JP2010279307A - Method for producing rice sheet with 50% or above of rice powder, using high amylose rice as raw material - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a rice sheet with a low production cost, making the sheet, in spite of having ≥50% rice powder, hard to cut and good in loosening noodles when making noodles, good in productivity, and inexpensively providing a product. <P>SOLUTION: This method for producing the rice sheet with ≥50% rice powder, having rice powder as the main ingredient, and high amylose rice as the raw material includes: polishing high amylose rice with ≥30% amylose degree, washing the polished rice, milling the washed rice while giving cold water, mixing starch with the flour milled with water, conveying a base sheet while pouring the mixed liquid onto the base sheet, steaming the mixed liquid on the base sheet for each base sheet, peeling off the steamed and pregelatinized rice dough from the base sheet, drying and cooling the peeled sheet-like pregelatinized rice dough, and cut processing the product as usage. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a method for producing a rice sheet using rice flour as a main raw material.

  Japan's food self-sufficiency rate is 40% on a calorie basis, and in order to expand demand for rice, it is necessary to actively promote the use of rice flour for noodles and bread. Attempts have been made to commercialize processed foods. However, with regard to noodles, since there is no rice suitable for rice noodles in the first place, there is a problem that it is easy to cut when it is made into noodle strings or sticks when boiled, and it is said that it is difficult to commercialize it. . However, as a solution to this problem, a method of adding gluten or starch and making it easy to process can be considered, and various methods for producing rice noodles using rice as a raw material have been proposed.

  For example, as disclosed in Japanese Patent Laid-Open No. 53-130448, a method in which a part of wheat flour is replaced with rice flour to make noodles using gluten of wheat flour, for example, as in Japanese Patent Publication No. 60-41579, That is the method of adding starch. Furthermore, recently, as in Japanese Patent Application Laid-Open No. 2008-301769, 100% rice noodles using high amylose rice as a raw material have been developed.

JP-A-53-130448 Japanese Patent Publication No. 60-41579 JP 2008-301769 A

  However, noodles made from rice flour have a problem that the noodles are sticky due to the lack of starchy starch, and the stickiness of the noodle surface is strong due to the stickiness of the amylopectin contained in the rice. .

  Further, if the starch quality is increased to make the noodles difficult to cut, the transparency that is characteristic of rice cannot be obtained, the flavor is impaired, and the rice noodles cannot be said.

  In addition, the above problems can be overcome by steaming and cooling rice fine powder, and rice noodles with 50% or more of rice flour can be produced, but the productivity is very poor and the product becomes expensive. Consumers will not be able to purchase casually.

  Therefore, in view of the problems in the conventional method for producing rice noodles, the present invention has reviewed the manufacturing method to solve this problem, and even when the rice flour is 50% or more, the noodles are difficult to cut when made into noodles, An object of the present invention is to provide a method for producing a rice sheet with low productivity and good productivity, which can provide products at low cost.

  The gist of the present invention will be described with reference to the accompanying drawings.

  High amylose rice having an amylose value of 30% or more is polished, the polished high amylose rice is washed, milled while adding cold water to the washed high amylose rice, starch is mixed into this water ground mill, and this fluid The base sheet 1 is conveyed while pouring the mixed liquid, which is a mixed powder into the base sheet 1, and the mixed liquid on the base sheet 1 is steamed together with the base sheet 1 and the steamed and gelatinized rice The dough is peeled from the base sheet 1, and the peeled sheet-like pregelatinized rice dough is dried and cooled to obtain a rice sheet mainly composed of rice flour that is cut according to the intended use. The present invention relates to a method for producing a rice sheet of 50% or more of rice flour using high amylose rice as a raw material.

  Moreover, the said cooking is the rice dough forming machine 2 which pours the said liquid mixture on the base sheet 1 continuously, forms the said liquid mixture in a sheet form, and is cooked, The high of Claim 1 characterized by the above-mentioned. The present invention relates to a method for producing a rice sheet of 50% or more of rice flour made from amylose rice.

