WO2012086087A1

WO2012086087A1 - Device for manufacturing packaged boiled noodles and method for manufacturing packaged boiled noodles

Info

Publication number: WO2012086087A1
Application number: PCT/JP2010/073444
Authority: WO
Inventors: 逸朗酒井; 敦正谷塚; 義治高瀬; 昌太河村
Original assignee: 中野食品株式会社
Priority date: 2010-12-24
Filing date: 2010-12-24
Publication date: 2012-06-28
Also published as: WO2012086087A9; CN102711565A

Abstract

A device (10) for manufacturing packaged boiled noodles, said device comprising a boiling unit (20) for boiling noodles, a cooling unit (40) for cooling the boiled noodles, and a clean air-supplying unit (90) for supplying clean air into the cooling unit (40) through a duct (93) that is connected to the cooling unit (40), wherein the noodles can be protected from microbial contamination during the boiling and packaging process.

Description

Noodle manufacturing apparatus and packaging noodle manufacturing method

The present invention relates to a packaging boiled noodle production apparatus and a packaging boiled noodle production method for producing packaged boiled noodles.

According to Non-Patent Document 1 (Yoshihide Suwa et al., “<Industry> Clean Room Operation Management Collection”, Information Organization, June 2007, pp. 433-446), boiled noodles were boiled and boiled. The noodles are washed and cooled with water, the pH of the cooled noodles is adjusted, the pH-adjusted noodles are packaged in a bag of polypropylene or the like, and heat-sterilized at about 80 to 95 ° C. as necessary. . Boiled noodles are boiled udon, boiled soba or boiled Chinese noodles. Boiled noodles that have been heat sterilized after packaging can be stored for a relatively long period of time. When heat sterilization is not performed after packaging, it is desirable to provide a biological clean room from washing and cooling to the packaging process.

Patent Document 1 (Japanese Patent Laid-Open No. 2005-253460) discloses a method for producing noodles in a packaging bowl. The method of producing boiled noodles includes a step of drying raw noodles under conditions of less than 100 ° C. to obtain dry noodles, a step of boiling dry noodles at a temperature of 100 ° C. or less to obtain boiled noodles, and a pH of boiled noodles A step of aseptically filling a sterilized container with boiled noodles with adjusted pH, and a step of sealing the container under aseptic conditions, and the temperature of raw noodles or dry noodles exceeding 100 ° C. And the step of heating the noodles with boil. Here, the filling of boiled noodles and the sealing of the container are carried out in a clean room with a class of 100,000 of the National Aeronautics and Space Administration (NASA) standard or higher.

JP 2005-253460 A

An object of the present invention is to provide a noodle production apparatus and a noodle production method using a packaging bowl that prevent the noodles from being contaminated with microorganisms after being boiled and packaged.

A packaging boiled noodle manufacturing apparatus according to a first aspect of the present invention includes a boiled boiled apparatus, a cooling apparatus for cooling the noodle, and clean air in the cooling apparatus via a duct connected to the cooling apparatus. And a clean air supply device for supplying.

Preferably, the apparatus for producing noodles with the packaging bowl further includes a steam pipe for blowing steam into the cooling device.

Preferably, the packaging noodle production apparatus further includes a temperature sensor for detecting the temperature in the cooling device and a control device. The control device is provided in the steam pipe when the time during which the temperature exceeds a predetermined threshold temperature exceeds a predetermined threshold time while the steam pipe blows steam into the cooling device. The valve is closed to stop blowing steam into the cooling device, and after the valve is closed, the clean air supply device starts supplying the clean air into the cooling device.

Preferably, the boiling apparatus includes a boiling tank in which hot water is put, a partition plate, and a bucket conveyor. The lower end of the partition plate is immersed in the hot water. The inside of the boiler is partitioned into a first space and a second space by the partition plate and the hot water. The bucket conveyor pulls the noodles placed in the hot water from the first space into the second space. The second space is connected to the cooling device.

Preferably, the boiled device comprises a chute that passes after the noodles have been boiled. Preferably, the apparatus for producing noodles with the packaging jar further comprises a sterilizer for periodically sterilizing the chute.

