JPH09135670A - Production of boiled noodle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing boiled noodles from raw noodles without the need for any drain-water treatment equipment as far as possible. SOLUTION: This method for producing boiled noodles comprises a raw- noodle sealing and packaging process that packs a predetermined quantity of raw noodles produced in a raw noodle production process into packaging bags 5 of good thermal resistance and conductivity together with water to be absorbed by the noodles when boiled up, and seals the bags; a heating process that heats in a heating equipment 11 the bags in which the raw noodles 4 and water have been packaged and sealed as they are and a subsequent cooling process that cools the bags 5 in a cooling equipment as they are.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing boiled noodles by boiling noodles such as udon, buckwheat noodles, Chinese noodles, ramen or spaghetti from the state of raw noodles or dry noodles.

[0002]

2. Description of the Related Art Conventionally, in order to produce boiled noodles, salt water (concentration 5% to 12%) is added in an amount of 20% to 45% based on the weight of the noodle making powder.
% (Which is different between machine-made noodles and hand-made noodles), and this is agitated and kneaded for about 10 to 20 minutes by a normal pressure type kneader (mixer) or a vacuum pressure type kneader to form noodle grains called noodle grains. To produce a noodle strip having a predetermined thickness and width by rolling this noodle grain with a rolling mill, and producing a linear raw noodle for one serving by this quantitative noodle strip cutting machine, Is put into a basket of a continuous automatic boiling device, the basket is circulated in a boiling tank to boil the raw noodles in the basket,
Then, this is put into a basket of a water washing and cooling device to cool the boiled noodles that have been boiled, and after that, the noodles are wrapped in wrapping paper and shipped, which is the current manufacturing method of a major noodle manufacturer. Incidentally, in the case of producing boiled noodles by boiled from the state of dry noodles, the raw noodles produced as described above are dried by a dryer to produce dry noodles, and the dry noodles are boiled with an automatic boiling device,
The same steps as above will be performed.

[0003]

However, a major problem of major noodle manufacturers is that the treatment of wastewater pollution requires a huge amount of money. Currently, as a wastewater regulation, in each prefecture facing the Seto Inland Sea, there is a regulation law called Setouchi Law, and if the daily drainage is 20 tons or more, be sure to install wastewater treatment facilities,
Wastewater with a biochemical oxygen demand (BOD) of over 20 PPM and a chemical oxygen demand (COD) of over 30 PPM is not allowed.

However, if the daily drainage is 20 tons, it takes about 1.3 tons of water to produce about 350 servings of boiled noodles using one bag (powder weight 25 kg) of powder. Is common sense in the industry. From this point on, if a wastewater treatment facility is not installed, only a small amount can be produced, and most major noodle manufacturers produce boiled noodles equivalent to 100 to 300 bags per day, so the amount of drainage is It reaches about 130 to 390 tons, and it is the current situation that wastewater treatment facilities are provided regardless of whether or not they like it.

As described above, a large amount of drainage that requires drainage treatment is generated in the process of producing boiling noodles because a large amount of boiling water is used when the raw noodles are boiled by an automatic boiling device, and this boiling water tank is used. Because it makes a round like swimming, boiling water drainage occurs when noodles of raw noodles are scattered in boiling water during the boiling,
Cooling drainage containing a large amount of noodle dregs is generated in the cooling step of cooling the boiled noodles by rapidly cooling the boiled noodles by rapidly cooling the boiled noodles with cold water in a water-cooling device,
These hot water drainage and cooling drainage cannot be drained as they are, and moreover, the automatic boiler and wash chiller, especially the wash chiller, is that noodle makers use nerves as the most frequent places of bacteria. Yes, it is necessary to sterilize the body parts and accessory parts by boiling and sterilizing them with water after the completion of the manufacturing work for one day to ensure thorough hygiene control. Therefore, use a large amount of water for these cleaning works. As a result, an extremely large amount of wastewater was generated, and for this reason, it was necessary to install the above-mentioned expensive wastewater treatment equipment, which was inferior to the production cost of raw noodles.

[0006] It is an object of the present invention to propose a method for producing boiled noodles that can reduce the amount of wastewater that is produced in large quantities in the process of producing boiled noodles as described above.

[0007]

In order to achieve the above object, in the invention according to claim 1, a fixed amount of raw noodles 4 produced by a known raw noodle production process and the raw noodles 4 are provided. Normally, a raw noodles sealing and packaging step of filling and sealing a packaging bag 5 having good heat resistance and heat conductivity with an amount of water that should be absorbed when boiled, and filling and sealing of raw noodles 4 and moisture in this raw noodles sealing and packaging step. A method for producing boiled noodles comprising a heating step of heating the packaging bag 5 as it is by the heating device 11 and a cooling step of cooling the packaging bag 5 as it is by the cooling device 12 is adopted. .

According to the second aspect of the present invention, a certain amount of dry noodles produced by the well-known raw noodle production process and the amount of water which should be absorbed when the dry noodles are normally boiled are transferred to the heat resistance and the heat resistance. Following the dry noodles sealing and packaging step of filling and sealing in the packaging bag 5 having good heat resistance, the heating step of heating the packaging bag 5 filled and sealed with dry noodles and water by the heating device 11 as it is in the dry noodles sealing and packaging step, and the heating step The method of manufacturing boiled noodles comprises a cooling step in which the packaging bag 5 is cooled by the cooling device 12 as it is.

