JPS6192543A - Method and apparatus for quick preparation of boiled noodle - Google Patents

Abstract

PURPOSE:To prepare a required amount of boiled noodle, quickly at the required time, by mixing wheat flour with kneading water to finely dispersed state, kneading and extruding the mixture, and boiling the obtained fresh noodle without delay. CONSTITUTION:The wheat flour, etc. supplied from the automatic continuous metering apparatus 1 are mixed with kneading water supplied from the tank 3 and sprayed through the noodle 25 in the form of mist, using a high-speed instant beater mixer 6. The obtained mixture is kneaded in the vertical cylinder 9 and extruded through the die 12. The produced fresh noodle 14 having high water-content is cut with the cutter knife 13 to an amount of one meal, and put into the perforated vessel 20. The perforated 20 vessel suspended with the hook of the rotary wheel 17 is passed through the hot water 21 in the boiling tank 15 to effect the boiling of the fresh noodle 14, and the noodle is served without delay. The above procedures are operated by the operation board 22, and the boiled noodles of the number inputted by the displaying button 23 are produced easily and quickly by this process.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing boiled noodles, and more particularly to a method for rapidly producing boiled noodles and an apparatus therefor, which can quickly produce and boil a required number of boiled noodles at a required time.

Traditionally, handmade udon noodles are made by adding salted water to the flour to make 45%
Mix with the amount of water added before and after, apply power to the noodle dough by removing the beads and stepping on it, age it, spread it with hand flour and roll it out, fold it after rolling it, cut it to the required size and make it raw. It usually takes at least several hours to make udon noodles, at least 12 hours if prepared the day before, and boiling time is 15 to 20 hours.
It took minutes.

On the other hand, machine-made noodles require less water than hand-made udon.
In order to apply stronger roll pressure than by hand, boil the
Currently, it takes about 5 minutes.

Therefore, although mechanical noodle making can shorten the noodle making time, the installation area of the equipment is large, and the boiling time is long, resulting in falling corners and melting, as well as a chewy texture and a decrease in taste. It was inevitable.

By the way, it is well known that noodles taste best when boiled.

However, as mentioned above, it has been customary for soba and udon restaurants to make and boil the noodles in advance according to the expected number of customers before the store opens, and then boil and serve the noodles according to customer orders during business hours. Met.

As a result, the most delicious noodles are not available immediately after being boiled, and there is no escape from preparation losses such as unsold items.

In the case of dried noodles, macaroni, and spaghetti, the noodles are made and dried using the noodle strip cutting method or the pressure extrusion method, so they have a good shelf life, but they require an extremely long time to boil. In many cases, it is unavoidable to boil spaghetti dishes based on the expected number of guests.

As a result, deterioration in taste and loss of leftover ingredients were inevitable.As is generally known, spaghetti is also delicious immediately after boiling, so it is called ``boiled spaghetti.''
A specialty store with a catchphrase of ``boiling'' uses relatively short boiling cycles, but the long boiling time makes it difficult to respond to a sudden increase in the number of customers, resulting in long waiting times for customers. In addition, the production loss still remains unresolved.

The present invention eliminates the problems mentioned above, develops a method and device for rapidly producing boiled noodles in an extremely short time according to customer orders, and provides delicious noodles immediately after boiling. It was successful in doing so.

The method of the present invention mixes wheat flour and water into fine particles,
This is a method for quickly producing boiled noodles by kneading and extruding or producing and cutting noodle strips to produce highly hydrated noodles, and then boiling the noodles immediately.

In addition, the device of the present invention has a continuous automatic metering and feeding device for flour and kneading water on the same side, a twisted stirring blade having a high-speed rotation mechanism, and a water spout hole that communicates with the outer periphery from a hollow hole drilled in the rotating shaft. It consists of a high-speed beater equipped with an instant mixer, and a vertical cylinder connected to the mixer and equipped with a feed screw and a die that forms the required shaft shape at the press outlet, and also connected to the mixer. It consists of rolling, forming, and cutting blade rolls (hereinafter, these are collectively referred to as instant making machines operated by the operation panel described later), and the die or cutting blade roll at the extrusion outlet and the boiling water tank surface. A porous container that maintains a predetermined interval, preferably a distance of 10 to 20 cm, and accommodates the axis, and a hook equipped with a hook that operates by connecting to a drive unit (reduction motor) having a rotational speed change mechanism. A boiling water tank equipped with a rotary wheel is attached to the above-mentioned instant noodle making machine to instant boil the noodles.

The apparatus of the present invention can be operated by cutting the extruded or cut noodle strings, stopping the automatic measuring and supplying devices for flour and water at the same time as the cutting or a few seconds before the cutting, and stopping the instant noodle making machine. This is a device for rapidly producing boiled noodles that is operated by signals from a board.

The present invention will be explained below with reference to the drawings.

