Improvement of Boiled Noodle(Udon)-Making

Part II. Material loss in boiling process of noodle(udon)-making

Abstract

In order to improve the boiling process of raw noodle, to increase the yield of product, and to reduce BOD load in waste water from the noodle factory, experiments were performed on the material loss during boiling raw noodle in hot water, in relation to the previous work of the processing conditions reported in Part I. The chemical composition of solid substance in the boiling water was also analized. The following results were obtained:
1) Material loss increased rapidly in several minutes after begining of boiling, and increased in proportion to the boiling time.
2) In cooking, material loss was minimum at 98.5°C and increased slightly at the other temperature.
3) The repeating use of boiling water caused increase of the concentration of dissolved matter and decrease of the material loss. Close correlation between the concentration of dissolved matter in boiling water and the material loss was confirmed.
4) Increase of the qantity of raw noodle in a batch process at boiling gave a slight decrease of material loss.
5) The solid substance of the boiling water consist with more than 50% starch and the quantity increased as increasing the boiling time. The quanity of low molecular substance such as salt and reducing sugar was detected at the early stage.
6) By the examination of waste water from small-scale noodle factories having different boiling equipment as well as various condition of boiling, much differences were found in the concentration and composition of solid matter.