According to the invention of claim 3, raw noodles 4
Alternatively, in the heating step of heating the packaging bag 5 in which the dry noodles and water are filled and sealed by the heating device 11, heating is performed while repeatedly inverting the packaging bag 5, and the method for producing boiled noodles according to claim 1. Is adopted.

In the invention according to claim 4, steam is added to the raw noodles 4 before the step of sealing and packaging the raw noodles 4 in which a fixed amount of raw noodles 4 and water are sealed and packed in the packaging bag 5. Gelatinization (α
The method for producing boiled noodles according to claim 1 or 3, wherein the step of gelatinizing the raw noodles is performed.

In the invention according to claim 5, steam is added to the raw noodles 4 before the step of sealing and packaging the raw noodles 4 in which a fixed amount of the raw noodles 4 and water are sealed and filled in the packaging bag 5, and further, The method for producing boiled noodles according to claim 1 or 3, wherein a raw noodle gelatinization step of gelatinizing (α-forming) the surface of the raw noodles is subsequently performed by passing hot water.

In the invention according to claim 6, the raw noodles 4 or before the dry noodles hermetically packaging step of hermetically filling the packaging bag 5 with a fixed amount of the raw noodles 4 or the dry noodles and water. The method for producing boiled noodles according to any one of claims 1 to 3, wherein a dry noodle gelatinization step of passing the dried noodles through hot water to gelatinize (alpha) the surface or a dry noodle gelatinization step is adopted. To do.

Further, in the invention according to claim 7,
7. A seasoning material is added to the water in a process for sealing and packing raw noodles in which a fixed amount of raw noodles 4 or dry noodles and water are sealed and packed in a packaging bag 5 or a process for sealing dry noodles. The method for producing boiled noodles described above is adopted.

According to the invention described in claim 8,
7. A health food material is added to the water in a raw noodles hermetic packaging step of hermetically filling a fixed amount of raw noodles 4 or dry noodles and moisture in a packaging bag 5 or a dry noodles hermetic packaging step. The method for producing boiled noodles described in 1. is adopted. As the health food material, for example, chlorella powder, aloe powder, calcium powder or the like is used.

According to the invention of claim 9,
A method of adding the seasoning material and health food material to the water in a raw noodles hermetic packaging step of hermetically filling a packaging bag 5 with a fixed amount of raw noodles 4 or dry noodles and moisture. The method for producing boiled noodles according to any one of 1 to 6 is adopted.

[0016]

Embodiments of the present invention will be described below with reference to the drawings. FIG. 1 shows a boiled noodle production apparatus capable of carrying out the inventions according to claims 1 to 3 and claims 7 to 9, but in FIG. 1, illustration of a kneading step by a kneader is omitted. There is. Then, in the method for producing boiled noodles by using this device, in the case of first producing raw noodles, as in the conventional case, first, in the kneading step, the noodle making powder and salt water are kneaded with a kneader. Noodles (not shown) are manufactured.
Conventionally, the concentration of salt water is 5% to 12 as described above.
Although the salt water concentration was%, this is because the salt content is expected to be eluted in the boiling water in the boiling process, but in the present invention, the salt content is not eluted in the boiling water as described later. Therefore, a salt water concentration of about 2% is sufficient.

In the kneading step, the noodle flour is
An acidic agent for pH adjustment and an emulsifier for preventing noodle strip adhesion may be added and kneaded together with the salt water. In this case, for example, glucono delta lactone (trade name, manufactured by Fujisawa Pharmaceutical Co., Ltd.) is used as the acid agent, and homorex N (trade name, manufactured by Kikkoman Corporation) is used as the emulsifier. Further, rice flour or starch may be mixed with the flour for noodle making. In the kneading step, fresh water may be used instead of salt water,
In that case, the above acidic agent and further an emulsifier may be added to fresh water and kneaded with the noodle flour, or only fresh water may be kneaded with the noodle flour.

Through the kneading process as described above, a large number of noodle grains called noodle grains are produced, and the noodle grains are sent to the next rolling process.

Then, in the rolling step, the noodles produced in the kneading step are rolled by a well-known rolling mill 1 composed of rolling rollers, as shown in FIG. 1, to form a noodle band 2 having a predetermined thickness and width. Noodle strip 2 manufactured and manufactured in this rolling process
In the raw noodle manufacturing process, a linear fixed amount of raw noodles 4 is manufactured by a known fixed-quantity noodle-line cutting machine 3 including a noodle-string cutting blade 3a and a fixed-quantity cutter 3b.

The above kneading step, rolling step and raw noodle manufacturing step are the same as the conventional manufacturing method except for the salt water concentration mentioned above. Then, a fixed amount of raw noodles 4 produced through these steps is sent to the next raw noodles hermetically packaging step.

That is, a fixed amount of raw noodles 4 produced in the raw noodle production process is packed in a packaging bag 5 in a raw noodle hermetically packaging process.
To In this raw noodles hermetically sealing step, the above-mentioned fixed amount of raw noodles 4 and the amount of water that should be absorbed when the raw noodles 4 are normally boiled are filled and sealed in a packaging bag 5 having good heat resistance and heat conductivity. To do. For example, assuming that 100 g of normal one serving of raw noodles is 200 g after boiling, 100 g of raw noodles and 100 g of warm water or room temperature water are filled in the packaging bag 5.

