JPS6114769B2 - - Google Patents
Info
- Publication number
- JPS6114769B2 JPS6114769B2 JP58221783A JP22178383A JPS6114769B2 JP S6114769 B2 JPS6114769 B2 JP S6114769B2 JP 58221783 A JP58221783 A JP 58221783A JP 22178383 A JP22178383 A JP 22178383A JP S6114769 B2 JPS6114769 B2 JP S6114769B2
- Authority
- JP
- Japan
- Prior art keywords
- noodle
- noodle strips
- raw noodle
- width
- medium
- 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
- 235000012149 noodles Nutrition 0.000 claims description 245
- 238000010025 steaming Methods 0.000 claims description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- 238000012545 processing Methods 0.000 claims description 28
- 230000007246 mechanism Effects 0.000 claims description 26
- 238000005520 cutting process Methods 0.000 claims description 13
- 238000010438 heat treatment Methods 0.000 claims description 7
- 238000005096 rolling process Methods 0.000 claims description 7
- 238000001035 drying Methods 0.000 description 25
- 238000000034 method Methods 0.000 description 22
- 239000000047 product Substances 0.000 description 20
- 235000008446 instant noodles Nutrition 0.000 description 18
- 230000008569 process Effects 0.000 description 14
- 230000000052 comparative effect Effects 0.000 description 7
- 235000013312 flour Nutrition 0.000 description 7
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 6
- 238000000926 separation method Methods 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 5
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 4
- 238000010586 diagram Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 230000037303 wrinkles Effects 0.000 description 4
- 102000013142 Amylases Human genes 0.000 description 3
- 108010065511 Amylases Proteins 0.000 description 3
- 229940111205 diastase Drugs 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 239000012467 final product Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 229920006395 saturated elastomer Polymers 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 108010068370 Glutens Proteins 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 230000004520 agglutination Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 238000013461 design Methods 0.000 description 2
- 238000006073 displacement reaction Methods 0.000 description 2
- 235000013345 egg yolk Nutrition 0.000 description 2
- 210000002969 egg yolk Anatomy 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- 210000004283 incisor Anatomy 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 238000004448 titration Methods 0.000 description 2
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 241001391944 Commicarpus scandens Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 235000004347 Perilla Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000000861 blow drying Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000009510 drug design Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 229920006327 polystyrene foam Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000013077 scoring method Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- AKHNMLFCWUSKQB-UHFFFAOYSA-L sodium thiosulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=S AKHNMLFCWUSKQB-UHFFFAOYSA-L 0.000 description 1
- 235000019345 sodium thiosulphate Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Landscapes
- Manufacturing And Processing Devices For Dough (AREA)
- Noodles (AREA)
Description
本発明は麺生地を成形して得られた生麺帯より
即席性乾燥アルフア麺線を製造するための準備工
程として生麺帯に連続的に蒸熱処理を施す装置に
関するものである。
従来、油浴式加熱乾燥工程によらずに即席性乾
燥アルフア麺線を取得する方法として、小麦粉を
主体とする穀粉類に水を添加し均一に混合した麺
生地を、適宜な厚味に圧延するか又は加圧押出し
により生麺帯となし、それを細線状に切断して生
麺線となした後蒸煮するか或いは上記麺生地をダ
イスより直接押出して生麺線となしたものを蒸煮
してアルフア化し、更に乾燥することが知られて
いる。しかし乍らかゝる方法では生麺線が波状に
屈曲し或いは蒸煮中に麺線が膨潤して麺線相互間
に結着、膠着が生起し甚しい場合には塊状となる
ため、アルフア化が不均一となり熱水によつて均
一に復元し難く従つて食感並びに風味を損なうと
いう重大な欠点があつた。かゝる欠点を解消する
試みとして本発明者等は曩に特願昭53−3063号と
して、小麦粉を主体とし、水分含有率が少なくと
も30重量%の生麺帯を蒸煮し、次いで該蒸煮麺帯
を予備乾燥して水分含有率を15〜35重量%に調整
した後切断して麺線となし更に乾燥することより
なる乾燥即席麺の製造法を提案した。この方法に
よれば、既述の従来技術の問題点は殆ど解決さ
れ、麺線相互の結着・膠着等を伴なうことなく麺
生地の均一にして高度なアルフア化が実験規模に
おいて達成されたが、一方かゝる一連の工程を連
続化し、商業的規模に於ける合理的機械化を推進
する過程で尚種々の技術的問題点に逢着した。即
ち麺生地より連続シート状に成形して得られた広
幅状生麺帯を、例えば無端帯等の搬送装置上に載
置し搬送しつつ、加熱水蒸気による蒸熱工程に付
すると、広幅状生麺帯は蒸熱作用によつて膨潤す
るにも拘らず、搬送装置表面との静摩擦或いは粘
着力等によつて滑動を抑制されている為特にその
幅方向の膨脹は長手方向に沿つた***の生成によ
つて吸収されることとなり多数の山脈状縦皺が生
起しそれらが予備乾燥工程で固定され、爾后の切
断細線化に著しい不都合を齎らし品質の不均斉を
招く結果となる。更に広幅状生麺帯に作用する水
蒸気の流れは萬遍なく行き亘り難く、幅の中央付
近の側縁付近とでアルフア化度に差異が生ずる傾
向が見られ、それを解消するために水蒸気供給量
を徒らに増大するか処理時間を延長しなければな
らない等工程又は装置設計上の不利を伴なう。
本発明者等は叙上の如き問題点を解決するため
に鋭意研究の結果本発明を完成したもので、その
第一の目的は、均質にして熱水復元性並びに食
感、風味に優れた即席性乾燥アルフア麺を工業的
有利に取得するにあり、又第二の目的は麺帯の処
理に用いられる合理的に連続化された商業生産用
の装置を提供するにある。
本発明の前記目的は、麺生地を実質的に均一な
厚味を有する連続シート状に成形し長尺広幅状生
麺帯となすための成形機と、該成形機より長尺方
向に連続的に送り出される広幅状生麺帯をその走
行方向に沿つて複数枚の中幅状生麺帯に分割する
ための少なくとも1個の切断用部材を具えた分割
機と、相隣れる各中幅状生麺帯をその長手方向に
走行せしめつつ相互に離隔せしめる離隔機と、中
幅状生麺帯を載置搬送するための搬送機構が貫装
され且つ加熱水蒸気供給手段を内設した蒸熱室と
を順次連設してなることを特徴とする麺帯の連続
処理装置によつて達成される。
本発明に云う麺生地とは、小麦粉を主体とし、
必要に応じてその他の穀粉、澱粉、公知の麺質改
良剤、添加物、呈味剤、卵、卵黄等を加えた原料
に所定量の水を添加し均一に混合したものであり
その水分含有量は麺生地総重量の約30〜40重量%
を適当とし、好ましくは32〜37重量%である。水
分含有量が上記範囲を下廻ると、麺組織中に水分
が均一に分散し難くその為グルテンの生成が不充
分となり、粘稠性並びに伸展性が不充分となり、
麺生地より成形された生麺帯が破断し易くなるの
みならず、蒸熱処理后の麺質が不均一となるため
好ましくない。一方水分含有量が上記範囲を超え
て過大となるとグルテン網が軟弱化し保型性を悪
化し且つ過度の粘稠性を呈するため、麺生地又は
生麺帯がそれらの接触通過する機器表面に付着す
る傾向が現われ、又製品の形状品質を損なうこと
があるので適当でない。
かような麺生地を出発原料として生麺帯とな
し、蒸熱処理する本発明装置を、以下添付図面を
参照して詳述する。
第1図は本発明装置の具体例を示す1部切欠概
要図である。
第2図乃至第4図は本発明装置の夫々異なる実
施態様についてそれらの要部を示す概要図であ
る。
第1図において混合機1,1内の麺生地はそれ
らの底部に設けられたスリツトより成形機2に供
給され、実質的に均一な厚味を有する連続シート
状に成形され長尺広幅状生麺帯3とされる。成形
機2は夫々が2本1対のニツプロール4,4′,
………を複数段直列に配設し、且つ後段になるに
従つてロール表面速度を順次大ならしめるような
駆動手段(図示せず)を具えてなる所謂圧延機で
あり、かゝる成形機は公知である。広幅状生麺帯
の成形は、その他一般に慣用されている形式の成
形機、例えばスクリユー押出成形機により麺生地
を混〓し、横断面C字形に押出した後、開幅し必
要に応じて圧延して行なうこともできるが、前述
の型式の圧延機によれば麺生地は過度の練〓作用
を受けることなく、比較的粗な組織の生麺帯が得
られ、最終製品に優れた熱水復元性を与えるので
最も好ましい。
広幅状生麺帯3の幅は処理機械装置の働き幅に
よつて制限され通常約40〜100cm程度であるが必
要に応じ任意に選定することができる。又厚味は
最終製品の均一な品質・形状を保証するためには
実質的に均一であることを要し、約0.3〜2.0mm程
度が好ましく、更に好ましくは約0.5〜1.5mmであ
る。これより薄くなると爾后の処理工程において
破断し易くなり、又上記範囲を超えて厚くなる
と、後段の離隔工程における円滑な離隔作業が困
難となるばかりか、蒸熱工程において生麺帯の内
外層間で膨潤度、アルフア化度等に差が生ずる虞
れがあり何れも好ましくない。
かくして得られた広幅状生麺帯3は、次いで駆
動ロール5等適宜な推進用部材によつて長尺方向
に連続的に移送されると共に、分割機6により、
該生麺帯3の走行方向に沿つて複数枚の中幅状生
