JP4515424B2 - 押出成形工程を用いた冷麺製造方法及び装置 - Google Patents
押出成形工程を用いた冷麺製造方法及び装置 Download PDFInfo
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- JP4515424B2 JP4515424B2 JP2006246652A JP2006246652A JP4515424B2 JP 4515424 B2 JP4515424 B2 JP 4515424B2 JP 2006246652 A JP2006246652 A JP 2006246652A JP 2006246652 A JP2006246652 A JP 2006246652A JP 4515424 B2 JP4515424 B2 JP 4515424B2
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- extrusion
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- 235000012149 noodles Nutrition 0.000 title claims description 118
- 238000001125 extrusion Methods 0.000 title claims description 43
- 238000004519 manufacturing process Methods 0.000 title claims description 32
- 238000000034 method Methods 0.000 title claims description 32
- 235000013312 flour Nutrition 0.000 claims description 25
- 238000012546 transfer Methods 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 9
- 229920002472 Starch Polymers 0.000 claims description 8
- 241000209140 Triticum Species 0.000 claims description 8
- 235000021307 Triticum Nutrition 0.000 claims description 8
- 235000019698 starch Nutrition 0.000 claims description 8
- 239000008107 starch Substances 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 6
- 238000004898 kneading Methods 0.000 claims description 5
- 238000010008 shearing Methods 0.000 claims description 5
- 241000371652 Curvularia clavata Species 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 238000000926 separation method Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 240000008620 Fagopyrum esculentum Species 0.000 claims 1
- 241000219051 Fagopyrum Species 0.000 description 8
- 229920001592 potato starch Polymers 0.000 description 7
- 244000017020 Ipomoea batatas Species 0.000 description 5
- 235000002678 Ipomoea batatas Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 238000010924 continuous production Methods 0.000 description 4
- 238000007710 freezing Methods 0.000 description 4
- 230000008014 freezing Effects 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000010257 thawing Methods 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 229960000074 biopharmaceutical Drugs 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000002194 freeze distillation Methods 0.000 description 1
- 239000013067 intermediate product Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 238000010137 moulding (plastic) Methods 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 230000001007 puffing effect Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000010977 unit operation Methods 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
- A21C11/16—Extruding machines
- A21C11/20—Extruding machines with worms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
- A21C11/16—Extruding machines
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Manufacturing & Machinery (AREA)
- Noodles (AREA)
- Manufacturing And Processing Devices For Dough (AREA)
Description
