KR102414849B1 - Scorched rice food noodles and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a nurungji noodle food and a method for manufacturing the same, comprising: a material preparation step (step S1) of preparing the nurungji noodle food material; a cooking step of cooking rice with the material (step S2); a nurungji manufacturing step (step S3) of manufacturing nurungji with the rice; A nurungji powder packaging step (step S4) of drying the prepared nurungji until the moisture content is 5 to 8% and then pulverizing the pulverized nurungji powder to seal and pack; Separately, a kneading step (step S5) of mixing a composition for preparing nurungji noodles to prepare a dough for noodles; A maturation step (step S6) of putting the dough in a storage at 1 to 10° C. and aging it for 12 hours or more; a noodle making step (step S7) of putting the aged ingredients in a noodle making machine to draw noodles; A noodle-cooking step (S8 step) of putting the prepared noodles in boiling water to obtain cooked noodles; a rinsing step of rinsing the cooked noodles in cold water (step S9); Separately, a broth preparation step (S10) of adding the nurungji and nurungji powder obtained above to purified water and boiling again to make a broth; By preparing nurungji food in the seasoning adding step (step S11) of adding seasoning after boiling the marched noodles in boiling broth and cold water, it is possible to easily manufacture various types of nurungji noodles and maximize the chewy texture of nurungji and the savory flavor of nurungji. A very useful invention that has the special advantage of creating a new food culture by providing a variety of delicious new food ingredients such as Nurungji Cold Noodles, Nurungji Wheat Noodles, Nurungji Makguksu, Nurungji Noodles, Nurungji Somen noodles, Nurungji Noodles, Nurungji Jeon, etc. to be.

Description

Novel nurungji noodle food and manufacturing method thereof {Scorched rice food noodles and manufacturing method thereof}

The present invention relates to nurungji noodle food and a method for manufacturing the same, and more particularly, nurungji is first prepared and dried and powdered. It relates to a noodle-type nurungji noodle food and a manufacturing method therefor.

In general, nurungji refers to a product that is produced when a part of rice is pressed to the bottom of the pot when cooking. attached and created. In general, Nurungji is also called Nurungji.

Nurungji is one of the most sought-after snacks since long ago, when rice was cooked in a conventional pot, although there were not as many snacks as it is today. These nurungji can be said to be very nutritious food, not only because of various substances, such as glucose, which are produced when carbohydrates and protein amino acids contained in rice are pressed into nurungji, but also have a savory taste and smell.

On the other hand, the generation of nurungji greatly reduces the yield of rice, so an electric rice cooker by scientific heating and steam discharging method appeared to suppress the generation of nurungji. has been hidden Nurungji is a product of our traditional food culture that rice was cooked in a cauldron made by pouring casting, that is, in a conventional rice cooker.

Therefore, in the modern industrialized society, if one wants to eat nurungji, there is a problem in that it is very inconvenient to work for making nurungji, such as having to press rice to make nurungji. In addition, while maintaining the softness of nurungji and the shape of traditional nurungji as it is, it is required to be manufactured according to the preferences of consumers. Accordingly, a lot of research has been conducted on the manufacturing method of nurungji.

Currently, a separate nurungji manufacturing plant manufactures and supplies nurungji or its processed products (eg nurungji rice). Existing nurungji sold by some companies is mostly manual manufacturing method. After molding, it depends on the method of baking it in an oven. However, when manufactured and sold in this way, the nurungji has a very hard texture, which makes it very inconvenient to eat, and there is a disadvantage in that it cannot take the shape of the nurungji as it is.

Patent application 10-2001-0074953 (refer to Patent Document 1) is known as a method of manufacturing nurungji using rice, but it also takes about 40 minutes on average to make rice into rice, and it takes about 40 minutes to make nurungji using the prepared rice To do this, thinning is required again, and if baking time is included, it takes about 60 minutes or more to produce a batch of nurungji. In addition, the nurungji made through the above process is difficult to make very thin due to the thickness of the rice grain itself, making it difficult to give a crunchy texture. , there is a possibility of causing tooth damage in the case of infants. Therefore, in order to overcome this disadvantage, it is possible to overcome the disadvantage to some extent by softening the tissue by heating the nurungji at a high temperature. It is limited to and causes another problem, such as causing obesity due to high calorie.

