JPS63198945A - Method for preventing adhesion of noodle - Google Patents
Method for preventing adhesion of noodleInfo
- Publication number
- JPS63198945A JPS63198945A JP62033112A JP3311287A JPS63198945A JP S63198945 A JPS63198945 A JP S63198945A JP 62033112 A JP62033112 A JP 62033112A JP 3311287 A JP3311287 A JP 3311287A JP S63198945 A JPS63198945 A JP S63198945A
- Authority
- JP
- Japan
- Prior art keywords
- noodle strings
- noodle
- surface layer
- powder
- alcohol
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 65
- 238000000034 method Methods 0.000 title claims description 13
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000002344 surface layer Substances 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 15
- 235000013305 food Nutrition 0.000 abstract description 4
- 150000001298 alcohols Chemical class 0.000 abstract description 2
- 235000013312 flour Nutrition 0.000 description 13
- 238000005507 spraying Methods 0.000 description 8
- 239000007788 liquid Substances 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 238000010411 cooking Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000010410 dusting Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
Landscapes
- Noodles (AREA)
Abstract
Description
【発明の詳細な説明】
［発明の目的］
（産業上の利用分野）
本発明は製麺工程において麺線同士がくっつかないよう
打ち粉を行う麺線の付着防止方法に関するものである。[Detailed Description of the Invention] [Object of the Invention] (Industrial Field of Application) The present invention relates to a method for preventing adhesion of noodle strings by dusting with flour to prevent the noodle strings from sticking to each other during the noodle making process.
（従来の技術）
従来より、麺は例えば特公昭５６−２５０９６号公報等
に開示されているように、原料粉に水と少量の粘着剤、
例えば澱粉を加えて充分混練し、この混練したものを平
らに転圧して麺帯を形成し、この麺帯を切刃ロールを有
する切出機で切り出して麺線を形成し、この麺線を定寸
に切断して混合して−・束となしこれを包装又はそのま
ま製品として成るものである。(Prior Art) Traditionally, noodles have been made by mixing raw material flour with water and a small amount of adhesive, as disclosed in, for example, Japanese Patent Publication No. 56-25096.
For example, starch is added and kneaded thoroughly, the kneaded material is rolled flat to form noodle strips, this noodle strip is cut out with a cutting machine with a cutting blade roll to form noodle strings, and the noodle strips are They are cut to size, mixed, and made into bundles that can be packaged or used as products as they are.
この麺は切出機で切り出されると麺線が細いのでそのま
ま放置すると麺線同士が互いにくっついて（付着して）
調理する場合に麺線の離れすなわちほぐれが悪くなり、
かきまぜると短く切れて食感を損なうことがある。その
ため１通常は麺帯を切り出した後、＠線に粉を散布（打
ち粉）して、粉により麺線同士の付着を防止するように
している。When these noodles are cut out using a cutting machine, the noodle strings are thin, so if you leave them as they are, the noodle strings will stick to each other.
When cooking, the noodle strings become difficult to separate or unravel.
If you stir it, it may break into short pieces and spoil the texture. For this reason, 1. Usually, after cutting out the noodle strips, flour is sprinkled on the @ wires to prevent the noodle strips from sticking to each other.
（発明が解決しようとする問題点）
この麺線に散布される粉はさらさらしてほとんど湿度の
ない高微粉状の加工澱粉であり、生麺の水分含有量も通
常３８〜４３％とかなり低いため、打ち粉しても、粉は
麺線からこぼれ落ちる方が多く、特に互いに隣接する切
り出し面である軸線の側面には粉がほとんど付着しない
ことから、効率的で均一な粉の付着が難しく、そのため
、打ち粉の後でも麺線同士が付着し易いと言う問題があ
った。(Problem to be solved by the invention) The powder sprinkled on the noodle strings is a highly finely powdered processed starch that is smooth and has almost no humidity, and the moisture content of raw noodles is usually quite low at 38 to 43%. Therefore, even when flour is sprinkled, the flour tends to fall off the noodle strings, and it is difficult to apply flour efficiently and uniformly, especially since almost no flour adheres to the sides of the axis, which are the cut surfaces that are adjacent to each other. Therefore, there was a problem in that the noodle strings tend to stick to each other even after flouring.
