JP6875586B1 - How to make cooked noodles - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide cooked noodles having a good flavor and texture and capable of maintaining the good flavor and texture even after refrigeration or freezing storage. A method for producing cooked noodles. The method includes a step of frying the pregelatinized noodles, and the pregelatinized noodles are pregelatinized multi-layer noodles having a multi-layer structure, and the pH of the noodle dough constituting both outer layers of the multi-layer structure is 8. The pH of the noodle dough constituting the inner layer of the multilayer structure is 4.5 to 7.0. [Selection diagram] None

Description

The present invention relates to a method for producing cooked noodles.

A technique for improving the quality of boiled noodles by adjusting the pH of the noodle dough is disclosed. Patent Document 1 describes a multi-layer noodle containing a weakly acidic A layer having a pH of 4.0 to 5.5 and a weakly alkaline B layer having a pH of 8.5 to 11.5, and the A layer constitutes the outermost layer. Has been done. Patent Document 2 describes a multi-layer noodle composed of an inner layer containing an amount of brackish water having a pH of 7.2 to 9.4 and an outer layer having a pH of 4.0 to 7.0. Patent Document 3 has a multi-layer structure including A layer and B layer, and the outermost layer A is prepared from a raw material flour containing 50% by mass or more of wheat flour and an aqueous solution having a pH of 5.6 to 6.0. The aqueous solution having a pH of 5.6 to 6.0 contains one or more selected from the group consisting of organic acids, organic acid salts, phosphoric acids, and phosphates in a total amount per 100 parts by mass of the raw material powder. A method for producing multi-layer noodles, which contains 0.0001 to 0.1 parts by mass and the noodle dough for the B layer has a pH of 7.0 or higher, is described. In Patent Document 4, kneaded water containing sodium carbonate, salt and alginic acid is kneaded with wheat flour and starch to prepare noodle dough for an outer layer having a pH of 7.4, while kneaded water and wheat flour containing salt and buffered lactic acid are prepared. , Starch is kneaded to prepare noodle dough for inner layer with pH 4.9, then noodle strings consisting of outer layer / inner layer / outer layer are produced using them, then steamed and cut, and 15 in a lactic acid solution. It is described that after boiling, the noodles were sealed in a pouch and sterilized by heating to produce instant noodles.

Patent Document 5 describes multi-layer noodles for stir-fry cooking or baking cooking, in which the outer layer contains more oils and fats than the inner layer. Patent Document 6 describes a multi-layer noodle in which the outer layer has a lower water content than the inner layer and is produced from a noodle dough containing wheat bran and / or wheat germ.

Japanese Unexamined Patent Publication No. 2015-154725 Japanese Unexamined Patent Publication No. 5-049425 Japanese Patent No. 6600436 Japanese Unexamined Patent Publication No. 6-217722 Japanese Patent No. 6378596 Japanese Patent No. 5809030

The present invention is a cooked noodle that has a fragrant flavor of stir-fried noodles and a good sticky texture, and can maintain the flavor and texture even after refrigeration or freezing storage, and a method for producing the same. Regarding.

The present invention is a method for producing cooked noodles.
The method comprises the step of frying the pregelatinized noodles.
The pregelatinized noodles are obtained by pregelatinizing multi-layer noodles having a multi-layer structure.
The pH of the noodle dough constituting both outer layers of the multilayer structure is 8.5 to 11.5, and the pH of the noodle dough constituting the inner layer of the multilayer structure is 4.5 to 7.0.
Provide a method.

According to the present invention, it is possible to produce cooked noodles having a fragrant flavor of stir-fried noodles and a sticky and good texture. The cooked noodles produced according to the present invention can maintain the good flavor and texture even when refrigerated or frozen.

Examples of the cooked noodles produced by the present invention include pasta, udon, Chinese noodles, cold wheat, somen noodles, buckwheat noodles, and other noodles cooked by roasting. .. The noodles to be stir-fried may be noodle strings or noodle skins. For example, the pasta may have any shape such as short pasta, long pasta, and flat pasta.

