阅读说明：本技术 蒸煮装置 (Steaming device ) 是由 日比贵昭 山田优太郎 安田茂 于 2018-05-25 设计创作，主要内容包括：本发明的目的在于开发在生产蒸制面、方便面时的蒸煮的工序中更高效地进行蒸煮的装置。将导入到面条的库内蒸汽(一次蒸汽)回收并进行再加热而向库内供给(二次蒸汽)。即,本发明是面条组的蒸煮装置,其具备：隧道型的蒸汽库(1)；输送机构(7、9),其在该隧道型的蒸汽库的库内输送面条组；一次加热机构(13),其用于生成向输送的所述面条组供给的蒸汽；一次蒸汽喷射管(11),其用于供给被该一次加热机构加热的蒸汽；蒸汽回收机构(33),其从所述蒸汽库回收库内蒸汽；二次加热机构(17),其对由所述蒸汽回收装置回收的蒸汽再加热；以及二次蒸汽喷射管(15),其用于供给被该二次加热机构再加热的蒸汽。(The invention aims to develop a device for cooking more efficiently in the cooking process in producing steamed noodles and instant noodles. The steam (primary steam) introduced into the noodle strings is collected and reheated and supplied into the noodle string storage (secondary steam). That is, the present invention is a noodle set steaming device including: a tunnel-type steam reservoir (1); conveying mechanisms (7, 9) for conveying the noodle groups in the storage of the tunnel-type steam storage; a primary heating mechanism (13) for generating steam to be supplied to the noodle string group to be conveyed; a primary steam injection pipe (11) for supplying steam heated by the primary heating means; a vapor recovery mechanism (33) that recovers the in-house vapor from the vapor storage; a secondary heating mechanism (17) for reheating the steam recovered by the steam recovery device; and a secondary steam injection pipe (15) for supplying the steam reheated by the secondary heating mechanism.)

1. A cooking device of noodle group is used for cooking noodle group,

the cooking device is provided with:

a tunnel-type steam reservoir having an inlet portion and an outlet portion;

a conveying mechanism that conveys the noodle group in the tunnel-type steam storage;

a primary heating mechanism for generating steam to be supplied to the noodle string group to be conveyed;

a primary steam injection pipe for supplying steam heated by the primary heating mechanism;

a vapor recovery mechanism that recovers the in-house vapor from the vapor storage;

a secondary heating mechanism that reheats the steam recovered by the steam recovery device; and

a secondary steam injection pipe for supplying steam reheated by the secondary heating mechanism.

2. The noodle group cooking device according to claim 1,

the piping path for supplying the primary steam and the piping path for supplying the secondary steam are relatively independent systems.

3. Cooking device of a noodle group according to claim 1 or 2,

the primary steam injection pipe is disposed above the steam storage, and the secondary steam injection pipe is disposed below the steam storage.

4. The cooking device of noodle group according to any one of claims 1 to 3, wherein,

the conveyor for the noodle strings is one or more conveyors provided in multiple stages so that the noodle strings are carried into the steam storage from an inlet portion of the steam storage, the noodle strings introduced from the inlet portion are conveyed to a lower portion of the steam storage in a plurality of times of reciprocating in the steam storage, and the noodle strings are discharged from an outlet portion of the steam storage.

5. The cooking device of noodle group according to any one of claims 1 to 4, wherein,

the steam supplied from the primary steam ejection pipe or the secondary steam ejection pipe is steam having a temperature in the range of 100 to 120 ℃.

Technical Field

The present invention relates to a noodle cooking device and a cooking method. More particularly, the present invention relates to a noodle cooking device and a cooking method suitable for cooking raw noodles.

Background

Steamed noodles and instant noodles are produced in large quantities at high speed. In general, a method for producing steamed noodles and instant noodles comprises adding raw materials such as wheat flour, buckwheat flour, and starch, supplying mixed water (water containing dissolved salt, alkaline water, thickening polysaccharides, and the like), kneading, and preparing dough which is symmetrical to dough. Then, the prepared dough (dough) is aged, and then, a dough belt is prepared and compounded by a calender.

