JPH0239227B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention aims to produce dried noodles, especially to prevent the dropping of noodles with high water content, to save energy, to maintain activity,
The present invention also relates to a method for drying noodles and an apparatus therefor, which facilitates manufacturing control. [Prior Art] The conventional dry noodle production process can be roughly divided into (A) noodle making process, (B) drying process, and (C) finishing process of cutting, measuring, and packaging. Normally, dried noodles are made by adding salt water to flour, mixing it, rolling it into noodle strips with rolls, cutting it into thin noodle strips with a cutting machine, and drying it using an appropriate drying method. be. Conventional general drying methods include drying the noodles on a noodle string hanging machine in the shade for a while and then drying them outdoors in the sun, or heating the drying room to a high temperature with hot air or steam piping. I'm letting you do it. However, if you dry the noodles too quickly in the sun, they may become brittle and break easily, causing vertical cracks or drying in the center may be insufficient, so avoid strong sunlight and avoid drying the noodles temporarily. It is necessary to dry it in the shade from time to time to even out the moisture content.
Sufficient consideration is required. In this way, solar drying is susceptible to irregular weather conditions, which not only results in a loss of time, but also
It had a drawback that it was not suitable for mass production of homogeneous dried noodles. In addition, although the hot air or steam drying methods described above have made some progress, they still rely on the "intuition" of workers and simple thermohygrometers for drying operations, making it easy for work errors to occur. There was a problem. In addition, in the case of rapid drying, vertical cracks may occur,
It can smell like sunlight, and on the other hand, if it's not dry enough, it can easily develop a musty smell. Moreover, according to the current Japanese Agricultural Standards (JAS),
Strict standards have been established for dried noodles, defining the respective definitions for dried soba noodles, dried udon noodles, dried flounder noodles, etc., and specifying the maximum moisture content of these products. is important, and the appearance, taste when boiled, and other aspects are determined. In order to pass and satisfy these dried noodle standards (JAS), the most technically difficult step is the drying process, which I have already mentioned.The quality of this process determines the quality, and the commercial Of course, it will determine whether the standard (JAS) is passed or not. However, despite being so important, the drying method is still being practiced in an outdated manner, and currently suffers from the problems described above. Therefore, once a complaint like the one mentioned above occurs, if the product is mass-produced, it becomes a serious problem that the product becomes defective.
There was a strong desire for a fundamental solution. [Problems to be Solved by the Invention] As a result of many years of research, the inventor has developed a method and device for drying noodles, ``method and device for drying dried noodles with sustained activity,'' which solves the above-mentioned problems and provides the benefits described below. succeeded in inventing it. That is, the invention replaces the conventional drying means such as solar drying, hot air drying, or steam drying, and it is based on the method disclosed in Japanese Patent Publication No. 1983-1992, which was previously disclosed by the inventor.
