TW201334707A - Method for producing instant noodles - Google Patents

Abstract

A production method that enables substantially straight noodles, which do not have strong longitudinal waves, to be produced in a stable manner even on mass production lines is provided. This method for producing noodles obtained by cutting noodle sheets into noodle shapes involves using a rotary cutting device that includes at least a pair of cutting rollers, scraping members, and an airflow supply means that includes a plurality of airflow supply members. A noodle sheet is passed between the cutting rollers to cut the noodle sheet into noodle shapes, the noodles are peel from the cutting rollers by the scraping members and are separated into upper and lower noodle bundles, and airflow is supplied to the cut noodles from the airflow supply means.

Description

Method for manufacturing instant noodles Field of invention

The present invention relates to a method for producing a "near-linear" instant noodle surface in which a "longitudinal wave" texture is strongly suppressed. More specifically, the present invention relates to a method for producing an instant noodles as follows, that is, an instant noodle which can be easily obtained by suppressing the texture of noodles at the time of eating and having good looseness at the time of eating.

Background of the invention

Recently, for instant noodles, consumers are pursuing "roads" in their daily lives. For example, for instant noodles, not only convenience, but also better than the past taste of the local food, more than the past appearance, the consumer's requirements are increasingly strict. In response to the demands of consumers such as the recent ones, companies compete fiercely for technological innovations in instant noodles.

In general, in the method of making instant noodles, wheat flour and various starches are used for the raw materials, alkali water is used for the Chinese noodles (Chinese noodles), and polyphosphates are used instead of the alkaline waters for the Japanese noodles (Japanese noodles). It is required to add salt, egg powder, polysaccharide thickener, oil and fat, lecithin and other additives, knead and knead the dough in a general manner, and after cooking, use a predetermined drying method to obtain a fried noodles and Non-fried noodles, no fried noodles (non-fried instant Noodles). In the non-fried noodle, a drying method of hot air drying or microwave drying, freeze drying, cold temperature drying and drying may be considered.

Further, when the instant noodles are produced, the dough which is obtained by mixing the noodle raw material and the surface water is generally rolled into a sheet shape to obtain a dough, and then the dough of a predetermined thickness is cut into a noodle stripe to obtain a noodle. At this time, in order to prevent the noodle from being gelatinized, the noodles are gelatinized because the wheat flour of the main raw material and the added starch are gelatinized and eluted to the surface of the noodle, so that the stacked noodles are adhered to each other.

The method of forming the texture is inside the catheter installed in the cutter device, so that the speed of the textured conveyor belt disposed at the lower portion of the cutter device is slower than the speed at which the noodle is cut out by the cutter, so that the noodles are continuously stuffed. Bending inside the catheter, as a result, allows a strip of noodles to have a uniform texture. The "texture" of the noodle is usually a wave in the traveling direction of the noodle cut out by the cutter device (that is, the direction in which the noodle is long) (therefore, the texture of the noodle is referred to as "longitudinal wave").

Thus, by forming the noodles to form a texture, the contact points of one noodle can be reduced. Therefore, as described above, in the vertical or in the method of manufacturing the instant noodles, that is, in the cooking step, adjacent noodles can be adhered to each other. To a minimum. By doing so, the "noodles are adhered to each other" to a minimum, and the noodles after cooking can be easily loosened, and can be uniformly dried in the subsequent drying step, and the looseness at the time of eating, You can also get loose noodles.

However, due to the formation of such a pattern, when it is eaten, it will become a so-called "wavy surface" due to the rolling up of the noodles, and it is formed to be inconsistent with the wavy surface. The appearance (such as for udon noodles, soba noodles, Italian pasta, etc., is a tendency to feel unmatched appearance).

Recently, for instant noodles, consumers use "dao" in their daily lives. "The Land" has become a trend in pursuit of the goal. As for the above-mentioned various types of noodles, the need to establish a manufacturing method that is the most suitable for its appearance, that is, not a "wavy surface" but a "straight surface" is gradually increasing. Soaring.

A method of making instant noodles without forming lines on noodles. Japanese Patent Publication No. 2000-189089 (Patent Document 1). This method does not carry out the cooking step but is treated by boiling. Instead of cooking the sliced noodles, they are boiled, so that the texture is formed vertically or by the cutting device. The boiling of the noodles will make the texture formed by the noodles gentle and the texture can be removed. However, in the same manner as the cooking step, in the boiling step, the noodles are "easy to stick" due to the elution of the starch, and therefore, generally only boiled, only loose noodles can be obtained.

In this regard, Japanese Laid-Open Patent Publication No. 2000-189089 is characterized in that it utilizes Boiled and allowed to dissolve the salt into the hot soup, and the salt concentration is controlled to 20% or more, thereby preventing the starch on the surface of the noodle from being dissolved, thereby solving the problem of poor looseness. It is true that the formation of the texture is eliminated by boiling, and the salt is dissolved in the hot soup so that the salt concentration is 20% or more, so that a straight surface with good looseness can be produced, but the working tank must be reconfigured due to boiling. The investment in equipment has also increased, and the salt concentration is too high, so there is a disadvantage that the surface becomes too salty when eaten.

Further, in Japanese Laid-Open Patent Publication No. 2010-187623 (Patent Document 2), Also disclosed is a cutter device for a dough which is characterized by greatly changing the position of a blade of a cutter, and a method of manufacturing the same using the device. This method is separate The position of the blade of the cutter is largely changed by the upper cutter roll and the lower cutter roll, and the position where the noodle strip is peeled off is largely blurred. The method is to change the peeling position of the noodles, so that the vertical or noodles do not have a strong grain, and the adjacent raw noodles cut into strips are not integrated, and as a result, the contact points between the noodles are reduced, and the cut can be obtained. The noodles with the adhesion of the adjacent noodles are suppressed. Indeed, Japanese Laid-Open Patent Publication No. 2010-187623 can prevent the formation of adjacent noodles by changing the peeling position of adjacent noodles (i.e., the adjacent noodles have the same "action"). On the other hand, in a large number of production lines, it is generally necessary to perform the division of the noodles (that is, the "separator" for the placement of the noodle cutter device). However, the cutter device of the Japanese Laid-Open Patent Publication No. 2010-187623, The arrangement position of the blade member of the cutter device is complicated, and there is a problem that it is more difficult to perform the above-mentioned "sorting".

As mentioned above, the "orthodox" intention of consumers replaces the wave of the conventional "face" (that is, a surface with a strong grain), but the method of manufacturing a "near-face" noodle that has been more stable in recent years (ie, with higher reliability) has not yet been manufactured. There are practical ways to come up.

Advanced technical literature Patent literature

Patent Document 1: JP-A-2000-189089

Patent Document 2: JP-A-2010-187623

Summary of invention

The object of the present invention is to provide a stable manufacturing "near straight A method of "nostalgic" noodles with noodles in the shape of a line.

Another object of the present invention is to provide a method for stably producing a "near straight line" noodle even in a large number of production lines.

As a result of intensive research, the inventors of the present invention found that the upper and lower cutter rolls are cut into strips by using the upper and lower cutter rolls (generally, the "scraper parts" disposed near the upper and lower cutter rolls are peeled off). Further, the airflow supply mechanism disposed between the upper and lower noodle strands supplies airflow to the noodle strand, and the above object can be achieved with great effect.

The manufacturing method of the instant noodle drying surface of the present invention is completed according to the above findings, and more specifically, is a rotary cutting device comprising at least a pair of cutter rolls, a scraper member and an air supply mechanism, and the dough is applied. And the method of cutting into a noodle shape; the method comprising the steps of: cutting the dough into a noodle shape by passing the dough through the cutter roll; and peeling the dough by a cutter roll by a scraper member, and And the step of separating the upper and lower noodle strands; and the step of supplying the stripped noodles to the noodles by the airflow supplying means; and the airflow supplying means imparts a variable airflow.

