Noodle / Chou Making Machine - Exporter & Manufacturer, Ahmedabad, India

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Product Code : J-05

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Product Specification

Jas Noodle Making Machine
Wheat flour noodles are an important part in the diet of many Asians. It is believed that noodles originated in China as early as 5000 BC, then spread to other Asian countries. Today, the amount of flour used for noodle making in Asia accounts for about 40% of the total flour consumed. In recent years, Asian noodles have also become popular in many countries outside of Asia. This popularity is likely to increase.

THE BASICS
Wheat flour is the main ingredient for making Asian noodles. About three parts of flour are usually mixed with one part of salt or alkaline salt solution to form crumbly dough. The dough is compressed between a series of rolls to form a dough sheet. The Jas Enterprises is developed during the sheeting process, contributing to the noodle texture. The sheeted dough is then slit to produce noodles. The noodles are now ready for sale, or are further processed to prolong shelf life, to modify eating characteristics or to facilitate preparation by the consumer. In the preparation of instant fried noodles, the steaming process causes the starch to swell and gelatinize. The addition of alkaline salts (kan sui, a mixture of sodium and potassium carbonates) in some Chinese type noodles gives them a yellow color and a firmer, more elastic texture.

Based on Raw Materials
Noodles can be made from wheat flour alone or in combination with buckwheat flour. Wheat flour noodles include Chinese and Japanese type noodles. There are many varieties in each noodle type, representing different formulation, processing and noodle quality characteristics. Noodles containing buckwheat are also called soba, meaning buckwheat noodle. These noodles are typically light brown or gray in color with a unique taste and flavor.
Chinese type noodles are generally made from hard wheat flours, characterized by bright creamy white or bright yellow color and firm texture. Japanese noodles are typically made from soft wheat flour of medium protein. It is desirable to have a creamy white color and a soft and elastic texture in Japanese noodles.

Noodle machines are best suited to mass production. Noodle processing operations include mixing raw materials, dough sheeting, compounding, sheeting /rolling and slitting. This series of processes remains constant among countries for all noodle types.Dough is not so sensitive to processing as is that in bread dough. Variations in noodle dough water absorption among different flours is generally within 2-3%, and this is usually determined by dough handling properties. Flour particle sizes and their distribution affect the time water penetrates into the flour. Large particle flours require a longer time for water to incorporate and tend to form larger dough lumps. It is desirable to have relatively fine and evenly distributed particle size flours to achieve optimum dough mixing.

Dough Resting
After mixing, the dough pieces are rested for 20-40 minutes before compounding. Dough resting helps water penetrate into dough particles evenly, resulting in a smoother and less streaky dough after sheeting. In commercial production, the dough is rested in a receiving container while being stirred slowly.

Sheeting and Compounding
The rested, crumbly dough pieces are divided into two portions, each passing through a pair of sheeting rolls to form a noodle dough sheet. The two sheets are then combined (compounded) and passed through a second set of sheeting rolls to form a single sheet. The roll gap is adjusted so that the dough thickness reduction is between 20-40%. relax the dough for easy reduction in the subsequent sheeting operation. The resting time takes about 30-40 minutes.

Sheeting, Slitting and Waving
Further dough sheeting is done on a series of 4-6 pairs of rolls with decreasing roll gaps. At this stage, roll diameter, sheeting speed and reduction ratio should be considered to obtain an optimum dough reduction. Noodle slitting is done by a cutting machine, which is equipped with a pair of rolls, a slitter, and a cutter or a waver. The final dough sheet thickness is set on the calibration rolls according to noodle type and measured using a thickness dial gauge. Noodle width determines the size of noodle slitter to be used (noodle width, mm = 30/slitter number). The sheet is cut into noodle strands of desired width with a slitter. Noodles can be either square or round in shape by using various slitters. Noodle strands are cut into a desirable length by a cutter. At this stage, Chinese raw noodle, Japanese udon noodle, chuka-men and Thailand bamee noodle making is complete. For making instant noodles, noodle strands are waved before steaming and cutting.

Drying Noodles
Noodle drying can be achieved by air drying, deep frying or vacuum drying. The air drying process has been applied to many noodle types, such as Chinese raw noodles, Japanese udon noodles, steamed and air-dried instant noodles, and others. Air drying usually takes 5-8 hours to dry regular noodles (long and straight) and 30-40 minutes to dry steamed and air-dried instant noodles. Drying by frying takes only a few minutes. Vacuum drying of frozen noodles is a newer technology making it possible to produce premium quality products. For the manufacture of regular dry noodles, raw noodle strands of a certain length are hung on rods in a drying chamber with controlled temperature and relative humidity. Air drying usually involves multistage processes since too rapid drying causes noodle checking, similar to spaghetti drying. In the first stage, low temperature (15-200C) and dry air are applied to reduce the noodle moisture content from 40-45% to 25-27%. In the second stage, air of 400C and 70-75%relative humidity is used to ensure moisture migration from the interior of the noodle strands to outside surfaces. In the final stage, the product is further dried using cool air.

For the manufacture of air-dried instant noodles, wavy noodle-strands are first steamed for 18-20 minutes at 1000C, and then dried for 30-40 minutes using hot blast air at 800 C. The dried noodles are cooled prior to packaging. Air-dried instant noodles have a low fat content so some people prefer them. They also have a longer shelf-life because little fat rancidity is involved. Steaming appears to be very critical to this type of noodle since it affects the water dehydration rate of the product. However, slow output of the process and lack of pleasant shortening taste and mouth feel make the product less popular in Asia compared with instant fried noodles.

Drying by frying is a very fast process. Water vaporizes quickly from the surface of the noodles upon dipping into the hot oil. Dehydration of the exterior surface drives water to migrate from the interior to the exterior of the noodle strands. Eventually, some of the water in the noodles is replaced by oil. Many tiny holes are created during the frying process due to the mass transfer, and they serve as channels for water to get in upon dehydration in hot water. It usually takes 3-4 minutes to cook or soak instant fried noodles in hot water before consumption.

MAJOR TYPES OF ASIAN NOODLES CONSUMED

Region
Type
China/Hong Kong
Instant fried, Chinese raw, dried, hand-made
Indonesia
Instant fried, Chinese wet
Japan
Chuka-men (Chinese style yellow alkaline noodle), Japanese types (include hira men, udon, hiya-mughi, so-men), soba
Korea
Instant fried, dried, udon, soba
Malaysia
Hokkien, instant fried, Cantonese (alkaline raw), dried
Philippines
Instant fried, dried, Chinese wet, udon
Singapore
Hokkien, Cantonese, instant fried
Taiwan
Chinese wet, Chinese raw, instant fried, dried
Thailand
Bamee, dried, instant fried
Europe, Africa
Instant fried
Latin/South America
Instant fried or dried
North America
Instant fried or dried, Chinese raw, udon, soba

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