イチョルホ、韓国食品学入門、pp. 202-204, 2003 Harper, Extrusion Cooking, pp. 1-16,1989 Harper, Extrusion of Foods, pp. 1-6, 1981 リュギヒョン、韓国豆研究会誌12(2);43-48,1995
押出成形工程を用いた冷麺製造
小麦粉、蕎麦粉、サツマイモ澱粉、黒米粉、どんぐり粉、食塩及びこれらの混合物よりなる群から選択される配合原料に練水を加え、総水分含量が30〜45%となるように麺生地の水分含量を調整し、得られた麺生地を押出成形機を用いて連続的に麺線化した。押出機の出口(die exit)、すなわちダイス10の温度は、好ましくは50℃以下であり、押出機3の押出スクリュー9の回転速度は、50〜150rpmに調整した。こうして製造された直径1mm以下の押出成形物(麺)を30〜50cm以下の長さに切り揃えて包装した。本実施例の工程を図3に図式的に示した。
韓国内で製造されている冷麺の製造方法、すなわち小麦粉、澱粉、蕎麦粉を主原料として50〜60%の水を加えて混練した後、押出機によって押し出し、麺線分離のために−15〜−25℃の温度で約24時間冷凍し、5℃の温度で約12時間冷蔵して解凍した後、取り出して常温で人の手によって一々揉む方式で製造した。
嗜好度評価
実施例1によって製造された冷麺を用いて通常の調理方法によって冷麺を調理した。料理された各冷麺を男女それぞれ20名ずつに味合わせ、麺の硬さ、コシなど冷麺の全体的な味を設問調査した。5点法により設問調査を行い、その結果を表1に示した。
2 生地投入器
3 押出機
4 生地投入口
5 移送スクリュー
6 モータ
7 移送路
8 バレル
9 押出スクリュー
9a 円錐型スクリュー
9b 円筒形スクリュー
10 ダイス
Claims (5)
- 配合原料に練水を加えて水分含量が30〜45%となるように混練する混練段階と、前記混練段階で得られた麺生地にせん断力を与え、押出時に内部摩擦力によって押し出される麺生地を50℃以上150℃以下に上昇させ、50℃以下のダイスにより麺線分離の形で押し出して麺線にする押出段階と、押出機から押し出された麺線を所定の長さに切り揃えて包装する段階とを含み、
前記押出機は、出口側がより大きい直径を持つ多数の円錐形スクリューと、外側の円錐形スクリューに連結されて前記ダイスに麺生地を移送させるための円筒形スクリューとを有することを特徴とする、冷麺製造方法。 - 前記配合原料は、小麦粉、蕎麦粉、澱粉、黒米粉、どんぐり粉、食塩及びこれらの混合物よりなる群から選択されることを特徴とする、請求項1に記載の方法。
- 生地投入口を介して投入された、30〜45%の水分含量を有する麺生地を移送させるための多数の移送スクリューを備えた生地投入器と、
移送路を介して前記生地投入器に連結される円筒状のバレル、移送路を介して前記バレル内に投入された麺生地を移送させるために前記バレル内で回転し、麺生地を移送させる間にせん断力による内部摩擦力を上昇させ、押し出される麺生地を50℃以上150℃以下に上昇させる押出スクリュー、及び前記押出スクリューによって押し出された麺生地を麺線に成形するための多数の押出孔を有し、50℃以下に維持されるダイスを備える押出機とを含み、
前記押出スクリューは、出口側がより大きい直径を持つ多数の円錐形スクリューと、外側の円錐形スクリューに連結されて前記ダイスに麺生地を移送させるための円筒形スクリューとを有することを特徴とする冷麺製造装置。 - 前記押出スクリューは、50〜150rpmの回転速度で回転し、押し出される麺生地を50℃以上150℃以下に上昇させることを特徴とする、請求項3に記載の冷麺製造装置。
- 前記ダイスの押出孔は1mm以下の直径を有し、前記ダイスの温度は50℃以下に維持されることを特徴とする、請求項3に記載の冷麺製造装置。
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020050084578A KR100687403B1 (ko) | 2005-09-12 | 2005-09-12 | 압출성형공정을 이용한 냉면 제조 방법 및 장치 |
Publications (2)
Publication Number | Publication Date |
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JP2007075112A JP2007075112A (ja) | 2007-03-29 |
JP4515424B2 true JP4515424B2 (ja) | 2010-07-28 |
Family
ID=37877154
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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JP2006246652A Active JP4515424B2 (ja) | 2005-09-12 | 2006-09-12 | 押出成形工程を用いた冷麺製造方法及び装置 |
Country Status (4)
Country | Link |
---|---|
US (1) | US20070092621A1 (ja) |
JP (1) | JP4515424B2 (ja) |
KR (1) | KR100687403B1 (ja) |
CN (2) | CN100462014C (ja) |
Families Citing this family (9)
Publication number | Priority date | Publication date | Assignee | Title |
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KR101046103B1 (ko) * | 2008-08-06 | 2011-07-01 | (주)풀무원홀딩스 | 메밀분을 이용하는 메밀냉면 제조 방법 및 장치 |
CN105076956A (zh) * | 2015-07-15 | 2015-11-25 | 界首市祥云面粉有限公司 | 一种提高挂面筋道性能的高效和面方法 |
CN105475410B (zh) * | 2016-01-21 | 2018-08-28 | 常胜 | 一种面条机 |
CN108576102A (zh) * | 2018-05-21 | 2018-09-28 | 龙口盛福达食品有限公司 | 一种食品加工压面装置 |
CN111789224A (zh) * | 2019-04-08 | 2020-10-20 | 白象食品股份有限公司 | 一种速食挂面的制作方法 |
CN111920004A (zh) * | 2020-08-18 | 2020-11-13 | 王彦恒 | 玉米面条生产工艺 |
CN112155162A (zh) * | 2020-09-29 | 2021-01-01 | 安徽秋果食品有限公司 | 一种低gi荞麦冷面及其制备方法 |