麺帯7,7′………に分割される。第1図及び第
4図に示した具体例においては、分割機6は広幅
状生麺帯3の通路上部に該通路を直角に横切つて
横架された回転軸8と、該回転軸8上に垂直に固
定された少なくとも1個のデイスクカツター9よ
りなる切断用部材とよりなり、上記回転軸8の駆
動手段(図示せず)を具えている。第2図及び第
3図には分割機6の異なる態様が示されている。
即ち、一軸上に大径部10と小径部11とを交互
に有する2本のカツターロール12,12を、一
方のカツターロールの大径部10が他方のカツタ
ーロールの小径部11に嵌合するよう並行に組合
せて段差状ニツプを形成し、該組合わされたカツ
ターロール12,12を広幅状生麺帯3の通路を
直角に横切つて横架すると共に該カツターロール
12の駆動手段(図示せず)を設けてなり、互い
に摺接する大径部10の端縁13によつて、段差
状ニツプを通過する麺帯3を剪断するごとくなし
た型式のものである。本発明に適用される分割機
はこれらの実施例に限定されることなく、適宜な
変形或いは設計変更が可能であり、又公知の切断
装置を応用することを妨げるものではない。
広幅状生麺帯3の通路を横切つて配設される切
断用部材の間隔は該生麺帯の側縁より約5〜30cm
毎とすることが良く、更に好ましくは約10〜20cm
間隔である。即ちこれらの数値は切り出される中
幅状生麺帯7,7′………の幅を意味し、上記範
囲よりも小さい幅とすることは、中幅状生麺帯の
枚数を増加させることゝなり後述の離隔機の構造
を複雑化し、又中幅状生麺帯より麺線を切り出す
場合、麺帯側縁部より発生する不斉麺線の量を増
大させる結果となる。一方、上記範囲を超えた大
きい幅とすれば、後続の離隔作用を困難とするの
みならず、蒸熱工程において広幅状生麺帯をその
まゝ処理する場合に生ずるのと実質的に同様な問
題点、即ち膨脹による長手方向の皺・襞の発生或
いは幅方向の不均一加熱等が生起し、製品品質に
好ましくない影響を及ぼすので適当でない。
上述の如くして形成された中幅状生麺帯7,
7′………は走行しつゝある間に、その長手方向
を横切る方向に互いに相隣れる中幅状生麺帯7,
7′………を相対的に適宜変位せしめて、相互に
離隔される。こゝに中幅状生麺帯の長手方向を横
切る方向とは上下方向であつても又幅方向であつ
てもよく要は相隣れる中幅状生麺帯が所定間隔を
以つて離隔されるよう、相対的に変位させること
が肝要である。又、相対的に変位させるとは、相
隣れる中幅状生麺帯の一方のみを変位させること
も双方共に変位させることをも包含する。
第2図及び第3図には中幅状生麺帯7,7′…
……を幅方向に夫々変位せしめて相互に離隔する
ための離隔機の例が示されている。
第2図において、1対のカツターロール12よ
りなる分割機6を通つて形成された中幅状生麺帯
7,7′………はそれぞれその通路を横切つて横
架された複数本のセパレーターロール14,1
4′………上に接触しつゝそれらに跨乗して通過
する。これらのセパレーターロール14,14′
………はそれぞれの軸の周りに回転自在に軸支さ
れ、それぞれ生麺帯群の総幅の中心より外方へ向
つて先細り状に形成されたテーパーロールであ
り、外側に配置されたセパレーターロールは内側
のものに比し、順次大なるテーパーを備えてい
る。従つて、生麺帯の接触するセパレーターロー
ル母線は、生麺帯群総幅の中心より外方へ向かつ
て順次下降するか又は生麺帯の走行方向に関し順
次後退するか若しくは下降しつつ後退する如く傾
斜し且つ外側セパレーターロールの該母線の傾斜
度合が内側のそれよりも適宜大となつている。
こゝに生麺帯の接触するセパレーターロール母線
とは、第5図に示した側面概要図を参照して、中
幅状生麺帯7がセパレーターロール14、に接触
する円弧PQの中心Rをよぎるロール母線と定義
し、本書中において単に「ロール母線」と称す
る。前述の如くに、セパレーターロール14のロ
ール母線を傾斜せしめたことにより中幅状生麺帯
7,7′………はセパレーターロール14,1
4′………上を幅方向に滑動するか又はセパレー
ターロール14の回転運動により外方に変位せし
められ、相互に適宜間隔、離隔する。
第3図に示した離隔機においては、上述のテー
パーロールに替えて通常の円状ロールをセパレ
ーターロール14,14′として用い、各ロール
母線が前記同様に順次傾斜する如く、各セパレー
ターロール14,14′………の中心軸を傾斜せ
しめて取付けることにより、離隔作用を司るよう
に構成してある。
以上の例においては各中幅状生麺帯毎に1個ず
つのセパレーターロールを適用した場合を示した
が、1枚の中幅状生麺帯に対し複数のセパレータ
ーロールを直列に配設して離隔作用を増強するこ
と、或いは、各セパレーターロールを彎曲した同
一軸上に取付け所謂スクロール型式となすこと又
は、ロール表面の回転部分を可撓性材料で構成し
た単一のベンドロール型式となすこと等、ロール
母線が前述の傾斜をなす限り自由な変形・応用が
可能である。
かくして離隔される相隣り合つた中幅状生麺帯
の間隔は、それら2枚の中幅状生麺帯の幅の和の
少なくとも5%であることが望ましい。即ち生麺
帯は後続の蒸熱処理により膨脹して特に幅方向に
数%、甚しい場合には9.6%にも及ぶ膨脹拡幅が
観察されるので、一旦離隔された中幅状生麺帯同
士がかゝる膨脹により再び接触することを防ぐた
めである。
しかし乍ら難隔間隔を徒らに過大とすること
は、生麺帯の組織や形状を損なつたり、著しい場
合には側縁部を破断することがあるのみならず、
後続の処理装置の大型化を招く等の不都合が生ず
るため、避けるべきである。
互いに離隔された中幅状生麺帯は次いで例えば
無端帯を以つて代表される搬送機構上に載置され
所定の離隔状態を保持したまゝ搬送され蒸熱処理
に付されるのであるが搬送機構上に所定の離隔状
態を保つて中幅状生麺帯を載置するには、前述の
離隔機におけるセパレーターロールのロール母線
の傾斜度合を適宜に調節することによつて、走行
中の隣接する中幅状生麺帯相互の間隔を所定の大
きさ迄拡げ、その状態で搬送機構上に載置される
ようセパレーターロールと搬送機構間の麺帯自由
走行距離並びに該ロールと搬送機構との水準等の
関係配置を適宜に定めることが望まれる。かゝる
ロール母線の傾斜度合及び該ロールと搬送機構と
の関係配置は、中幅状生麺帯の幅、厚味、走行速
度等に適応して実験的に適宜決定することができ
る。
次に、第4図には相隣れる中幅状生麺帯をその
長手方向を上下に横切つて相対的に変位せしめて
相互に離隔する離隔機の例が示されている。この
型式の離隔機は、複数の中幅状生麺帯の隔本毎に
上下に相対的変位を与え、上位の生麺帯を載置搬
送するための補助搬送機構15を含んでなるもの
であり幅方向に変位せしめる手段を有しないかわ
りに、無端帯式又はローラー式の補助搬送機構を
装備せねばならず、設備費が前記の離隔機に比し
て増大する不利がある。その他離隔手段として
は、前段の分割機において中幅状と小幅状の生麺
帯が交互に並ぶように分割し、小幅状生麺帯を除
去する方法があるが、かゝる方法は製品歩留を低
下させるため必ずしも有利とは云えない。
上述の如くして分割し互いに離隔された中幅状
生麺帯を、その離隔状態を保持したまゝ載置搬送
するための搬送機構例えば無端帯式搬送機構16
は第1図に示す如く蒸熱室17内に貫装されてお
り、蒸熱室17は更に水蒸気供給管に通ずる水蒸
気噴嘴(図示せず)をその内部に具えている。無
端帯式搬送機構16はその無端帯が蒸気の通過を
許す如きもの、例えばネツトコンベアが最適であ
り、又蒸熱室17の長手方向の長さは、麺帯が2
〜5分間の内部滞留時間を要して通過するよう設
計されることが望ましい。蒸熱室17の内部に水
蒸気を極力均一な分布を以つて噴射充満させるよ
うに水蒸気噴嘴の形状、寸法、個数及び配置を定
めることは当業者にとつて容易であるが、水蒸気
が直接麺帯に噴射衝突しないよう、又実質的に飽
和された水蒸気を供給するよう特別の配慮を加え
ることが重要である。かゝる搬送機構16上に所
定の間隔をおいて並行に整列された中幅状生麺帯
はその離隔状態を保つたまゝ搬送機構16の回転
につれて蒸熱室17内に連続的に搬入され、水蒸
気処理を受けた後搬出される。蒸熱処理に際して
は中幅状生麺帯の間に形成された離隔空間を水蒸
気が自由に流通し得るため、蒸熱室17内には常
に実質的に均一な温度分布をもつた加熱水蒸気雰
囲気が形成され、各生麺帯の上下面共に全幅に亘
つて均一な蒸熱処理を受けるのである。又中幅状
生麺帯は、蒸熱処理によつて膨脹しても、中幅と
したことによつて幅方向の伸長絶対値が小さく、
又その1枚当りの重量の減少に伴ない搬送帯表面
との摩擦力も減少しているため、滑動し易くなつ
ており、従つて長手方向に沿つた襞、皺等の生起
による変形は著しく減少する。更に隣り合つた中
幅状生麺帯の間隔を適宜な大きさとすれば蒸熱時
に膨脹拡幅しても、その間隔は依然閉塞すること
なく、均一蒸熱処理を妨げることはない。
蒸熱処理の好適な条件はゲージ圧力約0.5〜1.5
Kg/cm2、就中、約0.7〜1.2Kg/cm2の実質的な飽和水
蒸気中に約2〜5分間曝することである。かゝる
条件下で生麺帯は均一に膨潤し、穀粉の均一且つ
充分なアルフア化が達成され、均整な形状の中幅
状処理麺帯が得られる。その場合のアルフア化度
は少なくとも85%、通常90%以上の高い値を示
し、得られた製品の均一にして良好な熱水復元性
と、優れた食感並びに風味を保証する。
上述の蒸熱処理に先立つて中幅状生麺帯の全表
面に適量の水分を均一に施与することは、蒸熱処
理を効果的に行ない、均一なアルフア化をより増
進する上で、好ましいことである。
かゝる水の施与量は生麺帯の重量に対して高々
100重量%が適当であり、それを超えると、膨潤
過度等に因るアルフア化の不均一又は後続の乾燥
工程における乾燥班等の弊害が生じ易くなるため
注意を要する。又、水の施与手段としては、アト
マイザー、ダンパー、スプレイ等の噴霧器による
方法、水浴中を通過させる方法等があるが、噴霧
器によることが最適であり、かような噴霧器は離
隔機と蒸熱室入口との間に設けることが好まし
い。更に必要に応じ特願昭51−44778号及び同51
−93318号により提案された如く、水に代えて食
用油脂の水系乳化液を施与することも効果的であ
る。
本発明装置によつて蒸熱処理を施された中幅状
処理麺帯は、互いに離隔状態を保つたまゝ、更に
搬送機構によつて予備乾燥機内に連続的に移送さ
れ通常高々110℃、好ましくは80〜100℃の温度で
約1〜5分間予備乾燥を施され、引続き公知の麺
用切歯或いはスリツトカツター等適宜なカツター
装置により長手方向に沿つて切断して通常、幅、
約10mm以下の麺線とされ、次いで二次乾燥機内に
運ばれて、通常は55〜160℃程度の温度で2〜30
分間程度乾燥される。
麺線を所望の長さに切断する工程は、二次乾燥
の前後いずれにおいて行なつてもよいが、一般に
は、二次乾燥工程に熱風吹付け乾燥を採用するこ
とが多く、その場合は熱風による麺類の飛散を防
ぐ都合上、二次乾燥工程後に行なうことが好まし
い。斯くして蒸熱処理麺帯は予備乾燥及び二次乾
燥工程を通じて、離隔した中幅状麺帯の形状配置
において処理されるため、乾燥室内に於ける熱風
等の熱媒の流通が円滑化され、全体に均一な温度
分布が得られるので頗る効果的な乾燥が行なわれ
る。予備乾燥工程においては麺帯の水分含有率は
麺帯重量の15〜35重量%に調整されることが良
い。これを下廻ると焦げ付きを起こすことがあ
り、又麺質が脆弱となつて、麺線を切り出す際に
破損し均一な麺線を得難くなることがある。又乾
燥不充分であると麺線製造時に切歯に付着し易
く、麺線相互間に結着、膠着等を生じ、後続の二
次乾燥時に、結着部分の乾燥並びに膨化が充分に
行なわれず最終製品が不均質となる等の不都合を
生ずる惧れがあるので注意を要する。二次乾燥で
は通常水分含有量は麺体の約10重量%以下迄減少
せしめられ、特に115℃以上の高温域で乾燥すれ
ば麺線を膨化させ、熱水復元性を改良することが
出来る。
叙上の如く、本発明装置は、適切な形状並びに
寸法を有する広幅状生麺帯を連続的にその長手方
向に走行せしめつゝ適宜な幅の複数枚の中幅状生
麺帯に分割する手段と、相隣れる中幅状生麺帯を
相互に離隔し比較的融通性のある状態となすため
の離隔手段とかゝる離隔状態を保持したまゝ搬送
しつゝ蒸熱処理を施す手段とを巧みに組合せた事
により、広幅状のまゝ蒸熱処理に付した場合に生
ずる麺帯の膨脹に伴なう変形を最少限に留め且つ
蒸熱処理及び後続の乾燥工程を効率良くしかも均
一に達成し、均斉な形態並びに品質を具え且つ優
れた熱水復元性と食感・風味を呈する麺線の取得
を可能にするものである。又本発明装置によれ
ば、少ない適量の水蒸気又は乾燥用熱媒の供給に
よつて比較的短時間に蒸熱又は乾燥を可能にする
為装置の巨大化を防ぎ、商業的利用価値の高い合
理的連続処理装置を低減された設備費と据付面積
とを以つて提供することができる等、従来に見ら
れない数々の卓越した効果を奏するものである。
以下、実施例に基づいて、本発明を具体的に説
明する。
実施例において、「部」とは重量部を、「%」と
は重量%を示す。
本発明の各製造工程における、各麺帯の性状に
関する評価および判定方法は次の通りである。
(1) 操業性
即席麺を製造する過程において、各工程に支
障のなかつたものを良、若干の支障発生するも
製品に影響なしをやゝ良、若干の支障発生し製
品に多少影響するものをやゝ不良、支障発生し
製品に悪影響を及ぼしたものを不良、製造不能
なものを不可とした。
(2) 麺帯面の襞数
蒸熱処理後の中幅状処理麺帯において、任意
位置から5×5cmづつ10ケ所採取し、その試料
の面に生起した襞のうち、幅、高さとも2mm以
上で長さ2cm以上のものを肉眼で計数し、平均
値を個数で示した。(小数点以下4捨5入し
た)
(3) 麺帯表面の火膨れ度合
上記各試料中より約3cm角を切取し、その表
面に生起している直径1mm以上の火膨れ個数
を、肉眼で計数しその平均値を個数で示した。
(小数点以下4捨5入した)
(4) 即席麺の幅斑
二次乾燥後の麺線を長さ約4cmに切断し、得
