JP2007189955A - Method for producing sword-cut noodle-like food and apparatus therefor and sword-cut noodle-like food - Google Patents

Method for producing sword-cut noodle-like food and apparatus therefor and sword-cut noodle-like food Download PDF

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JP2007189955A
JP2007189955A JP2006011787A JP2006011787A JP2007189955A JP 2007189955 A JP2007189955 A JP 2007189955A JP 2006011787 A JP2006011787 A JP 2006011787A JP 2006011787 A JP2006011787 A JP 2006011787A JP 2007189955 A JP2007189955 A JP 2007189955A
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noodle
cutter
sword
cut
food
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JP4266984B2 (en
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Hiroshi Yamagata
洋 山形
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ANZEN FOODS KK
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Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for massively producing a sword-cut noodle-like food, to provide an apparatus suitable for the method, and to provide a sword-cut noodle-like food obtained by the method and the apparatus. <P>SOLUTION: This method for producing the sword-slid noodle-like food comprises conveying a noodle strip with a conveyer, moving a cutter in a direction approximately vertical to the conveyance direction of the noodle stripe and in a direction approximately vertical to the thickness direction of the noodle stripe to cut out a conveyed displaced portion at the conveyance end of the noodle stripe with the cutter. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

本発明は、カッターにより麺帯を削り出して麺線を得る刀削麺様食品の製造方法、製造装置、ならびにそれらによって得られる刀削麺様食品に関する。   The present invention relates to a method and apparatus for producing a sword-cut noodle-like food that cuts a noodle band with a cutter to obtain a noodle string, and a sword-cut noodle-like food obtained by them.

従来、例えばそば、うどん、中華麺、ほうとう、きしめん、パスタ、さらには刀削麺など様々な麺様食品が知られている。   Conventionally, various noodle-like foods such as soba, udon, Chinese noodles, hoto, kishimen, pasta, and even sword-cut noodles are known.

ここで、これらの麺様食品の製造工程の一例である手打ち麺の製造方法を説明する。まず、適切な種類の小麦粉等の穀粉に対して水や食塩等を所定の割合で加えて配合し、それを捏ねて生地全体をひとつの塊にまとめ、所定時間の熟成を行う。その後、麺棒を使うなどしてその生地を押し伸ばし、所望の厚さの麺帯に仕上げる。最後に、麺帯を所望の幅で削り出して麺線を得る。麺線は茹で工程などの調理工程を経て食品として供される。   Here, the manufacturing method of the hand-made noodles which is an example of the manufacturing process of these noodle-like foods is demonstrated. First, water, salt, and the like are added to a suitable type of flour such as wheat flour in a predetermined ratio, kneaded, and the whole dough is combined into one lump and aged for a predetermined time. Thereafter, the dough is stretched by using a rolling pin to finish a noodle strip having a desired thickness. Finally, the noodle strip is cut out to a desired width to obtain a noodle string. The noodle strings are provided as food through a cooking process such as boiling.

最近では、このような麺様食品を製造する各工程において機械化が図られ、例えば特許文献１には、一対の圧延ローラー間にて麺帯を圧延し、次いで約４０〜５０度の角度を持った切刃溝を外周面に設けた回転切刃ローラーとガイド板との間にこれを通過させて、多数の麺線を製造せしめることを特徴とする手打ち風製麺方法が開示されている。   Recently, mechanization has been attempted in each process of producing such a noodle-like food. For example, Patent Document 1 discloses rolling a noodle strip between a pair of rolling rollers and then having an angle of about 40 to 50 degrees. A hand-style noodle making method is disclosed, in which a large number of noodle strings are produced by passing a cutting blade groove between a rotary cutting blade roller provided with an outer peripheral surface and a guide plate.

特開昭５３−６２８４４号公報JP-A-53-62844

上記製麺方法は、手打ち風麺の製造を機械化したものであるが、本発明者は近年巷を賑わしている刀削麺の削り出し方法に着目し、これを調査してみたところ、略Ｌ字形の金属ヘラを用いて麺生地の塊から手作業で削り出す方法しか見出すことができなかった。このようにして削り出された麺は、その断面形状が略三日月状をなしており、形状の面白さが目を引くだけでなく、その食感も新規で独特なものになる。よって、この形状の刀削麺様食品を量産することは、麺業界において革新的なものとなる。   The above-mentioned noodle making method is a mechanized production of hand-style noodles, but the present inventor has paid attention to the cutting method of sword-cut noodles that have been popular in recent years. Only a method of manually scraping from a lump of noodle dough using a letter-shaped metal spatula could be found. The noodles thus cut out have a substantially crescent-shaped cross-section, and the shape is not only interesting, but also has a new and unique texture. Therefore, mass production of this shape of sword-cut noodle-like food is innovative in the noodle industry.

本発明は上記の点に鑑みてなされたもので、麺生地を成形して麺帯にされたものをカッターにより削り出して量産的に麺線を得る刀削麺様食品の製造方法ならびにそれに最適な製造装置、およびそれらによって得られる刀削麺様食品を提供することを目的とする。   The present invention has been made in view of the above points, and is a method for producing a sword-cut noodle-like food for mass-producing noodle strings by shaping a noodle dough into a noodle band and cutting it with a cutter. An object of the present invention is to provide a simple manufacturing apparatus and a sword-shaped noodle-like food obtained by them.

（１）本発明は、刀削麺様食品の製造方法において、コンベアによって麺帯を搬送しつつ、前記麺帯の搬送方向に対して略垂直な方向で且つ前記麺帯の厚さ方向に対して略垂直な方向にカッターを移動させて、前記麺帯の搬送終端における搬送変位分を前記カッターによって削り出すことを特徴とする。   (1) The present invention provides a method for producing a sword-cut noodle-like food, wherein the noodle strip is transported by a conveyor while being substantially perpendicular to the transport direction of the noodle strip and to the thickness direction of the noodle strip. Then, the cutter is moved in a substantially vertical direction, and the conveyance displacement at the conveyance end of the noodle strip is cut out by the cutter.

