JP6827580B1 - Noodle string group Hot air drying frame - Google Patents

Noodle string group Hot air drying frame Download PDF

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JP6827580B1
JP6827580B1 JP2020059030A JP2020059030A JP6827580B1 JP 6827580 B1 JP6827580 B1 JP 6827580B1 JP 2020059030 A JP2020059030 A JP 2020059030A JP 2020059030 A JP2020059030 A JP 2020059030A JP 6827580 B1 JP6827580 B1 JP 6827580B1
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宏 大場
宏 大場
信也 塚田
信也 塚田
光雄 大塚
光雄 大塚
研 芦田
研 芦田
晃子郎 畠山
晃子郎 畠山
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明星食品株式会社
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Abstract

【課題】熱風によって麺線群を乾燥する際に、供給される熱風を効率よく麺線群に付与し、乾燥効率を向上させることができる、熱風乾燥用の枠体の提供。【解決手段】上部開口で底面が通気性を有するカップ状型枠部３と、開口部を覆い通気性を有する蓋部５を含む麺線群の熱風乾燥用の枠体１であって、カップ状型枠部の底面の中央に凸部７と、蓋部の中央に凸部９を備えた麺線群の熱風乾燥用の枠体。また、麺線群を調製し、当該麺線群をα化した後において、上部開口で底面が通気性を有するカップ状型枠部と、開口部を覆い通気性を有する蓋部を含む麺線群の熱風乾燥用の型枠であって、カップ状型枠部の底面中央に凸部と、蓋部の中央に凸部を備えた麺線群の熱風乾燥用の枠体内に麺線群を収納し、下方から上方に向けて熱風を供給することによって乾燥する工程を含む、熱風乾燥麺塊の製造方法。【選択図】図１PROBLEM TO BE SOLVED: To provide a frame for hot air drying capable of efficiently applying supplied hot air to a noodle string group when drying the noodle string group with hot air and improving the drying efficiency. SOLUTION: The frame 1 for hot air drying of a noodle string group including a cup-shaped formwork 3 having an upper opening and a bottom surface having air permeability and a lid portion 5 covering the opening and having air permeability. A frame for hot air drying of a noodle string group having a convex portion 7 in the center of the bottom surface of the shaped frame portion and a convex portion 9 in the center of the lid portion. Further, after preparing the noodle string group and pregelatinizing the noodle string group, the noodle string includes a cup-shaped formwork portion having a breathable bottom surface at the upper opening and a lid portion covering the opening and having breathability. A mold for hot air drying of a group of noodles, which has a convex portion in the center of the bottom surface of the cup-shaped mold portion and a convex portion in the center of the lid portion. A method for producing a hot air-dried noodle mass, which comprises a step of storing and drying by supplying hot air from the bottom to the top. [Selection diagram] Fig. 1

Description

本発明は、即席麺等に利用する熱風乾燥麺塊を製造する際の型枠に関するものである。 The present invention relates to a mold for producing a hot air-dried noodle mass used for instant noodles and the like.

即席麺に利用される麺塊の種類としては、主として麺線群が油熱乾燥（フライ処理）されて調製される麺塊と、熱風乾燥されて調製される麺塊がある。
ここで麺線群が熱風乾燥されて調製される麺塊（熱風乾燥麺塊）は、蒸煮等を経てα化された麺線群を所定の通気性を有する型枠に収納した後、当該型枠内に対して熱風を付与する等して麺線群を乾燥させることで所定形状の麺塊として調製される。 The types of noodle lumps used for instant noodles include noodle lumps prepared by oil-heat drying (fried) the noodle strings and noodle lumps prepared by hot-air drying.
Here, the noodle mass prepared by hot-air drying the noodle string group (hot air-dried noodle mass) is prepared by storing the noodle string group gelatinized by steaming or the like in a mold having a predetermined air permeability, and then the mold. The noodle string group is dried by applying hot air to the inside of the frame to prepare a noodle mass having a predetermined shape.

通常このような熱風乾燥麺塊を連続的に製造する場合、コンベアによって搬送させる型枠に収納された麺線群を製造ライン上の乾燥機内において、上方から下方又は、下方から上方に向かって熱風を供給する気流供給領域を通過させることによって、型枠内部の麺線群を乾燥することによって熱風乾燥の工程を実施することが多い。
ここで、熱風乾燥麺塊を効率よく製造するためには、付与する熱風を効率よく麺線群に付与して短時間に乾燥すること、すなわち、乾燥効率を向上させることが望ましい。
このような熱風乾燥麺に対して乾燥効率を向上させる方法として例えば、以下の先行技術が開示されている。 Normally, when such hot air-dried noodle lumps are continuously produced, the noodle strings stored in the mold conveyed by the conveyor are placed in the dryer on the production line from above to below or from below to above. In many cases, the hot air drying step is carried out by drying the noodle strings inside the mold by passing through the air flow supply region for supplying the noodles.
Here, in order to efficiently produce the hot air-dried noodle mass, it is desirable to efficiently apply the applied hot air to the noodle string group and dry the noodles in a short time, that is, to improve the drying efficiency.
For example, the following prior art is disclosed as a method for improving the drying efficiency of such hot air-dried noodles.

特開平１０−１５５４４４号Japanese Patent Application Laid-Open No. 10-155444

上記文献の方法は、優れた方法であるが、熱風の温度及び流速を制御する必要があり、やや煩雑な面も有する。 Although the method in the above document is an excellent method, it is necessary to control the temperature and the flow velocity of the hot air, and it also has a slightly complicated aspect.

そこで、本発明者らはこのような供給する気流（熱風）によって麺線群を乾燥する際に、より熱風を効率よく又は偏りなく麺線群に付与し、乾燥効率をアップさせる新たな方法を開発することを目的とした。 Therefore, the present inventors have proposed a new method for improving the drying efficiency by efficiently or evenly applying hot air to the noodle string group when the noodle string group is dried by such a supplied air flow (hot air). The purpose was to develop.

本発明者らの鋭意研究の結果、上部開口で底面が通気性を有するカップ状型枠部と、前記開口部を覆い通気性を有する蓋部を含む麺線群の熱風乾燥用の枠体において、カップ状型枠部の底面中央にカップ状型枠部内に向かう凸部と、蓋部の中央にもカップ状型枠部内に向かう凸部を備えた枠体を利用し、下方から上方に熱風を供給する方法を採用することで乾燥効率を上昇させることができることを見出した。 As a result of diligent research by the present inventors, in a frame for hot air drying of a noodle string group including a cup-shaped formwork having a top opening and a breathable bottom surface and a lid covering the opening and having breathability. , Using a frame body having a convex portion toward the inside of the cup-shaped formwork at the center of the bottom surface of the cup-shaped formwork and a convex portion toward the inside of the cup-shaped formwork at the center of the lid, hot air from below to above It was found that the drying efficiency can be increased by adopting the method of supplying.