られた即席麺中から20gの試料を採取して、幅
寸法が10%以上変動しているものの本数を計数
し、試料の総本数に対する割合を%で示した。
(小数点以下4捨5入した)
(5) 即席麺のアルフア(α)化度(ジアスターゼ
法による測定)
試料は製品(即席麺)を100メツシユ通過に
粉砕して調製した。測定に際し100mlの三角フ
ラスコを5個用意し、これを夫々A1〜A4及び
Bとする。前記調製試料を100g宛秤量しA1〜
A4の三角フラスコに夫々収容する。但し4秤
量値相互間のバラツキは±0.5%以内とする。
前記5個の三角フラスコに水50mlずつを加
え、そのうちA1、A2を15分間加熱沸騰させた
後、氷水中で常温迄急冷する。更にA1、A3、
Bの各フラスコに夫々5%ジアスターゼ溶液5
mlずつを加え、上記5個のフラスコ全部を恒温
槽中で振盪しながら37±1℃に90分間保つた
後、直ちに1N塩酸を全部のフラスコに2mlず
つ加えてジアスターゼの反応を停止させ、夫々
100mlのメスフラスコに移し水を加えて定容と
する。
各々の溶液を過し、A1〜A4及びBから得
た液をピペツトで10mlずつ共栓三角フラスコ
に取り、これを夫々a1〜a4及びbとする。
この時点で別に蒸留水10mlを採取した共栓三
角フラスコ1個を空試験のために用意し、都合
6個のフラスコの各々に沃素溶液10mlを加え、
次にN/10水酸化ナトリウム水溶液18mlずつを
順次6個のフラスコに加え、密栓して振り混
ぜ、正確に15分間置く。最初のフラスコが15分
経過したら、先にN/10水酸化ナトリウム水溶
液を加えた時と同じ順序、同じインターバルで
10%硫酸2mlずつを栓を開けると同時に手早く
加える。これらの溶液をN/10チオ硫酸ナトリ
ウム水溶液で滴定し、a1〜a4及びbの滴定値を
夫々p1〜p4及びq、また空試験の滴定値をrと
し、次式によりアルフア化度(%)を求める。
(小数点第2位4捨5入)
アルフア化度(%)=
(r−p3)−(r−p4)−(r−q)/(r−
p1)−(r−p2)−(r−q)×100
(6) 即席麺の食感評価
即席麺50gを発泡ポリスチレン製カツプに入
れ、次いでカツプ内に90℃の熱湯400c.c.を注入
し、3分間放置後、パネル20人で喫食して判定
した。評価は、各パネルの評点法により行い、
非常に良いを10点、良いを8点、普通を6点、
悪いを4点、非常に悪いを2点とし、パネル20
人の平均値で表わした。(但し、小数点以下は
4捨5入した)
尚、食感は、歯に付着する、弾力の過不足、
滑らかさの過不足等に対して行ない、夫々感知
した人数で示した。
(7) 総合評価
操業性、製品の外観、寸法、食感評価等を総
合的に発明者等5人が評価した。評価は、非常
に良いを10点、良いを8点、普通を6点、悪い
を4点、非常に悪いを2点とし、発明者等5人
の平均値で表わした。(但し、小数点以下は4
捨5入した)
実施例 1
小麦粉500部に水175部と食塩17.5部と卵黄25部
と〓水粉末1部との混合液を加えつゝ撹拌混合
し、均一な麺生地となした。そのものを6対のニ
ツプロールを直列に配設した圧延機によつて約60
cmの幅と0.7mmの均一な厚味とを有する連続した
長尺の広幅状生麺帯に成形し、それを長手方向に
走行させながら15cm間隔毎に切匁部を有するロー
ルカツターにより走行方向に沿つて切断分割し、
夫々幅15cmの4枚の中幅状生麺帯となした。ロー
ルカツターの後段には生麺帯の通路を直角に横切
つて横1列に4本の円状セパレーターロールを
配設した。セパレーターロールは中幅状生麺帯群
の総幅の中心線を分水嶺として幅の外側に向かつ
て順次下降傾斜し、それぞれ回転自在に取付けら
れている。此の場合のロール傾斜角度は水平面に
対し内側ロールを3度、外側ロールを6度とし
た。セパレーターロール上に跨乗した中幅状生麺
帯は、ロールの下降傾斜角度に応じて滑動し外側
方向に変位して互いに離隔し、その状態でネツト
コンベア上に下降し、相互約18mmの離隔間隔を保
つて搬送された。
尚、中幅状生麺帯には、セパレーターロールを
通過した処でスプレイ装置によつて水を噴霧し、
生麺帯重量の約30重量%の水を付着させた。ネツ
トコンベアの走行に伴ない、中幅状生麺帯は蒸熱
室を約3分間を要して通過し、ゲージ圧力約1
Kg/cm2の飽和水蒸気を以つて蒸熱処理を受けた。
蒸熱処理によつて中幅状生麺帯は膨潤し、夫々約
9%(13〜14mm)拡幅したが、尚互いに離隔した
状態にあり、縦襞・皺の発生は少なく均整な形状
を保持していた。
続いて処理麺帯は予備乾燥機を連続的に通過
し、風速5m/sec、温度90℃の熱風によつて約3
分間予備乾燥を施された。予備乾燥后の麺帯の水
分含有率は約25%であつた。該麺帯は引続き4番
のロールカツターにより走行方向に沿つて幅7.5
mmの麺線に裁断された。麺線は連続的に二次乾燥
機を約20分間を要して通過し、風速10m/sec、温
度100℃の熱風により乾燥され、更に長さ約4cm
に切断され即席麺製品とされた。このものの水分
含有率は8%、アルフア化度97.3%であり、98℃
±2℃の熱水により3分間で完全な可食状態に復
元した。
実施例 2
実施例1における4本のセパレーターロールに
代えて、前記中幅状生麺帯群の総幅の中心を通る
長軸に関して対称的に両内側ロールが夫々狭角83
度に、両外側ロールが夫々狭角80度になるよう、
麺帯の進行方向に対し後退傾斜した4本の円状
セパレーターロールを用いる他は、すべて実施例
1と同様に実施し、即席麺製品を得た。
実施例 3
4本のセパレーターロールを前記中幅状生麺帯
群の総幅の中心を通る長軸に関して、対称的に両
内側ロールが夫々狭角88度をなすと共に水平面に
関して外側に8度下降傾斜せしめ両外側ロールが
夫々狭角85度をなすと共に9度下降傾斜せしめる
ごとく配設する他は、すべて実施例1と同様に実
施し即席麺製品を得た。
実施例 4
離隔機として4本のセパレーターロールを用い
ずに、分割機の後段の主ネツトコンベアの上段に
補助ネツトコンベアを設け、分割機で成形された
中幅状生麺帯を、隔本毎に主ネツトコンベアと補
助ネツトコンベアに載置搬送することにより、上
下に離隔する他はすべて実施例1と同様に実施
し、即席麺製品を得た。
実施例 5
セパレーターロール通過後に、水を噴霧しない
他はすべて実施例1と同様に実施して即席麺製品
を得た。
比較例 1
圧延機によつて成形された広幅状生麺帯を分割
機及び離隔機を通すことなく、広幅のまゝの状態
で処理する以外はすべて実施例1と同様の条件で
実施し、即席麺製品を得た。
比較例 2
圧延機により成形された広幅状生麺帯を直ちに
4番のロールカツターを用い幅7.5mmの麺線に裁
断し、該麺線にウエーブ処理を施して波形とな
し、蒸熱処理を行なつた後、実施例1の二次乾燥
と同一条件で乾燥して即席麺製品を得た。
比較例 3
生麺線をウエーブ処理しない他はすべて比較例
2と同様に実施し、即席麺製品を得た。
比較例 4
実施例1の麺生地を押出機により長さ7.5mm、
幅0.6mmのオリフイス30個を具えたダイスから直
接押出し生麺線となし、実施例1と同一条件で蒸
熱処理及び二次乾燥処理を施して即席麺製品を得
た。
上記本発明装置を用いた実施例1〜5で得た即
席麺製品と、比較例1〜4で得たものとの性状並
びに食感を第1表に示す。
The present invention relates to an apparatus for continuously subjecting raw noodle strips to steam heat treatment as a preparatory step for producing instant dried alpha noodle strips from raw noodle strips obtained by shaping noodle dough. Conventionally, as a method to obtain instant dry alpha noodle strings without using an oil bath heating drying process, water is added to flour, mainly wheat flour, and the noodle dough is uniformly mixed and rolled to an appropriate thickness. or pressurized extrusion to form raw noodle strips, which are then cut into thin strips to produce raw noodle strings and then steamed; or alternatively, the above noodle dough is directly extruded from a die to form raw noodle strings and then steamed. It is known that this process is followed by alphaning and further drying. However, in such a method, the raw noodle strings are bent into wavy shapes or the noodle strings swell during steaming, causing binding and agglutination between the noodle strings and, in severe cases, resulting in lumps. There was a serious drawback that the texture and flavor were impaired because the texture was non-uniform and it was difficult to restore the consistency with hot water. In an attempt to eliminate such drawbacks, the present inventors have filed a patent application No. 53-3063 by steaming raw noodle strips containing wheat flour as the main ingredient and having a moisture content of at least 30% by weight, and then steaming the steamed noodles. We proposed a method for producing dried instant noodles, which involves pre-drying the strips to adjust the moisture content to 15-35% by weight, cutting them into noodle strings, and drying them further. According to this method, most of the problems of the prior art described above are solved, and a uniform and highly alpha-ized noodle dough can be achieved on an experimental scale without causing noodle strings to stick together or stick to each other. However, in the process of making this series of processes continuous and promoting rational mechanization on a commercial scale, various technical problems were still encountered. That is, when a wide raw noodle strip obtained by forming a continuous sheet from noodle dough is placed on a conveying device such as an endless belt and conveyed while being subjected to a steaming process using heated steam, wide raw noodles are formed. Although the band swells due to the steaming action, it is prevented from sliding due to static friction or adhesive force with the surface of the conveying device, so expansion in the width direction in particular causes the formation of ridges along the longitudinal direction. As a result, the fibers are absorbed, resulting in a large number of vertical wrinkles in the form of mountains, which are fixed in the pre-drying step, causing significant inconvenience in the subsequent cutting into fine wires, and resulting in non-uniform quality. Furthermore, it is