JPS59196057A - Production of double noodle - Google Patents

Production of double noodle

Info

Publication number
JPS59196057A
JPS59196057A JP58068953A JP6895383A JPS59196057A JP S59196057 A JPS59196057 A JP S59196057A JP 58068953 A JP58068953 A JP 58068953A JP 6895383 A JP6895383 A JP 6895383A JP S59196057 A JPS59196057 A JP S59196057A
Authority
JP
Japan
Prior art keywords
noodle
layer
rolls
forming
passed
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
JP58068953A
Other languages
Japanese (ja)
Other versions
JPS6136895B2 (en
Inventor
Kiyoo Maki
牧 清雄
Eisuke Sato
栄祐 佐藤
Hiroyuki Yamato
大和 博行
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
CHUBU SHIMADAYA KK
Original Assignee
CHUBU SHIMADAYA KK
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by CHUBU SHIMADAYA KK filed Critical CHUBU SHIMADAYA KK
Priority to JP58068953A priority Critical patent/JPS59196057A/en
Publication of JPS59196057A publication Critical patent/JPS59196057A/en
Publication of JPS6136895B2 publication Critical patent/JPS6136895B2/ja
Granted legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/109Types of pasta, e.g. macaroni or noodles
    • A23L7/11Filled, stuffed or multilayered pasta

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Manufacturing And Processing Devices For Dough (AREA)
  • Noodles (AREA)

Abstract

PURPOSE:To obtain double noodles having a completely wrapped dough sheet in the core layer, by wrapping a dough sheet in the second layer with dough sheets in the first and the third layers between constricted parts, cutting the dough sheets with the constricted parts, and passing the resultant parallel noodle strips through form adjusting rolls to repair cut flaws. CONSTITUTION:Dough sheets in three layers (a), (b) and (c) are passed through noodle molding rolls 45 having corresponding mutually approached protruding tips 48 of many noodle molding rings 46 to wrap the dough sheet (b) with dough sheets (a) and (c) between constricted parts (d) and mold a dough sheet (e) of original shape for double noodles. The resultant dough sheet (e) is then passed through a pair of cutting rolls 51 and 52 and cut between the constricted parts (d) to form noodle strips (f) in the parallel state. The noodle strips (f) are passed through form adjusting rolls 54 having form adjusting holes 56 formed by annular grooves 55 to eliminate and repair cut flaws. Thus, double noodles having the dough sheet (b) wrapped with the dough sheets (a) and (c) in the central part thereof can be obtained.

Description

【発明の詳細な説明】 本発明は、第1層と第2F#と第3層の三J−に接合し
て重ねた麺帯を材料とし、第1.3層の麺帯を部分的に
接合して切断形成する麺線の中に第3層の麺帯の一部を
包み込んだ二重部を製造する方法に関するものである。
DETAILED DESCRIPTION OF THE INVENTION The present invention uses noodle strips that are joined and stacked in three layers, ie, the first layer, the second F#, and the third layer, as a material, and the noodle strips of the 1st and 3rd layers are partially The present invention relates to a method for manufacturing a double portion in which a portion of a third layer of noodle strips is wrapped in noodle strings that are joined and cut.

三層の麺帯を圧延ロールの間に通して長さ方向に圧延し
、切断する通常の麺線製造法においては、麺線の両側の
切口に第1.2.3層か層形態を崩すことなく表れる。
In the normal noodle production method, in which a three-layer noodle strip is passed between rolling rolls, rolled in the length direction, and then cut, the 1st, 2nd, and 3rd layer form is broken at the cut ends on both sides of the noodle strings. It appears without a trace.

従って第2層の麺帯を第1.3層の麺帯と異種の穀物に
より成形するとか、異種の穀物を混入して成形するとか
、ビクミンB等の栄養剤を混入するとか、薄く着色する
場合等において、第2Nの麺帯の切断口が明確に表れる
。このため、第2Nの麺帯を第1.3Mの頽帯により包
囲して切口に全く、又はほとんど表はさないようにして
、茹で渦中にも溶出しないように茹で上げることは不可
能である。
Therefore, the second layer of noodle strips may be molded with a different type of grain from the first and third layer noodle strips, mixed with different types of grains, mixed with nutritional supplements such as Bicumin B, or lightly colored. In some cases, the cut end of the 2N noodle strip is clearly visible. For this reason, it is impossible to surround the 2N noodle strip with the 1.3M ligament so that it is not exposed at all or almost at the cut end, and boil it so that it does not dissolve into the boiling whirlpool. .

