| 摘要 |
PROBLEM TO BE SOLVED: To provide a yam processed product having a crispy texture, not flowing down through spaces between buckwheat noodles or through the outsides of tuna chunks, even when poured on the buckwheat noodles or the tuna chunks, and having the same viscosity and threadiness as those of naturally ground yam, even when eaten as such. SOLUTION: This yam processed product is obtained by mixing ground yam with solid yam cut into chunks each having a volume of about 0.008-0.729 cm<3> in a ratio of 3:7 to 7:3. |
