JPH02234647A - Method and device for preparing rice noodle - Google Patents
Method and device for preparing rice noodleInfo
- Publication number
- JPH02234647A JPH02234647A JP1057156A JP5715689A JPH02234647A JP H02234647 A JPH02234647 A JP H02234647A JP 1057156 A JP1057156 A JP 1057156A JP 5715689 A JP5715689 A JP 5715689A JP H02234647 A JPH02234647 A JP H02234647A
- Authority
- JP
- Japan
- Prior art keywords
- noodle
- cut
- water
- rice
- bodies
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 103
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 37
- 235000009566 rice Nutrition 0.000 title claims abstract description 37
- 238000000034 method Methods 0.000 title abstract description 9
- 240000007594 Oryza sativa Species 0.000 title 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 60
- 238000005520 cutting process Methods 0.000 claims abstract description 51
- 241000209094 Oryza Species 0.000 claims abstract description 36
- 235000013312 flour Nutrition 0.000 claims abstract description 18
- 238000005096 rolling process Methods 0.000 claims abstract description 8
- 238000002360 preparation method Methods 0.000 claims abstract 2
- 238000004519 manufacturing process Methods 0.000 claims description 19
- 238000004898 kneading Methods 0.000 claims description 8
- 238000007493 shaping process Methods 0.000 claims description 5
- 230000032683 aging Effects 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021384 green leafy vegetables Nutrition 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000002747 voluntary effect Effects 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Landscapes
- Manufacturing And Processing Devices For Dough (AREA)
- Noodles (AREA)
Abstract
Description
【発明の詳細な説明】
し産業上の利用分野］
本発明は、ライス・ヌードルの製造法及び装置の分野に
関するものである。DETAILED DESCRIPTION OF THE INVENTION FIELD OF INDUSTRIAL APPLICATION The present invention relates to the field of rice noodle production methods and apparatus.
［従来の技術］
従来のライス・ヌードルの製造法としては、粳精白米を
水洗、水切り後製粉し、これを蒸しと搗き工程を同時に
行わしめる蒸捏機にかけて新粉団子を、加水量は米菜な
どよりも少な目とする硬めの団子を調製する工程と、つ
いで、この団子に生の米粉を一部添加して、練出し機に
より練出し混合したのち、ロールにかけ圧延して麺帯を
形成する工程と、形成された麺帯を所定の長さに切断し
、へぎ板等を介して一枚宛積重し、積重後約１２時間老
化させる工程と、さらに所定時間老化させた麺帯な切刃
にかけ切断整型して製品としていた。[Conventional technology] The conventional method for producing rice noodles involves washing and draining polished white rice, milling it into flour, and using a steamer that performs the steaming and pounding processes at the same time to make fresh flour dumplings.The amount of water added to the rice is A process of preparing firm dango that is smaller than greens, etc. Next, some raw rice flour is added to this dango, kneaded and mixed using a kneading machine, and then rolled and rolled to form noodle sheets. A step of cutting the formed noodle strips into a predetermined length, stacking them one by one through a spacing plate, etc., aging them for about 12 hours after stacking, and further aging the noodle strips for a predetermined period of time. The product was cut and shaped using a sharp cutting blade.
従って、ロールにかけ圧延して麺帯を形成した後、へぎ
板等を介して一枚宛人工的に積重させ、さらに一晩老化
させなければならないという時間のか＼りすぎと、ライ
ス・ヌードル以外のラーメンの原料である小麦粉等に比
較して原料高というマイナス面が相乗的に加わり、製造
費の昂謄を惹起していた。Therefore, after forming noodle sheets by rolling them with rolls, they must be artificially stacked one by one using a rolling board, etc., and then aged overnight. Compared to wheat flour, which is the raw material for ramen noodles, the negative side of raw materials being more expensive was compounded, causing an increase in production costs.
