Multi-layer noodles and their manufacturing method

Abstract

To provide a multi-layer noodle which has a difference in texture between an inner and outer parts of the noodle like that at finishing boiling and has smoothness on a surface of the noodle even when preserved after the boiling, and to provide a production method thereof.SOLUTION: A multi-layer noodle of the present invention comprises: an outer layer which forms a surface of the noodle; and an inner layer which is adjacent to the outer layer. The multi-layer noodle comprises a starchy raw material. The inner layer comprises oil and fat including n-3 fatty acid. A content rate of the n-3 fatty acid derived from the oil and fat in the inner layer is higher than that of the n-3 fatty acid derived from the oil and fat in the outer layer.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to multi-layered noodles and a method for producing the same. [Background technology]

[0002] It is known that all noodles made primarily from wheat flour have characteristic stickiness and elasticity. These characteristics are due to the gluten network (also called gluten tissue) that is formed when gliadin and glutenin, proteins abundant in wheat flour, come into contact with water and are subjected to impact (kneading, extrusion, etc.), which develops the gluten mesh structure. For example, when it comes to udon, a type of noodle, there is a tendency in Japan to prefer udon noodles that are so-called "firm," and this "firmness" increases the more cross-linking there is in the dough during the noodle manufacturing process, and the more freely the gluten network spreads.

[0003] In order to improve the properties of noodles such as firmness, it has been known that fats and oils are used in the manufacture of dough for noodles (Patent Documents 1 to 5). Patent Document 1 discloses a method for manufacturing noodles, which comprises emulsifying fats and oils into an O / W type using an emulsifier and a film-forming agent, spray-drying the resulting powdered fats and oils to a raw material flour for noodles, and manufacturing noodles. It is described that the appearance and firmness of boiled udon noodles are good, and that they are unlikely to stretch when immersed in sauce. Patent Document 2 discloses a noodle composition that contains defatted egg yolk powder impregnated with fats and oils, and it is described that noodles with good loosening properties, taste, and texture can be obtained. Patent Document 3 discloses fresh Chinese noodles that do not require boiling and contain a main raw material flour and auxiliary raw materials such as salt, kansui, edible fats and oils, alcohol, sodium lactate, and water, and that the water activity of the fresh Chinese noodles is 0.85 or more and less than 0.90. Patent Document 4 discloses a powdered oil and fat composition for noodles, which contains a powdered oil and fat composition containing a triglyceride having a specific fatty acid residue, and describes that the production time can be shortened and noodles having a glossy, elastic, smooth and easy-to-throw texture can be obtained. Patent Document 5 discloses a dried egg white composition for noodles, which contains dried egg white and oil-processed starch, and describes that noodles with excellent elasticity and stickiness can be easily produced.

[0004] On the other hand, when noodles are eaten immediately after boiling, a difference in texture can be felt, which combines an appropriate elasticity (hardness) inside the boiled noodles with an appropriate softness near the surface of the boiled noodles, and the smoothness (smoothness) of the boiled noodle surface, but it is known that these textures deteriorate with the passage of time after boiling. To solve this problem, for example, Patent Document 6 discloses a three-layer noodle consisting of an outer layer obtained from ingredients mainly made of starches and an inner layer obtained from ingredients mainly made of wheat flour with added protein, in which the ratio of outer layer / inner layer / outer layer is in the range of 1.5-2.5 / 1 / 1.5-2.5, and the ingredients used for the outer layer contain 50-85% by mass of tapioca starch and 5-15% by mass of pregelatinized starch, and it is described that the texture immediately after boiling is maintained even after the passage of time after boiling. Patent Document 7 discloses a method for producing multi-layer noodles, which is characterized by laminating an inner layer of noodle dough to which transglutaminase has been added and an outer layer of noodle dough to which no transglutaminase has been added or to which the amount of transglutaminase has been reduced compared to the inner layer, to form a composite noodle band, which is then cut out, and describes how this can improve the deterioration of the noodle texture that occurs due to retort treatment or heat sterilization under acidic conditions. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 1-320961 [Patent Document 2] JP 2001-321102 A [Patent Document 3] JP 2017-29079 A [Patent Document 4] JP 2017-127249 A [Patent Document 5] JP 2018-38370 A [Patent Document 6] JP 2008-29273 A [Patent Document 7] Japanese Patent Application Publication No. 6-225717 Summary of the Invention [Problem to be solved by the invention]

[0006] As described above, attempts have been made to improve the texture of noodles over time by varying the ingredient composition between the inner and outer layers of multi-layer noodles, but further improvements are needed in terms of the texture of noodles and the smoothness of the noodle surface over time.

