PROCESS FOR PRODUCING CRUDE THREE-LAYERED NOODLES

Abstract: A process for producing crude noodles having nerve, viscoelasticity, smoothness and tackiness unique thereto, resistant to softening upon being dipped in hot water, and preservable at ordinary temperature for long, which process comprises the steps of (1) preparing an outer-layer dough by kneading powdery raw material, such as wheat flour, and water, (2) preparing an inner-layer dough having a pH in a neutral or weakly alkaline range by mixing powdery raw material, such as wheat flour, with alginic acid and/or a salt thereof and an alkaline agent, and kneading the resultant mixture and water, and (3) preparing noodle belts from each of the outer-layer and inner-layer doughs in the conventional manner, combining and rolling the belts into a noodle belt having an outer-layer/inner-layer/outer-layer structure, forming noodle strings therefrom in the conventional manner, gelatinizing the starch component of the wheat flour, treating the resultant strings with an acid solution to adjust the pH of the strings to be an acidic range, packaging and hermetically sealing the strings, and sterilizing the product by heating, wherein the gelatinization may be conducted at the same time with the treatment with an acid solution.

Description: The present invention relates to a process for producing wet and fresh three-layered noodles having a longer shelflife and an excellent taste and texture. In general, noodles having a high water content tend to be spoiled by microorganisms such as bacteria and molds. Therefore, in order to keep the shelflife of the noodles, even at room temperature, for a long term over several months, the noodles have often been dried by hot-air drying, sun drying, frying or vacuum drying thereby reducing the water content. However, once the water content of the noodles has been reduced, it is difficult to obtain the desirable texture of non-dried fresh noodles even if the dried noodles are rehydrated and restored for eating with water or hot water. Accordingly, research and development on wet noodles which can be preserved even at room temperature without drying the fresh noodles has been continued. The wet noodles are called, generally, fresh noodles and are include boiled noodles, steamed noodles, raw noodles having high water content, or noodles having slightly reduced water content in comparison with the foregoing noodles, and "desirable texture of fresh noodles" referred in this specification is directed to the texture of noodles just cooked by boiling or steaming, and in particular to the texture of "smoothness" and stickiness" of the noodles, in addition to "stiffness" and "elasticity" thereof. As methods to preserve the wet fresh noodles for several months at room temperature, there have been known methods, i.e., a method of adding bacteriostat(s), such as propyleneglycol, a method of sterilizing by retort, and a method of combining pH adjustment with heat sterilization. However, the former method of adding bacteriostat(s) does not provide a good image to consumers in view of using additives, and the latter method of so-called retort sterilization that conducts sterilization for over 4 minutes at 120 °C or similar conditions is not preferable, because the colour of the noodles becomes dark and the desirable texture of noodles is lost. Further, in the method for improving shelflife by using both pH adjustment (to acidify the noodles) and heat sterilization, "stiffness" and "elasticity" are lost, so the desirable texture of the noodles is also not obtained, because the water penetrates into the inside of the noodle threads after the sterilizing step and the moisture gradient between the inside and the outside of the noodle threads is lost. The present inventors have developed a process for producing wet noodles having a longer shelflife even at a room temperature, and having "stiffness" and "elasticity" by a method comprising the steps of preparing noodles by adding alkaline agents and alginic acids to the flours, acid-treating the noodles so obtained, and heat-sterilizing them (See, Japanese Patent Application No. 3-174129). However, according to this invention, the "smoothness" and "stickiness" of the noodles was insufficient, though good "stiffness" and "elasticity" of the noodles was obtained. Although techniques to incorporate alginic acids into the noodles are disclosed in the prior art of Japanese Patent Publication No. 61-12662, Japanese Patent Publication No. 1-49472, Japanese Patent Provisional Publicaiton No. 62-79749, and Switzerland Patent Application No. 02444/90-9, these techniques are directed to the action of calcium salts against the noodles to which alginic acids are added. These methods make use of insolubilization and gelation of alginic acids due to the formation of calcium alginates which are calcium salts of alginic acids. However, the "stiff" and "elastic" texture of the noodles and longer shelflife at room temperature, which can be obtained by adding alginic acids to noodles and treating them with acids according to the disclosure of the patent application (Japanese Patent Application No. 3-174129) by the present inventors, could not be obtained by the methods aforementioned. As a result of further investigation by the present inventors to eliminate the defects of insufficient "smoothness" and "stickiness" of noodles referred in the application (Japanese Patent Application No. 3-174129), a process for producing fresh noodles having a longer shelflife, and a desirable texture similar to fresh noodles with "smoothness" and "stickiness" as well as "stiffness" and "elasticity" has been established by making noodles of a three-layered structure and applying the technique of adding alginic acids to the inner layer, and treating them with acid(s). Further, the fresh noodles produced by this method have merits wherein the noodles are resistant to becoming dull in texture, and preferably have "looseness" of noodle threads when the noodle mass is cooked. That is to say, a method of the present invention is a process for producing noodles, in particular, the fresh three-layered noodles comprising the steps of: (1) preparing an outer-layer dough by, if necessary, adding starches, alkaline agents, salts or other compounds used commonly in producing noodles to flours comprising, wheat flour, or wheat flour and grain flours as major ingredients, and kneading with water the flours or the mixture; (2) preparing an inner-layer dough having pH of from neutral to weak alkaline by adding alkaline agents, one or more element(s) selected from the group consisting of alginic acids, alkaline metal salts of alginic acids and/or magnesium salts or ammonium salts of alginic acids, and, if necessary, starches, salts, or other compounds used commonly in producing noodles, to flours comprising wheat flour, or wheat flour and grain flours as major ingredients, and kneading the mixture with water; (3) preparing dough sheets from said inner-layer dough and said outer-layer dough through conventional techniques such as rolling, then conducting a further rolling of the dough sheets so obtained to make a dough sheet having an outer-layer/inner-layer/outer-layer structure, and making noodle threads by conventional techniques; (4) treating the noodles by either (a) subjecting the noodle threads to gelatinization and treating the gelatinized