In FIG. 1, the high-speed beater-instant mixer 6 is equipped with a continuous automatic measuring device 1 for wheat flour with a spout 2 interposed on the upper edge of one end thereof, and the kneading container 3 is continuously kneaded with water. The mixer is introduced into this high-speed beater-instantaneous mixer via an automatic measuring device 4 and a rotary joint 24, and the mixer is connected to a motor 8 and has a plurality of twisted stirring blades 7 that can rotate at high speed, and a rotating shaft. It is equipped with a water spout hole 25 that communicates with the outer periphery from a hollow hole drilled in the hole.

The flour supplied to the mixing a6 is dispersed into a dust state by the high-speed rotation of the stirring dog 7, which is continuously introduced from the supply pipe 5, and is mixed with the mixing water which is dispersed in a fine mist form and instantaneously. The noodle dough is hydrated, instantaneously generates gluten, and becomes a sopol-like noodle dough, which is immediately transferred to the vertical cylinder 9. The amount of water that has been adjusted to the specified salinity Baumé is used in a larger amount than the amount of water that is used in normal mechanical noodle making, and it is preferable to manufacture noodle dough with a high amount of water added of about 55 to 60%.

High-speed beater - Vertical type cylinder connected to instant mixer 6)
The under 9 has a vertical cylindrical shape and is equipped with a screw-like feed screw 10, and the extrusion end of the extrusion outlet is equipped with a die 12 having a large number of holes with an axial cross-sectional shape. . Vertical cylinder 9 in the kneading and extrusion process
The noodle dough moved to the screw-like feed screw 10
The mixture is kneaded and forced into the lower extrusion end by the rotation of the . The pressure-fed noodle dough passes through the die holes and is formed into raw noodles.

The cutter knife 13 installed near the die 12 is
The operation rotates every time (in seconds) for extruding an amount of dough equivalent to one serving to cut the noodle strings, and the cut noodle strings are stored in a porous container 20 such as a mesh bag.

In FIG. 2, the high-speed beater instant mixer 6' is equipped with a continuous automatic measuring device 1' for wheat flour with a spout 2' interposed on the upper edge of one end thereof, and a kneading device 1' for the flour in the kneading container 3'. The water is connected to the continuous automatic metering device 4' and the rotary joint 2.
The mixer is connected to a motor 8' and has a plurality of twisted stirring blades 7' that can rotate at high speed, and a hollow hole drilled in the rotating shaft. It is equipped with a water jet hole 25' that communicates with the outer periphery from the hole.

The flour supplied to the mixer 6' is transferred to the mixing blade 7'.
is dispersed into a dust state by the high speed rotation of the supply pipe 5'.
The noodle is continuously introduced into the noodle dough, and is instantaneously hydrated by contacting and mixing with the kneading water dispersed in a fine mist, and instantaneously generates gluten to become a soporo-shaped noodle dough, which is immediately transferred to the dough push feeder 9'. be done.

The amount of water that has been adjusted to the specified salinity Baumé is used in a larger amount than the amount of water that is used in normal mechanical noodle making, and it is preferable to manufacture noodle dough with a high amount of water added of about 55 to 60%.

The dough pushing feeder 9', which communicates with the high-speed beater-instant mixer 6', is equipped with a play hole 0' for pushing.
Next, a rolling roll 1, a forming roll 12' and a noodle cutting blade roll 13' are installed. The noodle dough transferred to the dough pushing feeder 9' is fed under pressure to the rolling roll 11' by the intermittent operation of the semicircular pushing plate lO'. The pressure-fed noodle dough is formed into a noodle sheet by a forming roll 12' located directly below. Next, the noodle strings 14' linearized by the cutting blade roll 13'' are turned into linear noodle strings 14' for each serving, and the high-speed beater-instant mixer 6' stops and repeats the operation to form the required number of servings. is housed in a porous container 20' such as a mesh bag.

In this way, the instant noodle making machine that produces spaghetti-like extruded noodles or udon-like cut noodles has a suspension mechanism (hook) 19 for the porous container 20 containing the noodle strings, and has a variable speed mechanism. A boiling device is provided with a rotary wheel 17 at the top that is rotated by a drive section 18 equipped with a mechanism.

The above-mentioned boiling device is preferably set so that the upper surface of the boiling water 21 is located 10 to 20 cm below the die 12 or the cutting blade roll 13'. A boiling water tank 15 such as a boiling pot containing boiled water 7W 21 is equipped with appropriate heating means such as a gas burner 18.

In addition, the present invention can be applied not only to the large boiling pot as shown in the figure, but also to a continuous boiling boiler (not shown).

After loosening the noodle strings in the boiling water 21, the porous container 20 containing the noodle strings is suspended from the rotating wheel 17 and moved through the boiling water,
Meanwhile, the noodles will continue to boil. The rotational speed of the rotary wheel 17 is preferably adjusted so that the noodles are boiled when the net bag or porous container 20 is moved in front of the operator so that the operator can work at a fixed position.

