| 摘要 |
PROBLEM TO BE SOLVED: To provide harusame (sticks made from starch) produced with a thin layer method, improved in the heat cooking tolerance, and suppressed in boil cut while maintaining its cooking material value. SOLUTION: The subject method for producing harusame comprises first producing starch slurry through including 0.1-0.3 wt.% of konjak powder based on a raw starch; whereby the harusame obtained afterwards can be improved in cooking tolerance and is prevented from boil cut while maintaining the transparent appearance peculiar to the harusame and giving its palate feeling greater firmness. |
