PURPOSE: A manufacturing method of rye noodle is provided to form readily the dough of rye flour by adding water-soluble gums. CONSTITUTION: A manufacturing method of rye noodle comprises the following steps. Mix rye flour with flour for noodle to 60:40-100:0 wt%. Add mixing water containing water-soluble gums to a flour composition. Make a sheet by kneading after adding the mixing water. Age the sheet at 2-6°；C for 3-5 hours. Make noodle with the aged sheet. One or more water-soluable gums are selected to form a group comprising xanthan gum, guar gum, carrageenan, and arabic gum. Add 0.5-3.1wt% of water-soluble gums to the weight percentage of the flour composition for rye noodle. In the mixing water addition step, add 3-6 wt% of 0.5-2% salt water to the weight percentage of the flour composition for rye noodle. [Reference numerals] (AA) Flour(medium flour)； (BB) Rye powder+3.0% carrageenan； (CC) Rye powder+3.0% guar gum； (DD) Rye powder； (EE) Rye powder+3.0% xanthan gum； (FF) Rye powder+3.0% arabic gum본 발명은 호밀가루 : 국수용 곡분의 중량이 60 : 40에서 100 : 0으로 구성되고 수용성 검류가 첨가된 것을 특징으로 하는 호밀국수용 곡분조성물을 이용하여 제조된 호밀국수 및 이를 제조하는 방법에 관한 것이다. 상기한 구성의 본 발명에 의하면, 항암효과 등이 있고 낮은 GI(Glycemic index)를 지닌 호밀을 당뇨병 환자를 포함하여 누구나 건강에 유익하고 기호성이 개선된 국수 형태로 섭취할 수 있는 이점이 있다.