  In addition, the rice dough forming machine 2 stretches the base sheet 1 in a loop shape on a driving unit 4 constituted by two conveying rollers 3 provided at intervals, and further, the mixed liquid remaining on the surface of the base sheet 1 is supplied. A base sheet conveyance unit 6 provided with a residual liquid mixture removal unit 5 to be removed, a mixed solution supply unit 7 for continuously flowing the mixed solution onto the base sheet 1 of the base sheet conveyance unit 6, and a base sheet 1 The rice sheet of 50% or more of rice flour using high amylose rice as a raw material according to any one of claims 1 and 2, characterized by comprising a steaming part 8 for steaming the mixed solution formed into a sheet shape. This relates to the manufacturing method.

  4. The rice sheet of 50% or more of rice flour using high-amylose rice as a raw material according to any one of claims 1 to 3, wherein the rice washes were washed with a rice washing machine 9 for washing with water and air. This relates to the manufacturing method.

  In addition, the sheet-shaped pre-gelatinized rice dough is produced by forming a belt-like continuous sheet between the steps from the steaming step to the cutting step and transporting it with a belt conveyor-like transport means. It concerns on the manufacturing method of the rice sheet | seat of 50% or more of rice flour which used the high amylose rice of any one of Claims 1-4 as a raw material.

  Moreover, the base sheet 1 is made of stainless steel or cloth, and relates to a method for producing a rice sheet of 50% or more rice flour using high amylose rice as a raw material according to any one of claims 1 to 5. Is.

  Since the present invention is configured as described above, it is suitable for rice noodles, can be easily processed into noodle strings, has good separation from noodles when made into noodles, and has the characteristics of rice without impairing the sweetness and flavor of rice. This is an innovative method for producing a rice sheet, which is a rice sheet characterized by a dry texture with a transparent feeling.

  In addition, since the dough can be turned into α without kneading or kneading the dough, the process can be simplified, the cost is not incurred, and the straight line rate (yield) is improved. It is a manufacturing method of a rice sheet.

  In addition, since the dough is formed into a sheet shape, it can be adapted to noodles by cutting it thinly, and can be used for various applications such as spring rolls and wontons by cutting it into squares and rounds.

  Moreover, in the inventions of claims 2 and 3, since the operation of forming the mixed solution in a sheet form and cooking is performed by a dedicated device, the mixed solution can be easily aerated and manufactured in large quantities. This is a rice sheet manufacturing method with higher productivity that is possible.

  Further, in the invention according to claim 4, since the rice is washed with water and air, compared to a conventional rice washer having a stirrer, damage to the rice at the time of washing the rice is reduced. This is an excellent method for producing a rice sheet that can bring out the characteristics of rice more when it is used as a sushi rice sheet.

  Further, in the invention according to claim 5, since it is manufactured while being transported in a state where it is formed into a continuous belt-like sheet after the steaming operation, the number of personnel can be reduced, and the labor cost can be suppressed, so that the rice sheet is produced at a low cost. It is a method for producing an excellent rice sheet that can be made.

  In the invention of claim 6, when the sheet-like mixed solution is cooked, it can be cooked more uniformly, and the steamed rice dough after cooking can be easily peeled off from the base sheet. This is an excellent method for producing rice sheets.

It is process flow explanatory drawing of a present Example. It is a description perspective view which shows the rice washing machine of a present Example. It is sectional drawing which shows the water milling machine of a present Example. It is sectional drawing which shows the rice dough forming machine of a present Example.

  Embodiments of the present invention that are considered suitable (how to carry out the invention) will be briefly described with reference to the drawings, illustrating the operation of the present invention.

  In the present invention, since high amylose rice having an amylose value of 30% or more is used as a raw material, the high-amylose rice is used to take advantage of the property of becoming hard when cooled. When made, even if the rice flour is 50% or more, the noodles are well separated, and the rice is strong and delicious.

  In addition, by washing milled high-amylose rice that has been milled and then milling with water milling while adding cold water, this water milling mills the rice with the weight of the millstone, so there is little heat generated during grinding, Since the pulverization force is small, the sealing property is high, and the powder becomes finer, the heat generated during pulverization is small, the heat damage to the rice is suppressed, the moisture contained in the rice is maintained, and the flavor is not impaired. The dough has a finer texture and a rice sheet with a nice touch.

