JPH058657B2 - - Google Patents

Description

[Detailed Description of the Invention] Industrial Application Field The present invention relates to a continuous method and device for making noodles using rice as a raw material, and in particular, it relates to a method and apparatus for continuous noodle production using rice as a raw material. Knead and knead,
The present invention relates to a continuous noodle manufacturing method and apparatus that are characterized in that after rolling, noodle strings are immediately formed while moistening a noodle string cutting roller with a cooling liquid without allowing the noodles to cool.

BACKGROUND TECHNOLOGY The method of leaving noodle dough for a certain period of time to mature in the noodle making process using wheat flour has been well known for a long time. It is said that by going through the aging process, the noodle dough becomes more processed and the quality of the product improves, but the conditions for this aging vary depending on the noodle-making method, the type of noodles, and the noodle-making process. However, hand-made or hand-rolled noodles are kept at around 5℃ for several to several tens of hours, and this is often repeated several times each time the process changes. Toshi Sanuki's famous udon is aged for over 2 hours.
It is stipulated that authentic Sapporo ramen should be cooked at 3°C or higher and below 10°C for over 40 hours, and authentic Izumo soba should be kneaded at 5°C for about 2 hours.

This problem of aging and ripening is also an extremely important problem in the production of so-called rice noodles, which are noodles made from urchi rice.In particular, because the noodle dough is highly sticky, it is difficult to cut the dough after cooling it sufficiently. Conventionally, this cooling process was performed by stacking the noodles one by one using a board, etc., and leaving them to cool for about 12 hours. has become an obstacle.

Problems to be Solved by the Invention The purpose of the present invention is to provide a continuous manufacturing method for noodle food made from rice, so-called rice noodles, which completely eliminates the cooling process that conventionally required a long time. , thereby providing a new noodle making device that integrates the rolling process and the noodle string cutting process.

Means for Solving the Problems Namely, the production of rice noodles of the present invention is carried out using Uruchi brown rice as a raw material and following the steps of polishing, washing, milling, adding water, steaming, kneading, rolling, and forming noodle strings. At that time, a part of the raw rice powder is removed from the milling process and mixed again in the steaming or kneading process to shorten the time required for maturing the product. , by immediately cooling the rolled mochi dough (noodle dough) and forming it into noodle strings without allowing it to cool, the cooling step that was conventionally required is completely omitted.
When forming the noodle strings, the surface of the noodle string cutting roller is cooled while being moistened with a liquid such as water or oil. Wetting methods in this case include methods such as spraying a cooling liquid onto the surface of the cutting blade when cutting the noodle dough, and forming noodle strings while partially immersing the rotary blade in the cooling liquid. . Moreover, in particular, in the apparatus of the present invention, by completely omitting the cooling process, the noodle string forming means can be directly connected to the noodle dough forming roller and provided directly below it.
The device is characterized by a configuration in which the roller and the noodle string forming device are integrated, which allows the entire device to be integrated and miniaturized.

Examples An example of the present invention will be described below with reference to the drawings, but this is only an example of the present invention, and it is natural that the present invention is not limited to these examples in any way. . In addition, the flour milling means, water addition means, steaming means, which constitute the continuous noodle making apparatus of the present invention,
The explanation and drawings are omitted because the drawing means can be applied as is, which is conventionally known.

