JPH0451144B2 - - Google Patents
Info
- Publication number
- JPH0451144B2 JPH0451144B2 JP62258552A JP25855287A JPH0451144B2 JP H0451144 B2 JPH0451144 B2 JP H0451144B2 JP 62258552 A JP62258552 A JP 62258552A JP 25855287 A JP25855287 A JP 25855287A JP H0451144 B2 JPH0451144 B2 JP H0451144B2
- Authority
- JP
- Japan
- Prior art keywords
- noodle strings
- loosening
- noodle
- formwork
- group
- 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 - Lifetime
Links
- 235000012149 noodles Nutrition 0.000 claims description 67
- 238000009415 formwork Methods 0.000 claims description 22
- 238000003825 pressing Methods 0.000 claims description 14
- 235000008446 instant noodles Nutrition 0.000 claims description 12
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 238000004898 kneading Methods 0.000 claims description 8
- 238000005520 cutting process Methods 0.000 claims description 5
- 238000009499 grossing Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 3
- 238000005096 rolling process Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 description 27
- 238000010438 heat treatment Methods 0.000 description 8
- 238000000465 moulding Methods 0.000 description 6
- 238000010586 diagram Methods 0.000 description 5
- 238000003756 stirring Methods 0.000 description 4
- 238000001816 cooling Methods 0.000 description 3
- 229910000831 Steel Inorganic materials 0.000 description 2
- 210000000078 claw Anatomy 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 239000010959 steel Substances 0.000 description 2
- 230000003750 conditioning effect Effects 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 238000004804 winding Methods 0.000 description 1
Landscapes
- Noodles (AREA)
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は即席麺類の製造方法に関し、特に、即
席麺製造工程で型枠コンベヤの各型枠内に所定量
の麺線を投入し、これを成型熱処理するにあたつ
て、その前処理としての麺線群のほぐし・ならし
成形方法に関する。[Detailed Description of the Invention] (Industrial Application Field) The present invention relates to a method for producing instant noodles, and in particular, in the instant noodle production process, a predetermined amount of noodle strings are put into each form of a form conveyor, and This invention relates to a method for loosening and smoothing noodle strings as a pretreatment for heat-treating the noodle strings.
（従来技術）
周知のように、即席麺類は所定の製麺工程を経
たのち、蒸し機にて蒸された麺線群を所定の一食
分の長さに切断したのち、これを型枠コンベヤの
各型枠毎に投入し、爾後、成型熱処理（油熱処理
あるいは熱風乾燥処理等の乾燥処理）に付するこ
とにより製造される。(Prior art) As is well known, instant noodles are made by passing through a predetermined noodle-making process, then cutting the noodle strings steamed in a steamer into lengths for a predetermined serving, and then transferring them to a form conveyor. It is manufactured by putting it into each mold and then subjecting it to molding heat treatment (oil heat treatment or drying treatment such as hot air drying treatment).
ところで、上記の成型熱処理に付される型枠内
に投入された所定量の麺線群の姿・形状は最終製
品の品質価値を左右する重要な要素となるので、
従来、型枠コンベヤの周りに多数の熟練作業者を
配して手作業により型枠内に収容された成型熱処
理前の麺線群の収容状態をほぐしたり、ならした
りする作業が行われている。 By the way, the appearance and shape of the predetermined amount of noodle strings put into the mold that is subjected to the above-mentioned molding heat treatment is an important factor that influences the quality value of the final product.
Conventionally, a large number of skilled workers were stationed around a form conveyor to manually loosen and level the noodle strings that had been housed in the form before forming and heat treatment. There is.
このように、成型熱処理前に、熟練作業者によ
つて型枠内に収容された麺線群に対するほぐし・
ならし作業を行う結果、成型熱処理後には姿・形
状が良好な製品を得ることができるが、この作業
はかなりの重労働であるばかりか、作業性に劣
り、品質面でも手作業だけにばらつきがあつて品
質安定性に欠ける等の問題があつた。 In this way, before the heat treatment for forming, the noodle strings housed in the formwork are loosened and
As a result of the breaking-in work, it is possible to obtain a product with a good appearance and shape after the molding heat treatment, but this work is not only quite hard labor, but also has poor workability, and in terms of quality, there are variations due to manual work. However, there were problems such as lack of quality stability.
