JPH09266764A - Noodle making and machine therefor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a noodle-making method capable of continuously and automatically producing hand-kneaded noodles having inner and outer two layers, and greatly increasing mass productivity, and to provide a machine therefor. SOLUTION: Two different kinds of noodle lines to be noodle cores (a) are placed between two noodle bands (b) and (c) and rolled so as upper and lower noodle bands to go round to the noodle cores even in side face part of the noodle cores by using channel rolls 26, etc., the noodle bands are divided and cut therebetween, thus the cut lines are pushed and made to round and fed out to be bought into contact with a lower noodle lines-guiding pipe 38 while pressing the noodle lines (f) by transferring belt conveyors 31 in relatively right and left direction. The cut noodle lines are twisted by rotating the noodle lines-guiding pipe 38 and the noodle lines are laid on plural stages of belt conveyors group 52, then ripened and simultaneously the noodle lines are drawn by longitudinally moving intermediate belt conveyors 54 and 56. Thereafter, the noodle lines are crushed at a constant interval by press-down rolls 58 to forcedly form flat parts and the noodle lines are hung on many noodle-hanging bars 60 arranged at a constant interval, then suspending lengths are shortened than usual to shorten the drying time of the noodle lines.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a noodle making method for udon noodles, somen, hiyamugi, kishimen, soba, ramen, spaghetti and the like, and a device therefor.

[0002]

2. Description of the Related Art Conventionally, as this type of noodle making method, there are a mechanical type noodle making method and a hand-rolled type noodle making method. The hand-rolled noodle making method is a method in which one kneaded rolling pin is stretched and aged repeatedly, and gradually thinned to produce a noodle band. Since the noodle strings are twisted when this is stretched,
Hand-rolled noodles are tough, have a smooth surface, and have no cut edges, so they do not lose their taste even if they are boiled too much. However, there is a big problem that it is not suitable for mass production because noodles are produced from one rolling pin.

On the other hand, in the mechanical noodle making method, the noodle dough is sequentially thinly rolled between the multi-stage rolls to form noodle strips, which are cut vertically into thin multi-strands by a cutting machine, and the noodle strips are then cut. This is a machine noodle that is cut into a certain length.
Therefore, in the mechanical noodle-making method, the noodle strips can be continuously cut by cutting them into multi-strands, which is excellent in mass productivity, but since the noodle strips are rolled in a certain direction, the noodle structure The gluten network structure is broken, and the noodles are easily torn vertically, and the noodle surface is not only smooth, chewy, and tough, but also has a drawback that it tastes off. In addition, since the noodle band has a cut edge with a knife, it has a drawback that it tends to collapse after a lapse of time after boiling.

As described above, the mechanical noodles and the hand-rolled noodles have contradictory advantages and disadvantages. In order to solve this, the present inventor has developed various devices that have adopted mechanical advantages as a method for producing hand-rolled noodles, and have contributed to the improvement of mass productivity. For example, “Noodle band continuous production device” described in Japanese Patent Publication No. 51-38788 and Japanese Patent Publication No. 4-4158.
"Noodle making method and apparatus for raw noodles" described in Japanese Patent Publication No. 2).

The "continuous noodle-strip production apparatus" described in Japanese Patent Publication No. 51-38788 has a kneading machine, an aging machine and a noodle strip compounder, which are sequentially arranged to wind a noodle strip having a circular cross-section in a trough. In order to stretch and cut the noodle strings after they have been stored, and the noodle strings in this tub are hung on the machine to form a figure 8 and then twisted and then gradually stretched and aged by an automatic child-drawing machine. It is a device used for. According to this continuous noodle strip manufacturing apparatus, a noodle strip product can be obtained in a continuous continuous process, which is a considerable improvement in terms of mass productivity.

[0006] On the other hand, the "method and apparatus for making raw noodles" described in Japanese Examined Patent Publication No. 41582/1992 discloses thick noodle strips formed by rolling rolls of noodle dough in the width direction, and rolling the composite rolls between the rolls. Then, pass this through a groove-type roll to form a rod-shaped noodle with a circular cross section, cut it to a certain length and age it, and then bite each rod-shaped noodle one after another into the roller of the molding machine to form a noodle band. I have to. Therefore, the pressing direction by the roller is not constant like conventional machine noodles, and gluten can be activated by intermingling in all directions,
Since a dense noodle structure is formed, a hand-rolled noodle flavor can be obtained.

