JPH09275920A - Device for drying dry noodle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a device for drying dry noodles by combining and using a plurality of units each comprising a drying device having prescribed functions as each drying means used in each process. SOLUTION: This device for drying dry noodles is used for shortening a drying time at an enhanced drying temperature, namely for drying the noodles at the high temperature within a short time, in the method for drying the dry noodles. Therein, a drying device provided with a housing 1, a dry noodle- transferring passageway 3 formed in the housing 1, an air-charging port 8 and an air-discharging port 9 disposed at places on and under the dry noodle- transferring passageway 3 and having flow-straightening plates 10, respectively, a steam type heater 12 disposed apart from the dry noodle-transferring passageway 3 in the housing 1, a circulation fan for blowing air on the steam type heater 12, an air-charging duct 15 disposed at the proper place of the housing 1 and used for charging outer air into the housing 1, and an air-discharging duct disposed at the proper place of the housing 1 and used for discharging the air from the drying device is used as a unit. When a plurality of the units are combined and used, the drying conditions of the noodles can simply and accurately be controlled.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a dry noodle drying apparatus, and more particularly to a dry noodle drying apparatus capable of shortening the drying time and stably obtaining high-quality dry noodles.

[0002]

2. Description of the Related Art Drying methods for dried noodles differ depending on the company, but generally, they are roughly classified into (a) preliminary drying (b) main drying (c) finish drying, and the drying temperature varies among vendors. However, it is said that the temperature is about 10 to 45 ° C,
It is considered that most dry noodle manufacturers dry in this temperature range.

Further, in the patent for improving the quality of dried noodles, it is mentioned that the quality is improved by lowering the temperature, such as 35 ° C. or less and 20 ° C. or less in preliminary drying (Japanese Patent Laid-Open No. 56-56). 61968, Japanese Patent Publication Sho 5
6-42255, JP-A-58-170445, JP-B-4-14943, and Food Science 1980N.
o, 57, P53, etc.).

In the field of instant noodles, mainly steam, 80 ° C
Although there have been reports of short-time drying using hot air as described above, this is only in the category of instant noodles, and the product actively gelatinizes the starch in the noodle tissue or modifies the noodle tissue itself such as swelling. It aims to encourage, shorten the cooking time, and improve the texture. This is basically different from the method for producing dry noodles, which is a product without modifying the noodle structure.

On the other hand, pasta is common as the same dried noodles in Western countries. As the method of drying the pasta, high temperature drying is adopted as in the present invention. However, the pasta noodle making method is an extrusion method as compared to dry noodle roll-type noodle making, and the texture of the characteristic noodles is different from that of dry noodles.

The pasta drying method is basically high temperature drying, but its maximum temperature is 80 to 120 ° C., which is far from the general drying temperature range of dry noodles. As for the drying time, the drying time of the pasta having a considerably dense structure is considerably shortened to about 1.5 to 5 hours as compared with dry noodles (Japanese Patent Publication No. 5-506366 and Japanese Patent Publication No. 6-244).
75, Japanese Patent Publication No. 6-34686).

[0007]

There is nothing to be referred to in the field of conventional dry noodle drying when attempting to achieve short-time drying of dry noodles having good quality.

Further, in the pasta drying method described in the prior patents and the like, when the pasta is directly used for drying the dry noodles, such as temperature and humidity setting conditions, drying time, etc. It was confirmed that the pasta deviated from the quality category, and it was found that the pasta drying method cannot be used for drying noodles.

As a factor that determines the quality of dried noodles including pasta, the drying conditions occupy a very important position when excluding the portions derived from the raw materials.

By increasing the drying temperature, the diffusion rate of water from the inside of the noodle band gradually increases. On the other hand, the evaporation rate of water from the surface of the noodle band changes depending on the relative humidity of the air around the noodle band. This is a well-known fact, and it is important to dry the noodle strings while keeping a good balance between them. Although it exists as a theory, considering the actual manufacturing process of dry noodles, the judgment as to whether or not it is balanced is consequently based on the quality.

In addition to that, since raising the drying temperature accelerates the coloring of the dry noodles, there is a new factor that it is not always possible to obtain dry noodles simply by balancing the water content inside and outside the noodle strings. The drying control is made more complicated.

