The present invention relates to a manufacturing method for noodles containing germinated brown rice, which is able to be used in noodle soup, udon, black bean sauce noodle, Chinese style noodle with vegetable and seafood, spaghetti, instant noodle, and has an improved nutrition and functionality by using germinated brown rice as a main ingredient to provide the effect of germinated brown rice. The manufacturing method for noodles containing germinated brown rice according to the present invention comprises an aging step of adding and mixing 1-10% of at least one among starch powder and agilawood powder to germinated brown rice powder based on the weight of the germinated brown rice powder, and aging the mixture at 5-15°C for 20-24 hours a kneading manufacturing step of adding 20-40% of purified water to the aged mixture based on the weight of the germinated brown rice powder and kneading and steaming the mixture at 120-140°C for 20-40 minutes a noodle manufacturing step of extruding the manufactured kneading through a pipe of a noodle mold, whose temperature is maintained at 90-100°C, for 10-15 seconds to sterilize and manufacture noodles, and cutting the noodles and a drying step of cooling the manufactured noodles with cold air at 4-10°C for 5-10 minutes, drying the noodles until 5-10 weight% of the moisture content is achieved and packaging the noodles.COPYRIGHT KIPO 2014[Reference numerals] (S10) Mixing step (S20) Aging step (S30) Kneading manufacturing step (S40) Steaming step (S50) Noodle manufacturing step (S60) Cooling step (S70) Drying step (S80) Packaging step본 발명은 국수, 우동, 자장, 짬뽕, 스파게티, 라면 등에 사용할 수 있으며, 발아현미를 주재료로 하여 발아현미의 효능을 갖도록 하여 영양과 기능성을 높인 발아현미 면의 제조방법에 관한 것으로써,발아현미 분말에 전분 분말, 침향 분말 중 어느 하나 이상을 발아현미 분말 중량 대비 1 내지 10%를 첨가하고 혼합한 후 5∼15℃에서 20∼24시간 동안 숙성시키는 숙성단계상기 숙성된 혼합물에 정제수를 발아현미 분말 중량 대비 20∼40% 첨가하고 반죽하고 120∼140℃에서 20∼40분 동안 증숙하는 반죽 제조단계상기 제조된 반죽을 배관열이 90℃~100℃로 유지된 면성형기의 배관을 10초~15초 동안 통과하도록 압출시켜 살균과 동시에 면발을 제조하고 면대를 절단하는 면발 제조단계 및 상기 제