noodle threads with acid solution to acidify the noodle threads, or (b) gelatinizing and acidifying the noodle threads with acid solution simultaneously; and (5) packing hermetically said pH-adjusted noodle threads, and sterilizing them by heating, and, as a second embodiment of the present invention, a process for producing fresh three-layered noodles comprising a step, within a set of foregoing steps, of gelatinizing and acidifying the noodles simultaneously in the acid solution. Although the inner layer and/or the outer layer dough or the dough sheets of the present invention can be prepared at atmospheric pressure, more desirable fresh three-layered noodles can be prepared if these are prepared under reduced pressure. As flour(s) for doughs in the present invention, wheat flour, starches, grain flour(s) or the like, each of which has been used commonly in producing the noodles, can be employed. Applicable starches comprises wheat starch, rice starch, tapioca starch, potato starch, corn starch (including waxy species) or the like, and starches prepared by processing or chemically modifying the foregoing starches. Applicable grain flours comprises rice flour, sweet corn flour, buckwheat flour, barley flour, soybean flour or the like. Further, flour(s) to be employed in the present invention comprise, in addition to the ingredients listed above, proteins, polysaccharides, oil and fat, emulsifiers or the like used commonly in the production of noodles. Alkaline agents preferred in the present invention are known alkaline agents generally applicable to food, for example, a mixture containing one or more of sodium carbonate, pottasium carbonate, sodium bi-carbonate, ammonium carbonate, sodium phosphate, pottasium phosphate, polyphosphates or condensed phosphates or the like can be employed. However, alkaline agents containing calcium salts are not preferable in the present invention. This is because the calcium reacts with alginic acids and gelates, and it becomes difficult to get enough kneading. Accordingly, calcium salts not causing such reactions or calcium salts to be used under conditions of not causing such reactions may be used. Although the amount of alkaline agents added will vary according to different kind of the alkaline agent, said amount in the present invention is set so that the dough pH becomes from neutral to alkaline, preferably from about 6.5 to 9.0 to impart "stiffness" and "elasticity" to the noodles. That is to say, if pH is less than about 6.5, "stiffness" and "elasticity" can not be imparted to noodles, and if pH exceeds 9.0, acidification of the noodles may become insufficient on the acid-treatment in the following step(s), thereby, a longer shelflife will not be expected and obtaining the desirable noodles will also be difficult. Alginic acid salts employed in the present invention are alkali metal salts of alginic acids (e.g. sodium alginates, potassium alginates), magnesium salts and ammonium salts, and these alginic acid salts and alginic acids are available from the commercialized products. The addition may be done as a form of powder or a solution. Though the amount of alginic acids and/or alginic acid salts added will be determined in consideration of the other ingredients, for example, the amount of alkaline agents added and pH of the dough based on said amount, degree of the acid-solution treatment, and properties of noodles (e.g. degree of stiffness), about 0.5g (about 0.05%) or more per 1kg flour(s) is usually preferred, but if alginic acids component is less than about 0.05%, the effect of preventing the product from losing "stiffness" is not found, and if excessive amount is added thereto. stiffness of the noodles becomes too strong, and the texture of the noodles is spoiled. The preparation of the outer layer dough and the inner layer dough is carried out, respectively, at atmospheric pressure or under reduced pressure, with conventional apparatus, and in case of the latter, for example, vacuum mixers can be used. Further, dough sheets of the outler layer and the inner layer are prepared respectively by rolling or the like with conventional techniques, or can be prepared by making dough sheet extruded by an extruder or the like under reduced pressure, and for example, known apparatus for producing dough sheets (Japanese Patent Application No. 59-254855) may be used. If the dough and/or the dough sheets are produced under reduced pressure, the deaeration is accelerated, then dense dough or dough sheets can be obtained, and as a result, better results in terms of smoothness, transparency and easiness to looseness can be obtained. Layering of the dough sheets of the outer layers and of the inner layer, and rolling and cutting into the noodle threads can be carried out according to conventional techniques. The gelatinization of the noodle threads in the present invention may be conducted with conventional methods and apparatus, such as steam-heating, steaming, boiling or the like, and an acid-solution treatment of the noodles may be conducted along with either a method to treat noodle threds in an acid solution wherein the pH is adjusted after said gelatinization (first method of the present invention), or a method wherein said gelatinization is conducted together with said acid solution treatment (second method of the present invention). In the former method, an acid solution treatment may be conducted by dipping the noodle threads into an acid solution, applying or spraying acid solution to the noodle threads, and in the latter method, said treatment may be conducted by heating the noodle threads with acid solution prepared by adding acids to water, or scattering or spraying the acid solution to the noodle strands in a steaming process. Acids to be used in the acid solution treatment comprises the acids which cam be applied to foods, such as acetic acid, lactic acid, citric acid, malic acid and vinegar(s). Conditions for the acid solution treatment may be appropriately set in consideration of a kind of acids to be used, pH of the noodle threads, alkaline degree of the noodle threads, shelflife to be imparted, and properties of the noodles, However, it is necessary to acidify the noodles, preferably to a pH 6 or less. In the present invention, it is presumed that alginic acids and/or alginic acid salts become an insoluble alginic acids and make a three-dimensional-network-structure in the noodle threads by said acid-solution treatment, and as a result, "stiffness" and "elasticity" can be imparted to the noodle threads. At the same time, since the noodle threads are acidified, a longer shelflife at room temperature can be obtained by hermetically packing the noodle threads and sterilizing the noodles by heating them, for example by pasteurisation. Accordingly, the acid solution treatment in the present invention can impartment "stiffness" and "elasticity" to the noodles, and give a longer shelflife at room temperature. Incidentally, adequate "smoothness" and "stickiness" together with "stiffness" and "elasticity" can be imparted simultaneously by not adding alginic acids or adding a small amount of them to the outer layer in comparison with that of the inner layer, thereby, noodles having a desirable texture which is very close to that of fresh noodles can be obtained. Further, when substantially the same amount of alginic acids are added to the inner layer and the