  Further, in the steaming, when the mixed solution is poured onto the base sheet 1, the mixed solution is poured while moving the base sheet 1, so that the mixed solution is easily formed into a sheet shape on the base sheet 1, Since the base sheet 1 is cooked with the mixed liquid formed in the form of a sheet on the base sheet 1, it is cooked while maintaining the sheet state, and the whole mixed liquid is heated uniformly and sufficiently. This mixed solution can be completely α-ized, and the connection of the formed α-shaped rice dough becomes good, so there is no need to perform steaming as in the conventional product, and the manufacturing process can be simplified, Further, an expensive apparatus is not required, and further, the direct rate (yield) is improved, so that it can be manufactured at a low cost, and therefore, a low-priced rice sheet can be provided to consumers.

  Further, the sheet-like pregelatinized rice dough peeled from the base sheet 1 is dried and cooled to remove moisture and residual heat from the surface of the pregelatinized rice dough, and this pregelatinized rice dough Therefore, when the sheet-shaped β-shaped dough is cut, the dough does not stick to the blade of the cutting machine and can be easily cut.

  Specific embodiments of the present invention will be described with reference to the drawings.

  In this example, as shown in FIG. 1, high-amylose rice having a polished amylose value of 30% or more was washed with a rice washing machine 9 and immersed in water, and then milled while adding cold water with a water grinder 10. The milled rice flour is made into water-milled flour, starch is mixed with this water-milled flour, and this is mixed into a mixed solution. After the mixture is stirred, the rice dough forming machine 2 forms a sheet of rice. Of the rice sheet which is formed and cooked, and this mixture liquid is α, the α dough rice dough is dried and cooled to β, and the β dough is cut out into a rice sheet. It is a manufacturing method.

  Specifically, the high amylose rice used as a raw material is Hokuriku 207, and the amylose value of Hokuriku 207 is around 36%.

  This Hokuriku No. 207 was originally cultivated for the purpose of making it suitable for noodle making, and it contains a lot of amylose, so it has the property of becoming hard when it cools. It is excellent in aptitude.

  Furthermore, this amylose has a faster β conversion rate than aminopectin when it is converted to β, and it can be converted into β easily, so that the time required for the drying / cooling process described later can be shortened. There is also an advantage that productivity can be improved.

  The manufacturing process is composed of the following steps.

(1) Rice-washing process The rice-washing process is a process of washing the polished rice. For example, when using a conventional rice-washing machine having a stirring blade, the stirring blade rubs against the rice and damages the rice. The rice is spoiled and the rice is turned into scrap rice and fine rice, which may impair the flavor of the rice. It is difficult and it takes a lot of time to wash the whole rice.

  Therefore, in this embodiment, the rice washing is performed using the rice washing machine 9 using water and air.

  As shown in FIG. 2, the rice washer 9 is composed of a rice washer container 12 having a plurality of air discharge ports 11 at the bottom, and an air compressor unit 13 that sends out air discharged from the air discharge ports 11. The air discharge ports 11 are arranged in a scattered state at the bottom of the rice washing machine container 12 so as to agitate the entire inside of the rice washing machine container 12.

  Rice and water are put into the rice washing machine container 12, air is discharged from the air discharge port 11, and the rice is stirred and washed so that the rice rolls up from below.

  Since this stirring action is caused only by water and air, the rice is hardly damaged, so that the appearance of the rice is not impaired, and a plurality of air discharge ports are provided at the bottom of the rice washing machine container 12. 11 is provided, the entire inside of the rice washing machine container 12 can be stirred, and the washing time can be performed in a short time.

Specific rice washing conditions are an air pressure of 5 kg / cm ² , a water amount of about 2 L with respect to 1 kg of raw material, and a rice washing time of 15 to 30 minutes.

  Moreover, after washing | cleaning this rice, it is immersed in water for 4 to 20 hours, and sufficient water | moisture content is included in the rice.

(2) Milling process The milling process is a process of finely pulverizing washed rice into rice flour, and uses a milling method using a water milling machine 10 that performs water milling with a stone mill while adding cold water.

  As shown in FIG. 3, the water milling machine 10 includes a material introduction part 15 for introducing rice into the stone mill part 14, and a stone mill part 14 for pulverizing the rice introduced from the material introduction part 15 into rice liquid. The water milling derivation unit 16 derives the rice liquid milled by the stone mill 14.

  Specifically, the material introduction part 15 is provided on the upper part of the center of the stone mortar part 14 and is provided with a funnel insertion part 18 for inserting a funnel 17 used for throwing rice without spilling around. A funnel 17 is inserted into 18 and rice is introduced into the material introduction part 15 through the funnel 17 so that the rice properly reaches the stone mill part 14.