The technical concept is disclosed in Publication No. 42255 (method and device for drying dried noodles with continuous activity. Hereinafter referred to as related prior art), and although it is a drying method that is extremely advanced compared to conventional methods, there are also some related prior art. This is the knowledge of the problems that need to be solved. In other words, since the drying conditions of the first drying chamber mentioned in the related prior art are a room temperature of 30 to 35°C and a relative humidity of 70% or less, the raw noodles entering the first drying chamber have the highest moisture content. (In order to obtain delicious dried noodles, a water addition rate of 50% is required, which is the same as for hand-made udon noodles.) These high-temperature environmental conditions correspond to midsummer temperatures, so the noodles become soft. This has the disadvantage that the noodles tend to elongate and cause so-called sag (looseness), resulting in falling noodles. Next, related prior art also uses the expression "sustaining activity" in its name, but this "sustaining activity" has two meanings: (a) Physically, the drying of raw noodles progresses; (b) Also, chemically, the protein in flour This means that by being hydrolyzed without spoilage, flavor effects such as an increase in free amino acids are activated, that is, a "ripening effect" is expected. However, in the related prior art, the temperature of the first drying chamber is
The temperature is 30-35℃, which is relatively low compared to the conventional method that required an extremely high temperature prior to this technology. “Rachimen” by “
Because the initial drying process was carried out at temperatures of 30 to 35 degrees Celsius, comparable to midsummer temperatures, the number of viable bacteria increased significantly, which could impede the "ripening effect" of the noodles. [Means for Solving the Problem] Therefore, as a means for solving the above problems, the inventor has proposed the following when compared with the related prior art:
(a) In terms of physical effects, when making noodles with a high water content of about 40 to 50%, it is possible to maintain the "prevention of vertical cracking" disclosed in related prior art, and also to bring about the "effect of preventing falling noodles". The temperature inside the drying room is relatively low, from 20 to
By setting the temperature condition to 22°C, elongation of the noodle strings can be prevented. However, this temperature setting requires precise temperature control, and a temperature error of 2° C. or less is preferable. Therefore, by using precise temperature control that can clear temperature errors of 20 to 22 degrees Celsius even within 2 degrees Celsius, and by using an air conditioning device that can control temperature and humidity (described later), it is possible to set temperature and humidity under certain conditions. ,
They have completed an invention that can achieve the intended purpose. Furthermore, as for the (b) chemical activity effect, in the related prior art, the temperature of the first drying chamber is as high as 30 to 35°C, so although the increase in free amino acids due to hydrolysis progresses in a short time, viable bacteria The number tends to increase significantly, and the so-called effect of aging, which is ``increasing flavor components such as free amino acids through hydrolysis without spoiling'', is offset, so when the temperature is lower than 30℃, 20~ By adopting a method and equipment that can precisely control the temperature at 22℃, the temperature is lower than that of conventional methods, increasing the ``ripening effect without progressing spoilage,'' and keeping the relative humidity at 50-52%. As a result of various experiments, it has been found that by setting the drying temperature as described above, efficient drying can be carried out. The method and purpose of this method is to use a drying method using an air conditioning device and perform air control under special and progressive conditions to drop the first noodle string made of noodle dough with a high amount of water. It is possible to stably dry the noodle dough while keeping it active while saving energy, and to obtain dried noodles with good taste, uniform quality, and no vertical cracks or mold odor, and to prevent noodles from falling in the drying process. The object of the present invention is to provide a sustainable drying method and device. The specific configuration means of the present invention for achieving the above object are as follows. In each drying process and finishing work process in the divided first to fourth drying rooms, the room temperature in the first drying room is 20 to
In order to maintain a relative humidity of 50 to 52% at 22℃, a portion of the air is evacuated while controlling it with conditioned air.Then, without further evacuation, the relative humidity is maintained at a room temperature of 27 to 30℃ in the second drying room. 72 to 75%, the third drying room has a room temperature of 25 to 28°C and a relative humidity of 68 to 72%, and the fourth drying room has a room temperature of 25 to 26°C and a relative humidity of 65 to 70%.
Controlled under heating, humidification, temperature reduction, and dehumidification, these first to fourth drying chambers are sequentially moved under a ceiling fan while the raw noodles produced by conventional methods are suspended on rods, and then The noodles that have passed through the fourth drying chamber are dried through a finishing process in a finishing chamber at a room temperature of 20 to 25°C and a relative humidity of 60 to 68% to prevent falling noodles and maintain activity. In addition, the second invention is a method for drying noodles that facilitates manufacturing control, and the second invention is such that the drying chamber is divided into first to fourth drying chambers, and the first drying chamber is heated at a room temperature of 20 to 22°C and a relative humidity of 50°C. In addition to providing an air conditioning device to maintain the air temperature at ~52%, an exhaust duct is also provided to recirculate a portion of the exhaust gas from the outlet to the air conditioning device.