In the conventional dry noodle drying conditions, although it can be said that there is a strict difference in the quality of dry noodles due to a difference in temperature, it is considered that the quality of dry noodles in general can be summarized. However, as the drying temperature becomes higher, the difference from the dry noodles produced by the conventional concept becomes gradually larger, and simply by raising the drying temperature, and under the high-temperature drying conditions as seen in the pasta drying method, the noodle strings are In general, the quality of the noodles changes in a direction unfavorable as dry noodles, such as coloration, hardening of texture due to modification of components such as starch and protein due to heat, and deterioration of performance in boiling.

As a result of diligent research conducted by the present inventors on high temperature drying aimed at drastically shortening the drying time of conventional dry noodles,
In the Japanese Patent Application No. 7-188144 “Drying Method for Dry Noodles” filed earlier, the first half region of drying, that is, the moisture content of noodles is 2
Focusing on the region where it is dried to about 0%, it has been found that the quality of the finished dry noodles greatly changes depending on the progress of this region. That is, the temperature history and the drying speed in the drying of this region determine a considerable part of the quality of the dried noodles.

When dry noodles are exposed to a high temperature when the water content is relatively high, a remarkable change in color tone and deterioration of quality occur. This is 60 when the noodle moisture content in the initial stage of drying is high.
When the product temperature rises in the high temperature range exceeding ℃, the starch is heated to gelatinize, the protein is discolored by heat denaturation, and it is difficult to boil.
This is because hardening of texture occurs at the same time.

The present inventors have examined drying conditions in which the coloring of the noodles and the hardening of the texture of the noodles do not occur in this drying region and which can be dried quickly in a short time. * The drying temperature is 40 to 60 ° C. , Relative humidity of 30-60%,
The dry noodles of excellent quality can be produced in a short time by controlling the air flow so that the drying rate is about 40 minutes (preferably 20 to 40 minutes) when the moisture content of the noodles is reduced to about 20%. The invention has invented a method for drying dried noodles that enables the above (Japanese Patent Application No. 7-188144).

In this prior invention, concrete control items for maintaining the quality of dried noodles and their significance are described as follows.

"It is important to maintain the quality by controlling the drying rate, not to mention the temperature and humidity. Even if the noodles are exposed to a high temperature to some extent, if the moisture evaporates from the surface of the noodles actively, the latent heat of evaporation of water from the noodles will be deprived, so the temperature rise of the noodles will be kept below the ambient temperature, and it will Quality is kept in good condition. However, if the drying speed is too slow, coloring occurs even in this drying temperature range, and at the same time, quality deterioration occurs. The control of these three points of temperature, humidity, and drying speed is the basis of the drying condition that does not deteriorate the quality of dry noodles, and the present invention is based on this idea.

The reason for this range of conditions is that the optimum conditions differ depending on the thickness of the target noodles and the amount of added salt, and in the case of a special formulation such as Nihonsoba. Further, in terms of manufacturing conditions, this condition (especially wind speed) needs to be adjusted depending on the interval between the noodle rods and the shape of the noodle strings suspended on the noodle rods.

After reducing the noodle water content to 20% or less,
The following steps are performed. a) A step of further increasing the drying temperature to accelerate the internal diffusion of noodle moisture and to dry the final moisture while keeping the drying humidity higher than in the first half in order to suppress excessive surface drying. b) Drying humidity 75 to 85% RH in the final stage of drying
The process of maintaining the high humidity of the above, and the process of correcting the water content difference inside and outside the noodle band. c) A step of lowering the product temperature to the normal temperature range without increasing or decreasing the moisture content of the noodles. Through all of these steps, the final moisture content can be finally dried to the final moisture content in about 3 hours, and dry noodles exhibiting good quality can be obtained. The condition is met. The combination of the conditions in the latter half of the drying also differs depending on the type of noodles to be used. Of course, even in this drying area, the above-mentioned drying temperature,
If the concept of controlling the humidity and the drying rate is not similarly applied, dried noodles having good quality cannot be obtained. ] In controlling the drying speed, the wind speed (the speed at which the drying air passes between the noodle strings) as well as the temperature and humidity conditions are greatly affected.
Here, the meaning of the wind speed is a measure of how many times the air, adjusted to a predetermined temperature and humidity conditions, rotates per unit time in the drying chamber where the noodles to be dried are suspended. It can be said that proper control is an important factor in maintaining high-temperature and short-time drying with higher quality and accuracy.

Drying the dried noodles with good quality can be realized in a short time by drying the noodles according to the conditions of the above-mentioned prior invention, but in the present invention, the wind speed is appropriately adjusted in terms of controlling the drying speed. It only stated that it was necessary and did not specify a specific range for wind speed.

