PROBLEM TO BE SOLVED: To provide a method for manufacturing multi-layer noodles with favorable hot water reversion and texture.SOLUTION: The multi-layer noodle targeted for manufacture by the present invention has a multi-layer structure consisting of an A layer and a B layer, and in a case where the multi-layer structure consists of three or more layers, the B layer constitutes the inner layer of the multi-layer structure. The manufacturing method of the present invention includes a step of providing a multi-layer dough by laminating and rolling a noodle dough for the A layer and a noodle dough for the B layer. The noodle dough for the B layer is more α-textured (pregelatinized) than the noodle dough for the A layer. More specifically, 1) the noodle dough for the B layer includes a greater quantity of at least one of an α-textured (pregelatinized) wheat flour and an α-textured (pregelatinized) starch than the noodle dough for the A layer or 2) the noodle dough for the B layer has been subjected to an α-texturing (pregelatinizing) treatment of α-texturing (pregelatinizing) the noodle dough.COPYRIGHT: (C)2014,JPO&INPIT【課題】湯戻り及び食感が良好な多層麺の製造方法を提供すること。【解決手段】本発明の製造目的物である多層麺は、A層及びB層からなる多層構造を有し、該多層構造が三層以上の層からなる場合はB層が該多層構造の内層を構成する。本発明の製造方法は、A層用麺類生地とB層用麺類生地とを重ね合わせ、圧延して多層生地とする工程を有している。B層用麺類生地は、A層用麺類生地よりもα化されている。より具体的には、1)B層用麺類生地は、A層用麺類生地に比して、α化小麦粉及びα化澱粉の少なくとも一方を多く含有しているか、又は2)B層用麺類生地は、該麺類生地をα化させるα化処理が施されている。【選択図】なし
