JP5001116B2 - Method for producing konjac-containing food and konjac-containing food - Google Patents

Description

The present invention relates to a manufacturing method of konjac containing food, in particular, are those of low-calorie, many dietary fiber including vermicelli.

  Water-soluble dietary fiber such as glucomannan contained in konjac is a low calorie and high viscosity that can delay the transit time in the digestive tract, thus reducing food intake, suppressing weight gain, It is said to have physiological effects such as reduction of body fat. For this reason, various low-calorie foods obtained by adding water-soluble dietary fiber to various foods have been provided.

  For example, when preparing a dough by adding a starchy raw material containing starch and a raw material containing konjac paste to the food of JP2003-167A (Patent Document 1), The noodles are produced by adding water so that the amount of water including the water in the konjac paste is 40 to 70 parts by mass.

  Japanese Patent Laid-Open No. 9-117261 (Patent Document 2) describes a konjac made by adding konjac fine powder in a ratio of 20 to 35 g to 1 liter of water or warm water and leaving it for 30 minutes to 2 hours. Mixing flour of konjac and flour made by mixing 1.7 to 2.5 kg of flour and 200 to 600 g of starch and stirring for 3 to 8 minutes while irradiating steam at a temperature of 160 to 200 ° C. It has been proposed to produce noodles by cutting and molding the rice cake into a predetermined shape.

  However, the noodles disclosed in Patent Document 1 are made from konjac paste to which an alkaline agent such as sodium carbonate is added as a coagulant, and coagulated in a state containing a large amount of water. There is a problem that a large amount of konjac cannot be blended. In addition, when konjac is solidified to form a cross-linked structure in glucomannan, it becomes water-soluble, so that there is a problem that the physiological function of glucomannan cannot be fully exhibited. Furthermore, when a konjac coagulant is mix | blended with a konjac component, the odor which is peculiar to konjac will become strong.

In addition, the noodles of Patent Document 2 have a very small ratio of konjac flour in the noodles of about 1%, and the calorie cannot be reduced to the extent that it can be said to be a low-calorie food.
Furthermore, in paragraph 0016 of Patent Document 2, when a konjac flour is directly mixed with wheat flour and water to prepare a kneaded flour, a good texture can be obtained because the wheat flour and the different konjac flour are insufficiently mixed with water. It is described that it is not possible.
As described above, it is difficult to obtain a food having a good texture while containing a large amount of dietary fiber such as konjac.

Japanese Patent Laid-Open No. 2003-167 JP-A-9-117261

The present invention has been made in view of the above-described problems, and contains a konjac component in a food mainly made of mixed starch, which is a raw material for vermicelli, and is a food that is low in calories and rich in dietary fiber, and , texture may have been an object to provide a manufacturing method of konjac containing foods.
Furthermore, it is an object of the present invention to provide a production method and a dietary fiber-containing food that can be applied to the case where water-soluble dietary fiber other than the konjac component is contained as dietary fiber and can increase the content of dietary fiber.

In order to solve the above problems, the present invention provides:
5-30 parts by mass of mung bean starch, 5-30 parts by mass of pea starch, 5-30 parts by mass of corn starch, 5 to 30 parts by mass of potato starch, and a particle shape having a particle size of 10 μm to 150 μm Adding 5 to 35 parts by mass of water to 100 parts by mass of the mixture containing konjac fine powder, stirring these compounds to obtain a mixture without compounding the konjac coagulant , and pressurizing the mixture Kneading to prepare a paste-like kneaded product;
A step of pressing and extruding the paste-like kneaded product into a required shape ;
After aging the molded product obtained in the above step, it comprises a step of making it dry food after being immersed in water,
The konjac component is contained in 5 to 50 parts by mass in 100 parts by mass, and the content of the konjac component is larger than the content of each starch component, and is adjusted to 200 to 350 kcal per 100 g and per 100 g There is provided a method for producing a konjac-containing food product comprising konjac-containing vermicelli containing 4 to 40 g of dietary fiber .

