JPS6460343A - Konjak vermicelli - Google Patents

Konjak vermicelli

Info

Publication number
JPS6460343A
JPS6460343A JP62216254A JP21625487A JPS6460343A JP S6460343 A JPS6460343 A JP S6460343A JP 62216254 A JP62216254 A JP 62216254A JP 21625487 A JP21625487 A JP 21625487A JP S6460343 A JPS6460343 A JP S6460343A
Authority
JP
Japan
Prior art keywords
vermicelli
flour
strips
hydroxide solution
calcium hydroxide
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP62216254A
Other languages
Japanese (ja)
Inventor
Masayuki Yano
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to JP62216254A priority Critical patent/JPS6460343A/en
Publication of JPS6460343A publication Critical patent/JPS6460343A/en
Pending legal-status Critical Current

Links

Abstract

PURPOSE:To obtain the titled low-caloric vermicelli having enhanced nutritive value and excellent flavor, by blending buckwheat flour available from young stocks of buckwheat before seed-setting with starch and KONJAK (devil's- tongue) flour under specific condition, forming the resultant blend into vermicelli strips, boiling the vermicelli strips and packaging the vermicelli strips together with a calcium hydroxide solution. CONSTITUTION:Young stocks of buckwheat before seed-setting are dried and steam, leaves and flowers are pulverized into coarse flour, which is then ground into fine flour. The resultant buckwheat flour is subsequently placed in lukewarm water and stirred. KONJAK flour and natural starch are then added to stir the obtained blend, which is subsequently allowed to stand for a required time. A calcium hydroxide solution is then blended therewith while kneading the above-mentioned blend, squeezed out through a perforated plate into the form of vermicelli strips in hot water, boiled and then taken out. The resultant vermicelli strips are dipped in a container containing a calcium hydroxide solution and allowed to stand and then packaged with the calcium hydroxide solution.
JP62216254A 1987-08-28 1987-08-28 Konjak vermicelli Pending JPS6460343A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP62216254A JPS6460343A (en) 1987-08-28 1987-08-28 Konjak vermicelli

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP62216254A JPS6460343A (en) 1987-08-28 1987-08-28 Konjak vermicelli

Publications (1)

Publication Number Publication Date
JPS6460343A true JPS6460343A (en) 1989-03-07

Family

ID=16685682

Family Applications (1)

Application Number Title Priority Date Filing Date
JP62216254A Pending JPS6460343A (en) 1987-08-28 1987-08-28 Konjak vermicelli

Country Status (1)

Country Link
JP (1) JPS6460343A (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008220254A (en) * 2007-03-12 2008-09-25 Haisukii Shokuhin Kogyo Kk New materials devil's tongue jelly and method for producing the same
CN103156172A (en) * 2011-12-10 2013-06-19 何寒 Process for producing alternative vermicelli by using fruit, vegetable, and miscellaneous grains
CN104938948A (en) * 2014-03-28 2015-09-30 四川魔力科技有限公司 Buckwheat vermicelli and preparation process thereof
CN110464009A (en) * 2019-07-31 2019-11-19 贵州吉丰种业有限责任公司 A kind of nutrition and health care taro vermicelli and its processing method
CN112244272A (en) * 2020-09-09 2021-01-22 中国农业科学院农产品加工研究所 Fresh and wet potato vermicelli and preparation method thereof
JP6960703B1 (en) * 2021-05-10 2021-11-05 有限会社はばたき How to make 100% buckwheat noodles and handmade 100% buckwheat noodles kit

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS54117053A (en) * 1978-02-28 1979-09-11 Hanazono Shiyokuhin Kougiyou K Noodle food and production thereof
JPS5615865A (en) * 1979-07-17 1981-02-16 Matsushita Electric Ind Co Ltd Method of applying coating material on peripheral surface of cylindrical substrate
JPS5712587A (en) * 1980-06-26 1982-01-22 Nec Corp Hetero-structure semiconductor laser

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS54117053A (en) * 1978-02-28 1979-09-11 Hanazono Shiyokuhin Kougiyou K Noodle food and production thereof
JPS5615865A (en) * 1979-07-17 1981-02-16 Matsushita Electric Ind Co Ltd Method of applying coating material on peripheral surface of cylindrical substrate
JPS5712587A (en) * 1980-06-26 1982-01-22 Nec Corp Hetero-structure semiconductor laser

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008220254A (en) * 2007-03-12 2008-09-25 Haisukii Shokuhin Kogyo Kk New materials devil's tongue jelly and method for producing the same
CN103156172A (en) * 2011-12-10 2013-06-19 何寒 Process for producing alternative vermicelli by using fruit, vegetable, and miscellaneous grains
CN104938948A (en) * 2014-03-28 2015-09-30 四川魔力科技有限公司 Buckwheat vermicelli and preparation process thereof
CN110464009A (en) * 2019-07-31 2019-11-19 贵州吉丰种业有限责任公司 A kind of nutrition and health care taro vermicelli and its processing method
CN112244272A (en) * 2020-09-09 2021-01-22 中国农业科学院农产品加工研究所 Fresh and wet potato vermicelli and preparation method thereof
JP6960703B1 (en) * 2021-05-10 2021-11-05 有限会社はばたき How to make 100% buckwheat noodles and handmade 100% buckwheat noodles kit

Similar Documents

Publication Publication Date Title
JPS6460343A (en) Konjak vermicelli
JPS57194748A (en) Preparation of flour paste mixed with cheese
JPS5534025A (en) Preparation of seasoning such as salt with parched sesame
JPS5523904A (en) Prearation of bean curd and devilsigma tongue (tofu and konjak)
CN1131519A (en) Wild cottonrose hibiscus drink
JPS5655191A (en) Production of whiskylike japanese sake
JPS5743655A (en) Preparation of "tofu"
JPS5548347A (en) Pickle composition
KR840000288B1 (en) Method for manufacturing soy-sauce
JPS5545385A (en) Preparation of fermented soymeans seasoned with bonito soup
JPS5754571A (en) Production of food material
JPS5621577A (en) Paste product stuffed with rice cake or boiled rice and its production
JPS5774051A (en) Rice potage and its preparation
JPS55153578A (en) Production of condensed food
JPS5515784A (en) Preparation of food and drink from buckwheat
JPS5739751A (en) Producton of "miso" (soybean paste)
JPS5558079A (en) Preparation of fermented soybean seasoned with tangle
KR970019884A (en) Acorn red pepper paste and its manufacturing method
KR930000042A (en) Grain Mix Soup
JPS56109570A (en) Preparation of soy sauce
JPS56164765A (en) Modified "konyak"
JPS5558065A (en) Preparation of sugarless sweet toasted tea
JPS57177665A (en) Preparation of food comprising milk as main ingredient
JPS57189655A (en) Instant food
JPS5523954A (en) Preparation of stock square from tangle extract