Seoul – October 31, 2026 -- HanAll F&B Farming Association Corporation has filed a patent application for a rice noodle manufacturing method after using about 6 tons of rice flour over three years of development.

HanAll F&B targets noodles with 50% or more domestic rice content

The company filed the application in June. The method is designed to reduce dependence on specific rice varieties and to improve noodle separability. HanAll said that using flour from varieties other than a specific one, while raising the domestic rice content to 50% or more, posed considerable technical challenges.

Company plans rice pasta and rice naengmyeon after the noodle patent filing

Follow-up products under consideration are rice pasta and rice naengmyeon, a Korean cold noodle dish. HanAll continues to refine the process to widen the range of usable rice. It describes the patent as a foundation for broader ingredients and products, not a finished solution.

Taebaek-based producer extends food manufacturing into rice processing

HanAll is located in Taebaek, Gangwon Province. It has produced foods from wild mountain greens and regional specialty products, applying hygiene management from the washing stage and adjusting aging processes and recipes. The company is now extending that manufacturing experience into rice processing.

HanAll plans to present its technology and products to domestic and international buyers. It will use their feedback to gauge demand and to guide product development and sales channel expansion.

The company expects that reducing the need to build products around specific varieties would let a wider range of manufacturers introduce rice noodles. It describes this market expansion as a future goal that depends on additional technology development.

HanAll's stated aim is to enable noodle production from "any variety of domestic rice."