On the other hand, in the conventional dry noodle drying range, there is almost no concrete description of the wind speed required for drying the noodles, and it is said that it is about 1 to 2 m / s in some cases.

Dry noodle drying is actually the type of the target noodles (blending, noodle width, noodle thickness), and when considered as a production line, the width, upper and lower sides of the noodle string group in a state of being hung on a noodle rod. The dry state changes variously depending on the length of the direction.

In the production of dry noodles, the production capacity is governed by the roll width of the noodle making process, which is the first stage of drying, and dry noodle manufacturers generally lengthen noodles on a noodle rod (1500).
The manufacturing capacity is maintained by suspending it (around mm). The longer the vertical direction of this noodle strip, or the wider the roll width,
That is, the larger the production line is, the larger the variation in the drying rate due to the difference in the hanging position of the noodles between the upper and lower sides and the right and left sides within the same noodle rod is inevitably increased.

The variation in the quality of dry noodles caused by the variation in the drying rate is caused by a long drying time in the dry noodle drying in a normal temperature range, and finally a partial variation in the drying rate during the drying is finally caused. As a result, the variation in the quality of dried noodles does not become a problem, but when aggressively drying at higher temperature, the variation in the drying speed that occurs in the initial stage of drying is dragged to the final stage, and the quality of dried noodles also varies. Was expected to appear remarkably.

Therefore, the inventors of the present invention can suppress the variation in drying when high-temperature drying of dry noodles is carried out using the high-temperature short-time drying conditions described in the above invention, and always stabilize dry noodles of good quality. In order to materialize the means that can be produced by the actual production equipment level, various methods and equipments were further studied.

As a result, in addition to the temperature and humidity and time ranges set as the drying conditions, the passing speed of the air blown between the noodle strings is 3 to 7 m / s in the whole area of drying, particularly the first half area of drying. It was found that the drying speed of the noodles in the same noodle rod can be suppressed by keeping the speed at 4 to 7 m / s in the region where the water content of the noodles is dried to about 20% and keeping it uniform. In addition, the flow of air passing between the noodle strings is not the conventional general method from top to bottom, but from the bottom to the top it is possible to suppress the variation in the drying speed of the noodles in the same noodle rod. I found it.

As the drying equipment, it has been found that by appropriately combining and using a drying device having a predetermined function as one unit, it becomes possible to perform control easily and precisely control the drying conditions.

[0028]

[Means for Solving the Problems] That is, a dry noodle drying apparatus of the present invention is a dry noodle drying apparatus for carrying out so-called high-temperature short-time drying in which a drying temperature is raised to shorten the drying time in the method for drying dry noodles. That is, in the first half region of drying for drying the noodle moisture to about 20%, the drying means for keeping the set drying temperature 40 to 60 ° C. and the set drying humidity in the range of 30 to 60% RH. Drying means for controlling the flow of air between the noodle strings so that the time until the temperature decreases to about 40 minutes (preferably in the range of 20 to 40 minutes) and suppressing the product temperature rise in the first half of drying Second half of drying That is, in the drying step of the noodle moisture of 20% or less, drying means for promoting internal diffusion of the noodle moisture in the range of the following conditions to shorten the drying time and stabilize the quality Setting drying temperature 60 to 100 ° C. Set dry humidity 50 to 80% RH At the final stage of drying, the conditions of the previous stage and 0 to 20 ° C
The temperature difference to the side, the humidity difference to the + side of 0 to 20% RH are provided, and the step of maintaining the dry humidity at 75 to 85% RH is performed.
By providing in the range of 0 to 60 minutes, a drying means for correcting the water content difference between the inside and outside of the noodle band. Maintaining the atmospheric humidity at 75 to 85% RH, and lowering the product temperature to the room temperature range without increasing or decreasing the noodle water content. Drying Means In each of the drying means listed above, the passing speed of the temperature- and humidity-controlled drying air blown between the noodle strings hung on the noodle rods is 3 to 7 m / s, particularly in the first half region of the drying. Water 2
By keeping the speed of 4 to 7 m / s uniformly in the area of drying up to about 0%, variations in the drying rate of noodles within the same noodle rod during drying are reduced, and product quality is stabilized with high accuracy. Drying means to maintain The air blown between the noodle strips hung on the noodle strips is blown upward from the bottom of the noodle strips to reduce variations in the drying speed of the noodles within the same noodle strip during the drying process, As a means for achieving the above-mentioned items, the housing, a noodle transfer passage formed in the housing, and the upper and lower portions of the transfer passage are provided as the means for achieving the above-mentioned items. The steam installed at a position separated from the drying air inflow port and outflow port equipped with a current plate for equalizing the passage speed of the air in the transfer passage and the noodle transfer passage in the housing as an air conditioning zone. Or electric heater (or却器), humidifying device,
A main air blower that creates an air flow between the noodle transfer passage and the air conditioning zone, and an air supply duct equipped with a damper for controlling the flow rate of the outside air that is sent into the housing provided in a proper place in the housing, an air supply chamber, It has a blower for air supply and an exhaust duct equipped with a damper for controlling the flow rate to discharge the air in the housing, and sets the temperature and humidity of the air blown to the noodle transfer passage in the housing by detecting with a sensor One unit is a drying device equipped with a mechanism for controlling heating, humidification, dehumidification, and cooling as necessary to achieve temperature and humidity.
By using a plurality of these in combination, the total drying time can be shortened to 3 hours or less, and dried noodles exhibiting good quality, which is comparable to conventional dried noodles dried at room temperature, can be stably obtained. It is characterized in that it can be manufactured.

