JPH07213217A - Noodle preparation method and apparatus - Google Patents

Abstract

PURPOSE:To obtain a noodle preparation method and an apparatus therefor, effective for improving various problems of conventional noodle preparation method and apparatus such as the discontinuous process for forming a noodle strip into noodle strings, the deterioration of the taste and feeling of noodle caused by the cutting of gluten at the noodle strip cutting part and the nonuniformity of the formed noodle strings, the necessity of an operator near a thinning machine and the poor efficiency of noodle preparation process. CONSTITUTION:Stock flour is compounded and kneaded with prescribed amounts of water, salt, etc., the obtained compounded noodle raw material is formed to a strip and aged in the form of the noodle strip 1 and noodle strings 10 are formed from the aged strip. In the noodle preparation method and apparatus comprising the above procedures, a rolling and drawing machine 5 is placed between a continuous aging machine 4 and a thinning machine 6 to continuously and gradually narrow the noodle strip with plural rolling rolls without cutting or folding the noodle strip 1, the narrowed noodle strip is formed nearly in the form of hand-made noodle by a thinning roll and the prepared noodle strings 10 are laterally traversed by a traverse conveyor 7 and aged on an aging conveyor 8 in horizontally laid state.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a noodle manufacturing apparatus capable of manufacturing noodles having the same appearance and taste as hand-rolled noodles.

[0002]

2. Description of the Related Art As seen in udon noodles, it is preferable that the noodles are hand-rolled because of their taste, texture and appearance.
However, since manufacturability is poor in the case of manual work, many attempts have been made to obtain those having the same appearance, touch, etc. as those of manual work by mechanization (for example, JP-A-63-269960). ).

[0003] Many of the apparatuses are a raw material mixer for kneading raw material powder and mixed noodle raw materials such as water and salt, a rolling roll, a continuous ripening machine for noodle strips formed by the rolling roll, and noodle string forming. It is equipped with the Itagi machine 6. The continuous ripening machine 4 for aging the noodle strips will be described in detail later, but as seen in FIG. 1, the noodle strips are accommodated in a zigzag state in the ripening machine casing in a zigzag state and progressing from the upper stage to the lower stage. It is a transitional structure. As will be described later in detail, the itagi machine 6 is composed of upper and lower narrow itagi rolls arranged so as to be able to form noodle strings having a predetermined thickness. The formed noodle strings were housed in a container (tub) in a cake-like manner.

Therefore, in the case of the conventional apparatus of this kind, when the noodle strips are fed from the continuous ripening machine 4 to the itagi machine 6, for example, the width of the noodle strips is changed from about 150 mm to about 80 mm for introducing the itagi roll. In order to reduce the diameter, some measures have been taken such as cutting one end of the noodle strip at a predetermined length and cutting it into a narrow width, or folding back the noodle strip in the width direction to narrow the noodle strip width and passing it through an Itagi roll. Therefore, the noodle band was not continuously formed from the noodle strip. In addition, the noodle strips that are wound into the trough and housed in multiple layers are cut out from the inside of the container and used when transferring to a subsequent process for udon and somen.

[0005]

According to such a conventional method and apparatus, the step of forming noodle strips into noodle strips is discontinuous, and therefore the noodle strip cut portion due to the noodle strips being cut There was a problem to be solved such as cutting of gluten, non-uniformity when noodles were made into noodles, deterioration of taste and texture of noodles, necessity of manpower in the vicinity of Itagi machine, efficiency of noodle production, and the like.

Further, in the conventional method in which the noodle strings are wound into the trough after being brewed in multiple layers, the noodle strings are cut and used at the time of the subsequent step, so that the noodle strings are also discontinuous here. However, there is a problem to be solved such as deformation due to the load applied from the upper noodle strip to the lower noodle strip of the trough.

[0007]

[Means for Solving the Problems] The method for producing noodles of the present invention comprises:
After mixing a predetermined amount of water, salt, etc. with the raw material powder and aging the kneaded mixed noodle raw material in the state of the noodle strip 1,
When the noodle strips 10 are made, the noodle strips 1 are gradually rolled into thin strips while being rolled by a plurality of rolling rolls without being cut or double-lapped, and then are formed into almost hand-rolled noodle strips through an itagi roll. It is characterized in that the noodle strings 10 are horizontally laid on the aging conveyor while being agitated to the left and right to be aged. In addition, the term "itai" in the present invention means that a thick noodle strip is finally roll-formed into about 20 to 30 mmφ of a noodle band.

