JPH03247250A - Production device for noodles and instant noodles - Google Patents

Abstract

PURPOSE:To provide good viscoelasticity and texture to noodles by preliminarily cooking one dough between dough and then blending the cooked dough with uncooked other dough and forming the blend into raw noodle having prescribed form. CONSTITUTION:Raw dough is divided into raw dough 3A and 3B and the raw dough 3A is preliminarily cooked in a steam cooker 8 to afford preliminarily cooked dough 3A1, which is then blended with the raw dough 3B and the blend is introduced through a tube 13 into a forming machine 14 and formed into the raw noodle having prescribed form. Swelling of starch in steam cookers 17 and 24 are promoted thereby.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to an apparatus for producing noodles and instant noodles known as, for example, macaroni, spaghetti, vermicelli, noodles or udon. The present invention relates to an apparatus for manufacturing noodles and instant noodles that prevents binding of noodles and improves texture.

[Conventional technology]

In general, a mixture is prepared by adding, for example, 20 to 40% by weight of water to strong wheat flour, etc., and then forming the mixture into a predetermined shape using a forming means such as a rolling roller or an extruder. BACKGROUND ART Noodle manufacturing apparatuses that form noodles into noodles are known.

Further, there is provided an instant noodle manufacturing apparatus and method, wherein after molding the mixture into raw noodles of a predetermined shape using a molding means, this molded product is subjected to a steaming treatment and further dried to produce instant noodles. , for example, is known from Japanese Patent Publication No. 49-15780 (hereinafter referred to as "other prior art").

[Problems to be Solved by the Invention] However, in the above-mentioned conventional technology, a mixture containing wheat flour as a main ingredient and having a predetermined moisture content is formed into raw noodles of a predetermined shape (for example, noodle string shape) by a molding means. Because of this, the starch in the raw noodles is not a-converted, and when the noodles are boiled for consumption, the starch may be eluted, resulting in poor texture and loss of shape.

In addition, in other conventional techniques, instant noodles are manufactured by steaming and drying string-shaped raw noodles formed by a molding means, so that when steaming raw noodles, the α By increasing the degree of oxidation, instant noodles can be reconstituted in a relatively short time when edible, but when raw noodles are steamed, starch is eluted and the noodle strings stick together, resulting in poor bonding between the noodle strings. There is a problem in that it causes staining, pj@, and deformation, making it impossible to restore them uniformly when edible.

Therefore, in Japanese Patent Publication No. 56-39614, etc., the present applicant previously pre-steamed all of the above mixtures to increase the starch content.
After accelerating the degree of fermentation, this is formed into noodle strips or noodle strings of a predetermined shape, and then, if necessary, the surface of the formed product is coated with water, etc., and then steamed and dried to produce instant noodles. We proposed to manufacture 7. However, in this case, although the elution of starch during steaming can be suppressed and the binding between noodle strips or noodle strings can be prevented, all the gluten in the mixture is thermally denatured during pre-steaming to form the desired gluten structure. The noodle strips become too hard in texture and lack elasticity, and the viscosity increases, causing a feeling of stickiness to the teeth when eaten.
Problems arise when a good texture cannot be obtained and rolling is difficult.

Furthermore, in JP-A No. 63-248366, a mixture is extrusion-molded without pre-steaming to form raw noodles into noodle strings, and after primary steaming, an emulsion is attached to the surface of the noodle strings. After that, the noodle strings are loosened, and then subjected to a secondary steaming process and a drying process to produce instant noodles. but,
In this case, when doing the primary steaming and secondary steaming of long, thick, straight noodle strips with no waves, such as spaghetti, etc., the overall steaming time must be lengthened. In addition, since the contact area between the noodle strings (@band) is thick, they tend to stick to each other during steaming, and it is not always possible to effectively prevent noodle strings from sticking together, and the smoothness and There is a problem in that the texture cannot be improved in terms of elasticity, etc.

The present invention has been made in view of the problems of the prior art described above, and the present invention provides noodles that can prevent noodle strips or noodle strings from sticking together and have a smooth, elastic, and good texture. and to provide an instant noodle manufacturing device.

