PROBLEM TO BE SOLVED: To provide a manufacturing method of rice noodle capable of providing rice noodle uniform in density and good in texture and physical properties without adding unnecessary pressure to a noodle dough in a noodle-making process of rice noodle.SOLUTION: There is adopted a technical means by hydrolyzing rice particles by impregnating the same into water for prescribed time, collapsing the hydrolyzed rice particle while addition of water to gelatinize the same, and further hydrolyzing the gel rice while accommodating in a container, releasing the solution onto an air permeable sheet which is arranged on a transfer conveyor at heating condition, discharging excess moisture to the air permeable sheet and squeezing an upper surface to flat the same to a prescribed thickness, then steaming the belt-shaped rice at a state that stood on the permeable sheet under high temperature steam, sending wind the steamed belt-shaped rice from below the permeable sheet to detach the belt-shaped rice from the permeable sheet, and cutting processing the same to a noodle string shape.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2018,JPO&INPIT【課題】 米麺の製麺工程において麺生地に不要な圧力を加えることがなく、密度が均一で食感や物性の良い米麺を得ることができる米麺の製造方法を提供すること。【解決手段】 米粒を所定時間水に浸漬して含水させ、この含水した米粒を加水しながら圧潰してゲル化せしめ、このゲル状米を容器に収容して更に加水する一方、この溶液を、移送コンベア上に敷設した加熱状態の通気性シート上に放出して、余剰水分を通気性シート外に排出しつつ上面をスキージングして所定厚さに展延せしめて、次いで、この帯状米を通気性シート上に載置した状態で高温水蒸気下で蒸して、この蒸し上がった帯状米を当該通気性シート下方から送風して冷却した後、この帯状米を通気性シートから剥離せしめて、麺線形状に切断加工するという技術的手段を採用した。【選択図】 図1