この問題を解決するためには、粉の散布機を複数台配置
して、繰り返し何回も打ち粉を行うことが考えられるが
、生麺と加工澱粉の含水量が低い関係から、付着する粉
の量には限界があると共に、余分な機械を必要として製
造コストがアップする欠点がある。In order to solve this problem, it is possible to arrange multiple flour spreaders and sprinkle flour over and over again, but due to the low moisture content of raw noodles and processed starch, the powder sticks to the There is a limit to the amount of material available, and additional machinery is required, which increases production costs.
本発明は前記問題点に基づいて成されたものであり、効
率的にかつ均一に麺線に粉を付着させ、＠線同士の付着
を防＋ｈする麺線の付着防止方法を提供することを目的
とするものである。The present invention has been made based on the above-mentioned problems, and it is an object of the present invention to provide a method for preventing adhesion of noodle strings by efficiently and uniformly adhering flour to the noodle strings and preventing adhesion of the noodle strings to each other. This is the purpose.
［発明の構成］
（問題点を解決するための手段）
本発明は麺帯を切り出した麺線表層部に食品用アルコー
ル類を付着させる工程と、この工程の後に前記麺線表層
部に粉を散布する工程とから成ることを特徴とするもの
である。[Structure of the Invention] (Means for Solving the Problems) The present invention includes a step of attaching food-grade alcohol to the surface layer of the noodle strings cut out from the noodle strips, and a step of applying flour to the surface layer of the noodle strings after this step. The method is characterized in that it consists of a step of spraying.
（実施例）
以下、図面に基づいて本発明の一実施例を詳述する。常
法によって混練された生麺生地を転圧して＠帯に形成し
、この麺帯を切出様により切り出して麺線が得られる。(Example) Hereinafter, an example of the present invention will be described in detail based on the drawings. Raw noodle dough kneaded by a conventional method is rolled and formed into a strip, and the noodle strip is cut out according to a cutting pattern to obtain noodle strings.
このν】り出し工程後の麺線１はベルトコンベア２によ
り搬送されて、噴霧工程へと移動する。The noodle strings 1 after this ν] pulling-out process are conveyed by a belt conveyor 2 and moved to a spraying process.
３は揮発性が高くかつ食品衛生上無害な液体、例えば食
品用アルコール４を収容しているタンクである。５はエ
アーコンプレッサであり、ホース６によりタンク３から
アルコール４を吸引し、ベルトコンベア２１方に設けら
れているノズル７によってこのアルコール４を麺線１表
層部ＩＡに噴霧させる。Reference numeral 3 denotes a tank containing a highly volatile and harmless liquid from a food hygiene perspective, such as food-grade alcohol 4. Reference numeral 5 denotes an air compressor, which sucks alcohol 4 from a tank 3 through a hose 6 and sprays this alcohol 4 onto the surface layer IA of the noodle strings 1 through a nozzle 7 provided on the side of the belt conveyor 21.
この噴霧工程終了後、麺線１は散布工程へと移動する。After completing this spraying process, the noodle strings 1 move to the spraying process.
８は軸線１同士の付着を防止する加工澱粉などの粉９を
収容している散布機であり、その下部の散布口１０から
ベルトコンベア２によって搬送される麺線ｌの表層部Ｉ
Ａに粉９が散布される。そして、粉９が付着した麺線１
は図示しない切断機により定寸に切断されて一東となし
、そのまま又は包装して製品となる。Reference numeral 8 denotes a sprayer containing powder 9 such as processed starch that prevents the axes 1 from adhering to each other, and the surface layer I of the noodle strings I is conveyed by the belt conveyor 2 from the spraying port 10 at the bottom of the sprayer.
