JPS6114769B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to an apparatus for continuously subjecting raw noodle strips to steam heat treatment as a preparatory step for producing instant dried alpha noodle strips from raw noodle strips obtained by shaping noodle dough. Conventionally, as a method to obtain instant dry alpha noodle strings without using an oil bath heating drying process, water is added to flour, mainly wheat flour, and the noodle dough is uniformly mixed and rolled to an appropriate thickness. or pressurized extrusion to form raw noodle strips, which are then cut into thin strips to produce raw noodle strings and then steamed; or alternatively, the above noodle dough is directly extruded from a die to form raw noodle strings and then steamed. It is known that this process is followed by alphaning and further drying. However, in such a method, the raw noodle strings are bent into wavy shapes or the noodle strings swell during steaming, causing binding and agglutination between the noodle strings and, in severe cases, resulting in lumps. There was a serious drawback that the texture and flavor were impaired because the texture was non-uniform and it was difficult to restore the consistency with hot water. In an attempt to eliminate such drawbacks, the present inventors have filed a patent application No. 53-3063 by steaming raw noodle strips containing wheat flour as the main ingredient and having a moisture content of at least 30% by weight, and then steaming the steamed noodles. We proposed a method for producing dried instant noodles, which involves pre-drying the strips to adjust the moisture content to 15-35% by weight, cutting them into noodle strings, and drying them further. According to this method, most of the problems of the prior art described above are solved, and a uniform and highly alpha-ized noodle dough can be achieved on an experimental scale without causing noodle strings to stick together or stick to each other. However, in the process of making this series of processes continuous and promoting rational mechanization on a commercial scale, various technical problems were still encountered. That is, when a wide raw noodle strip obtained by forming a continuous sheet from noodle dough is placed on a conveying device such as an endless belt and conveyed while being subjected to a steaming process using heated steam, wide raw noodles are formed. Although the band swells due to the steaming action, it is prevented from sliding due to static friction or adhesive force with the surface of the conveying device, so expansion in the width direction in particular causes the formation of ridges along the longitudinal direction. As a result, the fibers are absorbed, resulting in a large number of vertical wrinkles in the form of mountains, which are fixed in the pre-drying step, causing significant inconvenience in the subsequent cutting into fine wires, and resulting in non-uniform quality. Furthermore, it is difficult for the flow of water vapor acting on the wide raw noodle strip to spread evenly, and there is a tendency for a difference in the degree of alphaning to occur near the center of the width and near the side edges. This is accompanied by disadvantages in process or equipment design, such as needlessly increasing the amount or prolonging the processing time. The present inventors completed the present invention as a result of intensive research in order to solve the above-mentioned problems, and the first purpose is to create a homogeneous product with excellent hot water restorability, texture, and flavor. The object of the present invention is to obtain instant dry alpha noodles with industrial advantage, and a second object is to provide a reasonably continuous commercial production apparatus for processing noodle strips. The object of the present invention is to provide a forming machine for forming noodle dough into a continuous sheet having substantially uniform thickness to form a long and wide raw noodle band, and a forming machine for forming noodle dough into a continuous sheet having substantially uniform thickness, a dividing machine equipped with at least one cutting member for dividing the wide raw noodle strip sent out into a plurality of medium width raw noodle strips along the running direction; A separating machine that moves the raw noodle strips in their longitudinal direction while separating them from each other; and a steaming chamber that is penetrated by a conveyance mechanism for placing and conveying the medium-width raw noodle strips and that is equipped with heating steam supply means. This is achieved by a continuous processing device for noodle strips, which is characterized in that the noodle strips are sequentially installed. The noodle dough referred to in the present invention is mainly composed of wheat flour,
A predetermined amount of water is added to the raw materials to which other grain flour, starch, known noodle quality improvers, additives, flavoring agents, eggs, egg yolks, etc. have been added as necessary, and the water content is uniformly mixed. The amount is approximately 30-40% by weight of the total weight of the noodle dough.
is appropriate, preferably 32 to 37% by weight. When the water content is below the above range, it is difficult for the water to disperse uniformly in the noodle structure, resulting in insufficient gluten production, resulting in insufficient viscosity and extensibility.
