| 摘要 |
PROBLEM TO BE SOLVED: To provide noodles capable of suppressing elongation of a multi Layered noodle line, lowering of palate feeling and sense of taste even leaving the noodles alone after cocking. SOLUTION: The noodles are obtained by adhering a coating agent on a surface of the multi layered noodle line 6 comprising an inner layer noodle dough 2 and an outer layer noodle dough 4 covering the inner layer noodle dough 2. The inner layer dough 2 includes transglutaminase and the coating 8 composed of the coating agent includes at least a kind of natural polymer material selected from the group consisting of gellant gum, iota carrageenan and xanthan gum. The dough strength of the inner layer dough 2 is sustained and imparting a firm texture to the noodle by including the transglutaminase in the inner layer noodle dough. Penetration of water to the inside of the multi layered noodle line 6 is suppressed by installing the coating layer 8 on the multi layered noodle line 6 and as a result maceration of the noodle is prevented. |