difficult for the flow of water vapor acting on the wide raw noodle strip to spread evenly, and there is a tendency for a difference in the degree of alphaning to occur near the center of the width and near the side edges. This is accompanied by disadvantages in process or equipment design, such as needlessly increasing the amount or prolonging the processing time. The present inventors completed the present invention as a result of intensive research in order to solve the above-mentioned problems, and the first purpose is to create a homogeneous product with excellent hot water restorability, texture, and flavor. The object of the present invention is to obtain instant dry alpha noodles with industrial advantage, and a second object is to provide a reasonably continuous commercial production apparatus for processing noodle strips. The object of the present invention is to provide a forming machine for forming noodle dough into a continuous sheet having substantially uniform thickness to form a long and wide raw noodle band, and a forming machine for forming noodle dough into a continuous sheet having substantially uniform thickness, a dividing machine equipped with at least one cutting member for dividing the wide raw noodle strip sent out into a plurality of medium width raw noodle strips along the running direction; A separating machine that moves the raw noodle strips in their longitudinal direction while separating them from each other; and a steaming chamber that is penetrated by a conveyance mechanism for placing and conveying the medium-width raw noodle strips and that is equipped with heating steam supply means. This is achieved by a continuous processing device for noodle strips, which is characterized in that the noodle strips are sequentially installed. The noodle dough referred to in the present invention is mainly composed of wheat flour,
A predetermined amount of water is added to the raw materials to which other grain flour, starch, known noodle quality improvers, additives, flavoring agents, eggs, egg yolks, etc. have been added as necessary, and the water content is uniformly mixed. The amount is approximately 30-40% by weight of the total weight of the noodle dough.
is appropriate, preferably 32 to 37% by weight. When the water content is below the above range, it is difficult for the water to disperse uniformly in the noodle structure, resulting in insufficient gluten production, resulting in insufficient viscosity and extensibility.
This is undesirable because not only does the raw noodle strip formed from the noodle dough tend to break, but also the quality of the noodles becomes uneven after steaming. On the other hand, if the water content exceeds the above range, the gluten network becomes soft, deteriorating its shape retention, and exhibiting excessive viscosity, resulting in the noodle dough or raw noodle strips adhering to the surface of the equipment they pass through. This is not appropriate because it tends to cause the product to erect and the shape quality of the product may be impaired. The apparatus of the present invention for forming raw noodle strips using such noodle dough as a starting material and steaming the same will be described in detail below with reference to the accompanying drawings. FIG. 1 is a partially cutaway schematic diagram showing a specific example of the device of the present invention. FIGS. 2 to 4 are schematic diagrams showing essential parts of different embodiments of the apparatus of the present invention. In Fig. 1, the noodle dough in mixers 1 and 1 is fed to a forming machine 2 through slits provided at their bottoms, where it is formed into a continuous sheet with substantially uniform thickness, and is formed into a long and wide sheet. It is considered to be noodle belt 3. The molding machine 2 has a pair of Nippro rolls 4, 4',
It is a so-called rolling mill that is equipped with a drive means (not shown) that sequentially increases the surface speed of the rolls in the later stages. The machine is known. To form wide raw noodle strips, the noodle dough is mixed using a commonly used molding machine, such as a screw extruder, extruded into a C-shaped cross section, then opened and rolled as necessary. However, with the above-mentioned type of rolling mill, the noodle dough is not subjected to excessive kneading action, a relatively coarse textured raw noodle strip is obtained, and the final product is produced using hot water with excellent quality. Most preferred because it provides resilience. The width of the wide raw noodle strip 3 is limited by the working width of the processing machinery and is usually about 40 to 100 cm, but can be arbitrarily selected as required. The thickness must be substantially uniform in order to ensure uniform quality and shape of the final product, and is preferably about 0.3 to 2.0 mm, more preferably about 0.5 to 1.5 mm. If it is thinner than this, it will be easy to break in the subsequent processing process, and if it is thicker than the above range, it will not only be difficult to separate the noodles smoothly in the subsequent separation process, but also cause damage between the inner and outer layers of the raw noodle strip during the steaming process. Differences may occur in the degree of swelling, degree of alphaning, etc., and both are unfavorable. The wide raw noodle strip 3 thus obtained is then continuously transported in the longitudinal direction by an appropriate propulsion member such as a drive roll 5, and is then separated by a dividing machine 6.
The raw noodle strip 3 is divided into a plurality of medium-width raw noodle strips 7, 7', . . . along the running direction. In the specific example shown in FIGS. 1 and 4, the dividing machine 6 includes a rotating shaft 8 horizontally suspended above the passageway of the wide raw noodle strip 3 and crossing the passageway at right angles; It consists of a cutting member consisting of at least one disk cutter 9 vertically fixed above, and is provided with driving means (not shown) for the rotation shaft 8. Different embodiments of the divider 6 are shown in FIGS. 2 and 3.