Powder 9 is sprinkled on A. Then, noodle string 1 with powder 9 attached
is cut into a fixed size by a cutting machine (not shown), and then it is made into a product as it is or packaged.
以上の工程により製造される本発明の麺は、麺ｉｔの散
布工程の前に揮発性の高いアルコール４を噴霧する噴霧
工程を入れて、麺線ｌに対する粉９の付着性を良好にし
たものである。すなわち、切り出された麺線ｌはノズル
７下方を通過する際、エアーコンプレッサ５によりノズ
ル７から噴霧されるアルコール９により一時的にその表
層部ＩＡが湿った高加湿性状態になる０次に、表層部Ｉ
Ａが湿った状態の麺＆９１は散布機８を通過する際、粉
９を散布される。この際、散布された粉９は先ず第２図
（Ａ）で示すように表層ｆｉｌＡにはよく付着しないが
、゛表層部ＩＡが湿っているためその水分を吸収して膨
み、同図（Ｂ）に示すように溶けた状態で表層部ＩＡに
良好に付着する。従って、粉９は麺線１の切り出し面で
ある側面にも良好に伺着でき、麺線１全体に効率的にか
つ均一に付着するもので、散布工程後は軸線１同士が互
い付着することを防ＩＦできる。尚、アルコール４は揮
発性が高いので、粉９の麺線ｌの付着を補助した後はす
ぐに蒸発して、麺線１にほとんど残ることも味を変える
こともない、また、アルコール４は殺菌効果もあること
から、生麺の混線時の防腐剤の添加量を減らしたり、包
装前の殺菌工程を省くこともできる。また、麺線ｌに噴
霧される液体は高揮発性でかつ食品衛生上問題のない食
品用アルコール類が最適であるが、他の液体でも良い、
しかし、水のような揮発性が悪い液体を噴霧すると、麺
線ｌがぐちゃぐちゃとなり、かえって互いに付着し合う
ことになるとともに腐敗しやすくなる。さらに、アルコ
ール４は麺線１に噴霧させる方がその使用駿が少なくか
つ均一に付着するため最適ではあるが、他に薄く塗布し
たり、あるいはかけることもできる、しかし、麺線１を
アルコール４に浸漬すると、アルコール４が麺線１内部
へ浸透するため、蒸発した後麺線１の色が変化する恐れ
があるため好ましくない。The noodles of the present invention produced by the above steps include a spraying step of spraying highly volatile alcohol 4 before the noodle IT spraying step to improve the adhesion of the flour 9 to the noodle strings L. It is. That is, when the cut noodle strings l pass below the nozzle 7, the alcohol 9 sprayed from the nozzle 7 by the air compressor 5 temporarily brings the surface layer IA into a highly humidified state. Surface layer I
When noodles &91 in a wet state A pass through a spreader 8, powder 9 is spread thereon. At this time, the scattered powder 9 does not adhere well to the surface layer filA as shown in FIG. As shown in B), it adheres well to the surface layer IA in a melted state. Therefore, the powder 9 is able to adhere well to the side surface of the noodle strings 1, which is the cut surface, and is efficiently and uniformly adhered to the entire noodle strings 1, so that the axes 1 do not adhere to each other after the scattering process. Can be protected against IF. In addition, since alcohol 4 is highly volatile, it quickly evaporates after helping the flour 9 adhere to the noodle strings 1, and hardly remains on the noodle strings 1, nor does it change the taste.Also, alcohol 4 Since it also has a sterilizing effect, it is possible to reduce the amount of preservatives added when mixing raw noodles, and to eliminate the sterilization process before packaging. In addition, the liquid to be sprayed onto the noodle strings is preferably food-grade alcohol, which is highly volatile and poses no food hygiene problems, but other liquids may also be used.
