| 摘要 |
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. |
