JPH0622674A - Automatic noodle machine and its usage - Google Patents

Abstract

PURPOSE:To provide the automatic noodle machine improved in formation of the noodle tissue in a short-time noodle-making and to provide its usage. CONSTITUTION:This automatic noodle machine 1 is equipped with a water tank 20 for hot water and another water tank 22 for cold water and hot water and cold water are supplied selectively to a jacket 84, a supply water passage 86a and rollers 10A and 10B surrounding a mixer 8. When producing, e.g. 100% buckwheat noodle (100% buckwheat flour), the supply water temperature and the mixing temperature are set to be 96 deg.C and the roll temperature is set to be 5 deg.C. When producing a gelatinized raw material noodle, the supply water temperature and the mixing temperature are set to be 3 deg.C and the roll temperature is set to be 3 deg.C.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an automatic noodle making machine for making noodle strings such as udon and soba noodles in a fully automatic manner and a method of using the same.

[0002]

2. Description of the Related Art JP-A-63-254938, JP-A-3-47027 or JP-A-3-139237.
As seen in Japanese Patent Publication, an automatic noodle making machine for making udon etc. is known.

This type of automatic noodle making machine comprises a mixer as a dough forming mechanism for forming noodle dough by mixing and mixing raw material powder, a roller as a roll mechanism for forming a noodle strip from the noodle dough, and a noodle. And a cutter that cuts the band to form noodle strings.

According to the automatic noodle making machine, after a powder which is a main raw material such as rice flour, wheat flour, buckwheat flour and barley flour is charged, that is, after the operation of the automatic noodle making machine is started, a short time (several minutes is required). ) Desired noodles, for example, rice noodles, barley noodles, special noodles such as rice cake noodles, or Japanese noodles such as udon and buckwheat noodles, or ramen, Chinese noodles such as champons, or spaghetti, pasta, Western-style noodles such as phytocine can be produced.

[0005]

However, since the noodles produced by the conventional automatic noodle making machine are so-called short-time noodle making, there is a possibility that the kneading may be insufficient and the noodle structure formation may be insufficient. It was In other words, insufficient aging was likely to occur.

[0006] From the above, in the conventional automatic noodle making machine, in terms of noodle quality, "connectivity" is poor as noodle making property, viscoelasticity is insufficient in texture, or "boiled growth" is fast. There were various problems.

[0007] Therefore, an object of the present invention is to provide an automatic noodle making machine and a method of using the same so as to form a better texture on the premise of short-time noodle making by the automatic noodle making machine.

[0008]

In order to achieve such a technical object, in the device invention of the present invention, a dough forming mechanism for forming a noodle dough by hydrating and mixing raw material powder, and the noodle Kneading for adjusting the temperature of the water addition and mixing, assuming an automatic noodle making machine that has a roll mechanism that hangs the dough on a roller to form a noodle strip, and a cutter that cuts the noodle strip to form a noodle strip. Temperature adjusting means, roll temperature adjusting means for adjusting the roll temperature,
Is provided.

The first method invention of the present invention is a method of using the automatic noodle making machine according to the apparatus invention of the present invention, wherein rice flour or buckwheat flour is used as the raw material powder. , The temperature of the water addition and mixing is set to 90 ℃ ~ 100 ℃, the temperature of the roll is 2 ℃ ~ 10 ℃
Is set to form rice noodles or buckwheat noodle strings.

The second method invention is a method of using the automatic noodle making machine according to the above-mentioned apparatus invention, in which the temperature of the watering and mixing is set to 15 to 40 ° C. The temperature of the roll is set to 15 to 50 ° C., and the temperature of the roll is adjusted to be higher than the temperature of the water addition and the mixing, so that the noodle strings of udon or ramen are formed.

The third method invention is a method using the automatic noodle making machine according to the above-mentioned apparatus invention, wherein the temperature of watering and mixing is set to 2 ° C to 10 ° C.
The temperature of the roller is set to 2 ° C. to 10 ° C. to form noodle strings containing the pregelatinized raw material.

The fourth method invention is a method of using the automatic noodle making machine according to the apparatus invention, wherein the watering and mixing temperatures are set to 15 to 50 ° C. The temperature of the roll is set to 15 to 40 ° C., and the temperature of the roll is adjusted to be lower than the temperature of the water addition and the mixing to form a noodle string of macaroni, spaghetti or buckwheat noodles. .