Moreover, the nurungji made using rice is compressed in a state in which the grains of rice are stacked in a thick layer, so the thickness of the final product is also thick. Due to this, there was a disadvantage that it was not suitable for confectionery products requiring a long shelf life. Moreover, in confectionery, the item called nurungji requires much more intermediate processing than confectionery made with wheat flour, so there are many restrictions in commercializing the product.

As a technology developed in the prior art to solve the above problems, Patent No. 1050171 "Method for Manufacturing Nurungji Chips" is disclosed in the Registered Patent Publication (see Patent Document 2).

The "Method for Manufacturing Nurungji Chips" of Patent No. 1050171 includes the first step of making porridge by heating rice in water; and the second step of putting the porridge in a high-temperature mold and pressing it to make nurungji chips. Compared to conventional nurungji chips, it is possible to produce nurungji chips that are soft and show the shape of rice grains in a shorter time than the existing nurungji chips, but also because of aging. Although it is possible to provide nurungji chips that can maintain a crispy texture for a long time by reducing the degree of hardening, there is a problem that it is inconvenient to use as an additive added to other foods because the final food is nurungji in the form of chips.

In addition, prior patents for various foods using nurungji are disclosed. For example, Korean Patent No. 0604377 (Patent Document 3) discloses nurungji gimbap and a method for making gimbap using nurungji, and Registered Patent No. 0093723 (patent document 4), The invention for a method for producing nurungji rice and nurungji sungnyeong is disclosed. In addition, nurungji choco noodles and nurungji choco pie and their manufacturing method (Registration Patent No. 0736013; Patent Document 5), Nurungji pork belly and Nurungy pork belly (Patent Publication No. 2012-0082048; Patent Document 6) using nurungji Methods for preparing various foods are disclosed.

As such, in the conventional food or food manufacturing method, most of the manufacturing methods were to make other food using nurungji or to make nurungji soup or sungnyeong after boiling nurungji in water. There was a problem in that the manufacturing method was complicated and had no choice but to be used at home or in restaurants.

As a technology developed in the prior art to solve the above-mentioned problems, Patent No. 1447323 "Method for manufacturing windproof new rungji and windproof noodles manufactured thereby" is disclosed in the Patent Registration No. 7 (refer to Patent Document 7).

Patent No. 1447323's "Method for manufacturing windproof nurungji and manufactured by it" is changed to windproof porridge when a consumer pours only hot water, and it is convenient for the body and tastes delicious without any additional tools such as beverages, anytime, anywhere. It has the advantage of being easy to enjoy, but there is a disadvantage in that the unique savory taste of nurungji is deteriorated by making nurungji with porridge instead of rice during the manufacturing process.

In addition, Patent No. 2004739 "Method for manufacturing Guseon Wangdogo powder, Guseon Wangdogo Nurungji and its manufacturing method" is disclosed in the Registered Patent Publication (see Patent Document 8).

The "Method for manufacturing Guseon Wangdogo powder, Guseon Wangdogo nurungji and its manufacturing method" of Patent No. 2004739 has antioxidant activity by producing a herbal medicine concentrate and using it in the kneading process. Since the viscosity of Guseon Wangdogo powder is increased by steaming it through the process, it has the advantage of being able to easily shape the nurungji during the nurungji forming process.

