JP2019050756A - Method for producing cooked chilled buckwheat noodle - Google Patents

Abstract

To provide a method for producing cooked chilled buckwheat noodle inhibited from being deteriorated in smoothness and palate feeling in heat sterilization.SOLUTION: In a method for producing cooked chilled buckwheat noodle in which a multi-layer noodle strip of three or more layers is divided into noodle lines, subjected to pregelatinization treatment, then packaged, and thermally sterilized, a composition of an outside layer noodle strip includes 0 to 20% by weight of buckwheat flour and 20 to 80% by weight of at least one processed starch selected from acetylated starch, etherified starch, acetylated phosphoric acid-crosslinked starch, and etherified phosphoric acid-crosslinked starch based on a total weight of a noodle raw material of the outside layer noodle strip excluding water; a composition of an inside layer noodle strip includes 40 to 60% by weight of buckwheat flour and 20 to 50% by weight of at least one processed starch selected from acetylated starch, etherified starch, acetylated phosphoric acid-crosslinked starch, and etherified phosphoric acid-crosslinked starch based on a total weight of a noodle raw material of the inside layer noodle strip excluding water; the thicknesses of the respective outside layer noodle strips are set to 10 to 33% of a thickness of the multi-layer noodle strip; and 33% or more of the buckwheat flour is blended based on a total weight of a noodle raw material of the multi-layer noodle strip excluding water.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing a chilled cooked buckwheat noodle cooked by steaming or cooking.

  Conventionally, cooked chilled noodles exist that can be stored at a low temperature of 10 ° C. or less by heat-sterilizing noodle strings that have been steamed or boiled. These types of noodles include a type that can be boiled and eaten easily, and a type that is loosened with water, or after being applied with a squeezed liquid and then seasoned with a seasoning liquid.

  These noodles are prone to aging easily in a short period of time after refrigeration, and there are problems such as loss of sackiness and loss of texture, and techniques for improving these have been disclosed (for example, Patent Document 1 and Patents) Reference 2). These methods are excellent methods for improving the smelting of cooked chilled noodles and the deterioration of texture, but when the noodles are soba noodles, by heat sterilization compared to other noodles such as Chinese noodles and udon. The sag and texture are easy to deteriorate, and there is still room for improvement.

JP 2004-73183 A Japanese Patent No. 6004676

  This invention makes it a subject to provide the manufacturing method of the cooked chilled buckwheat in which deterioration of the sagging and food texture in heat sterilization was suppressed.

  As a result of studying the causes of deterioration of cooked chilled buckwheat sushi and texture deterioration in heat sterilization, it was confirmed that buckwheat flour itself was the cause. However, in order to be soba, it is necessary to contain at least 30% buckwheat flour based on the total weight of the noodle raw material excluding water. Therefore, as a result of diligent study, the buckwheat flour near the surface of the noodle strings was reduced as much as possible, and while adding soba flour inside the noodle strings and by adding processed starch, It has been found that cooked chilled buckwheat noodles that can be stored at low temperature can be produced by suppressing the deterioration of texture, and have led to the present invention.

  That is, the present invention rolls the multilayer noodle strip produced in the noodle strip preparation step, and the noodle strip preparation step for producing a multilayer noodle strip of three or more layers by laminating and rolling a plurality of noodle strips, A noodle string production process for cutting out and producing a noodle string, an alpha process for converting the noodle string prepared in the noodle string preparation process into a steamed or boiled process, and the noodle strings converted into an alpha in the alpha process In the water washing step, the acid solution immersion step of immersing the noodle strings washed in the water washing step in an acid solution, the packaging step of packaging the noodle strings immersed in the acid solution immersion step, and the packaging step A method for producing cooked chilled soba, comprising: a heat sterilization step for heat sterilizing the wrapped noodle strings; and a cooling step for cooling the noodle strings sterilized in the heat sterilization step, wherein the plurality of noodles The outer noodle strips in the upper and lower outer layers are 0 to 20% by weight of buckwheat flour based on the total weight of the noodle raw material of the outer layer noodle band, at least one selected from the group consisting of acetylated starch, etherified starch, acetylated phosphate cross-linked starch and etherified phosphate cross-linked starch 20 to 80% by weight of one processed starch, and among the plurality of noodle bands, the inner noodle band on the inner side is 40 to 60% by weight of buckwheat flour based on the total weight of the noodle raw material of the inner layer noodle band excluding water. 20 to 50% by weight of at least one processed starch selected from the group consisting of acetylated starch, etherified starch, acetylated phosphoric acid crosslinked starch and etherified phosphoric acid crosslinked starch, with respect to the thickness of the multilayer noodle strip Each of the upper and lower outer layer noodle strips has a thickness of 10 to 33% and contains 30% or more buckwheat flour with respect to the total weight of the multilayer noodle strips excluding water. Is a manufacturing method

  Moreover, it is preferable that the processed starch of the inner layer noodle strip in the present invention is an etherified phosphoric acid crosslinked starch.