outer layers of noodle threads, the desirable noodle can be prepared by adding larger amounts of starch to the outer layers. The fixed weight of noodle threads, in which pH is adjusted through said steps, are packed hermetically by conventional methods, and sterilized by heating. Usually, although sterilizing conditions are depended on the pH of the acid-treated noodles, heating for more than 30 minutes at 85 °C, or for more than 20 minutes at 95 °C, or for more than 10 minutes at 110 °C in a steam heating chamber is required, and other necessary conditions can also be appropriately employed for the sterilization, in order to realize a longer shelflife at room temperature. Fresh noodles produced by the present invention can be commercialized as fresh noodles packed in a conventional plastic bag, or in a cup-form vessel made of polystyrene or the like containing the noodles together with seasonings and/or condiments. The present invention will be described along with the following examples. Incidentally, these examples disclose one aspect of the invention, therefore, the claimed scope should not be restricted by the disclosure thereof. A : Application to thick-strand noodles Example 1 : Noodles prepared at atmospheric pressure and treated with acid solution after gelatinization Three-layered noodles of the present invention were produced according to the following steps. 1 ○ 360ml of kneading liquid was prepared by dissolving 30g of salt in water, then, added to a flour-mixture made of 0.8kg wheat flour (medium protein content flour) and 0.2kg starch, and kneaded for 15 minutes with a mixer at atmospheric pressure to produce dough for the outer layer. 2 ○ 360ml of kneading liquid was prepared by dissolving 2.5g of sodium carbonate and 5.0g of alginic acid in water, then, added to 1.0kg wheat flour (medium protein content flour) and kneaded for 15 minutes with a mixer at atmospheric pressure to produce dough for the inner layer (dough pH 7.6). 3 ○ Dough sheets made of the inner layer dough and the outer layer dough through rolls were further rolled through rolls to obtain a dough sheet 2.6mm thick having an outer-layer/inner-layer/outer-layer structure, and cut into noodle threads through a cutting roller of #10. 4 ○ Said noodle threads were boiled for 12.5 minutes (in boiling water wherein 0.05g/ℓ lactic acid was added), and cooled for 1 minute with tap water and for 1 minute with cold water of 10 °C. 5 ○ Noodle threads prepared in said step 4 ○ were dipped for 1 minute into water of 17°C, wherein 11.5g/ℓ lactic acid was added, drained, and 15g of edible oil was added to 1kg of the noodle threads, then, 6 ○ 220g of the noodle threads prepared in said step 5 ○ were put into a pouch and were hermetically packed. 7 ○ Said packed noodles were pasteurised in boiling water of 97 °C for 35 minutes, and were cooled in running water to obtain the three-layered noodles of the present invention (noodle threads pH 4.0). Example 2 : Noodles (inner layer was prepared under reduced pressure) /treated with acid solution after gelatinization 1 ○ 360ml of kneading liquid was prepared by dissolving 30g of salt in water, then, added to a flour-mixture made of 0.8kg wheat flour (medium protein content flour) and 0.2kg starch, and kneaded for 15 minutes with a mixer at atmospheric pressure to produce dough for the outer layer. 2 ○ 370ml of kneading liquid was prepared by dissolving 2.5g of sodium carbonate and 5.0g of alginic acid in water, then, added to 1.0kg wheat flour (medium protein content flour) and mixed for 15 minutes with a mixer at atmospheric pressure and was extruded under the reduced pressure of vacuum degree of 740mmHg (corresponding to the absolute pressure of 20 mmHg) to produce dough for the inner layer (dough pH 7.6). 3 ○ Dough sheets made of the inner layer dough and the outer layer dough through rolls were further rolled through rolls to obtain a dough sheet 2.6mm thick having an outer-layer/inner-layer/outer-layer structure, then cut into noodle threads through a cutting roller of #10, and obtained fresh three-layered noodles of the present invention according to the corresponding procedure of Example 1 (noodle threads pH 4. 1). Example 3 : Noodles (outer and inner layers were prepared under reduced pressure)/treated with acid solution after gelatinization 1 ○ 360ml of kneading liquid was prepared by dissolving 30g of salt in water, then, added to a flour-mixture made of 0.8kg wheat flour (medium protein content flour) and 0.2kg starch and kneaded for 15 minutes with a mixer under reduced pressure (vacuum degree: 740mmHg; corresponding to the absolute pressure of 760-740=20mmHg, hereinafter meant the same pressure) to produce dough for the outer layer. 2 ○ 370ml of kneading liquid was prepared by dissolving 2.5g of sodium carbonate and 5.0g of alginic acid in water, then, added to 1.0kg wheat flour (medium protein content flour) and mixed for 15 minutes with a mixer at atmospheric pressure and extruded under the reduced pressure of vacuum degree of 740mmHg to produce dough for the inner layer (dough pH 7.6). 3 ○ Dough sheets made of the inner layer dough and the outer layer dough through rolls were further rolled through rolls to obtain a dough sheet 2.6mm thick having an outer-layer/inner-layer/outer-layer structure, then the dough sheet was cut into noodle threads through a cutting roller of #10, and obtained fresh three-layered noodles of the present invention according to the corresponding procedure of Example 1 (noodle threads pH 4.0). Example 4 : Noodles (inner layer was prepared under reduced pressure) /acidified and gelatinized simultaneously 1 ○ 360ml of kneading liquid was prepared by dissolving 30g of salt in water, then, added to a flour mixture made of 0.8kg wheat flour (medium protein content flour) and 0.2kg starch and kneaded for 15 minutes with a mixer at atmospheric pressure to produce dough for the outer layer. 2 ○ 370ml of kneading liquid was prepared by dissolving 2.5g of sodium carbonate and 5.0g of alginic acid in water, then, added to 1.0kg wheat flour (medium protein content flour) and mixed for 15 minutes with a mixer at atmospheric pressure and extruded under the vacuum degree of 740mmHg to produce dough for the inner layer (dough pH 7.6). 3 ○ Dough sheets made of the inner layer dough and the outer layer dough through rolls were further rolled through rolls to obtain a dough sheet 2.6mm thick having an outer-layer/inner-layer/outer-layer structure, and the dough sheet was cut into noodle threads through a cutting roller of #10. 4 ○ Said noodle threads were boiled for 15 minutes (in the boiling water wherein 1 g/ℓ lactic acid was added), and in accordance with the corresponding procedure of Example 1, the fresh three-layered noodles of the present invention were obtained by taking them out from the acid solution, adding edible oil to the noodle threads, putting them into a pouch, and pasteurising them (noodle threads pH 4.2). Example 5 : Noodles (inner and outer layers were prepared under reduced pressure)/alginic acids were added to the inner and the outer layers, and gelatinized and acidified simultaneously 1 ○ 360ml of kneading liquid was prepared by dissolving 1.9g of sodium carbonate, 3.0g of alginic acid, and 30g of salt in water, then, added to a flour mixture made of 0.8kg wheat flour (medium protein content flour) and 0.2kg starch, and kneaded for 15 minutes with a mixer under reduced pressure (vaccuum degree of 740mmHg) to produce the dough for the outer layer (dough pH 7.3). 