The noodles used in the present invention are multi-layer noodles having a multi-layer structure. The multilayer noodles can be produced by a known method. Preferably, the multi-layer noodles are produced by laminating an inner layer noodle band and an outer layer noodle band to produce a multi-layer noodle band, and then rolling the multi-layer noodle band to make noodles. More specifically, the inner layer noodle band is prepared from the inner layer dough, and the outer layer noodle band is separately produced from the outer layer dough. The inner layer noodle band may be a single layer, or may have a plurality of layers prepared from doughs having different compositions. Next, the inner layer noodle band is sandwiched between the outer layer noodle bands from both sides to prepare a multi-layer noodle band. By rolling the multi-layer noodle band and making noodles, it is possible to produce multi-layer noodles having a multi-layer structure including two outer layers (outermost layers) and an inner layer between them.

The raw material powders for the outer and inner layers of the multilayer noodles used in the present invention preferably contain flours. Examples of the flours include wheat flour, rice flour, barley flour, glutinous barley flour, buckwheat flour, soybean flour, corn flour, oats flour, rye flour, bran flour, and the like, preferably wheat flour, rice flour, barley flour, and the like. Examples include glutinous barley flour and buckwheat flour. These flours can be used alone or in combination of two or more. In the total amount of the raw material powders of the outer layer and the inner layer, the flours are preferably 50% by mass or more, more preferably 60% by mass or more, still more preferably 70% by mass or more, still more preferably 80% by mass or more. More preferably, it is contained in an amount of 90% by mass or more.

Preferably, the raw material flour of the outer layer and the inner layer contains wheat flour. Preferably, the raw material flour of the outer layer and the inner layer contains wheat flour in an amount of 50% by mass or more, more preferably 60% by mass or more, still more preferably 70% by mass or more, still more preferably 80% by mass or more, still more preferably. Contains 90% by mass or more. Further, preferably, 80% by mass or more, more preferably 90% by mass or more, still more preferably 95% by mass or more, still more preferably 100% by mass of the flours used for the raw material powders of the outer layer and the inner layer is wheat flour. The wheat flour may be any one generally used in the production of noodles, for example, strong flour, semi-strong flour, medium-strength flour, weak flour, durum flour, whole grain flour, heat-treated wheat flour (for example, pregelatinized flour, partially pregelatinized flour, roasted flour). Grilled wheat flour) and the like. These flours can be used alone or in combination of two or more. However, the amount of heat-treated wheat flour in the raw material flours of the outer layer and the inner layer is preferably 20% by mass or less. The particle size of the wheat flour used in the raw material flour is not particularly limited.

The raw material powders of the outer layer and the inner layer may contain starches, if necessary. Examples of the starches are not particularly limited, and are not limited to modified starches such as potato starch, tapioca starch, wheat starch, cornstarch, waxy cornstarch, and rice starch, and processed (for example, cross-linking, phosphorylation, acetylation) thereof. , Etherealization, oxidation, pregelatinization, etc.). In the present invention, these modified starches and modified starches can be used alone or in combination of two or more. Preferably, the starches are tapioca starch. Also preferably, the starches are modified starches. More preferably, the starches are processed tapioca starches, and even more preferably, processed tapioca starches that have been processed by one or more selected from the group consisting of acetylation, etherification and cross-linking. When the raw material powders of the outer layer and the inner layer contain starches, the content of the starches is preferably 40% by mass or less, more preferably 30% by mass or less, still more preferably 10 to 10% by mass, based on the total amount of the raw material powders. It is 30% by mass.

