JPS5934857A - Preparation of extruded noodle and apparatus therefor - Google Patents
Preparation of extruded noodle and apparatus thereforInfo
- Publication number
- JPS5934857A JPS5934857A JP57147169A JP14716982A JPS5934857A JP S5934857 A JPS5934857 A JP S5934857A JP 57147169 A JP57147169 A JP 57147169A JP 14716982 A JP14716982 A JP 14716982A JP S5934857 A JPS5934857 A JP S5934857A
- Authority
- JP
- Japan
- Prior art keywords
- noodle
- extrusion
- extruded
- cutter
- speed
- 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.)
- Granted
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
- A21C11/10—Other machines for forming the dough into its final shape before cooking or baking combined with cutting apparatus
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
- A21C11/16—Extruding machines
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Manufacturing And Processing Devices For Dough (AREA)
- Noodles (AREA)
Abstract
Description
【発明の詳細な説明】
小麦粉を主原料とする麺類は、その製造方法として、小
麦粉に塩水を一定量の割合に混ぜて、１０分〜２０分間
ミキシングすることで麺生地を製造し、その後圧延ロー
ルを利用して最初は厚く、順次薄く圧延し切刃の線の大
きさに合せて最終麺帯の厚みを決め、その後切刃によっ
て種々の大きさの麺線を作っている。例えば１２といえ
ば約３Ｑ ｍｍの間に１２本の軸線か分割されるもので
「うどん」で８〜１２「冷麦」で１５〜１８「そうめん
」で２０〜２８といった様に称されている。このロール
圧延式製麺は小麦粉に冷水（加塩されたものが一般的）
を加水し常温で混捏し、更に常温で圧延して切刃で線状
に切出されるのが一般的製造方法である。この方法での
一帯の製造は一連の帯の様な麺帯を容易に製造すればあ
とは切刃で線状に切出せばよい０
このロール式の製麺方法で切刃から切出された麺線は一
定の速さで動線が切出されているので、一定の回転数の
切断カッターによって定量の麺線を容易に製造すること
が出来る。[Detailed Description of the Invention] Noodles whose main ingredient is wheat flour are produced by mixing a certain amount of salt water with wheat flour and mixing for 10 to 20 minutes to produce noodle dough, which is then rolled. Rolls are used to roll the noodles thickly at first and then thinly in order to determine the final thickness of the noodle strips according to the size of the lines on the cutting blades, after which noodle strips of various sizes are made using the cutting blades. For example, the number 12 is divided into 12 axes between about 3Q mm, and is referred to as 8-12 for ``udon'', 15-18 for ``chilled wheat'', 20-28 for ``somen'', and so on. This roll-rolled noodle is made by adding flour to cold water (usually salted).
A common manufacturing method is to add water, knead the mixture at room temperature, roll it at room temperature, and cut it into linear shapes with a cutting blade. With this method, it is easy to manufacture a series of noodle strips, and all you have to do is cut them out in a line with a cutting blade. Since the flow line of the noodle strings is cut out at a constant speed, a fixed amount of noodle strings can be easily manufactured using a cutting cutter with a constant rotation speed.
一方スクリユ一式押出しによる麺線製造はスクリューの
先にヘッドを取付は更にその先端にダイスを装着して、
スクリューにより約１００ Ｋｉｄの強力な押圧力から
の発熱によって小麦粉の澱粉質を糊化しダイスの多数の
小孔から軸線を押出してスパゲティ、マカロー二等の各
種のパスタ−食品を製造することが出来る。On the other hand, when producing noodle strings by extruding a set of screws, a head is attached to the tip of the screw, and a die is attached to the tip of the screw.
The starch of the wheat flour is gelatinized by the heat generated by the strong pressing force of about 100 kids by the screw, and the axis is extruded through the many small holes of the die, thereby making it possible to produce various pasta foods such as spaghetti and macaroons.
現在利用されている、特公昭４５−５０１９、実公昭４
５−２４５５８％では麺類製造の混練をスクリュー押出
により行うのみであってその後数段のロールによって順
次圧延するものであるからロール圧延を省略することは
できない。しかし上記パスタ食品製造機（パスタ！！Ａ
）はスクリューの押圧力ですべての工程か終って、ただ
線状にすればよい状態にまで麺帯か仕上っている。Currently in use: Special public service (1973-5019), public public service (45)
In the case of 5-24558%, kneading for producing noodles is only carried out by screw extrusion, and then rolling is performed sequentially using several stages of rolls, so roll rolling cannot be omitted. However, the above pasta food manufacturing machine (Pasta!!A
), all the processes are completed by the pressure of the screw, and the noodle strips are finished to the point where they just need to be made into a linear shape.
