Soba making revolution! Completed "Bando Taro Plus", a noodle making machine that anyone can easily make 100% buckwheat noodles from water kneading to kitchen knife cutting.Corporate release

Category: Goods and services

Release issuing company: Yamato Manufacturing Co., Ltd.

-Challenge to revitalize the izakaya of Korona-ka by taking out 100% soba-Yamato Manufacturing Co., Ltd. (Headquarters: Utazu Town, Kagawa Prefecture) has completed the new soba noodle making machine "Bando Taro Plus". From the end of August 2021, we will sell 5 monitors. It is the "world's first epoch-making noodle making machine" that anyone can easily make the highest quality 100% buckwheat noodles that could only be made by professional soba craftsmen. A major feature is the noodle dough kneading device "Kikujiro". Succeeded in completely mechanizing the chrysanthemum kneading of 100% buckwheat dough, which was said to be possible only by hand. The soba mixer "Maihime" has also evolved. Soba is a treasure trove of nutrients. It goes well with "liquor" and is a healthy food that is perfect for the health consciousness that is heightened by the Korona-ka. We believe that this "Bando-Taro Plus" can be a great help to not only traditional soba restaurants but also izakaya suffering from Korona-ka. "Taro Bando Plus" Five Features In the middle of the Edo period, the 28 buckwheat noodles that were beaten by splitting the flour binder into 20 pieces were invented, and buckwheat noodles spread as a representative food of Japan that fills the stomach of the people of Edo. On the flip side, it was impossible to hit soba without using a binder. However, due to the recent development of flour milling technology, some professional-level hand-made craftsmen have begun to appear who can make delicious 100% buckwheat noodles. However, only some craftsmen who have undergone long training can make truly delicious 100% buckwheat noodles. However, if you use the "Maihime", "Kikujiro" set in "Bando Taro Plus", and the rolling machine of the main body, you can easily reproduce all the ways a hand-made craftsman hits 100% buckwheat noodles with a machine, so training Even part-time women who haven't done anything can easily make delicious 100% buckwheat noodles. This is truly a “soba making revolution”. 1. 1. "Bando Taro Plus" has been completed, which allows anyone to easily make the highest quality 100% buckwheat noodles that can only be made by professional soba craftsmen. This is the world's first soba noodle making system. From the predecessor Bando-Taro, we have made more than 20 improvements and improvements, especially the enhancement of hygiene and the robustness of the mechanism. 2. 2. Completely mechanized "Kiku kneading of buckwheat dough" for making 100% buckwheat noodles, which was said to be possible only by hand. This device, named "Kikujiro", is the world's first kneading mechanism! 3. 3. Even though the mixing is exactly the same as hand-kneading, the soba-only mixer "Maihime" has evolved further, and the kneading that does not affect the dough to some extent has been realized! 4. Development and design on the premise of acquiring UL standard in North America and CE standard in Europe, aiming for export to North America and Europe. We designed the noodles so that even small women can easily make noodles (depth and height), and we also paid particular attention to the design. 5. The handmade soba made with "Bando Taro Plus" is very suitable for takeout, unlike the extruded type. With a production capacity of 100% buckwheat noodles, 150 meals per hour is possible, and if this is sold for 500 yen per meal, it will operate for 8 hours and the daily take-out buckwheat noodle sales will reach 600,000 yen. It will be a powerful helper for the soba restaurant business that does not rely solely on in-store food and drink. The story behind the birth of the new soba noodle making machine "Bando Taro Plus" Fujii, our representative, has developed a noodle making machine "Shinuchi" for Sanuki udon, which is a local taste. We started sales in Southern Kyushu and steadily expanded the sales area. However, when I entered the Kanto region, I hit a big wall. It was "Soba culture in front of Edomae". At that time, we only had a "noodle making machine for udon noodles". However, Fujii does not dent. "If you don't know, you should learn ...". In Tokyo, where I had no idea of ​​the land and no acquaintances, I hit the gate of the Soba Technology Promotion Association and learned the technique of handmade soba from scratch. Then, "Taro Bando" was completed with the roll and cutter of "Shinjitsu" improved to soba specifications. Birth of "Kikujiro" -Challenge to boil for 20 seconds! The early "Bando Taro" was half-baked, even though it was for soba noodles, with a mixer made for pressed udon noodles, "Marugame". After that, a special mixer "Maihime" that incorporates