JPH06276976A - Preparation of rice noodle - Google Patents

Abstract

PURPOSE: To prevent the loss of taste due to the flowing out of rice serums by introducing a pressurizing mixer and twin-screw extruder to automate the production of rice vermicelli. CONSTITUTION: Rice is dipped in water in a rice gutter 31, transferred to a dehydrator 32 by a conveyer 311, transferred to the pressurizing mixer 33 by a conveyer 322, and transferred to a mixing and storing device 341 by a conveyer 333. Then the rice is sent to the twin-screw extruder 34 from a hopper 342 to be extruded to make heated rice vermicelli, which is cut by a conveyer-type cutter 35, put in order in each box and then sent to a transporting type automatic drier 37 by a turntable 343 to be packed by an automatic measuring and packing device 38.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing rice noodles, which has the following manufacturing steps: rice polishing, dehydration, kneading, twin-screw extrusion, cutting, sorting, drying, packaging, and product order.
Mainly using equipment such as pressure kneader (KNEADER), twin-screw extruder (TWIN SCREW EXTRUDER), cutting machine, conveyor type automatic dryer, etc., provide a manufacturing method that does not include a steaming step, and have a good texture. TECHNICAL FIELD The present invention relates to a method for producing rice noodles, which is capable of producing rice noodles and capable of continuous mass production by automation.

[0002]

2. Description of the Related Art The traditional method for producing rice noodles is as follows. (Refer to FIG. 1): (A) Rice sharpening (rice tub 1) → polishing (rice polishing machine 2) → dehydration (dehydration machine 3) → lump of raw brown rice (added raw brown rice powder 104). (B) A part of raw brown rice powder → steam heating (steamer 4) → steamed lump of brown rice (added brown rice powder 103 after heating). (C) Mixing raw lumped rice flour and steamed lumps of lumped rice (mixing equipment 5) → kneading (kneading equipment 6) → collecting in a circle (molding equipment 7) → hydraulic extrusion (hydraulic extruder 8) → Steam heating (steamer 9) → cooling (cooling fan 10) → rubbing 1
01 → Fold 102 → Dry (Sun or Ten 11)
→ Finished product.

The above-mentioned manufacturing process is complicated and consumes a great deal of labor and power source. In addition, rice syrup flows out during the process of polishing and dehydration. In addition, it is heated twice by steam, and it may be affected by the climate and take a long time to dry in the sun, which may result in air pollution. The shortcomings of such a traditional method of producing rice noodles are summarized as follows: (a) Rice needs to be polished, and the rice syrup flows out for further dehydration, impairing the flavor. (B) A part of the raw rice meal must be steam-heated for the first time, which is a waste of power source. (C) The complicated process following extrusion, steam heating, cooling, and massaging is costly, efficient production cannot be performed, and the production amount cannot be increased. (D) The water content of the material is increased due to the double steam heating, the time of the subsequent drying process is lengthened, and the power source is consumed. (E) Since the machine in each process is operated independently and the work is continued by hand, there is a sanitary problem that the material is touched and contaminated. In addition, it is also a hygienic issue that the air is exposed when the materials are agitated and kneaded by each machine.

[0004] Separately, the following method has been conventionally known as a mechanical production and processing of rice noodles. (Fig. 2
Please refer to. ): Rice sharpening (rice tub 21) → polishing (polishing machine 22) → vacuum dehydration (vacuum dehydrator 23) → recovered heated beef mixture (mixer 24) → extrusion (single screw extruder 25) → cutting (cutting) Machine 26) → Boiler (boiling basin 27) → washing water (281) → Cooling by immersing in cold water (cold basin 28) → Organizing (arranging machine 29) → Temperature drying (dryer 21
0) → finished product.

