457075 五、發明説明（/) (請先閱讀背面之注意事項再填寫本頁) 傳統的山西刀削麵滑溜而富有彈性的口感’以及厚薄 不一而粗獷飽滿的外觀’頗受消費者的喜愛’但是’由於 製作過程耗費人工’只有專門的麵館才有得賣’更不用說 是用機械製成生麵條，甚至於乾麵條或速食麵了。刀削麵 的口感，可利用麵插配方的調整及適當的揑練來達到’但 是，刀削麵條外觀形狀上的變化及其對口感的影響’則是 現有的機械所無法做到的。 另外，在國人生活型態與社會結構轉變之下’生活步調 加快，使得人們對時間更加重視，也提高對產品便利性之需 求，而寬厚的刀削麵條，如果作成生麵條、乾麵條、或者速 食麵類，對消費者而言，煮熟或複水的時間都太長’且因麵 條的厚薄不均，使得煮熟或複水後的麵條口感也不均一’厚 的部份太硬或不夠熟，而薄的部份又太爛。即使是要作成冷 凍或冷藏的熟麵產品，仍會對製造者的煮熟工程造成困擾。 經濟部智慧財產局員工消費合作社印製 爲解決以上之要因，本創意特徵乃於一般製麵工程中， 在麵帶壓延機之後加入一組波浪型麵帶成型滾輪（如第一圖 中之2A及2B的部份），使壓延出的麵帶形成厚度不一的波 浪型；增加一組麵帶打孔滾輪（如第二圖中之4A及4B的部 份），可在麵帶上造成密佈的孔洞；並使用超寬幅的切絲角 刀（如第一圖中5的部份），切出超寬的刀削麵條。其圖式 如附件。 本發明之實施例(即製程之說明)及與一般比較之進步性： 1. 麵糰混合：利用一般製造麵條用的混合機。 2. 麵粞熟成：利用一般製造麵條用的熟成設備’或者不經 本紙張尺度適用中國國家標半（CNS )八4規格（210X297公釐）子 457 075 A7 ___B7_ 五、發明説明（> ) 熟成處理。 (請先聞讀背面之注意事項再填寫本頁) 3. 整型及麵帶複合：利用一般製造麵條用的麵帶整型及複 合設備。 4. 麵帶熟成：利用一般製造麵條用的熟成設備，或者不經 熟成處理。 5. 麵帶壓延：利用一般製造麵條用的麵帶壓延設備。 6·波浪型麵帶成型（如第一圖中之2A及2B的部份）：利用 1組壓延滾輪，其中1個滾輪在滾動時，可在與麵帶垂直的 方向上，做小幅度的往複移動（如第一圖中之2B)，使壓延 出的麵帶形成厚度不一的波浪型。 7. 麵帶打孔（如第一圖中之4A及4B的部份）：利用1組滾 輪，其中1個滾輪（如第一圖中之4B)表面具有突起的角 錐（高2〜10mm，間距2~10mm)，可在麵帶上造成深度爲 麵帶1/2以上、間距與孔洞深度相同的密佈孔洞。 線 8. 切絲（如第一圖中5及第二圖中的5-1部份）：利用超寬 幅的麵條切絲用角刀，使切出之麵條寬度爲1.0〜2.5公分。 經濟部智慧財產局員工消費合作社印製 9-麵條切斷（如第一圖中之6A及6B的部份）：利用一般的 麵條切斷用的斬刀，一邊爲麵條切斷用切刀組的固定砧板 滾輪（如第一圖中6A及第二圖中的6A-1部份），一邊爲麵 條切斷用切刀組的迴轉斬刀（如第一圖中6B及第二圖中的 6B-1部份），將麵切成長度接近手工刀削麵，而中間較厚兩 頭較薄的麵條。 1〇·後續製程：至上一步驟，可製成快煮式生麵產品：再加 以乾燥，可製成快煮式麵條；加以經過蒸煮及冷藏或冷凍， 本紙張尺度適用中國國家標準（CNS ) A4規格（210X297公釐）y 457075 at B7 五、發明説明（3) 可製成生鮮熟麵條；加以經過蒸煮及乾燥’可製成速食麵。 與一般製程比較之進步性： 1. 手工刀削麵條的製造費工費時’而一般的麵條生產設備 尙無法製造刀削麵條，本創意的目的’即在於以機械連續 製造外觀及U感近似手工刀削麵的麵條’並可達到大量而 省工省時的產能。 2. 利用成型滾輪、寬幅切絲刀及切刀（迴轉斬刀）’造成近 似手工刀削麵的外觀。 3. 利用打孔滾輪造成麵條的表面積增加’並且減少實際厚 度，加速水煮或蒸炊時水份進入的速率’以及縮短熱傳的距 離，達到快煮的目的。 本創意之構造圖式說明及元件符號說明： 第一圖爲關鍵機械構造特殊部份的側視圖 第一圖之1爲麵帶 第一圖之2A爲波浪成型滾輪組的固定滾輪 第一圖之2B爲波浪成型滾輪組的可往複移動滾輪 第一圖之3爲成型後的波浪形狀麵帶 第一圖之4A爲打孔滾輪組的固定滾輪 第一圖之4B爲打孔滾輪組中具有角錐狀突起的打孔滾輪 第一圖之5爲超寬幅切絲刀 第一圖之6A爲麵條切斷用切刀組的固定砧板滾輪 第一圖之6B爲麵條切斷用切刀組的迴轉斬刀 本紙張又度適用中國國家標準（CNS ) A4规格（2丨0X 297公釐）夕 (請先閱讀背面之注^一^項再填寫本頁) 訂 唆！ 經濟部智慧財產局員工消費合作社印製 457075 A7 B7 五、發明説明（冷） 第一圖之7爲產出的麵條。 第二圖爲關鍵機械構造特殊部份的上視圖（對照於第一圖的 縮小圖示） 第二圖之2A-1爲波浪成型滾輪組的固定滾輪 第二圖之2B-1爲波浪成型滾輪組的可往複移動滾輪 第二圖之4A-1爲打孔滾輪組的固定滾輪 第二圖之4B-1爲打孔滾輪組中具有角錐狀突起的打孔滾輪 第二圖之5-1爲超寬幅切絲刀 第二圖之6A-1爲麵條切斷用切刀組的固定砧板滾輪 第二圖之6B-1爲麵條切斷用切刀組的迴轉斬刀 (請先閲讀背面之注意事項再填寫本頁)457075 V. Description of the invention (/) (Please read the precautions on the back before filling in this page) The traditional Shanxi knife has a smooth and flexible taste, as well as a thick and full-bodied appearance, which is very popular among consumers, but 'Because the production process is labor-intensive', only special noodle restaurants can sell it, let alone raw noodles made with machinery, even dry noodles or instant noodles. The texture of the cut noodles can be achieved through adjustment of the noodle insertion formula and appropriate kneading. However, the change in the appearance and shape of the cut noodles and its effect on the texture can not be achieved by the existing machinery. In addition, under the transformation of the Chinese people ’s life style and social structure, the pace of life has accelerated, making people pay more attention to time and increasing the demand for product convenience. The generous knife noodles, if made into raw noodles, dry noodles, or instant noodles For consumers, the cooking or rehydration time is too long 'and