The composite surface tape is rolled by a plurality of calenders and cut out by a knife roll, and the surface tape is laminated on a conveyor and conveyed. Next, the noodle string group stacked on the conveyor is conveyed while passing through a tunnel-type cooking device to be cooked. The group of cooked noodles is called steamed noodles, which are packaged and distributed on the market. The steamed noodles are transferred to a drying step by seasoning and the like, and dried by oil heat or hot air, thereby completing an instant noodle mass.

In the step of cooking the dough, a tunnel-type steaming tool is often used to continuously process a large number of noodle strings. In this step, since a continuous noodle string needs to be steamed at high speed, a large amount of steam is required. In addition, when the steaming is insufficient in the steaming step, a so-called undercooked feeling remains in the taste of the steamed noodles themselves, and when the instant noodle mass is finished by oil-heat drying or hot-air drying thereafter, a so-called undercooked feeling remains in the instant noodle mass when it is eaten after being boiled in hot water. In this way, the steaming step is an extremely important step in producing steamed noodles and instant noodles.

The amount of steam used for this purpose is also large, and a large amount of energy is consumed for generating the steam. Therefore, if the amount of steam used can be reduced by further improving the efficiency of cooking in the present cooking step, and energy can be used more efficiently, the production cost can be reduced, and further, environmental protection can be achieved by reducing the amount of discharged steam.

Various prior arts are disclosed as methods for improving the cooking efficiency of noodles and the like in a tunnel-type cooking apparatus in general. For example, the following patent documents 1 and 2 can be cited.

Prior art documents

Patent document

Patent document 1: japanese laid-open patent application No. 2010-17167

Patent document 2: japanese patent laid-open No. 2002-

These prior arts are all excellent inventions, but patent document 1 mentioned above is pointed out that the structure becomes complicated although steaming can be efficiently performed. In addition, the method described in patent document 2 requires precision because it is necessary to maintain the sealing by the seal.

Disclosure of Invention

Problems to be solved by the invention

Accordingly, the present inventors have aimed to develop a method for efficiently cooking in the cooking step in the production of steamed noodles and instant noodles.

Means for solving the problems

As a result of various studies by the inventors of the present invention, it has been found that a cooking apparatus having a tunnel-type steam pool for cooking noodle strings is effective in supplying primary steam to the conveyed noodle strings, recovering the steam in the pool from the steam pool, and supplying reheated secondary steam to the steam pool, in terms of effective use of the steam. It was found that by circulating a part of the steam in this manner, the amount of the discharged steam can be reduced, which contributes to energy saving.

That is, the first invention of the present application is,

' A steaming device of noodle group for steaming noodle group,

the cooking device is provided with:

a tunnel-type steam reservoir having an outlet portion and an inlet portion;

a conveying mechanism that conveys the noodle group in the tunnel-type steam storage;

a primary heating mechanism for generating steam to be supplied to the noodle string group to be conveyed;

a primary steam injection pipe for supplying steam heated by the primary heating mechanism;

a vapor recovery mechanism that recovers the in-house vapor from the vapor storage;

a secondary heating mechanism that reheats the steam recovered by the steam recovery device; and

a secondary steam injection pipe for supplying steam reheated by the secondary heating mechanism. ".

In the above-described noodle string set steaming device, it is preferable that the piping path for the primary steam and the piping path for the secondary steam are relatively independent systems that do not merge.

That is, the second invention of the present application is,

"the cooking device of noodle set according to claim 1, wherein,

the piping path for supplying the primary steam and the piping path for supplying the secondary steam are relatively independent systems. ".

Next, it is preferable that the primary steam injection pipe is disposed on an upper side of the conveyor of the noodles, and the secondary steam injection pipe is disposed on a lower side of the steam storage.

That is, the third invention of the present application is,

"the cooking device of noodle set according to claim 1 or 2, wherein,

the primary steam injection pipe is disposed above the steam storage, and the secondary steam injection pipe is disposed below the steam storage. ".

Next, it is preferable that the noodle string group conveying device is configured to convey the noodle string group introduced from the inlet portion from an upper portion to a lower portion while repeating a plurality of reciprocations in a longitudinal direction of the noodle string group in the steam box.

