TW200417322A - Method and device for continuously forming dough blocks - Google Patents

Abstract

The conventional process of hand-making dough block is labor- and time-consuming. The object of the present invention is to employs continuous mechanical process to make products that are similar to the conventional hand-made dough blocks in appearance and chewing feeling. The fabricating process of the machine made dough blocks in accordance with the present invention comprises the steps of well stirring a mixture of flour, salt, and modifying agent, pouring water into a modifying device, using a feeding device to feed the dough in constant amount into an extruding device, in which heating operation is carried out. A screw rod of the extruding device induces mixing and kneading of the dough, which is then cut into spherical blocks of different sizes by the shear force induced at an end f the screw rod. The spherical blocks of different sizes are then positioned into a modifying roller drum in which temperature and humidity are controlled. Thereafter, pressing is carried out by a wavy-shaped roller to obtain continuous mechanical made dough block products.

Description

200417322 发明, Description of the invention [Technical field to which the invention belongs] The method for making mechanical noodles according to the present invention includes fully mixing a mixture of flour, salt, and quality improving agent in a dry powder mixer, and then entering the conditioner. At the same time, inject water, and use the mixing rods of different sizes and different rotation speeds to make dough. At the same time, the dough is initially formed into gluten. Then, the dough is fed into the extruder by a feeder. Can accept heating in a specific temperature range, and provide the appropriate residence time and mixing and kneading by the screw of the extruder, so that the gluten in the noodle can be fully formed, and then by the shear force of the end screw The effect is to cut the dough into small pieces of uneven size of about 1-3 cm. The uneven small pieces can simulate the characteristics of uneven size of the handmade noodles. Then send the non-uniform small pieces into the tempering drum which can control the temperature and humidity, so that the temperature of the small pieces is controlled at 45-55 ° C, and the moisture content is 15-25%. Next, a wave-shaped roller is used for rolling. A cooling device is needed in the roller to control the temperature. At this time, the temperature of the small block should be higher than Tg (glass transition temperature), so that the rheology of the small block falls in the rubber state (Rubbery State). In order to obtain the best rolling effect, and avoid sticking to the roller after rolling the small block, the rolling effect of the wave-shaped roller can simulate the uneven pulling force and rolling force during the production of handmade noodles. Finally, continuous machinery can be obtained. Noodle products produced by the manufacturing process. [Prior technology] | Continued pages (When the description page of the invention is insufficient, please note and use the continuation page) 200417322 Invention page H The current noodle products on the market are produced by hand, and the production process takes time and labor. And sanitary conditions and uniformity of quality cannot be controlled. However, at present, there is no mechanized process, and related patents or literature of products have been published. [Content] The present invention is characterized in that medium-gluten flour is used as a raw material, and 0.5-1.5 parts by weight of table salt and 0.1-1-1 parts by weight of sodium alginate powder are added to each 100 parts by weight of the medium-gluten flour material, and stirred by a ribbon mixer A After mixing for 3-10 minutes to make it even, then adjust the feed rate of the feeder to 40-60kg / hr, and send the dry powder mixture into the humidity-adjustable conditioner B1, which is a kind of Two different sizes and different speeds of mixing pulp are formed. Control the speed of the large mixing pulp 11 at 110-140 rpm, and the speed of the small mixing pulp 10 at 375-450 rpm. Add 10-20 to the quenching and tempering machine B1. kg / hr of water, after it is rapidly stirred in the quenching and tempering machine B1 for about 3 minutes, the gluten network structure is formed and turned into a wet mixture with a moisture content of about 35%. The feed port is put into the biaxial extruder B. The ratio of the length of the screw shaft to the diameter of the screw shaft 値 (L / D) of the dual shaft extruder # is 16.5-25.5. The arrangement of the screw shaft configuration B3 is a single screw. The wing screw shaft 20 is mainly used to avoid the damage of the gluten and starch structure in the dough caused by excessive shear force of the screw shaft. The screw shaft at the end adopts the tapered screw shaft 21, the contraction angle θ 1 of the tapered screw shaft 21 is 40-50 degrees, and the length of the tapered screw shaft 21 is 75-85 mm. The force acts to cut the dough into small pieces of uneven size of about 1-3 cm. The uneven small pieces can simulate the characteristics of uneven size of the handmade noodles. The sleeve temperature of extruder B must be set to the front low (30-200417322