本発明は軸方向において断面山谷状の多数の麺成形環を
形成し、かつ各幼成形環の突出先端を対応して互に接近
させた一〜数対の額成形ロールの間に、ff11層と第
2層と第3層の三層の麺帯を通し、第1層と第3Flの
麺帯を幼成形環の断面形状により主として中方向に圧延
し、かつ前記突出環先端間で該両領帯を圧迫し“ζ校(
くび)りを生じさせると共に、第2層の麺帯を該絞りの
間で第1層と・第3層の麺帯により包囲して二重麺原形
麺帯を成形する第1工程と、舗成形ロール対の各突出先
端に合致させた環形の切断刃を対応させた切断ロール対
の間に前記の二重麺原形趣帯を通し、前記の絞りにおい
て切断して麺線を並列状に形成する第2工程と、麺線を
通ず整形孔を対ロールの周面接合により形成したー・−
数対の整形ロールの間に前記麺線を通し、第2工程によ
り発生した切断痕を消滅する補修を施す第3工程を結合
したことを特徴とするものであって、麺線に切断する第
2工程の前後の第1一工程と第3工程の特殊な成形工程
により、二重仙の製造を正確に実現することを目的とす
るものである。
In the present invention, a large number of noodle forming rings having a cross-section of peaks and valleys are formed in the axial direction, and an ff11 layer is formed between one to several pairs of frame forming rolls in which the protruding tips of each immature forming ring are brought close to each other. The noodle strips of the first layer and the third Fl are passed through the noodle strips of the second layer and the third layer, and the noodle strips of the first layer and the third fl. Squeezing the territory and “Z” school (
A first step of forming a double noodle original shape noodle sheet by forming a neck and surrounding the second layer noodle sheet with the first and third layer noodle sheets between the squeezes; The double noodle original shape strip is passed between a pair of cutting rolls that have corresponding annular cutting blades matched with the protruding tips of each pair of paving rolls, and the noodle strings are cut in the above drawing to form parallel noodle strings. In the second step of forming, the forming hole was formed by connecting the circumferential surface of the pair of rolls through the noodle strings.
The method is characterized in that it combines a third step of passing the noodle strings between several pairs of shaping rolls and repairing the cut marks generated in the second step, the step of cutting the noodle strings into noodle strings. The purpose of this is to accurately manufacture a double-edged sword through special forming processes of the 1st and 3rd processes before and after the 2nd process.

第1.2図は本発明方法の実施に適した製造装置を示す
もので、図の左方部に麺帯連続製造部Aを設け、同右方
部に麺線製造機Cを据付け、左方と右方の中間部を側帯
搬送部Bとする。
Figure 1.2 shows a manufacturing apparatus suitable for carrying out the method of the present invention, in which a continuous noodle band manufacturing section A is installed on the left side of the figure, a noodle string manufacturing machine C is installed on the right side, and a noodle string manufacturing machine C is installed on the right side of the figure. The middle part on the right side is defined as the side belt conveying part B.

麺帯連続製造部Aには階段1により高い台面3上に上る
櫓台2を設け、台面3の左側に能力の大きい第1ミキサ
ー4を設け、同左側に能力を半分以下としたM2ミキサ
ー11を設け、第1ミキサー4と第2ミキサー11には
混捏原料排出口を夫々受けるコンベヤベルト5.12を
台面3の下面に設置し、前記ベルト5.12により夫々
搬送した混捏原料を、第1分配函6、第2分配函13に
夫々落下させる。第1分配函6の内部には混捏原料を左
右jこ分けて送るスクリューコンベヤ等(図示せず)を
設け、左側の第1落下ロアと右側の第3落下口8とから
第1分配コンベヤ9、第1分配コンベヤエ0上に落す。
The continuous noodle strip manufacturing department A is equipped with a turret stand 2 that climbs onto a higher stand 3 by a staircase 1, a first mixer 4 with a large capacity is installed on the left side of the stand 3, and an M2 mixer 11 with less than half the capacity is installed on the left side of the same. The first mixer 4 and the second mixer 11 are provided with conveyor belts 5.12 on the lower surface of the table 3 that receive the kneading raw material discharge ports, respectively, and the kneading raw materials conveyed by the belts 5.12, respectively, are transferred to the first mixer 4 and the second mixer 11. They are dropped into the distribution box 6 and the second distribution box 13, respectively. A screw conveyor or the like (not shown) is provided inside the first distribution box 6 to send the raw materials for mixing and kneading to the left and right. , onto the first distribution conveyor 0.