That is, the fourth invention of the present application is,

"the cooking device of noodle set according to any one of claims 1 to 3, wherein,

the conveyor for the noodle strings is one or more conveyors provided in multiple stages so that the noodle strings are carried into the steam storage from an inlet portion of the steam storage, the noodle strings introduced from the inlet portion are conveyed to a lower portion of the steam storage in a plurality of times of reciprocating in the steam storage, and the noodle strings are discharged from an outlet portion of the steam storage. ".

Next, it is preferable that the steam supplied from the primary steam ejection pipe or the secondary steam ejection pipe is steam having a temperature in a range of 100 to 120 ℃.

That is, the fifth invention of the present application is,

"the cooking device of noodle set according to any one of claims 1 to 4, wherein,

the steam supplied from the primary steam ejection pipe or the secondary steam ejection pipe is steam having a temperature in the range of 100 to 120 ℃. ".

Effects of the invention

By using the cooking apparatus of the present invention, the cooking efficiency can be further improved, thereby reducing the amount of steam used and, in addition, reducing the amount of steam discharged.

Drawings

Fig. 1 is a schematic side sectional view of the entirety of a cooking apparatus according to a first embodiment of the present application.

Fig. 2 is a schematic side sectional view of the entirety of a cooking apparatus according to another embodiment of the present application.

Fig. 3 is a schematic side sectional view of the entirety of a cooking apparatus according to another embodiment of the present application.

Fig. 4 is a schematic side cross-sectional view showing a case where a void space in a steam pool is filled with a member in the first embodiment of the present application.

Fig. 5 is a schematic side cross-sectional view showing a state of conveying a noodle string set in the first embodiment of the present application.

Description of reference numerals:

1 steam storehouse

3 entrance part

5 outlet part

7 first conveyor

9 second conveyor

11 primary steam injection pipe

13 Primary heating device

15 secondary steam injection pipe (recovery steam injection pipe)

17 secondary heating device

18 first chain wheel

19 second sprocket

21 first guide piece

23 second guide member

25 third guide

27 conveyor belt

29 third sprocket

31 fourth sprocket

33 steam recovery pipeline

35 inlet portion pipeline

37 outlet pipe

39 void space (1)

41 void space (2)

43 void space (3)

And M surface strip groups.

Detailed Description

Hereinafter, a first embodiment of the present invention will be described with reference to the drawings.

Fig. 1 is an overall schematic view of a first embodiment of a noodle cooking device according to the present invention.

As shown in fig. 1, a first embodiment of the noodle steaming device of the present invention includes: a tunnel-type steam storage 1 having an inlet 3 and an outlet 5; and a conveying device which is a conveying mechanism for conveying the noodle strip group M in the steam storage 1 and is formed by conveyors (a first conveyor 7 and a second conveyor 9) arranged in multiple stages.

In addition, in the steam storage 1, the primary steam injection pipe 11 for steaming the noodle group M is provided on the upper side. The primary steam is sequentially used as steam newly prepared from water supplied from the outside, and a primary heating device 13 is provided to heat and supply the steam supplied to the primary steam injection pipe 11.

Next, the secondary steam injection pipe 15 is provided on the lower side. The secondary steam injection pipe 15 is provided to recover steam discharged from a hole provided in the outlet portion 5 protruding from the steam storage, to heat high-temperature moisture such as recovered moisture condensed (ド レ イ ン converted) or the like, to be re-vaporized by the secondary heating device, and to be supplied again from the second steam injection pipe 15 into the steam storage 1.

An exhaust duct for recovering and discharging excess steam is provided near the inlet 3 and the outlet 5 of the steam storage 1. The above-described configurations will be explained below.

-steam reservoir-

The steam storage 1 of the cooking device according to the first embodiment of the present invention is a multi-stage type cooking device in which the noodle group M is carried in from the inlet portion 3 thereof and is transported from the upper stage to the lower stage through a plurality of reciprocations. In the first embodiment, the inlet 3 of the steam storage 1 carries the noodle group M into the steam storage 1, and the noodle group M is first conveyed in the "outlet direction" on the conveyor. The carried-in noodle strings M are conveyed to the outlet side of the steam warehouse 1 in the longitudinal direction, and when the first conveyor 7 is reversed at the outlet side, the noodle strings M are handed over to the next second conveyor 9. Subsequently, the noodle strings transferred to the second conveyor 9 are conveyed in the "inlet direction", and when the second conveyor 9 is reversed on the inlet side, they are returned to the first conveyor 7. The returned noodle strip group M is conveyed to the "outlet side" again, exits the steam storage 1 from the outlet portion of the steam storage 1, and is conveyed to the outside.

