Multilayer noodle

Abstract

To provide a method for manufacturing a noodle line that is blended with resistant starch and has a stable texture.SOLUTION: A multilayer noodle has an inner layer and an outer layer. The inner layer contains wheat flour, gluten, resistant starch, and a thickener, and is formed by vacuum extrusion method. The outer layer contains wheat flour, gluten, and a thickener. The thickener is preferably tamarind seed gum. The multilayer noddle preferably further includes psyllium seed gum as a thickener in the inner layer.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention aims to reduce carbohydrates and relates to multilayer noodles containing resistant starch.

Background Art

[0002] When food is ingested, excess carbohydrates are decomposed to become an energy source, change into fat, and accumulate in the body. Thus, it has been pointed out that excessive intake of carbohydrates may cause obesity. For this reason, various noodle products with reduced carbohydrates have been developed. As a method for restricting carbohydrates, a method of suppressing the digestion and absorption of carbohydrates by using resistant starch as a noodle raw material to restrict carbohydrates is effective. In the fields of instant noodles, fresh noodles, and frozen noodles, the development of noodle strands containing such resistant starch has also been carried out.

[0003] However, when resistant starch is blended as a noodle raw material, problems such as a lack of firmness (no elasticity or firmness) and powdery texture in the texture of the noodles during cooking after noodle making may occur. In addition, problems with noodle-making properties (such as difficulty in sticking together) when preparing noodle strands have been pointed out. For example, the technique described in Patent Document 1 aims to eliminate the roughness of resistant starch by adding water to high amylose starch containing resistant starch, swelling its particles, then mixing with wheat flour and other materials, and subsequently making noodles by a conventional method.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

[0005] On the other hand, other manufacturing methods are also conceivable for such noodle strands containing resistant starch.

Summary of the Invention

Problems to be Solved by the Invention

[0006] Therefore, the inventors of the present invention aimed to develop a method for producing vermicelli noodles containing resistant starch and having a firm texture with elasticity, firmness, stickiness, etc. Further, not only the formulation of vermicelli noodles containing resistant starch but also the combination method of the production method thereof was considered, and it was an object to develop a new production method including this point.

Means for Solving the Problems

[0007] As a result of intensive research by the inventors of the present invention, as vermicelli noodles containing resistant starch, the vermicelli noodles have a multilayer structure, and resistant starch is blended in the inner layer of the multilayer structure, and further a thickener is added to the inner layer and the outer layer. It has been found that a method of adjusting the noodle band and producing noodles by vacuum (reduced pressure) extrusion of the inner layer, forming it into a noodle band, and then laminating and compounding it with the outer layer and rolling it is effective. That is, the first invention of the present application is "A multilayer noodle having an inner layer and an outer layer, wherein the inner layer contains wheat flour, gluten, resistant starch and a thickener, is formed into a noodle band by a vacuum extrusion method, and the outer layer is a multilayer noodle containing wheat flour, gluten and a thickener."

[0008] Next, the thickener for the inner layer and / or the outer layer is preferably tamarind seed gum. That is, the second invention of the present application is "The multilayer noodle according to claim 1, wherein the thickener for the inner layer and the outer layer is tamarind seed gum."

[0009] Next, it is preferable that the thickener for the inner layer further contains psyllium seed gum. That is, the third invention of the present application is "The multilayer noodle according to claim 1 or 2, wherein the thickener for the inner layer further contains psyllium seed gum."

[0010] Next, it is preferable that the thickener for the outer layer further contains an alginate. That is, the fourth invention of the present application is "The multilayer noodle according to any one of claims 1 to 3, wherein the thickener for the outer layer further contains an alginate."

[0011] Next, it is preferable that a part of the gluten in the inner layer and / or the outer layer is gliadin. That is, the fifth invention of the present application is "The multilayer noodle according to any one of claims 1 to 4, wherein a part of the gluten in the inner layer and / or the outer layer contains gliadin."

[0012] Next, it is preferable that the multilayer noodle of the present application is a three-layer noodle. That is, the sixth invention of the present application is "The multilayer noodle according to any one of claims 1 to 5, wherein the multilayer noodle is a three-layer noodle."

[0013] Next, the multilayer noodle of the present application can be suitably used as fresh noodles or frozen noodles. That is, the seventh invention of the present application is "The multilayer noodle according to any one of claims 1 to 6, wherein the multilayer noodle is fresh noodles or frozen noodles."