2 ○ 370ml of kneading liquid was prepared by dissolving 2.5g of sodium carbonate and 5.0g of alginic acid in water, then, added to 1.0kg wheat flour (medium protein content flour) and mixed for 15 minutes with a mixer at atmospheric pressure and extruded under the vacuum degree of 740 mmHg to produce dough for the inner layer (dough pH 7.6). 3 ○ Dough sheets made of the inner layer dough and the outer layer dough through rolls were further rolled through rolls to obtain a dough sheet 2.6mm thick having an outer-layer/inner-layer/outer-layer structure, and the dough sheet was cut into noodle threads through a cutting roller of #10. 4 ○ Said noodle threads were boiled for 15 minutes (in the boiling water wherein 1 g/ℓ lactic acid was added), then in accordance with the corresponding procedure of Example 1, fresh three-layered noodles of the present invention were obtained by taking them out from the acid solution, adding edible oil to the threads, putting them into a pouch, and sterilizing them (noodle threads pH 4.3). Comparative Example 1 : Single-layered noodles incorporated alginic acid according to the conventional method Single-layered noodles incorporated alginic acid were prepared according to the following steps: 1 ○ 360ml of kneading liquid was prepared by dissolving 2.5g of sodium carbonate and 5.0g of alginic acid in water. Then, dough (dough pH7.6) was prepared by adding the liquid to 1.0kg wheat flour (medium protein content flour) and kneading the mixture so made for 15 minutes with a mixer at atmospheric pressure. 2 ○ Said noodle dough was rolled through rolls to obtain a dough sheet 2.6mm thick, and cut into noodle threads through a cutting roller of #10, then single-layered noodles incorporated the alginic acid were obtained (noodle threads pH 4.2) in accordance with the corresponding procedure of Example 1. Comparative Example 2 : Three-layered noodles according to the conventional method (Starches were added to the outer layer) Conventional three-layered noodles were prepared according to the following steps: 1 ○ 360ml of kneading liquid was prepared by dissolving 30g of salt in water, then, added to a flour-mixture made of 0.8kg wheat flour (medium protein content flour) and 0.2kg starch and kneaded for 15 minutes with a mixer at atmospheric-pressure to produce dough for the outer layer, 2 ○ 360ml of kneading liquid was prepared by dissolving 30g of salt in water, then, added to 1.0kg wheat flour (medium protein content flour) and kneaded for 15 minutes with a mixer at atmospheric-pressure to produce dough for the inner layer. 3 ○ Dough sheets made of the inner layer dough and the outer layer dough through rolls were further rolled through rolls to obtain a dough sheet 2.6mm thick having an outer-layer/inner-layer/outer-layer structure, and cut into noodle threads through a cutting roller of #10, and three-layered noodles were obtained in accordance with the corresponding method of said Example 1 (noodle threads pH 4.2). Comparative Example 3 : Three-layered noodles according to the conventional method (Egg white powder was added to the inner layer) Conventional three-layered noodles were prepared according to the following steps. 1 ○ 360ml of kneading liquid was prepared by dissolving 30g of salt in water, then, added to 1.0kg wheat flour (medium protein content flour) and kneaded for 15 minutes with a mixer at atmospheric pressure to produce dough for the outer layer. 2 ○ 360ml of kneading liquid was prepared by dissolving 30g of salt in water, then, added to a flour mixture made of 1.0kg wheat flour (medium protein content flour) and 0.06kg egg white powder and kneaded for 15 minutes with a mixture at atmospheric pressure to produce dough for the inner layer. 3 ○ Dough sheets made of the inner layer dough and the outer layer dough through rolls were further rolled through rolls to obtain a dough sheet 2.6mm thick having an outer-layer/inner-layer/outer-layer structure, and cut into noodle threads through a cutting roller of #10, and three-layered noodles were obtained in accordance with the corresponding method of said Example 1 (noodle threads pH 4.0). Comparative Example 4 : Three-layered noodles according to the conventional method (Starches were added to the outer layer and the inner layer was prepared under reduced pressure) Conventional three-layered noodles were prepared according to the following steps. 1 ○ 360ml of kneading liquid was prepared by dissolving 30g of salt in water, then, added to a flour mixture made of 0.8kg wheat flour (medium protein content flour) and 0.2 kg starch to produce the dough for the outer layer, kneaded for 15 minutes with a mixer at atmospheric pressure. 2 ○ 360ml of kneading liquid was prepared by dissolving 30g of salt in water, then, added to 1.0kg wheat flour (medium protein content flour) was mixed for 15 minutes with a mixer at atmospheric pressure and extruded under the reduced pressure of 740mmHg to produce dough for the inner layer, 3 ○ Dough sheets made of the inner layer dough and the outer layer dough through rolls were further rolled through rolls to obtain a dough sheet 2.6mm thick having an outer-layer/inner-layer/outer-layer structure, then cut into noodle strands through a cutting roller of #10, and three layered noodles were obtained in accordance with the corresponding method of said Example 1 (noodle threads pH 4.1). Comparative Example 5 : Three-layered noodles according to the conventional method (the inner layer was prepared under reduced pressure, and gelatinized and acidified simultaneously) Conventional three-layered noodles were prepared according to the following steps. 1 ○ 360ml of kneading liquid was prepared by dissolving 30g of salt in water, then, added to a flour mixture wade of 0.8kg wheat flour (medium protein content flour) and 0.2 kg starch and kneaded for 15 minutes with a mixer at atmospheric pressure to produce dough for the outer layer. 2 ○ 360ml of kneading liquid was prepared by dissolving 30g of salt in water, then, added to 1.0kg wheat flour (medium protein content flour), mixed for 15 minutes with a mixer at atmospheric pressure and extruded under the reduced pressure of 740mmHg to produce dough for the inner layer. 