According to the invention having the above configuration, it is possible to impart a random orientation of a noodle to each of the upper and lower noodle strands cut by the cutter device by the airflow supplied from the airflow supply means. As a result, according to the present invention, it is possible to suppress the generation of the longitudinal corrugation path in the noodle, and to obtain "good looseness". Nearly linear noodles. The present invention is intended to achieve "good looseness" of noodles by such "providing non-uniformity in the direction of transport". The random directionality of such noodles is generally difficult to achieve in the case where the airflow is not used as in the present invention.

Furthermore, in the present invention, the aforementioned airflow supply mechanism has the characteristics It is possible to vary at least one of the strength (pressure), the air flow (air volume) and/or the direction of the air flow that is discharged by the mechanism. With such a configuration, the present invention can significantly increase the degree of freedom in giving the noodle "random directionality" by the above-described air supply. As a result, the "random directionality" of the noodle can be given depending on various properties of the noodle (such as hardness, strength of viscous, diameter, number of roots, conveying speed, etc.).

As mentioned above, in the prior art, the "looseness" is emphasized when eating. The point of view, "How to stably obtain noodles with strong longitudinal corrugations (ie, curling) (in other words, how to stably make noodles with strong longitudinal corrugations) is the most important thing. Therefore, the implementation of noodles will disturb this kind of thing. The "external force" (such as the wind) of "stable vertical corrugated road" is generally considered "unreasonable". That is, the conventional technique intends to achieve "good looseness" of noodles by giving a "stable longitudinal corrugation path" to the noodles.

The invention may, for example, comprise the following aspects.

[1] A method for producing a noodle, which comprises cutting a noodle into a noodle shape using a rotary slitting device including at least a pair of cutter rolls, a blade member, and a gas supply mechanism; and the method comprising the steps of : a step of cutting the dough into a noodle shape by passing the dough through the cutter roller; a step of peeling the noodle from the cutter roll by a doctor blade and separating it into upper and lower noodle strands; and supplying the noodle stripped air stream by the airflow supply mechanism; and the airflow supply mechanism is The changing airflow.

[2] The method for producing a noodle according to [1], wherein the airflow supply means is capable of changing at least one of a strength (pressure), a gas flow rate (air volume), and/or a direction of a gas flow discharged from the mechanism. By.

[3] The method for producing a noodle according to [1] or [2], wherein the airflow supply mechanism is disposed between the pair of cutter rolls.

The method for producing a noodle according to any one of the above aspects, wherein the airflow supply mechanism slides left and right substantially in parallel with the cutter roller.

[5] The method for producing a noodle according to any one of [1] to [4] wherein the airflow supply means performs a swinging operation in a vertical direction.

[6] The method for producing a noodle according to any one of [1] to [5] wherein the air current acts on a direction in which the noodle is moved in a direction in which the noodle is moved.

[7] The method for producing a noodle according to any one of the preceding claims, wherein the airflow supply means supplies the airflow between the lower side strip and the upper side strip.

[8] The method for producing a noodle according to any one of [1] to [7] wherein the airflow supply mechanism supplies the airflow system to the noodle Directional airflow.

[9] The method for producing a noodle according to any one of [1] to [8] wherein the airflow supply means comprises a tubular member having a hollow cylindrical shape or a columnar shape.

The method for producing a noodle according to any one of the above aspects, wherein the airflow supply means is provided with a plurality of airflow discharge ports.

The method for producing a noodle according to any one of the above aspects, wherein the airflow discharge port has a polygonal slit shape, a circular shape or an elliptical shape.

The method for producing a noodle according to any one of the above aspects, wherein the airflow supply mechanism is disposed at a position between the upper and lower cutter rollers, and the airflow from the airflow supply mechanism is supplied It has been peeled off between the noodle bundles by the scraper part.

The method for producing a noodle according to any one of the above aspects, wherein the airflow supply mechanism is disposed between a pair of cutter rolls, and supplies airflow directly to the upper and lower noodle strands. Position, the airflow is supplied by the airflow supply mechanism.

[14] A method for producing a fast-food dry noodle, which comprises cutting a noodle into a noodle shape using a rotary slitting device comprising at least a pair of cutter rolls, a scraper member, and an air supply mechanism for imparting a variable air flow; The method comprises the steps of: cutting the dough into a noodle shape by passing the dough through the cutter roller; a step of peeling the noodle from the cutter roll by a doctor blade and separating it into upper and lower noodle strands; and supplying the airflow to the noodle strip by the airflow supply mechanism, so that the noodle does not form a vertical wave substantially a step of forming a substantially flat noodle bundle; and a step of gelatinizing the aforementioned noodles and then drying them.

[15] The method for producing a fast-food dried noodle according to [14], wherein the substantially flat noodle bundle is formed by collecting irregularly shaped noodles.

[16] The method for producing a fast-food dried noodle according to [14] or [15], wherein the substantially irregular operation of the noodle strand provides a loop, a transverse wave, and/or a zigzag.

[17] The method for producing a fast-food dried noodle according to any one of [14] to [16], wherein a steam digester is used as the means for the gelatinization.

[18] A noodle for instant noodles, which is manufactured by cutting a dough into noodles using a rotary slitting device including at least a pair of cutter rolls, a scraper member, and an air supply mechanism for imparting a variable air flow. The characteristic is that the noodles after the cutting have a "stickiness" of 35% or less.

As described above, according to the present invention, it is possible to produce a noodle having a random orientation which is given to each noodle strip by the airflow supplied from the air supply means for cutting out the upper and lower noodle strands by the cutter means. its As a result, according to the present invention, it is possible to suppress the generation of the longitudinal corrugation path in the noodle, and to stably produce a noodle which is "relaxed" and nearly linear.

According to the present invention, at least one of the strength (pressure), the air flow rate (air volume), and/or the direction of the air flow of the airflow discharged by the airflow supply means can be changed. With this configuration, the present invention can significantly increase the degree of freedom in imparting "random directionality" to the noodles, and as a result, various properties of the noodles (such as hardness, viscosity, diameter, number of roots, and transport) can be used. Speed, etc.) to give the noodle the appropriate "random directionality".

According to the present invention, it is possible to further obtain a nearly linear noodle which is "relaxed" even when it is not provided with a strong longitudinal corrugated path.

1, 10‧‧‧Cutter device

1a, 1b, 11a, 11b‧‧‧ cutter rolls

2a, 2b, 12a, 12b‧‧‧ noodles

3, 13b‧‧‧ slot plate

4a, 4b, 14a, 14b‧‧‧ scraper parts

5, 15‧‧‧ facial

6‧‧‧Air supply mechanism

13a‧‧‧Plate

Fig. 1 is a schematic cross-sectional view showing a configuration of a cutter device which can be suitably used in the present invention.

Fig. 2 is a schematic cross-sectional view showing the configuration of a conventional cutter device.

3(a) to 3(d) are schematic perspective views showing an example of a shape of a gas supply port which can be suitably used in the present invention.

4(a) and 4(b) are schematic perspective views showing an example of an airflow supply port arrangement (chicken type) that can be suitably used in the present invention.

5(a) and 5(b) are schematic perspective views showing an example of an airflow supply port arrangement (in-line type) which can be suitably used in the present invention.

6(a) and 6(b) are schematic perspective views showing an example of an airflow supply port arrangement (a thousand birds, an in-line hybrid type) that can be suitably used in the present invention.