  Moreover, it is preferable that the inner layer noodle band in the present invention is an extruded noodle band extruded by an extruder under reduced pressure.

  Furthermore, in the present invention, in order to prevent deterioration over time during refrigerated storage, it is preferable that a loosening solution containing β-amylase is attached to the noodle strings after the acid soaking step and before the packaging step.

ADVANTAGE OF THE INVENTION By this invention, the manufacturing method of the cooked chilled soba by which the deterioration of the sag and the food texture in heat sterilization was suppressed can be provided.

  Hereinafter, the present invention will be described in detail. However, the present invention is not limited to the following description.

1. Noodle raw material composition Among the noodle raw materials according to the present invention, as the main raw material powder, at least one processed starch selected from buckwheat flour, acetylated starch, etherified starch, acetylated phosphoric acid crosslinked starch and etherified phosphoric acid crosslinked starch including. In addition, as other raw material powders, wheat flour (including durum flour), raw starch, pregelatinized starch, and processed starch that has been processed other than the above can be used, but it has little effect on the flavor of buckwheat. It is preferred to use flour. Protein powders such as gluten and egg white powder can also be used. In order to ensure the noodle-making properties, 15 to 25% by weight of gluten is added to the total amount of buckwheat flour and processed starch added (5 to 20% by weight based on the total weight of the noodle raw materials excluding water). It is desirable. Moreover, it is preferable to mix | blend 1-5 weight% of egg white with respect to the total weight of the noodle raw material except water, when taking out soba.

  As other auxiliary materials, in the present invention, salt and alkali agents, phosphates, noodle quality improvers, edible fats and oils, pH adjusters, emulsifiers, enzymes, thickeners, carotene pigments, etc. that are generally used in the production of noodles Various dyes and preservatives can be added. These may be added together with the noodle raw material powder or dissolved or suspended in kneading water.

(1) Blending of outer layer noodle strips As the blending of noodle raw materials of the outer layer noodle strips in the upper and lower outermost layers in the present invention, the amount of buckwheat flour is 0 to 20% by weight based on the total weight of the noodle raw materials excluding water. It is preferable that The larger the amount of buckwheat flour, the less the sag and the stronger the texture. Therefore, the amount is more preferably 0 to 10% by weight. Further, if the amount of buckwheat flour is too small, the sachet is felt too strongly, so the range of natural sushi that seems to be buckwheat is more preferably in the range of 2.5 to 7.5% by weight.

  In addition, the composition of the outermost noodle raw material in the present invention includes at least one processed starch selected from acetylated starch, etherified starch, acetylated phosphoric acid crosslinked starch and etherified phosphoric acid crosslinked starch, and noodles excluding water. It is preferable to contain 20 to 80 weight% with respect to the total weight of a raw material. From the viewpoint of aging resistance in low-temperature storage, etherified starch and etherified phosphate cross-linked starch are preferred. If the amount of processed starch is too small, it is difficult to obtain sushi and aging resistance. Conversely, if the amount of processed starch is too large, the sachet is too strong, the flavor is poor, and a large amount of gluten is added to maintain noodle-making properties. Since it is necessary, it is preferably about 30 to 50% by weight based on the total weight of the noodle raw material excluding water.

(2) Blending of inner layer noodle band As the blending of the noodle raw material powder of the inner layer noodle band in the present invention, the amount of buckwheat flour is preferably 40 to 60% by weight based on the total weight of the noodle raw material excluding water. . The larger the amount of buckwheat, the better the flavor of buckwheat. However, the amount of gluten added for bridging and the amount of processed starch for preventing deterioration of texture during low-temperature storage also increase. If it is less than 40% by weight, it is necessary to include a large amount of buckwheat in the outer layer, which is not preferable. Preferably, it is 50 to 60% by weight.