[0029]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, an embodiment of a dry noodle drying apparatus of the present invention will be described in detail with reference to the drawings, and a comparison of conventional methods with respect to the uniformization of drying variation, which is the effect of the present invention, will be described. The result is shown below.

1 to 6 show one unit of the drying device 21 used in the present invention. 1 in the figure
Is a housing having a heat insulating structure in which a heat insulating material 2 is interposed between an inner wall and an outer wall, and a noodle transfer passage 3 is formed in the housing 1 so as to cross the housing 1.

The noodle transfer passage 3 has side walls 4 and 5, a front and rear noodle carry-in port 6 and a carry-out port 7, a lower drying air inlet 8 and an upper open outlet. 9, and a flow straightening plate 10 composed of a plurality of aligned louvers for equalizing the passage speed of the drying air in the noodle transfer passage is attached to the inflow port 8 and the outflow port 9, respectively. .

In the housing 1, a steam or electric heater (or cooler) 12 and a humidifying device 13 for humidity adjustment are installed as an air conditioning zone at a position separated from the noodle transfer passage 3. Has been done.

Reference numeral 14 is a main blower capable of adjusting the amount of air blown to the heater (or cooler) 12 and the humidifier 13.
Air whose temperature and humidity have been adjusted in the air-conditioning zone is sent from the inlet 8 for the drying air to the noodle transfer passage 3, and the outlet 9 is provided.
It is for discharging from.

Reference numeral 15 is an air supply duct provided with a damper for controlling the flow rate of the outside air sent into the drying device. Although not shown in front of the air supply duct, the air supply chamber,
A blower for air supply and a filter for outside air are provided.
Reference numeral 16 is an exhaust duct provided with a damper for controlling the flow rate of the air in the housing, which is provided in the upper part of the housing 1 respectively, and adjusts the temperature and humidity by mixing the air in the housing with the outside air. You can do it. Reference numeral 17 is a filter for removing dust in the air in the housing.

The drying apparatus for dried noodles according to the present invention is characterized in that the drying apparatus 21 having the above-mentioned structure is used as one unit and a plurality of these are used in combination. That is, in the first half region of drying for drying the noodle moisture to about 20%, one or a plurality of drying devices 21 that maintain the set drying temperature of 40 to 60 ° C and the set drying humidity of 30 to 60% RH 21 The noodle moisture of the first half of drying 20 % Or less to control the flow of air between the noodle strings so that the time until the temperature decreases to 40% or less can be about 40 minutes (preferably in the range of 20 to 40 minutes). In the latter half of the drying process, that is, in the step of drying the noodle moisture of 20% or less, a single or a plurality of units for promoting the internal diffusion of the noodle moisture in the range of the following conditions to shorten the drying time and stabilize the quality are provided. Drying device 21 Set drying temperature 60 to 100 ° C Set drying humidity 50 to 80% RH At the final stage of drying, the conditions of the previous stage and 0 to 20 ° C
The temperature difference to the side, the humidity difference to the + side of 0 to 20% RH are provided, and the step of maintaining the dry humidity at 75 to 85% RH is performed.
By providing in the range of 0 to 60 minutes, one or a plurality of drying devices 21 for correcting the water content difference between the inside and outside of the noodle strings. The atmospheric humidity is maintained at 75 to 85% RH, and the product temperature is controlled without increasing or decreasing the noodle water content. One or a plurality of drying devices 21 for lowering the temperature to a normal temperature range are connected to each other, and the temperature and humidity are accurately adjusted at each part. Also,
Each drying device 21 also has the following performance. (a) A region where the temperature and humidity of the drying air blown between the noodle strings hung on the noodle rods is 3 to 7 m / s, and the noodle moisture content is about 20%, which is the first half of the drying process. In (1), by uniformly maintaining the speed at 4 to 7 m / s, variations in the drying speed of noodles in the same noodle rod during drying are reduced, and the stability of product quality is maintained with high accuracy. (b) The air blown between the noodle strings hung on the noodle strips is blown upward from the lower side of the noodle strips to reduce variations in the drying speed of the noodles within the same noodle strip during drying, and the product Keep the quality of the stable with high precision. Before using the drying device 21, the inside of the drying device 21 is kept at a predetermined temperature and humidity by the heater (or cooler) 12 and the humidifying device 13. In that state, the noodles are transferred from the noodle carry-in port 6 along the noodle transfer path 3 in the housing 1. Of course, the normal chain-type conveying means can be used to transfer the noodles, but other means can also be used.