本発明は上述の問題点に鑑み、発明されたもの
であつて、成型熱処理に付する前の型枠内に収容
された麺線群のほぐし・ならし作業を手作業によ
ることなく、一連の自動化工程に付することによ
つてほぐし・ならし作業を完全自動化をはかり、
ひいては省力化ならびに最終製品の品質の安定化
に資することができる即席麺類の製造方法を提供
することを目的とするものである。 The present invention was invented in view of the above-mentioned problems, and it is possible to perform a series of loosening and smoothing operations of noodle strings housed in a mold before being subjected to heat treatment without manual work. By subjecting it to an automated process, we aim to fully automate the loosening and leveling work.
Furthermore, it is an object of the present invention to provide a method for producing instant noodles that can contribute to labor saving and stabilization of the quality of the final product.
（問題点を解決するための手段）
上記の目的を達成するための本発明の構成の要
旨とするところは、常法によつて混練、圧延、切
出し得られた麺線群を蒸煮し、所定長さに裁断し
たものの所定量を型枠内に収容したのち、乾燥処
理に付する即席麺類の製造方法において、蒸煮さ
れた麺線群の麺線相互間の結着をもみほぐしロー
ルによりもみほぐして結着を除去する前ほぐし工
程、該もみほぐされた麺線群を所定長さに裁断し
たものを回転ほぐし機により後ほぐしする工程、
前記工程でほぐされた麺線群をホツパーに投入
し、該ホツパーから所定量ずつ型枠コンベヤの各
型枠内へ投入する工程、型枠内の麺線群をならし
装置によつてならす工程、前記工程を経た型枠内
の麺線群を押さえ装置により押圧成型する工程、
とを有することを特徴とす即席麺類の製造方法、
にある。(Means for Solving the Problems) The gist of the structure of the present invention to achieve the above object is to boil noodle strings obtained by kneading, rolling, and cutting by a conventional method, and In a method for producing instant noodles in which a predetermined amount of cut lengths is stored in a mold and then subjected to drying treatment, the bonds between the noodle strands of a group of steamed noodle strands are loosened using a loosening roll. a pre-loosening step in which the knots are removed using a rotary loosening machine;
A step of charging the group of noodle strings loosened in the above step into a hopper, and feeding a predetermined amount from the hopper into each form of the form conveyor, and a step of smoothing the group of noodle strings in the form by a leveling device. , a step of press-molding the group of noodle strings in the formwork after the above steps using a pressing device;
A method for producing instant noodles, comprising:
It is in.
つぎに、本発明方法の実施例を添付図面に基づ
いて説明する。 Next, embodiments of the method of the present invention will be described based on the accompanying drawings.
（実施例）
第１図は本発明にかかる即席麺類の製造方法に
おける全工程のラインを示す概略説明図である。(Example) FIG. 1 is a schematic explanatory diagram showing the entire process line in the method for producing instant noodles according to the present invention.
本発明における基本的な工程はつぎのａ〜ｅの
５つの工程に分けて説明できる。 The basic steps in the present invention can be explained by dividing into the following five steps a to e.
すなわち、
(a)工程：前ほぐし工程、
(b)工程：後ほぐし工程、
(c)工程：（型枠内への）麺線群投入工程、
(d)工程：ならし工程、
(e)工程：押圧工程、
上記の基本的工程は即席麺製造工程の中でつぎ
のように関連している。 That is, (a) Process: Pre-loosening process, (b) Process: Post-loosening process, (c) Process: Inserting the noodle strings (into the formwork), (d) Process: Leveling process, (e) Process: Pressing process The above basic processes are related in the instant noodle manufacturing process as follows.