すなわち、本願第一の発明は、
“上部開口で底面が通気性を有するカップ状型枠部と、前記開口部を覆い通気性を有する蓋部を含む麺線群の熱風乾燥用の枠体であって、
カップ状型枠部の底面の中央に凸部と、蓋部の中央に凸部を備えた麺線群の熱風乾燥用の枠体。“、である。 That is, the first invention of the present application is
"A frame for hot air drying of noodle strings including a cup-shaped formwork having a top opening and a breathable bottom surface and a lid covering the opening and having breathability.
A frame for hot air drying of noodle strings with a convex part in the center of the bottom surface of the cup-shaped formwork and a convex part in the center of the lid part. “,.

次に、前記カップ状型枠部の底面の中央に凸部と、蓋部の中央に凸部は、略円錐状又は円錐台状が好ましい。
すなわち、本願第二の発明は、
“前記カップ状型枠部の凸部及び／又は前記蓋部の凸部が略円錘状又は円錐台状である請求項１に記載の麺線群の熱風乾燥用の枠体。”、である。 Next, the convex portion in the center of the bottom surface of the cup-shaped formwork portion and the convex portion in the center of the lid portion are preferably substantially conical or truncated cone.
That is, the second invention of the present application is
"The frame body for hot air drying of the noodle string group according to claim 1, wherein the convex portion of the cup-shaped formwork portion and / or the convex portion of the lid portion is substantially cylindrical or truncated cone-shaped." is there.

次に、前記カップ状型枠部の凸部の高さ及び蓋部の凸部の高さの合計がカップ状型枠部内の高さの１０％〜９０％であることが好ましい。
すなわち、本願第三の発明は、
“前記カップ状型枠部の凸部の高さ及び蓋部の凸部の高さの合計がカップ状型枠部内の高さの１０％〜９０％である請求項１又は２に記載の熱風乾燥用の枠体。”、である。 Next, it is preferable that the total height of the convex portion of the cup-shaped mold portion and the height of the convex portion of the lid portion is 10% to 90% of the height inside the cup-shaped mold portion.
That is, the third invention of the present application is
"The hot air according to claim 1 or 2, wherein the total height of the convex portion of the cup-shaped mold portion and the height of the convex portion of the lid portion is 10% to 90% of the height in the cup-shaped mold portion. A frame for drying. ",.

次に、前記カップ状型枠部の凸部及び蓋部の凸部の容積が、当該両凸部を設けない場合のカップ状型枠部内容積に対して１％〜３０％であることが好ましい。
すなわち、本願第四の発明は、
“前記カップ状型枠部の凸部及び蓋部の凸部の容積の合計が、当該両凸部を設けない場合のカップ状型枠部内容積に対して１％〜３０％である請求項１〜３のいずれかに記載の麺線群の熱風乾燥用の枠体。”、である。 Next, the volume of the convex portion of the cup-shaped mold portion and the convex portion of the lid portion may be 1% to 30% of the internal volume of the cup-shaped mold portion when the two convex portions are not provided. preferable.
That is, the fourth invention of the present application is
"Claim that the total volume of the convex portion of the cup-shaped mold portion and the convex portion of the lid portion is 1% to 30% with respect to the internal volume of the cup-shaped mold portion when the two convex portions are not provided. A frame for hot air drying of the noodle string group according to any one of 1 to 3. ”.

次に、請求項１〜４のいずれかに記載の枠体については、当該枠体を複数個連続して備えることで実際の熱風乾燥麺の即席麺の製造ラインにおいて搬送コンベアに連結して利用しやすい。
すなわち、本願第五の発明は、
“請求項１〜４のいずれかに記載の熱風乾燥用の枠体を複数個連続して備えた枠体”、である。 Next, the frame according to any one of claims 1 to 4 is used by being connected to a conveyor in an actual instant noodle production line for hot air-dried noodles by continuously providing a plurality of the frames. It's easy to do.
That is, the fifth invention of the present application is
"A frame body provided with a plurality of frames for hot air drying according to any one of claims 1 to 4 in succession".

次に、本願は上記のいずれかの枠体を用いて製造した熱風乾燥麺塊も意図している。
すなわち、本願第六の発明は、
“請求項１〜５のいずれかに記載の枠体を用いて製造された熱風乾燥麺塊。”、である。 Next, the present application also intends a hot air-dried noodle mass produced using any of the above frames.
That is, the sixth invention of the present application is
"Hot air-dried noodle mass produced using the frame according to any one of claims 1 to 5."

次に、本願は前記枠体を利用して麺塊を製造する方法についても意図している。
すなわち、本願第七の発明は、
“麺線群を調製し、当該麺線群をα化した後において、
上部開口で底面が通気性を有するカップ状型枠部と、前記開口部を覆い通気性を有する蓋部を含む麺線群の熱風乾燥用の型枠であって、カップ状型枠部の底面中央に凸部と、蓋部の中央に凸部を備えた麺線群の熱風乾燥用の枠体内に麺線群を収納し、下方から上方に向けて熱風を供給することによって乾燥する工程を含む、熱風乾燥麺塊の製造方法。“、である。
Next, the present application also intends a method for producing a noodle mass using the frame.
That is, the seventh invention of the present application is
"After preparing the noodle string group and pregelatinizing the noodle string group,
A formwork for hot air drying of a group of noodles including a cup-shaped formwork having a top opening and a breathable bottom surface and a lid part covering the opening and having breathability, and the bottom surface of the cup-shaped formwork part. A process of storing the noodle strings in a frame for hot air drying of the noodle strings having a convex portion in the center and a convex portion in the center of the lid, and drying by supplying hot air from the bottom to the top. A method for producing a hot air-dried noodle mass, including. “,.

本発明を利用することで供給する気流（熱風）によって麺線群を乾燥する際に、より熱風を効率よく又は偏りなく麺線群に付与し、乾燥効率をアップさせることができる。
By utilizing the present invention, when the noodle string group is dried by the air flow (hot air) supplied, hot air can be more efficiently or evenly applied to the noodle string group to improve the drying efficiency.

本発明の熱風乾燥用の枠体の斜視図及び断面図である。It is a perspective view and sectional view of the frame body for hot air drying of this invention. カップ状型枠部のテーパ形状の傾斜角の説明のための断面図である。It is sectional drawing for demonstrating the inclination angle of the taper shape of a cup-shaped form part. 本発明の枠体のカップ状型枠部にさらに、集風部を設けた場合の斜視図である。It is a perspective view when the cup-shaped form part of the frame body of this invention is further provided with the wind collecting part. 本発明の枠体のカップ状型枠部の加工例の斜視図である。It is a perspective view of the processing example of the cup-shaped form part of the frame body of this invention. 本発明の枠体のカップ状型枠部の別の加工例の斜視図である。It is a perspective view of another processing example of the cup-shaped form part of the frame body of this invention. 本発明の枠体のカップ状型枠部の別の加工例の斜視図である。It is a perspective view of another processing example of the cup-shaped form part of the frame body of this invention. 本発明の枠体のカップ状型枠部の斜視図である。It is a perspective view of the cup-shaped form part of the frame body of this invention. 本発明の枠体の蓋部の斜視図である。It is a perspective view of the lid part of the frame body of this invention. 本発明の枠体の蓋部の加工例である。This is a processing example of the lid portion of the frame body of the present invention. 本発明の熱風乾燥用の枠体を利用した麺線群の熱風乾燥状態の模式図である。It is a schematic diagram of the hot air drying state of the noodle string group using the frame body for hot air drying of this invention. 実施例１と比較例１の乾燥時間と水分含量の関係を示した図である。It is a figure which showed the relationship between the drying time and the water content of Example 1 and Comparative Example 1. 実施例１の麺塊の天面及び底面の斜視写真である。It is a perspective photograph of the top surface and the bottom surface of the noodle mass of Example 1. 実施例２及び比較例２の麺塊の側面の写真である。It is a photograph of the side surface of the noodle mass of Example 2 and Comparative Example 2.