The material of the steam storage 1 is not particularly limited, but a material such as stainless steel having rigidity and heat retaining property is preferable. In order to prevent the steam filled inside from leaking to the outside as much as possible, it is preferable that the steam-tight structure is made as possible so as to reduce the steam leakage, including the connection portions with the inlet 3 and the outlet 5. With such a configuration, the steam supplied from the primary steam ejection pipe 11 and the secondary steam ejection pipe 15 can be efficiently filled in the steam storage 1, and therefore the noodle string group M inside can be efficiently exposed to the steam.

In the first embodiment of the present invention, the inlet 3 and the outlet 5 are shown as protruding from the steam storage 1, but the present invention is not necessarily limited to this embodiment. For example, as shown in fig. 2, instead of the protruding form, only a hole may be provided as the inlet 3 and only a hole may be provided as the outlet 5 in the steam storage.

-conveying means for conveying groups of noodles

In the first embodiment of the present invention shown in fig. 1, a first conveyor 7 and a second conveyor 9 are provided as conveying means for conveying the noodle group M. The conveying mechanism (conveyor portion) in the present invention is provided in multiple stages so that the carried-in noodle strings are conveyed from an upper stage to a lower stage in the steam box 1 in the long (longitudinal) direction thereof while being reciprocated in a substantially horizontal direction a plurality of times.

Next, the conveyor belt 27 is preferably a mesh conveyor belt from the viewpoint of the air permeability of steam or the like, and is preferably a through-hole conveyor belt such as a metal mesh. In the first embodiment, although not shown as a whole, the first conveyor 7 is circulated in an endless manner by sprockets (18, 19) and guides (21, 23, 25).

Specifically, as shown in fig. 1, the conveyor belt 27 of the first conveyor 7 is supported by the first guide 21 of the entrance portion, ascends obliquely upward in the entrance portion 3, and then moves horizontally toward the exit side. Further, the steam is wound around first sprocket 18 and reversed, then moved to the inlet side, then further wound around coaxial second sprocket 19 on the outer diameter side and reversed, then moved to the outlet side, then supported by third guide 25 in the vicinity of the outlet, then moved obliquely downward, and then exits the steam storage.

Then, the air passes through a plurality of sprockets and guides, not shown, and moves to the inlet again. Thus, the circulation is circular. The rotating power unit of the sprocket is coupled to an external sprocket, not shown, to circulate the conveyor belt.

Next, the second conveyor 9 is wound around the third sprocket 29 in the steam box 1, supported by the second guide 23, and moved in the entrance direction. Then, the sprocket is wound around the inner diameter side of the coaxial second sprocket 19 and is reversed. Further, the belt travels in the exit direction, winds around the fourth sprocket 31, rises, and moves to the fourth sprocket 31 again. Thus, the circulation is annular.

In the first embodiment, two conveyors are provided, but the present invention is not limited to this, and one or three or more conveyors may be provided. The form of the conveyor belt is not limited to the above form.

First steam injection pipe and primary heating mechanism (device)

One or more first steam injection pipes 11 for supplying steam into the steam storage 1 are provided in the steam storage 1. The primary steam is sequentially used for steam newly prepared from water supplied from the outside, and a primary heating device 13 is provided as a primary heating means for supplying the steam supplied to the primary steam injection pipe 11. The primary heating device 13 can use a heat exchanger such as a normal boiler or superheater.

As the steam actually contacted with the noodles, steam of about 100 ℃ and steam of higher dryness is preferable. Therefore, since the temperature of the steam supplied from the injection pipe 11 is lowered, the steam temperature in the steam injection pipe is preferably set to superheated steam of 100 ℃ or higher (about 100 to 120 ℃, preferably about 103 to 115 ℃).

It is needless to say that a pressure reducing valve or a steam trap may be provided after the primary heating device 13 as needed.

