RICE NOODLES AND METHOD FOR PRODUCING THE SAME

• Main Authors: NAKAMURA KOICHI, YOSHII YOICHI, MATSUNO YOICHI, HONMA NORIYUKI, AKAISHI RYUICHIRO
• Format: Patent
• Language: English
• Published: 18.12.2008
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PROBLEM TO BE SOLVED: To provide a method for producing wholly rice-derived and wholly homogeneous rice noodles which can be satisfactorily presented to the market as a noodle product. SOLUTION: The method comprises a process of using high-amylose rice (amylose content: 25-35%) as feedstock which is not tasty as boiled rice; polishing the high-amylose rice and then grounding so as to be 1-10% in the degree of starch damaged into rice flour which is then kneaded with added water and heat-treated, and then formed into noodle ribbons by an appropriate means, thus producing semi-raw noodles with 35-45 wt.% in water content and 45-55% in acid solubility. COPYRIGHT: (C)2009,JPO&INPIT