Method for producing noodle food product

Abstract

To provide new technical means for efficiently producing a noodle food product containing two or more types of noodle strips that are clearly distinguishable from each other.SOLUTION: The present invention relates to a method for producing noodle food products including at least first and second noodle strips that are distinguishable from each other by using a noodle making machine equipped with a first cutting blade and a second cutting blade from which noodle strips distinguishable from those obtained from the first cutting blade are obtained, the method including the steps of: preparing a first shredded noodle band and a second shredded noodle band; shredding the first shredded noodle band with the first cutting blade to obtain at least the first noodle strip; and shredding the second shredded noodle band with the second cutting blade to obtain at least the second noodle strip.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present disclosure relates to a method for producing a noodle food product. [Background technology]

[0002] When mass-producing noodle foods such as udon, soba, and ramen, it is common to use a roller-type noodle making machine equipped with one type of cutting blade.

[0003] Patent Document 1 discloses a method for producing noodles by dividing a noodle band, in which a wide rolled noodle band is divided into multiple pieces in the width direction, and each divided noodle band is cut into noodle strings using cutting blades of the same specifications that correspond to each divided noodle band. In this conventional technology, at least a portion of the divided noodle band is displaced so that each divided noodle band is at a different position in the thickness direction of the noodle band, and each noodle band is cut at the different positions using cutting blades of the same specifications. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2021-126096 A Summary of the Invention

[0005] The method disclosed in Patent Document 1 makes it possible to produce a noodle food containing one type of noodle string, but makes it impossible or extremely difficult to produce noodle strings that have a range of noodle sizes or shapes, that is, noodle foods that contain two or more types of noodle strings that are clearly distinguishable.

[0006] Therefore, an object of the present disclosure is to provide a new technical means for efficiently producing a noodle food product containing two or more types of noodle strings that are clearly distinguishable from one another.

[0007] The present inventors have found that by mixing noodles produced using at least two separate cutting blades in a roller-type noodle-making machine, it is possible to efficiently produce noodle foods containing two or more types of noodle strands that are clearly distinguishable from one another (for example, noodle strips having a range of sizes and shapes). The present disclosure is based on this finding.

[0008] According to one embodiment of the present disclosure, there is provided a method for producing a noodle food product containing at least first and second noodle strings that are clearly distinguishable from each other, using a noodle-making machine equipped with a first cutting blade and a second cutting blade that produces noodle strings that are clearly distinguishable from the noodle strings produced by the first cutting blade, comprising: A step of preparing a first noodle strip and a second noodle strip; a step of cutting the first shredded noodle band with the first cutting blade to obtain at least first noodle strings; a step of cutting the second shredded noodle band with the second cutting blade to obtain at least second noodle strings; A method is provided, comprising:

[0009] According to the present disclosure, noodle foods containing two or more types of noodle strings that can be clearly distinguished can be efficiently produced. [Brief description of the drawings]

[0010] [Figure 1] FIG. 1 shows a side view of an example of a noodle making machine used in the method of the present disclosure. [Diagram 2] FIG. 1 shows a plan view of an example of a noodle making machine used in the method of the present disclosure. [Diagram 3] FIG. 2 shows an enlarged plan view of an example of a chute included in a noodle making machine used in the method of the present disclosure. [Figure 4] FIG. 2 shows an enlarged side view of an example of a chute included in a noodle making machine used in the method of the present disclosure. Description of the Invention

[0011] This disclosure provides technology that produces high-quality food, contributes to improving the quality of people's lives, and contributes to the SDGs.

[0012] According to one embodiment of the present disclosure, a method for producing a noodle food product containing at least first and second noodle strings that are clearly distinguishable from each other, using a noodle-making machine equipped with a first cutting blade and a second cutting blade that produces noodle strings that are clearly distinguishable from the noodle strings produced by the first cutting blade, comprises the steps of: A step of preparing a first noodle strip and a second noodle strip; a step of cutting the first shredded noodle band with the first cutting blade to obtain at least first noodle strings; a step of cutting the second shredded noodle band with the second cutting blade to obtain at least second noodle strings; Includes.

[0013] [Noodle making machine used in the method of the present disclosure] An example of a noodle-making machine (typically, a roller-type noodle-making machine) used in the method of the present disclosure will be described in detail with reference to FIGS. 1 to 4.

[0014] Figures 1 and 2 show an example of the main parts of a noodle-making machine (roller-type noodle-making machine) used in the method of the present disclosure. In Figures 1 and 2, the up-down, front-back, and other directions of the noodle-making machine 1 when it is installed on the floor are indicated by crossed arrows. In the following explanation, the directions will be explained based on the directions of these arrows. The same applies to Figures 3 and 4 described below.

[0015] In Figs. 1 and 2, the housing 2 and conveyor 3 of the noodle making machine 1 are supported by a support stand 4 installed on a floor (not shown). Inside the housing 2, from the top, a roll pair 5, a dividing blade 6, a chute 7, a first cutting blade 8, and a second cutting blade 9 are provided. According to the present disclosure, the second cutting blade is capable of obtaining noodle strips that are distinguishable from the noodle strips obtained from the first cutting blade (i.e., the first cutting blade and the second cutting blade are configured to produce noodle strips that are distinguishable from each other). According to one embodiment of the present disclosure, the first cutting blade and the second cutting blade are distinguishable from each other. From the viewpoint of avoiding the power and configuration required for transporting the shredded noodle strip, it is preferable that the first shredded noodle strip BN1 that passes through the dividing blade 6, the chute 7, and the first cutting blade 8, and / or the second shredded noodle strip BN2 that passes through the dividing blade 6, the chute 7, and the second cutting blade 9, are consistently moved from top to bottom in the direction of gravity. In this case, the shredded noodle band can be transported toward the cutting blade by gravity, which can prevent unexpected deformation or alteration of the shredded noodle band.

[0016] The roll pair 5 introduces the base noodle sheet BN into the housing 2 .

[0017] The dividing blade 6 divides the base noodle sheet BN into multiple pieces (for example, into two). When dividing into two, the dividing blade 6 divides the base noodle sheet BN into a first shredded noodle body BN1 and a second shredded noodle body BN2. Therefore, according to one embodiment of the present disclosure, the noodle-making machine is equipped with a noodle sheet dividing means (or a noodle sheet dividing unit) that divides the base noodle sheet into multiple pieces (preferably, divides the base noodle sheet into multiple pieces in the width direction) to obtain at least a first shredded noodle sheet and a second shredded noodle sheet. According to one embodiment of the present disclosure, the noodle sheet dividing means or the noodle sheet dividing unit has at least a dividing blade.