Relative humidity 72-75% at 30℃, room temperature 25% in the third drying room
~28℃ and relative humidity 68-72%, room temperature in the fourth drying room
Each drying room is equipped with an air conditioning device and a ceiling fan that are controlled in four stages: heating, humidification, temperature reduction, and dehumidification, to maintain conditions of 25 to 26℃ and relative humidity of 65 to 70%. In addition to providing a noodle transfer device that sequentially communicates these drying chambers, the communication section of each drying chamber is divided by a partition wall, and a finishing chamber that is controlled at a room temperature of 20 to 25 degrees Celsius and a relative humidity of 60 to 68% is provided. This is a noodle manufacturing device that prevents dropped noodles, maintains activity, and facilitates manufacturing control, characterized in that the device is connected to a fourth drying chamber. [Function] In the present invention, in the drying process in the first drying chamber, the initial raw noodles with a high water content are elongated due to sag,
In order to prevent noodles from falling, maintain their activity, and save energy, drying should be done at room temperature of 20°C.
Precise temperature control of ~22℃ and relative humidity
The goal is to use temperature and humidity control equipment that can adapt to weather conditions to maintain a temperature of 50 to 52%. The raw material is produced using conventional methods in an automatically controlled environment using conditioned air that is continuously combined in four stages: temperature control, humidification, exhaust air, and partially returned air. While suspending the noodles, the noodles are sequentially moved under a ceiling fan to be moistened at a lower temperature than the known drying at high temperatures. 2nd to 4th drying room, and subsequent cutting, weighing,
In the finishing room where packaging is performed, indoor air is not discharged to the outside, and the second drying room maintains a room temperature of 27°C.
~30℃, relative humidity 72-75%; in the third drying room, room temperature 25-28℃, relative humidity 68-72%; in the fourth drying room, room temperature 25-26℃, relative humidity 65-70%. , the raw noodles are suspended and moved under the ceiling fan in sequence under the four-stage environment of humidification, heating, temperature reduction, and dehumidification in the drying room environment, and the above steps are further carried out. The dried noodles are passed through a finishing room where the naked noodles are cut to a certain size, weighed, packaged, etc. under conditions of a room temperature of 20 to 25°C and a relative humidity of 60 to 68°C to produce dried noodles. [Example] First, the noodle drying apparatus of the present invention will be described with reference to the drawings. The drawings schematically show the layout of equipment and equipment in a dry noodle factory, which is an example of implementation. A plan view, FIG. 4 is a sectional view taken along the line A-A in FIGS. 1 to 3, FIG. 5 is a sectional view taken along the line B-B in FIGS. 1 to 3, and FIG. This is a partial cross-sectional view of the main part of the chamber, showing an air adjustment system that continuously combines four stages of temperature control, humidification and dehumidification, exhaust air, and partially returned air. Figure 6b shows the second to fourth drying chambers. This is a partial sectional view of the main part of the drying method using a circulating air conditioning device that combines four stages of heating, humidification, temperature reduction, and dehumidification. The illustrated example is the noodle making room 1 and the first and second drying rooms _DR1 ,
DR ₂ on the 3rd floor, 3rd and 4th drying rooms DR ₃ and DR ₄ on the 2nd floor, finishing room and packaging room (hereinafter referred to as finishing room) 2
This is an example of a device in which G1 is installed on the first floor, and _G1 remains in a suspended state and is connected from the second drying room _DR2 to the third drying room DR3 _.
It is a descending guide device for dry noodles _M2 to move to
G ₂ is a descending guide device leading from the fourth drying chamber DR ₄ to the packaging chamber 2. 3 is a ceiling fan installed in each drying room DR ₁ , DR ₂ , DR ₃ , DR ₄ , 4a and 4b are exhaust blowers, 5a is an air conditioning device, and 5b, 5c, 5d, and 5e are packaged air conditioners, respectively. The issuer, 5f is a chilled water device, 6a, 6b, 6c, 6d, 6e are air supply ducts, and 7 is its outlet. 8a and 8b are exhaust ducts, and 9 is an inlet thereof. 10 is dry air, and 11 is air whose temperature and humidity have been controlled. 12 is an electric damper. In the figure, L refers to the transfer device, M ₁ refers to the raw noodles, M ₂ refers to the noodles until they are dried, and E ₁ refers to the bar material (such as Shinotake).