In this case, the warm water or normal temperature water to be filled in the packaging bag 5 is acidified by adding an acidizing agent to it so as to be acidified to about 5.5 ^PH to 4 ^PH and then acidified. Put raw noodles in a packaging bag together with warm or normal temperature water. In other words, if it is daily noodles (noodles that can be manufactured every day and delivered to consumers on that day), it is not necessary to adjust the pH, and ordinary tap water can be used. As described above, it is necessary to add water to the water to prepare acidified water. In this case, as the acidic agent, azinoki (trade name, manufactured by Nakanozu Co., Ltd.) or a diluting solution such as malic acid can be used, and vegetable oil such as salad oil can be used depending on the type of noodles. Further, as the above-mentioned compounded water, so-called proton water treated with an ion exchange resin may be used. An emulsifier may be mixed in the warm water or normal temperature water, and as this emulsifier, for example, Holexx N (trade name, manufactured by Kikkoman Corporation) is used.

Further, as the moisture to be filled in the packaging bag 5 in the raw noodle hermetically packaging step, the hot water or normal temperature water (p
Instead of just water, such as
You may use the soup stock etc. which were made by mixing an appropriate seasoning material suitable for the flavor of noodles with warm water etc. The water content of the soup stock or the like is the water content that should be absorbed when the raw noodles 4 are normally boiled as described above. By filling with such soup stock, instant seasoned noodles can be produced, and when returning noodles with boiling water when eating noodles in the suburbs at leisure etc., the soup stock contained in the noodles melts into the hot water, You can easily eat it without preparing a soup. Further, instead of mixing the seasoning material with warm water or the like to prepare the soup stock as described above, for example, chlorella powder, aloe powder, calcium powder or other health food ingredients are mixed and dissolved in the required amount. Alternatively, it is possible to produce healthy boiled noodles. In addition, such a health food material can be mixed with the above-mentioned seasoning material in the above-mentioned hot water or the like to be dissolved, and according to this, boiled noodles having a taste and being healthy can be produced.

In the sealed packaging process of raw noodles, the packaging bag 5
The filling of the raw noodles 4 and the water can be performed using a filling device 6 as illustrated in FIG. That is, the filling device 6 has a pair of cups 8 and 8 which can be intermittently rotated every half rotation around a horizontal rotation shaft 7, a charging chute 9 is provided below the cups 8, and a water injecting means is provided at a required position. 10 is provided, and the raw noodles 4 produced by the quantitative noodle strip slicing machine 3 and dropped on a fixed amount are put into a cup 8 located immediately below the raw noodles 4 and the water content is placed in the cup 8. After injecting a predetermined amount of the water or the like by the injecting means 10, while the cup 8 is rotated half a turn, the raw noodles 4 and the water or the like in the cup 8 are charged into the charging chute 9 so that one cup 8 shoots. When the addition of the raw noodles 4 and water to 9 is completed, the other cup 8 is set to receive the raw noodles 4,
Thereafter, the same operation as described above is repeated. The raw noodles 4 and water and the like put into the chute 9 are filled into the packaging bag 5 set in advance at a predetermined position below the filling port 9a at the lower end of the chute 9.

The packaging bag 5 has good heat resistance and heat conductivity,
Moreover, it must be made of a material that is as thin and tough as possible. Specific examples include a polyethylene bag, a polypropylene bag, and a laminated bag of nylon and polyethylene. Such a bag can withstand thermal expansion well. Also,
As shown in FIG. 5, the packaging bag 5 may be one in which the left and right side edges 5a, 5a and the lower edge 5b are pre-sealed and the upper edge 5c is open. It is not limited to the above, but for example, a long bag-like body continuously formed in advance in a long form is sealed at the lower edge of each bag so that the raw noodles 4 and water are filled. May be.

After the raw noodles 4 and warm water, normal temperature water, or soup stock are filled in the packaging bag 5 as described above, the opening (upper edge) 5c of the packaging bag 5 is a known heat sealer (heat welding machine). The opening 5c is sealed by welding or the like to prevent the contents from leaking. FIG. 5A shows
A state in which a predetermined amount of raw noodles 4 and warm water, normal temperature water, or soup stock are filled in the packaging bag 5 is shown, and a state where the opening 5c of the packaging bag 5 is sealed and hermetically sealed is shown in FIG. Shows.

As described above, the raw noodles 4 and the packaging bag 5 filled and sealed with water in the raw noodles hermetically packaging step are subjected to the heating step as they are and then to the cooling step. A heating device 11 and a cooling device 12 for heating and cooling the packaging bag 5 are shown in the lower part of FIG.

That is, as shown in FIG. 1, the heating device 11 and the cooling device 12 have a heating body portion 13 and a cooling body portion 14 which are provided adjacent to each other. A communication port 15 that communicates with the heating body 1 is provided.
3, an inlet 16 is provided in the cooling body 14, an outlet 17 is provided in the cooling body 14, a plurality of steam outlets 18 are provided in the lower part of the heating body 13, and a steam outlet is provided in the upper part. 19 is provided, and a plurality of cold air outlets 20 are provided in the upper portion inside the cooling body 14.

