JP5773313B2 - How to make noodles continuously - Google Patents

Description

  The present invention relates to a method for continuously raising noodles, in which continuous raw noodle strips before incisors for square noodles are boiled for a short period of time to obtain pre-alpha, and obtain noodle strings with excellent cornering and straightness.

  The squareness and straightness of the square noodles influence the quality of the noodles. In particular, for udon and Japanese soba noodles, straight noodle strings with excellent cornering and no creases are desired.

  In recent years, a general continuous rolling method is to cut a long raw noodle strip with incisors and lay the raw cut noodles of one cut or less into two endless chains in parallel. It is put into a plurality of baskets and moved by boiling water by moving in hot water. (Hereafter referred to as “individual basket bowl”.) In the individual basket bowl, the corners of the noodle strings are easily crushed by the pressure pinched by the incisor roller when chopping, and the noodle strings are folded by the impact when the individual basket is put in. There was a defect that it was easy to fold, and the noodle strings raised by the cocoon and the straightness were not always satisfactory.

  As an alternative to the individual basket koji, there is a method in which raw noodles for a plurality of meals are put together in a large basket and then boiled, and the noodles are transferred and boiled by sequentially reversing the large baskets connected. In this method, the noodle strings are straightly stretched with a large-capacity basket and tend to have a straight shape without creases. However, in the case of noodles, such as Japanese soba, which have a relatively short soaking time and are easy to get hot water, there is a drawback that the texture is liable to be lost in the staying process after the soaking.

  In the first place, noodle strips and noodle strips can be stretched without creases in order to improve the sharpness and straightness of the noodle strips.

  In the method of rolling the stretched noodle strip (hereinafter referred to as “noodle strip boil”), the wide continuous noodle strip is lifted with a noodle strip carrier that circulates and moves in the hot water bath, and then cut into fine noodle strips with incisors. There is a method of cutting and cooling with cooling water. (Patent Document 1) Further, there is a method in which a noodle belt is nipped by a multi-stage belt conveyor in a boiled tank and passed through a cooling tank, and then cut into incisors and cut into a fixed size. (Patent Document 2)

  Noodle strips have the disadvantage of requiring a longer cocoon time than when squeezing with noodle strings. In order to overcome this drawback, there is a method in which noodle strips are alternately formed by rolling noodle strips formed alternately with noodle strips and ridges, and then the noodle strips are separated and shredded. (Patent Document 3, Patent Document 4) However, it is not easy to separate all the borders between the noodle string-shaped ridges and the ridges without going out of order and finish them with excellent corners.

  As a method that can be rolled up with noodle strings stretched without creases, there is an upper and lower two-layer noodle string net conveyor that meanders around the tank tank and moves from the start to the end. (Patent Document 5) According to Patent Document 5, a long parallel noodle string is folded in a zigzag manner (bent or curved). It seemed possible to improve the straightness of the.

  However, practical machines that use a noodle band or a stretched noodle string have not been popularized so far.

Japanese Examined Patent Publication No. 45-38508 JP 7-289189 A JP 58-36363 A JP-A-61-21055 JP 2004-49140 A

  The individual basket koji is not satisfactory in that it is easy to obtain the quantitativeness of the noodle weight and the uniform manufacturing conditions, but it is easy to bend the noodle strings that are boiled and bend.

  Then, in order to clarify the reason why the method of mashing with the noodle strips and the stretched noodle strips in the published patent document was not generalized, the inventor examined the noodle strips. As a result, boiled noodle strips that have been boiled and shredded not only take a long time to boil, but also lack smoothness and throatiness in Japanese soba noodles, lack of sticky feeling in udon, and boiled with noodle strings There was a defect that the texture was inferior (different from the texture that is expected to be boiled).

