JPH09238631A - Konjak rice cake - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a production process for soft and fresh rice-cake sweets whose machinability and operability are improved and eatable period is prolonged, thus their delivery area can be expanded. SOLUTION: A powder of glutinous rice and hydrated gel of glucomannan are used as major raw materials and further, auxiliary raw materials are admixed thereto and kneaded. The product is heated to form rice cake and the rice cake is molded. Or the rice cake is kneaded together with hydrated gel of glucomannan, when desired, with auxiliary raw material and they are heated to form rice cake containing glucomannan. Then, the rice cake is filled with ADZUKI bean jam to give the objective konjak rice cakes or it is frozen to give refrigerated konjac rice cake.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a sweet vinegared rice cake produced by directly molding a rice cake portion made from sticky rice flour, a tonko rice cake, a round rice cake, a mochi cake such as a rice cake cake, or a rice cake portion which is molded and wrapped. This order is reversed and the rice cake is wrapped in a mochi portion and then molded to make a waffle-shaped cake, or a rice cake confectionery such as Sakura mochi or Daifuku, where the mochi portion and the bean jam wrapped in it (when the bean jam is included) Both relate to a hydrated gel of glucomannan and a product (konjac rice cake) to which a suitable auxiliary material is added if desired, and a frozen product thereof (frozen konjac rice cake).

[0002]

BACKGROUND OF THE INVENTION Raw rice cakes made from sticky rice, glutinous rice, starch, etc. are called "morning products" by manufacturers, and they are manufactured and sold early in the morning, but lose their commercial value in the evening. Since the deterioration of quality due to starch aging and evaporation of water is advancing, and the manufacturing is done by only considering the raw material preparation and the type of product to be manufactured, etc., depending on the daily weather and temperature, the productivity is improved. The manufacturing equipment to be enhanced has not been fully utilized until today.

Further, in the rice cake-picking process, the sticky rice steamed in a steamer is squeezed while using about 10% of the sticky water, resulting in deterioration of quality due to contamination of various bacteria.

Further, since the mochi material sticks to the manufacturing equipment due to the stickiness of the rice cake after heating and impairs workability, there is a problem in continuous production. Therefore, about 30% of the rice cake raw material was added to the rice cake to improve its mechanical suitability, and at the same time, the hardening of the product caused by the aging of the starch quality was prevented.

These are specifications that are carried out for the convenience of the manufacturer. When such specifications are used, the sugar sweetness of the mochi portion overlaps with the sweetness of the bean jam, and the product itself is too sweet as a whole, so one is eaten. There was a drawback that it became a bit of a scratch.

[0006] Further, the method for producing a raw cake of rice cake in which kneaded rice flour is kneaded with water so as not to require the step of making rice cake, and then steamed to be wrapped and shaped, has the same drawbacks as the rice cake in continuous production.

[0007] As described above, the pastry cakes have been highly calorie due to the addition of sugar to the rice cake portion due to the convenience of machine manufacturing, and thus they have been shunned from the viewpoint of health.

Further, since the shelf life of the conventional products is as short as that of the above-mentioned "morning products", it is impossible to cope with the market sufficiently. As a countermeasure, when the product was frozen, water separation phenomenon occurred at the contact part between the rice cake part and the bean paste during thawing, and the added sugar flows out as sugar solution in the thawed product at the time of eating, which is why From the result that the part becomes a hardened and different physical property different from before freezing and loses commercial value,
Even today, frozen mochi confectionery products have not been fully manufactured.

[0009]

[Problems to be Solved by the Invention] As for rice cakes that are deeply related to Japanese food culture, the problems of quality deterioration associated with the product itself, the problems associated with the manufacturing process derived from the raw materials, and the like, as described above, are countermeasures. There is a problem in taste and calories associated with the use of sugar as a food, and an efficient method for producing an excellent product that has escaped such problems has not been realized yet, and thus the economy is low.

[0010] In order to solve these problems, the present invention provides a mochi fresh confectionery which is free from quality deterioration, has a long shelf life, can be continuously produced by production equipment, and has excellent taste and calories. The solution task is to complete the product.

