Noodle-steaming method and noodle-steaming device
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Solution Overview
Problem
Conventional steaming processes for producing steamed noodles or instant noodles require large amounts of steam, leading to high energy consumption and inefficiencies, resulting in undercooked tastes when instant noodles are cooked, as the existing methods are complex and require precise sealing.
Innovation Solution
A steaming method where steam is supplied to noodle strings for a predetermined period in a tunnel-type steaming device, followed by continued transportation without steam supply, maintaining internal temperatures of 98 °C or more at both the entrance and exit portions, and utilizing exhaust devices to maintain steam density and temperature, with a partition member to prevent steam volatilization.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If steam is continuously supplied to noodle strings in a tunnel-type steaming device, then steaming efficiency is improved, but steam consumption and energy usage increase significantly
Solution Approach 1:
The patent applies periodic action by dividing the steaming process into distinct phases: a steam supply period where steam is actively supplied to the noodle strings, followed by a steam stop period where steam supply is halted but the steaming process continues using residual steam and heat. This periodic on-off steam supply pattern maintains steaming efficiency while significantly reducing overall steam consumption and energy usage compared to continuous steam supply.
2Loss of energy
If steam supply is reduced to decrease energy consumption, then energy efficiency is improved, but steaming quality deteriorates causing undercooked taste
Solution Approach 1:
The patent applies preliminary action by ensuring that sufficient steam is supplied during the initial steam supply period to thoroughly penetrate and steam the noodle strings before the steam supply is stopped. This preliminary steam exposure ensures that the noodles achieve proper cooking quality, and the subsequent steam stop period allows the residual heat and steam to complete the steaming process without requiring additional energy input, thus maintaining quality while improving energy efficiency.
3Manufacturing precision
If conventional steaming methods are used to ensure thorough cooking, then cooking quality is maintained, but steam consumption and production cost increase
Solution Approach 1:
The patent implements periodic action with alternating steam supply and steam stop periods. During the steam supply period, steam is actively provided to cook the noodle strings. During the steam stop period, steam supply is halted but the steaming continues utilizing residual steam and heat within the tunnel-type device. This periodic pattern reduces overall steam consumption and production costs while maintaining thorough cooking quality through the cumulative effect of both periods.
4Productivity
If steam is supplied continuously at high speed production, then production speed is maintained, but steam consumption increases
Solution Approach 1:
The patent applies periodic action by implementing alternating steam supply and steam stop periods that are synchronized with the high-speed production flow. The steam supply period provides necessary moisture and heat to the rapidly moving noodle strings, while the steam stop period allows residual heat to complete the steaming process. This periodic pattern maintains production speed by ensuring continuous movement through the tunnel while significantly reducing steam consumption compared to continuous supply at the same production rate.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This method enhances steaming efficiency, reduces steam usage, and maintains the quality of steamed noodles, ensuring they are cooked thoroughly without the undercooked taste, while minimizing energy consumption and environmental impact.
Implementation Method 1
steam is supplied to a bunch of noodle strings for a predetermined period to steam the noodle strings
Implementation Method 2
The bunch of noodle strings is steamed by steam spouted from a steam pipe while the conveyer moves inside the body portion
Implementation Method 3
an exhaust device for discharging steam and a gas mixed together from the inside of the body portion
Implementation Method 4
a partition member provided at a border between the steam supply portion and the steam stop portion
Data Source
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AI summary
The objective of the present invention is to provide a method of steaming more efficiently in a steaming process when steamed noodles or instant noodles are produced. A method of steaming a bunch of noodle strings using a noodle strings steaming device including a conveyer on which the bunch of noodle strings is placed after being cut out and that transports the bunch of noodle strings, and a tunnel type of body portion provided so that the bunch of noodle strings passes through the body portion with the transportation of the conveyer includes a process of carrying the cut-out bunch of noodle strings from an entrance portion of the body portion while transporting the cut-out bunch of noodle strings on the conveyer, steaming for a predetermined period of time by supplying steam to the bunch of noodle strings, steaming the bunch of noodle strings without supplying the steam, and then transporting the bunch of noodle strings to an exit portion, and a noodle strings steaming device performs the above method.