[0018] The chute 7 guides the first shredded noodle body BN1 and the second shredded noodle body BN2 to the first cutting blade 8 and the second cutting blade 9, respectively. The first shredded noodle body BN1 is guided by sliding on the surface of the front plate portion 71a of the chute 7 and transported to the first cutting blade 8 arranged on the front side. The second shredded noodle body BN2 is guided by sliding on the surface of the rear plate portion 71b of the chute 7 and transported to the second cutting blade 9 arranged on the rear side. It is preferable that the first shredded noodle body BN1 and the second shredded noodle body BN2 are branched in the front-to-rear direction by the plate portions 71a and 71b of the chute 7 and are displaced to different positions from each other in the thickness direction of the base noodle sheet BN.

[0019] An example of the chute 7 will be described with reference to Figs. 3 and 4. The chute 7 is preferably formed in a triangular roof shape by two plate parts 71a and 71b. At the upper side of the chute 7, the ends of the plate parts 71a and 71b are combined to form the top of the triangular roof, and the end of the plate part 71a may form the protruding part 72a, or the end of the plate part 71b may form the protruding part 72b. The protruding part 72a may protrude from the left half end of the combined plate parts 71a on the left half side of the chute 7 and overhang. Also, the protruding part 72b may protrude from the right half end of the combined plate parts 71b on the right half side of the chute 7 and overhang.

[0020] Both the left and right sides of the chute 7 may be covered by side plates 74. The right side plate 74 may be formed by bending the right end of the plate portion 71a, and its tip may be joined to a flange 75 formed by bending the right end of the plate portion 71b. Similarly, the left side plate 74 may be formed by bending the left end of the plate portion 71b, and its tip may be joined to a flange 75 formed by bending the left end of the plate portion 71a.

[0021] A pair of nuts 76 may be fixed to the outer surface of each side plate 74. Each nut 76 may fix the chute 7 to the housing 2. The plate parts 71a and 71b may be formed of a metal plate (e.g., a stainless steel plate) with a desired coating (e.g., fluororesin processing) so that the first shredded noodle body BN1 and / or the second shredded noodle body BN2 can slide smoothly. The protrusions 72a and 72b are preferably formed with a notch to avoid interference with a bolt (not shown) accompanying the split blade 6, and have an uneven shape. In addition, the lower end of the plate part 71a in the front-rear direction may be formed with a notch 73a1 and / or 73a2 to avoid interference with the gear 82 and / or 83 of the first cutting blade 8 described later. Similarly, the lower end of the plate portion 71b in the front-rear direction may be formed with notches 73b1 and / or 73b2 to avoid interference with gears 92 and / or 93 of the second cutting blade 9, which will be described later.

[0022] The first cutting blade 8 is preferably provided at the lower end in the front-to-rear direction of the plate portion 71a of the chute 7, as shown in Figures 1 and 2. The first cutting blade 8 is preferably disposed on the left side of the lower end of the plate portion 71a so as to shred the first noodle sheet BN1 guided to the left half of the plate portion 71a of the chute 7. Arranging the first cutting blade in this manner is advantageous in that the first noodle sheet to be shredded slides downward on the surface of the plate portion of the chute due to gravity, is transported to the first cutting blade, and is shredded.

[0023] Similarly, the second cutting blade 9 is preferably provided at the lower end in the front-to-rear direction of the plate portion 71b of the chute 7, as shown in Figures 1 and 2. The second cutting blade 9 is preferably disposed on the right side of the lower end of the plate portion 71b so as to shred the second noodle sheet BN2 guided to the right half of the plate portion 71b of the chute 7. Arranging the second cutting blade in this manner is advantageous in that the second noodle sheet to be shredded slides downward on the surface of the plate portion of the chute due to gravity, is transported to the second cutting blade, and is shredded.

[0024] According to one embodiment of the present disclosure, the noodle-making machine has a first cutting blade and a second cutting blade at different positions. Providing the first cutting blade and the second cutting blade at different positions in the noodle-making machine is advantageous in that the first cutting blade and the second cutting blade are not connected to each other and do not necessarily require a connecting part, making it possible to reduce the weight of the noodle-making machine.

[0025] The first cutting blade 8 is preferably configured by combining a pair of cylindrical cutting tools 81 so as to cut the first noodle strip BN1 into noodle strips (e.g., first noodle strips N1). Similarly, the second cutting blade 9 is preferably configured by combining a pair of cylindrical cutting tools 91 so as to cut the second noodle strip BN2 into noodle strips (e.g., second noodle strips N2).

[0026] The blades 81 and 91 are usually arranged with their rotation axes parallel to each other and their outer circumferential surfaces facing each other. The first noodle strip BN1 to be shredded is shredded into noodle strips (e.g., first noodle strip N1) by passing between the blades 81. Similarly, the second noodle strip BN2 to be shredded is shredded into noodle strips (e.g., second noodle strip N2) by passing between the blades 91.

[0027] It is preferable that gears 82 and 83 and gears 92 and 93 are provided at both ends of the blades 81 and 91, respectively, to enable the blades 81 and 91 to be rotationally driven. The gears 82 and 83 are preferably received in the cutouts 73a1 and 73a2 of the plate portion 71a of the chute 7. Similarly, the gears 92 and 93 are preferably received in the cutouts 73b1 and 73b2 of the plate portion 71b of the chute 7. Providing the gears 82 and 83 and / or the gears 92 and 93 in this manner is advantageous in that the first shredded noodle sheet BN1 guided on the plate portion 71a and / or the second shredded noodle sheet BN2 guided on the plate portion 71b is received exactly between the pair of blades 81 and / or 91, respectively.

[0028] From the viewpoint of avoiding mutual interference and arranging the first cutting blade 8 and the second cutting blade 9 independently with a high degree of freedom, it is preferable that the first cutting blade 8 and the second cutting blade 9 are positioned so that the cutting tools 81 and 91 overlap each other in a direction intersecting their rotation axes, as shown in FIG. 2.