Preferably, the sterilizer is a steam pipe for spraying steam on the chute.

Preferably, the sterilizer is a shower head that sprinkles water on the chute. The shower head periodically applies hot water to the chute.

Preferably, the sterilizer is a heater.

Preferably, the sterilizer is a nozzle that ejects an organic acid aqueous solution, hypochlorous acid water, or alcohol to the chute.

Preferably, the cooling device passes the noodles in cooling water containing an organic acid or hypochlorous acid, and does not pass the noodles in cooling water containing neither an organic acid nor hypochlorous acid.

Preferably, the apparatus for producing noodles with the packaging jar further comprises a packaging machine for packaging the noodles. The packaging machine is connected to the cooling device so that the clean air flows from the cooling device into the packaging machine.

According to a second aspect of the present invention, there is provided a method for producing noodles in a packaging bowl, wherein the cooling apparatus cools the noodles while supplying clean air to the cooling apparatus through a duct connected to the cooling apparatus. Step.

Preferably, the method for producing noodles in the packaging bowl further includes a step of sterilizing the inside of the cooling device before the step of cooling the noodles.

Preferably, the step of sterilizing the inside of the cooling device includes a step of starting to blow steam into the cooling device, and a time during which the temperature in the cooling device exceeds a predetermined threshold temperature is set to a predetermined threshold time. And when it exceeds, stopping blowing steam into the cooling device.

Preferably, the boiling apparatus for performing the step of boiling the noodle includes a boiling tank in which hot water is put and a partition plate. The lower end of the partition plate is immersed in the hot water. The inside of the boiler is partitioned into a first space and a second space by the partition plate and the hot water. The second space is connected to the cooling device. Preferably, the step of boiling the noodle includes the step of putting the noodle into the hot water from the first space, the step of moving the noodle in the hot water and passing under the partition plate, and the noodle Lifting from the hot water to the second space.

Preferably, the method for producing noodles with a packaging rice bran further comprises a step of periodically sterilizing a chute provided in the device with the rice bran. The noodles pass through the chute after the step of boiling the noodles.

Preferably, the step of cooling the noodle includes a step of passing the noodle in a cooling water containing an organic acid or hypochlorous acid, and the cooling water containing neither an organic acid nor hypochlorous acid contains the noodle. Does not include the step of passing through.

Preferably, the method for producing noodles in the packaging bowl further includes a step of the packaging machine packaging the noodles while allowing the clean air to flow into the packaging machine from the cooling device.

According to the present invention, there are provided a noodle production apparatus and a noodle production method using a packaging bowl that prevent the noodles from being contaminated with microorganisms after being boiled until packaging.

The above object, other objects, effects, and features of the present invention will become more apparent from the description of the embodiments in conjunction with the accompanying drawings.
FIG. 1 is a schematic view of an apparatus for producing noodles in a packaging bowl according to the first embodiment of the present invention. FIG. 2 is a schematic view showing a heater for heat sterilizing the chute. FIG. 3 is a block diagram of a control system included in the noodle manufacturing apparatus with a packaging basket. FIG. 4 is a schematic view showing a connection state between the cooling device and the packaging machine. FIG. 5 is a graph showing changes in the number of bacteria in cooling water. FIG. 6 is a graph showing changes in the number of fungi in the cooling water. FIG. 7 is a graph showing changes in the number of product bacteria when stored at 10 ° C. FIG. 8 is a graph showing changes in the number of product bacteria when stored at 15 ° C. FIG. 9 is a graph showing changes in the number of product fungi when stored at 10 ° C. FIG. 10 is a graph showing changes in the number of product fungi when stored at 15 ° C. FIG. 11 is a schematic view showing a nozzle for sterilizing a chute.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS A form for carrying out a noodle production apparatus and a noodle production method using a packaging basket according to the present invention will be described below with reference to the accompanying drawings.

