The present application relates to a method of producing noodles containing a pine component, in which a pine leaf component and a noodle material component are mixed in an appropriate ratio to be made into a dough, and are subjected to an aging process in a far-infrared radiation atmosphere to impart excellent chewiness and elasticity to the noodles, wherein the pine leaf component is obtained using a fermentation process as a means to neutralize or eliminate the component causing bitterness and astringent flavor from purified pine leaves. The method of producing noodles containing a pine component of the present application comprises the following processes: a first process in which pine leaves are selected, washed, dried, and cut into a particle size of 1-5 mm to prepare raw material a second process in which fermented liquid for fermenting pine leaves having pH of 4.5-5.0 is obtained using a Lespedeza bicolor plant-based starter culture a third process in which the fermented liquid obtained in the second process is added to the pine leaf raw material obtained in the first process to carry out fermentation and aging processes a fourth process in which the fermented pine material obtained in the third process is filtered, washed, freeze-dried, and crushed into a particle size of 0.1-0.5 mm to produce fermented pine powder and a fifth process in which the fermented pine component obtained in the fourth process is mixed in a range of 1-10 wt% with regular noodle material according to a noodle making process to produce a dough for noodles containing a pine component, and the produced dough is subjected to an aging process for 2-3 hours in a far-infrared radiation atmosphere to produce noodles containing a pine component.COPYRIGHT KIPO 2017본원은 정제된 솔잎으로부터 쓴맛 및 떫은맛을 제공하는 성분을 중화 또는 제거시키기 위한 수단으로 발효공정을 거쳐서 얻어진 솔잎 성분과 면 원료 성분이 적정비율로 혼합되어 반죽된 후 원적외선 조사분위기에서 숙성공정을 거쳐 면발의 쫄깃 즉, 탄력성이 뛰어난 솔 성분 함유 면의 제조방법에 관한 기술이다.본원은 솔 성분 함유 면의 제조방법으로서, 솔잎을 정선하여 세척한 후 건조하고 1~5㎜의 입도크기로 절단하는 원료준비