１ 熱風乾燥用の枠体
３ カップ状型枠部
５ 蓋部
７ カップ状型枠部の底面の凸部
９ 蓋部の凸部
１１ カップ状型枠部の胴部
１３ カップ状型枠部の底面
１４ 小孔
１５ 集風枠部
１７ カップ状型枠部の底面用の小孔を設けた板状体
１９ 底面側の縁部
２１ 蓋部用の小孔を設けた板状体
２３ 開口部用の孔を設けた板状体
ＭＳ 麺線群
1 Frame for hot air drying 3 Cup-shaped frame 5 Lid 7 Convex on the bottom of the cup-shaped frame 9 Convex on the lid 11 Body of the cup-shaped frame 13 Bottom of the cup-shaped frame 14 Small holes 15 Air collecting frame 17 Plate-shaped body with small holes for the bottom of the cup-shaped formwork 19 Edge on the bottom side 21 Plate-shaped body with small holes for the lid 23 For openings Plate-shaped MS noodle string group with holes

以下の本発明の内容について実施例を交えて説明する。但し、本発明は以下の実施例に限定されるものではない。
図１は本発明の麺線群の熱風乾燥用の枠体を示した斜視図である。（１）はカップ状型枠部と蓋部を分離した状態（２）はカップ状型枠部と蓋部を一体とした状態（３）は（２）においてAA´面での断面図である。
本発明の麺線群の熱風乾燥用の枠体１は、上部開口で底面が通気性を有するカップ状型枠部３と、前記開口部を覆い通気性を有する蓋部５を含む麺線群の熱風乾燥用の枠体１であって、カップ状型枠部３の底面中央に凸部７と、蓋部５の中央に凸部９を備えた麺線群の熱風乾燥用の枠体１である。以下に説明する。 The following contents of the present invention will be described with reference to examples. However, the present invention is not limited to the following examples.
FIG. 1 is a perspective view showing a frame for hot air drying of the noodle string group of the present invention. (1) is a state in which the cup-shaped form and the lid are separated, (2) is a state in which the cup-shaped frame and the lid are integrated, and (3) is a cross-sectional view taken along the AA'plane in (2). ..
The frame body 1 for hot air drying of the noodle string group of the present invention is a noodle string group including a cup-shaped frame portion 3 having an upper opening and a bottom surface having breathability, and a lid portion 5 covering the opening and having breathability. The frame 1 for hot air drying of a noodle string group having a convex portion 7 in the center of the bottom surface of the cup-shaped frame portion 3 and a convex portion 9 in the center of the lid portion 5. Is. This will be described below.

─麺線群の熱風乾燥用の枠体─
本発明は麺線群を熱風乾燥して麺塊を調製するために利用する枠体１である。即席麺等に利用される熱風乾燥麺塊は、蒸煮等を経てα化された麺線群を必要に応じて着味し、カットした後、所定の通気性を有する型枠に収納した後、当該型枠に対して熱風を付与して、型枠内の麺線群を乾燥させることによって製造される。
本発明の麺線群の熱風乾燥用の枠体１は、このように通気性を有する枠体１に関するものである。特に本発明は、下方から上方に向けて熱風を供給するタイプの熱風乾燥工程において好適に利用することができる。 ─ Frame for hot air drying of noodle strings ─
The present invention is a frame 1 used for preparing a noodle mass by drying a noodle string group with hot air. The hot air-dried noodle mass used for instant noodles, etc. is prepared by seasoning a group of noodle strings that have been gelatinized through steaming, etc. as necessary, cutting the noodles, and then storing them in a mold having a predetermined air permeability. It is produced by applying hot air to the mold to dry the noodle strings in the mold.
The frame 1 for hot air drying of the noodle string group of the present invention relates to the frame 1 having such breathability. In particular, the present invention can be suitably used in a hot air drying step of a type in which hot air is supplied from below to above.

熱風乾燥の方法として使用する熱風は、高温の気流であれば特に限定されない。すなわち、空気のみならず窒素であってもよい。さらに、乾燥の気流のみならず、水蒸気を含んでいてもよい。また、過熱蒸気も利用することができる。
熱風乾燥の温度としては特に限定されるものではないが、一般的には８０〜１５０℃程度であるが、特に９０℃〜１３０℃程度が好ましい。 The hot air used as the hot air drying method is not particularly limited as long as it is a high-temperature air flow. That is, not only air but also nitrogen may be used. Further, it may contain water vapor as well as a dry air stream. Superheated steam can also be used.
The temperature of hot air drying is not particularly limited, but is generally about 80 to 150 ° C., but particularly preferably about 90 ° C. to 130 ° C.

また、熱風の温度を他段階として、乾燥開始から高温としその後、低温とすることも勿論可能である。また、乾燥時間は概ね３分〜９０分程度である。
次に、当該型枠に対して供与する熱風の風速については特に限定されるものではないが、概ね５０ｍ／ｓ〜９０ｍ／ｓが好適である。さらに、６０ｍ／ｓ〜８５ｍ／ｓが好ましい。最も好ましくは、７０ｍ／ｓ〜８０ｍ／ｓである。 Of course, it is also possible to set the temperature of the hot air to a high temperature from the start of drying and then to a low temperature in another step. The drying time is about 3 to 90 minutes.
Next, the wind speed of the hot air supplied to the mold is not particularly limited, but is preferably about 50 m / s to 90 m / s. Further, 60 m / s to 85 m / s is preferable. Most preferably, it is 70 m / s to 80 m / s.

─上部開口で底面が通気性を有するカップ状型枠部であって、底面中央に凸部を備えたカップ状型枠部─
本発明のカップ状型枠部３の形状にはテーパ形状、丼形状、椀形状等の種々の形状を含む。特に開口部方向に向かって拡開するテーパ形状が好ましい。また、テーパ形状の傾斜角については特に限定されるものではないが、図２に示す角度が概ね３゜〜１５゜程度が好適である。
当該カップ状型枠部３の材質としては、特に限定されないがステンレス、鉄、銅、アルミ等の金属類が好ましい。 ─ A cup-shaped formwork with a top opening and a breathable bottom surface, with a convex part in the center of the bottom surface ─
The shape of the cup-shaped formwork portion 3 of the present invention includes various shapes such as a tapered shape, a bowl shape, and a bowl shape. In particular, a tapered shape that expands toward the opening is preferable. The inclination angle of the tapered shape is not particularly limited, but the angle shown in FIG. 2 is preferably about 3 ° to 15 °.
The material of the cup-shaped formwork portion 3 is not particularly limited, but metals such as stainless steel, iron, copper, and aluminum are preferable.

