JP2008054677A - Method for producing extruded noodle - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing extruded noodles reduced in crack phenomenon, excellent in loosening properties when cooking, having improved reconstituting force, and capable of revolutionarily decreasing production time, and saving a production initial cost. <P>SOLUTION: This method for producing the extruded noodles comprises a step of mixing noodle materials, a step of kneading the mixed noodle materials and mixing water 11 through a first extruder 13 to gelatinize, a step of cooling the gelatinized kneaded product to ≤40°C, a step of extruding the cooled gelatinized kneaded product as noodle ribbons through a second extruder 14, a step of cutting the extruded noodle ribbons, a step of putting the cut noodle ribbons by a prescribed amount into a mold 16 followed by molding, a step of primarily drying the molded noodles at 40-70°C and a relative humidity of ≥20% for 1-20 min, and a step of secondarily drying the primarily dried noodles at 60-100°C for 30-60 min. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a method for producing extruded noodles, and more specifically, a step of mixing noodle materials, a step of kneading the mixed noodle material and compounded water through a first extruder, and gelatinizing, A step of cooling the kneaded kneaded material to 40 ° C. or less, a step of extruding the kneaded kneaded material through the second extruder as a noodle string, a step of cutting the extruded noodle string, and cutting A step of forming noodle strings, a step of primarily drying the formed noodles at a temperature of 40 to 70 ° C. and a relative humidity of 20% or more for 1 to 20 minutes, And a step of secondary drying for 30 to 60 minutes at a temperature of -100 ° C.

Among traditional noodles that have been widely used for a long time, udon is a food made mainly from wheat flour, cold noodles are made from wheat flour, starch and buckwheat flour, and tang noodles are made from starch.
In the conventional noodle manufacturing method using an extruder, the ingredients of the formulation that match each noodle are blended, kneaded with a high water content of 55% or more, and then the kneaded product is gelatinized through one extruder. And the extrusion noodles are manufactured through the step of extruding. The noodles extruded through the extruder are cooled with a blower of cold water or cold air and hung on the noodles line, and then the noodles are separated by hand through the refrigeration aging, freezing and thawing processes, and the dried noodles or machine After drying by manual drying, it is packaged and distributed as a finished product by cutting to a predetermined length.

As described above, conventional methods for producing extruded noodles such as cold noodles and tang noodles are labor intensive processes where most operations depend on human labor, from raw material blending to finished product packaging. It has become. For this reason, when working normally, it takes 40 hours or more from the start of raw material blending and blended water production until it is finally produced into a product in a distribution form, which has the disadvantage that productivity is very low. .
In addition, the conventional method has the disadvantages that a separate refrigeration space for refrigeration is required and a wide working space for drying equipment such as a dryer is required.
Further, in the case of extruded noodles dried by an existing drying method, many cracks are generated in the middle of the noodles, which is not preferable because it is cut during the cutting process before distribution or during distribution and cooking. Moreover, since the structure | tissue of the dried noodles is precise | minute, when it puts in water and cooks, the water | moisture-content penetration rate is slow and cooking time will also take long. In addition, since the noodles are attached to each other in the manufacturing process, they should be separated by hand before cooking or by chopsticks while boiling.
As mentioned above, instant extruded noodles such as cold noodles and tang noodles are manufactured by past traditional methods, so the production process is complicated and there are many production losses due to discontinuous manufacturing methods. It has the disadvantage of being difficult to manage.

A. D. Prior to 2000, the conventional dry cold noodles as described above were mainstream, but recently, a lot of cold noodles in the form of ripened noodles have been distributed. These cold noodles in the form of ripened noodles are soaked in sake spirits and then refrigerated and distributed in the form of individually packaged products. The traditional cold noodle manufacturing process (refrigerated aging, freezing and thawing processes) It is manufactured through noodle string separation), and the distribution and distribution costs are additionally required as compared with the case of normal temperature distribution by assuming refrigerated distribution.
In addition, in the case of cold noodles soaked in spirits distributed under refrigerated conditions, it has a moisture content of about 35%, and the texture that is peculiar to extruded noodles decreases due to aging of starch components during distribution. I can confirm. In addition, the smell of alcohol may be felt after cooking, which is a dissatisfaction factor for consumers.

