JPH11313599A - Cutting blade roll for noodle production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide cutting blade rolls designed to coat each of their edge corners with a film of a material with low coefficient of friction so as to produce noodles of favorable palate feeling with smooth lateral side of the noodle ribbons and no melting into hot water when boiled to effect prevention of effluent turbidity. SOLUTION: In a noodle production apparatus working in such a manner that noodle dough is rolled with two rolls 13a, 13b and made into noodle ribbons by the aid of two cutting blades rolls 13 each circumferentially provided with grooves 4b on the roll surface, each of the cutting blade rolls 13 is such that the corner of the blade edge 4a thereof is coated with a film of a material with low coefficient of friction such as nickel dispersed with fluororesin microparticles or fluororesin coating 5; wherein the thickness of the coating film is pref. 20-30 μm.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a cutting blade roll used in a noodle making apparatus.

[0002]

2. Description of the Related Art In general, noodles such as udon and buckwheat are mainly kneaded with flour or buckwheat flour and water to produce a dough, which is rolled into a belt shape by a rolling roll, and the rolled dough is lengthened. Cut in the direction into a linear noodle (this is called noodle string),
The noodle strings cut in the longitudinal direction are cut into appropriate lengths to form noodles.

[0003] A method for cutting a noodle band into noodle strings is to rotate two rolls, each having a groove on the circumference of the surface thereof, in a positional relationship such that the grooves are in contact with each other, and pass the noodle band between the rolls. In addition to the noodle strings, in addition to the noodle strings, there are many cases where grooves having rectangular cross sections are arranged so as to be shifted from each other, rotated, and cut out at the upper end corner of the side surface of the grooves.

[0004] By the way, some noodles include noodles like spaghetti instead of conventional udon and soba, but this type of noodles is different from soba and udon in that noodles are cut out from a noodle band. Instead, the kneaded dough is extruded with a large pressure from a thin hole called a nozzle to form a thin noodle. In recent years, this type of noodles has been increasingly preferred.

[0005] However, this kind of noodle is quite different from conventional noodles at the time of manufacture, and is expensive because it is extruded by high pressure, and is regarded as expensive and expensive. However, as a result of the demand for a low-cost manufacturing method for such types of noodles, instead of the conventional method of kneading and forming a dough, the dough is extruded into a band-shaped noodle band, which is rolled to form a noodle string. It has been found that extruded noodles can be made quite easily by the method of cutting out.

[0006]

Further, it has been found that noodles produced by such a method have an advantage that they can be boiled in a shorter time than conventional spaghetti or the like. Therefore, many types of extruded noodles of this type have been produced.

[0007] However, this has also occurred in conventional types of noodles such as udon and buckwheat noodles, and this type of noodles is particularly used in a process of forming a rolled noodle band into noodle strings by using a roll cutting blade. There is a problem with the side of the noodles. Such sashimi has a disadvantage in that the texture is deteriorated, and the noodles are deteriorated in marketability. In addition, the side noodles have drawbacks such as melting of the noodles when boiled, which causes problems such as reduced yield, rough surface of the boiled noodles and turbidity of drainage (affecting wastewater treatment and environmental hygiene).

[0008] It is an object of the present invention to provide a cutting blade roll for improving the roughened or swelled state of the side surface of such cut noodle strings.

[0009]

According to the present invention, in order to achieve the above object, the noodle dough is rolled by two rolls, and the rolled noodle dough is formed into two circumferential grooves. In the noodle making apparatus for forming a noodle string by the cutting blade roll, the tip corner of the blade portion of the cutting blade roll is plated or coated with a material having a low friction coefficient.

The present invention also relates to a cutting blade roll used for producing extruded noodles which is extruded by an extruder before rolling the noodle dough and then rolled. Is plated or coated with the above material.

As an example of plating or coating of a material having a low coefficient of friction, coating with a fluororesin can be considered. Further, as for plating, it is preferable to apply nickel plating by sharing fine particles of fluororesin.

[0012] The plating or coating of this type generally has a smooth surface and increased abrasion resistance. It is thought that this makes the side surface of the noodle string smooth. Has found that the one subjected to the above two treatments has a particularly large effect on the noodles by the cutting blade.

The method of performing the plating and the coating is not particularly determined, but may be a commonly used method. For example, a composite plating film sold under the trade names “Teflon” and “Caniflon” can be used.