The present inventors have earnestly studied a method for producing a konjac-containing food that can contain konjac in a large amount and uniformly in a food containing starch as a main ingredient, and can significantly reduce the amount of water compared to conventional konjac food. . As a result, when the mixture containing starch and konjac flour is moistened with a small amount of water, the konjac flour can be made into a paste by contact pressure and friction during kneading. It was also found that a paste-like kneaded material distributed equally with starch to be gelatinized can be obtained.
In this way, konjac flour that has been moistened by sprinkling a small amount of water can be made into a paste by simply kneading together with starch, so the amount of konjac flour is higher than that of conventional konjac-containing foods. A significantly increased konjac-containing food can be produced.
In addition, the conventional konjac-containing food has a water content of about 98% and konjac ingredients of about 2%, so a coagulant is required. However, a small amount of water is sprinkled to moisten the konjac ingredients and starch. By simply kneading, it can be made into a paste form in which the konjac ingredients and starch are integrated with the adhesive strength of starch, eliminating the need for conventional konjac coagulants such as lime, which is unique to konjac products produced by the combination of lime. The konjac-containing food can be made odorless.

Specifically, the pressure kneading and pressure extrusion molding are performed by a single continuous screw extruder, or
It is preferable that the first screw extruder is pressure-kneaded, the second screw extruder is the pressure-extruded molding, and the starch and konjac fine powder are gelatinized in the screw-extruder in the pressure-kneading step. .

If the above-described screw extruder (extruder) is used to perform pressure kneading and pressure molding continuously, after stirring and mixing konjac fine powder, starch and water, the mixture is put into the screw extruder. Since it can be performed in a continuous process from kneading to molding, the manufacturing process can be greatly reduced.
As the screw extruder, either a single screw or a twin screw may be used.
In addition, as long as pressure kneading and pressure extrusion molding can be performed, the present invention is not limited to the screw extruder, and other devices may be used. Furthermore, in order to perform gelatinization more quickly, a heat source may be provided as a supplementary heating.

  As described above, when pressure is extruded while rotating by the screw extruder, the konjac fine powder is ground by the contact pressure and friction to the inner peripheral surface of the screw extruder and the blades of the screw, and the heat generated by the contact friction. The konjac flour can be gelatinized in combination with the fact that the konjac flour is heated and the konjac flour is moistened by previously sprinkling water to swell the konjac component. Therefore, similarly, the pressure-extruded state can be extruded as an integrated viscous food in which the konjac component and the starch component are evenly distributed by the adhesive force of the starch that is ground and gelatinized.

As described above, in the present invention, a mixture containing starch and konjac refined powder and a mixture obtained by stirring water is supplied to a screw extruder or the like, and after pressure-kneading to prepare a paste-like kneaded product, The paste-like kneaded product is formed into a required shape by pressure extrusion.
In the food mainly comprising mixing starch as a fit Is conventionally is given that, after molding by kneading starch and water, by high-temperature heat treatment blanching such, but by gelatinize the starch, the present invention Then, the heat generated by friction during kneading is used for gelatinizing konjac fine powder and starch. Therefore, kneading and gelatinization can be performed simultaneously without separately providing a high-temperature heating process such as blanching. As a result, not only the manufacturing process can be reduced, but also the energy consumption can be reduced, and the manufacturing cost can be greatly reduced.

As described above, the method for producing a konjac-containing food according to the present invention, first, mixed starch, konjac fine powder, which is a raw material for vermicelli, includes 5 to 50 parts by mass of the konjac component in 100 parts by mass of the konjac-containing food If desired, other components are blended and mixed by stirring to prepare a mixture.
The konjac component of konjac containing food in 100 parts by weight is 5 to 50 parts by weight, the low calorie effect of is less than 5 parts by weight addition of refined Konjac flour is not sufficiently Tokura, 50 parts by weight This is because the ratio of the konjac refined powder to the starch becomes too high and the molding becomes difficult.
The upper limit of the konjac component in 100 parts by mass of the konjac-containing food is preferably 40 parts by mass, and more preferably 30 parts by mass. On the other hand, the lower limit is preferably 10 parts by mass, and more preferably 15 parts by mass.
The konjac refined powder preferably has a particle shape with a particle size of 10 μm to 150 μm. By using konjac fine powder having such a small particle size, gelatinization is facilitated, and a better texture can be obtained.

With respect to 100 parts by mass of the mixture, water is added so as to sprinkle 5 to 35 parts by mass and the mixture is agitated to wet the mixture.
The water to be blended may be sufficient to moisten the mixture as described above, and in this case, it can be moistened with about 5 parts by mass. However, konjac fine powder has a good water absorption rate, so that 35 parts by mass of water is desired. It may increase to a degree. If it exceeds 35 parts by mass, the amount of water is too much and the paste-like kneaded product becomes too soft, and it becomes difficult to form later, which is not preferable. As for the compounding quantity of water, it is especially preferable to mix | blend 8-20 mass parts with respect to 100 mass parts of mixtures.
In this way, by leaving the mixture wetted and swollen, it can be gelatinized in a short time during pressure kneading using a screw extruder or the like in a subsequent step.