[0029] As shown in FIG. 1, the lower part of the pair of cutting tools 81 of the first cutting blade 8 and / or the lower part of the pair of cutting tools 91 of the second cutting blade 9 (i.e., downstream side of the flow of the noodle strings) may be provided with a retention part 84 and / or 94, respectively. The retention part 84 (or retention part 94) temporarily retains the flow of the noodle strings cut by the pair of cutting tools 81 (or cutting tool 91), making it possible to cause the noodle strings to curl. The retention part is not particularly limited in terms of material, shape, etc., as long as it is capable of causing the noodle strings to curl. The retention part 84 (or retention part 94) may be composed of, for example, a pair of rubber plates arranged opposite each other across a passage through which the noodle strings cut by the first cutting blade 8 (or the noodle strings cut by the second cutting blade 9) pass. When the retaining portion 84 (or the retaining portion 94) is a pair of rubber plates, the noodle strings cut by the pair of cutting tools 81 (or the cutting tools 91) come into contact with the rubber plates when passing through the passage between the pair of rubber plates, and are retained on the rubber plates, forming curls. When the retaining portion 84 (or the retaining portion 94) is a pair of rubber plates, the degree of curl (condition of curl) formed in the first noodle string N1 (or the second noodle string N2) can be changed by changing the thickness, length, etc. of the rubber plates. For example, by setting the thickness of the rubber plates to about 1.0 to about 2.0 mm, noodle strings with a large wave shape may be obtained. Also, by setting the thickness of the rubber plates to about 2.0 to about 3.0 mm, noodle strings with a small wave shape may be obtained.

[0030] According to the present disclosure, the first cutting blade 8 and the second cutting blade 9 can be arranged independently of each other, and therefore the retention areas 84 and / or 85 downstream of each cutting blade can be configured with a high degree of freedom without being affected by the adjacent cutting blades. Therefore, when retention areas are provided, the present disclosure is advantageous in that curling of each noodle string can be caused evenly throughout the entire area downstream of each cutting blade.

[0031] The first cutting blade and / or the second cutting blade may be a cutting blade generally used in the art. Examples of the material of the cutting blade include stainless steel, iron, etc. Examples of the shape of the cutting blade include a round blade, a square blade, a thin blade, etc. Examples of the number of the cutting blade include No. 4 (noodle width: about 7.5 mm), No. 6 (noodle width: about 5 mm), No. 8 (noodle width: about 3.8 mm), No. 10 (noodle width: about 3 mm), No. 12 (noodle width: about 2.5 mm), No. 14 (noodle width: about 2.2 mm), No. 16 (noodle width: about 1.9 mm), No. 18 (noodle width: about 1.7 mm), No. 20 (noodle width: about 1.5 mm), No. 22 (noodle width: about 1.4 mm), No. 24 (noodle width: about 1.3 mm), No. 26 (noodle width: about 1.2 mm), No. 28 (noodle width: about 1.1 mm), No. 30 (noodle width: about 1 mm), etc. In addition, the first cutting blade and / or the second cutting blade may be a specially processed cutting blade (for example, one described in JP 2014-82978 A). The combination of the first cutting blade and the second cutting blade can be appropriately adjusted according to the desired noodle food, so long as the combination allows for a clear distinction between the noodle strings obtained by the first cutting blade and the noodle strings obtained by the second cutting blade. For example, the first cutting blade and the second cutting blade may be made to be clearly distinguishable from each other by making them different in at least one of the cross-sectional shape of the noodle strings to be cut (e.g., substantially round, substantially oval, substantially triangular, substantially rectangular), the thickness of the noodle strings to be cut (e.g., noodle width), the degree of curl given to the cut noodle strings (e.g., the magnitude of the curl waveform), etc. Also, the first cutting blade and the second cutting blade may be made to be clearly distinguishable from each other by making them different in at least one of the shape of the cutting blade, the number of the cutting blade, the presence or absence of a retention portion, etc.

[0032] The first noodle string N1 may be placed on the conveyor 3 downstream of the first cutting blade 8 and transported. Similarly, the second noodle string N2 may be placed on the conveyor 3 downstream of the second cutting blade 9 and transported. Although only one conveyor 3 is illustrated in the examples of FIGS. 1 and 2, two or more conveyors 3 may be provided, and each conveyor may transport the first noodle string N1 and the second noodle string N2, respectively. The first noodle string N1 and the second noodle string N2 may be mixed on the downstream side of the conveyor 3. However, according to a preferred embodiment of the present disclosure, the first noodle string N1 and the second noodle string N2 are not mixed on the downstream side of the conveyor 3 and are placed in a boiling tank (not shown).

[0033] Hereinafter, each step of the method for producing a noodle food using the above-mentioned noodle making machine will be described in detail.

[0034] [Step of preparing a first noodle strip to be shredded and a second noodle strip to be shredded] According to one embodiment of the present disclosure, a step of preparing a first shredded noodle sheet and a second shredded noodle sheet is carried out. In this step, at least one of the first shredded noodle sheet and the second shredded noodle sheet may be manufactured, or the first shredded noodle sheet and / or the second shredded noodle sheet may be obtained that has been prepared in advance (e.g., commercially available).

[0035] In the present disclosure, the shredded noodle band refers to a noodle band to be shredded into noodle strips in a process described below, and is typically a noodle dough processed into a sheet having a desired thickness. The noodle dough is a base dough for the first shredded noodle band and the second shredded noodle band, and is, for example, a mixture of main ingredients such as wheat flour, starch, rice flour, buckwheat flour, and bean flour, and water, salt, kansui, and the like. In addition to the ingredients described above, the noodle dough may contain any food additive ingredients such as seasonings, colorants, emulsifiers, antioxidants, and alcohol. Separate noodle doughs may be prepared to obtain the first shredded noodle band and the second shredded noodle band, or the same noodle dough may be used for the first shredded noodle band and the second shredded noodle band (i.e., the first shredded noodle band and the second shredded noodle band may be obtained from one type of noodle dough). An example of a method for processing noodle dough into shredded noodle bands is to further roll the coarse noodle band obtained by rolling the noodle dough with a rolling roll (e.g., a pair of rolls provided in a noodle-making machine). Note that shredded noodle bands may also be obtained by preparing multiple coarse noodle bands (which may all be derived from the same noodle dough, or may be derived from two or more types of noodle dough), stacking these in a multifunction machine or the like, and then further rolling them with a rolling roll (e.g., a pair of rolls provided in a noodle-making machine).

