US20150173403A1 - Noodles and apparatus for processing the same - Google Patents
Noodles and apparatus for processing the same Download PDFInfo
- Publication number
- US20150173403A1 US20150173403A1 US14/643,292 US201514643292A US2015173403A1 US 20150173403 A1 US20150173403 A1 US 20150173403A1 US 201514643292 A US201514643292 A US 201514643292A US 2015173403 A1 US2015173403 A1 US 2015173403A1
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- United States
- Prior art keywords
- noodle
- noodles
- cutting
- thick
- thick portion
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 126
- 238000012545 processing Methods 0.000 title description 11
- 230000007704 transition Effects 0.000 claims description 4
- 125000006850 spacer group Chemical group 0.000 abstract description 13
- 230000000052 comparative effect Effects 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 238000001035 drying Methods 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 239000011734 sodium Substances 0.000 description 4
- 235000014347 soups Nutrition 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 238000000465 moulding Methods 0.000 description 3
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 230000004323 axial length Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 239000004793 Polystyrene Substances 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229920002223 polystyrene Polymers 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
Images
Classifications
-
- A23L1/16—
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
- A21C11/24—Apparatus for cutting out noodles from a sheet or ribbon of dough by an engaging pair of grooved rollers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B26—HAND CUTTING TOOLS; CUTTING; SEVERING
- B26D—CUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
- B26D1/00—Cutting through work characterised by the nature or movement of the cutting member or particular materials not otherwise provided for; Apparatus or machines therefor; Cutting members therefor
- B26D1/01—Cutting through work characterised by the nature or movement of the cutting member or particular materials not otherwise provided for; Apparatus or machines therefor; Cutting members therefor involving a cutting member which does not travel with the work
- B26D1/12—Cutting through work characterised by the nature or movement of the cutting member or particular materials not otherwise provided for; Apparatus or machines therefor; Cutting members therefor involving a cutting member which does not travel with the work having a cutting member moving about an axis
- B26D1/25—Cutting through work characterised by the nature or movement of the cutting member or particular materials not otherwise provided for; Apparatus or machines therefor; Cutting members therefor involving a cutting member which does not travel with the work having a cutting member moving about an axis with a non-circular cutting member
- B26D1/255—Cutting through work characterised by the nature or movement of the cutting member or particular materials not otherwise provided for; Apparatus or machines therefor; Cutting members therefor involving a cutting member which does not travel with the work having a cutting member moving about an axis with a non-circular cutting member for thin material, e.g. for sheets, strips or the like
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B26—HAND CUTTING TOOLS; CUTTING; SEVERING
- B26D—CUTTING; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING, CUTTING-OUT, STAMPING-OUT OR SEVERING
- B26D7/00—Details of apparatus for cutting, cutting-out, stamping-out, punching, perforating, or severing by means other than cutting
- B26D7/26—Means for mounting or adjusting the cutting member; Means for adjusting the stroke of the cutting member
- B26D7/2628—Means for adjusting the position of the cutting member
- B26D7/2635—Means for adjusting the position of the cutting member for circular cutters
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10T—TECHNICAL SUBJECTS COVERED BY FORMER US CLASSIFICATION
- Y10T83/00—Cutting
- Y10T83/768—Rotatable disc tool pair or tool and carrier
- Y10T83/7809—Tool pair comprises rotatable tools
- Y10T83/783—Tool pair comprises contacting overlapped discs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10T—TECHNICAL SUBJECTS COVERED BY FORMER US CLASSIFICATION
- Y10T83/00—Cutting
- Y10T83/768—Rotatable disc tool pair or tool and carrier
- Y10T83/7809—Tool pair comprises rotatable tools
- Y10T83/783—Tool pair comprises contacting overlapped discs
- Y10T83/7843—With means to change overlap of discs
Definitions
- the present invention relates to noodles having a handmade-like quality and an apparatus for producing the same.
- the present invention has for its object to provide a noodle having a handmade-like quality, and to provide an apparatus for processing such noodle without using the special pressing roll set.
- a noodle with a handmade-like quality wherein the noodle is consisting of a thick portion extending in a longitudinal direction and a thin portion extending in the longitudinal direction, and said thick and thin portions are continuously coupled with each other such that one surface of said thick portion and one surface of said thin portion are aligned to form a substantial flat surface.