（２）また本発明は、刀削麺様食品の製造装置において、麺帯を搬送する麺帯搬送手段と、前記麺帯を削り出して麺線を得るカッターと、前記麺帯搬送手段による搬送方向に対して略垂直な方向で且つ前記麺帯の厚さ方向に対して略垂直な方向に前記カッターを移動させるカッター移動手段とを備え、前記麺帯搬送手段による前記麺帯の搬送終端にて前記カッター移動手段により前記カッターを移動させることによって、該カッターが移動する際に該麺帯の搬送変位分を削り出して前記麺線を得ることを特徴とする。   (2) Moreover, this invention is a manufacturing apparatus of a sword-cut noodle-like food, The noodle strip conveyance means which conveys a noodle strip, The cutter which cuts out the said noodle strip, and obtains a noodle string, The conveyance by the said noodle strip conveyance means A cutter moving means for moving the cutter in a direction substantially perpendicular to the direction and in a direction substantially perpendicular to the thickness direction of the noodle band, and at the end of conveyance of the noodle band by the noodle band conveyance means By moving the cutter by the cutter moving means, the noodle band is scraped off when the cutter moves to obtain the noodle strings.

（３）また本発明は、上記（２）に記載の刀削麺様食品の製造装置において、前記搬送手段が、前記麺帯を載せて搬送する第１の搬送部と前記第１の搬送部に載せられた前記麺帯の上から押さえて搬送する第２の搬送部とを備え、前記第１の搬送部と前記第２の搬送部とによって前記麺帯を挟んで搬送することを特徴とする。   (3) Moreover, this invention is the manufacturing apparatus of the sword-cut noodle-like food as described in said (2), The said conveyance means mounts the said noodle belt, and the 1st conveyance part and said 1st conveyance part And a second transport unit that transports the noodle band placed on the noodle band, and the noodle band is transported by the first transport unit and the second transport unit. To do.

（４）また本発明は、上記（２）または（３）に記載の刀削麺様食品の製造装置において、前記カッターが、半円状の刃部を有し、前記半円状の刃部によって前記麺帯の削り出しを行うことを特徴とする。   (4) Moreover, this invention is the manufacturing apparatus of the sword-cut noodle-like food as described in said (2) or (3), The said cutter has a semicircle blade part, The said semicircle blade part The noodle strip is cut off by the following.

（５）また本発明は、上記（４）に記載の刀削麺様食品の製造装置において、前記カッターが、前記刃部の裏側に、該刃部と対称な半円状の補強部を有することを特徴とする。   (5) Moreover, this invention is a manufacturing apparatus of the sword-cut noodle-like food as described in said (4), The said cutter has a semicircle-shaped reinforcement part symmetrical with this blade part on the back side of the said blade part. It is characterized by that.

（６）また本発明は、上記（２）ないし（５）のうちのいずれかに記載の刀削麺様食品の製造装置において、前記カッター移動手段が、前記カッターが固定されたチェーンおよび前記チェーンが掛けられたスプロケットを有し、前記スプロケットを回転させることによって前記チェーンを回転させ、これによって前記カッターを移動させることを特徴とする。   (6) Moreover, this invention is a manufacturing apparatus of the sword-cut noodle-like food in any one of said (2) thru | or (5), The said cutter moving means is a chain with which the said cutter was fixed, and the said chain And the chain is rotated by rotating the sprocket, thereby moving the cutter.

（７）また本発明は、上記（６）に記載の刀削麺様食品の製造装置において、前記カッター移動手段が、前記カッターによる前記麺帯の削り出しの際に、該カッターが固定された前記チェーンの揺動を防止するチェーン押さえをさらに有することを特徴とする。   (7) Moreover, this invention is the manufacturing apparatus of the sword-cut noodle-like food as described in said (6), When the said cutter moving means cuts off the said noodle strip by the said cutter, this cutter was fixed. It further has a chain presser for preventing the chain from swinging.

（８）また本発明は、上記（６）または（７）に記載の刀削麺様食品の製造装置において、前記カッター移動手段が、前記カッターによる前記麺帯の削り出しの際に、該カッターが前記搬送されてくる麺帯に押される力に抗する反力支持部材をさらに有することを特徴とする。   (8) Moreover, this invention is the manufacturing apparatus of the sword-cut noodle-like food as described in said (6) or (7), When the said cutter moving means cuts out the said noodle strip by the said cutter, this cutter Is further provided with a reaction force supporting member that resists the force pushed by the noodle strip being conveyed.

（９）また本発明の刀削麺様食品は、上記（１）に記載の刀削麺様食品の製造方法、または上記（２）ないし（８）のうちのいずれかに記載の刀削麺様食品の製造装置によって得られるものである。   (9) Moreover, the sword-cut noodle-like food of the present invention is the method for producing a sword-cut noodle-like food according to (1) above, or the sword-cut noodle according to any one of (2) to (8) above. It is obtained by the manufacturing apparatus of a like food.

本発明によれば、断面形状が略三日月状をなし、その食感が新規で独特な刀削麺様食品を効率良く量産することが可能となる。また本発明によれば、カッターの刃の形状に特徴を有しているので、麺線の削り出しが効率良く行えるとともに、例えばモチモチとした独特の食感を有する刀削麺様食品を得ることができる。   According to the present invention, it is possible to efficiently mass-produce a sword-cut noodle-like food product having a substantially crescent-shaped cross-section and a novel and unique texture. In addition, according to the present invention, since it has a feature in the shape of the blade of the cutter, it is possible to efficiently cut out the noodle strings, and to obtain a sword-cut noodle-like food having a unique texture such as, for example, a stickiness. Can do.

以下、本発明の実施の形態について図面を参照して詳細に説明する。   Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings.

図１は、本発明の一実施の形態による刀削麺様食品の製造装置全体の概略を示す斜視図である。   FIG. 1 is a perspective view showing an outline of the entire manufacturing apparatus of a sword-cut noodle-like food according to an embodiment of the present invention.

