PURPOSE: Functional cold noodles using white waxy barley, and a producing method thereof are provided to offer the savory taste and the chewy texture of the noodles to eaters. CONSTITUTION: A producing method of functional cold noodles using white waxy barley comprises the following steps: mixing 0.5-4kg of refined salt, 0.05-0.2kg of noodle alkali agent, and 0.2-0.8kg of sunflower seed oil with 20-60kg of water to obtain a diluent； mixing 3-8kg of white waxy barley powder, 2-6kg of sweet potato starch, and 1-5kg of tapioca starch； adding the obtained mixture to the diluent, and pouring 60-100kg of flour into the mixture before kneading and aging； and heating the aged dough at 85-95 deg. C, and extruding the dough to obtain noodle strips.맛과 영양이 우수하고 쫄깃한 식감을 오래 유지시켜 주며 조리시 편리하도록, 정제염 0.5~4㎏, 면알칼리제 0.05~0.2㎏, 해바라기씨기름 0.2~0.8㎏을 물 20~60㎏으로 희석시킨 희석액에 흰찰쌀보리분말 3~8㎏과 고구마전분 2~6㎏, 타피오카전분 1~5㎏을 첨가한 후 고르게 혼합하고, 이 혼합물에 밀가루 60~100㎏을 추가하고 반죽하면서 숙성시킨 다음, 이 반죽물을 85~95℃로 가열하며 압출 성형하여 면발을 제조하는 흰찰쌀보리를 이용한 기능성 냉면을 제공한다.