[0013]

According to the apparatus invention of the present invention, it is possible to freely adjust the temperature condition of the noodle making process. By the way, it is difficult to identify the optimum temperature of each noodle uniformly based on the noodle type, the content of the mixture, the desired texture, the difference in texture due to regional characteristics, etc. Buckwheat with a high percentage of buckwheat flour, which has a bad "connection" due to
For rice noodles and the like, the water temperature may be adjusted to 90 to 100 ° C. That is, in the case of a main raw material which does not have a good texture-forming component such as gluten, the starch component is slightly gelatinized and the texture is easily formed by adjusting the water content to a high temperature.

On the other hand, for ordinary noodles, udon, etc., the temperature of water addition may be adjusted to 15 to 40 ° C. (preferably 20 to 30 ° C.). Although this makes it possible to improve the noodle quality, it is presumed as follows for the time being, although there are unclear points regarding the mechanism of action. When wheat flour is used as the main raw material, the formation of gluten is promoted by setting appropriate temperature conditions. As a result, a sufficient texture is formed even in a short-time noodle making, and preferable noodle connection and viscoelasticity can be obtained.

Further, when producing special noodles that are predisposed to high-temperature conditions, for example, premixed rice flour, pregelatinized starch, pregelatinized wheat flour, and other specialized products are used,
The mixing temperature may be adjusted to 2-10 ° C. The method invention of the present invention will be apparent from the following description of the embodiments.

[0016]

Embodiments of the present invention will be described below with reference to the accompanying drawings. 1 and 2, reference numeral 1 is an automatic noodle making machine, and the automatic noodle making machine 1 has a housing 2. In the housing 2, a tank 4 for containing the raw material powder, an auto feeder 6 attached to the lower end of the tank 4, a mixer 8 for supplying the raw material powder from the auto feeder 6 to mix and mix the water, and a mixer 8 A chute 12 (see FIG. 2) that guides the discharged noodle dough toward the roller 10, a cutter 14 that cuts the noodle strips formed by the roller 10, and a noodle string formed by the cutter 14 receive the noodles. Conveyor 16 that conveys the wire to the outside of casing 2
And are provided.

Here, the roller 10 is composed of two pairs of rollers 10A and 10B.
0B are arranged at intervals in the vertical direction, and the first roller 1
For 0A, the roll gap can be adjusted by manually operating the first handle 18A, and for the second roller 10B, the roll gap can be adjusted by manually operating the second handle 18B. Has been done.

The mixer 8 will be described in detail. As shown in FIG. 4, the mixer 8 has a casing 80 extending in the lateral direction, and a hopper 7 (auto feeder 6) is attached to the left end of the casing 80. 8
An outlet 82 for the noodle dough is formed at the right end of 0. A jacket 84 is provided around the casing 80, and a water inlet 84a and a water outlet 84b are formed in the jacket 84. The casing 80 accommodates a rotary shaft 86 extending in the lateral direction, and the rotary shaft 86 is provided with a number of mixer blades 88. In addition, the rotary shaft 86,
A water passage hole 86a is formed from the left end to the central portion along the axis, and passes through the water passage hole 86a, for example, the mixer blade 8
Water is added from 8.

The roller 10 will be described in detail. As shown in FIG. 3, for example, each roller element of the first roller 10A is a hollow body whose both ends are closed, and an internal space 10a has an internal pipe 10b. Water is supplied through the passage 10c, and the water in the internal space 10a is pipe 10b.
The water is drained through the outer passage 10d. Reference numeral 10f shown in FIG. 3 is a shaft portion. Although the first roller 10A is illustrated in FIG. 3, the second roller 10B has the same configuration.

Reference numeral 20 shown in FIG. 4 is a water tank for water addition and mixer, and 22 is a water tank for rollers. A water heater 20 for water and a mixer is provided with a sheath heater 24 and a chiller device 26, and a temperature sensor 2 for detecting the water temperature.
8 are provided. Each of these elements 24, 26, 28 is connected to a control unit (not shown), and by this control unit, the water temperature in the water tank 20 is adjusted so as to reach the set water temperature set by the temperature setting device 100 shown in FIG. Is adjusted (warm water or cold water is generated). Aquarium 2
0 and the jacket 84 (water inlet 84a) are connected by a pipe 30, and a pump 32 is interposed in the pipe 30. The water outlet 84b of the jacket 84 is connected to the aquarium 20 via the pipe 34, and the pipe 34 has a water outlet 84b in the middle thereof.
A manual distribution valve 36 is provided, and the distribution valve 36
One end of a water supply pipe 38 is connected to. The other end of the water supply pipe 38 has a rotary shaft 86 (the water passage hole 86).
a) and the electromagnetic on-off valve 39
Also, a manual on-off valve 40 is provided.