ところかこのパスタ機ではスクリューからの押圧力をヘ
ッドを通してダイスに掛けるものであって丸型のダイス
に多数の小孔を均等に設置してもこの小孔から押出され
て来る麺線はダイスの中心部が長くなったり、外部が長
くなったりして常に均一に出て来る事は無い（第３図、
第４図参照）。However, in this pasta machine, the pressing force from the screw is applied to the die through the head, so even if a large number of small holes are evenly placed in the round die, the noodle strings that are extruded from the small holes will not be able to fit into the die. The center part becomes longer and the outer part becomes longer, so it does not always come out uniformly (Figure 3,
(See Figure 4).
この様な事を少しでも正確にするために丸型ダイスに代
って細長いハーモニカ型のダイスも利用されているかこ
れも第３図、第４図に示す様に長短が出来る。そして乾
燥スパゲティ、マカロー二等を製造する時には押出され
た軸線を掛竿に取って直に下端を切揃えて一応長短をそ
ろえているのが現状である。In order to make this kind of thing as accurate as possible, elongated harmonica-shaped dies are also used instead of round dies, and these can also be made long or short, as shown in Figures 3 and 4. Currently, when producing dried spaghetti, mackerel, etc., the extruded axis is placed on a hanging rod and the lower end is immediately trimmed to make the length even.
本発明は麺帯をスクリュー押出機の押出ダイスから押出
し、引続いて同麺帯を軸線切出機により麺線に切出し、
同切出機による麺線切出速度よりも上記押出機による麺
帯押出速度を速くして同切出機と上記押出機との間の麺
帯の弛みを感知し、その弛みに応じて上記麺帯押出を調
節し上記麺線切出速度を保持することを特徴とする押出
麺製造法およびその装置に関するものであって、本発明
を図面に示す実施例について説明すると、機函８の上部
に水・小麦粉のミキサー９を設け、開閉蓋１０によって
密閉しかつ内部空気を外部に吸引してバキューム状態に
保持し、攪拌回転羽根１１を内部に軸支する。このミキ
サー９の一端底部は同ミキサー９の下部に配設したスク
リュー押出筒１２の始端部に連通１３し、同＠１２内に
は押出スクリュー１４を軸支する。又同筒１２の先端ヘ
ッド１５には第２図に示す円形麺帯押出ダイス３を設け
、円形押出麺帯１には切込み部が形成される。The present invention extrudes a noodle strip from an extrusion die of a screw extruder, and then cuts the noodle strip into noodle strings using an axial cutter,
The noodle strip extrusion speed by the extruder is made faster than the noodle strip cutting speed by the cutting machine, and the slackness of the noodle strip between the cutting machine and the extruder is detected, and the The present invention relates to an extruded noodle manufacturing method and an apparatus thereof characterized in that the extrusion of the noodle strips is adjusted to maintain the above-mentioned noodle string cutting speed. A water/flour mixer 9 is installed in the mixer 9, and the mixer 9 is sealed with an opening/closing lid 10, internal air is sucked to the outside and maintained in a vacuum state, and a stirring rotary blade 11 is pivotally supported inside. The bottom of one end of the mixer 9 communicates 13 with the starting end of a screw extrusion cylinder 12 disposed at the bottom of the mixer 9, and an extrusion screw 14 is pivotally supported within the extrusion cylinder 12. Further, the tip head 15 of the cylinder 12 is provided with a circular noodle strip extrusion die 3 shown in FIG. 2, and a notch is formed in the circular extruded noodle strip 1.
押出スクリュー１４０回動軸１６は減速歯車１７１．１
８、中間軸１９．２０、減速調車２１．２２および調帯
２３．２４を介して電動機２５に接続し押出麺製造機６
が形成される。そして同製造機６に近接する位置に床面
２６に麺線切出機４を配置する。この切出機４の上部に
け麺帯ビンチロール２７．２７が設けられ、同ロール２
７．２７の下方に定速回転麺線切刃ロール２８．２８が
設けられ、その下方に麺Ｉｓ定寸カッター２９を設け、
さらにその下方に麺線定速搬出フンベヤ３０又は茹槽（
図示していない）に向う間歇定速移動茹土用バケツ）３
１が設けられる。、この麺線切出機４と上記押出麺製造
機６との中間には麺帯１の弛み感知装置７が設けられ、
同装置７は光電管或はＩＪ ミツトスイッチ等であれば
良い。上記電動機２５により押出スクリュー１４は減速
回動しその回動によるダイス３からの麺帯押出速度は上
記切刃ロール２８．２８の一定の周速度よりも速く或は
遅く可変して設定され、上記電動機２５には可変速モー
ターを用い、或は上記切刃ロール２８．２８の定周速度
より若干速く設定し弛み感知装置７の感知動作によって
上記電動機２５を変速又は入切するスイッチ又は抵抗等
による上記スクリュー押出機２の回動制御装置が形成さ
れる。The extrusion screw 140 rotation shaft 16 is a reduction gear 171.1
8. The extruded noodle making machine 6 is connected to the electric motor 25 via the intermediate shaft 19.20, the reduction pulley 21.22 and the adjustment band 23.24.