KR102665521B1 (ko) * | 2021-05-17 | 2024-05-10 | 이재덕 | 면류 제조장치 |
CN114304208B (zh) * | 2021-12-31 | 2023-01-17 | 中山市索虹电器实业有限公司 | 一种面条机出面结构 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
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JPH01155373U (ja) * | 1988-04-08 | 1989-10-25 | ||
JPH0387216U (ja) * | 1989-12-20 | 1991-09-04 | ||
JP2003144040A (ja) * | 2001-11-13 | 2003-05-20 | Atsushi Sakata | 蕎麦の製麺装置 |
JP2004173565A (ja) * | 2002-11-26 | 2004-06-24 | Towa Food Service Co Ltd | 麺の束の搬送速度を揃えるための麺の製造装置 |
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US3762931A (en) * | 1970-12-02 | 1973-10-02 | Patent Technology | Macaroni process |
JPS5934857A (ja) * | 1982-08-24 | 1984-02-25 | Hiroyuki Yamato | 押出麺製造装置 |
US4540592A (en) * | 1983-12-27 | 1985-09-10 | Kraft, Inc. | Multiple screw pasta manufacturing process |
US4733970A (en) * | 1985-09-09 | 1988-03-29 | Sterling Extruder Corporation | Extruder screw |
JPS62138178A (ja) * | 1985-12-10 | 1987-06-20 | Tech Res Assoc Extru Cook Food Ind | 食品の押出加工方法及びその装置 |
US4778690A (en) * | 1986-08-15 | 1988-10-18 | Mapam, Inc. | Process containing a cooking extrusion step for forming a food product from a cereal |
JPS6437261A (en) * | 1987-07-31 | 1989-02-07 | Asagami Kk | Method and apparatus for producing men (japanese noodle) |
JPH0870753A (ja) * | 1994-09-06 | 1996-03-19 | Kyosuke Kato | 早煮え美味麺類製品の製造方法 |
CN2239712Y (zh) * | 1994-11-06 | 1996-11-13 | 庞福科 | 双螺旋自熟挤压机 |
JP3182381B2 (ja) * | 1996-10-25 | 2001-07-03 | 日清製粉株式会社 | 麺類の機械製麺法 |
AUPQ044099A0 (en) * | 1999-05-18 | 1999-06-10 | Effem Foods Pty Ltd | Method and apparatus for the manufacture of meat analogues |
JP4252717B2 (ja) | 2000-09-13 | 2009-04-08 | 日本製粉株式会社 | 押出式製麺装置及びそれに使用する押出麺揺動装置 |
CN1219441C (zh) * | 2004-03-31 | 2005-09-21 | 中国农业科学院农产品加工研究所 | 一种面条加工方法 |
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2005
- 2005-09-12 KR KR1020050084578A patent/KR100687403B1/ko active IP Right Grant
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2006
- 2006-09-12 CN CNB2006101271932A patent/CN100462014C/zh active Active
- 2006-09-12 JP JP2006246652A patent/JP4515424B2/ja active Active
- 2006-09-12 CN CNA2008101473878A patent/CN101347134A/zh active Pending
- 2006-09-12 US US11/519,249 patent/US20070092621A1/en not_active Abandoned
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH01155373U (ja) * | 1988-04-08 | 1989-10-25 | ||
JPH0387216U (ja) * | 1989-12-20 | 1991-09-04 | ||
JP2003144040A (ja) * | 2001-11-13 | 2003-05-20 | Atsushi Sakata | 蕎麦の製麺装置 |
JP2004173565A (ja) * | 2002-11-26 | 2004-06-24 | Towa Food Service Co Ltd | 麺の束の搬送速度を揃えるための麺の製造装置 |
Also Published As
Publication number | Publication date |
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CN100462014C (zh) | 2009-02-18 |
CN101347134A (zh) | 2009-01-21 |
CN1931012A (zh) | 2007-03-21 |
US20070092621A1 (en) | 2007-04-26 |
KR100687403B1 (ko) | 2007-02-26 |
JP2007075112A (ja) | 2007-03-29 |
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