MXPA97004815A - Manufacture of tallari - Google Patents

Abstract

The present invention relates to a process for making noodles, comprising preparing a mixture of flour or cereal semolina and water, the mixture having a water content of 25% to 40%, converting the mixture into a strip of dough; and cutting the strip into noodles, the improvement comprising preparing the mixture in a double-screw kneader under a relatively low pressure no greater than 1000 kPa, and converting the mixture into a strip of dough, pressing the mixture through a die that has an oblong exit hole

Description

MANUFACTURE OF NOODLES DESCRIPTION The present invention has for its object a method for manufacturing noodles, in which a mixture of flour or semolina of cereal and water is prepared "which presents a percentage of water content of 25% to 40%; in a strip of pasta, the strip is rolled and cut into noodles, as well as an apparatus for carrying out that procedure US 5211965 KK TAKASHIN), describes an apparatus for manufacturing a noodle base comprising a device; ::? r.:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::. It is adjustable so as to be able to adjust the pressure to which the raw material raw material pushed through the hole is subjected by the transport screw, and thus be able to adjust the flow rate and / or the firmness of the base. pair to noodles extruded in that way in the form of a thick strip.

On the other hand, traditional lines marketed by firms such as Ohtake, Fuji or Tokyo Menki for the industrial manufacture of oriental noodles, can comprise successive devices of mixing of the components, conversion into a strip of dough, lamination of the strip, cut-out, treatment with steam, ball-shaped, drying, cooling and conditioning; the mixing device generally also comprises two horizontal or vertical paddle mixers mounted in parallel; the components are mixed by means of charges alternatively in one or in the other mixer. The object of the present invention is to propose a method for manufacturing noodles and an apparatus for the implementation which are simple and do not subject the kneader of flour or semolina of cereal and water only to a small shear. For this purpose, the process for manufacturing noodles, according to the present invention, in which a mixture of flour or semolina of cereal and water having a percentage of water content of 25% to 40% is prepared, becomes the mixture in a strip of pasta, the strip is rolled and cut into noodles, it is distinguished by the fact that the mixture is prepared in a double screw kneader under a relative pressure of 0-1000 Pa and becomes a strip of dough pressing it later through a row of oblong outlet hole. Likewise, the apparatus for carrying out the process according to the present invention comprises a double screw kneader, a row of oblong outlet hole, a rolling device and a cutting device. It has been noticed by surprise that, in fact, it is possible to manufacture noodles in this way that present organoleptic qualities at least comparable to those of noodles, especially oriental noodles, manufactured by means of a traditional procedure, although the procedure and the apparatus for its implementation, be comparatively simpler. In the present specification, the term "Tagliatelle" used as such, designates in the general sense any pasta or noodles based on flour or semolina of cereals, which has the form of a relatively thin strip of generally rectangular or curved section in the form of half a tube. The term "oriental noodles" refers to pasta that has such a shape, which is generally prepared from hard meal semolina and water, and with which it can be achieved that they have a crunchy texture under the tooth, in other words a texture "al dente", after its cooking in salt water for a suitable time. The term "oriental noodles" refers to pasta having such a shape, which is usually prepared with a base of tender wheat flour and kansui, and which can be expected to have an elastic texture under the tooth, after a relatively short cooking in an adequate amount of water with which they are destined for consumption. The term "kansui" designates an alkaline aqueous solution, namely water in which a salt composition comprising above all NaCl, carboxymethylcellulose (CMC), K2CO, Na2C3 and / or Na-polyphosphate, for example, is dissolved. These salts are intended to exert a stabilizing effect on the elastic texture of the noodles at the time of their traditional consumption with their cooking water. To implement the present process, a wheat flour or semolina, whether or not added to ingredients such as a new yolk or spices, is preferably used. In particular, a hard wheat semolina having a granulometry of 250 μm to 350 μm can be used to produce western noodles or a tender wheat flour having an etrium granule of 50 μm to 150 μm, to prepare oriental noodles, for example. Optionally, a pre-mixing and pre-drying step can be envisaged, especially in a rapid fin mixer that provides a premix in the form of lumps of semolina or humidified flour; this type of stage allows to save considerably the useful free space in the mixer, for example. Therefore, the semolina or flour is mixed with an amount of water such that the resulting mixture has a percentage of water content of 25% to 40%, preferably 30% to 35% by weight. To make western noodles, you can mix durum wheat semolina with water. To make oriental noodles, you can mix tender wheat semolina with "kansui". The "kansui" can comprise from 2% to 10% NaCl, from 0% to 1% CMC, from 0.1% to 1% K2C03 and / or Na2C03 and Na-polyphosphate. You can also add a tai dye such as beta-carotene, for example. Therefore, the mixture is prepared in a double screw kneader, under a relatively low pressure of 0 to 1000 kP. In fact, this relative pressure can still be maintained in the lower part of that field and not exceed 100 kPa, for example.