図２は、図１に示した刀削麺様食品の製造装置１を、図１の方向ＩＩから見た側面図である。   2 is a side view of the sword-cut noodle-like food manufacturing apparatus 1 shown in FIG. 1 as viewed from the direction II of FIG.

図３は、図１に示した刀削麺様食品の製造装置１を、図２の方向ＩＩＩから見た側面図である。   FIG. 3 is a side view of the sword-cut noodle-like food manufacturing apparatus 1 shown in FIG. 1 as viewed from the direction III of FIG.

なお、本実施の形態の製造装置１は、所定の厚さ（例えば１０ｍｍ）および所定の幅（例えば２２０ｍｍ）に圧延された麺帯を削り出して麺線を得る装置である。   In addition, the manufacturing apparatus 1 of this Embodiment is an apparatus which cuts out the noodle strip rolled by predetermined thickness (for example, 10 mm) and predetermined width (for example, 220 mm), and obtains a noodle string.

図１、図２および図３に示すように、本実施の形態の製造装置１は載置台２の上に各構成を載せてなる。載置台２上のローラ３ａおよび３ｂにはベルトが掛けられてベルトコンベヤー４を形成する。麺帯は、このベルトコンベヤー４に載せられ、図１や図２における右側から左側へと搬送される。ベルトコンベヤー４の両脇には脇ガイド７ａおよび７ｂが設けられ、この脇ガイド７ａおよび７ｂによって、ベルトコンベヤー４に載せられた麺帯がベルトコンベヤー４から外れてしまうのを防ぐようにしている。   As shown in FIG. 1, FIG. 2, and FIG. 3, the manufacturing apparatus 1 according to the present embodiment has each component mounted on a mounting table 2. A belt is hung on the rollers 3 a and 3 b on the mounting table 2 to form a belt conveyor 4. The noodle band is placed on the belt conveyor 4 and conveyed from the right side to the left side in FIGS. Side guides 7 a and 7 b are provided on both sides of the belt conveyor 4, and the side guides 7 a and 7 b prevent the noodle band placed on the belt conveyor 4 from being detached from the belt conveyor 4.

ベルトコンベヤー４の上方には、ローラー５ａ、５ｂおよび５ｃにベルトが掛けられて形成されるベルトコンベヤー６が設けられている。ベルトコンベヤー４とベルトコンベヤー６との間には麺帯の厚さよりもやや狭い隙間が設けられており、麺帯は、ベルトコンベヤー４とベルトコンベヤー６とに挟持され、ベルトコンベヤー４とベルトコンベヤー６との間の隙間を通過するように搬送される。また、ベルトコンベヤー４やベルトコンベヤー６の麺帯と接する面は、凹凸をつけるなどして摩擦係数を大きくし、搬送時に麺帯が滑らないようにする。   Above the belt conveyor 4, there is provided a belt conveyor 6 formed by belting the rollers 5a, 5b and 5c. A gap slightly narrower than the thickness of the noodle band is provided between the belt conveyor 4 and the belt conveyor 6. The noodle band is sandwiched between the belt conveyor 4 and the belt conveyor 6, and the belt conveyor 4 and the belt conveyor 6. It is conveyed so as to pass through the gap between the two. Further, the surface of the belt conveyor 4 or the belt conveyor 6 in contact with the noodle band is made uneven to increase the coefficient of friction so that the noodle band does not slip during conveyance.

ベルトコンベヤー４や６の終端には、スプロケット８ａおよび８ｂに掛けられてチェーン９が設けられており、このチェーン９は、スプロケット８ａおよび８ｂの回転に伴い、図中の矢印方向に回転する。また、このチェーン９には、カッター１１ａ、１１ｂおよび１１ｃが等間隔で取り付けられている。チェーン９に取付けるカッターの数は必要に応じて調節可能である。   At the end of the belt conveyors 4 and 6, a chain 9 is provided on the sprockets 8a and 8b, and the chain 9 rotates in the direction of the arrow in the drawing as the sprockets 8a and 8b rotate. Further, cutters 11a, 11b and 11c are attached to the chain 9 at equal intervals. The number of cutters attached to the chain 9 can be adjusted as necessary.

チェーン９がスプロケット８ａおよび８ｂの下側にある位置で、そのチェーン９の上面にはチェーン押さえ１０が設けられている。このチェーン押さえ１０によって、チェーン９が回転時に波打ち、揺動するのを防止することができる。チェーン押さえ１０の材質は例えばステンレスが用いられる。   A chain presser 10 is provided on the upper surface of the chain 9 at a position where the chain 9 is below the sprockets 8a and 8b. The chain presser 10 can prevent the chain 9 from wavy and swinging during rotation. For example, stainless steel is used as the material of the chain presser 10.

チェーン９に取付けられたカッター１１ａ、１１ｂおよび１１ｃはチェーン９の回転に伴って移動し、カッター１１ａ、１１ｂおよび１１ｃがスプロケット８ａおよび８ｂの下側にある場合に、図３における左側から右側に移動し、この動きによって、麺帯が搬送によって突出した部分（搬送変位分）の削り出しを行う。すなわち、麺帯は、ベルトコンベヤー４や６によって搬送される方向に対して略垂直な方向で且つ麺帯の厚さ方向に対して略垂直な方向に、カッター１１ａ、１１ｂおよび１１ｃによって削り出される。   The cutters 11a, 11b and 11c attached to the chain 9 move as the chain 9 rotates, and when the cutters 11a, 11b and 11c are under the sprockets 8a and 8b, they move from the left side to the right side in FIG. By this movement, the portion of the noodle band protruding by the conveyance (the amount of conveyance displacement) is cut out. That is, the noodle strips are cut out by the cutters 11a, 11b and 11c in a direction substantially perpendicular to the direction conveyed by the belt conveyors 4 and 6 and in a direction substantially perpendicular to the thickness direction of the noodle strips. .

