JP5356987B2 - Noodle production equipment - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To form noodles in hand-made shapes from a noodle belt by a cutting blade and to cut the noodles. <P>SOLUTION: Noodle strips N having thick parts and thin parts in the width directions are produced by cutting the flattened noodle belt by large-diameter parts 3a and 4a and small-diameter parts 3b and 4b of the cutting blades 3 and 4 of cutting rolls 5 and 6. The thick part of the noodle strip N is formed in the space between the large-diameter part 3a of the cutting blade 3 and the clearance D of the cutting blade 4, and in the space between the large-diameter part 4a of the cutting blade 4 and the clearance D of the cutting blade 3. The thin part is formed in the space between the large-diameter part 3a of the cutting blade 3 and the small-diameter part 4b of the cutting blade 4, and in the space between the large-diameter part 4a of the cutting blade 4 and the small-diameter part 3b of the cutting blade 3. <P>COPYRIGHT: (C)2011,JPO&amp;INPIT

Description

The present invention relates to a noodle production apparatus for producing hand-style noodles.

  Conventionally, in a mass production line, as a method of producing noodle strings having different thicknesses in the longitudinal direction, that is, hand-styled noodles, for example, as shown in Patent Documents 1 and 2, the noodle dough itself is processed with irregularities with a dedicated roll or the like After applying, a method of cutting with a noodle cutting device is known.

JP-A-6-38663 JP 2000-116310 A

  However, in the methods of Patent Documents 1 and 2, it is necessary to perform uneven processing on the noodle dough using a dedicated roll before the step of cutting the noodle dough into noodle strings with a noodle cutting device. Since the replacement of the dedicated roll is very troublesome, the production efficiency is remarkably reduced except for the dedicated line for manufacturing only the same product.

  In general, in a noodle factory, a wide variety of noodles are produced on a single production line, so that it is required to be able to easily switch to different types of noodle production.

An object of the present invention is to provide a noodle production apparatus that eliminates the above-mentioned problems and produces hand-style noodles in which a thick portion and a thin portion are formed in the width direction of the noodle strings without using a dedicated roll. is there.

In order to achieve the above object, the noodle manufacturing apparatus according to the present invention arranges a pair of first and second cutting rolls with a plurality of cutting blades arranged at intervals, with a predetermined interval between them, and A noodle manufacturing apparatus for meshing and cutting a noodle strip into a noodle string, wherein each of the cutting blades has a large diameter portion and a small diameter portion, and the first and second cutting rolls are shifted in the axial direction. The large-diameter portion of the cutting blade of the first cutting roll is opposed to the small-diameter portion of the cutting blade that forms a pair with the second cutting roll, and the cutting of the second cutting roll. The large-diameter portion of the blade is opposed to the small-diameter portion and the gap of the cutting blade that is a pair of the first cutting roll, and forms a thick-walled portion of the noodle strings between the large-diameter portion and the gap. and, wherein forming a thin portion of the noodle string between the large diameter portion and the small diameter portion, before by interposing annular spacers between the cutting edge The gap is provided between the cutting edge, the outer peripheral surface of the spacer to adjust the thickness of the thick portion of the noodle band, the edges of the inner ends of the large diameter portion of the cutting edge facing a said pair By cutting the noodle strips with the edges of the large diameter portions of the cutting blades facing each other adjacent to each other, one side of the cut noodle strings is made flat and thick in the width direction of the other surface. And a thin part, and the thick part and the thin part are continuously formed in the longitudinal direction.

According to the noodle manufacturing apparatus according to the present invention, without using a rolling roll that performs uneven processing on the noodle dough, the cutting blade of the noodle cutting apparatus gives a change in thickness in the width direction of the noodle strings, and thereby in the width direction. It is possible to manufacture hand-made noodles composed of a thick portion having a strong strain and a thin portion that is soft and soft soup.

  In addition, by simply changing the cutting roll, it is possible to easily switch between the production of hand-shaped noodles of various shapes and the production of normal-shaped noodles, thereby improving the production efficiency.

1 is a schematic perspective view of a rotary cutting device according to Embodiment 1. FIG. It is a typical sectional view of a cutting roll. It is sectional drawing of the manufactured noodle string. 6 is a schematic cross-sectional view of a cutting roll of Example 2. FIG. It is sectional drawing of the manufactured noodle string.

  The present invention will be described in detail based on the embodiments shown in the drawings.

Noodles are manufactured by cutting noodle strips with a noodle manufacturing apparatus . For example, kneaded with 3 g of sodium carbonate and 10 g of sodium chloride in 330 ml of water for 900 g of wheat flour and 100 g of potato starch. The noodle strip is manufactured by rolling, but the process is the same as that of a known conventional example, and thus detailed description thereof is omitted.

FIG. 1 is a perspective view of a rotary cutting device for producing noodle strings . Cutting rolls and the like are actually wider, and a larger number of noodle strings can be manufactured at the same time. After the noodle mass is flattened by a plurality of sets of rolling rolls and the noodle strip M is thinly extended by the last pair of rolling rolls 1 and 2, the noodle strip M has a plurality of concentric cutting blades 3 and 4, respectively. It is fed between a pair of first and second cutting rolls 5 and 6 that are attached and mesh with each other.