［発明が解決しようとする課題］
従来のライス・ヌードルの製造においては、ロールを介
し圧延しなから麺帯を形成し、形成された麺帯を所定の
長さに切断し、へぎ板等を介して一枚宛積重する作業工
程をどうしても経なければならなかった。このへぎ板等
を介して積重する、いわゆる自動工程が、いきなりスト
ップして人為的作業に強制的に切替えられると共に、積
重作業後、カットした麺帯を老化させるために一昼夜（
１２時間）製造工程を中断しなければならなかった。[Problems to be Solved by the Invention] In the conventional production of rice noodles, noodle strips are formed without being rolled through rolls, the formed noodle strips are cut to a predetermined length, and a bar plate or the like is cut into strips. It was necessary to go through the work process of stacking the sheets one by one through the paper. The so-called automatic process of stacking the noodle strips through these plates, etc., suddenly stopped and was forcibly replaced with a manual operation.
12 hours) the manufacturing process had to be interrupted.
しかるに本発明においては、ライス・ヌードルの製造工
程の全工程を自動化することによって、ライス・ヌード
ルの製造コストを従来に比し著減せしめ、製品を安価に
て提供できるようにしたものである。However, in the present invention, by automating the entire rice noodle manufacturing process, the manufacturing cost of rice noodles is significantly reduced compared to the conventional method, and the product can be provided at a low price.
［課題を解決するための手段］
本発明は課題を解決するため以下示す手段を講じた。粳
精白米を水洗、水切り後製粉し、これを蒸捏機で新粉団
子を調整し、調整後所定量加水して硬めの団子を調製し
、これに生の米粉を一部添加し、練出し機にかけて練出
し混合した後、圧延し麺帯を形成すると共に、上記麺帯
な水槽に貯溜している水内に一部分だけ常時漬けながら
所定の速度で回転している切刃によって細長形状に切断
し、切断された細長形状の麺帯なネットコンベア等によ
って搬送した後、所定の製品寸法に切断整型して製造す
ることを特徴とするライス・ヌードルの製造法である。[Means for Solving the Problems] In order to solve the problems, the present invention takes the following measures. Polished white rice is washed with water, drained, and then milled into flour. This is used in a steamer to prepare fresh flour dango. After adjustment, a predetermined amount of water is added to make firm dango. A portion of raw rice flour is added to this and kneaded. After kneading and mixing in a rolling machine, the noodle is rolled to form a noodle sheet, and a portion of the noodle sheet is constantly immersed in water stored in a water tank, and a cutting blade rotating at a predetermined speed is used to shape the noodle into an elongated shape. This method of producing rice noodles is characterized by cutting and transporting the cut elongated noodle strips on a net conveyor or the like, and then cutting and shaping the products into predetermined product dimensions.
さらに粳精白米を水洗、水切り後製粉し、これを蒸捏機
で新粉団子を調製し、調整後所定量加水して硬めの団子
を調整し、これに生の米粉を一部添加し、練出し機にか
けて練出し混合した後、圧延し麺帯を形成すると共に、
上記麺帯が所定の速度で回転している切刃間に食込まれ
る直前に切刃及び麺帯に対し常時散水させながら麺帯を
細長形状に切断し、切断された細長形状の麺帯なネット
コンベア等によって搬送だ後、所定の製品寸法に切断整
型して製造することを特徴とするライス・ヌードルの製
造法であるまたホッパ一の下方にライス・ヌードルの麺
生地である団子の圧延用ロールを装着し、ロールによっ
て圧延された麺帯を細長形状の麺体に切断する切刃を水
槽に貯溜している水に一部分が潜水状態となるように装
着し、切刃によって切断された麺体の搬送用ネットコン
ベアと、製品寸法に切断整型するカッターを装着したこ
とを特徴とするライス・ヌードルの製造装置である。Furthermore, the polished white rice is washed with water, drained, and then milled into powder, which is then used in a steamer to prepare fresh flour dango.After adjustment, a predetermined amount of water is added to make firm dango, and a portion of raw rice flour is added to this. After kneading and mixing in a kneading machine, it is rolled to form a noodle sheet,
Immediately before the noodle strips are bitten between the cutting blades rotating at a predetermined speed, the noodle strips are cut into long and thin strips while constantly sprinkling water on the cutting blades and the noodle strips. This rice noodle manufacturing method is characterized in that the rice noodles are transported by a net conveyor, etc., and then cut into predetermined product dimensions. A cutting blade for cutting the noodle strips rolled by the rolls into long and slender noodle bodies is attached so that a portion is submerged in the water stored in the water tank. This rice noodle manufacturing equipment is equipped with a net conveyor for transporting noodle bodies and a cutter for cutting and shaping the noodle bodies to product dimensions.