[0007]

[Problems to be Solved by the Invention] Japanese Patent Publication No. 51-38
According to the "continuous noodle strip manufacturing apparatus" described in Japanese Patent No. 788, the noodle strip product can be obtained in a continuous continuous process, which is a considerable improvement in terms of mass productivity. The work requires human power, and further automation is desired.

Further, according to "Noodle making method and apparatus for raw noodles" described in Japanese Examined Patent Publication No. 41582/1992, the pressing directions of the noodle strips are mixed in all directions as compared with the conventional mechanical noodles. , Gluten can be activated, a dense noodle structure is formed, and a hand-rolled noodle flavor can be obtained, but in the subsequent noodle band formation process, the cutting edge is exposed as it is with the blade as in the conventional case, so the cut end is exposed. However, the difficulty of breaking after boiling for a long time has not been completely solved.

By the way, the inventor of the present invention has disclosed in Japanese Patent Laid-Open No.
As described in Japanese Patent Publication No. 951), there is little deterioration in the physical properties of the boiled noodles due to changes over time, there is little loss of taste, and an outer layer made of a wheat flour raw material of a different variety can be maintained in a state similar to that in the time of frying. We have developed and provided hand-rolled noodles consisting of two layers, the inner part and the inner layer, and in recent years, this two-layered hand-rolled noodle has been well received.

However, also in the method for producing hand-rolled noodles, as in the case of the above-described continuous noodle-strip manufacturing apparatus,
In the sprinkling step after the rod-shaped noodles of the inner layer portion and the strip-shaped portion of the outer layer portion were combined, work by manpower was still necessary.

In view of the above, the present invention enables continuous and automatic production of noodle strings by mechanization even with hand-rolled noodles having a two-layer structure of an inner layer portion and an outer layer portion, and the cut end is exposed. It is an object of the present invention to provide a noodle making method and apparatus that can prevent the occurrence of the above and can dramatically improve the mass productivity.

[0012]

In order to achieve the above object, the present inventor has made the following improvements to dramatically improve mass productivity and quality. That is, two layers of different quality or three
Layered noodle strips can be formed using different noodle strip forming machines in two rows or three.
It can be easily manufactured by arranging them in a row, extruding the rolled noodle strips from the respective molding extrusion rollers, gathering them at one location, and performing complex rolling with a complex machine. However, in such a noodle strip, in the subsequent cutting step, the noodle strips are cut into a plurality of strips in the width direction, so that the noodle core portion is exposed at the cut end, which is not preferable in terms of quality. Absent.

Therefore, in the present invention, after the noodle cores are arranged in the middle of the two noodle strips at intervals in the widthwise direction of the noodle strips, a groove type roll or the like is used to form a side portion of the noodle cores. In addition, the upper and lower noodle strips are rolled so as to wrap around, so that the noodle cores are divided and cut so that the noodle cores are not exposed from the cut end.

Such a cut noodle band can be directly produced as a mechanical noodle product, but since the cut surface (cut end) remains along the length direction of the noodle band, it is not preferable in terms of product quality. Therefore, the inventor has also developed a method of rolling each divided noodle strip in a rolling manner to make the noodle strip cross section circular. That is, while rotating the conveyor unit such as a belt or a roller that sandwiches the noodle band around the pulley or the roller shaft to send the noodle band to the next step, move these belts or rollers in the axial direction of the pulley shaft or the roller shaft, We have developed a method of pressing the divided noodle strings while pressing the cut ends by rolling the relative movement of these pressing parts in the lateral direction.

That is, in the present invention, each divided noodle band is conveyed by interposing it between a pair of conveying units,
It is also possible to adopt a noodle making method in which the pair of conveying units are relatively moved in a direction orthogonal to the conveying direction of the noodle strings, and the slits in the lengthwise direction of the noodle strings are pressed and rolled while pressing the cut noodle strings. is there.

At this time, since the noodle strings after cutting have almost no space between them, when the noodle strings are rolled by the lateral movement of the conveying section, the noodle strings may be rejoined due to the adhesiveness of the noodle strings. Therefore, in the present invention, it is possible to adopt a method of intervening in the transport section while keeping a large gap between the noodle strings after cutting. As a device to be used in this case, a fan-shaped guide guide is installed on the outlet side of the rotary blade that separates the cut noodle strips one by one in the width direction, or
It is possible to adopt a configuration in which a large number of guide guides that are separated at every strip in the thickness direction of the noodle strip are installed.

