Kha-nom-jeen

発酵食品名（タイ語）

ขนมจีน

名称（日本語）

発酵米麺

地域名

Kha-nom-jeen

材料分類

Rice

材料

米(Khao-jao)、塩、水。

発酵期間

30～50時間。

保存期間

2～3日間。

微生物

Lactococcus lactis

参考文献	Bacteriocinogenic lactic acid bacteria from Thai fermented foods: Potential food applications
DOI	10.1016/j.fbio.2023.102385
発行年	2023

Enterobacter ludwigii

参考文献	Effect of proteolytic bacteria on texture and colour quality of khanom‐jeen, traditional Thai fermented rice noodles
DOI	10.1111/lam.13210
発行年	2019

Leuconostoc pseudomesenteroides

参考文献	Characterization and antibacterial activity against Helicobacter pylori of lactic acid bacteria isolated from Thai fermented rice Noodle
DOI	10.1007/s12602-018-9385-z
発行年	2019

Leuconostoc citreum

参考文献	Characterization and antibacterial activity against Helicobacter pylori of lactic acid bacteria isolated from Thai fermented rice Noodle
DOI	10.1007/s12602-018-9385-z
発行年	2019

Leuconostoc lactis

参考文献	Characterization and antibacterial activity against Helicobacter pylori of lactic acid bacteria isolated from Thai fermented rice Noodle
DOI	10.1007/s12602-018-9385-z
発行年	2019

Lactobacillus paracasei subsp. tolerans

参考文献	Characterization and antibacterial activity against Helicobacter pylori of lactic acid bacteria isolated from Thai fermented rice Noodle
DOI	10.1007/s12602-018-9385-z
発行年	2019

Lactobacillus fermentum

参考文献	Characterization and antibacterial activity against Helicobacter pylori of lactic acid bacteria isolated from Thai fermented rice Noodle
DOI	10.1007/s12602-018-9385-z
発行年	2019

Lactobacillus plantarum subsp. plantarum

参考文献	Characterization and antibacterial activity against Helicobacter pylori of lactic acid bacteria isolated from Thai fermented rice Noodle
DOI	10.1007/s12602-018-9385-z
発行年	2019

Lactobacillus pentosus

参考文献	Characterization and antibacterial activity against Helicobacter pylori of lactic acid bacteria isolated from Thai fermented rice Noodle
DOI	10.1007/s12602-018-9385-z
発行年	2019

Enterococcus faecium

参考文献	Characterization and antibacterial activity against Helicobacter pylori of lactic acid bacteria isolated from Thai fermented rice Noodle
DOI	10.1007/s12602-018-9385-z
発行年	2019

Lactococcus lactis subsp. lactis

参考文献	Characterization and antibacterial activity against Helicobacter pylori of lactic acid bacteria isolated from Thai fermented rice Noodle
DOI	10.1007/s12602-018-9385-z
発行年	2019

Weissella confusa

参考文献	Characterization and antibacterial activity against Helicobacter pylori of lactic acid bacteria isolated from Thai fermented rice Noodle
DOI	10.1007/s12602-018-9385-z
発行年	2019

Acinetobacter tandoii

参考文献	Improving the texture and color of khanomjeen, a Thai fermented rice noodle, using a modified rice fermentation method
DOI	10.3136/fstr.FSTR-D-21-00146
発行年	2022

Acinetobactor baumannii

参考文献	Improving the texture and color of khanomjeen, a Thai fermented rice noodle, using a modified rice fermentation method
DOI	10.3136/fstr.FSTR-D-21-00146
発行年	2022

Kosakonia sacchari

参考文献	Improving the texture and color of khanomjeen, a Thai fermented rice noodle, using a modified rice fermentation method
DOI	10.3136/fstr.FSTR-D-21-00146
発行年	2022

Enterobacter tabaci

参考文献	Improving the texture and color of khanomjeen, a Thai fermented rice noodle, using a modified rice fermentation method
DOI	10.3136/fstr.FSTR-D-21-00146
発行年	2022

Cronobacter malonaticus

参考文献	Improving the texture and color of khanomjeen, a Thai fermented rice noodle, using a modified rice fermentation method
DOI	10.3136/fstr.FSTR-D-21-00146
発行年	2022

