| 摘要 |
PROBLEM TO BE SOLVED: To produce three-layer noodles having excellent texture and flavor even by carrying out slow thawing. SOLUTION: The three-layer noodles can be produced by adding water heated at 60-100 deg.C to at least either one of a raw material powder for an inner layer and a raw material powder for an outer layer and kneading the raw material powders when water is added to the raw material powders for the inner layer and the outer layer to individually kneading the raw material powder, separately rolling the kneaded raw material powders for the inner layer and the outer layer, respectively producing noodle belts for the inner layer and the outer layer, sandwiching the noodle belt for the inner layer with the two noodle belts for the outer layer, rolling the resultant noodle belt, producing a three-layer noodle belt, further rolling the three-layer noodle belt and cutting the noodle belt into noodle strips. The gelatinization of starch in the raw material powders proceeds with heat of the heated water during the kneading and the network formation of gluten is promoted. Thereby, the three-layer noodles having excellent texture and flavor can be produced even by carrying out slow thawing after freezing. |