すなわち、蒸し機（図示せず）にて蒸された麺
線群Ａはネツトコンベヤ１（ネツトのような網目
体によつて形成された無端ベルトから構成された
コンベヤ）の上に乗せられて一方向へ搬送されつ
つ、冷却フアン２によつて冷却されて「前ほぐし
工程(a)」に達する。この「前ほぐし工程(a)」では
前記ネツトコンベヤの無端帯ベルトを巻装回転さ
せるべく支持するドラム３とこれに面して回転す
るもみほぐしロール４との間〓に前記麺線群Ａが
連続的に供給され、前記もみほぐしロールの回転
ならびにロール軸方向への往復動によつて麺線群
をもみほぐして麺線相互間の結着を除去するいわ
ゆる“前ほぐし”が行われる。 That is, a group of noodle strings A steamed in a steamer (not shown) are placed on a net conveyor 1 (a conveyor composed of an endless belt formed of a net-like mesh body) and are conveyed together. While being conveyed in the direction, it is cooled by the cooling fan 2 and reaches the "pre-loosening step (a)". In this "pre-loosening step (a)", the noodle string group A is placed between the drum 3 that supports the endless belt of the net conveyor for winding and rotation, and the kneading roll 4 that rotates facing the drum 3. The so-called "pre-loosening" is performed in which the noodle strings are loosened and the bonds between the noodle strings are removed by the rotation of the loosening roll and the reciprocating movement in the axial direction of the roll.
続いて、この前ほぐしされた麺線群Ａは引つ張
りコンベヤ５に乗り移らせれて（必要に応じて冷
却フアン２′によつて冷却されつつ）、麺線群Ａを
ある程度延伸させてから、切断具６によつて前記
麺線群Ａを所定長さに切断したのち、所定長さに
切断された麺線群Ａは後ほぐし工程(b)に付される
ことになる。同工程では麺線群Ａが回転ほぐし機
７の中に投入されて、回転羽根８による麺線群へ
の軽打によつていわゆる“後ほぐし”され、結果
的に麺線群は完全にほぐされる。 Next, the noodle string group A that has been loosened previously is transferred to the tensioning conveyor 5 (while being cooled by the cooling fan 2' as necessary), and the noodle string group A is stretched to some extent. After the noodle string group A is cut into a predetermined length using the cutting tool 6, the noodle string group A cut into a predetermined length is subjected to a post-loosening step (b). In the same process, the noodle string group A is put into the rotary loosening machine 7, and the noodle string group is lightly hit by the rotary blade 8, so-called "after loosening", and as a result, the noodle string group is completely loosened. It will be done.
そして、前記後ほぐし工程で完全にほぐされた
麺線群Ａは両開き可能なダンパー１０が配装され
たホツパー９内にほぼ一食分ずつ投入されて間欠
的に型枠コンベヤ１１の各型枠１２内に投入され
ることになる。この際、麺線群Ａは型枠内に一杯
にかつほぐされた状態を維持しつつ投入すること
が重要である。 Then, the noodle string group A completely loosened in the post-loosening step is put into a hopper 9 equipped with a double-openable damper 10 for approximately one serving, and is intermittently conveyed to each formwork 12 of the formwork conveyor 11. It will be put inside. At this time, it is important to charge the noodle string group A into the mold while maintaining a fully loosened state.
さらに、型枠１２内に投入された一食分毎の麺
線群Ａはならし工程(d)に付され、ならし装置１３
にて複数本の撹拌棒１４の往復動によつて型枠１
２内の麺線群をほぐし・ならすと同時に型枠に均
一密度に分布するように広げる。 Furthermore, the noodle string group A for each serving put into the mold 12 is subjected to a leveling process (d), and the leveling device 13
By reciprocating the plurality of stirring rods 14, the formwork 1 is
Loosen and smooth the noodle strings in 2 and at the same time spread them out so that they are evenly distributed in the mold.
最後に、ならし工程を経たのち、型枠１２内の
麺線群は押圧工程(e)に付され、ここで、押され装
置１５によつて、一定時間、型枠１２とほぼ同じ
大きさの押さえ板２３を所定厚みまで型枠内に嵌
入して押圧することによつて形状・姿とも良好な
麺線群とする。 Finally, after passing through the leveling process, the noodle strings in the formwork 12 are subjected to a pressing process (e), in which the noodle strings in the formwork 12 are pressed by the pressing device 15 for a certain period of time until they are approximately the same size as the formwork 12. By inserting the pressing plate 23 into the mold to a predetermined thickness and pressing it, a group of noodle strings having good shape and appearance are obtained.