From the inside of the heating body 13 to the cooling body 1
4 An endless conveyor chain 21 that is arranged in a zigzag shape in a plurality of upper and lower stages for each body 13 and 14 across the inside.
A mesh-shaped basket 22 for accommodating one packaging bag 5 is attached to the conveyor chain 21 at a constant pitch. The chain 21 is disposed outside both body portions 13 and 14. The driven and driven sprockets 23, 24 are hooked on the driven and driven sprockets 23, 24, and a plurality of intermediate sprockets 25 arranged on the insides of the two trunks 13, 14 are hooked to run. Each basket 22
It is composed of a main body 22a and an openable / closable lid 22b. Also,
A cut-off curtain 26 is provided at each of the communication port 15, the inlet 16 and the outlet 17, and the curtain 26 hangs a flexible sheet made of polyethylene or nylon from the upper ends of the ports 15, 16 and 17, for example. The basket 22 can be freely passed therethrough.

Therefore, first, in the heating step by the heating device 11, the raw noodles 4 and the packaging bag 5 filled and sealed with water in the raw noodles hermetic packaging process come near the outside of the inlet 16 of the heating device 11. When one bag is placed in the main body 22a of the basket 22 with the lid 22b opened and accommodated, the basket 22 is closed at the entrance 16 by closing the lid 22b.
3, the packaging bag 5 in the closed basket 22 is blown out from the steam outlets 18 while circulating in the heating barrel 13, for example, 100 to 105.
It is heated by steam at ° C. In this heating step, the raw noodles 4 are absorbed by the raw noodles 4 in each packaging bag 5 to swell and gelatinize (gelatinize) the raw noodles 4, for example, 200
It is finished into g of boiled noodles.

In this case, since the traveling path of the conveyor chain 21 is formed in a zigzag shape in a plurality of upper and lower stages, each basket 22 is turned upside down during patrol in the heating body portion 13, and the raw noodles 4 are packed in a packaging bag. The raw noodles 4 can be evenly heated by stirring in 5 and the mutual adhesion of the noodle strips of the raw noodles 4 can be prevented, and when the packaging bag 5 is filled with the soup stock, It is possible to prevent the noodle strings from sticking to each other and to allow the raw noodles 4 to be sufficiently impregnated with the seasoning material.
In addition, each packaging bag 5 has, for example, about 30 to 4 inside the heating barrel 13.
It is advisable to make a patrol in the order of 0 minutes and to reverse the position every 1 to 3 minutes during that time.

The heating device used in the heating step is not limited to the device 11 described above, and a conventional automatic boiling device can be used. In that case, raw noodles 4
Since the noodles are sealed in the packaging bag 5, the noodle debris eluted from the raw noodles 4 does not flow out to the boiling water tank of the boiler,
Therefore, the hot water in the hot water tank is not contaminated by the raw noodles.

The packaging bag 5 which has undergone the heating process by the heating device 11 is continuously sent to the cooling process by the cooling device 12. That is, the packaging bag 5 in the basket 22 that has finished circulating inside the heating body 13 enters the cooling body 14 of the cooling device 12 from above the inside of the heating body 13 through the communication port 15 and cools this. While circulating in the body portion 14, it is cooled and tightened by the cold air blown out from each cold air outlet 18 at, for example, 2 to 1 ° C. or less to improve the texture. Also in this case, the conveyor chain 21 in the cooling body 14
Since the traveling route of is in the form of a zigzag shape in a plurality of upper and lower stages as in the heating body portion 13, each basket 22 is turned upside down while circulating in the cooling body portion 14, and the raw noodles 4 are packed in the packaging bag 5
The raw noodles 4 can be evenly cooled by stirring inside. In this case, each packaging bag 5 is, like the case of the heating step,
It takes about 30 to 40 minutes to circulate while repeatedly inverting the inside of the cooling body portion 14.

As the cool air blown out from the cool air outlet 20, not only air cooled to a required temperature but also low temperature liquefied gas (nitrogen gas, carbon dioxide gas, etc.) may be used. Further, instead of using such cold air, a cold water shower may be provided in the upper part of the cooling barrel 14 and the cold water may be jetted from this shower. Alternatively, the conventional washing and cooling device may be used to pass the packaging bag 5 through a water tank for cooling.

As shown in FIG. 1, the basket 22 circulated in the cooling body portion 14 to the lower side as described above and finished cooling has a lid 22 at the outlet 17 of the cooling device 12.
In the state where b is opened, and the drive sprocket 23 is circulated, the opening of the main body 22a faces downward,
The packaging bag 5 in a is discharged.

The packaging bag 5 that has undergone the cooling process in this way may be shipped as it is, but since the packaging bag 5 may pass directly through hot water or cooling water in some cases, it is necessary to print on the surface of the packaging bag 5. Since it is not preferable above, after the cooling step, the packaging bag 5 may be directly printed, or may be double-wrapped in another printed packaging bag, or a label is attached. You may do it.

Through the above steps, the boiled noodles having a good taste and texture are produced in the packaging bag 5.

The embodiment of the method for producing boiled noodles by boiling from the state of raw noodles has been described above. The invention of the method for producing boiled noodles according to claim 2 for producing boiled noodles by boiling from the state of dry noodles In the case of carrying out, although not shown, the raw noodles 4 produced through the above-mentioned kneading step, rolling step and raw noodle production step are dried in a drying step by a dryer to produce dry noodles. Are similar to the raw noodles hermetic packaging process by using the filling device 6 and the like, the heating process by using the heating device 11, and the cooling process by using the cooling device 12, respectively.
Boiled noodles similar to the above can be produced by undergoing a dry noodle hermetic packaging process, a heating process and a cooling process.

