PROBLEM TO BE SOLVED: To provide a composition for manufacturing rice noodle high in nutrition value, excellent in texture and excellent in water absorptive resistance and viscoelasticity.SOLUTION: There is provided a composition for manufacturing rice noodle consisting of wheat flour of 30 to 60 wt.% based on total weight, corn starch of 6.5 to 39 wt.%, rice flour of 5 to 34 wt.% and oil and fat of 0.5 to 2 wt.%, including a composition mixing step, a gelatinization extrusion step, a massaging up step, a rolling step, an aging step, a cutting step, a shaping step and a drying step.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】栄養価が高く、食感に優れ、耐吸水性及び粘弾性に優れた米麺製造用組成物の提供。【解決手段】総重量の30~60重量%の小麦粉、6.5~39重量%のトウモロコシ澱粉、5~34重量%の米粉及び0.5~2重量%の油脂からなり、製造するステップは、順番に、組成物混合ステップ、糊化押出しステップ、揉み上げステップ、圧延ステップ、熟成ステップ、切断ステップ、定型ステップ及び乾燥ステップを含む米麺製造用組成物。【選択図】なし