[0007] An object of the present invention is to provide a multi-layered noodle which has a difference in texture between the inside and outside of the noodle and a smooth noodle surface like freshly boiled noodles even when stored after boiling, and a method for producing the same. [Means for solving the problem]

[0008] As a result of extensive research, the inventors discovered that the above-mentioned problems could be solved in multi-layer noodles comprising an outer layer and an inner layer by making the content of n-3 fatty acids derived from fats and oils in the inner layer higher than that in the outer layer, and thus completed the present invention.

[0009] That is, the present invention includes the following aspects. [1] A multi-layer noodle containing a starch-based ingredient, the multi-layer noodle comprising an outer layer that forms the surface of the noodle and an inner layer adjacent to the outer layer, The inner layer contains an oil or fat containing an n-3 fatty acid, A multi-layer noodle, characterized in that the content of n-3 fatty acids derived from the oil or fat in the inner layer is higher than the content of n-3 fatty acids derived from the oil or fat in the outer layer. [2] The multilayer noodle described in [1], wherein the oil containing n-3 fatty acids is an oil containing n-3 fatty acids as constituent fatty acids, or a mixed oil containing n-3 fatty acids as constituent fatty acids and an oil not containing n-3 fatty acids as constituent fatty acids. [3] Multilayer noodles described in [1] or [2], in which the outer layer contains an oil containing n-3 fatty acids. [4] A multi-layer noodle described in any of [1] to [3], in which the difference between the content of n-3 fatty acids derived from fats and oils per 100 parts by mass of starch raw materials in the inner layer and the content of n-3 fatty acids derived from fats and oils per 100 parts by mass of starch raw materials in the outer layer is 0.04 parts by mass or more. [5] A multi-layer noodle as described in any of [1] to [4], wherein the content of n-3 fatty acids derived from fats and oils per 100 parts by mass of starch raw material in the inner layer is 0.04 parts by mass or more, and the content of fats and oils containing n-3 fatty acids per 100 parts by mass of starch raw material in the inner layer is 0.08 to 6.5 parts by mass. [6] Multilayer noodles described in any one of [1] to [5], wherein the n-3 fatty acid is α-linolenic acid. [7] Multilayer noodles described in any one of [1] to [6], wherein the oil containing n-3 fatty acids contains linseed oil and / or perilla oil. [8] Prepare at least two types of dough with different contents of n-3 fatty acids derived from oils and fats. A method for producing multi-layered noodles, comprising the steps of: preparing an outer layer that forms the surface of the noodles using dough 1, which has the lowest content of n-3 fatty acids derived from oils and fats out of at least two types of dough; and layering dough 2, which has a higher content of n-3 fatty acids derived from oils and fats than dough 1, as an inner layer adjacent to the outer layer. Effect of the Invention

[0010] According to the present invention, it is possible to provide multi-layered noodles that have a difference in texture between the inside and outside of the noodle and a smooth noodle surface like freshly boiled noodles even when stored after boiling, and a method for producing the same. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] Hereinafter, an embodiment of the present invention will be described.

[0012] [Multi-layered noodles] The multilayer noodles of the present invention include an outer layer that forms the surface of the noodle, and an inner layer adjacent to the outer layer. The inner layer is located between the two outer layers that form the surface of the noodle. In the present invention, "multilayer noodles" refers to noodles having multiple layers obtained by preparing multiple noodle doughs from noodle-making ingredients and combining the obtained noodle doughs to make noodles. The multilayer noodles of the present invention may be a three-layer noodle consisting of an outer layer-an inner layer-an outer layer in the thickness (stacking) direction of the noodle, or a five-layer noodle consisting of an outer layer-an inner layer 1-an inner layer 2-an inner layer 1-an outer layer, or similarly a seven-layer noodle. The multilayer noodles of the present invention may have any form as long as they include an outer layer that forms the surface of the noodle and an inner layer adjacent to the outer layer. For example, the multilayer noodles of the present invention may be in a form in which the outer layer and the inner layer are stacked in layers, or in a form in which the inner layer is covered in all directions with the outer layer. It is preferable that the multilayer noodles of the present invention are in a form in which the outer layer and the inner layer are stacked in layers.

[0013] [Starchy raw materials] The dough of each layer of the multi-layered noodle of the present invention contains a starchy raw material. In the present invention, "starchy raw material" is a general term for flour raw materials for noodles that contain starch, and examples include cereal flours such as wheat flour (hard wheat flour, medium wheat flour, soft wheat flour, durum wheat semolina, durum wheat flour, etc.), rye flour, rye wheat flour, barley flour, rice flour, corn flour, buckwheat flour, soy flour, sorghum flour, etc.; starches such as wheat starch, tapioca starch, potato starch, corn starch, mung bean starch, sago starch, etc.; and processed starches obtained by subjecting the above starches to modification treatments such as gelatinization, acetylation, etherification, crosslinking, enzyme reaction, etc., either alone or in combination.

