KR102457442B1 - Noodle Apparatus Using Sodium Alginate and Grain and Thereof Manufacturing Method - Google Patents

Abstract

The present invention relates to a noodle manufacturing apparatus using sodium alginate and grains and a noodle manufacturing method thereof and, more specifically, to a noodle manufacturing apparatus using sodium alginate and grains and a noodle manufacturing method thereof, which can enhance texture excellently by mixing sodium alginate with grains such as rice, brown rice, barley, oat, soybean, wheat, corn, etc. to manufacture noodles with increased elasticity even if gluten is not used. The present invention provides the noodle manufacturing apparatus comprising: a stirring device (102) for mixing sodium alginate and grain flour to make a paste; an extrusion device (104) for extruding the paste made by the stirring device (102); a noodle extrusion device (106) for extracting the paste, extruded by the extrusion device (104), in a noodle state; a noodle cooling device (108) for mixing additives with the noodle extruded in the noodle state and coagulating the mixture; and a curing device (112) cooling the noodle formed in a predetermined shape by passing through the noodle cooling device (108) and making the noodle in a soft and elastic form to cure the noodle for giving chewy texture. As such, the noodle manufacturing apparatus using sodium alginate and grains and the noodle manufacturing method thereof according to the present invention have the effect of mass-manufacturing noodles using the sodium alginate and grains, and promoting grain consumption by continuously using the grain content, and exhibit chewy texture suitable for Korean's appetite by increasing the elasticity of the noodles without being untangled or loosened.

Description

Noodle Apparatus Using Sodium Alginate and Grain and Thereof Manufacturing Method

The present invention relates to an apparatus and a method for exempt basing using sodium alginate and grains, and more specifically, gluten is used by mixing sodium alginate with grains such as rice, brown rice, barley, oats, soybeans, wheat, and corn. It relates to an apparatus for making noodles and a method for making noodles using sodium alginate and grains, which can improve the texture by producing noodles with increased elasticity without making them.

In general, seaweed contains various physiologically active substances made from land and other seas, so it is very beneficial to the human body.

In particular, seaweeds such as kelp, seaweed, and laver have a well-balanced distribution of vitamins, minerals, and minerals. Therefore, improving metabolism has the effect of improving intestinal function, normalizing blood pressure and cholesterol, preventing cancer, and improving immunity. are receiving

Among seaweeds, brown algae is a dietary fiber material that cannot produce calories because it lacks enzymes that can be digested in the intestine when ingested as food.

However, these seaweeds are very cumbersome to consume and there are not many direct ingestion methods.

And, in recent years, various processed foods using grains such as rice, barley, brown rice, soybeans, wheat, and corn have been developed while the consumption of grains is recommended as part of the promotion of consumption of rice, brown rice, barley, and the like.

Since grain flour made by pulverizing such grains does not have the same active function as wheat gluten, if you mix more than 10% of grain flour to make noodles, the adhesiveness decreases, the surface becomes rough, and it is difficult to form noodles. In addition, it breaks easily and hardens, and when boiled, the product value is lowered due to severe dissolution, and it is difficult to produce a chewy and chewy texture.

For this reason, when noodles are manufactured using starch instead of wheat flour, it is difficult to form noodles with starch alone. That is, it is an appropriate amount of wheat flour. It was a common technique in the art that the wheat protein component added gluten, and that the content of gluten to be added should increase as the content of wheat flour decreases during noodle making.

In particular, the use of gluten was very common in the case of noodles manufactured by using a material containing a lot of fiber, such as grains or papers, as a main component of a noodle making material.

However, when such gluten is added, there is a problem of causing allergies such as celiac disease due to gluten.

Korean Patent Publication No. 10-2002-0069583 (published on May, 2002.09.00) Korean Patent Registration No. 10-1450830 (Registered on Oct. 7, 2014)

The present invention has been devised to solve the above problems, and it is made by mixing sodium alginate contained in seaweed and grain flour of rice, brown rice, barley, oats, soybeans, wheat, corn, etc. Its purpose is to provide an exemption tank device and method using sodium alginate and grains that can be manufactured so that

The present invention uses sodium alginate of seaweed and grain flour and mixed powder of rice, barley, soybean, wheat, corn, etc. as main ingredients to maintain elasticity with chewy and chewy texture without using gluten so that the noodles become disheveled or loose Its purpose is to provide an exemption tank device and method using sodium alginate and grains that are suitable for the taste of Koreans by increasing elasticity without losing weight.