In addition to the flours and starches, the raw material powders of the outer layer and the inner layer may further contain other components conventionally used in the production of noodles. Other components include protein materials such as wheat protein (gluten), soybean protein, milk protein, egg yolk powder, egg white powder, whole egg powder, and non-fat dry milk, as well as fats and oils, citrus fruits, calcined calcium, dietary fiber, and salt. , Sugars, sweeteners, spices, seasonings, vitamins, minerals, nutritional enhancers, pigments, fragrances, dextrins (including indigestible), swelling agents, thickeners, emulsifiers, water retention agents, preservatives, enzyme agents, pH Examples include a modifier and an oxidation-reducing agent. The content of the other components in the raw material powders of the outer layer and the inner layer is preferably 15% by mass or less, more preferably 0 to 10% by mass.

The composition of the raw material powders of the outer layer and the inner layer may be the same or different. For example, the types and amounts of flours, starches and other materials contained in the raw material powders of the outer layer and the inner layer may be the same or different.

The outer layer dough and the inner layer dough can be prepared by adding water to each of the outer layer and inner layer raw material powders according to a conventional method and kneading them. As the water content used for preparing the outer layer dough and the inner layer dough, kneading water usually used for producing noodle dough, for example, water, salt water, brine, acidic solution and the like can be used. Multi-layer noodles are produced from the outer layer dough and the inner layer dough. More specifically, in the multi-layer noodles, both sides of the outermost layer are composed of the outer layer dough, and the inner layer of the outermost layer is composed of the inner layer dough.

The dough for the outer layer used in the present invention is a noodle dough having a pH of 8.5 to 11.5, preferably pH 9 to 11.5, and more preferably pH 9.5 to 11. If the pH of the outer layer dough is too low, the flavor of the stir-fried multi-layer noodles will deteriorate. On the other hand, if the pH of the outer layer dough is too high, the stir-fried multi-layer noodles may become rough and the texture may be reduced. The pH of the outer layer dough can be adjusted with an alkaline agent. Examples of the alkaline agent include citrus, potassium carbonate, sodium carbonate, sodium hydrogen carbonate, tetrapotassium pyrophosphate, disodium dihydrogen pyrophosphate, tetrasodium pyrophosphate, potassium polyphosphate, sodium polyphosphate, potassium metaphosphate, and metallin. Sodium acid, tripotassium phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, trisodium phosphate and the like can be mentioned, and one of these can be used alone or 2 Seeds and above can be used in combination. The alkaline agent may be used in the preparation of the outer layer dough in any form such as powder or aqueous solution. Preferably, the outer layer dough is prepared by adding an aqueous solution containing the alkaline agent as kneading water to the raw material powder of the outer layer and kneading the dough. The amount of the alkaline agent used may be appropriately adjusted so that the obtained outer layer dough has a desired pH. The amount of kneading water used for preparing the outer layer dough is preferably 25 to 50 parts by mass, more preferably 25 to 35 parts by mass, and further preferably 25 parts by mass per 100 parts by mass of the raw material powder. It is ~ 33 parts by mass, more preferably 25 to 30 parts by mass.

Preferably, the outer layer dough contains fats and oils. By adding fats and oils to the outer layer dough, the fragrant flavor of stir-fried multi-layer noodles is improved. The oil or fat may be any commonly used edible oil or fat, for example, animal oil or fat such as butter, beef oil, pork fat, etc .; salad oil, corn oil, rapeseed oil, soybean oil, red flower oil, rapeseed oil, palm oil, cottonseed oil, sunflower. Vegetable fats and oils such as oil, rice bran oil, sesame oil, olive oil; hardened fats and oils; mixed fats and oils; and olive oil, roasted sesame oil, roasted soybean oil, roasted rapeseed oil, almond oil, walnut oil, as flavor oils, Examples include peanut oil, hazelnut oil, macadamia nut oil, onion oil, garlic oil, ra oil, butter flavored oil, and the like. These fats and oils can be used alone or in combination of two or more. The amount of the fats and oils in the outer layer dough is preferably 2 to 15 parts by mass, more preferably 3 to 10 parts by mass, per 100 parts by mass of the raw material powder. If the amount of fats and oils is too small, the flavor improving effect of the fats and oils cannot be sufficiently obtained. On the other hand, if the amount of fats and oils is too large, the stir-fried multi-layer noodles may become rough and the texture may be reduced.