[Means for Solving the Problems] In order to solve the above-mentioned problems, the configuration adopted by the noodle manufacturing apparatus of the present invention includes a mixing means for mixing powder mainly composed of wheat flour at a predetermined moisture content; a distributing means for distributing the mixture mixed by the mixing means into one mixture and another mixture in a predetermined ratio; a steaming means for subjecting one of the mixtures to a steaming treatment; It consists of a mixing means for mixing one steamed mixture and the other non-steamed mixture, and a molding means for molding the mixed mixture into raw noodles of a predetermined shape.

The apparatus may further include a steaming means for steaming the raw noodles molded by the molding means, and a drying means for drying the steamed product steamed by the steaming means.

Furthermore, the configuration adopted by the instant noodle manufacturing apparatus of the present invention is as follows:
A mixing means for mixing powder mainly composed of wheat flour at a predetermined moisture content; and a distributing means for distributing the mixture mixed by the mixing means into one mixture and another mixture at a predetermined ratio. , a pre-simmering means for pre-steaming a mixture of the mixtures, a mixing means for mixing the pre-steamed one mixture and the other non-cooked mixture, and a mixed mixture. A forming means for forming a product into raw noodles of a predetermined shape, a primary steaming means for subjecting the formed raw noodles to a primary steaming treatment, a loosening means for loosening the first steamed product, and a first steamed product loosened by the loosening means. It consists of a secondary steaming means for performing a secondary steaming process, and a drying means for drying the secondary steamed product.

Further, it is preferable that after cutting the raw noodles molded by the molding means to a predetermined length, the raw noodles are filled in a fixed amount into a cup and subjected to the primary steaming and secondary steaming treatment in the cup.
It is preferable that the loosening means loosens the primary steamed product while attaching water or an aqueous emulsion to the surface of the primary steamed product as necessary.

[Effect] After one of the mixtures is steamed or pre-steamed, it is mixed with other mixtures that are not steamed and formed into raw noodles in a predetermined shape, so that all the gluten in the raw noodles is heated. No longer denatured, the desired gluten structure can be formed. In the case of instant noodles, by pre-simmering the mixture, the primary,
It prevents starch from eluting during secondary steaming, prevents binding between noodle strings, and promotes swelling of starch.
It increases viscosity and improves texture (elasticity, chewiness).

In addition, by filling a fixed amount into a cup after cutting the raw noodles after forming, the entire processing process from steaming to drying can be carried out compactly. It can be efficiently loosened using a liquid or the like, and it is possible to easily prevent the noodle strips or noodle strings from losing their shape in the cup.

[Example 1] Hereinafter, examples of the present invention will be described based on FIGS. 1 to 5.
This will be explained using an instant noodle manufacturing device as an example.

In the figure, 1 indicates a conveyor as a conveying means provided in the pre-steaming process, and the conveyor 1 is disposed downstream of a wheat flour humidifying and mixing device 2 as a mixing means as shown in FIG. The dough 3 is conveyed toward the steamer 8 side.

Here, the mixing device 2 generates a raw dough 3 as a mixture by adding and mixing (cross-mixing) a powder made of Ayuram wheat flour 1 strong wheat flour, etc., for example, 20 to 40% by weight of water. The dough 3 is conveyed by a conveyor 4 toward a distribution device 5, which will be described later.

Reference numeral 5 indicates a distribution device as a distribution means disposed on the downstream side of the conveyor 3, and the distribution device 5 distributes the raw dough 3 conveyed by the conveyor 4 into raw dough 3A as a mixture.
and the raw dough 3B as another mixture at a predetermined ratio, and the raw dough 3A.

3B are conveyed to the downstream side by conveyors 1.6, respectively. Here, as shown in FIG. 3, the distribution device 5 includes a substantially U-shaped frame 5A fixed to a support frame (not shown) such as the conveyor 1, and the frame 5A.
The distribution plate 5C is attached to the top and is moved in the directions of arrows A and B via an adjustment screw 5B, and the distribution plate 5C is formed in a substantially Y shape by a relatively thin plate material.