the uneven thickness of the noodles makes the taste of the noodles uneven after cooking or rehydration' The thick part is too hard or undercooked , And the thin part is too bad. Even cooked or frozen noodle products can cause trouble for the cook. Printed by the Consumer Cooperative of the Intellectual Property Bureau of the Ministry of Economic Affairs to solve the above factors, this creative feature is used in general noodle making projects. After the noodle belt calender, a set of wave-shaped noodle belt forming rollers (such as 2A in the first picture) is added. And part 2B), to make the rolled noodles into a wavy shape with different thickness; adding a set of noodles with perforated rollers (such as the 4A and 4B parts in the second picture) can cause on the noodles Dense holes; and use an extra-wide cutting angle knife (such as part 5 in the first picture) to cut out an extra-wide knife noodle. Its diagram is as attached. The embodiment of the present invention (ie, the description of the manufacturing process) and its improvement compared with the general: 1. Dough Mixing: A mixer for general production of noodles is used. 2. Noodle maturing: using maturation equipment for noodles in general, or applying Chinese National Standard Half (CNS) 8-4 (210X297 mm) without the standard of this paper 457 075 A7 ___B7_ V. Description of the invention (>) deal with. (Please read the precautions on the reverse side before filling out this page.) 3. Shaping and noodle compounding: Use noodles shaping and compounding equipment for general noodle manufacturing. 4. Noodle maturation: Utilization of maturation equipment for noodles, or no maturation. 5. Noodle belt calendering: Noodle belt calendering equipment for general noodle manufacturing is used. 6. Wave-shaped noodle belt forming (such as 2A and 2B in the first picture): using a set of rolling rollers, one of which can be made in a small direction in the direction perpendicular to the noodle belt when rolling. Reciprocating movement (such as 2B in the first picture), so that the rolled noodle belt has a wave shape with different thickness. 7. Hole punching (such as 4A and 4B in the first picture): using a set of rollers, one of which (such as 4B in the first picture) has a protruding pyramid (2 ~ 10mm in height, (Pitch 2 ~ 10mm), can create dense holes in the noodles with a depth of 1/2 or more and the same pitch as the hole depth. Thread 8. Shred (such as part 5 in the first picture and part 5-1 in the second picture): Use an ultra-wide noodle to cut the noodles with a corner knife so that the width of the cut noodles is 1.0 ~ 2.5 cm. 9-Noodle cutting (such as the part 6A and 6B in the first picture) printed by the Consumer Cooperative of the Intellectual Property Bureau of the Ministry of Economic Affairs: using a general noodle cutting knife, one side is a noodle cutting knife Fixed cutting board roller (such as 6A in the first picture and 6A-1 in the second picture), one side is the rotary chopping knife of the noodle cutting knife set (such as 6B in the first picture and the second picture Part 6B-1), cut the noodles into noodles with a length close to that of a hand-knife, with thicker noodles and thinner noodles in the middle. 