On the other hand, the dough for the inner layer used in the present invention has a pH of 4.5 to 7.0, preferably pH 5.5 to 7.0, and more preferably pH 5.5 to 5.0, from the viewpoint of improving the texture of the stir-fried multi-layer noodles. It is a noodle dough of 6.3. As described above, the inner layer dough can be prepared by kneading the raw material powder with water, salt water, kneading water such as an acidic solution. Alternatively, the pH of the inner layer dough can be adjusted using a pH adjuster such as an organic acid, an organic acid salt, a phosphoric acid, and a phosphate. The pH adjuster may be used in the preparation of the inner layer dough in any form such as powder or aqueous solution. The amount of the pH adjusting agent used may be appropriately adjusted so that the obtained inner layer dough has a desired pH. The amount of kneading water used for preparing the inner layer dough is preferably 25 to 50 parts by mass, more preferably 30 to 45 parts by mass, based on 100 parts by mass of the raw material powder.

Preferably, the inner layer dough is prepared from the above-mentioned raw material powder and a weakly acidic aqueous solution. The weakly acidic aqueous solution is added to the raw material powder of the inner layer and kneaded to prepare the dough for the inner layer. That is, the weakly acidic aqueous solution is used as kneading water for preparing the inner layer dough. The weakly acidic aqueous solution preferably has a pH of 5.6 to 6.0, more preferably pH 5.7 to 5.9, and even more preferably pH 5.75 to 5.85. When the pH of the weakly acidic aqueous solution is in the above range, the texture of the stir-fried multi-layer noodles is further improved. Preferably, the weakly acidic aqueous solution contains one or more selected from the group consisting of organic acids, organic acid salts, phosphoric acid, and phosphates. More preferably, the weakly acidic aqueous solution is adjusted to the above-mentioned pH using one or more selected from the group consisting of organic acids, organic acid salts, phosphates, and phosphates. One or more aqueous solutions selected from the group consisting of phosphates, phosphates, and phosphates. The total amount (dry matter equivalent) of the organic acid, organic acid salt, phosphoric acid and phosphate contained in the weakly acidic aqueous solution is preferably 0.0001 to 0.1 per 100 parts by mass of the raw material powder of the inner layer. It is a mass part.

Examples of the organic acids include monovalent to trivalent organic acids such as citric acid, malic acid, fumaric acid, gluconic acid, succinic acid, adipic acid, lactic acid, acetic acid, itaconic acid, phytic acid and tartaric acid. At least one selected from the group is mentioned, and preferred examples include at least one selected from the group consisting of citric acid, malic acid, gluconic acid, itaconic acid, phytic acid and tartaric acid, and more preferable examples include. Is at least one selected from the group consisting of citric acid, malic acid, gluconic acid and tartaric acid, more preferred examples are citric acid, malic acid, gluconic acid or tartaric acid, and even more preferred examples are citric acid. It is an acid, malic acid or gluconic acid. Examples of the organic acid salt include at least one selected from the group consisting of citrate, malate, gluconate, itaconate, phytate and tartrate, and preferred examples include. At least one selected from the group consisting of citrate, malate, gluconate and tartrate is mentioned, with more preferred examples being citrate, malate, gluconate or tartrate. More preferred examples are citrate, malate or gluconate. Examples of the salt include sodium salt, potassium salt, magnesium salt, calcium salt and the like, but sodium salt and potassium salt are preferable. The phosphoric acid and the phosphate may be those used for food, and examples of the phosphate include monophosphates such as trisodium phosphate and sodium monohydrogen phosphate, pyrophosphate, and polyphosphoric acid. Examples thereof include polymerization or condensed phosphates such as acid salts and metaphosphates. Preferably, the weakly acidic aqueous solution is an aqueous solution of an organic acid and an organic acid salt, or an aqueous solution of an organic acid, an organic acid salt and a phosphate. At that time, preferable examples of the organic acid, the organic acid salt and the phosphate are as described above, and the mass ratio of the organic acid and the organic acid salt in these aqueous solutions may differ depending on their types. Usually, it may be organic acid: organic acid salt = 1: 0.5 to 20, preferably 1: 0.5 to 5, and more preferably 1: 1 to 4. Further, the organic acid of the organic acid salt may be the same type or a different type as the organic acid used in combination, but is preferably the same type.

