JPH11332451A - Continuous noodle dough preparation apparatus - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a noodle dough preparation apparatus capable of continuously producing high-quality noodle dough having gluten texture formed in multiple layers. SOLUTION: This noodle dough preparation apparatus is composed of a hopper 1 for receiving kneaded dough, a noodle strip roll 2 for forming the noodle block discharged from the hopper 1 in the form of a flat noodle strip, a conveyor 3 for transporting the flat noodle strip M delivered from the noodle strip roll 2, a twist-rolling roll 4 placed on the conveyor 3 in a state slantly crossing the moving direction of the noodle strip M and rolling the flat noodle strip in a twist-rolled state, a stamping roll 5 for pressing the twist-rolled rod- shaped noodle strip (m) and a forming roll 6 to form the thick noodle strip discharged from the stamping roll 5 in the form of a flat plate or a thin round rod.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a continuous noodle dough manufacturing apparatus. There are two main types of noodle-making methods. The first is the most common noodle-making method. The first method is to press the noodle dough into a flat plate and cut it into lines (mechanical noodles / hand-made noodles). The second is a method of twisting and stretching a soft noodle dough into a single line (hand-rolled noodles).
The present invention relates to an apparatus for manufacturing noodle dough after mixing common to the above two methods.

[0002]

2. Description of the Related Art Here, the relationship between the quality of noodles, that is, the taste and the gluten structure will be described. Gluten refers to fluffy dough made by kneading wheat flour with water, and when hand-rubbed in water, the starch leaks out and is soft and sticky like chewing gum that remains as a lump. This gluten is formed by gliadin and glutenin, which are the main proteins in flour, and plays a role as a skeleton (steel frame, steel bar in a building) that keeps the shape when making noodles from flour. The noodle dough is made up of a three-dimensional network or membrane structure formed and formed by gluten, but in the case of hand rolling, it is 10,000 times the original length or 1 / 10,000 of the original thickness.
The gluten is stretched to the thickness and twisted in the meantime, so that the three-dimensional development structure of gluten is arranged in a neat rope shape with directionality. In addition, the density of the number of gluten fibers per cross-sectional area should be 10,000 times if the initial gluten net is not cut at all. Therefore, even if it is boiled, it does not easily spread, is tough and elastic, and has a mouthfeel that is smooth and soft, but has a firm texture and a crisp texture. This texture is highly evaluated because it cannot be obtained by other production methods. On the other hand, in a machine-made noodle, a noodle band is made by roll rolling. In this case, gluten tends to be arranged in the flow direction of the noodle band. However, while raw noodles become gelatinized by boiling, starch granules swell and increase in volume, but gluten fibers thermally coagulate to suppress volume expansion, and as a result, boiled noodle strings have a weak deterrent. Swell in the direction. For this reason, noodle strings made by machine-made noodles tend to lose their shape after boiled, have no crunchiness, lack elasticity, and have no stickiness on the teeth, causing a poor texture compared to handmade udon. ing. In summary, the factors that affect the quality of noodles are derived from the difference in gluten tissue structure based on the difference in noodle processing methods, in addition to the quality of raw wheat flour.

Next, an overview of a conventional method for producing noodle dough will be given. In mechanical noodles, noodle band machines, multifunction machines, various press machines and the like have been used as means for forming the mixed materials into noodle dough. That is, a plurality of noodle belts respectively made by a plurality of noodle band machines are superimposed by a multifunction machine into one noodle band, and this is rolled by various presses to form a gluten structure. ing. To explain the basic concept of the above-mentioned noodle making machine, the multi-function machine combines two noodle doughs into one and performs continuous noodle making. Therefore, even if the formation of each noodle band is insufficient, it is most important that the noodle dough is somehow finished, and the use of a multifunction machine for mass production rather than quality is most common.

[0004] Next, in hand-made noodles, after mixing,
Work such as forging by stepping and making dango is necessary,
In addition, stepping work, turning work, and the like are also required for hand-made noodles. The fact that the respective operations are separated and have no continuity in this manner requires a great deal of labor and time in making the noodle dough, and mass production is impossible. Therefore, a press machine has been able to reduce the above-mentioned work as a labor-saving machine. In other words, the conventional equipment is intended for mass production and labor saving, not for improving the quality of the noodles.