第2分配函13の内部には混捏原料を左方に送るスクリ
ューコンベヤ等(図示せず)を設は左方の第2落下口1
4がら第2分配コンベヤ15上に落す。
Inside the second distribution box 13, there is a screw conveyor (not shown) that sends the raw materials to the left.
4 onto the second distribution conveyor 15.

麺帯連続製造部Aと麺帯搬送部Bと麺線製造機Cとは第
1図により明らかなように一つのライン上に配置される
もので第1分配コンベヤ9、第2分配コンベヤ15、第
3分配コンベヤ1oの各々は該ラインの上方部を終端と
する。
As is clear from FIG. 1, the continuous noodle sheet manufacturing section A, the noodle sheet conveying section B, and the noodle string manufacturing machine C are arranged on one line, and include a first distribution conveyor 9, a second distribution conveyor 15, Each of the third distribution conveyors 1o terminates at the upper part of the line.

第1分配コンベヤ9の終端下方には、二対の延伸ローラ
対16.17と、それらの各延伸ローラ対により延伸し
た粗麺帯を集合する第1麺帯製造ローラ対18と、該ロ
ーラ対がら送出される第1仙帯aをラインの下方部で麺
線製造機Cの方向に送る水平コンベヤ19、斜行コンベ
ヤ20、誘導ローラ対21.22、斜行コンベヤ23を
順次に接続さゼて配置する。
Below the terminal end of the first distribution conveyor 9, there are two pairs of stretching rollers 16 and 17, a first pair of noodle sheet manufacturing rollers 18 for collecting the rough noodle sheets stretched by the respective pairs of stretching rollers, and A horizontal conveyor 19, a diagonal conveyor 20, a pair of guide rollers 21 and 22, and a diagonal conveyor 23 are connected in sequence to send the first sendai a sent out in the direction of the noodle string making machine C at the lower part of the line. Place it.

第2分配コンベヤ15の終端下方には、前記の水平コン
ベヤ19のすぐ上方の二対の延伸ローラ対24.25と
、それらの延伸ローラ対により延伸した粗麺帯を集合す
る第2頷帯國造ローラ対2Gと、該ローラ対から送出さ
れる第2仙帯すを搬送する水平コンベヤ27、斜行コン
ベヤ28、誘導ローラ対29.30、斜行から水平に転
するコンベヤ31を順次に接続させて配置する。
Below the terminal end of the second distribution conveyor 15, there are two pairs of stretching rollers 24, 25 immediately above the horizontal conveyor 19, and a second nodding belt that collects the coarse noodle strips stretched by these pairs of stretching rollers. The forming roller pair 2G, the horizontal conveyor 27 that conveys the second belt conveyed from the roller pair, the oblique conveyor 28, the guide roller pair 29, 30, and the conveyor 31 that rotates from oblique to horizontal are connected in sequence. and place it.

第3分配コンベヤ10の終端下方には、前記した水平コ
ンベヤ27のすぐ上方の二対の延伸ローラ対32.33
と、それら各ローラ対により延伸した粗麺帯を集合する
第3幼帯製造ローラ34対と、該ローラ対から送出され
る第3頷耐Cを搬送する斜行コンベヤ35、誘導ローラ
対36.37、斜行から水平に転するコンベヤ38を接
続させて配置する。
Below the terminal end of the third distribution conveyor 10, there are two pairs of stretching rollers 32 and 33 immediately above the horizontal conveyor 27 described above.
, a third pair of young belt production rollers 34 that collect the coarse noodle sheets stretched by each pair of rollers, a diagonal conveyor 35 that conveys the third anti-nodding C sent out from the pair of rollers, a pair of guide rollers 36 . 37. A conveyor 38 that rotates from diagonal to horizontal is connected and arranged.

