Multilayered noodles and their manufacturing method

Abstract

To provide noodles that maintain a good texture even after some time has passed since cooking. [Solution] The laminated structure has a layer B arranged between two A layers, and the A layer is made of raw material powder It contains 80% or more by mass of wheat flour, and the B layer contains wheat flour and gluten in the raw flour. It has, and the raw material flour of layer B has a wheat flour content of 60% by mass or more, and the wheat flour and The total gluten content is 80% by mass, and the wheat-derived protein content is calculated on a dry matter basis. Multilayered noodles with a mass of 18.0-33.0%.

Description

Technical Field

[0001] The present invention relates to multilayer noodles and a method for producing the same.

Background Art

[0002] When boiled noodles are served immediately after boiling, a difference in texture (gradient) occurs between the inside and outside of the noodles due to the moisture gradient inside the noodles, resulting in a satisfying texture. On the other hand, when boiled noodles are stored, the difference in texture caused by the above moisture gradient becomes smaller, so the eating satisfaction decreases.

[0003] In order to improve the texture of noodles, multilayer noodles composed of multiple dough layers have been proposed. Furthermore attempts have also been made to further improve the texture of multilayer noodles. For example, in Patent Document 1, as noodles with good texture even after the passage of the cooking time, an outer layer obtained using a raw material mainly composed of starches and an inner layer obtained using a raw material mainly composed of wheat flour and to which protein is added are provided, and the ratio of the thickness of the outer layer to the thickness of the inner layer is in the range of outer layer / inner layer / outer layer = 1.5 to 2.5 / 1 / 1.5 to 2.5, and a three-layer noodle in which the raw material used for the outer layer contains 50 to 85% by mass of tapioca starch and 5 to 15% by mass of gelatinized starch is described. In Patent Document 2, in a multilayer cooked noodle composed of layer A and layer B where layer A constitutes one or both sides of the outer layer, each of layer A and layer B contains a cereal powder composed of a predetermined amount of wheat flour and tapioca starch and has a predetermined crude protein content and by making the crude protein content and the water addition amount of layer A lower than the crude protein content of layer B it is described that noodles with good texture and slow aging can be obtained. In Patent Document 3, a frozen noodle is produced by gelatinizing and freezing noodle strands obtained from a three-layer noodle belt in which an inner layer noodle belt is sandwiched between two outer layer noodle belts In the manufacturing method, strong flour is used for the inner layer raw material flour, and semi-strong flour or medium-strength flour is used for the outer layer raw material flour. It is stated that this allows for the production of frozen noodles with a good texture after slow thawing. Patent Document 4 describes a multilayer structure having an A layer and a B layer, where the A layer constitutes the outer layer. Noodles, wherein layers A and B contain cereal flours and, if necessary, starches, and at least B The layers contain refined protein derived from durum wheat, and the grain flours and starches in layers A and B The crude protein content of refined durum wheat relative to the total amount is P and Q, respectively. When Q ≥ P, a multilayer noodle is described. Patent document 5 describes wheat flour 35-6 Contains 0% by weight, 25-50% by weight of etherified phosphate cross-linked starch, and 5-15% by weight of gluten. Outer layer noodle sheet manufactured from outer layer noodle raw material flour, 0-20% by weight of wheat flour, etherified phosphate crosslinked precipitate Inner layer noodles made from inner layer noodle raw material flour containing 60-80% flour by weight and 15-25% gluten by weight. This document describes a method for manufacturing chilled Chinese noodles using a three-layer noodle sheet made from a strip of material. [Prior art documents] [Patent Documents]

[0004] [Patent Document 1] Japanese Patent Publication No. 2008-029273 [Patent Document 2] Japanese Patent Publication No. 2012-196168 [Patent Document 3] Japanese Patent Publication No. 2001-245618 [Patent Document 4] Japanese Patent Publication No. 2020-58273 [Patent Document 5] Japanese Patent Publication No. 2019-176814 [Disclosure of the Invention] [Problems that the invention aims to solve]

[0005] This invention provides noodles that maintain a good texture even after some time has passed since cooking. [Means for solving the problem]