FIG. 2 shows an embodiment of the invention according to claim 4, in which this method comprises a fixed amount of raw noodles 4 and an amount of water which should be absorbed when the raw noodles 4 are normally boiled. And the packaging bag 5
Boiled noodles that are subjected to a gelatinizing step of gelatinizing (gelatinizing) the surface of the raw noodles 4 by adding steam to the raw noodles 4 before the raw noodles hermetically packaging step of sealing and filling The method is the same as the manufacturing method described above with reference to FIG. 1, except for this raw noodle gelatinization step. Therefore, only the raw noodle gelatinization step will be described below, and in FIG. 2, the same components as those in the embodiment shown in FIG.
Description is omitted.

That is, as shown in FIG. 2, the endless chain 2 is provided between the quantitative noodle strip cutting machine 3 and the filling device 6.
Mesh-shaped bucket 2 for storing raw noodles with an open top at 7.
Bucket conveyor 29 with a large number of 8 mounted at a fixed pitch
In addition, a steam tunnel 30 through which each bucket conveyor 29 passes is provided in the upper transport path of the conveyor 29, and a steam tunnel 30 for passing the raw noodles 4 in the passing bucket 28 is provided in the lower part of the tunnel 30. A plurality of steam injection pipes 31 are arranged, and a hopper 32 for dropping raw noodles is arranged below the carry-out end of the conveyor 29. Further, the blocking curtains 48 are provided at the entrance and the exit of the steam tunnel 30, respectively.

Then, the raw noodles 4 produced by the quantitative noodle strip cutting machine 3 and dropped on a fixed amount are put into a bucket 28 having an opening located immediately below and facing upward, and this is put in the arrow of FIG. By conveying the raw noodles 4 in the direction and passing through the steam tunnel 30, steam of about 100 ° C., which is jetted from each steam jet pipe 31, is applied to the raw noodles 4 in the bucket 28, whereby the raw noodles 4 The surface of can be sufficiently gelatinized (gelatinized) to improve the taste. And
The bucket 28 that has passed through the steam tunnel 30 is inverted at the carry-out end of the bucket conveyor 29 so that the opening faces downward, and the gelatinized raw noodles 4 are dropped onto the hopper 32. A reverse guide 33 is provided at the carry-out end of the bucket conveyor 29 so as to guide the raw noodles 4 from overflowing from the bucket 28.

The raw noodles 4 dropped on the hopper 32 are
It is put into the cup 8 of the filling device 6 located immediately below it, and the subsequent steps are the same as in the embodiment shown in FIG. Further, the bucket 28 that has finished dropping the raw noodles 4 into the hopper 32 is transported while being reversed, and is again turned upward at the raw noodle dropping position of the fixed-quantity noodle strip cutting machine 3. FIG.
The heating device 11 and the cooling device 12 schematically illustrated in FIG.
Is the same as that shown in.

FIG. 3 shows the invention according to claim 5, that is, steam is added to the raw noodles 4 before the raw noodles hermetically packing step of hermetically filling the packaging bag 5 with a fixed amount of the raw noodles 4 and water. Further, it shows an embodiment of a manufacturing method in which a raw noodle gelatinization step of gelatinizing (alpha) the surface of the steam tunnel 30 by passing hot water is performed. A boiling water tank 37 having a capacity of about 1/3 to 1/10 of the boiling tank used for the automatic boiling device is provided so that each bucket 28 can pass through, and a boiling water tank is provided at the bottom of the boiling water tank 37. 2 is different from the manufacturing apparatus shown in FIG. 2 in that a heating pipe 38 for heating the water stored in 37 is provided, and the description is omitted because it is otherwise the same.

Then, the raw noodles 4 produced by the quantitative noodle strip cutting machine 3 and dropped onto a fixed amount are put into a bucket 28 having an opening located directly below 12 and facing upward, and this is put in the arrow of FIG. Direction, the steam passes through the steam tunnel 30, and steam of, for example, about 100 ° C. injected from each steam injection pipe 31 is applied to the raw noodles 4 in the bucket 28. After passing through the steam tunnel 30, Then, each of the buckets 28 is allowed to pass through the hot water in the hot water tank 37, for example, at a temperature of about 98 ° C. for 3 minutes or less, for example, for 2 to 3 minutes to boil the raw noodles 4 in the bucket 28. By passing through such a gelatinization process using steam and boiling water, the surface of the raw noodles 4 can be gelatinized (gelatinized) more effectively and the taste can be further improved. In this method, since the raw noodles 4 are directly passed through boiling water, the noodle residue is eluted from the raw noodles 4 to the outside.
The time for boiling water is very short compared to the conventional boiling time with an automatic boiler, and it can be up to 3 minutes, so the amount of noodle residue elution is much smaller than that for boiling and the capacity of the boiling water tank Also, since it is about 1/3 to 1/10 that of the conventional boiling tank, the problem of wastewater treatment hardly occurs.

FIG. 4 shows an embodiment of the invention according to claim 6, in which the raw noodles 4 or the dry noodles are passed through hot water before the hermetic packaging process of the raw noodles or the dry noodles. A method for producing boiled noodles that undergoes a raw noodle gelatinization step or a dry noodle gelatinization step of gelatinizing (alphamizing) the surface of this raw noodle 4 or dry noodle, and the raw noodle paste is the same as the embodiment shown in FIG. Since the manufacturing method is the same as the manufacturing method described with reference to FIG. 1 except for the gelatinizing step or the dry noodle gelatinizing step, only the raw noodle gelatinizing step will be described, and the same components as those of the embodiment shown in FIG. The description is omitted.

