JPH05244884A - Production of dumpling and system therefor - Google Patents

Abstract

PURPOSE:To obtain dumplings in enhanced productivity, prevented from variations due to individual difference or physical conditions by mechanically performing the production processes composed of kneading of wheat flour, water and common salt, curing, cutting into unit weight, spreading, boiling and washing, and cooling. CONSTITUTION:Wheat flour is incorporated with 57+ or -7wt.% of water and 2+ or -1wt.% of common salt followed by kneading with a kneader 1, and the resulting wheat flour dough is cured with a curing machine 2 for a specified time. The resulting dough is cut with a cutter 3 into pieces of a specified unit weight, which are, in turn, spread, using a spreader 4, into each specified thickness, width and length followed by boiling with a boiling machine 51. The resultant dumplings are washed with a washing machine 52, cooled, and weighed with a weighing machine 53 under cooling to ca.5 deg.C by cooling water.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to noodles peculiar to the Kyushu region in which a kneaded product of wheat flour, water and salt is spread to a predetermined thickness and width (commonly called "dango" when added to soup, When it is sprinkled with yellow powder, etc., it is called “Yaseuma.” Collectively referred to as “dango” below) relates to a manufacturing method and apparatus for automatically, continuously and labor-savingly manufacturing.

[Prior Art]

[0002] A method and an apparatus for automatically, continuously and labor-savingly manufacturing udon, soba, etc. exist. However, although udon and dango are the same in that they use wheat flour, they differ in taste, elongation, and firmness that are originally required.

Generally, udon has 30 to 48% by weight of water and 2 to 6% by weight of salt with respect to 100% by weight of wheat flour, that is, the Baumei degree of the added saline solution used in the industry is 6 to 12 °. A range has been added to the goal. On the other hand, the dango is about 57 ± 7% by weight of water and about 2 ± 1% by weight of salt with respect to 100% by weight of wheat flour, that is, the degree of Bowmey of the added saline solution concentration used in the industry is 3 ° to 6 °.
It is necessary to add the above range to the target. In this way, the composition of the dough is different between the udon and the dango, the physical characteristics of the dough are different due to this, and the dough dough cannot be handled by the current udon manufacturing device that automatically and continuously manufactures the udon,
Therefore, it is not possible to produce dumplings with the current udon production equipment.

Under such circumstances, there is no automatic and continuous labor-saving manufacturing method and manufacturing apparatus for dumplings, all of them are done by hand, and their productivity is low. It takes 6 hours to produce about 1,000 meals, and in addition, changes in shape, weight, etc. due to individual differences and physical conditions are unavoidable.

[0005]

DISCLOSURE OF THE INVENTION The present invention, while maintaining the taste, elongation, hardness and shape desired for the above-mentioned dango,
A manufacturing method based on dango dough that enables automatic, continuous, and labor-saving manufacturing, and using this dough, dango can be manufactured automatically, continuously, and labor-saving with good productivity and smooth and stable production. It is an object to provide a device.

[0006]

Means for Solving the Problems In order to achieve the above object, the present invention provides a flour dough which is kneaded by adding about 57 ± 7% by weight of water and about 2 ± 1% by weight of salt to a flour dough for a required time. After curing, cutting into a predetermined unit weight, and automatically and continuously spreading to a required thickness, width and length for each cutting weight unit, boiled in boiling water, washed and cooled to about 5 ° C. The first method is the method for producing dumplings, which is characterized by making a product.

Water of about 57 ± 7% by weight of flour and 2
The flour dough that is kneaded by adding about ± 1% by weight of salt is cured for a required time, and then cut into a predetermined unit weight, and the required thickness, width and length are automatically set for each cut weight unit. And, after continuously spreading, boiled in boiling water, washed, cooled to about 5 ° C., and further frozen, as a second means,

A kneading machine for kneading a mixture of wheat flour, water and salt, a curing machine for storing the kneading product of the kneading machine for a predetermined time, a kneaded product after curing carried in from the curing machine is rotated at a predetermined speed while being pressed out. A cutter that continuously cuts to a required weight unit with a rotary blade and discharges, a spreading machine that spreads the cutting kneading material of the cutter to a predetermined thickness, width, and length, kneading spread by the spreading machine It consists of a dango production machine that carries in items, boil them with circulating hot water, rinses them with room temperature water, then weighs them out while cooling them with cold water, and conveys them to the next step for each weighing unit of the dango production machine. The third means is the dango production device, which is characterized by