With the above structure, the water in the water tank 20 pumped up by the pump 32 is supplied to the jacket 84 through the pipe 30. The water in the jacket 84 is
To the water tank 20, and is supplied into the mixer 8 through the pipe 38 (for example, the mixer blade 88).
Discharge water from water). As a result, the mixing temperature of the mixer 8 is adjusted by the hot water or the cold water in the water tank 20, and the water addition temperature is adjusted in the same manner. still,
The water addition rate is adjusted manually by the distribution valve 36. The water addition operation is stopped by closing the electromagnetic on-off valve 39 (based on the signal from the control unit). Further, by opening the manual on-off valve 40, the amount of water passing through the pipe 38 is checked (confirmation of water addition rate).

A sheathed heater 4 is provided in the water tank 22 for the rollers.
2 and a chiller device 44 are additionally provided, and a temperature sensor 46 for detecting the water temperature is provided. Each of these elements 42, 4
Reference numerals 4 and 46 are connected to a control unit (not shown), and the control unit adjusts the water temperature in the water tank 22 so as to reach the roller set water temperature set by the temperature setter 100 shown in FIG. (Generation of hot or cold water). The water tank 22 and the rollers 10 (10A, 10B) are connected by a pipe 50, and a pump 48 is connected to the pipe 50.
Is installed. The roller 10 is connected via the pipe 52.
It is connected to the water tank 22.

With the above structure, the water in the water tank 22 drawn up by the pump 48 is supplied to the roller 10 through the pipe 50, and the water in the roller 10 passes through the pipe 52 to the water tank 2.
Reflux to 2. As a result, the roller 10 (10A, 10A
In B), the temperature is adjusted by hot water or cold water in the water tank 22.

Next, test examples in which various kinds of noodles are produced by using the automatic noodle making machine 1 described above will be described.

First Test Example 10 In the case of rice noodles containing mainly buckwheat buckwheat (containing 100% buckwheat flour) and rice flour, it is impossible to make noodles by adding water at room temperature. (1) (Compound) Rice flour 100 wt% Water 40 wt% (Step) The above blend was put into an automatic noodle making machine 1 to produce rice noodles.

At this time, the water temperature, the mixing temperature, and the roll temperature were changed as follows for the test. First roller 1
The roll gap of 0A was 2 mm, and the roll gap of the second roller 10B was 1.8 mm. Also, the cutter 14 is 10
A noodle band was formed using a No. cutting blade. Then, it was boiled in boiling water for 8 minutes and subjected to a taste test.

[0027]

[Table 1] ──────────────────────────────────── Comparative Examples Comparative Examples Comparative Examples Comparative Examples Examples Example ──────────────────────────────────── 1 2 3 4 1 2 ─────── ────────────────────────────── Water temperature (℃) 19 88 92 97 97 92 97 Mixing temperature (℃) 19 88 92 97 92 97 Roll temperature (℃) 23 23 12 12 8 8 Noodle making Poor Poor Poor Poor Poor Good Good Poor Texture Poor Poor Poor Good Good ───────────────────── ────────────────

In Comparative Examples 1 and 2, the dough was not well organized, and when the dough was cut into noodle strips, the noodles were likely to be broken and had a soft texture. Comparative Example 3,
No. 4 could not be cut into a good shape when forming noodle strips, and the surface became rough noodle strips. In Examples 1 and 2, both noodle-making properties and textures were good.

(2) (Compound) Soba buckwheat 40% by weight (Process) The roll gap of the first roller 10A was 2 mm, and the roll gap of the second roller 10B was 1.5 mm. Further, the cutter 14 used a No. 23 cutting blade. Immediately after forming the noodle strings, the noodles were boiled in boiling water for 1 minute and served as chilled noodles for tasting.