This is undesirable because not only does the raw noodle strip formed from the noodle dough tend to break, but also the quality of the noodles becomes uneven after steaming. On the other hand, if the water content exceeds the above range, the gluten network becomes soft, deteriorating its shape retention, and exhibiting excessive viscosity, resulting in the noodle dough or raw noodle strips adhering to the surface of the equipment they pass through. This is not appropriate because it tends to cause the product to erect and the shape quality of the product may be impaired. The apparatus of the present invention for forming raw noodle strips using such noodle dough as a starting material and steaming the same will be described in detail below with reference to the accompanying drawings. FIG. 1 is a partially cutaway schematic diagram showing a specific example of the device of the present invention. FIGS. 2 to 4 are schematic diagrams showing essential parts of different embodiments of the apparatus of the present invention. In Fig. 1, the noodle dough in mixers 1 and 1 is fed to a forming machine 2 through slits provided at their bottoms, where it is formed into a continuous sheet with substantially uniform thickness, and is formed into a long and wide sheet. It is considered to be noodle belt 3. The molding machine 2 has a pair of Nippro rolls 4, 4',
It is a so-called rolling mill that is equipped with a drive means (not shown) that sequentially increases the surface speed of the rolls in the later stages. The machine is known. To form wide raw noodle strips, the noodle dough is mixed using a commonly used molding machine, such as a screw extruder, extruded into a C-shaped cross section, then opened and rolled as necessary. However, with the above-mentioned type of rolling mill, the noodle dough is not subjected to excessive kneading action, a relatively coarse textured raw noodle strip is obtained, and the final product is produced using hot water with excellent quality. Most preferred because it provides resilience. The width of the wide raw noodle strip 3 is limited by the working width of the processing machinery and is usually about 40 to 100 cm, but can be arbitrarily selected as required. The thickness must be substantially uniform in order to ensure uniform quality and shape of the final product, and is preferably about 0.3 to 2.0 mm, more preferably about 0.5 to 1.5 mm. If it is thinner than this, it will be easy to break in the subsequent processing process, and if it is thicker than the above range, it will not only be difficult to separate the noodles smoothly in the subsequent separation process, but also cause damage between the inner and outer layers of the raw noodle strip during the steaming process. Differences may occur in the degree of swelling, degree of alphaning, etc., and both are unfavorable. The wide raw noodle strip 3 thus obtained is then continuously transported in the longitudinal direction by an appropriate propulsion member such as a drive roll 5, and is then separated by a dividing machine 6.
The raw noodle strip 3 is divided into a plurality of medium-width raw noodle strips 7, 7', . . . along the running direction. In the specific example shown in FIGS. 1 and 4, the dividing machine 6 includes a rotating shaft 8 horizontally suspended above the passageway of the wide raw noodle strip 3 and crossing the passageway at right angles; It consists of a cutting member consisting of at least one disk cutter 9 vertically fixed above, and is provided with driving means (not shown) for the rotation shaft 8. Different embodiments of the divider 6 are shown in FIGS. 2 and 3.
That is, two cutter rolls 12, 12 having alternating large-diameter parts 10 and small-diameter parts 11 on one axis are arranged in parallel so that the large-diameter part 10 of one cutter roll fits into the small-diameter part 11 of the other cutter roll. They are combined to form a stepped nip, and the combined cutter rolls 12, 12 are suspended horizontally across the passage of the wide raw noodle strip 3 at right angles, and a drive means (not shown) for the cutter rolls 12 is provided. This type of noodle strip 3 passing through a stepped nip is sheared by the edges 13 of the large diameter portions 10 that are in sliding contact with each other. The dividing machine applied to the present invention is not limited to these embodiments, and appropriate modifications or design changes can be made, and this does not preclude the application of known cutting devices. The interval between the cutting members disposed across the path of the wide raw noodle strip 3 is approximately 5 to 30 cm from the side edge of the raw noodle strip.
It is better to do this every 10 to 20 cm, more preferably about 10 to 20 cm.
It is the interval. In other words, these numbers mean the width of the medium-width raw noodle strips 7, 7', etc. to be cut out, and making the width smaller than the above range means increasing the number of medium-width raw noodle strips. This complicates the structure of the separator, which will be described later, and increases the amount of asymmetric noodle strings generated from the side edges of the noodle strip when cutting noodle strings from a medium-width raw noodle strip. On the other hand, if the width exceeds the above range, it will not only make the subsequent separation effect difficult, but will also cause problems substantially similar to those that occur when processing wide raw noodle strips as they are in the steaming process. This is not suitable because it may cause wrinkles or folds in the longitudinal direction or non-uniform heating in the width direction due to expansion, which will have an unfavorable effect on product quality. Medium-width raw noodle strip 7 formed as described above,
7'... While running, medium-width raw noodle bands 7, which are adjacent to each other in the direction transverse to the longitudinal direction thereof,
7'...... are appropriately displaced relative to each other to be separated from each other. Here, the direction crossing the longitudinal direction of the medium-width raw noodle strips may be the vertical direction or the width direction, and the point is that adjacent medium-width raw noodle strips are separated from each other by a predetermined interval. It is important to make the relative displacement so that the Further, "relatively displacing" includes displacing only one of the adjacent medium-width raw noodle strips or displacing both of them. In Figs. 2 and 3, medium-width raw noodle bands 7, 7'...