［作 用］
第１の発明の製造方法から説明すると、従来から実施さ
れてきたライス・ヌードルの中間までの製造工程であっ
た、新粉団子をローラにかけ圧延し形成した麺帯を、下
方に位置している水槽に貯溜している水に上方半分程度
だけは漬からないように、下方の約半分だけは水に清が
っているように装着し、しかも所定の速度で回転してい
る切刃に食込ませてやる。この食込みと同時に麺帯が細
長形状に切断された瞬間において、切断された細長形状
の麺帯全体が水によって急冷し、切り口の粘りが解消し
夫々の麺体同志が付着することなく分離する。そして分
離された麺体は水槽内に傾斜状にセットされているネッ
トコンベア上に載置し、水分を切りながら徐々に上方へ
搬送される。搬送して水槽内から引揚げられた細長形状
の麺体を所定の速度で回転中の切刃によって、切断整型
する。[Function] To explain from the manufacturing method of the first invention, a noodle sheet formed by rolling fresh flour dumplings with a roller is rolled downward, which is the conventional manufacturing process of rice noodles. It is attached so that only the upper half is not immersed in the water stored in the water tank located in it, and only the lower half is clean, and it rotates at a predetermined speed. I'll let it bite into the cutting blade. At the moment when the noodle strip is cut into long and thin strips at the same time as this biting, the entire cut strip of noodle strips is rapidly cooled by water, the stickiness of the cut ends is eliminated, and the noodle bodies are separated without sticking to each other. The separated noodle bodies are then placed on a net conveyor set in an inclined manner in a water tank, and are gradually conveyed upward while draining the water. The elongated noodle bodies transported and pulled out of the water tank are cut and shaped by a cutting blade rotating at a predetermined speed.
」二連した麺帯の切刃と、ネットコンベアと、ネットコ
ンベアによって搬送し、水槽内より引揚げられた細長形
状の麺体を切断整型する切刃の夫々の速度は、適宣調整
できるものである。The speeds of the two cutting blades for the noodle strips, the net conveyor, and the cutting blade that cuts and shapes the long and narrow noodle bodies transported by the net conveyor and pulled up from the water tank can be adjusted appropriately. It is something.
さらに切刃の水に漬かっている高さの調整のために水槽
に、貯溜する水量を適宜調整することができるものであ
る。Furthermore, in order to adjust the height of the cutting blade submerged in water, the amount of water stored in the water tank can be adjusted as appropriate.
つぎに第２の発明の製造方法について説明すると、ロー
ラによって圧延形成された麺帯が、水に漬かっていない
切刃に食込む瞬間に、切刃と麺帯に散水させる。その結
果切刃によって切断された細長形状の麺体は、散水中の
水によって急冷し、切り口の粘りが解消され、夫々の麺
体同志が付着することな《分離する。そして分離された
麺体を傾斜状のネットコンベアによって搬送した麺体を
、所定の速度で回転中の切刃によって切断整型する。Next, the manufacturing method of the second invention will be described. At the moment when the noodle strip formed by rolling with a roller bites into the cutting blade that is not immersed in water, the cutting blade and the noodle strip are sprinkled with water. As a result, the elongated noodle bodies cut by the cutting blade are rapidly cooled by the water in the sprinkling, the stickiness at the cut end is eliminated, and the noodle bodies are separated without sticking to each other. The separated noodle bodies are conveyed by an inclined net conveyor, and the noodle bodies are cut and shaped by a cutting blade rotating at a predetermined speed.
