PROBLEM TO BE SOLVED: To provide a method and an apparatus for producing noodles, smoothly producing with excellent noodle-making properties, noodles which cause less boiling dissolution, and have a high quality excellent in smoothness and viscoelasticity.SOLUTION: This method for producing the noodles includes (i) the process of preparing noodle strips 5 in an ungelatinized condition from noodle dough 4, (ii) the process of soaking for 0.5-10 min the noodle strips 5 obtained in the process (i) in aqueous liquid 2 selected from among 5-50°C water, acid aqueous solution, and alkaline aqueous solution, and (iii) the process of taking the noodle strips 5 out from the aqueous liquid 2, and rolling to a prescribed thickness while applying the aqueous liquid 2 to rolling mill rolls 3a and 3b and/or the noodle strips 5. The apparatus for producing the noodles is equipped with a noodle strip preparing part (I) which prepares the noodle strips 5 from the noodle dough 4, a water tank (II) for soaking the noodle strips 5 obtained by passing the noodle strip preparing part (I) in the aqueous liquid 2, and a rolling part (III) which includes a device 6 applying the aqueous liquid 2 to the rolling mill rolls 3a and 3b and/or the noodle strips 5, and rolling the noodle strips 5 taken out of the water tank (II) to a prescribed thickness.COPYRIGHT: (C)2010,JPO&INPIT【課題】茹でどけが少なく、滑らかさ及び粘弾性に優れる高品質の麺類を、良好な製麺性で円滑に製造できる麺類の製造方法及びその製造装置の提供。【解決手段】麺生地4から未糊化状態の麺帯5を調製する工程(i)、工程(i)で得られる麺帯5を5~50℃の温度の水、酸性水溶液及びアルカリ性水溶液から選ばれる水性液体2に0.5~10分間浸漬する工程(ii)、次いで麺帯5を水性液体2から取り出して、圧延ロール3a、3b及び/又は麺帯5に水性液体2を施しながら所定の厚さまで圧延する工程(iii)を含む麺類の製造方法、並びに麺生地4から麺帯5を調製する麺帯調製部(I)、麺帯調製部(I)を経て得られる麺帯5を水性液体2に浸漬するための水槽(II)、並びに水槽(II)から取り出した麺帯5を、圧延ロール3a、3b及び/又は麺帯5に水性液体2を施す装置6を備える所定厚まで圧延する圧延部(III)を有する麺類の製造装置。【選択図】図1
