Extrusion noodle-making machine and extruded noodle ribbon

Abstract

An extrusion noodle-making machine (2) for manufacturing a noodle ribbon (14) using a mixer (4), which mixes the noodle ribbon starting material in which the starting material powder and water or liquid seasoning are mixed to form the noodle dough, and pressing the noodle dough extruded from the mixer into the dough in-pressing opening (6a) of a nozzle (6), which is connected to the discharge opening of the mixer, while further extracting gas using a vacuum pump (12) at a pressure of -0.06 MPa to -0.095 MPa (gauge pressure) and extruding the noodle dough from the noodle ribbon outlet (6b) of the nozzle. The cross-sectional shape of the dough passage that continues from the dough in-pressing opening to the noodle ribbon outlet of the nozzle is such that at a specified position between the dough in-pressing opening to the noodle ribbon outlet, the width in the short direction of the cross-sectional shape near the middle of the long direction is smaller than the width in the short direction at both ends of the long direction.

Description

technical field [0001] The present invention relates to an extruded noodle making machine used for noodle production and extruded noodles manufactured using the extruded noodle making machine. Background technique [0002] At present, in the case of continuous production of noodles, noodles are produced from noodle blanks by direct extrusion or pressing by rollers, and noodles are produced by cutting the noodles with a cutter to form noodle lines. In particular, in the case of producing noodles by direct extrusion, that is, in the case of producing noodle material by means of a continuous mixer, as disclosed in Patent Document 1, the noodle material is pressed into a flat extrusion die to produce noodles. . [0003] Patent Document 1: (Japanese) Mihiko 4-49909 Publication [0004] However, in the case of using the flat extrusion die disclosed in Patent Document 1, near the central portion of the noodle outlet cross-section of the extrusion die, the flow velocity of the noo...

AI Technical Summary

Problems solved by technology

[0004] However, in the case of using the flat extrusion die disclosed in Patent Document 1, near the central portion of the noodle outlet cross-section of the extrusion die, the flow velocity of the noodle material is higher than that at the peripheral portion, so that the width direction of the noodle produced is uneven. Defects such as central bulge

In addition, since the corners of the noodle exit cross-section are square, the fluid resistance at the corners increases significantly compared to other parts, causing splits at the corners of the noodles.

This unevenness of the noodles causes the noodles to dry unevenly during the ripening of the noodles, which adversely affects the texture.

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