[0014] When the multi-layered noodles contain cereal flours, starches, and modified starches that do not have the ability to form gluten, active gluten or wheat protein containing gluten as the main component may be added separately. However, even when the multi-layered noodles mainly contain wheat flour, active gluten or wheat protein can be added for the purpose of improving the texture.

[0015] [Oils and fats containing n-3 fatty acids] In the multilayered noodles of the present invention, the inner layer adjacent to the outer layer contains an oil containing an n-3 fatty acid. The outer layer may or may not contain an oil containing an n-3 fatty acid. In the present invention, "n-3 fatty acid" refers to a fatty acid having a chain carbon skeleton consisting of 16 or more carbon atoms, and a polyunsaturated fatty acid in which a double bond appears for the first time in the third carbon-carbon bond counting from the methyl end of the carbon chain. Examples of such n-3 fatty acids include α-linolenic acid, stearidonic acid, eicosatrienoic acid, eicosatetraenoic acid, eicosapentaenoic acid (EPA), heneicosapentaenoic acid, docosapentaenoic acid, docosahexaenoic acid (DHA), etc. The above n-3 fatty acid is preferably α-linolenic acid.

[0016] In the present invention, "fat and oil" is a general term for compounds in which fatty acids are ester-bonded to each hydroxyl group of glycerin, a trihydric alcohol, and which usually take the form of triglyceride (also called triacylglycerol). However, it is widely known that edible fat and oil extracted or refined from natural fat and oil raw materials such as plants and animal tissues contain, as minor components, phospholipids, free fatty acids, triglyceride hydrolysates such as monoglycerides and diglycerides, unsaponifiable matters such as tocopherol, pigments such as chlorophyll and carotenoids, etc., and the "fat and oil" in the present invention is allowed to contain these minor components.

[0017] In the present invention, the term "oils and fats containing n-3 fatty acids" may be composed of oils and fats containing n-3 fatty acids as constituent fatty acids, or may be a mixture of oils and fats containing n-3 fatty acids as constituent fatty acids and oils and fats not containing n-3 fatty acids as constituent fatty acids. The term "oils and fats containing n-3 fatty acids as constituent fatty acids" refers to triglycerides in which one molecule of glycerin is ester-bonded with one to three molecules of n-3 fatty acids (one molecule of glycerin is ester-bonded with one molecule of n-3 fatty acids and two molecules of fatty acids other than n-3 fatty acids, one molecule of glycerin is ester-bonded with two molecules of n-3 fatty acids and one molecule of fatty acids other than n-3 fatty acids, and one molecule of glycerin is ester-bonded with three molecules of n-3 fatty acids). In addition, fats and oils that do not contain n-3 fatty acids as constituent fatty acids refer to triglycerides in which one glycerin molecule is linked by an ester bond to three molecules of fatty acids other than n-3 fatty acids (n-3 fatty acids are not linked by ester bonds).

[0018] Examples of fats and oils that contain n-3 fatty acids as constituent fatty acids include perilla oil (58.0% by mass), linseed oil (57.0% by mass), rapeseed oil (7.50% by mass), soybean oil (6.10% by mass), olive oil (0.60% by mass), sesame oil (0.31% by mass), corn oil (0.76% by mass), palm oil (0.19% by mass), etc. (Note: The figures in parentheses indicate the content of n-3 fatty acids according to the 2015 edition (7th edition) of the Standard Tables of Food Composition in Japan, Supplement 2018, and all n-3 fatty acids are α-linolenic acid). Examples of fats and oils that do not contain n-3 fatty acids as constituent fatty acids include palm kernel oil and coconut oil. The fatty acid composition of fats and oils can be analyzed by known methods, such as the Standard Methods for Analysis of Fats and Oils (Japan Oil Chemists' Society, 2013 edition).

[0019] The above-mentioned oils and fats can be either naturally derived or synthetic, but naturally derived oils and fats are preferred. Naturally derived oils and fats can be obtained by known methods from oil-based raw materials such as vegetable, animal, and seafood oils, and for example, linseed oil can be obtained by cold pressing (low-temperature pressing method). Synthetic oils and fats can be obtained by known synthesis methods or transesterification methods, for example, as described in JP 2017-127249 A. The oil containing the n-3 fatty acid preferably contains linseed oil and / or perilla oil, and more preferably consists of linseed oil and / or perilla oil.

