JPH0150392B2 - - Google Patents

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention is an instant noodle filling process in which waved noodle strings are cut into fixed quantities and packed into frames for deep-frying processing in the instant noodle manufacturing process. It is related to the device.

[Conventional technology]

Conventionally, when packing in the above process, the cut noodles were simply dropped into a retainer of a fryer conveyor.

[Problem to be solved by the invention]

When the above-mentioned conventional method is used, there is a drawback that not only the weight of the noodles cannot be made uniform, but also the density of the noodles cannot be made uniform.

Therefore, the present invention has a function to measure the cut noodles and replenish the missing weight, and a function to equalize the density of the noodles in the retainer prior to frying, thereby making the weight and density of the noodles uniform. The object of the present invention is to provide an instant noodle filling device that can be used in various ways.

[Means to solve the problem]

The present invention is characterized in that a weight checker is disposed next to a cutter that cuts a row of noodle strings conveyed in a predetermined width into a fixed amount, and that one to several noodle strings at one end in the width direction of the row of noodle strings are A correction noodle roller that pulls out in a direction different from the cutter direction, and a correction noodle cutter that operates based on an insufficient weight signal from the weight checker are provided. An input auxiliary conveyor and a fryer with a retainer are stacked under a hopper that collects the corrected noodles cut by the corrected noodle cutter, and a means for equalizing the density of the noodle lumps in the retainer is further provided in the retainer. This is an instant noodle filling device characterized by being arranged upward.

〔Example〕

The drawings illustrate embodiments of the invention. In the figure, 1 is a conveyor that carries out rows of noodle strings 2 from the steamer. Reference numeral 3 denotes a loosening roller disposed below the tip of the conveyor 1. The rollers are opposed to each other at appropriate intervals, and the noodle strings 2 are passed between them. In the illustrated example, the rollers are arranged in two stages. By passing through this, noodle strings 2 are prevented from hitting each other in the lateral direction. 4 and 5 are spreading conveyors connected below the loosening roller 3, and each conveyor is arranged in two stages, upper and lower. The spreading conveyors 4 and 5 are used to temporarily spread the wavy noodle strings 2, and are installed to cut the noodle strings 2 into fixed quantities. In other words, the quantitative cut of noodle strings 2 is determined by its length (transport time).
This is because it is performed based on the weight, so if the wave remains, it tends to be inaccurate in terms of weight. 6
is a cutter attached to the tip of the spreading conveyor 5, and usually a rotary cutter is used. 7 is a chute, 8 is a noodle transfer device, and the one shown is a blade 9.
It is a caterpillar type that rotates. Reference numeral 10 denotes a weight checker, which checks the weight of the noodle mass 11 made of noodle strings cut out by the cutter 6, which is conveyed as the blade 9 rotates, and detects the difference from the appropriate value, which will be described later. A signal corresponding to the insufficient weight is sent to the weight correction section. 12 is a correction noodle stock roller that pulls out one to several noodle strings from one end in the width direction of the row of noodle strings conveyed by the spreading conveyor 5 in a direction different from the direction of the cutter 6, and wraps and stores the noodle strings; A correction noodle cutter 13 is arranged below it.
14 is a hopper that receives the weighed noodle lumps 11 and corrected noodles, and 15 is a feeding auxiliary conveyor disposed below the hopper 14, which circulates a large number of feeding auxiliary hoppers 16. The input auxiliary hopper 16 is usually a cylinder or square tube with an open top and bottom. Reference numeral 17 denotes a fryer with a retainer installed along and below the input auxiliary conveyor 15, which circulates a retainer 18 for receiving and molding the noodle lumps 11. Feeding auxiliary conveyor 15
The movements of the retainer and flyer 17 are synchronized, and normally both are driven intermittently. Then, below the hopper 14, the upper and lower charging auxiliary hoppers 16
and retainer 18 are integrated to form one cylinder. Reference numeral 19 denotes a shaping device, which is used to evenly pack the noodle blocks stored from the input auxiliary hopper 16 to the retainer 18 into the retainer 18. 2 to 4 show an example of the configuration of the orthopedic device, in which 2
0 and 20 are motors that rotate the blowing nozzles 21 and 21, and are fixed to the inner frame 22. A bearing 23 supports the blow-off nozzle 21 and is installed on the lower surface of the inner frame 22. An air supply hole 23a is provided in the bearing 23, and an annular groove 21a is formed in the contact portion of the air supply hole 23a of the blow-off nozzle 21. Moreover, several blow-off ports 24 are provided at the tip of the blow-off nozzle 21, and these are communicated with an air hole 25 formed in the center of the blow-off nozzle 21 along its axial direction. Air hole 25
The upper end thereof is extended laterally and opened into the annular groove 21a. 26 is a drive plate fixed to the inner frame 22, and wheels 28, 29 are pivotally supported on the outer frame 27 at the front and rear thereof.
Attach eccentrically to. The wheels 28, 29 are
It is rotated via chains 31 and 32 by a drive wheel 30 directly connected to the motor. 33 is a spring hung between the inner frame 22 and the outer frame 27.

