METHOD FOR PRODUCING NOODLE STRANDS WITH WAVY CROSS-SECTION
Provided is a method for producing noodle strands with which it is possible to reduce or prevent adhesion of wide noodle strands to each other. The method for producing noodle strands with a wavy cross-section comprises the preparation of a noodle strip and the cutting of the noodle strip into noodl...
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| creator | NAGAYAMA, Yoshiaki |
| description | Provided is a method for producing noodle strands with which it is possible to reduce or prevent adhesion of wide noodle strands to each other. The method for producing noodle strands with a wavy cross-section comprises the preparation of a noodle strip and the cutting of the noodle strip into noodle strands using a cutting blade device. The cutting blade device has a pair of cutting blade rolls. The cutting blade rolls each have multiple circular grooves and multiple blades disposed alternately along the longitudinal direction of the cutting blade rolls, and are disposed so that the circular grooves of one cutting blade roll engage with the blades of the other cutting blade roll. The circular grooves of the cutting blade rolls each have two first groove sections near blades that are adjacent along the longitudinal direction of the cutting blade rolls and a second groove section between the two first groove sections that is deeper than the two first groove section. When the shortest distance between a first groove section of one cutting blade roll and the blade of the other cutting blade roll that faces said first groove section is D1, the thickness of the noodle strip is 2.0-2.7 times D1. |
| format | Patent |
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The method for producing noodle strands with a wavy cross-section comprises the preparation of a noodle strip and the cutting of the noodle strip into noodle strands using a cutting blade device. The cutting blade device has a pair of cutting blade rolls. The cutting blade rolls each have multiple circular grooves and multiple blades disposed alternately along the longitudinal direction of the cutting blade rolls, and are disposed so that the circular grooves of one cutting blade roll engage with the blades of the other cutting blade roll. The circular grooves of the cutting blade rolls each have two first groove sections near blades that are adjacent along the longitudinal direction of the cutting blade rolls and a second groove section between the two first groove sections that is deeper than the two first groove section. When the shortest distance between a first groove section of one cutting blade roll and the blade of the other cutting blade roll that faces said first groove section is D1, the thickness of the noodle strip is 2.0-2.7 times D1.</description><language>eng</language><subject>BAKING ; CUTTING ; DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING,CUTTING-OUT, STAMPING-OUT OR SEVERING ; EDIBLE DOUGHS ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HAND CUTTING TOOLS ; HANDLING BAKED ARTICLES MADE FROM DOUGH ; HUMAN NECESSITIES ; MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS ; PERFORMING OPERATIONS ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; SEVERING ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; TRANSPORTING</subject><creationdate>2022</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20220908&DB=EPODOC&CC=US&NR=2022279823A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20220908&DB=EPODOC&CC=US&NR=2022279823A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>NAGAYAMA, Yoshiaki</creatorcontrib><title>METHOD FOR PRODUCING NOODLE STRANDS WITH WAVY CROSS-SECTION</title><description>Provided is a method for producing noodle strands with which it is possible to reduce or prevent adhesion of wide noodle strands to each other. The method for producing noodle strands with a wavy cross-section comprises the preparation of a noodle strip and the cutting of the noodle strip into noodle strands using a cutting blade device. The cutting blade device has a pair of cutting blade rolls. The cutting blade rolls each have multiple circular grooves and multiple blades disposed alternately along the longitudinal direction of the cutting blade rolls, and are disposed so that the circular grooves of one cutting blade roll engage with the blades of the other cutting blade roll. The circular grooves of the cutting blade rolls each have two first groove sections near blades that are adjacent along the longitudinal direction of the cutting blade rolls and a second groove section between the two first groove sections that is deeper than the two first groove section. When the shortest distance between a first groove section of one cutting blade roll and the blade of the other cutting blade roll that faces said first groove section is D1, the thickness of the noodle strip is 2.0-2.7 times D1.</description><subject>BAKING</subject><subject>CUTTING</subject><subject>DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING,CUTTING-OUT, STAMPING-OUT OR SEVERING</subject><subject>EDIBLE DOUGHS</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HAND CUTTING TOOLS</subject><subject>HANDLING BAKED ARTICLES MADE FROM DOUGH</subject><subject>HUMAN NECESSITIES</subject><subject>MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS</subject><subject>PERFORMING OPERATIONS</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>SEVERING</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>TRANSPORTING</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2022</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLD2dQ3x8HdRcPMPUggI8ncJdfb0c1fw8_d38XFVCA4JcvRzCVYI9wzxUAh3DItUcA7yDw7WDXZ1DvH09-NhYE1LzClO5YXS3AzKbq4hzh66qQX58anFBYnJqXmpJfGhwUYGRkZG5pYWRsaOhsbEqQIAnTcqgg</recordid><startdate>20220908</startdate><enddate>20220908</enddate><creator>NAGAYAMA, Yoshiaki</creator><scope>EVB</scope></search><sort><creationdate>20220908</creationdate><title>METHOD FOR PRODUCING NOODLE STRANDS WITH WAVY CROSS-SECTION</title><author>NAGAYAMA, Yoshiaki</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_US2022279823A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2022</creationdate><topic>BAKING</topic><topic>CUTTING</topic><topic>DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING,CUTTING-OUT, STAMPING-OUT OR SEVERING</topic><topic>EDIBLE DOUGHS</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HAND CUTTING TOOLS</topic><topic>HANDLING BAKED ARTICLES MADE FROM DOUGH</topic><topic>HUMAN NECESSITIES</topic><topic>MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS</topic><topic>PERFORMING OPERATIONS</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>SEVERING</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>TRANSPORTING</topic><toplevel>online_resources</toplevel><creatorcontrib>NAGAYAMA, Yoshiaki</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>NAGAYAMA, Yoshiaki</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHOD FOR PRODUCING NOODLE STRANDS WITH WAVY CROSS-SECTION</title><date>2022-09-08</date><risdate>2022</risdate><abstract>Provided is a method for producing noodle strands with which it is possible to reduce or prevent adhesion of wide noodle strands to each other. The method for producing noodle strands with a wavy cross-section comprises the preparation of a noodle strip and the cutting of the noodle strip into noodle strands using a cutting blade device. The cutting blade device has a pair of cutting blade rolls. The cutting blade rolls each have multiple circular grooves and multiple blades disposed alternately along the longitudinal direction of the cutting blade rolls, and are disposed so that the circular grooves of one cutting blade roll engage with the blades of the other cutting blade roll. The circular grooves of the cutting blade rolls each have two first groove sections near blades that are adjacent along the longitudinal direction of the cutting blade rolls and a second groove section between the two first groove sections that is deeper than the two first groove section. When the shortest distance between a first groove section of one cutting blade roll and the blade of the other cutting blade roll that faces said first groove section is D1, the thickness of the noodle strip is 2.0-2.7 times D1.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng |
| recordid | cdi_epo_espacenet_US2022279823A1 |
| source | esp@cenet |
| subjects | BAKING CUTTING DETAILS COMMON TO MACHINES FOR PERFORATING, PUNCHING,CUTTING-OUT, STAMPING-OUT OR SEVERING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HAND CUTTING TOOLS HANDLING BAKED ARTICLES MADE FROM DOUGH HUMAN NECESSITIES MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS PERFORMING OPERATIONS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SEVERING THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRANSPORTING |
| title | METHOD FOR PRODUCING NOODLE STRANDS WITH WAVY CROSS-SECTION |
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