[0006] The present invention provides the following: [1] Multilayered noodles, It has a laminated structure in which layer B is placed between two layers A, The A layer contains 80% by mass or more of wheat flour in the raw material flour. The B layer contains wheat flour and gluten in the raw material flour, and The raw material flour for layer B has a wheat flour content of 60% by mass or more, and the wheat flour and gluten The total content is 80% by mass, and the wheat-derived protein content is 18.0% on a dry matter basis. It is 33.0% by mass. Multilayered noodles. [2] The multilayer noodles according to [1], wherein the raw material flour of layer B contains 7% by mass or more of the gluten. . [3] The wheat-derived protein content in the raw material flour of layer A is X mass% on a dry matter basis, The content of wheat-derived protein in the raw material flour of layer B is Y mass% on a dry matter basis. tree, 20≧(YX)≧6.5 The multilayer noodles described in [1] or [2]. [4] The multilayer noodles according to any one of [1] to [3], wherein the B layer contains egg white. [5] The ratio of the thickness of layer A to layer B is A layer / B layer / A layer = 0.3~4 / 1 / 0.3 A multilayer noodle product as described in any one of items [1] to [4], which is ~4. [6] Chinese noodles, multi-layered noodles as described in any one of items [1] to [5]. [7] A method for producing multilayer noodles, A multilayer noodle sheet having a laminated structure in which a noodle sheet for layer B is placed between two noodle sheets for layer A is rolled and Cutting to produce multilayer noodles having a laminated structure in which a B layer is disposed between two A layers comprising The A layer contains 80% by mass or more of wheat flour in the raw material powder, The B layer contains wheat flour and further gluten in the raw material powder, and the raw material powder of the B layer has a wheat flour content of 60% by mass or more, and the total content of the wheat flour and the gluten is 80% by mass, and the content of wheat-derived protein is 18.0 to 33.0% by mass in terms of dry matter weight, Method. 〔8〕The method according to 〔7〕, wherein the raw material powder of the B layer contains 7% by mass or more of the gluten. 〔9〕When the content of wheat-derived protein in the raw material powder of the A layer is X% by mass in terms of dry matter weight, and the content of wheat-derived protein in the raw material powder of the B layer is Y% by mass in terms of dry matter weight, then 20≧(Y-X)≧6.5 The method according to 〔7〕 or 〔8〕. 〔10〕The method according to any one of 〔7〕 to 〔9〕, wherein the B layer contains egg white. 〔11〕The method according to any one of 〔7〕 to 〔10〕, wherein the ratio of the thickness of the A layer to the B layer to the A layer is A layer / B layer / A layer = 0.3 to 4 / 1 / 0. 3 to 4. 〔12〕The method according to any one of 〔7〕 to 〔11〕, wherein the multilayer noodles are Chinese noodles. 〔13〕A method for producing refrigerated cooked noodles, comprising heating and refrigerating the multilayer noodles according to any one of 〔1〕 to 〔6〕. 〔14〕The method according to 〔13〕, wherein the refrigerated cooked noodles are noodles for heating in a range and eating.

Advantages of the Invention

[0007] According to the present invention, even after a lapse of time after cooking, there is firmness in the central part, and the texture is smooth from the center to the surface during eating. To provide noodles with a good texture, characterized by a desirable gradient in texture (difference in texture between the inside and outside of the noodles). It is possible. Furthermore, the noodles provided by this invention do not easily become soggy when boiled and can be refrigerated after cooking. It retains a good texture even after being reheated in a microwave. [Modes for carrying out the invention]

[0008] The inventors of this invention have found that in multilayer noodles, the outer layer mainly contains wheat flour, and the inner layer mainly contains wheat By incorporating flour and a large amount of gluten, the food remains in good condition even after time has passed since cooking. We discovered that noodles with a certain texture can be obtained. Conventional production methods have not included adding gluten to noodles. However (for example, Patent Document 5), gluten in conventional noodles is generally found in noodles made with starch. It is used to improve the workability and texture of noodles with a low wheat flour content, such as those of the following types. In contrast, the present invention further adds gluten to the inner layer of multilayer noodles mainly composed of wheat flour. By adding a large amount of [ingredient], the deterioration of the texture of the multilayered noodles over time can be improved.

[0009] The types of multilayer noodles provided by the present invention are not particularly limited, and include, for example, Chinese noodles. Examples include udon, hiyamugi, soba, and pasta, of which Chinese noodles and udon are preferred. stomach.

[0010] The multilayer noodles of the present invention have a laminated structure in which layer B is arranged between two layers A. In this laminated structure, layer A is an outer layer relative to layer B, and layer B is an inner layer relative to layer A. It is a layer.