In the above steps, round noodle strings can be formed, so that mechanical noodles can be shipped even in this state. However, when it is finished in a hand-rolled noodle style, it is necessary to produce a so-called chewy product by aging and stretching. Therefore, in order to increase the drawing strength, it is necessary to apply strong twist to the noodle strings after cutting.

As the twisting method, for example, as described in Japanese Patent Publication No. 1-271727, when the two noodle-hooking rods of the kneading machine are hung on the figure eight, the position is eccentric to this. There is also a method of arranging a noodle string guide tube on the top and applying a strong twist by the rotating motion of the tip mouthpiece, but with this kappa machine, the manual operation of stopping the end of the noodle string on the noodle stick is carried out. Is required, and the purpose of continuous automation cannot be achieved.

In order to achieve the purpose of continuous automation, the end of the noodle band must be in a process in which it flows continuously.
Originally, the reason why the kneading machine is used is to gradually stretch the noodle strips by using two noodle sticks. Instead of changing the stretching method with the two noodle sticks to another stretching method. If this is done, the machine becomes unnecessary if this is done.

Therefore, as a result of intensive studies on this point, the present inventor changed the distance between the roller gripping points or used a plurality of stages of aging conveyors to pass the noodle strings between the conveyors, It was discovered that by moving the noodles back and forth relatively in the conveying direction of the noodle strings, the noodle strings can be stretched between the upper and lower conveyors by the frictional force between the noodle strings and the conveyor belt.

In the case of stretching with a roller, the noodle strings may be pressed and flattened. Therefore, the work of stretching with a conveyor belt is preferable because the noodle strings are not flattened. Further, since the noodle strings can be aged on the conveyor belt, it is superior to the rolling by the rollers.

Therefore, in the present invention, the noodle strings are successively conveyed over a plurality of aging conveyors, and the noodle string extending means between the aging conveyors is moved back and forth to extend the noodle strings between the upper and lower aging conveyors. Adopt the noodle making method. Further, as an implementation device, it comprises a conveyor group from a plurality of stages of aging conveyors, and a noodle band extending means provided in this conveyor group, and the noodle line extending means is a aging conveyor arranged in the middle of the conveyor group. The noodle making device includes a drive mechanism for forcibly reciprocating in the line conveying direction.

As the noodle-stretching means, the relative position of the aging conveyor is fixed, and the stretching bar is reciprocally moved between the upper and lower aging conveyors in the conveyor conveying direction. It is possible to adopt a method in which the relative positional relationship is changed and the noodle strings are extended.

Do not use such two noodle wrapping bars,
That is, if a noodle making method that does not use a kneading machine is adopted, the twisting step in the preceding step can be performed relatively easily. For example, after pressing and breaking the cuts of noodle strings after cutting,
It is possible to adopt a noodle making method in which the noodle strings are twisted between the two gripping points of the feeding portion and the rotating portion to increase the elongation strength.

In this case, if the groove-shaped roller is used as the upper feeding portion and the noodle strip guiding tube is used as the lower rotating portion, the gripping point of the roller and the gripping point of the noodle strip guiding tube can be obtained. If the noodle string guide tube is eccentrically rotated and twisted, it will be twisted. On the contrary, even if the noodle strip guide tube is arranged on the upper side and the groove type roller is arranged on the lower side, the noodle strings can be twisted by the relative rotational movement of the both.

In the drying process after the stretching / aging process, it is necessary to take measures to uniformly dry the noodle strings. In order to uniformly dry the noodle strings, it is optimal to hang it down on a noodle stick and dry it with hot air or blown air. Further, even when hanging down on a noodle stick and drying, the upper part is easier to dry in the lower part and the upper part of the noodle band, and the drying is delayed as it goes to the lower part.

Therefore, in the present invention, a method is adopted in which the stretched noodle strips are hung on a large number of noodle wrapping rods arranged at regular intervals and dried. A noodle making method was adopted, which shortens the noodle string drying process by making it shorter than the noodle string length in the stretching / drying process using the upper and lower noodles hanging bars.

In this case, for example, if a method of waving using three noodle hanging rods is adopted to obtain 300 mm cut noodles, the noodle string hanging length is about 70 mm. Therefore, the degree of drying becomes almost uniform, and high quality cut noodles can be obtained. Also, depending on the degree of dryness, raw noodles, semi-raw noodles, and dry noodles can be produced.