[0005] At present, various efforts have been made to improve the gluten structure, such as polyhydration of noodle dough and a three-layer composite of noodle bands, with the aim of improving quality. For example,
In Japanese Patent No. 252532, it is known that a gluten structure is folded many times to form a tough gluten by winding and pressing a noodle belt. However, there is no noodle dough apparatus that can continuously produce noodles for mass-producing high-quality noodles and that can be finished to an ideal gluten structure.

[0006]

SUMMARY OF THE INVENTION In view of the foregoing, the present invention is capable of continuously mass-producing high-quality noodle dough in which gluten tissue is formed in multiple layers, and is inexpensive.
In particular, it is an object of the present invention to provide a noodle dough manufacturing apparatus capable of greatly reducing a noodle dough forming step in a hand-made or hand-rolled manufacturing method.

[0007]

According to a first aspect of the present invention, there is provided a continuous noodle dough producing apparatus, comprising: a hopper into which the mixed dough is charged; and a noodle band for forming a noodle mass coming out of the hopper into a flat noodle band. Rolls, a conveyor for feeding the flat noodle strips from the noodle strip rolls, and disposed on the conveyor obliquely to the traveling direction of the noodle strips, and twisting the flat noodle strips around. And a step roll for rolling the twisted bar-shaped noodle band, and a forming roll for forming a thick plate-shaped noodle band coming out of the step roll into a desired shape. I do. The continuous noodle dough producing apparatus according to claim 2 is characterized in that the forming roll comprises a pair of flat rolls having a flat outer peripheral surface. The continuous noodle dough producing apparatus according to claim 3 is characterized in that the forming roll is formed of a pair of round rolls whose outer circumferential grooves are round and concave. In the continuous noodle dough producing apparatus according to claim 4, in the invention according to claim 1 or 2, the noodle belt roll is constituted by a pair of wave rolls in which a number of circumferential irregularities are formed on the outer peripheral surface of the roll. It is characterized by the following. In the continuous noodle dough producing apparatus according to claim 5, in the invention according to claim 1, 2, or 3, the torsion winding roll is a single roll rotated by a drive source, and one end of the roll is connected to one end of the conveyor. And the other end of the roll is positioned so as to be located on the downstream side near the center in the width direction of the conveyor, and the direction of rotation of the roll faces the conveyor. Is characterized in that the moving direction is opposite to the traveling direction of the conveyor. In the continuous noodle dough producing apparatus according to claim 6, in the invention according to claim 1, 2, or 3, the torsion winding roll is two rolls that are rotated by a driving source, and one end of each roll is connected to the conveyor. A space through which a bar-shaped noodle band twisted and wound is passed between the other ends of the rolls, is located upstream at both ends, and the other end of the roll is located downstream near the center of the conveyor. The rotation direction of each of the rolls is such that the moving direction of the portion facing the conveyor is opposite to the traveling direction of the conveyor. In the continuous noodle dough manufacturing apparatus according to claim 7, in the invention according to claim 1, 2, 3, 4, or 5, the stepping roll is configured by a pair of a driving roll and a driven roll, and one of the rolls is A flanged roll with flanges on both left and right sides of the roll body, the other roll is a flangeless roll in which the roll body fits between the left and right flanges, and the driven roll is a spring and a drive roll. The stepping pressure on the noodle band sandwiched between the noodle bands is set to a desired value.