  Also, the millstone portion 14 is formed of an upper millstone portion 19 and a lower millstone portion 20, and a rotation axis is pivotally attached to the lower millstone portion 20, and the material charged into the millstone portion 14 is composed of the upper millstone portion 19 and the lower millstone portion. It enters the gap between the parts 20 and is pulverized by the rotation of the lower stone mill part 20 to become rice liquid.

  The pulverized rice liquid is mixed with the cold water introduced together with the rice, flows out from the stone mill portion 14 in a fluidized state, and is led out from the water milling derivation section 16.

  The features of this water-milling machine 10 are that the amount of heat generated during pulverization is small and the heat damage to the rice is suppressed, and because it becomes fine-grained rice flour, the moisture contained in the rice is maintained, the flavor is not impaired, and the dough The eyes are fine and the touch is good.

  The specific milling conditions are as follows. Milling is performed under the processing conditions of 1.5 kg / min to 1.75 kg / min while adding cold water to the water mill 10 at a water amount of 1.2 L / min to 1.6 L / min. When the viscosity is measured by a cup viscosity measurement method (cup capacity 48 ml), the viscosity is set to 20 cps to 60 cps.

(3) Filtration process The filtration process is a process for removing the brown part of the germ mixed with the milled rice flour, and the water-milled flour that flows out from the water-milled mill derivation unit 16 of the water-milled mill 10 is stored as it is. It flows into a filter provided with a sieve mesh 25 at the upper part of the container, and the water-milled flour that has passed through the sieve mesh 25 is stored in a storage container, and is sent to a mixing process, which will be described later, from a filtrate sending part provided below the storage container. is doing.

(4) Mixing step The mixing step is a step of mixing starch as a raw material for the binder and umami into the filtered water-milled flour, storing the filtered water-milled flour sent from the filter in the mixing tank, Starch is mixed therein, the stirring blade provided in the mixing tank is rotated, and mixed well for 20 to 30 minutes to produce a mixed solution.

  The starch to be mixed is tapioca starch, potato starch, sweet potato starch, wheat starch, zako starch, rice starch, mung bean starch, corn starch, high amylose corn starch, waxy corn starch, etc. A plurality of types may be mixed, and the mixing ratio with rice flour is 0% to 49%.

(5) Agitation process The agitation process prevents the mixture of rice flour and starch mixed in the mixing process from having a heavy specific gravity of rice, causing the rice flour to settle more quickly and separate into rice flour and starch, resulting in uneven quality. The mixture is stirred in a stirring tank provided with a stirrer that stirs and stirs the mixed solution from the bottom of the tank immediately before being supplied to the rice dough forming machine 2 in the steaming step described later. The rice flour and starch are uniformly dispersed and then supplied to the rice dough forming machine 2.

(6) Steaming step The steaming step is a step of heating the mixed solution with steam to make it alpha, and in this embodiment, the base sheet 1 while pouring a uniform amount of the uniformly mixed solution onto the base sheet 1 A sheet-like mixed solution is formed on the top, and this sheet-like mixed solution is cooked at a high temperature for each base sheet 1 and cooked by using a rice dough forming machine 2 for converting the sheet-like mixed solution into a gelatin.

  As shown in FIG. 4, the rice dough forming machine 2 has a mixed liquid supply unit 7 configured to flow the mixed liquid onto the base sheet 1 and the base sheet 1 and conveys the base sheet 1 in a loop shape. The base sheet conveyance unit 6 that performs the above process, and the steaming unit 8 that steams the mixed solution poured into the base sheet 1 together with the base sheet 1.

  Specifically, the mixed liquid supply unit 7 puts the mixed liquid in the supply tray 21 at a position where the mixed liquid is supplied to the supply tray 21 to which the mixed liquid is supplied and is partially immersed in the mixed liquid supplied in the supply tray 21. A take-out roller 22 that adheres to and pulls up on the surface is rotatably provided. The take-out roller 22 is formed to have a length substantially equal to the width of the base sheet 1 and is provided in parallel with the width direction of the base sheet 1.

