PROBLEM TO BE SOLVED: To provide a method for producing rice noodles using the feeling of Western style noodles because even peoples who can not part from the feeling of favoring texture of noodles produced from flour have no sense of resistance to spaghetti and pasta of the Western style noodles.SOLUTION: The method for producing the rice noodles includes the first step of forming a paste shape by mashing brown rice, rice powder subjected to a treatment such as polishing, or water-soaked brown rice or polished rice in a raw state or after heat treatment such as steaming, the second step of forming a paste state by mixing one, two or three kinds thereof, dissolving and mixing the product with water (warm water at about 80°C is also available) in an amount required for Konnyaku coagulation, adding a prescribed amount of purified powder of the Konnyaku or raw Konnyaku thereto, and mashing the resultant mixture at a target temperature of from about 70 to 80°C, the third step of adding calcium hydroxide of a coagulating agent thereto, kneading the added product, forming the coagulated Konnyaku-shaped product into noodle shape, and boiling the noodle-shaped product to remove lye, the fourth step of drying the boiled product to reduce the water content to afford the tough noodles having 50-60% of the water content, and the fifth step for reducing the water content to 12-15% by further drying the noodles to provide dried noodles.COPYRIGHT: (C)2012,JPO&INPIT【課題】小麦粉から造られた麺類の食感から離れられない人達も。洋ふう麺である。スパゲテイ、パスタ、には抵抗感がない。この感覚を生かした米麺の製造を施す。【解決手段】 第一工程で、玄米、精白等の処理をした米粉、又は玄米、精白米を水に浸し生のまま、又は煮蒸しなどの加熱処理を行い擂り潰しのり化状とする。第二工程で、これらの一種又は2種3種を混ぜ合わせ、蒟蒻凝固に必要とする量の水(80度前後の温水も可)で溶き混ぜ、これを70度から80℃前後内の目的温度にしてこれに、設定量の蒟蒻精粉又は生蒟蒻を擂り加えて煉り混ぜ、のり状とする。第三工程で、これに凝固材の水酸化カルシュームの水溶液を加え煉り混ぜ、凝固した蒟蒻状を麺形状に成型し、茹でによる、あく抜きを行なう。第四工程で、乾燥による水分削減を行ない、水分量50%から60%程度でしっかりとした麺が得られる。第五工程で、さらに乾燥を進め水分量12%から15%に削減する事で乾麺となる。
