JPS59183665A - Preparation of noodle line and its device - Google Patents
Preparation of noodle line and its deviceInfo
- Publication number
- JPS59183665A JPS59183665A JP58058097A JP5809783A JPS59183665A JP S59183665 A JPS59183665 A JP S59183665A JP 58058097 A JP58058097 A JP 58058097A JP 5809783 A JP5809783 A JP 5809783A JP S59183665 A JPS59183665 A JP S59183665A
- Authority
- JP
- Japan
- Prior art keywords
- noodle
- tubular
- forming
- layers
- belts
- 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 19
- 238000004519 manufacturing process Methods 0.000 claims description 5
- BEJNERDRQOWKJM-UHFFFAOYSA-N kojic acid Chemical compound OCC1=CC(=O)C(O)=CO1 BEJNERDRQOWKJM-UHFFFAOYSA-N 0.000 claims description 3
- 229960004705 kojic acid Drugs 0.000 claims description 3
- WZNJWVWKTVETCG-UHFFFAOYSA-N kojic acid Natural products OC(=O)C(N)CN1C=CC(=O)C(O)=C1 WZNJWVWKTVETCG-UHFFFAOYSA-N 0.000 claims description 3
- 241000218645 Cedrus Species 0.000 claims 1
- 238000005520 cutting process Methods 0.000 abstract description 2
- QNRATNLHPGXHMA-XZHTYLCXSA-N (r)-(6-ethoxyquinolin-4-yl)-[(2s,4s,5r)-5-ethyl-1-azabicyclo[2.2.2]octan-2-yl]methanol;hydrochloride Chemical compound Cl.C([C@H]([C@H](C1)CC)C2)CN1[C@@H]2[C@H](O)C1=CC=NC2=CC=C(OCC)C=C21 QNRATNLHPGXHMA-XZHTYLCXSA-N 0.000 abstract 1
- 239000000463 material Substances 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 241000195649 Chlorella <Chlorellales> Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000209094 Oryza Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000277269 Oncorhynchus masou Species 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000014106 fortified food Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000007788 roughening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/11—Filled, stuffed or multilayered pasta
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Manufacturing And Processing Devices For Dough (AREA)
- Noodles (AREA)
Abstract
Description
【発明の詳細な説明】
ール間に伯帯を２層対接させて供給すると同時（こ２層
のｉｙｔｌ （ｊ’ｆの中間に上記成形ロールの老・状
部成形部に対応して膨隆条を供給方向に成形したｙｌ：
、ｆｌｊ鵠テ１ｔを供給することを特徴とするｔＩ線製
造法およびその装置に関するものであって、老状麹の中
空部に異賀枡を充填することを目的とするものである。[Detailed Description of the Invention] At the same time, two layers of iron belts are supplied between the rollers in contact with each other (iytl (j'f) of these two layers is placed in the middle of yl with bulges formed in the supply direction:
The present invention relates to a tI line production method characterized by supplying 1 t of flj koji and its apparatus, and the purpose is to fill the hollow part of aged koji with Iga masu.
本発明を図面に示す実施例について説明すると機枠に互
に対向方向に回ΦＩ；する管状％成形ロール１、１を軸
支する。同ロール１、１は第３図に示すように互に対向
する山形環状刃１ａ．ｌａの先９１１５部間に間隙計を
介在させ、四方１ａ、ｌａの刃面により菱形の管状包成
形部３を形成する。このロール１、１の下方には第４図
に示すように互に対向する鋭角両面環状刃８ａ、８ａの
先端部を接触させた鳩線切断ロール８、８を軸支し、そ
の下方に第５図に示すように互に対向する環状円形成形
部９ａ、９ａを対接させた外形成形ロール９、９を軸支
して管状角成形ロール装置１０を構成するものである。To explain the embodiment of the present invention shown in the drawings, tubular forming rolls 1, 1 which rotate in mutually opposing directions are pivotally supported on a machine frame. The rolls 1, 1 have chevron-shaped annular blades 1a facing each other as shown in FIG. A gap meter is interposed between the tip 9115 of the la, and a diamond-shaped tubular envelope forming part 3 is formed by the blade surfaces of the four sides 1a and la. Below the rolls 1, 1, as shown in FIG. 4, dovetail wire cutting rolls 8, 8 having mutually opposing acute-angled double-sided annular blades 8a, 8a with their tip ends in contact are pivotally supported. As shown in FIG. 5, a tubular square forming roll device 10 is constructed by pivotally supporting outer forming rolls 9, 9 having annular circular forming portions 9a, 9a facing each other.