Fig. 7 (a) to Fig. 7 (c) are schematic plan views showing an example of the noodle trajectory on the textured conveyor belt obtained by the present invention.

Fig. 8 is a photograph showing an example of a state in which noodles bundled on a textured conveyor belt is formed on a textured conveyor belt in an experimental example (with ventilation).

Fig. 9 is a photograph showing a state in which a noodle strip cut out on an experimental example (without ventilation) forms a noodle strand on a textured conveyor belt.

Fig. 10 is a schematic perspective view showing a state in which the airflow supply mechanism can be used in the present invention.

Fig. 11 is a schematic perspective view showing another aspect in which the airflow supply mechanism can be used in the present invention.

Form for implementing the invention

Hereinafter, the present invention will be more specifically described with reference to the drawings as necessary. In the following description, the "parts" and "%" of the quantity ratios are the quality standards unless otherwise specified.

(Method of manufacturing noodles)

In the method for producing a noodle according to the present invention, the dough is cut into a noodle shape by using a rotary slitting device including at least a pair of cutter rolls, a blade member, and a gas supply mechanism; and at least includes: allowing the dough to pass through the cut a knife roll, a step of cutting the dough into a noodle shape; a step of peeling the noodle from the cutter roll by a scraper member and separating it into upper and lower noodle strands; and feeding the noodle strips by the airflow The step of the mechanism supplying airflow; and the aforementioned airflow supply mechanism provides a variable airflow.

(noodles)

The noodle of the present invention uses a rotary slitting device comprising at least a pair of cutter rolls, a scraper member, and an air supply mechanism for imparting a variable air flow. The manufacturer is made by cutting the dough into noodles. The noodle of the present invention is characterized in that the noodles after the slitting have a "stickiness" of 35% or less. This "stickiness" can be conveniently measured by the method described later. The "stickiness" should preferably be 25% or less, and 20% or less (especially 15% or less) is more preferable.

(Cutter device)

Fig. 1 is a schematic cross-sectional view showing an aspect of a cutter device which can be suitably used in the noodle production method of the present invention. On the other hand, Fig. 2 is a schematic cross-sectional view showing an aspect of a cutter device used in a conventional noodle making method.

(known cutter device)

First, a case where a conventional cutter device is used will be described. Referring to Fig. 2, the cutter device 10 includes: a pair of cutters 11a and 11b for cutting the dough into a pair of noodles; and for cutting the noodles into the noodles respectively The platen 13a and the groove plate 13b of the noodles 12a and 12b in the state; and the blade-shaped "scraper" members 14a and 14b for "separating" the noodles 12a and 12b from the cutter rolls 11a and 11b, respectively. In the example of Fig. 2, the pressure plate 13a and the groove plate 13b constitute a "conduit" for guiding the cut noodles. Further, in Fig. 2, below the groove plate 13b, a "texture belt" (not shown) for conveying the cut noodles 12a and 12b is disposed on the left side of the drawing.

Referring to Fig. 2, in the conventional method for producing noodles, the dough 15 is cut into upper and lower noodles 12a and 12b by a pair of cutter rolls 11a and 11b, and a "conduit" composed of a press plate 13a and a groove plate 13b (i.e., The guide member is guided to convey the aforementioned conveyance belt toward the left side of the figure.

When a conventional knife device as shown in Fig. 2 is used, when the instant noodles are manufactured, the noodles are cut into strips by the cutter rolls 11a and 11b because they are guided by the catheter. The difference between the speed of the cut noodle strip and the speed of the textured conveyor belt is added to the resistance of the groove plate 13b of the duct and the pressure plate 13a of the duct in the duct, and the noodles 12a and 12b are forcibly bent in the duct to form a texture. . The size of the grain at this time is determined by the height of the space of the groove plate 13b and the pressure plate 13a of the pipe. Further, since the groove plate 13b and the press plate 13a of the pipe are generally made of metal, the noodles 12a and 12b are strongly bent in the curved state of the grain, and the "solid" noodle 12a is used in the subsequent cooking step. And the texture of 12b is fixed.

As described above, when the conventional cutter device is used, the pressure plate 13a (i.e., the cover) of the conventional cutter device is made of metal (stainless steel or the like), and the upper and lower lines are uniform in size. This kind of grain is good when it is aimed at "uniform grain".

(Cutter device of the present invention)

Referring to Figure 1, in one aspect of the present invention, the cutter device 1 used in the present invention comprises: a predetermined interval, opposite to each other, for cutting the dough into a pair of noodle pairs of cutter rolls 1a and 1b; a groove plate 3 for respectively guiding the noodles 2a and 2b cut into a noodle state by the cutter roll; and a blade-shaped "scraper" for "separating" the noodles 2a and 2b from the cutter rolls 1a and 1b, respectively Parts 4a and 4b. Further, in Fig. 1, below the groove plate 3, a "texture belt" (not shown) for conveying the cut noodles 2a and 2b is disposed on the left side of the drawing.

Referring to Fig. 1, in this aspect, the dough 5 is cut into upper and lower noodles 2a and 2b by a pair of cutter rolls 1a and 1b, and is cut by a blade-shaped "scraper" member 4a and 4b. The rollers 1a and 1b are "peeled", and then guided by the guide members formed by the groove plate 3, and the aforementioned conveyance belt is conveyed to the figure. Show left transport.

In the cutter device used in the present invention, the air supply mechanism 6 is provided, and the air supply mechanism 6 is provided with a variable air flow for supplying airflow to the noodles 2a and 2b after the slitting.

As described above, the cutter device 1 used in the present invention is a cutter device used to improve the production of the above-described general instant noodles. More specifically, between the lower blade members 4a and 4b disposed above the cutter device 1, an airflow supply mechanism 6 for supplying a variable airflow (that is, an airflow pipe having an airflow discharge (or even discharge) port is provided. Then, a structure in which airflow is directly supplied to the noodles 2a and 2b which are cut by the cutter rolls 1a and 1b and which are peeled off by the blade members 4a and 4b is supplied.

In the present invention, the air flow supply port of the air flow pipe 6 to which the variable air flow is supplied is formed into a hole shape and a hole diameter which allows the air flow to have "directionality", and a random direction can be given to the root noodles. Sex (force). In this way, the noodle strips can be used to prevent the contact points of the noodles as much as possible in the prior art. Therefore, the step of the gelation after the slitting step can also inhibit the noodles from sticking to each other. sticky. As a result, a noodle which is nearly linear can be easily obtained.

<Detailed mechanism of the cutter device>

The mechanism of the cutter device used in the present invention will be explained. A schematic view of a conventional cutter is shown in FIG. Fig. 1 shows a schematic view of a cutter device used in the present invention.

Referring to Fig. 2, when a conventional cutter device is used, the noodles cut out from the dough 15 are divided into two layers (i.e., noodles) inside the conduits (13a and 13b). 12a and 12b) form a strong longitudinal corrugated road.

In contrast, in the cutter device (FIG. 1) used in the present invention, since the cover of the catheter disposed in the conventional cutter device (13a of FIG. 2) is removed, the upper and lower blade members 4a and The airflow supply means 6 for imparting a variable airflow is disposed between the 4bs, and the noodle bundles 12a and 12b of the upper and lower layers are configured to blow a directional airflow to the noodles.

Further, this aspect is applied to the airflow supply mechanism 6 for imparting a variable airflow, and is provided with a plurality of circular holes as shown in the schematic perspective view of Fig. 3(b), and the airflow is discharged through the plurality of circular holes, the noodle 2a and 2b supplies airflow.

