PROBLEM TO BE SOLVED: To provide a method for preventing shredded noodle lines from being softened and folded due to impact when injected in a cage, avoiding damage to the appearance quality due to undesirable creases, even with an increased water addition ratio or increased maturation degree of dough for improvement in texture.SOLUTION: The method includes a step of boiling noodle lines in a straight line state by submerging shredded noodle lines in a straight line form in hot water, between a step of shredding noodle lines and a step of boiling in a partition cage. The method further includes performing the step of boiling noodle lines in a long straight line state and subsequently cutting to a predetermined length. The time for submerging in hot water is set to 5 to 90 seconds. In the case of using an incisor for square noodles, at least when the noodle lines are fed under the incisor, a rod-like body is disposed in parallel with two rollers of the incisor. The noodle lines are placed on a mesh belt conveyor and transported to a position for cutting to a predetermined length.COPYRIGHT: (C)2015,JPO&INPIT【課題】食感を改善する為に加水率を高めたり、生地の熟成度合いを高めると、細断された麺線は軟弱になって、個カゴ投入時の衝撃により折りたたまれて麺線は折り癖がつきやすく品位が損なわれる。【解決手段】麺線細断工程と区画カゴ茹工程の間に、細断された麺線を直線状態で熱水に潜行させる麺線直線茹工程を備えること。更に、長尺状の麺線で麺線直線茹工程を行い、その後定寸カットすること。熱水に潜行させる時間を5~90秒にすること。麺線直線茹工程を長尺状で行うと共に切歯が角形麺用の場合、少なくとも麺線の頭出しに際し切歯下で、棒状体を二本の切歯ローラに対し平行に配置すること。更に、麺線をメッシュベルトコンベア上に載せて定寸カット位置まで移送すること。【選択図】図1