本発明では」−配管状り成形ロール１、１の上方に同成
形ロール１、１の」−記イ１４・状幼成形部３に対応す
る膨隆条数形部６を形成した異質包帯成形ロール７を配
設する。この膨隆条数形部６は第２図に示すように互に
対向する山形環状刃７ａ、７ａの先端部間に間隙りを介
在させこの間隙りにより隣接膨隆条成形部６．６を接続
するものである。尚図中１１で示すものは異質９帯成形
ロール７に供給する平旦異質麹帯である。In the present invention, a heterogeneous bandage forming roll is formed with a swollen thread-shaped portion 6 corresponding to the shaped infant forming portion 3 of the forming roll 1, 1 above the pipe-shaped forming roll 1, 1. Place 7. As shown in FIG. 2, this bulge-line forming portion 6 has a gap between the tips of the opposing chevron-shaped annular blades 7a, 7a, and this gap connects adjacent bulge-line forming portions 6.6. It is something. In addition, what is indicated by 11 in the figure is the Heidan heterogeneous koji belt supplied to the heterogeneous 9-band forming roll 7.
本発明では上記ロール１．７．８．９を第１図矢印方向
に互に対向方向に回動し、管状化成形ロール１．１間に
包帯２．２を２層対接させて供給すると同時に、］二二
人異質３帯成形ロール７．７によってネ（数の膨隆条４
を横方向に連設成形した異質坤帯５を上記成形ロール１
．１に麹帯２．２の間に供給する。１膨隆条４は上記成
形ロール１．１の管状麹酸形部３を通過しその際管状麹
酸形部３．３の隣接間隙ｔにおいて膨隆条４．４間の接
続部が供給方向に切断され、第３図に示すように凹陥隆
条４は管状坤１２の内部に囲繞される。そしてロール８
．８により隣接管状１１２．１２間の接続部か供給力向
に切断され完全な異質麹充填管状を卦線１２ａが形成さ
れ、さらに外形成形ロール９．９により同り線１２ａが
連続的に製造されるものである。充填異質く〕には大−
（）、粉等の一す″類、製粉、クロレラ、胚芽、カルシ
ューム、米そのだのｆＡ２粉、米糠、玄米等を小麦粉と
イ”昆合して１帯とし、こｒ３を用いる。In the present invention, the rolls 1.7.8.9 are rotated in opposite directions in the direction of the arrows in FIG. At the same time, ]22 different 3-band forming rolls 7.7 (number of bulging strips 4
The above-mentioned forming roll 1 is formed by forming a heterogeneous band 5 in a row in the lateral direction.
．． 1 and feed between 2 and 2. 1 The bulging strips 4 pass through the tubular kojic acid profile 3 of the forming roll 1.1, and the connection between the bulging strips 4.4 is severed in the feed direction in the adjacent gap t of the tubular koji acid profile 3.3. As shown in FIG. and roll 8
．． 8, the connecting portion between adjacent tubular shapes 112.12 is cut in the direction of the supply force to form a completely heterogeneous koji-filled tubular shape, and the same wire 12a is continuously produced by the outer forming roll 9.9. It is something that Large for filling heterogeneous
(), flour, etc., milled flour, chlorella, germ, calcium, fA2 powder of rice, rice bran, brown rice, etc. are combined with wheat flour to make one belt, and this is used.