  In the case of the “process for producing instant extruded noodles with improved quality” disclosed in Patent Document 1 as the prior art for the continuous cold noodle production method, after forming the noodle strings through a twin screw extruder, A wave like ramen was formed to suppress adhesion.

Korean Patent Application No. 10-2000-0039891 Korean Patent Application No. 10-2000-0039890

However, the invention described in Patent Document 1 has a problem that there is a limit in reproducing the appearance unique to cold noodles since the wave of the noodles is maintained even after cooking.
In addition, the invention described in Patent Document 2 shows that the texture unique to extruded noodles is relatively insufficient as compared to the case of directly extruding noodles, and future dry suitability is achieved by cold water spraying performed to unravel the waves. There was a problem of having the disadvantage of being lowered.
In particular, when dried by the above method, a severe crack phenomenon occurs after 2 to 3 months, so that there is a problem in that the quality of the product is remarkably lowered and many noodle strings are cut during cooking. It was.

The present invention has been made in order to solve the above-described problems, and its purpose is to have a uniform quality, to prevent the sticking phenomenon between noodles, and to reduce the crack phenomenon with improved noodle quality. In addition to providing extruded noodles with excellent unraveling properties during cooking and improved resilience, eliminating the refrigeration or freezing process and eliminating the need for additional equipment and work space for the drying process. An object of the present invention is to provide a method for producing extruded noodles, which can be reduced periodically and can reduce production costs, with a shortened drying time.
Moreover, unlike the noodles in which the wave is formed in the prior invention for assisting the separation of the noodles, the present invention provides a method for producing extruded noodles that can more closely match the consumer's taste in terms of aesthetics. It is in.

  In order to achieve the above object, the present invention comprises a step of mixing noodle materials, a step of kneading the mixed noodle material and the mixed water through a first extruder to gelatinize, and a gelatinized kneaded product. A step of cooling to below ℃, a step of extruding the cooled and gelatinized kneaded material through a second extruder as a noodle strand, a step of cutting the extruded noodle strand, and a step of forming the cut noodle strand And a step of primarily drying the molded noodles at a temperature of 40 to 70 ° C. and a relative humidity of 20% or more for 1 to 20 minutes, and the primarily dried noodles at a temperature of 60 to 100 ° C. And a secondary drying step for 30 to 60 minutes.

In general, when producing extruded noodles, one extruder that has both gelatinization and molding functions was used. In the present invention, an extruder (first extruder) and molding for the gelatinization function are used. Extruders for function (second extruder) are used separately, and the gelatinized kneaded material is cooled to 40 ° C. or less before being put into the second extruder, and heat is applied to the second extruder. It is characterized by not being able to.
Moreover, in the case of the existing extruded noodles, it has a water content of 55% or more, so that it is completely gelatinized while passing through one extruder, whereas in the case of the extruded noodles of the present invention, it is separately added before being extruded. Using the first extruder, the degree of gelatinization is maintained at 70 to 95% and adjusted so that the extruded noodles do not adhere to each other.

This kneaded product is sent to the second extruder, and the cooling water is circulated through the cylinder. At the same time, the noodle strings are pushed out through the die while the cylinder is in a vacuum state.
Next, the extruded noodle strings are cut, shaped into a wax shape, and dried with hot air to produce the extruded noodles of the present invention. The drying method at this time is a method in which temperature and humidity are maintained and hot air is blown and circulated.
As described above, the biggest disadvantage of dry extruded noodles produced by a general hot-air drying method is that the cooking time is longer than that of mature noodles and cracking may occur during distribution. Therefore, a method that can solve the above disadvantages should be sought.

  According to the manufacturing method of the present invention, the drying process is separated into a primary process in a low temperature / humidified state and a secondary process in a high temperature, thereby performing the freezing or refrigeration stage essential in the conventional noodle manufacturing process. Omitting and dramatically reducing the equipment and space required for drying, such as a drier, has the effect of reducing manufacturing costs associated with manufacturing time, equipment, and labor.

