JP2019000016A - Mixed rice flour containing amorphous rice flour, rice flour noodle dough using the same, rice flour raw noodles, and method for producing rice flour noodles - Google Patents

Abstract

To provide a novel technology capable of readily producing high quality rice flour noodles showing "chewy" texture.SOLUTION: The mixed rice flour of the present invention is used for rice flour noodle dough or rice flour raw noodles and contains amorphous rice flour. Also, a method for producing the rice flour noodle dough or the rice flour raw noodles according to the present invention includes the following steps: a step of blending the mixed rice flour and water and kneading them to prepare a dough; and a step of using the dough as it is for rice flour noodle dough or storing the dough at low temperature to prepare rice flour noodle dough, or molding the dough and using it as it is for rice flour raw noodles, or molding the dough and then storing it at low temperature to prepare rice flour raw noodles.SELECTED DRAWING: None

Description

  The present invention relates to a technique for producing noodles using rice flour as a raw material.

  The raw material for noodles common in Japan is mainly wheat flour. Flour forms gluten in protein by adding water and kneading. Because this gluten is sticky, it works as a “tether” that connects the powders together when making noodles. However, gluten is a substance that causes allergic symptoms. People who have an allergic reaction are at risk of life if they eat various noodles made from wheat. Therefore, in recent years, development of noodles that do not use wheat has been promoted, and rice has attracted attention as an alternative to raw materials.

  In the case of rice flour that does not form gluten, it does not show stickiness even when kneaded with water. Therefore, rice flour noodles cannot be made by the same operation as wheat noodles. Therefore, conventional rice flour noodles include rice flour noodles that are made by utilizing the properties of starch contained in rice, rice flour that is made by adding ingredients that act as thickeners such as gluten, seaweed, and processed starch. There are two types of noodles. In the former case, 100% rice flour noodles can be produced in which the raw material is limited to rice flour only. An example of the manufacturing method is shown in FIG.

  As shown in FIG. 1 (b), the rice flour noodle dough obtained by adding water to the rice flour undergoes a heating process after being formed into rice flour noodles (in FIG. 1 (b), the heating is shown after the forming, these These steps may be mixed up and down). Starch contained in rice becomes gelatinized when heated and generates high stickiness. This stickiness allows the rice flours to stick to each other and maintain the shape of the rice flour noodles. Various methods exist for the heat treatment. For example, Patent Document 2 gelatinizes 25 to 35% of rice flour noodles by adding hot water to the raw rice flour and kneading it. Moreover, in patent document 3, the rice flour noodle dough before noodle stringing is gelatinized entirely by steaming with steam after kneading. Further, the whole rice flour noodles are gelatinized by dripping or steaming the rice flour noodles molded in Patent Literature 1 and Patent Literature 4 in hot water or fried oil.

  In addition to the complexity of these conventional heating processes, special equipment has been required.

  Rice flour noodles with starch gelatinized have a very sticky surface. Therefore, as shown in FIG. 1B, it is necessary to perform refrigeration or freezing after the heat treatment. It is known that starch is “aged” when it is subjected to the above steps after gelatinization. Even in the production of vermicelli with mung bean starch or potato starch as a main raw material, starch is gelatinized by heating and then "aged" by a process of refrigeration or freezing. When starch is “aged”, the stickiness generated by gelatinization is reduced and the problem of stickiness of the surface of rice flour noodles is solved. However, when the aging starts from a gelatinized state containing a large amount of water, a sufficient degree of aging cannot be achieved by simply performing low-temperature storage and drying. For example, Patent Document 1 proposes instant rice flour noodles produced by a process of freezing, thawing and drying after adding 50 to 70 parts by weight of starch, which is likely to be aged with respect to raw rice flour. Moreover, in patent document 4, after using the rice of amylose content 25-35% which is easy to age as compared with normal rice as a raw material, it is manufactured by performing raw noodles that are manufactured by freezing or drying. Has been proposed.

  In rice flour noodles using only common rice flour as a raw material, expression of “koshi” like wheat flour noodles is conventionally impossible.