According to the invention of claim 1, first, a gluten structure in a certain direction is formed on the noodle band flattened by the noodle band roll, and the gluten structure is sent by the conveyor and comes into contact with the torsion winding roll. It is wrapped in a torsion and becomes a bar-shaped noodle belt. When the rod-shaped state is rolled by a step roll, a gluten structure in a direction intersecting with the gluten structure formed earlier is formed. In this way, the gluten tissues cross each other and are formed in multiple layers, so the shape after boiling does not occur in any direction,
A very strong, high-quality noodle can be obtained, and the quality can be maintained for a long time. Then, finally, rolling with a forming roll provides a noodle dough of a desired shape. Moreover, since the torsion winding and stepping steps can be performed continuously, continuous production is possible, and the productivity is extremely high. Also in the invention of claim 2, since the noodle band roll, the twist winding roll, and the stepping roll are provided, a high-quality noodle dough that crosses the gluten tissues with each other and is multiplexed is obtained.
Finally, when the bar-shaped noodle dough is roll-formed with a flat roll, a noodle dough for handmade noodles is obtained which is cut from the plate-shaped noodle dough. Also in the invention of claim 3, since the noodle band roll, the twist winding roll, and the stepping roll are provided, a high-quality noodle dough in which the gluten tissues cross each other and which are formed in a multiplex manner can be obtained. When the bar-shaped noodle dough is rolled with a roll, a thinner bar-shaped noodle dough is obtained, and a noodle dough for hand-rolled noodles that is stretched into one noodle string is obtained. According to the invention of claim 4, at the stage of the noodle band roll to be pressed first, the twisting effect is added by the uneven portion of the roll, so that the forging effect is enhanced, and a better noodle dough is obtained. According to the invention of claim 5, the flat noodle belt sent on the conveyor is wound up on the conveyor in multiples when touching the rotating torsion winding roll, and the roll is moved in the running direction of the noodle belt. Since the noodle belt is inclined, it is sequentially rolled up from one end side of the noodle band, becomes a rod shape at the other end side, and is sent further downstream. As described above, since the flat noodle belt can be continuously twisted and wound, the pressurization in the next step can also be continuously performed, and the gluten tissues can be crossed with each other, and the multiple forming steps can be performed at high speed and in mass production. Also in the invention of claim 6, the point that the flat noodle belt can be twisted and wound into a rod-like shape by the torsion winding roll is the same as the invention of claim 4, but according to the invention of claim 5, Since there are two wrapping rolls and the wrapping is performed from both sides of the flat noodle strip, the wide noodle strip can be efficiently rolled up in a bar shape, and the productivity can be further improved. According to the invention of claim 7, since the stepping pressure of the driven roll is maintained at a desired value by the spring, it is possible to perform rolling with an appropriate stepping pressure according to the hardness and softness of the cloth and the volume of the cloth. Therefore, the disadvantage that the noodle dough is too tight can be overcome. In addition, since the pair of rolls is guided by the flange, the left and right swing does not occur excessively, and the tread can be pressed regardless of the shape of the noodle dough that passes.

[0009]

Next, embodiments of the present invention will be described with reference to the drawings. FIG. 1 is a side view of a continuous noodle dough producing apparatus according to an embodiment of the present invention, FIG. 2 is a plan view of the continuous noodle dough producing apparatus, FIG.
(B) is a side view of the step roll, FIG. 4 is a front view of the step roll, FIG. 5 (A) is a plan view of the forming roll, FIG. 5 (B) is a side view of the forming roll, and FIG. It is explanatory drawing of the torsion winding effect | action of a belt.

Referring to FIGS. 1 and 2, a schematic structure of a continuous noodle dough manufacturing apparatus according to this embodiment will be described. Reference numeral 1 denotes a hopper into which the mixed dough is put, and a noodle band roll 2 is provided at a lower outlet of the hopper 1. A conveyor 3 is provided for feeding the noodle belt out of the noodle belt roll 2, and a torsion winding roll 4 for twisting and winding the noodle belt is provided substantially at the center of the conveyor 3. A step roll 5 is provided on the exit side of the conveyor 3, and a forming roll 6 is further provided on the exit side.

The hopper 1 is a container into which rose or lump noodle dough kneaded by a mixer or a kneader is charged. The hopper 1 has an input port 11 formed at an upper portion and a discharge port formed at a lower portion. The pushing member 12, which is a plate material curved in an arc shape in a side view, is swingably mounted on a shaft 13 so that the pushing member 12 swings with an appropriate driving source.
The pushing member 12 has a function of pushing the noodle dough inside the container toward the discharge port.