Next, according to the method for producing extruded noodles with reduced drying time according to the present invention, since the surface structure is not dense and rough, moisture penetration and transfer to the external structure is easy, and the drying time is reduced. . Furthermore, the unraveling property is excellent even during cooking, the moisture absorption is fast, and the restoring force is increased.
In addition, according to the method for producing extruded noodles with reduced drying time according to the present invention, the crack phenomenon of the noodles is reduced and the noodles are not cut during distribution / cooking. In addition, there is an effect that it is possible to provide noodles having an appearance that consumers prefer.
Furthermore, according to the method for producing extruded noodles with reduced drying time according to the present invention, the gelatinization step and the extrusion step are separated and gelatinization proceeds in advance before extrusion, and the gelatinized kneaded product is sufficiently cooled to obtain moisture. By reducing the content, it is possible to prevent the adhesion phenomenon between the noodles and provide noodles having a good texture and appearance.

That is, the extruded noodles produced according to the present invention can reproduce the appearance and texture peculiar to the more traditional extruded noodles compared to the inventions of Patent Documents 1 and 2, are easy to cook, and are in a dried form. And distribution at room temperature becomes possible. In addition, since the crack phenomenon is remarkably reduced, there is an effect that it is possible to produce noodles that are stabilized and convenient during storage and distribution.
In addition, noodles (cold noodles, udon) soaked in alcoholic spirits that are widely distributed in the market recently may not completely remove the flavor of alcoholic alcohol during cooking, and have a moisture content as undried noodles. Since it is high, when noodles are stored for a long period of time or refrigerated / distributed, the noodles are stiffened and the texture is reduced due to the aging of the starch. There is an effect that cold noodles having a cooking time shorter than that of existing dry cold noodles can be produced. Furthermore, it has a texture that is more similar to that of authentic cold noodles and is less likely to cause a decrease in texture due to starch aging during distribution, so that it is possible to produce noodles with a slight texture.

Hereinafter, the present invention will be described in more detail based on the production example shown in FIG.
[Production example]
Mixing stage of noodle ingredients 10 to 90% by weight of wheat flour and one or more ingredients selected from potato starch, sweet potato starch, tapioca starch, corn starch, buckwheat flour, black rice flour, acorn flour, etc. The input amount is adjusted so that 10 to 90% by weight is supplied to the first extruder 13 at a predetermined blending ratio.

Kneading and pasting stage The first extruder 13 is used to knead the noodle mixture, and at the same time, the kneaded product is gelatinized by applying heat.
In particular, according to the method for producing extruded noodles according to the present invention, the blending ratio of the blended water 11 is 10 to 50% with respect to the weight of the noodle mixture 12, and the amount of water added to a general extruded noodle (such as cold noodles) is 55% to 55%. A relatively small amount compared to 75%. Here, if the addition amount of the blended water 11 with respect to the noodle mixture 12 is 50% or more, an adhesion phenomenon between the noodles occurs at the time of extrusion, and if it is 10% or less, noodle strings cannot be formed.

The step of cooling the kneaded material In the step of cooling the kneaded kneaded material to 40 ° C. or less through the first extruder 13, the moisture content of the kneaded kneaded material is reduced to about 5% or more simultaneously with cooling. Drying in the drying process is facilitated. In addition, it is important that the kneaded material that has passed through the first extruder 13 is put into the second extruder 14 simultaneously with cooling while maintaining a predetermined time interval.

Step of forming noodle strings by an extruder When making noodle strings through the second extruder 14, heat is not applied to the starch of the blended powder by applying heat of about 100 ° C. as in the existing extrusion noodle manufacturing method. It is important to create noodle strings through the extruder die without any addition. When the noodle strings are pushed out while applying gelatin by applying heat, an adhesion phenomenon between the noodles occurs, which adversely affects the subsequent processes. When noodle strings are made through the die of the extruder and cold air (noodle string adhesion preventing air 15) is blown into the outlet of the extruder, the noodle strings are slightly dried and do not adhere to each other.

Cutting and forming steps The noodle strings formed as described above are cut into a length of 20 to 60 cm and placed in a predetermined frame (wax mold 16).

Drying stage Drying is roughly divided into two stages.
That is, after first drying for 1 to 20 minutes at a low temperature of 40 to 70 ° C. and a relative humidity of 20% or more, it is secondarily dried at 60 to 100 ° C. for 30 to 60 minutes. ~ 12%.
The reason for dividing the drying stage into two stages, low temperature and high temperature with adjusted relative humidity, is that if the drying is too fast, the surface that hits the wind is first dried and hardened, so that the internal drying This is because the shape is bent with a delay, the internal stress is distorted, breaks during drying, and cracks after drying, and the drying speed should be adjusted to prevent this phenomenon.

