PROBLEM TO BE SOLVED: To provide Chinese noodles containing Peucedanum japonicum Thunb., in an easily eatable state while retaining the original taste of Chinese noodles.SOLUTION: On the technological premise of Chinese noodles produced by adding a noodle-making adjustment material containing saline water to wheat flour as the main component, powdered Peucedanum japonicum Thunb. is added as the flavor material, and an edible collagen for forming a collagen coated layer on the surface of the Peucedanum japonicum Thunb. is added (claim 1). Due to that water is added as the noodle-making adjustment material to noodle-making dough containing wheat flour as the main component, the powder/liquid edible collagen is dissolved in water so as to form a coated layer on the surface of the powdered Peucedanum japonicum Thunb. added to the noodle-making dough. As a result of this, the aroma of the Peucedanum japonicum Thunb. hardly transits to the wheat flour during the noodle-making dough is matured. Similarly, the aroma of the Peucedanum japonicum Thunb. hardly transits to the wheat flour after production. When eating boiled noodle lines, aroma and strong flavor with bitterness peculiar to Apiaceae can be suppressed due to that many of the Peucedanum japonicum Thunb. grains are in a state of being coated with the edible collagen.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2020,JPO&INPIT【課題】 長命草入り中華麺を、中華麺本来の味わいを保ちつつ、より食べやすい状態で提供可能とすること。【解決手段】 主成分である小麦粉に、かん水を含む製麺調整材を加えて製造する中華麺を技術的前提として、風味材として、粉末状の長命草を加えるとともに、当該長命草の表面にコラーゲン被覆層を形成する食用コラーゲンを加える（請求項１）。小麦粉を主成分とする製麺生地には、製麺調整材として水を加えるので、粉末状／液状の食用コラーゲンは水に溶け、製麺生地に加えた粉末状の長命草の表面に被覆層を形成する。この結果、製麺生地の熟成中に長命草の芳香は小麦粉に移りにくい。同様に、製造後も、長命草の芳香は小麦粉に移りにくくなる。茹であげた麺線を食すると、長命草粒子の多くは食用コラーゲンに被覆された状態なので、セリ科独特の芳香と苦みのある強い風味を抑えることが出来る。【選択図】 図１
