PROBLEM TO BE SOLVED: To achieve the improvement of the labor environment of hand-stretched fine white noodle production workers and hand-stretched fine white noodle production throughout the year including a summer season, and to stabilize management.SOLUTION: Provided is a method where thick string-shaped noodles S are formed from a dough, edible oil is applied, while performing twisting, the noodles S are drawn so as to be processed into medium-thick string-shaped noodles S, further edible oil is applied thereto, while performing twisting, the noodles S are drawn so as to be processed into fine string-shape noodles S, the fine string-shaped noodles S are hung to two rods 12 into a 8-figure shape, the noodles hung to the two rods 12 are stored in an aging warehouse 1, inside of which is cooled to a temperature at which the noodles are not frozen, the noodles are aged in a cooled state, and, after the aging, the noodles discharged from the aging warehouse 1 are fitted to a drawing-drying apparatus so as to be drawn.SELECTED DRAWING: Figure 2COPYRIGHT: (C)2018,JPO&INPIT【課題】 手延素麺製造作業者の労働環境の改善と、夏場を含む通年での手延素麺製造を可能にして経営を安定化すること。【解決手段】 生地から太い紐状の麺Sを形成し、食用油を塗って撚りを掛けながら麺Sを引き延ばして中太の紐状の麺Sに加工し、さらに食用油を塗って撚りを掛けながら麺Sを引き延ばして細い紐状の麺Sに加工し、この細い紐状の麺Sを2本のロッド12に8の字状に掛け、麺が凍らない温度に内部を冷却されている熟成庫1内に2本のロッド12に掛けられた麺を貯蔵して冷却状態において麺を熟成させ、熟成後、熟成庫1から取り出した麺を引延・乾燥装置に取付けて引き延ばす方法。【選択図】 図2