(First embodiment)
With reference to FIG. 1, the noodle manufacturing apparatus 10 is demonstrated with the packaging basket which concerns on the 1st Embodiment of this invention. The packaging bowl noodle manufacturing apparatus 10 manufactures noodles with the packaging bowl. The packaging boiled noodle production apparatus 10 includes a boiled boiled apparatus 20, a cooling apparatus 40 for cooling the boiled noodles, a packaging machine 80 for packaging the cooled noodles, a clean air supply apparatus 90, and an air supply fan 95 and an exhaust fan 98. The clean air supply device 90 includes an air supply fan 91 and a filter unit 92. The filter unit 92 includes a filter that can remove microorganisms and dust, such as a HEPA filter. The clean air supply device 90 is connected to the duct 93, and the duct 93 is connected to the cooling device 40. A check damper 94 is provided in the duct 93.

The clean air supply device 90 supplies clean air from which microorganisms and dust have been removed to the cooling device 40 through the duct 93 to keep the inside of the cooling device 40 at a positive pressure. Therefore, the boiled noodles are prevented from being contaminated with microorganisms floating in the air. The packaging noodle manufacturing apparatus 10 and the packaging noodle manufacturing method using the same are advantageous in terms of cost compared to the case where the room in which the cooling device 40 is installed is a biological clean room.

Hereinafter, the noodle manufacturing apparatus 10 will be described in more detail with the packaging basket according to the present embodiment.

The boiling apparatus 20 includes a case 23, a boil tank 24 in which hot water 34 for boiling noodles is placed, a bucket conveyor 25, a partition plate 26, a chute 28, and a shower head 29. Boiled tank 24, bucket conveyor 25, and partition plate 26 are accommodated in case 23. The lower end 26 a of the partition plate 26 is immersed in the hot water 34. That is, the lower end 26 a is disposed below the water surface 34 a of the hot water 34. The inside of the case 23 (boiler 20) is partitioned into a space 21 and a space 22 by a partition plate 26 and hot water 34. An opening 26 b that connects the space 21 and the space 22 is formed in the partition plate 26. The entrance of the chute 28 is disposed in the space 22, and the exit of the chute 28 is disposed outside the case 23 (boiler 20). The space 22 is connected to the inside of the cooling device 40 via the chute 28 and the chute 57. The shower head 29 is disposed in the space 22. The case 23 is provided with an air intake 23 a for taking air into the space 21. The air supply fan 95 is connected to a duct 96, and the duct 96 is connected to the air intake port 23a. A check damper 97 is provided in the duct 96. The air supply fan 95 supplies air to the space 21 through the duct 96. The air supply fan 95 may supply clean air from which microorganisms and dust are removed to the space 21, or supply air in the factory to the space 21 as it is. The exhaust fan 98 is connected to the space 21 through a duct 99. The exhaust fan 98 exhausts from the space 21.

2, the packaging noodle manufacturing apparatus 10 includes a heater 35 for sterilizing the chute 28 and the chute 57 by heating.

1, the cooling device 40 includes a case 42, cooling tanks 43 to 45, a bucket conveyor 49, and

chutes

57 and 58. The cooling tanks 43 to 45 and the bucket conveyor 49 are arranged in a space 41 in the case 42 (cooling device 40). The entrance of the chute 57 is disposed outside the case 42, and the exit of the chute 57 is disposed in the space 41. The entrance of the chute 57 is disposed directly below the exit of the chute 28. The packaging noodle manufacturing apparatus 10 includes an enclosure 30 that surrounds the outlet of the chute 28 and the inlet of the chute 57. The enclosure 30 prevents the microorganisms floating in the air from falling from the entrance of the chute 57 into the cooling device 40 (space 41). An inlet 58a of the chute 58 is disposed in the space 41, and an outlet 58b of the chute 58 is disposed outside the case 42 (outside the cooling device 40). Each of the cooling tanks 43 to 45 stores cooling water 46 for cooling the boiled noodles. The cooling tank 44 is arranged at a position higher than the cooling tank 43, and the cooling tank 45 is arranged at a position higher than the cooling tank 44. An exhaust duct 103 provided with a check damper 104 is connected to the cooling device 40.

