METHOD FOR PRODUCING RAW MATERIAL FLOUR TO BE USED FOR NOODLE PRODUCTION, AND METHOD FOR PRODUCING NOODLE

• Main Authors: NORO WATARU, NAKAMURA KOICHI, TAKAHASHI MAKOTO, HONMA NORIYUKI
• Format: Patent
• Language: English
• Published: 19.01.2012
• 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 raw material flour having high convenience and general-purpose properties, and allowed to produce noodles of various forms, and free from the need of special facilities or operation in a noodle making process, improving binding of noodle ribbons by 100% rice flour or 100% buckwheat flour, allowed to produce rice flour noodles excellent in taste and palate feeling, and making the physical properties and taste of noodles after cooking satisfactory.SOLUTION: A method for producing the raw material flour to be used for making noodles includes washing in water, polished rice, brown rice or buckwheat grains followed by adjusting water so as to bring a moisture content to 20-35% (weight), heating and adjusting the product so as to bring a starch gelation degree to 40-75%, and drying the product followed by crushing and performing grain size adjustment so as to pass through all sieves set to 60 mesh or 100 mesh.