つぎに、上記の各工程で使用するそれぞれの装
置を添付図面に基づいて詳述する。 Next, each device used in each of the above steps will be explained in detail based on the accompanying drawings.
まず、前ほぐし工程(a)で用いるもみほぐしロー
ルについては第２図〜第３図に示すような構造で
ある。 First, the kneading roll used in the pre-loosening step (a) has a structure as shown in FIGS. 2 and 3.
すなわち、第２図はもみほぐしロールを軸方向
の一部切欠断面図、第３図は同じもみほぐしロー
ルの使用時の要部拡大図であつて、もみほぐしロ
ールの周胴部分には複数条の溝部１７が刻設さ
れ、軸１８が麺線移動方向に回転するとともに回
転軸の軸芯方向（麺線移動方向と直角な方向）に
所定幅を往復動できるように構成されており、も
みほぐしロールの溝部１７とネツトコンベヤ１面
との間に掻き込まれる麺線群Ａに３次元的な外力
が加わるようになつている。したがつて、ネツト
コンベヤのベルト上の麺線群Ａはもみほぐしロー
ル４の回転駆動による３次元的な外力によつてベ
ルト上での往復動とベルト進行方向への力が加え
られて麺線相互間の結着が結果的にほぐされて、
いわゆる前ほぐしがなされる。 That is, Fig. 2 is a partially cutaway axial cross-sectional view of the kneading roll, and Fig. 3 is an enlarged view of the main part of the same kneading roll when it is in use. The shaft 18 is configured to rotate in the noodle string movement direction and to reciprocate a predetermined width in the axial direction of the rotating shaft (direction perpendicular to the noodle string movement direction). A three-dimensional external force is applied to the noodle string group A that is pulled between the groove 17 of the loosening roll and the surface of the net conveyor. Therefore, the group A of noodle strings on the belt of the net conveyor is reciprocated on the belt by the three-dimensional external force caused by the rotational drive of the loosening roll 4, and force is applied in the direction of belt movement, resulting in noodle strings. As a result, the bonds between them are loosened,
So-called pre-loosening is performed.
第４図は後ほぐし工程で用いる回転ほぐし機の
要部説明図であつて、上方向から投入される麺線
群Ａは高速回転している二枚羽根８の回転力によ
つて軽打され、完全にほぐされつつ、ホツパー９
側へ移送される。 FIG. 4 is an explanatory diagram of the main parts of the rotary loosening machine used in the post-loosening process, in which a group of noodle strings A fed from above are lightly beaten by the rotational force of two blades 8 rotating at high speed. , fully loosened, hopper 9
transferred to the side.
第５図は型枠内への麺線群投入工程において用
いられるホツパーの拡大断面図であつて、このホ
ツパー９の水平断面寸法L1は型枠の水平断面寸
法L2よりも大きな寸法とし、かつホツパー上部
にはシリンダ（図示しない）によつて下向きに開
閉する両開きダンパー１０が配装され、このダン
パーの閉塞時に前工程である“後ほぐし工程”で
処理された所定量（一食分毎）の麺線がホツパー
上方から投入されるが、この際、麺線群がダンパ
ー上全体に均一に広がるように投入して比容積を
を大きくなるようにする。そして、両開きダンパ
ー１０ならびに上下運動するシユート１９を通し
て、ホツパー下方を連続移動しつつある対応する
型枠１２内へ一食分の麺線群がほぐされた状態を
保つて投入される。この時、ダンパーの瞬時の開
閉によつて、麺線群はダンパー上の展開された状
態で落下し、しかも、シユート中で型枠断面寸法
L2の大きさに修正されつつ、型枠内に投入され
るので、ほぐされた状態を保持されたまま収容さ
れる。それ故、従来のごとき、単純投入による麺
線群の団子塊状化を防止できる。 FIG. 5 is an enlarged cross-sectional view of a hopper used in the step of charging noodle strings into the formwork, and the horizontal cross-sectional dimension L1 of this hopper 9 is larger than the horizontal cross-sectional dimension L2 of the formwork, In addition, a double-opening damper 10 that opens and closes downward by a cylinder (not shown) is installed above the hopper, and when this damper is closed, a predetermined amount (for each serving) processed in the "post-loosening process" which is the previous process is disposed. The noodle strings are fed from above the hopper, and at this time, the noodle strings are fed so that they are evenly spread over the entire damper to increase the specific volume. Then, through the double-opening damper 10 and the chute 19 that moves up and down, the noodle strings for one meal are thrown into the corresponding formwork 12 that is continuously moving below the hopper while maintaining the loosened state. At this time, due to the instantaneous opening and closing of the damper, the noodle strings fall on the damper in an unfolded state, and the cross-sectional dimensions of the formwork are
Since it is corrected to the size of L 2 and put into the formwork, it is stored in an unraveled state. Therefore, it is possible to prevent the noodle strings from forming into lumps due to simple addition as in the conventional method.