An object of the present invention is to provide an apparatus and a method for making noodles using sodium alginate and grains, which can improve the hardness of noodles during kneading by mixing sodium alginate, grain powder, and grain flour, and excellently improve firmness and elasticity. do it with

The present invention is a stirring device 102 for mixing sodium alginate and grain flour to make a paste; an extrusion device 104 for extruding the paste prepared by the stirring device 102; a noodle making extrusion device 106 for extracting the paste extruded by the extrusion device 104 in a cotton state; a noodle making cooling device 108 for mixing and coagulating additives to the noodles extracted and extruded in the noodle state; It is characterized in that it includes a curing device 112 that passes through the noodle making cooling device 108 and cools the noodles in a predetermined shape while making noodles in a soft and resilient form to give a chewy and chewy texture. .

The noodle making extrusion device 106 is installed at the end of the extrusion device 104 for extruding and supplying the paste and preferably includes a nozzle device 32 for adjusting the thickness of the noodles of various diameters.

The present invention includes a paste kneading step of mixing sodium alginate and grain flour to make a dough; after the paste kneading step, a paste extrusion step of extruding and providing a paste; After the paste extrusion step, a noodle making extruding step for extracting the extruded paste in the form of noodles having a predetermined thickness; an additive supply step of supplying calcium chloride after the noodle making extrusion step; after the additive supply step, a noodle making mixing step for coagulating noodles having a predetermined thickness and mixing with the additives to improve texture; After going through the noodle making mixing step, it is characterized in that it comprises a noodle making curing step of giving and increasing a chewy texture and a chewy texture by increasing the noodle having a predetermined thickness to be soft and elastic.

As described above, the exemption tank apparatus and the exemption tank method using sodium alginate and grains of the present invention have the effect of producing a large amount of noodles using sodium alginate and grains, and promote grain consumption by continuously using the content of grains. It has the effect of improving the elasticity of the noodles without being disturbed or loosening, thereby exhibiting a chewy and chewy texture suitable for the taste of Koreans.

1 is a view showing the structure of an immune system using sodium alginate and grains of the present invention;
Figure 2 is a process diagram showing a method of exempting using sodium alginate and grains of the present invention

The following objects, other objects, features and advantages of the present invention will be readily understood through the following preferred embodiments in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms.

Rather, the embodiments introduced herein are provided so that the disclosed subject matter may be thorough and complete, and that the spirit of the present invention may be sufficiently conveyed to those skilled in the art.

The embodiments described and illustrated herein also include complementary embodiments thereof.

In this specification, the singular also includes the plural, unless specifically stated otherwise in the phrase. As used herein, an element referred to as 'comprise' and/or 'comprising' does not exclude the presence or addition of one or more other elements.

The present invention is a stirring device 102 for mixing sodium alginate extracted from seaweed containing sodium alginate and grain flour such as rice, brown rice, barley, oats, soybeans, wheat, and corn to make a paste; an extrusion device 104 for extruding the paste prepared by the stirring device 102; a noodle making extrusion device 106 for extracting the paste extruded by the extrusion device 104 in a cotton state; a noodle making cooling device 108 for mixing and coagulating additives to the noodles extracted and extruded in the noodle state; It includes a curing device 112 that passes through the noodle making cooling device 108 and cools the noodles in a predetermined shape while making the noodles in a soft and resilient form to give a chewy and chewy texture.

In addition, the noodle making extrusion device 106 is installed at the end of the extrusion device 104 for extruding and supplying the paste and includes a nozzle device 32 for adjusting the thickness of the noodles of various diameters.

The nozzle device 32 is a nozzle type having a plurality of through holes and is preferably installed in a replaceable type that can be replaced so that various surfaces can be extracted according to the thickness of the surface.

The present invention includes a paste kneading step of mixing sodium alginate and grain flour to make a dough; after the paste kneading step, a paste extrusion step of extruding and providing a paste; After the paste extrusion step, a noodle making extruding step for extracting the extruded paste in the form of noodles having a predetermined thickness; an additive supply step of supplying calcium chloride after the noodle making extrusion step; after the additive supply step, a noodle making mixing step for coagulating noodles having a predetermined thickness and mixing with the additives to improve texture; After going through the noodle making mixing step, it is characterized in that it comprises a noodle making curing step of giving and increasing a chewy texture and a chewy texture by increasing the noodle having a predetermined thickness to be soft and elastic.