However, not only is the manufacturing process complicated due to the addition of the treatment process of herbal medicines, but also Guseon Wangdogo powder from which the odor of herbal medicine powder has been removed through the first heat process of steaming oriental medicine powder is used, but due to the unique flavor of medicinal herbs, Nurungji There was a problem in that the savory taste of the

Document 1: Patent Laid-Open Patent Publication No. 0432301, Document 2: Patent Publication No. 1050171, Document 3: Patent Publication No. 0604377, Document 4: Patent Publication No. 0093723, Document 5: Patent No. 0736013 Registered Patent Publication, Document 6: Patent Publication No. 1200114, Document 7: Patent Publication No. 1447323, Document 8: Patent Publication No. 2004739.

It is an object of the present invention to provide a novel nurungji noodle food and a method for manufacturing the same, which can maximize the new chewy texture of noodles and the savory flavor of nurungji by simplifying and simplifying the production of a novel nurungji noodle food using nurungji.

Another object of the present invention is to promote diversification of foods and to diversify foods by simply manufacturing various savory and various noodles containing nurungji, such as nurungji cold noodles, nurungji wheat noodles, nurungji makguksu, nurungji noodles, nurungji somen noodles, nurungji noodles, etc. It is to provide a nurungji noodle food and a manufacturing method thereof.

The present invention for producing nurungji noodles food preparation method for achieving the above object is a food material preparation step for preparing nurungji noodles by immersing the food material for preparing nurungji noodles according to the present invention in water at room temperature for 1 hour and then washing it cleanly to prepare a dish (step S1) )Wow; A cooking step (step S2) of cooking rice for nurungji by applying heat of 100° C. to the food foam material for manufacturing nurungji for 15 to 25 minutes; A nurungji manufacturing step (S3 step) of preparing nurungji by applying heat to 75 to 95°C for 8 to 12 minutes for 8 to 12 minutes of the cooked rice for nurungji; A packing step of nurungji powder (step S4) of drying the nurungji prepared above until the moisture content is 5 to 8%, then pulverizing the dried nurungji and sealingly packaging the pulverized nurungji powder; Separately, a kneading step (step S5) of mixing the noodle preparation composition to prepare a noodle dough; A maturation step (step S6) of putting the dough for noodles obtained above in a storage at 1 to 10° C. and aging it for 12 hours or more; a noodle making step (step S7) of putting the aged dough into a noodle making machine to draw noodles; A noodle-cooking step (S8 step) of putting the prepared noodles in boiling water to obtain cooked noodles; a rinsing step of rinsing the cooked noodles in cold water (step S9); Separately, a broth production step (step S10) of adding the nurungji and nurungji powder obtained above to purified water and boiling to make a broth; It includes a seasoning adding step (step S11) of adding seasoning after putting marched noodles in cold water in the boiling broth, and the composition for noodles is a composition of naengmyeon, milmyeon, makguksu, somen and noodles.

The present invention not only improves the yield by simplifying the production of Nurungji noodles, but also optimizes the chewy texture and the savory taste of Nurungji. , Nurungji Somen noodles, Nurungji Noodles and Nurungji Jeon, etc. have a special advantage in enhancing the diversity of noodle food culture by conveniently providing a variety of new foods containing Nurungji.

1 is a flowchart of a process for manufacturing nurungji noodles food of the present invention;
2 is a flowchart of a process for manufacturing nurungji cold noodles according to the present invention;
3 is a flowchart of a process for manufacturing nurungji wheat noodles according to the present invention;
4 is a flowchart of a process for manufacturing nurungji makguksu according to the present invention;
5 is a flowchart of a process for manufacturing nurung noodles, noodles and somen noodles according to the present invention.

Hereinafter, a preferred embodiment of the present invention nurungji food and its manufacturing method will be described in detail with reference to the accompanying drawings.