  Next, a method for raising the long noodle strings in a stretched state was examined. A group of long noodle strings that have been chopped with incisors are transferred onto a wire mesh belt conveyor with a fixed side wall for the purpose of preventing falling off and continuously boiled up, and the noodle strings are loosened If this is the case, the location and degree of floating in the hot water flow will vary depending on the noodle strings, and part of the noodle strings may enter the gap between the fixed side wall and the wire mesh belt. Cannot be stretched smoothly and the weight is not uniform. Therefore, when the noodle strings were stretched in order to prevent the noodle strings from floating, a part of the adjacent cut surfaces of the noodle strings that had been shredded with incisors were re-adhered. That is, the method of rolling a long noodle string group that has been cut into squares with incisors has a conflicting problem that when the measurement accuracy is increased, part of the cut surface is not re-bonded and loosened.

  The present invention solves such a problem, it is excellent in cornering, excellent in quality due to a straight shape without creases, realizes the original texture by boiled, and the total number of noodle strings is loosened and weighing accuracy The purpose of this is to propose a method of raising the bowl.

  The inventor diligently studied in the boil tank shown in FIG. 6 in order to achieve the above-mentioned purpose. When the noodle strip was boiled for a short time, shredded into noodle strings, boiled again with the noodle strings, and boiled, If the alternate distribution of the noodle strings by the incisor scraps can be maintained, it will be found that the noodle strings excellent in texture, sharpness and straightness can be produced without re-adhering the cut surfaces of adjacent noodle strings. Completed.

  That is, the problem solving means 1 of the present invention includes (1) a noodle band forming step for forming noodle dough into a noodle band, and (2) a noodle band alpha that is submerged in hot water in a state where the noodle band is spread. And (3) a noodle strip forming step in which the noodle strip is inserted into square noodle incisors and chopped into noodle strands, and (4) noodles that supply the noodle strands alternately in a plurality of rows by incisor scrapes. The steps (1) to (5) of the wire distribution step and (5) the noodle strands that are thrown into hot water in a plurality of alternating rows and boiled to raise them with boiling water are provided in that order. The present invention relates to a method for continuously boiling noodles characterized by the above.

  The dough for noodles in the present invention is not limited to the one that joins wheat protein as long as it is one or two or more kinds of flour or hydrated and kneaded with flour and starch as the main ingredients. As such, it contains dough that joins gelatinized starch and binding ingredients of raw materials.

  When the dough is kneaded and degassed under a reduced pressure of 40 kilopascals or higher, preferably 60 kilopascals or higher, the (2) noodle band is made more favorable in the noodle band alpha conversion step.

  (1) The noodle strip forming step is applied to a continuous kneading method, so if it is a means capable of forming the dough into a long noodle strip having a thickness suitable for noodle strings and continuously supplying it, a rolling roll for noodles May be formed stepwise in a strip shape, discharged into a strip shape by an extruder, or a combination thereof.

  (2) The noodle strip alpha conversion step is a step that represents the feature of the present invention, and is performed by spreading the noodle strip. The spread noodle strip is heat-coagulated in a flat shape, the shape is memorized, and the elasticity is improved. And (3) In the noodle string forming process, even if it is shredded by the principle of cutting with a normal square incisor without a blade, the noodle string becomes a sharp cut without being crushed due to its elasticity, Even if it is excellent in an individual basket, the flat shape of the noodle band is maintained as a straight shape of the noodle strings.

  The shape of the blade groove is not limited as long as the incisor can be cut into square noodle strings, but the heat-coagulated noodle strip is harder than the unheated noodle strip. Since the end portion is easy to bite, it is suitable in that the noodle strips are evenly inserted and cut straight. (Refer to 6a in FIG. 6) The noodle band that has undergone the noodle band alpha conversion step may be either taken out of hot water and inserted into the incisor, or inserted into the incisor in hot water.

(4) In the noodle string distribution step, the noodle strings shredded by the incisors are distributed in at least two rows by the scrape attached to the back side of the incisor roller, and each noodle string is in a dispersed state. By supplying all the noodle strings in hot water while maintaining at least one noodle string gap, (5) noodle strings can be re-adhered in the process of lifting the noodle strings with the noodle strings. Can be boiled. (See Figure 5)

  And since the noodles are not cooled if (2) the noodle band alpha conversion step to (5) the noodle sashing step is continuously performed, the texture is not lowered.