[0030]

[Table 2] ────────────────────────────── Comparative Example 1 Comparative Example 2 Example 1 ──────── ─────────────────────── Water temperature 18 ℃ 50 ℃ 96 ℃ Mixing temperature 18 ℃ 50 ℃ 96 ℃ Roll temperature 21 ℃ 21 ℃ 21 ℃ 5 ℃ Noodle making Poor Poor Good Poor Texture Poor Poor ──────────────────────────────

Second Test Example (Udon) (Compounding) Hydrolysis 45 wt% Salt 5 wt% (Process) The roll gap of the first roller 10A is 2.2 mm,
The roll gap of the second roller 10B was set to 1.8 mm. Further, the cutter 14 uses a No. 10 cutting blade. After forming the noodle strings,
Immediately, it was boiled for 11 minutes in boiling water and served as chilled noodles for tasting.

[0032]

[Table 3] ─────────────────────────────── Comparative Example 1 Example Comparative Example 2 ──────── ──────────────────────── Watering temperature 10 ℃ 25 ℃ 46 ℃ Mixing temperature 10 ℃ 25 ℃ 46 ℃ Roll temperature 10 ℃ 45 ℃ 55 ℃ Noodles Poorness Good Poor Poor Texture Poor Good Poor ──────────────────────────────── Note that the roll temperature When the temperature is lower than the temperature or the like, the temperature of the noodle strip is lowered, so that the formation of gluten is inferior and the ripening is insufficient.

Third Test Example (Ramen) (Composition) Water 34 wt% Salt 1 wt% Bone 1 wt% (Process) The roll gap of the first roller 10A was 2 mm, and the roll gap of the second roller 10B was 1.5 mm. Further, the cutter 14 uses a No. 20 cutting blade. Immediately after forming the noodle strings, the noodles were boiled in boiling water for 2 minutes and used for tasting.

[0034]

[Table 4] ─────────────────────────────── Comparative Example 1 Example Comparative Example 2 ──────── ──────────────────────── Water temperature 10 ℃ 26 ℃ 45 ℃ Mixing temperature 10 ℃ 26 ℃ 45 ℃ Roll temperature 10 ℃ 30 ℃ 55 ℃ Noodles Poorness Good Poor Poor Texture Poor Good Poor ──────────────────────────────── Note that the roll temperature When the temperature is lower than the temperature or the like, the temperature of the noodle strip is lowered, so that the formation of gluten is inferior and the ripening is insufficient.

Fourth Test Example (50% buckwheat, 40% by weight of water) (Process) The roll gap of the first roller 10A was 2 mm, and the roll gap of the second roller 10B was 1.5 mm. Further, the cutter 14 uses a No. 20 cutting blade. Immediately after forming the noodle strings, the noodles were boiled in boiling water for 1 minute and served as chilled noodles for tasting.

[0036]

[Table 5] ───────────────────────────────── Comparative Example 1 Example Comparative Example 2 ───── ──────────────────────────── Water temperature 10 ℃ 25 ℃ 44 ℃ Mixing temperature 10 ℃ 25 ℃ 44 ℃ Roll temperature 10 ℃ 20 ℃ 55 ℃ Noodle making Poor Good Poor Poor Texture Poor Good Poor ──────────────────────────────────

Fifth Test Example (Spaghetti) (Compound) Durum Wheat Flour 100 wt% Water Addition 35 wt% (Process) The roll gap of the first roller 10A is 2.2 mm,
The roll gap of the second roller 10B was set to 1.6 mm. Further, as the cutter 14, a No. 18 (round) cutting blade was used. Immediately after forming the noodle strings, the noodles were boiled in boiling water for 5 minutes and used for tasting.

[0038]

[Table 6] ───────────────────────────────── Comparative Example 1 Example Comparative Example 2 ────── ──────────────────────────── Water temperature 10 ℃ 26 ℃ 45 ℃ Mixing temperature 10 ℃ 26 ℃ 45 ℃ Roll temperature 10 ℃ 20 ℃ 55 ℃ Noodle making Poor Good Poor Poor Texture Poor Good Poor ───────────────────────────────── In the examples, when the roll temperature is higher than the water addition temperature and the like, the noodle strips become sticky, resulting in inferior noodle-making properties.

Sixth Test Example (Pregelatinized Raw Material Noodle) When a part of the pregelatinized raw material is mixed, problems such as stickiness of the dough occur. Therefore, the following test was carried out by changing the water temperature and the like.