In the noodle making curing step, it is preferable to pass through a plurality of tubes of 30 m to 80 m to impart a texture.

Hereinafter, specific examples according to the exemption tank apparatus and the exemption tank method using sodium alginate and grains of the present invention will be described.

Figure 1 is a view showing the structure of the exemption tank using sodium alginate and grains of the present invention, Figure 2 is a process diagram showing the exemption tank method using sodium alginate and grains of the present invention.

Referring to FIG. 1 , first, it includes a stirring device 102 , an extrusion device 104 , a noodle making extrusion device 106 , a noodle making cooling device 108 , a feeding device 110 , and a curing device 112 . .

In addition, a mixing device 109 capable of uniformly mixing additives may be further provided on one side of the noodle making cooling device 108 .

The stirring device 102 is a device for mixing sodium alginate, grains, and additives to make a paste, and the extrusion device 104 is installed to extrude and supply the paste stirred by the stirring device 102, and the noodle making extrusion The device 106 is installed to extrude the paste in the form of dough through a nozzle to take it out into noodles, and the noodle making cooling device 108 supplies cooling water to the noodles discharged through the noodle making extruding device 106 to flow cooling water. It is installed to cool and discharge using

At this time, the noodle making cooling device 108 is connected to a supply device 110 for storing and providing additives to mix the additives with the sodium alginate and grain, and uniformly distributes the additives provided by the supply device 110 . A mixing device 109 is connected to the noodle making cooling arch 108 for mixing.

In addition, a curing device 112 is extended to one side of the noodle making cooling device 108 to improve the texture of noodles made from the paste by being connected in the downward direction.

The curing device 112 is connected to a plurality of tubes so as to flow and discharge together with the cooling water, and the noodles are made to have elasticity while passing through the tubes, and the texture is cured so that the noodles are chewy and tangy.

The length of the plurality of tubes of the curing device 112 is preferably installed to have a length of 30m - 80m.

In addition, the height of the end of the discharge port of the curing device 112 and the distance (H) of the lower end of the noodle making cooling device 108 is preferably installed to be 10Cm - 60Cm.

Next, to explain the noodle making apparatus of the present invention in more detail, first, grain flour of rice, brown rice, barley, oats, wheat, corn, etc., sodium alginate of seaweed and purified water are mixed and mixed for a predetermined time. Make a paste-like paste.

At this time, the stirring device 102 has a rectangular box-shaped frame 10 is formed, the main shaft frame 12 fixed in the longitudinal direction is installed on one side rear of the frame 10, and the main shaft frame 12 ), the motor 14 is installed in the forward direction at the upper end, and the stirring shaft 16 is installed in the vertical downward direction at the lower part of the motor 14.

The stirring shaft 16 is provided with a stirring blade 18 made of a plurality of blades are arranged in a circle based on 360 degrees.

The stirring blade 18 may be used by selecting any one of a propeller type and a paddle type.

A stirring hopper 20 for mixing sodium alginate of the grains and seaweed is positioned on the upper surface of the frame 10 .

At this time, a heating device 103 for applying heat by receiving a gas supplied to the entire frame 10 is installed, and the heating device 103 is provided with a control valve 22 .

Among the materials for producing the paste mixed with sodium alginate of seaweed, grain flour is 1 to 90 wt% of processed grains, 0.2 to 0.5 wt% of potato fiber, 0.01 to 2 wt% of chlorella, and sodium alginate is 0.5 to 5 wt% compared to purified water Preferably, the cooling water is prepared by diluting 0.8 to 2% by weight of calcium chloride in the remaining amount of purified water (98.5 to 98% by weight), rice, brown rice, barley, oats, soybeans, wheat, corn, etc. It is preferable to prepare noodles using grain flour of the main ingredient, and to provide moisture from the noodles so that starch and fibers do not blow or loosen even after a certain period of time has elapsed.

The paste completed through the stirring device 102 is supplied to the extrusion device 104 .

In the extrusion device 104, a cylindrical extrusion hopper 24 is installed, and a nieunja (b)-shaped discharge pipe 26 is extended to the lower portion of the extrusion hopper 24, and the other side of the discharge pipe 26 is provided. The extrusion pump 30 extending in the horizontal direction is connected and installed.