3 ○ Dough sheets made of the inner layer dough and the outer layer dough through rolls were further rolled through rolls to obtain a dough sheet 2.6mm thick having an outer-layer/inner-layer/outer-layer structure, then cut into noodle threads through a cutting roller of #10, and three-layered noodles were obtained in accordance with the corresponding method of said Example 4 (noodle threads pH 4.0). The results of sensory tests between the fresh noodles prepared in the examples above and those of prepared by the conventional methods disclosed in the comparative examples are shown in Table 1. The evaluation was conducted by taking out the noodles from the pouch, putting them into a vessel made from foamed polystyrene, adding 400cc of boiling water thereto, putting a lid thereon, waiting for 2 minutes, and evaluating the cooked noodles in five phases. Comparative Example 1 2 3 4 5 Smoothness Poor Good Fair Excel. Excel. Stiffness Excel. Fair Good Fair Poor Stickness Poor Fair Poor Fair Fair Dullness None Little Less Less Less Looseness Excel. Fair Good Good Poor Example 1 2 3 4 5 Smoothness Good Good Excel. Excel. Excel. Stiffness Good Excel. Excel. Good Excel. Stickness Excel. Good Excel. Excel. Excel. Dullness Least Least Least Least Least Looseness Excel. Excel. Excel. Fair Good Grades for the tested items are as follows: (1) Grades on smoothness, stiffness, stickiness and dullness. Ten fully trained examiners have tasted the subject noodles and evaluated them with the five phases of 5 (Excellent/None)/4 (Good/Least) /3 (Pair/Less)/ 2 (Poor/Little)/1 (Very Poor), and judged the noodles by the calculated average points and applying them to the following criterion zone: Excellent/None 4.6∼ 5.0 point Good/Least 3.6∼ 4.5 point Fair/Less 2.6∼ 3.5 point Poor/Little 1.6∼ 2.5 point Very Poor 1.0∼ 1.5 point (2) Grades on looseness of noodle threads. "Looseness" directs to the state of the noodles upon cooking by adding hot water thereto, and the evaluation thereof are determined along with the following phases: "Excellent" is directed to a state of the noodle threads which can be loosened enough when chopsticks are put there into once or twice. "Good" is directed to a state of the noodle threads which can be loosened when chopsticks are put thereinto once or twice. "Fair" is directed to a state of the noodle threads which can be loosened when chopsticks are put thereinto three times or more. "Poor" is directed to a state of the noodle threads which can not be loosened enough when chopsticks are put thereinto three times or more. "Very Poor" is directed to a state of the noodle threads which can not be loosened at all and is entangled when chopsticks are put thereinto three times or more. According to the tests above, products of the present invention have superior quality in smoothness (said quality had not been found in the conventional single-layered noodles incorporated alginic acids), and qualities in stiffness, stickiness, dullness and looseness (said qualities had not been found in the conventional three-layered noodles treated with acid solution). B : Application to thin-thread noodles Example 6 : Noodles prepared at atmospheric pressure and treated with acid solution after gelatinization Three-layered noodles of the present invention were produced according to the following steps. 1 ○ 360ml of kneading liquid was prepared by dissolving 2.5g of sodium carbonate, 15g of salt, and 4.5g of safflower color in water, then, added to a flour mixture made of 0.7kg wheat flour (medium protein content flour) and 0.3kg starch, and kneaded for 15 minutes with a mixer at atmospheric pressure to produce dough for the outer layer. 2 ○ 340ml of kneading liquid was prepared by dissolving 2.5g of sodium carbonate, 15g of salt, 5.0g of alginic acid, and 4.5g of safflower colour in water, then, added to 1.0kg wheat flour (slightly-high protein content flour), and kneaded for 15 minutes with a mixer at atmospheric pressure to produce dough for the inner layer (dough pH 7.6). 3 ○ Dough sheets made of the inner layer dough and the outer layer dough through rolls were further rolled through rolls to obtain a dough sheet 1.3mm thick having an outer-layer/inner-layer/outer-layer structure, and cut into noodle threads through a cutting roller (square) of #20. 4 ○ Said noodle threads were steamed for 2 minutes in the steamer (100°C) and cut into a fixed amount. Said noodle threads were boiled for 30 seconds in a boiling water wherein 0.05g/ ℓ lactic acid was added, and the water was drained for 30 seconds. 5 ○ Noodle threads prepared in said step 4 ○ were dipped for 30 seconds into water of 80°C. wherein 6.5g/ℓ lactic acid was added, then the water was drained off, and edible oil of 20g was added to 1kg of the noodle threads, 6 ○ 180g threads prepared in said step 5 ○ were put into a pouch and were hermetically packed. 7 ○ Said packed noodles were sterilized in boiling water of 97 °C for 35 minutes and cooled in running water to obtain three-layered noodles of the present invention (noodle threads pH 4.3). Example 7 : Noodles (inner layer was prepared under reduced pressure) /treated with acid solution after gelatinization 1 ○ 360ml of kneading liquid was prepared by dissolving 2.5g of sodium carbonate, 15g of salt and 4.5g of safflower colour in water, then, added to a flour mixture made of 0.7kg wheat flour (medium protein content flour) and 0.3kg starch, and kneaded for 15 minutes with a mixer at atmospheric pressure to produce dough for the outer layer. 2 ○ 340ml of kneading liquid was prepared by dissolving 2.5g of sodium carbonate, 15g of salt, 5.0g of alginic acid, and 4.5g of safflower color in water, then, added to 1.0kg wheat flour (slightly-high protein content flour), mixed for 15 minutes with a mixer at atmospheric pressure, and extruded under the reduced pressure of vacuum degree of 740mmHg to produce dough for the inner layer (dough pH 7.6). 3 ○ Dough sheets made of the inner layer dough and the outer layer dough through rolls were further rolled through rolls to obtain a dough sheet 1.3mm thick having an outer-layer/inner-layer/outer-layer structure, then cut into noodle threads through a cutting roller (square) of #20, and obtained fresh three-layered noodles of the present invention according to the corresponding procedure of Example 1 (noodle threads pH 4.3). Example 8 : Noodles (inner and outer layers were prepared under reduced pressure)/treated with acid solution after gelatinization 1 ○ 360ml of kneading liquid was prepared by dissolving 2.5g of sodium carbonate, 15g of salt and 4.5g of safflower colour in water, then, added to a flour mixture made of 0.7kg wheat flour (medium protein content flour) and 0.3kg starch, and kneaded for 15 minutes with a mixer under the reduced pressure (vacuum degree: 740mmHg) to produce dough for the outer layer. 2 ○ 340ml of kneading liquid was prepared by dissolving 2.5g of sodium carbonate, 15g of salt, 5.0g of alginic acid, and 4.5g of safflower color in water, then, added to 1.0kg wheat flour (slightly-high protein content flour), and mixed for 15 minutes with a mixer at atmospheric pressure, and extruded under the reduced pressure of vacuum degree of 740mmHg to produce dough for the inner layer (dough pH 7.6). 3 ○ Dough sheets made of the inner layer dough and the outer layer dough through rolls were further rolled through rolls to obtain a noodle sheet 1.3mm thick having an outer-layer/inner-layer/outer-layer structure, then cut into noodle threads through a cutting roller (square) of #20, and fresh three-layered noodles of the present invention was obtained according to the corresponding procedure of Example 1 (noodle threads pH 4.3). Comparative Example 6 : Single-layered noodles incorporated alginic acid according to the conventional method Single-layered noodles incorporated alginic acid were prepared according to the following steps: 1 ○ 350ml of kneading liquid was prepared by dissolving 2.5g of sodium carbonate, 15g of salt, 5.0g of alginic acid, and 4.5g of safflower colour in water. Dough (dough pH 7.6) was prepared by adding 1.0kg wheat flour (slightly-high protein content flour)to the water and kneaded for 15 minutes with a mixer at atmospheric pressure. 