上述した各切刃とネットコンベアの夫々の速度は、第１
の発明と同様に適宜調整できるものである。The respective speeds of each cutting blade and net conveyor described above are the first
This invention can be adjusted as appropriate in the same way as the invention described above.
さらに第３の発明の製造装置の作用について説明すれば
、以下のとおりである。ホッパー内にライス・ヌードル
の麺生地の団子を入れてやると、団子がホッパーの下方
にある回転中の２個のロールによって圧延され麺帯が形
成される。形成された麺帯は、ロール下方にセットされ
ているガイドによって水槽中にセットされている切刃間
に食込み麺帯が切断される。上記の切刃は、中心より下
方部分が水に漬っているようセットされている。上記の
切刃によって切断され分離された細長形状の麺体を傾斜
状にセットしているネットコンベアによって搬送して引
揚げる。引揚げ後別個に装着の切刃によって切断整型（
製品寸法）する。Further, the operation of the manufacturing apparatus of the third invention will be explained as follows. When dumplings of rice noodle dough are placed in the hopper, the dumplings are rolled by two rotating rolls below the hopper to form a noodle sheet. The formed noodle strip is cut by cutting between the cutting blades set in the water tank by a guide set below the roll. The above cutting blade is set so that the portion below the center is immersed in water. The elongated noodle bodies cut and separated by the cutting blade are conveyed and pulled up by a net conveyor set in an inclined manner. After being salvaged, it is cut and shaped using a separately installed cutting blade.
Product dimensions).
なお、ロールの回転速度、切刃、ネットコンベア等の速
度は、自在に調整する。また水槽中の水の量も夫々調整
させることは上記の各発明と同様である。Note that the rotational speed of the roll, the speed of the cutting blade, the speed of the net conveyor, etc. can be adjusted freely. Further, the amount of water in the water tank is also adjusted as in each of the above inventions.
また切刃を水に漬けないときは、水槽が不要であるが、
その代用として、麺帯用切刃に散水できるよう散水装置
をセットする。Also, if the cutting blade is not immersed in water, a water tank is not necessary.
As an alternative, a watering device is set up to sprinkle water on the cutting blade for the noodle strips.
［実 施 例］
つぎに各発明の実施例を説明するが、夫々共通している
ので同時に説明する。[Embodiments] Next, embodiments of each invention will be described, but since they are common to each other, they will be explained at the same time.
１はライス・ヌードルの麺生地の団子、２は団子１を投
入するホッパー、３はホッパ−２の下方に装着し団子１
を圧延する２個のロールである。４はロール３の下方に
装着し、ロール３によって形成した麺帯５のガイド板で
ある。６はロール３等の駆動部、７は水槽であって、こ
の水槽７に給水部８を介して水を貯留する。この貯留さ
れた水は調整部９によって調整できるようにする。１０
は水に中心より下方半分が常時水に漬かっているように
装着されている麺帯５の切断用切刃である。この切刃１
０の冠水程度が麺帯５の切断と同時に形成された細長形
状の麺体１１が付着することなく、分離されるように調
整されている。１２は傾斜状にセットされたネットコン
ベアであり、水槽７内に落下した麺体１ｊを搬送し引揚
げるものである。このコンベア１２の速度も自在に調整
できる。１３は搬送された麺体１１を整型しながら所定
寸法に切断する変速切刃、１４はドレインである。1 is a rice noodle dough dumpling, 2 is a hopper into which dango 1 is put, 3 is installed below hopper 2 and dango 1
There are two rolls for rolling. Reference numeral 4 denotes a guide plate for the noodle strip 5 formed by the roll 3, which is attached below the roll 3. Reference numeral 6 denotes a drive unit such as the roll 3, and 7 is a water tank in which water is stored via a water supply unit 8. This stored water can be adjusted by the adjustment section 9. 10
is a cutting blade for cutting the noodle strip 5, which is attached so that the lower half from the center is always immersed in water. This cutting blade 1
The degree of submergence of 0 is adjusted so that the elongated noodle bodies 11 formed at the same time as the cutting of the noodle strips 5 are separated without adhering to each other. Reference numeral 12 denotes a net conveyor set in an inclined manner, which conveys and lifts the noodle bodies 1j that have fallen into the water tank 7. The speed of this conveyor 12 can also be adjusted freely. 13 is a variable speed cutting blade that cuts the conveyed noodle bodies 11 into predetermined dimensions while shaping them, and 14 is a drain.