The packaging boiled noodle manufacturing apparatus 10 includes

steam pipes

27 and 50 and

temperature sensors

31, 32, 51 to 56. The steam pipe 27 is disposed in the space 22 and blows steam into the space 22. The steam pipe 50 is disposed in the space 41 and blows steam into the space 41. The plurality of

temperature sensors

31 and 32 are arranged in the space 22 and detect the temperature in the space 22. The plurality of temperature sensors 51 to 56 are disposed in the space 41 and detect the temperature in the cooling device 40.

Referring to FIG. 3, the control system of the noodle manufacturing apparatus 10 will be described with a packaging bowl. The control system of the packaging boiled noodle manufacturing apparatus 10 includes

temperature sensors

31, 32, 51 to 56, a control apparatus 100, a valve 101 provided in the steam pipe 27, a valve 102 provided in the steam pipe 50, and a clean. An air supply device 90, an air supply fan 95, an exhaust fan 98, and a cooling water supply device 120 are provided.

Hereinafter, the method for producing noodles will be described using the packaging bowl according to the present embodiment.

Before starting the operation of the noodle production apparatus 10 in the packaging bowl, the inside of the space 22 and the cooling apparatus 40 are sterilized by heating with steam. During the heat sterilization, the outlet 58 b of the chute 58 is closed with the cap 60, the control device 100 stops the clean air supply device 90, the control device 100 stops the air supply fan 95, and the control device 100 stops the exhaust fan 98. After exhausting from the space 21, the control device 100 opens the

valves

101 and 102 and starts blowing steam from the

steam pipes

27 and 50 into the space 22 and into the cooling device 40. Thereby, the space 22 and the cooling device 40 are sterilized by heating. At this time, steam flows from the space 22 into the space 21 through the opening 26 b of the partition plate 26 and is exhausted by the exhaust fan 98. The steam in the cooling device 40 (space 41) is exhausted outside the factory via the exhaust duct 103. The control device 100 monitors all temperatures detected by the

temperature sensors

31, 32, 51 to 56 while the

steam pipes

27 and 50 are blowing steam, and the time during which all temperatures exceed a predetermined threshold temperature. When the predetermined threshold time is exceeded, the

valves

101 and 102 are closed to stop the

steam pipes

27 and 50 from blowing steam into the space 22 and the cooling device 40. Here, the threshold temperature and the threshold time are set in advance such that the space 22 and the cooling device 40 are sufficiently sterilized.

Then, the control device 100 causes the clean air supply device 90 to start supplying clean air into the cooling device 40 and causes the air supply fan 95 to supply air to the space 21.

After starting the supply of clean air, the cap 60 is removed from the outlet 58b of the chute 58, and the outlet 58b is connected to the packaging machine 80.

Referring to FIG. 4, the packaging machine 80 includes a noodle guide path 81 that guides noodles into the bag 82. The packaging machine 80 packages the noodles in the bag 82. The outlet 58 b of the chute 58 and the noodle guide path 81 are connected via the silicon tube 65. The silicon tube 65 prevents microorganisms floating in the air from entering between the outlet 58 b and the noodle guide path 81 from entering the packaging machine 80.

After starting the supply of clean air, the control device 100 causes the cooling water supply device 120 to start supplying the cooling water. The cooling water supply device 120 continues to supply the cooling water to the cooling tank 45 during the operation of the noodle production apparatus 10 with the packaging basket. The cooling water flows from the cooling tank 45 into the cooling tank 44, flows from the cooling tank 44 into the cooling tank 43, and is discharged from the cooling tank 43 to the outside of the cooling device 40. Therefore, the temperature of the cooling water in the cooling tank 44 is higher than the temperature of the cooling water in the cooling tank 45, and the temperature of the cooling water in the cooling tank 43 is higher than the temperature of the cooling water in the cooling tank 44.

After that, the operation of the noodle production apparatus 10 is started with the packaging bowl. Hereinafter, the operation during the operation of the noodle manufacturing apparatus 10 will be described with the packaging basket.