A downward exit for the noodles _M2 to move from the second drying room _DR2 to the third drying room _DR3 while being suspended in the drying room E2, and _E2 to move from the fourth drying room _DR4 to the finishing room 2 15 indicates the descending exit of the chamber, and 15 indicates the entrance and exit of each chamber. In addition, 13 is a pair of glass glasses, 16 is a dew point temperature detector, 17 is an indicating controller, 18 is an insertion type temperature controller (proportional type), 19 is an electric valve for steam, 20
is an indoor temperature controller (proportional type), 21 is an air filter, 22 is a modular troll motor, F is a fan, HC is a heating coil, CC is a cold water cooling coil, SS is a steam spray humidifier, DX is a direct Expansion cooler, CO is compressor, C is cooling water, P is circulation pump,
W indicates drain discharged outdoors. Next, to explain the present invention in more detail based on the above embodiment and referring to the drawings, the raw noodles M ₁ manufactured in the noodle making room 1 set on the third floor are made of a large number of bars 1.
4, and the first drying chamber DR ₁ is suspended by the transfer device L.
to go into. The raw noodles _M1 are transferred to the first drying chamber by a chain or hanger type transfer device L installed in the drying chamber.
DR ₁ to 2nd drying room DR ₂ , 3rd drying room DR ₃ on the 2nd floor
From there, it goes to the fourth drying room DR ₄ , where it is dried, and then moves to the finishing room 2 on the first floor. An appropriate number of known ceiling fans 3 are installed under the ceiling of each drying chamber to agitate the air in each drying chamber and promote the drying effect. In the first drying room DR 1, dry air is supplied to the first drying room DR ₁ by an air conditioning device 5a equipped with a heating coil HC having an automatic steam valve linked to a temperature controller, an automatic control device B, and a chilled water coil connected to a chilled water device 5f. 10 is blown out from the ceiling of the drying room DR ₁ through the air supply duct 6a and the ceiling outlet 7. Further, the first drying room DR ₁ is provided with exhaust ducts 8a and 8b having suction ports 9 on the floor, and exhaust fans 4a and 4b are installed in each of them. The exhaust duct 8b is branched and connected to the air conditioning device 5a and the fan 4b via electric dampers 12 that operate in conjunction with temperature regulators (FIG. 6a). 1st
50-70% of the air in drying room DR ₁ is exhausted from exhaust duct 8a
Part of the air on the exit end side of the first drying chamber is supplied to the air conditioning device through the exhaust duct 8b under the control of the electric damper 12, and the remaining part is discharged outdoors by the blower 4b. In the first drying room, outside air and discharged air are mixed in an appropriate ratio by an air conditioning device 5a, and the temperature and humidity are controlled. The relative humidity is maintained at 50-52%, allowing for precise temperature control. By circulating a partially adjusted amount of the indoor air, predetermined conditions can be easily maintained even if the temperature and humidity of the outside air fluctuate, and the load on the air conditioning device 5a is reduced, thereby reducing the required energy. By the way, in the case of the drying conditions of the first drying chamber shown in the related prior art (Japanese Patent Publication No. 56-42255) previously disclosed by the inventor, the above-mentioned drawbacks remained unsolved. However, according to the present invention, the room temperature of the first drying chamber can be lowered to a precise temperature of 20 to 22 degrees Celsius, and the relative humidity can also be adjusted to 50 to 52%, so that the above-mentioned noodles The elongation of the noodles is eliminated, and the effect of preventing noodles from falling is great. This improves the productivity and yield of dry noodle production, and contributes to mass production of dry noodles. Regarding the matters mentioned above, the following can be explained in detail. That is, when comparing the external weather conditions and the corresponding effect of preventing dropped noodles in the first drying chamber of the present invention with that of the drying method of the first drying chamber described in the related prior art,
It makes a big difference. Therefore, as proposed in the related prior art, "In the first drying room, the room temperature is 30 to 35 degrees Celsius, and the relative humidity is 70%."