That is, two cutter rolls 12, 12 having alternating large-diameter parts 10 and small-diameter parts 11 on one axis are arranged in parallel so that the large-diameter part 10 of one cutter roll fits into the small-diameter part 11 of the other cutter roll. They are combined to form a stepped nip, and the combined cutter rolls 12, 12 are suspended horizontally across the passage of the wide raw noodle strip 3 at right angles, and a drive means (not shown) for the cutter rolls 12 is provided. This type of noodle strip 3 passing through a stepped nip is sheared by the edges 13 of the large diameter portions 10 that are in sliding contact with each other. The dividing machine applied to the present invention is not limited to these embodiments, and appropriate modifications or design changes can be made, and this does not preclude the application of known cutting devices. The interval between the cutting members disposed across the path of the wide raw noodle strip 3 is approximately 5 to 30 cm from the side edge of the raw noodle strip.
It is better to do this every 10 to 20 cm, more preferably about 10 to 20 cm.
It is the interval. In other words, these numbers mean the width of the medium-width raw noodle strips 7, 7', etc. to be cut out, and making the width smaller than the above range means increasing the number of medium-width raw noodle strips. This complicates the structure of the separator, which will be described later, and increases the amount of asymmetric noodle strings generated from the side edges of the noodle strip when cutting noodle strings from a medium-width raw noodle strip. On the other hand, if the width exceeds the above range, it will not only make the subsequent separation effect difficult, but will also cause problems substantially similar to those that occur when processing wide raw noodle strips as they are in the steaming process. This is not suitable because it may cause wrinkles or folds in the longitudinal direction or non-uniform heating in the width direction due to expansion, which will have an unfavorable effect on product quality. Medium-width raw noodle strip 7 formed as described above,
7'... While running, medium-width raw noodle bands 7, which are adjacent to each other in the direction transverse to the longitudinal direction thereof,
7'...... are appropriately displaced relative to each other to be separated from each other. Here, the direction crossing the longitudinal direction of the medium-width raw noodle strips may be the vertical direction or the width direction, and the point is that adjacent medium-width raw noodle strips are separated from each other by a predetermined interval. It is important to make the relative displacement so that the Further, "relatively displacing" includes displacing only one of the adjacent medium-width raw noodle strips or displacing both of them. In Figs. 2 and 3, medium-width raw noodle bands 7, 7'...
An example of a separating machine for displacing the ... in the width direction to separate them from each other is shown. In FIG. 2, medium-width raw noodle strips 7, 7', formed through a dividing machine 6 consisting of a pair of cutter rolls 12, each have a plurality of separators suspended horizontally across the passage. roll 14,1
4'... Pass by touching them and straddling them. These separator rolls 14, 14'
...... are tapered rolls that are rotatably supported around their respective axes and tapered outward from the center of the total width of the raw noodle strip group, and separators arranged on the outside. The roll has a progressively larger taper compared to the inner one. Therefore, the separator roll generatrix with which the raw noodle strips come into contact either moves outward from the center of the total width of the raw noodle strip group and then sequentially descends, or sequentially retreats in the running direction of the raw noodle strips, or retreats while descending. The generating line of the outer separator roll has a degree of inclination that is appropriately larger than that of the inner separator roll.
The separator roll generatrix that the raw noodle strip contacts here refers to the center R of the arc PQ where the medium-width raw noodle strip 7 contacts the separator roll 14, referring to the schematic side view shown in FIG. It is defined as a roll bus that moves, and is simply referred to as a "roll bus" in this document. As mentioned above, by slanting the roll generatrix of the separator roll 14, the medium-width raw noodle strips 7, 7'...... are the separator rolls 14, 1
4'...... are slid in the width direction on the top or are displaced outward by the rotational movement of the separator roll 14, and are spaced apart from each other at appropriate intervals. In the separator shown in FIG. 3, ordinary circular rolls are used as the separator rolls 14, 14' instead of the tapered rolls described above, and each separator roll 14, The central axes of 14' are installed with their central axes tilted so as to control the separation effect. In the above example, one separator roll is applied to each medium-width raw noodle strip, but it is also possible to arrange multiple separator rolls in series for one medium-width raw noodle strip. The separator rolls may be installed on the same curved axis to form a so-called scroll type, or the rotating part of the roll surface may be made of a single bent roll type made of a flexible material. As long as the roll generatrix has the above-mentioned inclination, it is possible to freely modify and apply the roll. The distance between adjacent medium-width raw noodle strips thus separated is preferably at least 5% of the sum of the widths of the two medium-width raw noodle strips. In other words, the raw noodle strips expand during the subsequent steaming treatment, and the expansion and width expansion is observed to be several percent in the width direction, and in extreme cases, as much as 9.6%. This is to prevent contact again due to such expansion. However, unnecessarily increasing the spacing may not only damage the structure and shape of the raw noodle strip, and in severe cases may cause the side edges to break.
This should be avoided because it causes inconveniences such as increasing the size of subsequent processing equipment. The medium-width raw noodle strips separated from each other are then placed on a conveyance mechanism, such as an endless strip, and are conveyed while maintaining a predetermined separation state and subjected to steaming treatment. In order to place the medium-width raw noodle strips on top of each other while maintaining a predetermined distance from each other, by appropriately adjusting the degree of inclination of the roll generatrix of the separator roll in the above-mentioned separator, it is possible to The free running distance of the noodle strips between the separator roll and the conveyance mechanism and the level of the rolls and the conveyance mechanism are adjusted so that the distance between the medium-width raw noodle strips is increased to a predetermined size and the noodle strips are placed on the conveyance mechanism in that state. It is desirable to appropriately determine the relative arrangement of such matters. The degree of inclination of the roll generatrix and the relative arrangement between the roll and the conveying mechanism can be appropriately determined experimentally depending on the width, thickness, running speed, etc. of the medium-width raw noodle strip. Next, FIG. 4 shows an example of a separating machine that relatively displaces adjacent medium-width raw noodle strips vertically across their longitudinal directions to separate them from each other. This type of separating machine includes an auxiliary conveyance mechanism 15 for applying relative vertical displacement to each of the medium-width raw noodle strips and for placing and conveying the upper raw noodle strips. Although it does not have a means for displacing the dovetail in the width direction, it must be equipped with an endless belt-type or roller-type auxiliary conveyance mechanism, which has the disadvantage of increasing equipment costs compared to the above-mentioned separator. Other separation methods include dividing the noodle strips into medium-width and narrow-width strips alternately in a dividing machine at the front stage, and then removing the narrow-width strips; This is not necessarily advantageous because it lowers the retention rate. A conveyance mechanism, for example, an endless belt type conveyance mechanism 16, for placing and conveying the medium-width raw noodle strips divided and separated from each other as described above while maintaining the separated state.
As shown in FIG. 1, the steam chamber 17 is inserted through the steam chamber 17, and the steam chamber 17 is further provided with a steam nozzle (not shown) communicating with a steam supply pipe. The endless belt type conveyance mechanism 16 is optimally one whose endless belt allows steam to pass through, for example, a net conveyor, and the length in the longitudinal direction of the steaming chamber 17 is such that the noodle belt is 2
It is preferably designed to pass with an internal residence time of ~5 minutes. It is easy for a person skilled in the art to determine the shape, size, number, and arrangement of the steam jets so as to inject and fill the inside of the steaming chamber 17 with steam with as uniform a distribution as possible. It is important to take special care to avoid jet impingement and to provide substantially saturated steam. The medium-width raw noodle strips arranged in parallel on such a conveying mechanism 16 at a predetermined interval are continuously carried into the steaming chamber 17 as the conveying mechanism 16 rotates while maintaining the separated state. It will be transported out after undergoing steam treatment. During the steaming process, since steam can freely flow through the space formed between the medium-width raw noodle strips, a heated steam atmosphere with a substantially uniform temperature distribution is always formed in the steaming chamber 17. Both the upper and lower surfaces of each raw noodle strip are subjected to a uniform steaming treatment over the entire width. In addition, even if the medium-width raw noodle strip is expanded by steaming, the absolute value of elongation in the width direction is small due to the medium width.
In addition, as the weight per sheet decreases, the frictional force with the surface of the conveyor belt also decreases, making it easier to slide, and therefore deformation due to folds, wrinkles, etc. along the longitudinal direction is significantly reduced. do. Furthermore, if the interval between adjacent medium-width raw noodle strips is set to an appropriate size, even if the noodles are expanded and expanded during steaming, the interval will not be blocked and uniform steaming will not be hindered. Suitable conditions for steam treatment are gauge pressure of approximately 0.5 to 1.5.
Kg/cm 2 , particularly about 0.7 to 1.2 Kg/cm 2 of substantially saturated steam for about 2 to 5 minutes. Under such conditions, the raw noodle strip swells uniformly, uniform and sufficient alphaning of the flour is achieved, and a medium-width processed noodle strip with a uniform shape is obtained. In this case, the degree of alphaning is a high value of at least 85%, usually 90% or more, and the resulting product is guaranteed to have uniform and good hot water restorability, and excellent texture and flavor. It is preferable to uniformly apply an appropriate amount of moisture to the entire surface of the medium-width raw noodle strip prior to the above-mentioned steaming treatment in order to effectively perform the steaming treatment and further promote uniform alpha formation. It is. The amount of water applied is at most relative to the weight of the raw noodle strip.
100% by weight is appropriate; if it exceeds 100% by weight, care must be taken because problems such as non-uniform alphaning due to excessive swelling or dry spots in the subsequent drying step are likely to occur. In addition, water can be applied by using atomizers such as atomizers, dampers, sprays, etc., and by passing it through a water bath, but it is best to use a sprayer. It is preferable to provide it between the inlet and the inlet. Furthermore, as necessary, Japanese Patent Application No. 51-44778 and No. 51
It is also effective to apply an aqueous emulsion of edible oil and fat instead of water, as proposed by No. 93318. The medium-width processed noodle strips that have been subjected to the steam heat treatment by the apparatus of the present invention are continuously transferred to a pre-dryer by a conveying mechanism while maintaining a distance from each other, and are usually heated at a temperature of at most 110°C, preferably. The noodles are pre-dried for about 1 to 5 minutes at a temperature of 80 to 100°C, and then cut along the length using a suitable cutter device such as a known noodle incisor or slit cutter to give the noodles a width or width.
The noodles are made into noodle strings of about 10 mm or less, and then transported to a secondary dryer where they are dried for 2 to 30 minutes at a temperature of usually 55 to 160 degrees Celsius.
