JPH0763291B2 - Food material processing apparatus and method - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an apparatus and method for processing food materials.

[0002]

2. Description of the Related Art A kneading method of kneading a food material while spraying steam is already known as a method of uniformly heating and kneading the food material in a short time. It is being widely applied for commercialization. This food material kneading device comprises a mixing chamber equipped with a stirring blade and a steam spraying device for spraying steam toward the shaft of the rotary blade of the mixing chamber. When the food material is kneaded by the kneading device, it becomes a nodular food dough, which is taken out from the kneading device so as to have an appropriate thickness and sent to the rolling device through a hopper or the like. On the other hand, a rolling device usually has a pair of feed rollers and several stages of rolling rollers that gradually make the dough into a desired thickness. And is guided in the direction of the rolling roller, and the food dough guided by the rolling roller is gradually thinly rolled by a plurality of pairs of rolling rollers located below it to obtain a desired thickness. .

As described above, in the conventional apparatus, the feed rollers (including the case of preliminary rolling rollers) are paired, and the rolling rollers are provided in a plurality of stages.
The equipment capacity and the occupied area are large, and the equipment is expensive due to the large number of parts, and moreover, it has to pass between multiple stages of rollers. Deterioration had occurred. Also,
Since it takes a long time to feed the food dough, the dough often solidifies before rolling and the dough is not fed smoothly.In particular, when feeding with a pair of feed rollers, the part of the dough that contacts the rollers feeds relatively smoothly. However, since the central part of the dough that does not come into contact with it always stays, uniform feeding cannot be performed,
Since product deterioration such as cloth unevenness occurs, it is essential to make a cut in the cloth to make it easier for the cloth in the center to be pulled by the roller. Had to deploy. However, it is difficult to secure an operator who constantly cuts the cloth, and it is difficult today, and the manufacturing cost is adversely affected. Further, although it is conceivable to attach a constant temperature device, this is not a fundamental solution and is not advantageous in terms of equipment cost and running cost. Furthermore, in the case of buckwheat noodles and hand-made noodles such as udon, systematic strength is obtained in order to stretch them in the vertical and horizontal directions, but in conventional mechanical devices, since the dough is mainly stretched in the vertical direction with a rolling roller, It has a drawback that it has strong directivity in the vertical direction but is not strong in the horizontal direction.

[0004]

SUMMARY OF THE INVENTION The present invention has been made in view of the above points, and the feeding of the dough is extremely smooth without any human treatment, and the structure is very simple and short. An object of the present invention is to provide a device capable of producing a dough having a desired thickness in a time period and capable of producing a strong dough by stretching or rolling the dough in the vertical and horizontal directions like hand-rolled noodles. The present invention is intended to provide a method for processing food materials capable of producing high quality products. The gist of the invention consists of a steaming device for steaming food materials and a rolling device for rolling steamed dough, and the rolling device has one feed roller and at least one rolling roller. And the diameter of the feed roller is
A processing device for food material, which is considerably larger than the diameter of the spreading roller and has an axial groove formed on the outer periphery of the feed roller. While keeping the dough at 75-97 ℃
One large diameter flute with axial grooves formed on the outer circumference.
Place it on a roller and feed it at low speed, then
A method for processing a food material base, which comprises rolling with at least one rolling roller having a diameter .

Explaining below, the food material to which the present invention is applied may be any material such as wheat flour, rye flour, rice flour, buckwheat flour, oats, and other cereal flour, potato starch, sweet potato starch, and other starch raw materials. It also includes seafood ingredients for fish paste products such as kamaboko. Of course, a mixture of these food materials also constitutes the food material of the present invention. The present invention comprises a kneading device and a rolling device for processing these food materials, and the kneading device is a device for kneading while heating by spraying steam on the food material, and usually the food material is stirred with water. It is a device that heats and kneads the food material rather than spraying steam toward the rotary shaft in which the stirring blade is planted while being carried into the room, and the rotary shaft in which the stirring blade is planted is provided horizontally in the center of the stirring chamber, A nozzle that sprays steam toward the rotation axis is attached. When steaming, for example, 40 to 60% by weight of water or hot water is supplied to the food material, and steam is generally added to the steam pressure of 0.7 to
Spray at 3.0 kg / m ² and knead for several minutes.

The rolling apparatus includes a feed roller for guiding the steamed food mass in the form of agglomerates fed directly from the steaming apparatus or through a hopper, to a rolling roller.
It consists of a pair of rolling rollers that press the food dough to the desired thickness. Feed roller refers to a roller to be sent to the rolling roller for rolling the dough to the desired thickness, and a larger diameter
Also, make one unit. A groove is axially formed on the peripheral surface of the feed roller. The diameter of the feed roller is considerably larger than that of the rolling roller and is about 1.2.
˜2.5 times, but preferably 1.5 to 2 times.
The feed speed is a low speed rotation of 0.8 to 2.5 m / min.
The groove formed on the peripheral surface of the feed roller is typically an elongated groove, in other words, unevenness extending in the axial direction on the surface of the roller. Here, the axial direction is a term for the circumferential direction of the roller and should be understood to be included in the axial direction even if it is not completely parallel to the axial direction. It may be a groove. It is desirable to form the groove in the entire axial direction of the roller, but it is also possible to leave the both ends slightly. Moreover, the depth of the groove is appropriately selected depending on the nature of the food material to be sent.

A rolling roller is provided at the destination or downstream of the feed roller. The rolling roller has a pair of smooth surface rollers as a unit, the feeding speed thereof is usually 2 to 12 m / min, and the rolling interval is 1.
The food dough is stretched to a desired thickness within a range of 2 to 5.0 mm. In the present invention, a single rolling roller is sufficient in most cases, but a plurality of rolling rollers may be provided as required depending on the nature of the food material, and a simple guide roller may be provided. The temperature of the food dough placed on the feed roller and rolled by the rolling roller is generally in the range of 75 to 97 ° C. A conveyor is provided downstream of the rolling device, and the rolled dough is then cooled to an appropriate temperature range of, for example, 60 to 70 ° C., cut into a desired size or shape, or processed into noodle strings. Equipment will be deployed.