The general pattern or the arrangement and / or the arrangement of the various elements that make up the two screws of the kneader, especially the bilobed elements of the mixing or kneading, can, on the one hand, be provided in such a way that the stresses of the pressure and shear exerted on the mixture decrease and, on the other hand, adapt to the raw materials and the desired product. The residence time of the mixture in the mixer is 20 to 60 seconds; the two screws can rotate at a speed between 40 and 120 revolutions per minute (rp), for example. It can be expected to degas the mixture before it leaves the mixer. In particular, it can be degassed by suction through a vacuum lower than an absolute pressure of 50 kPa, preferably less than or equal to an absolute pressure of 20 kPa. A degassing of this type is particularly indicated in the case of a production of dehydrated western noodles, because this allows to avoid a problem of cracking and the appearance of white spots on the surface of the noodles, for example. • In a preferred embodiment of the present process, the mixture is pressed through the row ca or the effect of the pressure exerted by the double screw kneader. In a particular embodiment of the present method, it is envisioned to press the mixture through the spinneret with the help of a gear pump connected between the mixer and the spinneret. Indeed, it has also been noted with surprise that, in spite of the fact that the mixture thus passes through a gear pump and which is briefly subjected thereto, to severe efforts which could be feared to be damaged. This particular embodiment of the present process also makes it possible to produce noodles which have organoleptic qualities comparable to those of the noodles produced by a traditional method. In fact, between the teeth of a gear pump comprising two wheels or toothed rollers that mesh one inside the other, the mixture can be subjected to a compression of several MPa, for example. If the mixture is not damaged by that compression, this may be due to the fact that it undergoes that compression only for a very short time of the order of one. fraction of a second, without supporting any shearing, for example.