By the way, the hand-rolled noodles generally have a flattened flat portion at the base of the noodle-wrapping rod because there is a process of using two noodle-wrapping rods and expanding the space. The bees are created spontaneously. Therefore, when the noodle band is divided into several pieces in the length direction, the noodle band is always provided with a bee portion, and there is a tendency for consumers to purchase this noodle string as a standard.

However, the noodle making method of the present invention does not use a noodle stick except for the drying step, so that a noodle strip that does not include a drumstick portion is provided, and that it has a hand-rolled flavor. Can be difficult to understand.

In order to solve this, the present inventor devised that a flat bee portion is included. That is, as one of the methods, a method is also adopted in which the noodle strings after aging and elongation are crushed at regular intervals by a pressing roll to forcibly form a portion with a bee, and this bee portion is cut into hand-rolled noodles. It was possible. This bee formation is a step before the drying step.
A pair of pressing rolls are supported so that they can be moved closer to and away from each other, and the roll shaft is intermittently reciprocated by an actuator.At a fixed interval, for example, if the bee portion is formed according to the length of the final product, all The cut noodles will contain bees.

As another method for forming the bees, if the noodle strips hung on the rolling pin in the drying step are lowered from the upper side to extend the noodle strips, the noodle strips are sufficiently elongated in the initial stage of drying. Therefore, a flat drumstick portion is formed at the base portion hung on the noodle hanging stick. In this case, since the noodle band extending step is performed at the noodle hanging rod portion, as described above, the aging conveyor group is not necessary, and the noodle string after the twisting step is directly hung on the noodle hanging rod, It can be aged / extended and then dried.

As described above, basically, the process of hanging the noodle strings on the two noodle hanging bars and extending the noodles is unnecessary, so that the manual noodle hanging work can be eliminated and continuous and automatic noodle making can be achieved. It will be possible. Further, since the noodles are manufactured through the aging and stretching process by the aging conveyor group, hand-rolled flavored noodle strings can be manufactured. Furthermore, it is possible to provide noodle strings with a double structure of inner and outer layers of different varieties using a groove-type roller, etc., and the inner layer is hidden by the outer layer. Mass production of rolled noodles will be possible.

[0034]

Embodiments of the present invention will be described below with reference to the drawings. FIG. 1 is an overall view showing a noodle making process according to the present invention. This noodle making equipment 1 has one layer of noodle cores a and 2
A composite process A in which layered noodle bands b and c are rolled together, an aging process B in which the compounded noodle band is aged, and a noodle band creation process C in which the aged noodle band is cut in the vertical direction. A rolling step D for rounding the cut end of the rolled noodle strip, a twisting step E for twisting the rolled noodle strip, an aging / extending step F for aging and stretching the twisted noodle strip, and an extension And a drying step G for drying and cutting the noodle strings.

[Composite Process] The equipment used in the composite process A includes a noodle band machine 2, a rolling mill 3, a cutting machine 4 for making noodle cores, and a distributor 5 for distributing the cut noodle cores. . The noodle band machine 2 is provided with a total of three machines for the core and the outer skin, and each of the noodle band machines 2 mixes raw materials such as wheat flour and kneads them to put the dough into a tattered shape. It is provided with a hopper 6 and a noodle band pushing roller 7 arranged below the hopper. Of these, strong flour and special raw materials or additives are put into the hopper for noodle cores, and soft flour and special raw materials are put into the left and right hoppers, respectively.
Different noodle bands b, c, d are created in the inner layer and the outer layer.

The noodle strips b, c, d extruded while being rolled from the extrusion roller 7 of each noodle strip machine 2 are rolled into various shapes by the rolling rollers 3a, 3b, 3c of the rolling mill 3. That is, the left and right noodle band machines 2 use wavy rolling rollers 3a, 3b, 3c to create a wavy outer skin.

FIG. 2 shows a wavy rolling roller. The rolling rollers 3a, 3b, 3c are noodle rolls b, c that are interposing-rolled by making the concave portion 8a of one roller 8 and the convex portion 9a of the other roller 9 of the pair of rollers 8, 9 face each other. 3 rolls 3a, 3b, 3c of noodle strips b, c extruded from the noodle strip machine with a thickness of about 14 mm are formed in a wavy shape.
Is finally rolled to a thickness of 5 mm.

The rolling rollers 3a, 3b, 3c may be not only wavy rollers but also flat rollers, or only one roller may be wavy rollers, and various rollers may be used depending on the desired shape. Can be used.