次に、本発明においては、当該カップ状型枠部３の底面１３は通気性を有している。本発明においては下方から上方へ、すなわち、底面側から熱風が供給され、上部に抜けていくことによって麺線群を乾燥する工程を主として利用する。
底面１３の通気性は底面１３に対してパンチングする方法によって多数の小孔１４を設けたり、金網上の底面１３を用いる方法も可能である。また、これらに限定されず底面１３として他のあらゆる多孔性となるための構成を利用することができる。図１においては、多数の小孔１４によって通気性を確保しているタイプを示している。 Next, in the present invention, the bottom surface 13 of the cup-shaped form portion 3 has air permeability. In the present invention, the step of drying the noodle string group by supplying hot air from the lower side to the upper side, that is, from the bottom surface side and exiting to the upper part is mainly used.
As for the air permeability of the bottom surface 13, it is possible to provide a large number of small holes 14 by punching the bottom surface 13 or to use the bottom surface 13 on the wire mesh. Further, the bottom surface 13 is not limited to these, and any other configuration for becoming porous can be used. FIG. 1 shows a type in which air permeability is ensured by a large number of small holes 14.

次に、本発明においては、当該通気性を有する底面１３において、カップ状型枠部３の内部に向かう凸部７を備えている。当該凸部７は、底面１３を押圧して形成することもできるし、別途凸部７を底面１３に付加することによっても可能である。これらの凸部７の構成のための方法は特に限定されない。尚、本発明おいて当該凸部７についても通気性を有している。
当該凸部７を設けるとともに、後述する蓋部５に設けられる凸部９との両作用で乾燥効率が向上する。これはカップ状型枠部３内に収納した麺線群の中央部が両方の凸部（７、９）によって厚みが小さくなる。これによって麺塊の中心部が乾燥されやすくなるためと考えられる。また、当該両方の凸部（７、９）も通気性の有するため、熱風が付与される麺線群の表面積が増加する効果も有するものと考えられる。このようにして麺線群が偏りなく乾燥されやすくなるものと考えられる。 Next, in the present invention, the breathable bottom surface 13 is provided with a convex portion 7 toward the inside of the cup-shaped form portion 3. The convex portion 7 can be formed by pressing the bottom surface 13, or can be formed by separately adding the convex portion 7 to the bottom surface 13. The method for forming these convex portions 7 is not particularly limited. In the present invention, the convex portion 7 also has air permeability.
In addition to providing the convex portion 7, the drying efficiency is improved by both actions with the convex portion 9 provided on the lid portion 5 described later. This is because the central portion of the noodle string group stored in the cup-shaped frame portion 3 is reduced in thickness by both convex portions (7, 9). This is thought to be because the central part of the noodle mass is easily dried. Further, since both of the convex portions (7, 9) are also breathable, it is considered that the noodle string group to which hot air is applied also has an effect of increasing the surface area. In this way, it is considered that the noodle strings are easily dried without bias.

次に、カップ状型枠部３の底面の凸部７については、凸状であれば、その形状については円錐状、円錐台状、回転楕円体状、長球状、多角錐状、球状、円柱状等の種々の形状が可能である。但し、好ましくは錐状が好ましい。特に好ましくは円錐状又は円錐台状である。
次に、カップ状型枠部３の胴部１１については、通気性を有しないタイプも可能である。本発明の第一の実施態様においては、胴部１１について通気性を有さないタイプの例を示している。 Next, if the convex portion 7 on the bottom surface of the cup-shaped formwork portion 3 is convex, the shape thereof is conical, truncated cone, spheroid, oblong, polygonal pyramid, spherical, circular. Various shapes such as a columnar shape are possible. However, a cone shape is preferable. Particularly preferably, it has a conical shape or a truncated cone shape.
Next, with respect to the body portion 11 of the cup-shaped form portion 3, a type having no air permeability is also possible. In the first embodiment of the present invention, an example of a type in which the body portion 11 is not breathable is shown.

カップ状型枠部３のサイズについては特に限定されるものではないが、概ねとして底面１３の直径（内径）としては概ね５０ｍｍ〜１２０ｍｍが好適である。また、高さ（内径）は概ね４０ｍｍ〜１２０ｍｍ程度である。また、上部開口部の直径（内径）については６０ｍｍ〜１３０ｍｍ程度である。 The size of the cup-shaped form portion 3 is not particularly limited, but the diameter (inner diameter) of the bottom surface 13 is generally preferably about 50 mm to 120 mm. The height (inner diameter) is about 40 mm to 120 mm. The diameter (inner diameter) of the upper opening is about 60 mm to 130 mm.

─前記開口部を覆い通気性を有する蓋部であって、蓋部の中央に凸部を備えた蓋部─
本発明においては、上述のカップ状型枠部３と共に、当該カップ状型枠部３の開口部を覆う蓋部５を利用する。本発明においては、カップ状型枠部３の底面中央に凸部７を備えるとともに、蓋部５の中央部にも凸部９を備える。また、当該蓋部５の凸部９も通気性を有する。 ─ A lid that covers the opening and has breathability, and has a convex portion in the center of the lid ─
In the present invention, together with the cup-shaped frame portion 3 described above, a lid portion 5 covering the opening of the cup-shaped frame portion 3 is used. In the present invention, the convex portion 7 is provided in the center of the bottom surface of the cup-shaped form portion 3, and the convex portion 9 is also provided in the central portion of the lid portion 5. Further, the convex portion 9 of the lid portion 5 also has air permeability.

前述したようにカップ状型枠部内の中央の上下に凸部を設けることで乾燥時に麺線群がカップ状型枠内を拡散しつつ乾燥されながら、両凸部（７、９）の存在により乾燥効率が向上する。尚、乾燥後の熱風乾燥麺塊の上下中央部付近に凹部が形成される場合が多い。
次に、蓋部５の凸部９については、凸状であれば、その形状については円錐状、円錐台状、回転楕円体状、長球状、多角錐状、球状、円柱状等の種々の形状が可能である。但し、好ましくは錐状が好ましい。特に好ましくは円錐状又は円錐台状である。 As described above, by providing convex portions above and below the center of the cup-shaped mold portion, the noodle strings are dried while diffusing in the cup-shaped mold portion during drying due to the presence of the biconvex portions (7, 9). Drying efficiency is improved. In many cases, recesses are formed in the vicinity of the upper and lower central portions of the dried hot air-dried noodle mass.
Next, regarding the convex portion 9 of the lid portion 5, if it is convex, the shape thereof is various such as conical shape, truncated cone shape, spheroidal shape, oblong spherical shape, polygonal pyramid shape, spherical shape, and columnar shape. The shape is possible. However, a cone shape is preferable. Particularly preferably, it has a conical shape or a truncated cone shape.

