The present invention relates to a red ginseng brown rice instant noodle which can take an effective ingredient of red ginseng and Yangyang cow of brown rice with the main ingredient of red ginseng and brown rice and can easily take it with new taste and nutrition through a chewy texture and a manufacturing method thereof will be. In the present invention, steamed red ginseng is frozen at -10 to -20 ° C. for 1 to 1 hour and 30 minutes, and then dried at a drying rate of 30 to 35 ° C. for 24 hours at a moisture content of 10% step； Preparing a brown rice flour by pulverizing dried brown rice with a moisture content of 10% or less in a drier at a drying temperature of 60 to 70 ° C with 120-140 mesh of crushed particles； Mixing 10% by weight of the red ginseng powder and 90% by weight of brown rice flour； Mixing 10 wt% of taro and 90 wt% of water, boiling for about 2 hours in a low boiling water, filtering out the mackerel, and preparing a dough (water). The mixed powder obtained by mixing the red ginseng powder and brown rice powder was mixed with 60 <； tb >；<； tb >； Aging the dough mass completed with the primary dough for 24 hours in a low-temperature aging chamber at 2-4 캜 after rapid freezing at -40 캜； A second kneading step in which the dough mass aged after the first dough is rinsed with the kneader at 60 DEG C for 30 minutes in a kneader； A step of preparing a surface by putting the kneaded mass of the first kneaded and aged and the second kneaded into a surface molding machine； Boiling the surface, removing moisture, quick freezing at -40 ° C, drying and packaging in a freeze dryer； .본 발명은 홍삼과 현미를 주재료로 하여 홍삼의 유효성분, 현미의 양양소를 섭취할 수 있고 이와 함께 쫄깃한 식감을 통한 새로운 맛과 영양으로 간편하게 취식할 수 있는 홍삼 현미 즉석면과 그 제조방법에 관한 것이다.본 발명은, 찐 홍삼을 -10~-20℃에서 1~1시간30분 냉동시킨후 건조온도 30~35℃의 건조기에서 24시간 동안 수분율 10%로 건조시켜서 분쇄입자 120~140매쉬로 분쇄하는 단계； 건조온도 60~70℃의 건조기에서 수분율 10%이하로 건조시킨 현미를 분쇄입자 120~140매쉬로 분쇄하여 현미가루를 제조하는 단계； 상기 홍삼가루 10중량%와 현미가루 90중량%를 혼합하는 단계； 토란10중량%에 물90중량%을 혼합하여 약한 불에서 2시간 정도 끓
