PROBLEM TO BE SOLVED: To provide rice powder dried noodles applicable to various cooking by a normal cooking method without requiring complicated steps, and a method for manufacturing the same.SOLUTION: Rice powder dried noodles preservable for a long period and eatable by boiling can be obtained by continuously performing: a gelatinization step of noodle-making dough made by adding an alginic acid derivative at 0.1-1.0 wt.% of the total mixture weight, and water to a mixture made by weighing rice powder and gelatinization rice powder whose grain size is prepared to 100 mesh passing, to about 80 wt.% and about 20 wt.%, respectively followed by mixing and kneading, and holding the product for 5-10 minutes in an atmosphere of a relative humidity of 90% or more, and a temperature of 75-85°C by using a device capable of adjusting a temperature and a humidity in the inside a steam ripening step of holding the noodles after the gelatinization step for 5-30 minutes in an atmosphere of a relative humidity of 90% or more, and a temperature of 95-105°C and a drying step of holding the noodles after the steam ripening step for 5-20 minutes in a 95-105°C atmosphere.COPYRIGHT: (C)2015,JPO&INPIT【課題】 複雑な工程を要せず、一般的な調理方法により、種々の料理に応用可能な米粉乾麺とその製造方法を提供する。【解決手段】 100メッシュ通過に粒度を調製した、米粉とアルファ化米粉をそれぞれ約80重量%と約20重量%秤量して混合した混合物に、混合物全量の0.1~1.0重量%のアルギン酸誘導体と水を加えて、混練した生地を製麺し、内部の温度と湿度が調整可能な装置を用いて、相対湿度が90%以上で、温度が75~85℃の雰囲気に、5~10分間保持するアルファ化工程と、前記アルファ工程後の麺を、相対湿度が90%以上で、温度が95~105℃の雰囲気に、5~30分間保持する蒸気熟成工程と、前記蒸気熟成工程後の麺を、95~105℃の雰囲気に、5~20分間保持する乾燥工程を、連続して行うことにより、長期保存が可能で、茹でて食べることができる米粉乾麺が得られる。【選択図】なし