[0036] According to one embodiment of the present disclosure, the first shredded noodle band and the second shredded noodle band are obtained from the same noodle dough. According to a preferred embodiment of the present disclosure, the first shredded noodle band and the second shredded noodle band may be obtained by dividing a base noodle band obtained by processing the noodle dough into a sheet having a desired thickness. In such an embodiment, the base noodle band may be obtained by further rolling the coarse noodle band obtained by rolling the noodle dough with a rolling roll (for example, a pair of rolls provided in a noodle making machine). The base noodle band is the noodle dough processed into a sheet having a desired thickness, and is divided into multiple pieces to obtain at least the first shredded noodle band and the second shredded noodle band. When the base noodle band is divided into three or more pieces, a third shredded noodle band, etc. may be present. According to a further preferred embodiment of the present disclosure, the first shredded noodle band and the second shredded noodle band are obtained by dividing the base noodle band into multiple pieces (preferably, into two pieces) in the width direction using a noodle making machine.

[0037] [Transporting the shredded noodle sheet] According to one embodiment of the present disclosure, a noodle-making machine performs a step of transporting the first shredded noodle band to the first cutting blade and transporting the second shredded noodle band to the second cutting blade. According to a preferred embodiment of the present disclosure, a noodle-making machine performs a step of branching the first shredded noodle band and the second shredded noodle band at different positions in the thickness direction of the base noodle band, transporting the first shredded noodle band to the first cutting blade, and transporting the second shredded noodle band to the second cutting blade. Transporting the first shredded noodle band and the second shredded noodle band toward different cutting blades (i.e., the first cutting blade and the second cutting blade), respectively, is advantageous in that the first noodle band and the second noodle band can be efficiently produced. In addition, if a third shredded noodle band, etc. is present, a corresponding third cutting blade, etc. may be installed in the noodle making machine and transported in the same manner (for the installation of a third cutting blade, etc., see also Patent Document 1, for example).

[0038] [Step of cutting the first shredded noodle band with a first cutting blade to obtain at least first noodle strings] According to one embodiment of the present disclosure, a step of cutting the first shredded noodle band with the first cutting blade to obtain at least a first noodle string is carried out in a noodle-making machine. In the present disclosure, noodle string means a noodle band cut into a linear shape by a cutting blade of a noodle-making machine. When the first cutting blade is a general cutting blade capable of cutting out noodle strings of approximately uniform thickness, shape, etc., usually, only one type of noodle string (for example, a first noodle string) is obtained. On the other hand, when the first cutting blade has an irregular shape and is a cutting blade capable of cutting out two or more types of noodle strings (for example, a cutting blade disclosed in JP 2014-82978 A), not only the first noodle string but also third, fourth noodle strings, etc. may be obtained. When a noodle food product having a more complex texture, etc. is desired, it may be advantageous to use a cutting blade capable of cutting out two or more types of noodle strings as the first cutting blade.

[0039] According to one embodiment of the present disclosure, the step of obtaining the first noodle strings includes a step of curling the noodle strings. Any method may be adopted as a method of curling the noodle strings. Including the step of curling the noodle strings is advantageous in that a wide variety of noodle foods having different textures, ease of slurping, and the like can be easily produced. Examples of such methods include a method of curling the noodle strings by applying an external force such as lifting the noodle strings cut by the first cutting blade one or more times with a desired device, and a method of curling the noodle strings by retaining the noodle strings in a retention section (e.g., a rubber plate) provided downstream in the flow direction of the noodle strings cut by passing through the first cutting blade.

[0040] According to a preferred embodiment of the present disclosure, the step of curling the noodle strings includes a step of curling the noodle strings using a retention section provided downstream in the flow direction of the noodle strings that pass through the first cutting blade and are cut into pieces. In this embodiment, the retention section can be easily removed, which is advantageous in that a wide range of noodle foods with different textures, slurpability, etc. can be easily produced using the same noodle-making machine.

[0041] [Step of cutting the second shredded noodle band with a second cutting blade to obtain at least second noodle strings] According to one embodiment of the present disclosure, a noodle-making machine performs a step of cutting the second shredded noodle band with the second cutting blade to obtain at least second noodle strands. When the second cutting blade is a general cutting blade capable of cutting out noodle strands of approximately uniform thickness, shape, etc., usually, only one type of noodle strand (e.g., second noodle strand) is obtained. On the other hand, when the first cutting blade has an irregular shape and is a cutting blade capable of cutting out two or more types of noodle strands (e.g., a cutting blade disclosed in JP 2014-82978 A), not only the second noodle strand but also third, fourth noodle strands, etc. may be obtained. When a noodle food product having a more complex texture, etc. is desired, it may be advantageous to use a cutting blade capable of cutting out two or more types of noodle strands as the second cutting blade.

[0042] According to one embodiment of the present disclosure, the step of obtaining the second noodle strings includes a step of curling the noodle strings. Any method may be adopted as a method of curling the noodle strings. Including the step of curling the noodle strings is advantageous in that a wide variety of noodle foods having different textures, ease of slurping, and the like can be easily produced. Examples of such methods include a method of curling the noodle strings by applying an external force such as lifting the noodle strings cut by the second cutting blade one or more times with a desired device, and a method of curling the noodle strings by retaining the noodle strings in a retention section (e.g., a rubber plate) provided downstream in the flow direction of the noodle strings cut by passing through the second cutting blade.

[0043] According to a preferred embodiment of the present disclosure, the step of curling the noodle strings includes a step of curling the noodle strings using a retention section provided downstream in the flow direction of the noodle strings that pass through the second cutting blade and are cut into pieces. In this embodiment, the retention section is easy to remove, which is advantageous in that a wide range of noodle foods with different textures, slurpability, etc. can be easily produced using the same noodle-making machine.

[0044] According to one embodiment of the present disclosure, at least one of the steps of obtaining the first noodle strings and obtaining the second noodle strings includes a step of curling the noodle strings.

[0045] This study revealed that the first noodle strings and / or second noodle strings obtained above (including third noodle strings, etc., if present; the same applies below) may be deformed or denatured if they are subjected to more physical stimulation than necessary (e.g., lifting the noodle strings, contact between noodle strings) before being heated. Therefore, when transporting the first noodle strings and / or second noodle strings obtained above on a conveyor or the like, it is advantageous to adjust the speed at which the noodle strings are transported and / or to design the production line (e.g., reducing the number of conveyor transfers or adjusting the height at which the noodle strings are transferred) so that more physical stimulation is not applied to these noodle strings than necessary.