  In addition, the composition of the outermost noodle raw material in the present invention includes at least one processed starch selected from acetylated starch, etherified starch, acetylated phosphoric acid crosslinked starch and etherified phosphoric acid crosslinked starch, and noodles excluding water. It is preferable to contain 20-50 weight% with respect to the total weight of a raw material. Etherified phosphate cross-linked starch is particularly preferred in terms of resistance to aging during low-temperature storage and prevention of texture deterioration due to moisture migration. When the amount of processed starch is too small, aging resistance is difficult to obtain. Preferably it is 25 to 50% by weight.

2. Kneading process Using the raw materials described above, noodle dough (dough) for each of the outer layer and the inner layer is prepared. As a method for preparing the noodle dough, it may be prepared by a conventional method, and examples thereof include a method of kneading so that the raw materials are uniformly mixed with a batch mixer, a flow jet mixer, a vacuum mixer or the like. It is particularly preferable to mix with a vacuum mixer in order to provide a sense of density and prevent deterioration of the texture. The vacuum degree of the vacuum mixer is preferably performed under a reduced pressure of −400 mmHg or less.

3. Multilayer noodle band production process Next, a multilayer noodle band is produced from the produced dough. As a method for producing each noodle band, it may be carried out in accordance with a conventional method, and the dough is used as a crude noodle band as it is by a roll, or a noodle band is formed by further combining the coarse noodle band, using an extruder, etc. The method of extruding dough and producing a noodle strip is mentioned. A multilayer noodle strip having three or more layers is prepared by pressure-bonding a laminate of each noodle strip produced by these methods with a roll.

  At this time, it is preferable to produce a multilayer noodle strip so that the thickness of each outer layer noodle strip of the outermost layer is 10 to 33% of the thickness of the multilayer noodle strip. If the thickness of each outer layer noodle band is less than 10%, the outer layer noodle band is too thin, and therefore the inner layer noodle band may be partially exposed during rolling. Moreover, since the thickness of an inner layer becomes thick, a food texture becomes easy to become loose. On the other hand, if the outer layer noodle strip is thicker than 33%, it is necessary to add a lot of buckwheat flour to the outer layer noodle strip, and it becomes difficult to improve the sag and texture. A more preferable range is 15 to 25%.

  Further, the inner layer noodle band is preferably an extruded noodle band produced by an extruder under reduced pressure. By making the inner layer into an extruded noodle band, the inner layer has a higher density, resulting in a dense and elastic texture, and due to the difference in density from the outer layer, moisture transfer to the inner layer during refrigerated storage is unlikely to occur. The texture is easy to maintain. Moreover, a preferable reduced pressure range is −400 mmHg or less.

  In order to describe soba in chilled buckwheat, it is necessary to contain at least 30% buckwheat flour based on the total weight of the noodle raw material excluding water. What is necessary is just to produce a multilayer noodle strip by adjusting the blending amount and thickness of the buckwheat flour of the outer layer and the inner layer so as to contain 30% or more buckwheat flour with respect to the total weight of the noodle raw material of the multilayer noodle strip.

4). Noodle string production process Next, a noodle string is produced from the produced multilayer noodle strip. As a method for preparing the noodle strings, the multi-layered noodle strip is gradually rolled to a desired noodle strip thickness by a roll, and then the noodle strip is cut by a roll called a cutting blade roll, or the noodle strip is cut by a knife blade or the like. A noodle string is produced by cutting.

5. The noodle strings are made into α by steaming or boiling so that the prepared noodle strings can be eaten easily and cooked in advance. As a steaming process, the method of alpha-izing by passing for about 5 to 15 minutes in the noodle string in the steam chamber which ejected the saturated steam is mentioned, for example. Moreover, as a boil process, the method of alpha-izing by immersing a noodle string for about 45 seconds to 90 seconds in the boil tank adjusted so that it may become hot water of 90 degreeC or more is mentioned.

6). Washing step Next, the gelatinized noodle strings are washed with water. By washing with water, the surface is slimmed, the noodle strings are cooled and tightened. As a method of washing with water, a method of immersing the gelatinized noodle strings in a water bath at about 4 to 20 ° C can be mentioned. At this time, a plurality of water tanks are prepared, and the noodle strings can be washed and cooled in stages. Further, by blowing air into the water tank, the noodle strings can be moved and washed while being cooled.

