MANUFACTURING METHOD OF PROCESSED RICE POWDER

摘要

The processed rice flour is prepared by adding to a rice flour a pH regulating agent, starch disintegrating enzymes which comprise essentially alpha amylase, gluco amylase, and maltogenic amylase, and selectively beta amylase or pullulanase, and an emulsifier e.g. monoglyceride or monoglyceride derivatives; drying the rice flour mixture at 30-60 deg.C for about 10-30 hrs. to obtain the final product. The total amounts of the enzyme and the emulsifier are particularly 0.05-0.1 wt.% and 0.01-0.1 wt.% of the rice respectively.