Dry for about a minute. The process of cutting the noodle strings to the desired length may be carried out either before or after the secondary drying process, but generally, hot air blow drying is often used in the secondary drying process; It is preferable to carry out this after the secondary drying step in order to prevent the noodles from scattering due to drying. In this way, the steam-treated noodle strips are processed through the pre-drying and secondary drying steps in the shape of spaced apart medium-width noodle strips, so that the flow of heat medium such as hot air in the drying chamber is facilitated. Since a uniform temperature distribution is obtained throughout, extremely effective drying is achieved. In the preliminary drying step, the moisture content of the noodle strips is preferably adjusted to 15 to 35% by weight of the noodle strips. If you cut the noodles below this point, they may burn and the quality of the noodles may become brittle, causing them to break when cutting out the noodle strings, making it difficult to obtain uniform noodle strings. In addition, if the drying is insufficient, it tends to stick to the incisors during the production of noodle strings, causing binding and agglutination between the noodle strings, and during the subsequent secondary drying, the bonded portions will not be sufficiently dried and puffed. Care must be taken as this may cause inconveniences such as the final product becoming non-uniform. In secondary drying, the water content is usually reduced to about 10% by weight or less of the noodle body, and especially if it is dried at a high temperature of 115°C or higher, the noodle strings can be expanded and the hot water restorability can be improved. As described above, the device of the present invention continuously runs a wide raw noodle strip having an appropriate shape and dimensions in its longitudinal direction, and divides it into a plurality of medium-width raw noodle strips having an appropriate width. a separating means for separating adjacent medium-width raw noodle strips from each other to create a relatively flexible state; and a means for carrying out steaming treatment while maintaining such a separated state. By skillfully combining these, the deformation caused by the expansion of the noodle strips that occurs when steaming them in a wide shape can be minimized, and the steaming and subsequent drying processes can be carried out efficiently and uniformly. This makes it possible to obtain noodle strings that have a uniform shape and quality, and exhibit excellent hot water restorability, texture, and flavor. In addition, according to the apparatus of the present invention, steaming or drying can be performed in a relatively short time by supplying a small and appropriate amount of steam or drying heat medium, thereby preventing the apparatus from becoming too large and achieving a rational design with high commercial value. It has a number of outstanding effects not seen in the past, such as being able to provide a continuous processing device with reduced equipment costs and installation space. Hereinafter, the present invention will be specifically explained based on Examples. In the examples, "part" indicates part by weight, and "%" indicates weight %. The evaluation and determination method regarding the properties of each noodle strip in each manufacturing process of the present invention is as follows. (1) Operability In the process of manufacturing instant noodles, each process is considered to be ``Good'' if there is no hindrance to each process, ``Good'' if a slight hindrance occurs but does not affect the product, and ``Good'' if a slight hindrance occurs but does not affect the product to some extent. Items that have a negative impact on the product are considered defective, and items that cannot be manufactured are considered unacceptable. (2) Number of folds on the surface of the noodle strip Take samples from 10 arbitrary locations of 5 x 5 cm each from the medium-width processed noodle strip after steaming, and select a number of folds that are 2 mm in both width and height among the folds that occur on the surface of the sample. The pieces with a length of 2 cm or more were counted with the naked eye, and the average value was expressed as a number. (Round to the nearest 4 decimal places) (3) Degree of blistering on the surface of the noodle strips Cut out approximately 3 cm square pieces from each sample above, and count with the naked eye the number of blisters with a diameter of 1 mm or more that have occurred on the surface. The average value of perilla is shown in number.
(Round to the nearest 4 decimal places) (4) Width unevenness of instant noodles Cut the noodle strings after secondary drying to a length of approximately 4 cm, take a 20 g sample from the resulting instant noodles, and measure the width. The number of specimens with a variation of 10% or more was counted, and the ratio to the total number of specimens was expressed as a percentage.
(Round to the nearest 4 decimal places) (5) Degree of alpha conversion of instant noodles (measured by diastase method) Samples were prepared by crushing the product (instant noodles) to pass 100 meshes. For the measurement, five 100 ml Erlenmeyer flasks were prepared and designated as A 1 to A 4 and B, respectively. Weigh the prepared sample to 100g and measure A 1 ~
Place each in an A4 Erlenmeyer flask. However, the variation among the four weighing values shall be within ±0.5%. Add 50 ml of water each to the five Erlenmeyer flasks, boil A 1 and A 2 for 15 minutes, and then rapidly cool in ice water to room temperature. Furthermore, A 1 , A 3 ,
Add 5% diastase solution to each flask in B.
ml at a time, and all five flasks were kept at 37±1°C for 90 minutes while shaking in a constant temperature bath. Immediately, 2 ml of 1N hydrochloric acid was added to all flasks to stop the diastase reaction, and each
Transfer to a 100ml volumetric flask and add water to make the volume constant. Each solution was filtered, and 10 ml of the liquids obtained from A 1 to A 4 and B were pipetted into stoppered Erlenmeyer flasks, and these were designated as a 1 to a 4 and b, respectively. At this point, prepare another stoppered Erlenmeyer flask with 10 ml of distilled water for a blank test, and add 10 ml of iodine solution to each of the six flasks.
Next, add 18 ml of N/10 aqueous sodium hydroxide solution to each of the six flasks in turn, seal the flasks, shake, and let stand for exactly 15 minutes. After 15 minutes have passed for the first flask, add the N/10 aqueous sodium hydroxide solution in the same order and at the same intervals as before.
Quickly add 2 ml of 10% sulfuric acid at the same time as opening the stopper. Titrate these solutions with an N/10 aqueous sodium thiosulfate solution, set the titration values of a 1 to a 4 and b to p 1 to p 4 and q, respectively, and the titration value of the blank test as r, and calculate the alpha conversion using the following formula. Find the degree (%).
(Round to 4 to 5 decimal places) Degree of alpha conversion (%) = (r-p 3 )-(r-p 4 )-(r-q)/(r-
p1 )-(r- p2 )-(r-q)×100 (6) Texture evaluation of instant noodles Place 50g of instant noodles in a polystyrene foam cup, then pour 400c.c. of 90℃ boiling water into the cup. After injecting it and leaving it for 3 minutes, a panel of 20 people ate it and judged it. Evaluation will be conducted using the scoring method of each panel.
10 points for very good, 8 points for good, 6 points for fair.
4 points for bad, 2 points for very bad, panel 20
Expressed as the average value for people. (However, numbers below the decimal point are rounded to the nearest 4.
The tests were conducted to check whether the level of smoothness was too high or low, and the number of people who perceived each was shown. (7) Comprehensive evaluation Five people including the inventor comprehensively evaluated operability, product appearance, dimensions, texture evaluation, etc. The evaluation was given as 10 points for very good, 8 points for good, 6 points for fair, 4 points for poor, and 2 points for very bad, and was expressed as the average value of the five inventors. (However, the number after the decimal point is 4.
Example 1 A mixture of 175 parts of water, 17.5 parts of salt, 25 parts of egg yolk, and 1 part of water powder was added to 500 parts of wheat flour and mixed with stirring to form a uniform noodle dough. The material is rolled into approximately 60 rolls by a rolling mill with 6 pairs of nip rolls arranged in series.
A continuous long wide raw noodle strip with a width of 0.7 mm and a uniform thickness of 0.7 mm is formed, and while running in the longitudinal direction, a roll cutter having cut portions at intervals of 15 cm is used in the running direction. Cut and divide along
Four medium-width raw noodle strips, each 15 cm wide, were formed. At the rear of the roll cutter, four circular separator rolls were arranged in a horizontal row across the path of the raw noodle strip at right angles. The separator rolls are sequentially inclined downward toward the outside of the width with the center line of the total width of the medium-width raw noodle band group as the watershed, and are each rotatably attached. In this case, the roll inclination angle was 3 degrees for the inner roll and 6 degrees for the outer roll with respect to the horizontal plane. The medium-width raw noodle strips straddled on the separator roll slide according to the downward inclination angle of the roll and are displaced outward to be separated from each other.In this state, they are lowered onto the net conveyor and separated from each other by approximately 18 mm. They were transported at a distance. In addition, water is sprayed onto the medium-width raw noodle strip using a spray device at the point where it passes through the separator roll.
Approximately 30% by weight of water based on the weight of the raw noodle strip was attached. As the net conveyor runs, the medium-width raw noodle strip passes through the steaming chamber for about 3 minutes, and the gauge pressure is about 1.
It was subjected to steaming treatment with saturated steam of Kg/cm 2 .
Due to the steaming treatment, the medium-width raw noodle strips swelled and widened by about 9% (13 to 14 mm), but they were still separated from each other and maintained a well-balanced shape with little vertical folds or wrinkles. was. Next, the treated noodle strips are passed through a pre-dryer continuously, and dried by hot air at a wind speed of 5 m/sec and a temperature of 90°C.
It was pre-dried for a minute. After pre-drying, the moisture content of the noodle strips was approximately 25%. The noodle strip is then cut to a width of 7.5 mm along the running direction by the No. 4 roll cutter.
Cut into noodle strings of mm. The noodle strings are continuously passed through a secondary dryer for about 20 minutes, dried with hot air at a wind speed of 10 m/sec and a temperature of 100°C, and further dried to a length of about 4 cm.
It was cut into pieces and made into instant noodle products. The moisture content of this material is 8%, the degree of alphaning is 97.3%, and the temperature is 98℃.
It was restored to a completely edible state in 3 minutes with hot water at ±2°C. Example 2 Instead of the four separator rolls in Example 1, both inner rolls each have a narrow angle 83 symmetrically with respect to the long axis passing through the center of the total width of the medium-width raw noodle band group.
so that both outer rolls have a narrow angle of 80 degrees.