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40 ° C), medium high (110-130 ° C), low back (50-80 ° C) heating conditions. The purpose of this sleeve temperature setting is to make the temperature of the dough higher than Tg (glass transition temperature) in order to adjust The rheological phenomenon of small round blocks after the quenching and tempering of mass roller C can fall in the rubber state (Rubbery State), and was published by M. LeMeste et al., "Glass Transition of Bread" in "CEREAL FOODS WORLD" in 1992 It mentioned that the rubber state of the dough (Rubbery State) can be used as a basis for whether the temperature of the dough is higher than Tg (glass transition temperature); then set the screw shaft speed of 60-10Grpm, after mixing, kneading, After heating and shearing, small round blocks of about 1-3 cm in size can be obtained, and then the non-uniform round blocks are sent to the tempering drum C, which can control the temperature and humidity, so that the small round blocks The temperature is controlled at 45-55 ° C, and the moisture content is 15-25¾. After passing through the vibrating screen D, the wave roller E1 is used for rolling. The wave structure of the wave roller E1 is wavelength 30: amplitude 31 = 7-10. There is a cooling device to control the temperature to avoid overheating leading to small The block temperature rises and becomes too sticky. At this time, the temperature of the small round block should be higher than Tg (glass transition temperature) in order to obtain the best rolling effect, and avoid | the small round block is stuck on the roller after rolling, and the wave-shaped roller E1 is rolled. The effect can simulate the uneven pulling force and calendering force of the handmade noodles. Finally, the noodles produced by the continuous mechanical process can be obtained. Finally, the finished product can be obtained after cooling / or drying. According to the present invention, the heat energy, kneading force and shearing force received by the dough in the conditioner B1 and the extruder B can be controlled by the quality improver and the process conditions, and cut into small pieces of different sizes. It can be made to simulate the characteristics of uneven size of handmade noodles. Then control the temperature of the pellets above Tg (glass transition temperature) to make the rheology of the pellets

200417322

Fall in the rubbery state for the best rolling results. The rolling effect of the wave-shaped roller E1 can simulate the uneven pulling force and calendering force of the handmade noodle making process, and finally the noodle product produced by the continuous mechanical process can be obtained. The functions of each quality improver and process in the present invention are explained as follows: The addition of common salt helps the gluten formation of the dough, hinders enzyme activity, and has the function of seasoning. The addition of sodium alginate powder improves the viscoelasticity of the dough and increases the texture of the back of the y-shape, making it commercially viable. Mixer A is preferably a ribbon-shaped mixer, whose powder content accounts for 1/2 to 2/3 of the total volume of the mixer, in order to achieve the purpose of sufficient mixing and uniformity. The quenching and tempering machine B1 must have the function of adding water and sufficient stirring, control the rotation speed of the large stirring pulp 11 and the small stirring pulp 10, and add water to the quenching and tempering machine B1, so that it is quickly stirred in the quenching and tempering machine B1, so that The network structure of gluten is formed. The length of the screw shaft of the extruder B is related to the development of gluten. The arrangement of the screw shaft configuration B3 is based on the single screw wing screw shaft 20, which can reduce the shear t force of the screw shaft. The shearing force can cut the dough into small round pieces of uneven size. The sleeve temperature setting of extruder B must be the heating conditions of front low (30-40 ° C), medium high (110-130 ° C), and rear low (50-8 (TC)). The purpose is to make the temperature of the rear quenching and tempering higher than Tg (glass transition temperature). The wave-shaped roller E1 is rolled and a cooling device is needed to control the temperature. At this time, the temperature of the small block should be higher than Tg (glass Change the temperature), and make the rheology of the small blocks fall into the rubber state (Rubbery State), so that