[0011] In the multilayer noodles of the present invention, the raw materials for layers A and B contain wheat flour. From the viewpoint of improving the texture of the type, the amount of wheat flour in the raw material flour of layer A is the total mass of the raw material flour. Preferably, it is 80% by mass or more, and more preferably 90% by mass or more. The wheat flour content in the raw material flour of layer B is preferably 60% by mass or less of the total mass of the raw material flour. More preferably, the amount is 70% by mass or more, and even more preferably 80% by mass or more. The flour can be any flour commonly used in the manufacture of noodles, such as strong flour, semi-strong flour, or all-purpose flour. Flour, cake flour, durum flour, whole wheat flour, bran flour, heat-treated wheat flour (e.g., pregelatinized wheat flour, partial Examples include pregelatinized wheat flour, dry heat treated wheat flour, etc. These wheat flours may be of any one type or It can be used in combination of two or more types. The small particles contained in the raw material powder of layers A and B The types of wheat may be the same or different. From the standpoint of noodle-making properties, the heat in the raw flour... The processed wheat flour content is preferably 20% by mass or less.

[0012] In the multilayer noodles of the present invention, the raw material flour for layer B is, in addition to the wheat flour, gluten It contains gluten. Commercially available gluten can be used. From the standpoint of improving texture, the gluten content in the raw material flour of layer B is as follows: Preferably 7% by mass or more, more preferably 8% by mass or more, on the other hand preferably 25 The amount is less than or equal to mass%, more preferably 20% by mass or less. For example, the amount in the raw material powder of the B layer The ruten content is preferably 7 to 25% by mass of the total mass of the raw material powder, and more preferably It is 8-20% by mass.

[0013] The total content of wheat flour and gluten in the raw material flour of layer B is preferably... The content of the A layer is 80% by mass or more, and more preferably 90% by mass or more. The raw material flour may contain gluten in addition to wheat flour, but it does not have to contain gluten.

[0014] In the multilayer noodles of the present invention, the content of wheat-derived protein in the raw material flour of the B layer is, In terms of amount of substance, it is preferably 18.0 to 33.0% by mass, and more preferably 18.0% It is 30.0% by mass. The raw material flour of layer B has a higher wheat-derived protein content compared to the raw material flour of layer A. It has a high content of [something]. More specifically, the content of wheat-derived protein (dry matter) in the raw material flour of layer A. X (mass %) is the amount of wheat-derived protein in the raw material flour of layer B (dry matter amount). When the converted value is Y (mass%), preferably 20 ≥ (YX) ≥ 6.5.

[0015] In this specification, the content of wheat-derived protein in the raw material flour on a dry matter basis means the The amount of protein contained in the wheat flour in the raw material flour relative to the dry matter content of the raw material flour, and the amount of protein contained in the raw material flour This refers to the total amount (mass%) of protein contained in the gluten. In this specification, raw materials The dry matter content of powder refers to the amount obtained by the atmospheric pressure heating and drying method (Japanese Food Standard Composition Table 2015 Edition (7th Revised Edition) Analytical Manual). Measure according to the following (see Chapter 1 of the [www.mext.go.jp / a_menu / syokuhinseibun / 1368931.htm]) This refers to the dried mass of the raw material flour. In this specification, the wheat flour and gluten contained in The amount of protein is determined by the combustion method (see Chapter 1 of the Analysis Manual for the 2015 Edition (Seventh Revised Edition) of the Standard Tables of Food Composition in Japan). These are values ​​measured according to ( ).

[0016] The raw materials for layers A and B may be used in the production of noodles, if necessary. It may also contain other ingredients. These other ingredients may include other grain flours other than wheat flour, starch, etc. Protein materials such as soy protein, milk protein, egg yolk powder, egg white powder, whole egg powder, skim milk powder, and In addition to oils and fats, lye water, calcined calcium, dietary fiber, salt, sugars, sweeteners, spices, and seasonings. Ingredients, vitamins, minerals, nutritional fortifiers, colorants, flavorings, dextrin (including indigestible), swelling Examples include tensile agents, thickeners, emulsifiers, water-retaining agents, preservatives, enzymes, pH adjusters, and oxidation-reduction agents. These other ingredients are combined as appropriate to achieve the desired properties of the noodles being manufactured. It can be used.