[0011]

[Means for Solving the Problems] As a result of earnest research aimed at achieving the object described in the preceding paragraph, the present inventor has decided to use a hydrated gel of glucomannan as a main raw material for mochi and bean paste (in the case of bean jam). When rice cake confectionery is produced in combination, continuous mechanical production can be achieved even if the use of sugar in the rice cake portion, which has been essential for maintaining the physical properties of conventional mechanical production and products, can be achieved, and a product with freeze resistance can be obtained. According to the knowledge obtained, the present invention has been completed.

That is, according to the present invention, a hydrated gel of waxy rice flour and glucomannan is used as a main raw material, and an optional auxiliary raw material is added thereto and kneaded. Similarly, konjac glutinous rice cake characterized by being produced by wrapping the bean paste prepared by heating and kneading by adding a hydrated gel of glucomannan and an optional auxiliary material, and a frozen product of such konjac glutinous rice cake (frozen konjac rice cake) ) Concerning.

By the way, the present inventor first mixes steamed mochi rice with a swollen product obtained by hydrating glucomannan, steams it, then boiled it, optionally added it, shaped it, and frozen it. A mochi manufacturing method was completed and a patent application was filed (JP-A-2
-167032), and as a result of further research, the present invention has been completed. In addition, the present invention is superior to the above-mentioned method for producing Daifuku rice cake in that, for example, the process of soaking the sticky rice in water or the process of pestle is eliminated and the production time is significantly shortened.

[0014]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below.

First, a method for preparing a hydrated gel of glucomannan will be described.

Konjac, which is a plant of the taro family, contains a large amount of glucomannan, which is a polysaccharide, and other mannans in konjac, which is a corm, and these mannans are collectively referred to as konjac mannan. Has been done. It is also called konjac refined flour because the glucomannan taken out in almost pure form is a commercially available raw material for konjac. As a raw material for the hydrated gel of glucomannan, it is needless to say that such glucomannan, konjac refined powder and the like can be used, and there is no particular limitation on glucomannan as long as the object of the present invention is achieved. . (Hereinafter, glucomannan, which is a raw material of the hydrated gel for glucomannan of the present invention, may be simply referred to as mannan unless necessary.)

The aqueous solution of konjac refined flour is Ca
(OH) ₂ , Na ₂ CO _{3 When} contacted with an alkaline compound (coagulant) such as coagulant, the resulting hydrated gel is heated to become an irreversible elastic gel, and konjak, a traditional Japanese food, can be produced. Is well known. More specifically, konjak is, for example, after stirring konjak refined powder in water, leaving it for about 60 to 120 minutes to completely swell mannan particles (also referred to as opening of particles), and then, coagulant opalescent liquid. Is added and sufficiently kneaded to give a gel of mannan hydrate, which is then molded and heated to obtain an irreversible gel.

The characteristics of mannan are thus utilized in foodstuffs, for example through konjac.

In such a method for producing konjak, a coagulant is added after the mannan is completely dissolved (swelled) and kneading is sufficiently performed. For that purpose, a sufficient amount of mannan is prepared when preparing an aqueous solution of mannan. You must use water. That is, 37 to 45 parts by weight of the used water is a good working area with respect to 1 part by weight of mannan.
In parts by weight or less, it becomes difficult to knead the coagulant sufficiently homogeneously because it is already a strong hydrated gel, and even if irreversible coagulation by heating is attempted later, it does not coagulate homogeneously,
It is not suitable for eating because the neto does not disappear. In addition, it is a processed food that uses water as a part of the raw material, such as livestock processed food,
It is difficult to homogenize other foodstuffs such as fish paste, raw and semi-raw confectionery products, noodle products, etc. even if such a kneaded product is added before heating. is there.

The glucomannan used in the production of the hydrated gel of the present invention is preferably mannan finely powdered to a particle size of 150 to 200 mesh (fine powder mannan). If the particle size is smaller than this range, so-called mamako is formed during hydration, and the particles tend not to be completely dissolved. on the other hand,
In the large particle size range, complete dissolution requires a long standing time of 60 to 120 minutes, and further, an independent step of adding a coagulant is required thereafter.

