5-5 are arranged so as to be superposed. The first and second transport conveyors 5-1 and 5-2 are arranged vertically so that the starting end of the second transport conveyor 5-2 is positioned below the end of the first transport conveyor 5-1. Has been.
[0023]
Similarly, the transport conveyors 5-3, 5-4, and 5-5 in the third and lower stages are sequentially superposed so that the lower end of the upper conveyor is positioned below the terminal end of the upper conveyor.
[0024]
Each of the conveyors 5-1 to 5-5 is formed by suspending a conveyor belt 29 on sprocket wheels 2-1 to 2-5 and 2-1 to 2-5 at both ends.
[0025]
The starting end of the uppermost transport conveyor 5-1 is connected to the end of the input conveyor 4 extended from the vicinity of the noodle input port 1 where the noodle N is input, and the input conveyor 4 is connected to the sprocket wheels 27 and 27 at both ends. It is formed by suspending 30.
[0026]
The end of the lowermost conveyor 5-5 is connected to the transfer conveyor 6, and the transfer conveyor 6 is formed by suspending a transfer belt 31 on the sprocket wheels 28 at both ends.
[0027]
The conveyors 5-1 to 5-5 are driven by a drive motor (not shown) through a chain (not shown) linked to the sprocket wheels 2-1 to 2-5.
[0028]
A steam header 7 for pressurizing steam is provided below the inside of the steaming chamber B, and a pressure reducing valve 10 and an electromagnetic valve 11 for adjusting the pressure in the steaming chamber B are provided. 8 is an exhaust duct for discharging steam in the steaming chamber B, and 9 is a drain outlet for discharging moisture in the steaming chamber B generated during the steaming process to the outside.
[0029]
The noodle N carried into the steaming chamber B configured as described above is a continuous thin noodle that moves in the steaming chamber B by the conveyors 5-1 to 5-5 as shown in FIG. is there.
[0030]
As shown in FIG. 7, a delivery mechanism 12 is interposed between the transfer conveyor 6 and the flyer C, and the transfer mechanism 12 is formed to bend in a direction perpendicular to the front end of the transfer conveyor 6.
[0031]
As shown in FIGS. 2 (a) and 2 (b), the delivery mechanism 12 is provided with a delivery ridge 13 that is narrowed toward the tip, with a downward slope, and noodles N are placed above the middle of the delivery ridge 13. A cutter 14 for dividing and forming one ball is provided.
[0032]
From the position of the cutter 14 toward the tip of the transfer rod 13, one side wall of the transfer rod 13 is provided so as to be inclined toward the tip so that the tip gradually becomes narrowed. The noodles N ′ for one ball divided by 1 are slid to the tip of the transfer bowl 13 while being rolled, and when they are transferred to the flyer C in the next process, the round noodles N for one ball It is shaped to '.
[0033]
As shown in FIG. 7, a flyer C is provided at the tip of the delivery rod 13 of the delivery mechanism 12.
[0034]
Here, the configuration of the flyer C will be described using the flyer C front view of FIG. 3 and the flyer C plan view of FIG.
[0035]
The flyer C is provided by an oil tank 16 in which hot oil is stored. Inside the oil tank 16, a circulation path composed of an endless chain 17 suspended from drive sprockets 24 and driven sprockets 24 'at both ends is incorporated.
[0036]
Twelve cylindrical noodle baskets 15 (the configuration of the noodle basket 15 will be described later) protrude from the endless chain 17 of the circulation path via stays 21.
[0037]
The drive shaft 20 extended from the drive motor M is disposed so as to be connected to the drive sprocket 24, and the endless chain 17 serves as a power source that circulates in the circulation path.
[0038]
18 is a circulation guide for allowing the noodle basket 15 to move along the circulation path, and 19 is an elevating support shaft when the noodle basket 15 is raised and lowered in the flyer C. With this configuration, the noodle basket 15 can be circulated in the flyer C while moving up and down in a timely manner.
