The present invention provides a method for manufacturing noodles fermented and aged by lactic acid bacteria, and the noodles fermented and aged by lactic acid bacteria manufactured by the method, wherein the method comprises the following steps: (a) aging a kneaded product comprising a starch raw material and lactic acid bacteria and (b) noodle making, and boiling and rapidly freezing the aged kneaded product or (a)&prime manufacturing a kneaded product comprising a starch raw material and lactic acid bacteria (b)&prime molding a noodle sheet to a predetermined thickness and length (c)&prime aging the molded noodle sheet and (d) noodle making, and boiling, and rapidly freezing the aged noodle sheet. According to the method for manufacturing noodles fermented and aged by lactic acid bacteria of the present invention, a dough to which lactic acid bacteria is added is used, fermented and aged to improve the flavor and color of the udon noodles, improve physical properties such as a texture and turbidity of a meat broth.COPYRIGHT KIPO 2017본 발명은 (a) 전분 원료 및 유산균을 포함하는 반죽물을 숙성시키는 단계, 및 (b) 상기 숙성시킨 반죽물을 제면하고 탕숙한 다음, 급속 동결시키는 단계를 포함하거나, (a) 전분 원료 및 유산균을 포함하는 반죽물을 제조하는 단계, (b) 상기 반죽물을 일정 두께와 길이로 면대를 성형하는 단계, (c) 상기 성형된 면대를 숙성시키는 단계, 및 (d) 상기 숙성시킨 면대를 제면하고 탕숙한 다음, 급속 동결시키는 단계를 포함하는 유산균 발효숙성 우동면의 제조방법, 및 상기 방법에 의해 제조된 유산균 발효숙성 우동면을 제공한다.