By using the cutter device of Fig. 1 having the above configuration, the formation of the grain of the longitudinal wave (i.e., the wave in the longitudinal direction of the noodle) which is forcibly bent in the catheter is suppressed. More specifically, the longitudinal wave does not form at all, or only the longitudinal wave that is suppressed is formed. As a result, the noodle 2a on the upper side and the noodle 2b on the lower side are irregularly shaped, curved, and zigzag-shaped irregular noodles, and the contact points of one noodle can be reduced as in the case of the formation of the longitudinal wave. . According to the present invention, since the airflow can be directly blown to the noodles 2a and 2b which are scraped off by the blade in the air, the above-mentioned noodle can be relatively easily hopped, whereby the one noodle 2a and 2b can be randomly made. Directionality. Here, regarding the lid of the catheter, the noodles 2a and 2b having a large flat shape, a curved line, and a meander shape can be removed, but the purpose of preventing the noodles 2a and 2b from being excessively blown can also be prevented. A flying baffle (not shown) is provided on the upper side of the scraper 4a.

In the present invention, the noodles 2a and 2b cut by the cutter rolls 1a and 1b can be supplied to the air immediately after being peeled off by the blade members 4a and 4b. Since the air flow allows the surfaces of the noodles 2a and 2b to be dried instantaneously, the surfaces of the noodles 2a and 2b can be hardened. Thereby, the entire surface of the noodles 2a and 2b can be made "relatively loose" on the textured conveyor belt based on the supply of the airflow and the random resistance applied to the noodles. In addition, since the noodle bundles of the upper and lower noodles 2a and 2b can be reliably separated and the random directionality is given, the upper and lower noodle bundles are mutually intersected (intersecting), so that it is possible to obtain the upper and lower sides of the textured conveyor belt. The state of separation, and no noodle bundle of strong longitudinal corrugation (ie, nearly linear).

In the present invention, the aspect shown in Fig. 1 uses the aforementioned slot plate. Component 3, but the slot member 3 can also be omitted. When the groove member 3 is used, the noodle 2b from which the blade member 4b on the lower side is peeled off can be pushed to the groove plate member 3 by the air flow supplied from the air supply mechanism 6 that supplies the variable airflow. When such a "pushing" occurs, the lower side noodle 2b hits the groove plate member 3, and this action is a cause, and the noodle 2b which has started the irregular movement has the possibility of re-integration with each other. To prevent recurrence of the "integration" of such noodles, it is desirable to control the intensity of the gas stream from the gas supply mechanism 6 that imparts a variable gas flow. Further, in order to prevent the "integration" of the noodles from recurring, the groove member 3 may be disposed such that the angle of the groove member 3 is downward and nearly vertical, so that the noodle 2b does not touch the groove member 3, or the groove plate can be The component 3 itself is removed by the cutter device 1.

(the trajectory drawn by the noodles when the air is supplied)

An example of the trajectory of the noodle of the present invention is shown in Fig. 7 (a schematic plan view of a noodle trajectory which can be obtained on a textured conveyor belt). The trajectory of the noodle gives a random force to each noodle due to the use of airflow, and the trajectory depicted by the noodles one by one. For irregular movements, as a result, the flat circle is drawn irregularly or the curve is drawn. Fig. 7(a) shows a pattern in which a flat ring is mixed with a curve, and Fig. 7(b) shows a flat pattern in which the curve is shifted in the opposite direction to the direction of travel, and Fig. 7(c) is a flat circle. The left and the right are mixed irregularly. In the present invention, by blowing airflow to the noodles, as shown in Fig. 7, the trajectory of each noodle is usually in an unpredictable random state.

The trajectory of the noodle in the state of Fig. 7(c) is changed only by special opening The position of the surface peeling shown in the publication No. 2010-187623 is extremely difficult to obtain. Because of the technique in the publication, it is impossible to give a random action to one noodle. Therefore, it is difficult to draw a circle to the right, to the left, and an irregular circle. Basically, each noodle is drawn to the right or Circle around to the left. In contrast, in the present invention, by obtaining various noodles in the state shown in Fig. 7, the noodles as a whole can reduce the contact points of the noodles with each other.

Furthermore, a method disclosed in Japanese Patent No. 4381470 is as follows The method of making a noodle is repeated, and the noodle is not integrated with the adjacent noodles. Once the noodles are made into a noodle bundle, and the noodles are directly steamed in the stacked state, the stretching is performed after the steaming step. When noodles are obtained, noodle-like noodles can be obtained. In contrast, in the present invention, by blowing a gas stream to a noodle, the action of one noodle tends to form a circle, draw a curve or become a tortuous state, and tend to be irregular. Thus, in accordance with the method of the present invention, it is virtually impossible to repeat the circle (i.e., the phenomena and effects obtained in accordance with the present invention are completely different). Further, in the present invention, by using the air current, the effect of allowing the noodles to be instantaneously dried can be obtained together, and the effect of suppressing the adhesion of the noodles to each other can be obtained together.

(other aspects)

In the foregoing, it is mainly described as the aspect shown in FIG. 1 of the present invention, and the airflow supply mechanism 6 for imparting a variable airflow includes a tubular (or even piping) component. In this aspect, the tubular member constituting the airflow supply mechanism 6 is formed with a plurality of circular holes as shown in Fig. 3(b). Hereinafter, the description will be made in addition to the above aspects.

(Composition of air supply mechanism)

The airflow supply means for imparting a variable airflow in the present invention is not particularly limited as long as it is a configuration (or a structure) of the noodle supply airflow after the stripping. For example, the airflow supply mechanism 6 that imparts a variable airflow is affected by the space (for example, electrical and magnetic influence) of the space disposed in the vicinity of the cutter rolls 1a and 1b of Fig. 1 for other devices. The point is preferably a structure comprising a hollow tubular (cylindrical) member which can be a relatively simple structure.

In the present invention, as long as the airflow can be supplied to the noodles after the stripping, the airflow supplying means 6 for imparting a variable airflow is of course not limited to the configuration including such a hollow tubular member. The air supply means 6 for imparting a variable air flow may be, for example, a combination of a plurality of nozzles (for example, a plurality of nozzles are arranged in a bundle or arranged in parallel). When a plurality of airflow discharge ports or a plurality of nozzles described later are used, the interval between them may be equal intervals, or an uneven interval and/or an equal interval may be combined as appropriate.

In the present invention, the gas constituting the gas flow from the gas supply mechanism 6 for imparting the variable gas flow is also not particularly limited. The gas is preferably a general air (atmosphere) from the point of ease of use (acquisition, cost). However, all or a portion of the gas may be replaced with other gases (e.g., nitrogen) as needed. Further, the water vapor may be suitably mixed with the gas in response to the need for wetting (or drying) associated with the noodles after cutting.

(configuration position of air supply mechanism)

The arrangement position of the airflow supply means 6 for imparting a variable airflow which can be used in the present invention will be described with reference to Fig. 1.

The air supply means 6 for imparting a variable air flow for use in the present invention is suitable as long as it has a size which can be disposed between the blade members 4a and 4b of the cutter device 1 (Fig. 1). The shape of the airflow supply means 6 for imparting a variable airflow is not particularly limited, and may be appropriately selected according to a desired shape such as a circular shape, a quadrangular shape, a triangular shape, an elliptical shape, or a plate shape.

In the present invention, the air supply means 6 for imparting a variable air flow is preferably disposed adjacent to the upper and lower cutter rolls 1a and 1b, and corresponds to the front ends of the respectively disposed scraper members 4a and 4b (i.e., by the cutter roll 1a or 1b starts to peel off the position between the upper and lower sides of the noodle 2a or 2b position). In other words, when the dough 5 is cut by the cutter rolls 1a and 1b, and the blade members 4a and 4b are peeled off, the air supply mechanism 6 for imparting a variable airflow is preferably disposed on the upper noodle bundle 2a and the lower noodle bundle. Between 2b.