- an apparatus for processing noodles with a hand-made like quality consisting of a thick portion extending in a longitudinal direction and a thin portion extending in the longitudinal direction, and that said thick and thin portions are continuously coupled with each other such that one surface of said thick portion and one surface of said thin portion are aligned to form a substantial flat surface
- a first cutting roll including a first roll shaft and a plurality of first cutting blades arranged on said first roll shaft such that spaces of a given distance are formed between successive first cutting blades
- a second cutting roll including a second roll shaft and a plurality of second cutting blades arranged on said second roll shaft such that spaces of a given distance are formed between successive second cutting blades
- said first and second cutting rolls being arranged in parallel with each other with a predetermined distance such that when a noodle belt having a given width is introduced between the first and second cutting rolls, the noodle belt is cut into a number of fine noodles, wherein each of said first and second cutting blades including a large diameter portion
- the thick portion gives superior chewiness to the noodle and the thin portion gives better matching with a soup, and therefore the noodles have excellent hand-made like quality.
- the thick and thin portions of the noodle are extending in a longitudinal direction and are aligned in a width direction of the noodle, the noodle can be easily formed by the cutting blades having large diameter portions and small diameter portions.
- the cutting rolls of the present invention can be easily substituted for the conventional cutting roll set within a short time period, and thus various kinds of noodles can be processed by a single process line with a high efficiency.
- FIG. 1 is a schematic perspective view showing a first embodiment of a cutting roll set of the noodle processing apparatus according to the invention
- FIG. 2 is a schematic cross sectional view of the cutting roll set
- FIG. 3 is a cross sectional view of the noodle processed by the first embodiment of the noodle processing apparatus according to the invention.
- FIG. 4 is a cross sectional view depicting a second embodiment of cutting roll set according to the invention.
- FIG. 5 is a cross sectional view showing a cross sectional configuration of a noodle processed by the cutting roll set of the second embodiment.
- reference numerals 1 , 2 denote pressing roll, 3 , 4 cutting blade, 3 a, 4 a large diameter portion, 3 b, 4 b small diameter portion, 5 , 6 cutting roll, spacer, M noodle belt, N noodle, Na flat portion, Nb thick portion, and a reference figure Nc denotes thin portion.
- the noodle according to the invention is processed by cutting a noodle belt.
- the noodle belt may be processed in the following manner.
- a wheat flour of 900 gr and a potato starch of 100 gr are mixed with a solution containing a water of 330 ml, a sodium carbonate of 3 gr and a salt of 10 gr and a mass of these materials is kneaded to obtain dough.
- the dough thus obtained is pressed by molding or pressing roll sets.
- Such a process has been widely known in the relevant art, and therefore a more detailed explanation is dispensed with.
- FIG. 1 is a perspective view showing a pressing roll set 1 , 2 and a cutting roll set 5 , 6 of the first embodiment of the noodle processing apparatus according to the invention.
- the pressing roll set 1 , 2 and cutting roll set 5 , 6 are shown to have a smaller axial length than an actual axial length. In an actual apparatus, much longer roll sets are used to make a much larger number of fine noodles simultaneously.
- the pressing roll set 1 , 2 shown in FIG. 1 is the last one in a series of pressing roll sets. The dough is successively processed by these pressing roll sets to make the noodle belt M.
- the series of pressing roll sets are designed such that the noodle belt M supplied from the last pressing roll set 1 , 2 has a predetermined thickness such as 0.5-0.8 mm.
- the noodle belt M thus obtained is supplied into a spaced formed between the first and second cutting rolls 5 and 6 each having a plurality of cutting blades 3 and 4 arranged around roll shafts 5 a and 6 a of the first and second cutting rolls 5 and 6 , respectively.
- FIG. 2 is a schematic cross sectional view illustrating a cutting roll set 5 , 6 .
- spacers 7 having a thickness d1 of 1.5 mm. Therefore, there are formed spaces D between successive cutting blades 3 .
- spacers 7 are arranged between successive cutting blades 4 of the second cutting roll 6 to form spaces D of 1.5 mm between successive cutting blades 4 .
- Each of the cutting blades 3 is consisting of a larger diameter portion 3 a having a length d2 of 3.0 mm and a small diameter portion 3 b having a length d3 of 1.5 mm
- each of the cutting blades 4 is consisting of a larger diameter portion 4 a having a length of d2 and a small diameter portion 4 b having a length of d3.
- the cutting blades 3 of the first cutting roll 5 are secured to the roll shaft 5 a such that the larger diameter portions 3 a face toward rightward in the drawing of FIG. 2 and the cutting blades 4 of the second cutting roll 6 are secured to the roll shaft 6 a such that the small diameter portions 4 b face toward right ward. That is to say, the cutting blades 3 and 4 are arranged in opposite directions. Furthermore, the first and second cutting rolls 5 and 6 are arranged such that the larger diameter portion 3 a of the first cutting blade 3 faces the small diameter portion 4 b and spacer 7 of the second cutting blade 4 viewed in the radial direction and the larger diameter portion 4 a of the second cutting blade 4 faces the small diameter portion 3 b and spacer 7 of the first cutting roll 5 viewed in the radial direction.