[0020] In the present invention, the inner layer adjacent to the outer layer contains fats and oils containing n-3 fatty acids, and the content of the n-3 fatty acids derived from the fats and oils in the inner layer is higher than the content of the n-3 fatty acids derived from the fats and oils in the outer layer. That is, the content (parts by mass) of the n-3 fatty acids derived from fats and oils per 100 parts by mass of starchy raw material in the inner layer adjacent to the outer layer is higher than the content of the n-3 fatty acids derived from fats and oils per 100 parts by mass of starchy raw material in the outer layer (however, the outer layer does not need to contain fats and oils containing n-3 fatty acids). In the present invention, the term "n-3 fatty acids derived from fats and oils" refers to the n-3 fatty acids that constitute fats and oils (bound to glycerin), and does not refer to free n-3 fatty acids. By adjusting the content of the n-3 fatty acids derived from fats and oils in this way, multi-layer noodles can be obtained that have a texture difference between the inside and outside of the noodles and a smooth noodle surface like freshly boiled noodles, even when stored after boiling. Although the mechanism by which the present invention achieves the effect of providing a freshly boiled feeling is not clear, it is believed that n-3 fatty acids have multiple unsaturated bonds within their molecules and that these unsaturated bonds somehow contribute to the astringency of gluten, thereby imparting elasticity to the noodles. The fats and oils are added as a percentage to the starchy raw material derived from the dough for forming each layer. In the present invention, the "content of n-3 fatty acids" means the mass ratio of n-3 fatty acids constituting the fats and oils added as a percentage (=mass of n-3 fatty acids constituting the fats and oils ÷ mass of starchy raw material × 100 [%]) when the mass of the starchy raw material in the dough for forming each layer is taken as 100. In other words, the "content" is in baker's %.

[0021] For example, when the multi-layered noodles are three-layered noodles, the content of n-3 fatty acids derived from oils and fats in the inner layer is higher than the content of n-3 fatty acids derived from oils and fats in the outer layer. As another example, when the multi-layered noodles are five-layered noodles, the content of n-3 fatty acids derived from oils and fats in the inner layer 1 adjacent to the outer layer is higher than the content of n-3 fatty acids derived from oils and fats in the outer layer. The content of n-3 fatty acids derived from oils and fats in the inner layer 2 located between the two inner layers 1 adjacent to the outer layers is not particularly limited, but it is preferably equal to the content of n-3 fatty acids derived from oils and fats in the inner layer 1, or higher than the content of n-3 fatty acids derived from oils and fats in the inner layer 1. In the present invention, it is preferable to have a gradient such that the content of n-3 fatty acids derived from oils and fats increases toward the inside of the noodle.

[0022] In the present invention, "having a good freshly boiled feel" means that the inside of the noodles immediately after boiling is appropriately elastic and hard, while the outside of the noodles is appropriately soft, with a clear difference in texture between the inside and outside of the noodles. In the present invention, "having smoothness" refers to having a natural smoothness on the surface of noodles, like freshly boiled noodles.

[0023] The difference between the content of n-3 fatty acids derived from fats and oils per 100 parts by mass of the starch raw material in the inner layer and the content of n-3 fatty acids derived from fats and oils per 100 parts by mass of the starch raw material in the outer layer is preferably 0.04 parts by mass or more, more preferably 0.05 parts by mass or more, and even more preferably 0.1 parts by mass or more. When the difference in content is 0.04 parts by mass or more, it becomes easier to obtain multi-layered noodles that have a difference in texture between the inside and outside of the noodle, like freshly boiled noodles.

[0024] The content of n-3 fatty acids derived from fats and oils in the inner layer per 100 parts by mass of the starch raw material is preferably 0.04 parts by mass or more, more preferably 0.05 parts by mass or more, and even more preferably 0.1 parts by mass or more. When the content is 0.04 parts by mass or more, it becomes easier to obtain multi-layered noodles that have a difference in texture between the inside and outside of the noodle, like freshly boiled noodles.

[0025] The content of the oil containing n-3 fatty acid in the inner layer relative to 100 parts by mass of the starch raw material is preferably 0.08 to 6.5 parts by mass, more preferably 0.1 to 6.0 parts by mass, even more preferably 1.0 to 5.5 parts by mass, and particularly preferably 2.0 to 5.0 parts by mass. When Linseed Oil Premium Rich (product name, Nippon Flour Mills Co., Ltd., α-linolenic acid content: 69.6% by mass) is used as the oil containing n-3 fatty acid in the inner layer, the content of the oil containing n-3 fatty acid in the inner layer relative to 100 parts by mass of the starch raw material is preferably 4.52 parts by mass or less. When the content of the oil containing n-3 fatty acid in the inner layer is within the above range, multi-layered noodles that have a difference in texture between the inside and outside of the noodle and a smooth noodle surface like freshly boiled noodles are easily obtained, and the workability of the dough is improved.