The noodle band roll 2 is composed of a pair of a left roll 21 and a right roll 22 for forming a noodle mass extruded from the outlet of the hopper 1 by the pushing member 12 into a flat noodle band. It is provided in. The left roll 21 and the right roll 22 are formed of corrugated rolls having a large number of circumferential irregularities on their surfaces. When this corrugated roll is used, a twisting effect is added to the noodle band due to the uneven portion of the roll, so that a forged noodle band is formed more than a flat roll, and a better dough is obtained. However, the noodle belt roll 2 is not limited to a corrugated roll, and may be a flat roll.

The conveyor 3 can be constituted by a known belt conveyor, is driven by an appropriate drive source, and sends the noodle belt M to the right side in the figure.

The torsion winding roll 4 is constituted by connecting a speed reducer 42 and a motor 43 to one roll 41, and is supported by the speed reducer 42 in a cantilever manner. It is arranged with a great gap. The roll 41 exists from one side edge of the conveyor 3 to a substantially middle portion in the width direction.
A portion where 1 does not exist is provided. Roll 4
The first reduction gear side end is located at an upstream side of the conveyor 3 and the anti-reduction gear side end is located at a downstream side inclining with respect to the feed direction of the conveyor 3. The rotation direction of the roll 41 is a direction in which the moving direction of the part facing the conveyor 3 is opposite to the traveling direction of the conveyor 3.

As shown in FIG. 6, a flat noodle belt M is sent by the conveyor 3 to the place where the above-mentioned twisting roll 4 is rotating, and hits the roll 41.
1 is rolled in the opposite direction to the rotation direction. Moreover, since the winding axis is in the direction along the roll 41, the noodle belt M
Is slanted with respect to the traveling direction of the noodle band, so that the noodle band is rolled from one side edge toward the other side edge. That is,
Since the winding direction is not perpendicular to the running direction of the noodle band but is oblique, the noodle band M is wound while being twisted. Then, the torsion-wrapped rod-shaped noodle belt m is sent from the other side of the conveyor 3 where the roll 41 does not exist to the exit side.

When the noodle belt M is rolled by the noodle belt roll 2, a large number of gluten structures are formed parallel to each other along the running direction, but are twisted and wound around the central portion of the conveyor 3. As a result, a large number of gluten tissues cross each other and are formed in multiple layers. And, with the gluten tissues crossing multiple times like this,
The rod-shaped noodle belt is sent to the step roll 5.

The step roll 5 will be described with reference to FIGS. The stepping roll 5 is for press-rolling a rod-shaped noodle band that has been twisted and wound, and includes a lower driving roll 51 and an upper driven roll 52. The reduction gear 53 and the motor 54 are connected to the lower drive roll 51. Both ends of the support shaft of the upper driven roll 52 are supported by an upper spring 55 and a lower spring 56, respectively.
In a normal state, the driving roll 51 is supported so that a gap d is formed between the driving roll 51 and the roll surface. Usually, this gap d is 3 to 10 cm, preferably about 5 cm. A flange 57 is formed on both left and right sides of the roll body 51a of the lower drive roll 51, and an upper driven roll 5 is provided between the left and right flanges 57.
The second roll body 52a fits and rotates, and the upper driven roll 5
2 swings slightly from side to side. In addition, even if the upper driven roll 52 swings right and left, the roll main body 52 is fixed so that the flange 57 of the lower drive roll 51 is not damaged.
Preferably, the corners of a are slightly rounded.

The lower drive roll 51 of the step roll 5
When the bar-shaped noodle band is passed between the upper driven roll 52 and the upper driven roll 52, the upper and lower springs 55 and 56 work to perform press rolling with a desired treading pressure, and a thick plate-shaped noodle band having a thickness of, for example, about 5 cm is sent out. . In this case, the upper driven roll 52 is stepped up and down by the springs 55 and 56 while moving up and down in accordance with the hardness and softness of the noodle dough and the size of the dough. Therefore, in the conventional roll in which both the upper and lower sides are driven and the gap between the rolls is fixed, the dough is forcibly rolled, so that the noodle dough is too tight. However, in the stepping roll 5 of the present embodiment, the upper driven Since it moves up and down in accordance with the state of the dough through which the roll 52 passes, the noodle dough can always be rolled with an appropriate pressure.