- first and second cutting rolls 5 and 6 are arranged such that the larger diameter portions 3 a of the first cutting blades 3 are slightly inserted into spaces formed between successive larger diameter portions 4 a of the second cutting blades 4 , and the larger diameter portions 3 a of the first cutting blades 3 are separated from the small diameter portions 4 b of the second cutting blades 4 by a predetermined distance d4 viewed in the radial direction.
- the small diameter portions 3 b of the first cutting blades 3 are separated from the larger diameter portions 4 a of the second cutting blades 4 by the same distance d4 viewed in the radial direction.
- distance d4 should be slightly smaller than a thickness of the noodle belt M.
- the cutting rolls 5 and 6 having the cutting blades 3 and 4 are rotated at a constant speed in opposite directions as shown in FIG. 2 such that the noodle belt M introduced between the first and second cutting rolls 5 and 6 is fed downward. Then, the noodle belt M is cut into a number of fine noodles N by means of inner edges of the large diameter portions 3 a and 4 a of the cutting blades 3 and 4 and outer edges of the larger diameter portions 3 a and 4 a of the cutting blades 3 and 4 . It should be noted that spaces between these inner edges and outer edges of the cutting blades 3 and 4 are extremely small, the noodle belt M could not be inserted into these spaces. In this manner, two fine noodles N are obtained between radially opposing cutting blades 3 and 4 .
- FIG. 3 is a cross sectional view showing the fine noodle N processed by the noodle making apparatus of the present embodiment.
- the noodle N has a substantially flat surface Na formed by the large diameter portion 3 a, 4 a of the cutting blades 3 , 4 and is composed of a thick portion Nb and a thin portion Nc.
- the thin portion Nc is formed by the large diameter portion 3 a and the small diameter portion 4 b or by the small diameter portion 3 b and the large diameter portion 4 a.
- the thick portion Nb of the noodle N is formed by extruding a mass of the noodle belt M by means of the cutting blades 3 and 4 into the space D formed between successive blades 3 and 4 , respectively.
- a width of the flat surface Na is determined by the length d2 of the large diameter portion 3 a, 4 a of the cutting blades 3 , 4
- a width of the thick portion Nb is determined by the length d1 of the spacer 7
- a width of the thin portion Nc is determined by the length d3 of the small diameter portion 3 b, 4 b of the cutting blade 3 , 4
- a thickness of the thin portion Nb of the noodle N is determined by the distance d4 between mutually opposing large diameter portion 3 a of the cutting blade 3 and the small diameter portion 4 b of the cutting blade 4 .
- a length of the thick portion Nb of the noodle N is determined mainly by a thickness of the noodle belt M, the distance d4 and the length d1 of the spacer 7 .
- the widths of the thick portion Nb and thin portion Nc of the fine noodle N can be adjusted by changing the distance d4 between radially opposing cutting blades 3 and 4 .
- a width of the noodle N is 3.0 mm
- a width and a thickness of the thick portion Nb are set to 1.5 mm and 1.2 mm, respectively
- a width and a thickness of the thin portion Nc are set to 1.5 mm and 0.35 mm, respectively.
- a volume ratio of the thick portion Nb with respect to the thin portion Nc becomes 10:3.4.
- a volume ratio may be preferably set to a value within a range of 10:5 to 10:1.
- a width of the thick portion Nb of the noodle N may be changed by varying the length d1 of the spacer 7 .
- a thickness of the thick portion Nb of the noodle N may be defined by the outer surface of the spacer 7 . It should be noted that according to the invention, the spacer may be formed as a single integral body together with the cutting blade 3 , 4 .
- the volume ratio of the thick portion Nb and thin portion Nc of the noodle N is large, and therefore the fine noodles N cut out by the cutting roll set 5 , 6 are liable to be naturally twisted to give the handmade-like quality.
- This handmade-like quality is further enhanced by boiling the noodles N.
- the fine noodles N thus processed are then boiled by steam under a steam pressure of 0.5 kg/cm 2 for three minutes, and are cut into clumps each having a weight of 115 gr.
- the successively processed clumps are then put into drying frames, and then the drying frames are successively fed into a drying machine for forty minutes, a temperature within the drying machine being set to 80° C. and a wind flow speed within the drying machine being to 4 m/s. Finally, it is possible to make instant Chinese noodles with a wet content of 10%.
- FIG. 4 is a schematic cross sectional view showing the cutting roll set of a second embodiment of the noodle processing apparatus according to the invention.
- portions similar to those illustrated in FIG. 2 are denoted by the same reference numerals used in FIG. 2 .