When the distribution plate 5C is moved in the direction of arrow A by the adjusting screw 5B, the distribution ratio of the raw dough 3A to the raw dough 3B is reduced, and the raw dough 3A is moved to the raw dough 3B. 5-90% by weight, preferably 10-60%
Distributed in the proportion of % by weight.

Reference numeral 7 indicates a leveling device installed in the middle of the conveyor 1, and the leveling device 7 includes a pair of leveling screws 7 as shown in FIG.
A, 7B, and the leveling screw 7 by the drive pulley 7C.
A and 7B are rotated in opposite directions (consisting of a pair of pulleys 7E and 7F around which a belt 7D is wound in an intersecting manner), and the raw dough 3A conveyed by the conveyor 1 is leveled by rotating in opposite directions. It is leveled by screws 7A and 7B in the directions of arrows C and D in FIG. 4, so that it can be spread flat on the conveyor 1.

Reference numeral 8 indicates a steaming pot as a preliminary steaming means, which is located on the downstream side of the leveling device 7 and provided in the middle of the conveyor 1. The dough is pre-steamed for 4 minutes with steam at 100°C under normal pressure to produce pre-simmered dough 3A.
The pre-cooked dough 3A is steamed in the steamer pot 8 so that the starch in the pre-cooked dough 3A has a gelatinization degree of, for example, 93% or more. Reference numeral 9 indicates a cooling device located on the downstream side of the steaming pot 8 and provided in the middle of the conveyor 1, and the cooling device 9 cools the preliminary steamed dough 3 A It is designed to cool down to.

10 is a conveyor provided in parallel with the conveyor 1 and conveys the green dough 3B from the conveyor 6; 11 is another conveyor provided downstream of the conveyor 1.10; Pre-simmered dough from 3 A
+ and raw dough 3B from the conveyor 10 are conveyed to a mixer 12, which will be described later.

Reference numeral 12 indicates a mixer as a mixing means provided on the downstream side of the conveyor 11, and the mixer 12 is used to mix the pre-cooked dough 3 A + and the raw dough 3 transported by the conveyor 11.
B and B are uniformly mixed, and this mixture is introduced into a molding machine 14 to be described later through a tube 13.

Reference numeral 14 denotes a molding machine as a molding means for molding the mixture from the mixer 12 into raw noodles of a predetermined shape. As shown in Figures 1 and 2, the noodle belt 3
It is designed to be molded as C (including noodle strings). Then, this noodle belt 3C as raw noodles is cutter (not shown)
It is cut into a predetermined length, for example, about 3 to 40 cm, and then filled in a fixed quantity into a cup 16 of a conveyor 15, which will be described later.

Reference numeral 15 denotes a conveyor as a conveying means for transporting the noodle strips 3C molded into a predetermined shape of raw noodles by the molding machine 14 to the downstream side while filling each cup 16 with a fixed amount of the noodle strips 3C. is constituted by a chain conveyor or the like, and a plurality of cups 16 are arranged in rows in the width direction (direction perpendicular to the paper plane of FIGS. 1 and 5) and have a mesh structure and are arranged at predetermined intervals in the conveyance direction. .16・
. . . are conveyed to the inside of steaming pots 17, 24, etc., which will be described later.

Reference numeral 17 indicates a steaming pot as a primary steaming means disposed in the middle of the conveyor 15, and the steaming pot 17 is used to heat the noodle strips 3C, which are filled into each cup 16 in a fixed quantity and transported by the conveyor 15, under normal pressure, for example. The primary steaming process is performed by steaming for 40 seconds with steam at 100°C.