When the surface of the noodle strings is dried, a moisture difference from the inside occurs, and the internal moisture moves to the surface. However, when the movement of the internal moisture to the surface is delayed from the drying of the surface, the above-mentioned bad situation occurs. Will occur. Therefore, it is important to try the moisture diffusion effect from the inside by reducing the evaporation from the surface.
Therefore, first, when drying is performed with humidity at a low temperature, the internal moisture first moves to the surface as described above.
In addition, according to the present invention, which is dried at different temperatures, compared to dry extruded noodles performed only by general hot air drying, the surface structure is not dense, so that moisture absorption during cooking is faster and the restoring force is also increased. Has an effect. On the other hand, when drying at a low temperature for a long time, a lot of drying time is required, and the factory layout occupies an excessively long space at the time of industrialization, resulting in problems such as lack of economy and obstacles to industrialization.

Hereinafter, the extruded noodles manufactured by the manufacturing method of the present invention and the manufacturing method thereof will be described in comparison with comparative examples in which the conditions are different.
[Example]
60% by weight of wheat flour and 40% by weight of potato starch and buckwheat flour were charged into the first extruder. At this time, the amount of water added was 30% by weight of the noodle mixture. In the blended water, the purified salt was previously dissolved in the range of 1% by weight.
The kneading step and the gelatinization step were simultaneously performed by adjusting the temperature of the barrel while adding the blended powder and the blended water to the first extruder. The finished kneaded material was cooled to 30 ° C., and then charged into the second extruder by a predetermined amount and extruded. At this time, the die hole having a diameter of 0.7 mm was used.
A noodle string made through an extruder was cut into a length of 40 cm and put into a wax mold, and then transferred to a dryer. Here, the primary preliminary drying was performed at 50 ° C. and a relative humidity of 45% for 9 minutes, and then the secondary drying was performed at 70 ° C. for 1 hour.

[表１]から分かるように、１次乾燥を７０℃以上の温度で行うと、多数のクラックが発生し、調理時に多数の麺線が切れる一方、４０℃より低い温度で行うと、乾燥時間及び調理時間が長くなり、調理後にも硬い食感があって好ましくない。
また、２次乾燥を１００℃より高い温度で行うと、クラックが発生し、調理時に麺線が切れる一方、６０℃より低い温度で行うと、乾燥時間が２時間以上所要され、調理時間が４分以上に長くなる。 The experimental results under the drying conditions are shown in the following [Table 1].

As can be seen from [Table 1], when the primary drying is performed at a temperature of 70 ° C. or more, many cracks are generated and many noodle strings are cut during cooking. And cooking time becomes long, and there is a hard texture after cooking, which is not preferable.
When secondary drying is performed at a temperature higher than 100 ° C., cracks occur and the noodle strings are cut during cooking. On the other hand, when the drying is performed at a temperature lower than 60 ° C., a drying time of 2 hours or more is required. Longer than a minute.

[Comparative Example 1] Process for producing existing extruded noodles (ripe noodles)
It knead | mixed by the structure of the same mixing | blending powder and mixing water as an Example.
At this time, the blended water was added to 60% by weight with respect to the blended powder.
The finished kneaded material was put into an extruder and extruded. At this time, the die hole of the extruder had a diameter of 0.8 mm, was extruded at a high temperature of 100 ° C., and the noodle strings extruded through a cooling fan were cooled and slightly dried. The noodle strings that passed through the conveyor were cut into 40 cm, placed in a refrigerator at 10 ° C., and refrigerated and aged for 12 hours. The noodles that had been refrigerated were frozen for about 24 hours in a freezer at -15 ° C or lower. After freezing, the noodle strings were separated while de-icing at room temperature, immersed in alcohol for about 5 seconds to sterilize, and then packaged to complete cold noodles.

[Comparative Example 2] Manufacturing process of existing extruded noodles (dried extruded noodles)
After passing through the steps up to de-icing in the same manner as in Comparative Example 1, it was dried in a dryer for about 6 hours to produce dry cold noodles.

[Comparative Example 3] Prior Patent 10-2000-0039891 (Patent Document 1)
After kneading with the same composition as in the example, waves were formed through a transfer conveyor slower than the extrusion speed, sprayed with cold water, and then dried by the same method as in Example to produce cold noodles.