An example of a separating machine for displacing the ... in the width direction to separate them from each other is shown. In FIG. 2, medium-width raw noodle strips 7, 7', formed through a dividing machine 6 consisting of a pair of cutter rolls 12, each have a plurality of separators suspended horizontally across the passage. roll 14,1
4'... Pass by touching them and straddling them. These separator rolls 14, 14'
...... are tapered rolls that are rotatably supported around their respective axes and tapered outward from the center of the total width of the raw noodle strip group, and separators arranged on the outside. The roll has a progressively larger taper compared to the inner one. Therefore, the separator roll generatrix with which the raw noodle strips come into contact either moves outward from the center of the total width of the raw noodle strip group and then sequentially descends, or sequentially retreats in the running direction of the raw noodle strips, or retreats while descending. The generating line of the outer separator roll has a degree of inclination that is appropriately larger than that of the inner separator roll.
The separator roll generatrix that the raw noodle strip contacts here refers to the center R of the arc PQ where the medium-width raw noodle strip 7 contacts the separator roll 14, referring to the schematic side view shown in FIG. It is defined as a roll bus that moves, and is simply referred to as a "roll bus" in this document. As mentioned above, by slanting the roll generatrix of the separator roll 14, the medium-width raw noodle strips 7, 7'...... are the separator rolls 14, 1
4'...... are slid in the width direction on the top or are displaced outward by the rotational movement of the separator roll 14, and are spaced apart from each other at appropriate intervals. In the separator shown in FIG. 3, ordinary circular rolls are used as the separator rolls 14, 14' instead of the tapered rolls described above, and each separator roll 14, The central axes of 14' are installed with their central axes tilted so as to control the separation effect. In the above example, one separator roll is applied to each medium-width raw noodle strip, but it is also possible to arrange multiple separator rolls in series for one medium-width raw noodle strip. The separator rolls may be installed on the same curved axis to form a so-called scroll type, or the rotating part of the roll surface may be made of a single bent roll type made of a flexible material. As long as the roll generatrix has the above-mentioned inclination, it is possible to freely modify and apply the roll. The distance between adjacent medium-width raw noodle strips thus separated is preferably at least 5% of the sum of the widths of the two medium-width raw noodle strips. In other words, the raw noodle strips expand during the subsequent steaming treatment, and the expansion and width expansion is observed to be several percent in the width direction, and in extreme cases, as much as 9.6%. This is to prevent contact again due to such expansion. However, unnecessarily increasing the spacing may not only damage the structure and shape of the raw noodle strip, and in severe cases may cause the side edges to break.
This should be avoided because it causes inconveniences such as increasing the size of subsequent processing equipment. The medium-width raw noodle strips separated from each other are then placed on a conveyance mechanism, such as an endless strip, and are conveyed while maintaining a predetermined separation state and subjected to steaming treatment. In order to place the medium-width raw noodle strips on top of each other while maintaining a predetermined distance from each other, by appropriately adjusting the degree of inclination of the roll generatrix of the separator roll in the above-mentioned separator, it is possible to The free running distance of the noodle strips between the separator roll and the conveyance mechanism and the level of the rolls and the conveyance mechanism are adjusted so that the distance between the medium-width raw noodle strips is increased to a predetermined size and the noodle strips are placed on the conveyance mechanism in that state. It is desirable to appropriately determine the relative arrangement of such matters. The degree of inclination of the roll generatrix and the relative arrangement between the roll and the conveying mechanism can be appropriately determined experimentally depending on the width, thickness, running speed, etc. of the medium-width raw noodle strip. Next, FIG. 4 shows an example of a separating machine that relatively displaces adjacent medium-width raw noodle strips vertically across their longitudinal directions to separate them from each other. This type of separating machine includes an auxiliary conveyance mechanism 15 for applying relative vertical displacement to each of the medium-width raw noodle strips and for placing and conveying the upper raw noodle strips. Although it does not have a means for displacing the dovetail in the width direction, it must be equipped with an endless belt-type or roller-type auxiliary conveyance mechanism, which has the disadvantage of increasing equipment costs compared to the above-mentioned separator. Other separation methods include dividing the noodle strips into medium-width and narrow-width strips alternately in a dividing machine at the front stage, and then removing the narrow-width strips; This is not necessarily advantageous because it lowers the retention rate. A conveyance mechanism, for example, an endless belt type conveyance mechanism 16, for placing and conveying the medium-width raw noodle strips divided and separated from each other as described above while maintaining the separated state.
As shown in FIG. 1, the steam chamber 17 is inserted through the steam chamber 17, and the steam chamber 17 is further provided with a steam nozzle (not shown) communicating with a steam supply pipe. The endless belt type conveyance mechanism 16 is optimally one whose endless belt allows steam to pass through, for example, a net conveyor, and the length in the longitudinal direction of the steaming chamber 17 is such that the noodle belt is 2
It is preferably designed to pass with an internal residence time of ~5 minutes. It is easy for a person skilled in the art to determine the shape, size, number, and arrangement of the steam jets so as to inject and fill the inside of the steaming chamber 17 with steam with as uniform a distribution as possible. It is important to take special care to avoid jet impingement and to provide substantially saturated steam. The medium-width raw noodle strips arranged in parallel on such a conveying mechanism 16 at a predetermined interval are continuously carried into the steaming chamber 17 as the conveying mechanism 16 rotates while maintaining the separated state. It will be transported out after undergoing steam treatment. During the steaming process, since steam can freely flow through the space formed between the medium-width raw noodle strips, a heated steam atmosphere with a substantially uniform temperature distribution is always formed in the steaming chamber 17. Both the upper and lower surfaces of each raw noodle strip are subjected to a uniform steaming treatment over the entire width. In addition, even if the medium-width raw noodle strip is expanded by steaming, the absolute value of elongation in the width direction is small due to the medium width.