  As described above, in the conventional method for producing 100% rice flour noodles, gelatinization and aging processes of rice starch are considered indispensable. Specifically, a series of steps of heat treatment (gelatinization) and freezing and drying treatment (aging) on the rice flour dough or molded rice flour noodles is indispensable.

  Furthermore, rice flour noodles containing no gluten do not have a “koshi” texture like wheat flour noodles.

JP 2007-066391 A JP 2007-174911 A JP 2009-247224 A JP 2012-10617 A JP 2012-223097 A

  This invention is made | formed in view of the above situations, and makes it a subject to provide the novel technique which can manufacture easily the high quality rice flour noodles which show the texture of "koshi". .

  In order to solve the above-mentioned problems, the mixed rice flour of the present invention is a mixed rice flour used for rice flour noodle dough or raw rice flour noodles, and is characterized by containing amorphous rice flour.

The method for producing rice flour noodle dough or raw rice flour noodles of the present invention is characterized by including the following steps:
Mixing the mixed rice flour and water and kneading to prepare a dough; and making the dough as a rice flour noodle dough as it is, or storing the dough at a low temperature to form a rice flour noodle dough, or forming the dough The raw rice noodles are used as they are, or the dough is formed and then stored at a low temperature to obtain raw rice flour noodles.

The method for producing rice flour noodles of the present invention is characterized by including the following steps:
Preparing the rice flour raw noodles or the rice flour raw noodles formed from the rice flour noodle dough; and boiling the rice flour raw noodles, using the rice flour raw noodles as dry noodles or instant noodles, or these dry noodles or instant noodles Boil process.

  According to the present invention, high-quality rice flour noodles having a “koshi” texture can be easily produced.

  In particular, by using amorphous rice flour, it is possible to omit the heat treatment at the time of preparation of the dough, which has been indispensable in the past by using dough consisting only of rice flour and water that does not use gluten, seaweed, starch, processed starch, etc. It is possible to produce high quality rice flour noodles that have a “koshi” texture.

FIG. 1 (a) shows a noodle making process according to the method of the present invention, and FIG. 1 (b) shows a noodle making process according to a conventional method. It is a photograph which shows the mode of the rice flour noodle extruded from the small pasta machine in Example 1. FIG. It is a photograph which shows the mode of the rice flour noodle extruded from the small pasta machine in Example 2. FIG. It is a photograph which shows the mode of the rice flour noodle extruded from the small pasta machine in Example 3. FIG. It is a photograph which shows the mode of the rice flour noodle extruded from the small pasta machine in the comparative example 1.

  The present invention is described in detail below.

  The mixed rice flour of the present invention contains amorphous rice flour. As the mixed rice flour, amorphous rice flour and normal rice flour (hereinafter, sometimes referred to as crystalline rice flour as distinguished from amorphous rice flour) can be used.

  As the mixed rice flour, powdered rice flour can be used. As the raw material for both amorphous rice flour and crystalline rice flour, rice flour obtained by grinding and pulverizing sticky rice or glutinous rice can be used. For example, the sticky rice is not particularly limited and may be various types such as japonica rice, indica rice, and jabonica rice. In addition, the raw rice before pulverization is not particularly limited, such as polished rice, brown rice, waste rice, and old rice, and can be normally used as long as the grain size after pulverization is generally about the level of commercially available flour. it can.

  In addition, the amorphous rice flour used in the present invention is obtained by, for example, subjecting the starch contained in the glutinous rice or glutinous rice to amorphization and pulverization by subjecting the glutinous rice or glutinous rice to cooking or mechanical treatment. Powdered rice flour can be used. The production method and raw material are not particularly limited, and amorphous rice flour produced by various methods including those conventionally known can be employed. In particular, amorphous rice flour obtained by cooking, and then drying and pulverizing, commercially available rice is preferable because almost all of the starch contained therein is amorphized.