1 is a flowchart of a process for manufacturing nurungji noodle food according to the present invention, FIG. 2 is a flowchart of a process for manufacturing nurungji cold noodles according to the present invention, FIG. 3 is a flowchart of a process for manufacturing nurungji wheat noodles according to the present invention, FIG. A flowchart of the process of manufacturing nurungji makguksu according to the present invention, Figure 5 is a flowchart of the process of manufacturing nurungji noodles, noodles and somen noodles according to the present invention. A food material preparation step for preparing nurungji by washing (step S1); A cooking step (step S2) of cooking rice by applying heat of 100° C. to the material obtained above for 15 to 25 minutes; a nurungji manufacturing step (step S3) of preparing nurungji by applying heat to 75-95° C. for 8 to 12 minutes for the cooked nurungji rice; A nurungji powder packaging step (step S4) of drying the nurungji prepared above until the moisture content is 5 to 8% and then pulverizing the pulverized nurungji powder to seal and pack; Separately, a kneading step (step S5) of mixing the noodle preparation composition to prepare a noodle dough; A maturation step (step S6) of putting the dough obtained above in a storage at 1 to 10° C. and aging it for 12 hours or more; a noodle making step (step S7) of putting the aged ingredients in a noodle making machine to draw noodles; a noodle cooking step (step S8) of putting the prepared noodles in boiling water to obtain cooked noodles; a rinsing step of rinsing the cooked noodles in cold water (step S9); Separately, a broth preparation step (S10) of adding the nurungji and nurungji powder obtained above to purified water to make a broth by boiling; It consists of a seasoning adding step (S11 step) of adding the seasoning after boiling the march noodles in cold water in the boiling broth.

In the preparation step (step S1), 55 to 65% by weight of non-glutinous rice washed by immersion in water for 1 hour or more and 3 to 7% by weight of rice bran were added to 30 to 40% by weight of glutinous rice and used as a cooking material.

Here, when the non-glutinous rice content is less than 55% by weight, the amount of glutinous rice or rice bran is relatively increased. It is undesirable because it absorbs the noodles well, so there is a concern about the texture of the noodles and the nutrients are denatured.

On the other hand, when non-glutinous rice is more than 65% by weight, the amount of glutinous rice or rice bran is relatively decreased, and when the amount of glutinous rice is reduced more than that, there is a disadvantage that the yield of nurungji is lowered due to the decrease in stickiness when forming nurungji. If the amount is decreased, the dietary fiber contained in rice bran decreases, which may impair smooth digestion.

The composition of the dough in the kneading step (step S5) is 40 to 50% by weight of potato starch, 12 to 16% by weight of corn starch, 12 to 16% by weight of sweet potato starch, 11 to 14% by weight of nurungji powder, 11 to 14% by weight of buckwheat flour It is preferable to consist of 2 to 3% by weight of wheat flour, 1 to 2% by weight of rice bran and seaweed, and 0.001 to 0.002% by weight of edible alum.

Here, when the potato starch is less than 40 weight, the chewy texture is weak and undesirable, and when the potato starch is more than 50 weight, the cost burden increases. In addition, when the corn starch is less than 12% by weight, the crispy texture is lost, which is undesirable. When the amount of cornstarch is more than 16% by weight, the content of potato starch, sweet potato starch, or nurungji powder must be reduced relatively, so the chewy texture of potato starch However, the sweet taste of sweet potato starch or the savory taste of nurungji cannot be properly produced, and when the sweet potato starch is less than 12% by weight, the sweetness is undesirable, and when the sweet potato starch is more than 16% by weight, relatively potato starch or corn Since the content of starch or nurungji powder must be reduced, it is not preferable because the chewy texture of potato starch, the crispy texture of corn starch, or the savory taste of nurungji cannot be properly produced.

And, when the nurungji powder is less than 11% by weight, it is undesirable because the savory taste is reduced. It is not preferable because the texture, the crispy texture of corn starch, or the sweetness of sweet potato starch cannot be properly produced.

In the broth preparation step (S10), the broth is composed of 82 to 88% by weight of purified water, 8 to 12% by weight of nurungji, and 3 to 7% by weight of nurungji powder.

Example 1

(Manufacture of Nurungji Naengmyeon)

Nurungji naengmyeon was prepared by the method for preparing nurungji food of the present invention.