[0008]

Since the present invention is constructed as described above, the food material is carried into the kneading device, and 40 ~ 6
0% by weight of water or warm water is supplied, and the vapor pressure is 0.7 to 3.
Knead for several minutes while spraying with 0 kg / m ² of steam.
The final dough temperature is 97 to 100 ° C. The food material that has been steamed is in the form of a viscoelastic nodule, which is carried into the hopper and sent to the feed rollers of the rolling device in appropriate amounts. Keep the feed roller rotating at low speed. Since the uneven groove is formed on the surface, the feed roller feeds the food dough at a constant speed in the direction of the rolling roller while biting the uneven surface into the food dough. Since the feed roller of the food dough rotates at a low speed, it extends laterally along the groove and does not slip due to the amount and weight of the dough and viscoelasticity due to the biting of the groove. A predetermined amount of dough is fed between the rolling rollers according to the rotation of the feed roller within a predetermined time set in advance, and the dough is rolled in the longitudinal direction. in this way,
The dough is stretched laterally on the feed roller,
The vertical direction with the rolling roller downstream without rotating the dough
Will be stretched to. Further, the dough temperature when being rolled by the rolling roller is predetermined by adjusting the feeding speed of the feed roller.

[0009]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS In the following, referring to the embodiments shown in the drawings, 1 is a kneading device, 2 is a stirring blade planted on a rotary shaft 4 which is horizontally provided in the center of a stirring chamber 3, and 5 is a stirring blade. It is a steam nozzle that blows steam into the stirring chamber 3. 6 is a lid. Reference numeral 7 denotes a hopper in which the steamed dough 8 stays and discharges only an appropriate amount. Reference numeral 9 denotes a rolling device including a single feed roller 10 and a pair of rolling rollers 11. A groove 12 is provided around the outer circumference of the feed roller 10 in the axial direction.
The diameter is about twice that of the rolling roller 11. 13 is a conveyor belt.

On the other hand, 35 kg of wheat flour and 10 k of potato starch
g, 5 kg of rurum powder, 1 kg of salt, Kalshmu 70
25 liters of water was added to the food material (g), and the mixture was steamed for 4 minutes at a steam pressure of 2.5 kg in a steaming device, dropped into a hopper for each batch, and further dropped onto a feed roller 10. The temperature at that time was 97 ° C.
The feed roller 10 was rotated at 1.5 m / min, and the rolling roller 11 was rotated at 6 m / min to obtain a noodle dough sheet of 1.5 mm. The dough temperature at that time was 65 ° C. This was gradually cooled to be processed into noodle strips, and a test was carried out.As a result, compared to conventional noodle strips, in terms of longitudinal and lateral structural strength, organizational uniformity, chewy texture, crispness, etc. It was confirmed to be excellent.

[0011]

As described above, according to the present invention, the food dough discharged from the kneading device is sent to the feed roller at a considerably high temperature, but the feed roller is one and the diameter is large.
It rotates at a low speed, and the outer circumference is lateral
Since the groove is formed on the
Stays on top of the ra, and in the meantime laterally along the groove
Extend. Do the fabric first stretch in such a lateral direction?
Then sent to a pair of rolling rollers downstream, where
Is rolled vertically. Thus, in the present invention,
The above configuration while feeding the dough in one direction without rotating.
Those longitudinal transverse to enlarger, rolling can With
Yes, it has the same structural strength in the vertical and horizontal directions as hand-rolled noodles.
It is what is preserved. In the case of hand-rolled noodles, the bar is constant
Move it in the direction and rotate the dough 90 degrees to make noodles,
In the present invention, the dough is not rotated, and the above-mentioned simple and
It can form a texture similar to hand-made noodle dough with
It Further, since the dough surely bites into the groove on the surface of the feed roller, it does not slip and is surely sent to the rolling roller within the set time, so it is not necessary to cut the dough to promote the feeding. Further, in the conventional method, the dough hardens during the processing, so several rolling steps had to be performed, but in the present invention, the dough rolling temperature range in this step was set to 75 to 95 ° C. by combining a kneading device. Therefore, the rolling can be completed with the single-stage rolling roller due to the viscoelasticity of the dough that is continuously held.

[Brief description of drawings]

FIG. 1 is a simplified explanatory diagram.

FIG. 2 is a partial perspective view of a rolling device.

[Explanation of sign]

 1 Steaming device 2 Stirring blade 3 Stirring chamber 4 Rotating shaft 5 Steam nozzle 6 Lid 7 Hopper 8 Dough 9 Rolling device 10 Feed roller 11 Rolling roller 12 Groove 13 Conveyor belt

Claims (3)

[Claims] 1. A becomes the food material from the rolling device for rolling the蒸練device and蒸練dough to蒸練, the rolling device has one
Feed roller and having at least one stage rolling roller, straight of the feed roller with a diameter of the rolling roller
A processing device for food material, which is considerably larger than the diameter and has an axial groove formed on the outer periphery of the feed roller. 2. The diameter of the feed roller is a rolling roller.
The food material processing device according to claim 1, wherein the diameter is 1.2 to 2.5 times the diameter of the food. 3. A food material is steamed, and while the steamed food material is maintained at 75 to 97 ° C. , a groove is formed in the axial direction of the outer circumference.
Place it on a single feed roller with a large diameter
A method for processing a food material dough, which comprises feeding at a high speed and then rolling with at least one rolling roller having a normal diameter.