以上の説明によっても分かるように、第1麺帯aと第3
麺帯Cとは、第1ミキサー4に供給さiする同じ原料粉
により圧延した麺帯であり、第2麺帯すは第2ミキサー
11に供給される異種の(或は着色した)原料粉により
圧延した麺帯である。
As can be seen from the above explanation, the first noodle belt a and the third
The noodle sheet C is a noodle sheet rolled with the same raw material flour supplied to the first mixer 4, and the second noodle sheet is a noodle sheet rolled with a different type of (or colored) raw material flour supplied to the second mixer 11. This is a noodle strip rolled by

また第1麺帯aと、第2堕帯すと、第3幼帯Cとはほぼ
平行をなして麺線製造機Cの方向に搬送されるものであ
る。
Further, the first noodle belt a, the second noodle belt C, and the third noodle belt C are conveyed almost parallel to each other in the direction of the noodle string manufacturing machine C.

U!*製造機Cにはフレーム41に第1頷耐aの誘導ロ
ール42と、第2麺耐すの誘導ロール43と、第3幼帯
Cの誘導ロール44とを配置し、それらの誘導ロールに
より、第2額帯すを中央に挟んで第1麺耐aと第3頷帯
Cとを三層状をなさせ、麺趣整形ロール45の直上で各
麺帯a、b、Cを接合して該ロール45の間に通す構成
ζこしである。
U! *In the manufacturing machine C, a guide roll 42 of the first nod resistance a, a guide roll 43 of the second noodle resistance, and a guide roll 44 of the third belt C are arranged on the frame 41, and by these guide rolls , the first noodle band a and the third noodle band C are formed into a three-layered structure with the second frame band in the center, and each noodle band a, b, and C are joined directly above the noodle shape shaping roll 45. The structure ζ is passed between the rolls 45.

堕整形ロール45は第3図に拡大して示すように−、対
°をなし、その直下に一対の切断ロール51を配置し、
さらに一対の整形ロール54を配置する。
As shown enlarged in FIG. 3, the fallen shaping rolls 45 form opposite sides, and a pair of cutting rolls 51 are placed directly below them.
Furthermore, a pair of shaping rolls 54 are arranged.

本発明方法は一〜数対の麺整形ロール45と一〜数対の
整形ロール45とによって、前言己した第11第2、第
3a、b、、cの三層の麺帯から二重麹を製造する製造
法に係るものであって、図示した製造機Cにより製造す
る態様な一実施例として説明する。
The method of the present invention uses one to several pairs of noodle shaping rolls 45 and one to several pairs of noodle shaping rolls 45 to process double koji from the three-layered noodle belt of the 11th second, 3rd a, b, and c as described above. This relates to a manufacturing method for manufacturing, and will be described as an embodiment in which manufacturing is performed using manufacturing machine C shown in the figure.