The noodles supplied from the previous process to the apparatus 20 by boiling are put into the hot water 34 from the space 21. The bucket conveyor 25 moves the noodles in the hot water 34 to pass under the partition plate 26, and then pulls the noodles from the hot water 34 into the space 22. As it moves through the hot water 34, the noodles are boiled and sterilized. The bucket conveyor 25 drops the pulled noodles onto the chute 28. The noodles pass through the chute 28 and chute 57 and enter the cooling device 40. The shower head 29 sprinkles water on the chute 28 so that the noodles can slip easily.

The bucket conveyor 49 causes the noodles to pass through the cooling water in the cooling tank 43, then passes through the cooling water in the cooling tank 44, then passes through the cooling water in the cooling tank 45, and then drops to the chute 58.

Noodles pass through the chute 58 and the noodle guide path 81 and enter the bag 82. The packaging machine 80 seals the bag 82 and packages the noodles in the bag 82.

During the operation of the noodle production apparatus 10 in the packaging bowl, the clean air supply device 90 supplies clean air into the cooling device 40, the air supply fan 95 supplies air to the space 21, and the exhaust fan 98 exhausts from the space 21. Part of the clean air in the space 41 flows into the space 22 through the chute 57 and the chute 28. Clean air in the space 22 and steam from the hot water 34 flow into the space 21 through the opening 26 b of the partition plate 26, and are exhausted from the space 21 by the exhaust fan 98. Since the inside of the apparatus 20 is partitioned by the partition plate 26 and the hot water 34, the amount of clean air supplied by the clean air supply device 90 can be reduced. Another part of the clean air in the space 41 flows into the bag 82 in the packaging machine 80 through the chute 58 and the noodle guide path 81. Accordingly, the space 22, the space 41, the chute 58, the noodle guide path 81, and the bag 82 are filled with clean air. Since the clean air supply device 90 holds the

spaces

22 and 41 at a positive pressure, it is possible to prevent the microorganisms floating in the air from entering the

spaces

22 and 41. The noodles are filled with clean air that has been sterilized from when they are pulled up from the hot water 34 until they are packaged in the bag 82, so that the noodles (hereinafter referred to as “product”) are packed in the bag 82. The initial bacterial count is kept low. Therefore, the product can be stored for a long time without performing heat sterilization after packaging. Since the heat sterilization after the packaging is not performed, the production cost of the product is suppressed, and the protein of the noodles is prevented from being denatured by the heat of the heat sterilization to prevent the taste from deteriorating.

Here, during the operation of the noodle production apparatus 10 with the packaging bowl, the control apparatus 100 periodically sterilizes the chute 28 and the chute 57 with the heater 35 by heating. This regular heat sterilization prevents the heat-resistant spore-forming bacteria derived from the raw material of the noodles that did not die when the noodles were boiled from growing on the surface of the shoot 28 and the shoot 57, and the heat-resistant spore thus proliferated The product is prevented from being contaminated by the forming bacteria.

In the present embodiment, instead of heating the chute 28 and the chute 57 using the heater 35, the shower head 29 may periodically apply hot water to the chute 28 and the chute 57, and the steam pipe 27 is used for the chute 28 and the chute. Steam may be sprayed periodically toward 57. The heater 35, the shower head 29, and the steam pipe 27 are used as a heat sterilizer.

The results of the microbial test conducted in connection with the present invention will be described below.

FIG. 5 shows changes in the number of bacteria in the cooling water when the cooling water in the cooling tank in the conventional method is stored at the set temperature of the cooling tank 43. The diamond symbol indicates the number of bacteria when the cooling water does not contain acetic acid, the square symbol indicates the number of bacteria when the cooling water contains 0.1% acetic acid as a mass percentage concentration, and the triangle symbol indicates the mass of acetic acid by the cooling water The number of bacteria when containing 0.3% as a percentage concentration is shown. When the cooling water does not contain acetic acid, the cooling water contains 0.1% acetic acid, and the cooling water contains 0.3% acetic acid, the initial bacterial count and the bacterial count after 12 hours are measured. did. When cooling water containing acetic acid at a mass percentage concentration of 0.3% was used, the increase in the number of bacteria in the cooling water was best suppressed.

