JPH04207167A - Production of food of noodles - Google Patents

Abstract

PURPOSE:To obtain the title food to be boiled in a short time and to be infiltrated with flavor by rolling kneaded dough by specific rollers, producing a noodle belt having dented parts on the surface and cutting the noodle belt to give long strips of noodles having the dented parts on the surface. CONSTITUTION:Kneaded dough 7 stored in a container 1 is formed into a flat state by preliminarily shaping rollers 2A and 2B and sent to finishing rollers 3A and 3B having a great number of protrusions 31 at small intervals of width of long strips of noodles or smaller than the width on the pressed surface to produce a noodle belt having dented parts formed by the protrusions 31 on the surface and the noodle belt is cut by roller type cutters 4A and 4B to give the objective long strips of noodles.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for producing a noodle food, particularly a noodle food forming noodle strings.

[Prior art] Noodle foods such as udon, soba, ramen, and macaroni (
As a method for producing noodles (hereinafter simply referred to as noodles), a method is used in which a noodle dough is rolled with a roller to form a noodle strip, and noodle strings are cut from the noodle strip. In this case, the surface of the noodle strip rolled by a roller is a smooth surface, and the noodle strip is cut into a rolled wire having a shape such as a rectangular cross section.

[Problems to be Solved by the Present Invention] By the way, when noodles are boiled or seasoned, it is desired that the noodles be softened and seasoned sufficiently in the shortest possible time. In particular, with the spread of instant noodles such as so-called cup noodles, this demand has been growing more and more.

The present invention was made with an object of providing noodles that meet the above-mentioned demands.

[Means for Solving the Problems] The present invention provides a method for producing noodles in which a dough is rolled with a roller to produce a noodle strip, and the noodle strip is cut out to form a noodle wire. It is characterized by using a roller provided with a large number of protrusions at intervals equal to or smaller than the width of the rolling line, and rolling the noodle strip with the roller.

[Operations and Effects j] There are a large number of recesses formed by the above-mentioned protrusions on the surface of the bandage, and the above-mentioned recesses are also present on the surface of the wrapper wire cut out from this bandage.

However, by having the above-mentioned recesses, the surface area of the rolling wire increases, and the inner part of the recess is closer to the center of the rolling wire than the general surface of the rolling wire, so it can be completed in a shorter time than with conventional wires. It can be boiled and seasoned in a short time. What's more, when you eat it, the soup stock sticks to the grooves, so it tastes better.

[Example] Fig. 1 shows a process for manufacturing noodles according to the present invention, in which a dough 7 stored in a container 1 is passed through a preforming roller 2A.
, 2B to form it into a flat plate, and further send it to finishing rollers 3A and 3B to form a belt 70.
0 is sent to the roller type cutters 4A and 4B and cut out to form a rolled wire 71.

5.6 is a conveyor belt that conveys the belt 70.

Fig. 2 shows the main part of the finishing roller 3A (3B).
．． Protrusions 31 having a chevron-shaped cross section are formed in the circumferential direction at intervals of /2. Fig. 3 shows finishing rollers 3A and 3B provided with protrusions 31.
This figure shows the cross-sectional shape of a noodle strip 70 rolled in a rolling process, and groove-shaped recesses 701 are formed on both sides of the noodle strip 70 by the projections 31 in a straight line in the rolling direction (conveying direction). FIG. 4 shows the cutter 4A, 4 cutting the umbilical cord 70 with the recess 701
This figure shows a cross section of the rolled wire 71 obtained by cutting at point B. Each rolled wire 71 has two recesses 70 in the longitudinal direction on the upper and lower surfaces.
1 exists.

FIG. 5 shows another belt 70 rolled according to the present invention, in which both sides of the belt 70 are dotted with a large number of recesses 701. The recess 701 is formed by providing small chevron-shaped protrusions scattered on the pressing surfaces of the finishing rollers 5A, 5B (FIG. 1).

This belt 70 is cut out along lines a and b.

FIG. 6 shows still another belt 70 rolled according to the present invention, in which mesh-like recesses 701 in which a large number of grooves intersect are formed on the upper and lower surfaces. The belt 70 is formed by providing a mesh-like protrusion on the pressing surface. The belt 70 is cut out along line a-b.

In this way, the shape and pattern of the recess formed in the noodles can be freely changed by changing the shape and pattern of the projections 31 of the finishing rollers 3A and 4B.

Since the noodles obtained according to the present invention have recesses on the surface, the time required for boiling and seasoning the noodles is shortened, contributing to labor saving.

Particularly in the case of instant noodles whose purpose is to simplify cooking, the commercial value can be improved by applying the present invention.

[Brief explanation of the drawing]

The figures show embodiments of the present invention. Figure 1 is a diagram showing a noodle manufacturing process to which the method of the present invention is applied, Figure 2 is a perspective view of essential parts of a roller that rolls a noodle band, and Figure 3 is a diagram showing a noodle manufacturing process to which the method of the present invention is applied. FIG. 4 is a sectional view of the main part of the bandage, FIG. 4 is a cross-sectional view of a cut wire obtained by cutting out the bandage, and FIGS. 5 and 6 are plan views of the main part of other bandages. 2A, 2B...Preforming rollers 3A, 3B...
... Finishing roller 31 ... Protrusions 4A, 4B ... Cutter 7 ... Kneading dough 70 ... Wrapping belt 701 ... River/recess 71 ... ...Noodle line Figure 1 E Figure 2 Figure 5 Figure 6 '101

Claims (1)

[Claims] In a method for producing noodle foods in which a dough is rolled with a roller to produce a noodle strip, and the noodle strip is cut out to obtain noodle strips, the roller has a pressing surface with an interval equal to or smaller than the width of the noodle strip. The method is characterized in that a noodle strip having recesses formed by the protrusions on the surface is manufactured using a roller provided with a large number of protrusions, and the noodle strip is cut out to obtain a rolled wire having recesses on the surface. A method for producing noodles and other foods.