7). Acid solution dipping step Next, the washed noodle strings are immersed in the acid solution. By soaking in an acid solution, the pH of the noodle strings is reduced to 6 or less, and the growth of bacteria during storage is suppressed. Examples of the raw material used for the acid solution include organic acids such as acetic acid, lactic acid and citric acid, acids such as pyruvic acid, phosphoric acid and sulfonic acid, and salts of these acids. Using these raw materials, Adjust the concentration, pH and soaking time of the acid solution so that the noodle strings have a pH of 6 or less.

8). Packaging Step Next, the noodle strings whose pH is adjusted in the acid solution dipping step are sealed and packaged in predetermined weights on a packaging film made of polyethylene, polypropylene, or the like. By sealing, after sterilization in the sterilization step described later, it is possible to prevent adhesion of new bacteria from the outside. At this time, a loosening agent can be added to prevent binding of the noodle strings. Various types of loosening agents can be used, but an aqueous solution of water-soluble hemicellulose derived from soybeans or gum arabic has a high loosening effect and is also preferred in terms of flavor. The amount of the loosening agent added is preferably 5 to 15% by weight based on the weight of the noodle strings to be packaged.

  Moreover, it is preferable to add β-amylase to the loosening agent. By adding β-amylase, it is possible to prevent the texture from becoming lingering over time during refrigerated storage. As a preferable addition amount of β-amylase, for example, 1200 unit / g of β-amylase may be dissolved in a loosening agent so as to be a 0.2 wt% to 8 wt% solution.

9. The packaging noodles sealed in the packaging film in the heat sterilization step and then the packaging step are heat sterilized at a temperature of 60 to 100 ° C. As a heat sterilization method, for example, heat sterilization is performed for 10 to 50 minutes in a heat sterilization chamber adjusted with saturated steam so as to be 60 to 100 ° C.

10. Cooling step Next, the packaged noodles sterilized in the heat sterilization step are cooled. The cooling method is not particularly limited. After cooling by showering cold water, or cooling by blowing air or cold air, the noodle strings may be cooled by putting them in a low temperature chamber of 10 ° C. or lower.

11. Other process- cooled packaged noodles can be packaged in containers or bags with a packaged liquid soup or condiment, and cooked chilled soba products.

  Hereinafter, the present embodiment will be described in more detail with reference to examples.

<Preliminary test>
Noodle raw material composition (% by weight) excluding salt in Table 1 was mixed with powder, kneaded water in which salt was dissolved was added to the water in Table 1, and kneaded for 15 minutes with a vacuum mixer (−600 mmHg) to prepare a dough. . The produced dough was passed through a roller to produce a crude noodle band, and a single layer noodle band (12 mm) was produced by combining these.

  After rolling the noodle strips in each test section 5 times to obtain a target thickness of 1.5 mm, the noodle strips were cut with a No. 20 square blade cutting roll to form noodle strings, It cut | disconnected so that it might become 30 cm.

  The cut noodle strings are boiled with boiling water for 90 seconds, soaked in cold water at 10 ° C. for 30 seconds, washed twice with water, sufficiently cooled, then immersed in 1% lactic acid aqueous solution for 60 seconds to have a pH of 6 or less. 170 g each was put into a polyethylene container, filled with 10 g of a loosening agent consisting of a 2% aqueous solution of soybean-derived water-soluble hemicellulose, sealed and sealed.

  After sterilizing the sealed noodle strings in a heat sterilization chamber adjusted to 75 ° C with steam for 30 minutes, blown and cooled to remove the rough heat, store it overnight in a low temperature chamber below 10 ° C, and cooked chilled Soba samples were prepared.

  The cooked chilled soba sample was loosened with tap water, then drained and eaten, and the sushi and texture were confirmed. The sensory evaluation is conducted by 5 trained veteran panelists, and the evaluation of swords is 5 with slick and very good, 4 with good slick, 3 with slick is generally acceptable, The evaluation was made with the consensus of five panelists, with 2 being weak and having a noticeable roughness and 1 being extremely rough. The evaluation results are shown in Table 2 below. In addition, comments that summarize the opinions of the five panelists about swordfish and texture were described.

  From the results of the preliminary test, it can be seen that the amount of buckwheat flour affects the surface sag. Moreover, when the buckwheat flour is 20% by weight or less and the amount of the processed starch is 20 to 80% by weight with respect to the noodle raw material powder, it can be seen that the roughness is suppressed and the sag can be maintained. However, if too much processed starch is used, the sag becomes too strong and the noodle flavor is lost. Therefore, it is preferable to formulate the noodle raw material so that the sizing is appropriate for the blend of the noodle raw material powder (especially the amount of buckwheat flour). I understand. Furthermore, it can be seen that the preferred processed starch is acetylated, acetylated phosphoric acid cross-linked, etherified, etherified phosphoric acid cross-linked starch, which suppresses the rough texture due to aging and maintains the sag. In particular, it can be seen that etherified and etherified phosphoric acid crosslinked starch is effective.