On the other hand, the rolling rollers 10 continuous to the central noodle band machine 2 are arranged in two stages, and each rolling roller uses an uneven roller to form a noodle core having a circular cross section. The parts and the recesses are arranged so as to face each other, and a noodle core having a cross-sectional shape corresponding to the shape of the space formed between the recesses is roll-formed. Therefore, according to the concave shape of the concavo-convex roller, the noodle core has various sectional shapes such as a circular shape, an elliptical shape, a rhombic shape, a square shape, and a U shape. The continuous noodle strips d in which the noodle core portions and the thin strip portions (formed by the gaps between the convex portions of the concave-convex roller) connecting the noodle core portions are connected to each other are arranged in the axial direction of the third-stage cutting roller 12 in a large number. The cutting blade 13 divides the noodle strip into a plurality of noodle core wires a in the width direction.

As shown in FIG. 2, the divided noodle cores a are sent out by the chute plate 14 of the distributor 5 arranged on the outlet side of the cutting blade so that the noodle cores a are separated from each other. The chute plate 14 has a large number of fan-shaped partition walls 14a formed between the noodle cores a, and the tip of the partition wall 14a is arranged in the vicinity of the cutting roller 12.

In the above embodiment, the noodle core a is divided by the slicing roller 12, but it is combined with the left and right noodle strips as the continuous noodle strip d having a special shape in which thin noodle strips are continuous. A method may be adopted. In this case, the cutting roller and the chute plate 14 are unnecessary.

The noodle core may have a pipe-shaped cross section. In this case, a step of passing the noodle cores after cutting through an extrusion molding machine (not shown) having a mandrel is required.

As shown in FIG. 1, the noodle cores (having a diameter of about 5 mm) divided by the slicing rollers 12 and the outer skin noodle strips b, c rolled and thinned by the rolling rollers 3a, 3b, 3c are: After they are superposed on the belt conveyor 16, they are composite-rolled in the thickness direction by the composite roller 17, and the process proceeds to the next aging step.

Belt 1 of belt conveyor 16 in this case
As shown in FIG. 4, if 6a has a corrugated cross section in accordance with the corrugated shape of the noodle strips b and c, the corrugated shape of the noodle strip can be compounded while confirming the corrugated shape. Further, if the composite roller 17 is also made of a concave-convex roller so that the noodle core portion is interposed between the concave portions, it is possible to perform the composite without breaking the shapes of the wavy noodle strip and the noodle core.

Incidentally, in the method for producing the composite noodle band of the noodle bands b and c and the noodle core a, in FIG. 1, three composite rollers 17 were used to combine the three, but as shown in FIG. First, the lower noodle strip b and the noodle core a are formed by using the composite rollers 17 and 18.
And the upper side noodle strip c may be combined with these noodle strips by the complex roller 18.

[Maturation Step] In the next aging step, several stages of aging conveyors 20 and 21 are used, and a large number of noodle strip hanging rods 22 that move together with the belts are arranged around the belts of the aging conveyors 20 and 21. Then, the composite noodle strips e are undulated and aged on the noodle strip hanging bar 22.

[Noodle band forming step] The noodle strips e after aging are cut from the belt conveyor 23 through the rolling rollers 24 and 25 and the cutting roller 26. FIG. 6 shows the arrangement of the rolling rollers 24, 25 and the cutting roller 26. Rolling rollers 24, 2
A concave-convex roller 5 is used so as to wrap the side surface of the noodle core portion, and the concave portions are opposed to each other so that the noodle core a and the noodle strips b and c for the outer skin intervene in the space portion surrounded by the concave portion. And the rolling roller 2 on the upstream side of conveying the noodle strips.
The depth of the concave portion of the rolling roller 25 on the downstream side of 4 is set to be large, and the convex portions 25b are arranged so as to approach each other. Therefore, the upper and lower noodle strips b and c are also wrapped around the side surface of the noodle core a.

A groove roller is used as the cutting roller 26, and a noodle strip having a circular or square cross section centered on the noodle core a is formed in the portion surrounded by the concave portions 26a of the groove roller which are opposed to each other. When the cutting blades 26b come into contact with each other, the composite noodle strip is divided in the width direction.

FIG. 7 shows a cross-sectional shape in which a noodle core having a circular cross section and a corrugated noodle band for outer skin are compound-rolled by the rolling roller group shown in FIG. 6, and the bottom noodle strips are alternated by a guide guide 28 described later. The state of being separated and cut out in two directions is shown in FIG.
The cross section of each noodle strip thus divided is cut out in a state where the noodle core a is hidden by the outer layer, and the noodle core is hidden as compared with the noodle strip in the three-layer state, and the quality is also improved by boiling. Good noodles can be produced.