- each of the large diameter portion 3 a and 4 a and small diameter portions 3 b and 4 b of the cutting blades 3 and 4 has a cylindrical shape, and therefore the thick portion and thin portion of the noodle have substantially uniform thicknesses to form a steep step-like transition between the thick portion and thin portion.
- each of the small diameter portions 3 c and 4 c of the cutting blades 3 and 4 has a curved surface, and thus the thin portion of the noodle N has a non-uniform thickness which gradually increases from a minimum value at a free edge of the thin portion to a maximum value at the junction with the thick portion.
- the maximum value is substantially equal to a thickness of the thick portion and a smooth transition is formed between the thin portion and thick portion.
- a fine noodle N is consisting of a thick portion Nb′ and a thin portion Nc′, these portions being coupled together to form one flat surface Na′ and the uneven surface.
- the thick portion Nb′ has a width of 1.5 mm and a thickness of 1.2 mm
- the thin portion Nc′ has a width of 1.5 mm and a thickness varying continuously from 0.2 mm to 1.2 mm.
- the fine noodles thus processed are dried under the same condition as that of the first embodiment to obtain finally instant Chinese noodles with a water content of 10%.
- Fine noodles of the above mentioned first and second embodiments as well as a comparative example were subjected to a sensory evaluation test.
- the noodles of the comparative example were formed in the following manner. At first, dough was formed using the same material as that of the first embodiment, then the dough was pressed to form a noodle belt having a uniform thickness of 1.2 mm, and finally the noodle belt was cut by conventional polygonal blades each having ten corners into fine noodles.
- the item A denotes the chewiness
- B the smoothness (texture)
- C the reconstitution with a hot water
- D the matching with a soup
- E the feeling of hand-made noodles
- the item F represents the looseness.
- the noodles of the first and second embodiments according to the invention have superior chewiness and reconstitution with a hot water to the noodles of the comparative example.
- the noodles according to the invention can solve the mutually conflicting problems simultaneously.
- the conventional noodles of the comparative example have a poor reconstitution, and therefore the chewiness is also degraded.
- the noodle N of the first and second embodiments of the present invention is consisting of the thick portion Nb, Nb′ and thin portion Nc, Nc′, and therefore the noodle N is well matched with a soup. Moreover, since the thick portion and thin portion have extremely different thicknesses, the noodle N according to the invention has excellent chewiness as well as superior smoothness.
- a thickness of the thin portion is continuously varied such that the thin portion is smoothly coupled with the thick portion owing to the curved surfaces of the small diameter portions 3 c and 4 c of the cutting blades. Therefore, the good feeling of hand-made noodles can be obtained and at the same time, improved taste and texture can be attained.
- the cutting roll set 5 , 6 of the first and second embodiments of the present invention can be easily substituted for the conventional noodle cutting roll set. Therefore, the noodles with hand-made quality can be easily produced without changing the pressing or molding roll set. That is to say, the noodle N consisting of the thick portion Nb, Nb′ and thin portion Nc, Nc′ can be formed only by replacing the ordinal cutting roll set by the cutting roll set having the blades each including the large diameter portion 3 a, 4 a and small diameter portion 3 b, 4 b. Further, it is also possible to change thicknesses of the thick portion and thin portion of the noodle N easily by adjusting the distance d4 between the first and second cutting rolls 5 and 6 .
- the distance d4 may be adjusted in accordance with fragility and thickness of the noodle belt M. For instance, when the noodle belt M has a smaller thickness, the distance d4 may be decreased. In this manner, according to the present invention, it is possible to change a cross sectional configuration of various kinds of noodles such as Soba noodles requiring a subtle quality, Chinese noodles requiring a somewhat viscosity and Udon noodles requiring a soft and smooth feeling.
- the thick portion Nb, Nb′ and thin portion Nc, Nc′ can improve outer appearance and texture of the noodles, and furthermore a boiling time period can be shortened.
- a thickness of the thin portion is continuously changed, and therefore a looseness is improved upon being compared with the conventional noodles having uniform thickness of the comparative example.
- the noodles As explained above in detail, according to the invention, it is possible to provide the noodles with a hand-made quality having excellent texture and taste. Upon eating the noodles according to the invention, the noodles might not be stuck to each other and can be easily loosened.
- the present invention is not limited to the embodiments explained above, but may modifications and alternations may be conceived within the scope of the invention.
- the instant dry noodles are produced, but the present invention may be applied to various kinds of noodles such as fresh noodles, boiled noodles, noodles dried with a hot air and fried instant noodles.
- the first and second cutting rolls 5 and 6 are arranged in opposite directions, but according to the invention, the first and second cutting rolls 5 and 6 may be arranged in the same direction.
- the second cutting roll has to be shifted in an axial direction by such a pitch that the large diameter portions 4 a of the cutting blades 4 of the second cutting roll 6 face the small diameter portions 3 b of the cutting blades 3 and the spacers 7 of the first cutting roll 5 .