Komagatataeibacter medellinensis

参考文献	Improving the texture and color of khanomjeen, a Thai fermented rice noodle, using a modified rice fermentation method
DOI	10.3136/fstr.FSTR-D-21-00146
発行年	2022

Gluconacetobacter liquefaciens

参考文献	Improving the texture and color of khanomjeen, a Thai fermented rice noodle, using a modified rice fermentation method
DOI	10.3136/fstr.FSTR-D-21-00146
発行年	2022

Lactotoccus lactis

参考文献	Improving the texture and color of khanomjeen, a Thai fermented rice noodle, using a modified rice fermentation method
DOI	10.3136/fstr.FSTR-D-21-00146
発行年	2022

Weissella confusa

参考文献	Improving the texture and color of khanomjeen, a Thai fermented rice noodle, using a modified rice fermentation method
DOI	10.3136/fstr.FSTR-D-21-00146
発行年	2022

Lactobacillus ultunensis

参考文献	Improving the texture and color of khanomjeen, a Thai fermented rice noodle, using a modified rice fermentation method
DOI	10.3136/fstr.FSTR-D-21-00146
発行年	2022

Lactobacillus plantarum

参考文献	Improving the texture and color of khanomjeen, a Thai fermented rice noodle, using a modified rice fermentation method
DOI	10.3136/fstr.FSTR-D-21-00146
発行年	2022

lactobacilllus fermentum

参考文献	Improving the texture and color of khanomjeen, a Thai fermented rice noodle, using a modified rice fermentation method
DOI	10.3136/fstr.FSTR-D-21-00146
発行年	2022

Enterococcus faecalis

参考文献	Improving the texture and color of khanomjeen, a Thai fermented rice noodle, using a modified rice fermentation method
DOI	10.3136/fstr.FSTR-D-21-00146
発行年	2022

Enterococcus camelliae

参考文献	Improving the texture and color of khanomjeen, a Thai fermented rice noodle, using a modified rice fermentation method
DOI	10.3136/fstr.FSTR-D-21-00146
発行年	2022

Staphylococcus gallinarum

参考文献	Improving the texture and color of khanomjeen, a Thai fermented rice noodle, using a modified rice fermentation method
DOI	10.3136/fstr.FSTR-D-21-00146
発行年	2022

Kurthis gibsonii

参考文献	Improving the texture and color of khanomjeen, a Thai fermented rice noodle, using a modified rice fermentation method
DOI	10.3136/fstr.FSTR-D-21-00146
発行年	2022

Bacillus wiedmannii

参考文献	Improving the texture and color of khanomjeen, a Thai fermented rice noodle, using a modified rice fermentation method
DOI	10.3136/fstr.FSTR-D-21-00146
発行年	2022

Loriellopsis cavernicola

参考文献	Improving the texture and color of khanomjeen, a Thai fermented rice noodle, using a modified rice fermentation method
DOI	10.3136/fstr.FSTR-D-21-00146
発行年	2022

Chyseobacterium oranimense

参考文献	Improving the texture and color of khanomjeen, a Thai fermented rice noodle, using a modified rice fermentation method
DOI	10.3136/fstr.FSTR-D-21-00146
発行年	2022

特徴

円形の細麺で、鳥の巣のような形に丸めて生で販売されている。

製法

1. コメを洗って一晩水に浸し、ザル状のカゴで水切りして一晩固体米発酵を行う。その後、容器内で水洗いして水切りし、固体米発酵をさらに1-2回繰り返す。固体発酵の後、コメを水挽きし、2％の塩水に2-3日間沈殿させて浸漬米粉発酵を行う。上澄み液は毎日新鮮な2％の塩水に交換する。発酵した米粉は厚い布で濾す。 2. 濾した発酵米粉を布袋に注いで密封し、 一晩袋に重しをかけて水を切りる。 3. 袋に入れた発酵米粉を蒸し、水を加えて滑らかなペースト状になるまで混練する。 4. 発酵米粉ペーストを沸騰したお湯に押し出して麺を作り、出来上がった発酵米麺を冷水に移して洗った後、プラスチック製の水切りかごに束ねる。

消費形態

スパイシーなソースとともに食べる。発酵米麺は作ってから数日以内に食べる。