JPS591467B2 - How to age noodle strips - Google Patents
How to age noodle stripsInfo
- Publication number
- JPS591467B2 JPS591467B2 JP56189168A JP18916881A JPS591467B2 JP S591467 B2 JPS591467 B2 JP S591467B2 JP 56189168 A JP56189168 A JP 56189168A JP 18916881 A JP18916881 A JP 18916881A JP S591467 B2 JPS591467 B2 JP S591467B2
- Authority
- JP
- Japan
- Prior art keywords
- noodle strips
- noodle
- conveyor
- strips
- ripening
- 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.)
- Expired
Links
Landscapes
- Manufacturing And Processing Devices For Dough (AREA)
- Noodles (AREA)
Description
【発明の詳細な説明】
通常の製麺工程では混捏機から製出されたドウを圧展ロ
ールにかけて麺帯とし、この麺帯を一定時間熟成した後
、圧展して所望の寸法の麺帯とするのが1μなっている
がこの発明はこの熟成にかかわる新規で効果的な方法の
提供を目途するものである。[Detailed Description of the Invention] In a normal noodle making process, the dough produced from a kneading machine is passed through an extrusion roll to form a noodle sheet, and after aging this noodle sheet for a certain period of time, the noodle sheet is rolled out to obtain a noodle sheet of the desired size. This invention aims to provide a new and effective method for this ripening.
従来、麺帯の熟成方法としては巻取り型や折りたたみ懸
吊型等が公表されているが巻取り型では比較的軟質な麺
帯では巻取りの際、互いに密着してはがれにくくなり、
手作業ではがすといった工程を入れねばならず、手間も
かかるし非衛生的でもあった。Traditionally, methods for aging noodle strips such as the rolling type and the folding and hanging type have been published, but with the rolling type, the noodle strips are relatively soft and stick to each other when rolled up, making them difficult to peel off.
This required a process of manual removal, which was both time-consuming and unhygienic.
また、懸吊型では懸吊された麺帯が自重で伸びてしまう
と云う不都合が不可避である。In addition, in the suspended type, there is an unavoidable inconvenience that the suspended noodle strip stretches under its own weight.
また、圧延ロール機から出だ麺帯を折りたたむようにし
て遅い速度で走行するコンベヤ上に載せて行くと後から
製出された麺帯は先行の麺帯の上に乗り積って行くため
次のロール機でこの麺帯を圧延のだめ引き出す際には、
この部分に乗っている後続のものの重量で麺帯が延びて
幅が狭くなったり、破れたりすると云った不都合が生ず
ることになる。Also, if the noodle strips that come out of the rolling mill are folded and placed on a conveyor that runs at a slow speed, the noodle strips produced later will be piled on top of the noodle strips that came before, so the next one will be rolled up. When pulling out this noodle strip from the rolling machine,
Inconveniences such as the noodle strip being stretched due to the weight of subsequent items riding on this portion and becoming narrower or torn may occur.
本発明はこのような従来方法の欠点を解消するため、目
的麺帯を順次一定長に折りたたみながら熟成室内を通る
ベルトコンベヤ上に移載し、同コンベヤ上では各折りた
たみ片が大体直立する姿勢で順次横方向に素置の態様で
一定時間前記室内を移送することを特徴とするものであ
る。In order to overcome these drawbacks of the conventional method, the present invention sequentially folds the target noodle strips to a certain length and transfers them onto a belt conveyor that passes through the ripening chamber, and on the conveyor, each folded strip is in an upright position. The device is characterized in that the device is sequentially transferred laterally in the room for a predetermined period of time in an undisturbed manner.
次に本発明方法を一具体例について説明するが本発明は
頭書の特許請求の範囲内において実施上各種の変形が考
えられるのであって、本例のみに限定されるものではな
い。Next, the method of the present invention will be explained with reference to a specific example, but the present invention is not limited to this example, as various modifications can be considered in practice within the scope of the claims.
図で1は複合機で混捏機(図示なし)から出たドウはこ
の機を経て圧展ロール機2にかけられて麺帯となる。In the figure, reference numeral 1 denotes a multifunction machine, and the dough that comes out of a kneading machine (not shown) is passed through this machine and passed through an extrusion roll machine 2 to form noodle sheets.
3はロール機2から製出された麺帯aを次の折りたたみ
装置4に導入するだめの導入コンベヤ。Reference numeral 3 denotes an introduction conveyor for introducing the noodle sheet a produced from the roll machine 2 into the next folding device 4.
折りたたみ装置4は導入コンベヤ3の前端に設けられる
彎曲平行板5,6で構成されていて、麺帯aはこの装置
で順次第2図のように 一定長に折りたたまれながら下
方配置の熟成用ベルトコンづヤ1上に移載される。The folding device 4 is composed of curved parallel plates 5 and 6 provided at the front end of the introduction conveyor 3, and the noodle strips a are sequentially folded into a certain length by this device as shown in Fig. Transferred to Zuya 1.
折りたたまれた麺帯はコンベヤγ上では各折りたたみ片
部a′が図のように大体直立する姿勢で横方向に素置の
態様で一定時間移送される。The folded noodle strips are transported for a certain period of time on the conveyor γ in a horizontally laid-down manner with each folded piece a' standing approximately upright as shown in the figure.