(Structure of air supply mechanism)

In the aspect in which the air supply means 6 for imparting a variable air flow is configured to include a hollow tubular member (or piping), a hole for allowing airflow to be discharged from the hollow tubular member is preferably provided. The hollow tubular member for air supply is, for example, a gas flow compressor, an air flow blower or the like connectable to a supply source of the air flow. If considering the pressure of the blown air stream, etc., a high pressure airflow compressor should be used.

Further, the discharge port of the air flow may be opened at a position where the upper and lower noodle strands 2a and 2b can be blown, and it is preferable to provide a discharge port capable of causing an air flow (that is, a gas having a directivity). The point at which such a gas flow is easily caused is not a discharge port of a linear slit shape as shown in Fig. 3(a), but is spaced apart from each other by a certain degree. Fig. 3(b) to Fig. 3(d) The circular holes, the four-corner holes, the short-slit holes, and the like are preferably shown. That is, the airflow is made at a certain interval, the airflow is not available, and the airflow can be easily made by making the holes into round holes, square holes, and short slits. Directionality.

The blowing angle of the airflow may be such that the directional airflow can be blown vertically or obliquely to the noodle bundle. However, if the air flow is sent in the opposite direction to the traveling direction of the noodle strand, it is necessary to pay attention to the possibility that the noodle is draped over the air supply mechanism 6 for imparting a variable air flow. For example, because there are noodles that are sprayed by the airflow and noodles that are not sprayed by the airflow (or only a very weak airflow), the trajectory of each noodle in the air can be changed, and as a result, the texture can be drawn on the conveyor belt. The trajectory changes in various forms.

The manner in which the operation of the airflow supply mechanism 6 of the variable airflow is given can be made as follows (shown in the schematic perspective view of Fig. 10) so that the airflow supply mechanism can slide by 1 mm to 50 mm in the lateral direction, for example, as shown in Fig. 11. As shown in the schematic perspective view, the motion can be rotated from 1 degree to 45 degrees in the vertical direction (the swinging motion). That is, by allowing the airflow supply mechanism to continuously operate, the airflow discharge port can be continuously operated, and the airflow blown to the noodle is a random airflow compared to the airflow of the fixed airflow supply mechanism.

In the present invention, it is easy to spray a suitable airflow to the entire noodle. Point, it is advisable to use a repeating "hole or slit" to allow "non-uniform force" to act on adjacent noodles. Although a single "hole or slit" can also be used, when a single "hole or slit" simply provides airflow, it is not easy to make the directivity of the airflow, and the vertical or the airflow supply mechanism will also become Adjacent noodles exert a substantially uniform force, and it is somewhat more difficult to apply "non-uniform force" to adjacent noodles.

As shown in FIG. 4(a) and FIG. 4(b), in order to obtain the effects of the present invention, For example, the shape of the air supply means 6 for imparting a variable air flow is preferably such that a hollow round bar is used to form the air supply means 6 for imparting a variable air flow, and the circular hole is formed in a bird shape. Thereby, the directional airflow can be effectively formed, and the irregular action can be blown to the noodle with the continuous action discharge port.

In the present invention, by constituting a gas stream which imparts a variable gas flow The hollow cylindrical member of the supply mechanism 6 opens the airflow discharge port on the upper side of the member to form a "chicken shape" as shown in Fig. 4(a), and the air discharge port is opened on the lower side of the member as shown in Fig. 4(b). The "Thousand Birds" make it easier to blow directional air to each noodle. Further, since a hollow cylindrical member (round bar) is used, the discharge angle can be made different. Further, it is preferable to prevent the noodles from being "bagged" in the air supply means 6 for imparting a variable airflow, and it is also preferable to use a circular shape which is difficult to be draped.

In the present invention, the air discharge port of Fig. 5 (a) may be opened on the upper side of the hollow cylindrical member, and the air discharge port of Fig. 5 (b) may be opened on the lower side of the member. In this way, it is also possible to arrange the airflow discharge ports arranged in a straight line. At this time, as shown in FIG. 5, by changing the distance between the holes, the portion obtained by the air jet from the noodle and the portion not sprayed can be continuously discharged. As a result, the trajectory of each noodle can be easily changed.

In the present invention, it is also possible to open on the side of the hollow cylindrical member. The "chicken-like" airflow discharge port of Fig. 6(a) is provided, and the "linear" airflow discharge port of Fig. 6(b) is opened on the lower side of the component. In this way, it is also possible to effectively change the manner in which the air discharge port is opened on the upper side and the lower side of the hollow cylindrical member. With the continuous action of the discharge, you can give random power to each noodle.

In the present invention, the directionality is randomly blown for each noodle The airflow, (the surface to which the airflow is sprayed, the surface to which the airflow is not sprayed, when the airflow is sprayed, when the airflow is not sprayed, etc., becomes irregular) can irregularly change the trajectory drawn by one noodle. As a result, the noodles are violently shaken in the air, and on the grain conveyor belt, the noodles can draw flat circles of different sizes, or not in the circle, but in the transverse direction of the traveling direction, the opposite direction of the traveling direction, and the nearness. The direction of the direction and the direction of the direction of travel are drawn in a flat curve. In other words, in this aspect, each noodle can be randomly placed on the textured conveyor belt unpredictably, and as a result, (longituting or not allowing the noodle to have a strong longitudinal corrugated path) can effectively reduce the contact point of one noodle. . Further, the random motion is a continuous movement of the airflow and the noodles that leaped in the air due to the airflow, and the trajectory of the noodle changes again due to the impact of the collision, thereby obtaining a more unpredictable random motion.

(Air supply mechanism that gives a variable airflow)

In the present invention, the configuration of the airflow supply means 6 for imparting a variable airflow is not particularly limited. In other words, as a configuration for discharging the "variable airflow" by the airflow supply means 6, for example, a conventional configuration can be used. In the present invention, the airflow supply mechanism 6 is preferably the intensity of the airflow discharged by the mechanism. At least one of (pressure), air flow (air flow), and/or air flow direction may be changed.

Moreover, the air supply mechanism 6 includes a plurality of airflow supply members In the present invention, at least one of the "plurality of air supply means" may be "a gas supply means for imparting a variable airflow". For the specific configuration of the plurality of airflow supply members, Japanese Patent Application No. 2011-241638 (filed on Nov. 2, 2011) can be referred to as needed.

In the present invention, the air supply means for imparting a variable air flow can be constructed as follows.

(a) The air supply mechanism 6 itself is configured to give a variable airflow pattern

That is, at least one component (or part) constituting the airflow supply mechanism 6 is movable.

(b) Although the air supply mechanism 6 itself is not movable, the air supply path of the air supply source (for example, the air flow compressor) itself or the air flow path from the supply source to the air supply mechanism 6 is disposed. A mechanism that gives a "variable airflow" mechanism (such as a variable valve for pressure and / or flow).

(At least a part of the air supply mechanism is movable)

In this aspect, it is sufficient that the entire airflow supply mechanism 6 or at least a part of the airflow supply mechanism 6 can be "movable" by horizontal or rotation by a conventional mechanism. If it is possible to move horizontally, for example, it means "sliding", etc., and the rotatable action is, for example, "swinging head", etc., and if each movement is a small-scale operation, it becomes "vibration" or the like. By reducing the sliding and swinging head amplitude, the vibration action can be obtained, and the same effect can be obtained in the vibration. Further, the air supply mechanism 6 has a double structure (for example, a "perforated outer tube" and a "perforated inner tube"), and the outer tube and/or the inner tube can be "slid" or the like. Effect.