FIG. 8 shows a composite noodle band in which a noodle band made by a central noodle band machine is rolled and made into a continuous noodle band and is combined with an outer skin noodle band. It shows a step of dividing in the width direction using the rolling roller group shown. Even in this case, as compared with the noodle strips shown in FIG. 7, the thin dough portion of the noodle core is only slightly exposed and hidden in the next rounding step, so there is no problem, and the two layers of the inner layer and the outer layer are not exposed. Noodles will be formed.

FIG. 9 is a perspective view showing a guide guide 28 arranged on the downstream side of the cutting roller 26 in which a large number of cutting blades 26a are arranged. The exit side of the cutting roller 26 has 1
Guide guide 2 for changing the outlet direction of noodle strips every book
8 is installed, the noodle guides are conveyed in two directions by the inclined guide guides 28, and the distance between the noodle guides in each conveying direction can be as much as one noodle guide. There is an advantage that noodle strings are not joined together. In addition,
In the case of a thin noodle strip, a guide having a different inclination angle from the above guide may be further provided to convey the noodle strip in four directions, for example. In this case, every three noodle strings are conveyed in the same direction.

[Rounding process] The noodle strings f distributed in two directions by the guide guide 28 are conveyed by the belt conveyor 30.
Is carried to the next rounding process. The rounding step is for rounding the cut end of the noodle string f in the longitudinal direction to form a circular cross section, and as shown in FIG. 10, by driving the pair of belt conveyors 31 by twisting them around the pulley 32, While carrying to the process, the pulley shaft 33
By relatively reciprocating in the axial direction, the noodle strings are rolled in the radial direction to round the cut end. The reciprocating mechanism holds the pulley shafts of the pair of belt conveyors 31 rotatably on the frame body 34, and supports the frame body 34 so as to reciprocate in the axial direction of the pulley shaft, and the frame body. A configuration in which the actuator 36 that reciprocates is provided may be adopted.

[Twisting Step] The noodle strings rolled in the rolling step are conveyed to the twisting step. In the twisting step, a plurality of twisting mechanisms including a pair of groove-shaped rollers 37 for feeding the noodle strings f and a noodle-string guiding tube 38 arranged in the middle thereof are provided. The noodle wall f is twisted by rotating the mouth wall portion of the noodle band guide tube 38, which is eccentric to the perpendicular line from the feeding point, about the perpendicular line.

As for the structure of this twisting mechanism, as shown in FIGS. 11 to 13, a large number of noodle band guide tubes 38 are rotatably held on one holding plate 40, and a drive wire provided on this holding plate 40. The outer wall of the noodle band guide tube 38 is brought into contact with the rope 41, and the contact pressure is used to reciprocally drive the wire rope 41 to rotate the noodle band guide tube 38, respectively. At this time, the noodle band f is surely brought into contact with the mouth wall of the noodle band guide tube 38, so as shown in FIG.
It is desirable that the noodle strip guide tube 38 be held by the machine body in a state where the holding plate 40 is tilted so as to be slightly tilted.

The twist between the gripping point of the upper groove type roller 37 and the mouth wall of the noodle band guiding tube 38 is caused by the noodle band guiding tube 38 and the groove type roller 37 disposed below the noodle band guiding tube 38. It occurs even in the middle and a strong twist is applied. In the present embodiment, a configuration is adopted in which a noodle band guide tube 38 is further arranged below these groove type rollers 37, and a strong twist can be applied.

FIG. 14 is a perspective view showing another embodiment of the twisting mechanism. In this twisting mechanism, narrow belts 44 and 45, which are in contact with each other while sandwiching the noodle band f and which are conveyed on both sides in a direction orthogonal to the transport direction of the noodle band f, are rotationally driven in the same direction, whereby The opposing surfaces are twisted by applying forces in opposite directions, and at the same time, a frictional force is applied so as to press the surface of the noodle band and roll it. In FIG. 14, reference numeral 46 is a belt pulley shaft.

[Maturation / Elongation Step] This twisted noodle string f has several stages of drawing rollers 47, 48, 49, 5
After 0, it is stretched in a ripening and stretching step consisting of several stages of aging conveyor groups 52. The stretching rollers 47 to 50 are
The peripheral speed is increased as it progresses to the lower stage, and it is stretched due to the peripheral speed difference between the upper roller and the four stages of rollers 47 to 50 in order to uniformly stretch the noodle strings from the surroundings.
Is arranged.