[0039]
In particular, as shown in FIG. 4, the bottom plate 23 is disposed from the noodle charging position in the circulation path to the lower direction so that the lower opening of the moving noodle basket 15 can be closed. That is, the bottom plate 23 extends to the position of the previous three noodle baskets while contacting the lower end opening of the noodle basket 15 at the noodle throwing position. With this configuration, when the noodle N ′ is dropped and delivered from the delivery mechanism 12 to the noodle basket 15 in the fryer C, the noodle N ′ will sink into the oil from under the noodle basket 15 by its own weight. Can be prevented.
[0040]
Further, below the position of the noodle basket 15 located at the final end of the circulation path, a circulation guide 18 is configured so that only the noodle basket 15 rises, and the discharge conveyor 25 with an upward slope with the start end immersed in the fryer C is provided. Arranged.
[0041]
The discharge conveyor 25 is formed by suspending a discharge belt 32 on the sprockets 26 at both ends.
[0042]
As shown in FIG. 5, the noodle basket 15 is a mesh-like cylinder having an opening at the top and bottom, and extends in a horizontal direction from the substantially vertical center of the inner peripheral wall of the noodle basket 15 toward the inner center of the noodle basket 15. Six rod-shaped noodle locking pins 22 having a thickness of about 2 to 3 cm were provided so that each noodle locking pin 22 was bent in the middle and formed to extend obliquely inward and downward toward the tip. By making the noodle locking pin 22 into such a shape, when the noodle N ′ is put into the noodle basket 15 from above, it can be dropped without being caught by the noodle locking pin 22, and obliquely inside from the middle part Since the noodle locking pin 22 is extended downward, a portion where the noodle N ′ at the center of the noodle is dense from the sparse noodle peripheral portion of the substantially flat circular noodle N ′ having a certain thickness Since the noodle locking pin 22 is pierced toward the surface, the noodle N ′ is pressed with a minimum contact area, and damage to the noodle N ′ can be prevented to the maximum.
[0043]
Further, when the noodle basket 15 to be described later rises, the noodle N 'is pressed with the minimum contact area as described above even when the noodle locking pin 22 comes out of the noodle N'. The contact between the noodles 22 and the noodles N ′ is small, and the noodles N ′ are less damaged as much as in the case of piercing.
[0044]
Note that the noodle basket 15 is not limited to a mesh shape, and may be a shape in which the noodle N ′ is fried, such as a porous shape.
[0045]
Here, in the embodiment of FIG. 7, the delivery conveyor 6, delivery mechanism 12, flyer C, and discharge conveyor 25 are configured from the steaming chamber B so as to be substantially bilaterally symmetrical (two sets here). By setting it as this structure, the deep-fried noodle manufacturing apparatus A can be accommodated in a compact form.
[0046]
As described above, the deep-fried noodle manufacturing apparatus A in the present embodiment is configured, and the manufacturing process for manufacturing noodles using the deep-fried noodle manufacturing apparatus A will be described below.
[0047]
First, raw noodles N are introduced from the noodle introduction port 1, and the noodles N pass through the introduction conveyor 4 and are delivered to the uppermost transport conveyor 5-1 disposed in a plurality of stages in the steaming chamber B. . The noodles N are sequentially moved downward to the conveyors 5-1 to 5-5 arranged in a plurality of stages. By forming the transport conveyors 5-1 to 5-5 in such a structure, the noodle surface on the side that is in contact with the transport conveyor 5-1 when moving the uppermost transport conveyor 5-1, When it moves to the transfer conveyor 5-2, it is reversed and the noodle surface is directed upward from the transfer conveyor 5-2. In this way, the noodles N move to the conveyors 5-1 to 5-5 while reversing the front and back surfaces, so that the noodles N can be steamed without any unevenness.
[0048]
Further, the noodle N moves between the conveyors 5-1 to 5-5 by adjusting the noodle movement speed between the input conveyor 4 and the conveyors 5-1 to 5-5 so that the noodles N can sag. In doing so, it can be prevented from being cut off in the middle.