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Forests & Forestry (AREA)
- Mechanical Engineering (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Manufacturing And Processing Devices For Dough (AREA)
- Noodles (AREA)
Abstract
Noodles with hand-made quality consisting of thick and thin portions are processed by introducing a noodle belt between first and second cutting rolls 5 and 6 having first and second cutting blades 3 and 4 each formed by large and small diameter portions 3 a, 4 a and 3 b and 4 b, and spacers 7. The cutting rolls are relatively shifted in an axial direction such that the thick portion is formed by opposing large diameter portion and spacer and the thin portion is formed by opposing large diameter portion and small diameter portion.
Description
- This application is a Divisional application of U.S. Ser. No. 13/367,716 filed Feb. 7, 2012, the entire contents of which are incorporated herein by reference.
- 1. Field of the Invention
- The present invention relates to noodles having a handmade-like quality and an apparatus for producing the same.
- 2. Related Art Statements
- It has been known that noodles having a thickness varied in a longitudinal direction have a handmade-like quality. In Japanese Patent Application Laid-open Publications Kokai-Hei 6-38663 and Kokai 2000-116310, there have been proposed known apparatuses for making such noodles having a handmade-like quality. In the known apparatuses, a special pressing or molding roll set is used to make a flattened noodle belt whose thickness varied in a longitudinal direction. After forming the noodle belt, the flattened noodle belt is cut into fine noodles with the aid of a conventional cutting roll set.
- In the known noodle processing apparatuses, a series of plural pressing roll sets are provided. In order to make the noodle belt having a thickness varying in the longitudinal direction, one or more pressing roll sets must be replaced by one or more special pressing roll sets. However, this replacing work is very difficult and consumes a longer time. Therefore, an efficiency of the processing line forming a plural kinds of noodles is decreased.
- In usual noodle producing factories, a plural kinds of noodles are processed in a single processing line. It is required to change the processing line between plural kinds of noodles in an easy and prompt manner.
- The present invention has for its object to provide a noodle having a handmade-like quality, and to provide an apparatus for processing such noodle without using the special pressing roll set.
- According to the invention, a noodle with a handmade-like quality, wherein the noodle is consisting of a thick portion extending in a longitudinal direction and a thin portion extending in the longitudinal direction, and said thick and thin portions are continuously coupled with each other such that one surface of said thick portion and one surface of said thin portion are aligned to form a substantial flat surface.
- According to further aspect of the invention, an apparatus for processing noodles with a hand-made like quality consisting of a thick portion extending in a longitudinal direction and a thin portion extending in the longitudinal direction, and that said thick and thin portions are continuously coupled with each other such that one surface of said thick portion and one surface of said thin portion are aligned to form a substantial flat surface, comprising a first cutting roll including a first roll shaft and a plurality of first cutting blades arranged on said first roll shaft such that spaces of a given distance are formed between successive first cutting blades, a second cutting roll including a second roll shaft and a plurality of second cutting blades arranged on said second roll shaft such that spaces of a given distance are formed between successive second cutting blades, said first and second cutting rolls being arranged in parallel with each other with a predetermined distance such that when a noodle belt having a given width is introduced between the first and second cutting rolls, the noodle belt is cut into a number of fine noodles, wherein each of said first and second cutting blades including a large diameter portion and a small diameter portion, and said first and second cutting rolls are relatively shifted in an axial direction such that each of the large diameter portions of the first cutting blades faces each of the small diameter portions of the second cutting blades, each of said spaces of a given distance and each of the large diameter portions of the second cutting blades faces each of the small diameter portions of the first cutting blades and said space of a given distance, and the noodle belt is cut into fine noodles by cooperation of adjacent edges of the large diameter portions of the first and second cutting blades.
- In the noodle according to the invention, the thick portion gives superior chewiness to the noodle and the thin portion gives better matching with a soup, and therefore the noodles have excellent hand-made like quality. Since the thick and thin portions of the noodle are extending in a longitudinal direction and are aligned in a width direction of the noodle, the noodle can be easily formed by the cutting blades having large diameter portions and small diameter portions. Moreover, the cutting rolls of the present invention can be easily substituted for the conventional cutting roll set within a short time period, and thus various kinds of noodles can be processed by a single process line with a high efficiency.
