PURPOSE: A manufacturing method of rice noodles is provided to manufacture the rice noodles with excellent elasticity, tension, and hardness without additives by only using high amylose rice.CONSTITUTION: A manufacturing method of rice noodles comprises a step of selecting rice flour of rice with more than 20% of amylose a step of manufacturing dough with a suspension of 2,000cP viscosity a step of steaming the flour at 100 deg. C for 1 minute 30 seconds a step of firstly drying noodle sheets gelatinized by steaming at 70 deg. C for 15 minutes a step of aging the dried noodle sheets in a sealed plastic bag at 35 deg. C for 3 hours a step of molding the noodles a step of secondly drying the cut noodles at 50 deg. C for 1-4 hours and a step of thirdly drying the noodles at the room temperature for 4 hours. The rice flour stored in a refrigerator is used after setting the flour at 15-20 deg. C for 24 hours. The moisture content is 40-45 weight% in the molding step, 14-15 weight% in the second drying step, and 10 weight% or less in the third drying step.COPYRIGHT KIPO 2013[Reference numerals] (A1) Selecting rice flour (A2) Maintaining for 24 hours at 15-20°C (BB) Kneading (C1) Steaming (C2) 1 minutes 30 seconds at 100°C (D1) Firstly drying (D2) 15 minutes at 70°C (E1) Aging (E2) 3 hours at 35°C (FF) Molding noodles (G1) Secondly drying (G2) 1-4 hours at 50°C (H1) Thirdly drying (H2) 4 hours at room temperature in a desiccator본 발명은 아밀로오스를 20%이상 고함유한 쌀가루에 별도의 첨가물 없이 100%의 쌀국수를 제조하는 방법에 관한 것으로 쌀가루에 물을 넣어 점도 2000 cP가 되도록 반죽하고 상기 반죽물을 판에 부어 증숙한 후 필름형태의 면대를 건조한 다음 수분평형이 되도록 숙성 후 절단 제면한 다음 2차 및 3차 건조과정을 거쳐 쌀국수를 제조하는 방법을 개시하며 쌀 분량이 적어도 제조가 가능하고 제분방식과 관계없이 쌀 건면을 제조할 수 있을 뿐 아니라 별도의 설비투자 없이도 쌀국수를 제조할 수 있는 뛰어난 효과가 있다.