Reference numeral 18 indicates a spray device as a loosening means located downstream of the steamer 17 and provided in the middle of the conveyor 15, and the spray device 18 is installed as shown in FIG. Upper and lower hot water nozzles 19.19 are disposed below and spray hot water of, for example, 80°C at a flow rate of 2.5°C/min toward the noodle band 3C in the cup 16; For example, at room temperature, the emulsified liquid has a flow rate of 0.8° C./min and a pressure of 5 kg.
a rotating nozzle 20 that injects air of /cm2 toward the noodle strip 3C in the cup 16 via hoses 2OA and 20B;
A rotating air nozzle is located on the downstream side of the rotating nozzle 20 and is disposed above the cup 16, and injects air at a pressure of, for example, 5 kg/cm2 to the noodle strip 3C in the cup 16 through the hose 21A. 21 and recovery tanks 22 and 23 for hot water and emulsified liquid, and the spray device 18 provides sufficient moisture to the noodle strips 3C with hot water from each hot water nozzle 19 to improve the texture. To increase starch swelling. In addition, the rotating nozzle 20
rotates in the direction of the arrow (for example, rotation speed 190 to 20 Orpm)
, rotation radius 130 mm) By spraying the emulsified liquid and air onto the noodle strips 3C, the noodle strips 3C that have been easily bonded during the primary steaming are loosened, and the surface of the noodle strips 3C is The emulsion is applied to prevent the noodle strips 3C from sticking together during secondary steaming, which will be described later.
The air nozzle 21 rotates in the direction of the arrow (for example, at a rotation speed of 190
~20 Orpm, rotation radius 130 mm) and injected air to the noodle strips 3C in the cup 16 to remove the emulsified liquid remaining at the bottom of the cup 16, and to remove the starch from the noodle strips during the secondary steaming described later. In addition to suppressing the binding between the 3Cs, the noodle strips 3C that were not completely loosened by the rotating nozzle 20 are further loosened.

Reference numeral 24 indicates a steaming pot as a secondary steaming means located downstream of the spray device 18 and disposed midway along the conveyor 15. Band 3C, for example, under normal pressure ioo''
It is steamed for 3 to 4 minutes using the steam of step C, and then subjected to a secondary steaming process. 25 indicates another rotating nozzle located downstream of the steamer 24 and disposed in the middle of the conveyor 15;
The rotating nozzle 25 is the rotating nozzle 20 of the spray device 18.
The emulsified liquid from the hose 25A and the air from the hose 25B are injected toward the noodle strip 3C in the cup 16. Then, the rotating nozzle 25 sprays the emulsion and air to loosen the noodle strips 3C, which have become easy to stick together during the secondary steaming, and re-adheres the emulsion to the surface of the noodle strips 3C during drying as described below. It is designed to suppress binding of 3C.

Reference numeral 26 indicates a reversing device provided on the downstream end side of the conveyor 15, and the reversing device 26 reverses the cup 16 conveyed by the conveyor 15 so that the lower surface side of the noodle strip 3c located on the bottom side of the cup 16 is It is designed to be filled into a cup 28, which will be described later, in such a way that it faces upward.

Reference numeral 27 designates another conveyor that transports each cup 28 to the downstream side while filling each cup 28 with the noodle strip 3C that has been reversed by the reversing device 26. The conveyor 27 is configured almost the same as the conveyor 15. , a plurality of cups 28, 28 . ...is described later in Drying 8!
It is designed to be transported within 3o. 29 indicates an air nozzle located in the middle of the conveyor 27 and disposed above the cup 28;
It is configured almost the same as the air nozzle 21, and is configured to inject air from a hose 29A toward the noodle strip 3C in the cup 28. The air nozzle 29 uses air to loosen the noodle strips 3c whose upper surface side is not loosened sufficiently after being reversed by the reversing device 26, and also prevents the noodle strips 3C from shifting in the cup 28 by rotating in the direction of the arrow. The noodle strips 3C are shaped before drying.

Furthermore, 30 indicates a dryer as a drying means located downstream of the air nozzle 29 and disposed in the middle of the conveyor 27, and the dryer 30 is provided with a heater 30A on its upper surface side. 2 cups each with hot air from 30A
The noodle strip 3C in 8 is dried at a temperature of, for example, 90° C. for 40 minutes. Further, inside the dryer 30, a device 31 for preventing noodle strips from popping out and an air nozzle 32 are provided above and below the cup 28, located in the middle of the conveyor 27. From the side
For example, air with a pressure of 4.2 kg/cm" is injected onto the noodle strips 3C in the cup 28, and the noodle strips 3C, which are drying and solidifying, are made to dance in the cup 28 by the hot air from the heater 30A. A gap is created between the noodle strips 3C to finish the noodle strips 3C into an ideal shape, and to prevent the noodle strips 3C from being unevenly restored when eaten.