[Comparative Example 4] Prior Patent 10-2000-0039890 (Patent Document 2)
After kneading with the same composition as in the examples, the extruded noodle strip is subjected to rolling, cutting, wave formation and steaming steps in a general ramen process. Thereafter, the wave was unwound by spraying with cold water, put into a wax mold and dried by the same method as in Example to produce cold noodles.

[Comparative Example 5] General Drying Method Manufactured in the same manner as in Example, but dried at 80 ° C for 45 minutes to produce extruded noodles.

[Comparative Example 6] High-temperature drying method Extruded noodles were produced by the same method as in Example, but dried at 120 ° C for 7 minutes.

[Comparative Example 7]
Extruded noodles were produced by adding 51% by weight of water to the noodle mixture at the time of kneading, and the other steps were the same as in the examples.

[Comparative Example 8]
The kneaded material gelatinized through the first extruder was charged into the second extruder while being maintained at a temperature of 45 ° C., and the other processes were the same as in the example to produce extruded noodles.

[Comparative Example 9]
Extruded noodles were produced in the same manner as in Examples except that they were primarily dried for 9 minutes at 50 ° C. and 15% relative humidity.

[Test Example 1]
Sensory test A sensory test was conducted on the texture and overall taste of the extruded noodles produced from the above Examples and Comparative Examples 1-7. Cold noodles were evaluated by dividing them into a little elasticity and overall preference, since the texture is an important factor. Judgment criteria were 15 well-trained professional sensory test personnel tasting, each with good (5 points), slightly good (4 points), normal (3 points), slightly bad (2 points), bad (1 The score was evaluated based on the average score. The test results are shown in [Table 2] below. The appearance was determined based on the presence or absence of cracks due to moisture diffusion during drying and the wave. Unraveling properties were evaluated in five stages from good to bad after cooking according to the cooking time of each cold noodle as a standard for judging the degree of adhesion between the noodles.
Moreover, after storing for a long time (3 months or more), the test result with respect to the phenomenon of noodle string breakage during noodle cooking was also shown. It is also important to make extruded noodles instant and maintain good quality for over 3 months in the market. The degree of occurrence of the noodle string breakage during cooking was evaluated by a method such as a sensory test.

しこしこした弾力性においては、ほとんどがやや良好〜良好に示された。これは、押出を通して作った麺の乾燥による共通的な特徴といえる。比較例１の場合、熟麺の特性上、水分含量が乾燥押出麺に比べて高く、保存時の澱粉老化によってしこしこした食感が落ちることに示された。
外観においては、比較例３及び比較例４の場合、ウェーブ形状のためにラーメンのように見えて不良に示され、比較例６の場合は、１２０℃の高温で乾燥しながら麺の色相が明るくなるが、麺線の内部に形成された多数のクラックを発見できた。また、比較例９の場合も、クラックの発生程度は比較例６の場合に比べて少ないが、多数のクラックが発生し、長期間保存時に麺が折れる現象を示した。

Most of the elasticity was slightly good to good. This is a common characteristic of drying noodles made through extrusion. In the case of the comparative example 1, it was shown that the moisture content was higher than that of the dried extruded noodles due to the characteristics of the ripe noodles, and the texture that had been agitated due to starch aging during storage was reduced.
In appearance, in the case of Comparative Example 3 and Comparative Example 4, it looks like a ramen due to the wave shape and is shown as poor, and in the case of Comparative Example 6, the hue of noodles is bright while drying at a high temperature of 120 ° C. However, many cracks formed inside the noodle strings were found. Further, in the case of Comparative Example 9, the degree of occurrence of cracks was less than that in Comparative Example 6, but a large number of cracks were generated, and the phenomenon that noodles broke during long-term storage was shown.

In the sensory evaluation of noodles, if the nodule portion remains due to adhesion between the noodles, the quality judgment is adversely affected. As a result of evaluation, as shown in [Table 2], in the case of Comparative Example 7 and Comparative Example 8, there are many adhering portions between noodles even after cooking, and in the case of Comparative Example 3 and Comparative Example 4, When water was sprayed to unravel the wave during the process, the noodles adhered to each other slightly due to the water on the noodle surface before drying.
In terms of quality, it can be seen that the extruded noodles produced according to the present invention have a much better overall preference when compared to products by existing extruded noodle production methods.
The overall manufacturing process time and cooking time are as shown in [Table 3] below.