That is, as shown in FIG. 4, a large number of mesh-shaped buckets 35 for accommodating raw noodles, the upper part of which is open to the endless chain 34, are attached between the fixed-quantity noodle strip cutting machine 3 and the filling device 6 at a constant pitch. The bucket conveyor 36 is provided, and 1/3 to 1/1 of the boiling tank used in the conventional automatic boiling device is provided in the upper transport path of the conveyor 36.
A hot water tank 37 having a capacity of about 0 is provided so that each bucket 35 can pass through, and a heating pipe 38 for heating the water stored in the tank 37 is arranged at the lower part of the hot water tank 37.
Further, a hopper 39 for dropping raw noodles is arranged below the carry-out end of the conveyor 36.

Thus, the raw noodles 4 produced by the quantitative noodle strip cutting machine 3 and dropped onto a fixed amount are put into a bucket 35 having an opening located directly below the bucket 35, and this is shown in the arrow of FIG. In the hot water tank 37, for example, 98 °
By passing the raw noodles 4 into the boiling water of about C, the surface of the raw noodles 4 is sufficiently gelatinized (gelatinized) to improve the taste. In this case, the time for passing each raw noodle 4 into the boiling water in the boiling water tank 37 is 1 / time of the boiling time by the conventional automatic boiling device.
It is about 3 to 1/10. The bucket 35 that has passed through the hot water tank 37 is inverted at the carry-out end of the bucket conveyor 36 so that the opening faces downward, and the gelatinized raw noodles 4
To the hopper 39. A reverse guide 40 is provided at the carry-out end of the bucket conveyor 29. Heating device 1
1 and the cooling device 12 are the same as those shown in FIG.

In this manufacturing method, the raw noodles 4 are directly passed through the hot water before the step of sealing and packaging the raw noodles, so that noodle debris is eluted from the raw noodles 4. Since the boiling time by the automatic boiling device is as short as 1/3 to 1/10, the elution amount of noodle dregs is much smaller than that in the case of boiling, and therefore the pollution of the boiling water is reduced and the boiling water of the boiling water tank 37 is reduced. Since the capacity is about 1/3 to 1/10 that of the conventional boiling tank, the problem of wastewater treatment hardly occurs. Although the case of the raw noodles 4 has been described above, the case of dry noodles also goes through the dry noodle gelatinization step similar to the raw noodle gelatinization step.

6 to 8 show the detailed structure of each basket 22 in the heating device 11 and the cooling device 12. Each basket 22 includes mounting pieces 41a, 4 of brackets 41, 41 mounted on both ends of the main body 22a.
1a is connected to two conveyor chains 21 and 21 and is driven by driving the chain 21. Then, the swing arms 42, 4 are provided at both end portions of each lid 22b.
2 is attached, and the base end of each swing arm 42 is the main body 2
2a is pivotally attached to the main body 22a by a pivot 46, so that the lid 22b can be opened and closed with respect to the main body 22a. The hook 43 protruding from the free end of each swing arm 42 and the bracket 4
A coil spring 45 is provided so as to extend over the pin 44 projecting from the connector 1. The spring 45 holds the lid 22b in the closed position and the open position.

As shown in FIG. 1, each basket 22 is
In the vicinity of the inlet 16 of the heating device 11, the packaging bag 5 is placed inside the main body 22a.
The lid 22b is opened until it is supplied, and the lid 22b is closed after the supply, and in this closed state, the inside of the heating body 13 of the heating device 11 runs in the cooling body 14 of the cooling device 12,
The lid 22b is opened at the outlet 17 of the cooling device 12. Incidentally, in FIG. 6, the packaging bag 5 accommodated in the main body 22a of the basket 22 is shown by a broken line.

The opening / closing operation of the lid 22b will be described with reference to FIGS. 6 and 7. FIG. 7 shows the state in which the lid 22b is in the closed position. In this closed position, the spring 45 closes the lid 46 more than the pivot 46. Since it is located on the side, the lid 22b is
By the biasing force of the spring 45, the spring 45 is pressed against the upper end side opening of the main body 22a and is held in the closed position. FIG. 6 shows the state in the open position. In this open position, the spring 45 is moved to the lid open side with respect to the position of the pivot shaft 46 of the lid 22b, and the base end side protrusion 42a of the swing arm 42 is attached to the bracket. Since it is in contact with the stopper piece 41b of 41, the lid 22b is held in this open position.

Further, as shown in FIG. 1, each basket 22
The lid 22b is open up to the inlet 16 of the heating device 11, but when trying to enter the heating barrel 13 through the inlet 16, the lid 22b is attached to the wall of the heating barrel 13 as shown in FIG. As a result, the lid 22b is closed against the biasing force of the spring 45 by swinging clockwise about the pivot 46 in FIG. Then, each basket 22 has a lid 22
After circulating from the inside of the heating body 13 to the inside of the cooling body 14 with b being closed, the cam 47 provided at the exit 17 of the cooling device 12 is hooked on the free end of the swing arm 42. 43 engages in sliding contact, and as the basket 22 travels, the swing arm 42 swings counterclockwise in FIG. 6 around the pivot 25 against the biasing force of the spring 45, and the spring 45 pivots. 42
After that, the lid 22b is suddenly opened by its spring force, and is held in the open position as shown by the solid line in FIG.