In addition, as the weight per sheet decreases, the frictional force with the surface of the conveyor belt also decreases, making it easier to slide, and therefore deformation due to folds, wrinkles, etc. along the longitudinal direction is significantly reduced. do. Furthermore, if the interval between adjacent medium-width raw noodle strips is set to an appropriate size, even if the noodles are expanded and expanded during steaming, the interval will not be blocked and uniform steaming will not be hindered. Suitable conditions for steam treatment are gauge pressure of approximately 0.5 to 1.5.
Kg/cm ² , particularly about 0.7 to 1.2 Kg/cm ² of substantially saturated steam for about 2 to 5 minutes. Under such conditions, the raw noodle strip swells uniformly, uniform and sufficient alphaning of the flour is achieved, and a medium-width processed noodle strip with a uniform shape is obtained. In this case, the degree of alphaning is a high value of at least 85%, usually 90% or more, and the resulting product is guaranteed to have uniform and good hot water restorability, and excellent texture and flavor. It is preferable to uniformly apply an appropriate amount of moisture to the entire surface of the medium-width raw noodle strip prior to the above-mentioned steaming treatment in order to effectively perform the steaming treatment and further promote uniform alpha formation. It is. The amount of water applied is at most relative to the weight of the raw noodle strip.
100% by weight is appropriate; if it exceeds 100% by weight, care must be taken because problems such as non-uniform alphaning due to excessive swelling or dry spots in the subsequent drying step are likely to occur. In addition, water can be applied by using atomizers such as atomizers, dampers, sprays, etc., and by passing it through a water bath, but it is best to use a sprayer. It is preferable to provide it between the inlet and the inlet. Furthermore, as necessary, Japanese Patent Application No. 51-44778 and No. 51
It is also effective to apply an aqueous emulsion of edible oil and fat instead of water, as proposed by No. 93318. The medium-width processed noodle strips that have been subjected to the steam heat treatment by the apparatus of the present invention are continuously transferred to a pre-dryer by a conveying mechanism while maintaining a distance from each other, and are usually heated at a temperature of at most 110°C, preferably. The noodles are pre-dried for about 1 to 5 minutes at a temperature of 80 to 100°C, and then cut along the length using a suitable cutter device such as a known noodle incisor or slit cutter to give the noodles a width or width.
The noodles are made into noodle strings of about 10 mm or less, and then transported to a secondary dryer where they are dried for 2 to 30 minutes at a temperature of usually 55 to 160 degrees Celsius.
Dry for about a minute. The process of cutting the noodle strings to the desired length may be carried out either before or after the secondary drying process, but generally, hot air blow drying is often used in the secondary drying process; It is preferable to carry out this after the secondary drying step in order to prevent the noodles from scattering due to drying. In this way, the steam-treated noodle strips are processed through the pre-drying and secondary drying steps in the shape of spaced apart medium-width noodle strips, so that the flow of heat medium such as hot air in the drying chamber is facilitated. Since a uniform temperature distribution is obtained throughout, extremely effective drying is achieved. In the preliminary drying step, the moisture content of the noodle strips is preferably adjusted to 15 to 35% by weight of the noodle strips. If you cut the noodles below this point, they may burn and the quality of the noodles may become brittle, causing them to break when cutting out the noodle strings, making it difficult to obtain uniform noodle strings. In addition, if the drying is insufficient, it tends to stick to the incisors during the production of noodle strings, causing binding and agglutination between the noodle strings, and during the subsequent secondary drying, the bonded portions will not be sufficiently dried and puffed. Care must be taken as this may cause inconveniences such as the final product becoming non-uniform. In secondary drying, the water content is usually reduced to about 10% by weight or less of the noodle body, and especially if it is dried at a high temperature of 115°C or higher, the noodle strings can be expanded and the hot water restorability can be improved. As described above, the device of the present invention continuously runs a wide raw noodle strip having an appropriate shape and dimensions in its longitudinal direction, and divides it into a plurality of medium-width raw noodle strips having an appropriate width. a separating means for separating adjacent medium-width raw noodle strips from each other to create a relatively flexible state; and a means for carrying out steaming treatment while maintaining such a separated state. By skillfully combining these, the deformation caused by the expansion of the noodle strips that occurs when steaming them in a wide shape can be minimized, and the steaming and subsequent drying