  However, keeping all the long noodle strings in hot water with a gap of one noodle string is necessary to keep the long noodle strings loose at all times. After that, the noodle strings were floating and confused, making it difficult to manage.

  Therefore, the means 2 for solving the problems of the present invention is that the noodle band or noodle string is cut to a predetermined size by the above (5) noodle string scooping process, and the (5) noodle string scooping process includes The present invention relates to a method for continuously boiling noodles according to the problem solving means 1, characterized in that the noodles are boiled in an individual basket.

  The aim is to cut the noodle band or noodle string by a fixed size by the means 2 for solving the problem (5) before the noodle string boil-up process. (3) The noodle strings distributed alternately before and after the noodle string distribution process It is in the point which prevents the malfunction which aligns and re-adheres to the front one line when pulled in the direction. Therefore, the timing for cutting the fixed size may be any of (2) before and after the noodle strip alpha conversion step and (4) after the noodle strip distribution step, but preferably (2) before and after the noodle strip alpha conversion step.

  The cutting method may be performed by cutting noodle strips continuously produced at a constant speed at regular time intervals, and the noodle strips or the noodle strips between the cutting board members facing each other by rotating the plate blade in the traveling direction of the noodle strips. A method of cutting with a band or noodle string may simplify the device structure.

  Then, in the problem solving means 2, (2) when the noodle strip is cut to a predetermined size at the timing before the alpha conversion step, and is flattened in advance on the wire mesh belt and then submerged in hot water, the wire mesh belt Since the above fixability is unexpectedly good, stable insertion into the incisor from the transition in hot water has become possible without human intervention.

  That is, the problem solving means 3 of the present invention is the noodle strip developing step of spreading the noodle strip flat on a mesh conveyor belt between the (1) noodle strip forming step and the (2) noodle strip alpha forming step. The noodle strip is cut into a fixed size, and the step (2) of converting the noodle strip into alpha is to submerge the noodle strip in hot water on a mesh conveyor belt. It is related with the method of raising the noodles as described in above.

  The feature 3 of the problem-solving means was limited to the problem-solving means 2 in that the formed raw noodle strip was cut to a fixed size and spread on a mesh conveyor belt and submerged in hot water.

  The noodle band unfolding process is a process in which the noodle band is spread flat on a mesh conveyor belt so that there is no overlapping of the noodle bands, and the noodle band is cut before and after the noodle band unfolding process. . However, since it is unreasonable to peel and spread the noodle strip once folded, it is preferable to perform the noodle strip forming step, the noodle strip cutting step, and the noodle strip unfolding step continuously and integrally. An example is shown in FIG.

  As long as the mesh conveyor belt suitable for the noodle strip alpha process of the means 3 for solving the problem is water-permeable and boiled and has the durability required for the noodle device, it may be a metal, a plastic resin or a fiber material, In particular, a belt structure incorporating a spiral represented by a wire mesh belt may be excellent in terms of running out of water.

  The noodle band which is spread on the wire mesh belt and enters the hot water first comes into close contact with the convex portion of the wire mesh belt due to water wetting. Even if the bonding area of the convex part is extremely small, it is alpha-bonded and bonded, and the adhesion is maintained for a certain time, so that the noodle band is fixed on the wire mesh belt even in hot water, and it is possible to insert incisors without requiring a clamping mechanism. The effect is that forced transfer becomes possible.

  If the noodle band in hot water is greatly distorted by bending, etc., the noodle band that has lost its flexibility due to heat coagulation may peel off the convex part of the conveyor belt. It should be constructed horizontally and flatly near the water surface so as not to give any unnecessary floating space to the noodle strip. (See 2c3i in Figure 3)

  In addition, if the peripheral speed of the incisor roll is rotated at a higher speed than the conveyor belt, the noodle strings can be easily cut at intervals, and further, the timing of opening and closing the valves and dampers can be adjusted. The noodle strings of the unit can be put into the basket in a total amount with hot water in the aquarium. (See cde in FIG. 1 and 3f in FIG. 3)

  The problem solving means 4 relates to the continuous boiling-up method described in the problem solving means 3 for generating a water stream that boils outside both sides of the conveyor belt in the (2) noodle band alpha conversion step.