[0053]

According to the invention of claim 1, in the step of finishing raw noodles into boiled noodles, the raw noodles are always heated and cooled in a state of being filled and sealed in a packaging bag. Noodle debris generated on the way does not flow out,
For this reason, the problem of wastewater treatment as in the past is almost eliminated, and an expensive wastewater treatment facility is not required. Therefore, the production cost of raw noodles can be greatly reduced, which is a great effect.

Further, according to the present invention, since it is only necessary to heat and cool the contents in the packaging bag, it is possible to use a conventional automatic boiling device or water washing cooling device as a heating device or a cooling device. Further, for example, an electric or gas heater, an electromagnetic heating device, or the like can be used, and various heating devices and cooling devices can be adopted according to various conditions such as manufacturing cost.

According to the second aspect of the present invention, in the step of finishing the dried noodles into boiled noodles, the dried noodles are always heated and cooled in the state of being packed and sealed in the packaging bag. Noodles will not leak out,
It is possible to obtain the same effect as that of the invention of claim 1 described above.

According to the third aspect of the present invention, in the heating step of heating the raw noodles or the dry noodles and the packaging bag filled with water and sealed by the heating device, the packaging bag is repeatedly inverted and heated. Therefore, the raw noodles or the dry noodles can be stirred in the packaging bag, whereby the raw noodles or the dry noodles can be heated uniformly, and at the same time, the mutual adhesion of the raw noodles or the dry noodles can be prevented. Also, when filling the packaging bag with soup stock, prevent the noodle strings from sticking to each other,
The seasoning material can be sufficiently impregnated in the raw noodles.

According to the invention of claim 4, steam is added to the raw noodles to gelatinize the surface thereof before the raw noodles hermetically packaging step of hermetically filling the packaging bag with a fixed amount of raw noodles and water. Since the raw noodle gelatinization step of gelatinization) is performed, it is possible to produce a boiled noodle having a better taste and texture.

According to the invention described in claim 5, steam is added to the raw noodles prior to the raw noodle dry noodles hermetic packaging step of hermetically filling the packaging bag with a fixed amount of raw noodles and water, and further followed by this. The raw noodles can be gelatinized effectively because the raw noodles are gelatinized by gelatinizing (alpha) the surface of the noodles with boiling water. Noodles can be manufactured. In this method, since the raw noodles are directly passed through boiling water, the noodle dregs are eluted from the raw noodles to the outside, but the time of passing through the boiling water is very short compared to the boiling time by the conventional automatic boiling device, for example, Since it takes less than 3 minutes, the amount of noodle residue elution is much smaller than in the case of boiled processing, and the capacity of the boiling water tank is about 1/3 to 1/10 that of the conventional boiling tank. Rarely occurs.

According to the invention of claim 6, the raw noodles or the dry noodles are boiled in hot water before the raw noodles hermetically packaging step of hermetically filling the packaging bag with a fixed amount of the raw noodles or dry noodles and the moisture. Pasting through to gelatinize the surface of raw noodles or dry noodles (alpha)
By performing the raw noodle gelatinization step or the dry noodle gelatinization step, a boiled noodle having a better taste and texture can be produced. In this method, since raw noodles or dry noodles are directly passed through hot water, noodle residue is eluted from the raw noodles or dry noodles, but the time for passing through hot water is 1/3 of the boiling time by the conventional automatic boiling device. It can be as short as about 1/10, so the elution amount of noodle dregs is much smaller than when boiled,
Moreover, since the capacity of the hot water tank is about 1/3 to 1/10 of that of the conventional boiling tank, the problem of wastewater treatment hardly occurs.

According to the invention as set forth in claim 7, in the raw noodles hermetically packaging step of hermetically filling a packaging bag with a fixed amount of raw noodles or dry noodles and water, or the dry noodles hermetic packaging step, the moisture is seasoned with 7 ingredients. By adding it, instant seasoned noodles can be manufactured, so when returning noodles with boiling water when eating noodles in the suburbs at leisure etc., the soup stock etc. contained in the noodles will melt into the hot water and prepare special soup etc. You can easily eat without doing it.

Thus, the seasoned boiled noodles can be produced
The present invention is a unique effect by filling and sealing a fixed amount of raw noodles or dry noodles and a fixed amount of water in a packaging bag, and heating the packaging bag thus filled and sealed as it is,
The present invention enables the production of seasoned boiled noodles for the first time.

[0062] According to the invention of claim 8, in the raw noodles hermetically packaging step of hermetically filling a fixed amount of raw noodles or dry noodles and water in a packaging bag or the dry noodles hermetic packaging step, the water content is mixed with chlorella powder and aloe. Boiled noodles that are good for health can be produced by adding health food materials such as powder and calcium powder. As described above, the boiled noodles mixed with the health food material can be produced according to the present invention, in which a fixed amount of raw noodles or dry noodles and a fixed amount of water are filled and sealed in a packaging bag, and the packaging bag is heated as it is. This is a unique effect of the above, and the present invention makes it possible for the first time to manufacture boiled noodles containing health food materials. Further, in this case, since the raw noodles or the dry noodles and the water are sealed and filled in the packaging bag,
The health food material does not escape to the outside and is absorbed by the noodles and water as it is, which is extremely effective.