10．Follow-up process: the last step can be made into quick-cooked noodle products: then dried, it can be made into quick-cooked noodles; after being cooked and refrigerated or frozen, this paper size applies Chinese National Standard (CNS) A4 size (210X297 mm) y 457075 at B7 5. Description of the invention (3) Can be made into fresh and cooked noodles; cooked and dried to make instant noodles. Compared with the general process: 1. The production of manual noodles is time-consuming and labor-intensive. However, the general noodle production equipment cannot produce knife-noodles. The purpose of this creative idea is to use mechanical continuous manufacturing of the appearance and the U-shape to approximate the handmade noodles. Noodles' can reach a large and labor-saving production capacity. 2. Use forming rollers, wide wire cutters and cutters (rotary chopping knives) to create an appearance similar to a hand-knife surface. 3. Use the perforated roller to increase the surface area of the noodles ’and reduce the actual thickness, speed up the rate of water entry during boiling or steaming, and shorten the heat transfer distance to achieve the purpose of fast cooking. Explanation of the structure diagram and component symbols of this idea: The first picture is a side view of a special part of the key mechanical structure. The first picture is a face with a first picture. The 2A is a fixed roller of the wave forming roller set. 2B is a reciprocating roller of a wave forming roller group. The first picture 3 is a wave-shaped surface with a shape. The first picture is 4A. The first picture of the punching roller 5 is an ultra-wide wire cutter. The first picture 6A is a fixed chopping board roller of the noodle cutting knife group. The first picture 6B is the rotation of the noodle cutting knife group. This paper is again compatible with the Chinese National Standard (CNS) A4 specification (2 丨 0X 297 mm) (please read the notes on the back ^ one ^ before filling this page) Order! Printed by the Consumer Cooperative of the Intellectual Property Bureau of the Ministry of Economic Affairs 457075 A7 B7 V. Description of the invention (cold) The first picture 7 is the noodles produced. The second picture is the top view of the special part of the key mechanical structure (compared to the reduced illustration of the first picture) The second picture 2A-1 is the fixed roller of the wave forming roller group The second picture 2B-1 is the wave forming roller Group of reciprocating rollers. The second picture 4A-1 is the fixed roller of the perforated roller group. The second picture 4B-1 is the perforated roller with a pyramidal protrusion in the perforated roller group. The second picture 5-1 is Super wide cutter 2A-1 in the second picture is the fixed chopping board roller of the cutting unit for noodle cutting. 2B-1 in the second picture is the rotary chopping knife for the cutting unit for noodle cutting. (Please fill in this page again)
、1T 經濟部智慧財產局員工消費合作社印製 本紙張尺度適用中國國家標準（CNS ) Α4規格（210Χ297公釐） <、 1T Printed by the Consumer Cooperative of Intellectual Property Bureau of the Ministry of Economic Affairs This paper size applies to China National Standard (CNS) Α4 specification (210 × 297 mm) <