(Experiment 1) Examination of three-layer noodles The noodle band produced by mixing the noodle raw material powders in the test sections A-1 to A-5 of the preliminary test was used as an outer layer noodle band, and the same method as the preliminary test with the noodle raw material mixing in Table 3 The noodle band produced in step 3 is used as the inner layer noodle band, and as shown in Table 4, the combination of the soba flour is 30% based on the total weight of the noodle raw material excluding the water of the three layer noodle band. A band was prepared, and cooked chilled soba noodles (Examples 1-1 to 1-6) were prepared in the same manner as the preliminary test. The three-layer noodle band was produced by rolling the outer layer noodle band to 6 mm so that the thickness ratio of the noodle band was outer layer: inner layer: outer layer = 1: 2: 1 (the thickness of each outer layer was 25%). Then, the noodle strips were stacked and pressed through a rolling roll to produce a three-layer noodle strip.

  Further, in Example 1-7, the outer layer noodle band was a noodle band prepared with the noodle raw material blend of A-2 in the preliminary test, and the dough prepared with the noodle raw material blend of B-2 in Table 3 as the inner layer noodle band. The noodle strips extruded using an extruder under a reduced pressure of −680 mmHg and rolled to 25 mm are used as inner layer noodle strips, and the outer layer noodle strips are rolled to 6 mm so that the three-layer ratio is 1: 2: 1. Laminated and pressure-bonded with a rolling roll to prepare a three-layer noodle band, and cooked chilled noodles were prepared in the same manner as in the preliminary test.

  In addition, the cooked chilled buckwheat sample which produced only the noodle strip produced by the mixing | blending of A-6 of a preliminary test by the method similar to a preliminary test was made into Comparative Example 1-1. In addition, the noodle strip produced by the blending of A-6 in the preliminary test was used as the inner and outer layer noodle strips, the outer layer noodle strips were rolled to 6 mm and laminated so that the three-layer ratio was 1: 2: 1. A three-layer noodle band was prepared by pressure bonding with a chilled noodle sample prepared in the same manner as in the preliminary test, and a chilled noodle sample prepared as Comparative Example 1-2.

  The prepared cooked chilled buckwheat sample was cooked in the same manner as the preliminary test, and sensory evaluation was performed on the sword and texture. For sensory evaluation, a five-level evaluation was conducted by a veteran paneler who had the same five-person training as the preliminary test, and the average value of the five evaluations was taken as the sample value. As for sag, evaluation was performed according to the same criteria as in the preliminary test. In addition, as for the texture, there is no blur due to aging, 5 points that have moderate elasticity and very good, 4 points that have little elasticity and no elasticity due to aging, Average of 5 people, with 3 points for roughness and elasticity generally acceptable, 2 points for blurring due to aging, 2 points for elasticity, 1 point for extremely looseness and lack of elasticity The value was a sample value. The sensory evaluation results are shown in Table 4.

  About Example 1-1, although the blurring by aging is hardly felt, it was evaluation that a sword is too strong. On the other hand, Example 1-2 was evaluated as slightly blurring compared with Example 1-1, although the sag was appropriate. In Examples 1-3 and later, as the buckwheat flour in the outer layer increased, a rough feeling was felt, and a rough feeling was felt, but generally good results were obtained. As shown in Comparative Example 1-1 and Comparative Example 1-2, when the amount of the buckwheat flour in the outer layer was 30%, bad results were obtained with respect to surface sag and blur. The improvement effect of sag and loosening due to the triple layering was hardly seen. As for the sword, the results were almost the same as in the preliminary test. However, the amount of buckwheat in the inner layer was not so much due to aging because the amount of buckwheat in the inner layer was large. It was suggested that it was the cause of the feeling.

  Example 1-6 is a test section in which the inner layer is an etherified phosphate cross-linked starch, but the inner layer of Example 1-2 has a texture that the inner layer is squeezed compared to that of the etherified starch. Yes, it was evaluated as good. Similarly, Example 1-7 was a test section using the inner layer as an extruded noodle strip, but the inner layer was harder (elastic) than Example 1-2, and the results were good.