[0046] [Step of mixing the first noodle strings and the second noodle strings] According to one embodiment of the present disclosure, a step of mixing the first noodle strings and the second noodle strings is carried out. The first noodle strings and the second noodle strings obtained above may be mixed by any method to produce a noodle food. The first noodle strings and the second noodle strings obtained above may be subjected to any step (e.g., heating such as frying, boiling, steaming, frying in oil, etc.; refrigeration; freezing; addition of any food additives such as seasonings, colorants, emulsifiers, antioxidants, alcohol, etc., mixing, etc.) before or after mixing to produce a noodle food. When the any step is carried out before mixing the first noodle strings and the second noodle strings obtained above, the any step may be carried out separately for the first noodle strings and the second noodle strings, or may be carried out simultaneously, or may be carried out for only one of the first noodle strings and the second noodle strings. As described above, considering that the noodle strings before heating may be deformed or denatured due to physical stimuli, from the standpoint of preventing deformation or denaturation of the noodle strings, it is particularly advantageous to mix the first noodle strings and the second noodle strings obtained above while heating them or to mix them after heating.

[0047] According to a preferred embodiment of the present disclosure, a step of mixing the first noodle strings and the second noodle strings while dispersing them is carried out. Mixing two or more types of noodle strings while dispersing them makes it easier for the two or more types of noodle strings to be uniformly dispersed in the resulting noodle food, which is advantageous in providing a noodle food of more complex quality. Examples of methods for mixing the noodle strings while dispersing include a method in which the first noodle strings and the second noodle strings are introduced into a solvent (e.g., water, oil, etc.) and mixed, and a method in which a desired amount of air is blown onto the first noodle strings and the second noodle strings to make them fly around, and then mixed.

[0048] According to a preferred embodiment of the present disclosure, the mixing step includes a step of putting the first noodle strings and the second noodle strings into the same boiling tank (preferably separately) and boiling the first noodle strings and the second noodle strings simultaneously. By boiling the first noodle strings and the second noodle strings simultaneously in the same boiling tank, the first noodle strings and the second noodle strings are mixed while being boiled, which is advantageous in that it improves work efficiency in the industrial production of noodle foods. Furthermore, by mixing the first noodle strings and the second noodle strings while boiling them, the noodle strings are heated to a level at which they do not deform or denature, making it possible to prevent deformation or denaturation of the noodle strings, which is advantageous in that it is possible to obtain a noodle food with excellent appearance.

[0049] Furthermore, from the viewpoint of more efficiently mixing the first noodle strings and the second noodle strings in the boiling tank, it is preferable to generate bubbles or the like in the boiling tank. It is believed that generating bubbles promotes convection in the boiling tank, and more efficiently mixes the first noodle strings and the second noodle strings. Examples of methods for generating bubbles include a method in which a known bubble generating device is installed in the boiling tank.

[0050] The temperature of the water in the boiling tank is not particularly limited, so long as it is a temperature at which the first noodle strings and the second noodle strings can be boiled.

[0051] The time for boiling the first noodle string and the second noodle string can be adjusted appropriately depending on the thickness of the first noodle string and / or the second noodle string and the desired noodle food. If the boiling time of the first noodle string and the second noodle string can be the same, the first noodle string and the second noodle string may be simultaneously put into a boiling tank, boiled for a desired time, and then the first noodle string and the second noodle string mixed in the boiling tank may be removed from the boiling tank. If it is desired to change the boiling time of the first noodle string and the second noodle string, one noodle string may be put into the boiling tank first, and after the desired time has elapsed, the other noodle string may be put into the boiling tank, boiled for a desired time, and then the first noodle string and the second noodle string mixed in the boiling tank may be removed from the boiling tank.

[0052] The amount of water in the boiling tank can be adjusted appropriately depending on the amount of the first noodle strips and second noodle strips to be added, and may be, for example, about 10 to about 50 L, preferably about 10 to about 40 L, and more preferably about 15 to about 30 L, based on 1 kg of the total mass of the first and second noodle strips to be added (if third noodle strips etc. are present, this total mass includes these as well).

[0053] The first noodle strings and the second noodle strings charged into the boiling tank may be for one serving or for multiple servings. From the viewpoint of industrially and efficiently producing noodle foods, it is preferable to boil the first noodle strings and the second noodle strings for multiple servings in the same boiling tank.

[0054] [Step of dividing the mixture containing the first noodle strips and the second noodle strips into preset amounts] According to a more preferred embodiment of the present disclosure, the method includes a step of dividing the mixture containing the first noodle strings and the second noodle strings into preset amounts after mixing the first noodle strings and the second noodle strings. An example of a method for dividing the mixture into preset amounts is a method in which the mixture containing the boiled first noodle strings and the second noodle strings is weighed using a weighing machine or the like and divided. Examples of the preset amount include one serving, two servings, three servings, ten servings, and the like. The amount of the noodle food for one serving may be, for example, about 50 to about 500 g, preferably about 100 to about 300 g, and more preferably about 120 to about 200 g.

[0055] [Noodles] According to another embodiment of the present disclosure, there is provided a noodle food obtained by the method of the present disclosure. The noodle food is not particularly limited as long as it can be produced into noodle strands using a noodle making machine, and examples thereof include udon, hiyamugi, somen, Chinese noodles, kishimen, hoto, rice vermicelli, pasta, short pasta, and harusame, which may be used alone or in combination of two or more types.

[0056] The noodle food produced by the method of the present disclosure may be eaten as is, or may be made edible through further processing (e.g., heating in a microwave oven, etc.). The noodle food of the present disclosure is preferably a food for cooking with heat, and more preferably a food for cooking in a microwave oven. Furthermore, the heat treatment using the above-mentioned heating device is suitably applied to frozen foods. Therefore, according to a preferred embodiment of the present disclosure, the noodle food is a food for freezing.

[0057] [Noodle making machine / noodle making system] According to another embodiment of the present disclosure, a noodle sheet dividing means divides a base noodle sheet in a width direction into a plurality of pieces to obtain at least a first shredded noodle sheet and a second shredded noodle sheet; a first cutting blade for cutting the first cut noodle band into noodle strips (preferably first noodle strips); a second cutting blade for cutting the second cut noodle band into noodle strips (preferably second noodle strips), There is provided a noodle-making machine, wherein the first cutting blade and the second cutting blade are configured to produce noodle strings that are clearly distinguishable from each other. According to one embodiment of the present disclosure, the noodle-making machine can be advantageously used for producing noodle foods that include at least first and second noodle strings that are clearly distinguishable from each other.