さらに、第６図〜第７図はならし工程で用いる
ならし装置であつて、第６図はならし装置の拡大
斜視図、第７図は同じならし装置の第６図のＢ方
向矢視拡大図である。 Furthermore, FIGS. 6 to 7 show a break-in device used in the break-in process, and FIG. 6 is an enlarged perspective view of the break-in device, and FIG. It is an enlarged view.
このならし装置はシリンダーや電磁弁によりハ
ンドチヤツク２０下端に取着された爪２１が電磁
的な吸引反発力等で左右に開き、鋼板２２から下
方に取付けられた複数の所定長さの撹拌棒１４が
往復動作するように構成され、この撹拌棒１４に
よつて型枠１２内の麺線群が掻き混ぜられ、結果
的に麺線群が更にほぐし・ならされる。また上記
爪の開閉は、たとえば、開閉にともなう各所要時
間を0.1秒毎にシーケンサーによつて可変でき、
往復動作も１回から３回まで任意に選ぶことがき
るようにプログラムが入力されていて、時節に応
じて選択できるようになつている。 In this leveling device, a claw 21 attached to the lower end of a hand chuck 20 by a cylinder or a solenoid valve opens left and right by electromagnetic attraction and repulsion, and a plurality of stirring rods 14 of a predetermined length are attached downward from a steel plate 22. The stirring rod 14 is configured to move back and forth, and the noodle strings in the mold 12 are stirred, and as a result, the noodle strings are further loosened and smoothed. Furthermore, the opening and closing of the claws can be varied by a sequencer, for example, each time required for opening and closing can be varied in increments of 0.1 seconds.
A program has been input so that the reciprocating motion can be selected from one to three times depending on the time of the year.
最後に、第８図は押圧工程に用いる押さえ装置
であつて、同図イは型枠内に麺線が投入された状
態を示し、ロは型枠内に押さえ板が嵌入され麺線
群が押圧される状態を示し、また、ハは押さえ板
が型枠内から離脱する状態を示しており、要する
に、型枠１２内の麺線群を全体的に均一密度に分
布されるように一杯に広げた後、型枠コンベヤの
型枠と移動方向及び速度を同調させた押さえ板２
３を型枠上方から型枠内の所定深さまで押し下げ
て一定時間、麺線群を押圧することによつて成型
される。 Finally, Fig. 8 shows a holding device used in the pressing process, where A shows the state in which the noodle strings are put into the mold, and B shows the state in which the holding plate is inserted into the form and the noodle strings are grouped together. In addition, C shows the state in which the pressing plate is released from the formwork. In short, the noodle strings in the formwork 12 are completely filled so that they are uniformly distributed throughout. After spreading, the holding plate 2 synchronizes the moving direction and speed with the formwork of the formwork conveyor.
3 is pushed down from above the mold to a predetermined depth within the mold, and the noodle strings are pressed for a certain period of time to form the noodle strings.
