| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide multilayer cooked noodles which get loose by only sousing noodle soup to be eaten as they are and have good food feeling, and whose aging is slow even if circulating and storing the multilayer cooked noodles. <P>SOLUTION: This multilayer cooked noodle including an A layer and a B layer which satisfy the following conditions of (1)-(3), and wherein the A layer configures one side or both sides of an outer layer. (1) The A layer: a crude protein content in terms of dry matter is 6-11 mass%, cereal flour comprising wheat flour of 95-80 pts.mass and tapioca starch of 5-20 pts.mass is used as raw material compounding, and the layer is formed as noodle dough by a the usual method, the B layer: a crude protein content in terms of dry matter is 9-14 mass%, matter wherein cereal flour comprising wheat flour of 30-50 pts.mass and tapioca starch of 70-50 pts.mass is added with wheat gluten of 7-10 pts.mass in terms of dry matter as raw material compounding is used, and the layer is formed as noodle dough by the usual method, (2) the crude protein content of the A layer<the crude protein content of the B layer, and (3) a water addition amount of the A layer<a water addition amount of the A layer. <P>COPYRIGHT: (C)2013,JPO&INPIT |