In this particular embodiment of the present method, the relative pressure exerted by the pump on the mixture may be between more than 1000 kP and 12000 P, preferably between 5000 kP and 12000 P, for example. Therefore, the mixture is converted into a paste strip, pressing it through a row of oblong outlet hole. This outlet orifice is preferably rectangular and can not be provided in a vertical or horizontal plane; the large side of the rectangle is respectively horizontal or transverse, for example. In the preferred embodiment of the process in which the mixture is pressed through a spinneret under the effect of the pressure exerted by the double-screw kneader, the dimensions of the exit orifice of the spinneret can be provided in such a way that the Relative pressure in the kneader can be maintained at the relatively low value desired. In this way, it is possible to provide a width of the outlet orifice, in particular a length of the small side of the rectangle, comprised between 8 mm and 20 mm and a length of the outlet orifice, in particular a length of the large side of the rectangle, included between 50 mm 200 mm, for example. In the particular embodiment of the process in which the mixture is pressed through a spinneret with the help of a gear pump connected between the kneader and the spinneret, a width of the outlet orifice, in particular a length of the Small size of the rectangle, between 1.5 mm and 10 mm and a length of the exit orifice, in particular a length of the large side of the rectangle, between 50 mm 200 mm, for example. The strip exiting the die can be laminated by passing it through a pair or a succession of pairs of rollers, in particular a succession of two to five pairs of rollers whose spacing decreases, starting from a first spacing of the rollers. 2 to 20 mm to finish with a last distance of 0.6 to 1.5 mm, for example. Once the strip is laminated, it can be cut in the direction of length, in tapes of 1 to 10 m for western noodles or 1 to 3 mm in width for oriental noodles, for example. In the case that western noodles are manufactured, these tapes or noodles from 1 to 10 mm in width can be cut transversely to the desired length. They can then be packaged as such as fresh pasta or after being dehydrated in a traditional controlled hot and humidity air dryer, for example. In the case where ribbons or noodles of 1 to 3 mm width are manufactured, they can be treated with steam, put into a ball shape and dehydrated, especially with hot air or by means of large frying, for example. For this treatment with steam and this ball-shaped, it is possible in particular to transform the tape or the noodle into a jet of half transverse circles, making it come up against a suitable brake. You can pass those jets to the steam at atmospheric pressure to 95 ° C-100 ° C for 1 to 3 minutes and cut the noodles transversely in sections of length equal to twice their width. Then you can bend the sections in two, so you get a ball of square noodles. These Oriental noodle balls can be dried with hot air at 65 ° C-95 ° C for 30 to 60 minutes, or by passing them into the deep frying at 120 ° C at 10 ° C for 30 seconds to 2 minutes, for example. In the latter case, each ball can be arranged in a square-shaped wafer that is immersed in an oil bath heated to the desired temperature; this oil may be preferably an oil that resists heat, especially a palm oil or peanut oil for example. Afterwards, the balls can be cooled with cold air, especially with the help of a current or blow of cold air strong enough to detach and drag in the form of small drops, at least a part of the oil that remained on the surface of the noodles fried You can also precede the passage to the big frying, by a brief immersion of the balls in cold water, especially for 1 to 5 seconds, in order to avoid possible problems of sticking the noodles. The apparatus for carrying out the process according to the present invention therefore comprises a double screw kneader, a row of oblong outlet orifice, a rolling device and a cutting device. The twin-screw kneader can comprise two screws that rotate in the same direction and interlock with one another, for example. The two screws can have, in alternation and / or in succession, mixing, kneading and / or holding zones, for example. These areas can be formed properly by playing on the length and direction of the screws, even on the shape of the screws in those areas. The two screws may comprise, in particular, two parallel shafts rotating in the same direction on which they are threaded and fixed against each other by two-lobed elements each having the shape of a screw cut whose thickness may be less, equal or greater. at the passage of the screw. The length and direction of the screw associated with a bilobed element, as well as the respective angular positions of two successive bilobed elements, can be selected according to the type of work or operation that is desired to be carried out in the area under consideration. To form a mixing zone, bilobed positive-pass elements can be used. To form a kneading zone, bilobed elements without passage can be used. To form a mixed zone of mixing and kneading, successive bilobed elements can be used: le pas: angular positive between displaced. Finally, for the purpose of "-._ • - - - - - -" - "attention, you can use elemenc - oilobuladoe of _-? Eo ..e '.' *: _--?, For example. shape of the bilobula-i elements. " s of a double screw kneader, seen in the direction of the screws axis, can be distinguished from the corresponding shape of the bilobed elements of a twin screw extruder, by way of comparison. by a lower width which, on the one hand, leaves more free space at the disposal of the material to be treated and which, on the other hand, leaves a more open angle of attack between the upper part of the bi-lobated element and the inner wall of the shelter against which it turns. This larger free space and this more open angle of attack have, in particular, the consequence of minimizing the shear exerted on the treated material. To this lower width of the bilobed elements, a smaller diameter of the axles can also be associated as well as a smaller length / diameter ratio of the screws, above all a ratio comprised between 7 and 10 for a double screw kneader, compared with a ratio between 20 and 30 for a twin screw extruder, for example. The two screws can be contained in a double-walled sheath, especially a double-walled sheath subdivided into compartments in which a cooling or heating fluid can be circulated. This sheath can have at one rear end, one or several entries for the feeding of the screws, of raw material to be kneaded and at a front end, an optional aspiration vacuum and an outlet for the mixture. In a preferred embodiment of the present apparatus, the exit of the kneader opens directly on the row.

The gear pump may comprise two sprockets, or toothed rollers that mesh with one another. The two rollers can rotate in a housing on shafts located in a plane perpendicular to the direction of a stream of the mixture to be converted into a strip coming from the kneader. They can each turn in the opposite direction; the teeth separate at the back and close again at the front. The outer edge of the teeth can slide against an inner wall corresponding to the housing, thereby defining spaces intended for the transport of the mixture to be converted into a strip later on at the outlet of the apparatus. The shape of the teeth can be specially designed to avoid as much as possible any friction between the teeth that mesh and any shearing on the mixture that is transported. The row and the possible gear pump can be enclosed in a double-walled shelter subdivided into compartments in which a cooling or heating fluid can be circulated. The rolling device can comprise a pair or a succession of pairs of rollers, in particular a succession of two to five pairs of rollers whose distance is decreasing. A first pair of rollers can have a relatively large distance, corresponding to the width of the exit orifice of the die, in order to be able to take good control of the advancing movement of the strip, for example. A last pair of rollers may have a spacing corresponding to the desired final thickness of the noodles, for example. The trimming device may comprise longitudinal trimming means, in particular rotary discs pre-viewed after the last pair of rollers, and transverse trimming means, especially sheets, for example. If it is intended for the manufacture of oriental noodles, the present apparatus may comprise a braking device provided after the longitudinal cutting means and comprising in particular a stop against which the individual tapes or noodles are forced to form circles, or undulations that form a continuous wave tightening one behind the other. A device for steam treatment of these waves can be provided after the braking device and before the transverse cutting means. After the transverse cutting means, a bending device can be provided, followed by a drying device.