[0049]
Here, when the noodle N moves in the steaming chamber B, steam is injected from the steam header 7 to steam the noodle N. In addition, since the atmospheric pressure in the steaming chamber B can be freely set by the pressure reducing valve 10 and the electromagnetic valve 11, the steaming condition of the noodles N can be freely adjusted.
[0050]
Next, the air in the steaming chamber B after steaming the noodles N is discharged out of the steaming chamber B through the exhaust duct 8, and the moisture generated in the steaming process is discharged out of the chamber through the drain port 9.
[0051]
The steamed noodles N are transferred from the lowermost transfer conveyor 5-5 to the transfer conveyor 6. The noodles N that move on the transfer conveyor 6 are divided and formed into one ball by the cutter 14 of the transfer mechanism 12, and are shaped into a round shape by a transfer bar 13 that is provided with a side wall gradually inclined in a narrowed shape. It falls to the lower flyer C.
[0052]
Here, how the noodle basket 15 moves in the oil tank 16 in the fryer C will be described with reference to FIG. In this figure, the noodle basket 15 moves in the order of 15a->15b->15c->15d->15e->15f->15g->15h->15i->15j->15k-> 15l from the noodle charging position, and the noodle N after fried After 'is transferred to the discharge conveyor 25 at the position of the noodle basket 15l, it is circulated so as to return to the position of the noodle basket 15a again.
[0053]
First, the round-rolled noodles N ′ divided and formed by the delivery mechanism 12 into one ball fall into the noodle basket 15a. Here, since the bottom plate 23 is disposed below the positions of the noodle baskets 15a to 15c, the noodle N 'is prevented from sinking into the oil by its own weight.
[0054]
Next, when the noodle N ′ moves to the position of the noodle basket 15c, the noodle N ′ is an oil liquid due to the influence of water vapor generated from the noodle N ′ upon input and the effect of weight reduction due to the moisture transpiration effect by the oil. The noodle locking pin 22 provided on the inner wall of the noodle basket 15 is pushed down to prevent the noodle N 'from floating on the oil liquid surface.
[0055]
Here, by raising the noodle basket 15 once at the noodle basket position 15d, the noodle N 'is detached from the noodle locking pin 22, and the noodle N' in the noodle basket 15 is steam or noodle basket from below in the oil. The noodle N 15 around the noodle locking pin 22 that is in contact with the noodle basket 15 is prevented from being in a raw noodle state by rotating naturally in the noodle basket 15 by the action of inertia such as the movement of the noodle 15.
[0056]
Next, when the noodle baskets 15e, 15f, and 15g are moved, the noodle basket 15 is lowered. At this time, the noodle locking pin 22 presses the noodle N ′ again. Therefore, when the noodle N ′ moves in the positions of the noodle baskets 15h, 15i, 15j, 15k, the whole noodle N ′ is immersed in the oil tank 16, and the noodle basket 15 is raised at the position of the noodle basket 15d. Therefore, the portion of the noodle N ′ where the top surface is fried can be fried evenly.
[0057]
Furthermore, at the position of the noodle basket 15l that is the end of the noodle frying process circulating in the fryer C, only the noodle basket 15 is configured to rise from the oil tank 16, and below that, the noodle N 'that has been fried is disposed of the fryer C. Since the discharge conveyor 25 to be transported to the outside is arranged, it has a simple structure without providing a structure for inverting the noodle basket 15 upside down or separately providing a device for taking out the noodle N 'from the noodle basket 15. The fried noodles N ′ can be discharged out of the fryer C.
[0058]
【The invention's effect】
According to the first aspect of the present invention, the fried chicken is constructed so that a cylindrical noodle basket having a plurality of noodle locking pins protruding on the inner peripheral surface can move along a circulation path formed inside the fryer. In the noodle production apparatus, the noodle locking pin is formed so as to be bent substantially in the middle of the noodle basket toward the center of the inside of the noodle basket and to extend obliquely downward to the inside, so that the noodles are sufficiently immersed in the oil. It can be in a fried state, and the noodle winding is also prevented from being released, so that the rolled form of the rolled noodle can be maintained.
