PRODUCTION OF MUCH HYDRATED NOODLE

摘要

PURPOSE:To obtain a method for producing much hydrated noodles capable of mechanically and efficiently manufacturing noodles having strong glutinousness and good flavor as handmade noodles by the same consistent shear rolling method as that of handmade noodles. CONSTITUTION:A thick noodle belt of coarse texture having >=40% hydration content is formed, aged for a proper period and passed through a pair of deformed rolls 3 having alternately formed plural protruded parts 3a and smooth dented parts 3b for several stages so that the noodle belt is extended in the progress direction while being sheared and rolled. Then the extended belt is passed through corrugated rolls 4 and extended in the width direction while being sheared and rolled. The belt is passed through plural calendering rolls wherein rolls at one side are coated for slipperiness and the belt is gradually rolled.