A kneading machine for kneading a mixture of wheat flour, water and salt, a curing machine for keeping the kneading product of the kneading machine for a predetermined time, a kneaded product after curing carried in from the curing machine is rotated at a predetermined speed while being pressed out. A cutter that continuously cuts to a required weight unit with a rotary blade and discharges, a spreading machine that spreads the cutting kneading material of the cutter to a predetermined thickness, width, and length, kneading spread by the spreading machine Boiled items are boiled with circulating hot water and washed with room temperature water, then weighed out while cooling with cold water and carried out, individually or with added side dishes for each weighing unit of the dango manufacturing machine A fourth embodiment is a dumpling production apparatus characterized by comprising a refrigerator for freezing and a conveyor for conveying the refrigerator to the next step.

[0010]

In the achievement of the above-mentioned problems, the present inventors analyze the characteristics of the dough dough that can achieve the problems without damaging the original taste, texture, texture, shape, etc. of the dango, and then stabilize the characteristics. I searched for the composition of the fabric that will be exhibited. As a result, 57 ± 7 for 100% by weight of flour
About 2% by weight of water and about 2 ± 1% by weight of salt, that is, the degree of Bomei of the added saline solution concentration used in the industry is 3 ° ~
It was found that the above-mentioned problems can be achieved only by adding the target within the range of 6 °.

The "dango", which is the object of the present invention, is different from the "Kishimen" that is transmitted in the Nagoya region, and is characterized in that both ends in the width direction and the length direction are not rectangular but rounded. It has been found that it is best to perform the final step of spreading in the length direction in order to form the roundness at both ends without cutting chips or the like with high yield. In order to enable the spread with good yield in the length direction, it is essential to carry out spread for each predetermined unit weight corresponding to one dango. It is important to supply in a weight unit corresponding to the weight of, while pushing the flour dough with a predetermined diameter, that is, by cutting a flour dough with a predetermined weight per time while cutting with a rotating blade that rotates at a predetermined speed. We have found that it is optimal.

Further, the shape and spreading method at the time of cutting are as follows: the wheat flour dough is supplied in the form of a nodule at the time of cutting, and while being conveyed by the carry-in belt conveyor, the width direction of the belt conveyor is covered on the belt conveyor. The first stage is spread by passing it through a flat plate installed with a predetermined gap from the entrance side to the exit side, and first, it is spread like a bar in the width direction of the belt conveyor, then After turning or rotating the transfer belt by 90 ° with a transfer belt conveyor to match the length direction and the running direction of the rod-shaped object, it is passed through a pair of upper and lower rotating rollers and has the thickness and width described above. When the dough is spread on a dango material or is cut, the flour dough is supplied in the form of a thin and narrow strip, and the feed line conveys the flour dough while using the pass line of the belt conveyor as the pass line. It rotates at a peripheral speed synchronized with, and passes a pair of upper and lower rotating rollers with a predetermined gap,
It has been found that any of the methods for producing a dango material having the above thickness, width and length can be used. There is no limit to the number of times these can be spread. The present invention is based on the above findings.

[0013]

Embodiments of the present invention will be described below with reference to FIGS. 1, 2, and 3. FIG. 1 is a plan view showing a structure of a processing step of one embodiment, FIG. 2 is a plan view showing a structure of a processing step of another embodiment, and FIG. 3 is a plan view showing a structure of a processing step of still another embodiment. Is.

