PROBLEM TO BE SOLVED: To provide Japanese udon noodles which are produced by mixing noodle material with cooked miso (fermented soybean paste) soup or miso oden (a kind of Japanese one-pot meal with miso) or doteni (another kind of Japanese one-pot meal with miso) or sauce for Japanese udon noodles with curry taste or sauce for ordinary Japanese udon noodles, and with which, because of the mixing, seasoning, cooking according to customers request and serving with balanced taste without sauce become easier than with the conventional noodles, although there have been Japanese udon noodles which are produced by mixing miso, curry powder or the like.SOLUTION: The noodles are produced by kneading noodle material with cooked miso soup or miso oden or doteni or sauce for Japanese noodles with curry taste or sauce for ordinary Japanese udon noodles or, when necessary, one sort of food additives, or two sorts or more. The noodles are processed by the freeze-drying method or the non-fry method, or are processed into semiperishable or dried noodles.COPYRIGHT: (C)2012,JPO&INPIT【課題】 従来味噌や、カレー粉などを、混ぜ込む麺はあったが、本発明は調理した味噌汁又は、味噌おでん又は、どて煮又は、カレーうどんの掛け汁、又は、うどんの掛け汁を混ぜるため、従来のものより容易に味つけができ、消費者のリクエストに応じて作りやすく、掛け汁が無くとも、整った味の麺を提供することができる。【解決手段】 味噌汁又は味噌おでん又はどて煮又はカレーうどんのかけ汁、うどん汁必要に応じて食品添加物1種又は2種以上を練り込んだ麺、又はフリーズドライ製法、又はノンフライ法又は半生麺に加工、又は乾麺に加工した麺。【選択図】なし
