PROBLEM TO BE SOLVED: To solve problems opposite to each other that tendencies such as corner erection and bending of noodle lines easily occur when boiling the noodle lines in an individual basket, boiled noodle boiled in a noodle belt and cut has inferior palate feeling, a part of cut surfaces is adhered again and is not disentangled when measuring accuracy is enhanced in a method for boiling the noodle lines cut in a rectangular shape in an elongate shape as it is.SOLUTION: Based on the method for continuously boiling the noodles in which the noodle belt is gelatinized by immersing the noodle belt in hot water while stretching the same before cutting the same by a rectangular noodle cutting tooth and the noodles are boiled in the noodle lines, the method for cutting the noodle belt or the noodle lines in a certain size before boiling the noodle lines, the method for flatly spreading the noodle belt on a mesh conveyer belt before gelatinizing the same and cutting the noodle belt in a certain size, and submerging the gelatinized noodle belt on the mesh conveyer belt into hot water, the method for generating water flows for boiling in both the sides of the conveyer belt when gelatinizing the noodle belt, the method for placing the scraper of the cutting tooth in hot water, the method in which a hot water submerging time when gelatinizing the noodle belt is 5 to 60 sec. and the thickness of the noodle belt is 1 mm to 2.5 mm, are disclosed.COPYRIGHT: (C)2013,JPO&INPIT【課題】麺線を個カゴで茹でると麺線の角立ちや折れ曲がりの癖が付き易く、麺帯で茹で上げ細断した茹麺は食感が劣る。又、角形に細断した麺線を長尺状のまま茹る方法には計量精度を高めると切断面の一部が再接着してほぐれない相反する問題がある。【解決手段】角形麺用切歯で細断する前に、麺帯を広げた状態で熱水中に潜行させてアルファ化し、麺線で茹で上げる麺類の連続茹で上げ方法を基本とし、麺線茹で迄に麺帯又は麺線を定寸カットする方法や、麺帯アルファ化の前にメッシュのコンベアベルト上に平らに広げると共に該麺帯を定寸カットし、麺帯アルファ化をメッシュのコンベアベルト上で熱水中に入れて潜行させる方法や、麺帯アルファ化の際にコンベアベルト両側外に沸き上げる水流を発生させる方法や、切歯のカスリを熱水中に置く方法や、麺帯アルファ化工程の熱水潜行時間が5秒~60秒で、麺帯の厚みが1mm~2.5mmである方法。【選択図】図1