１５は切刃１０の上方を散水し切断された麺体１１が切
断されると同時に麺体１１同志が付着しないよう分離さ
せる機能を発揮する散水装置である。この散水装置１５
を利用するときは、水槽７は不要であり、さらに切刃１
０を水に漬ける工程も不要である。Reference numeral 15 denotes a water sprinkling device which performs the function of sprinkling water above the cutting blade 10 to separate the noodle bodies 11 so that they do not stick to each other at the same time as the cut noodle bodies 11 are cut. This watering device 15
When using the water tank 7, the cutting blade 1 is not necessary.
The step of soaking 0 in water is also unnecessary.
［発明の効果］
上紀第１ないし第３の発明は、それらの効果が共通して
いるので一括して説明する。[Effects of the Invention] The first to third inventions of the present invention will be explained together because their effects are common.
一部分が常時水に漬っているように切刃を装着するか、
あるいは麺帯が切刃に食込まれる直前に、散水装置によ
って散水できるようにセットした切刃によって、食込ま
せた麺帯を切断し、細長形状に麺体な形成すると同時に
、付着仕易い特性を水によって急冷し、麺体を分離した
ので、麺生地の団子をホッパーに投入してから製品寸法
に切断整型するまでの全工程を自動化することができる
に至った。従って従来のライス・ヌードルの製造費に比
し、著し《製造費を節減し、安価に提供することができ
る極めて優れた利点を有する発明である。Either install the cutting blade so that part of it is always submerged in water, or
Alternatively, just before the noodle strip is bitten into the cutting blade, the cutter blade is set so that water can be sprayed by a water sprinkler device, and the noodle strip is cut to form a long and narrow noodle body, which also has the property of being easy to stick. By rapidly cooling the noodles with water and separating the noodle bodies, it became possible to automate the entire process from feeding the noodle dough balls into the hopper to cutting and shaping them into product dimensions. Therefore, compared to the manufacturing cost of conventional rice noodles, this invention has an extremely excellent advantage of significantly reducing the manufacturing cost and being able to provide the product at a low cost.
第１図は本発明ライス・ヌードルの製造法及び装置の一
部切欠正面図、第２図は同右側面図第３図は同平面図、
第４図は従来のライス・ヌードルの製造工程を示す図で
ある。
１．．．麺生地団子、２．．．ホッパ− ３口−ル
４．．．ガイド板、５，
特
麺帯、６．．．駆動部、７．
給水部、９，．．調整部、
１１．．．麺体、１２．
１３．．．切刃、１４．
．散水装置。
．水槽、８．
１０．．．切刃、
ネットコンベア、
ドレイン、１５．
許
出
願
人
新潟食品工業
株式会社
シー ム
Ｙ
賦 Δ
．．． Ｑ 寸
へ の ト＋ ＋−１
転
手続補正書
（自発）Fig. 1 is a partially cutaway front view of the rice noodle manufacturing method and apparatus of the present invention, Fig. 2 is a right side view thereof, and Fig. 3 is a plan view thereof.