Although the above-described machining manufacturing method is an improvement of the traditional processing process, it does not consume labor and resources, but it does not change the method of immersing washed rice in water, soaking the rice, and polishing the rice. After vacuum dehydration, extrusion, boiling,
It has a complicated process of washing with running water, and rice syrup flows out in a large amount, and since the material has a high water content after flooding, the drying time in the latter stage is long and the heat energy consumption is large. Moreover, extrusion and drying are not performed continuously. The drawbacks of the above mechanical manufacturing method are summarized below. (B) Rice syrup flows out during the process of polishing and dehydration, which impairs the flavor. (B) After dehydration, the recovered heated rice noodles must be mixed. This heated rice flour is a semi-finished product that has been boiled after noodle making and is mixed with unheated materials in a ratio of 1: 1 so that the production amount is halved and the production efficiency is reduced. (C) Since a single-screw extruder is used, the material cutting ability is low and the kneading effect is different. (D) The noodles after noodle making are semi-heated products, and must be heated with boiling water, and further consume water resources in the process of washing with running water and cooling. (E) The surface of the semi-finished product of the above process is sticky and damp, and it is difficult to arrange it with a sorting machine, which requires labor and time. Further, since the water content is large, it takes a relatively long time to dry with a dryer. (F) This machining method is an improvement over the traditional manual method, but the manufacturing process is still complicated.
Unable to produce consistently, so labor and resources were spent.

[0006]

The object of the manufacturing method of the present invention is to solve the problems of the conventional method of manufacturing rice noodles by the conventional method and the machining method, shorten the time, labor, resources, power source, etc. The purpose is to prevent waste of rice and to prevent loss of flavor due to rice syrup outflow. The purpose of the present invention is to introduce a pressure mixer and a twin-screw extruder to automate the manufacturing process and save labor.

[0007]

The manufacturing process and manufacturing method of the present invention are as follows. (See Figure 3):

The equipment of the present invention mainly comprises a rice tub 31, a dehydrator 32, a pressure kneader 33, a twin-screw extruder 34,
Consists of a conveyor type cutting machine 35, a conveyor 36, a conveyor type automatic dryer 37, and an automatic weighing and packaging machine 38.

In the manufacturing process of the present invention, rice is soaked in water and washed → dehydration → kneading → twin-screw extruder → cutting → shaping →
Drying → packaging → finished product.

The manufacturing maintenance and the manufacturing process of the present invention will be described more specifically. First, water is added to a fixed amount of rice, and then rice tub 3
After about 2 to 4 hours at 1, the dehydrator 3 by the conveyor 311
2 to carry out dehydration, and control the water content to about 10 to 30%, automatically convey it from the conveyor 322 to the pressure kneader 33, drive the motor within the range of the speed of the rotating shaft 10 to 30 rpm, and Punch and pressure 6-9 kg /
Knead at cm ² for 3 to 5 minutes to make the rice grains into powder, and further control the rotation speed to 10 to 30 rpm with a timer to knead by heating to finish heating. Since the temperature of the pressure kneader is controlled to 75 to 100 ° C., the rice grains have tensile strength and chewyness, and are cooled later with cold water or ice water. Further, open the pressure pestle, stir to make a powder, leak in about 6 to 15 minutes, store in the stirring storage 341 by the conveyor 333, store in the twin screw extruder 34 from the hopper 342, and extrude. Perform kneading and transportation. The sleeve of this extruder is heated by a heater and kept at 60 to 110 ° C. The material is 0.6-1.
It is extruded from the hole of 0 mmφ hole diameter to become heated beef noodles, cut in series by the conveyor type cutting machine 35, further sorted into one box, and then sent to the transport automatic dryer 37 by the turntable 343 to be dried. . Drying temperature is 35-
The temperature is set to 100 ° C., dried and cooled, further sent to the automatic weighing and packaging machine 38, packaged, and finally subjected to quality inspection to obtain a finished product.

