MULTI-LAYER NOODLE AND METHOD FOR PRODUCING THE SAME

To provide a noodle that has a chewy good texture.SOLUTION: Provided is a multi-layer noodle that has a laminated structure in which B layer is arranged between two A layers, and in which the ratio of the thickness of the two A layers to the B layer is A layer/B layer/A layer=2 to 10: 1: 2 to 10, an...

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Bibliographische Detailangaben
Hauptverfasser:	HORIGOME KENJIRO, TOYODA HAJIME, HARIGAI KOHEI, MIYATA ATSUYUKI
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	To provide a noodle that has a chewy good texture.SOLUTION: Provided is a multi-layer noodle that has a laminated structure in which B layer is arranged between two A layers, and in which the ratio of the thickness of the two A layers to the B layer is A layer/B layer/A layer=2 to 10: 1: 2 to 10, and the content amount of starches in the B layer is higher than the content amount of starches in the A layer.SELECTED DRAWING: None 【課題】粘りのある良好な食感を有する麺類の提供。【解決手段】２つのＡ層の間にＢ層が配置された積層構造を有し、該２つのＡ層と該Ｂ層との厚さの比が、Ａ層／Ｂ層／Ａ層＝２〜１０：１：２〜１０であり、該Ｂ層中の澱粉類の含有量が該Ａ層中の澱粉類の含有量よりも多い、多層麺類。【選択図】なし