2 ○ Said dough was rolled through a rolling to obtain a noodle sheet 1.3mm thick, and cut into noodle threads through a cutting roller (square) of #20, then, the single-layered noodles incorporated alginic acid were obtained in accordance with the corresponding procedure of Example 1. Comparative Example 7 : Three-layered noodles (1) according to the conventional method (Starches were added to the outer layer) Conventional three-layered noodles (1) were prepared according to the following steps: 1 ○ 360ml of kneading liquid was prepared by dissolving 2.5g of sodium carbonate, 15g of salt and 4.5g of safflower colour in water, then, added to a flour mixture made of 0.70kg wheat flour (medium protein content flour) and 0. 30kg starch, and kneaded for 15 minutes with a mixer at atmospheric pressure to produce dough for the outer layer. 2 ○ 340ml of kneading liquid was prepared by dissolving 2.5g of sodium carbonate. 15g of salt and 4.5g of safflower color in water, then, added to 1.0kg wheat flour (slightly-high protein content flour), and kneaded for 15 minutes with a mixer at atmospheric pressure to produce dough for the inner layer. 3 ○ Dough sheets made of the inner layer dough and the outer layer dough through rolls were further rolled through rolls to obtain dough sheet 1.3mm thick having an outer-layer/inner-layer/outer-layer structure, then cut into noodle threads through a cutting roller (square) of #20, and three-layered noodles (1) were obtained in accordance with the corresponding method of said Example 1. Comparative Example 8 : Three-layered noodles (2) according to the conventional method (Egg white powder was added to the inner layer) Conventional three-layered noodles (2) were prepared according to the following steps: 1 ○ 340ml of kneading liquid was prepared by dissolving 2.5g of sodium carbonate, 15g of salt and 4.5g of safflower colour in water, then, added to 1.0kg wheat flour (medium protein content flour), and kneaded for 15 minutes with a mixer at atmospheric pressure to produce dough for the outer layer. 2 ○ 340ml of kneading liquid was prepared by dissolving 2.5g of sodium carbonate, 15g of salt and 4.5g of safflower colour in water, then, added to flour mixture made of 1.0kg wheat flour (slightly-high protein content flour) and 0.06kg egg white powder. and kneaded for 15 minutes with a mixer at atmospheric pressure to produce dough for the inner layer. 3 ○ Dough sheets made of the inner layer dough and the outer layer dough through rolls were further rolled through rolls to obtain a dough sheet 1.3mm thick having an outer-layer/inner-layer/outer-layer structure, then cut into noodle threads through a cutting roller (square) of #20, and three-layered noodles (2) are obtained in accordance with the corresponding method of said Example 1. Comparative Example 9 : Three-layered noodles (3) according to the conventional method (Starches were added to the outer layer and the inner layer was prepared under reduced pressure) Conventional three-layered noodles (3) were prepared according to the following steps. 1 ○ 360ml of kneading liquid was prepared by dissolving 2.5g of sodium carbonate, 15g of salt and 4.5g of safflower colour in water, then, added to flour mixture made of 0.7kg wheat flour (medium protein content flour) and 0.3kg starch to produce dough for the outer layer, and kneaded for 15 minutes with a mixer at atmospheric pressure. 2 ○ 340ml of kneading liquid was prepared by dissolving 2.5g of sodium carbonate, 15g of salt and 4.5g of safflower colour in water, then, added to a flour mixture made of 1.0kg wheat flour (slightly-high protein content flour), mixed for 15 minutes with a mixer at atmospheric pressure, and extruded under the reduced pressure of vacuum degree of 740 mmHg to produce dough for the inner layer. 3 ○ Dough sheets made of the inner layer dough and the outer layer dough through rolls were further rolled through rolls to obtain a dough sheet 1.3mm thick having an outer-layer/inner-layer/outer-layer structure, then cut into noodle threads through a cutting roller (square) of #20, and the three-layered noodles (3) are obtained in accordance with the corresponding method of said Example 1. The results of sensory tests between the fresh noodles prepared in examples above and those of prepared by the conventional methods disclosed in the comparative examples are shown in Table 2. The evaluation was conducted by taking out the noodles from the pouch, putting them into a vessel made from foamed polystyrene, adding 400cc of boiling water thereto, putting a lid thereon, waiting for 2 minutes, and evaluating the cooked noodles in five phases. Comparative Example Example 6 7 8 9 6 7 8 Smoothness Poor Excel. Fair Excel. Excel. Excel. Fair Stiffness Excel. Poor Fair Fair Good Excel. Excel. Stickness Poor Fair Poor Fair Good Good Excel. Dullness None Little Less Less Least Least Least Transparency Poor Good Poor Good Good Excel. Excel. Looseness Excel. Fair Fair Fair Good Good Excel. Grades for the tested items are substantially the same as those for the thick thread noodles (A) aforementioned. According to the comparison tests above, products of the present invention have superior quality in smoothness and transparency (said qualities had not been found in the conventional single-layered noodles incorporated alginic acids), and qualities in stiffness, stickiness, dullness and looseness (said qualities had not been found in the conventional three-layered noodles treated with acid solution). C: Application to spaghetti type noodles Example 9 : Noodles (inner and outer layers were prepared under reduced pressure)/treated with acid solution after gelatinization Fresh spaghetti type noodles of the three-layered noodles of the present invention were produced according to the following steps. 1 ○ In order to produce dough for the outer layer, 1700ml of kneading liquid was added to a flour mixture made of 4.0kg durum semorina and 1.0 kg starch, mixed for 5 minutes with a mixer at atmospheric pressure, and extruded under the reduced pressure of vacuum degree of 740 mmHg. 2 ○ 1500ml of kneading liquid was prepared by dissolving 12.5g of sodium carbonate, 25g of alginic acid in water, then, added to 5.0kg of durum semorina, and mixed for 1 minute with a mixer at atmospheric pressure, and extruded under the reduced pressure of vacuum degree of 740mmHg to produce dough for the inner layer (dough pH 7.4). 3 ○ Dough sheets made of the inner layer dough sheet and the outer layer dough sheet through rolls were further rolled through rolls to obtain a dough sheet 1.4mm thick having an outer-layer/inner-layer/outer-layer structure, then cut into noodle threads through a cutting roller (round) of #18. 4 ○ Said noodle threads were steamed for 90 seconds in the steamer, cooled with air, cut, cooled with water, boiled for 80 seconds (in a boiling solution: pH 5∼5.5), cooled, at 15 °C for 30 seconds with water, and drained. 5 ○ Noodle threads prepared in said step 4 ○ were dipped for 30 seconds into acid solution of 15°C (450g lactic acid and 300g salt per 30 ℓ), then the solution were drained, and 2.5g of edible oil was added to the noodle threads, then, 6 ○ 180g of noodle threads prepared in said step 5 ○ were put into a pouch and were hermetically packed. 7 ○ Said packed noodles were sterilized in boiling water of 97 °C for 35 minutes and were cooled in running water to obtain fresh spaghetti type noodles of the three-layered noodles of the present invention. Comparative Example 10 : Single-layered noodles incorporated alginic acids according to the conventional method Single-layered noodles (spaghetti) incorporating alginic acids were prepared according to the following steps: 1 ○ In order to produce dough for the inner layer (dough pH 7.4). 