JPH02234647A - Method and device for preparing rice noodle - Google Patents

Abstract

PURPOSE:To provide a rice noodle at a low cost by the automation of all processes comprising rolling dumplings of rice flour with rollers, cutting the prepared noodle belt with cutting blades partially cooled with water into prescribed noodle bodies and further mechanically cutting the noodle bodies in a prescribed length. CONSTITUTION:The dumplings of rice flour 1 are rolled into a noodle belt 5 with rollers 3 according to the conventional intermediate preparation process of rice noodles. The prepared noodle belt 5 is scored with cutting blades 10 mounted so as to soak the approximately lower halves thereof in water stored in a water tank 7 disposed below the cutter and rotated at a prescribed rotation rate. Immediately after scored and simultaneously cut into fine, long shapes, the cut noodle belt all is rapidly cooled with sprayed water 15 to remove the viscosity of the cut surfaces of the noodle belt and separate the respective noodle bodies from each other. The separated noodle bodies 11 are placed on a net conveyor 12 set in the water tank 7 in an inclined state and subsequently carried upward while draining water from the noodle bodies. The lifted fine, long noodle bodies 11 are cut in a prescribed length with cutting blades 13 rotated at a prescribed rotation rate to provide a rice noodle.

Description

DETAILED DESCRIPTION OF THE INVENTION FIELD OF INDUSTRIAL APPLICATION The present invention relates to the field of rice noodle production methods and apparatus.

[Conventional technology] The conventional method for producing rice noodles involves washing and draining polished white rice, milling it into flour, and using a steamer that performs the steaming and pounding processes at the same time to make fresh flour dumplings.The amount of water added to the rice is A process of preparing firm dango that is smaller than greens, etc. Next, some raw rice flour is added to this dango, kneaded and mixed using a kneading machine, and then rolled and rolled to form noodle sheets. A step of cutting the formed noodle strips into a predetermined length, stacking them one by one through a spacing plate, etc., aging them for about 12 hours after stacking, and further aging the noodle strips for a predetermined period of time. The product was cut and shaped using a sharp cutting blade.

Therefore, after forming noodle sheets by rolling them with rolls, they must be artificially stacked one by one using a rolling board, etc., and then aged overnight. Compared to wheat flour, which is the raw material for ramen noodles, the negative side of raw materials being more expensive was compounded, causing an increase in production costs.

[Problems to be Solved by the Invention] In the conventional production of rice noodles, noodle strips are formed without being rolled through rolls, the formed noodle strips are cut to a predetermined length, and a bar plate or the like is cut into strips. It was necessary to go through the work process of stacking the sheets one by one through the paper. The so-called automatic process of stacking the noodle strips through these plates, etc., suddenly stopped and was forcibly replaced with a manual operation.
12 hours) the manufacturing process had to be interrupted.

However, in the present invention, by automating the entire rice noodle manufacturing process, the manufacturing cost of rice noodles is significantly reduced compared to the conventional method, and the product can be provided at a low price.

[Means for Solving the Problems] In order to solve the problems, the present invention takes the following measures. Polished white rice is washed with water, drained, and then milled into flour. This is used in a steamer to prepare fresh flour dango. After adjustment, a predetermined amount of water is added to make firm dango. A portion of raw rice flour is added to this and kneaded. After kneading and mixing in a rolling machine, the noodle is rolled to form a noodle sheet, and a portion of the noodle sheet is constantly immersed in water stored in a water tank, and a cutting blade rotating at a predetermined speed is used to shape the noodle into an elongated shape. This method of producing rice noodles is characterized by cutting and transporting the cut elongated noodle strips on a net conveyor or the like, and then cutting and shaping the products into predetermined product dimensions.