While the noodles are being transferred, the temperature and humidity inside the drying device 21 change due to the heat and moisture released or absorbed from the noodles at each stage of drying. This is detected by the temperature and humidity sensor 11 and fed back to each drying device 21 for control.

FIG. 7 shows a state in which the drying device 21 group which is unitized and connected to a predetermined length is incorporated in a dry noodle manufacturing device.

The noodle dough of dry noodles is formed into a predetermined thickness by a noodle making machine 31, cut out to a predetermined width by a cutting blade 32, and then rod-hanged and placed on a chain type conveying device 33 for a drying step. Transport to.

In the drying step, the noodles are fed into the noodle transfer passage 3 of the group of drying devices 21 connected to a predetermined length, and the temperature / humidity and wind speed are adjusted at each stage as described above to perform forced drying. Dry noodle production is completed.

[0040]

[Example] Wheat flour and salt (5 wt% to wheat flour) were mixed with water, kneaded, compounded, rolled, cut out with a No. 8 cutting blade roll, and cut to obtain raw noodle strings (thickness 1.8m
m, width 3.75 mm). Next, a certain amount of the same noodle noodles (width 5
00 mm, length of noodles in Shimada hanging 1500 mm), and dried in the drying device 21 under the drying conditions shown in Table 1 to obtain udon dried noodles dried for 3 hours. During the drying process, the noodles on the rod at the end of each of the drying areas of ,,, were divided into 6 parts in the longitudinal direction, and each was sampled to measure the water content. The results are shown in Table 2 and FIG. (Below margin)

[0041]

[Table 1]

[0042]

[Table 2] (Comparative example) The raw noodle strings were prepared in the same manner as in the example, and the conventional drying conditions of our general udon dried noodles and equipment (maximum drying temperature 30 ° C, wind speed 1-2 m / s, total drying time 11 hours) , Drying room divided into 4 rooms, 100 intervals between noodle rods
mm) to obtain udon dried noodles. The noodles were sampled at the outlet of each drying chamber and the water content was measured in the same manner as in the example. The results are shown in Table 3 and FIG.

[0043]

[Table 3] In the examples, the variation of the drying speed in each part of the noodle rod is 1% or less in all the areas of drying, and the finished quality of the dried noodles is not particularly varied, and the hue and texture are kept in good condition. It was

Also in the drying apparatus used in the examples, when the set wind speed is 2 m / s in the entire drying region and the direction of introduction of air into the noodles is set to the conventional general top to bottom, the drying is performed. The variation in the drying speed of the noodles above and below the noodle rod is considerably large (4% or more) as compared with the examples. As a result, the noodles in the lower half of the noodle rod, which is delayed in drying, raises the product temperature while the noodle moisture content remains high as the drying region progresses, resulting in heat gelatinization of starch and heat denaturation of protein. The quality of the finished dry noodles was deeper in hue than the upper half, the boiled quality was poor, and the hardness was low and the evaluation was low.

The maximum variation in the control example was 3.5%, which was considerably large as compared with the examples. However, as described in the above application, the drying temperature was considerably lower than the examples and the drying speed was slow. In the finished dry noodles, variations in quality such as hue and texture were not particularly observed.