An air supply member (such as an air flow) constituting the air supply mechanism 6 In the plurality of pipings, the movable air supply means may be "a plurality of". At this time, the operations of the plurality of airflow supply members may be independent of each other, or may be operated with some correlation (such as synchronization).

(variable airflow)

In the present invention, the aspect of the "variable airflow" is also not particularly limited. As long as the object of the present invention is not violated, for example, a "variable air flow" of any of periodic, continuous, intermittent, pulsed, etc. may be used.

The steps related to the manufacture of noodles are described below.

(instant noodles)

In the present invention, the "fast food noodle" or "fast-food dry noodle" may be any of so-called simmering type, hot water, and cooking type.

<Steps for making dough>

(surface material)

In the present invention, the material of the surface is not particularly limited. That is, the material conventionally used for the instant noodles can be used without any particular limitation. More specifically, it can be used in the present invention without any particular limitation, for example, as described in items 52 to 62 of the Japan Food News Agency (News). Main raw materials and auxiliary materials.

(main material)

The main raw materials usable in the present invention can be mixed, such as wheat flour, barley Powder, starch, etc. Among them, the main raw materials that can be used properly, such as wheat flour, can be ASW (Australian white mixed wheat, protein about 10%), HRW (American hard red wheat, about 11% protein), starch can be potato starch, tree Further, the starch starch, the glutinous rice starch, the corn starch, the wheat starch, and the like may be, for example, an etherified starch, an esterified starch, a crosslinked powder, or an oxidized starch obtained by using the same as a raw material.

(by-product)

In the present invention, the auxiliary raw material which can be used may, for example, be alkali water, phosphate, salt, polysaccharide-promoting polysaccharide, egg, gluten or the like.

(facial method)

As a method of making a noodle, wheat flour can be used as a main raw material, and starch, gluten or the like can be mixed as needed, and an auxiliary material containing salt, alkaline water or the like and water can be kneaded by a mixer to form a dough.

<cutting step>

In the step of continuously rolling the dough by rolling, the dough is rolled and thinned by rolling using a dough, and the airflow is blown to the noodle by the invention. More specifically, it is preferable to arrange the airflow supply mechanism 6 that supplies a variable airflow between the upper noodle bundle 2a and the lower noodle bundle 2b at the time of peeling off by the doctor blade (4a and 4b of Fig. 1). In the hollow tubular member constituting the air supply mechanism 6 for imparting a variable airflow, it is preferable to provide a hole for discharging the airflow, and a hollow tubular member for supplying the airflow, and a gas flow compressor and an airflow blower which are preferably connected to a supply source of the airflow. Wait. Considering the pressure of the blown air stream, it is advisable to use a high-pressure airflow compressor. In addition, the discharge of the airflow, as long as it is in the upper and lower noodle beam blowing directionality The position of the flow may be opened, and the noodle strand may be blown in the vertical direction or obliquely as long as the airflow supply mechanism is slid laterally and the swinging motion is performed in the vertical direction. When the airflow is blown in the opposite direction to the direction in which the noodle strands travel, the noodle may be attached to the airflow supply mechanism 6 that imparts a variable airflow, so care is required.

(discharge of airflow)

In order to supply a directional airflow, the gap between the airflow discharge port and the adjacent airflow discharge port (hereinafter referred to as the pitch) should be vacant to some extent. More specifically, the spacing is from about 2 mm to about 20 mm, and the airflow discharge portion and the non-discharge portion can be formed. Therefore, for the noodle, the trajectory can be largely changed by the noodle sprayed by the air current and the noodles which are not sprayed by the airflow. If the pitch is larger than 20 mm, the width of the noodle also has an effect, but the portion where the airflow is not sprayed is increased, so there is a tendency that the trajectory of the noodle cannot be changed. Further, when the pitch is 2 mm or less, since the directivity of the airflow is not easily exhibited, the action of changing each noodle tends to be slightly difficult. Generally, the spacing is preferably from 2 mm to 20 mm, and the distance between 5 mm and 15 mm is better. It is particularly desirable that the distance between the discharge port of the air flow and the discharge port of the adjacent air flow should be between 5 mm and 10 mm.

The shape of the hole of the air discharge port can be circular, four-corner, triangular, fine-gap or the like according to requirements. Regarding the size of the hole, if it is circular, the opening Φ (diameter) is about 0.2 mm to 3 mm, and the directional air flow can be supplied. When it is Φ3 mm or more, it is difficult to ensure the opening ratio of the total number of discharge ports compared with the size of the hollow tubular member. On the other hand, when Φ is 0.2 mm or less, the processing of the discharge port tends to be difficult. Generally, it is preferable to use an opening of about Φ0.2 mm to about 3 mm, and it is preferable to open the hole in a range of about 0.5 mm to 1.5 mm.

(air pressure)

The gas flow pressure can be appropriately controlled depending on the state of the noodle obtained. If the airflow is too strong, the noodles will leap to more than necessary, and there may be an undesired situation such as falling from the textured conveyor belt. For example, it is preferable to blow at a frequency of about 0.02 MPa to 0.3 MPa, more preferably at a pressure of about 0.05 MPa to about 0.2 MPa, and it is preferable to allow the noodles to be "floating" appropriately, which is more desirable by exerting the effects of the present invention. .

The pressure of the air flow was adjusted by decompression and measured by a precision regulator (manufacturer: SMC (company), model: IR3010-03BG) installed in front of the atmospheric piping.

Further, in the mode in which the airflow supply mechanism 6 opens the discharge port in the above state, it is preferable to design the trajectory of the one noodle to be easily changed. For example, the air supply mechanism 6 is formed by a hollow cylindrical member (hollow round bar), and a circular hole is linearly formed in a bird shape (the shape shown in FIG. 5), whereby the discharge angle and discharge are performed. Since the position is irregular, it is more effective than simply opening the hole in a straight line.

The manner of giving the airflow supply mechanism 6 of the variable airflow, for example, is such that the airflow supply mechanism can slide in the lateral direction by about 1 mm to 50 mm, preferably about 5 mm to 20 mm, and each of the upper and lower directions is 1 to 45 degrees. Preferably, the swinging motion is performed at about 5 to 15 degrees. That is, by allowing the airflow supply mechanism to constantly operate, the airflow discharge port is constantly operated, and the airflow discharge angle and the discharge position are constantly changed, and the airflow blown to the noodle becomes a random airflow.

The hand of the air supply mechanism 6 that imparts a variable air flow In order to make it slide or swing, the air supply mechanism can be operated to the left and right by swinging the power from the motor and moving the handle. Further, the air supply means can be operated by using an air compressor or the like.

Further, as described above, it is preferable that the airflow is blown to the upper and lower noodle strands. However, even if only the upper noodle bundle 2a is supplied with the airflow, the upper noodle bundle can draw a random trajectory, and the lower noodle bundle 2b will become an integrated noodle. By arranging the airflow supply means 6 for imparting a variable airflow between the upper and lower noodle bundles, as a result, the upper and lower noodle bundles can be surely separated. Therefore, the upper and lower noodle bundles do not entangle each other and are in a state of being vertically separated from each other. Therefore, the looseness is of course particularly good as compared with the case where the airflow is not used. On the other hand, even if the airflow is not supplied to the upper noodle, the same effect can be obtained by supplying the airflow only to the lower noodle. However, at this time, when the airflow is not supplied to the upper noodles, it is necessary to note that the noodles are entangled in the air supply mechanism 6 for imparting a variable airflow.

<αization processing step>

In the method for the gelatinization treatment according to the present invention, it is possible to arbitrarily perform the treatment using boiled water in boiling water, the steaming treatment using steam, or the like, but it is preferable to use a steam digester.

