INSTANT BEAN-STARCH VERMICELLI AND PROCESS FOR PRODUCING THE SAME

摘要

A process for producing instant bean-starch vermicelli (harusame) that is capable of suppressing not only dissolution during boiling but also hot water elongation and swell after cooking, and that at eating exhibits appropriate elasticity and gives firm palatability and is tasteful. This instant bean-starch vermicelli is produced from a mixed starch consisting of potato starch and mung bean starch as a raw material. A noncohesive food material, such as carrot powder, is blended in the mixed starch, and 2 to 5 wt.% of curdlan is added to the mixed starch loaded with the food material. The resultant mixed starch loaded with the food material is kneaded with water, and extruded into hot water through a die to thereby obtain linear noodles. The linear noodles are boiled with hot water, washed with water, and cooled. The thus cooled linear noodles are frozen in a freezer, thereafter thawed, cut into given lengths, weighed and dried by means of hot air.