─カップ状型枠部の底面の凸部及び蓋部の凸部のサイズ─
前記カップ状型枠部３の底面１３の凸部７の高さについては、概ねカップ状型枠部内の高さに対して１０％〜９０％が好適である。また、好ましくは４０％〜７０％程度である。
次に、蓋部５の凸部９の高さについては、カップ状型枠部内の高さに対して１％〜５０％が好適である。また、好ましくは５％〜３０％程度である。
加えて、カップ状型枠部３の底面１３の凸部７の高さ及び蓋部５の凸部９の高さの合計がカップ状型枠部内の高さに対して１０％〜９０％が好適である。また、好ましくは４０％〜７５％程度である。 ─ The size of the convex part on the bottom of the cup-shaped formwork and the convex part on the lid─
The height of the convex portion 7 on the bottom surface 13 of the cup-shaped mold portion 3 is generally preferably 10% to 90% with respect to the height inside the cup-shaped mold portion. Further, it is preferably about 40% to 70%.
Next, the height of the convex portion 9 of the lid portion 5 is preferably 1% to 50% with respect to the height inside the cup-shaped mold portion. Further, it is preferably about 5% to 30%.
In addition, the total height of the convex portion 7 of the bottom surface 13 of the cup-shaped formwork 3 and the height of the convex portion 9 of the lid 5 is 10% to 90% of the height inside the cup-shaped formwork. Suitable. Further, it is preferably about 40% to 75%.

次に、カップ状型枠部３の底面１３の凸部７の容積は、当該凸部７を設けない場合のカップ状型枠部の内容積（以下、“カップ状型枠部全容積”とする）に占める割合は、１％〜３０％であることが好適である。また、好ましくは３％〜１５％である。次に、蓋部５の凸部９の“カップ状型枠部の全容積”に占める割合は０．５％〜３０％であることが好適である。また、好ましくは０．５％〜１５％である。
加えて、カップ状型枠部の底面の凸部のカップ状型枠部内に占める容積及び蓋部の凸部のカップ状型枠部内に占める容積の合計が“カップ状型枠部全容積”に対して１％〜３０％であることが好適である。また、好ましくは３％〜２０％である。 Next, the volume of the convex portion 7 on the bottom surface 13 of the cup-shaped mold portion 3 is the internal volume of the cup-shaped mold portion when the convex portion 7 is not provided (hereinafter, “total volume of the cup-shaped mold portion”). The ratio to the above) is preferably 1% to 30%. Further, it is preferably 3% to 15%. Next, it is preferable that the ratio of the convex portion 9 of the lid portion 5 to the "total volume of the cup-shaped form portion" is 0.5% to 30%. Further, it is preferably 0.5% to 15%.
In addition, the total volume of the convex part of the bottom surface of the cup-shaped formwork in the cup-shaped formwork and the convex part of the lid in the cup-shaped formwork is the "total volume of the cup-shaped formwork". On the other hand, it is preferably 1% to 30%. Further, it is preferably 3% to 20%.

─カップ状型枠部の底面より下方に向かって拡開する集風枠部─
本発明の熱風乾燥麺塊調製用の枠体１については、そのカップ状型枠部３の底面１３より下方に向かって当該底面に集風するための拡開する集風枠部１５を設けることも可能である。図３に示すように当該集風枠部１５を設けることで下方から上方に流れる熱風を集めて効果的にカップ状型枠部３に供給することが可能となる。 ─ The air collecting frame that expands downward from the bottom of the cup-shaped formwork ─
Regarding the frame body 1 for preparing the hot air-dried noodle mass of the present invention, the air collecting frame portion 15 that expands to collect air downward from the bottom surface 13 of the cup-shaped frame portion 3 is provided. Is also possible. By providing the air collecting frame portion 15 as shown in FIG. 3, it is possible to collect hot air flowing from the bottom to the top and effectively supply it to the cup-shaped form portion 3.

─麺線群の熱風乾燥用枠体の製作方法─
本発明のカップ状型枠部３の底面中央に凸部７と、蓋部５の中央に凸部９を備えた麺線群の熱風乾燥用の枠体１の製造方法としては、種々の方法が可能である。
例えば、まず、カップ状型枠部３については、通気性を有する底面であって当該底面の中央に凸部を設けた底面１３とカップ状型枠部３の胴部１１を接合してカップ状型枠部を製作することが可能である（図４）。
また、底面１３の凸部７は金属を屈曲させて加工することもできるし、別途準備した凸部７のみを通気性を有する底面に装着することも可能である。また、当該凸部は底面と同様に多数の小孔を有することによって通気性を確保している。 ─ How to make a frame for hot air drying of noodle strings ─
Various methods are used for manufacturing the frame 1 for hot air drying of a noodle string group having a convex portion 7 at the center of the bottom surface of the cup-shaped frame portion 3 of the present invention and a convex portion 9 at the center of the lid portion 5. Is possible.
For example, first, regarding the cup-shaped formwork portion 3, the bottom surface 13 which is a breathable bottom surface and has a convex portion in the center of the bottom surface and the body portion 11 of the cup-shaped formwork portion 3 are joined to form a cup shape. It is possible to manufacture a mold part (Fig. 4).
Further, the convex portion 7 of the bottom surface 13 can be processed by bending metal, or only the convex portion 7 prepared separately can be attached to the bottom surface having air permeability. Further, the convex portion has a large number of small holes as well as the bottom surface to ensure air permeability.

また、底面１３の凸部７は、底面７も含めて作製したカップ状型枠部３の底面１３について後にパンチングするとともに金属を屈曲させて凸部７を形成させてもよい。
さらに、図５に示すように全面パンチングした方形状の板状体１７を利用し、当該板状体の底面に対応する領域の中央に凸部７を設けた板状体に対して、底面側の縁部を設けたカップ状型枠部の胴部１１を装着する方法によっても製作が可能である。
尚、カップ状型枠部の底面の全面積に占める、底面の小孔によって形成される開口部分の開口率（面積比）は概ね３０〜７０％程度が好適である。さらに、好ましくは３５〜６０％である。また、最も好ましくは４０〜５０％である。 Further, the convex portion 7 of the bottom surface 13 may be formed by punching the bottom surface 13 of the cup-shaped formwork portion 3 produced including the bottom surface 7 later and bending the metal to form the convex portion 7.
Further, as shown in FIG. 5, the square plate-shaped body 17 punched on the entire surface is used, and the bottom surface side of the plate-shaped body in which the convex portion 7 is provided in the center of the region corresponding to the bottom surface of the plate-shaped body. It can also be manufactured by a method of mounting the body portion 11 of the cup-shaped frame portion provided with the edge portion of the above.
The opening ratio (area ratio) of the opening portion formed by the small holes on the bottom surface, which occupies the entire area of the bottom surface of the cup-shaped formwork portion, is preferably about 30 to 70%. Further, it is preferably 35 to 60%. Moreover, it is most preferably 40 to 50%.