  In the noodle band alpha conversion process, if a heat source is provided at the bottom outside both sides of the noodle band, a water stream that boils out on both sides and sinks near the center belt surface, and the noodle band is pressed against the belt surface by the action of pressing the noodle band against the belt surface There is an effect of improving the fixing property. (See 3e in Figs. 3 and 4)

  The problem solving means 5 relates to the continuous boiling-up method according to the problem solving means 1 to 4, wherein the (4) noodle string distribution step is performed in hot water.

  In order to disperse and supply the noodle strings in hot water, the scraped portion of the incisor can be rinsed by hot water shower, or the scraped portion can be provided in hot water and the noodle string distribution step can be performed in hot water. Just do it. (See 5a and 5c in FIG. 5)

  The inside of the noodle band that has undergone the noodle band alpha conversion step is in a state where the starch is in a state of water-breaking gelatin, and the cut surface exposed by shredding is in an extremely easy state of adhesion. If the noodle string distribution step is performed in hot water, there is an effect that such a cut surface is surely wetted, and as a result, the effect of preventing re-adhesion of the noodle strings is achieved. Moreover, the adhesion accumulation of the noodle strings and shredded dough in the incisor scraped portion can be minimized, and the scraped portion of the incisor can be kept clean.

  Further, the problem solving means 6 is that the time for submerging in hot water in the (2) noodle band α-forming step is 5 to 60 seconds, and the thickness of the noodle band prepared in the (1) noodle band forming step is 1 mm. The present invention relates to a continuous scooping method described in the problem solving means 1 to 5 of 2.5 mm.

  The hot water submergence time required for the noodle strip α-forming step is 5 to 60 seconds, desirably 10 to 30 seconds, and the thickness of the noodle strip is limited to 1 to 2.5 mm. It is excellent in standing and fixing property on the conveyor belt is particularly excellent. Since the main ingredient of boiled rice is noodle strings, there is no reduction in texture as in the case of noodle strings (boiled with noodle strips) that are boiled to the target moisture. Furthermore, by maintaining the gelatinization temperature of the starch from the noodle band pregelatinizing step to the step of raising with the noodle bran, it is possible to prevent a decrease in texture due to cooling of the starch components.

  The problem solving means 7 relates to the continuous boiling method according to the problem solving means 1 to 6 in which the noodles are Japanese soba noodles. The present invention is suitable for noodle seeds that are recognized as having the value of straightness and straightness of noodle strings, and can be obtained with a boiled treatment, such as Japanese soba noodles, hya mugi, ramen, kishimen, pasta, yakisoba, etc. Although it is suitable, Japanese soba noodles tend to boil when boiled with raw noodle strings, and the corners tend to fall off. However, the brittleness of the soba noodle structure is strengthened by the alpha conversion of the noodle band, and the corners of the noodle strings are difficult to boil, so that the soba noodles are particularly suitable for the present invention.

  Problem solving means 8 relates to the continuous boiling-up method according to problem solving means 1 to 7, wherein the noodles are frozen noodles. Frozen noodles are particularly suitable for the present invention because frozen noodles have a high quality reproducibility during product manufacture and excellent reproducibility of cornering during eating.

  According to the present invention, the noodle strings are straightened and straight, and the quality of the noodles is improved and the texture is not adversely affected. In addition, it is not necessary to loosen the raw noodles that have been injected directly into the water with steam by directly injecting steam, so it is possible to suppress elution with steamed noodles, reduce steam consumption and ventilation capacity, and worsen the working environment by steam overflowing from the intake hood There is no. Furthermore, if the incisor scraps are always rinsed with hot water, it is possible to reduce foreign matter contamination caused by the dough mass accumulated on the incisor scraps. Therefore, it can contribute to provision of high-quality noodle products, reduction of loss during production, energy saving and improvement of the production environment.