麺成形ロール45.45は第3図に示すように軸方向に
おいて断面山谷状の多数の舗成形環46を形成してなり
、その谷部47の中央に半径方向の切削からなる側径環
溝49を設4J、山部48の突出先端50は少しばかり
の曲線形に形成し、その突出光@50を第3図のとおり
に対応させ、かつ互に接近させである。このため三層を
なして該ローラ対45の間を通る麺帯a、’6.cの三
層の麺帯は突出先端50.50により圧迫されるが、谷
部47.47が懐状になっているから、外側の第−M 
ts帯aと第三層麺帯Cは前記の突出先端50.50の
圧迫により絞(りび)すdを生じて、頷成形環46.4
6の断面形状により主として巾方向(麺帯の進行と直角
な方向)に圧延され、側径環溝49が存在すれば、圧延
は一層円滑になる。他方、中間層の第2話帯すは前記の
紋りdにより殆んと切断され、谷部47を滑って第一層
の麺帯aと第三層の麺帯Cとにより包囲される。以上の
幼成形ロール45.45を通る間に本発明の第1工程が
完了し、第4図に図示した二重堕j車形舗帯eが成形さ
れる。この工程を容易にするため、第二層の麺帯すを、
水分の含有量が少し多い軟弱麺州にするとか、グルテン
の含有量が少い小麦粉、そば粉などの原料粉を使用する
とか、胚芽粉を混入するとかによって、第一層及び第三
N麺帯a、cに比し粘性を低くする配慮により一層容易
にできる。また成形ロール対を、麺成形環の形成が順次
に谷部の角度を増加し、かつ突出先端の接近量が増加す
る類似形の数対のロール対により構成し、それら各対の
成形ロールの間に三層の麺帯a、b、cを順次に通して
、第1工程の二重麺原形麺帯eの成形を合理化できる。
As shown in FIG. 3, the noodle forming rolls 45, 45 are formed with a large number of paving rings 46 having a cross-section of peaks and valleys in the axial direction, and in the center of the valleys 47 there is a side diameter ring groove formed by cutting in the radial direction. The protruding tips 50 of the peaks 48 are formed in a slightly curved shape, and the protruding lights 50 are made to correspond to each other as shown in FIG. 3 and to be close to each other. Therefore, the noodle strips a, '6. The three-layered noodle strip c is pressed by the protruding tip 50.50, but since the trough 47.47 is shaped like a pocket, the outer layer -M
The ts band a and the third layer noodle band C are squeezed by the above-mentioned protruding tip 50.50, causing a rib d to form a nodding ring 46.4.
Due to the cross-sectional shape of No. 6, rolling is performed mainly in the width direction (direction perpendicular to the progress of the noodle strip), and if the side diameter annular groove 49 is present, rolling becomes even smoother. On the other hand, the middle layer's second story belt is almost cut off by the crest d, slides along the trough 47, and is surrounded by the first layer's noodle belt a and the third layer's noodle belt C. The first step of the present invention is completed while passing through the above-mentioned infant forming rolls 45 and 45, and the double-pitched wheel-shaped pavement e shown in FIG. 4 is formed. In order to facilitate this process, the second layer of noodles was
Depending on whether you use soft noodles with a slightly higher water content, use raw material flour such as wheat flour or buckwheat flour with a lower gluten content, or mix germ flour into the first layer and third layer N noodles. This can be done more easily by making the viscosity lower than in bands a and c. In addition, the forming roll pair is composed of several pairs of similar rolls in which the noodle forming ring is formed by sequentially increasing the angle of the trough and increasing the amount of approach of the protruding tips, and each pair of forming rolls is By sequentially passing three layers of noodle strips a, b, and c in between, the forming of the double noodle original shape noodle strip e in the first step can be streamlined.

 ・二重麺原形麺帯eを通す切断ロール51は麺成形ロ
ール45の突出先端50に合致する間隔で環形の切断刃
52を設けたものであり、刃先53は約45°〜55°
角の刃体53の先端を双方形に尖らせたものであり、こ
の切断ロール51は刃先53をほとんど接合する一対を
以て第5図の通りにする。二重麺原形麺帯eはこの切断
ロール51対の間を通る間に各絞りdを少し圧迫され−
ζ多数条平行の麺線fに切断成形される。
- The cutting roll 51 through which the double noodle original shape noodle strip e is passed is provided with annular cutting blades 52 at intervals that match the protruding tips 50 of the noodle forming rolls 45, and the cutting edges 53 are approximately 45° to 55°.
The tip of the corner blade body 53 is sharpened in a double-sided shape, and this cutting roll 51 has a pair of blade edges 53 almost joined together as shown in FIG. While the double noodle original shape noodle strip e passes between these 51 pairs of cutting rolls, each squeeze d is slightly compressed.
It is cut and formed into many parallel noodle strings f.

整形ロール54は、前記した仙成形ロール45の谷部4
7に合致させて半円形の環a55を設け、第6図に示す
ように一対の整形ロール54.54の周面により麺線f
を通す整形孔56を構成したものであり、該整形孔によ
り、麺線fの両側に、第2工程で発生した筋状の切断痕
gを多少の延伸を伴わせながら消滅する補修を施して二
重幼f′とする。麺線fの多少の延伸を伴うものであれ
ば当然に周速を切断ロール51等に較べて少し許り早く
する。
The shaping roll 54 has the valley portion 4 of the above-mentioned green shaping roll 45.
7, a semicircular ring a55 is provided, and as shown in FIG.
It is configured with a shaping hole 56 through which the noodle strings f are repaired so that the streaky cut marks g generated in the second step disappear with some stretching on both sides of the noodle strings f. Let it be a double young f'. If the noodle strings f are to be stretched to some extent, the circumferential speed is naturally set to be a little higher than that of the cutting roll 51 or the like.