  The same rice flour noodles can also be produced by using amorphous rice powder that has been amorphized and ground by mechanical treatment without cooking rice grains. Such amorphous rice flour is described in Japanese Patent No. 5769053. In particular, for rice flour that has been made amorphous by mechanical treatment, not all starches are necessarily made amorphous by the production conditions, and a mixture of crystalline rice flour and amorphous rice flour is produced. The When using rice flour that has been partially amorphized in this way, a mixture of amorphous rice flour and crystalline rice flour depending on the proportion of the amorphization (amorphization rate). Can be used for the production of the rice flour noodle dough according to the present invention, which is more preferable from the viewpoint of controlling the non-crystallizing rate and economy.

  In the mixed rice flour of the present invention, the content of amorphous rice flour is 25 parts by weight or more with respect to 100 parts by weight of the mixed rice flour. Alternatively, the content of amorphous rice flour is 30 parts by weight or more, 35 parts by weight or more, 40 parts by weight or more, 45 parts by weight or more, 50 parts by weight or more, 55 parts by weight or more, 60 parts by weight with respect to 100 parts by weight of mixed rice flour. It may be any one of parts by weight or more, 65 parts by weight or more, 70 parts by weight or more, 75 parts by weight or more, or 80 parts by weight or more.

  The method for producing the rice flour noodle dough or the raw rice flour noodle of the present invention comprises the steps of blending and kneading the mixed rice flour of the present invention and water to prepare the dough; The process includes storing the dough at low temperature to make a rice flour noodle dough, or forming the dough as it is to make raw rice flour noodles, or forming the dough and storing it at a low temperature to make raw rice flour noodles.

  The tensile breaking stress of the rice flour noodle dough or raw rice flour noodle produced by the method of the present invention is preferably 30 kPa or more, more preferably 40 to 80 kPa, and even more preferably 40 to 75 kPa. Among these, 40-80 kPa is particularly suitable for the expression of “koshi” with good quality.

  In addition, there are a compression test, a tensile test (yield strength, elastic modulus, breaking stress) and the like as a method for indexing the strength of “koshi” of noodles. Simple and easy to make a difference. The above-mentioned breaking stress of about 60 kPa is a value corresponding to the strength of strain shown by normal pasta using wheat flour.

  If the amount of water to be mixed is large and the tensile breaking stress after boiling is too small, there is no “strain” and the noodles have a poor texture. Conversely, if the amount of water to be mixed is small and the tensile breaking stress after boiling is too large, the noodles become too hard and difficult to bite.

  In the present invention, there are two preferable methods for producing rice flour noodle dough or rice flour raw noodles depending on the proportion of amorphous rice flour in the mixed rice flour.

  The first method uses mixed rice flour in which the content of amorphous rice flour is preferably 70 parts by weight or less, more preferably 65 parts by weight or less, and most preferably 60 parts by weight or less based on 100 parts by weight of mixed rice flour. Applicable to the case. In this case, after preparing the dough, the dough is stored at a low temperature to make a rice flour noodle dough, or after forming the dough, it is stored at a low temperature to make a raw rice flour noodle.

  FIG. 1A shows an example in which the ratio of amorphous rice flour is 60 parts by weight or less as “new noodle manufacturing method 1”.

  In the step of blending mixed rice flour and water and kneading to prepare the dough, the mixed rice flour is adjusted to the above range to adjust the proportion of amorphous rice flour. The specific amount of water is preferably in the range of 30 to 55 parts by weight, for example, 36 parts by weight, with respect to 100 parts by weight of the total of rice flour and amorphous rice flour (mixed rice flour). It can be appropriately changed within the range depending on the amount of amorphous rice flour added and the noodle making method. If the amount of water to be mixed is too small, the fluidity of the rice flour noodle dough is remarkably lowered, so that it becomes difficult to make noodles depending on the molding method from the rice flour noodle dough to the rice flour noodle.

  Amorphous rice flour is rice flour whose crystal structure is more collapsed than normal rice flour (crystalline rice flour). Therefore, it is easier to bind to water than crystalline rice flour, and it becomes a gelatinized state only by addition of water without heat treatment. As shown in FIG.1 (b), in the conventional manufacturing method, in order to give stickiness to the rice flour noodle dough using normal rice flour, heat processing was indispensable. However, by utilizing the characteristics of amorphous rice flour, by adjusting the amount of water added, it is possible to easily and easily give the stickiness to adhere the rice flour to each other. It becomes possible to hold.