1500ml of kneading liquid was prepared by dissolving 12.5g of sodium carbonate, 25g of alginic acid in water, then added to 5.0kg of durum semorina, and mixed for 1 minute with a mixer at atmospheric pressure, and extruded under the reduced pressure of vacuum degree of 740mmHg. 2 ○ Said dough was rolled through rolls to obtain a dough sheet 1.4mm thick, and cut into noodle threads through a cutting roller (round) of #18, then, single-layered noodles (spaghetti) incorporated alginic acids are obtained (noodle thread pH 4.0) in accordance with the corresponding procedure of Example 7. The results of sensory tests between the fresh noodles prepared in the example above and that of prepared by the conventional methods disclosed in the comparative example are shown in Table 3. The evaluation, substantially the same as that of the thick noodle threads (A), was conducted by taking out the noodles from the pouch, putting them into a vessel made from foamed polystyrene, adding 400cc of boiling water thereto, putting a lid thereon, waiting for 2 minutes, draining the water, and evaluating the cooked noodles in five phases. Comparative Example 10 Example 9 Smoothness Fair Excellent Stiffness Excellent Excellent Stickness Fair Excellent Transparency Fair Good Looseness Excellent Excellent Grades for the tested items are substantially the same as those for the thick-thread noodles (A) aforementioned. According to the comparison results above, products of the present invention have superior quality in "smoothness" (said quality had not been found in the conventional single-layered noodles incorporated alginic acids), and qualities in stiffness, stickiness, dullness and looseness were obtained. D : Application to noodles incorporated buckwheat flour Example 10 : Noodles (inner and outer layers were prepared under reduced pressure)/ treated with acid solution after gelatinization Three-layered noodles of the present invention were produced according to the following steps. 1 ○ In order to produce dough for the outer layer, 300ml of kneading liquid was added to a flour mixture made of 0.7kg wheat flour (high protein content flour) and 0.3kg buckwheat flour, and kneaded for 15 minutes under the reduced pressure of vacuum degree of 700 mmHg. 2 ○ 300ml of kneading liquid was prepared by dissolving 2.5g of sodium carbonate, 5.0g of alginic acid in water, then, added to a flour mixture made of 0.7kg wheat flour (high protein content flour) and 0.3kg buckwheat flour, and mixed for 15 minutes with a mixer at atmospheric pressure, and extruded under the reduced pressure of vacuum degree of 740mmHg to produce dough for the inner layer (dough pH 6.9). 3 ○ Dough sheets made of the inner layer dough and the outer layer dough through rolls were further rolled through rolls to obtain a dough sheet 1.2mm thick having an outer-layer/inner-layer/outer-layer structure, and cut into noodle threads through a cutting roller (square) of #20. 4 ○ Said noodle threads were steamed for 2 minutes in the steamer, boiled for 80 seconds (in the solution wherein 0.05g/ℓ lactic acid was added thereto), and cooled for 30 seconds with tap water. 5 ○ Noodle threads prepared in said step 4 ○ were dipped for 1 minute into solution of 17 °C wherein 17.5g/ℓ lactic acid was added, then the solution was drained, and 15g of edible oil was added to 1kg of the noodle threads. 6 ○ 180g of the noodle threads prepared in said step 5 ○ were put into a pouch and were hermetically packed. 7 ○ Said packed noodles were sterilized in boiling water of 97 °C for 35 minutes and were cooled in running water to obtain three-layered fresh buckwheat noodles of the present invention (noodle threads pH 4.1). Example 11 : Noodles wherein starches were added to the outer layer Fresh three-layered noodles of the present invention were prepared according to the following steps: 1 ○ In order to produce dough for the inner layer, 315ml of kneading liquid was added to a flour mixture made of 0.7kg wheat flour (high protein content flour), 0.2kg buckwheat flour and 0.1kg starch, and kneaded for 15 minutes under the reduced pressure of vacuume degree of 700 mmHg. 2 ○ 300ml of kneading liquid was prepared by dissolving 2.5g of sodium carbonate, 5.0g of alginic acid in water, then, added to a flour mixture made of 0.6kg wheat flour (high protein content flour) and 0.4kg buckwheat flour, and kneaded for 15 minutes with a mixer at atmospheric pressure, and extruded under the reduced pressure of vacuum degree of 740mmHg to produce dough for the inner layer (dough pH 6.7). 3 ○ Dough sheets made of the inner layer dough and the outer layer dough through rolls were further rolled through rolls to obtain a dough sheet 1.2mm thick having an outer-layer/inner-layer/outer-layer structure, and cut into noodle threads through a cutting roller (square) of #20, then three-layered fresh buckwheat noodles of the present invention are obtained (noodle strands pH 4.1) in accordance with the corresponding procedure of Example 5. Comparative Example 11 : Single-layered noodles incorporated alginic acid according to the conventional method Single-layered noodles incorporated alginic acid were prepared according to the following steps: 1 ○ 300ml of kneading liquid was prepared by dissolving 2.5g of sodium carbonate and 5.0g of alginic acid in water. Then, dough (dough pH 6.9) was prepared by adding a flour mixture made of 0.7kg wheat flour (high protein content flour) and 0.3kg buckwheat flour to water, and kneading them for 15 minutes with a mixer at atmospheric pressure. 2 ○ Said dough was rolled through rolls to obtain a dough sheet 1.2mm thick, and cut into noodle threads through a cutting roller (square) of #20, then, single-layered (buckwheat) noodles incorporated alginic acid were obtained (noodle thread pH 4.0) in accordance with the corresponding procedure of Example 5. Comparative Example 12: Three-layered noodles according to the conventional method (Egg white powder was added to the inner layer) Conventional three-layered noodles were prepared according to the following steps: 1 ○ In order to prepare dough for the outer layer, 300ml of kneading liquid was added to a flour mixture made of 0.7kg wheat flour (high protein content flour) and 0.3kg buckwheat flour, and kneaded for 15 minutes with a mixer at atmospheric pressure. 2 ○ In order to produce dough for the inner layer, 300ml of kneading liquid was added to a flour mixture made of 0.68kg wheat flour (high protein content flour), 0.32kg buckwheat flour and 0.06kg egg white powder, and kneaded for 15 minutes with a mixer at atmospheric pressure. 3 ○ Dough sheets made of the inner layer dough and the outer layer dough through rolls were further rolled through rolls to obtain a dough sheet 1.2mm thick having an outer-layer/inner-layer/outer-layer structure, cut into noodle threads through a cutting roller (square) of #20, and three-layered noodles (2) were obtained in accordance with the corresponding method of said Example 5 (noodle thread pH 4.0). Comparative Example 13 : Single-layered noodles not incorporated alginic acids according to the conventional method Single-layered noodles not incorporated alginic acids were prepared according to the following steps: 1 ○ 300ml of kneading liquid was added to a flour mixture made of 0.7 kg wheat flour (high protein content flour) and 0.3kg buckwheat flour, and kneaded for 15 minutes with a mixer at atmospheric pressure to produce dough (dough pH 6.9). 