The present invention relates to a method for producing noodles using barley shoots. More specifically, using the disadvantages of barley shoots, which are low storage and low digestive absorption, the physiological activation material of barley shoots can be stored for a long time and in vivo digestive absorption can be improved. The barley shoots are produced in the noodles so that many people can enjoy the noodles. The method of the present invention comprises a barley shoot preparing step (a first step) of harvesting and cleanly washing one or more barley shoots from among barley shoots and wheat shoots having a size of 10-15 cm, and preparing 20-60 wt% of shoots based on the total weight of noodle materials a barley shoot pulverizing step (a second step) of adding the harvested and washed barley shoots along with 20-70 wt% of water based on the total weight of the noodle materials in a pulverizing device in order to pulverize the barley shoots to 200-500 meshes a noodle material mixing step (a third step) of providing 20-60 wt% of pulverized barley shoot material to a mixer in order to mix the barley shoot material with 37-79 wt% of flour and 1-3 wt% of salt and stir the mixture for 20-50 minutes, so that noodle material is mixed a noodle producing step (a fourth step) of providing 20-60 wt% of pulverized barley shoot material mixed in the noodle material mixing step to the mixer and providing 37-79 wt% of flour and 1-3 wt% of salt to a noodle-making device so that noodles can be produced and a noodle drying step (a fifth step) of producing noodles by drying the produced noodles at 40-65°C.COPYRIGHT KIPO 2014본 발명은 맥류 싹을 이용한 면류의 제조방법에 관한 것으로 더욱 상세하게는 맥류 싹의 저장성 및 소화흡수성이 낮은 단점을 이용하여 맥류 싹의 생리활성화 물질의 장기간 보존 및 체내 소화흡수율을 증대시킬 수 있도록 하며 국민 대다수가 항상 즐겁게 먹을 수 있도록 면류로 제조하여 조리할 수 있도록 하는 맥류 싹을 이용한 면류의 제조방법에 관한 것이다.본 발명은 10∼15cm의 크기를 갖는 보리 싹과 밀 싹 중에서 1종 이상의 맥류 싹을 수확하여 깨끗이 세척한 후 면류 재료 전체중량에 대하여 20∼60 중량%를 준비하는 맥류 싹의 준비과정(제1 과정)수확하여 세척한 맥류 싹을 분쇄기에 투입하고 물을 전체중량의 20∼70 중량%를 투입한