FIG. 2 is a schematic cross-sectional view of the cutting rolls 5 and 6. Each of the cutting blades 3 and 4 has an annular spacer 7 having a width d1 = 1.5 mm interposed between the adjacent cutting blades, and is arranged with a gap D therebetween by the spacer 7. Steps are provided on the outer peripheral portions of the respective cutting blades 3 and 4, and large diameter portions 3a and 4a having a width d2 = 3.0 mm and small diameter portions 3b and 4b having a width d3 = 1.5 mm are formed. Yes.

Then, by shifting the cutting blades 3 and 4 from each other in the axial direction, the large diameter portion 3 a of the cutting blade 3 enters the small diameter portion 4 b and the gap D of the cutting blade 4, and the large diameter portion 4 a of the cutting blade 4. It is adapted to enter the small diameter portion 3 b and the gap portion D of the cutting edge 3. The distance between the gaps and the large diameter portion 4a and a small diameter portion 3 b which is a large diameter portion 3a and the small diameter portion 4b faces has a predetermined d4.

The cutting rolls 5 and 6 having such cutting blades 3 and 4 are rotated in the direction of the arrows shown in FIGS. 1 and 2 respectively from the upper side to the inner side, and the rolling roll 1 is interposed between the rotating cutting blades 3 and 4. 2, the planar noodle band M sent from 2 is inserted. Thereby, the noodle band M is formed between the outer edges of the large-diameter portions 3a and 4a of the opposing cutting blades 3 and 4 and the edges between the large-diameter portions 3a and 4a of the opposing cutting blades 3 and 4, respectively. The noodle strings N are cut by the edges, and two noodle strings N whose front and back are reversed between the pair of cutting blades 3 and 4 are obtained.

  FIG. 3 is a cross-sectional view of the noodle strings N obtained in this way. One side of the noodle strings N is formed into a flat portion Na by the large diameter portions 3a and 4a of the cutting blades 3 and 4, and the other surface has a large diameter. A thick portion Nb extruded by the portions 3a, 4a and the distance D and a thin portion Nc extruded by the gap between the large diameter portions 3a, 4a and the small diameter portions 3b, 4b are formed. As shown in FIG. 1, the noodle strings N have a thick portion Nb and a thin portion Nc in the width direction, and the thick portion Nb and the thin portion Nc are continuously formed in the longitudinal direction.

  The noodle strings N can adjust the thickness of the thick portion Nb and the thin portion Nc by adjusting the distance d4 between the cutting blades 3 and 4. The dimensions of the noodle strings N are, for example, a width of 3.0 mm, a thick portion Nb having a width of 1.5 mm and a thickness of 1.2 mm, and a thin portion Nc having a width of 1.5 mm and a thickness of 0.35 mm. And the volume ratio of the thick part Nb and the thin part Nc is about 10: 5 to 10: 1.

  The width of the thick portion Nb can be adjusted by changing the width d1 of the spacer 7. Further, the thickness of the thick portion Nb can also be regulated by the outer peripheral surface of the spacer 7, and the cutting edges 3 and 4 may be integrated with the spacer 7 so that the outer diameter is deformed in three stages.

  In addition, since the volume ratio of the thick portion Nb and the thin portion Nc is large, the noodles are naturally twisted even after cutting to form hand-styled noodles, but are further twisted by hand-brushing to become hand-styled.

The noodle strings N thus obtained were continuously steamed at a steam pressure of 0.5 kg / cm ² for 3 minutes, and the steamed noodles cut into noodle weights of 115 g were filled in a drying mold, and then the temperature was 80 ° C. Then, it is dried for 40 minutes in a drier adjusted to a wind speed of 4 m / s to finally produce instant Chinese noodles with a moisture content of 10%.

  FIG. 4 is a schematic cross-sectional view of the cutting roll in the second embodiment, and the same members as those in the first embodiment are denoted by the same reference numerals. Compared to Example 1, the surfaces of the small diameter portions 3c and 4c of the cutting blades 3 and 4 are processed into curved surfaces.

  By passing the noodle band M through the cutting blades 3 and 4 of such cutting rolls 5 and 6, as shown in FIG. 5, one side of the noodle strings N becomes a flat portion Na ′ and the other side has a width of 1.5 mm. A thick portion Nb ′ having a thickness of 1.2 mm and a thin portion Nc ′ having a width of 1.5 mm and a thickness continuously changing from 0.2 to 1.2 mm are formed.

  The noodle strings N thus obtained are dried under the same conditions as in Example 1 to finally produce instant Chinese noodles with a moisture content of 10%.

  As a comparative example, a noodle strip obtained from the same raw material as in Example 1 was cut with a conventional 10-corner square blade with a uniform thickness of 1.2 mm, and dried according to the same conditions as in Example 1. In the same manner as in Examples 1 and 2, the hot water was reconstituted and a sensory test was conducted.