The finely powdered mannan has Ca (O 2
H) ₂ , Na ₂ CO ₃ or other alkaline compound (coagulant) in an appropriate amount (eg, coagulant 0.
02-0.035 parts by weight) and a desired auxiliary material (described later) in a powder mixture (immediately soluble glucomannan composition 1)
For example, a desired amount of water (as described later, about 20 to 45 parts by weight, preferably about 28 to 42 parts by weight per 1 part by weight of mannan) is added thereto, and the mixture is stirred for a while. A hydrated gel of glucomannan can be prepared, a swelling step which is essential for hydration of mannan is unnecessary, and a step of adding an alkaline agent after swelling of mannan can be eliminated, which is extremely preferable (Example 1 and 3).

Such a quick-dissolving glucomannan composition is disclosed in, for example, Japanese Patent Application Laid-Open No.
Some of the mannan compositions described in 38263 are also suitable. The composition of the gel of mannan hydrate using the quick-dissolving glucomannan composition is about 20 to 45 parts by weight of water, preferably about 28 to 4 parts by weight to 1 part by weight of mannan.
It is 2 parts by weight, and in this case, good results can be obtained in workability, mechanical suitability, and further, preferable texture of the product.

The hydrated gel of glucomannan is, of course,
Mannan such as konjac refined powder having a particle size larger than that of the above-mentioned finely powdered mannan is added with a predetermined amount of water to swell, and a suspension or solution of a coagulant may be added to the mannan (see Example 2 below). reference). Mannan with a small grain size can also be used if the generation of Mamako is eliminated.

In the hydrated gel of glucomannan thus prepared, if desired, grain powders such as sticky rice, nonglutinous rice, wheat, acne and millet, starch, starch,
Polysaccharides such as curdlan, vegetables such as carrots and wildflowers such as mugwort, citrus fruits, grapes, apples, bananas, pineapples, and other heat-resistant fruits that do not lose their flavor when heated (fruits can be used. It can also be used raw, in which case the water content of the juice will be included in the amount of water required for hydration of glucomannan), Amanori, Ao Nori, Nori, Aosa, Wakame, Konbu, Tengusa, Hitogusa, By using seaweeds such as arame, hijiki, etc., novelty can be embodied in the raw cake of rice cake in terms of taste and nutrition.

The rice cake part to which the hydrated gel of glucomannan prepared as described above is added can be prepared as follows. The sticky rice flour, which is the main raw material for the rice cake part, can be prepared by kneading this with an appropriate amount of hydrated gel (instead of water) and heating (steaming) to form an irreversible gel.
Here, an appropriate amount of hydrated gel is an amount at which the intended effect of the present invention is exerted, and such amount can be easily determined by a person skilled in the art in a given case by a simple preliminary experiment. However, depending on the composition of the hydrated gel (the ratio of mannan and water used), it can be about 0.2 to 1.2 parts by weight per 1 part by weight of the sticky rice flour. The auxiliary materials which can be optionally added to the hydrated glucomannan gel described above are:
Instead of being contained in the hydrated gel itself, it can be used as an auxiliary raw material when the rice cake part is prepared in combination with the waxy rice flour and the hydrated gel. Needless to say, auxiliary materials such as seasonings and colorants, which have been used in the conventional production of fresh rice cakes, can be appropriately used. The mochi part prepared in this way is
Due to the effect of the use of mannan, it can be left to cool to around 40 ° C. and can be already put into the gluing machine without using dusting powder (also called starch).

Finally, the bean paste to which the hydrated gel of glucomannan is added can be prepared as follows. An appropriate amount of the hydrated gel of mannan prepared as described above is kneaded into a ready-made conventional bean jam, and the kneaded product is heated to an appropriate hardness as necessary, for example, the hardness of the bean jam before kneading. It can be prepared by kneading. Here, an appropriate amount of hydrated gel means that the hydrated gel adheres to the ingredients of the bean jam or wraps the ingredients, and then irreversibly solidifies and stabilizes by heating and kneading, so that the desired effect of the present invention can be obtained. Is the amount of
Such amount can be easily determined by a person skilled in the art in a given case by a simple preliminary experiment, but is about 0.15 to 0.35 part by weight per 1 part by weight of the bean paste prepared by the conventional method.
When the sweetness is added and supplemented, it can be added, for example, at the time of the above-mentioned heat kneading or after the completion of the heat kneading. When preparing a bean paste prepared by kneading a hydrated gel of glucomannan from boiled azuki beans, of course, a hydrate similar to the one described above for the bean paste prepared by a conventional method familiar to those skilled in the art (the same as a ready-made bean paste) is used. It can be prepared by kneading the gel. The sweetener may be added during heating kneading during preparation of ready-made bean jam or after completion of the heating kneading in an appropriate amount for each type (sugar, sugar derivative, amino acid-based sweetener, sugar alcohol, glycoside, etc.). According to the effective temperature conditions, the mixture can be added to the gluing machine by simply allowing it to cool to around 40 ° C.