The instant noodle manufacturing apparatus according to this embodiment has the above-described configuration. First, the raw dough 3 mixed in the wheat flour humidifying and mixing device 2 shown in FIG. 5 is distributed to the raw dough 3A and 3B at a predetermined ratio. Then, one raw dough 3A is leveled by the leveling device 7.
pre-cooked dough 3A, which is leveled flat on the conveyor 1 and pre-cooked in the steamer pot 8, and whose degree of gelatinization is 93% or more;
While being cooled by the cooling device 9, the conveyor 11
transferred above. Then, the conveyor 11 conveys the pre-cooked dough 3A+ and the raw dough 3B from the conveyor 10 into the mixer 12, and the mixer 12 transfers the pre-cooked dough 3A+ to the mixer 12.
A and raw dough 3B are mixed uniformly, and a molding machine 14 is used to mold noodle strips 3C as raw noodles.

Next, this noodle strip 3C is cut into a predetermined length and then filled into a cup 16 in a fixed amount as shown in FIG.
transported to the downstream side by

After this noodle strip 3C is primarily steamed in the steamer 17 in the cup 16, hot water is sprayed from each hot water nozzle 19 of the spray device 18, and emulsion and air are sprayed from the swirling nozzle 20. Air is injected from the air nozzle 21, and the air is loosened to prevent binding. The noodle strips 3C loosened by the spray device 18 are secondly steamed in the steaming pot 24, further loosened by the emulsion and air sprayed from the rotating nozzle 25, and then reversed by the reversing device 26. Then, the liquid is filled into the cup 28 with the top and bottom upside down.

Next, the noodle strips 3C that have been inverted and filled into the cup 28 are loosened from above by the air from the air nozzle 29, and then gradually solidified while being dried in the dryer 30. The air loosens it from the bottom and creates the ideal shape. The noodle strips 3C are dried and then cooled, then transferred to a packaging process and shipped as instant noodles such as macaroni, spaghetti, vermicelli noodles, or udon noodles.

Thus, according to the present embodiment, the raw dough 3A forming a part of the raw dough 3 is pre-steamed, and the pre-steamed dough 3A and other raw dough 3B are mixed to prepare noodles as raw noodles in a predetermined shape. Obi 3
C, it is possible to suppress thermal denaturation of the gluten in the noodle strip 3C as raw noodles, form the desired gluten structure, and provide appropriate viscoelasticity to the rolling roller or Molding machine 14 such as a pasta extruder
It becomes possible to mold the noodle strips 3C in a desired shape. In addition, after forming, the noodle strips 3C are filled into the cup 16 in a fixed amount, and after the first steaming, they are loosened by the spray device 18 and the second steaming is performed, so that the noodle strips 3C are efficiently steamed in the cup 16. It can be dried and can prevent the starch from leaching out of the noodle strip 3C during steaming, as well as promote the swelling of the starch, increase the viscosity, and improve the texture (elasticity and firmness) when eaten. Even with noodles such as spaghetti and noodles, which have a large contact area and are more likely to cause sticking, by combining pre-steaming, primary steaming, and secondary steaming, effective prevention of binding can be achieved. Moreover, good viscoelasticity and smooth texture can be obtained.

Therefore, in this example, by combining preliminary steaming of a part of the raw dough 3 with primary steaming and secondary steaming, it is possible to effectively promote the a-formation of the noodle strips 3C, and to homogenize the structure of the noodle strips 3C. In addition, it is possible to reliably prevent the noodle strips 3C from binding. It is now possible to restore the instant noodles to their original state in about 5 minutes by pouring, for example, 95°C hot water onto the instant noodles after production.
It is possible to obtain instant noodles that have excellent hot water restorability, have no binding between noodle strips, are smooth and elastic, and have a good texture and flavor without a powdery taste, and have commercial value. can be significantly increased.

Although the above embodiments have been described using an example of an instant noodle manufacturing apparatus, the present invention is not limited to this, and can be applied to, for example, the manufacturing of noodles that are packaged in the state of raw noodles and boiled for consumption. It can also be applied to a device, and in this case, the processes after the primary steaming may be omitted.