The amount of the weakly acidic aqueous solution used in the preparation of the inner layer dough is the amount of the organic acid, the organic acid salt, the phosphoric acid and the phosphate with respect to the raw material powder, the pH range of the aqueous solution, and the desired amount. It can be appropriately adjusted according to the pH and water content of the noodle dough. Preferably, as described above, the amount of the weakly acidic aqueous solution used is preferably 25 to 50 parts by mass, more preferably 30 to 45 parts by mass, based on 100 parts by mass of the raw material powder in the inner layer. ..

In the present specification, the pH of an aqueous solution represents a pH value at a temperature of 25 ° C. Further, in the present specification, the pH of the noodle dough refers to the pH (25 ° C.) of a suspension in which 1 g of the noodle dough (which has not been cooked or dried after preparation) is suspended in 10 mL of water. Further, in the present specification, the pH of the raw material powder means the pH (25 ° C.) of a suspension in which 1 g of the raw material powder is suspended in 10 mL of water.

Next, by rolling the obtained outer layer dough and inner layer dough, respectively, an outer layer noodle band and an inner layer noodle band can be obtained. Multi-layer noodles can be produced by sandwiching the inner layer noodle band with the outer layer noodle band from both sides to prepare a multi-layer noodle band, rolling, and making noodles. The multilayer noodles used in the present invention are the same as the conventional method for producing multilayer noodles, except that both sides of the outermost layer are prepared from the outer layer dough and the inner layer of the outermost layer is prepared from the inner layer dough. It can be manufactured by the procedure of. For example, the means of rolling and noodle making include extrusion, rolling and cutting by a roll, and the like, but are not particularly limited.

The multi-layer noodles used in the present invention may have a layer structure of three or more layers including one or more inner layers between two outer layers (outermost layers). For example, the multi-layer noodles may be three-layer noodles including two outer layers and one inner layer, but may be four-layer or more noodles having two outer layers and two or more inner layers. Preferably, the multi-layer noodles are three-layer noodles. When the inner layer is two or more layers, each layer may be prepared from dough having a different composition within the range of the composition of the raw material powder of the inner layer described above.

The thickness of each of the two outer layers in the multi-layer noodles is preferably 16 to 40%, more preferably 25 to 35%, based on the total thickness of the multi-layer noodles. If the outer layer is too thin or too thick, the texture of the stir-fried noodles may not be sufficiently improved.

The obtained multilayer noodles are preferably gelatinized before the frying step. Examples of the means of pregelatinization include boiling and steaming. The pregelatinized noodles may be refrigerated or frozen before the frying step. Preferably, the multi-layer noodles subjected to the pregelatinization and frying step are not dried noodles or semi-dried noodles, and the multi-layer noodles are produced as raw noodles and then the pregelatinization and frying step without being dried. It is offered to.