FIG. 6 shows the change in the number of fungi in the cooling water when the cooling water in the cooling tank in the conventional method is stored at the set temperature of the cooling tank 43. The diamond symbol shows the number of fungi when the cooling water does not contain acetic acid, the square symbol shows the number of fungi when the cooling water contains 0.1% acetic acid by mass percentage concentration, and the triangle symbol shows the mass of acetic acid by cooling water The number of fungi when containing 0.3% as a percentage concentration is shown. When the cooling water does not contain acetic acid, the cooling water contains 0.1% acetic acid, and the cooling water contains 0.3% acetic acid, the initial fungus count and the fungus count after 12 hours are measured. did. When cooling water containing acetic acid at a mass percentage concentration of 0.3% was used, the increase in the number of fungi in the cooling water was best suppressed.

FIG. 7 shows a product manufactured by a conventional method in which clean air is not supplied into the cooling device 40, a product manufactured by a first simulation method simulating a noodle manufacturing method using a packaging basket according to this embodiment, and this embodiment. The change of the product bacteria count at the time of preserve | saving the product manufactured by the 2nd simulation method which simulated the noodle manufacturing method with the packaging rice cake which concerns on 10 degreeC is shown. In the first simulation method, boiled noodles were cooled in a clean bench with cooling water containing acetic acid at 0.3% by mass and packaged in the clean bench. In the second simulation method, boiled noodles were cooled with cooling water not containing acetic acid in a clean bench and packaged in the clean bench. The diamond symbol indicates the number of bacteria of the product manufactured by the conventional method, the square symbol indicates the number of bacteria of the product manufactured by the first simulation method, and the triangle symbol indicates the number of bacteria of the product manufactured by the second simulation method. Show. For each of the product manufactured by the conventional method, the product manufactured by the first simulation method, and the product manufactured by the second simulation method, the number of bacteria one day after production, the number of bacteria seven days after production, and production The number of bacteria after 14 days was measured. In the case of the conventional method, the number of bacteria per 1 g of product when stored at 10 ° C. exceeded 100,000, which is the standard for the number of living bacteria in the sanitary standards for boiled noodles, 14 days after production. In the case of the first simulation method and the second simulation method, the value did not exceed 100,000 even after 14 days of manufacture.

FIG. 8 shows changes in the number of product bacteria when the product manufactured by the conventional method, the product manufactured by the first simulation method, and the product manufactured by the second simulation method are stored at 15 ° C. The diamond symbol indicates the number of bacteria of the product manufactured by the conventional method, the square symbol indicates the number of bacteria of the product manufactured by the first simulation method, and the triangle symbol indicates the number of bacteria of the product manufactured by the second simulation method. Show. For each of the product manufactured by the conventional method, the product manufactured by the first simulation method, and the product manufactured by the second simulation method, the number of bacteria one day after production, the number of bacteria seven days after production, and production The number of bacteria after 14 days was measured. The number of bacteria per gram of product when stored at 15 ° C. exceeded 100,000 after 14 days of production in the case of the conventional method and the second simulation method, but in the case of the first simulation method, the production of 14 Even after a day, it did not exceed 100,000.

FIG. 9 shows changes in the number of product fungi when the product manufactured by the conventional method, the product manufactured by the first simulation method, and the product manufactured by the second simulation method are stored at 10 ° C. The diamond symbol indicates the number of fungi of the product manufactured by the conventional method, the square symbol indicates the number of fungus of the product manufactured by the first simulation method, and the triangle symbol indicates the number of fungus of the product manufactured by the second simulation method. Show. For each of the product produced by the conventional method, the product produced by the first simulation method, and the product produced by the second simulation method, the number of fungi one day after production, the number of fungi seven days after production, and production The number of fungi after 14 days was measured. The number of fungi per gram of product when stored at 10 ° C exceeded 100,000 after 7 days and 14 days in the case of the conventional method, but in the case of the first simulation method and the second simulation method, No more than 10 in 1 day, 7 days and 14 days after manufacture.