Further, in the above embodiment, the noodle strip 3C after molding is placed in the cup 16.
In the above description, the noodle strips are filled in a fixed amount and subjected to processes such as primary and secondary steaming, but instead of this, the noodle strips after being formed may be placed on a net and subjected to steaming processes, etc.

[Effects of the Invention] As detailed above, according to the present invention, one of the mixtures is pre-steamed, and then mixed with another mixture that is not steamed and formed into raw noodles of a predetermined shape. As a result, the gluten in the raw noodles can be prevented from being thermally denatured and the desired gluten structure can be formed, and the swelling of starch can be promoted during the steaming process, resulting in good elasticity and smoothness. It is possible to obtain noodles and instant noodles that do not have the powder odor peculiar to wheat flour. In addition, when instant noodles are steamed using a steaming method, the elution of starch can be suppressed and binding between noodle strings can be prevented, resulting in uniform gelatinization and
Uniform restorability (returnability) can be obtained.

Furthermore, even with noodles such as spaghetti and noodles, which have a large contact area (and where binding is more likely to occur), by combining preliminary steaming, primary steaming, and secondary steaming,
Effective prevention of binding can be achieved, good viscoelasticity and smooth texture can be obtained, and the product value can be greatly improved.

In addition, by performing cup steaming, the entire process from steaming to drying can be carried out compactly.
This has various effects such as being able to improve efficiency.

[Brief explanation of drawings]

FIG. 1 is an explanatory diagram showing an instant noodle manufacturing apparatus according to an embodiment of the present invention, FIG. 2 is a perspective view showing a raw dough distribution device, a steamer, a mixer, etc., and FIG. 3 is an exploded perspective view of the distribution device. ,
FIG. 4 is a partial perspective view showing the leveling device, etc., and FIG. 5 is a detailed explanatory view showing the steaming pot, reversing device, dryer, etc. 1.10,11,15.27... conveyor, 2...
Flour humidification mixing device, 3.3A, 3B...Raw dough, 3
A, Preliminary steamed dough, 3C, Noodle strip, 5, Distribution device, 7, Leveling device, 8, 17.24, Steaming pot, 12, Mixer (mixing means) ), 14... Molding machine, 1628... Cup, 18... Spray device (loosening means), 26... Reversing device, 30... Drying tj
l (drying means).

Claims (5)

[Claims] (1) A mixing means for mixing powder mainly composed of wheat flour at a predetermined moisture content, and distributing the mixture mixed by the mixing means into one mixture and another mixture at a predetermined ratio. a dispensing means, a steaming means for subjecting one of the mixtures to a steaming treatment, a mixing means for mixing the steamed one mixture and the other non-cooked mixture; A noodle manufacturing device comprising a molding means for molding a mixture into raw noodles of a predetermined shape. (2) Production of noodles according to claim (1), comprising a steaming means for steaming the raw noodles molded by the molding means, and a drying means for drying the steamed product steamed by the steaming means. Device. (3) A mixing means for mixing powder mainly composed of wheat flour at a predetermined moisture content, and distributing the mixture mixed by the mixing means into one mixture and another mixture at a predetermined ratio. a dispensing means, a pre-simmering means for subjecting one of the mixtures to a pre-steaming treatment, and a mixing means for mixing the pre-cooked one mixture and the other non-cooked mixture; a molding means for molding the mixed mixture into raw noodles of a predetermined shape;
a primary steaming means for subjecting the shaped raw noodles to primary steaming treatment;
Instant noodles comprising a loosening means for loosening the first steamed product, a second steaming means for subjecting the first steamed product loosened by the loosening means to a second steaming process, and a drying means for drying the second steamed product. manufacturing equipment. (4) The scope of the present invention is such that after cutting the raw noodles molded by the molding means to a predetermined length, the raw noodles are filled in a fixed amount into a cup, and the primary steaming and secondary steaming processes are performed in the cup. 3) The instant noodle manufacturing apparatus described in section 3). (5) The loosening means is configured to loosen the primary steamed product while attaching water or an aqueous emulsion to the surface of the primary steamed product as necessary. ) The instant noodle manufacturing apparatus described in item 2.