PROBLEM TO BE SOLVED: To provide a method for manufacturing buckwheat noodles, which allows buckwheat noodles, for example pure buckwheat noodles, to have a substantially extended storage time with the flavor, texture, and good taste preserved, frozen pure buckwheat noodles to be stored for several months, pure buckwheat noodles to be completely boiled for several minutes for immediate eating, and supplemental functions of minerals and vitamins to be further facilitated due to inclusion of a material to produce lactic acid bacteria for health promotion and the buckwheat noodles.SOLUTION: When buckwheat flour, wheat flour, and water are added and mixed, a material to produce lactic acid bacteria is added, kneaded and mixed so as to manufacture buckwheat noodles. Consequently, the storage time can be extended due to antibacterial activity caused by the function of the material to produce lactic acid bacteria for inhibiting the growth of various disease-causing bacteria or putrefactive bacteria, and due to the activity of minerals, vitamin, amino acid, lactic acid, glutamic acid, asparaginic acid, and the like, the good flavor and texture and the nutritional supplement function can be achieved. The lactic acid bacteria is not annihilated, having a heat resistance temperature of 100°C or higher, and grows in the intestine so as to improve the intestinal environment for health promotion.COPYRIGHT: (C)2015,JPO&INPIT【課題】そば、例えば、生そばの打ちたての風味や食感と美味しさを保ちながら保存期間をこれまでより大幅に延長できると共に、生そばを冷凍すれば数ヶ月間保存でき、しかも生そばが数間分で茹で上がり、直ぐに食することができ、乳酸菌生産物質の含有により、ミネラル、ビタミ等の補助的な働きがさらに促進され健康増進にも役立つそばを製造する方法と、そのそばを提供する。【解決手段】そば粉と小麦粉と水を添加混合する際に、乳酸菌生産物質を添加混合して捏ねながら混合しながらそばを製造することにより乳酸菌生産物質の働きのより多くの病源細菌あるいは腐敗菌を抑制する抗菌作用により保存期間を延長させ、かつミネラル、ビタミン、アミノ酸、乳酸、グルタミン酸、アスパラギン酸等の作用で風味、食感の良さと栄養補助機能と耐熱温度が100°C以上のため死滅せず、しかも小腸で増殖して腸内環境を整えて健康増進に寄与することである。【選択図】なし