In the first embodiment of the present invention, the first steam injection pipe 11 is used to apply steam to the noodle strings conveyed in the upper stage portion of the first conveyor 7. That is, the first steam injection pipe 11 is disposed below the first conveyor 7 so that the noodle strings carried in from the inlet of the steam reservoir 1 can be cooked while being conveyed to the outlet side in the first stage.

That is, in the first embodiment, the steam pipe 5 is disposed below the conveyor belt 27 of the wire mesh, and the noodle strings are cooked, so that the steam is supplied in the first stage. The arrangement of the first steam injection pipe 11 is merely an example, and may be provided on the upper side of the first stage conveyor. In addition, a plate member or the like for steam reflection may be appropriately installed.

Second steam injection pipe and secondary heating mechanism (device)

One or more secondary steam injection pipes 15 for supplying steam to the steam storage 1 are further provided in the steam storage 1. The secondary steam injection pipe 15 is provided with a secondary heating device 17 as a secondary heating means for supplying the steam supplied to the secondary steam injection pipe 15. The method comprises the following steps: the steam discharged from the hole provided in the outlet portion 5 protruding from the steam storage 1 is collected, the high-temperature moisture such as the condensed collected moisture is heated and re-vaporized, and then the steam is supplied again from the second steam injection pipe 15 into the steam storage 1. The secondary heating device 17 can use a heat exchanger such as a normal boiler or superheater. In this way, a part of the steam can be circulated by the second steam injection pipe 15 and the reheating mechanism.

In the first embodiment of the present invention, the second steam ejection pipe 15 is located at the lower portion of the first conveyor 7, but in this embodiment, the heating of the lower portion of the steam box 1 can be performed while continuing the cooking in the lower portion.

As in the case of the first steam spraying pipe 11, the steam supplied from the second steam spraying pipe 15 is preferably steam having a temperature of about 100 ℃ and a high dryness as the steam actually contacting the noodle strings. Therefore, since the temperature of the steam supplied from the injection pipe is lowered, the steam temperature in the steam injection pipe is preferably set to superheated steam of 100 ℃ or higher (about 100 to 120 ℃, preferably about 103 to 115 ℃).

In the first embodiment of the invention of the present application, the second steam injection pipe 15 is mainly used for applying steam to the noodle strings conveyed in the lower stage of the first conveyor 7. That is, the second steam injection pipe 15 is disposed below the first conveyor so that the noodle strings M carried in from the inlet portion 3 of the steam store 1 can be cooked after passing through the first stage and the second stage, and then conveyed to the outlet side in the third stage.

It is needless to say that the steam supplied from the first steam injection pipe 11 and the second steam injection pipe 15 participates in the steaming of the noodle strings in the entire steam storage 1.

The first steam injection pipe and the second steam injection pipe are relatively independent systems

In the first embodiment of the present invention, a configuration is shown in which the piping path for supplying the primary steam and the piping path for supplying the secondary steam are formed of relatively independent systems that do not merge.

In this regard, if the system is of the conventional type, the system is often one in which a reheating portion of the steam recovered for reuse and new steam join together in the middle of the pipe. In the present invention, the primary steam pipe and the secondary steam pipe for reusing the recovered steam can be provided as relatively independent systems. When the primary steam and the secondary steam are of the same system, when the steam is merged with each other, the pressures of the steam oppose each other, and therefore, it may be difficult to merge smoothly.

Therefore, as shown in fig. 1, it is preferable that the piping path for supplying the primary steam and the piping path for supplying the secondary steam are constituted by relatively independent systems that do not merge.

Temperature of steam supplied from steam injection pipe — -)

In the present invention, the steam temperature supplied to the noodle strings from the first steam injection pipe and the second steam injection pipe for reheating steam is preferably a temperature of dry steam having a reduced humidity, particularly in the case of the noodle strings.

The noodle group M is conveyed in a state where a plurality of (several) thin noodles are interlaced. When the noodle is cooked, it is preferable that the amount of heat retained is large. That is, the total heat of the heat held by the saturated steam is the sum of sensible heat and latent heat, but it is preferable to increase the total heat by increasing the dryness to form a form containing a large amount of latent heat.