The method according to the present invention is suitable under any weather conditions, and the method according to the present invention is suitable for any weather conditions. In addition, we will explain whether it is possible to prevent sagging of water-added noodle dough, that is, drop noodles due to elongation of noodle strings, as well as an explanation of the operating principle of the equipment, and the effects of the revolutionary first drying chamber that contributes to energy saving. I will explain step by step. First, regarding the operating principle of the device adopted as the device of the present invention, how the device operates depending on external weather conditions will be explained with reference to FIGS. 5 and 6. (A) In the case of outside air conditions of 35°C and 70% humidity in summer. The outside air introduced by the fan F from the entrance of the air conditioning device 5a is filtered by the air filter 21, and detected by the dew point temperature detector 16 to the chilled water device 5f, the circulation pump P, and the chilled water cooling coil.
Relative humidity 50-52% at temperature 20-22℃ by CC
The temperature and humidity are reduced and the air supply duct 6a and air outlet 7 are
released into the room. Fresh noodles introduced from the noodle-making room 1 shown in FIG. 1 have their moisture released by this conditioned air, and the humid air is exhausted outdoors through an exhaust duct 8a and a fan 4a as shown in FIG. be done. Next, the air in the final part of the first drying chamber passes through the exhaust duct 8b, and then passes through the indoor temperature controller (proportional type).
20 (operated by the module troll motor 22), a part of the air is returned to the air conditioning device 5a, and the remaining air is sent outdoors by the fan 4b. It is discharged. Air conditioning device 5a in the first drying room
With this system, outside air and indoor air are appropriately mixed and sent under temperature and humidity control, allowing precise temperature control of room temperature between 20 and 22 degrees Celsius, while keeping humidity at 50 to 52 degrees Celsius.
%, which helps prevent dropped noodles. In the above case, by recirculating a part of the indoor air, even if the temperature and humidity conditions of the introduced outside air change, the indoor air condition does not change significantly, and the heating coil of the air conditioning device 5a
The load on HC is reduced and energy is saved. (B) In the case of an outside temperature of 3℃ and humidity of 25% in winter. Air introduced by the fan F from the inlet of the air conditioning device 5a is filtered by the air filter 21, heated by the heating coil HC built into the air conditioning device 5a, and then transferred to the air supply duct 6.
a. It is discharged into the room from the air outlet 7. The amount of steam flowing into the heating coil HC is automatically adjusted by an insertion type temperature controller 18 built into the air supply duct 6a and an electric steam valve 19 interlocked therewith. The raw noodles M1 introduced from the noodle-making room ₁ have their moisture released by the conditioned air, and the humid air is discharged outdoors by the exhaust duct 8a and the blower 4a. Next, the air in the final part of the first drying chamber passes through the exhaust duct 8b and is automatically opened and closed by the electric damper 12 that works with the indoor temperature controller 20, and some of the air is returned to the air conditioning device 5a, and the remaining air is Air is discharged outdoors by the blower 4b. In addition, in the winter season, by sufficiently maintaining the capacity of the heating coil HC of the air conditioning device 5a, the required indoor conditions can be maintained appropriately. Moreover, since it is winter, the chilled water coil CC is not activated much, which helps reduce power consumption. (C) During the spring or fall season. Depending on the weather conditions on the operating day, the outside air condition may
Precise temperature of the drying room: 20-22℃, humidity
When the condition is close to 50 to 52%, the operating order is the same as the above-mentioned summer and winter seasons, but
Chilled water device 5f, circulation pump P, chilled water coil CC
The operating rate of the heating coil HC is lower than that in the summer and winter, so the energy reduction is maximized, and energy savings can be expected during this period throughout the four seasons. This point is
This is a feature that is significantly different from known drying methods that are constantly performed at high temperatures. Next, the second drying room DR ₂ , the third drying room DR ₃ , and the fourth drying room DR ₄ are heated, humidified, and reduced in temperature, respectively.