is formed. A noodle string cutting machine 4 is arranged on the floor surface 26 at a position close to the manufacturing machine 6. A noodle strip vinci roll 27, 27 is provided on the upper part of this cutting machine 4, and the roll 2
7. A constant speed rotating noodle string cutting blade roll 28.28 is provided below 27, and a noodle Is size cutter 29 is provided below it,
Further below, there is a noodle string constant speed conveyor 30 or a boiling tank (
(not shown) Intermittent constant speed moving boiling soil bucket) 3
1 is provided. , a noodle band 1 slackness sensing device 7 is provided between the noodle string cutting machine 4 and the extrusion noodle manufacturing machine 6,
The device 7 may be a phototube, an IJ switch, or the like. The extrusion screw 14 is rotated at a reduced speed by the electric motor 25, and the speed at which the noodle strip is extruded from the die 3 due to the rotation is variable and set to be faster or slower than the constant circumferential speed of the cutter roll 28, 28. A variable speed motor is used for the electric motor 25, or a switch or a resistor is used, which is set slightly faster than the constant circumferential speed of the cutting blade roll 28, and changes the speed of the electric motor 25 or turns it on or off according to the sensing operation of the slack sensing device 7. A rotation control device for the screw extruder 2 is formed.
本発明では上記スクリュー押出機２の押出ダイス３から
麺帯１を押出し、引続いてこの麺帯１を上記麺線切出機
４のビンチロール２７．２７を経て麺線切出ロール２Ｂ
、２８を通過させることによって定速度に麺線５を切出
すものである０そしてこの一定の切出速度よりも上記押
出機２による麺帯押出速度を若干速〈押出すことによっ
て同切出接４と−に記押出接２との間にある押出麺帯１
に下方への弛みを発生させる。この弛みは上記感知装置
７によって感知することができる。例えば下方の光重、
管を弛んだ麺帯１か遮断し或は弛んだ麺帯１かＦ方のリ
ミットスイッチ７を開き、その信号によって電動機２５
を減速又は停止することによって上記麺帯押出速度を低
下又は停止する。このようにすると一定周速の切刃ロー
ラ２８．２８の牽引力によって押出麺帯１は上昇し上方
の光電管又はリミットスイッチ７″を遮断又は閉じて上
記電動機２５を増速し或は始動するから上記押出速度は
増加して押出麺帯１を下方に弛め上述同様の動作を繰返
すものである。In the present invention, the noodle strips 1 are extruded from the extrusion die 3 of the screw extruder 2, and then the noodle strips 1 are passed through the noodle strip cutting rolls 27 and 27 of the noodle strip cutting machine 4 to the noodle strip cutting rolls 2B.
, 28 to cut out the noodle strips 5 at a constant speed. Extruded noodle band 1 located between 4 and extruded joint 2 marked -
causes downward slack. This slack can be sensed by the sensing device 7 described above. For example, the light weight below,
Shut off the pipe to the loose noodle strip 1 or open the limit switch 7 on the F side of the loosened noodle strip 1, and the electric motor 25 is activated by the signal.
The noodle strip extrusion speed is reduced or stopped by slowing down or stopping. In this way, the extruded noodle strip 1 rises due to the traction force of the cutting blade rollers 28, 28 having a constant circumferential speed, and the upper phototube or limit switch 7'' is cut off or closed, and the speed of the electric motor 25 is increased or started. The extrusion speed is increased, the extruded noodle strip 1 is loosened downward, and the same operation as described above is repeated.