First, nurungji powder was prepared through the above-described preparation step (step S1), cooking step (step S2), preparing nurungji (step S3), and packing nurungji powder (step S4).

Subsequently, in the kneading step (step S11), 40% by weight of potato starch, 13% by weight of corn starch, 13% by weight of sweet potato starch, 14% by weight of nurungji powder, 14% by weight of buckwheat flour, 3% by weight of wheat flour, 2.999% by weight of rice bran and seaweed And 0.001% by weight of edible alum was mixed and kneaded to obtain a dough.

Next, in the aging step (step S12), 1 kg of the dough was put in a storage at 4° C. and aged for 14 hours.

Subsequently, the noodles prepared in the noodle cooking step (S14) were put in boiling water at 100° C. and cooked for 40 seconds, and then rinsed in cold water in the rinse step (step S15) to prepare noodles for cold noodles.

Then, in the broth preparation step (S16), 85 wt% of purified water, 10 wt% of nurungji, and 5 wt% of nurungji powder are prepared, and the noodles for cold noodles are put in boiling broth and cooked, and then seasoned in the seasoning adding step (step S17) was added to complete the preparation of nurungji cold noodles.

Example 2

(Manufacture of nurungji wheat noodles)

Nurungji wheat noodles were prepared by the present invention nurungji food manufacturing method.

First, nurungji powder was prepared through the above-described preparation step (step S1), cooking step (step S2), preparing nurungji (step S3), and packing nurungji powder (step S4).

Subsequently, in the kneading step (step S21), 11% by weight of potato starch, 10% by weight of corn starch, 10% by weight of sweet potato starch, 13% by weight of nurungji powder, 13% by weight of buckwheat flour, 40% by weight of wheat flour, 2.999% by weight of rice bran and seaweed And 0.001% by weight of edible alum was mixed and kneaded to obtain a dough.

Next, in the aging step (step S22), 1 kg of the dough was put in a storage at 6° C. and aged for 13 hours.

Subsequently, the noodles prepared in the noodle-cooking step (S24) were put in boiling water at 100°C and cooked for 30 seconds, and then rinsed in cold water in the rinse step (S25) to prepare noodles for wheat noodles.

Then, in the broth preparation step (S26), 85 wt% of purified water, 10 wt% of nurungji, and 5 wt% of nurungji powder are prepared, and the noodles for wheat noodles are put in boiling broth and cooked, and then seasoned in the seasoning adding step (step S17). was added to complete the preparation of nurungji milmyeon.

Example 3

(Manufacture of Nurungji Makguksu)

Nurungji makguksu was prepared by the method for preparing nurungji food of the present invention.

First, nurungji powder was prepared through the above-described preparation step (step S1), cooking step (step S2), preparing nurungji (step S3), and packing nurungji powder (step S4).

Then, in the kneading step (step S31), 20% by weight of potato starch, 7% by weight of corn starch, 7% by weight of sweet potato starch, 30% by weight of nurungji powder, 30% by weight of buckwheat flour, 3% by weight of wheat flour, 2.999% by weight of rice bran and seaweed And 0.001% by weight of edible alum was mixed and kneaded to obtain a dough.

Next, in the aging step (step S32), 1 kg of the dough was put in a storage at 2° C. and aged for 12 hours.

Subsequently, the noodles prepared in the noodle cooking step (S34) were put in boiling water at 100°C and cooked for 20 seconds, and then rinsed in cold water in the rinse step (S35) to prepare noodles for makguksu.

Then, in the broth manufacturing step (S36), 85 wt% of purified water, 10 wt% of nurungji, and 5 wt% of nurungji powder are prepared, and the noodles for makguksu are put in boiling broth and cooked, and then seasoned in the seasoning adding step (step S37) was added to complete the preparation of Nurungji Makguksu.

Example 4

(Manufacturing of Nurungji Somen noodles)

Nurungji somen noodles were prepared by the nurungji food manufacturing method of the present invention.

