PROBLEM TO BE SOLVED: To provide a method for producing triple-layer noodle which enables production of noodle having the same or better quality as or than that of hand-extended noodle in smoothness, elasticity, palate feeling such as crispy feeling, appearance such as luster or transparency, lateness in getting soft after boiled, and easiness of getting loose, in a machine noodle-making method.SOLUTION: The method for producing triple-layer noodle comprises putting an inner layer noodle strip between two outer layer noodle strips and complex-rolling the noodle strips to produce a triple-layer noodle strip and cutting out the triple-layer noodle strip into noodle ribbons. The outer layer noodle strip comprises a pushed out noodle strip, and the inner layer noodle strip comprises a rolled/extended noodle strip.COPYRIGHT: (C)2010,JPO&INPIT【課題】機械製麺法により、滑らかさ、弾力性、歯切れ感などの食感、光沢や透明感などの外観、茹で伸びの遅さ、麺ほぐれなどの点において、手延べ麺類と同等以上の品質を有する麺類を製造しうる方法を提供すること。【解決手段】内層用麺帯を2枚の外層用麺帯で挟んで複合圧延して三層麺帯を製造し、該三層麺帯を麺線に切り出して三層麺を製造する方法において、前記外層用麺帯として押出し麺帯を用い、前記内層用麺帯としてロール圧延麺帯を用いる。【選択図】なし