processes can be carried out efficiently and uniformly. This makes it possible to obtain noodle strings that have a uniform shape and quality, and exhibit excellent hot water restorability, texture, and flavor. In addition, according to the apparatus of the present invention, steaming or drying can be performed in a relatively short time by supplying a small and appropriate amount of steam or drying heat medium, thereby preventing the apparatus from becoming too large and achieving a rational design with high commercial value. It has a number of outstanding effects not seen in the past, such as being able to provide a continuous processing device with reduced equipment costs and installation space. Hereinafter, the present invention will be specifically explained based on Examples. In the examples, "part" indicates part by weight, and "%" indicates weight %. The evaluation and determination method regarding the properties of each noodle strip in each manufacturing process of the present invention is as follows. (1) Operability In the process of manufacturing instant noodles, each process is considered to be ``Good'' if there is no hindrance to each process, ``Good'' if a slight hindrance occurs but does not affect the product, and ``Good'' if a slight hindrance occurs but does not affect the product to some extent. Items that have a negative impact on the product are considered defective, and items that cannot be manufactured are considered unacceptable. (2) Number of folds on the surface of the noodle strip Take samples from 10 arbitrary locations of 5 x 5 cm each from the medium-width processed noodle strip after steaming, and select a number of folds that are 2 mm in both width and height among the folds that occur on the surface of the sample. The pieces with a length of 2 cm or more were counted with the naked eye, and the average value was expressed as a number. (Round to the nearest 4 decimal places) (3) Degree of blistering on the surface of the noodle strips Cut out approximately 3 cm square pieces from each sample above, and count with the naked eye the number of blisters with a diameter of 1 mm or more that have occurred on the surface. The average value of perilla is shown in number.
(Round to the nearest 4 decimal places) (4) Width unevenness of instant noodles Cut the noodle strings after secondary drying to a length of approximately 4 cm, take a 20 g sample from the resulting instant noodles, and measure the width. The number of specimens with a variation of 10% or more was counted, and the ratio to the total number of specimens was expressed as a percentage.
(Round to the nearest 4 decimal places) (5) Degree of alpha conversion of instant noodles (measured by diastase method) Samples were prepared by crushing the product (instant noodles) to pass 100 meshes. For the measurement, five 100 ml Erlenmeyer flasks were prepared and designated as A ₁ to _{A 4} and B, respectively. Weigh the prepared sample to 100g and measure A ₁ ~
Place each in an _A4 Erlenmeyer flask. However, the variation among the four weighing values shall be within ±0.5%. Add 50 ml of water each to the five Erlenmeyer flasks, boil A ₁ and A ₂ for 15 minutes, and then rapidly cool in ice water to room temperature. Furthermore, A ₁ , A ₃ ,
Add 5% diastase solution to each flask in B.
ml at a time, and all five flasks were kept at 37±1°C for 90 minutes while shaking in a constant temperature bath. Immediately, 2 ml of 1N hydrochloric acid was added to all flasks to stop the diastase reaction, and each
Transfer to a 100ml volumetric flask and add water to make the volume constant. Each solution was filtered, and 10 ml of the liquids obtained from A ₁ to A ₄ and B were pipetted into stoppered Erlenmeyer flasks, and these were designated as a ₁ to a ₄ and b, respectively. At this point, prepare another stoppered Erlenmeyer flask with 10 ml of distilled water for a blank test, and add 10 ml of iodine solution to each of the six flasks.
Next, add 18 ml of N/10 aqueous sodium hydroxide solution to each of the six flasks in turn, seal the flasks, shake, and let stand for exactly 15 minutes. After 15 minutes have passed for the first flask, add the N/10 aqueous sodium hydroxide solution in the same order and at the same intervals as before.
Quickly add 2 ml of 10% sulfuric acid at the same time as opening the stopper. Titrate these solutions with an N/10 aqueous sodium thiosulfate solution, set the titration values of a ₁ to a ₄ and b to p ₁ to _{p 4} and q, respectively, and the titration value of the blank test as r, and calculate the alpha conversion using the following formula. Find the degree (%).
(Round to 4 to 5 decimal places) Degree of alpha conversion (%) = (r-p ₃ )-(r-p ₄ )-(r-q)/(r-
_p1 )-(r- _p2 )-(r-q)×100 (6) Texture evaluation of instant noodles Place 50g of instant noodles in a polystyrene foam cup, then pour 400c.c. of 90℃ boiling water into the cup. After injecting it and leaving it for 3 minutes, a panel of 20 people ate it and judged it. Evaluation will be conducted using the scoring method of each panel.
10 points for very good, 8 points for good, 6 points for fair.
4 points for bad, 2 points for very bad, panel 20
Expressed as the average value for people. (However, numbers below the decimal point are rounded to the nearest 4.