[0011]

According to the present invention, the production of beef with a pressure kneader and a twin-screw extruder is automated to enable the mass production, and the flavor and texture of pure rice can be ensured. Can produce quality noodles. By using pure rice as a material, it is possible to produce beef noodles as a popular and healthy food that does not cause a stomach ache after eating and a feeling of swelling. Further, in the present invention, pure rice to which corn starch, wheat starch, modifiers and other starches are added can be used as a material, whereby a product having tensile strength can be produced.

[0012]

【Example】

Example 1 In Example 1 of the present invention, 100% of pure rice was 100%
Add water to g, put in a rice tub for about 2 to 4 hours, convey to a dehydrator by a conveyor, and set the water content to 10 to 30 by centrifugal dehydration.
% Control, automatically leak to the conveyor and convey to the pressure kneader, drive the motor and rotate the shaft at speed 1
At low speed of 0-30 rpm, pressure 6-9 kg /
The rice grains are pulverized for 3 to 5 minutes at cm ² , and further, the rotation speed is automatically increased to 40 to 60 rpm, the mixture is kneaded under pressure, and further kneaded and heated. Pressure kneader temperature is 7
Since the temperature is controlled to 5 to 100 ° C., the rice grain has tensile strength and chewy texture, and is later cooled with cold water or permanent water. Open the pressure punch and pulverize for about 6-10 minutes to obtain a powder, which is automatically sent to the hopper of the twin-screw extruder and heated at the twin-screw extruder by a heater and maintained at 60-110 ° C. And extrude.
Extrusion is a 30-80 mesh filter and 0.6-
It is extruded from a 1.0 mmφ hole and becomes heated beef loin, which is sent to a conveyor type cutting machine and cut. Further, it is automatically put in a box and sent to a dryer to be dried. Drying temperature is 3
It is set to 5 to 100 ° C., cooled in about 1 to 3 hours, automatically collected, its weight is automatically weighed, and finally quality inspection is performed to obtain a finished product.

Example 2 Example 2 of the present invention is an example of a method for producing mixed rice rice noodles in which other compounding ingredients are added to non-glutinous rice. Among them, 50 to 100% of glutinous rice, 10 to 30% of water, 0 to 30% of corn starch, 0 to 30% of wheat starch, and 0 to 5% of modifier are blended. First, weigh the non-glutinous rice, add water, and add about 2 to the rice tub.
After being put in for ~ 4 hours, it is dehydrated with a dehydrator to a water content of 10
It is controlled to about 30%, and the material is automatically leaked to the conveyor and conveyed to the pressure kneader. Add 0 to 30% corn starch, 0 to 30% wheat starch, and 0 to 5% modifier with a pressure kneader, drive a motor and rotate the shaft at a speed of 10 to 30 rp.
At a low speed of m, with a pressure pestle at a pressure of 6 to 9 kg / cm ² ,
After 3 to 7 minutes, the rice grains are made into powder, and further, the rotation speed is automatically increased to 40 to 60 rpm, the mixture is heated and kneaded, and the mixture is kneaded and kneaded to reach the ripe cooking temperature of 75 to 95 ° C. Here, the material has tensile strength and texture and is later cooled with cold water or ice water. Open the pressure punch here, about 8 minutes ~
The powder is pulverized for 10 minutes and automatically sent to the hopper of the twin-screw extruder, and the twin-screw extruder is heated by a heater and kept at 70 to 120 ° C., and extruded. The extruded product is extruded through a filter net of 30 to 80 meshes and a hole of 0.6 to 1.0 mmφ of the mold to form a heated beef bun, which is sent to a conveyor type cutting machine to be cut. Further, it is automatically put in a box and sent to a dryer to be dried.
The drying temperature is set to 35 to 100 ° C., the material is cooled in about 1 to 3 hours, automatically collected, its weight is automatically weighed, and finally quality inspection is performed to obtain a finished product.