At this time, in the extrusion pump 30, an extrusion shaft 28 is provided on a horizontal line so as to lie on the same central axis as the discharge pipe 26, and the extrusion shaft 28 feeds the paste supplied to the extrusion hopper 24. It may be provided in a spiral or cylindrical shape so as to be discharged under pressure through the discharge pipe 26 while being pushed with a predetermined pressure. These structural design changes are preferably installed in a replacement type so that the user can easily apply and install them according to the amount of paste supplied to the extrusion hopper 24 .

On the other hand, an end of the extrusion device 104 is provided with a noodle making extrusion device (106). One end of the discharge pipe 26 is connected to the extrusion hopper 24 and the other end of the discharge pipe 26 is connected to the noodle making extrusion device 106 .

The noodle making extrusion device 106 has a disk shape and a nozzle device 32 having a plurality of noodle making holes (reference numerals not shown) penetrating downward is installed, and the nozzle device 30 is the discharge pipe 26 . It is preferably formed in a shower-type nozzle type in order to extract the paste extruded through the surface in the form of a surface and provided with a plurality of nozzle holes or noodle making holes. At this time, the nozzle hole or the noodle making hole is formed with a diameter sufficient to allow the paste to come out, and the nozzle device 32 is preferably provided in plurality according to the size of the diameter of the nozzle hole or the noodle making hole, depending on the thickness of the noodles. It is installed so that it can be replaced and used accordingly.

The nozzle device 32 is installed so as to be located inside the left end of the noodle making cooling device 108 described above.

The surface cooling device 108 has a water channel tank part 34 having a cylindrical shape, and is installed inside the water channel tank part 34 so that cooling water flows, and passes through the left end of the water channel tank part 34 . A diaphragm 31 in which a ball (not shown) is formed is formed, the nozzle device 32 is installed on the right side of the diaphragm 31 , and a cooling water supply pipe 36 is located in the middle of the water channel tank part 34 . ) is connected.

The cooling water supply pipe 36 is preferably provided with a cooling water control valve 38 for controlling the amount of cooling water.

As described above, a mixing device 109 is provided at the left end of the waterway tank part 34 .

The water channel tank part 34 is filled with cooling water and is installed to flow to the outside through the curing device 112 .

The mixing device 109 includes a mixing motor 37 having a rotating shaft having a mixing blade 35 provided at an end thereof.

The mixing motor 37 is operated by a power source not shown and is connected to the left end of the waterway tank part 34 , and the mixing blade 35 of the mixing motor 37 is connected to the waterway tank part 34 . It is installed so as to be located on the left side of the diaphragm 31 installed on the inner side and uniformly mixed with the noodles formed by the nozzle device 32 while rotating the additive supplied by the supply device 11, and then through the water channel on the right side It is discharged to the curing device 112 while flowing.

An additive supply pipe 42 of the supply device 110 is connected to the left side of the water channel tank part 34 .

In the supply device 110, a cylindrical additive storage tank 40 is installed, and an additive supply pipe 42 is connected and installed on the lower bottom surface of the additive storage tank 940 in a vertical direction, and the additive supply pipe 42 ) is formed in the shape of a digit (c). That is, one end of the additive supply pipe 42 is connected to the lower surface of the additive storage tank 40 , and the other end of the additive supply pipe 42 is the water channel tank part 34 of the noodle making cooling device 108 . It is connected and installed on the left side to supply additives.

At this time, it is preferable to use calcium chloride as the additive supplied from the additive storage tank 40 .

Next, a supply pump 44 is installed on one side of the additive supply pipe 42 , and the supply pump 44 is connected to supply the additive stored in the additive storage tank 40 .

On the other hand, a curing device 112 is connected to the lower right side of the water channel tank 34 of the noodle making cooling device 108 .

In the curing device 112, a vertical pipe 46 is vertically connected to the bottom of the lower end of the waterway tank part 34, and the lower end of the vertical pipe 46 is bent in the right direction in the transverse direction. A lower pipe 48 is formed, and a plurality of transverse pipes 50 are formed at the right end of the lower pipe 48, which are first bent upward and then bent again in the left direction, and the transverse pipe 50 ), the discharge pipe 52 is formed so as to be bent in the upward direction at the end.

The curing device 112 formed as described above passes through the water channel tank part 34 of the noodle making cooling device 108 and comes out through the noodle making extruding device 106 and has a vertical section 46 and a lower pipe. (48) and through the transverse pipe 50 and the discharge pipe 52, while curing is made, the elasticity of the noodles is increased while being soft, so that the noodles are made to have a chewy and chewy texture.