The rolls 51 and 52 are flat rolls, but may be deformed rolls such as uneven rolls. Also,
The width of the rolls 51 and 52 can be freely selected.

As described above, when the twisted and wound rod-shaped noodle belt is rolled, the gluten structure is formed so as to intersect multiple times, and further pressing further forms a tougher gluten structure. Will be. For this reason, very high quality noodle dough is obtained.

The forming roll 6 includes the stepping roll 4
The main purpose is to form the thick noodle strip rolled in the above into a desired shape. In the present embodiment, a round roll is used. That is, the lower roll 61 and the lower roll 62
In each of the rolls, the outer circumferential groove is formed in a round concave shape. The lower roll 61 is a drive roll, and the speed reducer 63 and the motor 64 are connected.

Since the dough that has passed through the forming roll 6 becomes a bar-shaped dough, a noodle dough for hand-rolled noodles, for example, a dough for plain noodles is obtained by stretching it into one noodle string. When a forming roll 6 using a flat roll having a flat outer peripheral surface is used instead of the round roll, a flat noodle dough having a thickness of, for example, about 1.5 to 2 cm for hand-made noodles is obtained. Usually, when this plate-shaped noodle dough is line-cut, it becomes a hand-made noodle. In any case, in the present embodiment, it is possible to continuously mass-produce very tough noodle dough on the gluten structure.

Next, another embodiment of the present invention will be described. FIG. 7 is a side view of a continuous noodle dough producing apparatus according to another embodiment of the present invention, and FIG. 8 is a plan view of the continuous noodle dough producing apparatus.

7 and 8, the hopper 1, the noodle band roll 2, and the conveyor 3 have substantially the same configuration as that of the previous embodiment. The twisting roll 4 is composed of two rolls 41a, 41
Using b, place the conveyor 3 in a C-shape from both sides,
The noodle belt M is wound from both sides toward the center. In this manner, when the flat noodle band M is twisted from both sides, the mass production effect is further enhanced.

The stepping roll 5 in this embodiment has a rotating link 58b pivotally mounted on the base end of a crank arm 58a.
A roll 59 is pivotally supported on the free end of the crank arm 58a,
The swing link 58c is connected to the center of the crank arm 58a. When the rotating link 58b is rotated by a motor, the crank arm 58a, which is swingably supported by the swing link 58b, is located at the upper left and lower right in FIG.
The roll 59 presses the noodle belt m while performing such a reciprocating motion. Therefore, the noodle belt m is fed forward while being pressed. As the forming roll 6, a roll using a flat roll or a round roll is used as in the previous embodiment.

In this embodiment, since the twisting of the noodle band is performed from both sides of the noodle band, the productivity is further improved.
The point that a tough gluten structure is obtained is the same as in the previous embodiment.

FIG. 9 is a plan view of a continuous noodle dough producing apparatus according to still another embodiment of the present invention. In this embodiment, as shown in FIG. 9, three rows of noodle dough are formed. For this reason, the twisting rolls 41a, 41
b, 41c, step rolls 5a, 5b, 5c and forming rolls 6a, 6b, 6c. As described above, the productivity of noodle dough can be further improved by connecting the production lines. Although not shown here, 4
It is good also as a structure of more than a row.

[0028]

According to the first aspect of the present invention, since gluten tissues cross each other and are formed in multiple layers, very strong and high-quality noodles can be obtained, and the quality is long and stable. Can be held. Then, finally, rolling with a forming roll provides a noodle dough of a desired shape. Also in the invention of claim 2, high-quality noodle dough in which gluten structures cross each other and is formed in multiples is obtained. Finally, when a bar-shaped noodle dough is roll-formed with a flat roll, hand-cutting is performed from the flat noodle dough. A noodle dough for noodles is obtained. In the invention of claim 3 as well, a high-quality noodle dough in which the gluten structures cross each other and which is formed in a multiplex manner is obtained. ,
The noodle dough for hand-rolled noodles that is stretched into one noodle string is obtained. According to the invention of claim 4, since the twisting effect is added by the uneven portion of the roll, the forging effect is enhanced, and a good noodle dough is obtained. According to the invention of claim 5, since the flat noodle band can be continuously twisted and wound, the pressurization in the next step can also be continuously performed, and the step of forming the gluten tissues by crossing each other multiple times is performed at high speed and in large quantities. Can be productive. According to the sixth aspect of the present invention, since there are two torsional winding rolls and the rolls are wound from both sides of the flat noodle belt, the wide noodle belt can be efficiently wound into a rod shape, and the productivity can be further increased. According to the invention of claim 7, the hardness and softness of the dough,
In addition, rolling can be performed with an appropriate tread pressure according to the volume of the dough. For this reason, the drawback that the noodle dough is too tight can be overcome, left and right swinging does not occur excessively, and stepping can be performed regardless of the shape of the noodle dough that passes.