As described above, the method for producing a konjac-containing food of the present invention is characterized in that it does not contain a konjac coagulant such as sodium carbonate or lime used in the production of conventional konjac.
In the konjac-containing food of the present invention, konjac fine powder and starch are simultaneously gelatinized by pressure kneading, so that the water-soluble konjac component is uniformly dispersed in the starch matrix, and the konjac component is retained in the starch. It becomes a structure. Therefore, an alkaline konjac coagulant can be eliminated and the odor of konjac can be removed.

The shape of the konjac-containing food of the present invention produced by the above-mentioned manufacturing method is such that a product having a desired shape is continuously obtained simply by attaching a dish having a hole having a desired shape to the discharge port of the pressure extrusion molding machine. be able to.
For example, a noodle-like product can be continuously produced by providing a mouth plate at the discharge port of the screw extruder and extruding it through a number of holes in the eye plate. When the diameter of the hole in the eye plate is about 0.1 to 0.5 mm, the hole can be smoothly extruded without causing clogging.
In addition to the noodle shape, the product shape may be various shapes such as a pie dough shape, a cake dough shape, a granular shape, a large and small block shape, and a sheet shape.

After made ripe molded product obtained in the step, was immersed in water, and dried.
If it is a dry food, not only can it be stored for a long time, but it can also be an instant food that can be easily returned with hot water.

The aging is performed to age and rearrange the starch that has been gelatinized in the above-described step so as to eliminate the loss of shape during cooking.
Aging is performed by methods such as room temperature drying, heat drying, freeze drying, and sun drying. Among these, it is preferable to carry out by sun-drying.
The sun drying is preferably performed for 3 hours or more, preferably 6 hours or more. Moreover, in the case of heat drying, it is preferable to carry out at 50 degreeC for 1 hour or more, and in the case of freeze-drying, it is preferable to carry out in a -20 degreeC--5 degreeC freezer room for 24 hours or more.

The above production method can also be applied as a method for producing a dietary fiber-containing food in which other water-soluble dietary fiber is mixed with starch instead of the konjac fine powder.
In this case, starch is selected from the group consisting of indigestible dextrin, sodium alginate, carrageenan, pectin, guar gum degradation product, guar gum, xanthan gum, tamarind gum, tragacanth gum, gellan gum, polydextrose, carboxymethylcellulose, methylcellulose and curdlan. A step of stirring and mixing a blend of 5 to 35 parts by weight of water with respect to 100 parts by weight of a mixture of one or more water-soluble dietary fibers;
A step of pressure-kneading the mixture to prepare a paste-like kneaded product;
Comprising a step of pressing and extruding the paste-like kneaded product into a required shape,
The dietary fiber containing foodstuff characterized by including 5-50 mass parts of water-soluble dietary fiber in 100 mass parts is manufactured.

The present invention provides a konjac-containing food comprising konjac-containing vermicelli produced by the above-described production method.
Konjac containing food produced in the previous SL method, konjak component is contained 5 to 50 parts by weight in 100 parts by weight, since the a large amount than conventional, low-calorie, with high content of dietary fiber foods be able to.

The konjac-containing food comprising the konjac-containing vermicelli of the present invention contains the starch component (A), the konjac component (B), and water (C), but does not contain the coagulant of the konjac component (B),
When the whole is 100 parts by mass, it contains 5 to 50 parts by mass of the konjac component (B) and 5 to 35 parts by mass of water (C) .

The konjac-containing food of the present invention contains the konjac component (B) at a high ratio of 5 to 50 parts by mass in a food prepared with 5 to 35 parts by mass of water.
The reason why the water content is 5 parts by mass or more is that, since the starch component (A) and the konjac component (B) have high affinity with water, usually 5 parts by mass or more contain water. The reason why the amount is 35 parts by mass or less is that if it exceeds 35 parts by mass, the water content is excessive and storage stability is deteriorated, which is not suitable as a dry food.

The mass ratio of the starch component (A) and the konjac component (B) is preferably (A) :( B) = 50: 50 to 95: 5.
In this invention, the compounding ratio of the konjac component (B) with respect to a starch component (A) can be raised significantly.
The konjac-containing food of the present invention preferably contains 50% by mass or more of the starch component (A) as a main raw material excluding water, and contains the konjac component (B) at the above blending ratio.

