JPS5852627B2 - Harusame production method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing Harusame, which greatly improves quantitative packaging operations, is convenient to handle, and causes almost no loss.

To be more specific, this invention involves extruding a kneaded rice cake-like material of starch through pores to form noodle strings into fine threads, and forming the noodle strings into 95 to
The gelatinized noodle strings are made by continuously guiding them into a hot water tank at ℃, and after cooling, the gelatinized noodle strings are cut into the predetermined length for packaging, and the cut gelatinized noodle strings are fed into a dividing machine together with water. , While stirring, fill a plurality of pre-measured volume packets with water from the dividing machine, and then transfer the quantitatively filled noodle strings to a drying packet via a transfer packet, and then each packet. It is characterized by being able to be packaged by freezing, thawing, and drying.

Conventionally, the production of Harusame is generally made from a starch mixed material into fine thread-like noodle strings through pores, which are passed through boiling water at 90 to 95 degrees Celsius to form gelatinized noodle strings. This is done by cutting the pieces into lengths, hanging them on hanging rods, cooling them, draining them, and then freezing, thawing, and drying them in that state.
At present, the obtained Harusame is shredded into lengths of 25 to 30 CrrL, then weighed and packed into bags.

However, in this method of manufacturing Harusame, complete gelatinization in boiling water is preferable because the noodles are first shaped into noodle strings and then suspended in a length of 1 to 1.5 m as described above. do not have.

This is because when completely gelatinized, the noodle strings tend to break during hanging cooling, draining, freezing, or other processes, or during transportation, resulting in a high rate of loss.

On the other hand, in order to eliminate the above-mentioned defects associated with suspension, 9
Harusa is limited to α-ization (gelatinization) of about 0 to 95,
In order to completely gelatinize the product, it must be boiled in hot water for about 5 minutes before use, which is a disadvantage in that it takes time and effort to cook.

In addition, these noodle strings are very thin, and the Harusame obtained through the process from cooling to drying is difficult to form straight lines, and may become wavy or intertwined with each other. It is safe to say that there are more of them.

Therefore, in the process of cutting such Japanese halibut into lengths of 25 to 30 CrfL and packaging them in fixed quantity bags, the rate of breakage and scraps is very high.

Conventional Japanese Harusame not only has the above-mentioned drawbacks during production, but also when the bags of Harusame are used at home, it is difficult to take out the appropriate amount to be used from the bag, and it is easy to break off.

The inventor of the present invention has arrived at this invention as a result of repeated studies on improvements to the method for producing Harusame that can eliminate the defects described above both in the production of Harusame and in the use of Harusame in ordinary households. .

This invention will be described in detail below.

The starch mochi-like material that has been thoroughly kneaded in a kneading machine is made into noodle strings through pores, and then passed through boiling water at 100°C to completely gelatinize (α
) to create continuous gelatinized noodle strands with good transparency.

Next, after cooling the continuous gelatinized noodle strings to room temperature,
The product is shredded into lengths of 5 to 30 mm and fed into a dividing machine.

A plurality of measuring packets adjusted to be filled with a predetermined volume of noodle strings are set in advance in the lower part of the dividing machine, and a transfer packet is connected to the lower part of the measuring packets to place them in the drying packet. The noodle strings are transferred in a fixed quantity.

Noodle strings having a length of 25 to 30 cIrL and water are simultaneously put into a dividing machine having such a mechanism, and while stirring, a predetermined amount of the noodle strings and water are filled into a measuring packet below the dividing machine.

A plurality of measuring packets are arranged in multiple rows, so the measuring basket that has been filled with noodle strings moves forward and transfers a predetermined amount of noodle strings filled into the transfer packet below, and during this time the next weighing packet is is located below the dividing machine and controlled so that it can accommodate the noodle strings from the dividing machine.

In this way, the transfer packet that has received a predetermined amount of noodle strings from the weighing packet moves to the position of the drying packet, and transfers the predetermined amount of noodle strings marked □ to each section of the drying packet.

This operation is repeated until a predetermined amount of noodle strings are divided into drying packets, and when the required number of noodles have been accommodated, the next drying packet is prepared and the work is continued.

In this way, a predetermined amount of noodle strings are stored in a plurality of dry packets, separated so that they do not mix with each other.
If you drain the water as it is, freeze it, thaw it, and dry it, you will be able to get multiple pieces of Harusame of the same weight at once, and you can simply bag and package them one by one, which would require manual labor like before. Harusame can be efficiently packaged to the correct weight without having to weigh it by hand.

By implementing such automatic Harusame manufacturing and bagging operations, it is possible to greatly reduce the loss of shredded noodle strips and broken scraps during the entire process from 15% in the conventional method to around 3%. This greatly contributes to reducing manufacturing costs.

As described above, the first feature of the Harusame production method of the present invention is that the continuous fully gelatinized noodle strings are shredded into pieces of the predetermined size of the packaged product before being subjected to a series of steps of cooling, freezing, and thawing. The second feature is that the used amount of noodle strings are then weighed and filled into packets, so that the Harusame obtained after the freezing, thawing, and drying processes can be packed directly into bags. It can be packaged and greatly improve the drawbacks of the conventional method of manually weighing the spinach, and it can be said to be revolutionary in terms of further increasing efficiency in the production of spinach.

Furthermore, from the point of view of housewives who cook Harusame, it is possible to pack it into bags in a convenient amount, or it can be made into completely gelatinized Harusame, so it can be eaten by simply soaking it in boiling water. However, this manufacturing method can be said to be valuable.

Claims (1)

[Claims] 1 The kneaded rice cake-like material of starch is extruded through the pores to form noodle strings into fine threads, and the noodle strings are continuously guided into a boiling water bath to form gelatinized noodle strings. After cooling, the gelatinized noodle strings are packaged. The shredded gelatinized noodle strings are then put into a dividing machine together with water, and while being stirred, the dividing machine is used to fill a plurality of pre-measured volume packets with water at a fixed amount, respectively. A method for producing Harusame that can be packed and packaged, characterized in that the quantitatively filled noodle strings are transferred to drying packets via transport packets, and then frozen, thawed, and dried.