Packaged air conditioners 5b, 5c, and 5d having a dehumidifying function are provided, and air 11 whose temperature and humidity have been controlled is discharged from a plurality of outlets 7 of air supply ducts 6b, 6c, and 6d set in the ceiling.
A known temperature controller and humidity controller are installed in the center of each drying room, and the supplied air maintains the room temperature in the second drying room DR ₂ at 27-30°C and the relative humidity.
72-75%, room temperature in the third drying room DR ₃ is 25-28℃,
Relative humidity 68-72%, room temperature 25 in the fourth drying room DR ₄
Temperature and humidity conditions are adjusted to ~26℃ and relative humidity of 65-70%. The package type air conditioners 5b, 5c, and 5d in the second, third, and fourth drying rooms incorporate heating coils, steam spray humidifiers, etc., and automatically control heating, humidification, temperature reduction, and dehumidification. This is a package-type air conditioner that performs The finishing room 2 is equipped with a package-type air conditioner 5e and an air supply duct e, and the room temperature is 20~20.
Air controlled at 25℃ and relative humidity 60-68%. According to the present invention, the bar material 14 is manufactured by the noodle making device.
The raw noodles M ₁ suspended in the drying chamber are moved through the drying chamber by the transfer device L, and the room temperature is maintained at a room temperature of 20 to 22 degrees Celsius and a relative humidity of 50 to 52% as precise temperature control in the first drying chamber. The inside of the first drying room DR ₁ , where temperature- and humidity-controlled air is blown out from the ceiling air outlet 7, is the noodle path line (the path directly below the area through which the noodles pass during the drying process, and the walking path for workers, etc.). The water is evaporated by cruising along a belt-shaped section that is clearly separated from the
% to 30% semi-dry, medium-raw noodles. According to various experiments conducted by the present inventor, drying of noodles is
Under the drying conditions of the first drying chamber above, up to about 30% moisture content will not cause the above-mentioned vertical cracks and cracks, and will prevent the raw noodles from elongating due to quick stopping and will finish the first drying, preventing falling noodles. It has the characteristics of In the second drying room, the semi-dry and semi-raw noodles obtained by the above-mentioned quick stopping are stored at a room temperature of 27-30℃ and a relative humidity of
A second drying step is carried out in a second drying room DR ₂ with a drying temperature of 72 to 75% in order to obtain dry noodles without vertical cracks or cracks. This process requires fine-textured drying, and the noodles M ₂ that have traveled through the second drying chamber, which is constantly controlled at 27-30°C and relative humidity 72-75% by the package type air conditioner 5b, are dried in the second drying chamber. The moisture content decreases from approximately 30% at the inlet of drying chamber DR ₂ to approximately 22.5% at the outlet. In the third drying chamber, the noodles M ₂ that have passed through the first and second drying chambers are heated to a room temperature of 25 to 28°C and a relative humidity of 68 to 72% by an air conditioning device 5c similar to the second drying chamber DR ₂ .
In the third drying room DR ₃ , the moisture content of the noodles is dried to about 16%. In the fourth drying chamber, the noodles M ₂ that have passed through the first, second, and third drying chambers are heated to a room temperature of 25 to 26 degrees Celsius and a relative humidity of 65 to 70 degrees Celsius by an air conditioning device 5d similar to that of the second drying chamber DR ₂ . In the fourth drying room DR ₄ , the moisture content of the noodles is adjusted to about 13%. After leaving the fourth drying room DR ₄ , the noodles _M2 are transferred to the packaging room 2, which also serves as a finishing room, at a temperature of 20-25°C and a relative humidity of 60-60°C.