従来上記押出速度と切出速度とを一致きせることは困蒔
であり、スクリュー押出機２と切出機４との間では押出
麺帯１の流れは常に均一ではないため上記押出麺帯１か
ら麺線５を定速切出ロール２８．２８によって連続的に
切出すことはきわめて困難であった。又スクリュー押出
機２による押出速ｒ９の方に切出機４による麺線切出を
順応訓節寧せる方法が考えられるが、この方法では麺線
切出速度が変動Ｉ−又は同切出しが停止して茹スパゲテ
ィを製造する際、一定速度のｔ［１上用パケツト内に切
出麺線を安全に収容できないはかりか、茹上用パケット
の移動を上記麺線切出に応じて変動又は停止させると同
パケットの茹湯中の速度は一定せず、そのために出来上
ったｔムスパゲティはＡ［１上時間がまちまちで一定品
質のものを得ることは困難である。Conventionally, it has been difficult to match the extrusion speed and cutting speed, and the flow of the extruded noodle strip 1 between the screw extruder 2 and the cutter 4 is not always uniform, so the flow from the extruded noodle strip 1 to It was extremely difficult to continuously cut out the noodle strings 5 using the constant speed cutting rolls 28, 28. In addition, a method can be considered in which the extrusion speed r9 of the screw extruder 2 is adapted to the noodle string cutting by the cutting machine 4, but in this method, the noodle string cutting speed fluctuates I- or the cutting stops. When producing boiled spaghetti at a constant speed of t[1], the movement of the boiling packet must be varied or stopped depending on the cutting of the noodle strings. When boiling, the speed at which the same packet is boiled in water is not constant, and as a result, the resulting spaghetti takes different amounts of time, making it difficult to obtain one of constant quality.
本発明は上述の方法および装Ｎによったので、パスタ機
によってきわめて迅速に麺帯１を製造ししかも同麺帯１
を引続いて連続的に麺線５に切出し得るばかりでなく切
出された麺線５を定速度に切出し得て茹上機や油揚機等
その後の加工工程に接続し得て均一な品質の麺が得られ
る効果がある。Since the present invention is based on the above-mentioned method and N, the noodle strip 1 can be produced very quickly using a pasta machine, and the same noodle strip 1 can be produced very quickly.
Not only can the noodle strings 5 be continuously cut out, but the cut noodle strings 5 can also be cut out at a constant speed and connected to subsequent processing steps such as a boiling machine or a frying machine, resulting in uniform quality. There is an effect that noodles can be obtained.
第１図は本発明の押出麺製造装置を示す側面図、第２図
は第１図Ａ−Ａ線による横断面図、第３図、第４図はそ
れぞれ従来の押出ダイスによる麺線押出状態図である。
１・・麺帯、２・・スクリュー押出機、３・・押出ダイ
ス、４・・麺線切出機、５・・麺線、６・・押出麺製造
機、７・・弛み感知装置。
特許出願人
大 和 博 行
大 和 恒 夫
＝３３；FIG. 1 is a side view showing the extruded noodle manufacturing apparatus of the present invention, FIG. 2 is a cross-sectional view taken along line A-A in FIG. It is a diagram. 1. Noodle strip, 2. Screw extruder, 3. Extrusion die, 4. Noodle string cutting machine, 5. Noodle string, 6. Extruded noodle manufacturing machine, 7. Looseness detection device. Patent applicant Kazuhiro Yukihiro Kazuo Tsuneo = 33;
Claims (2)
押出し、引続いて同麺帯１を麺線切出機４により麺線５
に切出し、同切出機４による一線切出速度よりも上記押
出機２による麺帯押出速度を速くして同切出機４と上記
押出機２との間の麺帯１の弛みを感知し、その弛みに応
じて上記麺帯押出を調節し上記麺線切出速度を保持する
ことを特徴とする押出麺製造法。(1) The noodle strip 1 is extruded from the extrusion die 3 of the screw extruder 2, and then the noodle strip 1 is cut into noodle strings by the noodle string cutter 4.
The noodle strip extrusion speed by the extruder 2 is made faster than the linear cutting speed by the cutter 4, and the slack of the noodle strip 1 between the cutter 4 and the extruder 2 is detected. A method for producing extruded noodles, characterized in that the extrusion of the noodle strips is adjusted according to the slackness of the noodle strips to maintain the noodle strip cutting speed.
麺製造機６におけるスクリュー押出機２に麺帯押出ダイ
ス３を設け、同スクリュー押出機２から押出される麺帯
の弛み感知装置７を上記押出麺製造機６と麺線切出機４
との間に配設し、弛みに応じた上記スクリュー押出機２
の回動制御装置を設けてなる押出麺製造装置。(2) An extruded noodle manufacturing machine 6 and a noodle string cutting machine 4 are arranged, a noodle strip extrusion die 3 is provided in the screw extruder 2 of the extruded noodle manufacturing machine 6, and the noodle strips are extruded from the screw extruder 2. The slackness sensing device 7 is connected to the extrusion noodle manufacturing machine 6 and the noodle string cutting machine 4.