First, nurungji powder was prepared through the above-described preparation step (step S1), cooking step (step S2), preparing nurungji (step S3), and packing nurungji powder (step S4).

Then, in the kneading step (step S41), 29% by weight of potato starch, 10% by weight of corn starch, 10% by weight of sweet potato starch, 24% by weight of nurungji powder, 24% by weight of wheat flour, 2.999% by weight of rice bran and seaweed, and 0.001% by weight of edible alum was kneaded to obtain a dough.

Next, in the aging step (step S42), 1 kg of the dough was put in a storage at 4° C. and aged for 12 hours.

Subsequently, the noodles prepared in the noodle cooking step (S44) were put in boiling water at 100°C and cooked for 25 seconds, and then rinsed in cold water in the rinse step (S45 step) to prepare noodles for somen noodles.

Then, in the broth manufacturing step (S46), 85% by weight of purified water, 10% by weight of nurungji, and 5% by weight of nurungji powder are prepared, and the noodles for makguksu are put in boiling broth and cooked, and then seasoned in the seasoning adding step (step S47) was added to complete the preparation of nurungji somen noodles.

Example 5

(Manufacture of Nurungji Noodles)

It differs from Example 4 only in that the thickness of the noodles prepared in the noodle manufacturing step (step S43) is 1.0 mm, and the other is the same as in Example 4 to complete the production of Nurungji noodles by the present invention Nurungji food manufacturing method. .

Example 6

(Manufacture of Nurung Noodles)

It is different from Example 4 only in that the thickness of the noodles prepared in the noodle manufacturing step (step S43) is 1.3 mm, and the other is the same as in Example 4, thereby completing the preparation of the nurungji food production method of the present invention. .

Example 7

(Manufacture of Nurungjijeon)

Unlike the above embodiment, the most preferable composition ratio in terms of shape maintenance and sensory effect before nurungji is 25% by weight of flour, 25% by weight of buckwheat, 8% by weight of potato starch, 8% by weight of sweet potato starch, 8% by weight of corn starch, 26% by weight of nurungji powder was optimal.

[Sensory test]

The sensory test of the nurungji food prepared in Examples 1 to 6 was performed twice a week for 2 months from June to July 2019 on 20 adults, and the results are shown in Table 1 below.

A five-point scale was used as the evaluation standard, and a weaker characteristic was given a lower score, and a stronger characteristic was given a higher score [1: Very bad, 2: Bad, 3: Fair, 4: Good, 5: Very good. ]

Example 1
Nurungji Cold Noodles Example 2
Nurungji noodles Example 3
Nurungji Makguksu Example 4
Nurungji somen noodles Example 5
Nurungji Noodles Example 5
Nurung noodles color 4.3 4.6 3.1 3 3.5 3.7 incense 4.2 3.1 4.9 3.6 4.7 4.3 taste 3.5 3.7 4.8 4.2 4.5 4.6 Soft 3.4 4.9 3.7 4.7 4 4.5 chewy 4.6 3.8 3.9 3.4 3.5 3.7 symbol 4.8 4. 4.6 4.5 4.7 4.3

As can be seen from Table 1, in all examples, only items 1 and 2 had a score between 3 and 3.4, and all others scored 3.5 or higher, indicating a satisfactory evaluation as a nurungji food.

Although the present invention has been described as a preferred embodiment, it goes without saying that the present invention is not limited thereto and can be practiced with various modifications within the scope not departing from the gist of the invention.

For example, as the composition of the dough, 25% by weight of nurungji powder, 25% by weight of wheat flour, 25% by weight of buckwheat flour, 8% by weight of sweet potato starch, 8% by weight of corn starch, and 1% by weight of eggs are prepared and baked to form a mixture of "Nurungji". Nurungji powder can be used in various foods such as making "jeon".