The longitudinal cross-sectional schematic diagram which represented the whole including the process by this invention with the apparatus. Vertical cross-sectional schematic representation of the noodle strip forming process, noodle strip cutting, and noodle strip unfolding process Longitudinal cross-sectional schematic diagram showing the noodle band alpha conversion, noodle string forming, and noodle string distribution processes. Plan view of FIG. Partial enlarged view of d (cut tooth) in FIG. Sectional drawing of the cutting line 6-6 of FIG. 5 showing the thin blade incisor suitable for a noodle string shaping | molding process Schematic diagram of longitudinal section of the apparatus used in Example 1 Longitudinal cross-sectional schematic view of the apparatus used in Comparative Example 1 Longitudinal cross-sectional schematic view of the apparatus used in Examples 2 and 3

  The present invention will be described below with reference to Example 1, Comparative Example, and Examples 2 and 3.

  Example 1 (boiled with a long noodle strip, cut into noodle strings and boiled with a long noodle string)

  For 100 parts by weight of powder mixed with buckwheat flour and strong powder equivalent to ground walnuts at 1: 1, 35 parts by weight of fresh water was kneaded and then kneaded into a golf ball-sized dough under a reduced pressure of 70 kilopascals using a vacuum mixer. . Thereafter, noodle strips were formed by a conventional method, and roll rolling was performed stepwise, and long noodle strips having a width of 15 cm and a thickness of 1.3 mm were dusted and wound up.

  Hereinafter, Example 1 will be described with reference to FIG. The wound noodle strip 7a is spread so that there is no folding in the section of the stainless steel net conveyor belt 7b, and the conveyor is started to pass through the 7c position in 98 ° C hot water in 20 seconds as the belt advances. A pre-gelatinized noodle band was inserted into the thin blade No. 20 incisor 7d. Subsequently, after the obtained long noodle strings were moderately loosened and passed through the 7e section in 50 seconds and boiled, they were cooled to about 30 ° C. with a cooling shower 7f, and the length of the noodle strings with a cutter 7h Cut to about 40 cm. Next, the boiled noodles were cooled in 5 ° C. cold water separately prepared, then drained and frozen to obtain a working sample 1 of frozen Japanese soba.

Comparative example (boiled with a long noodle strip and chopped into noodle strings)
The comparative example will be described with reference to FIG. 8 in which the cutting teeth 7d of the embodiment are moved to 8d. The wound noodle band 7a is spread so that it does not overlap in the stainless steel net conveyor belt 7b section. After the conveyor is started and passes through the section 8c in hot water of 98 ° C. as the belt advances, it accumulates in the section 8e. It was allowed to stay, spread again to one sheet from the barrier of 8f, raised in a total of 3.5 minutes and 4.5 minutes, and inserted into the incisor 8d of thin blade No. 20. In addition, a cooling shower 8i was provided in the scraped portion on the back side of the incisor 8d to prevent the noodle strings from being entangled. The long noodle strings are cut to a length of about 40 cm with a cutter 7h, and the boiled noodles are cooled in 5 ° C cold water prepared separately, and then frozen by cutting the water. Obtained.

  After thawing the frozen sample with boiling water, it was eaten as chilled soba noodles, and the evaluation items were a corner standing, a straight feeling of noodle strings, and a comprehensive evaluation of the texture by two expert panelists. The feeling of straightness was the same, but both the time of 3.5 minutes (water content 66%) and 4.5 minutes (water content 68%) of the comparative sample was rough and the texture was rough. On the other hand, the texture of the working sample 1 (water content 67%) was clearly excellent because it felt the original smoothness and crispness boiled with noodle strings.