Under conditions of 68%, the final product, dried noodles, is finished in the desired form using appropriate packaging materials. In addition, according to the technical idea of the present invention, instead of the configuration of the first to fourth drying chambers, the first to third drying chambers are
It is also easy to change the design of the drying room. Preferred conditions for the apparatus of the present invention and an outline of its equipment are shown in Table 1 below.

[Table] In the present invention, it is preferable that the partition wall of each drying chamber is provided with a pair of glasses that seal in dry air and installed at required locations.The partition wall device for the drying chamber will be explained below. As mentioned above, the drying method for dried noodles is different from the drying for other general products.If the drying process is not carried out gradually under relatively high humidity, vertical cracks and cracks will occur on the surface of the noodles, resulting in defective products. becomes. Furthermore, in a general dried noodle factory, each drying room has different temperature and humidity conditions, so it is natural that each drying room must be provided with a partition wall. Therefore, in conventional dry noodle factories, each drying room is equipped with a partition wall made of vinyl, plywood, or other materials, and in more advanced factories, urethane resin or glass fiber is installed in each drying room. It is known to provide a bulkhead for each drying chamber with a bulkhead having a heat-insulating effect. However, as mentioned above, the drying method for dried noodles is different from the drying method for other products, as the drying method is in a relatively high-humidity environment, so the vinyl banners mentioned above have no insulation effect and are prone to condensation on the surface of the banners. Furthermore, plywood boards tend to absorb moisture in the drying room, which can easily lead to the growth of mold. In the case of partition walls made of urethane or glass fibers that have a heat insulating effect, it is impossible to see into each drying room. Therefore, the inventor developed a pair of
Glass (two glass windows filled with dry air) of the present invention is installed between the first drying room and the second drying room, between the centralized control room and the drying room provided as necessary, between the tour passage and each drying room, and between the third drying room. By installing the above-mentioned double glass in the required places between the drying chamber and the fourth drying chamber, visibility between each drying chamber is truly excellent.
Furthermore, since it has a heat insulating effect, there is no problem with the aforementioned dew condensation, and it has become possible to monitor and inspect each dry state. In particular, the idea of using double glass in a dry noodle factory is completely unprecedented, and its effects are tremendous. [Effects of the Invention] As described in detail above, according to the present invention, high-quality dried noodles can be mass-produced continuously and easily through the first to fourth drying chambers and their finishing chambers. Moreover, the most important effect of the present invention is that by introducing a drying method using an air conditioner and setting unique conditions that have never been seen before, dry noodles with stable quality and no complaints can be produced. This is because temperature and humidity are completely controlled, fully automatic drying is performed, and constant temperature and humidity can be achieved without being subject to irregular weather conditions or relying on intuition. The purpose is to be able to dry the noodle dough stably under certain conditions without causing any droplets while maintaining the activation of the noodle dough. As a result, it has the advantage of being able to stably produce "alive" dried noodles, dried noodles that make the most of their flavor, and that production management and monitoring are easier.

[Brief explanation of drawings]

The drawings schematically show the layout of equipment and equipment in a dry noodle factory, which is an example of the noodle drying device that prevents dropped noodles, maintains activity, and facilitates manufacturing control according to the present invention. 1. 2nd drying room, 2nd
The figures show the 3rd and 4th drying chambers, Fig. 3 is a plan view of the finishing chamber, Fig. 4 is a sectional view taken along line A-A of Figs. It is a sectional view taken along the line B-B, and Figure 6a is a partial sectional view of the main part of the first drying chamber. Figure 6b is a partial cross-sectional view of the main parts of the second to fourth drying chambers, and shows the four drying chambers: heating, humidification, temperature reduction, and dehumidification.