従来栄養強化食品は（クロレラ、カルシューム、胚芽等
）は混合されているため味が悪く口当りが想いし栄養素
が溶出してスープの味が悪くなる。特に１１類において
は上記悪条件が顕著に現はれる。又第７図に示すように
充填異質部４ａがｔ口線ｉ２ｂの側面に現はれると、や
はり充填異質求仙４ａが溶出してスープの味が悪くなる
。Traditionally, nutritionally fortified foods (chlorella, calcium, germ, etc.) are mixed, resulting in a bad taste and texture, and the nutrients are leached out, making the soup taste bad. The above-mentioned adverse conditions are particularly noticeable in Class 11. Further, as shown in FIG. 7, when the filled foreign part 4a appears on the side of the t-line i2b, the filled foreign part 4a also elutes and the taste of the soup becomes bad.
本発明は上記実情に３監みなされたものであって、本発
明は上述の方法および製布によったので」二記充填異質
ｆ’Ａ ４ ａは上記管状４゛１線１２ａ内に充分囲繞
され、外側に現はれず充填異質１９４ ａの溶出がない
ためスープの味が保持され、かつ切線１２ａの外面は普
通の帖であるため食感か良く栄養素が溶出するおそれが
ない。又充填異質１３４ａには低価格の雑穀を使用し売
るし、同異質麹４ａの組織を粗にすることにより芯部の
茹での早い早茹麹が９′ノられるものである。The present invention was made in consideration of the above-mentioned circumstances, and since the present invention is based on the above-mentioned method and fabric manufacturing method, the filling foreign matter f'A 4a is sufficiently filled in the above-mentioned tubular 4゛1 wire 12a. The flavor of the soup is retained because the filling foreign substances 194a do not elute and do not appear on the outside, and since the outer surface of the cut line 12a is a normal plate, the texture is good and there is no fear that nutrients will elute. In addition, low-priced grains are used and sold as the filling material 134a, and by roughening the structure of the material koji 4a, a quick-boiling koji with a core portion that is quickly boiled can be obtained.
第１図は本発明の？■１造法およびその装置を示す正［
ｍ図、第２図は第１図Ｃ−Ｃ線による横断面図、第３図
は第１図Ｃ−Ｃ線による横断面図、第４図は第１図Ｃ−
Ｃ線による横断面図、第５図は第１図Ｃ−Ｃ線による横
断面図、第６図イ図、日間、ハ図は異質部充填管状１線
の横断面図、第７図イ図、日間、ハ図は異質韻露出状態
の横断面図、第８図は異質θ帯の斜視図である。
１・・管状鵠成形ロール、２・・１帯、３・・管状麹酸
形部、４・・膨隆条、５・・異質１帯、６・・膨隆条数
形部、７・・異賀鴨帯成形ロール。
特許出願人 大 和 博 行Figure 1 shows the present invention? ■1 Correct showing the manufacturing method and its equipment [
Figure m, Figure 2 is a cross-sectional view taken along line C-C in Figure 1, Figure 3 is a cross-sectional view taken along line C-C in Figure 1, and Figure 4 is a cross-sectional view taken along line C-C in Figure 1.
