PROBLEM TO BE SOLVED: To provide smut fungus-containing noodles with a good taste, having a good product color and a promising effect for health promotion using smut fungus of wild rice and a manufacturing method thereof.SOLUTION: To 100 parts by weight of wheat flour, smut fungus of wild rice in an amount in the range of 0.1 parts by weight or more and less than 1.0 part by weight is added and blended. To the mixture, sodium chloride and water are further added and kneaded to prepare a noodle dough, from which smut fungus-containing noodles are made. The smut fungus-containing noodles in claim 2 is the noodles according to claim 1 to which smut spores produced by the smut fungus of wild rice in an amount in the range of 0.2 parts by weight or more and less than 0.8 parts by weight are added and blended.COPYRIGHT: (C)2016,JPO&INPIT【課題】マコモの黒穂菌を用いながら、食味が良好で、且つ製品としての見た目のいろどりが良くなり、さらに健康増進にも期待できる黒穂菌入り麺及びその製造方法を提供する。【解決手段】小麦粉100重量部に対し、マコモの黒穂菌を、0.1重量部以上1.0重量部未満の範囲の量で配合添加し、且つこれらに食塩と水を加えて混練した麺生地が、製麺化されてなることを特徴とする黒穂菌入り麺にある。請求項2の発明たる黒穂菌入り麺は、請求項1で、マコモの前記黒穂菌が作る黒穂胞子を、0.2重量部以上0.8重量部未満の範囲の量で配合添加する。【選択図】図1