[0026] From the viewpoint of obtaining multi-layered noodles that have a smooth noodle surface, the outer layer preferably contains an oil or fat containing an n-3 fatty acid. The content of the oil or fat containing n-3 fatty acid in the outer layer per 100 parts by mass of the starch raw material is not particularly limited, but is preferably 0 to 6.5 parts by mass, more preferably 0.1 to 6.0 parts by mass, even more preferably 1.0 to 5.5 parts by mass, and particularly preferably 2.0 to 5.0 parts by mass.

[0027] The content of n-3 fatty acids derived from fats and oils in the outer layer per 100 parts by mass of the starch raw material is preferably 0 to 4.5 parts by mass, more preferably 0 to 4.15 parts by mass, even more preferably 0 to 3.8 parts by mass, and particularly preferably 0 to 3.45 parts by mass. When the content is within the above range, it becomes easier to obtain multi-layered noodles that have a difference in texture between the inside and outside of the noodle and a smooth noodle surface like freshly boiled noodles.

[0028] [Other ingredients] In addition to the starch raw materials and fats and oils containing n-3 fatty acids, other ingredients that are normally used as raw materials for noodles can be used for the dough of each layer of the multilayered noodles of the present invention, without any particular restrictions. Such ingredients include fiber materials such as resistant starch, resistant dextrin, wheat bran, etc.; eggs and egg products such as whole eggs, powdered egg whites, powdered egg yolks, etc.; proteins such as soy protein and milk protein; emulsifiers such as sucrose fatty acid esters and lecithin, thickeners such as pectin, xanthan gum, guar gum, carrageenan, alginates, alginic acid esters, cellulose derivatives, etc.; enzyme preparations such as transglutaminase, cellulase, amylase, etc.; pH adjusters such as acetic acid and ascorbic acid, etc.; sugars, inorganic salts, preservatives, colorants, flavorings, vitamins, nutritional enhancers, etc.

[0029] [Method for producing multi-layered noodles] The dough containing fats and oils containing n-3 fatty acids as constituent fatty acids used in the multi-layered noodles of the present invention can be obtained by a known method, except that fats and oils containing n-3 fatty acids as constituent fatty acids are added to the dough. For example, a starchy raw material for producing noodles and optionally other powdered raw materials are put into a mixer, and while mixing the powders, fats and oils containing n-3 fatty acids are added little by little to prepare a noodle mix flour, and the obtained noodle mix flour is kneaded with water to prepare a noodle dough. Alternatively, a starchy raw material for producing noodles and optionally other powdered raw materials are kneaded with water, and then fats and oils containing n-3 fatty acids are added and kneaded to prepare a noodle dough. The fats and oils containing n-3 fatty acids to be added may be solid or liquid at room temperature. If the fats and oils are liquid at room temperature, they may be added as they are, and if they are solid at room temperature, they may be heated to make a liquid, crushed into small pieces, and added, or frozen and crushed before being added. The oil containing n-3 fatty acids can be added alone, or can be added as so-called "powdered oil" obtained by powdering the oil attached to a carrier or emulsified oil. The powdered oil containing n-3 fatty acids can be obtained by a known method for producing powdered oil, for example, by adding an oil containing n-3 fatty acids to grain flour, starch (unprocessed starch, processed starch, etc.), protein, etc., mixing them to a homogeneous mixture, and optionally carrying out heat treatment or the like before powdering, or by mixing them with water and an emulsifier to prepare an O / W or W / O type emulsion, and drying and powdering the emulsion by spray drying or the like, or by pulverizing and powdering the emulsion after freeze-drying. The powdered oil containing n-3 fatty acids thus obtained can be easily mixed with a starchy raw material and optionally other powdered raw materials to prepare a noodle mix flour, or can be added to a dough obtained by kneading the starchy raw material and optionally other powdered raw materials with water, and further kneading to prepare a noodle dough.

[0030] The multi-layered noodles of the present invention can be produced in the same manner as ordinary multi-layered noodles according to standard methods, except that an oil containing n-3 fatty acids as constituent fatty acids is used, by laminating an inner layer adjacent to the outer layer that forms the surface of the noodle. Specifically, at least two types of dough differing in content of n-3 fatty acids derived from oil are prepared, and of the at least two types of dough, dough 1, which has the lowest content of n-3 fatty acids derived from oil, is used to produce the outer layer that forms the surface of the noodle, and dough 2, which has a higher content of n-3 fatty acids derived from oil than dough 1, is laminated as the inner layer adjacent to the outer layer.

