| 摘要 |
PURPOSE:To obtain a semitransparent or transparent, semiraw starch product by a similar method than a conventional procedure, by drying completely impasted starch, immersing it in water at normal temperature, boiling it with hot water and expanding it until it reaches a specific water content, subjecting it to vacuum packaging and sterilizing it with hot water. CONSTITUTION:A milky solution of starch is completely impasted, dried and the dried impasted starch is immersed in water at normal temperature for 1-2hr. Then, the starch is boiled with hot water, and swollen to give starch having 30-70% water content, which is subjected to vacuum packaging and sterilized under heating. Potato starch, sweet potato starch wheat starch, corn starch, rice starch, etc., may be cited as the starch. The above-mentioned starch product is preferably used as an ingredient for SUKIYAKI (thinly sliced beef cooked in a shallow ion pan), an ingredient for ODEN (Japanese hotchpotch) or a food like wheat-gluten bread, paste made from the starch of the devil's- tongue, rice-flour dumplings or gelidium jelly. |