（作用）
本発明は即席麺の製造方法において、(a)前ほぐ
し工程、(b)後ほぐし工程、(c)型枠内への麺線群投
入工程、(d)ならし工程及び(e)押圧工程が相互有機
的に相関してほぐし・ならし処理できるように構
成してあるので、蒸し機から供給される蒸された
麺線群は型枠内で一食分毎に充分にほぐし、なら
し処理されて成型熱処理に供される。(Function) The present invention provides a method for producing instant noodles, including (a) a pre-loosening step, (b) a post-loosening step, (c) a step of charging noodle strings into a mold, (d) a leveling step, and (e) ) Since the pressing process is structured so that it can be loosened and smoothed in a mutually organic manner, the steamed noodle strings supplied from the steamer are thoroughly loosened for each serving within the mold, and It is subjected to a conditioning treatment and then subjected to a molding heat treatment.
（発明の効果）
かくのごとく、本発明方法によれば、蒸し機に
よつて蒸された麺線群をなんら人手を煩わせるこ
となく、成型熱処理に付する前に即席麺、特に、
乾燥麺の麺線同志の結着をほぐし、ならし成型を
完全自動的におこなえ、また、型枠コンベヤの横
列に配設された複数の型枠内に投入された麺線群
を同時にほぐし・ならし成型が自動的にできるた
め、省力化が計れるばかりでなく、品質面での安
定性を向上されることができる。(Effects of the Invention) As described above, according to the method of the present invention, instant noodles, especially
It loosens the bonds between the noodle strings of dried noodles and performs flattening completely automatically, and also simultaneously loosens and forms groups of noodle strings placed in multiple molds arranged in horizontal rows of the form conveyor. Since break-in molding can be performed automatically, it not only saves labor but also improves stability in terms of quality.
第１図は本発明方法における全工程の概略説明
図、第２図〜第３図はもみほぐしロールであつ
て、第１図はもみほぐしロールの一部切欠断面
図、第３図は同ロールの使用時の要部拡大断面
図、第４図は回転ほぐし機の作動を示す説明図、
第５図はホツパーの拡大断面図で第６図〜第７図
はならし装置を示し、第６図は拡大斜視図、第７
図は第６図のＢ方向矢視拡大図、第８図は押さえ
装置を示し、同図イは型枠内に麺線が投入された
状態を示し、同図ロは型枠内に押さえ板が嵌入さ
れ麺線群が押圧される状態を示し、また、同図ハ
は押さえ板が型枠内から離脱する状態を示す説明
図である。
１……ネツトコンベヤ、２，２′……冷却フア
ン、３……ドラム、４……もみほぐしロール、５
……引つ張りコンベヤ、６……切断具、７……回
転ほぐし機、８……回転羽根、９……ホツパー、
１０……ダンパー、１１……型枠コンベヤ、１２
……型枠、１３……ならし装置、１４……撹拌
棒、１５……押さえ装置、１６……両開きダンパ
ー、１７……溝部、１８……回転軸、１９……シ
ユート、２０……ハンドチヤツク、２１……爪、
２２……鋼板、２３……押さえ板。
Fig. 1 is a schematic explanatory diagram of all steps in the method of the present invention, Figs. 2 and 3 are kneading rolls, Fig. 1 is a partially cutaway sectional view of the kneading and loosening rolls, and Fig. 3 is the same roll. Fig. 4 is an explanatory diagram showing the operation of the rotary loosening machine;
Figure 5 is an enlarged sectional view of the hopper, Figures 6 and 7 show the leveling device, Figure 6 is an enlarged perspective view, and Figure 7 is an enlarged sectional view of the hopper.
The figure is an enlarged view in the direction of arrow B in Figure 6, Figure 8 shows the pressing device, Figure A shows the noodle strings being put into the mold, and Figure B shows the pressing plate in the mold. C is an explanatory diagram showing a state in which the noodle string group is pressed by being inserted, and a state in which the pressing plate is removed from the mold. 1... Net conveyor, 2, 2'... Cooling fan, 3... Drum, 4... Massage roll, 5
...Tension conveyor, 6... Cutting tool, 7... Rotating loosener, 8... Rotating blade, 9... Hopper,
10...Damper, 11...Form conveyor, 12
... Formwork, 13 ... Leveling device, 14 ... Stirring bar, 15 ... Pressing device, 16 ... Double-door damper, 17 ... Groove, 18 ... Rotating shaft, 19 ... Chute, 20 ... Hand chuck , 21...nails,
22... Steel plate, 23... Holding plate.