The latter can be carried out in the form of a hot air drying tunnel or in the form of a large frying device, for example. In the latter case, a cold water immersion device and an oil blowing device are preferably provided, respectively before and after the device for the passage to the large frying. As regards the advantages of the present process and of the present apparatus for putting it on the job, it is emphasized that, surprisingly, they allow to effectively manufacture noodles which exhibit organoleptic qualities at least comparable to those of the noodles, especially the noodles. Oriental noodles, manufactured by means of a traditional method and apparatus, although the present process and the present apparatus are comparatively simpler.

To this it may be added that it has also been noted with surprise that the present method, which preferably comprises the cold water immersion and oil blowing steps described above, can also make it possible to significantly reduce the amount of Oil absorbed by oriental noodles in relation to the amount of oil they absorb are manufactured by means of a traditional method and apparatus.

Finally, it is possible to underline the fact that, in relation to an oriental noodle manufacture which is carried out with the help of a traditional installation as described in the introduction of the present specification, the present process and the present apparatus, allow a continuous production of oriental pastes that decreases the fluctuations of the quality of the mixture, especially in its percentage of water content and its elasticity, considerably reducing, at the same time, the duration of the mixing stage. The apparatus according to the present invention is described in more detail below, referring to the attached drawing which is given by way of example and in which: Figure 1 is an overall schematic representation of a preferred embodiment of the present apparatus; Figure 2 is an overall schematic representation of a particular embodiment of the present apparatus; Figure 3 is a partially opened schematic view of the kneading machine and the row of the preferred embodiment of the present apparatus shown in Figure 1; - 13 - Figure 4 is a schematic view from above of a screw of the kneader of the embodiments of the apparatus shown in figures 1 to 3; Figure 5 is a cross-sectional view of the two screws of an extruder, for comparison purposes; and Figure 6 is a cross-sectional view of the two screws of the kneader of the embodiments of the apparatus shown in Figures 1 to 3; In the preferred embodiment shown in Figure 1, the present apparatus comprises a double screw kneader 1, a rectangular exit hole 2, a rolling device 3-7, a cutting device 8-9, a braking device 10, a steam treatment device 11, a bending device 12, a cold water immersion device 13, a large frying device 14, and an oil blowing device 15. The device The laminate comprises a succession of five pairs of rollers 3-7, the spacing of which decreases. A first pair of rollers 3 has a relatively large spacing, which corresponds to the width of the exit orifice of the row, in order to be able to take good control of the advance movement of the strip. A final pair of rollers 7 has a distance that corresponds to the desired final thickness of the noodles. The cutting device comprises longitudinal cutting means, in this case rotating discs 8 provided after the last pair of rollers 7, and transversal cutting means, in this case sheets 9, provided after the steam treatment device 11. The device of braking provided after the longitudinal cutting means 8, comprises a stop against which the tapes, or individual noodles 16, are forced to form half circles, or transverse undulations that form a continuous wave 17 tightening one behind the other. The steam treatment device 11 of these waves is provided after the braking device 10 before the cross-cutting means. 9. In the particular embodiment shown in Figure 2, the present apparatus differs from the preferred embodiment shown in Figure 1 only by the fact that a gear pump 18 is connected between the outlet of the kneader 1 and the row 2. As shown schematically in FIG. 3, the kneader 1 of the preferred embodiment of the apparatus shown in FIG. 1 comprises two screws 19. and 20 that rotate in the same direction and that mesh with each other. The two screws are driven by a motor 21. The two screws 19 and 20 are enclosed in a double-walled housing 22 subdivided into compartments i-iii in which a cooling or heating fluid can be circulated. The sheath 22 has at one rear end, an inlet 23 for feeding the screws used for mixing and at one front end, an outlet 24 for the mixture that opens directly on the row 2. The row 2 has an exit orifice 25 rectangular provided in a horizontal plane; the large side of the rectangle is transverse. As seen in Figure 4, the screws 19 and 20 of the kneader, of which only one is represented, have at their rear end, a mixing zone 26 which is formed by some bilobed elements with a positive pitch. Thereafter, they alternate five mixed zones of mixing and kneading 28 each formed of some bilobed elements 27 of positive passage, angularly displaced, and four mixing zones 29 each formed by two bilobed elements without passage 30. They present in their front end, an exit zone that corresponds to the outlet 24 and is formed by two bilobed elements without passage, separated by a space 32. The exit zone is followed in the front part, by a retaining area 33 formed by a bilobed retention element 34 of negative passage. Equally, the angle of attack 39 between the upper part of the bilobed elements 35 of the kneader and the inner wall of the shelter against which it rotates is more open than the corresponding angle of attack 40 of the bilobed elements 36 of an extruder, which decreases at a minimum, the shearing on the treated material. The fact that the mixer exerts only small pressure and shear stresses on the material to be treated also allows a lighter construction. It is in this way that the diameter 41 of the axes of the screws of the kneader, can be notably smaller than the diameter 42 of the axes of the screws of an extruder, which leaves still more free space available to the material that is will try. The process according to the present invention is described in more detail in the examples below, by way of illustration. The percentages are given by weight in these examples.

