PROBLEM TO BE SOLVED: To provide a noodle string extender which does not drop the quality of a noodle string by dregs or powder when extending the string of fine noodles, cold noodles, Japanese wheat noodles, Chinese noodles, etc.SOLUTION: Guide surfaces (13M) are formed at the opposite inner surfaces of a pair of guides (13D), and the bottom surface (13P) of the guide and the end surface (13Q) in the feeding direction of noodles are formed into arcuate concaves. The end surfaces of the arcuate concaves are brought close to flat circumferential end surfaces on both sides of a groove (13G) at the peripheral surface of a lower extending roll and the projecting edges on both sides of a groove (13H) in the peripheral surface of an upper extending roll (13C). The upper extending roll and the lower extending roll are rotated, whereby a noodle string (11) is led by the guide surfaces of a pair of guides, thereby being pulled into the space between the upper extending roll and the lower extending roll prior to extension.COPYRIGHT: (C)2013,JPO&INPIT【課題】 素麺、ひやむぎ、うどん、中華麺等の麺紐を延ばすにあたり、麺紐が滓や粉によって品質低下することのないようにした麺紐延ばし装置を提供する。【解決手段】 一対のガイド(13D)の対向する内面にはガイド面(13M)を形成し、ガイド下端面(13P)及び麺紐送り方向側の端面(13Q)は円弧凹状に形成し、円弧凹状の端面を下側延ばしロール外周面の凹溝(13G)両側の平坦な円周端面、及び上側延ばしロール(13C)外周面の凹溝(13H)両側の尖端状周縁に接近させ、上側延ばしロールと下側延ばしロールとを回転させることにより、麺紐(11)を一対のガイドのガイド面によって案内させて上側延ばしロールと下側延ばしロールの間の隙間に引き込ませて延ばすように構成する。【選択図】 図9