  The surplus liquid removing unit 23 that forms the mixed liquid adhering to the surface of the take-out roller 22 with a uniform thickness is provided in parallel and close to the take-out roller 22, and adheres to the surface of the take-out roller 22 formed with a uniform thickness. An introduction plate 24 that is separated from the surface of the take-out roller 22 and flows onto the base sheet 1 is provided so that one end is circumscribed on the surface of the take-out roller 22 and the other end is close to the base sheet 1.

  The base sheet conveyance unit 6 has a configuration in which a cloth base sheet 1 is stretched in a loop shape on a driving unit 4 constituted by two conveyance rollers 3 facing horizontally.

  When the drive unit 4 rotates, the base sheet 1 moves due to frictional resistance generated between the transport roller 3 and the base sheet 1.

  Since the base sheet 1 is provided in a loop shape as described above, when the base sheet 1 turns back the conveyance path, the gelatinized rice dough formed in the sheet shape on the base sheet is peeled off.

  Further, the rice dough that has been pregelatinized on the base sheet 1 is peeled off by carrying the base sheet 1 folded back, but the residue for removing the mixed liquid remaining on the base sheet 1 without being peeled off. The mixed liquid removing unit 5 is provided so that the base sheet 1 peels off the folded sheet-like α-shaped dough and the base sheet 1 surface faces downward so that the base sheet 1 comes into contact with the surface. ing.

  In this embodiment, the base sheet 1 is made of cloth, but the base sheet 1 is not limited to cloth. For example, the base sheet 1 has heat resistance such as stainless steel, good thermal conductivity of steam, and further, with the mixed liquid. Any material that has low adhesion and can be easily peeled can be used as appropriate.

  The steaming unit 8 includes a cover unit 25 provided above the base sheet conveying unit 6 and a steam discharge unit 26 provided at two locations inside and below the base sheet 1 provided in a loop shape. Yes.

  The steam discharge section 26 includes a plurality of first steam discharge sections 27 installed in a tubular shape in the width direction of the base sheet 1 inside the base sheet 1, and the surface of the base sheet 1 that advances in the direction in which the base sheet 1 returns. The second steam discharge portion 28 is formed in a tubular shape in the length direction of the base sheet 1 below.

  Thus, since the steam discharge part 26 was provided so that the whole cooking part 8 might be heated with steam uniformly, the liquid mixture on the base sheet 1 will be easily and completely alphatized in the cooking part 8. .

  Therefore, since the rice dough forming machine 2 is configured as described above, the rice dough forming machine 2 attaches the mixed liquid supplied to the mixed liquid supply unit 7 to the surface of the take-out roller 22 in which a part of the mixed liquid is immersed. By pulling out the supply roller 21 by the rotation of the take-out roller 22, and removing a surplus liquid mixture at the surplus liquid removing unit 23 to flow a certain amount onto the base sheet 1, the liquid mixture adhering to the surface of the take-out roller 22 is removed. After the uniform state is reached, the mixed solution is peeled off from the surface of the take-out roller 22 with the introduction plate 24 in contact with the take-out roller 22, and the peeled mixed solution is poured onto the base sheet 1 along the introduction plate 24. Become.

  Further, the mixed liquid poured onto the base sheet 1 is formed into a continuous belt-like sheet on the base sheet 1 so that the base sheet 1 is always moving at a constant speed, and the steamed portion remains as this belt-like sheet. 8 will be conveyed.

  Moreover, the liquid mixture formed in the strip | belt-shaped sheet | seat continuous on the base sheet 1 conveyed by this steaming part 8 is steamed with the high temperature steam discharged from the steam discharge part 26, moving this steaming part 8, Gradually becoming α, and when it comes out of this steaming part 8, it becomes a fully doughed rice dough.

  Furthermore, specific steaming conditions are such that the thickness of the sheet-like mixed liquid formed on the base sheet 1 is 0.7 mm to 1.3 mm, and the temperature of the steaming part 8 is 62 ° C. to 120 ° C. Is set so that the steamed part 8 moves over the period of 1 to 3 minutes, and the steaming pressure of the steamed part 8 at this time is 0.08 Mpa to 0.12 Mpa.

  By adopting the above-described apparatus configuration and steaming conditions, the mixed solution is formed into a rice dough that is easily and completely pregelatinized in a short time.

(7) Drying process The drying process is a process of drying the pregelatinized rice dough in a semi-dry state, and the pregelatinized rice dough peeled off from the base sheet 1 is directly fed into the dryer via a belt conveyor-like transport path. It is transported and semi-dried.