(Experiment 2) Examination of thickness of each outer layer Tests (Examples 2-1 to 2-4) were performed in which the thicknesses of the outer layer and the inner layer were varied based on the inner and outer formulations of Example 1-6. Specifically, the noodle thickness of the outer layer and the inner layer was adjusted as shown in Table 7 below, and a multilayer noodle band was prepared by pressure bonding with a rolling roll, and a cooked chilled buckwheat sample was prepared according to the preliminary test method. . In Example 2-4, a four-layer noodle band having two inner layers sandwiched between two outer layers was prepared, and then cooked chilled soba samples were prepared according to the method of Preliminary Test 1. In Example 2-5, a three-layer noodle band was prepared so that the outer layer had a thickness of 33% with the outer layer being A-4 and the inner layer being B-1, and the chilled chilled was prepared according to the preliminary test method. Soba samples were prepared.

  The produced sample was evaluated in the same manner as in Experiment 1. The evaluation results are shown in Table 5.

  As shown in Examples 2-1 to 2-3 and Example 1-2, as the outer layer becomes thinner, the sag was slightly worse, but the texture of the inner layer becomes thicker. It became so. On the other hand, in Example 2-5, since the amount of buckwheat flour in the outer layer increased because the inner layer was thin, the result was inferior sagging and texture. Moreover, as shown in Example 2-4, even if it was a four-layer noodle strip, the same result as the three-layer noodle strip was obtained.

(Experiment 3) Addition of β-amylase to a loosening agent The cooked chilled noodle sample of Example 1-6 was stored in a refrigerator at 10 ° C. or lower, and a sensory test was conducted in the same manner as in Experiment 1 after 1 week. A cooked chilled noodle sample prepared in the same manner as in Example 1-6 except that β-amylase having a unit number of 1200 μ / g or more was added to the unraveling liquid so as to be 2.5% by weight (Example 3- For 1), sensory evaluation was performed in the same manner as in Example 1 before the start of storage and after 1 week of storage in a refrigerator at 10 ° C. or lower.
The sensory evaluation results are shown in Table 6.

It can be seen that by adding β-amylase to the unraveling solution, the texture is not changed, but the loose texture due to aging during storage is suppressed.

Claims (4)

A noodle strip production process for producing a multilayer noodle strip of three or more layers by laminating and rolling a plurality of noodle strips,
Rolling the multilayer noodle strip produced in the noodle strip production step, cutting out and producing a noodle strip,
An alphatization step of alphatization by steaming or boiling the noodle strings produced in the noodle strings production step;
A rinsing step of rinsing the noodle strings α-ized in the α-izing step;
An acid dipping step of immersing the noodle strings washed in the water washing step in an acid solution;
A packaging step of packaging the noodle strings immersed in the acid solution immersion step;
A heat sterilization step for heat sterilizing the noodle strings wrapped in the packaging step;
A cooling step for cooling the noodle strings sterilized in the heat sterilization step, and a method for producing cooked chilled soba,
Of the plurality of noodle strips, the outer layer noodle strips in the upper and lower outermost layers are:
With respect to the total weight of the noodle raw material of the outer layer noodle strip excluding water,
0-20% by weight of buckwheat flour,
20 to 80% by weight of at least one processed starch selected from the group consisting of acetylated starch, etherified starch, acetylated phosphate cross-linked starch and etherified phosphate cross-linked starch,
Among the plurality of noodle strips, the inner inner layer noodle strip is
With respect to the total weight of the noodle raw material of the inner layer noodle strip excluding water,
40-60% by weight of buckwheat flour,
20 to 50% by weight of at least one processed starch selected from the group consisting of acetylated starch, etherified starch, acetylated phosphate cross-linked starch and etherified phosphate cross-linked starch,
Each thickness of the upper and lower outer layer noodle strips is 10 to 33% with respect to the thickness of the multilayer noodle strip,
30. A method for producing cooked chilled soba, comprising at least 30% buckwheat flour based on the total weight of the noodle raw material of the multilayer noodle strip excluding water.   The method for producing cooked chilled soba noodles according to claim 1, wherein the processed starch of the inner layer noodle strip is an etherified phosphate cross-linked starch.   The method for producing cooked chilled soba noodles according to any one of claims 1 and 2, wherein the inner layer noodle strip is a noodle strip extruded by an extruder under reduced pressure. The method for producing cooked chilled soba noodles according to any one of claims 1 to 3, wherein a loosening solution containing β-amylase is attached to the noodle strings after the acid dipping step and before the packaging step. .