[Brief description of the drawings]

FIG. 1 is a side view of a continuous noodle dough manufacturing apparatus according to an embodiment of the present invention.

FIG. 2 is a plan view of a continuous noodle dough manufacturing apparatus.

3A is a plan view of a step roll, and FIG. 3B is a side view of the step roll.

FIG. 4 is a front view of a step roll.

5A is a plan view of a forming roll, and FIG. 5B is a side view of the forming roll.

FIG. 6 is an explanatory view of the twisting action of the noodle band.

FIG. 7 is a side view of a continuous noodle dough manufacturing apparatus according to another embodiment of the present invention.

FIG. 8 is a plan view of a continuous noodle dough manufacturing apparatus according to another embodiment of the present invention.

FIG. 9 is a plan view of a continuous noodle dough manufacturing apparatus according to still another embodiment of the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Continuous noodle dough manufacturing apparatus 2 Noodle belt roll 3 Conveyor 4 Twist winding roll 5 Step roll 6 Forming roll

Claims (7)

[Claims] 1. A hopper into which the mixed dough is put, a noodle band roll for forming a noodle mass coming out of the hopper into a flat noodle band, and a flat noodle band coming out of the noodle band roll. And a torsion winding roll, which is disposed on the conveyor so as to obliquely intersect with the traveling direction of the noodle band and twists a flat noodle band into a torsion winding shape,
A continuous noodle dough manufacturing apparatus comprising: a step roll for rolling the twisted bar-shaped noodle strip; and a forming roll for forming a thick noodle strip from the step roll into a desired shape. 2. The continuous noodle dough producing apparatus according to claim 1, wherein said forming roll comprises a pair of flat rolls having a flat outer peripheral surface. 3. The continuous noodle dough manufacturing apparatus according to claim 1, wherein said forming roll is formed of a pair of round rolls having an outer circumferential groove having a round concave shape. 4. The continuity according to claim 1, wherein the noodle band roll is constituted by a pair of corrugated rolls having a large number of circumferential irregularities formed on the outer peripheral surface of the roll. Noodle dough production equipment. 5. The torsion winding roll is a single roll rotated by a driving source, one end of the roll is located upstream of one end of the conveyor, and the other end of the roll is the other end of the roll. It is arranged so as to be located on the downstream side near the center of the width direction of the conveyor, and the rotating direction of the roll is such that the moving direction of the part facing the conveyor is opposite to the traveling direction of the conveyor. Claim 1,
The continuous noodle dough producing apparatus according to 2, 3 or 4. 6. The torsion winding roll is two rolls rotated by a drive source, and one end of each roll is
A space in which both ends of the conveyor are located on the upstream side, and the other end of the roll is located on the downstream side near the center of the conveyor, and a rod-shaped noodle band twisted and wound between the other ends of the rolls passes through. Wherein the direction of rotation of each roll is opposite to the direction of travel of the conveyor, the direction of movement of the part facing the conveyor.
The continuous noodle dough producing apparatus according to 2, 3 or 4. 7. The stepping roll comprises a pair of a driving roll and a driven roll, one of which is a flanged roll having flanges on both left and right sides of a roll body, and the other roll being the aforementioned roll. A non-flanged roll in which a roll body fits between left and right flanges, wherein the driven roll has a desired pressure on a noodle band sandwiched between the driving roll and a driven roll. Item 7. The continuous noodle dough producing apparatus according to any one of Items 1, 2, 3, 4, 5, and 6.