Claims (1)
麺線群を蒸煮し、所定長さに裁断したものの所定
量を型枠内に収容したのち、乾燥処理に付する即
席麺類の製造方法において、蒸煮された麺線群の
麺線相互間の結着をもみほぐしロールによりもみ
ほぐして結着を除去する前ほぐし工程、該もみほ
ぐされた麺線群を所定長さに裁断したものを回転
ほぐし機により後ほぐしする工程、前記工程でほ
ぐされた麺線群をホツパーに投入し、該ホツパー
から所定分量ずつ型枠コンベヤの各型枠内へ投入
する工程、型枠内の麺線群をならし装置によつて
ならす工程、前記工程を経た型枠内の麺線群を押
さえ装置により押圧成形する工程、とを有するこ
とを特徴とする即席麺類の製造方法。1. A method for producing instant noodles, in which a group of noodle strings obtained by kneading, rolling, and cutting in a conventional manner is steamed, cut into a predetermined length, a predetermined amount is placed in a mold, and then subjected to a drying process. , a pre-loosening step in which the bonds between the noodle strings of the steamed noodle strings are loosened using a loosening roll, and the loosened noodle strings are cut into a predetermined length. A step of post loosening with a rotary loosening machine, a step of charging the group of noodle strings loosened in the above step into a hopper, and a step of feeding a predetermined amount from the hopper into each formwork of a formwork conveyor, a group of noodle strings in the formwork. 1. A method for producing instant noodles, comprising the steps of smoothing the noodles using a smoothing device, and press-forming the group of noodle strings in a mold that has undergone the above step using a pressing device.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62258552A JPH01101855A (en) | 1987-10-14 | 1987-10-14 | Production of instant noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62258552A JPH01101855A (en) | 1987-10-14 | 1987-10-14 | Production of instant noodles |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01101855A JPH01101855A (en) | 1989-04-19 |
| JPH0451144B2 true JPH0451144B2 (en) | 1992-08-18 |
Family
ID=17321814
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62258552A Granted JPH01101855A (en) | 1987-10-14 | 1987-10-14 | Production of instant noodles |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01101855A (en) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06248283A (en) * | 1993-02-23 | 1994-09-06 | Hitachi Ltd | Surface treating agent and magnetic recording medium having lubrication film containing the same |
| JP2578396Y2 (en) * | 1993-06-22 | 1998-08-13 | 日清食品株式会社 | Noodle processing equipment |
| JPH0967013A (en) * | 1995-08-31 | 1997-03-11 | Matsuda Kikai Kogyo Kk | Method and device for arranging and cutting thread like konjak |
| CN100405926C (en) | 2002-10-29 | 2008-07-30 | 不二制油株式会社 | Quality improving agent for processed cereal food and processed cereal food using the same |
| CN102396578B (en) | 2010-09-10 | 2016-05-04 | 三洋食品株式会社 | Noodles piece deactivation device |
| PT2471382T (en) * | 2010-09-10 | 2017-02-13 | Sanyo Foods Co Ltd | Device for loosening noodle strip mass |
| JP6985797B2 (en) * | 2017-01-17 | 2021-12-22 | 株式会社前川製作所 | Noodle food loading device and loading method |
| JP6914041B2 (en) * | 2017-01-17 | 2021-08-04 | 株式会社前川製作所 | Noodle food pressing method and pressing equipment |
| JP7109054B2 (en) * | 2018-04-18 | 2022-07-29 | 株式会社イシダ | Article transfer device and article transfer system |
-
1987
- 1987-10-14 JP JP62258552A patent/JPH01101855A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPH01101855A (en) | 1989-04-19 |
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