In the aging conveyor group 52, among the five-stage belt conveyors 53, 54, 55, 56 and 57, the second and fourth belt conveyors 54 and 56 are the belt-conveying direction of the noodle strings f. Is configured to be capable of reciprocating, and the distance between the end of the upper belt conveyor and the ends of the moving conveyors 54 and 56 can be changed by the operation of an actuator (not shown). The noodle strings f that have been stretched and contracted are repeatedly stretched and contracted. The lower moving conveyor 57 has a larger reciprocating distance of the upper moving conveyor 54,
The stretched length of the noodle band f is increased.

In this way, the noodle strings are sequentially conveyed over the aging conveyors of a plurality of stages, and the aging conveyor is forcibly moved in the conveying direction of the noodle strings, whereby the noodle strings are extended between the upper and lower aging conveyors. Therefore, it is possible to automatically stretch the noodle strings without using a conventional kneading machine, an automatic kokibiki machine, a pulling machine or the like.

[Bachi formation process] The noodle strings transferred from the lowermost conveyor 57 are guided to the drying process through the gap between the pressing rollers 58 which are opened and closed. The reason why the reduction roller 58 is opened and closed is to form a flat drum portion between the rollers 58, and therefore, one roller shaft of the reduction roller 58 is movably supported and is actuated by the actuator with respect to the other roller. It is configured to be able to approach and separate. The bee forming interval can be changed according to the length of the final product in accordance with the feeding speed of the noodle strings, but is usually formed at 300 mm intervals.

[Drying Step] In the drying step, a large number of noodle hooks 60 are hung on an endless chain (not shown) and are arranged so as to be movable by driving the chain, and a fan 62 is arranged on the upper side or the side of the chain. Has been done. In this drying step, the noodle strings f sent from between the pressing rollers 58 are hung down on the moving noodle hook 60 and are sequentially conveyed to the drying fan side. At this time, the moving speed of the noodle stick 60 is set so that the hanging length of the noodle stick f is shorter than the noodle stick length (about 1500 mm) in the extension / drying process by the conventional upper and lower noodle sticks, and the drying time of the noodle stick is increased. I am trying to shorten.

For example, the noodle string length of the final product is 300 mm.
In the case of, it is set to be about 70 mm. By doing so, every other bee-filled portion 64 will be positioned on the noodle stick 60, and if every other beer is cut by the cutting blade 63 after drying, all the bee-filled noodle strips can be created. Become. FIG. 15 shows a noodle stick 60 and a noodle strip f in the drying process.
FIG. 16 is a side view showing the relationship with FIG. In FIG. 1, a receiving belt conveyor 65 that receives the noodle strings f after cutting is arranged below the cutting blade 63.

[Other Embodiments] FIG. 17 is a side view showing another embodiment. In this embodiment,
The noodle strips are stretched after they are hung on the noodle stick 60 without aging and stretching the noodle strips by the aging conveyor. That is, the noodle hanging bar 66 that descends by the actuator is provided between the noodle hanging bars 60.
The noodle band f is extended by the pressing operation of 6. If this method is adopted, a flat bee portion is formed at the base of the noodle stick 60 when the noodle band is extended,
This is advantageous in that it is not necessary to use the reduction roller 58 as in the above embodiment.

In each of the above embodiments, a method of making noodles having an inner and outer two-layer structure with a noodle core has been described, but one layer is also provided in the sense that continuous automatic noodle making is possible without using a machine. It can also be used when producing noodle strips, that is, from a dough of the same type. In this case, in the compounding process, a form in which the central noodle band machine is omitted may be adopted.

[0065]

As is apparent from the above description, according to the present invention, the noodle core is interposed between the two noodle strips so that the outer skin wraps around even on the side surface portion. Can be easily formed, and high quality noodle strings can be provided.

Further, after the noodle strips are cut, the split noodle lines are pressed and rounded by the relative movement of the conveying section in the left and right directions, so that the noodle cores are exposed and good quality noodles can be provided. .

Further, in the process of twisting and extending the noodle strings, without using a kneading machine, after pressing the cuts of the noodle strings after cutting and rounding them, the noodle strings are held between the feeding part and the rotating part. The noodle strings are then twisted, and then the noodle strings are sequentially conveyed over a plurality of aging conveyors, and by moving the aging conveyor back and forth, the noodle strings are stretched between the upper and lower aging conveyors. It is not necessary to make noodles according to, and complete automation can be achieved.