There is no particular problem with the material of the cutting blade roll to be plated or coated and the shape of the groove of the cutting blade. The part to be plated or coated is the tip corner of the roll, that is, the upper end corner of the groove formed on the surface of the blade, and this part usually becomes a noodle string. It is necessary to process both rolls. However, for the sake of plating, not only the corner of the tip of the blade portion but also the entire surface of the blade portion, that is, the entire side surface and bottom surface of the tip of the tooth portion and the groove, may be plated.

The shape of the blade of the cutting blade roll, that is, the shape of the groove has been used and studied as various cutting blades, but any shape may be used.

The thickness of the film formed by plating or coating is not particularly limited, but is preferably about 20 to 30 microns. If the thickness is too small, the effect is not obtained.

[0017]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below with reference to the drawings.

FIG. 2 shows a manufacturing process of the extruded noodles, 10 is a mixer for mixing flour and water or a salt solution and kneading them well, and 11 is an extruder for extruding the dough obtained by kneading. In the machine, the structure has a die 11b at the outlet end of the casing 11a, and an extrusion screw 11c is provided therein, and a screw 11c is provided.
Is driven by a motor 11d provided outside the opposite end. 12a and 12b are rolls for rolling, and 13 is a cutting edge roll which is an object of the present invention. Reference numeral 14 denotes a conveyor for conveying the noodle strings cut by the cutting blade roll 13 to a packaging step or a boiling step.

As shown in FIG. 1 (a), the cutting roll 13 comprises a pair of rolls 13a and 13b having a blade formed with a U-shaped groove 4b in cross section. 13a), ie, the tip of the blade portion (the portion shown by hatching in the figure) 4a and the other roll (for example, 13
The grooves 4b of (b) are arranged so as to face each other, and the upper end corners of the side surfaces of the grooves of the rolls 13a and 13b hit each other, so that the noodle band supplied between the rolls is cut into noodle strings. It has become. 2 is a roll 13a, 13
b is the rotation axis.

Each roll 13a, 13 of the cutting blade roll 13
As shown by broken lines in FIG. 1 (b), a nickel plating 5 mixed with fluororesin microparticles (1 micron or less) is applied to the blade surface 4, that is, the bottom and side surfaces of the blade tip 4a and the groove 4b. Have been. For example, cast iron was used as the material of the cutting blade roll, and after finishing the usual finishing, the surface was plated with, for example, "Caniflon" (trade name).

Extruded noodles were produced under the usual conditions using the cutting blade roll thus produced.

After kneading the flour with water at a water content of 30%, 3
After being extruded at a pressure of 0 kg / cm @ 2 and rolled by a rolling roll, the noodle strings were formed with the above-mentioned "caniflon" -plated cutting blade roll.

Using the same apparatus, extruded, rolled, and cut noodles were produced under the same conditions using cutting blade rolls whose surfaces were processed with fluororesin.

Extruded, rolled and cut noodles were produced using a commonly used cast iron roll with a normal surface finish.

Next, the noodles produced by using the cutting blade roll according to the present invention were boiled by a usual method and their texture was evaluated.

The evaluation method was a tasting evaluation by eight panelists, and the evaluation criteria were based on the following reference points.

The results are shown below.

Sampling evaluation criteria Score evaluation criteria (Smoothness of noodle surface) 5 Very smooth without any roughness on the surface 4 Smooth with little roughness on the surface 3 Almost smooth with little roughness on the surface 2 The surface is slightly rough and feels slightly rough. 1 The surface is very rough and feels rough. In addition, evaluation was performed about two cases, the case of only noodles, the case of having tasted with tsuyu, and two cases. Surface treatment Only noodles To soup Fluororesin processing 3.5 3.6 Plating with fine fluorine particles 3.6 3.8 (Caniflon) Cast iron only 1.9 1.8 According to these evaluation results, it is clear that conventional cutting edge It can be seen that the texture is improved as compared with the one processed by the roll.

As shown in FIG. 1A, the shape of the surface of the blade portion of the cutting blade roll according to the present invention is not limited to the case where the cross section of the rotation axis of the roll is rectangular as shown in FIG. The grooves may have a concave curved surface 7 or may have a chevron shape 6 as shown in FIG. 3 (b). A coating of a material having a low coefficient is applied.

