Method for manufacturing rice flour having good rheological and sensory characteristics, rice flour produced by the same methods and instant rice soup comprising the rice flour

摘要: Disclosed are a method of preparing rice flour having good rheological and sensory characteristics, prepared by the method, instant soup including flour. Specifically, there provided flour, which has better Theological higher material stability through killing microorganisms during its processing, much taste removal characteristic odor compared to conventional flours or other processing methods, also using thus prepared. The this invention may be cooked within short time 1 min less only addition warm water (70˜80° C.), no unpleasant occurring from exhibiting characteristics for foods. As well, since such texture, it applied various foods requiring particular characteristics.