In the case of the present invention, as described above, as the steam actually contacted with the noodles, steam of about 100 ℃ and steam of higher dryness is preferable. Therefore, since the steam supplied from the first steam injection pipe is lowered in temperature during the time when the steam reaches the noodle strings, the steam temperature in the steam injection pipe is preferably set to superheated steam of 100 ℃ or higher (about 100 to 120 ℃, preferably about 103 to 115 ℃).

In order to achieve a steam temperature of more than 100 ℃, it is necessary to basically set the steam to superheated steam. On the other hand, if superheated steam of about 110 ℃ or higher directly contacts the noodle strings, the surfaces of the noodle strings may be affected. Therefore, it is preferable to adjust the temperature of the steam supplied from the steam injection pipe and the temperature of the steam actually heating the noodle strings.

-steam recovery mechanism

In the first embodiment of the present invention, a steam recovery mechanism for supplying steam to the secondary steam injection pipe 15 is provided. The steam discharged from the steam compartment can be effectively used by the steam recovery mechanism. This can save energy. In addition, the amount of steam to be discharged can be reduced.

In the first embodiment of the present invention, a steam recovery duct 33 is provided, and the steam recovery duct 33 is used to recover steam discharged from a hole portion provided in the outlet portion 5 protruding from the steam storage 1, and the steam discharged from the steam storage 1 is recovered by the duct 33.

In the recovery duct 33, a condensation-generating recovery apparatus such as that disclosed in japanese patent application laid-open publication No. 2015-75289, for example, may be used to condense the steam.

The collected moisture condensed is used, heated, and re-vaporized, and then supplied again from the second steam injection pipe 15 into the steam storage 1.

Inlet and outlet pipes

In the first embodiment of the present invention, an inlet pipe 35 for exhaust gas is provided on the inlet side. Gas near the inlet 3 is drawn through the inlet duct 35. Since the steam supplied together with the noodles is also conveyed by the conveyance by the first conveyor 7 for conveying the noodles, the steam density near the inlet portion 3 may decrease, and the temperature may decrease.

Therefore, gas or the like near the inlet 3 can be sucked through the inlet duct 35. This makes it possible to return the steam conveyed in the traveling direction of the first conveyor 7 to the inlet portion, and to maintain the steam at a higher density near the inlet portion without lowering the temperature.

In the present invention, since the purpose is to efficiently cook the noodle string group M to be cooked, it is necessary to efficiently cook the noodle strings in the steam supply portion. Therefore, as described above, in the tunnel-type cooking apparatus through which the noodle strings on the conveyor pass, a method of raising the density and temperature of the steam in the vicinity of the inlet by sucking the steam is effective.

In addition, in the first embodiment of the present invention, an outlet duct 37 is further provided. The significance of the outlet duct 37 in the present invention is to increase the density of steam in the vicinity of the outlet and increase the temperature by sucking the steam conveyed together with the conveyor to the vicinity of the outlet side, as described above.

By using these outlet pipes 37, the temperature near the outlet 5 of the steam storage, for example, near the outlet 5, is preferably 98 ℃. Further, it is more preferably 99 ℃ or higher. In this way, the temperature is increased in the vicinity of the preliminary outlet 5, and the cooking efficiency can be improved. In addition, the length of the steam storage can be minimized, and the space can be effectively used.

In the first embodiment, the inlet duct 35 and the outlet duct 37 are provided, but the present invention is not limited to the first embodiment, and for example, one or both of the inlet duct 35 and the outlet duct 37 may not be provided. The inlet duct 35 and/or the outlet duct 37 may function as the steam recovery duct, and the recovered moisture condensed and heated by the condensation of steam may be used and re-vaporized, and then the steam may be supplied again from the second steam injection pipe 15 into the steam storage 1.

Other forms-

In the first embodiment of the present invention described above, the steam is sucked from the outlet 5 and reheated to be used as the secondary steam, but the type of the steam recovery mechanism for recovering the interior steam from the steam storage 1 is not limited to the one sucked from the outlet 5, and for example, the method of recovering the steam from the inlet 3 in fig. 1 may be used. Further, a method may be employed in which a hole is provided in the wall of the steam storage 1 in addition to the inlet 3 and the outlet 5, and steam is collected from the hole.