Furthermore, the polished white rice is washed with water, drained, and then milled into powder, which is then used in a steamer to prepare fresh flour dango.After adjustment, a predetermined amount of water is added to make firm dango, and a portion of raw rice flour is added to this. After kneading and mixing in a kneading machine, it is rolled to form a noodle sheet,
Immediately before the noodle strips are bitten between the cutting blades rotating at a predetermined speed, the noodle strips are cut into long and thin strips while constantly sprinkling water on the cutting blades and the noodle strips. This rice noodle manufacturing method is characterized in that the rice noodles are transported by a net conveyor, etc., and then cut into predetermined product dimensions. A cutting blade for cutting the noodle strips rolled by the rolls into long and slender noodle bodies is attached so that a portion is submerged in the water stored in the water tank. This rice noodle manufacturing equipment is equipped with a net conveyor for transporting noodle bodies and a cutter for cutting and shaping the noodle bodies to product dimensions.

[Function] To explain from the manufacturing method of the first invention, a noodle sheet formed by rolling fresh flour dumplings with a roller is rolled downward, which is the conventional manufacturing process of rice noodles. It is attached so that only the upper half is not immersed in the water stored in the water tank located in it, and only the lower half is clean, and it rotates at a predetermined speed. I'll let it bite into the cutting blade. At the moment when the noodle strip is cut into long and thin strips at the same time as this biting, the entire cut strip of noodle strips is rapidly cooled by water, the stickiness of the cut ends is eliminated, and the noodle bodies are separated without sticking to each other. The separated noodle bodies are then placed on a net conveyor set in an inclined manner in a water tank, and are gradually conveyed upward while draining the water. The elongated noodle bodies transported and pulled out of the water tank are cut and shaped by a cutting blade rotating at a predetermined speed.

The speeds of the two cutting blades for the noodle strips, the net conveyor, and the cutting blade that cuts and shapes the long and narrow noodle bodies transported by the net conveyor and pulled up from the water tank can be adjusted appropriately. It is something.

Furthermore, in order to adjust the height of the cutting blade submerged in water, the amount of water stored in the water tank can be adjusted as appropriate.

Next, the manufacturing method of the second invention will be described. At the moment when the noodle strip formed by rolling with a roller bites into the cutting blade that is not immersed in water, the cutting blade and the noodle strip are sprinkled with water. As a result, the elongated noodle bodies cut by the cutting blade are rapidly cooled by the water in the sprinkling, the stickiness at the cut end is eliminated, and the noodle bodies are separated without sticking to each other. The separated noodle bodies are conveyed by an inclined net conveyor, and the noodle bodies are cut and shaped by a cutting blade rotating at a predetermined speed.

The respective speeds of each cutting blade and net conveyor described above are the first
This invention can be adjusted as appropriate in the same way as the invention described above.

Further, the operation of the manufacturing apparatus of the third invention will be explained as follows. When dumplings of rice noodle dough are placed in the hopper, the dumplings are rolled by two rotating rolls below the hopper to form a noodle sheet. The formed noodle strip is cut by cutting between the cutting blades set in the water tank by a guide set below the roll. The above cutting blade is set so that the portion below the center is immersed in water. The elongated noodle bodies cut and separated by the cutting blade are conveyed and pulled up by a net conveyor set in an inclined manner. After being salvaged, it is cut and shaped using a separately installed cutting blade.
Product dimensions).

Note that the rotational speed of the roll, the speed of the cutting blade, the speed of the net conveyor, etc. can be adjusted freely. Further, the amount of water in the water tank is also adjusted as in each of the above inventions.

Also, if the cutting blade is not immersed in water, a water tank is not necessary.
As an alternative, a watering device is set up to sprinkle water on the cutting blade for the noodle strips.

[Embodiments] Next, embodiments of each invention will be described, but since they are common to each other, they will be explained at the same time.

1 is a rice noodle dough dumpling, 2 is a hopper into which dango 1 is put, 3 is installed below hopper 2 and dango 1
There are two rolls for rolling. Reference numeral 4 denotes a guide plate for the noodle strip 5 formed by the roll 3, which is attached below the roll 3. Reference numeral 6 denotes a drive unit such as the roll 3, and 7 is a water tank in which water is stored via a water supply unit 8. This stored water can be adjusted by the adjustment section 9. 10
is a cutting blade for cutting the noodle strip 5, which is attached so that the lower half from the center is always immersed in water. This cutting blade 1
The degree of submergence of 0 is adjusted so that the elongated noodle bodies 11 formed at the same time as the cutting of the noodle strips 5 are separated without adhering to each other. Reference numeral 12 denotes a net conveyor set in an inclined manner, which conveys and lifts the noodle bodies 1j that have fallen into the water tank 7. The speed of this conveyor 12 can also be adjusted freely. 13 is a variable speed cutting blade that cuts the conveyed noodle bodies 11 into predetermined dimensions while shaping them, and 14 is a drain.