なお、本実施の形態の製造装置１では、カッター１１ａ、１１ｂおよび１１ｃが麺帯を削り出している最中であっても、ベルトコンベヤー４や６による麺帯の搬送を継続して行うことができるようになっている。すなわち、麺帯が搬送されている時には、麺帯がカッター１１ａ、１１ｂおよび１１ｃを搬送方向に押すことになるが、本実施の形態では、これに抗するため、反力支持部材としての前方ガイド１２を設け、カッター１１ａ、１１ｂおよび１１ｃを、チェーン９と前方ガイド１２とで支持するように構成している。前方ガイド１２の材質は、例えばジュラコン、ＭＣナイロンといった硬質樹脂が用いられる。   In addition, in the manufacturing apparatus 1 of this Embodiment, even if it is in the middle of the cutters 11a, 11b, and 11c cutting out the noodle strip, conveyance of the noodle strip by the belt conveyors 4 and 6 can be continuously performed. It can be done. That is, when the noodle band is being conveyed, the noodle band pushes the cutters 11a, 11b and 11c in the conveying direction. In this embodiment, however, the front guide as a reaction force support member is against this. 12, and the cutters 11a, 11b, and 11c are configured to be supported by the chain 9 and the front guide 12. As the material of the front guide 12, for example, a hard resin such as Duracon or MC nylon is used.

図４は、図１に示したカッター１１ａを示す斜視図である。   FIG. 4 is a perspective view showing the cutter 11a shown in FIG.

図５は、図１に示したカッター１１ａを、図４の方向Ｖから見た側面図である。   FIG. 5 is a side view of the cutter 11a shown in FIG. 1 as viewed from the direction V of FIG.

図６は、図１に示したカッター１１ａを、図５の方向ＶＩから見た側面図である。   6 is a side view of the cutter 11a shown in FIG. 1 as viewed from the direction VI in FIG.

なお、本実施の形態においては、カッター１１ａ、１１ｂおよび１１ｃはすべて同じ形状であるので、ここでは代表してカッター１１ａについて詳細に説明する。   In the present embodiment, the cutters 11a, 11b, and 11c all have the same shape, and therefore the cutter 11a will be described in detail here as a representative.

図４、図５および図６に示すように、チェーン９に取付ける取付穴１１１ａおよび１１１ｂを有するチェーン取付部１１１と、カッター１１ａの強度を補強する補強部１１２と、麺帯を削り出す刃１１３ａを有する刃部１１３と、前方ガイド１２と接する反力受け部１１４とを有して構成される。このカッター１１ａは、材質として例えばＳＵＳ４４０Ｃを用いて構成され、一体成型される。補強部１１２や刃部１１３は半円状に形成される。   As shown in FIGS. 4, 5, and 6, a chain attachment portion 111 having attachment holes 111 a and 111 b to be attached to the chain 9, a reinforcement portion 112 that reinforces the strength of the cutter 11 a, and a blade 113 a that scrapes the noodle strip are provided. The blade portion 113 has a reaction force receiving portion 114 that contacts the front guide 12. The cutter 11a is configured using, for example, SUS440C as a material, and is integrally molded. The reinforcing portion 112 and the blade portion 113 are formed in a semicircular shape.

また、カッター１１ａは、チェーン取付部１１１の面Ａがチェーン９側、面Ｂが外側になるようにして、取付穴１１１ａおよび１１１ｂにネジなどを貫通させてチェーン９に取付けられる。   Further, the cutter 11a is attached to the chain 9 by passing screws or the like through the attachment holes 111a and 111b so that the surface A of the chain attachment portion 111 is on the chain 9 side and the surface B is on the outside.

図７は、図１に示した刀削麺様食品の製造装置１を動作させて麺帯を削り出し麺線を得る様子を示す斜視図である。   FIG. 7 is a perspective view showing a state in which the noodle strip is cut out by operating the sword-cut noodle-like food manufacturing apparatus 1 shown in FIG.

本実施の形態の製造装置１を駆動すると、ベルトコンベヤー４および６が図７に矢印で示す方向に動き出し、これとともにスプロケット８ａおよび８ｂが図７に矢印で示す方向に回転して、チェーン９を介してカッター１１ａ、１１ｂおよび１１ｃを回転させる。   When the manufacturing apparatus 1 of this embodiment is driven, the belt conveyors 4 and 6 start to move in the direction indicated by the arrows in FIG. 7, and the sprockets 8a and 8b rotate in the direction indicated by the arrows in FIG. The cutters 11a, 11b and 11c are rotated.

作業者は、図７に示すように、麺帯２０をベルトコンベヤー４に載せ、この麺帯２０がベルトコンベヤー４とベルトコンベヤー６との間に挿入されるように誘導する。   As shown in FIG. 7, the operator places the noodle band 20 on the belt conveyor 4 and guides the noodle band 20 to be inserted between the belt conveyor 4 and the belt conveyor 6.

ところで、麺帯２０を圧延したときにその伸ばす方向でグルテンの進展方向が決まる。そこで、作業者が麺帯２０をベルトコンベヤー４とベルトコンベヤー６との間に誘導し、挿入する際には、麺帯２０の削り出しがグルテンの進展方向に対して垂直な方向で行われる向きで麺帯２０を挿入してもよいが、より削り出し易くするためには、麺帯２０の削り出しがグルテンの進展方向に対して平行な方向で行われる向きで麺帯２０を挿入するのがよい。   By the way, when the noodle strip 20 is rolled, the direction of gluten development is determined by the direction in which the noodle strip 20 extends. Therefore, when the operator guides and inserts the noodle band 20 between the belt conveyor 4 and the belt conveyor 6, the direction in which the cutting of the noodle band 20 is performed in a direction perpendicular to the gluten development direction. The noodle band 20 may be inserted, but for easier cutting, the noodle band 20 is inserted in a direction in which the cutting of the noodle band 20 is performed in a direction parallel to the gluten development direction. Is good.