FIG. 10 shows changes in the number of product fungi when the product manufactured by the conventional method, the product manufactured by the first simulation method, and the product manufactured by the second simulation method are stored at 15 ° C. The diamond symbol indicates the number of fungi of products manufactured by the conventional method, the square symbol indicates the number of fungi of products manufactured by the first simulation method, and the triangle symbol indicates the number of fungi of products manufactured by the second simulation method. Show. For each of the product produced by the conventional method, the product produced by the first simulation method, and the product produced by the second simulation method, the number of fungi one day after production, the number of fungi seven days after production, and production The number of fungi after 14 days was measured. The number of fungi per gram of product when stored at 15 ° C exceeded 100,000 after 7 days and 14 days in the case of the conventional method, but in the case of the first simulation method and the second simulation method, No more than 10 in 1 day, 7 days and 14 days after manufacture.

Therefore, in the case of the first simulation method, the number of bacteria does not exceed 100,000 and the number of fungi is 10 even after 14 days of manufacture both when stored at 10 ° C. and when stored at 15 ° C. Did not exceed.

If the acetic acid concentration of the cooling water is high, the sourness of the noodles becomes strong, and based on the results of the above-described microorganism test, the cooling water supply device 120 contains cooling water containing 0.1 to 1.0% acetic acid by mass percentage concentration. It is preferable to supply the cooling tanks 43 to 45. More preferably, it is 0.25 to 0.35%. When the cooling water supply device 120 supplies the cooling water containing acetic acid as the organic acid to the cooling tanks 43 to 45, the noodles do not pass through the cooling water not containing the organic acid. Since the pH of the cooling water is lowered by the organic acid, germination of spores is prevented. Further, the pH of the noodle is adjusted by the organic acid in the cooling water.

(Second Embodiment)
With reference to FIG. 11, the noodle manufacturing apparatus 10 is demonstrated with the packaging basket which concerns on the 2nd Embodiment of this invention. The packaging noodle manufacturing apparatus 10 according to the present embodiment differs from the packaging noodle manufacturing apparatus 10 according to the first embodiment in that a nozzle 36 is provided instead of the heater 35. During the operation of the noodle making apparatus 10 with the packaging straw, the control apparatus 100 periodically sterilizes the chute 28 and the chute 57 with the nozzle 36. The nozzle 36 periodically ejects an organic acid aqueous solution, hypochlorous acid water, or alcohol to the chute 28 and the chute 57. The nozzle 36 may periodically eject two or three selected from an organic acid aqueous solution, hypochlorous acid water, and alcohol to the chute 28 and the chute 57. This regular sterilization prevents the heat-resistant spore-forming bacteria derived from the raw material of the noodles that did not die when the noodles were boiled from growing on the surfaces of the shoot 28 and the shoot 57, and the formation of the grown heat-resistant spore The product is prevented from being contaminated with bacteria. The nozzle 36 is used as a sterilizer for periodically sterilizing the chute 28 and the chute 57.

The packaging noodle manufacturing apparatus 10 according to the present embodiment may include both the heater 35 and the nozzle 36.

It is possible to add various changes to the above embodiments.

For example, before starting the operation of the noodle manufacturing apparatus 10 with a packaging paddle, instead of the heat sterilization using steam, or in combination with the heat sterilization using steam, the portion facing the space 22 of the paddle 20 and the cooling device 40 It can be considered that the portion facing the space 41 is sterilized with hypochlorous acid water or alcohol. Here, the part facing the space 22 of the apparatus 20 includes a chute 28, and the part facing the space 41 of the cooling apparatus 40 includes

chutes

57 and 58.

Furthermore, before connecting the packaging machine 80 to the outlet 58b of the chute 58, the packaging machine 80 is preferably sterilized with hot water and alcohol.

Instead of using cooling water containing acetic acid, cooling water containing an organic acid other than acetic acid such as lactic acid or cooling water containing hypochlorous acid may be used.

Although the present invention has been described above with reference to the embodiment, the present invention is not limited to the above embodiment. The above embodiments can be combined with each other.