However, if a liquid with poor volatility such as water is sprayed, the noodle strings l will become messy, and will instead stick to each other, making them more likely to spoil. Furthermore, it is best to spray the alcohol 4 onto the noodle strings 1 because less amount is used and the alcohol 4 adheres uniformly, but it is also possible to thinly apply or sprinkle the alcohol 4 onto the noodle strings 1. If the noodle strings 1 are dipped in water, the alcohol 4 will permeate into the interior of the noodle strings 1, which may change the color of the noodle strings 1 after evaporation, which is not preferable.
以上、本発明の一実施例を詳述したが、本発明の要旨の
範囲内で適宜変形できる０例えばノズル７の周囲をラッ
パ状の囲い１１で覆うと、アルコール４の飛散を防止し
て余分なアルコール４を回収できる。Although one embodiment of the present invention has been described in detail above, it can be modified as appropriate within the scope of the gist of the present invention.For example, if the periphery of the nozzle 7 is covered with a trumpet-shaped enclosure 11, the alcohol 4 can be prevented from scattering and the excess alcohol 4 can be prevented from scattering. Alcohol 4 can be recovered.
［発明の効果］
以上詳述したように本発明によれば、麺線表層部に高揮
発性の液体を付着させた後に。[Effects of the Invention] As detailed above, according to the present invention, after a highly volatile liquid is attached to the surface layer of the noodle strings.
＠線表層部に粉を散布したことにより、麺線表層部に効
率的にかつ均一に粉が付着し、麺線同士の付着を防止し
得る麺線の付着防止方法を提供でき、調理が容易となる
効果がある。@ By scattering the powder on the surface layer of the noodle strings, the powder adheres to the surface layer of the noodle strings efficiently and uniformly, providing a method for preventing noodle strings from adhering to each other, and making cooking easier. This has the effect of
第１図は本発明の一実施例を示す説明図、第２図（Ａ）
ＣＢ）は粉の付着状態を示す一面図である。Figure 1 is an explanatory diagram showing one embodiment of the present invention, Figure 2 (A)
CB) is a one-dimensional view showing the state of powder adhesion.
Claims (1)
とを特徴とする麺線の付着防止方法。[Scope of Claims] A method for preventing adhesion of noodle strings, which comprises applying food-grade alcohol to the surface layer of the noodle strings cut from a noodle strip, and then scattering powder onto the surface layer of the noodle strings.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62033112A JPS63198945A (en) | 1987-02-16 | 1987-02-16 | Method for preventing adhesion of noodle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62033112A JPS63198945A (en) | 1987-02-16 | 1987-02-16 | Method for preventing adhesion of noodle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63198945A true JPS63198945A (en) | 1988-08-17 |
Family
ID=12377568
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62033112A Pending JPS63198945A (en) | 1987-02-16 | 1987-02-16 | Method for preventing adhesion of noodle |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63198945A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5231939A (en) * | 1975-09-06 | 1977-03-10 | Kawasaki Heavy Ind Ltd | Backing device for welding |
| JPS54143578A (en) * | 1978-04-25 | 1979-11-08 | Hiroyuki Yamato | Apparatus for scattering starch powder onto noodle |
| JPS5786260A (en) * | 1980-11-17 | 1982-05-29 | Owari Seifun Kk | Manufacturing of handmade vermicelli |
-
1987
- 1987-02-16 JP JP62033112A patent/JPS63198945A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5231939A (en) * | 1975-09-06 | 1977-03-10 | Kawasaki Heavy Ind Ltd | Backing device for welding |
| JPS54143578A (en) * | 1978-04-25 | 1979-11-08 | Hiroyuki Yamato | Apparatus for scattering starch powder onto noodle |
| JPS5786260A (en) * | 1980-11-17 | 1982-05-29 | Owari Seifun Kk | Manufacturing of handmade vermicelli |
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