[0031] An example of the method for producing multi-layered noodles of the present invention is shown below. First, water is added to the outer layer noodle raw materials and the materials are kneaded to obtain a rough dough for the outer layer, which is then rolled or composite rolled or extruded to obtain the outer layer noodle band. In the same manner, the inner layer noodle band is obtained using the inner layer noodle raw materials. At this time, the content of n-3 fatty acids derived from fats and oils in the inner layer noodle band is higher than the content of n-3 fatty acids derived from fats and oils in the outer layer noodle band. The inner layer noodle band and the outer layer noodle band are layered and composited so that the obtained outer layer noodle band becomes the outermost layer, and three-layer noodles can be obtained by going through the rolling, shaping and cutting steps. Alternatively, multiple types of inner layer dough can be prepared, with inner layer noodle band 1 having a higher content of n-3 fatty acids derived from oils and fats than the content of n-3 fatty acids derived from oils and fats in the outer layer noodle band, and dough 2 having any content of n-3 fatty acids derived from oils and fats (preferably, the content of n-3 fatty acids derived from oils and fats in inner layer noodle band 2 is the same as the content of n-3 fatty acids derived from oils and fats in inner layer noodle band 1, or higher than the content of n-3 fatty acids derived from oils and fats in inner layer noodle band 1), and then layered from the surface of the noodle in the following order to obtain five-layer noodles. Using a similar procedure, it is also possible to prepare an inner layer noodle band 1 that has a higher content of n-3 fatty acids derived from oils and fats than the content of n-3 fatty acids derived from oils and fats in the outer layer noodle band, and doughs 2 and 3 that have any desired content of n-3 fatty acids derived from oils and fats, and layer them from the surface of the noodles in the following order: outer layer noodle band, inner layer noodle band 1, inner layer noodle band 2, inner layer noodle band 3, to produce seven-layer noodles. The ratio of the thickness of one outer layer noodle band to one inner layer noodle band is not particularly limited, but the ratio of the thickness of the outer layer noodle band to the thickness of the inner layer noodle band may be 1.0:0.5-3.0.

[0032] Alternatively, the multi-layered noodles of the present invention can be produced by covering the inner layer dough shaped into a rod, line or columnar shape with a noodle band made by shaping the outer layer dough into a sheet so that the longitudinal side surfaces are not exposed, and then by rolling, shaping and cutting the dough to produce multi-layered noodles. In this case, the content of n-3 fatty acids derived from fats and oils in the inner layer dough adjacent to the outer layer dough is higher than the content of n-3 fatty acids derived from fats and oils in the outer layer dough. In this case as well, the ratio of the thickness of one sheet of outer layer dough to that of one sheet of inner layer dough is not particularly limited, and the ratio of the thickness of the outer layer dough to the thickness of the inner layer dough may be 1.0:0.5-3.0.

[0033] Furthermore, the multi-layered noodles of the present invention can also be produced by using a machine with a double nozzle outlet, such as an encrusting machine, to simultaneously extrude the inner layer dough from the inner nozzle and the outer layer dough from the outer nozzle to obtain noodle strands or dough for noodle strands, which can then be shaped as desired and cut into multi-layered noodles. In this case, the content of n-3 fatty acids derived from fats and oils in the inner layer dough adjacent to the outer layer dough is higher than the content of n-3 fatty acids derived from fats and oils in the outer layer dough. In this case, the ratio of the thickness of one sheet of outer layer dough to that of one sheet of inner layer dough is not particularly limited, and the ratio of the thickness of the outer layer dough to the thickness of the inner layer dough may be 1.0:0.5-3.0.

[0034] The multilayered noodles of the present invention may be any known type of noodles, including, for example, noodles whose main ingredient is wheat flour, such as Chinese noodles, udon, hiyamugi, somen, and pastas; and noodles whose main ingredient is cereal flour other than wheat flour, such as buckwheat and rice flour noodles. The multilayered noodles of the present invention can be used as fresh noodles, LL (long life) noodles, boiled noodles, chilled noodles, frozen noodles, and the like. The multilayered noodles of the present invention are preferably chilled noodles whose main ingredient is wheat flour.

[0035] The thickness of the multi-layered noodles can be adjusted appropriately depending on the type of noodles. There are no particular limitations on the thickness, but it is preferably 0.5 to 3.0 mm, and more preferably 0.7 to 2.5 mm. The shape and length of the noodles are also not particularly limited. For example, the length of the noodles is preferably 10 to 350 mm. The thickness of the outer layer relative to the inner layer (per layer) of the multi-layered noodles of the present invention is preferably 1:0.5 to 3.0, and more preferably 1:0.7 to 2.0. The thickness of the outer layer relative to the inner layer of the multi-layered noodles can be easily adjusted to within the above range by setting the thicknesses of the outer layer noodle belt (dough) and the inner layer noodle belt (dough) used in producing the multi-layered noodles to be approximately the same. EXAMPLES