整形ロール54対は数対に動線fを順次に通ず構成にす
ることもできる。その場合には整形孔55を一挙に仕上
げ形にすることなく、第2工程により切断された麺線f
の断面形状を順次に仕上げ形の二重麺f′に近ずける整
形孔とし、最終の整形ロール54対に、二重劾f′に整
形仕上げを施す形状とした整形孔55を構成する。
The number of pairs of shaping rolls 54 can also be constructed by sequentially passing the flow line f through several pairs. In that case, the noodle strings f cut in the second step without forming the shaping hole 55 into a finished shape all at once.
The cross-sectional shape of is used as a shaping hole that approaches the finished double noodle f' in sequence, and the final shaping roll 54 pair is formed with a shaping hole 55 having a shape that allows the double noodle f' to be shaped and finished.

麺線fが菱形、四角形等の断面により切断されるときは
、上端を第7図の断面形状とした案内板対57.57の
案内孔58の間に通し、該案内孔58の少しばかりの螺
旋捻回により切断痕gを、第9図のように少しねじって
整形ロール54に通し、切断痕gの消滅補修をさらに有
効にすることもできる。
When the noodle strings f are cut with a cross section such as a rhombus or square, the upper end is passed between the guide holes 58 of the pair of guide plates 57 and 57 having the cross-sectional shape shown in FIG. By spiral twisting, the cut mark g can be twisted slightly and passed through the shaping roll 54 as shown in FIG. 9, thereby making the repair of the cut mark g even more effective.

本発明は、前記の実施例の説明により明らかにしたよう
に、測成形ロール対を通ず三J5の麺帯から、第二層の
麺帯すの一部を第一層と第三層のか帯a、、Cにより包
囲して中心部に包み込んだ二重趣を連続製造できるもの
であって、芯層の麺帯に茹湯、点液等を直接に接触され
ないで外j−の麺帯を?g:透する液分で可食状態に煮
上げることかできるから業務、家庭などにおける煮熟を
容易とし、かつこの構成の利用により、新好の二重畑を
、チューピンニマシン等によることなく大量に、しかも
低廉な工法で製造できる利益をもつ。
As clarified by the description of the embodiments described above, the present invention allows a portion of the second layer noodle sheet to be transferred from the 3J5 noodle sheet to the first layer and the third layer through a pair of measurement forming rolls. It is possible to continuously produce a double-layered noodle wrapped in the center surrounded by bands A, C, and the outer noodle band is not exposed to boiling water, dripping liquid, etc. directly to the noodle band in the core layer. of? g: Since it can be boiled to an edible state with a transparent liquid, it is easy to boil it at work or at home, and by using this structure, it is possible to boil the newly grown double fields using a chupinni machine, etc. It has the advantage of being able to be manufactured in large quantities and using inexpensive methods.

【図面の簡単な説明】[Brief explanation of the drawing]

第1図は本発明に応用する製造装置の一例を示した平面
図、第2図は同側面図、第3図はり整形ロール対と切断
ロール対と整形ロール対の配置を示した切断拡大側面図
、第4図は第1工程を図解した切断平面図、第5図は第
2工程を図解した切断平面図、第6図は第3工程を図解
した平面図、第7図は案内板対57.57の斜視図であ
る。 45→麺成形ロール 46→幼成形環 47→谷部 48→山部 50→突出先端5I→切断ロ
ール 52→切1祈刃 54→整形ロール 56→整形孔 d−・絞(くび)リ e−二重仙原形麺帯f −・括線
 C−麺線製造機 出願人 株式会社  中部シマグヤ 11−と!。 第3図 第4図 第5囲 bl   b3 第6図 5
FIG. 1 is a plan view showing an example of a manufacturing apparatus applied to the present invention, FIG. 2 is a side view of the same, and FIG. 3 is an enlarged cut side view showing the arrangement of a pair of beam shaping rolls, a pair of cutting rolls, and a pair of shaping rolls. 4 is a cutaway plan view illustrating the first step, FIG. 5 is a cutaway plan view illustrating the second step, FIG. 6 is a plan view illustrating the third step, and FIG. 7 is a guide plate pair. 57.57 is a perspective view. 45→noodle forming roll 46→young forming ring 47→trough 48→peak 50→protruding tip 5I→cutting roll 52→cutting 1 prayer blade 54→forming roll 56→forming hole d-/neck hole e -Double Sen original shape noodle belt f -Bracket line C-Noodle string making machine applicant Chubu Shimagya Co., Ltd. 11- and! . Figure 3 Figure 4 Figure 5 Box bl b3 Figure 6 5