The konjac component (B) refers to a purified component obtained by extracting konjac fine powder and / or glucomannan. The konjac refined powder is refined from konjac meal and the glucomannan content in the konjac refined powder is 70 to 90% by mass.
All of the konjac flour and / or glucomannan are preferably in the form of particles having a diameter of 10 μm to 150 μm.

The konjac containing food of the present invention, as described above, that is the energy adjusted to be 200 to 350 kcal per 100 g.
More preferably, it is 320 kcal or less, most preferably 300 kcal or less.
The energy of starch varies depending on the type, but is usually 320 to 360 kilocalories per 100 g. On the other hand, konjac flour is 177 kcal per 100 g, which is about 20% lower than starch. Therefore, the food containing starch can be reduced in calorie as described above by increasing the content of the konjac component.

Furthermore, the konjac containing food of the present invention, as described above, it contains dietary fiber 4~40g per 100 g. As described above, konjac fine powder is composed of dietary fiber having a glucomannan content of 70 to 90%. Therefore, the higher the content of the konjac component, the more konjac-containing food can contain dietary fiber.

In traditional vermicelli manufacturing method, in order to gelatinize the starch, it is necessary heating step blanching like, according to the manufacturing method of the present invention described above, performs kneading, the gelatinization and molding of starch in the continuous Therefore, it is particularly excellent as a method for producing vermicelli.

In addition, even when two or more starches are used as the starch component (A), the content of the konjac component (B) is made larger than the content of each starch component, and food is contained. It is preferable to increase the amount.
Since starch has different physical properties such as gelatinization temperature and fluidity depending on the type, the physical properties can be appropriately adjusted by using various starch components.

In order to make konjac-containing vermicelli by blending 3 or more types of starch into the starch component (A), among 100 parts by mass of the starch component (A), 5-30 parts by mass of mung bean starch, 5% of pea starch 30 parts by mass, 5 to 30 parts by mass of corn starch, and 5 to 30 parts by mass of potato starch .

In addition to the above components, water-soluble dietary fiber or insoluble dietary fiber may be further blended.
Of these, water-soluble dietary fiber is preferably blended, and the water-soluble dietary fiber is not particularly limited, but is particularly resistant to dextrin, sodium alginate, carrageenan, pectin, guar gum degradation product, guar gum, xanthan gum, tamarind gum It is preferable to blend one or more water-soluble dietary fibers selected from the group consisting of tragacanth gum, gellan gum, polydextrose, carboxymethylcellulose, methylcellulose and curdlan.
By containing the water-soluble dietary fiber in addition to the konjac component, the food can be low in calories and rich in dietary fiber, and a physiological effect derived from the water-soluble dietary fiber to be blended can be obtained. it can.

  Moreover, it does not restrict | limit especially as insoluble dietary fiber, The cellulose etc. which are contained in various plants are mentioned.

  The konjac-containing food of the present invention can be made into various shapes such as a noodle shape, a pie dough shape, a cake dough shape, a granular shape, and a large and small block shape by using various conventionally known molding machines.

Egg shells may be added as a calcium component to the konjac-containing food and the dietary fiber-containing food.
Furthermore, as long as it is not contrary to the object of the present invention, seasoning, meats, animal foods consisting of fish or / and vegetable foods consisting of vegetables and fruits may be added. An antioxidant or the like may be added.

As described above, according to the present invention, a paste-like kneaded material is prepared by pressure-kneading a mixture obtained by adding a small amount of water to a mixture containing starch and konjac fine powder, and the paste-like kneaded material is pressure-extruded. Since the konjac-containing food made of konjac-containing vermicelli is produced by molding into the required shape, the konjac component can be contained in a large amount of 5 to 50 parts by mass in the food while uniformly mixing starch and konjac. . Therefore, it is possible to produce a konjac-containing food that is low in calories, contains a lot of dietary fiber, and has a good texture.
Moreover, since the konjac coagulant is not blended and a water-soluble konjac component is contained, the physiological effect of glucomannan can be sufficiently obtained. Furthermore, the occurrence of odors peculiar to konjac can be suppressed.

In addition, since starch can be gelatinized during pressure kneading and pressure extrusion, a konjac-containing food can be produced without going through a heat treatment step like conventional starch food.
Therefore, the number of processes can be reduced and the energy cost can be reduced, so that the manufacturing cost can be greatly reduced.

  Furthermore, a small amount of water is added to a mixture containing water-soluble dietary fibers other than starch and konjac ingredients, and pressure-kneaded to form a paste-like kneaded product. It is possible to produce a dietary fiber-containing food that is low in calories, contains a lot of dietary fiber, and has a good texture.