  Since the viscosity of the dough can be controlled, rice flour noodles without using a machine can be formed by appropriately adjusting the amount of water added. Therefore, desired noodles such as hand-made udon and soba can be produced.

  The dough mixed with each of the above raw materials and water is made into noodles by extrusion in the same manner as in the conventional method for producing noodles using wheat flour, and rice flour noodles having a good shape with powder particles adsorbed to each other can be produced. However, by blending the dough as described above, noodles can be formed by hand without using extrusion.

  The noodle thus shaped is stored at a low temperature. For example, it is aged in a refrigerator or a freezer, preferably in a refrigerator. The storage time is preferably 1 to 72 hours. Thereby, it becomes the rice flour noodles of good texture in which the tensile breaking stress after boiling for 3 minutes in hot water shows the above-mentioned range, for example, about 60 kPa.

  In the conventional rice flour noodle manufacturing method, in order to age the starch contained in rice, a method in which freezing is performed is the most common. Conventional rice flour noodles are subjected to heat treatment to gelatinize the starch before and after molding, and the rice flour noodles before aging have a very high water content. For this reason, thawing and subsequent drying are performed after the shape is maintained by freezing. According to the established theory, starch aging occurs only in the temperature range of 0 to 4 ° C. Therefore, the substantial starch is not aged in the freezing process, and the starch is supposed to be aged only after passing through the region of 0 to 4 ° C. in the thawing process. Similarly, vermicelli mainly composed of rice noodles such as rice noodles and pho, which are common rice flour noodles in Southeast Asia, and mung bean starch and potato starch are also frozen when the starch ages. In the present invention, “low temperature” is preferably 10 ° C. or less, and most preferably 5 ° C. or less. Further, it is preferably −5 ° C. or higher, and most preferably 0 ° C. or higher.

  Amorphous rice flour used in the present invention does not need to be heat-treated for gelatinization because the starch contained in the rice is amorphous, and further suppresses the moisture content of the rice flour noodle dough to the minimum necessary level. It is also possible. Therefore, in the present invention, it is preferable to perform refrigeration instead of freezing and thawing as a step of promoting aging of rice starch. By using a refrigerator showing a temperature range of about 2 ° C., it is possible to expect the aging to be more efficient.

  The rice flour noodles produced by the above process become high-quality rice flour noodles in which the aged rice starch exhibits a “koshi” texture.

  The second method uses mixed rice flour having an amorphous rice flour content of preferably 50 parts by weight or more, more preferably 55 parts by weight or more, and most preferably 60 parts by weight or more with respect to 100 parts by weight of mixed rice flour. Applicable to the case. In this case, after the dough is prepared, the dough is used as it is as a rice flour noodle dough without being stored at low temperatures, or the dough is formed and used as it is as raw rice flour noodles without being stored at low temperatures.

  FIG. 1A shows an example in which the ratio of amorphous rice flour is 60 parts by weight or less as “new noodle making method 2”.

  In the step of blending mixed rice flour and water and kneading to prepare the dough, the mixed rice flour is adjusted to the above range to adjust the proportion of amorphous rice flour. The specific amount of water, the adjustment of the viscosity of the dough, and the method of forming into rice flour noodles are the same as in the first method, but in this second method, refrigeration for aging the formed noodles or The freezing step can be omitted. That is, a rice flour noodle having a good texture with a tensile rupture stress of about 60 kPa after boiling in hot water for 1 to 4 minutes, preferably 3 minutes, by only mixing and shaping the mixed rice powder and water.

  The rice flour noodles produced by the above process can develop “koshi” without aging depending on the proportion of amorphous rice flour.

  The method for producing rice flour noodles of the present invention comprises the steps of preparing raw rice flour noodles obtained by the above method or raw rice flour noodles formed from a rice flour noodle dough; and boiling the raw rice flour noodles; The noodles are made into dry noodles or instant noodles, or a step of boiling these dry noodles or instant noodles is included.