[0017] Examples of other grain flours besides wheat flour include, but are not limited to, rice flour, barley flour, and glutinous barley. Examples include flour, buckwheat flour, soy flour, corn flour, oat flour, rye flour, and wheat bran. These flours can be used individually or in combination of two or more. The content and types of these other grain flours in the raw material flours of layers A and B are the same. They may also be different. For example, only one of the A or B layers may contain the other grain flours. It is also possible that both layer A or layer B contain the other grain flours, or Layer A or Layer B may each contain different types or amounts of other grain flours.

[0018] Examples of the aforementioned starches are not limited to potato starch, tapioca starch, wheat starch, etc. Unprocessed starches such as cornstarch, waxy cornstarch, and rice starch, and processed products thereof ( For example, modified starch that has undergone crosslinking, phosphorylation, acetylation, etherification, oxidation, or alpha-gelatinization. These include: any one or more combinations of these unprocessed and processed starches. It can be used in the following way. Preferably, the starches are tapioca starch. Also preferably The starches are modified starches. More preferably, the starches are modified tapioca starches. More preferably, one or more selected from the group consisting of acetylation, etherification, and crosslinking. This is processed tapioca starch that has undergone the above processing.

[0019] The starch content and type in the raw materials of layers A and B may be the same but different. It is also possible that only one of the A or B layers contains starches, or Both the A layer and the B layer may contain starches, or the A layer and the B layer may each contain starches. It may contain different types or amounts of starches. Preferably, the A layer and the B layer The starch content in the raw material flour is preferably 0 to 20% by mass of the total mass of the raw material flour. More preferably, it is 0 to 10% by mass.

[0020] The total content of the other components in the raw material powder of layers A and B is, in the total mass of the raw material powder. Preferably, it is 0 to 20% by mass, more preferably 0 to 10% by mass.

[0021] Preferably, in the multilayer noodles of the present invention, the B layer contains egg white. The egg white is made from whole eggs or The components excluding the egg yolk can be used either as is or dried. For example, When adding dried egg white (egg white powder, etc.) to the raw material flour of layer B, or when kneading the dough of layer B Liquid egg white can be added. The egg white content in layer B is the raw material flour (including dried egg white). The amount of dried egg white relative to the total mass of the egg white is preferably 0.1 to 1% by mass.

[0022] The multilayer noodles of the present invention are basically manufactured using the same procedure as conventional multilayer noodle manufacturing methods. This is possible. Preferably, the composition described above includes wheat flour, and optionally gluten and others. To each of the raw material powders of layer A and layer B, which contain the components, water is added in accordance with a conventional method. By kneading, dough for layer A and dough for layer B are prepared. The moisture used is typically the kneading water used in preparing noodle dough, such as water, salt water, lye water, or acidic solution. The following can be used. The amount of kneading water added to the raw material powder of layers A and B is the amount of water in the kneading water. The amount is 25 to 50 parts by mass per 100 parts by mass of the raw material powder.

[0023] Next, the obtained dough for layer A and dough for layer B are rolled to form the noodle sheet for layer A and layer B. Prepare the noodle sheet. Sandwich the B-layer noodle sheet between the A-layer noodle sheets from both sides to form two A-layer noodle sheets. A multilayer noodle sheet is produced having a laminated structure in which a noodle sheet for layer B is placed between the other sheets. The multilayer noodle sheet is then pressed. By rolling and cutting, a multilayer noodle has a laminated structure in which layer B is placed between two layers A. It is possible to manufacture such products. Known methods can be used as means for rolling and cutting the noodle dough. This can be done. For example, as a means of rolling and noodle making, there are extrusion, rolling and cutting with rollers, These are some examples, but are not limited to any particular method. A commercially available noodle-making machine is used for rolling and cutting the noodle dough. It is possible.

[0024] In the multilayer noodles of the present invention, the thickness ratio of the two A layers and B layers is preferably A layer:B layer : Layer A = 0.3~4 / 1 / 0.3~4, more preferably Layer A:Layer B:Layer A = 0.3~1 0.2:1:0.3~1.2, more preferably A layer:B layer:A layer = 0.3~1:1:0. It is 3-1. If the thickness of layer B becomes too thin compared to layer A, the texture of the resulting multi-layered noodles will be Improvement may not be sufficient. The thicknesses of the two A layers may be different from each other, but are equal. It is preferable that the degree is such that the ratio of the thickness of layer A to layer B in the multilayer noodles is determined by the manufacturing process of the noodles. This can be adjusted by changing the ratio of the thickness of the noodle dough for layer A and the noodle dough for layer B during the process. Cut.