Hereinafter, embodiments of the present invention will be described.
The first embodiment consists of konjac-containing vermicelli.

The konjac-containing vermicelli contains a starch component (A), a konjac component (B), and water (C), but does not contain a konjac coagulant such as lime of the konjac component (B), and 100 mass of the entire product. Parts, the konjac component (B) is contained in a proportion of 5 to 50 parts by mass and water (C) in a proportion of 5 to 35 parts by mass.
The mass ratio of the starch component (A) and the konjac component (B) is (A) :( B) = 50: 50 to 95: 5.

  As the starch component (A), mung bean starch, pea starch, corn starch and potato starch are blended. Assuming that the whole starch component is 100 parts by mass, 5-30 parts by mass of mung bean starch, 5-30 parts by mass of pea starch, 5-30 parts by mass of corn starch, and 5-30 parts by mass of potato starch. .

  Moreover, the konjac-containing vermicelli of this embodiment is adjusted to 200-350 kilocalories per 100 g. Moreover, 4-40g of dietary fiber per 100g shall be contained.

Hereinafter, a method for producing the konjac-containing vermicelli will be described.
First, in 100 parts by mass, 5-30 parts by mass of mung bean starch, 5-30 parts by mass of pea starch, 5-30 parts by mass of corn starch, and 5-30 parts by mass of potato starch A starch (A) is prepared.
The mung bean starch and the pea pea starch are obtained by immersing mung beans and pea beans in water and then hydrating them.
The mixed starch (A) is prepared so that the total moisture content of the mixed starch is 10% to 40%.

Next, 33 to 100 parts by mass of konjac fine powder (B) is mixed with 100 parts by mass of the mixed starch (A). That is, the mixed starch (A) and the konjac fine powder (B) are mixed in a mass ratio of (A) :( B) = 50: 50 to 75:25 to obtain a mixture of starch and konjac fine powder. As the konjac flour (B), a granule having a diameter of 10 μm to 150 μm is used.
At this time, the compounding quantity of the said konjac fine powder (B) is made larger than the compounding quantity of each above-mentioned starch component (Mung bean starch, pea starch, corn starch, potato starch).

  Next, with respect to 100 parts by mass of the mixture of the starch (A) and the konjac fine powder (B), 5-35 parts by mass, preferably 10-20 parts by mass or less, are sprinkled with water little by little and stirred. The mixture is moistened with water.

  Next, the agitated and mixed mixture is supplied to the first screw extruder 10 shown in FIG. 1 (A), and rotated and conveyed to press and knead to obtain a paste-like kneaded product. The screw is supplied to the screw extruder 20 through the tube 40 and is extruded in a noodle shape from the eye plate 28 provided at the discharge port 26 while being rotated and conveyed in the second screw extruder 20.

Specifically, the mixture 15 is put into a hopper 11 installed at the inlet of the first screw extruder 10 and is pressure-kneaded while being rotationally fed to the outlet 16 by the screw 13 in the first screw extruder 10. ing. In the first screw extruder 10, the mixture is in sliding contact with the inner surface of the screw housing while being in pressure contact with the outer surface of the blade, and the konjac flour and starch are ground by the applied pressure and friction force. Heated by contact friction. By grinding in this way, the konjac fine powder and starch are gelatinized by simultaneous progress until the outlet 16 is reached, and a paste-like kneaded product 30 can be obtained.
The paste-like kneaded material 30 is extruded into the tube 40 from the outlet 16 and automatically conveyed through the tube 30 to the hopper 21 of the second screw extruder 20.

The paste-like kneaded material 30 supplied to the second screw extruder 20 is again rotationally extruded by the screw 23, and is further pressure-kneaded in the same manner as the first screw extruder 20, and by heat generated by pressure and frictional force. Inside the screw extruder 20, the gelatinized konjac component and starch are heat-kneaded to be evenly distributed and integrated by the viscosity of the starch.
A noodle-shaped molded body 50 is formed by being extruded into a noodle shape through a hole in the eye plate 28 shown in FIG. 1 (B) attached to the discharge port 26 of the second screw extruder 20. The noodle-shaped molded body 50 that is continuously extruded is pulled in the direction of the arrow X in the drawing and cut into an appropriate length.
A number of holes formed in the eye plate 28 have a diameter of 0.2 to 0.3 mm.

  In this embodiment, a single screw extruder is used for both pressure kneading and pressure molding, but a twin screw extruder can also be used suitably. Moreover, you may perform continuously the pressure kneading | mixing of the mixed powder and the pressure molding of the paste-like kneaded material in one screw extruder.