the principle of hand-kneading was completed, and except for kukuri and chrysanthemum kneading, we have evolved and improved the machine of handmade soba itself. The quality of soba is very high even in this "Bando Taro", and it was popular in the industry because it can make 100% soba. However, Fujii, who has learned the true handmade soba and understands the essence of handmade soba, kneads the buckwheat flour after watering it with water, that is, the process of kukuri and kneading is done like handmade work. I continued to be very dissatisfied with what I didn't have. It has a press similar to "Shinjitsu", but it was not possible to express the delicate texture of soba with a simple operation press. Therefore, we decided to work on the development of the kneading device from the beginning of April last year when the new corona occurred. Fujii decided that the standard for delicious soba was to boil soba with a cutting width of 1.5 mm and a thickness of 1.5 mm within 20 seconds, and tested the machine so that it would boil within this time. .. Our machine quality is "the deliciousness of the finished soba". This is a standard that can only be achieved because Fujii has learned the real soba and understands the true taste of soba. Every day, I beat the buckwheat noodles and repeated the test while changing the shape of the mixer and kneading device. By hitting soba, boiling it, measuring the boiling time, and repeating the tasting, the development members have come to understand what "delicious soba" is. The new dance of "Maihime" He also worked on solving the problems that remained in the soba mixer "Maihime". The challenge was the problem of mixing a small amount of buckwheat flour. If the amount is small, the weight of the buckwheat flour will not be applied, and the mixing time will be extended, so it was necessary to press the noodle dough from above during kneading. Therefore, the shape of the mixer body has been changed from a round shape to a dodecagonal shape so that even if the amount of buckwheat flour is small, the buckwheat flour can be kneaded sufficiently by its own weight. At the same time as making it possible to perform kneading work sufficiently, the shape of the central blade has been changed to a very complicated three-dimensional curved surface shape. In order to mass-produce the blades of this complicated 3D curve, we introduced a digital 3D measuring instrument, digitized all the 3D curve data, and incorporated it into 3D CAD data so that it could be mass-produced. It was a series of trial and error. Development will eventually be in summer, in autumn, beyond winter, in spring. It took a year to find the optimum mixing shape and kneading shape, and it was completed. In order to make delicious soba that is as good as handmade, we are constantly introducing new technology backed by digital data, and a society where not only the noodle industry but also the food and beverage industry as a whole and consumers can smile. We are working hard to make it happen. Rocky Fujii: Looking back 35 years ago, the following is a message that our representative, Fujii, sent to the development of this "Bando Taro Plus". "I remember learning soba in Tokyo 35 years ago. The people of downtown Tokyo kindly taught the mystery of soba to a young redneck. Nowadays, a noodle-making machine that can compete with hand-made noodles has been completed, but if we hadn't met those people at that time, the current "Taro Bando" might not have existed. I am impressed by the depth of the relationship between people. It would be a great pleasure if we could improve the soba culture in Japan by providing machines to make delicious soba in the future, and we would like to give a little to the people who took care of us at that time. I think it's a return. At that time, the people who took care of me are no longer in the world, but they may be watching over Taro Bando from a distance. ] With "Bando Taro Plus", a predicament izakaya is transformed! Izakaya people who have difficulty in serving alcohol due to the Korona-ka. Why don't you meet the demand for lunch with delicious soba noodles using "Bando Taro Plus" and grab new customers by taking out? In the Edo period, the soba restaurant doubled as an izakaya. Soba and sake go very well together and are still loved by many people and the Edomae culture. In particular, the 100% buckwheat noodles made with "Bando Taro Plus" can be easily boiled at home in less than 1 minute, even if the size is 2 mm square, and the delicious freshly boiled buckwheat noodles. You can enjoy it. From ancient times, it has been said that the soba noodles are freshly ground, and "freshly ground", "freshly made", and "freshly boiled" are the most delicious ways to eat soba. Now that the need for take-out is increasing, "Bando-Taro Plus" can be the savior of the soba udon industry as well as the izakaya