| 摘要 |
PURPOSE: A producing method of instant rice noodles is provided to have fewer calories than instant noodles made with wheat flour, and to offer abundant amounts of essential amino acid and protein. CONSTITUTION: A producing method of instant rice noodles comprises the following steps: mixing 40-70wt% of rice flour and 30-60wt% of starch, and kneading the mixture with purified water containing refined salt; rolling the obtained dough, and adding more purified water into the dough for steaming at 150-200 deg. C for 7-15 minutes; molding the steamed dough into noodle sheets; spreading the noodle sheets to have a thickness of 0.3-0.6 mm, and aging the obtained noodle sheets at 5-20 deg. C in 50-90% humidity; cutting the aged noodle sheets into noodles, and molding the noodles into a wave form; molding the wave form noodles into a shape capable of being stored in a container; drying the molded noodles at 25-35 deg. C in 60-80% humidity for 30-60 minutes; and packaging the dried noodles. [Reference numerals] (AA) Kneading process(the first process); (BB) Rolling process(the second process); (CC) Steaming process(the third process); (DD) Noodle sheet molding process(the fourth process); (EE) Spreading process(the fifth process); (FF) Aging process(the sixth process); (GG) Cutting process(the seventh process); (HH) Waving process(the eighth process); (II) Container shape molding process(the ninth process); (JJ) Drying process(the tenth process); (KK) Packaging process(the eleventh process) |