Claims

Boil the device to boil the noodles,
A cooling device for cooling the noodles;
An apparatus for producing noodles with packaging straw, comprising: a clean air supply device that supplies clean air into the cooling device via a duct connected to the cooling device.
The packaging noodle manufacturing apparatus according to claim 1, further comprising a steam pipe that blows steam into the cooling device.
A temperature sensor for detecting a temperature in the cooling device;
And a control device,
The control device is provided in the steam pipe when the time when the temperature exceeds a predetermined threshold temperature exceeds a predetermined threshold time while the steam pipe blows steam into the cooling device. The valve is closed to stop blowing steam into the cooling device, and after the valve is closed, the clean air supply device starts supplying the clean air into the cooling device. Manufacturing equipment.
The boiled device is
A boiled tub with hot water,
A partition plate;
A bucket conveyor,
The lower end of the partition plate is immersed in the hot water,
The inside of the boiled device is partitioned into a first space and a second space by the partition plate and the hot water,
The bucket conveyor pulls up the noodles placed in the hot water from the first space into the second space,
4. The packaging noodle manufacturing apparatus according to claim 1, wherein the second space is connected to the cooling device. 5.
The boiling device comprises a chute that passes after the noodles are boiled,
The packaging noodle manufacturing apparatus according to any one of claims 1 to 4, further comprising a sterilizer that periodically sterilizes the chute.
The sterilizer is a steam pipe for spraying steam on the chute.
The sterilizer is a shower head that sprinkles water on the chute,
The noodle manufacturing apparatus according to claim 5, wherein the shower head periodically applies hot water to the chute.
The sterilizer is a heater.
The said sterilizer is a nozzle which spouts organic acid aqueous solution, hypochlorous acid water, or alcohol with respect to the said chute | shoot.
The cooling device is
Pass the noodles in cooling water containing organic acid or hypochlorous acid,
The packaging noodle manufacturing apparatus according to any one of claims 1 to 9, wherein the noodles are not passed through cooling water containing neither organic acid nor hypochlorous acid.
Further comprising a packaging machine for packaging the noodles;
The packaging machine according to any one of claims 1 to 10, wherein the packaging machine is connected to the cooling device so that the clean air flows from the cooling device into the packaging machine.
Boil the noodles,
A method for producing noodles with a packaging basket, comprising: supplying clean air into the cooling device via a duct connected to the cooling device, and cooling the noodle by the cooling device.
The method for producing noodles with packaging straw according to claim 12, further comprising a step of sterilizing the inside of the cooling device before the step of cooling the noodles.
The step of sterilizing the inside of the cooling device includes:
Starting to blow steam into the cooling device;
14. Stopping blowing steam into the cooling device when the time during which the temperature in the cooling device exceeds a predetermined threshold temperature exceeds a predetermined threshold time, Production method.
The boiling device for performing the step of boiling the noodles
A boiled tub with hot water,
With a partition plate,
The lower end of the partition plate is immersed in the hot water,
The inside of the boiled device is partitioned into a first space and a second space by the partition plate and the hot water,
The second space is connected in the cooling device;
The step of boiling the noodle
Putting the noodles into the hot water from the first space;
Moving the noodles in the hot water and passing under the partition plate;
The method for producing noodles with packaging straw according to any one of claims 12 to 14, further comprising the step of pulling up the noodles from the hot water into the second space.
Further comprising the step of periodically sterilizing the chute provided in the boiler,
The said noodle passes the said chute | shoot after the said boiled noodles, The noodle manufacturing method with a packaging bowl in any one of Claims 12 thru | or 15.
The step of cooling the noodle includes
Passing the noodles in cooling water containing organic acid or hypochlorous acid,
The method for producing noodles in a packaging bowl according to any one of claims 12 to 16, which does not include a step of passing the noodles in cooling water containing neither organic acid nor hypochlorous acid.
18. The method for producing noodles with packaging straw according to claim 12, further comprising the step of packaging the noodle by the packaging machine while allowing the clean air to flow into the packaging machine from the cooling device.