FIG. 4 is a diagram showing a conventional rice noodle manufacturing process. 1. ．． ．． Noodle dough dumplings, 2. ．． ．． Hopper 3 mouths
4. ．． ．． Guide plate, 5. Special noodle belt, 6. ．． ．． drive unit, 7. Water supply section, 9,. ．． Adjustment section, 11. ．． ．． Noodle body, 12. 13. ．． ．． Cutting blade, 14. ．． Water sprinkler. ．． Water tank, 8. 10. ．． ．． Cutting blade, net conveyor, drain, 15. Applicant: Niigata Food Industry Co., Ltd. Seam Y Fee: Δ. ．． ．． Q + + - 1 amendment to the procedure (voluntary)
Claims (3)
で新粉団子を調製し、調整後所定量加水して硬めの団子
を調製し、これに生の米粉を一部添加し、練出し機にか
けて練出し混合した後、圧延し麺帯を形成すると共に、
上記麺帯を水槽に貯溜している水内に一部分だけ常時漬
けながら所定の速度で回転している切刃によって細長形
状に切断し、切断された細長形状の麺体をネットコンベ
ア等によって搬送した後、所定の製品寸法に切断整型し
て製造することを特徴とするライス・ヌードルの製造法
。(1) Wash and drain the polished rice and mill it into flour, use a steamer to prepare fresh flour dango, and after adjusting, add a predetermined amount of water to make firm dango, and add some raw rice flour to this. Then, after kneading and mixing in a kneading machine, it is rolled to form a noodle sheet,
The above-mentioned noodle strips were cut into elongated shapes by a cutting blade rotating at a predetermined speed while only a portion thereof was constantly immersed in water stored in a water tank, and the cut elongated noodle bodies were transported by a net conveyor or the like. A method of manufacturing rice noodles, which is then manufactured by cutting and shaping the product into predetermined dimensions.
で新粉団子を調製し、調製後所定量加水して硬めの団子
を調製し、これに生の米粉を一部添加し、練出し機にか
けて練出し混合した後、圧延し麺帯を形成すると共に、
上記麺帯が所定の速度で回転している切刃間に食込まれ
る直前に切刃及び麺帯に対し常時散水させながら麺帯を
細長形状に切断し、切断された細長形状の麺帯をネット
コンベア等によって搬送した後、所定の製品寸法に切断
整型して製造することを特徴とするライス・ヌードルの
製造法。(2) Wash and drain the polished rice and mill it into flour, use a steamer to prepare fresh flour dango, add a predetermined amount of water after preparation to make hard dango, and add some raw rice flour to this. Then, after kneading and mixing in a kneading machine, it is rolled to form a noodle sheet,
Immediately before the noodle strips are bitten between the cutting blades rotating at a predetermined speed, the noodle strips are cut into long and narrow shapes while constantly sprinkling water on the cutting blades and the noodle strips, and the cut long and thin noodle strips are cut into strips. A method of manufacturing rice noodles, which is characterized in that the rice noodles are transported by a net conveyor, etc., and then cut and shaped into predetermined product dimensions.
