Straight Fresh Noodles via Spiral Conveyor Stacking

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Solution Overview

Problem

Conventional methods for producing straight instant noodles require a long manufacturing line and increased installation space, and existing noodle shape forming devices are not designed for mass-producing straight noodles without special additives or complex processes.

Innovation Solution

The method involves cutting noodle dough into strings that are stacked on a conveyor in a non-parallel, spiral shape, allowing for steam-boiling and subsequent stretching to produce straight noodles when cooked with hot water, utilizing an existing manufacturing line without special additives or devices.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Shape

If the conveyor speed is set close to the cut speed of noodle strings to produce straight noodles, then the noodle strings remain substantially linear, but the manufacturing line becomes too long for mass production

Engineering Contradiction:

Improvenoodle string linearityVSAvoidmass production efficiency

Core Design Contradiction:

ShapeVSProductivity

Solution Approach 1:

The noodle strings are preliminarily arranged in a non-parallel, overlapping configuration on the conveyor before cooking. This preliminary arrangement allows the manufacturing line to maintain conventional length while still achieving straight noodle strings after cooking, as the overlapping structure naturally straightens during the cooking process without requiring extended conveyor time

Inventive Principle:

Principle #10Preliminary action

Solution Approach 2:

The invention transitions from a one-dimensional linear arrangement to a two-dimensional overlapping arrangement of noodle strings on the conveyor. By stacking noodle strings in multiple layers with non-parallel positioning, the system achieves straight noodle strings after cooking while maintaining a compact manufacturing line suitable for mass production

Inventive Principle:

Principle #17Another dimension (Dimensionality change)

2Length of stationary object

If guide tubes are used to make noodle strings get stuck and form wave shapes, then the manufacturing line length is reduced, but the noodles become wavy instead of straight

Engineering Contradiction:

Improvemanufacturing line lengthVSAvoidnoodle string straightness

Core Design Contradiction:

Length of stationary objectVSShape

Solution Approach 1:

Instead of using guide tubes to force wave shapes, the invention preliminarily arranges noodle strings in a non-parallel, overlapping configuration that naturally straightens during cooking. This eliminates the need for wave-forming devices while maintaining compact manufacturing line length

Inventive Principle:

Principle #10Preliminary action

Solution Approach 2:

The invention inverts the conventional approach by not forcing noodle strings into wave shapes with guide tubes, but rather arranging them in a configuration that naturally straightens during cooking. This reverse approach achieves straight noodles without requiring wave-forming mechanisms

Inventive Principle:

Principle #13The other way round (Inversion)

3Productivity

If the cut speed of noodle strings is lower than conveyor speed to create wave shapes, then mass production is enabled, but the noodles become wavy

Engineering Contradiction:

Improvemass production capabilityVSAvoidnoodle string straightness

Core Design Contradiction:

ProductivityVSShape

Solution Approach 1:

The noodle strings are preliminarily arranged in an overlapping, non-parallel configuration on the conveyor at conventional cutting speeds. This preliminary arrangement ensures that even at high conveyor speeds for mass production, the noodles straighten during cooking rather than forming waves

Inventive Principle:

Principle #10Preliminary action

4Shape

If conventional straight noodle production methods are used, then installation space increases, but the noodles remain straight when cooked

Engineering Contradiction:

Improvenoodle string straightnessVSAvoidinstallation space

Core Design Contradiction:

ShapeVSArea of stationary object

Solution Approach 1:

The invention uses a two-dimensional overlapping arrangement of noodle strings on the conveyor instead of a one-dimensional linear arrangement. This dimensional change allows straight noodles to be produced with conventional installation space, as the overlapping structure compactly occupies space while ensuring straightness after cooking

Inventive Principle:

Principle #17Another dimension (Dimensionality change)

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 approach enables mass-production of straight instant noodles while maintaining a conventional manufacturing line length, reducing costs and energy consumption, and results in noodles that are neatly separated and straight when cooked, improving texture and appearance.

Implementation Method 1

the noodles are steam-boiled, stretched, cut, and dried

Methodology Applied

Scientific EffectSteam-boiling: Boiling

Data Source

PatentUS9468228B2Process for making bunchy fresh noodles

Publication Date: 2016.10.18 NISSIN FOODS HOLDINGS CO LTD

AI summary

Provided is a bundle of fresh noodles which become less-wavy, straight noodles when the instant noodles are cooked with hot water, while maintaining an existing manufacturing line as much as possible. The noodle strings are stacked on a conveyor such that adjacent noodle strings are in a non-parallel state and each noodle string bends to have a substantially spiral shape. The plurality of noodle strings are arranged to overlap one another and form a substantially flat bundle of noodle strings. Each of the noodle strings forming fresh noodles bends and repeatedly forms loops on the conveyor. The loops are arranged to be sequentially shifted in a direction opposite a conveyance direction of the conveyor.