Cooked noodles are produced by frying the multi-layer noodles. The step of stir-frying noodles can be carried out according to the usual procedure of stir-frying noodles. For example, noodles may be fried with fats and oils using a heated iron plate, frying pan, pan, or the like. By stir-frying the noodles with fats and oils, the fragrant flavor of the stir-fried noodles becomes even more pronounced in the cooked noodles. The fat and oil for frying is preferably used in an amount of 1 to 10 parts by mass, more preferably 2 to 6 parts by mass, per 100 parts by mass of the pregelatinized noodles. The whole amount of the fats and oils may be added to the noodles during the stir-fry cooking, but a part of the fats and oils may be mixed with the noodles in advance before the stir-fry cooking and the rest may be added during the stir-fry cooking.

Preferably, in the stir-fry step, the noodles are stir-fried and cooked together with a seasoning such as a sauce. Any kind of seasoning may be used, and it may be solid or liquid such as powder, but liquid seasoning such as soup or sauce used in cooking such as yakisoba, yaki udon, and baked pasta is preferable. .. Preferred examples of the liquid seasoning include, but are not limited to, yakisoba sauce, Worcestershire sauce, salt sauce, soy sauce sauce, miso sauce, and Napolitan sauce. Further, preferably, in the stir-fry step, the noodles may be stir-fried together with the ingredients.

The cooked noodles produced according to the present invention may be eaten immediately, or may be refrigerated or frozen. The cooked noodles can retain the fragrant flavor of the fried noodles and the sticky and good texture even after refrigeration or freezing storage.

Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.

1. 1. Yakisoba 1) Production of single-layer noodles (control example) Kneaded water was added to the raw material powder with the composition shown in Table 1 and kneaded under reduced pressure (-0.093 MPa) to prepare a dough. The obtained dough was rolled and combined with a noodle-making roll to prepare a noodle band, which was cut out with a cutting blade (# 18 square) to produce a noodle string of Chinese noodles (noodle thickness 1.5 mm).

2) Production of multi-layer noodles Outer layer: Kneaded water was added to the raw material powder having the composition shown in Table 1 and kneaded under reduced pressure (-0.093 MPa) to prepare a dough. An appropriate amount of brine was added to the kneading water so that the pH of the dough became the value shown in Table 1. The obtained dough was rolled to obtain a noodle band for an outer layer having a thickness of 7 mm.
Inner layer: Kneaded water was added to the raw material powder having the composition shown in Table 1 and kneaded under reduced pressure (-0.093 MPa) to prepare a dough. The obtained dough was rolled to obtain an inner layer noodle band having a thickness of 7 mm.
The inner layer noodle band was arranged between the two outer layer noodle bands, laminated, and rolled to prepare a three-layer noodle band having a thickness ratio of the outer layer and the inner layer of 1/1/1. The obtained noodle strip was cut out with a cutting blade (# 18 square) to produce a noodle string of Chinese noodles (three-layer noodles) (noodle thickness 1.5 mm).

3) Production of fried noodles Yakisoba was produced from the Chinese noodles obtained in 1) or 2). The noodle strings were boiled to a yield of 175%, washed with water and drained, and the obtained boiled noodles were stored at 5 ° C. for 24 hours. 10 g of salad oil was put into a frying pan and heated for 1 minute, then 500 g of the refrigerated boiled noodles was put in and fried for 2 minutes, and 140 g of sauce was put in and fried for another 2 minutes to produce fried noodles.

4) Evaluation The obtained yakisoba was refrigerated for 24 hours and then reheated in a microwave oven for sensory evaluation. In the sensory evaluation, 10 trained panelists evaluated the flavor of reheated fried noodles (the aroma obtained when the noodles are fried, called "stir-fried feeling") and the texture (stickiness) according to the following evaluation criteria. It was evaluated and the average score was calculated. The results are shown in Table 1.
<Evaluation criteria>
(Flavor)
5 points: Excellent stir-fry feeling than control example 4 points: Stir-fry feeling equivalent to control example 3 points: Stir-fry feeling slightly inferior to control example (and points)
2 points: Stir-fry feeling is slightly inferior to the control example 1 point: Stir-fry feeling is inferior to the control example (texture)
5 points: better than the control example 4 points: slightly better than the control example 3 points: have the same stickiness as the control example 2 points: slightly inferior to the control example 1 point: better than the control example Inferior in stickiness

2. Yakisoba Using the raw material powder having the composition shown in Table 2, three-layer noodles were produced by the same procedure as in 1.2), and fried noodles were produced by using it in the same procedure as 1.3). The obtained yakisoba was sensory-evaluated by the same procedure as in 1.4). As a control example, 1.1) single-layer noodles were used. The results are shown in Table 2. Table 2 shows the results of Production Example 1-1 again.