To explain the operation of the present invention, the conveyor 1
The wavy noodle strings 2 carried out from the steamer on the steamer are loosened by passing through a loosening roller 3, and the noodle strings no longer stick together. Next, the noodle strings 2 are pulled onto a spreading conveyor 4, where they are stretched to some extent, and then further sent to a spreading roller 5, where they are stretched into a straight line. In this way, the weight error of the noodles cut by the cutter 6 is minimized. The noodle strings 2 stretched by the spreading conveyor 5 are cut into fixed quantities by the cutter 6, but one or several of the noodle strings at one end are
The corrected noodles are pulled out to the stock roller 12 and wound up there. Since the cut noodles have already become alpha, they return to a wavy state immediately after being cut and fall through the hopper 7 to form a noodle mass 11. The noodle mass 11 is then pushed onto a weight checker 10 and weighed by the blades 9 of the noodle conveying device 8 which operates intermittently. Since the noodle mass 11 is usually cut to a size slightly smaller than the appropriate weight, the weighing result will always be a few grams short. From weight checker 10,
A signal corresponding to the insufficient weight is sent to the correction noodle stock roller 12 and the correction noodle cutter 13. Based on the signal, the noodle strings are fed out from the correction noodle stock roller 12, cut by the correction noodle cutter 13, and together with the noodle lumps 11 pushed from above the weight checker 10 by the blades 9, the noodle strings are fed into the hopper 14. It falls into the retainer 18 through the input auxiliary hopper 16 waiting therebeneath. There, the noodles are still conveyed from the lower input auxiliary hopper 16 to the retainer 18 in a messy state, and eventually reach the bottom of the shaping device 19. In the shaping device 19, the rotation of the drive wheel 30 is caused by the chains 31, 3.
2 to the wheels 28, 29, and a driving plate 26 eccentrically fixed to the wheels 28, 29.
As the wheels 28 and 29 rotate, they move up and down and reciprocate. Along with this, the blowing nozzle 21
also makes the same move. On the other hand, since the blowing nozzle 21 is rotationally driven by the motor 20, it can move in a variety of ways within the retainer 18 to vary the air blowing, and can efficiently shake the entire noodles inside the retainer 18. , it becomes possible to store the noodles in the retainer 18 densely and with uniform density. Note that air is ejected from the air outlet 24 through the air supply path 23a, the annular groove 21a, and the air hole 25.

〔Effect of the invention〕

Since the present invention is as described above, it has the effect of automatically and efficiently uniformizing the weight and density of noodles when producing instant noodles.

[Brief explanation of drawings]

Fig. 1 is an overall configuration diagram of an embodiment of the present invention, Fig. 2 is a partial sectional view showing an example of a means for making the density of noodles uniform, Fig. 3 is a side view thereof, and Fig. 4 is an air blower. FIG. 3 is a vertical cross-sectional view of the mechanism section. Explanation of symbols, 6...Cutter, 10...Weight checker, 12...Correction noodle stock roller, 1
3... Correction noodle cutter, 14... Hopper, 15
...Inserting auxiliary conveyor, 18...Fryer with retainer, 21...Blowout nozzle.

[Claims]

1. A natural orange juice concentrate made from orange juice, the concentrate comprising: (1) at least 35% total solids, including pulp, nonvolatile compounds, and volatile compounds, the balance being water; (2) two of the volatile compounds are ethyl butyrate and limonene, (3) at least 0.1% of the volatile compounds are ethyl butyrate, and (4) the ratio of the ethyl butyrate to the limonene is about
0.0015:1 to about 0.6:1, provided that the amounts and proportions of the volatile components are determined by gas chromatographic analysis of volatile compounds in the headspace released from a sample of orange juice having a temperature of 40°C. orange juice concentrate, characterized in that: 2. A concentrate according to claim 1, wherein the volatile compounds are at least 65% of the volatile compounds originally present in the juice. 3. The concentrate of claim 2, wherein the total solids content ranges from about 40% to about 87%. 4. The volatile compounds are at least about 75% to about 95% of the volatile compounds originally present in the use.