[0014]

The advantages of the present invention are as follows: (a) It is possible to automatically perform a continuous process without manual work, reduce the labor force and increase the production amount. It is a method of manufacturing rice noodles that secures. (B) It is possible to provide a beef noodle having a tensile strength and a chewy texture, which replaces the effects of polishing by a polishing machine and artificial kneading. (C) By providing a kneading device for rice, which replaces the conventional polishing and water cutting process, the flow of rice syrup is prevented and the flavor of rice is not lost. (D) In the present invention, the process of steaming, boiling and cooling with water is not included, so that the power source is saved and the manufacturing process is simplified.

As described above, the method for producing beef noodles of the present invention enables automated production by new mechanical equipment, is manufactured by a process and a method different from the conventional technique, and has industrial utility value, Think of it as a patentable invention.

[Brief description of drawings]

FIG. 1 is a conventional traditional noodle processing facility.

FIG. 2 is a conventional machining facility.

FIG. 3 is a manufacturing process diagram of the equipment of the present invention.

[Explanation of symbols]

1 ... Rice trough 101 ... Rubbing 2 ... Grinding machine 102 ... Folding 3 ... Water cut machine 103 ... Add rice powder after heating 4 ... Steamer 104 ... Raw rice powder Addition 5 ... Mixing equipment 6 ... Kneading equipment 7 ... Conditioning equipment 8 ... Hydraulic noodle making machine 9 ... Steamer 10 ... Cooling fan 11 ... Well-known drying equipment 21.・ ・ Rice tub 22 ・ ・ ・ polishing machine 23 ・ ・ ・ Vacuum dehydrator 24 ・ ・ ・ Mixing machine 25 ・ ・ ・ Single-screw extruder 26 ・ ・ ・ Cutting machine 27 ・ ・ ・ Boiling water tub 28 ・ ・ ・ Cold water tub 29・ ・ ・ Organizer 210 ・ ・ ・ Dryer 211 ・ ・ ・ Addition of auxiliary materials 281 ・ ・ ・ Washing water 31 ・ ・ ・ Rice trough 32 ・ ・ ・ Dehydrator 33 ・ ・ ・ Pressure kneader 34 ・ ・ ・ Two Axial screw extruder 35 ... Conveyor type cutting machine 36 ... Conveyor 37 ... Conveyor type automatic dryer 38・ ・ ・ Automatic weighing and packaging machine 311 ・ ・ ・ Conveyor 322 ・ ・ ・ Conveyor 333 ・ ・ ・ Conveyor 341 ・ ・ ・ Agitation storage 342 ・ ・ ・ Hopper 343 ・ ・ ・ Turntable

Claims (5)

[Claims] 1. Washing rice while soaking it in water, dehydration, kneading,
It is a method of manufacturing beef noodles that is finished through biaxial extrusion, cutting, automatic drying, weighing, automatic packaging or vacuum packaging. Rice tub dipping washed rice in water, pressure kneader, twin screw extruder, conveyor type Cutting machine, conveyor type automatic dryer,
A method for producing pure rice-made rice noodles, characterized by automating the production of rice noodles with mechanical equipment such as an automatic weighing and packaging machine. 2. The rice is directly stirred and pulverized and kneaded by the pressure kneader of claim 1, and the rice grains become a heated powder, which does not cause the outflow of rice syrup and secures the flavor and texture of rice. The method for producing the pure rice-made rice noodles according to claim 1. 3. The twin-screw extruder according to claim 1, wherein the heated rice powder is extruded, kneaded, and compressed to obtain the tensile strength and texture of the beefen and to mold the rice. Method for manufacturing rice noodles made from pure rice. 4. The cutting according to claim 1, wherein the beef loaf is cut directly, and the automatic packaging according to claim 1 results in a space,
The method for producing a rice cake made of pure rice according to claim 1, which saves labor, reduces stock, prevents cutting due to pressure during transportation and transportation, and keeps appearance. 5. The method for producing rice noodles according to claim 1, wherein 100% pure rice is used as a main material, and rice 50 to 10 is used.
0%, corn starch 0-30%, wheat starch 0-30
%, A modifier of 0 to 5% may be adjusted and added to prepare mixed rice as a rice noodle.