This shows a drying method using a circulating recycle air conditioner that combines stages. 1...noodle making room, 2...finishing room, 3...ceiling fan,
4a, 4b...Exhaust blower, 5a...Air conditioning device, 5b, 5c, 5d, 5e...Package type air conditioner, 5f...Cold water device, 6
a, 6b, 6c, 6d, 6e...Air supply duct, 7
...Air outlet, 8a, 8b...Exhaust duct, 9...
Suction port, 10... Dry air, 11... Warm, humid air, 12... Electric damper, 13... Pair glass, 14... Bar material (Shinotake), 15... Entrance/exit, 1
6...Dew point temperature detector, 17...Indication controller, 1
8...Insertion type temperature controller (proportional type), 19...Electric valve for steam, 20...Indoor temperature controller (proportional type), 21...Air filter, 22...Module troll motor, DR ₁ , DR ₂ , DR ₃ , DR ₄ …
...First drying chamber, second drying chamber, third drying chamber, fourth drying chamber, E ₁ , E ₂ ... Noodle descending outlet, L ... Transition device, G ₁ , G ₂ ... Guide device, M ₁ ...Raw noodles, M ₂ ...
...Noodles until drying, C...Cooling water, F...Fan, CC...Cold water cooling coil, HC...Heating coil, SS...Steam spray humidifier, DX...Direct expansion cooler, CO...Compressor, P...Circulation pump,
W...Outdoor discharge drain.

Claims (1)

[Claims] 1. In each drying process and finishing work process in the divided first to fourth drying chambers, the first drying chamber has a room temperature of 20°C.
In order to maintain a relative humidity of 50 to 52% at a temperature of ~22℃, a portion of the air is evacuated while controlling it using conditioned air.Then, without further evacuation, the relative humidity is maintained at a room temperature of 27 to 30℃ in the second drying room. Heating and humidification under the following conditions: humidity 72-75%, room temperature 25-28°C in the third drying room and relative humidity 68-72%, and room temperature 25-26°C and relative humidity 65-70% in the fourth drying room. , temperature and humidity are controlled, and in these first to fourth drying chambers, raw noodles produced by a conventional method are suspended under a ceiling fan and moved one by one under a ceiling fan, and then the fourth drying chamber is controlled. It is characterized by drying the noodles that have passed through the room through a finishing process in a finishing room at a room temperature of 20-25°C and a relative humidity of 60-68%.It prevents falling noodles and maintains activity.
A method for drying noodles that also facilitates manufacturing control. 2 The drying room is divided into 1st to 4th drying rooms, and the first drying room is equipped with an air conditioning device that maintains the room temperature at 20-22°C and the relative humidity at 50-52%, and a part of the exhaust air is transferred to the outlet. An exhaust duct is installed to return the air to the air conditioning device, and the second drying room has a room temperature of 27-30℃ and a relative humidity of 72-72℃.
75%, in the third drying room room temperature 25-28℃ and relative humidity 68
~72%, relative humidity at room temperature 25-26°C in the fourth drying room
Heat each drying room to achieve conditions of 65-70%.
Each drying chamber is equipped with an air conditioning device and a ceiling fan that are controlled in four stages: humidification, temperature reduction, and dehumidification, and a noodle transfer device that sequentially connects these drying chambers. A finishing chamber controlled at a room temperature of 20 to 25 degrees Celsius and a relative humidity of 60 to 68% is connected to the fourth drying chamber. A noodle manufacturing device that facilitates manufacturing control. 3. A pair of glass panels filled with dry air is installed in the partition walls between the first to fourth drying rooms, the finishing room, and the partition walls between each of the drying rooms, the finishing room, and the observation passage. A noodle drying device that prevents dropped noodles, maintains activity, and facilitates manufacturing control, as set forth in claim 2.