EXAMPLE 1: An apparatus corresponding to the preferred embodiment shown in FIG. 1 is used, in which the kneader is a TELEDYNE kneader of the READCO type comprising two 125 mm diameter screws that mesh with the another, which rotate in the same direction, and which have a total length of 1100 mm. The row has a rectangular exit hole of 10 mm x 100 mm. The rolling device comprises a succession of four pairs of rollers of which the spacings are successively 4, 2.5, 1.5 and 0.8 mm. The kneader is fed with 730 kg / h of tender wheat flour that has an etrium granule of 50 μm to 120 μm and with 235 kg / h of kansui that has the following composition: sodium chloride 7.0% CMC 0.78% K2C03 0.26% Na2c03 ° -17% Na polyphosphate 0.34 beta-carotene 0.005% water difference at 100%. The speed of rotation of the screws of the mixer is adjusted to 80 rpm. The mixture is thus subjected to a relative pressure of 00 kPa in the mixer, where it remains for approximately 45 seconds. The strip that comes out of the row has a thickness of 16 to 18 mm. It is successively lowered to 5, 3, 2 and 1 mm thick after the passage in the pairs of rolling rolls. Then, it is cut into 2 mm wide strips that are transformed into continuous waves of half transverse circles that arrive against the braking stop. These waves are vaporized at atmospheric pressure at 98 ° C for 80 seconds, and then cut transversely into pieces twice as long as their width, which are then folded into two to form square pasta balls. The balls are immersed for 2 seconds in cold water, and then they are passed to the large fry, in this case in a palm oil at 135 ° C for 70 seconds. Finally, these balls are cooled with the help of a breath of cold air that takes a part of the oil that remained on the surface of the pasta. In this way, oriental noodles are obtained that present organoleptic qualities at all points comparable to those of the traditional oriental noodles.

Oriental noodles obtained in this way also have the advantage of having absorbed an amount of oil reduced from 4% to 8% approximately compared to the amount of oil absorbed by oriental noodles as obtained by means of a process and with the aid of a traditional apparatus, such as described in the introduction to the present specification, for example.

EXAMPLE 2 The procedure is as described in Example 1, except that kansui has the following composition: sodium chloride 4.8 CMC 0.48 o o KoCO 0.48 Na2CO ^ 0.32 Na polyphosphat.- 0.15 -;. beta-carotene 0.005 water difference to: n%. The mixture is subjected to a relative pressure of? 00 kPa in the mixer and the balls are passed to the large frying for 80 seconds.

In this way, oriental noodles are obtained that present organoleptic qualities at all points comparable to those of the traditional oriental noodles. Oriental noodles obtained in this way also have the advantage of having absorbed an amount of oil reduced from 4% to 8% approximately compared to the amount of oil absorbed by oriental noodles as obtained by means of a process and with the aid of a traditional apparatus, such as described in the introduction to the present specification, for example.

EXAMPLE 3: An apparatus corresponding to the particular embodiment shown in FIG. 2 is used up to and including the rolling device, in which the kneader is a TELEDYNE kneader of the READCO type which is described in example 1; the kneading sleeve has a suction inlet by means of a vacuum at its front end just before its exit, and the gear pump is a MAAG pump type VACOREX 90/90. The row has a rectangular exit hole of 2 mm x 100 mm.