200417322

The best rolling effect is obtained, and the rolling effect of the El roll can simulate the uneven pulling force and rolling force of the manual surface. The production engineering drawing of the present invention is shown in Fig. 1, and the product form of the noodles produced by the present invention may be dry noodles, frozen noodles, or refrigerated noodles. [Embodiment] The ratio of raw materials is 1.2 parts by weight of salt and 0.3 parts by weight of sodium alginate powder per 100 parts of medium-gluten noodles. Stir with the ribbon mixer A for 5 minutes, and then adjust the feed of the feeder. The feed rate is 50kg / hr. The above dry Θ mixture is sent to a humidity-adjustable conditioner B1, and 12.5 kg / hr of water is added to the conditioner B1, so that the mixture acts in the conditioner B1 for about 3 minutes. After that, a wet mash mixture with a moisture content of about 35% is formed, and then fed into the biaxial extruder B through the feed port. The ratio of the length of the screw shaft of the biaxial extruder B to the diameter of the screw shaft 値 (L / D) It is 25.5, and the arrangement of the screw shaft configuration B3 is mainly a single screw wing screw shaft 20. The screw shaft at the end uses a tapered screw shaft 21, and the contraction angle Θ1 of the tapered screw shaft 21 is 44 degrees. The tapered screw shaft The length of 21 is 80mm || The dough is cut into small round pieces of uneven size 1-3 by the shearing force of the conical screw shaft 21 "see Figure 10", the sleeve of the extruder B The temperature setting must be the heating conditions of front low (40 ° C), middle high (90 ° C), and rear low (65 ° C). The screw shaft speed is 80rpm to provide uneven small blocks in the sleeve. Mixing, kneading, and heating of cylinder B2, and then sending the non-uniform small pieces into the quenching and tempering drum C, which can control the temperature and humidity, so that the temperature of the small pieces is 54 ° C and the moisture content is 17%. This temperature and moisture content can make the temperature higher than Tg (glass transition temperature), and make the rheology of the small blocks fall into the rubber state 2QQ417322 (Rubbery State). After sieving, the wave roller El is used for rolling. The wave structure of the wave-shaped roller El is a wavelength of 30: amplitude 31 = 8.4. The rolling effect of the wave-shaped roller E1 can simulate the uneven pulling force and rolling force of the handmade noodle making process. In this way, the continuous mechanical process can be obtained. Surface digging products "refer to Figure 9, Figure 10". [Circular brief description] r The first diagram is a production engineering drawing of the continuous mechanical dough sheet of the present invention; the second diagram is a schematic diagram of the tempering machine of the present invention; the second; the diagram is a sectional view of the stirring bar of the tempering machine of the present invention The fourth figure is a cross-sectional view of a single helical screw shaft and a tapered screw shaft in the screw shaft configuration of the present invention, the fifth figure is a side view of the tapered screw shaft of the present invention; the sixth figure is a cross-sectional view of a wavy roller of the present invention The seventh picture is a side view of the wavy roller of the present invention; the eighth picture is a photographic view of the small block of the present invention; the ninth picture is a photographic view of the fresh noodles of the present invention. The raw surface is curved into an arc-shaped surface; the tenth picture is a photograph of the boiled surface of the present invention;: Λ A ribbon mixer B extruder ft ::: 1 :: B1 tempering machine B2 sleeve B3 screw shaft configuration C quenching roller D vibrating screen E calender l £ El wave roller 10 small stirring rod 200417322 ill if 'i: -r. 11 large stirring rod 20 Ά.? J ·. 21 conical screw shaft ύ U * fe '30 Waveform Waveform Wavelength of Wave Structure |. «Λ 31 Waveform Roller Shaped configuration of the amplitude of the angle Θ 1 compression single screw wing screw shaft |. Explanation i 10.

Claims (1)

200417322 Application scope of patent 1. A kind of continuous mechanical noodle making product, the manufacturing method is as follows: Put the dry powder mixture of raw materials and additives in a blender 'After stirring and mixing thoroughly, then send the above mixture into the quenching and tempering machine Add water and stir to form a wet mixture. Then, the above wet moisten mixture is uniformly fed into the biaxial extruder at a certain rate for mixing, kneading and heating, and then the noodles are cut into about 1 by the shear force of the end screw shaft. 3 cm small round pieces of uneven size, then send the small round pieces of unevenness into the tempering drum that can control the temperature and humidity, adjust the temperature and moisture content, then use the wave-shaped roller for rolling, and finally dry The target product can be obtained after cooling / or freezing engineering; the characteristic of this idea is that the water-based% mixture is added with 0.5-1.5 parts by weight of salt and 0 per 100 parts by weight of flour. 1-1 part by weight of sodium alginate powder.丨 · The method of applying for the first item of the patent scope, which includes the following steps: adding water and stirring in the conditioner, adding 10-20 kg / hr of water to the conditioner and controlling the rotation speed of the large stirring slurry at 110- 140 r pm, and the speed of the small mixing pulp is 3 7 5-450 rpm. Continuation page (please note and use the continuation page when the patent application page is not enough) 200417322 Application patent application continued page 3. For the method of applying for the patent item No. 1, in which the arrangement of the screw axis of the extruder is arranged The single screw fin shaft is the main one. The tapered screw shaft is at the end. The tapered screw shaft shrinks at an angle of 40.50 degrees. The length of the tapered screw shaft is 75-8 5mm. 4 · The method according to item 1 of the patent application scope, which includes the temperature of the wet mix before receiving (30-40t), medium high (110-13CTC), and low (50-80t) in the extruder. Steps in scope. 5 · The method according to item 1 of the patent application range, wherein the P-axis speed of the extruder is 60-1 100 rpm. 6. The method according to item 1 of the scope of patent application, wherein the temperature of the small pieces after the quenching is 45-5 5 ° C, and the moisture content is 15-25%. 7. The method according to item 1 of the scope of patent application, wherein the wave structure of the wave-shaped wheel is a wavelength: amplitude = 7-10. 8. The method of claim 1 in the scope of patent application, wherein the noodle product produced by the present invention may be dry noodles, frozen noodles, or refrigerated noodles.