By the way, the method itself for making konjac rice cake using the rice cake portion (and bean paste) thus prepared as a material is
All of them can be made in accordance with the conventional method for making raw rice cake, and there is no particular difficulty.

For example, a hydrated gel of glucomannan (and, if necessary, seasonings such as vinegar and sugar and coloring agents such as food red)
The mochi part added with is molded into various shapes as it is, and if necessary, starch, kinako, etc. are dusted, and the konjac rice cake of the present invention, sweet vinegar rice cake, tori noko mochi, round rice cake, cut rice cake (Example 3), etc. Can be manufactured.

An embodiment of the konjac rice cake produced by wrapping the bean paste to which the hydrated gel of glucomannan is added in the rice cake portion to which the hydrated gel of glucomannan is added is, for example,
The mochi part is molded into a circular thin plate, the bean paste is placed on it, and the mochi part is folded in two so as to wrap the bean paste (waffle-shaped), or cherry blossom mochi with cherry leaves over it, and An example is a mochi part in which a suitable amount of bean jam is wrapped and then the whole is molded (daifuku mochi-shaped products (Examples 1 and 2)).

The frozen product of konjac rice cake as described above can be produced by subjecting the konjac rice cake produced as described above to a freezing treatment well known to those skilled in the art.

According to the present invention, since the hydrated gel of glucomannan is replaced with water and kneaded with the waxy rice flour, the machine can be separated easily and the production efficiency by continuous production is improved. In addition, since no sugar is used in the rice cake part, it is low in calories and can meet health-conscious demands.

Furthermore, the product of the present invention which uses the bound water of the mannan hydrated gel instead of free water enables freezing treatment (freezing resistance) avoiding the above-mentioned problems, and by extension, the shelf life is improved. Significant extension has become possible.

As is well known, the composition of the rice cake portion and the bean paste of the conventional rice cake sweets obtained by wrapping the rice cake portion in the rice cake portion are completely different, so that it is impossible to maintain the product quality for a long period of time. For that reason,
As mentioned above, the sugar is often used in the rice cake part, but it has a different taste. According to the present invention, it is possible to eliminate the need for using sugar in the rice cake portion, and consequently to reduce the calorie or the calorie.

The konjac rice cake, which is the rice cake raw snack of the present invention, is
While maintaining the characteristics of traditional Japanese foods, it is a new product with the following characteristics for the new era. (1) In terms of product value, (a) novelty, (b) excellent hygiene, (c) sugar can be omitted, (d) vegetables, wild grass, fruits, seaweed, etc. as auxiliary materials Can be used for (e) low calorie, (f) high calcium,
(G) Dietary fiber food. (2) In terms of market value, (a) long shelf life, (b) mass supply is possible, etc. (3) The consumption target is (a) the food service industry, (b) for sick people, (c) school lunch (schools, hospitals, hotels, various ceremonies, in-flight meals, etc.).

[0035]

The present invention will be further described with reference to the following examples.

Example 1 (Use of Immediately Dissolving Glucomannan Composition (1)) (a) Preparation of Mannan Hydrated Gel: Fine Mannan 200
g, waxy starch 188.8 g, curdlan (manufactured by Takeda Pharmaceutical Co., Ltd.) 6 g, and Ca (OH) as a coagulant
5.2 g (total 400 g) of ₂ was powder mixed (immediately soluble glucomannan composition).

Next, while stirring 8 kg of water (20 ° C.) in a mixer, the above glucomannan composition 400 was added thereto.
g was gradually added while being careful not to cause the formation of mamako, and stirring was continued for about 8 minutes to prepare 8.4 kg of a pasty mannan hydrated gel.