In FIG. 1, 1 is a kneading machine, 2 is a curing machine,
3 is a cutter, 4 is a spreading machine, 41 to 44 are constituents of the spreading machine 4, 41 is a carry-in belt conveyor, and 42 is a carry-in belt conveyor above the carry-in belt conveyor 41 at a predetermined interval. A flat plate provided to cover the width of 41,
Reference numeral 43 is a kneading material traveling direction conversion guide, 44 is a roller that rotates in a pair in the upper and lower directions, and 45 is a carry-out belt conveyor.
Reference numeral 5 denotes a dango making machine, and reference numerals 51 to 53 denote constituents of the dango making machine 5. Reference numeral 51 denotes a boiler in which a plurality of net tanks 6 provided in circulating hot water sequentially feed the dumpling material to the next tank at a predetermined time and fried, and 52 removes the softened portion of the fried boiled rice material by washing. A washing machine, 53 is a cooling / weighing machine that cools the washed dumpling material to a predetermined temperature and discharges it by a predetermined amount to maintain the taste, texture and texture of the state of deep frying, and 7 is the cooled and weighed dumpling material. The bucket conveyor to be carried out, 8 is a cooling / weighed dango, and a packing device for packing the separately-carryed-in poultry, side dish, miso pack, etc. into a predetermined case to form "frozen dumpling juice" 9 carried in the assorted frozen dumpling juice,
It is a quick freezer that is frozen and then carried out to a storage 10 shown in the figure.

In this example, a mixture obtained by mixing wheat flour, water and salt in the range described in the first means is kneaded by a kneading machine 1, and the kneading product of the kneading machine 1 is conveyed by hand or conveyed at predetermined time intervals. A rotary blade that is carried into the curing machine 2 by a transporting machine and after being cured for a predetermined time, is manually conveyed from the curing machine 2 or transported at a predetermined time interval by the transporting machine while pressing and pushing the cured kneaded product at a predetermined speed. The kneaded product having a predetermined shape is cut into required weight units and continuously supplied to a cutter 3 which discharges the kneaded product kneaded by the cutter 3 by a carry-in belt conveyor 41 and a plate 42. 41 is formed into a predetermined rod shape having a length direction in the width direction, and the rod-shaped member is turned by a running direction turning guide 43 by 90 ° so that the length direction and the running direction of the rod-shaped member coincide with each other. Rotating roller 44
Is an example of using the spreading machine 4 for spreading to a predetermined thickness, width and length.

In the example of FIG. 2, the structure of the spreading machine 4 is different from that of the example of FIG. 1 as shown in the drawing. The transfer belt conveyor 46 is used in place of the running direction changing guide 43 of the rod-shaped material used in the example of FIG.
Is an example in which the length direction and the traveling direction of the rod-shaped material are made to coincide with each other. In this example, as is clear from the figure, since the traveling direction of the dango material can be changed by 90 ° by the transfer belt conveyor 46, the udon, soba, dango, etc. can be automatically and interlocked and labor-saving while sharing some facilities. It is a good example that it is easy to adjust the shape of the factory site and the relationship with the required layout when installing the manufacturing equipment.

In the example of FIG. 3, the shape of the kneading material discharged by the cutter 3 is a thin and narrow elongated plate shape different from the nodule shape of FIGS. 1 and 2, and the extrusion speed and the peripheral speed of the rotary roller 44 are set. This is an example in which the required spreading is performed by synchronizing.
As a result, the carry-in belt conveyor 41, the fixed plate 42, the traveling direction conversion guide 43, the pair of upper and lower rotating rollers 44, and the carry-out belt conveyor 4 which constitute the spreading machine 4 of FIGS.
5, or in the transfer belt conveyor 46 used in place of the traveling direction conversion guide 43, the fixed plate 42, the traveling direction conversion guide 43, the transfer belt conveyor 46, etc. are omitted and only one set of upper and lower rotating rollers 44 is required. It is to spread. This example is a good example to further shorten the transport distance, reduce the equipment cost, improve the productivity, and reduce the manufacturing cost.

In each of the above-mentioned examples, in the flour dough used, the flour, water and salt in the above-mentioned flour 10 were used.
About 57 ± 7% by weight of water and about 2 ± 1% by weight of salt with respect to 0% by weight, that is, the flour dough of the comparative example which is out of the range of 3 ° to 6 ° in the Bomei degree of the concentration of the added saline solution,
I couldn't get the dango material smoothly and stably. When the ratio of water is below the lower limit, the ductility decreases and the cutting frequently occurs. When the ratio of water exceeds the upper limit, the product stretches unnecessarily and the shape is not stable, and further, the texture of the product is deteriorated and the texture is deteriorated. When the salt ratio is below the lower limit, the taste becomes worse, and like the case when the water exceeds the upper limit, the product unnecessarily distracts and the shape is not stable. Similar to when the water content fell below the lower limit due to deterioration of the water resistance, cutting frequently occurred. As a result of producing the dango using the above-described flour dough using the above-mentioned devices, two people spent about 6 hours to produce about 3,600 meals in the example of FIG. 1, and the examples of FIG. 2 and FIG. It is also possible to combine the work with the manufacturing work, and eventually one person can spend about 6 hours to manufacture about 3,600 meals.