<Stretching step>

By stretching the steamed surface, it can be cut into each serving with a stable weight. In this stretching step, it is preferred that the aqueous solution is attached to the steamed surface and stretched and cut into a portion. The light noodles can be peeled off by allowing the aqueous solution to adhere to the surface of the noodles. The method of adhering the aqueous solution can be carried out by a spray nozzle, a water sprayer, dipping, or the like. Further, use as the Japanese wish The release device disclosed in Japanese Laid-Open Patent Publication No. 2010-537611 is also effective for treating the noodles cut into one meal. It is ideal because the mild noodles can be loosened more forcefully.

<drying step>

Each of the noodles prepared by the above-described method can be shaped and filled into a drying basket, and a drying step can be carried out to obtain the instant dried noodle of the present invention. In the drying method, a deep-fried frying drying method, a hot air drying method by hot air drying, or the like may be used as needed. In the frying and drying method, it is preferred to dry to a final moisture content of 2% to 3%. In the hot air drying method, it is preferred to dry to a final moisture content of 6% to 14%, and drying conditions such as drying temperature can be directly supplied by a known method.

(Evaluation of "stickiness" of noodles)

In the present invention, the "stickiness" of the noodles can be conveniently evaluated under the conditions (using about 100 noodles) used in the "test example" described later. That is, the evaluation was carried out under the conditions of "test example" (using about 100 noodles). For the above-mentioned noodles, the "stickiness" (percentage) can be calculated according to the following formula.

(viscosity) = 100 × (the number of noodles with sticky) / (the total number of noodles that have been tested)

Among the noodles obtained by the method of the present invention, the "stickiness" (average of the three results) obtained in each test is preferably 35% or less. The "viscosity" is preferably 25% or less, more preferably 20% or less (especially 15% or less).

Hereinafter, the present invention will be more specifically described based on examples.

Test example 1

The effect of using the air flow was confirmed according to the test described below.

<Production of noodles>

Formulation: wheat flour (DNS, protein 10.5%) 10 kg, salt 100 g, alkaline water (sodium carbonate) 20 g, water 3400 ml.

A cutter device having the configuration shown in Fig. 1 was used. In this apparatus, the dimensions of the respective members are as follows: cutter rolls (made of iron) 1a and 1b: diameter 37 mm, width 210 mm, groove plate 3 (made of stainless steel): thickness 1.5 mm, scrapers 4a and 4b (yellow) Copper): 1mm thick.

<Formation conditions of noodles>

Noodle conditions: cutter No. 24 round, cutter roll rotation number 205 rotation / min, face thickness 1.5 mm noodles, no duct cover, blade width 35mm; supply of variable air flow gas supply mechanism 6 diameter: Φ10mm; Airflow discharge port: 1mm hole, 10mm pitch, 15th bird type (refer to Fig. 4(a) and Fig. 4(b)); action of airflow supply mechanism 6 for imparting variable airflow: 60 times 5mm swing head in one minute (Sliding 60 times on the left and right sides respectively); Pressure: Supply airflow to the noodles at 0.1 MPa (megapascals); set the speed of the textured conveyor belt to 4.4 m/min, and obtain a random near-linear noodle bundle, 0.5 The mixture was cooked at kg/cm ^{2 for} 2 minutes, and cut into a dough weight of 100 g to obtain a steamed noodles.

The steamed surface prepared according to the above was immersed in fresh water for 10 seconds, and the loosened device disclosed in Fig. 8(a) of Japanese Patent Application No. 2010-537611 was used. The diced noodle cake was loosened at 1200 rpm for 1 time (about 1 second). Calculate the "stickiness" of the noodle block that is loosened by loosening the device.

The method of calculating the stickiness of noodles is to loosen the device. Loosen the noodle block, take out a noodle by hand, and classify it as a person who can take out a noodle state and can not take it out. In addition, when two or more noodles were taken out and adhered, the noodles of the clams were shaken three times at a distance of about 30 seconds at a distance of about 30 cm, and the slight stickiness was judged as "song" when loosened by shaking. open". On the other hand, even if the noodles which have not been loosened as described above, and the noodles which are firmly adhered, it is judged as "sticking together" and calculated. At this time, if the two sticks together, the calculation is two, and the five bundles are sticky, which is calculated as five.

Further, as a comparison object, the conventional cutting blade device of Fig. 2 was used, and after the lid of the catheter was opened to obtain a nearly linear noodle, the subsequent treatment was the same as the above-described test example.

The results are shown in Table 1. Further, photographs of the noodle bundles positioned on the textured conveyor belt with or without airflow are shown in Fig. 8 (in the case of airflow) and Fig. 9 (in the absence of airflow). Further, in each of the noodle pieces, the "number of noodles in the whole" differs in that the number of noodle pieces is slightly different because the noodle pieces are divided by weight.

From the above test results, the following average values (3 times for each test) can be calculated. The calculation results are shown below (Table 2).

(the effect of air flow)

From the foregoing results, it can be understood that the use of the gas stream, with or without a strong grain, can also prevent the noodles from sticking during cooking. This is due to borrowing By using the gas stream of the present invention, the contact points of the noodles can be reduced even without strong longitudinal lines. Moreover, the method of not using the airflow, that is, when the noodle is obtained by using a conventional cutter device, since the noodles do the same action, the contact points of the noodles cannot be reduced, so that the noodles are closely adhered to each other. The situation. Such noodles which are adhered by cooking are still stuck together after the drying step, so that the noodles are firmly adhered to each other and cannot be loosened when eaten, and become a restorative noodle.

[Examples]

Hereinafter, the present invention will be more specifically described based on examples.

<Example 1>

For wheat flour 950g (ASW, protein 9.8%), potato starch 50g powder raw material, the sodium carbonate 3g, salt 10g dissolved in 350ml of water and the surface water, mixed kneading, rolling, with a knife Round No. 20, for noodles with a face thickness of 1.30 mm, with a cutter roll (diameter 37 mm) rotating 200 rpm, blade width 35 mm, giving a variable airflow to the diameter of the air supply mechanism 6: Φ 10 mm (1 mm For the hole, the distance of 10 mm, and the 15 degree bird type, refer to Fig. 4 (a)), and apply a gas to the noodle while shaking at a pressure of 0.1 MPa for 60 times and 5 mm for 1 minute (see Figure 1 for the shape of the cutter device). ). After setting the speed of the textured conveyor belt to 4.5 m/min, after obtaining the random noodle bundle, after continuously cooking the noodle bundle, spray 30 ml of fresh water on a noodle (steamed noodle 100 g) for one meal, and cut the spray surface weight by 115 g. The prepared noodles were placed in a basket, and fried in a frying and drying method at a frying temperature of 150 ° C for 2 minutes to obtain a fast-food fried noodles having a final moisture content of 2%.

<Example 2>

The raw material of 900g of wheat flour (ASW, protein 9.5%) and potato starch 100g was dissolved in 330ml of water with 2g of sodium carbonate and 10g of salt, and kneaded and rolled to form a cutter 20 Round shape, for noodles with a face thickness of 1.30 mm, with a cutter roll (diameter 37 mm) rotating 200 rpm, a blade width 35 mm, a variable air flow supply mechanism 6 Φ 10 mm (1 mm hole, pitch 10 mm) In the linear type, referring to Fig. 5 (a) and Fig. 5 (b), the air flow is supplied to the noodles while swinging the head at a pressure of 0.1 MPa for every 15 minutes. The speed of the textured conveyor belt was set to 4.5 m/min, and after the random noodle bundle was obtained, the noodle bundle was continuously cooked, and then 30 ml of fresh water was sprayed on a noodle (steamed noodle 100 g), and the weight of the spray surface was 115 g. The prepared noodles were placed in a basket, and fried in a frying and drying method at a frying temperature of 150 ° C for 2 minutes to obtain a fast-food fried noodles having a final moisture content of 2%.