ベルトコンベヤー４とベルトコンベヤー６との間に挿入された麺帯２０は、ベルトコンベヤー４および６の終端、すなわち回転するカッター１１ａ、１１ｂおよび１１ｃへと供給される。この供給は例えば１．３ｋｇ／分程度のスピードで行われる。   The noodle band 20 inserted between the belt conveyor 4 and the belt conveyor 6 is supplied to the end of the belt conveyors 4 and 6, that is, to the rotating cutters 11a, 11b and 11c. This supply is performed at a speed of about 1.3 kg / min, for example.

図７に示す状態では、カッター１１ａの刃１１３ａが移動する際に麺帯２０の先端の搬送変位分の削り出しが行われ、麺帯２０の削り出し済み部分２０ａが見られる。麺帯の幅全体にわたって削り出しが完了すると麺線２１が得られる。   In the state shown in FIG. 7, when the blade 113a of the cutter 11a is moved, the cutting displacement of the conveyance displacement at the tip of the noodle band 20 is performed, and the cut-off portion 20a of the noodle band 20 is seen. When the cutting is completed over the entire width of the noodle strip, the noodle strings 21 are obtained.

以上のベルトコンベヤーの動作およびカッター移動による麺帯搬送変位分の切り出し動作は、適宜の制御手段を付加して制御するようにしてもよい。   The above-described operation of the belt conveyor and the cut-out operation corresponding to the noodle band conveyance displacement by the cutter movement may be controlled by adding appropriate control means.

この麺帯の削り出し部分について図８（ａ）を参照しながらさらに詳しく説明する。   The cut-out portion of the noodle strip will be described in more detail with reference to FIG.

図８（ａ）は、図７に示したカッター１１ａによる麺帯２０の削り出し部分を拡大して示す斜視図であり、図８（ｂ）は、麺帯２０を削り出して得られた麺線２１の斜視図である。   FIG. 8A is an enlarged perspective view showing a cut-out portion of the noodle band 20 by the cutter 11a shown in FIG. 7, and FIG. 8B is a noodle obtained by cutting the noodle band 20 out. FIG.

図８（ａ）に示すように、カッター１１ａは、チェーン取付部１１１の面Ａがチェーン９側になり面Ｂが外側になるようにして、取付穴１１１ａ、１１１ｂにてチェーン９に取付けられる。   As shown in FIG. 8A, the cutter 11a is attached to the chain 9 through the attachment holes 111a and 111b so that the surface A of the chain attachment portion 111 is on the chain 9 side and the surface B is on the outside.

カッター１１ａは、チェーンの回転に伴い、図中に矢印で示す方向に移動し、その際に、刃部１１３の刃１１３ａが麺帯２０の端部をこそぎとるようにして削り出す。麺帯２０の削り出し済み部分２０ａは、刃部１１３と補強部１１２とで形成される輪の中を通り、麺帯の幅全体にわたって削り出しが完了すると、図８（ｂ）に示すような麺線２１が得られる。   As the chain rotates, the cutter 11a moves in the direction indicated by the arrow in the drawing, and at this time, the blade 113a of the blade 113 cuts off the end of the noodle band 20. The machined portion 20a of the noodle strip 20 passes through a ring formed by the blade portion 113 and the reinforcing portion 112, and when the cutting is completed over the entire width of the noodle strip, as shown in FIG. Noodle strings 21 are obtained.

本実施の形態の製造装置１によれば、刃１１３ａの形状に応じて麺線２１の断面を平たい略三日月状にすることができ、ほうとう、きしめん、刀削麺、生パスタ等の平たい刀削麺様食品の製造を容易に行うことができる。   According to the manufacturing apparatus 1 of the present embodiment, the cross-section of the noodle strings 21 can be made into a flat, substantially crescent shape according to the shape of the blade 113a, and flat swords such as hoto, kishimen, sword-cut noodles, and raw pasta. A noodle-like food can be easily produced.

次に、具体的な麺帯の例を挙げて本発明の実施例について説明する。   Next, examples of the present invention will be described with specific examples of noodle strips.

まず、上述の刀削麺様食品の製造装置１に適する麺帯の条件について説明すると、麺帯は硬いほうがよく、さらに、粘りは少ない方がよい。硬い麺帯であれば、麺線をきれいに削り出すことができる。きれいに削り出すとは、複数の麺線をほぼ同じ形に、また、麺線の一方がささくれることなく、ぎざぎざにならないで削り出すことができることである。   First, the conditions of the noodle strips suitable for the above-described sword-cut noodle-like food manufacturing apparatus 1 will be described. The noodle strips should be harder and less sticky. If it is a hard noodle strip, the noodle strings can be cut out neatly. To cut out neatly means that a plurality of noodle strings can be cut into almost the same shape, and one of the noodle strings can be cut without being jagged.

麺帯が軟らかいと、カッターで麺線をきれいに削り出すことができない。すなわち、カッターで削る麺線の一方が、ささくれやすく、ぎざぎざになりやすい。このような麺線を茹でると、ぎざぎざになった部分から麺が削れて短くなってしまう。同様に、多加水の麺帯のように粘りのある麺帯は削り出しにくく、望ましくない。   If the noodle band is soft, the cutter cannot be used to clean the noodle strings. That is, one of the noodle strings to be shaved with a cutter is easy to wrinkle and jagged. When such a noodle string is boiled, the noodles are shaved and shortened from the jagged portions. Similarly, a sticky noodle band such as a polyhydrated noodle band is difficult to scrape and is undesirable.

麺線を削り出しやすくするため、以下の（１）〜（６）に示すような方法で、麺帯を硬く、粘りの少ないものにすることができる。   In order to facilitate cutting out the noodle strings, the noodle strips can be made hard and less sticky by the methods shown in the following (1) to (6).

（１）加水量を下げる。
加水量を下げることで、麺帯の生地を硬くすることができる。 (1) Lower the amount of water.
The dough of the noodle band can be hardened by lowering the amount of water added.