The embodiment of the method for producing a dango according to the present invention includes a method of boiling, washing, and immediately providing food.
After cleaning, there is a method of cooling to 5 ° C or less and storing it in either refrigeration or room temperature as needed while eating, and then freezing after cooling to 5 ° C or less and serving as frozen food. It can be selected according to the environmental conditions.

[0020]

INDUSTRIAL APPLICABILITY The present invention uses the above-mentioned method and apparatus as means and utilizes the above-mentioned action, so that the dumplings can be manufactured safely and hygienically for a long time automatically, continuously, and labor-saving. This will dramatically improve the productivity of the dango, significantly reduce the manufacturing cost of various foods that use the dango, and respond flexibly to the expanding consumption pattern and its fluctuations in demand and demand. The effects brought to this kind of field are large, and the ripple effect to related fields is also very large.

[Brief description of drawings]

FIG. 1 is a plan view showing a configuration of processing steps according to an embodiment of the present invention.

FIG. 2 is a plan view showing the configuration of processing steps of another embodiment of the present invention.

FIG. 3 is a plan view showing a configuration of processing steps of still another embodiment of the present invention.

[Explanation of symbols]

 1: Kneading machine 2: Curing machine 3: Cutter 4: Spreading machine 5: Dango making machine 8: Assortment device 9: Quick freezer 10: Storage

Claims (4)

[Claims] 1. A flour dough which is kneaded by adding about 57 ± 7% by weight of water and about 2 ± 1% by weight of salt to the wheat flour is aged for a required time, and then cut into a predetermined unit weight. A method for producing a dumpling, which comprises automatically and continuously spreading each of the cut weight units to a required thickness, width, and length, boiling it in hot water, washing it, and then cooling it to about 5 ° C to obtain a product. .. 2. A flour dough which is kneaded by adding about 57 ± 7% by weight of water and about 2 ± 1% by weight of salt to the wheat flour is aged for a required time, and then cut into a predetermined unit weight. The cutting weight unit is automatically and continuously spread to a required thickness, width, and length, boiled in hot water, washed, cooled to about 5 ° C., and then frozen to obtain a product. Dango manufacturing method. 3. A kneading machine for kneading a mixture of wheat flour, water and salt, a curing machine for storing the kneading product of the kneading machine for a predetermined time, and a predetermined speed while extruding the cured kneaded product carried in from the curing machine. A cutter that continuously cuts into a required weight unit with a rotary blade that rotates and discharges, a spreader that spreads the kneading mixture of the cutter to a predetermined thickness, width, and length, and the spreader spreads it. The kneaded product is carried in and boiled in circulating hot water, washed with room temperature water, then weighed out while cooling with cold water and carried out, and a conveyor device that conveys to the next step for each weighing unit of the dango manufacturing machine. Dango production equipment characterized by consisting of. 4. A kneader for kneading a mixture of wheat flour, water, and salt, a curing machine for storing the kneaded product of the kneader for a predetermined time, and a predetermined speed while extruding the kneaded product carried from the curing machine under pressure. A cutter that continuously cuts into a required weight unit with a rotary blade that rotates and discharges, a spreader that spreads the kneading mixture of the cutter to a predetermined thickness, width, and length, and the spreader spreads it. The kneaded product is carried in and boiled with circulating hot water, washed with normal temperature water, then weighed and carried out while cooling with cold water, and the dough maker is added individually or with a side dish for each weighing unit of the dango maker. An apparatus for producing dumplings, characterized in that it comprises a refrigerator for carrying in and refrigerating the same, and a conveying device for conveying from the refrigerator to the next step.