[0036] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0037] [Production Example 1: Production of noodle strips containing linseed oil] 100 parts by mass of wheat flour, 3 parts by mass of salt, and 35 parts by mass of water were put into a mixer and mixed at high speed for 3 minutes under normal pressure, and 2 parts by mass of linseed oil (manufactured by Nippon Flour Mills Co., Ltd., 100% by mass of lipids, 52.2% by mass of α-linolenic content) were gradually dropped while mixing at low speed for 10 minutes to obtain a minced dough. The obtained minced dough was pressed to obtain a dough, then placed in a plastic bag and sealed, and hydrated and aged at 24 ° C for 30 minutes. The dough was stretched with a rolling roll to obtain a noodle band with a thickness of 10 mm, and then two noodle bands were stacked along the rolling direction and composite rolled to obtain a noodle band with a thickness of 8 mm. The obtained noodle band was placed in a plastic bag and sealed, and hydrated and aged at 24 ° C for 30 minutes, and then the noodle band was gradually thinned with a rolling roll to finally obtain a noodle band with a thickness of 5 mm.

[0038] [Evaluation of fabric] A noodle sheet was obtained in the same manner as in Production Example 1, except that the type and amount of fats and oils used in the production of the dough were as shown in Table 1 below. The workability of the dough when producing the obtained noodle sheet was evaluated according to the following evaluation criteria Table 1. The state of minced meat and the stretchability of the dough of the noodle sheet produced without adding fats and oils (sample number 1) were each evaluated as 3 points. The results are shown in Table 1. In the table, * indicates the amount of α-linolenic acid (abbreviated as ALA) derived from the added fats and oils, and the α-linolenic acid content of olive oil is based on the Standard Tables of Food Composition in Japan 2015 Edition (7th Edition) Supplement 2018, and ** indicates that the added linseed oil was Linseed Oil Premium Rich (product name, Nippon Flour Mills Co., Ltd., α-linolenic acid content: 69.6% by mass).

[0039] Evaluation Criteria Table 1 TIFF0007601586000001.tif62155

[0040] [Table 1]

[0041] The results in Table 1 show that in samples 1 to 4, the minced meat condition and dough extensibility improved depending on the amount of oil (linseed oil) added. Sample number 5, which used premium rich linseed oil, which has a higher α-linolenic acid content than the linseed oil used in sample number 4, produced results roughly equivalent to those of sample number 4. In samples 6 and 7, the amount of oil added was too high, causing the dough to become sticky and loose, resulting in reduced dough cohesion and extensibility. Therefore, from the standpoint of workability, when producing the multi-layered noodles of the present invention, it is preferable to produce the noodle sheet dough with an amount of oil containing n-3 fatty acids of 6.5 parts by mass or less per 100 parts by mass of the starchy raw material.

[0042] [Production Example 2: Production of three-layer noodles containing oils and fats that contain n-3 fatty acids as constituent fatty acids] An inner layer noodle band and an outer layer noodle band were obtained in the same manner as in Production Example 1, except that the types and amounts of oils and fats used in producing the dough were as shown in Tables 2 and 3 below. The outer layer noodle band, inner layer noodle band, and outer layer noodle band were layered in this order so that one inner layer noodle band was sandwiched between two outer layer noodle bands, and the noodle bands were passed through a rolling machine to combine the three noodle bands and successively rolled to reduce their thickness, obtaining a three-layer noodle band with a final thickness of 2.5 mm. The noodle bands were passed through a cutting blade with a size 10 and cut into lengths of 250 mm to obtain three-layer raw noodles.

[0043] [Evaluation of multi-layered noodles] The three-layered raw noodles obtained in Production Example 2 were boiled for 15 minutes in boiling water with a mass approximately 15 times that of the three-layered raw noodles, cooled in water, and then drained. 200 g of the resulting boiled noodles were placed in a plastic container, sealed with a lid, and stored in a refrigerator with an internal temperature of 8° C. After storage for 24 hours, the noodles were loosened by pouring 100 mL of cold noodle sauce over them, and then subjected to a tasting evaluation by 10 experienced panelists according to the evaluation criteria in Table 2 below. In the evaluation, standard three-layer noodles (three-layer noodles produced according to Production Example 2 using an outer layer noodle band produced according to Production Example 1 without adding fats or oils and an inner layer noodle band produced according to Production Example 1 in which 20 parts by mass of wheat flour was replaced with etherified tapioca starch ("Sakura" manufactured by Matsutani Chemical Industry Co., Ltd.) without adding fats or oils) were boiled, cooled in water, and drained. Immediately after, the "freshly boiled feel" and "smoothness" were each scored 5 points, and after storing for 24 hours in a refrigerator with an internal temperature of 8°C, the "freshly boiled feel" and "smoothness" were each scored 3 points. The results are shown in Tables 2 and 3. In the tables, * 1 represents the amount of alpha-linolenic acid (ALA) derived from the added oil, and * 2 indicates that the amount of α-linolenic acid in corn oil, olive oil, and palm oil is based on the 2015 edition (7th revision) of the Standard Tables of Food Composition in Japan, Supplement 2018.