（２）混捏水の水温を下げる。
生地のミキシング時に使用する混捏水の水温は低い方が好ましい。 (2) Lower the temperature of the chaos water.
The water temperature of the kneading water used when mixing the dough is preferably low.

（３）麺帯を冷やす。
麺帯を冷蔵庫に入れ、冷却する。麺帯を冷却することで、麺帯は硬くなる。このため、麺を削り出す加工性は向上する。 (3) Cool the noodle strip.
Place the noodle strip in the refrigerator and allow to cool. By cooling the noodle band, the noodle band becomes hard. For this reason, the workability which grinds noodles improves.

（４）粗蛋白値の低い小麦粉を選択し、麺帯に粘りが出ないようにする。
中力粉よりも薄力粉の方が粗蛋白値が低く、生地に粘りが出にくい。 (4) Select wheat flour with a low crude protein value so that the noodle band does not stick.
The weak flour has a lower crude protein value than the medium flour, and the dough is less sticky.

（５）真空ミキサーを使用し、硬い生地・麺帯を作る。
生地のミキシング時に真空ミキサーを使用する。真空度は高い方がよりよい（例えば−１．０×１０５Ｐａ）。真空ミキシングすることで、生地中に含まれる空気が脱気され、緻密な硬い生地ができあがる。 (5) Use a vacuum mixer to make a hard dough / noodle strip.
Use a vacuum mixer when mixing the dough. A higher degree of vacuum is better (for example, −1.0 × 10 5 Pa). By vacuum mixing, the air contained in the dough is degassed and a dense hard dough is created.

（６）真空麺帯機を使用し、硬い生地・麺帯を作る。
真空麺帯機を使用することで、緻密な硬い生地ができあがる。 (6) Use a vacuum noodle banding machine to make a hard dough / noodle band.
By using a vacuum noodle banding machine, a dense and hard dough is produced.

次に、麺帯の配合等について以下に実施例を挙げて説明する。   Next, blending of noodle strips and the like will be described with reference to examples.

刀削麺を製造する場合は、以下の配合とする。

Figure 2007189955
小麦粉は冷蔵庫で冷やしておき、その粉温を１３．０℃にした。食塩、乳化油脂は水に溶かしておき、冷蔵庫で冷却し、水温を６℃にした。製麺用の通常ミキサーを使用し、全材料を１５分間ミキシングし生地を得る。次いで製麺用ロール機を使用し、麺帯を作製し、これを二枚合わせしてから圧延を行い、厚さ１０ｍｍの麺帯を得る。この麺帯を乾燥防止のためビニール袋に入れ、冷蔵庫で一晩冷却し、麺帯を硬くする。翌日、この麺帯を上記刀削麺様食品の製造装置１にセットして麺線を得る。この麺線を２分半から５分間茹でて、本格的な刀削麺を得ることができる。 When manufacturing sword-cut noodles, the following composition is used.
Figure 2007189955
The wheat flour was cooled in a refrigerator and the flour temperature was adjusted to 13.0 ° C. Salt and emulsified oil were dissolved in water, cooled in a refrigerator, and the water temperature was adjusted to 6 ° C. Using a normal mixer for noodle making, mix all ingredients for 15 minutes to obtain a dough. Next, using a roll machine for noodle making, a noodle band is prepared, and after two sheets are rolled, rolling is performed to obtain a noodle band having a thickness of 10 mm. Put this noodle strip in a plastic bag to prevent it from drying and cool it in the refrigerator overnight to harden the noodle strip. The next day, this noodle strip is set in the sword-cut noodle-like food manufacturing apparatus 1 to obtain a noodle string. You can boil this noodle strip for 2 and a half minutes to 5 minutes to obtain a full-fledged sword-cut noodle.

冷凍する場合には、茹でた後に水洗冷却し、急速凍結を行い、冷凍麺を得る。この冷凍麺を沸騰水中で１〜２分間解凍すれば、やはり本格的な刀削麺を得ることができる。   In the case of freezing, it is boiled and then washed with water and cooled rapidly to obtain frozen noodles. If this frozen noodle is thawed in boiling water for 1 to 2 minutes, a full-fledged sword-cut noodle can be obtained.

ほうとうを製造する場合は、以下の配合とする。

Figure 2007189955
製麺用の通常ミキサーを使用し、全材料をミキシングし生地を作製した。次いで製麺用の複合機・ロール機を使用し、厚さ１０ｍｍの麺帯を調製する。この麺帯を上記刀削麺様食品の製造装置１に通して削り麺を作製する。この削り麺をだし汁、野菜・肉類とともに煮込んでほうとうを得ることができる。 When manufacturing hoto, it is set as the following composition.
Figure 2007189955
Using a normal mixer for noodle making, all materials were mixed to prepare a dough. Next, a noodle strip having a thickness of 10 mm is prepared using a noodle making machine / roller. The noodle strip is passed through the sword-cut noodle-like food manufacturing apparatus 1 to produce a shaved noodle. This shaved noodle can be boiled with dashi soup, vegetables and meats to obtain a hoto.

生パスタ（第１例）を製造する場合は、以下の配合とする。

Figure 2007189955
製麺用の通常ミキサーを使用し、全材料をミキシングし生地を作製した。次いで製麺用の複合機・ロール機を使用し、厚さ１０ｍｍの麺帯を調製する。この麺帯を上記刀削麺様食品の製造装置１に通して削り麺を作製する。この工程によって生パスタを得ることができる。 When manufacturing raw pasta (1st example), it is set as the following mixing | blendings.
Figure 2007189955
Using a normal mixer for noodle making, all materials were mixed to prepare a dough. Next, a noodle strip having a thickness of 10 mm is prepared using a noodle making machine / roller. The noodle strip is passed through the sword-cut noodle-like food manufacturing apparatus 1 to produce a shaved noodle. Raw pasta can be obtained by this process.

