JPS59102346A - Noodle making apparatus - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed description of the invention] It depends on the location.

The quality of the taste of the noodles depends on how densely and firmly the gluten structure is formed. What makes Hand 41 Ramen so delicious is not only that it has a high water content;
First, a large lump of noodles is made, and then it is gradually rolled and rolled until it is as thin as it gets (hand-rolled somen can be almost 1/10th the thickness). In order to form a gluten structure, it is essential to gradually spread it from the largest possible size to the thinner (thin) ones.However, in conventional noodle-making machines, the origin of the noodle sheet is The thickness is at most 5 cm, so even if you roll it, the rolling ratio will be only a few tenths of a second.Therefore, there is a limit to mechanically producing noodles that are as chewy and flavorful as handmade noodles. was there.

The present invention aims to solve this problem by producing an extremely thick noodle sheet that has never been seen before, and by repeatedly rolling it while aging it over time. The object of the present invention is to provide a noodle-making device that can produce noodles of equal quality. The noodle-making apparatus is equipped with a rolling mechanism for gradually rolling the noodle sheets in the ripening chamber, and the drawings show the most preferred embodiment thereof. In the figure, 1 is a mixer for mixing and hydrating flour and water, which may be either a C1 continuous type or a Donochi type. 2 is a kneading machine connected to the bottom of the mixer 1, and the mixer Hydrated flour is continuously or batchwise fed into 1, and is continuously discharged from 21 (C). A hopper 4a that expands toward the exit of the kneading machine 2 is provided, and a pusher 5 that reciprocates under the hopper 4a is housed inside the cylindrical body 11.The pusher 5 can be of plunger type, screw type, or Adopt any one from roller rolling force type, constant ¥f bond pressure machine, etc.
The end of the cylindrical body 4 is tapered to regulate the width and thickness of the coarse noodle strip. 6 is a ripening chamber, and the pusher V-mechanism 3 is connected to the lower part of the person. 8 is the noodle belt transfer conveyor,
Several stages of v'rL are arranged in the ripening chamber 6. Reference numeral 9 denotes round or irregularly shaped rolling rolls, which are installed in several stages corresponding to the noodle sheet transfer conveyor 8. The diameter of the rolling rolls 9 should be made smaller toward the bottom, and the distance between the rolls should be narrowed.

10 is an air conditioner for temperature adjustment, and 11 is a humidity regulator.

Reference numeral 12 denotes a discharge conveyor, which is installed at the outlet 13 of the ripening chamber 6. 14 is a cutting machine connected to the discharge conveyor 12.

To explain an embodiment illustrating the operation of the present invention, the dough sent from the mixer 1 to the kneading machine 2 and sufficiently kneaded is
The dough continuously enters the hopper 4a from the outlet of the kneading machine 2 and falls into the cylinder 4 (((( are connected one after another to produce a coarse noodle strip, which is gradually pushed out from the opening 10 on the side of the ripening chamber 6. At this time, the width and thickness are regulated, and the extremely thick coarse noodle strip is passed onto the noodle strip transfer conveyor 8. Then, the rough noodle strip that has entered the ripening chamber 6 is advanced at an extremely slow speed to ensure sufficient ripening.In other words, the pressure-formed dough is given enough time to rest. The pressure is 9j during the rolling process.
Rolling is carried out in several stages using an E a-rule 9, gradually approaching the desired thickness while forming a fibrous structure of gluten. This aging and rolling process is repeated in steps J and 5, but as the noodle strip becomes thinner, it becomes longer (elongated), so in order to utilize the space 1+' effectively, the noodle strip is made to slacken from the middle of the wave 4'J. The noodle strips finished to the desired thickness are placed on the publishing conveyor 12 and transferred to the ripening room 6.
The noodles come out from N] 3 and are sent to a cutting machine 11IK, where they are cut into noodle strings 4). -For example, Motoatsu 3Q man of noodle belt
And the cut noodle strings are] nn+. In this case, the rolling ratio will be 1/300. Further, the ripening time from entering the ripening chamber 6 to leaving the ripening chamber 6 is set to about 12 hours, which is approximately 0 times longer than the conventional time. Since ripening takes a long time in this way, it is preferable to install an air conditioner 10 for temperature adjustment and a humidity regulator 11 in the ripening chamber 6 so that the temperature and humidity inside the room can be adjusted3. In the noodle-making apparatus of the present invention (this 1 type), as mentioned above, an extremely thick noodle strip that has never been seen before is produced, and this is rolled repeatedly while being aged over time (so that the same conditions as hand-made noodles are used). It has the advantage of producing noodles that are as chewy and flavorful as hand-made noodles, and takes up less space than existing equipment.

[Brief explanation of drawings]

The drawing is a longitudinal sectional view of an embodiment of the invention. Explanation of symbols 1... Bexar, 2... Kneading machine, 3... Pusher mechanism, 4... Cylindrical body, 4a... Hopper, 5... Pusher, 6... Ripening chamber, 7... - Inlet, 8... Noodle strip transfer conveyor, 9... Roll roll, 10... Air conditioner for temperature adjustment, 11... Humidity regulator, 12... Discharge conveyor, 13... Outlet, 111... Cutting machine patent applicant: Tokyo Menki Co., Ltd. Patent attorney
Isamu Saito Haru

Claims (1)

[Claims] (1) At the entrance 1j of the ripening chamber, a gunonya mechanism is installed to supply the bean curd-like dough sent through the mixer and kneading machine while compacting it, and the noodle strips are gradually rolled into the ripening chamber. 'JJJ noodle machine' is made up of several stages of rolling rolls. (21) The noodle making apparatus according to claim 1, wherein the ripening chamber is equipped with an air conditioner for temperature adjustment and a humidity controller.