このような移送態様は折りたたみ麺帯の移動とコンベヤ
7の走行運動との適宜な調整で実現されることは云うま
でもない。Needless to say, such a mode of transport can be achieved by appropriately adjusting the movement of the folded noodle strips and the running motion of the conveyor 7.
コンベヤ7上の折りたたみ麺帯は上、下板8’、 8
’と両側板g′、8θ為ら成る熟成室8内を通るように
される。The folding noodle strips on the conveyor 7 have upper and lower plates 8', 8
', side plates g', and 8θ.
9はコンベヤ7上の麺帯の折りたたみを熟成後再び展伸
するための展伸コンベヤ。9 is a stretching conveyor for rolling out the folded noodle strips on the conveyor 7 again after ripening.
10は展伸された麺帯の圧展ロール機である。10 is a rolling machine for rolling out the stretched noodle strips.
上側の説明から判るように、原料ドウは先ずロール機2
で適宜形成に圧展された後、導入コンベヤ3により折り
たたみ装置4に導入され、ここで一定長に導入されて順
次既述のような態様で一定時間をかけて熟成室8内を通
過して熟成されるのであるから従来の巻取り方法と異な
り熟成工程中互いに密着の態様をとることなく、また、
懸吊方法等の場合のように麺帯が自重で伸びると云うこ
とがないため従来方法の各種の欠点を殆んど解消し得た
ものである。As you can see from the explanation above, the raw material dough is first passed through the roll machine 2.
After being rolled out into an appropriate shape, it is introduced into the folding device 4 by the introduction conveyor 3, where it is introduced into a certain length and sequentially passes through the ripening chamber 8 over a certain period of time in the manner described above. Because they are aged, unlike traditional winding methods, they do not come into close contact with each other during the aging process, and
Since the noodle strips do not stretch under their own weight as in the case of the hanging method, most of the various drawbacks of the conventional methods can be overcome.
その上、麺帯は既述のように一定長で折りたたんだ状態
でコンベヤで移送されながら熟成されるのであるから従
来の高架懸吊型や長大な装置を必要とするものにくらべ
はるかに少いスペースで装置の据付けができると云う特
長も挙げることができる。Furthermore, as mentioned above, the noodle strips are aged while being folded to a certain length and transported on a conveyor, which is far less than the conventional elevated suspension type or requiring long equipment. Another advantage is that the equipment can be installed in a small space.
上側の実施諸元は次の通りである。The implementation specifications on the upper side are as follows.
原料ドウの水:粉の割合 : 42:100麺帯の幅
×厚 : 500mmX9mm折りたたみ
の長さ : 約150mm導入コンベヤの速度
: 約5.5m/m熟成コンベヤの速度 :
約0.4m/m熟成時間 : 約15m
mなお、上側では熟成コンベヤのベルト表面にはウレタ
ン系の樹脂の被膜が施されていて麺帯が粘着しないよう
にされる。Ratio of water to flour in raw dough: 42:100 Width x thickness of noodle strip: 500mm x 9mm Folded length: Approx. 150mm Speed of introduction conveyor
: About 5.5m/m Aging conveyor speed :
Approximately 0.4m/m Aging time: Approximately 15m
Note that on the upper side, the surface of the belt of the ripening conveyor is coated with a urethane-based resin to prevent the noodle strips from sticking.
第1図は本発明を実施する装置の概略側面図、第2図は
同、要部の拡大概略斜視図である。
1・・・・・・複合機、2・・・・・・圧展ロール機、
3・・・・・・導入コンベヤ、4・・・・・祈りたたみ
装置、7・・・・・・熟成コンベヤ、8・・・・・・熟
成室、9・・・・・・展伸コンベヤ、10・・・・・・
圧展ロール機。FIG. 1 is a schematic side view of an apparatus for carrying out the present invention, and FIG. 2 is an enlarged schematic perspective view of the main parts thereof. 1... Multifunction machine, 2... Expansion roll machine,
3... Introduction conveyor, 4... Prayer folding device, 7... Ripening conveyor, 8... Ripening room, 9... Expansion conveyor , 10...
Expansion roll machine.
Claims (1)
帯を順次一定長に折りたたみながら熟成室内を通るベル
トコンベヤ上に転載し、同コンベヤ上では各折りたたみ
片部が人体直立の姿勢で横方向に素置の態様をとるよう
にして、前記室内を一定時間移送することを特徴とする
麺帯の熟成方法。1. The raw dough is rolled out with a rolling roll to form noodle strips, and the noodle strips are sequentially folded into a certain length and transferred onto a belt conveyor that passes through the ripening chamber. A method for ripening noodle strips, characterized in that the noodle strips are transported in the room for a certain period of time in a horizontally laid manner.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP56189168A JPS591467B2 (en) | 1981-11-27 | 1981-11-27 | How to age noodle strips |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP56189168A JPS591467B2 (en) | 1981-11-27 | 1981-11-27 | How to age noodle strips |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS5894358A JPS5894358A (en) | 1983-06-04 |
JPS591467B2 true JPS591467B2 (en) | 1984-01-12 |
Family
ID=16236602
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP56189168A Expired JPS591467B2 (en) | 1981-11-27 | 1981-11-27 | How to age noodle strips |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS591467B2 (en) |
-
1981
- 1981-11-27 JP JP56189168A patent/JPS591467B2/en not_active Expired
Also Published As
Publication number | Publication date |
---|---|
JPS5894358A (en) | 1983-06-04 |
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