The noodle manufacturing apparatus of the present invention comprises a raw material mixer 2 for kneading raw material powder, water, salt and other mixed raw materials for noodles, a rolling roll 3, a continuous ripening machine 4 for a noodle strip 1 formed by the rolling roll, and noodles. A noodle making apparatus equipped with an itagi machine 6 for forming a wire 10 includes a rolling and stretching machine 5 between the continuous aging machine 4 and the itagi machine 6.
Is provided. The rolling / stretching machine 5 referred to here is composed of a plurality of rolling rolls, and while the individual rolls are being rolled, the rotational speed or roll diameter of the plurality of rolling rolls is changed, and the peripheral speed is set in the forward direction of the noodle strip (step The rear one is set to be fast, and the noodle strip is stretched to have a narrow width between the rolling roll and the next rolling roll. Rolling and drawing machine 5
The number of the rolls constituting the roll can be appropriately changed depending on the width of the noodle strips in the previous step and the roll width of the Itagi machine in the subsequent step.

Further, a raw material mixer 2 for kneading raw material powder, water, salt and the like mixed noodle raw material, a rolling roll 3, a continuous aging machine 4 for a noodle strip 1 formed by the rolling roll, and an itagi for forming a noodle strip 10 In a noodle manufacturing machine equipped with a machine 6, a ripening conveyor 8 having a sorting conveyor 7 that can swing to the left and right behind the itagi machine 6 and a noodle string laying surface 8a behind the sorting conveyor 7.
The noodle manufacturing apparatus is characterized by being provided with. The sorting conveyor 7 is a conveyor that can be swung so that the noodle strings 10 can be swung to the left and right in the width direction of the noodle string lying surface 8a of the aging conveyor 8. A structure in which the conveyor base is pivotally supported and the tip end portion is shaken left and right is preferable, but a means for shaking left and right may be provided in the vicinity of the aging conveyor 8 while the conveyor base portion is fixed.

[0010]

According to the method and apparatus for producing noodles of the present invention, the noodle strip 1
Is gradually thinned by the rolling and stretching machine 5 without cutting or stacking. Therefore, the noodle strips can be continuously fed to itagilol so as to form noodle strips, and the noodle strips are not denatured due to gluten cutting, orientation change, or the like.

Since the noodle strings 10 are shaken left and right by the distribution conveyor 7 and aged horizontally on the aging conveyor for aging, the noodle strings are efficiently folded back and accommodated on the lying surface 8a, and the subsequent steps are continued. You can send it without cutting it. In addition, since it is aged in a horizontal direction and aged, the same appearance formation and aging action as in the case of hand-casting can be obtained.

[0012]

EXAMPLE FIG. 1 is a process drawing showing a process from a noodle band to a noodle strip by the noodle manufacturing method and apparatus of the present invention. As is clear from this figure, the mixed noodle raw material which has been mixed and kneaded with a predetermined amount of water, salt and the like with respect to the raw material powder is banded by a roll and aged in the state of the noodle strip 1, which is finally obtained. Becomes noodle string 10. This step is performed in the same manner as in the conventional method without cutting the flow of the noodle strips 1 such as cutting or doubling the noodle strips 1 after aging, or performing a plurality of rolling without undergoing the overlapping that causes unevenness. A manufacturing method and apparatus in which the noodle strips are gradually thinned by rolls, and then the noodle rolls 10 are formed into substantially hand-rolled noodles by the forming rolls 9 through the itagi rolls 6 and then horizontally laid on the aging conveyor 8 while swinging left and right. It has the above features.

Specific examples of the apparatus of the present invention will be described below with reference to FIGS. This noodle making device is equipped with a raw material mixer 2, a rolling roll 3, a continuous aging machine 4, from the right side of FIG. 2 or FIG.
A rolling / stretching machine 5, an itagi machine 6, a forming roll 9, a sorting conveyor 7, an aging conveyor 8 and the like are arranged. The structure of the apparatus from the raw material mixer 2 to the continuous ripening machine 4 is almost the same as the conventional one. The raw material mixer 2 is, as its name implies, a structure provided with a stirring blade for kneading the mixed noodle raw materials such as raw material powder, water, salt, etc. The roll 11 is provided below and the noodle strip 1 having a predetermined width is extruded. The rolling roll 3 is composed of two rolls, an upper roll and a lower roll, which enable the noodle strip 1 to be rolled to a width processable by the continuous aging machine 4. The continuous ripening machine 4 has a large number of movable noodle strip hooks in the upper and lower stages, and the noodle strips are sequentially hung on the noodle strip hooks to be aged for almost one hour in the vertical direction. Noodle strips 1 laid in a zigzag pattern
Is designed to move.

