PROBLEM TO BE SOLVED: To provide multilayered noodles excellent in palate feeling, with respect to noodles of a multilayered structure in which cereal flour-containing layers are combinedly united.SOLUTION: Multilayered noodles have a multilayered structure made of an (A) layer and a B layer each containing cereal flour, and when the multilayered structure is made of at least three layers, the (A) layer forms the external layer of the multilayered structure. In the multilayered noodles, the average particle sizes of cereal flour contained in the (A) layer and cereal flour contained in the B layer are different from each other. The average particle size of cereal flour contained in the (A) layer is preferably bigger than that of cereal flour contained in the B layer. Cereal flour contained in the (A) layer is preferably durum wheat flour with an average particle size of 140-400 μm, and cereal flour contained in the B layer is preferably durum wheat flour with an average particle size of 40-120 μm.COPYRIGHT: (C)2014,JPO&INPIT【課題】食感が良好な多層麺を提供すること。【解決手段】穀粉を含む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A層が該多層構造の外層を構成する多層麺であって、A層に含まれる穀粉とB層に含まれる穀粉とで平均粒径が異なることを特徴とする多層麺。A層に含まれる穀粉の平均粒径は、B層に含まれる穀粉の平均粒径より大きいことが好ましい。A層に含まれる穀粉は、好ましくは平均粒径140~400μmのデュラム小麦粉であり、B層に含まれる穀粉は、好ましくは平均粒径40~120μmのデュラム小麦粉である。【選択図】なし