Figure 5 is a cross-sectional view taken along line C--C in Figure 1, Figure 6 is a cross-sectional view of a tubular line filled with foreign material, and Figure 7 is a cross-sectional view of a tubular line filled with foreign material. Figure 8 is a cross-sectional view of the exposed state of heterogeneous rhymes, and Figure 8 is a perspective view of the heterogeneous θ band. 1. Tubular molding roll, 2. 1 band, 3. Tubular kojic acid shaped part, 4. Swollen strips, 5. 1 heterogeneous band, 6. Swollen strip number shaped section, 7. Iga Duck belt forming roll. Patent applicant Hiroyuki Yamato
Claims (1)
に麺帯２．２を２層対接させて供給すると同時に、２層
の麺帯２．２の中間−上記成形ロール１．１の管状包成
形部３に対応して１膨隆条４を供給方向に成形した異質
飾帯５を供給することを特徴とする角線製造法。 ２）機枠に互に対向方向に回転する管状囮成形ロール１
．１を設け、同ロール１、ｌの上方）こ同成形ロール１
．１の管状麹酸形部３（こ対応するｌ！杉隆条成形部６
を形成した異質１′μ帯成形ロール７を配設してなる１
線製造装置。[Scope of Claims] 1) Two layers of noodle strips 2.2 are supplied in contact with each other between the tubular body forming rolls 1.1 that rotate in opposite force directions, and at the same time, the two layers of noodle strips 2.2 are Intermediate - A square wire manufacturing method characterized by supplying a heterogeneous decorative band 5 formed with one swollen strip 4 in the feeding direction corresponding to the tubular envelope forming part 3 of the forming roll 1.1. 2) Tubular decoy forming rolls 1 rotating in opposite directions on the machine frame
．． 1 is provided, the same roll 1, above the 1) this forming roll 1
．． 1 tubular kojic acid molded part 3 (corresponding to this l! cedar ridge molded part 6
1 formed by disposing a heterogeneous 1'μ band forming roll 7 that forms
Line manufacturing equipment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58058097A JPS59183665A (en) | 1983-03-31 | 1983-03-31 | Preparation of noodle line and its device |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58058097A JPS59183665A (en) | 1983-03-31 | 1983-03-31 | Preparation of noodle line and its device |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS59183665A true JPS59183665A (en) | 1984-10-18 |
Family
ID=13074449
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58058097A Pending JPS59183665A (en) | 1983-03-31 | 1983-03-31 | Preparation of noodle line and its device |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS59183665A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6359861A (en) * | 1986-08-30 | 1988-03-15 | Yoshihiro Nakagawa | Noodle having concentric double-layer structure |
| KR19990046300A (en) * | 1999-02-01 | 1999-07-05 | 마락준 | Aaaaa |
| WO2006022482A1 (en) * | 2004-08-24 | 2006-03-02 | Gout Nouveau, Inc. | Noodles manufacturing apparatus |
-
1983
- 1983-03-31 JP JP58058097A patent/JPS59183665A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6359861A (en) * | 1986-08-30 | 1988-03-15 | Yoshihiro Nakagawa | Noodle having concentric double-layer structure |
| KR19990046300A (en) * | 1999-02-01 | 1999-07-05 | 마락준 | Aaaaa |
| WO2006022482A1 (en) * | 2004-08-24 | 2006-03-02 | Gout Nouveau, Inc. | Noodles manufacturing apparatus |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4004035A (en) | Method and apparatus for producing lapped shredded food articles | |
| US1975326A (en) | Continuous sheeting and laminating process | |
| US3512990A (en) | Production of snack product | |
| US2013003A (en) | Cereal food | |
| ES2545380T3 (en) | Production of filamented integral products | |
| BRPI0818839B1 (en) | Roasted Snack Bar and Method for Making a Roasted Snack Bar | |
| JPS59183665A (en) | Preparation of noodle line and its device | |
| JP2014531218A (en) | Method for forming a shredded snack | |
| US4569849A (en) | Process for making lasagna | |
| JPS6352869B2 (en) | ||
| JPS60244256A (en) | Hollow snack, its preparation and device therefor | |
| JPS627818B2 (en) | ||
| US2121128A (en) | Baked article | |
| EP1086626B1 (en) | Alimentary paste which rolls up on rehydration | |
| WO1998056266A1 (en) | Method for manufacturing food of laminated structure | |
| JPS59130127A (en) | Production of pizza crust | |
| US6004608A (en) | Method for reducing flexible packaging perforations from dried pasta noodles | |
| JPS60217868A (en) | Multi-layer noodles | |
| JP3078393B2 (en) | Manufacturing method and manufacturing equipment for boarded kamaboko | |
| JPS59196057A (en) | Double noodles manufacturing method | |
| JPS6144455B2 (en) | ||
| JPH0371097B2 (en) | ||
| JP3121734U (en) | Wrap the rice cake with dough | |
| JPS58149648A (en) | Process for preparing noodle | |
| JPH0633838Y2 (en) | Sheet pie dough |