[0044] Evaluation Criteria Table 2 TIFF0007601586000003.tif62168

[0045] [Table 2]

[0046] As shown in Table 2, in Examples 1 to 7, in which the content of n-3 fatty acids derived from oils and fats in the inner layer was higher than in the outer layer (AB is a positive value), both a good freshly boiled feel and smooth noodle surface were achieved. In Examples 1 to 4, as the amount of oil added to the inner layer noodle band (content of n-3 fatty acids) increased, the elasticity (hardness) of the inside of the noodle became stronger and the difference in texture between the noodle surface and the inside of the noodle became larger, resulting in a particularly good freshly boiled feel. In Example 5, the amount of linseed oil added was increased, resulting in a slightly weaker elasticity of the inside of the noodle than in Example 4, but a better freshly boiled feel than Example 1. In Examples 6 and 7, in which linseed oil was also added to the outer layer, the noodle surface was smooth, but the freshly boiled feel was slightly weaker than in Examples 2 and 4 because the difference between the inside and outside of the noodle in the content of n-3 fatty acids derived from oils and fats was smaller. In Comparative Example 1, in which the inner layer did not contain linseed oil but the outer layer contained linseed oil, the inside of the noodles was softer than near the surface, and a good freshly boiled feel was not obtained.

[0047] [Table 3]

[0048] As can be seen from Table 3, in Examples 8 to 15, in which the content of n-3 fatty acid (α-linolenic acid) derived from oils and fats was higher in the inner layer than in the outer layer (AB is a positive value), both a good freshly boiled feel and smoothness of the noodle surface were achieved. The noodles of Example 8, in which the content of α-linolenic acid was higher than in Examples 14 and 15, had better elasticity (hardness) inside the noodle and a better freshly boiled feel, even with the amount of oil in the inner layer. In Examples 9 to 11, in which the amount of oil in the inner and outer layers was the same, the elasticity of the inside of the noodle increased with an increase in α-linolenic acid (addition amount of linseed oil) in the inner layer, resulting in a good freshly boiled feel. In Examples 12 and 13, in which corn oil and palm oil were used instead of the olive oil used in the inner layer of Example 10, both the freshly boiled feel and smoothness were equivalent to Example 10. In addition, in Examples 9 to 13 in which an oil containing n-3 fatty acid was added to the outer layer, smoothness was better than in Examples 8 and 14 to 15 in which no oil was added to the outer layer. On the other hand, in Comparative Example 2, in which the content of α-linolenic acid derived from fats and oils in the inner layer was lower than the content of α-linolenic acid derived from fats and oils in the outer layer, the inside of the noodles was softer than near the surface, and a good freshly boiled feel was not obtained.

Claims

1. A multi-layer noodle containing a starch material, the multi-layer noodle comprising an outer layer forming a surface of the noodle and an inner layer adjacent to the outer layer, the inner layer contains an oil (A) containing an n-3 fatty acid as a constituent fatty acid in an amount of 1.0 to 6.5 parts by mass per 100 parts by mass of the starch raw material in the inner layer; the outer layer contains an oil (B) containing an n-3 series fatty acid as a constituent fatty acid in an amount of 0 to 6.5 parts by mass per 100 parts by mass of the starch raw material in the outer layer; This multi-layer noodle is characterized in that the content of n-3 fatty acids contained as constituent fatty acids in the oil (A) per 100 parts by mass of the starch raw material in the inner layer is at least 0.47 parts by mass higher than the content of n-3 fatty acids contained as constituent fatty acids in the oil (B) per 100 parts by mass of the starch raw material in the outer layer.

2. A multi-layer noodle as described in claim 1, wherein the content of n-3 fatty acids contained as constituent fatty acids in the oil (B) is in the range of 0 to 4.5 parts by mass per 100 parts by mass of the starch raw material in the outer layer.

3. A multi-layer noodle as described in claim 1 or 2, wherein the content of n-3 fatty acids contained as constituent fatty acids in the oil (A) is 0.522 parts by mass or more per 100 parts by mass of the starch raw material in the inner layer.

4. The multilayer noodle according to any one of claims 1 to 3, wherein the n-3 fatty acid is α-linolenic acid.

5. The multilayer noodle according to any one of claims 1 to 4, wherein the oil containing n-3 fatty acids as constituent fatty acids includes linseed oil and / or perilla oil.

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