SHORT NOODLES OF KUDZU STARCH GIVEN BY USING STARCH, GLUCOMANNAN OR KONJAK STARCH, KUDZU STARCH, THICKENING POLYSACCHARIDES, AND CALCIUM HYDROXIDE AS MATERIAL

PROBLEM TO BE SOLVED: To make it possible to produce short noodles of Kudzu (Pueraria lobata) starch or bean starch vermicelli which are prevented from boiling down even when cooked twice, can be frozen and stored even in a state as they are or even after cooked, and can be eaten even in such a state as to be uncooked without being again soaked in hot water. SOLUTION: The short noodles of Kudzu starch are produced by mixing starch, Kudzu starch, thickening polysaccharides, and calcium hydroxide into glucomannan or Konjak (Amorphophallus rivieri) starch as a raw material, wherein the starch is used in an amount of 1-5,000% based on the glucomannan or the Konjak starch, and the Kudzu starch, the thickening polysaccharides, and the calcium hydroxide are used in an amount of 1-5,000% in total based on the same. Thus, the short noodles of Kudzu starch are produced in processes for producing conventional Konjak starch paste, conventional dried short noodles of Kudzu starch, and conventional dried bean starch vermicelli. COPYRIGHT: (C)2005,JPO&NCIPI