る団子の圧延用ロールを装着し、ロールによって圧延さ
れた麺帯を細長形状の麺体に切断する切刃を水槽に貯溜
している水に一部分が潜水状態となるように装着し、切
刃によって切断された麺体の搬送用ネットコンベアと、
製品寸法に切断整型するカッターを装着したことを特徴
とするライス・ヌードルの製造装置。(3) A roll for rolling dango, which is the noodle dough for rice noodles, is installed below the hopper, and a cutting blade is used to cut the noodle strips rolled by the rolls into elongated noodle bodies. Water is stored in a water tank. a net conveyor for transporting noodle bodies cut by a cutting blade, which is attached so that a portion thereof is submerged;
A rice noodle manufacturing device characterized by being equipped with a cutter that cuts and shapes products to product dimensions.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1057156A JPH02234647A (en) | 1989-03-09 | 1989-03-09 | Method and device for preparing rice noodle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1057156A JPH02234647A (en) | 1989-03-09 | 1989-03-09 | Method and device for preparing rice noodle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02234647A true JPH02234647A (en) | 1990-09-17 |
Family
ID=13047705
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1057156A Pending JPH02234647A (en) | 1989-03-09 | 1989-03-09 | Method and device for preparing rice noodle |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02234647A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06276976A (en) * | 1993-03-22 | 1994-10-04 | Nan Ya Plast Corp | Preparation of rice noodle |
| WO2004080186A1 (en) * | 2003-03-11 | 2004-09-23 | Kato, Sanae | Method of producing processed food |
| WO2005087011A1 (en) * | 2004-03-10 | 2005-09-22 | Kato, Sanae | Premix powder for producing prcessed foods with the use of non-waxy rice as the main material |
| WO2009107866A1 (en) | 2008-02-28 | 2009-09-03 | 味の素株式会社 | Low-protein food and manufacturing method for same |
| CN105581234A (en) * | 2016-01-08 | 2016-05-18 | 赵洪 | Preparation method of rice noodles |
| CN108077729A (en) * | 2017-12-23 | 2018-05-29 | 安徽王仁和米线食品有限公司 | A kind of clean type rice noodles production machine for processing rice noodle |
-
1989
- 1989-03-09 JP JP1057156A patent/JPH02234647A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06276976A (en) * | 1993-03-22 | 1994-10-04 | Nan Ya Plast Corp | Preparation of rice noodle |
| WO2004080186A1 (en) * | 2003-03-11 | 2004-09-23 | Kato, Sanae | Method of producing processed food |
| WO2005087011A1 (en) * | 2004-03-10 | 2005-09-22 | Kato, Sanae | Premix powder for producing prcessed foods with the use of non-waxy rice as the main material |
| WO2009107866A1 (en) | 2008-02-28 | 2009-09-03 | 味の素株式会社 | Low-protein food and manufacturing method for same |
| CN105581234A (en) * | 2016-01-08 | 2016-05-18 | 赵洪 | Preparation method of rice noodles |
| CN108077729A (en) * | 2017-12-23 | 2018-05-29 | 安徽王仁和米线食品有限公司 | A kind of clean type rice noodles production machine for processing rice noodle |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| AU593169B2 (en) | A method for producing bread from preserved dough | |
| US5580583A (en) | Sheeter machine | |
| US4904491A (en) | Method for producing dough for bread or pastry | |
| CN109601854B (en) | Automatic noodle production system | |
| JP2000511473A (en) | Method and apparatus for slicing products | |
| CN205756898U (en) | A kind of Novel noodle press | |
| US3733206A (en) | Continuous process for the manufacture of cereal food products | |
| JPH02234647A (en) | Method and device for preparing rice noodle | |
| CN206586263U (en) | Squid section cut-flower equipment | |
| JP3165889U (en) | Streak food processing machine | |
| RU2101959C1 (en) | Method for manufacturing yeastless bread from germinated wheat grain | |
| CN2057557U (en) | Treating machine for starch sheet jelly | |
| US2345637A (en) | Production of coffee cakes | |
| CN2161073Y (en) | Working machine for sheet jelly made from bean | |
| CN106954653B (en) | Steamed bun processing equipment | |
| JP2700938B2 (en) | Manufacturing method of instant noodles | |
| CN220113471U (en) | Sushi automated production line | |
| JPS59130127A (en) | Production of pizza crust | |
| JPH03139250A (en) | Process for continuous preparation of noodle from rice and apparatus therefor | |
| CN216415811U (en) | Fried bread stick production and processing dough cutting device | |
| US2607380A (en) | Slitting machine | |
| CN213719650U (en) | Cracknel spills sesame cutting machine | |
| CN209684895U (en) | Pipeline is selected in a kind of processing of fruit product | |
| CN209300102U (en) | A kind of instant noodles slitting roller devices | |
| CN116076538A (en) | Automatic hulless oat flour fish production line and production process thereof |