Reference numeral 15 denotes a water sprinkling device which performs the function of sprinkling water above the cutting blade 10 to separate the noodle bodies 11 so that they do not stick to each other at the same time as the cut noodle bodies 11 are cut. This watering device 15
When using the water tank 7, the cutting blade 1 is not necessary.
The step of soaking 0 in water is also unnecessary.

[Effects of the Invention] The first to third inventions of the present invention will be explained together because their effects are common.

Either install the cutting blade so that part of it is always submerged in water, or
Alternatively, just before the noodle strip is bitten into the cutting blade, the cutter blade is set so that water can be sprayed by a water sprinkler device, and the noodle strip is cut to form a long and narrow noodle body, which also has the property of being easy to stick. By rapidly cooling the noodles with water and separating the noodle bodies, it became possible to automate the entire process from feeding the noodle dough balls into the hopper to cutting and shaping them into product dimensions. Therefore, compared to the manufacturing cost of conventional rice noodles, this invention has an extremely excellent advantage of significantly reducing the manufacturing cost and being able to provide the product at a low cost.

[Brief explanation of drawings]

Fig. 1 is a partially cutaway front view of the rice noodle manufacturing method and apparatus of the present invention, Fig. 2 is a right side view thereof, and Fig. 3 is a plan view thereof.
FIG. 4 is a diagram showing a conventional rice noodle manufacturing process. 1. ．． ．． Noodle dough dumplings, 2. ．． ．． Hopper 3 mouths
4. ．． ．． Guide plate, 5. Special noodle belt, 6. ．． ．． drive unit, 7. Water supply section, 9,. ．． Adjustment section, 11. ．． ．． Noodle body, 12. 13. ．． ．． Cutting blade, 14. ．． Water sprinkler. ．． Water tank, 8. 10. ．． ．． Cutting blade, net conveyor, drain, 15. Applicant: Niigata Food Industry Co., Ltd. Seam Y Fee: Δ. ．． ．． Q + + - 1 amendment to the procedure (voluntary)

Claims (3)

[Claims] (1) Wash and drain the polished rice and mill it into flour, use a steamer to prepare fresh flour dango, and after adjusting, add a predetermined amount of water to make firm dango, and add some raw rice flour to this. Then, after kneading and mixing in a kneading machine, it is rolled to form a noodle sheet,
The above-mentioned noodle strips were cut into elongated shapes by a cutting blade rotating at a predetermined speed while only a portion thereof was constantly immersed in water stored in a water tank, and the cut elongated noodle bodies were transported by a net conveyor or the like. A method of manufacturing rice noodles, which is then manufactured by cutting and shaping the product into predetermined dimensions. (2) Wash and drain the polished rice and mill it into flour, use a steamer to prepare fresh flour dango, add a predetermined amount of water after preparation to make hard dango, and add some raw rice flour to this. Then, after kneading and mixing in a kneading machine, it is rolled to form a noodle sheet,
Immediately before the noodle strips are bitten between the cutting blades rotating at a predetermined speed, the noodle strips are cut into long and narrow shapes while constantly sprinkling water on the cutting blades and the noodle strips, and the cut long and thin noodle strips are cut into strips. A method of manufacturing rice noodles, which is characterized in that the rice noodles are transported by a net conveyor, etc., and then cut and shaped into predetermined product dimensions. (3) A roll for rolling dango, which is the noodle dough for rice noodles, is installed below the hopper, and a cutting blade is used to cut the noodle strips rolled by the rolls into elongated noodle bodies. Water is stored in a water tank. a net conveyor for transporting noodle bodies cut by a cutting blade, which is attached so that a portion thereof is submerged;
A rice noodle manufacturing device characterized by being equipped with a cutter that cuts and shapes products to product dimensions.