[0046]

As is apparent from the above examples, by carrying out the present invention, it is possible to stably produce good quality dry noodles that are the same as the conventional dry noodles in terms of quality. It was

[Brief description of drawings]

FIG. 1 is a front view showing a one-unit drying device used in the present invention.

FIG. 2 is a cross-sectional view thereof.

FIG. 3 is a sectional view taken along line AA.

FIG. 4 is a sectional view taken along line BB.

FIG. 5 is a sectional view taken along line CC.

FIG. 6 is a sectional view taken along line DD.

FIG. 7 is a schematic view showing a state in which a drying device group connected to a predetermined length is incorporated in a dry noodle manufacturing device.

FIG. 8 is a graph showing the results of moisture measurement by dividing the noodles hanging on the rod at the end of each drying region into 6 in the vertical direction and sampling each of them in the example.

FIG. 9 is a graph showing the results of moisture measurement by sampling noodles at the outlet of each drying chamber in the same manner as in the example.

[Explanation of symbols]

 1 Housing 2 Heat Insulation Material 3 Noodle Transfer Passage 4, 5 Side Wall 6 Noodle Carry In Port 7 Noodle Carry Out Port 8 Drying Air Inlet 9 Drying Air Outlet 10 Rectifier 11 Temperature / Humidity Sensor 12 Steam or Electric Heater ( Or cooler) 13 humidifier 14 main blower 15 air supply duct 16 exhaust duct 17 filter 21 drying device 31 noodle making machine 32 cutting blade 33 conveying device

Claims (1)

[Claims] 1. An apparatus for carrying out so-called high-temperature short-time drying in which a drying temperature is raised by shortening the drying temperature in the method for drying dried noodles, in the first half region of drying for drying the noodle moisture to about 20%. , Drying temperature set to 40 to 60 ° C Drying humidity set to keep in the range of 30 to 60% RH Drying means in the first half of drying until the moisture content of noodles is reduced to 20% or less, about 40 minutes (preferably 20 to 40 minutes) Range), the air flow between the noodle strings is adjusted so that the product temperature rise in the first half of the drying process can be suppressed. In order to accelerate the internal diffusion of noodle moisture, shorten the drying time and stabilize the quality. Drying temperature 60-100 ° C Set drying humidity 50-80% RH When 0~20 ℃ of -
The temperature difference to the side, the humidity difference to the + side of 0 to 20% RH are provided, and the step of maintaining the dry humidity at 75 to 85% RH is performed.
By providing in the range of 0 to 60 minutes, a drying means for correcting the water content difference between the inside and outside of the noodle strings. Maintaining the atmospheric humidity at 75 to 85% RH, and lowering the product temperature to the room temperature range without increasing or decreasing the noodle water content. Drying Means In each of the drying means listed above, the passing speed of the temperature- and humidity-controlled drying air blown between the noodle strings hung on the noodle rods is 3 to 7 m / s, particularly in the first half region of the drying. Water 2
By keeping the speed of 4 to 7 m / s uniformly in the area of drying up to about 0%, variations in the drying rate of noodles within the same noodle rod during drying are reduced, and product quality is stabilized with high accuracy. Drying means to keep the air flowing between the noodle strings hanging on the noodle strips from the bottom to the top of the noodle strips to reduce the variation in the drying speed of the noodles within the same noodle strip during drying, As a means for achieving the above-mentioned items, the housing, a noodle transfer passage formed in the housing, and the upper and lower portions of the transfer passage are provided as the means for achieving the above-mentioned items. The steam installed at a position separated from the drying air inflow port and outflow port equipped with a current plate for equalizing the passage speed of the air in the transfer passage and the noodle transfer passage in the housing as an air conditioning zone. Or electric heater (or却器), humidifying device,
A main air blower that creates an air flow between the noodle transfer passage and the air conditioning zone, and an air supply duct equipped with a damper for controlling the flow rate of the outside air that is sent into the housing provided in a proper place in the housing, an air supply chamber, It has a blower for air supply and an exhaust duct equipped with a damper for controlling the flow rate to discharge the air in the housing, and sets the temperature and humidity of the air blown to the noodle transfer passage in the housing by detecting with a sensor One unit is a drying device equipped with a mechanism for controlling heating, humidification, dehumidification, and cooling as necessary to achieve temperature and humidity.
By using a plurality of these in combination, the total drying time can be shortened to 3 hours or less, and dried noodles exhibiting good quality, which is comparable to conventional dried noodles dried at room temperature, can be stably obtained. A dry noodle drying device characterized by being capable of being manufactured.