[0058] According to another preferred embodiment of the present disclosure, in the noodle-making machine, the first cutting blade is positioned to cut the first shredded noodle band to obtain noodle strands (preferably first noodle strands), and the second cutting blade is positioned to cut the second shredded noodle band to obtain noodle strands (preferably second noodle strands). According to another preferred embodiment of the present disclosure, the noodle-making machine includes the first cutting blade and the second cutting blade in different positions.

[0059] According to another embodiment of the present disclosure, there is provided a noodle-making system comprising the noodle-making machine of the present disclosure and a boiling tank for boiling the noodle strings obtained by the noodle-making machine, The boiling tank boils the noodle strings obtained from the first cutting blade and the second cutting blade, which are distinguishable from each other, and mixes them in the boiling tank. A noodle-making system is provided. According to one embodiment of the present disclosure, the noodle-making system can be advantageously used for producing a noodle food product including at least a first noodle string and a second noodle string that are clearly distinguishable from each other.

[0060] According to another further preferred embodiment of the present disclosure, the noodle-making system further includes a conveyor disposed between the noodle-making machine and the boiling tank.

[0061] According to another further preferred embodiment of the present disclosure, in the system, the conveyor transports the noodle strings (preferably the first noodle strings and the second noodle strings) discharged from the noodle-making machine to the boiling tank.

[0062] According to the present disclosure, it is possible to efficiently produce noodle foods that contain a mixture of noodles with different textures, and this can be advantageously used to provide noodle foods with complex qualities.

[0063] The present disclosure encompasses the following. [1] A method for producing a noodle food product including at least first and second noodle strings that are clearly distinguishable from each other, using a noodle-making machine equipped with a first cutting blade and a second cutting blade that produces noodle strings that are clearly distinguishable from the noodle strings produced by the first cutting blade, comprising: A step of preparing a first noodle strip and a second noodle strip; a step of cutting the first shredded noodle band with the first cutting blade to obtain at least first noodle strings; a step of cutting the second shredded noodle band with the second cutting blade to obtain at least second noodle strings; A method comprising: [2] The method according to [1], wherein at least one of the steps of obtaining the first noodle strands and obtaining the second noodle strands includes a step of curling the noodle strands. [3] The method according to [1] or [2], wherein the first cutting blade and the second cutting blade are distinguishable from each other by making them different in at least one of the cross-sectional shape of the noodle strings to be cut into thin strips, the thickness of the noodle strings to be cut into thin strips, and the degree of curl imparted to the cut noodle strings. [4] The method according to any one of [1] to [3], wherein the preparing step is a step of dividing the base noodle band in the width direction into multiple pieces to obtain at least a first shredded noodle band and a second shredded noodle band. [5] The method according to any one of [1] to [4], further comprising a step of mixing the first noodle strips and the second noodle strips while dispersing them. [6] The method according to [5], wherein the mixing step includes a step of placing the first noodle strings and the second noodle strings in the same boiling tank and boiling the first noodle strings and the second noodle strings simultaneously. [7] The method according to [5] or [6], further comprising a step of dividing the mixture containing the first noodle strips and the second noodle strips into predetermined amounts after mixing the first noodle strips and the second noodle strips. [8] A noodle band dividing means for dividing the base noodle band into a plurality of pieces in the width direction to obtain at least a first shredded noodle band and a second shredded noodle band; a first cutting blade for cutting the first cut noodle band into noodle strings; and a second cutting blade for cutting the second cut noodle band into noodle strings, The noodle-making machine, wherein the first cutting blade and the second cutting blade are configured to produce noodle strings that are clearly distinguishable from each other. [9] A noodle-making system comprising a noodle-making machine and a boiling tank for boiling the noodle strings obtained by the noodle-making machine, The above noodle making machine is a noodle band dividing means for dividing the base noodle band into a plurality of bands in the width direction to obtain at least a first shredded noodle band and a second shredded noodle band; a first cutting blade for cutting the first cut noodle band into noodle strings; A second cutting blade for cutting the second cut noodle band into noodle strings; Equipped with the first cutting blade and the second cutting blade have a structure for producing noodle strings that can be clearly distinguished from each other, The boiling tank boils the noodle strings obtained from the first cutting blade and the second cutting blade, which are distinguishable from each other, and mixes them in the boiling tank. Noodle making system. EXAMPLES

[0064] The method of the present disclosure will be described in more detail below using examples. However, the following examples are not intended to limit the method of the present disclosure in any way. Unless otherwise specified, percentages and ratios described in this specification are by mass. Furthermore, unless otherwise specified, units and measurement methods described in this specification are in accordance with the provisions of the Japanese Industrial Standards (JIS).

[0065] In the following examples and reference examples, the following cutting blades were used. Square blade, #20, no retention area (Cutting machine (GW4-215, manufactured by Tokyo Menki Co., Ltd.)) Square blade, number #20, retention part 1 (Cutting machine (GW4-215, manufactured by Tokyo Menki Co., Ltd.), retention part: rubber plate with a thickness of about 2.5 mm) Square blade, number #20, retention part 2 (Cutting machine (GW4-215, manufactured by Tokyo Menki Co., Ltd.), retention part: rubber plate with a thickness of about 1.5 mm) Square blade, #16, no retention area (Cutting machine (GW4-215, manufactured by Tokyo Menki Co., Ltd.)) Round blade, #20, no retention area (Cutting machine (GW4-215, manufactured by Tokyo Menki Co., Ltd.)) Round blade, number #20, retention part 1 (Cutting machine (GW4-215, manufactured by Tokyo Menki Co., Ltd.), retention part: rubber plate with a thickness of about 2.5 mm) Round blade, number #20, retention part 2 (Cutting machine (GW4-215, manufactured by Tokyo Menki Co., Ltd.), retention part: rubber plate with a thickness of about 1.5 mm) Round blade, #16, no retention area (Cutting machine (GW4-215, manufactured by Tokyo Menki Co., Ltd.))

