JPS6031492Y2 - noodle cutting device - Google Patents

Description

[Detailed Description of the Invention] The present invention relates to a noodle cutting device that can cut stretched noodle bodies into noodles of a predetermined width while regulating the noodle bodies in an orderly manner.

In the past, noodles were made by hand or by machines, but while the noodles made by hand had an excellent chewiness and texture, they could not be mass-produced, so noodles made by machines Although it can be produced in large quantities, it has the drawbacks of poor taste and flavour, and the two have contradictory drawbacks.

For this reason, by mechanically performing the same operations as manual processes, we can produce large quantities of noodles with the same quality as handmade noodles.
In addition, a noodle making machine that can quickly produce noodles has been developed.

This mechanical noodle making machine used a noodle cutting device that cut the noodle bodies into predetermined lengths, but the conventional cutting device used a conveyor that conveyed the noodle bodies and a knife that reciprocated in opposition to the conveyor. It is configured so that the noodles can be cut into a predetermined width by reciprocating the knife.

However, when the noodle bodies are transported by a conveyor, they are not necessarily transported at a constant speed, and the width of the cut noodle bodies varies, making it difficult to produce uniform noodles. It was something.

In view of the above-mentioned drawbacks, the present invention provides a noodle cutting device that allows noodle bodies to be conveyed while being held between upper and lower sides by a pair of conveyors so that the width of the cut noodles is always constant.

An embodiment of the present invention will be described below with reference to the drawings.

Figure 1 shows the entire noodle making machine in this embodiment.In this embodiment, the device is made of a steel desk type in order to make the device compact and to facilitate the noodle production work, and to avoid wasting space. Place each component in its proper place.

A mixer part 1 is placed on the left side of the bottom of this device, and a press part 2 is placed adjacent to it on the right side of the bottom, and the upper surfaces of the mixer part 1 and the press part 2 are flat and have the same height as a normal desk. A rolling part 3 and a cutter part 4 are placed on this upper surface.

The rolling section 3 is located at the back, and the cutter part 4 is located at the front.
Each is set horizontally.

The mixer part 1 mixes flour and salt water in a line, and is equipped with a drum 5 that is open at the top and can be opened and closed at the bottom in the center. It is.

At the top of the drum 5 there is a top lid 7 for supplying salt water, at the bottom of the drum 5 there is a koji box 8 which can be inserted and removed to store the cooked noodles, and at the side of the drum 5 there is a bottom lid 7. A lever 9 (not shown) for opening and closing is provided.

The press section 2 is used to compress the noodle bodies before and after ripening them to give them firmness, and includes a fixed table 10 installed on the ceiling of the device and a rising table 11 that can move up and down. The noodle bodies are compressed by these two tables 10 and 11.

A timer 12 for controlling the mixer part 1 and a plurality of switches 13 for controlling the lifting table 11 are provided on the support between the mixer part 1 and the press part 2.

The rolling section 3 has a pair of elongated rolls 14.15, both rolls 14.15 are pivotally supported on a horizontal bar as a pair in the vertical direction. A scraper 16 is provided to guide the noodle bodies.

An adjustment lever 17 is provided on the side of the rolling section 3 to change the distance between the rolls 14 and 15.

Said cutter part 4 is journalled by rolls 18.19 parallel to each other at intervals close to the width of the device;
A conveyor 20 is wound between 9 and 9.
can be driven in an endless manner.

The height of the upper surface of this conveyor 20 is
It should be at the same height as the gap in step 5.

The cutting roll 2 is placed close to the side surface of the roll 19.
1 is pivoted in parallel, and this cutting roll 21
The knife 22 is provided so that the wide knife 22 can be moved toward and away from the opening perpendicularly to the opening.

FIG. 2 is an enlarged view of the cutter portion 4 near the knife 22, in which a pair of rolls 23 and 24 are pivotally supported above the end portion of the conveyor 20 in the conveying direction.
The regulation conveyor 25 is wound between 3.24 and 3.24.

This roll 23 is pivotally supported by the device and rotated by a motor (not shown), but the roll 24 is
The regulating conveyor 25 is supported so as to be able to swing in the C direction about the rolls 23.

The cutting roll 21 is supported parallel to the roll 19 at the same height, and a protective film 26 is attached to the outer periphery of the cutting roll 21 using flexible rubber. A guide plate 27 is provided to connect the upper end of the scraper 2 to the side surface of the cutting roll 21 on the transfer side.
8 is provided at an angle.

A support shaft 29 is fixed above the roll 24, and an arm 30 is rotatably supported on the support shaft 29, and the knife 22 is fixed to the tip of the arm 30.

A drive shaft 31 rotated by a motor is pivotally supported above the center of the arm 30, and the drive shaft 31 is connected to the center of the arm 30 by a rod 32 and pins 33, 34.

An extrusion roll 35 is pivotally supported between the arm 35 and the cutting roll 21.

Next, the operation of this embodiment will be explained.