The tests were conducted to check whether the level of smoothness was too high or low, and the number of people who perceived each was shown. (7) Comprehensive evaluation Five people including the inventor comprehensively evaluated operability, product appearance, dimensions, texture evaluation, etc. The evaluation was given as 10 points for very good, 8 points for good, 6 points for fair, 4 points for poor, and 2 points for very bad, and was expressed as the average value of the five inventors. (However, the number after the decimal point is 4.
Example 1 A mixture of 175 parts of water, 17.5 parts of salt, 25 parts of egg yolk, and 1 part of water powder was added to 500 parts of wheat flour and mixed with stirring to form a uniform noodle dough. The material is rolled into approximately 60 rolls by a rolling mill with 6 pairs of nip rolls arranged in series.
A continuous long wide raw noodle strip with a width of 0.7 mm and a uniform thickness of 0.7 mm is formed, and while running in the longitudinal direction, a roll cutter having cut portions at intervals of 15 cm is used in the running direction. Cut and divide along
Four medium-width raw noodle strips, each 15 cm wide, were formed. At the rear of the roll cutter, four circular separator rolls were arranged in a horizontal row across the path of the raw noodle strip at right angles. The separator rolls are sequentially inclined downward toward the outside of the width with the center line of the total width of the medium-width raw noodle band group as the watershed, and are each rotatably attached. In this case, the roll inclination angle was 3 degrees for the inner roll and 6 degrees for the outer roll with respect to the horizontal plane. The medium-width raw noodle strips straddled on the separator roll slide according to the downward inclination angle of the roll and are displaced outward to be separated from each other.In this state, they are lowered onto the net conveyor and separated from each other by approximately 18 mm. They were transported at a distance. In addition, water is sprayed onto the medium-width raw noodle strip using a spray device at the point where it passes through the separator roll.
Approximately 30% by weight of water based on the weight of the raw noodle strip was attached. As the net conveyor runs, the medium-width raw noodle strip passes through the steaming chamber for about 3 minutes, and the gauge pressure is about 1.
It was subjected to steaming treatment with saturated steam of Kg/cm ² .
Due to the steaming treatment, the medium-width raw noodle strips swelled and widened by about 9% (13 to 14 mm), but they were still separated from each other and maintained a well-balanced shape with little vertical folds or wrinkles. was. Next, the treated noodle strips are passed through a pre-dryer continuously, and dried by hot air at a wind speed of 5 m/sec and a temperature of 90°C.
It was pre-dried for a minute. After pre-drying, the moisture content of the noodle strips was approximately 25%. The noodle strip is then cut to a width of 7.5 mm along the running direction by the No. 4 roll cutter.
Cut into noodle strings of mm. The noodle strings are continuously passed through a secondary dryer for about 20 minutes, dried with hot air at a wind speed of 10 m/sec and a temperature of 100°C, and further dried to a length of about 4 cm.
It was cut into pieces and made into instant noodle products. The moisture content of this material is 8%, the degree of alphaning is 97.3%, and the temperature is 98℃.
It was restored to a completely edible state in 3 minutes with hot water at ±2°C. Example 2 Instead of the four separator rolls in Example 1, both inner rolls each have a narrow angle 83 symmetrically with respect to the long axis passing through the center of the total width of the medium-width raw noodle band group.
so that both outer rolls have a narrow angle of 80 degrees.
An instant noodle product was obtained in the same manner as in Example 1 except for using four circular separator rolls tilted backwards with respect to the direction in which the noodle strips travel. Example 3 Four separator rolls were arranged symmetrically with respect to the long axis passing through the center of the total width of the medium-width raw noodle band group, with both inner rolls forming a narrow angle of 88 degrees and descending outward by 8 degrees with respect to the horizontal plane. An instant noodle product was obtained in the same manner as in Example 1, except that both inclined outer rolls were arranged so as to form a narrow angle of 85 degrees and were inclined downwardly by 9 degrees. Example 4 Instead of using four separator rolls as a separator, an auxiliary net conveyor was installed on the upper stage of the main net conveyor after the separator, and the medium-width raw noodle strips formed by the separator were separated every other An instant noodle product was obtained by carrying out the same procedure as in Example 1 except for vertically separating the noodles by placing and conveying them on a main net conveyor and an auxiliary net conveyor. Example 5 An instant noodle product was obtained in the same manner as in Example 1 except that water was not sprayed after passing through the separator roll. Comparative Example 1 The process was carried out under the same conditions as in Example 1 except that the wide raw noodle strip formed by a rolling mill was processed in its wide state without being passed through a dividing machine or a separator. An instant noodle product was obtained. Comparative Example 2 A wide raw noodle strip formed by a rolling machine was immediately cut into noodle strings with a width of 7.5 mm using a No. 4 roll cutter, and the noodle strings were subjected to wave treatment to form a corrugated shape, and then steamed. After aging, it was dried under the same conditions as the secondary drying in Example 1 to obtain an instant noodle product. Comparative Example 3 An instant noodle product was obtained in the same manner as Comparative Example 2 except that the raw noodle strings were not subjected to wave treatment. Comparative Example 4 The noodle dough of Example 1 was made into a length of 7.5 mm using an extruder.