A rolling / stretching machine 5 is provided behind the continuous aging machine 4. Since the itagi machine 6 is provided after that, the noodle band 10 is formed continuously from the noodle strip 1. As is apparent from FIGS. 4 and 5, the rolling / drawing machine 5 is provided with two rolls in this example. These are provided with rolling rolls 5a and 5b having different roll widths, and the latter roll width is narrow. Any rolling roll 5a, 5
b also has a motor at the bottom, and each roll is a noodle strip 1
While rolling, by adjusting the rotation speed of each rolling roll, the peripheral speed is set so that the front one in the traveling direction of the noodle strip is fast, and the noodle strip is stretched between the rolling roll 5a and the next rolling roll 5b. It is designed to be narrow. In this example, the width of the noodle strip before entering the rolling roll 5a is 150 mm, 100 mm after passing through the rolling roll 5a, and 80 mm after passing through the rolling roll 5b, to the next itagi machine 6. It is sent continuously. The roll gap for rolling the rolling rolls can be adjusted by the handle.

The Itagi machine 6 has a function of converting noodle strips into noodle strips as in the conventional case. The four rolling rolls having the same peripheral speed as the forward direction of the noodle strips and having substantially the same roll width are used. It is configured. In order to change the peripheral speed, in this example,
By changing the rotation speed of the four rolling rolls 6a to 6d,
The peripheral speed is set so that the front one in the traveling direction of the noodle band is faster. It should be noted that, in FIGS. 4 and 5, for convenience, only two rolling rolls ahead of the four rolling rolls are shown. In order to change the rotation speed of each rolling roll, in this example, for the intermediate sprocket 14 connected to the motor 12 by the chain 13, first the rolling roll 6d in the forward direction is connected by the chain 15, the sprocket 16 and the chain 17. Next, the rolling roll 6c in front of the rolling roll 6c is a sprocket 18 coaxial with the sprocket 16 and having a small diameter, and a sprocket below the rolling roll 6c.
19 (larger diameter than the sprocket 18) is connected by a chain, and the rolling roll 6c and the sprocket 19 are connected.

As a result, the rolling roll 6d rotates faster than the rolling roll 6c, so that the noodle strip is stretched between the rolling rolls 6c and 6d to have a small diameter. Of course, the peripheral speed also changes by changing the diameter of each rolling roll, and a motor may be provided for each rolling roll to control the speed. Each rolling roll is equipped with an adjusting handle that allows the roll gap to be adjusted. The noodle strings are formed because the speed of each rolling roll is different as described above.

Next to the rearmost one of the plurality of itagi machines 6 is a forming roll 9. As shown in FIG. 6, there is an upper grooved roll 20a that fits into the lower grooved roll 20b above the lower grooved roll 20b, and a lower grooved roll 20b.
Is rotatable by a sprocket 21, a chain 22, and a sprocket 23 coaxial with an intermediate sprocket 14 connected to the motor 12 by a chain 13. Lower groove roll 20
The upper groove-shaped roll 20a fitted in b is also provided with an adjustment handle so that the gap between the rolls can be adjusted. The noodle band has a substantially circular cross section due to the substantially circular gap formed between the lower groove-shaped roll 20b and the upper groove-shaped roll 20a. In this example, two forming rolls 9 are provided, and adjacent lower groove-shaped rolls 20b, 20b are connected by a chain 24.

Next to the forming roll 9, there is provided a sorting conveyor 7 which can be swung left and right. The details can be seen in FIGS. The base side of the sorting conveyor 7 is rotatably supported by a shaft 26 to the left and right, and the middle portion of the sorting conveyor 7 is positioned so that the tip of the sorting conveyor 7 is located on the aging conveyor 8 at a slightly higher position. Circular rail that is higher than the side
It is supported by a support wheel 28 on the top and is in an inclined state. The belt can be rotated by an internal motor of the sorting conveyor 7 itself to feed the noodle strings toward the aging conveyor 8 having the noodle string lying surface 8a (see FIG. 2).