Example 1 In the drawing, 1 is a mochi dough after kneading, 2 is a hopper for charging the mochi dough (noodle dough) 1, and 3 is a hopper for charging the mochi dough (noodle dough) 1.
are two rolling rollers 6 installed below the hopper 2 for rolling the dough 1 to form the noodle strips 4;
Reference numeral denotes a drive power unit for the rollers 3, etc., and 7 is a tank for storing a cooling liquid, and this water tank 7 stores water or oil. This stored water is adjusted by the adjustment section 9. Reference numeral 10 denotes a rotating roller for cutting noodle strings, which is installed so that the lower half of the roller is always immersed in water. The degree of immersion of the cutting roller 10 is adjusted so that the noodle strings 5 formed at the same time as the cutting of the noodle band 4 are separated without adhering to each other. Reference numeral 12 is a transfer conveyor provided in an upwardly inclined manner, and is used to transfer the noodle strings 5 that have fallen into the water tank 7. The speed of this transfer conveyor 12 can also be adjusted freely.
13 is a cutting roller that cuts the transported noodle strings 5 into a certain size. The noodle strips 4 formed by rolling the rice cake dough that has gone through the kneading process with the rolling rollers 3 are attached to the water stored in the water tank 7 so that only about half of the strips are immersed in water, leaving about the upper half. The noodle string cutting roller 1 rotates at a predetermined speed.
0. Noodle strip 4 by cutting roller 10
At the moment when the noodle strings are formed into noodle strings 5, the entire generated noodle strings are submerged in water and rapidly cooled, and the cut end loses its stickiness and the noodle strings separate without adhering to each other. . The noodle strings 5 separated in this way are transferred to a transfer conveyor 1 which is inclined in the water tank.
2 and is gradually conveyed upward while draining water. The noodle strings pulled up from the water tank by the transfer conveyor 12 are cut into a predetermined length by a cutting roller 13 rotating at a predetermined speed. In order to adjust the position of the portion of the cutting roller 10 that is immersed in water, a means 9 is provided that can appropriately adjust the amount of water.

Example 2 Instead of immersing a part of the noodle string cutting roller 10 in the water tank 7 of Example 1, a water sprinkling device 15 was provided to sprinkle water on the noodle string cutting roller 10 and to cut the noodle strings 11.
This prevents the noodle strings from adhering to each other when they are formed, and the other parts are the same as in Example 1, but the water tank 7 is no longer necessary, and a part of the cutting roller is immersed in water. There is no need to adjust the position of the cutting roller. That is, at the moment when the noodle strip 4 rolled by the roller 3 bites into the cut roller, water is sprinkled on the cut roller and the noodle strip, and as a result, the noodle strips cut by the cut roller are The noodles are rapidly cooled by water sprinkled from the water sprinkler 8, the stickiness of the cut ends is eliminated, and the noodle strings are separated without sticking to each other. The separated noodle strings are conveyed by an inclined transfer conveyor and cut into a predetermined size by a cutting roller 13 rotating at a predetermined speed. The speed of the rollers and transfer conveyor can be adjusted accordingly.

Effects of the Invention According to the present invention, the long-time cooling process that has been considered indispensable in the past can be omitted, making it possible to continuously manufacture noodle foods made from rice, so-called rice noodles. It is possible to provide a continuous noodle brand of rice noodles that integrates a rolling means and a noodle string forming means.

[Brief explanation of the drawing]

The drawing is a schematic explanatory view showing an example of the continuous noodle making device of the present invention. 1...Mochi dough (noodle dough), 2...Hopper, 3
... Rolling roller, 4 ... Noodle strip, 5 ... Noodle string, 6
. . . Drive power section, 7.. Water tank, 8.. Water sprinkler, 9.. Liquid noodle adjustment section, 10.. Noodle string cutting roller, 12.. Transfer conveyor, 13.. Cutting roller.

Claims (1)

[Scope of Claims] 1. Milled rice is washed with water, milled, added water, and steamed using a conventional method, and then raw rice flour is mixed in, kneaded and rolled, and then cut into noodle strings without being left to cool. A continuous noodle making method characterized by immediately cutting the rollers while moistening them with a cooling liquid to form noodle strings. 2. The method according to claim 1, wherein after forming noodle strings, the noodles are further boiled and frozen. 3. In a noodle making device comprising a milling means, a water adding means, a steaming means, a kneading means, a rolling means, and a noodle string forming means, the noodle string forming means is provided below the rolling means, and the noodle string forming means is moistened. A continuous noodle making device characterized by being equipped with a liquid supply means for cooling. 4. The device according to claim 3, wherein the liquid supply means is a liquid tank, and a part of the noodle string cutting roller is immersed in the liquid. 5. The device according to claim 3, wherein the liquid supply means is a liquid dispersion device.