  This dryer is equipped with a belt conveyor-like transport path, surrounded by a box-like container, and provided with heating means for raising the temperature inside the box-like container. However, the gelatinized rice dough is semi-dried.

  Moreover, drying conditions are made into 60 degreeC-90 degreeC, and drying is carried out in steps over 15 minutes-20 minutes so that the quality of the gelatinized rice dough may not deteriorate.

(8) Cooling process The cooling process is a process of converting the gelatinized rice dough that has been semi-dried in the drying process into a beta, and the belt of the gelatinized rice dough that has been semi-dried in the drying process. It is transported into the cooler via a conveyor-like transport path and turned into β.

  This cooler has a configuration in which a plurality of belt conveyor-like transport paths are provided, surrounded by a box-like container having an upper opening, and a blower is provided above the box-like container having an upper opening. The blower blows and conveys the inside of the cooler while applying cold air to the semi-dried rice dough, and removes moisture and residual heat from the semi-dried α dough surface to form β.

  High amylose rice has a characteristic that it becomes hard when it cools, and by utilizing this characteristic, the dough of rice that has been gelatinized in the cooling process as described above is cooled and β converted to harden the dough, and then the β process of the next process This makes it possible to cut rice dough.

(9) Cutting process The cutting process is a process of cutting the rice dough that has been β-sized with a sheet width of 20 cm to 50 cm with a cutting machine, and since this β-converted rice dough is hard, using a special roll, The special roll is cut by applying a cutting blade to complete a rice sheet.

  Further, by cutting the rice sheet into a width according to the use, it can be formed from thin noodles to thick noodles, and further, it can be formed for various uses such as spring roll skin and wonton.

  Note that the present invention is not limited to this embodiment, and the specific configuration of each component can be designed as appropriate.

DESCRIPTION OF SYMBOLS 1 Base sheet 2 Rice dough forming machine 3 Conveyance roller 4 Drive part 5 Residual liquid mixture removal part 6 Base sheet conveyance part 7 Mixed liquid supply part 8 Steaming part 9 Rice washer

Claims (6)

  High amylose rice having an amylose value of 30% or more is polished, the polished high amylose rice is washed, milled while adding cold water to the washed high amylose rice, starch is mixed into this water ground mill, and this fluid The base sheet is conveyed while pouring the mixed liquid, which is a mixed powder, onto the base sheet, the mixed liquid on the base sheet is steamed for each base sheet, and the steamed and gelatinized rice dough is converted into the base sheet. A high amylose rice is used as a raw material, characterized in that it is peeled from the sheet, and the peeled sheet-like pregelatinized rice dough is dried and cooled to obtain a rice sheet whose main component is rice flour cut according to the intended use A method for producing a rice sheet of 50% or more of rice flour.   The high amylose rice according to claim 1, wherein the steaming is performed by pouring the mixed liquid onto the base sheet continuously, and then steaming with a rice dough forming machine that forms and mixes the mixed liquid into a sheet shape. A method for producing a rice sheet of 50% or more of rice flour as a raw material.   The rice dough forming machine stretches the base sheet in a loop shape on a driving unit constituted by two conveying rollers spaced apart, and further removes the mixed liquid remaining on the surface of the base sheet. A base sheet conveying section provided with a liquid removing section; a mixed liquid supplying section for continuously flowing the mixed liquid onto the base sheet of the base sheet conveying section; and the mixed liquid formed into a sheet on the base sheet The manufacturing method of the rice sheet | seat of 50% or more of rice flour using the high amylose rice of any one of Claims 1 and 2 characterized by comprising the steaming part which steams.   The method for producing a rice sheet of 50% or more of rice flour using high amylose rice as a raw material according to any one of claims 1 to 3, wherein the rice washes are washed with a rice washing machine for washing with water and air. .   The sheet-shaped pregelatinized rice dough is produced by forming a continuous belt-like sheet between the steps from the steaming step to the cutting step, and transporting it with a belt conveyor-like transport means. The manufacturing method of the rice sheet | seat of 50% or more of rice flour which used the high amylose rice of any one of 1-4 as a raw material.   The said base sheet is a product made from stainless steel or cloth, The manufacturing method of the rice sheet | seat of 50% or more of rice flour from the high amylose rice of any one of Claims 1-5 characterized by the above-mentioned.

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