The operation panel 22 sends a signal 5) to start and stop the noodle-making related mechanism described above in accordance with the instructed food powder unit by pressing the food powder display button 23, and the cutter knife 1 is activated in response to the signal.
3 operates and rotates every time (in seconds) when one meal's worth of noodle strings are extruded from the die 12 or every time (in seconds) when one meal's worth of @ lines are generated from the cutting blade roll. Automatic measuring and feeding device for flour and kneading water
Alternatively, the drive unit 1', 4 or 4' stops at the same time as the cutter knife stops or a predetermined number of seconds before the cutter knife stops, or a high-speed beater-instant mixer is used each time the band passes through the cutting blade roll. 6 and the motor 8 and the drive motor 11 or the motor 8' and the motor M of the vertical cylinder 9 are stopped at the same time as the automatic dispensing device is stopped or after a predetermined number of seconds after the automatic metering and feeding device is stopped.

According to the present invention, highly hydrated raw noodles can be produced in a short time on the order of seconds, and udon noodles and spaghetti with thick noodle strings can be boiled in a very short time of about 4 to 5 minutes. be.

According to the present invention, by instructing food intake on the operation panel,
Since the boiled noodles of the prescribed food are rapidly produced in a very short time, the device can be operated according to orders and delicious boiled noodles can be provided to customers immediately after boiling. Therefore, there is no risk of production losses such as unsold items due to estimated production.

In addition, the device of the present invention is very compact and has a small working area, allowing the operator to take out the boiled noodles in a fixed position, and there is no fear of over-boiling or under-cooking the noodles, reducing labor, work efficiency, and boiling efficiency. Many benefits are expected, including fuel savings due to time savings.

The present invention can be used to produce not only udon noodles but also spaghetti noodles. In this case, by using a suitable raw material such as durum wheat flour as the raw material and using dice for spaghetti, it is possible to provide unique spaghetti boiled without going through a drying process in a delicious state immediately after boiling. In addition, unique spaghetti or udon noodles that use milk as a soaking agent require about 25 minutes to boil, but according to the present invention, by producing spaghetti or udon noodles with a large amount of water, the boiling time can be shortened to about 5 minutes. Ru. Naturally, the aforementioned effects such as reduction of preparation losses due to make-to-stock production are also expected.

[Brief explanation of the drawing]

FIG. 1 is a schematic explanatory view of the spaghetti mechanism of the apparatus of the present invention, FIG. 2 is a schematic explanatory view of the mechanism for udon noodles, and FIG. 3 is a plan view of the boiling apparatus. l, 1'... Flour continuous automatic metering and feeding device, 4.4'
... Continuous automatic metering and feeding device for water washing, 6.6'... High speed beater-instant mixer, 9... Vertical cylinder, 12.
...Dice, 13...Cutter knife, 14...Raw noodles, 15...Boiling water tank, 16...Gas/Höhner, 1
7... Rotating wheel, 18... Drive unit, 20... Porous container such as a mesh bag, 22... Operation panel, 23... Display button, 24... Rotary joint, 25...・・・
Water injection hole, 9'...Dough push feeder, 10'.
...Pushing plate, 11'...Rolling roll, 12'
... Forming roll, 13'... Cutting blade roll.

Claims (3)

[Claims] (1) Flour and water are continuously metered and fed from each automatic measuring device to a high-speed beater instant mixer, and the noodles are squeezed out through a die that is set at the squeeze port of a vertical cylinder connected to the mixer. The noodle strings produced through the wire or the roll noodle making machine connected to the mixing machine are immediately thrown into boiling water and stored in a container in which the noodle strings thrown into the boiling water circulate or pass through the boiling water tank. Moreover, the immersion time in the boiling water tank of the storage container is adjusted according to the boiling time, and the noodle strings are cut into the required number of servings, and the flour and water are supplied and instant-made. A quick method for producing boiled noodles, characterized in that a noodle machine is stopped. (2) Instant mixing with a high-speed beater equipped with an automatic metering and feeding device for both flour and water, equipped with a twisted stirring blade with a high-speed rotation mechanism and a water spout hole that communicates with the outer periphery through a hollow hole drilled in the rotating shaft. An instant noodle making machine consisting of a vertical cylinder connected to the machine and a feed screw type screw and equipped with a die for forming the desired noodle shape at the extrusion outlet, or a rolling, forming, cutting machine connected to the mixing machine. an instant noodle making machine comprising a blade roll; maintaining a predetermined distance between the die or noodle string cutting blade roll of the press outlet and the boiling water tank hot water level;
and a porous container for accommodating the noodle strings, and a boiling water tank equipped with a rotary wheel on which the porous container having a rotating speed changing mechanism is suspended from the driving part to constitute an instant boiling noodle making mechanism,
Moreover, the cutting of extruded or cut noodle strings, the stopping of the automatic measuring and supplying device for flour and water at the same time as the cutting or a predetermined number of seconds before the stopping of the cutting, and the stopping of the instant noodle making machine can be performed by signals from the operation panel. A device for rapidly producing boiled noodles. (3) The device for rapidly producing boiled noodles according to claim 2, wherein the boiling water tank is of a continuous boiling pot type.