RICE NOODLE

• Main Author: KANEDA JUNJI
• Format: Patent
• Language: English; Japanese
• Published: 17.05.2023
• 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

To provide a rice noodle capable of stably noodle making by a roll type noodle machine and having flavor.SOLUTION: Rice noodle has rice flour containing germinated brown rice alpha flour made from germinated brown rice flour whose starch is α starch, polished rice α flour made from polished rice flour whose starch is α starch, and white rice β flour made from polished rice flour whose starch is β starch as a raw material, a proportion relative to the whole rice flour is 10 mass% or more and 35 mass% or less of the germinated brown rice α flour, 15 mass% or more and 40 mass% or less of the polished rice α flour, and 40 mass% or more and 60 mass% or less of the polished rice β flour. It is preferable that the proportion of germinated brown rice α flour is 20 mass % or more and 30 mass % or less.SELECTED DRAWING: None 【課題】ロール式の製麺機による安定的な製麺が可能で、香ばしさのある米麺を提供する。【解決手段】澱粉がα澱粉である発芽玄米の粉からなる発芽玄米α粉と、澱粉がα澱粉である白米の粉からなる白米α粉と、澱粉がβ澱粉である白米の粉からなる白米β粉とを含む米粉を原料とする米麺であって、米粉全体に対する割合は、発芽玄米α粉が１０質量％以上３５質量％以下、白米α粉が１５質量％以上４０質量％以下、白米β粉が４０質量％以上６０質量％以下である。なお、発芽玄米α粉の割合は２０質量％以上３０質量％以下が好ましい。【選択図】なし