PURPOSE: A producing method of rice powder without the stale flavor is provided to remove the stale flavor from the rice powder by adding organic acid, adjusting the pH, processing with enzymes, and hot-air drying. CONSTITUTION: A producing method of rice powder without the stale flavor comprises the following steps: polishing rice with the stale flavor； soaking the polished white rice in 30-60 deg. C water for 1-5 hours； airstream crushing the water soaked rice； and hot-air drying the crushed rice powder at 40-60 deg. C. The water for soaking the rice is a 0.1-0.5% glucono-del-lactone solution having the pH of 10-12.본 발명은 장기 보관(최대 5년)에 따라 고미취가 발생한 쌀을 도정하고 침지 공정 및 건조를 거치는 쌀가루의 제조방법에서 간단한 방법으로 유기산 첨가, pH 조정, 효소 처리, 열풍 건조를 통하여 고미취가 제거된 쌀가루를 제조하는 방법에 관한 것이다.
