JPS6283860A - Production of highly hydrated noodle string - Google Patents

Abstract

PURPOSE:To produce highly hydrated noodle strings free from cohesion between the noodle strings, by forming a thermally denaturated layer on the surface of noodle strings produced by slitting a highly hydrated noodle web. CONSTITUTION:A dough block kneaded in the presence of 55-56% water is pressed with a press roll, scattered with rise meal on both faces and wound to obtain a highly hydrated noodle web 1. The noodle web 1 is introduced from its one end into a gap between a constant sped rotary edge rolls 4, 4 having built-in heat-pipes 5 and is slitted into plural noodle strings 2 with the edges 4' of the rolls 4, 4 heated at 30-110 deg.C. Simultaneous to the slitting, the cut surface of the noodle string 2 is heated to form a thermally denaturated layer 3 having a water content of <=55% on the surface.

Description

[Detailed description of the invention] "Industrial usage bone" The present invention relates to a method for producing highly hydrated noodle strings.

"Prior Art" Conventionally, the maximum amount of water added to noodle strings is 65%, but if it exceeds 55%, the noodle strings will stick to each other, so it is difficult to add more than 55%.

“Problems to be Solved by the Invention” The present invention solves the problem of MII that is cut out even when the amount of water added is 55% or more.
The purpose of the present invention is to obtain highly hydrated noodle strings that can add water up to nearly 65% of the limit without adhering to each other.◎ "Means for solving the problem" From a highly hydrated noodle belt!
It is constructed using a highly hydrated noodle string manufacturing method that is characterized by forming a thermally altered layer on the surface of the noodle strings when cutting the ll strings.

``Operation'' Therefore, the noodle strip that has been rolled after adding 55% or more water is transferred, and at the transfer end, the I! When the cutting surface of each ll wire is heated when cutting into M, a thermally altered layer is formed on the cutting surface. This thermal metamorphic layer is generated by water evaporation, and the moisture inside the cut m-line is 55% or more, but the moisture in the metamorphic layer is less than 55%, so the mutual adhesion phenomenon of the m-line is avoided, and the noodle strings are mainly The water content is maintained at 55% or more.

"Example" The M mass mixed and kneaded with 55 to 56% water content is passed through a rolling roll to form a gluten structure and form a highly hydrated noodle strip 1, which is then rolled up after being sprinkled with hand flour on the front and back sides. After repeating the operation a plurality of times, the noodle strip 1 is fed from its tip between constant speed rotating cutting blade rolls 4.4. A heat pipe 5 is built inside the cutting roll 4.4, and the blade surface 4' of the roll 4.4 is heated to 30 to 110'C. Then, the noodle strip I is cut into a plurality of noodle strings 2 by the same roll 4.4, and at the same time, the heat of the blade surface 4' is transferred to the noodle strings 2, and the same process Ii!
A thermally altered layer 3 with a moisture content of 55 parts or less is formed on the cut surface of the i-ray 2. The above heating and cutting should be performed not by the cutting blade roll 4.4, but by a laser beam, high-pressure jetted water, high-pressure jetted air, etc. The heating temperature is sufficient as long as it provides a sufficient amount of heat to form the thermally altered layer 3.

"Effect" Since the present invention is based on the above-mentioned method, the thermally altered layer 3 is thin even though the water content is maintained at 55% or more in the wire 1 body.
This prevents the N-strands from adhering to each other, and due to the above-mentioned high water content, noodle strings with good gluten production can be obtained.

[Brief explanation of drawings]

Fig. 1 is a side view showing the method of manufacturing highly hydrated steel wire of the present invention;
The figure is a front view of Fig. 1 seen from the left, and Fig. 3 is a front view of Fig. 2 A-
It is an enlarged plan view taken along the A line. 1. Highly hydrated noodle belt, 2. Noodle strings, 3. Heat-altered layer.

Claims (1)

[Claims] (1) A method for producing highly hydrated noodle strings, which is characterized by forming a thermally altered layer on the surface of the noodle strings when cutting the noodle strings from a highly hydrated noodle sheet containing 55% or more water content.