An instant noodle product was obtained in the same manner as in Example 1 except for using four circular separator rolls tilted backwards with respect to the direction in which the noodle strips travel. Example 3 Four separator rolls were arranged symmetrically with respect to the long axis passing through the center of the total width of the medium-width raw noodle band group, with both inner rolls forming a narrow angle of 88 degrees and descending outward by 8 degrees with respect to the horizontal plane. An instant noodle product was obtained in the same manner as in Example 1, except that both inclined outer rolls were arranged so as to form a narrow angle of 85 degrees and were inclined downwardly by 9 degrees. Example 4 Instead of using four separator rolls as a separator, an auxiliary net conveyor was installed on the upper stage of the main net conveyor after the separator, and the medium-width raw noodle strips formed by the separator were separated every other An instant noodle product was obtained by carrying out the same procedure as in Example 1 except for vertically separating the noodles by placing and conveying them on a main net conveyor and an auxiliary net conveyor. Example 5 An instant noodle product was obtained in the same manner as in Example 1 except that water was not sprayed after passing through the separator roll. Comparative Example 1 The process was carried out under the same conditions as in Example 1 except that the wide raw noodle strip formed by a rolling mill was processed in its wide state without being passed through a dividing machine or a separator. An instant noodle product was obtained. Comparative Example 2 A wide raw noodle strip formed by a rolling machine was immediately cut into noodle strings with a width of 7.5 mm using a No. 4 roll cutter, and the noodle strings were subjected to wave treatment to form a corrugated shape, and then steamed. After aging, it was dried under the same conditions as the secondary drying in Example 1 to obtain an instant noodle product. Comparative Example 3 An instant noodle product was obtained in the same manner as Comparative Example 2 except that the raw noodle strings were not subjected to wave treatment. Comparative Example 4 The noodle dough of Example 1 was made into a length of 7.5 mm using an extruder.
Fresh noodle strings were directly extruded from a die equipped with 30 orifices with a width of 0.6 mm, and subjected to steaming treatment and secondary drying treatment under the same conditions as in Example 1 to obtain an instant noodle product. Table 1 shows the properties and textures of the instant noodle products obtained in Examples 1 to 5 using the apparatus of the present invention and those obtained in Comparative Examples 1 to 4.
【表】
第1表より明らかな如く、実施例1〜5は比較
例1〜4に比べて操業性および品質、更に食感や
風味においても優れている。
実施例 6
生麺帯の水分含有率を種々変化させる以外は実
施例1と同様に実施し、その結果を第2表に示し
た。[Table] As is clear from Table 1, Examples 1 to 5 are superior to Comparative Examples 1 to 4 in terms of operability and quality, as well as texture and flavor. Example 6 The same procedure as in Example 1 was carried out except that the water content of the raw noodle strips was varied, and the results are shown in Table 2.
【表】【table】
【表】
第2表より明らかな如く、生麺帯の水分含有率
は好ましくは30〜40重量%、更に好ましくは32〜
37重量%である。
実施例 7
中幅状生麺帯の厚味を種々変化する以外は実施
例1と同様に実施し、その結果を第3表に示し
た。[Table] As is clear from Table 2, the moisture content of the raw noodle strip is preferably 30 to 40% by weight, more preferably 32 to 40% by weight.
It is 37% by weight. Example 7 The same procedure as in Example 1 was carried out except that the thickness of the medium-width raw noodle strips was varied, and the results are shown in Table 3.
【表】
第3表より明らかな如く、中幅状生麺帯の厚味
は、好ましくは0.3〜2.0m/mで更に好ましくは
0.5〜1.5m/mである。
実施例 8
中幅状生麺帯の幅寸法を第4表の如く調整し、
内側の隣接する2枚を用い、該2枚間の離隔率を
6%とし、更に、麺線幅を前記中幅状生麺帯の幅
に応じて約7.5mmとする以外は、実施例1と同様
に実施し、その結果を第4表に示した。[Table] As is clear from Table 3, the thickness of the medium-width raw noodle strip is preferably 0.3 to 2.0 m/m, more preferably
It is 0.5~1.5m/m. Example 8 The width of the medium-width raw noodle strip was adjusted as shown in Table 4,
Example 1 except that two adjacent inner sheets were used, the separation rate between the two sheets was 6%, and the width of the noodle strings was approximately 7.5 mm according to the width of the medium-width raw noodle strip. It was carried out in the same manner as above, and the results are shown in Table 4.
【表】【table】
【表】
但し、中幅状生麺帯が幅30cmより広い場合に
は、同一幅寸法の物を2枚作成し実施した。又、
上表中の生麺帯の麺厚比とは、中幅状生麺帯を横
方向に変位させ離隔した時の、生麺帯の内側と外
側との麺厚を調べ、その厚味差を%で示したもの
である。
第4表より明らかな如く、中幅状生麺帯の幅
は、好ましくは5〜30cmであり、更に好ましくは
10〜20cmである。[Table] However, if the medium-width raw noodle strip was wider than 30 cm, two strips of the same width were made and tested. or,
The noodle thickness ratio of the raw noodle strip in the above table is calculated by examining the noodle thickness between the inside and outside of the raw noodle strip when the medium-width raw noodle strip is displaced laterally and separated, and then calculating the difference in thickness. It is shown in %. As is clear from Table 4, the width of the medium-width raw noodle strip is preferably 5 to 30 cm, more preferably
It is 10-20cm.
第1図は本発明装置の具体例を示す1部切欠概
要図、第2図乃至第4図は本発明装置の夫々異な
る実施態様についてそれらの要部を示す概要図で
ある。又第5図は本発明装置に適用されるセパレ
ーターロールに生麺帯が接触する関係位置を示す
説明図である。
1……混合機、2……成形機、3……長尺広幅
状生麺帯、4,4′……ニツプロール、5……駆
動ロール、6……分割機、7,7′……中幅状生
麺帯、8……回転軸、9……デイスクカツター、
10……大径部、11……小径部、12……カツ
ターロール、14……セパレーターロール、15
……補助搬送機構、16……無端帯式搬送機構、
17……蒸熱室。
FIG. 1 is a partially cutaway schematic diagram showing a specific example of the device of the present invention, and FIGS. 2 to 4 are schematic diagrams showing essential parts of different embodiments of the device of the present invention. FIG. 5 is an explanatory view showing the relative position where the raw noodle strip contacts the separator roll applied to the apparatus of the present invention. 1...Mixing machine, 2...Forming machine, 3...Long wide raw noodle strip, 4, 4'...Nippro roll, 5...Drive roll, 6...Dividing machine, 7, 7'...Medium Wide raw noodle strip, 8... Rotating shaft, 9... Disc cutter,
10...Large diameter part, 11...Small diameter part, 12...Cutter roll, 14...Separator roll, 15
...Auxiliary conveyance mechanism, 16... Endless belt type conveyance mechanism,
17...Steam room.
Claims (1)
ート状に成形し長尺広幅状生麺帯となすための成
形機と、該成形機より長尺方向に連続的に送り出
される広幅状生麺帯をその走行方向に沿つて複数
枚の中幅状生麺帯に分割するための少なくとも1
個の切断用部材を具えた分割機と、相隣れる各中
幅状生麺帯をその長手方向に走行せしめつつ相互
に離隔せしめる離隔機と、中幅状生麺帯を載置搬
送するための搬送機構が貫装され且つ加熱水蒸気
供給手段を内設した蒸熱室とを順次連設してなる
ことを特徴とする麺帯の連続処理装置。 2 分割機が、広幅状生麺帯の通路を横切つて該
生麺帯の側縁より約5〜30cmの間隔毎に配設され
た切断部材を具えてなる特許請求の範囲第1項記
載の麺帯の連続処理装置。 3 離隔機が、相隣れる中幅状生麺帯を順次相対
的に上下方向に離隔し、離隔状態を保持したまゝ
搬送するための補助搬送機構である特許請求の範
囲第1項または第2項記載の麺帯の連続処理装
置。 4 離隔機が各中幅状生麺帯の通路を横切つて横
架された複数本のロールよりなり、生麺帯の接触
するロール母線が生麺帯群総幅の中心より外方へ
向かつて順次適宜に下降傾斜及び/または生麺帯
走行方向に関し後退傾斜している特許請求の範囲
第1項または第2項記載の麺帯の連続処理装置。 5 ロールとしてテーパーロールを使用する特許
請求の範囲第4項記載の麺帯の連続処理装置。 6 互いに相隣れる中幅状生麺帯がそれら中幅状
生麺帯の幅の和の少なくとも5%に相当する間隔
まで相互に離隔した後に搬送機構上に載置される
ようにロール母線の傾斜度合及びロールと搬送機
構との関係配置を定めた特許請求の範囲第4項ま
たは第5項記載の麺帯の連続処理装置。 7 成形機がニツプロールを複数段直列に配設し
且つ後段のロール表面速度を順次大ならしめる駆
動手段を具えてなる圧延機を含んでなる特許請求
の範囲第1項乃至第6項の何れかに記載の麺帯の
連続処理装置。 8 分割機が広幅状生麺帯の通路上部に該通路を
直角に横切つて横架された回転軸と、該回転軸上
に垂直に固定されたデイスクカツターとよりな
り、上記回転軸の駆動手段を具えてなる特許請求
の範囲第1項乃至第7項の何れかに記載の麺帯の
連続処理装置。 9 分割機が、一軸上に大径部と小径部とを交互
に有するカツターロール2本を、一方のカツター
ロールの大径部が他方のカツターロールの小径部
に嵌合するよう並行に組合わせて段差状ニツプを
形成し、該組合わされたカツターロールを広幅生
麺帯の通路を直角に横切つて横架すると共に該カ
ツターロールの駆動手段を設けてなり、摺接する
大径部端縁によつて前記段差状ニツプを通過する
麺帯を剪断するごとくなした特許請求の範囲第1
項乃至第7項の何れかに記載の麺帯の連続処理装
置。 10 搬送機構が無端帯搬送機である特許請求の
範囲第1項乃至第9項の何れかに記載の麺帯の連
続処理装置。 11 麺生地を実質的に均一な厚味を有する連続
シート状に成形し長尺広幅状生麺帯となすための
成形機と、該成形機より長尺方向に連続的に送り
出される広幅状生麺帯をその走行方向に沿つて複
数枚の中幅状生麺帯に分割するための少なくとも
1個の切断用部材を具えた分割機と、相隣れる各
中幅状生麺帯をその長手方向に走行せしめつつ相
互に離隔せしめる離隔機と、中幅状生麺帯に水分
を施与するための水噴霧器と、中幅状生麺帯を載
置搬送するための搬送機構が貫装され且つ加熱水
蒸気供給手段を内設した蒸熱室とを順次連設して
なることを特徴とする麺帯の連続処理装置。 12 分割機が、広幅状生麺帯の通路を横切つて
該生麺帯の側縁より約5〜30cmの間隔毎に配設さ
れた切断部材を具えてなる特許請求の範囲第11
項記載の麺帯の連続処理装置。 13 離隔機が、相隣れる中幅状生麺帯を順次相
対的に上下方向に離隔し、離隔状態を保持した
まゝ搬送するための補助搬送機構である特許請求
の範囲第11項または第12項記載の麺帯の連続
処理装置。 14 離隔機が各中幅状生麺帯の通路を横切つて
横架された複数本のロールよりなり、生麺帯の接
触するロール母線が生麺帯群総幅の中心より外方
へ向かつて順次適宜に下降傾斜及び/または生麺
帯走行方向に関し後退傾斜している特許請求の範
囲第11項または第12項記載の麺帯の連続処理
装置。 15 ロールとしてテーパーロールを使用する特
許請求の範囲第14項記載の麺帯の連続処理装
置。 16 互いに相隣れる中幅状生麺帯がそれら中幅
状生麺帯の幅の和の少なくとも5%に相当する間
隔まで相互に離隔した後に搬送機構上に載置され
るようにロール母線の傾斜度合及びロールと搬送
機構との関係配置を定めた特許請求の範囲第14
項または第15項記載の麺帯の連続処理装置。 17 成形機がニツプロールを複数段直列に配設
し且つ後段のロール表面速度を順次大ならしめる
駆動手段を具えてなる圧延機を含んでなる特許請
求の範囲第11項乃至第16項の何れかに記載の
麺帯の連続処理装置。 18 分割機が広幅状生麺帯の通路上部に該通路
を直角に横切つて横架された回転軸と、該回転軸
上に垂直に固定されたデイスクカツターとよりな
り、上記回転軸の駆動手段を具えてなる特許請求
の範囲第11項乃至第17項の何れかに記載の麺
帯の連続処理装置。 19 分割機が、一軸上に大径部と小径部とを交
互に有するカツターロール2本を、一方のカツタ
ーロールの大径部が他方のカツターロールの小径
部に嵌合するよう並行に組合わせて段差状ニツプ
を形成し、該組合わされたカツターロールを広幅
生麺帯の通路を直角に横切つて横架すると共に該
カツターロールの駆動手段を設けてなり、摺接す
る大径部端縁によつて前記段差状ニツプを通過す
る麺帯を剪断するごとくなした特許請求の範囲第
11項乃至第17項の何れかに記載の麺帯の連続
処理装置。 20 搬送機構が無端帯搬送機である特許請求の
範囲第11項乃至第19項の何れかに記載の麺帯
の連続処理装置。[Scope of Claims] 1. A forming machine for forming noodle dough into a continuous sheet having substantially uniform thickness to form a long and wide raw noodle band, and a forming machine for forming noodle dough into a continuous sheet having substantially uniform thickness, and at least one for dividing the wide raw noodle strip sent out into a plurality of medium width raw noodle strips along the running direction thereof;