Advantages of the Invention

[0014] The multilayer noodle obtained by the production method of the present invention can be formulated with a high content of resistant starch, and can achieve a firm texture in terms of elasticity and chewiness. Also, it is suitable in terms of noodle-making properties.

Embodiments for Carrying Out the Invention

[0015] Hereinafter, embodiments for carrying out the present invention will be described with examples. However, the present invention is not limited to this embodiment. The first invention of the present application is "A multilayer noodle having an inner layer and an outer layer, The inner layer contains wheat flour, gluten, resistant starch, and a thickener, and is formed by a vacuum extrusion method. The outer layer is a multi-layer noodle containing wheat flour, gluten, and a thickener. Hereinafter, the content of the present invention will be described.

[0016] - Multi-layer noodles having an inner layer and an outer layer - In the method for producing multi-layer noodles according to the present invention, the noodle dough for the inner layer and the noodle dough for the outer layer are overlapped and rolled to prepare the dough for multi-layer noodles. For example, the noodle dough for the inner layer and the noodle dough for the exterior can be inserted between rolls, and pressure can be applied to bring the inner layer and the outer layer into close contact to form an integrated noodle belt. Then, the noodle belt can be passed through a plurality of rolling mills as needed to obtain a noodle belt with the required thickness. In the present invention, it is common to have a three-layer structure with an inner layer sandwiched between the upper and lower outer layers, but it is not limited to this, and a type including a plurality of inner layers may also be used. That is, of course, four-layer or five-layer noodles with three or more layers are also acceptable.

[0017] - Composition of the inner layer - In the present invention, wheat flour, starch, gluten, etc., which are ordinary noodle-making raw materials, can be used in the composition of the inner layer. More specifically, examples of the noodle-making raw materials for the inner layer include ordinary noodle raw materials such as wheat flour, starch, gluten, egg white, egg powder, pigment, calcium, oil and fat, and various flavors. In the present invention, it is essential to use wheat flour, gluten, resistant starch, and a thickener in these noodle-making raw materials. Here, resistant starch is a kind of dietary fiber. While it is starch, it is difficult to be absorbed in the small intestine, so it is difficult to become energy, and it is said to have an intestinal regulating effect, etc. As the resistant starch referred to in the present invention, various types such as processed starch can be used. For example, processed starch treated with phosphoric acid crosslinking can be mentioned, but it is not limited to this. By using such resistant starch, it becomes possible to avoid problems such as obesity caused by excessive calorie intake of eaters.

[0018] Here, regarding the content of resistant starch in the inner layer, in the raw material powder (including wheat flour, starch, thickener, calcium preparation, egg white, oil and fat, various flavors, etc.), it is preferable that the blending ratio of the resistant starch is in the range of about 10% by weight to 70% by weight. More preferably, it is 30% by weight to 60% by weight. Most preferably, it is 40% by weight to 55% by weight. Next, as the thickener on the inner layer side, various thickeners can be used. By adding a thickener, even if it contains resistant starch, effects such as improving the viscoelasticity of the noodles and the formability can be achieved.

[0019] Here, although various thickeners can be used as the thickener on the inner layer side, tamarind seed gum is particularly preferable. In the present invention, it is preferable to use psyllium seed gum in combination with the tamarind seed gum. Psyllium seed gum has high water absorption and can impart appropriate elasticity and viscosity to the noodles. The blending ratio of psyllium seed gum to the raw material powder is preferably in the range of about 1% by weight to 10% by weight. More preferably, it is 3% by weight to 9% by weight.

[0020] Here, regarding the content of the thickener in the inner layer, it is preferably adjusted according to the blending ratio of the resistant starch in the raw material powder (including wheat flour, starch, thickener, calcium preparation, egg white, oil and fat, various flavors, etc.), but it is preferably in the range of about 3% by weight to 20% by weight. Further preferably, it is 30% by weight to 60% by weight. More preferably, it is 40% by weight to 55% by weight.