[0025] The multilayer noodles of the present invention have a laminated structure of three or more layers, including a B layer between two A layers. Good. In one example, the multilayered noodles are three-layered noodles consisting of two A layers and a B layer in between. In another example, the multilayered noodles have two A layers and two or more B layers between them. The noodles may have four or more layers. Preferably, the multilayered noodles are three-layered noodles. The B layer is two layers. In the above cases, each B layer shall have a composition within the range of the composition of the raw material powder of the B layer described above. They may be made from different fabrics.

[0026] By following the above procedure, fresh noodles of the multilayer noodle type of the present invention can be produced. The produced multilayer noodles These noodles are preserved and distributed in various forms, including fresh noodles, semi-dried noodles, dried noodles, pre-gelatinized noodles such as boiled or steamed noodles, and frozen noodles. It can be sold through the market. In one embodiment, the multilayer noodles of the present invention are served as raw noodles. In another embodiment, the multilayer noodles of the present invention are cooked by steaming, boiling, or other heat-cooking methods. It is provided in this state.

[0027] In a preferred embodiment, chilled cooked noodles are prepared using the multilayer noodles of the present invention. Noodles are served. These chilled, pre-cooked noodles are made from the multilayer noodles of the present invention, preferably fresh noodles. It can be manufactured by heating and refrigerating. The manufactured refrigerated cooked noodles are It can be eaten cold, but it is also recommended to reheat it in a microwave or in a hot water bath before eating. Preferably, the refrigerated cooked noodles are intended to be heated in a microwave and eaten. It is of the same type. The multilayer noodles of the present invention do not easily become soggy when boiled, so even after some time has passed since cooking, for example Even after cooking and refrigeration, and even after reheating in a microwave after refrigeration, the food remains in good condition. It can have a texture. [Examples]

[0028] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. It is not limited to that.

[0029] (material) All-purpose flour: protein content 10.0% by mass, moisture 14.0% by mass Strong flour: protein content 12.0% by mass, moisture 14.0% by mass Modified starch (ether-crosslinked tapioca starch): Protein content 0.0% by mass, moisture content 14.0% by mass Gluten (A-Glu G, Glico Nutritional Food): Protein content 85.0% by mass, moisture content 6.0% by mass Dried egg white (Sun Kirara RS, Taiyo Kagaku): Moisture content 7.0% by mass

[0030] Test 1: Chinese Noodles 1) Manufacturing of single-layer noodles The raw materials are mixed with water according to the composition shown in Table 1, and kneaded under reduced pressure (-0.093 MPa) to form the dough. The dough was prepared. The dough was rolled out using a noodle-making roller to produce a noodle sheet, and then cut with a cutting blade (#18 square). The dough was then cut to produce noodles (1.6mm thick).

[0031] 2) Manufacturing of multilayer noodles Layer A: Add kneading water to the raw material powder with the composition shown in Tables 1-2, and mix under reduced pressure (-0.093 MPa). The dough was kneaded to prepare it. The dough was rolled out to obtain a noodle sheet for layer A with a thickness of 6 mm. Layer B: Add kneading water to the raw material powder with the composition shown in Tables 1-2, and mix under reduced pressure (-0.093 MPa). The dough was kneaded to prepare it. The dough was rolled out to obtain a 6mm thick noodle sheet for layer B. After placing a noodle sheet for layer B between two sheets for layer A and stacking them, and rolling them to create a three-layer noodle sheet, cut The noodles (1.6mm thick) were produced by cutting with a cutting blade (#18 square). Layer A / Layer B / Thickness of Layer A The ratio was set to 1 / 1 / 1.