The rolling device comprises a succession of four pairs of rollers of which the spacings are successively 2.0, 1.5, 1.3 and 1 mm. By circulating a heating fluid, the temperature of 48 ° C in the kneader sheath is maintained. The kneader is fed with 800 kg / h of durum wheat semolina having an etrus granule of 250 μm at 300 μm and with 200 kg / h of water. The speed of rotation of the screws of the mixer is adjusted to 70 rpm. In this way, the mixture is subjected to a relative pressure of 800 kPa in the kneader where it remains approximately. The mixture is degassed by suction through a vacuum equal to an absolute pressure of 20 kPa. The rotation speed of the toothed rollers of the gear pump is adjusted to 36 rpm. In this way, the relative pressure exerted by the pump on the mixture is 11000 kPa. The strip that comes out of the row has a thickness of 3 to 4 mm. It is successively lowered to 2.5, 1.6, 1.4 and 1.2 mm thick after passing through the pairs of rolling rolls. The laminated strip is cut in the direction of the length, in strips of 8 mm width, which in turn, are cut transversely in noodles of some tens of cm in length. These western noodles are dehydrated in a hot air dryer and traditional controlled humidity. In this way, western noodles or taglia are obtained that present an attractive yellow color without any white point and whose organoleptic qualities are comparable, even superior to those taglia telles manufactured in a traditional way.

Claims (16)

1. R E I V I N D I C A T I O N S 1. Procedure for making noodles, in which a mixture of flour or cereal semolina and water is prepared, which has a percentage of water content of 25% to 40%; the mixture is converted into a paste strip, the strip is rolled and cut into noodles, characterized in that the mixture is prepared in a double screw kneader under a relative pressure of 0-1000 kPa and converted into a paste strip , pressing it later through a row of oblong outlet hole.
2. 2. Method according to claim 1, in which, to make oriental noodles, a mixture of tender wheat flour and kansui is prepared; Tender wheat flour has an etric granule of 50 μm to 150 μm.
3. 3. Method according to claim 1, in which, to make western noodles, a mixture of durum wheat semolina and water is prepared; Durum wheat semolina presents an etrium granule of 250 μm to 350 μm.
4. 4.- -vo f -? 1 Slow according to claim 2, in which -1 n j. - -.n ^ nrie fie 2% to 101 -T-]? c > V '-'% l. "MC, 7d r.11. * 1% K2CO-, and / or Na-C03 and from 0% to 1% Napolyphosphate.
5. 5. - Process according to claim 1, wherein the residence time of the mixture in the mixer is 20 to 60 seconds.
6. 6. Process according to claim 1, in which the mixture is pressed through the die under the effect of the pressure exerted by the double screw kneader.
7. 7. Process according to claim 1, in which the mixture is pressed through the spinneret with the help of a gear pump connected between the mixer and the spinneret.
8. 8. Process according to claim 5, in which the mixture is pressed through a row that has a rectangular exit hole of 8 to 20 mm over 50 to 200 mm.
9. 9. Process according to claim 7, in which the mixture is pressed through a row that has a rectangular exit hole of 1.5 to 10 mm over 50 to 200 mm.
10. 10. Process according to claim 1, in which the strip that leaves the spinneret is rolled, passing it through a succession of two to five pairs of rollers whose distance is decreasing, starting from a first distance of 2 to 20 mm to finish with a last distance of 0.6 to 1.5 mm.
11. 11. - Method according to claim 2, wherein the laminated strip is recommended in the direction of the length in tapes of 1 to 3 mm in width; the ribbons are placed in the form of a ball; are treated with steam at atmospheric pressure at a temperature of 95 ° C to 100 ° C for 1 a 3 minutes; The balls are immersed in cold water for 1 a 15 seconds; they are passed to the great frying, at a temperature of 120 ° C to 160 ° C for 30 seconds to 2 minutes and cooled with the help of a cold air blow.
12. 12. Method according to claim 3, in which the laminated strip is cut in the direction of the length, in tapes of 1 to 3 mm in width.
13. 13. Apparatus for the implementation of the process according to claim 1, comprising a double screw kneader, a row of oblong outlet hole, a rolling device and a trimming device.
14. 14. Apparatus according to claim 13, wherein the double screw kneader comprises two screws that rotate in the same direction and that mesh one inside the other.
15. 15. Apparatus according to claim 13, further comprising a gear pump connected between the output of the kneader and the row.
16. 16. Apparatus according to claim 13, for the production of oriental noodles, further comprising, after the rolling device, longitudinal cutting means, a braking device comprising a stop, a steam treatment device, a bending device, a cold water immersion device, a large frying device and an oil blowing device.