  Since the viscosity of the dough can be controlled, various shapes of rice flour noodles can be produced by appropriately adjusting the amount of water added without depending on the molding method. Therefore, (Japanese) ramen, Japanese noodles, buckwheat noodles, Okinawa soba noodles, cut noodles, chopped noodles, water-drawn rice cakes, water coconuts drawn in water, somen noodles by twisting method, Inaniwa udon , Chinese noodles, kake noodles, bianjang noodles, Central Asian arabiko, rambei by extrusion method, cold noodles, rice noodles, spaghetti, macaroni, some Japanese ramen, Chinese crab noodles, soy yuzu, Sri Lankan Create the desired noodles, such as Ipadpa, one udon that is thinly stretched with fingertips or palms, Chinese carp noodles, carp fish, or sword-cut noodles made by shaving dough chunks, fish repellent be able to.

  According to the present invention, potato starch noodles, crab noodles, katsuri, iron crab noodles, crab noodles (boiled and starch), rice noodles, rice noodles (generic name for noodles mainly composed of rice), rice noodles, pho, quitiao , Bantiao, Baitong, Ideal Upper, Canned Noodles, Low Calorie Noodles, Iro Konjac, Rokubei, Local Noodles, Spring Rain, Shantou Noodles, Korean Noodle Noodles, Pizzokkeri, Korean Peninsula Noodles Noodles, yellow bean noodles, all noodles made from white soy milk, black bean noodles, buckwheat noodles, soy noodles, crab noodles, red noodles, crab noodles, vermicelli, Taihei noodles, bean crab noodles Can do.

  The above-mentioned spaghetti is a kind of long pasta. Long pasta, Mackerone, Penne, Rigatoni, Farfare, Conchiglie, Fridge, Luote, Orecchiette, Garganelli, Gasse, Stelline, Ziete, Casalecce.

  Further, the macaroni includes short pasta, ravioli, tortelli, tortellini, areni, calzonikki, cannelloni, cassonsei, charzons, clinjones and panzelotti.

  Pasta other than long pasta and short pasta (macaroni) includes lasagne, gnocchi, couscous, risoni, malaria riati and pasta mister.

  EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.

  Amorphous rice flour used was a pulverized enamel produced in Yamagata Prefecture in 2015 using a new pulverization method (Japanese Patent No. 5769053). Hereinafter, the above rice flour is referred to as A flour for convenience. As normal rice flour that has not been amorphized, a rice powder produced in 2015 by Yamagata Prefecture using an airflow crusher (manufactured by Yamamoto) was used. The produced rice flour is obtained by pulverizing raw rice and is ordinary rice flour in which starch is not amorphous. Hereinafter, the above rice flour is referred to as B flour for convenience.

  What mixed the said A powder and B powder in the ratio shown to Tables 1-4 was made into the rice flour of the main raw material. A small pasta machine manufactured by Fuji Seiki Co., Ltd. was used for kneading the rice flour noodle dough and molding the rice flour noodle. The amount of water shown in Tables 1 to 4 was added and kneading was performed for 5 minutes. What was extrusion-molded on the noodle strings was refrigerated for the aging times shown in Tables 1 to 4 to obtain rice flour noodles.

  In evaluating the tensile stress, the rice flour noodles were boiled with hot water for 3 minutes.

The breaking stress was measured using a small tabletop testing machine manufactured by Shimadzu Corporation. The rice flour noodle sample was sandwiched between jigs so that the vertical width was 100.0 mm and pulled at a speed of 200.0 mm / min. The value of the stress shown at the moment when the rice flour noodle broke was taken as the breaking stress.
<Example 1> Examination of aging time Rice flour containing 60 parts by weight of normal non-amorphous rice flour and 36 parts by weight of water mixed with 40 parts by weight of amorphous rice flour as a main ingredient The influence on the breaking stress of boiled rice flour noodles accompanying the aging time when the noodles were refrigerated for 1 to 72 hours after molding was examined. The experiment was carried out by “New Noodle Making Method 1” shown in FIG. Specifically, as shown in Table 1, 36 parts by weight of water was mixed with 40 parts by weight of the prepared A rice flour and 60 parts by weight of B rice flour, extruded into noodles, and then stored in the refrigerator for 1 to 72 hours. The resulting rice flour noodles were evaluated for tensile breaking stress.