さらに、複数のカップ状型枠部３を複数個連続して備えたカップ状型枠部３の場合には、図６に示すようにパンチングして多数の小孔１４を全面に有するとともに所定位置に凸部７を設けた方形状の板状体１７に対して、連続して複数のカップ状型枠部の胴部１１を装着する方法によっても可能である。
次に、蓋部５については、上述のカップ状型枠部３の開口部を覆うために利用する。本発明においては、カップ状型枠部３の底面中央に凸部７を備えるとともに、蓋部５の中央部にも凸部９を備える。上述のカップ状型枠部３と蓋部５の組み合わせて枠体１を形成する（図７）。 Further, in the case of the cup-shaped frame portion 3 having a plurality of cup-shaped frame portions 3 continuously provided, punching is performed as shown in FIG. 6 to have a large number of small holes 14 on the entire surface and at a predetermined position. It is also possible to attach a plurality of cup-shaped frame portions to the body portion 11 of the rectangular plate-shaped body 17 provided with the convex portion 7 in succession.
Next, the lid portion 5 is used to cover the opening of the cup-shaped form portion 3 described above. In the present invention, the convex portion 7 is provided in the center of the bottom surface of the cup-shaped form portion 3, and the convex portion 9 is also provided in the central portion of the lid portion 5. The frame body 1 is formed by combining the cup-shaped frame portion 3 and the lid portion 5 described above (FIG. 7).

蓋部５についての通気性は、蓋部材となる板状体に対してパンチングする方法によって多数の小孔１４を設けたり、金網上の蓋部を用いる方法も可能である。次に、蓋部５の凸部９は金属を屈曲させて加工することもできるし、別途準備した凸部のみを多孔性の底面に装着することも可能である。また、図７で示すように当該蓋部の凸部は多数の小孔を有することによって通気性を確保することができる。 As for the air permeability of the lid portion 5, it is also possible to provide a large number of small holes 14 by a method of punching a plate-shaped body serving as a lid member, or to use a lid portion on a wire mesh. Next, the convex portion 9 of the lid portion 5 can be processed by bending metal, or only the convex portion prepared separately can be attached to the porous bottom surface. Further, as shown in FIG. 7, the convex portion of the lid portion has a large number of small holes, so that air permeability can be ensured.

尚、小孔１４を設ける場合には、当該小孔１４を設ける部分は蓋部５のうち、上記のカップ状型枠部３の開口部に対応する領域のみであってもよいし、全面に渡っていてもよい。例えば、複数のカップ状型枠部３を複数個連続して備えた枠体１の場合には、対応する部分のみ（図８（１））、全面となる（図８（２））のようになる。
さらに、カップ状型枠部３の開口部に対応する部分のみに小孔を設ける場合、全面に小孔を設けた板状体２１に対してカップ状型枠部の開口部のみが露出されるように上部及び／又は下部を別の孔（開口部用）を設けた板状体２３でカバーして一体としてもよい（図９）。 When the small hole 14 is provided, the portion where the small hole 14 is provided may be only the region of the lid portion 5 corresponding to the opening of the cup-shaped formwork portion 3, or may be provided on the entire surface. You may cross. For example, in the case of the frame body 1 provided with a plurality of cup-shaped frame portions 3 in succession, only the corresponding portion (FIG. 8 (1)) becomes the entire surface (FIG. 8 (2)). become.
Further, when the small holes are provided only in the portion corresponding to the opening of the cup-shaped frame portion 3, only the opening of the cup-shaped frame portion is exposed to the plate-shaped body 21 having the small holes on the entire surface. As described above, the upper part and / or the lower part may be covered with a plate-shaped body 23 provided with another hole (for an opening) to be integrated (FIG. 9).

また、カップ状型枠部３の開口部の全体面積に占める、蓋部５の小孔によって形成される開口部分の開口率（面積比）は概ね３０〜７０％程度が好適である。さらに、好ましくは３５〜６５％である。また、最も好ましくは４０〜６０％である。
尚、即席麺の製造ライン等で用いる場合には、本発明の枠体１（特に枠体を複数個連続して備えた枠体）の両端を一対のコンベアチェーンに連結して、これを順次搬送することで連続的な乾燥処理が実施できるようにするのが一般的である。 Further, the opening ratio (area ratio) of the opening formed by the small holes of the lid 5 in the total area of the opening of the cup-shaped form 3 is preferably about 30 to 70%. Further, it is preferably 35 to 65%. Moreover, it is most preferably 40 to 60%.
When used in an instant noodle production line or the like, both ends of the frame body 1 of the present invention (particularly a frame body having a plurality of frame bodies continuously provided) are connected to a pair of conveyor chains, and these are sequentially connected. It is common to carry it so that continuous drying treatment can be performed.

─本発明の枠体を利用した乾燥麺塊の製造方法─
本発明の枠体を利用して乾燥麺塊を製造する際には以下のように行うことが一般的である。
小麦粉、澱粉、水及び必要に応じて、かん水、食塩を添加して混練することでドウを形成する。形成後のドウを複合・圧延して麺帯を作製する。当該作成した麺帯を切刃ロールを通過させることによって麺線に切り出し、当該切り出した麺線を蒸したり、茹でることによってα化し、その後必要に応じて着味し、カットした後において、本発明の枠体１にカットした麺線群を上部開口で底面が通気性を有するカップ状型枠部３に収納する。収納後において上部に蓋部５を載置して、麺線群を熱風乾燥する熱風乾燥工程に移行する（図１０）。 ─ A method for producing a dried noodle mass using the frame of the present invention ─
When producing a dried noodle mass using the frame of the present invention, it is common to carry out as follows.
Wheat flour, starch, water and, if necessary, brine and salt are added and kneaded to form a dough. The formed dough is compounded and rolled to prepare a noodle band. The prepared noodle strip is cut into noodle strings by passing it through a cutting blade roll, and the cut noodle strings are steamed or boiled to be pregelatinized, then tasted as necessary, cut, and then the present invention. The noodle strings cut into the frame 1 of the above are stored in the cup-shaped frame portion 3 having an upper opening and a bottom surface having breathability. After the storage, the lid portion 5 is placed on the upper portion, and the process proceeds to the hot air drying step of drying the noodle strings with hot air (FIG. 10).

熱風乾燥工程においては、麺を収納し蓋部５を載置したカップ状型枠部３の下方より上方に向けて熱風を供給する。
熱風乾燥については、一段階のみでなく、他段階での供給としてもよい。すなわち、乾燥開始時においては高温で後半においては徐々に低温にしていく方法や、１０５℃度以上の高温として膨化乾燥することも可能である。また、枠体を反転させて供給する熱風が付与される面を変えることも勿論可能である。 In the hot air drying step, hot air is supplied from the lower side to the upper side of the cup-shaped formwork portion 3 in which the noodles are stored and the lid portion 5 is placed.
Hot air drying may be supplied not only in one stage but also in other stages. That is, it is possible to carry out a method of gradually lowering the temperature to a high temperature at the start of drying and gradually lowering the temperature in the latter half, or to swell and dry at a high temperature of 105 ° C. or higher. Of course, it is also possible to invert the frame and change the surface to which the hot air supplied is applied.