When an appropriate amount of flour is put into the drum 5 and the upper lid 7 is filled with salt water, the salt water in the upper lid 7 drips from the small hole and flows into the drum 5.
Flow inside.

When the timer 12 is set to a predetermined time, the blender 6 is driven in the direction A by a motor (not shown) to knead the flour and salt water to form noodles.

When the time preset in the timer 12 has elapsed, the blender 6 stops rotating and the line raising work is completed.

After this, when the lever 9 is pushed down, the bottom lid opens and the noodle bodies fall into the noodle box 8.

Fixing table 10 and raising table 1
1, and by raising the lifting table 11 in the direction B, the noodle is compressed and the noodle is pressed to produce the effect of stepping on it when making it by hand.

After the noodle bodies are compressed 3 to 5 times, they are left to mature for about 3 to 5 hours, and after the completion of ripening, they are compressed again in a press part 2 to give the noodle bodies stickiness and elasticity.

When this ripening is completed, the noodle bodies are placed on the conveyor 20, and the noodle bodies are rolled out to a predetermined thickness by the rolling section 3 and flattened.

This is equivalent to rolling out the noodles with a rolling pin when making them by hand, and allows you to smoothen the surface while strengthening the noodles.

First, the adjustment lever 17 is used to widen the distance between the rolls 14 and 15 and rotate each roll 14 and 15 in the C direction.

When the noodle is inserted between the rolls 14 and 15 in the direction D, the noodle is stretched to the thickness of the gap between the rolls 14 and 15.

Roll 14.15 many times while operating the adjustment lever 17.
If it passes through the noodle body during this time, the noodle body with a predetermined thickness is rolled.

In this operation, since the height of the gap between the conveyor 20 and the rolls 14.degree.

In addition, the noodle body that has been reversed from the roll 15 is placed in the scraper 1.
6 separates it from the roll 15 and prevents it from being caught between the rolls 14 and 15.

The noodles rolled out in the rolling section 3 are folded into three or the like,
When the noodle is placed on the conveyor 20 and the cutter part 4 is operated, the conveyor 20 moves in the direction C, and the placed noodle is moved in the direction of the cutter 22.

Cutting roll 2 where the noodle body is transferred from the end of the conveyor 20
1, the knife 22 is reciprocating in the F direction with respect to the cutting roll 21, so the noodle body is cut into a predetermined width by the knife 22, forming noodles such as udon and soba. .

The operation of the cutter portion 4 will be explained in more detail with reference to FIG. 2.A motor (not shown) operates the rolls 19, 23, .
Cutting roll 21, drive shaft 31, extrusion roll 3
5 are rotated in the directions indicated by arrows in the figure.

The rolls 19, 23, 21.35 all rotate synchronously, and the moving speeds of the conveyor 20, regulation conveyor 25, cutting roll 21, and extrusion roll 35 on the outer periphery are the same.

Further, as the drive shaft 31 rotates, the arm 30 is swung around the support shaft 29 by the rod 32 and rotated.

The noodles placed on the conveyor 20 are conveyed in the E direction by the movement of the conveyor 20, enter between the conveyor 20 and the regulation conveyor 25, and are forced to move at a set constant speed while being held between the conveyors 20 and 25. It passes through the guide plate 27 and continues to move with the extrusion roll 25 being held between the cutting rolls 21.

When the noodle body moves to the upper surface of the cutting roll 21, the knife 22 is reciprocating in the F direction as described above, so the noodle body is sequentially cut from its end, slides on the scraper 28, and falls. .

The knife 22 moves until it comes into contact with the cutting roll 21, but since it comes into contact with the protective film 26, its elasticity prevents the knife 22 from being worn out.

In addition, since the noodle bodies are forcibly transferred while being held by the conveyor 20, the regulating conveyor 25, the cutting roll 21, and the extrusion roll 35, the width of the cut noodles does not change and the noodles are cut one after another. .

Also, to increase or decrease the width of the noodles, each roll 19.23, 2
This can be done by adjusting the rotational speed of 1.35 mm (the cutter 22 is always reciprocated at a constant cycle).

) The noodles formed through this series of operations are the same as those made by hand.
There is a process of stepping, stretching, and cutting, resulting in a product with the same texture, texture, and taste as handmade.

Since the present invention is configured as described above, the speed of the noodle body does not change even when moving, and the noodle body can always be cut into noodles of a constant width.
Uniform noodles can be produced.

[Brief explanation of drawings]

FIG. 1 is a perspective view showing the entire noodle manufacturing device, and FIG. 2 is a side view showing the noodle cutting device of the present invention. 4...Cutter part 1.20...Conveyor, 22...Knife, 25...Regulation conveyor.

Claims (1)

[Scope of utility model registration request] a conveyor for conveying noodle bodies; a regulation conveyor provided at a distance above the end of the conveyor in the moving direction and moving at the same speed as the conveyor; and a conveyor provided at the end of the conveyor in the moving direction. A noodle cutting device characterized in that the noodle bodies are conveyed while being held between a conveyor and a regulating conveyor, and the noodle bodies are cut into predetermined intervals by the knife.