According to the ninth aspect of the present invention, in the raw noodles hermetically packaging step or hermetically sealed noodles packaging step of hermetically packing a fixed amount of raw noodles or dry noodles and water in a packaging bag, the moisture is added together with the seasoning material. Since healthy food ingredients are added, it is possible to produce boiled noodles that have a good taste and are healthy. In this way, it is possible to produce a boiled noodle mixed with a seasoning material and a health food material, the present invention is that the packaging bag is filled and sealed with a fixed amount of raw noodles or dry noodles and a fixed amount of water, and this packaging bag is left as it is. This is a unique effect of heating, and the present invention makes it possible to produce boiled noodles containing a seasoning material and a health food material for the first time.

[Brief description of the drawings]

FIG. 1 is an explanatory view showing a manufacturing process according to an embodiment of the present invention.

FIG. 2 is an explanatory view showing a manufacturing process of another embodiment of the present invention.

FIG. 3 is an explanatory view showing a manufacturing process of still another embodiment of the present invention.

FIG. 4 is an explanatory view showing a manufacturing process of still another embodiment of the present invention.

5A is a partial cross-sectional perspective view showing a packaging bag used in the manufacturing process of the present invention and a state in which it is filled and sealed with raw noodles and water, and FIG. 5B is a front view of the packaging bag. is there.

FIG. 6 is a side view showing an open state of a basket used for the heating device and the cooling device.

FIG. 7 is a side view showing a closed state of the basket.

FIG. 8 is a plan view showing a closed state of the basket.

[Explanation of symbols]

 1 Rolling Machine 2 Noodle Body 3 Quantitative Noodle Line Cutting Machine 3a Noodle Line Cutting Blade 3b Quantitative Cutter 4 Raw Noodle 5 Packaging Bag 6 Filling Device 8 Cup 9 Input Chute 10 Moisture Injecting Means 11 Heating Device 12 Cooling Device 13 Heating Body 14 Cooling Body Part 15 Communication port 16 Inlet 17 Outlet 18 Steam outlet 20 Cold air outlet 21 Conveyor chain 22 Basket 22a Main body 22b Lid 28 Bucket 29 Bucket conveyor 30 Steam tunnel 31 Steam injection pipe 35 Bucket 36 Bucket conveyor 37 Hot water tank 38 Heating pipe

Claims (9)

[Claims] 1. A quantity of raw noodles produced by a well-known raw noodle production process and an amount of water that should be absorbed when the raw noodles are normally boiled are filled and sealed in a packaging bag having good heat resistance and heat conductivity. The raw noodles hermetically sealing step, and the heating step of heating the raw noodles and the water-filled and sealed packaging bag in the raw noodles hermetically packaging step as they are by a heating device, and the packaging bag as it is after the heating step by the cooling device. A method for producing boiled noodles, which comprises a cooling step of cooling. 2. A dry noodle seal for filling and sealing a fixed amount of dry noodles manufactured by a well-known dry noodle manufacturing process and a quantity of water that should be absorbed when the dry noodles are normally boiled, into a packaging bag having good heat resistance and heat transfer properties. A packaging step, a heating step of directly heating the dry noodles and moisture-filled and sealed packaging bag with a heating device in the dry noodles hermetic packaging step, and a cooling step of cooling the packaging bag as it is with a cooling device following the heating step, A method for producing a boiled noodle. 3. A heating step of heating raw noodles or dry noodles and a packaging bag filled with water and sealed by a heating device,
The method for producing boiled noodles according to claim 1 or 2, wherein heating is performed while repeatedly inverting the packaging bag. 4. A raw noodle gelatinizing step in which steam is added to the raw noodles to gelatinize (gelatinize) the surface thereof before the raw noodles hermetically sealing step of hermetically packing a fixed amount of raw noodles and water in a packaging bag. The method for producing boiled noodles according to claim 1 or 3, wherein 5. The raw noodles are steamed before the step of hermetically sealing the raw noodles in which a fixed amount of raw noodles and water are sealed and filled in a packaging bag, and then the raw noodles are further passed through boiling water to paste the surface thereof with a paste. The method for producing boiled noodles according to claim 1 or 3, wherein the step of gelatinizing (gelatinizing) raw noodles is performed. 6. The raw noodles or dry noodles are passed through boiling water to gelatinize the surface thereof before the raw noodles hermetically packaging step of hermetically packing a fixed amount of raw noodles or dry noodles and water in a packaging bag or the dry noodles hermetic packaging step. The method for producing boiled noodles according to any one of claims 1 to 3, which is performed through a gelatinizing step of gelatinizing or a gelatinizing step of dry noodles. 7. A method of adding a seasoning material to the water in a process of sealing and packing the dry noodles or a process of sealing and packing a fixed amount of raw noodles or dry noodles and water in a packaging bag. The method for producing a boiled noodle according to any one of claims 8. A health food material is added to the moisture in the process of sealing and packaging raw noodles or the process of sealing and packaging dry noodles in which a fixed amount of raw noodles or dry noodles and moisture are sealed and packed. The method for producing boiled noodles according to any one of 1. 9. In the raw noodles hermetically packaging step of hermetically filling a packaging bag with a fixed amount of raw noodles or dry noodles and water, or the hermetically sealed noodles packaging step, the seasoning material and health food material are added to the water content. The method for producing boiled noodles according to any one of claims 1 to 6.