尚、本発明の利用においては、熱風乾燥工程中のすべての過程で下方から上方への熱風を供給することのみを意図しているものではない。熱風乾燥の工程中においては、下方から上方への熱風乾燥の供給の他に、上方から下方への熱風乾燥の供給を行う必要がある場合がある。本発明の枠体を利用した場合であっても、上方から下方への熱風の供給による乾燥工程が一部にある場合も当然考えられる。
従って、本発明においては、熱風乾燥の工程の主要な部分において下方から上方への熱風の供給工程があればよい。
本熱風乾燥工程によって得られた麺塊はスープや具材を添付することで即席カップめんの麺塊として利用することができる。
It should be noted that the use of the present invention is not intended only to supply hot air from below to above in all the steps during the hot air drying process. During the hot air drying process, it may be necessary to supply hot air drying from above to below in addition to supplying hot air drying from below to above. Even when the frame of the present invention is used, it is naturally conceivable that there is a part of the drying process by supplying hot air from above to below.
Therefore, in the present invention, it is sufficient that there is a hot air supply step from the bottom to the top in the main part of the hot air drying step.
The noodle mass obtained by this hot air drying step can be used as an instant cup noodle noodle mass by attaching soup and ingredients.

以下に本願発明の実施例を記載する。本願発明はこれらの実施例に限定されるものではないことは勿論である。
[実験例１]枠体内の上下凸部の利用による麺塊の乾燥効率
枠体内に上下の凸部を利用することで従来に比べて麺線群の乾燥効率が向上するかどうかを調べた。 Examples of the present invention will be described below. It goes without saying that the present invention is not limited to these examples.
[Experimental Example 1] Drying efficiency of noodle mass by using the upper and lower convex parts in the frame It was investigated whether or not the drying efficiency of the noodle string group is improved by using the upper and lower convex parts in the frame.

（実施例１）（本発明の枠体を利用した場合）
麺線群の熱風乾燥用の枠体として本発明に係る枠体１を利用した。当該枠体１のサイズについては、ステンレス製のカップ状型枠部３の開口部の内径は９６ｍｍ、底面の内径は８３ｍｍ、深さは５５ｍｍであり、カップ状型枠部３の底面１３の凸部７は円錐状の形状のタイプを利用した。また、当該円錐状凸部７の底面内径は６０ｍｍ、高さ３０ｍｍであった。
次に、使用したステンレス製の蓋体５のサイズについては、上述のカップ状型枠部３の開口部に対応し、蓋部５の凸部９は、円錐状の形状のタイプを利用した。また、当該円錐状凸部９の底面内径は４０ｍｍ、高さ１０ｍｍであった。 (Example 1) (When the frame of the present invention is used)
The frame 1 according to the present invention was used as the frame for hot air drying of the noodle string group. Regarding the size of the frame 1, the inner diameter of the opening of the stainless steel cup-shaped frame portion 3 is 96 mm, the inner diameter of the bottom surface is 83 mm, and the depth is 55 mm. Part 7 used a conical shape type. The inner diameter of the bottom surface of the conical convex portion 7 was 60 mm and the height was 30 mm.
Next, the size of the stainless steel lid 5 used corresponds to the opening of the cup-shaped formwork 3 described above, and the convex portion 9 of the lid 5 uses a conical type. The inner diameter of the bottom surface of the conical convex portion 9 was 40 mm and the height was 10 mm.

使用したα化後の麺線群は以下のように調製した。使用したα化麺線は以下のように調製した。小麦粉８０重量部とデンプン２０重量部を混合し、当該粉体２５ｋｇに対して、食塩、かんすい等を溶解させた水約９０００ｍｌを加えて、混練・複合・圧延した。得られた麺帯を１４番手の切刃で麺線を切出し、約２分間蒸煮した後、カットした後、着味液を付加したα化後の麺線群１００ｇを調製した。
当該α化後の麺線群を前記カップ状型枠部３に収納した後、上部に蓋部５を被せてから、当該型枠を熱風乾燥温度80℃、風速2.0m/s湿度20%の環境下の熱風乾燥機内に収容し下方から上方への熱風を供給し、乾燥時間を変えて水分の変化がどのようになるかを調べた。結果を表１と図１０に示す。 The noodle string group after pregelatinization used was prepared as follows. The pregelatinized noodle strings used were prepared as follows. 80 parts by weight of wheat flour and 20 parts by weight of starch were mixed, and about 9000 ml of water in which salt, brine and the like were dissolved was added to 25 kg of the powder, and kneaded, combined and rolled. The obtained noodle strip was cut out with a 14-count cutting blade, steamed for about 2 minutes, cut, and then gelatinized with a seasoning liquid added to prepare 100 g of the noodle strip group.
After the pregelatinized noodle string group is stored in the cup-shaped mold portion 3, the lid portion 5 is put on the upper portion, and then the mold is placed in a hot air drying temperature of 80 ° C. and a wind speed of 2.0 m / s and a humidity of 20%. It was housed in a hot air dryer under the environment and hot air was supplied from the bottom to the top, and the drying time was changed to investigate how the moisture changed. The results are shown in Table 1 and FIG.

（比較例１）（凸部がないタイプの枠体を利用した場の結果）
実施例１においてカップ状型枠部３及び蓋部５に円錐状の凸部（５、７）を有しないタイプ（底面と蓋部が平坦な通常のタイプ）を利用した。その他の条件は実施例１と同様である。結果を表１と図１１に示す。 (Comparative example 1) (Result of the field using a frame without convex parts)
In Example 1, a type having no conical convex portions (5, 7) in the cup-shaped form portion 3 and the lid portion 5 (a normal type having a flat bottom surface and a lid portion) was used. Other conditions are the same as in Example 1. The results are shown in Table 1 and FIG.

Figure 0006827580
Figure 0006827580

─結果─
カップ状型枠部３及び蓋部５に凸部を設けた場合、無い場合に比べて水分の減少が速く、明らかに乾燥効率が向上していることが判明した。尚、実施例の麺塊についての写真を図１２に示す。得られた麺塊の底面及び天面には枠体の凸部によって凹部（窪み部）が見られた。 ─ Result ─
It was found that when the cup-shaped frame portion 3 and the lid portion 5 were provided with the convex portions, the water content decreased faster than when the cup-shaped mold portion 3 and the lid portion 5 were not provided, and the drying efficiency was clearly improved. A photograph of the noodle mass of the example is shown in FIG. On the bottom surface and the top surface of the obtained noodle mass, recesses (dents) were observed due to the convex portions of the frame body.

[実験例２]枠内凸部の利用による麺塊形状の安定性及び乾燥効率
枠内の体積を同一にした状態で凸部がある場合と無い場合について乾燥効率と麺形状について調べた。 [Experimental Example 2] Stability and drying efficiency of the noodle mass shape by using the convex portion in the frame The drying efficiency and the noodle shape were investigated with and without the convex portion with the same volume in the frame.

