METHOD FOR PRODUCING HEAT-TREATED RICE FLOUR AND METHOD FOR PRODUCING FOODSTUFF

摘要

This method for producing heat-treated rice flour includes a step in which a raw material rice flour is left for 6-72 hours in an environment having an ambient temperature of 60-80°C and no added water content. The amylose content of the raw material rice flour is preferably 15-25 mass%. The present invention includes a method for producing a foodstuff using heat-treated rice flour produced by the method for producing heat-treated rice flour. Noodles are a particularly suitable example of the foodstuff. The method for producing a foodstuff may include a step in which an intermediate product produced using the heat-treated rice flour is heated and cooked, then refrigerated or frozen.