[表３]に示すように、本発明による押出麺の製造方法は、既存の押出麺の製造方法である比較例１及び比較例２に比べると、製造時間を著しく短縮させることができ、大量生産及び製造工程も単純化できる。また、本発明の構成中、予め糊化した捏ね物から、押出機を通して麺線を作って乾燥する方式による実施例、比較例５及び比較例６の場合、製造時間が比較的短いことが分かる。
調理時間においては、麺の水分含量が相対的に高い比較例１の場合、１分で最も短かったし、従来の乾燥方式で作った麺は、２〜４分で相対的に長かった。乾燥押出麺の調理時間を比較すると、１２０℃の高温で乾燥する実施例及び比較例６の場合、上述したように、高温乾燥によって麺線表面の組織が相対的に緻密でなく、調理時の水分吸収が速くなって、約１分の調理時間減少効果がある。
また、比較例７及び比較例８の場合、調理時に麺線どうしが付着してよく解きほぐされないので、団塊部分が残り、これを解決するためには、調理時間が実施例の場合に比べて１分以上長くなるという短所があり、調理時間が長くなることで、麺の溶出量も急激に増加するという問題点を示した。

As shown in [Table 3], the method for producing extruded noodles according to the present invention can significantly shorten the production time compared with Comparative Example 1 and Comparative Example 2 which are existing methods for producing extruded noodles. Production and manufacturing processes can also be simplified. Moreover, in the structure of this invention, it turns out that the manufacturing time is comparatively short in the case of the Example by the system which makes a noodle string and drys it through the extruder from the kneaded material previously gelatinized, Comparative Example 5 and Comparative Example 6 .
The cooking time was the shortest in 1 minute in Comparative Example 1 where the water content of the noodle was relatively high, and the noodles made by the conventional drying method were relatively long in 2 to 4 minutes. Comparing the cooking time of the dried extruded noodles, in the case of Example and Comparative Example 6 which are dried at a high temperature of 120 ° C., as described above, the structure of the surface of the noodle strings is not relatively dense due to the high temperature drying. Moisture absorption is accelerated and cooking time is reduced by about 1 minute.
Moreover, in the case of the comparative example 7 and the comparative example 8, since noodle strings adhere and do not unravel well at the time of cooking, in order to solve this, a cooking time is compared with the case of an Example. The problem is that the elution amount of noodles increases rapidly as cooking time increases.

It is the schematic which showed the manufacturing method which concerns on this invention.

Explanation of symbols

11 Water (mixed water)
12 Compounding Powder 13 First Extruder 14 Second Extruder 15 Noodle Wire Adhesion Prevention Air 16 Wax Mold 17 Dry 18 Packaging

Claims (7)

Mixing the noodle ingredients;
Kneading the mixed noodle material and compounded water through a first extruder to gelatinize;
Cooling the gelatinized kneaded material to 40 ° C. or lower;
Extruding the cooled and gelatinized kneaded material as a noodle string through a second extruder;
Cutting the extruded noodle strings;
Placing the cut noodle strings into a frame by a predetermined amount;
Drying the shaped noodles primarily at a temperature of 40 to 70 ° C. and a relative humidity of 20% or more for 1 to 20 minutes;
Secondary drying the primary dried noodles at a temperature of 60-100 ° C. for 30-60 minutes;
A method for producing extruded noodles.   The noodle material is 10 to 90% by weight of wheat flour and one or more 10 to 90% by weight selected from the group consisting of potato starch, sweet potato starch, tapioca starch, corn starch, buckwheat flour, black rice flour and acorn flour The method for producing extruded noodles according to claim 1, comprising:   2. The method for producing extruded noodles according to claim 1, wherein the amount of the blended water is 10 to 50% with respect to the weight of the noodle material.   The method for producing extruded noodles according to claim 1, wherein the degree of gelatinization of the kneaded material after the gelatinization step is 70 to 95%.   The method for producing extruded noodles according to claim 1, wherein the die holes of the first and second extruders have a diameter of 0.4 to 1.5 mm.   The gelatinization step of the kneaded material through the first extruder is performed by receiving heat supplied from a barrel and heat supplied by a shearing phenomenon between a raw material and a screw. The manufacturing method of the extrusion noodle of description.   The method for producing extruded noodles according to any one of claims 1 to 6, wherein the extruded noodles are udon, cold noodles, or tang noodles.

Images