（実施例２）
実施例１と同様にして麺線群を調製し、実施例１と同様のカップ状型枠部３（円錐状の凸部を有するもの）にカップ状型枠部に麺線群100gを収納した後、実施例１と同様の蓋部５（円錐状の凸部を有するもの）をカップ状型枠部の開口部に被せてから、当該型枠を下方から上方へ熱風を送ることで（熱風乾燥温度120℃、風速60ｍ／ｓで3分間）熱風乾燥した後、熱風乾燥温度120℃、風速6０ｍ／ｓで3分間熱風乾燥した。その後、さらに熱風乾燥温度8０℃、風速２．0ｍ／ｓ、湿度20%で8０分間熱風乾燥することで麺塊を完成させた。得られた熱風乾燥麺塊の水分は、約５％であった。 (Example 2)
A noodle string group was prepared in the same manner as in Example 1, and 100 g of the noodle string group was stored in the cup-shaped frame portion 3 (having a conical convex portion) similar to Example 1. After that, the same lid portion 5 (having a conical convex portion) as in Example 1 is put on the opening of the cup-shaped mold portion, and then the mold is blown from the bottom to the top (hot air). After drying with hot air at a drying temperature of 120 ° C. and a wind speed of 60 m / s for 3 minutes, hot air drying was performed at a drying temperature of 120 ° C. and a wind speed of 60 m / s for 3 minutes. Then, the noodle mass was further dried with hot air at a hot air drying temperature of 80 ° C., a wind speed of 2.0 m / s, and a humidity of 20% for 80 minutes to complete the noodle mass. The water content of the obtained hot air-dried noodle mass was about 5%.

また、利用した枠体１（カップ状型枠部３及び蓋部５）の内容積（カップ状型枠部３の全容積からカップ状型枠部３の円錘状凸部７及び蓋部５の円錐状凸部９の体積を減じたもの）は約３１９ｃｍ３であった。得られた麺塊の写真を図１３（１）に示す。 Further, the internal volume of the used frame body 1 (cup-shaped frame portion 3 and lid portion 5) (from the total volume of the cup-shaped mold portion 3 to the conical convex portion 7 and the lid portion 5 of the cup-shaped mold portion 3). The volume of the conical convex portion 9 was reduced) was about 319 cm 3 . A photograph of the obtained noodle mass is shown in FIG. 13 (1).

（比較例２）
実施例２とは異なり、カップ状型枠部３の底面１３及び蓋部５に錘状の凸部を有しない枠体であって、当該リテーナ本体のカップ型枠の開口部の内径は９６ｍｍ、底面の内径は８４ｍｍ、深さは５０ｍｍ（内容積は約３１９ｃｍ３）に対して実施例２と同様にカットした後、着味液を付加した麺線群１００ｇを収納した。これを実施例２と同様に熱風乾燥した。得られた麺塊の水分含量は約６．０％であった。得られた麺塊の写真を図１３（２）に示す。 (Comparative Example 2)
Unlike the second embodiment, the frame body does not have a weight-shaped convex portion on the bottom surface 13 and the lid portion 5 of the cup-shaped mold portion 3, and the inner diameter of the opening of the cup mold portion of the retainer body is 96 mm. The inner diameter of the bottom surface was 84 mm and the depth was 50 mm (internal volume was about 319 cm 3 ), and after cutting in the same manner as in Example 2, 100 g of the noodle string group to which the seasoning liquid was added was stored. This was dried with hot air in the same manner as in Example 2. The water content of the obtained noodle mass was about 6.0%. A photograph of the obtained noodle mass is shown in FIG. 13 (2).

結果として、実施例２と比較例２では、カップ状型枠部内の容積は同じで、どちらも形状は同様に安定していた。特定の麺線重量を熱風乾燥する場合、一般に乾燥効率は容積が低いほど悪くなる傾向があるが、形状は安定する。一方、容積が大きいと乾燥効率は良くなる傾向にあるが、形状は不安定になる。 As a result, in Example 2 and Comparative Example 2, the volume in the cup-shaped formwork portion was the same, and the shapes of both were similarly stable. When a specific noodle string weight is dried with hot air, the drying efficiency generally tends to be worse as the volume is lower, but the shape is stable. On the other hand, when the volume is large, the drying efficiency tends to be good, but the shape becomes unstable.

実施例２と比較例２を対比すると水分含量は実施例２の方が良好で乾燥効率が高いことが判明した。また、得られた熱風乾燥麺塊の形状は同様に安定していた。このことからカップ状型枠部３の凸部７及び蓋部５の凸部９の両方の効果によって乾燥効率が良好で形状も安定した麺塊を得ることができることがわかった。 Comparing Example 2 and Comparative Example 2, it was found that the water content of Example 2 was better and the drying efficiency was higher. Moreover, the shape of the obtained hot air-dried noodle mass was similarly stable. From this, it was found that a noodle mass having good drying efficiency and a stable shape can be obtained by the effects of both the convex portion 7 of the cup-shaped form portion 3 and the convex portion 9 of the lid portion 5.

Claims (5)

上部開口で底面が通気性を有するカップ状型枠部と、前記開口部を覆い通気性を有する蓋部を含む麺線群の熱風乾燥用の枠体であって、
前記カップ状型枠部の底面の中央に枠体の内部に向かう凸部と、蓋部の中央に枠体の内部に向かう凸部を備えるとともに、
前記カップ状型枠部の凸部の高さ及び蓋部の凸部の高さの合計がカップ状型枠部内の高さの１０％〜９０％である麺線群の熱風乾燥用の枠体。
A frame for hot air drying of a group of noodle strings including a cup-shaped formwork having a top opening and a breathable bottom surface and a lid covering the opening and having breathability.
A convex portion toward the inside of the frame body is provided at the center of the bottom surface of the cup-shaped formwork portion, and a convex portion toward the inside of the frame body is provided at the center of the lid portion.
A frame for hot air drying of a noodle string group in which the total height of the convex portion of the cup-shaped frame portion and the height of the convex portion of the lid portion is 10% to 90% of the height inside the cup-shaped frame portion. ..
 前記カップ状型枠部の凸部及び／又は前記蓋部の凸部が略円錘状又は円錐台状である請求項１に記載の麺線群の熱風乾燥用の枠体。
The frame body for hot air drying of a noodle string group according to claim 1, wherein the convex portion of the cup-shaped formwork portion and / or the convex portion of the lid portion has a substantially cylindrical shape or a truncated cone shape.
 前記カップ状型枠部の凸部及び蓋部の凸部の容積の合計が、当該両凸部を設けない場合
のカップ状型枠部内容積に対して１％〜３０％である請求項１又は２のいずれかに記載の麺線群の熱風乾燥用の枠体。
Claim 1 that the total volume of the convex portion of the cup-shaped mold portion and the convex portion of the lid portion is 1% to 30% with respect to the internal volume of the cup-shaped mold portion when the two convex portions are not provided. Or a frame for hot air drying of the noodle string group according to any one of 2 .
 請求項１〜３のいずれかに記載の熱風乾燥用の枠体を複数個連続して備えた枠体。
A frame body provided with a plurality of frames for hot air drying according to any one of claims 1 to 3 in succession.
 麺線群を調製し、当該麺線群をα化した後において、請求項１に記載の熱風乾燥用の枠体内に前記麺線群を収納し、下方から上方に向けて熱風を供給することによって乾燥する工程を含む、熱風乾燥麺塊の製造方法。 After preparing the noodle string group and pregelatinizing the noodle string group, the noodle string group is stored in the frame for hot air drying according to claim 1, and hot air is supplied from the lower side to the upper side. A method for producing a hot air-dried noodle mass, which comprises a step of drying by.
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