industry that was most influenced by Corona. With "raw soba takeout", both aging and after-corona will win! Due to Corona, demand for eat-in has dropped significantly, and we are undergoing major changes in the direction of delivery and take-out. However, for those who have long relied solely on eat-in for the noodle business, it is difficult to switch to take-out. Also, in the case of delivery, the food is basically cooked and ready to eat, so in the case of soba, freshly boiled is the most delicious, and over time, the value of high-class soba disappears, so originally Delivery is not suitable. Therefore, we recommend specializing in "take-out of raw soba". It is a take-out business where competition is becoming fiercer as needs grow, but by making it easy to enjoy the most delicious soba noodles at the professional level among professionals that you can not usually taste at home, other stores There is no doubt that it will lead to the acquisition of new customers if it can be differentiated from the above and the word of mouth spreads. For that reason, we need strong products that are second to none. In addition, the aging of many domestic noodle industry owners is accelerating. Physical strength is important in the harsh noodle business. It is not possible to continue the noodle business for a long time with energy alone. By introducing "Bando Taro Plus", we believe that it will be possible to supplement the weakened physical strength and make a new take-out business. [Specifications] 1. Maihime powder capacity: 5kg Power supply: 100V (400W) Weight: 70kg Size: Width 450mm, Depth 630mm, Height 600mm 2. Kikujiro Fabric capacity: 2kg Power supply: 100V Weight 80kg Size: Width 450mm, Depth 630mm, Height 600mm 3. Bando Taro Plus Noodle dough capacity: 3kg Roll width: 800mm Number of roll stages: 12 stages Cutter width: 400mm Cutter cutting width adjustment: 1.0mm-5.5mm Power supply: 100V (650W) Machine weight: 330kg Size: Width 1150mm, Depth 878mm , Height 1337mm [About Yamato Manufacturing Co., Ltd.] 1. Our mission We aim to be a problem-solving company in the world with the power of mecha. Increase productivity in Japan. 2. 2. Our role Find and solve the unsolved problems (problems) that our customers have. 3. 3. Opportunity to start There are many unsolved problems (issues) in the world, and it is mostly the power of IT that solves many of the current problems. The current situation is that the manufacturing power, which was a specialty of Japan, is weakening. Reviving the manufacturing power that can only be done in Japan is due to the power of mecha, which is our specialty now, with the theme of solving many problems in the world. Immediately after the company was founded, it developed the hand-made udon noodle making machine "Marugame", which made it possible to make a large amount of udon noodles at a level comparable to that of hand-made noodles. It boasts the top share in the world in the genre of Shiki Udon noodle making machines. 4. Our achievements ・ Next to "Shinbuchi", we have developed a handmade soba noodle making machine "Bando Taro", and now we can make a large amount of soba at a level that is comparable to handmade soba, and "Bando Taro" also has the top share in the industry. is.・ We have developed the "Richmen Series" roll-type ramen noodle making machine, which is helping to popularize Japanese ramen in all types of ramen in Japan and overseas.・ Various small noodle making machines are long-selling products that are active both in Japan and overseas, and have the top market share in the industry. ・ About 25 years ago, we started the industry's first maintenance 365 days a year. (Our policy is to act on trust) ・ Opened a udon school 20 years ago, a ramen school and a soba school 18 years ago, and operates a noodle school that professionals also attend. Students from all over the world are taking classes at the three schools of the head office Kagawa school / Tokyo school / Singapore school. [Company Profile] Company Name: Yamato Manufacturing Co., Ltd. Location: 37-4 Hama 3-chome, Udon-cho, Ayaka-gun, Kagawa 769-0203 Representative: Kaoru Fujii Established: April 1, 1980 URL: https: // www .yamatomfg.com/ Business description: Udon / Soba / Ramen noodle making machine Manufacture and sale Udon / Ramen / Soba / Pasta School management Noodle specialty store management / Store management consultation, new opening Total production business Kagawa Prefecture Creation Law certified noodles only Manufacture and sale of salt "4.6 billion years" [Contact for inquiries from customers] Yamato Manufacturing Co., Ltd. General free dial TEL: 0120-45-1002 (9: 00-18: 00) e-mail: info@yamatomfg.com Corporate press release details To PRTIMES top

Information source: PR TIMES Publisher of this release: https://prtimes.jp/main/html/rd/p/000000006.000082657.html

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