(B) Preparation of rice cake part to which mannan hydrated gel was added: 4 g of carrot powder was added to 4 kg of sticky rice flour, and 4 kg was taken from the mannan hydrated gel of (a) above, and this was repeated 5 times. Separately knead and continue kneading to make a mochi dough that is homogenized in its entirety, then place it on a silo and steam for 20 minutes at about 95 ° C, then take it out and let it cool to a core temperature of about 40 ° C for mannan. 8.6 kg of rice cake part to which the hydrated gel was added was obtained. This mochi portion adsorbed about 600 g (7.5%) of steam water.

(C) Preparation of bean paste to which glucomannan hydrated gel was added: mashed red bean bean paste (Brix 56% as a ready-made product)
1 kg from the mannan hydrated gel described in the item (a) in 8 kg.
6 kg was taken out and added, kneaded evenly, and then kneaded with a wooden spatula for 8 minutes while heating and kneading, and then allowed to cool to around 40 ° C. while stirring with a wooden spatula, and the mannan hydrated gel was added. 9.1 kg of bean jam was prepared. The brix of the bean paste prepared by kneading the mannan hydrated gel prepared in this way is about 11
%, But it wasn't uncomfortable, and rather the flavor of red bean paste was brought out.

(D) Encapsulation and molding, and freezing treatment: 30 g of bean paste is encapsulated in 30 g of mochi by an automatic encrusting machine and molded while dusting into a Daifuku mochi, and 60 g of mochi Manufactured by automatic packaging. These were placed in a freezing storage box and immediately rapidly frozen (-22 ° C). In this way, 280 frozen konjac rice cakes were produced.

Example 2 (using konjak refined flour) (a) Preparation of hydrated gel of konjak refined flour: To 30 g of konjak refined flour, 1.2 kg of water (20 ° C.) was added and stirred in a mixer to increase viscosity. Stirring was stopped after about 20 minutes,
Leave it as it is for 2 hours to swell, then coagulant Ca
75 ml of a 1% milk white liquor of (OH) ₂ was added and kneaded with a spatula made of resin for about 1 minute to equilibrate the coagulant to prepare 1.26 kg of a hydrated gel.

(B) Preparation of rice cake part to which hydrated gel of konjak refined powder was added: 700 g of the hydrated gel of the above item (a) was taken to 700 g of glutinous rice flour, and the following steps (b) of Example 1 were carried out. In the same manner, a rice cake portion (1.5 kg) was prepared.

(C) Preparation of bean paste to which hydrating gel of konjac refined powder was added: mashed bean paste (Brix 56 as a ready-made product)
%) 1.2 kg, and 400 g of the hydrated gel described in (a).
Was added in a divided manner, and the same procedure as in (c) of Example 1 was performed to prepare 1.4 kg of the desired bean jam.

(D) Encapsulation, molding, and freezing treatment: The same procedure as in (d) of Example 1 was carried out to produce 23 frozen konjac rice cakes (60 g each).

This product required a swelling time of 2 hours to prepare a hydrate of konjac refined powder, and the working time was extended due to the necessary step of adding and kneading a coagulant, but the product was No difference was observed as in 1.

Example 3 (Use of Immediately Dissolving Glucomannan Composition (Part 2)) (a) Preparation of Mannan Hydrated Gel: Fine Mannan 32
g, waxy starch 26.5g, curdlan 0.7g
And 0.8 g of Ca (OH) ₂ as a coagulant (total 60
g) was powder mixed (immediately soluble glucomannan composition).

Next, while stirring 1.3 kg of water (20 ° C.) in a mixer, 60 g of the glucomannan composition prepared by mixing the above powder with this was gradually added, taking care not to cause the formation of mamako. The mixture was added and stirring was continued for about 8 minutes to prepare 1.36 kg of a pasty mannan hydrated gel.

(B) Preparation of rice cake part to which mannan hydrated gel was added: 600 g of sticky rice flour was added with 0.5 g of carrot powder, and 600 g was obtained from the mannan hydrated gel of (a) above.
g, and add 0.5% aqueous citric acid solution to this hydrated gel
1.23 kg of rice cake dough having a carrot-colored sourness was prepared by adding ml to a state of equilibrium, and then steamed at about 95 ° C for 20 minutes in a steamer, taken out, and allowed to cool to a core temperature of 40 ° C. 1.3 kg of mochi was obtained. This mochi part has about 9 steam water
It adsorbed 8 g (about 7.6%).