2 is a view showing the noodle manufacturing process of the present invention, first the paste kneading step (S10), the paste extrusion step (S12), the noodle making extrusion step (S14), the noodle making mixing step (S16), the noodle making curing step (S18), It includes a noodle discharging step (S20).

And it may further include an additive supply step (S15) for supplying additives between the noodle making extrusion step (S14) and the noodle making mixing step (S16).

And, as a preceding step before the paste kneading step (S10), it includes a step of mixing grain flour, refined salt, sodium sodium alginate, modified starch and purified water in a certain ratio.

More specifically, as the preceding step, grain flour and sodium alginate are prepared to prepare a mixture, and the mixture is put into a stirring hopper 20 and stirred, and the stirred mixture is heated using a heating device 103 to boil. After that, it is cooled to a predetermined temperature again to prepare a paste (paste kneading step).

Then, the kneaded paste is put into the extrusion hopper 24 of the extrusion device 104 and then extruded through the discharge pipe 26 using the extrusion pump 30 (paste extrusion step).

As described above, the paste is extruded and transferred to the noodle making extrusion device 106 through the discharge pipe 26 (noodle making extrusion step). At this time, the paste is injected from the nozzle device 32 while passing through the nozzle device 32 of the noodle making extruding device 106 and is dropped into the tank 34 through the water channel of the noodle making cooling device 108 containing cooling water.

At this time, an additive is supplied to the water channel tank part 34 by using the supply device 110 (additive supply step 0.

The noodles injected into the water channel tank 34 and additives such as calcium chloride are supplied and uniformly mixed in the water channel tank 34 for a predetermined time (the noodle making mixing step).

Next, the noodles are solidified while passing through the water channel of the water tank tank part 34 in a state where the noodles made of the noodles and additives are mixed (cooling step of making noodles)

As described above, the surface solidified in the waterway tank part 34 is discharged to the curing device 112 and cured so that a soft yet elastic feeling is generated and increased (the noodle making curing step).

Thereafter, the surface with increased elasticity on the surface is discharged through the discharge pipe 52 .

The discharged surface as described above, a) dropping into cooling water to shape the surface in a predetermined shape to hold the shape;

b) washing the molded surface with water;

c) packaging the washed noodles with filling water;

d) sterilizing the packaged noodles; and

e) cooling and storing the sterilized noodle package; can be achieved by a method for producing noodles using natural grain flour, characterized in that it includes.

Among the materials for making the paste, grain flour is 1 to 90 wt% of a processed soybean product containing soybean or soy milk, 0.2 to 0.5 wt% of potato fiber, 0.01 to 2 wt% of chlorella, and 0.5 to 5 wt% of sodium alginate compared to purified water It is preferable that

The cooling water is preferably prepared by diluting 0.5 to 2.0% by weight of calcium chloride in the remaining amount of purified water (98 to 99.5% by weight),

The water temperature of the water and the filling water in the washing step is a temperature of 10 to 30 ° C, the sterilization step is performed at 80 to 95 ° C for 40 to 60 minutes, and the cooling step is 40 to 60 minutes at a temperature of 10 ° C or less It is preferable to carry out during

The mixing step is

In the step of blending the grain flour, refined salt, sodium alginate, modified starch and purified water in a certain ratio, the grain flour of the material for producing the paste is 1 to 90% by weight of a processed soybean product containing soybean or soymilk compared to purified water, potato fiber It may be preferable to contain 0.2 to 0.5% by weight, and 0.01 to 2% by weight of chlorella.

The sodium alginate may be included in an amount of 0.5 to 5% by weight.

When the mixing ratio is out of the set range, the balance of the dough is undesirable, and when the content of sodium alginate is 0.5% by weight or less in the set range, the viscosity is low, the texture of the noodles is lowered, and the noodles are loosened. When sodium alginate is 5% by weight or more, the viscosity is strong, and the chewy texture of starch may disappear, and the softness of the noodles also disappears. In addition, if the concentration of calcium chloride is less than the set range, noodles may not be properly made, and if the concentration of calcium chloride is higher than the above range, it may be undesirable because it deviates from the characteristics of general noodles.

The paste kneading step,

The mixture formulated as described above is put into a container, stirred, and boiled at 90-100° C. for 1 hour to 2 hours to obtain a paste. Make sure that no air bubbles are formed during the stirring process. The paste is then cooled to 15° C. to 25° C. or less.

The face forming step is

The paste is injected through a nozzle, put into a water channel, and dropped into cooling water at 25 to 70° C. to form noodles.