生パスタ（第２例）を製造する場合は、以下の配合とする。

Figure 2007189955
製麺用の通常ミキサーを使用し、全材料をミキシングし生地を作製した。次いで生地を真空麺帯機に入れ、麺帯を作製した。このときの真空麺帯機の真空度は−９．３×１０４Ｐａとした。麺帯を圧延ロールで薄く圧延し、厚さ１０ｍｍの麺帯を得る。この麺帯を上記刀削麺様食品の製造装置１に通して削り麺を作製する。この工程によって生パスタを得ることができる。 When manufacturing raw pasta (2nd example), it is set as the following mixing | blendings.
Figure 2007189955
Using a normal mixer for noodle making, all materials were mixed to prepare a dough. Next, the dough was put into a vacuum noodle banding machine to prepare a noodle band. The degree of vacuum of the vacuum noodle banding machine at this time was −9.3 × 10 4 Pa. The noodle strip is thinly rolled with a rolling roll to obtain a noodle strip having a thickness of 10 mm. The noodle strip is passed through the sword-cut noodle-like food manufacturing apparatus 1 to produce a shaved noodle. Raw pasta can be obtained by this process.

中華麺を製造する場合は、以下の配合とする。

Figure 2007189955
製麺用の通常ミキサーを使用し、全材料をミキシングし生地を作製した。次いで製麺用の複合機・ロール機を使用し、厚さ１０ｍｍの麺帯を調製する。この麺帯を上記刀削麺様食品の製造装置１に通して削り麺を作製する。この工程によって中華麺を得ることができる。 When manufacturing Chinese noodles, the following composition is used.
Figure 2007189955
Using a normal mixer for noodle making, all materials were mixed to prepare a dough. Next, a noodle strip having a thickness of 10 mm is prepared using a noodle making machine / roller. The noodle strip is passed through the sword-cut noodle-like food manufacturing apparatus 1 to produce a shaved noodle. Chinese noodles can be obtained by this process.

きしめんを製造する場合は、以下の配合とする。

Figure 2007189955
製麺用の通常ミキサーを使用し、全材料をミキシングし生地を作製した。次いで製麺用の複合機・ロール機を使用し、厚さ１０ｍｍの麺帯を調整する。この麺帯を上記刀削麺様食品の製造装置１に通して削り麺を作製する。この工程によってきしめんを得ることができる。 When producing kishimen, the following composition is used.
Figure 2007189955
Using a normal mixer for noodle making, all materials were mixed to prepare a dough. Next, a noodle strip having a thickness of 10 mm is prepared using a noodle making machine / roller. The noodle strip is passed through the sword-cut noodle-like food manufacturing apparatus 1 to produce a shaved noodle. By this step, squeak noodles can be obtained.

日本そばを製造する場合は、以下の配合とする。

Figure 2007189955
製麺用の通常ミキサーを使用し、全材料をミキシングし生地を作製した。次いで製麺用の複合機・ロール機を使用し、厚さ１０ｍｍの麺帯を調整する。この麺帯を上記刀削麺様食品の製造装置１に通して削り麺を作製する。この工程によって日本そばを得ることができる。 When manufacturing Japanese buckwheat, use the following composition.
Figure 2007189955
Using a normal mixer for noodle making, all materials were mixed to prepare a dough. Next, a noodle strip having a thickness of 10 mm is prepared using a noodle making machine / roller. The noodle strip is passed through the sword-cut noodle-like food manufacturing apparatus 1 to produce a shaved noodle. Nihonsoba can be obtained through this process.

本発明の一実施の形態による刀削麺様食品の製造装置全体の概略を示す斜視図である。It is a perspective view which shows the outline of the whole manufacturing apparatus of the sword noodle-like foodstuff by one embodiment of this invention. 図１に示した刀削麺様食品の製造装置１を、図１の方向ＩＩから見た側面図である。It is the side view which looked at the manufacturing apparatus 1 of the sword-cut noodle-like food shown in FIG. 1 from the direction II of FIG. 図１に示した刀削麺様食品の製造装置１を、図２の方向ＩＩＩから見た側面図である。It is the side view which looked at the manufacturing apparatus 1 of the sword-cut noodle-like food shown in FIG. 1 from the direction III of FIG. 図１に示したカッター１１ａを示す斜視図である。It is a perspective view which shows the cutter 11a shown in FIG. 図１に示したカッター１１ａを、図４の方向Ｖから見た側面図である。It is the side view which looked at the cutter 11a shown in FIG. 1 from the direction V of FIG. 図１に示したカッター１１ａを、図５の方向ＶＩから見た側面図である。It is the side view which looked at the cutter 11a shown in FIG. 1 from the direction VI of FIG. 図１に示した刀削麺様食品の製造装置１を動作させて麺帯を削り出し、麺線を得る様子を示す斜視図である。It is a perspective view which shows the mode that the manufacturing apparatus 1 of the sword-cut noodle-like food shown in FIG. （ａ）は、図７に示したカッター１１ａによる麺帯２０の削り出し部分を拡大して示す斜視図であり、（ｂ）は、麺帯２０を削り出して得られた麺線２１の斜視図である。(A) is a perspective view which expands and shows the cut-out part of the noodle strip 20 by the cutter 11a shown in FIG. 7, and (b) is a perspective view of the noodle strip 21 obtained by cutting out the noodle strip 20. FIG.

