JAPONICA-TYPE RICE POWDER PULVERIZED FOR NOODLES PRODUCTION, AND THE RICE NOODLES PROCESS WITHOUT HOT-STEAMMING USING THOSE POWDER

摘要

PURPOSE: An ultrafine rice flour, and a method for preparing the rice noodles by using the ultrafine rice flour are provided to prevent the adhesion of noodle strips due to the deficiency of viscosity after molding. CONSTITUTION: An ultrafine rice flour is prepared by mixing rice flour 100 parts by weight, water 40 parts by weight, and salt 2 parts by weight; kneading the powder mixture; making noodles from the kneaded one; leaving it at a cold room of 3C for one day to mature it; and drying the matured one in a drying room of a temperature of 50 deg.C and at a humidity of 705% to the water content of 14% or less. The rice is the rice of Oryza sativa var. japonica, and the ultrafine rice flour has a size of 10 micrometers or less.