On a New Continuous Production Method of HARUSAME (Starch Noodles)

Abstract

In an old production method of starch noodles, starch was mixed with water and extruded into fine noodles and into boiling water. The noodles were then frozen in a cold storage room, thawed in cold water, hung on bamboo sticks and dried in the sun. The new continuous method presented in this report was devised and patented by Mr. Mori, a owner of a starch noodle plant in Tokyo and was industrially materialized with writers' cooperation on engineering sides. In this new method, starch mixture with water is extruded into thin film and onto a net conveyor. Then it goes through a steam tunnel for cooking, through drying chamber to reduce moisture so that the film can be cut by a cutter into noodles and then the noodles are dried in a drying tunnel. An automatic packer may be used in connection with this method. The main features of the new processes are:
(1) the new method requires 6-7 men to produce 1 t. of noodles a day whereas old methods required 35-40.
(2) elimination of 80 square meters of cold storage room with a 30 PS refrigeration system and also replacement of 1, 000 square meters of drying space with a 60 square meter drying tunnel, thereby cutting the production costs by 30% but still method retaining good old qualities of starch noodles.