  The results of the examination are shown in Table 1. Moreover, the state of the rice flour noodles extruded from the small pasta machine is shown in FIG.

By using 40 parts by weight of amorphous rice flour, the rice flour noodle dough and the rice flour noodles showed good adhesion to molding. In the region of an aging time of 1 to 72 hours, rice flour noodles exhibiting good “koshi” when boiled for 3 minutes.
<Example 2> Examination of blending ratio of amorphous rice flour and aging time Main raw material is obtained by appropriately blending non-amorphous normal rice flour and 36 parts by weight of water with respect to amorphous rice flour. And then refrigerated for 24 to 72 hours, and the influence of the blending ratio of the amorphous rice flour on the rice flour noodles and the aging time was examined. The experiment was carried out by “new noodle making method 2” shown in FIG. Specifically, as shown in Table 2, 36 parts by weight of water was mixed with 40 to 100 parts by weight of the prepared A rice flour and B rice flour was appropriately mixed and extruded into noodles. The rice flour noodles were stored for 72 hours and evaluated for tensile rupture stress.

  Table 2 shows the results of the study. Moreover, the mode of the rice flour noodles extruded from the small pasta machine is shown in FIG.

In the rice flour noodles of Samples 4 to 8 in which the proportion of amorphous rice flour was 40 parts by weight or more, refrigeration for 24 and 72 hours had a good effect on the breaking stress.
<Example 3> Examination of blending ratio of amorphous rice flour and aging time Mainly raw material obtained by appropriately blending non-amorphous normal rice flour and 36 parts by weight of water with respect to amorphous rice flour As a result, the influence on the breaking stress accompanying the blending ratio of the amorphous rice flour of the rice flour noodles produced by the process of omitting the subsequent refrigerated storage was examined. The experiment was performed by “new noodle production method 2” shown in FIG. Specifically, as shown in Table 3, 36 parts by weight of water was mixed with 40 to 100 parts by weight of the prepared A rice flour and B rice flour was appropriately blended, and the product extruded into noodles was used as rice flour noodles. The tensile breaking stress was evaluated.

  Table 3 shows the results of the study. Moreover, the state of the rice flour noodles extruded from a small pasta machine is shown in FIG.

As shown in Table 3, the composition having a high proportion of amorphous rice flour showed a good breaking stress without performing the refrigeration process. The high ratio of the amorphous rice flour is directly linked to the strength of the adhesive force that adheres the rice flour to each other. Therefore, rice flour noodles with a high proportion of amorphous rice flour were structurally strong, did not boil when boiled, and had less stickiness on the surface due to starch gelatinization.
<Example 4> Examination of blending ratio and aging time of amorphous rice flour The main raw material was obtained by appropriately blending non-amorphous normal rice flour and 36 parts by weight of water with respect to the amorphous rice flour. As a result, the influence on the breaking stress with the blending ratio of amorphous rice flour was examined. The experiment was performed only for sample 12 by “new noodle making method 2” shown in FIG. 1A, and for samples 13 to 15 by “new noodle making method 1”. Specifically, as shown in Table 4, 36 parts by weight of water was mixed with 40 to 100 parts by weight of the prepared A rice flour and B rice flour was appropriately blended and extruded into noodles. What was preserve | saved for -72 hours was made into rice flour noodles, and the tensile breaking stress was evaluated.

  Table 4 shows the results of the study.

