MULTI-LAYER NOODLE AND PRODUCTION METHOD THEREOF

To provide: a noodle which, after chilled or frozen for storage, can be eaten as it is or after loosened with flowing water alone without being cooked by reheating while having such texture as to be just after boiled, that is to say, having both elasticity with proper hardness inside the noodle and elasticity (smoothness) with softness causing fresh noodle surface in view of problems that distributed chilled products of boiled noodles exhibit deteriorated texture over time due to storage thereof at about 4°C at which starch is easiest to age and distributed frozen products of the boiled noodles exhibit bad texture in eating due to sudden generation of separation of water by freezing and thawing; and a production method of the same.SOLUTION: A noodle has multi-layer structure of two or more layers. In the noodle, an outermost layer is a noodle strip including (A) etherified or acetylated waxy tapioca starch of 10 to 75 mass% per powder and an inner layer is a noodle strip which does not include or includes (B-1) etherified or acetylated waxy tapioca starch at the amount smaller than the outermost layer and also includes (B-2) etherified or acetylated tapioca starch. The noodle is selected so as to have a settling volume of (B-2) in the inner layer smaller than that of (A) in the outermost layer.SELECTED DRAWING: None 【課題】 茹で麺のチルド流通品は、でん粉がもっとも老化しやすい４℃前後で保存されるために経時的に食感が劣化し、茹で麺の冷凍流通品は、凍結解凍によって離水が急激に生じるために喫食時の食感が悪くなる。本発明の目的は、チルド又は冷凍保存後にあっても、茹でたての食感、すなわち、麺内部の適度な硬さある弾力と麺表面の瑞々しい柔らかな弾力（つるみ）を兼ね備えた、再加熱調理なしにそのまま又は流水でほぐすのみで喫食できる麺類及びその麺類の製造方法を提供することにある。【解決手段】 麺を二層以上の多層構造とし、最外層は、（Ａ）エーテル化又はアセチル化されたワキシータピオカ澱粉を対紛で１０～７５質量％含む麺帯とし、内層は、（Ｂ－１）エーテル化又はアセチル化されたワキシータピオカ澱粉を含まない又は外層より少ない量で含み、さらに（Ｂ－２）エーテル化又はアセチル化されたタピオカ澱粉含む麺帯とすることより、上記課題は解決される。また、内層における（B－２）の沈降積が、外層における（A）の沈降積より小さいものを選択することにより、上記課題は解決される。【選択図】なし