PRODUCTION OF BOILED BUCKWHEAT AND PRODUCTION SYSTEM THEREFOR AND CHINESE NOODLE

摘要

PURPOSE:To obtain boiled buckwheat with nerve in a short time as a whole by subjecting water-incorporated raw powder to, respectively in shorter times, kneading, malting, boiling and cooling in this order. CONSTITUTION:In kneading process K1, 45-65wt.% of water is added to raw powder 10 consisting of buckwheat powder followed by kneading for =20sec into a dumpling-shaped material 11. Thence, at filling position B, the material 11 is put into a cylinder 20 and quickly transferred to pressing position A. In noodle-making process K2, a piston 22 is driven and the material 11 is extruded through a nozzle 28 into thin, mutually separated noodles. The noodles, in boiling process K3, are then put into a boiling kettle 30 filled with hot water and boiled. During this process, the noodles flowing with the hot water are taken from receiving position X, transferred to drawing position Y in a short time of =20sec, and raised above the hot water. The time required from the process K1 throughout the process K3 is only several tens seconds, thus accomplishing the boiling without causing solidification. The noodles thus boiled are cooled with water in cooling process K4 into the finished product.