Claims (1)

【特許請求の範囲】[Claims] 軸方向において断面山谷状の多数の(至)成形環を形成
し、かつ各仙成形環の突出先端を対応して互に接近させ
た一〜数対の麺成形ロールの間に、第1層と第2層と第
3Mの三層の麺帯を通し、第1層と第3層の麺帯を杯成
形環の断面形状により主として中方向に圧延し、かつ前
記突出環先端間で該両部帯を圧迫して絞(くび)りを生
じさせると共に、第2層の麺帯を該絞りの間で第1層と
第3層の麺帯により包囲して二重部原形麺帯を成形する
第1工程と、話成形ロール対の各突出先端に合致させた
環形の切断刃を対応さゼだ切断ロール対の間に前記の二
重動源形麺帯を通し、前記の絞りにおいて切断して麺線
を並列状に形成する第2工程と、麺線を通ず整形孔を対
ロールの周面接合により形成した一〜数対の整形ロール
の間に前記麺線を通し、第2工程により発生した切断痕
を消滅する補修を施す第3工程を結合したことを特徴と
する二重部の製造法。
The first layer is placed between one to several pairs of noodle forming rolls that form a large number of forming rings with a cross-section of peaks and troughs in the axial direction, and the protruding tips of the respective forming rings are brought close to each other. The noodle strips of the first layer and the third layer are rolled mainly in the middle direction by the cross-sectional shape of the cup-forming ring, and the noodle strips of the first layer and the third layer are passed through the noodle strips of the second layer and the third layer M, and the noodle strips of the first layer and the third layer are rolled mainly in the middle direction between the tips of the protruding rings. The noodle strips are compressed to create a neck, and the second layer of noodle strips are surrounded by the first and third layer noodle strips between the necks to form a double-part original shape noodle strip. In the first step of forming, a ring-shaped cutting blade matched with each protruding tip of a pair of forming rolls is passed between the pair of corresponding cutting rolls, and the noodle strip is passed through the drawing process. A second step of cutting to form noodle strings in parallel, and a second step of passing the noodle strings between one to several pairs of shaping rolls in which shaping holes are formed by connecting the circumferential surfaces of paired rolls through which the noodle strings are passed. A method for manufacturing a double part, characterized by combining a third step of repairing to eliminate cut marks generated in the two steps.
JP58068953A 1983-04-19 1983-04-19 Production of double noodle Granted JPS59196057A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP58068953A JPS59196057A (en) 1983-04-19 1983-04-19 Production of double noodle

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP58068953A JPS59196057A (en) 1983-04-19 1983-04-19 Production of double noodle

Publications (2)

Publication Number Publication Date
JPS59196057A true JPS59196057A (en) 1984-11-07
JPS6136895B2 JPS6136895B2 (en) 1986-08-21

Family

ID=13388540

Family Applications (1)

Application Number Title Priority Date Filing Date
JP58068953A Granted JPS59196057A (en) 1983-04-19 1983-04-19 Production of double noodle

Country Status (1)

Country Link
JP (1) JPS59196057A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR19990046300A (en) * 1999-02-01 1999-07-05 마락준 Aaaaa
KR20210121468A (en) * 2020-03-30 2021-10-08 김기도 Dual noodles and manufacturing method for the same

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP4554410B2 (en) * 2005-03-18 2010-09-29 隆彦 仲田 Noodle manufacturing method

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR19990046300A (en) * 1999-02-01 1999-07-05 마락준 Aaaaa
KR20210121468A (en) * 2020-03-30 2021-10-08 김기도 Dual noodles and manufacturing method for the same

Also Published As

Publication number Publication date
JPS6136895B2 (en) 1986-08-21

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