a separating machine equipped with several cutting members; a separating machine that causes adjacent medium-width raw noodle strips to run in the longitudinal direction and separate them from each other; and a separating machine for placing and conveying the medium-width raw noodle strips. 1. A continuous processing device for noodle strips, characterized in that a steaming chamber having a conveying mechanism therethrough and a heating steam supplying means installed in series is successively installed. 2. Claim 1, wherein the dividing machine comprises cutting members disposed across the path of the wide raw noodle strip at intervals of approximately 5 to 30 cm from the side edges of the wide raw noodle strip. Continuous processing equipment for noodle strips. 3. Claim 1 or 3, wherein the separating machine is an auxiliary conveyance mechanism for sequentially separating adjacent medium-width raw noodle strips relatively in the vertical direction and conveying them while maintaining the separated state. The continuous processing device for noodle strips according to item 2. 4. The separator is composed of a plurality of rolls suspended horizontally across the path of each medium-width raw noodle strip, and the roll generatrix in contact with the raw noodle strip is directed outward from the center of the total width of the raw noodle strip group. 3. The continuous processing device for noodle strips according to claim 1 or 2, wherein the noodle strips are sequentially inclined downwardly and/or backwardly with respect to the running direction of the raw noodle strips. 5. The continuous processing device for noodle strips according to claim 4, wherein a tapered roll is used as the roll. 6 The roll generatrix is arranged so that adjacent medium-width raw noodle strips are placed on the conveying mechanism after being separated from each other by a distance corresponding to at least 5% of the sum of the widths of the medium-width raw noodle strips. The continuous processing device for noodle strips according to claim 4 or 5, wherein the degree of inclination and the relative arrangement between the rolls and the conveyance mechanism are determined. 7. Any one of claims 1 to 6, wherein the forming machine includes a rolling mill in which a plurality of nip rolls are arranged in series and is equipped with a drive means that sequentially increases the surface speed of the rolls in the subsequent stages. The continuous processing device for noodle strips described in . 8. The dividing machine consists of a rotating shaft suspended above the passageway of the wide raw noodle strip at right angles to the passageway, and a disk cutter fixed perpendicularly to the rotating shaft. A continuous processing device for noodle strips according to any one of claims 1 to 7, comprising a driving means. 9 A dividing machine combines two cutter rolls having alternating large-diameter parts and small-diameter parts on one axis in parallel so that the large-diameter part of one cutter roll fits into the small-diameter part of the other cutter roll to form a stepped shape. A nip is formed, the combined cutter rolls are suspended horizontally across the passage of the wide raw noodle strip at right angles, and a drive means for the cutter rolls is provided, and the edges of the large diameter portions in sliding contact form the stepped shape. Claim 1: The noodle strip passing through the nip is sheared.
8. The continuous processing device for noodle strips according to any one of items 7 to 7. 10. The continuous processing device for noodle strips according to any one of claims 1 to 9, wherein the conveyance mechanism is an endless belt conveyor. 11 A forming machine for forming noodle dough into a continuous sheet having a substantially uniform thickness to form a long and wide raw noodle strip, and a wide raw noodle belt that is continuously fed out from the forming machine in the longitudinal direction. A dividing machine comprising at least one cutting member for dividing the noodle strips into a plurality of medium-width raw noodle strips along the running direction thereof, and a dividing machine that divides each adjacent medium-width raw noodle strips along its longitudinal direction. A separating machine that moves in the same direction and separates them from each other, a water sprayer that applies moisture to the medium-width raw noodle strip, and a conveyance mechanism that places and conveys the medium-width raw noodle strip are installed. A continuous processing apparatus for noodle strips, characterized in that a steaming chamber equipped with heating steam supply means is successively installed. 12. Claim 11, wherein the dividing machine comprises cutting members disposed across the path of the wide raw noodle strip at intervals of approximately 5 to 30 cm from the side edge of the wide raw noodle strip.
Continuous processing device for noodle strips as described in Section 1. 13. Claim 11 or 1, wherein the separating machine is an auxiliary conveyance mechanism for sequentially separating adjacent medium-width raw noodle strips relatively in the vertical direction and conveying them while maintaining the separated state. The continuous processing device for noodle strips according to item 12. 14 The separator is composed of a plurality of rolls suspended horizontally across the path of each medium-width raw noodle strip, and the roll generatrix in contact with the raw noodle strip is directed outward from the center of the total width of the raw noodle strip group. 13. The continuous processing device for noodle strips according to claim 11 or 12, wherein the noodle strips are sequentially inclined downwardly and/or backwardly with respect to the running direction of the raw noodle strips. 15. The continuous processing device for noodle strips according to claim 14, wherein a tapered roll is used as the roll. 16 The roll generatrix is arranged so that adjacent medium-width raw noodle strips are placed on the conveying mechanism after being separated from each other by an interval corresponding to at least 5% of the sum of the widths of the medium-width raw noodle strips. Claim 14 defining the degree of inclination and the relative arrangement between the rolls and the conveyance mechanism
16. The continuous processing device for noodle strips according to item 1 or 15. 17. Any one of claims 11 to 16, wherein the forming machine includes a rolling mill in which a plurality of nip rolls are arranged in series and is equipped with a drive means that sequentially increases the surface speed of the rolls in the subsequent stages. The continuous processing device for noodle strips described in . 18 The dividing machine consists of a rotating shaft suspended above the passageway of the wide raw noodle strip at right angles to the passageway, and a disk cutter fixed perpendicularly to the rotating shaft. The continuous processing device for noodle strips according to any one of claims 11 to 17, comprising a driving means. 19 A dividing machine combines two cutter rolls having alternating large diameter parts and small diameter parts on one axis in parallel so that the large diameter part of one cutter roll fits into the small diameter part of the other cutter roll to form a stepped shape. A nip is formed, the combined cutter rolls are suspended horizontally across the passage of the wide raw noodle strip at right angles, and a drive means for the cutter rolls is provided, and the edges of the large diameter portions in sliding contact form the stepped shape. The continuous processing device for noodle strips according to any one of claims 11 to 17, which is configured to shear the noodle strips passing through the nip. 20. The continuous processing device for noodle strips according to any one of claims 11 to 19, wherein the conveyance mechanism is an endless belt conveyor.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP58221783A JPS59130123A (en) | 1983-11-24 | 1983-11-24 | Continuoust treating apparatus of noodle band |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP58221783A JPS59130123A (en) | 1983-11-24 | 1983-11-24 | Continuoust treating apparatus of noodle band |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS59130123A JPS59130123A (en) | 1984-07-26 |
JPS6114769B2 true JPS6114769B2 (en) | 1986-04-21 |
Family
ID=16772129
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP58221783A Granted JPS59130123A (en) | 1983-11-24 | 1983-11-24 | Continuoust treating apparatus of noodle band |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS59130123A (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP3994996A1 (en) * | 2020-11-10 | 2022-05-11 | Radie B.V. | Device for cutting a dough sheet on a substrate, in particular a conveyor |
-
1983
- 1983-11-24 JP JP58221783A patent/JPS59130123A/en active Granted
Also Published As
Publication number | Publication date |
---|---|
JPS59130123A (en) | 1984-07-26 |
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