As shown in Example 3, rice flour noodles with a high proportion of amorphous rice flour were produced by “new noodle making method 2”, that is, they exhibited good breaking stress even when they were not refrigerated. On the other hand, in the same way, the rice flour noodle of Sample 12 produced by “New Noodle Making Method 2” had a breaking stress greatly lower than 60 kPa. When the ratio of amorphous rice flour is low, the refrigeration process cannot be omitted for the expression of good “koshi”. However, about the samples 13-15 in which the ratio of amorphous rice flour was high, the rupture stress was too high due to refrigeration. It is because the starch area | region hardened | cured by aging will spread, so that the ratio of amorphous rice flour is high.
<Comparative example 1> Examination of the amount of water Boiled with the water content when the noodles were made using 28 to 52 parts by weight of water mixed as a main ingredient with respect to 100 parts by weight of normal non-amorphized rice flour. The effect of the rice flour noodles on the breaking stress was investigated. As shown in Table 5, 28 and 52 parts by weight of water was mixed with 100 parts by weight of the produced B rice flour and extruded into noodles to make rice flour noodles, and the tensile breaking stress was evaluated.

  The results of the examination are shown in Table 5. Moreover, the state of the rice flour noodles extruded from a small pasta machine is shown in FIG.

  As shown in FIG. 5, the fluidity of the rice flour noodle dough having a water content of 28% was remarkably reduced, making it difficult to continuously extrude the rice flour noodles. In Samples 17 and 19 in which rice flour noodles could be produced by extrusion, the breaking stress was significantly lower than 60 kPa. The rice flour noodle of sample 19 having the highest water content was very brittle, and many noodles were cut when boiled.

  As described above, by mixing a predetermined amount of amorphous rice flour with normal rice flour, rice flour noodles made from rice do not use gluten, seaweed, starch, processed starch, etc. Manufactured by a simple process. In addition, rice flour noodles prepared by mixing a certain amount or less of amorphous rice flour with respect to 100 parts by weight of mixed rice flour are stored for a predetermined time in a refrigerator and the starch contained in the rice is aged, or mixed. Mixing a certain amount or more of amorphous rice flour with 100 parts by weight of rice flour makes it possible to produce rice flour noodles that show “koshi” like wheat flour noodles, and the commercial properties of rice flour noodles using only rice and water as raw materials It became possible to improve.

Claims (7)

  Mixed rice flour used for rice flour noodle dough or raw rice flour noodles, comprising amorphous rice flour.   The mixed rice flour according to claim 1, wherein the content of the amorphous rice flour is 25 parts by weight or more with respect to 100 parts by weight of the mixed rice flour. A method for producing rice flour noodle dough or raw rice flour noodles comprising the following steps:
A step of blending and kneading the mixed rice flour and water according to claim 1 or 2 to prepare a dough; and making the dough as a rice flour noodle dough as it is, or storing the dough at a low temperature to obtain a rice flour noodle dough Alternatively, forming the dough as it is to obtain raw rice flour noodles, or forming the dough and storing it at low temperature to obtain raw rice flour noodles.   The content of amorphous rice flour is 50 parts by weight or more with respect to 100 parts by weight of mixed rice flour, and after preparing the dough, the dough is used as it is as a rice flour noodle dough without being stored at low temperature, or The method for producing a rice flour noodle dough or a rice flour raw noodle according to claim 3, wherein the dough is molded and used as raw rice flour noodles without being stored at low temperatures.   Amorphous rice flour content is 70 parts by weight or less with respect to 100 parts by weight of mixed rice flour, and after preparing the dough, store the dough at a low temperature to make a rice flour noodle dough, or mold the dough The rice flour noodle dough or the method for producing raw rice flour noodles according to claim 3, wherein the rice flour noodles are stored at a low temperature to obtain raw rice flour.   The method for producing a rice flour noodle dough or raw rice flour noodle according to any one of claims 3 to 5, wherein 30 to 55 parts by weight of water is blended with 100 parts by weight of the mixed rice flour. A method for producing rice flour noodles comprising the following steps:
A step of preparing raw rice noodles according to any one of claims 3 to 6, or raw rice noodles obtained by shaping a rice flour noodle dough; and boiling the raw rice flour noodles, or making the raw rice flour noodles dry or instant The process of making noodles or boiling these dry or instant noodles.