Furthermore, since the noodle strips after aging and extension can be crushed by pressing rolls at regular intervals to form the bee-filled portions, it is possible to provide hand-rolled noodle strips. Furthermore, in the drying process, the hanging length from the noodle hanging rod was made shorter than the length of the noodle strings in the extension / drying process using the conventional upper and lower noodle hanging rods, so the drying process can be performed quickly and mass productivity is dramatically improved. You can

[Brief description of drawings]

FIG. 1 is an overall view showing a noodle making process according to the present invention.

FIG. 2 is a front view showing a rolling roller in a composite process.

FIG. 3 is a front view of the distributor.

FIG. 4 is a sectional view showing a composite belt conveyor.

FIG. 5 is a view showing another embodiment in the combined process.

FIG. 6 is a front view showing the configuration of a composite rolling roller group.

FIG. 7 is a view showing a cross-sectional shape obtained by compound rolling a noodle core having a circular cross section and a corrugated noodle strip for outer skin by the rolling roller group of FIG.

FIG. 8 is a diagram showing a process of dividing a width of the rolling roller group shown in FIG. 6 using a special continuous noodle strip as a noodle core.

FIG. 9 is a perspective view of a guide

FIG. 10 is a perspective view showing an apparatus used in a rolling process and a twisting process.

FIG. 11 is a side sectional view of the noodle band guide tube.

FIG. 12 is a front cross-sectional view of a noodle band guide tube.

FIG. 13 is a plan view of a noodle band guide tube.

FIG. 14 is a perspective view showing another embodiment of the twisting mechanism.

FIG. 15 is an enlarged side view of the noodle stick in the drying process.

FIG. 16 is a plan view of the same.

FIG. 17 is a schematic view showing another embodiment.

[Explanation of symbols]

 A Combined process B Aging process C Noodle line making process D Rounding process E Twisting process F Aging / extending process G Drying process 5 Distributor 26 Groove roller 31 Belt conveyor 38 Noodle line guide tube 40 Holding plate 41 Wire rope 52 Aging conveyor group 54, 56 Moving conveyor 58 Rolling roller 60 Noodle hanging bar 63 Cutting blade

Claims (8)

[Claims] 1. An intermediary of two noodle strips, after interposing a different type of noodle strips serving as a noodle core or a continuous strip of noodle strips connected in thin strips,
Roll between the noodle cores by using a groove-type roll or the like so that the upper and lower noodle strips wrap around even on the side surface of the noodle core and the two noodle strips and the noodle strips are in close contact with each other. Noodle making method of cutting into pieces. 2. The cut noodles are conveyed by interposing each of the divided noodle strings between a pair of conveyors and relatively moving the pair of conveyors in a direction orthogonal to the direction of conveying the noodles. The noodle making method according to claim 1, wherein the slits in the lengthwise direction of the noodle strings are pressed and rounded while pressing the noodle strings. 3. The noodle making method according to claim 2, wherein the noodle guides are guided to the pressing / conveying unit while keeping a large gap between the divided noodle strings by a guide guide. 4. The noodle string is rolled and rounded by a conveying section, and the noodle string is twisted between gripping points of a sending section and a rotating section arranged on the downstream side in the conveying direction to increase the elongation strength. The noodle making method according to claim 2. 5. In the step of aging the noodle strings after twisting, the noodle strings are successively conveyed over a plurality of aging conveyors,
A noodle making method for extending noodle strings between the upper and lower aging conveyors by forcibly moving the noodle string extending means between the aging conveyors in the conveying direction of the noodle strings. 6. A aging conveyor comprising a plurality of aging conveyors, and a noodle band extending means provided in the conveyor group, wherein the noodle line extending means includes an aging conveyor arranged in the middle of the conveyor group for forming noodle strings. A noodle making device composed of a drive mechanism for forcibly reciprocating in the conveying direction. 7. A noodle making process in which aging and stretching noodle strings are crushed at regular intervals by a pressing roll to forcibly form flat-shaped beaded portions, and the beaded portions are cut into hand-rolled noodles. Method. 8. A process of aging and stretching the noodle strings after extension on a large number of noodle hangers arranged at regular intervals,
A noodle making method for shortening the drying time of noodle strips by making the hanging length from the noodle strips shorter than the length of the noodle strips in the extension / drying process using conventional upper and lower noodle strips.