Claims (9)

A food material preparation step (step S1) for preparing nurungji noodles by immersing them in water and then washing them thoroughly to prepare cooking; A cooking step (step S2) of cooking rice for nurungji by applying heat at 100° C. to the material obtained above for 15 to 25 minutes; a nurungji manufacturing step (step S3) of preparing nurungji by applying heat to 75-95° C. for 8 to 12 minutes for the cooked nurungji rice; A nurungji powder packaging step (step S4) of drying the nurungji prepared above until the moisture content is 5 to 8% and then pulverizing the pulverized nurungji powder to seal and pack; Separately, a kneading step (step S5) of mixing the noodle preparation composition to prepare a noodle dough; A maturation step (step S6) of putting the dough obtained above in a storage at 1 to 10° C. and aging it for 12 hours or more; a noodle making step (step S7) of putting the aged ingredients in a noodle making machine to draw noodles; a noodle cooking step (step S8) of putting the prepared noodles in boiling water to obtain cooked noodles; a rinsing step of rinsing the cooked noodles in cold water (step S9); Separately, a broth preparation step (S10) of adding the nurungji and nurungji powder obtained above to purified water and boiling again to make a broth; A method for producing nurungji noodles food comprising the step of adding seasoning (step S11) of adding seasoned noodles to the boiling broth and boiling it in cold water. [Claim 2] The nurungji according to claim 1, wherein 55 to 65% by weight of non-glutinous rice, 30 to 40% by weight of glutinous rice, and 3 to 7% by weight of rice bran washed by immersion in water for 1 hour or more in the preparation step (step S1) A method for preparing noodles. The method of claim 1, wherein the composition of the dough in the kneading step (step S5) is 40 to 50% by weight of potato starch, 12 to 16% by weight of corn starch, 12 to 16% by weight of sweet potato starch, 11 to 14% by weight of nurungji powder , buckwheat flour 11-14% by weight, wheat flour 2-3% by weight, rice bran and seaweed 1-2% by weight, and edible alum 0.001 to 0.002% by weight. The method according to claim 1, wherein the broth in the broth preparation step (S10) is composed of 82 to 88% by weight of purified water, 8 to 12% by weight of nurungji, and 3 to 7% by weight of nurungji powder. . According to claim 1, wherein the composition of the dough in the kneading step (step S5) is potato starch 40% by weight, corn starch 13% by weight, sweet potato starch 13% by weight, nurungji powder 14% by weight, buckwheat flour 14% by weight, wheat flour A method for preparing nurungji noodles, comprising 3% by weight, 2.999% by weight of rice bran and seaweed, and 0.001% by weight of edible alum, and preparing nurungji cold noodles with a noodle diameter of 0.8mm. According to claim 1, wherein the composition of the dough in the kneading step (step S5) is 11% by weight of potato starch, 10% by weight of corn starch, 10% by weight of sweet potato starch, 13% by weight of nurungji powder, 13% by weight of buckwheat flour, wheat flour 40% by weight, 2.999% by weight of rice bran and seaweed, and 0.001% by weight of edible alum, and a noodle diameter of 1.2mm to prepare nurungji wheat noodles. According to claim 1, wherein the composition of the dough in the kneading step (step S5) potato starch 20% by weight, corn starch 7% by weight, sweet potato starch 7% by weight, nurungji powder 30% by weight, buckwheat flour 30% by weight, wheat flour 3% by weight, 2.999% by weight of rice bran and seaweed, and 0.001% by weight of edible alum, and a noodle diameter of 1.0mm to prepare nurungji noodles. According to claim 1, wherein the composition of the dough in the kneading step (step S5) potato starch 29% by weight, corn starch 10% by weight, sweet potato starch 10% by weight, nurungji powder 24% by weight, wheat flour 24% by weight, rice bran and A method for producing nurungji noodles, comprising 2.999% by weight of seaweed and 0.001% by weight of edible alum, and preparing nurungji noodles with a noodle diameter of 0.8mm. The nurungji noodle food prepared by the method of claim 1 is any one selected from milmyeon, naengmyeon, makguksu, somen and noodles.

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