[0059]
According to the second aspect of the present invention, the bottom plate that closes the lower opening of the moving noodle basket is arranged from the noodle charging position in the circulation path to the predetermined lower position where the noodle is about to float along the oil level. Since it is provided, it is possible to prevent the raw noodles after being charged from sinking into the oil from under the noodle basket under its own weight.
[0060]
According to the invention of claim 3, the lower end opening of the noodle basket is moved while abutting against the bottom plate, and then the noodle basket is once raised to remove the noodle from the noodle locking pin, Lower the noodle basket and press the noodle with the noodle locking pin, so that the whole noodle is immersed in the oil tank, and further, in the noodle frying termination step in the circulation path, only the noodle basket is configured to rise, Since the conveyor which conveys the noodles which finished frying is arrange | positioned below, the noodles after frying can be discharged | emitted out of a fryer with a simple structure.
[0061]
According to invention of Claim 4, while arrange | positioning a steaming chamber in the upper side of the noodle frying process start end of a circulation path, a multistage conveyance conveyor is arrange | positioned in a steaming chamber, and raw noodles are conveyed up and down. Since it is configured to be delivered between the end and the start of the conveyor, there is little unevenness in the way the noodles are steamed.
[Brief description of the drawings]
BRIEF DESCRIPTION OF DRAWINGS FIG. 1 is an explanatory view of a steam chamber as viewed from the right side.
2A and 2B are explanatory views of a delivery mechanism provided between a delivery conveyor and a flyer. FIG. 2A is a front view of the delivery mechanism, and FIG. 2B is a right side cross-sectional view of the delivery mechanism.
FIG. 3 is an explanatory diagram of the flyer as viewed from the front cross-section.
FIG. 4 is an explanatory view of the flyer in plan cross-sectional view.
FIG. 5 is an explanatory diagram showing an overall configuration of a noodle basket.
FIG. 6 is a schematic cross-sectional view from the right side of the fryer showing the movement when the noodle basket circulates.
FIG. 7 is a plan view showing the overall configuration of an embodiment of the fried noodle manufacturing apparatus according to the present invention.
[Explanation of symbols]
A Deep-fried noodle production apparatus B Steaming room C Fryer N Noodle 15 Noodle basket 22 Noodle locking pin 23 Bottom plate 25 Discharge conveyor 5-1 Conveyor 5-2 Conveyor 5-3 Conveyor 5-4 Conveyor 5-5 Conveyor

Claims (4)

In the deep-fried noodle manufacturing apparatus configured so that a cylindrical noodle basket with an upper and lower opening projecting a plurality of noodle locking pins on the inner peripheral surface can move along a circulation path formed inside the fryer ,
An apparatus for producing fried noodles, characterized in that the noodle locking pin is formed so as to be bent substantially in the middle of the noodle basket toward the center of the inside of the noodle basket and to be extended obliquely downward to the inside . 2. A bottom plate for closing a lower opening of a moving noodle basket is disposed from a noodle charging position in a circulation path to a predetermined lower position where the noodle is to float along an oil liquid surface. The fried noodle manufacturing apparatus as described. Move the lower end opening of the noodle basket while making contact with the bottom plate,
Next, the noodle basket is raised once to remove the noodle from the noodle locking pin,
Next, lower the noodle basket and press the noodle with the noodle locking pin, so that the whole noodle is immersed in the oil bath,
3. The fried noodles according to claim 2, wherein the noodle frying terminal step in the circulation path is configured so that only the noodle basket rises, and a conveyor for conveying the noodles that have been fried is disposed below the noodle basket. Manufacturing equipment. A steaming chamber is arranged on the upper side of the beginning of the noodle frying process in the circulation path, and a multi-stage transport conveyor is disposed in the steaming chamber, and raw noodles are delivered between the end and start of the upper and lower transport conveyors. The deep-fried noodle manufacturing apparatus of any one of Claims 1 thru | or 3 characterized by the above-mentioned.

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