The above-mentioned screw extruder 2 is arranged between the
An extruded noodle manufacturing device equipped with a rotation control device.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57147169A JPS5934857A (en) | 1982-08-24 | 1982-08-24 | Preparation of extruded noodle and apparatus therefor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57147169A JPS5934857A (en) | 1982-08-24 | 1982-08-24 | Preparation of extruded noodle and apparatus therefor |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5934857A true JPS5934857A (en) | 1984-02-25 |
| JPS6121047B2 JPS6121047B2 (en) | 1986-05-24 |
Family
ID=15424139
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57147169A Granted JPS5934857A (en) | 1982-08-24 | 1982-08-24 | Preparation of extruded noodle and apparatus therefor |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5934857A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6147161A (en) * | 1984-08-13 | 1986-03-07 | Itami Kanetetsu Shokuhin Kk | Packaged noodle |
| JPS61280242A (en) * | 1985-05-30 | 1986-12-10 | ソシエテ デ プロデユイ ネツスル ソシエテ アノニム | Production of pasta |
| EP0948893A2 (en) | 1998-04-09 | 1999-10-13 | Nissin Food Products Co., Ltd. | Method of and apparatus for producing extruded elongate pasta of substantially even lengths |
| KR100347986B1 (en) * | 2000-04-04 | 2002-08-07 | 주식회사농심 | Improved process for preparing instant extruded noodles |
| KR100364585B1 (en) * | 1999-09-06 | 2002-12-12 | 주식회사농심 | Improved extruded noodles and manufacturing process thereof |
| JP2007075112A (en) * | 2005-09-12 | 2007-03-29 | Cj Corp | Method and apparatus for producing cold korean noodle using extrusion molding process |
| CN105613643A (en) * | 2016-03-28 | 2016-06-01 | 河南万杰智能科技股份有限公司 | Noodle cutting device of small-size raw noodle making and selling machine |
| KR101868137B1 (en) * | 2017-11-15 | 2018-06-18 | 최환희 | Processed food manufacturing apparatus equipped with a dough sheet molding machine and method for manufacturing cereal processed food using the same |
| KR101888795B1 (en) * | 2017-11-15 | 2018-08-14 | 최환희 | Continuous extrusion type dough sheet molding machine and raw noodle manufacturing device using the same |
-
1982
- 1982-08-24 JP JP57147169A patent/JPS5934857A/en active Granted
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6147161A (en) * | 1984-08-13 | 1986-03-07 | Itami Kanetetsu Shokuhin Kk | Packaged noodle |
| JPS61280242A (en) * | 1985-05-30 | 1986-12-10 | ソシエテ デ プロデユイ ネツスル ソシエテ アノニム | Production of pasta |
| EP0948893A2 (en) | 1998-04-09 | 1999-10-13 | Nissin Food Products Co., Ltd. | Method of and apparatus for producing extruded elongate pasta of substantially even lengths |
| EP0948893A3 (en) * | 1998-04-09 | 2001-01-03 | Nissin Food Products Co., Ltd. | Method of and apparatus for producing extruded elongate pasta of substantially even lengths |
| US6187358B1 (en) | 1998-04-09 | 2001-02-13 | Nisshi Food Products Co., Ltd. | Method of and apparatus for producing extruded elongate pasta of substantially even lengths |
| KR100364585B1 (en) * | 1999-09-06 | 2002-12-12 | 주식회사농심 | Improved extruded noodles and manufacturing process thereof |
| KR100347986B1 (en) * | 2000-04-04 | 2002-08-07 | 주식회사농심 | Improved process for preparing instant extruded noodles |
| JP2007075112A (en) * | 2005-09-12 | 2007-03-29 | Cj Corp | Method and apparatus for producing cold korean noodle using extrusion molding process |
| CN105613643A (en) * | 2016-03-28 | 2016-06-01 | 河南万杰智能科技股份有限公司 | Noodle cutting device of small-size raw noodle making and selling machine |
| KR101868137B1 (en) * | 2017-11-15 | 2018-06-18 | 최환희 | Processed food manufacturing apparatus equipped with a dough sheet molding machine and method for manufacturing cereal processed food using the same |
| KR101888795B1 (en) * | 2017-11-15 | 2018-08-14 | 최환희 | Continuous extrusion type dough sheet molding machine and raw noodle manufacturing device using the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6121047B2 (en) | 1986-05-24 |
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