The cooling water is preferably prepared by diluting 0.5 to 2.0% by weight of calcium chloride in purified water of the remaining amount (98 to 99.5% by weight).

The washing step is

After the face forming step as described above, the shaped face is taken out of the cooling water and washed with water. The water in the water washing step is preferably at a temperature of 10 ~ 30 ℃.

The packaging step is

Then, the washed noodles are packaged together with filling water in a predetermined unit. The temperature of the filling water is preferably 10 ~ 30 ℃.

The sterilization step is

In the above step, the packaged noodles are sterilized at 85 to 110° C. according to a conventional method. The sterilization step is preferably performed at 80 ~ 95 ℃ for 40 ~ 60 minutes.

The cooling and storage step is

The sterilized cotton packaging is cooled and stored until shipment.

The cooling step is preferably performed at a temperature of 10° C. or less for 40 to 60 minutes.

The technical problems to be achieved in the present invention are not limited to the technical problems mentioned above, and other technical problems not mentioned can be variously implemented by those of ordinary skill in the art to which the present invention belongs from the description below. And technical changes within this range will be said to be within the scope of the present invention.

10: frame 12: main shaft frame
14: motor 16: stirring shaft
18: stirring blade 20: stirring hopper
22: control valve 24: extrusion hopper
26: discharge pipe 28: extrusion shaft
30: compression pump 32: nozzle device
34: water channel tank part 36: cooling water supply pipe
38: cooling water control valve 40: additive storage tank
42: additive supply pipe 44: supply pump
46: vertical pipe 48: lower pipe
50: horizontal pipe 52: discharge pipe
100: seaweed noodle manufacturing device 102: stirring device
104: extrusion device 106: noodle making extrusion device
108: noodle making cooling device 110: supply device
112: curing device

Claims (3)

a stirring device 102 for mixing sodium alginate and grain flour to make a paste;
an extrusion device 104 for extruding the paste prepared by the stirring device 102;
a noodle making extrusion device 106 for extracting the paste extruded by the extrusion device 104 in a cotton state;
a noodle making cooling device 108 for mixing and coagulating additives to the noodles extracted and extruded in the noodle state;
It passes through the noodle making cooling device 108 and cools the noodles in a predetermined shape while making noodles in a soft and resilient form, and includes a curing device 112 that cures to give a chewy and chewy texture,
The noodle making extrusion device 106,
Installed at the end of the extrusion device 104 for extruding and supplying the paste and provided with a nozzle device 32 for adjusting the thickness of the surface of various diameters,
The face-making cooling device 108 is provided with a cylindrical water channel tank part 34, and the water channel tank part 34 is installed so that cooling water is filled and flows to the outside through the curing device 112, and the water channel tank part ( A diaphragm 31 having a through hole is formed inside the left end of the diaphragm 31, the nozzle device 32 is installed on the right side of the diaphragm 31, and a cooling water supply pipe ( 36) is connected and installed, and a mixing device 109 is provided at the left end of the waterway tank part 34,
The mixing device 109 includes a mixing motor 35 having a rotating shaft with a mixing blade 37 provided at the end, and mixing the noodles and additives in a cotton tank using sodium alginate and grains Device.
delete a paste kneading step of mixing sodium alginate and grain flour and making a dough using a stirring device 102;
after the paste kneading step, a paste extrusion step of extruding and providing the paste using an extrusion device 104;
After the paste extrusion step, a noodle making extrusion step for extracting the extruded paste into a noodle shape having a predetermined thickness using the noodle making extrusion device 106;
an additive supply step of supplying calcium chloride after the noodle making extrusion step;
After the additive supply step, a noodle making mixing step for coagulating noodles having a predetermined thickness using a noodle making cooling device 108 and mixing with the additives to improve texture;
After going through the noodle making mixing step, the noodle making curing step of giving and increasing a chewy texture and a chewy texture by using the curing device 112 to increase the noodle having a predetermined thickness so as to be soft and elastic,
The face-making cooling device 108 is provided with a cylindrical water channel tank part 34, and the water channel tank part 34 is installed so that cooling water is filled and flows to the outside through the curing device 112, and the water channel tank part ( A diaphragm 31 having a through hole is formed inside the left end of the diaphragm 31 , a nozzle device 32 is installed on the right side of the diaphragm 31 , and a cooling water supply pipe 36 is located in the middle of the water channel tank part 34 . ) is connected, and a mixing device 109 is provided at the left end of the water channel tank 34 to mix additives and noodles.

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