[0021] Next, gluten is a purified product of a kind of protein contained in grains such as wheat flour. It has glutenin and gliadin as its components. By kneading with wheat flour, water, etc., a network structure is formed to improve noodle-making properties and exhibit unique viscoelasticity. Here, regarding the gluten content in the inner layer, it is preferably adjusted according to the blending ratio of resistant starch in the raw material powder, but it is preferably in the range of about 5% to 40% by weight. Further, it is preferably 10% to 30% by weight. Incidentally, it is preferable that a part of the gluten is gliadin. That is, the ratio of gluten to gliadin is preferably about 4:1 to 1:1.

[0022] Of course, it may contain various components other than wheat flour, gluten, thickener, and resistant starch as noodle raw materials. Next, as kneading water for noodle preparation, various raw materials such as kansui and salt can be added to water. Regarding kansui, potassium carbonate, sodium carbonate, sodium hydrogen carbonate, various pyrophosphates, various polyphosphates, various metaphosphates, various phosphates, etc. can be widely used. Of course, pigments, extracts, and various food additives may be added to the kneading water for use. Regarding the inner layer in the present invention, dough is formed by mixing the raw material powder and the kneading water and kneading them.

[0023] ─Preparation and extrusion molding of the inner layer dough─ In the preparation of the inner layer dough, the noodle raw materials and the kneading water are kneaded with a batch mixer, a flow jet mixer, a vacuum mixer, etc. to form one or several dough lumps. In the case of machine-made noodles, they often have a minced shape. Next, it is necessary to gather these minced doughs together. The operation here is called extrusion. That is, usually, these minced doughs are gathered and formed into a strip-shaped noodle dough, but in the present invention, the extrusion molding process is performed to form a noodle strip by the vacuum extrusion method. Here, the vacuum extrusion method refers to a method of extruding into a noodle strip under vacuum (reduced pressure), and various methods can be used as long as it is a means capable of forming a noodle strip under vacuum (reduced pressure).

[0024] That is, in the present invention, the step of extruding and forming the noodle strip is performed under a reduced pressure state. Specifically, a dough such as a minced state can be extruded into a noodle strip by a vacuum extruder (noodle strip machine) such as an extruder under a reduced pressure state. Here, an extruder generally refers to a device that applies pressure to a minced dough or the like after kneading with a screw or the like and extrudes it. Even when it is not an extruder, for example, it is also possible to pass it between rolls under reduced pressure to form a strip-shaped noodle dough.

[0025] The degree of vacuum (degree of reduced pressure) at this time can generally be -200 mmHg (-2.67×10 4 Pa) or less. Preferably, the degree of vacuum is -720 mmHg (-9.60×10 4 Pa) to -200 mmHg (2.67×10 4 Pa), and more preferably, the degree of vacuum is -720 mmHg (-9.60×10 4 Pa) to 400 mmHg (-2.67×10 4 Pa), and it is carried out under such a reduced pressure. In this way, by passing through the step of extrusion molding under reduced pressure, the inner layer noodle dough can be suitably adjusted. By sandwiching the noodle dough with the outer layer noodle dough described later and further rolling it, a noodle strip with a multilayer structure can be prepared.

[0026] -Composition of the outer layer- In the present invention, in the composition of the outer layer, normal noodle raw materials such as wheat flour, starch, and gluten can be used. More specifically, examples of the noodle-making raw materials for the inner layer include wheat flour, starch, gluten, egg white, egg powder, pigment, calcium, oil and fat, and various flavors. In the present invention, it is essential to use wheat flour, gluten, and a thickening agent in these noodle-making raw materials. As the thickening agent on the outer layer side, various thickening agents can be used. By adding the thickening agent, effects such as improving the water retention of the noodles can be achieved. Although various thickening agents can be used as the thickening agent on the outer layer side, tamarind seed gum is particularly preferred. Further, in the present invention, it is also preferable to use an alginate ester (propylene glycol alginate) in combination with the tamarind seed gum. These thickening agents can achieve the effect of imparting appropriate elasticity and viscosity to the noodles.

[0027] Here, regarding the content of the thickening agent in the outer layer, in the raw material powder (including wheat flour, starch, thickening agent, calcium preparation, egg white, oil and fat, various flavors, etc.), it is preferably in the range of approximately 2% to 10% by weight. More preferably, it is 3% to 7% by weight. Next, gluten is added to the outer layer as well. The content of gluten in the outer layer is not particularly limited, but in the raw material powder, it is approximately 2 to 10% by weight. More preferably, it is about 3 to 7% by weight.

