PROBLEM TO BE SOLVED: To provide noodles excellent in a color balance, taste and a nutrition value.SOLUTION: Noodles are obtained by using a production method for superposing in two layers, plain noodles by a hand-extending production method as a traditional noodle-making method, and colored noodles mixed with naturally derived material powder followed by finishing to one, and using edible vegetable oil, instead of an adhesive, as white noodles stick and material-containing noodles become rough by superposing noodle lines into which white noodles and material-containing noodles of different mixing are put. The finished half-cooked hand-extended noodles are boiled in hot water for about two minutes (three minutes for eating cold), and eaten with a pouring soup or easily eaten with a dipping soup after cooling in water. The white noodles 1 and the material-containing colored noodles 2 are always put together, and excellent in a color balance, taste and a nutrition value allowing noodle original springiness and smooth feeling in the throat, as a matter of course, and appreciation of a color balance and flavor, and ingestion of nutriment of various materials.COPYRIGHT: (C)2016,JPO&INPIT【課題】彩りと食味、栄養価に優れたうどんの提供。【解決手段】伝統のうどん作り「手延べ製法」によるプレーンな麺と自然由来の素材パウダーを練りこんだ色付の麺を二層に重ね1本に仕上げ、配合違いの白麺と素材パウダーを入れた麺線を重ねると白麺がべたつき、素材入りがざらつくため食用植物油を接着剤替わりに使用する製法を用いたうどん。出来上がった半生の手延べうどんを熱湯で2分ほど(冷は3分)茹で、かけ汁で食すか水で冷しつけ汁で簡単に食することができ、白色のうどん1と素材入色付のうどん2とがいつも一緒にあり、うどん本来のコシや喉越しはもちろん、彩りや風味を楽しんだり、各素材の栄養素を摂取できる彩りと食味、栄養価に優れたうどん。【選択図】図1
