PROBLEM TO BE SOLVED: To provide a kneading method in a noodle-making line in which the remarkable speeding-up of the rotary speed in the stirring shaft of a mixer is achieved, thus capable of improving the production efficiency of the dough and exceedingly improving noodle-making efficiency.SOLUTION: When grain flour and water are kneaded by a mixer, the rotary speed of a vane shaft 4 of the mixer is controlled to 250 to 350 rpm, preferably, to 290 to 310 rpm. Further, water supply is performed dividedly for a plurality of times. By a degree in which the vane shaft of the mixer is rotated at a high speed, the powder is diffused, the combination of the powder grains and the water grains is further promoted, thus almost uniform mixing can be swiftly performed, and further, by performing the water supply dividedly for a plurality of times, the combination of the powder grains and the water grains can be more promoted, thus the powder grains and the water grains are sufficiently combined and a hydration balance is made better. In this way, the production of noodle of high quality is made possible.COPYRIGHT: (C)2014,JPO&INPIT【課題】ミキサーの攪拌軸の回転速度の大幅な高速化を図ってドゥの製造効率を向上させ、製麺効率を格段に向上させることができる製麺ラインにおける混練方法を提供することを課題とする。【解決手段】ミキサーによって穀粉と水とを混練するに際し、ミキサーの羽根軸4の回転速度を250~350rpmとし、好ましくは、290~310rpmとする。また、給水を複数回に分けて行うこととする。ミキサーの羽根軸を高速回転させる分、粉が拡散して粉粒子と水粒子の結合が一層促進されて迅速にほぼ均一な混合を行うことが可能となり、また、給水を複数回に分けて行うことで、粉粒子と水粒子の結合をより一層促進することができ、粉粒子と水粒子とが十分に結合して水和バランスがよくなるために、良品質の麺の製造が可能となる。【選択図】図1