[0032] 3) Evaluation The resulting Chinese noodles were boiled to achieve a yield of approximately 165%. The resulting boiled Chinese noodles were placed in a container. The noodles were filled and stored in the refrigerator at 4°C for 24 hours. After storage, the noodles were heated to 75°C along with the gel-like soup. The noodles were heated in a microwave until cooked through. The heated noodles were then evaluated by 10 trained panelists as follows: Sensory evaluation was performed using a value standard, and the average score was calculated. The results are shown in Tables 1 and 2. The A layer shown in Tables 1 and 2. The wheat-derived protein content of layer B is the same as that of wheat flour and gluten protein used in the raw material flour. The calculation was based on the qualitative content (measured by combustion). <Evaluation Criteria> (Texture; firmness) 5 points: The noodles have a very firm texture in the center, very good. 4 points: The noodles have a good chewiness in the center. 3 points: The noodles have a slight chewiness in the center, which is good. 2 points: The noodles lacked firmness in the center, making them slightly unsatisfactory. 1 point: The noodles lacked firmness in the center, which was a defect. (Gradient of texture) 5 points: The texture gradient from the center to the surface of the noodles is excellent. 4 points: The texture gradient from the center to the surface of the noodles is excellent. 3 points: The gradient of texture from the center to the surface of the noodles is slightly small or slightly large, which is slightly good. 2 points: The texture gradient from the center to the surface of the noodles is either too small or too large, which is slightly undesirable. 1 point: The texture gradient from the center to the surface of the noodles is either absent or excessive, which is undesirable. (Overcooked and mushy after being heated in a microwave) 5 points: Very little overcooking, excellent quality. 4 points: Not too soggy when boiled, good quality. 3 points: Slightly less overcooked and fairly good. 2 points: Slightly overcooked and slightly unsatisfactory. 1 point: It was too soft and overcooked, poor quality.

[0033] [Table 1]

[0034] [Table 2]

[0035] Test 2: Chinese Noodles Except for changing the thickness ratio of layer A to layer B as shown in Table 3, the same procedure as in Test 1 was used to produce a multilayer Chinese dish. Noodles were manufactured and evaluated. The evaluation results, along with the results for manufacturing examples 1-5, are shown in Table 3.

[0036] [Table 3]

Claims

1. It is a multi-layered noodle dish, It has a laminated structure in which layer B is placed between two layers A, The A layer contains 80% by mass or more of wheat flour in the raw material powder. The B layer contains wheat flour and gluten in the raw material flour, and The raw material flour for layer B contains 60% by mass or more of wheat flour, and the wheat flour and gluten The total content is 80% by mass, and the wheat-derived protein content is 18.0% on a dry matter basis. It is 33.0% by mass. Multilayered noodles.

2. The multilayer noodles according to claim 1, wherein the raw material flour of layer B contains 7% by mass or more of the gluten.

3. The wheat-derived protein content in the raw material flour of layer A is X mass%, and the previous When the wheat-derived protein content in the raw material flour of layer B is Y mass% on a dry matter basis, 20≧(Y-X)≧6.5 The multilayer noodles according to claim 1.

4. The multilayer noodles according to claim 1, wherein the B layer contains egg white.

5. The ratio of the thickness of layer A to layer B is A layer / B layer / A layer = 0.3 to 4 / 1 / 0.3 to 4 The multilayer noodles according to claim 1.

6. The multilayer noodles according to claim 1, which are Chinese noodles.

7. A method for manufacturing multilayer noodles, A multilayer noodle sheet having a laminated structure in which a noodle sheet for layer B is placed between two noodle sheets for layer A is rolled and To manufacture multilayer noodles having a laminated structure in which layer B is placed between two layers A by cutting. Includes, The A layer contains 80% by mass or more of wheat flour in the raw material powder. The B layer contains wheat flour and gluten in the raw material flour, and The raw material flour for layer B contains 60% by mass or more of wheat flour, and the wheat flour and gluten The total content is 80% by mass, and the wheat-derived protein content is 18.0% on a dry matter basis. It is 33.0% by mass. method.

8. The method according to claim 7, wherein the raw material flour of layer B contains 7% by mass or more of the gluten.

9. The wheat-derived protein content in the raw material flour of layer A is X mass%, and the previous When the wheat-derived protein content in the raw material flour of layer B is Y mass% on a dry matter basis, 20≧(Y-X)≧6.5 The method according to claim 7.

10. The method according to claim 7, wherein the B layer contains egg white.

11. The ratio of the thickness of layer A to layer B is A layer / B layer / A layer = 0.3 to 4 / 1 / 0.3 to 4 The method according to claim 7.

12. The method according to claim 7, wherein the multilayer noodles are Chinese noodles.

13. A refrigerated multilayer noodle dish according to any one of claims 1 to 6, which includes heating and refrigerating the multilayer noodles. A method for manufacturing pre-cooked noodles.

14. The refrigerated pre-cooked noodles are noodles intended to be heated in a microwave oven before consumption, as described in claim 13. method.

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