-
FIG. 1 is a schematic perspective view showing a first embodiment of a cutting roll set of the noodle processing apparatus according to the invention; -
FIG. 2 is a schematic cross sectional view of the cutting roll set; -
FIG. 3 is a cross sectional view of the noodle processed by the first embodiment of the noodle processing apparatus according to the invention; -
FIG. 4 is a cross sectional view depicting a second embodiment of cutting roll set according to the invention; and -
FIG. 5 is a cross sectional view showing a cross sectional configuration of a noodle processed by the cutting roll set of the second embodiment. - In the drawings,
reference numerals - The noodle according to the invention is processed by cutting a noodle belt. The noodle belt may be processed in the following manner. A wheat flour of 900 gr and a potato starch of 100 gr are mixed with a solution containing a water of 330 ml, a sodium carbonate of 3 gr and a salt of 10 gr and a mass of these materials is kneaded to obtain dough. Then, the dough thus obtained is pressed by molding or pressing roll sets. Such a process has been widely known in the relevant art, and therefore a more detailed explanation is dispensed with.
-
FIG. 1 is a perspective view showing a pressing roll set 1, 2 and a cutting roll set 5, 6 of the first embodiment of the noodle processing apparatus according to the invention. For the sake of simplicity, the pressing roll set 1, 2 and cutting roll set 5, 6 are shown to have a smaller axial length than an actual axial length. In an actual apparatus, much longer roll sets are used to make a much larger number of fine noodles simultaneously. It should be noted that the pressing roll set 1, 2 shown inFIG. 1 is the last one in a series of pressing roll sets. The dough is successively processed by these pressing roll sets to make the noodle belt M. The series of pressing roll sets are designed such that the noodle belt M supplied from the last pressing roll set 1, 2 has a predetermined thickness such as 0.5-0.8 mm. The noodle belt M thus obtained is supplied into a spaced formed between the first andsecond cutting rolls cutting blades roll shafts second cutting rolls -
FIG. 2 is a schematic cross sectional view illustrating acutting roll set successive cutting blades 3 of thefirst cutting roll 5 are arrangedspacers 7 having a thickness d1 of 1.5 mm. Therefore, there are formed spaces D betweensuccessive cutting blades 3. Similarly,spacers 7 are arranged betweensuccessive cutting blades 4 of thesecond cutting roll 6 to form spaces D of 1.5 mm betweensuccessive cutting blades 4. Each of thecutting blades 3 is consisting of alarger diameter portion 3 a having a length d2 of 3.0 mm and asmall diameter portion 3 b having a length d3 of 1.5 mm, and similarly each of thecutting blades 4 is consisting of alarger diameter portion 4 a having a length of d2 and asmall diameter portion 4 b having a length of d3. - The
cutting blades 3 of thefirst cutting roll 5 are secured to theroll shaft 5 a such that thelarger diameter portions 3 a face toward rightward in the drawing ofFIG. 2 and thecutting blades 4 of thesecond cutting roll 6 are secured to theroll shaft 6 a such that thesmall diameter portions 4 b face toward right ward. That is to say, thecutting blades second cutting rolls larger diameter portion 3 a of thefirst cutting blade 3 faces thesmall diameter portion 4 b andspacer 7 of thesecond cutting blade 4 viewed in the radial direction and thelarger diameter portion 4 a of thesecond cutting blade 4 faces thesmall diameter portion 3 b andspacer 7 of thefirst cutting roll 5 viewed in the radial direction. - Furthermore, the first and
second cutting rolls larger diameter portions 3 a of thefirst cutting blades 3 are slightly inserted into spaces formed between successivelarger diameter portions 4 a of thesecond cutting blades 4, and thelarger diameter portions 3 a of thefirst cutting blades 3 are separated from thesmall diameter portions 4 b of thesecond cutting blades 4 by a predetermined distance d4 viewed in the radial direction. It should be noted that thesmall diameter portions 3 b of thefirst cutting blades 3 are separated from thelarger diameter portions 4 a of thesecond cutting blades 4 by the same distance d4 viewed in the radial direction. In this case, distance d4 should be slightly smaller than a thickness of the noodle belt M. - The
cutting rolls cutting blades FIG. 2 such that the noodle belt M introduced between the first andsecond cutting rolls large diameter portions cutting blades larger diameter portions cutting blades cutting blades cutting blades -
FIG. 3 is a cross sectional view showing the fine noodle N processed by the noodle making apparatus of the present embodiment. The noodle N has a substantially flat surface Na formed by thelarge diameter portion cutting blades large diameter portion 3 a and thesmall diameter portion 4 b or by thesmall diameter portion 3 b and thelarge diameter portion 4 a. The thick portion Nb of the noodle N is formed by extruding a mass of the noodle belt M by means of thecutting blades successive blades large diameter portion cutting blades spacer 7 and a width of the thin portion Nc is determined by the length d3 of thesmall diameter portion cutting blade large diameter portion 3 a of thecutting blade 3 and thesmall diameter portion 4 b of thecutting blade 4. It should be noted that a length of the thick portion Nb of the noodle N is determined mainly by a thickness of the noodle belt M, the distance d4 and the length d1 of thespacer 7. - The widths of the thick portion Nb and thin portion Nc of the fine noodle N can be adjusted by changing the distance d4 between radially opposing
cutting blades - As explained above, a width of the thick portion Nb of the noodle N may be changed by varying the length d1 of the
spacer 7. Furthermore, a thickness of the thick portion Nb of the noodle N may be defined by the outer surface of thespacer 7. It should be noted that according to the invention, the spacer may be formed as a single integral body together with thecutting blade - According to the invention, the volume ratio of the thick portion Nb and thin portion Nc of the noodle N is large, and therefore the fine noodles N cut out by the cutting roll set 5, 6 are liable to be naturally twisted to give the handmade-like quality. This handmade-like quality is further enhanced by boiling the noodles N.
