PURPOSE: A manufacturing method for noodle is provided to spray oil and fat to noodles and absorb the oil and fat into the noodle using an oven, thereby being harmonious with a side soup in cooking and being in balance with soup.CONSTITUTION: The oil and fat of from 1 to 17% by weight is evenly sprayed to the gelatinized noodles of 100% by weight containing the water of from 30 to 50% by weight. The noodle passes through an oven, in which a hot wind is sprayed at 130-170°C, during from 2 to 10 minutes so as to absorb the oil and fat into the noodle. The spraying speed of the hot wind is from 30 to 90 m/s. The oil and fat is vegetable or animal, and is at least one kind selected from the group consisting of olive oil, sunflower seed oil, rice bran oil, and grape seed oil. The oil and fat is at least one kind selected from the group consisting of edible suet, lard, fish oil. The temperature of the sprayed oil and fat is from 25 to 100°C.COPYRIGHT KIPO 2013본 발명은 면의 제조 방법에 관한 것으로서, 보다 상세하게는 수분의 함량이 30 내지 50중량%인 호화된 면에 상기 면 100 중량부를 기준으로 1 내지 17 중량부의 유지를 고루 분사시키는 단계 및 상기 유지가 분사된 면을 130 내지 170℃의 열풍이 분사되는 오븐에 통과시켜 상기 유지를 상기 면에 유입시키는 단계를 포함함으로써, 국물과 잘 어우러져 풍미가 뛰어나고, 노릇노릇한 색깔을 가지며, 쫄깃한 식감을 오랫동안 유지할 수 있을 뿐 아니라, 칼로리가 낮고, 기름의 산패 우려가 적은 면을 제조할 수 있는 인스턴트 면의 제조 방법에 관한 것이다.