  Next, the obtained noodle-shaped molded body is aged by drying in the sun for 6 to 24 hours so that the starch component does not lose its shape.

  Next, after immersing the aged noodle-shaped molded body in water at room temperature until it becomes soft, cut it into a length that is easy to eat, arrange it into a product shape and dry it, and 5 to 30 parts by mass of moisture, preferably The dry konjac-containing vermicelli of this embodiment is obtained by adjusting to 20 parts by mass or less, more preferably 10 parts by mass or less.

  As described above, the konjac-containing vermicelli thus obtained contains 5 to 50 parts by mass of the konjac component in 100 parts by mass, adjusted to 200 to 350 kilocalories per 100 g and low calories, and 4 to 40 g per 100 g. Contains dietary fiber.

  In particular, weigh each serving, put it in a mold that matches the shape of the container, and put it in a cup container with seasonings, condiments, and ingredients. It can be used as food noodles.

Next, a modification of the first embodiment will be described.
In this modification, half of the konjac flour (B) of the first embodiment is replaced with indigestible dextrin which is water-soluble dietary fiber.

Indigestible dextrin is a low-calorie carbohydrate obtained by separating and purifying indigestible components that are not hydrolyzed by human digestive enzymes from roasted dextrin made from starch. The blend of the present modified example to which the indigestible dextrin is added can also be a food containing low calories and high dietary fiber.
Other configurations and effects are the same as those of the first embodiment, and thus description thereof is omitted.

Next, a description will be given dietary fiber-containing foods in Reference second embodiment of the present invention.
In the reference second embodiment, in place of the konjac flour of the first embodiment, a ratio of 5 to 50% by mass of any one or more of digestible dextrin, sodium alginate, and guar gum degradation product that are water-soluble dietary fibers It is blended with.
Even if it mixes | blends, it can be set as the dietary fiber containing foodstuff which is low-calorie and contains many dietary fiber.
Other configurations and effects are the same as those of the first embodiment, and thus description thereof is omitted.

Incidentally, by using the manufacturing method, it is also possible to konjak-containing foods under SL.
(1) Rice starch is used as a starch component to make konjac-containing rice noodles and konjac-containing udon.
(2) Wheat starch is used as a starch component, and konjac-containing gyoza skin and spring roll skin are used. In this case, after the paste-like kneaded material is produced by the first screw extruder as in the first embodiment, it is passed through the pressure roller without being extruded by the second screw extruder, and is pressed into a sheet shape. is doing. The sheet-like molded body is punched out into a circle or cut into a square to form the skin of the gyoza or spring roll.
(3) using the wheat Starch as starch component, pie dough-like, cake dough, granular, and the shape of large and small block shape.

(A) shows the manufacturing apparatus of the konjac-containing vermicelli of 1st Embodiment of this invention, (B) is the figure which expanded the eye plate of the manufacturing apparatus of (A).

Explanation of symbols

DESCRIPTION OF SYMBOLS 10 1st screw extruder 20 2nd screw extruder 11, 21 Hopper 13, 23 Screw 15 Mixture 28 Eye plate 30 Paste-like kneaded material 50 Noodle-like molded object

Claims (3)

5-30 parts by mass of mung bean starch, 5-30 parts by mass of pea starch, 5-30 parts by mass of corn starch, 5 to 30 parts by mass of potato starch, and a particle shape having a particle size of 10 μm to 150 μm Adding 5 to 35 parts by mass of water to 100 parts by mass of the mixture containing konjac fine powder, stirring these compounds to obtain a mixture without compounding the konjac coagulant , and pressurizing the mixture Kneading to prepare a paste-like kneaded product;
A step of pressing and extruding the paste-like kneaded product into a required shape ;
After aging the molded product obtained in the above step, it comprises a step of making it dry food after being immersed in water,
The konjac component is contained in 5 to 50 parts by mass in 100 parts by mass, and the content of the konjac component is larger than the content of each starch component, and is adjusted to 200 to 350 kcal per 100 g and per 100 g A method of producing a konjac-containing food comprising konjac-containing vermicelli containing 4 to 40 g of dietary fiber . The method for producing a konjac-containing food according to claim 1, wherein the dried food is made by sun-drying . A konjac-containing food produced by the production method according to claim 1 or 2 and having a shape such as a noodle shape, a pie dough shape, a cake dough shape, a granular shape, a large or small block shape, or a sheet shape .

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