The raw rice noodle noodles of the present invention are produced by using raw material powder containing 70% by mass or more of rice flour and 4 to 30% by mass of pregelatinized starch at 60 to 140 kgf / cm2Pressed into the noodle string at the pressure of. The dough is preferably a dough obtained by kneading 100 parts by mass of the raw material powder and 30 to 60 parts by mass of water. It is preferable that the dough is a dough obtained by adding water of less than 75 C. to the raw material powder. The raw rice noodle noodles of the present invention have good appearance and texture and can maintain their high quality even after refrigerated or frozen storage after cooking.本発明の生米粉麺類は、米粉７０質量％以上とα化澱粉４～３０質量％とを含む原料粉を用いて得られた生地を、６０～１４０ｋｇｆ／ｃｍ2の圧力で麺線に押出してなる。前記生地は、前記原料粉１００質量部と水３０～６０質量部とを混練して得られた生地であることが好ましい。また前記生地は、前記原料粉に７５℃未満の水を加えて得られた生地であることがこのましい。本発明の生米粉麺類は、外観及び食感が良好で、調理後に冷蔵又は冷凍保存した後でもその高品質を維持し得る。