3. 3. Yakisoba 1.2) Follow the same procedure as in Production Example 1-1, but change the thickness ratio of the outer layer to the inner layer as shown in Table 3 to produce three-layer noodles, and use it to produce 1.3). Yakisoba was produced by the same procedure. The obtained yakisoba was sensory-evaluated by the same procedure as in 1.4). As a control example, 1.1) single-layer noodles were used. The results are shown in Table 3. Table 3 shows the results of Production Example 1-1 again.

4. Yakisoba 1) Preparation of malic acid / malate aqueous solution DL-malic acid and DL-sodium malate were mixed at a mass ratio of 1: 3. This mixture was dissolved in water to a concentration of 1% by mass to prepare a 1% by mass aqueous solution of DL-malic acid / DL-sodium malate (malic acid / aqueous malate) having a pH of about 4.3. The aqueous solution and water were mixed to prepare a weakly acidic aqueous solution having the pH shown in Table 4.

2) Production of multi-layer noodles Outer layer: A noodle band for the outer layer was obtained in the same procedure as in 1.2) above.
Inner layer: A noodle band for the inner layer was obtained in the same procedure as in 1.2) above, except that the weakly acidic aqueous solution prepared in 1) was used for kneading water.
The inner layer noodle band was arranged between the two outer layer noodle bands, laminated, and rolled to prepare a three-layer noodle band having a thickness ratio of the outer layer and the inner layer of 1/1/1. The obtained noodle strip was cut out with a cutting blade (# 18 square) to produce a noodle string of Chinese noodles (three-layer noodles) (noodle thickness 1.5 mm).

Yakisoba was produced from the obtained Chinese noodles in the same procedure as in 1.3). The obtained yakisoba was sensory-evaluated by the same procedure as in 1.4). As a control example, 1.1) single-layer noodles were used. The results are shown in Table 4. Table 4 shows the results of Production Example 1-1 again.

Claims (7)

It is a method of manufacturing cooked noodles.
The method comprises the step of frying the pregelatinized noodles.
The pregelatinized noodles are obtained by pregelatinizing multi-layer noodles having a multi-layer structure.
The pH of dough constituting the outer layers of the multilayer structure is 8.5 to 11.5, and the pH of the dough which constitutes the inner layer of the multilayer structure Ri der 4.5 to 7.0,
The thickness of both outer layers is 25 to 35% of the total thickness of the multi-layer noodles, respectively .
Method. The method according to claim 1, wherein the multi-layer noodles are three-layer noodles. The method according to claim 1 or 2, wherein the noodle doughs in both outer layers contain fats and oils. The method according to any one of claims 1 to 3, wherein the noodle dough of both outer layers contains 25 to 33 parts by mass of water per 100 parts by mass of the raw material flour. The noodle dough constituting the inner layer is prepared from a raw material powder and an aqueous solution having a pH of 5.6 to 6.0, and the aqueous solution is selected from the group consisting of an organic acid, an organic acid salt, a phosphoric acid, and a phosphate. The method according to any one of claims 1 to 4 , which contains one or more of the above-mentioned substances. The method according to any one of claims 1 to 5 , wherein the raw material flour of the noodle dough constituting both the outer layer and the inner layer contains 80% by mass or more of wheat flour. The method according to any one of claims 1 to 6 , further comprising refrigerating or freezing the cooked noodles.