  As a method for the sensory test, first put 70 g of noodle strings into a polystyrene cup with a draft capacity of 510 ml, add hot water of 100 ° C. to the draft line, cover with aluminum foil and leave as it is for 5 minutes. I sampled the soup.

  As a result of testing by 10 testers, the sensory test results shown in Table 1 below were obtained.

Table 1
ABCD EF
Example 1 8 10 10 10 6 6
Example 2 10 10 10 10 10 10
Comparative Example 2 1 1 1 1 3

  In addition, A: strain, B: sushi (texture), C: return to hot water, D: familiarity of soup, E: handmade noodle atmosphere, F: loosening.

  As shown in Table 1, in Examples 1 and 2, the hot water return is clearly improved compared to the comparative example. This is because, although the cross-sectional area of the noodle strings N is small, the thick noodle portion is firmly secured, so that the conflicting portions of strain and hot water return can be compatible. In addition, the noodle strings of the comparative example are difficult to return to hot water, so that the noodles are poor in strain.

  Further, in Examples 1 and 2, since the thick portions Nb and Nb 'and the thin portions Nc and Nc' are formed in one noodle string N, noodles with good compatibility with the soup can be obtained. Further, in one noodle string N, a noodle string having cross-sections with extremely different thicknesses can reproduce hand-made style and sag.

  In particular, in the noodle strings N of Example 2, by changing the thickness of the cross section of the thin portion Nc ′ continuously by processing the curved portions of the small diameter portions 3c and 4c of the cutting blade, The atmosphere and taste of noodles can be reproduced.

  In Examples 1 and 2, the cutting rolls 5 and 6 can be easily replaced with a general-purpose rotary noodle cutting apparatus, and the rolling rolls 1 and 2 are left as they are, and are different by replacing the cutting rolls 5 and 6. Noodle strings N having thin-walled portions Nc, Nc ′, etc., and thick-walled portions Nb, Nb ′, etc. are obtained. Moreover, the thickness d of thin part Nc and Nc can also be adjusted by changing the space | interval d4 between the cutting rolls 5 and 6. FIG.

  These adjustments make it possible to handle, for example, brittle noodle strips, thin noodle strips, thick noodle strips, soba noodles that require delicacy, Chinese noodles that require stickiness, and noodle strings that are soft and soft. The cross-sectional shape of N can be changed.

  In addition, the thick portions Nb, Nb ′ and the thin portions Nc, Nc ′ look good on the noodle strings N and give a change in texture, and the boiled time can be shortened as compared with the conventional noodle strings. .

  In addition, the noodle strings N having a continuous thickness change as shown in Example 2 are more easily loosened than the comparative noodle strings having a uniform thickness.

Thus, according to the present invention, compared to the case of using a normal cutting blade, the obtained noodle strings are excellent in taste and texture, and it is possible to easily reproduce the atmosphere of hand- punching , Furthermore, it is easy to unravel.

  Examples 1 and 2 and the comparative example have described instant dry noodles whose effects are easy to evaluate, but the present invention is applicable to raw noodles, steamed noodles, dry noodles, instant fried noodles, and the like.

1, 2 Rolling roll 3, 4 Cutting edge 3a, 4a Large diameter part 3b, 4b Small diameter part 5, 6 Cutting roll 7 Spacer M Noodle strip N Noodle strip Na, Na 'Flat part Nb, Nb' Thick part Nc, Nc '' Thin section

Claims (3)

A noodle manufacturing apparatus that arranges a pair of first and second cutting rolls having a plurality of cutting blades arranged with a gap between them and is engaged with each other to cut a noodle strip into noodle strings. The respective cutting blades have a large diameter portion and a small diameter portion, and the large diameter portion of the cutting blade of the first cutting roll is obtained by shifting the first and second cutting rolls in the axial direction. The small-diameter portion of the cutting blade that is a pair of the second cutting rolls is opposed to the interval, and the large-diameter portion of the cutting blade of the second cutting roll is a pair of the first cutting rolls. The noodle string is formed between the large-diameter portion and the small-diameter portion, and is formed between the large-diameter portion and the small-diameter portion. the thin portion is formed of, the gap between the cutting edge provided by interposing annular spacers between the cutting edge, the outer peripheral surface of the spacer And adjusting the thickness of the thick portion of the noodle band, the edges of the inner ends of the large diameter portion of the cutting edge facing a said pair, outside of the large diameter portion of the cutting edge which faces adjacent By cutting the noodle band with the edges of each other, one side of the cut noodle strings is made a flat part, and a thick part and a thin part are formed in the width direction of the other side, and the thick part and the thin part Is formed continuously in the longitudinal direction. The noodle manufacturing apparatus according to claim 1 , wherein the distance between the pair of first and second cutting rolls is adjustable, and the thickness of the thin portion is adjusted. The noodle production apparatus according to claim 1 or 2 , wherein the surface of the small diameter portion of the cutting blade is processed into a curved surface.

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