2 ○ Said dough was rolled through rolls to obtain a dough sheet 1.2mm thick, and cut into noodle threads through a cutting roller (square) of #20, and, single-layered (buckwheat) noodles not incorporated alginic acids were obtained (noodle thread pH 3.9) in accordance with the corresponding procedure of Example 5. The results of sensory tests between the fresh noodles prepared in examples above and those of prepared by the conventional methods disclosed in the comparative examples are shown in Table 4. The evaluation, substantially the same as that of the thick thread noodles (A), was conducted by taking out the noodles from the pouch, putting them into a vessel made from foamed polystyrene, adding 400cc of boiling water thereto, putting a lid thereon, waiting for 1 minute, and evaluating the cooked noodles in five phases. Comparative Example Example 11 12 13 10 11 Smoothness Fair Fair Good Good Excel. Stiffness Excel. Good Poor Good Good Stickness Poor Poor Fair Excel. Excel. Dullness None Least Little None None Looseness Excel. Excel. Good Excel. Excel. Grades for the tested items are substantially the same as those for the thick thread noodles (A) aforementioned. According to the comparison results above, products of the present invention have superior quality in smoothness (said quality had not been found in the conventional single-layered noodles incorporated alginic acid), and will also provide the three-layered noodles having superior qualities in stiffness, stickiness, dullness and looseness (said qualities had not been found in the conventional acid-treated three-layers noodles). According to the method of the present invention, wet and fresh noodles which can realize a longer shelflife and have a desirable texture very close to that of fresh noodles can be produced. That is to say, if these dough sheets are rolled, cut into a noodle threads, gelatinized, and treated with acid solution, a formation of the network structure of insoluble alginic acids in the inner layer of the noodles is produced, thereby, "stiffness" and "elasticity" will be imparted to the noodles, because the inner layer of the three-layered noodles in the present invention is made of a dough sheet containing alginic acids and/or alginic acid salts. Further, "smoothness" and "stickiness" which are lacking in the inner layer can be imparted to the noodles, by not adding alginic acids to the outer layer, or by adding a smaller amount of alginic acids and/or alginic acid salts to the outer layer, in comparison with the amount added to the inner layer, thereby, noodles having a desirable texture of being very close to that of fresh noodles and having the adequate "stiffness", "elasticity", "smoothness" and "stickiness" can be obtained. Further, even after the moisture gradient of the noodles between the outer layer and the core portion is eliminated, insoluble alginic acids in the core of this three-layers structure will prevent the noodles from weakening and becoming dull. Further, in the present invention, since an acid-treatment step for imparting "stiffness" and "elasticity" to noodles is identical to the necessary step to give the noodles a longer shelflife at room temperature, the production process can be simplified. Meanwhile, when the alginic acid was added to the inner layer only in the three-layered structure, the difference on the texture between the inner layer and the outer layer may become too large, thereby, an undesirable texture may be generated. However, the undesirable texture may be eliminated, if the difference on the texture between the inner layer and the outer layer is reduced by further adding the same or less amount of the alginic acid, to be added to the inner layer to the outer layer. In addition, the present invention improve "looseness" of the noodles remarkably at the time of eating, in comparison with the conventional wet noodles which can be preserved at room temperature. Further, if dough or dough sheets of the outer and/or the inner layer(s) is(are) prepared under reduced pressure, deaeration of the dough can be realized, thereby, the fresh noodles having superior qualities in "smoothness", transparency , "looseness" or the like can be produced.

Claims: A process for producing fresh three-layered noodles, comprising the steps of: (1) preparing an outer-layer dough by, if necessary, adding starches, alkaline agents, salts, or other compounds used commonly in producing noodles to flours comprising, wheat flour, or wheat flour and grain flours as major ingredients, and kneading with water the flours or the mixture; (2) preparing an inner-layer dough having pH of from neutral to weak alkaline by adding alkaline agents, one or more element(s) selected from the group consisting of alginic acids, alkaline metal salts of alginic acids, and/or magnesium salts or ammonium salts of alginic acids, and, if necessary, starches, salts, or other compounds used commonly in producing noodles, to flours comprising, wheat flour, or wheat flour and grain flours as major ingredients, and kneading the mixture with water; (3) preparing dough sheets from said inner-layer dough and said outer-layer dough through conventional techniques such as rolling, then conducting a further rolling of the dough sheets so obtained to make a dough sheet having an outer-layer/inner-layer/outer-layer structure, and making noodle threads by conventional techniques; (4) treating the noodles by either (a) subjecting the noodle threads to gelatinization and treating the gelatinized noodle threads with acid solution to acidify the noodle threads, or (b) gelatinizing and acidifying the noodle threads with acid solution simultaneously; and (5) packing hermetically said pH-adjusted noodle threads, and sterilizing them by heating. A process for producing fresh three-layered noodles according to Claim 1 wherein alginic acids and/or alginic acid salts are further added in said step (1), the amount of which is almost equal to or less the amount of alginic acids and/or alginic salts to be added to the inner-layer dough. A process for producing fresh three-layered noodles according to Claim 1 or 2 wherein alkaline agents are added in said step (2) to adjust pH of the inner-layer dough from about 6.5 to 9.0. A process for producing fresh three-layered noodles according to any preceding claim, wherein pH of noodle threads treated with acids solution in said step (4) is less than about 6. A process for producing fresh three-layered noodles according to any preceding claim, wherein said inner-layer dough and/or said outer-layer dough are (is) prepared at atmospheric pressure or under reduced pressure. A process for producing fresh three-layered noodles according to any preceding claim, wherein said dough for the inner layer and/or the outer layer are prepared at atmospheric pressure or under reduced pressure.

Inventors: AKAMATSU NOBUYUKI, HIRATA TOSHINARI, HOUSAI KOICHIRO, MIYAZAKI YOSHIFUMI, SHIRAHASE HIROMI, TABUCHI MICHIYUKI, YAMASAKI MASAHIRO, AKAMATSU, NOBUYUKI, HIRATA, TOSHINARI, HOUSAI, KOICHIRO, MIYAZAKI, YOSHIFUMI, SHIRAHASE, HIROMI, TABUCHI, MICHIYUKI, YAMASAKI, MASAHIRO
Applicants: NISSIN FOOD PRODUCTS LTD, NISSIN SHOKUHIN KABUSHIKI KAISHA
Application year: 1993
Main classification: A23L1
IPC codes: A23L1