符号の説明Explanation of symbols

１ 刀削麺様食品の製造装置
２ 載置台
３ａ、３ｂ、５ａ、５ｂ、５ｃ ローラ
４、６ ベルトコンベヤー
７ａ、７ｂ 脇ガイド
８ａ、８ｂ スプロケット
９ チェーン
１０ チェーン押さえ
１１ａ、１１ｂ、１１ｃ カッター
１２ 前方ガイド
２０ 麺帯
２０ａ 麺帯の削り出し済み部分
２１ 麺線
１１１ チェーン取付部
１１１ａ、１１１ｂ 取付穴
１１２ 補強部
１１３ 刃部
１１３ａ 刃
１１４ 反力受け部 DESCRIPTION OF SYMBOLS 1 Manufacturing apparatus of sword-cut noodle-like food 2 Mounting table 3a, 3b, 5a, 5b, 5c Roller 4, 6 Belt conveyor 7a, 7b Side guide 8a, 8b Sprocket 9 Chain 10 Chain presser 11a, 11b, 11c Cutter 12 Front guide 20 Noodle strip 20a Machined portion of noodle strip 21 Noodle strip 111 Chain attachment portion 111a, 111b Attachment hole 112 Reinforcement portion 113 Blade portion 113a Blade 114 Reaction force receiving portion

Claims (9)

コンベアによって麺帯を搬送しつつ、前記麺帯の搬送方向に対して略垂直な方向で且つ前記麺帯の厚さ方向に対して略垂直な方向にカッターを移動させて、前記麺帯の搬送終端における搬送変位分を前記カッターによって削り出すことを特徴とする刀削麺様食品の製造方法。   Conveying the noodle strip by moving the cutter in a direction substantially perpendicular to the transport direction of the noodle strip and in a direction substantially perpendicular to the thickness direction of the noodle strip while transporting the noodle strip by a conveyor A method for producing a sword-cut noodle-like food, wherein the amount of conveyance displacement at the end is cut out by the cutter. 麺帯を搬送する麺帯搬送手段と、
前記麺帯を削り出して麺線を得るカッターと、
前記麺帯搬送手段による搬送方向に対して略垂直な方向で且つ前記麺帯の厚さ方向に対して略垂直な方向に前記カッターを移動させるカッター移動手段と
を備え、
前記麺帯搬送手段による前記麺帯の搬送終端にて前記カッター移動手段により前記カッターを移動させることによって、該カッターが移動する際に該麺帯の搬送変位分を削り出して前記麺線を得る
ことを特徴とする刀削麺様食品の製造装置。 Noodle strip transport means for transporting the noodle strip;
A cutter for scraping the noodle band to obtain a noodle string;
A cutter moving means for moving the cutter in a direction substantially perpendicular to the conveying direction by the noodle band conveying means and in a direction substantially perpendicular to the thickness direction of the noodle band,
By moving the cutter by the cutter moving means at the end of conveyance of the noodle band by the noodle band conveying means, the noodle band is scraped off when the cutter moves to obtain the noodle strings. An apparatus for producing a sword-like noodle-like food. 前記搬送手段が、前記麺帯を載せて搬送する第１の搬送部と前記第１の搬送部に載せられた前記麺帯の上から押さえて搬送する第２の搬送部とを備え、前記第１の搬送部と前記第２の搬送部とによって前記麺帯を挟んで搬送することを特徴とする請求項２に記載の刀削麺様食品の製造装置。   The transport means includes a first transport unit that transports the noodle strip and transports the noodle strip, and a second transport unit that transports the noodle strip placed on the first transport unit while pressing it. The apparatus for producing a sword-cut noodle-like food according to claim 2, wherein the noodle belt is sandwiched and transported by one transport unit and the second transport unit. 前記カッターが、半円状の刃部を有し、前記半円状の刃部によって前記麺帯の削り出しを行うことを特徴とする請求項２または３に記載の刀削麺様食品の製造装置。   The said cutter has a semicircle-shaped blade part, The said noodle band is cut out by the said semicircle-shaped blade part, The manufacture of the sword-cut noodle-like foodstuff of Claim 2 or 3 characterized by the above-mentioned. apparatus. 前記カッターが、前記刃部の裏側に、該刃部と対称な半円状の補強部を有することを特徴とする請求項４に記載の刀削麺様食品の製造装置。   The said cutter has the semicircle-shaped reinforcement part symmetrical with this blade part on the back side of the said blade part, The manufacturing apparatus of the sword-cut noodle-like foodstuff of Claim 4 characterized by the above-mentioned. 前記カッター移動手段が、前記カッターが固定されたチェーンおよび前記チェーンが掛けられたスプロケットを有し、前記スプロケットを回転させることによって前記チェーンを回転させ、これによって前記カッターを移動させることを特徴とする請求項２ないし５のうちのいずれか１項に記載の刀削麺様食品の製造装置。   The cutter moving means has a chain to which the cutter is fixed and a sprocket on which the chain is hung, and rotates the chain by rotating the sprocket, thereby moving the cutter. The device for producing a sword-shaped noodle-like food according to any one of claims 2 to 5. 前記カッター移動手段が、前記カッターによる前記麺帯の削り出しの際に、該カッターが固定された前記チェーンの揺動を防止するチェーン押さえをさらに有することを特徴とする請求項６項に記載の刀削麺様食品の製造装置。   The said cutter movement means further has a chain presser which prevents rocking | fluctuation of the said chain to which this cutter was fixed when the said noodle strip was cut out by the said cutter. Equipment for manufacturing sword-cut noodle-like food. 前記カッター移動手段が、前記カッターによる前記麺帯の削り出しの際に、該カッターが前記搬送されてくる麺帯に押される力に抗する反力支持部材をさらに有することを特徴とする請求項６または７項に記載の刀削麺様食品の製造装置。   The cutter moving means further includes a reaction force support member that resists a force that the cutter is pushed against the conveyed noodle strip when the noodle strip is cut by the cutter. The manufacturing apparatus of the sword-cut noodle-like food of 6 or 7. 請求項１に記載の刀削麺様食品の製造方法、または請求項２ないし８のうちのいずれか１項に記載の刀削麺様食品の製造装置によって得られる刀削麺様食品。   A sword-cut noodle-like food product obtained by the method for manufacturing a sword-cut noodle-like food product according to claim 1 or the sword-cut noodle-like food manufacturing device according to any one of claims 2 to 8.
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KR101126199B1 (en) 2011-12-21 2012-03-22 지석부 Noodle manufacturing device
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