Further, the conveying mechanism for the steam box and the noodle strings is configured to be capable of conveying the noodle strings in three stages in the steam box in the first embodiment of the present invention, but of course, the present invention is not limited to this. That is, as shown in fig. 3, a normal one-stage type may be used.

Next, in the present invention, as a method of utilizing steam more efficiently, a method of closing (filling) a void space in order to reduce the volume in the steam storage is also effective. That is, for example, as shown in fig. 4, a method of inserting a member for filling a gap space (1)39) between the upper end of the steam storage and the first conveyor 7, and a gap space (2)41) between the lower end of the steam storage and the second steam jet pipe, and the member is, for example, a closed plate-like body. In this way, the volume of the steam reservoir can be reduced to effectively utilize the steam.

The void space is not limited to the above, and may be another portion, such as the internal space of the second conveyor (the void space (3)43), for example.

The volume within the steam reservoir can be reduced by burying these void spaces with a member to effectively utilize the steam.

-actions with respect to groups of noodles —

The noodle string group M cut out and conveyed on the conveyor is cooked as follows with reference to fig. 1 and 5. The present invention is directed to noodle strings M before being cut out and conveyed to be cooked, but in general, it is assumed that a separate conveyor (not shown) is disposed in front of the inlet 3 of the cooking apparatus and the noodle strings M before being conveyed to be cooked are conveyed. The noodle string group M transferred from the conveyor is conveyed into the tunnel-type entrance 3, conveyed obliquely upward in the traveling direction of the conveyor in the entrance 3, and conveyed from the entrance 3 to the steam pool.

The noodle strings M fed into the steam box 1 are cooked by steam from the primary steam injection pipe 11 provided at the lower part of the mesh-like conveyor belt 27 while being fed in the forward direction of the first stage at the upper part of the steam box. By performing the cooking on the upper side of the steam storage 1 in this manner, steam is filled into the steam storage 1 from the upper portion to the lower portion, and therefore the noodle set M is conveyed in the outlet direction and the inlet direction alternately while being exposed to the steam thus filled, thereby performing the cooking of the noodle set M.

Specifically, the noodle group M is conveyed as follows. That is, the noodle strings carried in from the entrance 3 to the steam storage 1 by the first conveyor 7 and conveyed in the outlet direction in the steam storage 1 are also reversed when the first conveyor 7 is reversed by the first sprocket 18, and fall onto the second conveyor 9 and are handed over.

The noodle mass M dropped on the second conveyor 9 is conveyed in the inlet direction, further reversed on the inner diameter side of the second sprocket 19, dropped again and transferred to the first conveyor 7.

The noodles dropped on the first conveyor 7 are conveyed again in the inlet direction. The noodle string group conveyed toward the inlet of the first conveyor 7 is conveyed to the outlet portion 5 of the steam storage 1 and then discharged to the outside.

The discharged cooked noodle strings M are further conveyed by a conveyor (not shown in the drawings) separately provided, and transferred to an arbitrary step, that is, an arbitrary step such as seasoning, stretching, cutting, and frying.

Noodle group

The food to be cooked in the present noodle cooking device is noodle. In general, in cooking of noodle strings, not in a state of being cut, but in a state of keeping noodles one by one in a long connected state, a plurality of noodle strings are cooked as shown in fig. 4.

Therefore, for example, in the case of a production line of instant noodles, since a plurality of noodle strings are conveyed in a continuous state, the noodle string group can be smoothly transferred in the above-described transfer from the first conveyor 7 to the second conveyor 9 and the transfer from the second conveyor 9 to the first conveyor 7. Further, the steam is transported by the noodle string group M being transported, and the inside of the storage can be brought into a state where the steam accumulates.

It should be noted that the noodle strings M cooked by the cooking apparatus of the present invention can be used for various purposes. For example, the steamed noodles may be cut and packaged to be used as steamed noodles (steamed noodles). After steaming, the dough can be subjected to steps such as stretching, seasoning, cutting, and filling in a holder (retainer), and then fried and hot-air dried to obtain fried dough pieces and hot-air dried dough pieces.