(Compound) α-rice rice flour 50 wt% Wheat flour 50 wt% Water 45 wt% Salt 5 wt% (Step) Raw material powder was put into the automatic noodle making machine 1 to produce udon.

At this time, the water temperature, the mixing temperature, and the roll machine temperature were variously changed and tested. The first
Roller 10A has a roll gap of 2.2 mm, the second roller 1
The roll gap of 0B was set to 1.8 mm. Also cutter 1
For No. 4, a No. 10 cutting blade was used. Immediately after forming the noodle strings, the noodles were boiled in boiling water for 8 minutes and served as chilled noodles for tasting.

[0042]

[Table 7] ──────────────────────────────── Comparative Example Comparative Example Comparative Example Example Example ──── ──────────────────────────── 1 2 3 1 2 ───────────────── ─────────────── Water temperature (℃) 8 12 20 3 8 Mixing temperature (℃) 8 12 20 3 8 Roll temperature (℃) 20 20 12 3 8 Poor noodle making Poor Poor Good Good Good Texture Poor Poor Good Good ──────────────────────────────── Example 1 and 2 are noodle making. Both the texture and texture were good.

In Comparative Examples 1, 2 and 3, the entire dough is sticky,
The discharge from the mixer was not smooth. Further, the dough was not peeled off well with the roller, and the surface was rough.

[0044]

[Effect] As is clear from the above description, according to the automatic noodle making machine and the method of using the same according to the present invention, a sufficient noodle structure is formed despite the short-time noodle making by the automatic noodle making machine. It is possible to improve the texture and noodle-making properties.

[0045]

[Brief description of drawings]

FIG. 1 is a front view of the internal structure of an automatic noodle making machine according to an embodiment.

FIG. 2 is a side view of the internal structure of the automatic noodle making machine according to the embodiment.

FIG. 3 is a cross-sectional view of a roller included in the automatic noodle making machine according to the embodiment.

FIG. 4 is a circuit diagram of adjusting means such as a water temperature included in the automatic noodle making machine of the embodiment.

[Explanation of symbols]

 1 Automatic Noodle Making Machine 4 Tank 8 Mixer 10 Roller 14 Cutter 20 Water Tank for Watering and Mixing 22 Water Tank for Roller 24, 42 Sheath Heater 26, 44 Chiller Device 80 Casing of Mixer 84 Jacket 86a Water Passage (Water Passage)

Claims (5)

[Claims] 1. A dough forming mechanism for forming noodle dough by hydrating and mixing raw material powder, a roll mechanism for hanging the noodle dough on a roller to form a noodle band, and a noodle band for cutting the noodle band. In an automatic noodle making machine having a cutter for forming, a kneading temperature adjusting means for adjusting the temperature of the water addition and mixing, and a roll temperature adjusting means for adjusting the roll temperature, Automatic noodle making machine. 2. The method of using the automatic noodle making machine according to claim 1, wherein rice flour or buckwheat flour is used as the raw material powder, and the temperature of watering and mixing is set to 90 ° C. to 100 ° C. A method of using an automatic noodle making machine, characterized in that the roll temperature is set to 2 ° C to 10 ° C to form rice noodles or buckwheat noodle strings. 3. The method for using the automatic noodle making machine according to claim 1, wherein the watering and mixing temperatures are set to 15 ° C. to 40 ° C., and the roller temperature is set to 15 ° C. to 50 ° C. A method for using an automatic noodle making machine, which comprises setting and adjusting the temperature of the roll to be higher than the watering and mixing temperatures to form noodle strings of udon or ramen. 4. The method of using the automatic noodle making machine according to claim 1, wherein the watering and mixing temperatures are set to 2 ° C. to 10 ° C., and the roller temperature is set to 2 ° C. to 10 ° C. A method for using an automatic noodle making machine, which comprises setting and forming noodle strings containing an alpha-ized raw material. 5. The method of using the automatic noodle making machine according to claim 1, wherein the watering and mixing temperatures are set to 15 ° C. to 50 ° C., and the roller temperature is set to 15 ° C. to 40 ° C. Set, the temperature of the roll is adjusted to a temperature lower than the temperature of the water addition and mixing, to form a noodle string of macaroni, spaghetti or buckwheat noodles, characterized in that, the method of using an automatic noodle making machine, .