[0028] Of course, in the present invention as described above, it is a matter of course that various components other than wheat flour, gluten, thickening agent, and resistant starch, which are noodle raw materials, may be included. Next, as the kneading water for noodle preparation, various raw materials such as kansui and salt can be added to water. Further, for the outer layer, dough is formed by mixing the raw material powder and the kneading water and kneading them.

[0029] - Preparation and extrusion of the outer layer dough - In the preparation of the inner layer dough, the noodle raw materials and the kneading water are kneaded with a batch mixer, a flow jet mixer, a vacuum mixer, etc. to form one or several dough lumps. In the kneading of the outer layer, it is preferable to use a vacuum mixer. Also, in the case of machine-made noodles, it often has a minced state. In the present invention, it is preferable to carry out the kneading under a reduced pressure state.

[0030] Next, it is necessary to combine these shredded doughs into one, and the operation here is performed by the extrusion molding process as described above. That is, usually, the shredded doughs are combined into a strip-shaped dough. For the outer layer, it may be performed under normal pressure. It is possible to push the dough between rolls under normal pressure to form a strip-shaped noodle dough. Also, an extruder such as an extruder may be used. Furthermore, it is also possible to extrude the noodle dough under reduced pressure. Various methods can be used for the extrusion method of the outer layer.

[0031] In this way, by passing through the extrusion process, the noodle dough of the outer layer can be formed into a noodle strip. By further rolling the inner layer noodle dough described above with the outer layer noodle dough, it becomes possible to prepare a noodle strip having a multilayer structure.

[0032] ─ Preparation of noodle strands ─ In the method for producing a multilayer noodle according to the present invention, the noodle dough for the inner layer and the noodle dough for the outer layer are overlapped and rolled to adjust the dough for the multilayer noodle. More specifically, the inner layer after extrusion is sandwiched between the outer layer after extrusion, and the overlapped noodle dough is inserted between rolls or the like, and pressure is applied to bring the inner layer and the outer layer into close contact to prepare an integrated noodle strip. Also, it goes without saying that it is also possible to overlap the inner layer and the outer layer after inserting and rolling each of the inner layer and / or the outer layer after extrusion between rolls or the like as necessary.

[0033] In addition, the ratio of the thickness of each layer of the inner layer and the outer layer is not particularly limited and can be appropriately changed according to the texture and noodle-making properties. Specifically, for example, in the case of three layers, the ratio of the outer layer: inner layer: outer layer can be in a wide range of about 2:1:2 (1:0.5:1) to 1:5:1. However, preferably, the ratio of the outer layer: inner layer: outer layer is about 1:1:1 to 1:3:1. Generally, in the rolling process, the obtained noodle strip is gradually thinned by passing it between a plurality of rolling rolls. Then, the obtained thinned noodle strip is cut into noodle strands by a cutting blade roll to prepare a group of noodle strands.

[0034] And the obtained group of noodle strands is packaged or processed as needed to become various noodle products. In addition, the noodle strands can be used as raw noodles after cutting, cooked noodles after boiling, steamed noodles after steaming, or frozen noodles of these, or instant noodles with reduced moisture by hot air drying or oil heat drying after boiling or steaming the obtained noodle strands.

Examples

[0035] The following test examples of the present invention will be described. However, the present invention is not limited to the following test examples. (1) Confirmation of each component [Test Example 1]

[0036]

Table 1

[0037] After manufacturing the inner layer and the outer layer according to the formulation shown in Table 1, three-layer lamination and production of a group of noodle strands were carried out. Details are shown below.

[0038] (Inner layer) To a raw material powder mixture (1 kg) containing 160 g of wheat flour, 500 g of resistant starch, 240 g of gluten, and 100 g of a thickener (Tamarind Seed Gum DSP manufactured by Gohsei Food & Chemical Co., Ltd., trade name Grilloid 2A), 460 ml of kneading water in which 24 g of total potassium hydroxide, 8 g of salt, and 5 g of pigment were dissolved was added, and kneaded with an atmospheric mixer for 4 minutes. Note that the composition of the total potassium hydroxide water is potassium carbonate. The obtained minced dough was extruded under a reduced pressure of -680 mmHg using a vacuum extruder, and the rolled noodle strip from 25 mm to 12 mm was used as the inner layer noodle strip.