[0066] [Example 1] Wheat flour, water, kansui (water), and salt were mixed to obtain a dough for Chinese noodles. The obtained dough for Chinese noodles was made using a noodle-making machine 1 (first cutting blade (square blade, number #20, no retention section) / second cutting blade (round blade, number #20, no retention section)) with the configuration shown in Figs. 1-2, which was manufactured based on a known noodle-making machine (manufactured by Yutaka Seisakusho Co., Ltd.). The above-mentioned dough for Chinese noodles was rolled to obtain a wide base noodle band for Chinese noodles with an adjusted thickness, which was introduced into the inside of the housing 2 via a pair of rolls 5. This base noodle band for Chinese noodles was divided into two in the width direction by a dividing blade 6. One of the divided base noodle bands (i.e., the first noodle band to be shredded) was slid on the surface of the front plate portion 71a of the chute 7 to be transported to the first cutting blade 8 arranged on the front side, and shredded to obtain a first noodle string. The other divided base noodle sheet (i.e., the second noodle sheet to be shredded) was slid over the surface of the rear plate portion 71b of the chute 7 and transported to the second cutting blade 9 arranged at the rear, where it was shredded to obtain second noodle strands.

[0067] The obtained first noodle strings and second noodle strings were transported to a boiling tank carefully (i.e., without being mixed, without applying excessive physical stimulation) on a conveyor 3, and then placed in the same boiling tank (the mass ratio of the first noodle strings and the second noodle strings placed was 1:1). The above first noodle strings and second noodle strings were boiled while generating bubbles in the boiling tank (approximately 2 L of water was used for a total of 100 g of the first noodle strings and the second noodle strings). The first noodle strings and second noodle strings were removed from the boiling tank and divided into portions for each meal, thereby obtaining the noodle food of Example 1. The noodle food of Example 1 had an excellent appearance with no crumbling of the noodle strings.

[0068] When removed from the boiling tank, the first noodle strings and the second noodle strings were thoroughly mixed, so the noodle food of Example 1 contained the first noodle strings and the second noodle strings in approximately equal amounts. Moreover, in the noodle food of Example 1, no collapse of the noodle strings was observed. Without being bound by theory, it is believed that by putting the first noodle strings and the second noodle strings into the boiling tank without mixing them, it is possible to suppress the application of physical stimuli (for example, lifting of the noodle strings, contact between the noodle strings, etc.) to the noodle strings before boiling, and to prevent the collapse of the noodle strings. Furthermore, since the surfaces of the first noodle strings and the second noodle strings are heated when they are put into the boiling tank, it is believed that the collapse of the noodle strings is unlikely to occur even if the noodle strings come into contact with each other during or after boiling. Furthermore, by boiling the first noodle strings and the second noodle strings in the same boiling tank, the first noodle strings and the second noodle strings are mixed due to convection in the boiling tank, etc., and it is believed that these noodle strings are sufficiently mixed when the noodle strings are removed from the boiling tank.

[0069] [Examples 2 to 15] The noodle foods of Examples 2 to 15 were obtained by carrying out a method similar to that of Example 1. The combinations of cutting blades used in Examples 2 to 15 are as shown in Table 1. The noodle foods of Examples 2 to 15 were prepared by thoroughly mixing the first noodle strings and the second noodle strings. Furthermore, the noodle foods of Examples 2 to 15 had an excellent appearance with no crumbling of the noodle strings.

[0070] [Table 1]

[0071] In producing the noodle foods of Examples 2 to 15 (and Reference Examples 1 to 4 described below), the boiling time was the same as that of Example 1. It is believed that the boiling time affects the texture (firmness) of the resulting noodle food. Therefore, the boiling time was standardized in Examples 1 to 15 (and Reference Examples 1 to 4 described below) to prevent the boiling time from affecting the sensory evaluation in Test Example 1 described below.

[0072] [Example 16] The same method as in Example 1 was carried out to obtain the first noodle strings and the second noodle strings. The obtained first noodle strings and second noodle strings were mixed, and then the mixed noodle strings were placed in a boiling tank and boiled while generating bubbles in the boiling tank (the mass ratio of the first noodle strings to the second noodle strings was 1:1). The boiling time was the same as in Example 1. The first noodle strings and the second noodle strings were removed from the boiling tank and divided into portions for each meal, thereby obtaining the noodle food of Example 16.

[0073] In the noodle food of Example 16, the first noodle strings and the second noodle strings were thoroughly mixed, and therefore contained the first noodle strings and the second noodle strings in approximately equal amounts. On the other hand, the noodle food of Example 16 was found to have collapsed noodle strings (curling, breaking, crushing, loss of curl, etc.). Without being bound by theory, it is believed that unboiled noodle strings are more likely to be deformed or denatured by physical stimuli and the like than boiled noodle strings. Therefore, in Example 16, it is believed that the collapse of the noodle strings occurred due to physical stimuli (e.g., lifting of the noodle strings, contact between the noodle strings, etc.) that occurred when the first noodle strings and the second noodle strings were mixed before boiling. The collapse of the noodle strings may not only be undesirable from an aesthetic point of view, but is also thought to lead to a decrease in the desired texture, a decrease in the wheat flavor, and / or a decrease in ease of slurping.

[0074] Comparing Examples 1 to 15 with Example 16, mixing the first and second noodle strings while boiling them in a boiling tank rather than mixing them beforehand is particularly advantageous in terms of preventing the noodle strings from crumbling. Furthermore, mixing the first and second noodle strings while boiling does not require a step of mixing the first and second noodle strings beforehand, which is advantageous in terms of improving work efficiency in industrial production.

[0075] In the industrial production of noodle foods, it is generally considered efficient to divide the noodle strings into a predetermined amount (e.g., one serving) and then boil the noodle strings. This study revealed that dividing the noodle strings into a predetermined amount before boiling is undesirable from the viewpoint of preventing the noodle strings from crumbling, since it applies physical stimuli (e.g., lifting of the noodle strings, contact between the noodle strings, etc.) to the noodle strings before boiling. According to a preferred embodiment of the present disclosure, the first noodle string and the second noodle string are boiled before being divided into a predetermined amount (e.g., one serving), which is advantageous in that it is possible to prevent physical stimuli from being applied to the noodle strings in the step of dividing the noodle strings before boiling. In addition, in the method of dividing the noodle strings into a preset amount (e.g., one serving) and then boiling the noodle strings, it is common to make the boiling tank smaller in size (e.g., a small boiling tank for boiling one serving) in accordance with the preset amount (e.g., one serving). Therefore, in this method, the opening of the boiling tank is smaller than when multiple servings are boiled at once, so that it may not be easy in industrial production to appropriately feed multiple types of noodle strings into the opening of the boiling tank. According to a preferred embodiment of the present disclosure, the first noodle strings and the second noodle strings are boiled at once for multiple servings before being divided into a preset amount (e.g., one serving), so that the capacity and / or opening of the boiling tank are correspondingly large. Therefore, according to a preferred embodiment of the present disclosure, it is easy to appropriately feed multiple types of noodle strings into the opening of the boiling tank, which is advantageous in that it improves work efficiency in industrial production of noodle foods.