- The fine noodles N thus processed are then boiled by steam under a steam pressure of 0.5 kg/cm2 for three minutes, and are cut into clumps each having a weight of 115 gr. The successively processed clumps are then put into drying frames, and then the drying frames are successively fed into a drying machine for forty minutes, a temperature within the drying machine being set to 80° C. and a wind flow speed within the drying machine being to 4 m/s. Finally, it is possible to make instant Chinese noodles with a wet content of 10%.
-
FIG. 4 is a schematic cross sectional view showing the cutting roll set of a second embodiment of the noodle processing apparatus according to the invention. InFIG. 4 , portions similar to those illustrated inFIG. 2 are denoted by the same reference numerals used inFIG. 2 . In the first embodiment depicted inFIG. 2 , each of thelarge diameter portion small diameter portions cutting blades small diameter portions cutting blades - When the noodle belt M is fed into the cutting roll set 5, 6, it is possible to make a fine noodle N having a cross sectional configuration shown in
FIG. 5 . A fine noodle N is consisting of a thick portion Nb′ and a thin portion Nc′, these portions being coupled together to form one flat surface Na′ and the uneven surface. The thick portion Nb′ has a width of 1.5 mm and a thickness of 1.2 mm, and the thin portion Nc′ has a width of 1.5 mm and a thickness varying continuously from 0.2 mm to 1.2 mm. - The fine noodles thus processed are dried under the same condition as that of the first embodiment to obtain finally instant Chinese noodles with a water content of 10%.
- Fine noodles of the above mentioned first and second embodiments as well as a comparative example were subjected to a sensory evaluation test. The noodles of the comparative example were formed in the following manner. At first, dough was formed using the same material as that of the first embodiment, then the dough was pressed to form a noodle belt having a uniform thickness of 1.2 mm, and finally the noodle belt was cut by conventional polygonal blades each having ten corners into fine noodles.
- In the sensory evaluation test, a mass having a weight of 70 gr of each of the noodles of the first and second embodiments according to the invention and the comparative example was put in a polystyrene cup having a water level line of 510 ml and a hot water of 100° C. was poured into the cup up to the water level line, and then the cup was closed by a cap of an aluminum foil to reconstitute the noodles. After five minutes, a soup was poured into the cup. Then, ten experienced monitors ate the thus reconstituted noodles and conducted the sensory evaluation test with ten grade scales. The results of the sensory evaluation test are represented in the following table 1.
-
TABLE 1 A B C D E F Embodiment 1 8 10 10 10 6 6 Embodiment 210 10 10 10 10 10 Comparative 2 1 1 1 1 3 Example - In the above table 1, the item A denotes the chewiness, B the smoothness (texture), C the reconstitution with a hot water, D the matching with a soup. E the feeling of hand-made noodles, and the item F represents the looseness.
- As can be understood from the table 1, the noodles of the first and second embodiments according to the invention have superior chewiness and reconstitution with a hot water to the noodles of the comparative example. This is due to a fact that the noodles N according to the invention have a smaller cross sectional area than the noodles of the comparative example to improve the reconstitution property, and at the same time the noodles according to the invention have the thick portions to improve the chewiness. In this manner, the noodles according to the invention can solve the mutually conflicting problems simultaneously. The conventional noodles of the comparative example have a poor reconstitution, and therefore the chewiness is also degraded.
- Furthermore, the noodle N of the first and second embodiments of the present invention is consisting of the thick portion Nb, Nb′ and thin portion Nc, Nc′, and therefore the noodle N is well matched with a soup. Moreover, since the thick portion and thin portion have extremely different thicknesses, the noodle N according to the invention has excellent chewiness as well as superior smoothness.