  Example 2 (Japan soba is boiled with cut noodle strips, chopped into noodle strings and boiled with individual baskets)

  A second embodiment will be described with reference to FIG. The noodle strip 6a of Example 1 was cut into a length of 40 cm to obtain a cut noodle strip 9a. Spread the cut noodle strip 9a flat one by one so that it does not fold over the stainless steel net conveyor belt 9b section, start the conveyor and move the 98c hot water 9c section for 20 seconds, 35 seconds, 70 seconds as the belt progresses The noodle strip 9a is alpha-transformed and the belt inclined surface 9e having an inclination of 20 ° is raised integrally with the belt. As a result, 10 out of 10 noodle strips are quickly cut into teeth 9d for 20 seconds and 35 seconds. On the other hand, half of the noodle strips passed through in 70 seconds were peeled off from the conveyor and could not be inserted into the incisors without assistance.

  Next, the noodle band inserted into the incisor 9d of the thin blade No. 20 was cut into noodle strings and quickly contained in the receiving basket 9f. The stored noodle strings are quickly pulled out and transferred to a basket 9h with boil, maintained at 98 ° C for about 50 seconds so that the water content is about 67%, then cooled in 5 ° C cold water prepared separately, then drained and frozen. A working sample 2 of Japanese frozen soba was obtained. Further, when the incisors 9d were rearranged on the water surface, there was no significant difference except that a part of the noodle strings adhered and accumulated on the scraped portion.

  In addition, as a control, a noodle strip obtained by chopping the final rolled noodle strip 9a with a thin blade No. 20 incisor outside the tank without the alpha process was prepared by boiling the noodle strip so as to have the same moisture content. .

  The sample was thawed with hot water and then chilled soba. The evaluation items were the overall evaluation of the standing, the straightness of the noodle strings, and the texture. The evaluation was performed twice by two expert panelists according to the evaluation criteria shown in Table 2. As a result, the inventive sample 2 was clearly superior to the 5 points (reference) of the control sample, with 7.8 points on the edge and 7.3 points on the straightness of the noodle strings, and the texture was almost the same. (Table 1)

  Example 3 (Hiyamugi is boiled with cut noodle strips, chopped into noodle strings and boiled with individual baskets)

  To 100 parts by weight of domestic wheat flour powder suitable for udon, 44 parts by weight of 10% by weight saline was added as kneaded water, and the mixture was kneaded into a golf ball-sized dough by reducing the pressure by 80 kilopascals using a vacuum mixer. Thereafter, noodle strips were formed and roll-rolled stepwise by a conventional method to obtain a long noodle strip having a width of 15 cm and a thickness of 1.8 mm.

  The long noodle strips are cut to a width of 15 cm and a length of 30 cm, spread flatly one by one so that there is no overlap at the position of the stainless steel net conveyor belt 9b in FIG. Pass over 9c in water in 20 seconds, cut into noodle strings with incisors 9d, fully accommodate in receiving basket 9f, quickly move to basket 9h with boil, pull up after maintaining at 98 ° C for 90 seconds, prepared separately After cooling in cold water at 5 ° C., the sample was frozen by draining water to obtain a sample 3 of frozen hiyagi.

  In addition, as the control group, the noodle strips obtained by chopping the final rolled noodle strip with the 20th blade of the thin blade outside the tank without the alpha process of the noodle strip are boiled so as to have the same moisture. Prepared.

  Samples were frozen and thawed with hot water, and then eaten as hiyamui. The evaluation items were the overall evaluation of the standing, the straightness of the noodle strings, and the texture. The evaluation was performed twice by two expert panelists according to the evaluation criteria shown in Table 2. As a result, the sample 3 of the present invention is clearly excellent at the angle of 7.5 points with respect to the 5 points (reference) of the control sample, the straightness of the noodle strings is greatly excellent at 8.5 points, and the texture is almost the same. It was equivalent. (Table 3)