Next, a comparative measurement experiment of boiling and melting amounts of noodles manufactured using the cutting blade roll according to the present invention and the conventional cutting blade roll without coating will be described. (1) Noodle materials used in the experiment Wheat flour (LN-X) and 35% water were kneaded by a horizontal noodle mixer (rotation speed: 50 rpm), and a 3.0 mm noodle band was first formed by a normal roll rolling method. Then, it is rolled to 3.0 mm, and then 2.5 mm and 2.0 mm
And finally rolled to 1.72 mm to produce raw noodles. A 1.8 mm round cutting blade was used. The cutting blade roll according to the present invention was made of cast iron, and after normal finishing, its surface was plated with Teflon, caniflon or titanium. (2) Measuring Method of Boiled Melt After boiling 100 g of the above-mentioned raw noodles in boiling water for 9 minutes, the boiled noodles were taken, washed with water, freeze-dried and weighed. First, the water a (%) of the raw noodles is measured. B) Calculate the ideal absolute dry weight A (g) assuming that there is no melting at all by the formula (1). Formula 1 A = 100-a c When boiled raw noodles are boiled and dissolved in hot water. Wash the boiled noodles with water. Here too, the noodles melt out in the water. When noodles are freeze-dried (FD), the water content is zero,
That is, it is in a completely dry state. The weight B (g) at that time is measured. D (AB) (g) is the amount of boiling. E. Boil-dissolution rate C = (AB) /
A × 100% f Boiling melting ratio when using a conventional cutting blade roll is d
Then, the improvement rate of the boiling melting rate (the boiling melting reduction rate) D when the cutting blade roll of the present invention is used with respect to d is (da) / d × 100%. (3) Measurement result Type of cutting blade Roll Teflon Caniflon Titanium uncoated Raw noodle moisture a (%) 33.86 34.15 33.61 33.48 Ideal absolute dry weight A (g) 66.14 65.85 66.39 66.52 Weight after FD B (g) 60.5 60.35 60.73 60.21 Boiled melt amount (AB) (g) 5.64 5.50 5.66 6.31 Boiled melt rate C (%) 8.53 8.35 8.53 9.48 Boiled melt reduction rate D (%) 10.02 11.92 10.02… From the above table, the cutting blade roll according to the present invention. That is,
It was found that the use of the coated cutting blade reduced the boiling dissolution rate by about 1% and the boiling dissolution by about 10 to 12% as compared with the conventional cutting blade roll having no coating.

[0031]

According to the cutting blade roll of the present invention, not only extruded noodles but also conventional noodles have smooth side surfaces of the cut noodle strings, and the texture is improved. .
Further, the noodles are not melted during boiling, so that the yield can be reduced, the surface of the boiled noodles can be prevented from roughening and the turbidity of drainage can be prevented, and the problem of wastewater treatment and environmental health can be prevented.

[Brief description of the drawings]

FIG. 1 (a) is a plan view of a cutting blade roll according to the present invention,
(B) is a figure which shows the state which applied the coating of low friction coefficient to the blade part surface of a roll.

FIG. 2 is a diagram showing an example of a manufacturing process of extruded, rolled, and cut noodles.

3 (a) is a view showing another example of the groove of the cutting blade roll according to the present invention, and FIG. 3 (b) is a view showing another example of the groove of the cutting blade roll according to the present invention.

[Explanation of symbols]

 2 Roll rotating shaft 4 Blade surface 5 Plating layer (coating layer) 6 Angle 7 Concave curved surface 10 Mixer 11 Extruder 11b Die 12a, 12b Roll for rolling 13 Cutting roll 13a, 13b Roll 14 Conveyor

Claims (5)

[Claims] An noodle dough is rolled by two rolls, and the rolled noodle dough is rolled by two cutting blade rolls having grooves formed in a circumferential direction on the roll surface. A cutting edge roll, wherein a tip end corner of each cutting edge roll is covered with a film made of a material having a low friction coefficient.
Le. 2. The noodle dough extruded by an extruder is rolled in one or more stages by two rolls, and the two cutting blade rolls having grooves formed in the circumferential direction of the rolled noodle dough. A cutting edge roll, wherein a cutting edge roll of each cutting edge roll is covered with a film having a low friction coefficient. 3. The cutting blade roll according to claim 1, wherein the coating having a low friction coefficient is made of nickel in which fine particles of a fluororesin are dispersed. 4. The film having a low coefficient of friction is made of a fluororesin
The cutting blade roll according to claim 1 or 2, which is a cutting. 5. The cutting blade roll according to claim 1, wherein said coating has a thickness of 20 to 30 microns.