[0039] (Outer layer) On the other hand, with respect to a state where 50 g of gluten and 50 g of a thickener (tamarind seed gum) are mixed with 900 g of wheat flour as raw material flour (1 kg), 370 ml of kneading water in which 24 g of total potassium hydroxide, 8 g of salt, and 5 g of pigment are dissolved was added and kneaded. The obtained minced dough was pushed between rolls at normal pressure to form a strip-shaped noodle dough. Further, the extruded noodle strips were stacked in two layers and rolled to complete an outer noodle strip with a thickness of about 12 mm.

[0040] (Manufacture of triple-layer combination and noodle strand group) With respect to the obtained inner noodle strip and outer noodle strip, the inner noodle strip and the outer noodle strips (two pieces) were combined in three layers so that the noodle strip thickness was outer layer: inner layer: outer layer = 1: 2: 1, allowed to rest for 15 minutes, and then rolling was repeated to make the noodle thickness 1.5 mm. After cutting the rolled noodle strip with a 20th cutting blade, it was cut every 28 cm to complete a noodle strand group. In addition, each noodle strand group after cutting was 110 g per serving.

[0041] (Evaluation of noodle-making property) The evaluation of the noodle-making property was carried out as follows. The formability of each of the inner and outer noodle strips and / or the noodle strand group was taken as the main point, and the ease of cutting and the roughness of the noodle strands were also considered for evaluation. The evaluation was carried out on a 10-point scale of best 10 ⇔ normal 5 ⇔ bad 1.

[0042] (Evaluation of texture of noodle strand group) The evaluation of the texture of the obtained noodle strand group was carried out as follows. 110 g / serving of the obtained noodle strand group was put into 1500 ml of boiling water, boiled for 2 minutes and 30 seconds, drained, and then the noodle strand group was tasted to evaluate the texture. The evaluation was carried out on a 10-point scale of best 10 ⇔ normal 5 ⇔ bad 1, with the evaluation items being whether the firmness, chewiness, elasticity, etc. were firm. The evaluation results are shown in Table 3.

[0043] [Test Example 2] In Test Example 1, noodle strands were produced in the same manner as in Test Example 1, except that the amount of wheat flour in the inner layer was 260 g without adding a thickener and the amount of wheat flour in the outer layer was 950 g without adding a thickener, and the noodle-making property and texture evaluation were carried out. The evaluation results are shown in Table 3.

[0044] [Test Example 3] Except for the point that in Test Example 1, the inner layer was extruded at normal pressure instead of vacuum extrusion, noodle strands were produced in the same manner as in Test Example 1, and noodle-making property and texture evaluation were conducted. The evaluation results are shown in Table 3.

[0045] [Test Example 4] Tests were conducted for the case of a single-layer noodle formulation.

[0046] [Table 2]

[0047] Without making a three-layer structure consisting of an inner layer and an outer layer according to the formulation shown in Table 2, noodle strands were prepared in a single-layer state. Details are shown below. (Manufacture of Single-Layer Noodles) On the other hand, with respect to a state where 530 g of wheat flour, 250 g of resistant starch, 150 g of gluten, and 70 g of a thickener (tamarind seed gum) were mixed as raw material powder (1 kg), 370 ml of kneading water in which 24 g of total potassium hydroxide, 8 g of salt, and 5 g of pigment were dissolved was added, and kneaded with a normal-pressure mixer for 4 minutes. The obtained minced dough was pushed into the rolls at normal pressure to form a strip-shaped noodle dough. Further, the extruded noodle strips were stacked in two layers and rolled to complete an outer-layer noodle strip with a thickness of about 12 mm. After allowing the noodle strip to rest for 15 minutes, rolling was repeated to make the noodle thickness 1.5 mm. After cutting the rolled noodle strip with a No. 20 cutting blade, it was cut every 28 cm to complete a group of noodle strands. The noodle-making property evaluation and texture evaluation of the noodle strands are the same as those shown in Test Example 1. The evaluation results are shown in Table 3.

[0048] ─Evaluation Results─

[0049] [Table 3]

[0050] From the comparison between Test Example 1 and Test Example 4, it was found that in the present invention, when producing noodles containing a large amount of resistant starch, it is necessary to contain resistant starch in the inner layer as a plurality of layers such as three layers. From the comparison between Test Example 1 and Test Example 2, it was found that in that case, it is necessary to use a thickener in the outer layer and the inner layer. From the comparison between Test Example 1 and Test Example 3, it was found that vacuum extrusion is necessary in the extrusion of the inner layer.