In order to swing the sorting conveyor 7 to the left and right, as shown in FIG. 9, a swinging link 29 is provided on a shaft 26 on the base side of the sorting conveyor 7, and the swinging link 29 is a rotating disk 30. Is connected to the edge of. Since the rotary disk 30 is rotated by the motor 31 and the transmission 32, the swing link 29 swings by the crank mechanism to allow the sorting conveyor 7 to swing.

As shown in FIGS. 1 to 3, an aging conveyor 8 having a noodle string laying surface 8a is provided behind the sorting conveyor 7. This aging conveyor 8 has a conveyor belt having a noodle string laying surface 8a with a width that can cover the swing range of the sorting conveyor 7, and efficiently moves the noodle strings in a zigzag state while rotating. It is folded back and stored in the lying surface 8a. Although illustration in front of the aging conveyor 8 in the traveling direction is omitted, the noodle strings exiting the aging conveyor 8 are sent to the udon production line or somen noodle production line by the conveyor depending on the required product specifications.

[0021]

According to the method and apparatus for producing noodles of the present invention,
Since the noodle strips become noodle strings continuously without cutting or overlapping, denaturation due to gluten cutting or change in orientation does not occur. Therefore, the taste and texture of noodles are not deteriorated.

Since the noodle strips can be continuously introduced from the ripening machine to the itagi machine, it is possible to save labor in the vicinity of the itagi machine, streamline noodle production, and improve hygiene. I chose

Since the noodles are laid on the aging conveyor in the horizontal direction for aging and ripening, the noodle strings can be efficiently folded and stored, and can be sent to the subsequent steps without being cut and continuously.

Further, since the noodles are laid horizontally on the aging conveyor for aging, no external pressure is applied to the noodle strings, and an appearance and texture similar to those of hand-made noodles can be obtained.

[Brief description of drawings]

FIG. 1 is a process drawing showing a process from a noodle strip to a noodle strip by the noodle manufacturing method and apparatus of the present invention.

FIG. 2 is a plan view of the noodle manufacturing apparatus of the present invention.

FIG. 3 is a side view of the same.

FIG. 4 is a plan view of an essential part in the vicinity of a forming roll from a rolling / stretching machine of the noodle making apparatus of the present invention.

FIG. 5 is a side view of the same.

FIG. 6 is a front view of a forming roll.

FIG. 7 is a plan view of a distribution conveyor.

FIG. 8 is a side view of the same.

9 is an enlarged view of a portion AA in FIG.

[Explanation of symbols]

 1 Noodle Belt 2 Raw Material Mixer 3 Rolling Roll 4 Continuous Aging Machine 5 Rolling Stretching Machine 6 Itagi Machine 7 Sorting Conveyor 8 Aging Conveyor 9 Forming Roll 10 Noodle Band

Continuation of the front page (51) Int.Cl. ⁶ Identification code Office reference number FI technical display area A23L 1/16 B

Claims (3)

[Claims] 1. A noodle strip 1 is made when a noodle strip 1 is aged after a blended noodle raw material obtained by mixing a raw material powder with a predetermined amount of water, salt and the like and kneading is formed into a strip. Continuously without cutting or stacking in two, gradually thinning with a plurality of rolling rolls, and then forming it into a nearly hand-rolled noodle strip via Itagi roll, and then on the aging conveyor while shaking the noodle strip 10 left and right. A method for producing noodles, which comprises aging in a horizontal direction and aging. 2. A raw material mixer 2 for kneading mixed noodle raw materials such as raw material powder, water, salt and the like, a rolling roll 3, a continuous aging machine 4 for a noodle strip 1 formed by the rolling roll, and an itagi for forming noodles 10. In the noodle making machine equipped with the machine 6, a continuous aging machine 4
A noodle making machine, characterized in that a rolling / stretching machine 5 is provided between the itagi machine 6 and the itagi machine 6. 3. A raw material mixer 2 for kneading a mixed noodle raw material such as raw material powder, water, salt, etc., a rolling roll 3, a continuous aging machine 4 for a noodle strip 1 formed by the rolling roll, and an itagi for forming a noodle strip 10. In the noodle manufacturing apparatus equipped with the machine 6, a sorting conveyor 7 and a sorting conveyor 7 that can swing to the left and right behind the itagi machine 6
A noodle manufacturing apparatus, which is provided with an aging conveyor 8 having a noodle string laying surface 8a on the rear side thereof.