[0076] [Reference examples 1~4] The noodle foods of Reference Examples 1 to 4 were obtained by carrying out the same method as in Example 1. In Reference Examples 1 to 4, as shown in Table 2, the same first cutting blade and second cutting blade were used.

[0077] [Table 2]

[0078] [Test Example 1: Sensory Evaluation] The noodle foods of Examples 1 to 15 and Reference Examples 1 to 4 were frozen once and thawed in a microwave oven, and then subjected to a sensory evaluation by the following method. The sensory evaluation was carried out by four expert panelists who were trained to the extent that they could give the same score to the same sample, and evaluated the texture (firmness of the noodles), wheat flavor, and ease of slurping of the noodles when eating the noodle foods of Examples 1 to 15 and Reference Examples 1 to 4, using the following evaluation criteria. Note that the panels had previously agreed on the texture (firmness of the noodles), wheat flavor, and ease of slurping of the noodles of the noodle food of Reference Example 1 so that they would all receive a score of 3 points, so that each panelist had a common understanding. The results are shown in Table 3. <Evaluation criteria for texture (noodle firmness)> 5 points: The noodles are very chewy. 4 points: Noodles are chewy 3 points: Normal firmness of noodles 2 points: Noodles are not firm enough 1 point: Noodles are very weak <Evaluation criteria for wheat flavor> 5 points: Very strong wheat flavor 4 points: Strong wheat flavor 3 points: Wheat flavor 2 points: A slight wheat flavor 1 point: No wheat flavor <Criteria for evaluating the ease of slurping noodles> 5 points: Very easy to slurp noodles 4 points: Easy to slurp noodles 3 points: Able to slurp noodles moderately 2 points: Difficult to slurp noodles 1 point: Very difficult to slurp noodles

[0079] [Table 3]

[0080] As is clear from the results in Table 3, the method of the present disclosure is an extremely simple method of freely combining cutting blades in the same noodle-making machine, and can produce two or more types of noodle strands that differ in noodle shape, thickness, and / or degree of curl, and is advantageous in that it can provide noodle foods with a wide range of qualities (e.g., texture, wheat flavor, slurpability).

[0081] The method disclosed herein does not necessarily require multiple noodle-making machines with different cutting blades, and is therefore advantageous in that it can make efficient use of production equipment and production space.

[0082] There is also a known method for producing noodle foods containing two or more types of noodle strings with different shapes in a conventional noodle-making machine equipped with only one type of cutting blade by complexly processing the cutting blade itself. However, this conventional method has limitations in its application because it is more difficult to process the cutting blade and / or the shapes and / or widths of the cutting blades that can be combined are limited. The method disclosed herein is advantageous in that it does not necessarily require complex processing of the cutting blade itself, and is an extremely simple method of arbitrarily combining a first cutting blade and a second cutting blade, allowing the production of noodle foods that freely combine two or more types of noodle strings with different shapes. [Explanation of symbols]

[0083] 1. Noodle making machine 2. Chassis 3. Conveyor 4 Support stand 5 Role vs. 6 split blade 7. SHOOT 71a, 71b plate part 72a, 72b protrusion 73a1, 73a2 Notch 73b1, 73b2 Notch 74 Side Panel 75 Flange 76 Nut 8 First cutting edge 81 Cutting tools 82, 83 Gear 84 Retention part 9 Second cutting edge 91 Cutting tools 92, 93 Gear 94 Retention part BN Base Noodle Body BN1 First shredded noodle body N1 The first noodle BN2 Second shredded noodle body N2 The second noodle

Claims

1. A method for producing a noodle food product including at least first and second noodle strings which are clearly distinguishable from each other, using a noodle making machine equipped with a first cutting blade and a second cutting blade which produces noodle strings which are clearly distinguishable from the noodle strings produced by the first cutting blade, comprising: A step of preparing a first noodle strip and a second noodle strip; A step of cutting the first shredded noodle band with the first cutting blade to obtain at least first noodle strings; and A step of cutting the second shredded noodle band with the second cutting blade to obtain at least second noodle strings; A method comprising:

2. The method of claim 1 , wherein at least one of the steps of obtaining the first noodle strands and obtaining the second noodle strands includes a step of curlying the noodle strands.

3. 2. The method according to claim 1, wherein the first cutting blade and the second cutting blade are distinguishable from each other by making them different in at least one of the cross-sectional shape of the noodle strings to be cut into thin strips, the thickness of the noodle strings to be cut into thin strips, and the degree of curl imparted to the cut noodle strings.

4. the preparing step is a step of dividing a base noodle band into a plurality of bands in the width direction to obtain at least a first shredded noodle band and a second shredded noodle band, The method according to claim 1 , further comprising the step of mixing the first noodle strings and the second noodle strings while dispersing them.

5. The method according to claim 4 , wherein the mixing step includes the step of putting the first noodle strings and the second noodle strings into the same boiling tank and boiling the first noodle strings and the second noodle strings simultaneously.

6. 6. The method of claim 5, further comprising the step of dividing the mixture comprising the first noodle strands and the second noodle strands into preset amounts after mixing the first noodle strands and the second noodle strands.

7. a noodle band dividing means for dividing the base noodle band into a plurality of bands in the width direction to obtain at least a first shredded noodle band and a second shredded noodle band; a first cutting blade for cutting the first cut noodle band into noodle strings; a second cutting blade for cutting the second shredded noodle band into noodle strings, the first cutting blade and the second cutting blade are configured to produce noodle strings that are clearly distinguishable from each other.

8. A noodle-making system comprising a noodle-making machine and a boiling tank for boiling noodle strings obtained by the noodle-making machine, The noodle making machine comprises: a noodle band dividing means for dividing the base noodle band into a plurality of pieces in the width direction to obtain at least a first shredded noodle band and a second shredded noodle band; a first cutting blade for cutting the first cut noodle band into noodle strings; a second cutting blade for cutting the second cut noodle band into noodle strings; Equipped with the first cutting blade and the second cutting blade have a structure for producing noodle strings that can be clearly distinguished from each other, The boiling tank boils the noodle strings obtained from the first cutting blade and the second cutting blade, which are distinguishable from each other, and mixes them in the boiling tank. Noodle making system.

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