[0051] (2) When psyllium seed gum is added to the inner layer [Test Example 5]

[0052] [Table 4]

[0053] As shown in Table 4, in the formulation of Test Example 1, except that 85 g of tamarind seed gum and 30 g of psyllium seed gum (manufactured by Sanyo Pharmaceutical Trading Co., Ltd., trade name: sterilized psyllium husk powder) were used as the thickener in the inner layer, it was the same as Test Example 1. The evaluation results are shown in Table 5. In addition, due to the use of psyllium seed gum, the addition of water to the kneading water was 460 ml.

[0054] [Test Example 6] Noodle strands were produced in the same manner as in Test Example 1 and evaluated in the same manner as in Test Example 1. The evaluation results are shown in Table 5.

[0055] [Table 5]

[0056] The texture of the noodles was further improved by adding psyllium seed gum to the thickener in the inner layer.

[0057] (3) When alginate is added to the outer layer [Test Example 7]

[0058] [Table 6]

[0059] As shown in Table 6, in the formulation of Table 4 in Test Example 5, except that 3 g of alginate ester (manufactured by Kimika Co., Ltd., trade name: Kombu Acid 501) was newly added as a thickener to the outer layer and the amount of wheat flour was 897 g, the same treatment as in Test Example 5 was carried out to prepare a noodle strand group. The evaluation results are shown in Table 7. [Test Example 8] In Test Example 1, except that 3 g of alginate ester was newly added as a thickener to the outer layer and the amount of wheat flour was 897 g, the same treatment as in Test Example 5 was carried out to prepare a noodle strand group. The evaluation results are shown in Table 7.

[0060] [Test Example 9] Noodle strands were produced in the same manner as in Test Example 1 and evaluated in the same manner as in Test Example 1. The evaluation results are shown in Table 7.

[0061]

Table 7

[0062] By adding alginate ester as a thickener to the outer layer, the texture of the noodles and noodle-making properties were further improved.

[0063] (4) When using gliadin for a part of gluten [Test Example 10]

[0064]

Table 8

[0065] As shown in Table 8, in the formulation of Table 6 in Test Example 7, except that 25 g of gliadin (manufactured by Amasa Kasei Co., Ltd., trade name: Gli A) was added to the outer layer, the amount of gluten was 25 g, 120 g of gliadin was added to the inner layer, and the amount of gluten was 120 g, it was the same as Test Example 7. The evaluation results are shown in Table 9.

[0066] [Test Example 11] In Test Example 1, it was the same as Test Example 1 except that 25 g of gliadin was added in the outer layer, 25 g of gluten was used, 120 g of gliadin was added in the inner layer, and 120 g of gluten was used. The evaluation results are shown in Table 9.

[0067] [Test Example 12] Noodle strands were produced in the same manner as in Test Example 1 and evaluated in the same manner as in Test Example 1. The evaluation results are shown in Table 9.

[0068]

Table 9

[0069] By replacing part of the gluten with gliadin, both the texture of the noodles and the noodle-making properties were further improved.

Claims

1. A multilayer noodle having an inner layer and an outer layer, wherein the inner layer contains wheat flour, gluten, resistant starch, and a thickener, and is formed into a noodle sheet by a vacuum extrusion method, and the outer layer is a multilayer noodle containing wheat flour, gluten, and a thickener.

2. The multilayer noodle according to Claim 1, wherein the thickener in the inner layer and / or the outer layer is tamarind seed gum.

3. The multilayer noodle according to Claim 1 or 2, wherein the thickener in the inner layer further contains psyllium seed gum.

4. The multilayer noodle according to any one of Claims 1 to 3, wherein the thickener in the outer layer further contains an alginate ester.

5. The multilayer noodle according to any one of Claims 1 to 4, wherein a part of the gluten in the inner layer and / or the outer layer contains gliadin.

6. The multilayer noodle according to any one of Claims 1 to 5, wherein the multilayer noodle is a three-layer noodle.

7. The multilayer noodle according to any one of Claims 1 to 6, wherein the multilayer noodle is fresh noodle or frozen noodle.

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