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。