a noodle strip continuous rolling machine b noodle strip final rolling mill used for noodle strip forming process c hot water tank used for noodle strip alpha conversion process d square noodle cutting teeth used for noodle strip forming process and noodle strip distribution process Hot water tank f with individual basket used in the process f Cooling tank h Hot water circulation pump i Individual basket j Boiled noodle chute 2a Long noodle band 2b formed by noodle band final rolling machine b Cutter 2c used for noodle band cutting Noodle band development Mesh belt conveyor 3a used for the process Noodle strip 3b cut to a certain size and spread flatly Mesh conveyor belt 3c passing through the boiled water tank Hot water 3d Heated steam pipe 3e Water stream boiling from the heated steam pipe 3f Boiled noodle discharge valve 3h Water stream 3e side plate 3i that regulates the direction in which the noodle band is pressed from above water level line 5a scrape 5b of incisors d noodle strings 6a distributed in two rows cross section 7 of thin blade constituting incisors Rolled noodle band 7b after rolling in Example 1 and Comparative Example 1 Section 7c in which a long raw noodle band was spread flat on the net conveyor in Example 1 and Comparative Example 1 Noodle band on the net conveyor in Example 1 Section 7d for converting to alpha 7 Incisors for square noodles of Example 1 7f of section noodles of noodle strings of Example 1 Noodle string cooling shower 7h of Example 1 Noodle string cutter 8c of Example 1 and Comparative Example 1 Comparison Section 8d for converting noodle band into alpha on net conveyor of Example 1 Incisor 8e of Comparative Example 1 Section 8f for stacking and boiling noodle band in Comparative Example 1 Combined and boiled noodle band in Comparative Example 1 into one sheet In order to prevent entanglement of the noodle strings in Comparative Example 1, the shower 9a that rinses the scraped part on the back side of the incisor 7d. The cut noodle band 9b of Examples 2 and 3 The noodle band cut by the net conveyor of Examples 2 and 3 Section 9c that spreads the flat noodle strip 8a with the net conveyor of Examples 2 and 3 Section 9d to be alphaized Incisors 9e in Examples 2 and 3 Noodle belts 9f in which the noodle band in Examples 2 and 3 rises after being alphatized 9f of belt slope 9f in Examples 2 and 3 Basket with noodles

Claims (8)

  (1) a noodle strip forming step for forming a noodle dough into a noodle strip, (2) a noodle strip alpha converting step for submerging the noodle strip in hot water in a spread state, and (3) the noodle strip A noodle string forming step in which the noodle strings are inserted into square noodle incisors and shredded into noodle strings; (4) a noodle string distribution step in which the noodle strings are distributed and distributed alternately in multiple rows by incisor scraps; and (5) the noodle strings. Noodle strings standing and straight, comprising the steps of (1) to (5) in the order of the steps of raising the noodles with the noodle strings that are poured into hot water in a state of alternating rows A method of raising noodles with a good feeling.   The noodle band or noodle string is cut to a predetermined size before the step (5) of raising the noodle strings, and the step of (5) raising the noodle strings is raised in the individual basket. A method for continuously boiling noodles according to claim 1.   Between the (1) noodle strip forming step and the (2) noodle strip alpha forming step, the noodle strip is spread on a mesh conveyor belt and the noodle strip is cut to a fixed size. The method (2), wherein the noodle band is converted to alpha, and the noodle band is submerged in hot water on a mesh conveyor belt.   4. The continuous koji raising method according to claim 3, wherein in the (2) the noodle band alpha conversion step, a water stream that is boiled out is generated on both sides of the conveyor belt.   The continuous boiling method according to any one of claims 1 to 4, wherein the (4) noodle string distribution step is performed in hot water.   The time for submerging in hot water in the (2) noodle strip alpha conversion step is 5 to 60 seconds, and the thickness of the noodle strip prepared in the (1) noodle strip forming step is 1 mm to 2.5 mm. The continuous rolling method according to any one of 1 to 5.   The said noodles are Japanese buckwheat noodles, The continuous boiling method in any one of Claims 1-6.   The said noodles are frozen noodles, The continuous boiling method in any one of Claims 1-7.

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