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.COPYRIGHT: (C)2012,JPO&INPIT【課題】製麺工程に特殊な設備や操作を必要とせず、米粉100%若しくはソバ粉100%で麺線のつながりがよく、食味、食感が優れた米粉麺を製造可能なこと、調理後、麺の物性や食味が良好である等、利便性、汎用性が高く、各種形態の麺類の製造を行える原料粉を提供する。【解決手段】麺の製造に用いる原料粉の製造方法であって、精白米、玄米若しくはソバ粒のいずれかを水洗いして含水率が20~35%(重量)となるように水分調整し、続いて、加熱して澱粉の糊化度が40~75%となるように調整し、続いて、乾燥後粉砕して60メッシュ若しくは100メッシュに設定した篩をすべて通過するように粒度調整を行うことを特徴とする麺の製造に用いる原料粉の製造方法。【選択図】なし