<Example 3>

For wheat flour 950g (ASW, protein 9.8%), potato starch 100g powder raw material, sodium carbonate 2g, salt 10g dissolved in 330ml of water and the surface water, mixed kneading, rolling, with a cutter 20 Round shape, for noodles with a face thickness of 1.30 mm, with a cutter roll (diameter 37 mm) rotating 200 rpm, a blade width 35 mm, a variable air flow supply mechanism 6 Φ 10 mm (1 mm hole, pitch 10 mm In the straight type, referring to Fig. 4 (a) and Fig. 4 (b), the air flow was supplied to the noodles while swinging the head at a pressure of 0.1 MPa for every 10 minutes. The speed of the textured conveyor belt was set to 4.5 m/min, and after the random noodle bundle was obtained, the noodle bundle was continuously cooked, and then the steamed noodles of 100 g of the noodles cut into a meal of noodles were sprayed, and 20 ml of loose agent was sprayed. Co., Ltd. S (water-soluble soybean polysaccharide) "1.0% aqueous solution", and air-laid and filled in a drying model of ψ120 mm, and then dried in a dryer adjusted to a temperature of 80 ° C and a wind speed of 4 m / s for 40 minutes to obtain a final The hot air drying surface is 10% moisture.

<Comparative Example 1>

The air supply mechanism 6 for imparting a variable air flow in the cutter device used in the first embodiment was removed, and the other conditions were the same as in the first embodiment, and the same hot air drying surface was obtained.

<Comparative Example 2>

The air supply mechanism 6 for imparting a variable air flow in the cutter device used in the second embodiment was removed, and the other conditions were the same as those in the second embodiment, and the same hot air drying surface was obtained.

<Comparative Example 3>

The air supply mechanism 6 for imparting a variable air flow in the cutter device used in Example 3 was removed, and the other conditions were the same as in Example 3, and the same instant dry noodle was obtained.

With respect to Examples 1 to 3 obtained as described above, and the instant dried noodles obtained in Comparative Examples 1 to 3, the following evaluations were carried out. The results obtained are shown in Table 3 below.

Further, the state in which the noodle strips obtained in the first embodiment were cut into strips to form a noodle strand on the textured conveyor belt was the same as that of Fig. 8 . Further, the state in which the noodle strips obtained by the comparative example 1 were formed into a noodle strand on the textured conveyor belt was the same as that of Fig. 9 .

As is apparent from the above Table 3, and Fig. 8 and Fig. 9, each of the noodle strips obtained according to the present invention performs an unpredictable random operation. That is to say, instead of constantly drawing circles, it is better to say that the circle and the curve are randomly moving in the opposite direction, the side direction, and the front direction with respect to the traveling direction. From the comparison between Example 3 and Comparative Example 3, it is understood that the effect is substantially maintained even on a hot air drying surface or the like.

From the above results, it is understood that the effect of the present invention is that the irregular flow can be directly sprayed to the noodles, and the noodles can be given a random action, and the contact points of the noodles can be reduced with or without a strong longitudinal corrugated path. Therefore, in the present invention, even if the strong longitudinal corrugated path is not provided, the noodle sticking at the time of cooking can be suppressed. Further, by contacting the air current, since the moisture on the surface of the noodle can be blown off at the time of cutting, a noodle having better looseness can be obtained.

1a, 1b‧‧‧ cutter roll

4a, 4b‧‧‧ scraper parts

2a, 2b‧‧‧ noodles

5‧‧‧Face

3‧‧‧ slot plate

6‧‧‧Air supply mechanism

Claims (18)

A method for producing a noodle, which comprises cutting a noodle into a noodle shape using a rotary slitting device comprising at least a pair of cutter rolls, a scraper member and an air supply means; characterized in that the method comprises the steps of: a step of cutting the dough into a noodle shape by the cutter roller; a step of peeling the noodle from the cutter roll by a scraper member and separating it into upper and lower noodle strands; and cutting the noodle by the airflow supply mechanism The step of feeding the noodles to the airflow; and the aforementioned airflow supply mechanism is to give a variable airflow. The method for manufacturing a noodle according to claim 1, wherein the airflow supply mechanism is capable of causing at least one of a strength (pressure), a gas flow rate (air volume), and/or a direction of a gas flow of the airflow discharged by the mechanism. Can be changed. A method of producing a noodle according to claim 1 or 2, wherein the airflow supply means is disposed between the pair of cutter rolls. The method for producing a noodle according to any one of claims 1 to 3, wherein the airflow supply mechanism slides left and right substantially in parallel with the cutter roller. The method for producing a noodle according to any one of claims 1 to 4, wherein the airflow supply means performs a swinging motion in a vertical direction. Manufacturer of noodles as claimed in any one of claims 1 to 5 The method wherein the air flow acts on the direction in which the noodle moves, and acts on the direction in which the noodle is extruded. The method for producing a noodle according to any one of claims 1 to 6, wherein the airflow supply means supplies the airflow between the lower side strip and the upper side strip. The method for producing a noodle according to any one of claims 1 to 7, wherein the airflow supplied to the noodle by the airflow supply means has a directional airflow. The method for producing a noodle according to any one of claims 1 to 8, wherein the airflow supply mechanism comprises a tubular member having a hollow cylindrical shape or a prismatic shape. The method for producing a noodle according to any one of claims 1 to 9, wherein the airflow supply mechanism is provided with a plurality of airflow discharge ports. The method for producing a noodle according to any one of claims 1 to 10, wherein the gas discharge port is a slit shape, a circular shape or an elliptical shape of a polygonal shape. The method for manufacturing a noodle according to any one of claims 1 to 11, wherein the airflow supply mechanism is disposed at a position between the upper and lower cutter rollers, and the airflow from the airflow supply mechanism is supplied to the scraper The parts are peeled off between the individual noodle bundles. The method for producing a noodle according to any one of claims 1 to 12, wherein the airflow supply mechanism is disposed between a pair of cutter rolls and directly supplies airflow to each of the upper and lower noodle strands. The air supply mechanism supplies the air flow. The invention relates to a method for manufacturing a fast-food dry noodle, which comprises cutting a noodle into a noodle shape by using a rotary slitting device comprising at least a pair of cutter rolls, a scraper member and a gas supply mechanism for imparting a variable air flow; The method includes the steps of: cutting the dough into a noodle shape by passing the dough through the cutter roll; and separating the noodle from the cutter roll by a scraper member and separating the dough into upper and lower noodle strands And the step of supplying the noodle strip by the airflow supply means to form a substantially flat noodle bundle without substantially forming a vertical wave; and the step of gelatinizing the noodle and then drying the noodle . The method for producing a fast-food-dried noodle according to claim 14, wherein the substantially flat noodle bundle is formed by collecting irregularities of each noodle. The method for producing a fast-food dry noodle according to claim 14 or 15, wherein the substantially irregular movement of the noodle strand provides a loop, a transverse wave, and/or a zigzag. The method for producing instant patent application scope according to any one of the drying surface of 14 to 16, which system use of steam using a boiler as a means of the aforementioned α. An instant noodle for instant noodles, which is manufactured by cutting a dough into noodles using a rotary slitting device comprising at least a pair of cutter rolls, a scraper member and a gas supply mechanism for imparting a variable air flow; special The result is that the noodles after the cutting have a "stickiness" of 35% or less.