PURPOSE: A production method of functional noodles is provided to use a dried pollack extract as mixing water after mixing flour or starch with Curcumae longa powder and bean sprout powder.CONSTITUTION: Curcumae longa is washed and dehydrated before being freeze-dried in a freeze-drier at -25-60°C for 22-26 hours. The freeze-dried Curcumae longa is dried at room temperature by force before being crushed into 50-150 mesh Curcumae longa. Bean sprouts are washed and dehydrated before being freeze-dried in a freeze-drier at -25-60°C for 22-26 hours. The freeze dried bean sprouts are dried at room temperature by force before being crushed into 50-150 mesh bean sprouts. Dried pollack is mixed with 5-10 times the amount of purified water, and extracted at 80-100°C for 20-36 hours to obtain a dried pollack extract. 3-5 wt% of Curcumae longa powder, 2-3 wt% of bean sprout powder, and 92-95 wt% of flour or starch are mixed. 22-28 wt% of dried pollack extract is added to the mixture as mixing water to obtain dough. The dough is aged at 5-15°C for 20-30 hours. Noodles are molded using the dough.COPYRIGHT KIPO 2013[Reference numerals] (AA) Turmeric powder (BB) Bean sprouts powder (CC) Adding flour or starch (DD) Putting dried pollack extract to complete dough (EE) Aging and molding dough to produce noodles본 발명은 숙취해소용 기능성 면의 제조방법에 관한 것으로, 강황분말 3∼5 중량%, 콩나물분말 2∼3 중량%, 밀가루 또는 전분 92∼95 중량%을 혼합하고, 이 혼합물에 배합수로 혼합물 대비 황태추출물 22∼28 중량%을 투입하여 만든 반죽을 절출하여 면을 제조함으로써, 커큐민, 아스파라긴산, 메틴오닌, 리신 및 트립토판 성분의 섭취를 통해 숙취해소에 우수한 효능을 얻을 수 있고, 허기를 채울 수 있는 효과가 있다.