- In the noodle N of the second embodiment of the invention, a thickness of the thin portion is continuously varied such that the thin portion is smoothly coupled with the thick portion owing to the curved surfaces of the
small diameter portions - The cutting roll set 5, 6 of the first and second embodiments of the present invention can be easily substituted for the conventional noodle cutting roll set. Therefore, the noodles with hand-made quality can be easily produced without changing the pressing or molding roll set. That is to say, the noodle N consisting of the thick portion Nb, Nb′ and thin portion Nc, Nc′ can be formed only by replacing the ordinal cutting roll set by the cutting roll set having the blades each including the
large diameter portion small diameter portion - In the noodles according to the invention, the thick portion Nb, Nb′ and thin portion Nc, Nc′ can improve outer appearance and texture of the noodles, and furthermore a boiling time period can be shortened.
- In the noodles N of the second embodiment, a thickness of the thin portion is continuously changed, and therefore a looseness is improved upon being compared with the conventional noodles having uniform thickness of the comparative example.
- As explained above in detail, according to the invention, it is possible to provide the noodles with a hand-made quality having excellent texture and taste. Upon eating the noodles according to the invention, the noodles might not be stuck to each other and can be easily loosened.
- The present invention is not limited to the embodiments explained above, but may modifications and alternations may be conceived within the scope of the invention. For instance, in the first and second embodiments are instant, the instant dry noodles are produced, but the present invention may be applied to various kinds of noodles such as fresh noodles, boiled noodles, noodles dried with a hot air and fried instant noodles. Furthermore, in the above explained embodiments, the first and second cutting rolls 5 and 6 are arranged in opposite directions, but according to the invention, the first and second cutting rolls 5 and 6 may be arranged in the same direction. Also in this case, the second cutting roll has to be shifted in an axial direction by such a pitch that the
large diameter portions 4 a of thecutting blades 4 of thesecond cutting roll 6 face thesmall diameter portions 3 b of thecutting blades 3 and thespacers 7 of thefirst cutting roll 5.
Claims (4)
1. A noodle with a handmade-like quality, wherein the noodle is consisting of a thick portion extending in a longitudinal direction and a thin portion extending in the longitudinal direction, and said thick and thin portions are continuously coupled with each other such that one surface of said thick portion and one surface of said thin portion are aligned to form a substantial flat surface.
2. The noodle according to claim 1 , wherein said thick portion and thin portion have substantially uniform thicknesses to form a steep step-like transition between the thick portion and thin portion.
3. The noodle according to claim 1 , wherein said thick portion has a substantially uniform thickness and said thin portion has a non-uniform thickness which gradually increases from a minimum value at a free edge of the thin portion to a maximum value at the junction with the thick portion, said maximum value being substantially equal to a thickness of the thick portion to form a smooth transition between the thin portion and thick portion.
4. The noodle according to claim 1 , wherein a volume ratio of the thick portion with respect to said thin portion is set to a value within a range from 10:5 to 10:1.
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US14/643,292 US20150173403A1 (en) | 2012-02-07 | 2015-03-10 | Noodles and apparatus for processing the same |
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US13/367,716 US9004899B2 (en) | 2012-02-07 | 2012-02-07 | Noodles and apparatus for processing the same |
US14/643,292 US20150173403A1 (en) | 2012-02-07 | 2015-03-10 | Noodles and apparatus for processing the same |
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US13/367,716 Division US9004899B2 (en) | 2012-02-07 | 2012-02-07 | Noodles and apparatus for processing the same |
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US14/643,292 Abandoned US20150173403A1 (en) | 2012-02-07 | 2015-03-10 | Noodles and apparatus for processing the same |
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EP2426243A1 (en) * | 2010-09-01 | 2012-03-07 | Benninger Zell GmbH | Method and device for processing (softening) continuously transported goods |
CN103814976A (en) * | 2014-03-14 | 2014-05-28 | 胡和萍 | Noodle processing machine |
US9943974B2 (en) * | 2015-05-19 | 2018-04-17 | Braner Usa, Inc. | Threading for slitter |
US10368551B2 (en) * | 2016-03-01 | 2019-08-06 | General Mills, Inc. | System and method for breaking sheets of frozen pizza into individual pieces |
CN110234234B (en) * | 2017-02-15 | 2020-11-27 | 日清食品控股株式会社 | Method for producing instant fried noodles |
CN109717221A (en) * | 2018-12-24 | 2019-05-07 | 安徽青松食品有限公司 | A kind of production noodles noodle press and its application method |
US11427364B2 (en) | 2019-04-12 | 2022-08-30 | Altria Client Services Llc | Doser assemblies, apparatuses including a doser assembly, and/or methods of making the same |
CN113951291A (en) * | 2021-10-19 | 2022-01-21 | 安徽信息工程学院 | Noodle press forming integrated machine |
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US20130202765A1 (en) | 2013-08-08 |
US9004899B2 (en) | 2015-04-14 |
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