Fresh noodle strings were directly extruded from a die equipped with 30 orifices with a width of 0.6 mm, and subjected to steaming treatment and secondary drying treatment under the same conditions as in Example 1 to obtain an instant noodle product. Table 1 shows the properties and textures of the instant noodle products obtained in Examples 1 to 5 using the apparatus of the present invention and those obtained in Comparative Examples 1 to 4.

[Table] As is clear from Table 1, Examples 1 to 5 are superior to Comparative Examples 1 to 4 in terms of operability and quality, as well as texture and flavor. Example 6 The same procedure as in Example 1 was carried out except that the water content of the raw noodle strips was varied, and the results are shown in Table 2.

【table】

[Table] As is clear from Table 2, the moisture content of the raw noodle strip is preferably 30 to 40% by weight, more preferably 32 to 40% by weight.
It is 37% by weight. Example 7 The same procedure as in Example 1 was carried out except that the thickness of the medium-width raw noodle strips was varied, and the results are shown in Table 3.

[Table] As is clear from Table 3, the thickness of the medium-width raw noodle strip is preferably 0.3 to 2.0 m/m, more preferably
It is 0.5~1.5m/m. Example 8 The width of the medium-width raw noodle strip was adjusted as shown in Table 4,
Example 1 except that two adjacent inner sheets were used, the separation rate between the two sheets was 6%, and the width of the noodle strings was approximately 7.5 mm according to the width of the medium-width raw noodle strip. It was carried out in the same manner as above, and the results are shown in Table 4.

【table】

[Table] However, if the medium-width raw noodle strip was wider than 30 cm, two strips of the same width were made and tested. or,
The noodle thickness ratio of the raw noodle strip in the above table is calculated by examining the noodle thickness between the inside and outside of the raw noodle strip when the medium-width raw noodle strip is displaced laterally and separated, and then calculating the difference in thickness. It is shown in %. As is clear from Table 4, the width of the medium-width raw noodle strip is preferably 5 to 30 cm, more preferably
It is 10-20cm.

[Brief explanation of the drawing]

FIG. 1 is a partially cutaway schematic diagram showing a specific example of the device of the present invention, and FIGS. 2 to 4 are schematic diagrams showing essential parts of different embodiments of the device of the present invention. FIG. 5 is an explanatory view showing the relative position where the raw noodle strip contacts the separator roll applied to the apparatus of the present invention. 1...Mixing machine, 2...Forming machine, 3...Long wide raw noodle strip, 4, 4'...Nippro roll, 5...Drive roll, 6...Dividing machine, 7, 7'...Medium Wide raw noodle strip, 8... Rotating shaft, 9... Disc cutter,
10...Large diameter part, 11...Small diameter part, 12...Cutter roll, 14...Separator roll, 15
...Auxiliary conveyance mechanism, 16... Endless belt type conveyance mechanism,
17...Steam room.

Claims (1)

[Scope of Claims] 1. A forming machine for forming noodle dough into a continuous sheet having substantially uniform thickness to form a long and wide raw noodle band, and a forming machine for forming noodle dough into a continuous sheet having substantially uniform thickness, and at least one for dividing the wide raw noodle strip sent out into a plurality of medium width raw noodle strips along the running direction thereof;
a separating machine equipped with several cutting members; a separating machine that causes adjacent medium-width raw noodle strips to run in the longitudinal direction and separate them from each other; and a separating machine for placing and conveying the medium-width raw noodle strips. 1. A continuous processing device for noodle strips, characterized in that a steaming chamber having a conveying mechanism therethrough and a heating steam supplying means installed in series is successively installed. 2. Claim 1, wherein the dividing machine comprises cutting members disposed across the path of the wide raw noodle strip at intervals of approximately 5 to 30 cm from the side edges of the wide raw noodle strip. Continuous processing equipment for noodle strips. 3. Claim 1 or 3, wherein the separating machine is an auxiliary conveyance mechanism for sequentially separating adjacent medium-width raw noodle strips relatively in the vertical direction and conveying them while maintaining the separated state. The continuous processing device for noodle strips according to item 2. 4. The separator is composed of a plurality of rolls suspended horizontally across the path of each medium-width raw noodle strip, and the roll generatrix in contact with the raw noodle strip is directed outward from the center of the total width of the raw noodle strip group. 3. The continuous processing device for noodle strips according to claim 1 or 2, wherein the noodle strips are sequentially inclined downwardly and/or backwardly with respect to the running direction of the raw noodle strips. 5. The continuous processing device for noodle strips according to claim 4, wherein a tapered roll is used as the roll. 6 The roll generatrix is arranged so that adjacent medium-width raw noodle strips are placed on the conveying mechanism after being separated from each other by a distance corresponding to at least 5% of the sum of the widths of the medium-width raw noodle strips. The continuous processing device for noodle strips according to claim 4 or 5, wherein the degree of inclination and the relative arrangement between the rolls and the conveyance mechanism are determined. 7. Any one of claims 1 to 6, wherein the forming machine includes a rolling mill in which a plurality of nip rolls are arranged in series and is equipped with a drive means that sequentially increases the surface speed of the rolls in the subsequent stages. The continuous processing device for noodle strips described in . 8. The dividing machine consists of a rotating shaft suspended above the passageway of the wide raw noodle strip at right angles to the passageway, and a disk cutter fixed perpendicularly to the rotating shaft. A continuous processing device for noodle strips according to any one of claims 1 to 7, comprising a driving means. 9 A dividing machine combines two cutter rolls having alternating large-diameter parts and small-diameter parts on one axis in parallel so that the large-diameter part of one cutter roll fits into the small-diameter part of the other cutter roll to form a stepped shape. A nip is formed, the combined cutter rolls are suspended horizontally across the passage of the wide raw noodle strip at right angles, and a drive means for the cutter rolls is provided, and the edges of the large diameter portions in sliding contact form the stepped shape. Claim 1: The noodle strip passing through the nip is sheared.
8. The continuous processing device for noodle strips according to any one of items 7 to 7. 10. The continuous processing device for noodle strips according to any one of claims 1 to 9, wherein the conveyance mechanism is an endless belt conveyor. 11 A forming machine for forming noodle dough into a continuous sheet having a substantially uniform thickness to form a long and wide raw noodle strip, and a wide raw noodle belt that is continuously fed out from the forming machine in the longitudinal direction. A dividing machine comprising at least one cutting member for dividing the noodle strips into a plurality of medium-width raw noodle strips along the running direction thereof, and a dividing machine that divides each adjacent medium-width raw noodle strips along its longitudinal direction. A separating machine that moves in the same direction and separates them from each other, a water sprayer that applies moisture to the medium-width raw noodle strip, and a conveyance mechanism that places and conveys the medium-width raw noodle strip are installed. A continuous processing apparatus for noodle strips, characterized in that a steaming chamber equipped with heating steam supply means is successively installed. 12. Claim 11, wherein the dividing machine comprises cutting members disposed across the path of the wide raw noodle strip at intervals of approximately 5 to 30 cm from the side edge of the wide raw noodle strip.
Continuous processing device for noodle strips as described in Section 1. 13. Claim 11 or 1, wherein the separating machine is an auxiliary conveyance mechanism for sequentially separating adjacent medium-width raw noodle strips relatively in the vertical direction and conveying them while maintaining the separated state. The continuous processing device for noodle strips according to item 12. 14 The separator is composed of a plurality of rolls suspended horizontally across the path of each medium-width raw noodle strip, and the roll generatrix in contact with the raw noodle strip is directed outward from the center of the total width of the raw noodle strip group. 13. The continuous processing device for noodle strips according to claim 11 or 12, wherein the noodle strips are sequentially inclined downwardly and/or backwardly with respect to the running direction of the raw noodle strips. 15. The continuous processing device for noodle strips according to claim 14, wherein a tapered roll is used as the roll. 16 The roll generatrix is arranged so that adjacent medium-width raw noodle strips are placed on the conveying mechanism after being separated from each other by an interval corresponding to at least 5% of the sum of the widths of the medium-width raw noodle strips. Claim 14 defining the degree of inclination and the relative arrangement between the rolls and the conveyance mechanism
16. The continuous processing device for noodle strips according to item 1 or 15. 17. Any one of claims 11 to 16, wherein the forming machine includes a rolling mill in which a plurality of nip rolls are arranged in series and is equipped with a drive means that sequentially increases the surface speed of the rolls in the subsequent stages. The continuous processing device for noodle strips described in . 18 The dividing machine consists of a rotating shaft suspended above the passageway of the wide raw noodle strip at right angles to the passageway, and a disk cutter fixed perpendicularly to the rotating shaft. The continuous processing device for noodle strips according to any one of claims 11 to 17, comprising a driving means. 19 A dividing machine combines two cutter rolls having alternating large diameter parts and small diameter parts on one axis in parallel so that the large diameter part of one cutter roll fits into the small diameter part of the other cutter roll to form a stepped shape. A nip is formed, the combined cutter rolls are suspended horizontally across the passage of the wide raw noodle strip at right angles, and a drive means for the cutter rolls is provided, and the edges of the large diameter portions in sliding contact form the stepped shape. The continuous processing device for noodle strips according to any one of claims 11 to 17, which is configured to shear the noodle strips passing through the nip. 20. The continuous processing device for noodle strips according to any one of claims 11 to 19, wherein the conveyance mechanism is an endless belt conveyor.