(C) Molding and freezing treatment: A diameter of about 40 mm while dusting the rice cake obtained above with starch.
Approximately 25 pieces
A circular cut rice cake of g was prepared, and 5 bags were sealed in 1 bag of transparent resin to make 10 bags, which were arranged in a container for freezing and rapidly frozen (-22 ° C).

This was a mochi (not wrapped), but it had a low calorie refreshing taste in which the light reddish yellow color of carrot powder and the moderate acidity were harmonized.

Comparative Example 1 (using konjac refined flour and sticky rice) (a) Preparation of mannan hydrate gel: Konjac refined flour 30
g, waxy starch 30 g, and mugwort rough powder 3 g (total 63 g) were mixed in powder, and water (20 ° C.) 1.2 k
After adding g and stirring in a mixer, the viscosity increased to about 20
After a minute, the stirring was stopped, and the mannan was left to stand for about 2 hours to swell the mannan. Then, 75 ml of 1% milk coagulant Ca (OH) ₂ was added, and the mixture was kneaded with a resin spatula for about 1 minute to coagulate. The equilibrium state of the agent was sought, and 1.26 kg of mannan hydrated gel having mugwort-colored spots was prepared.

(B) Preparation of rice cake part containing kneaded mannan hydrated gel: 4 kg of sticky rice soaked in water for about 6 hours was weighed, and 1 kg was taken from the mannan hydrated gel of the above (a).
This was mixed and entangled evenly, smoothed to a silo, steamed for 40 minutes, and then moistened with a rice cake whisk. No sprinkling water was needed for this sprinkling, so it was not used.

(C) Preparation of bean paste kneaded with glucomannan hydrated gel: 5 k according to the method described in Example 1 (c)
g was prepared.

(D) Encapsulation, molding and freezing treatment: 160 frozen konjac rice cakes were produced according to Example 1 (d).

The frozen konjac rice cakes obtained in the above Examples and Comparative Examples were prepared 20 days, 40 days and 60 days after production, respectively.
When they were naturally thawed at room temperature on the day, and tasted and compared, the textures were the same as they were immediately after the production, and no water separation phenomenon was observed at the contact portion between the rice cake portion and the bean paste. However, with respect to the manufacturing method itself, the manufacturing time of the example was markedly shorter than that of the comparative example, and it was simple.

[0056]

EFFECTS OF THE INVENTION The konjac rice cake according to the present invention has a manufacturing method which improves the composition of the rice cake and simplifies machine manufacturing. Still, the physical properties of freezing resistance prolong the shelf life of the product and enter the new market. Made possible. That is, in the konjac rice cake of the present invention, the free water used in the rice cake product was replaced with the mannan-bound water, and the irreversible gel peculiar to mannan was completed in synchronization with the rice cake characteristics.

Furthermore, the frozen product of konjac rice cake of the present invention has the convenience of allowing consumers to eat it whenever necessary, if it is stored frozen in the refrigerator, while the sugar used in the rice cake portion is No stabilizers, additives, preservatives, colorants, fragrances, etc. for the purpose of preventing aging were required. As a result, the original taste and flavor of the rice cake that has been inherited by Japanese traditional food culture has been reproduced.

An example of calorie calculation of the konjac rice cake of the present invention is 88 Kcal per 100 g, which is 52 Kcal when converted to 60 g (one product) (however, prepared by mixing mannan hydrated gel with ready-made bean paste). If you have wrapped what you have done). In addition, the calorie calculation example when the bean jam with low sweetener is wrapped is 62 Kcal per 100 g,
It is 37 Kcal when converted to 60 g (one product).
By the way, the conventional trial calculation example of Daifuku rice cake is 210 Kcal per 100 g on average, and 120 Kcal when converted to 60 g (one product). Compared with this, the calorie of the konjac rice cake of the present invention is about 1/3.

The konjac rice cake of the present invention prevents the quality from changing with time, and reproduces the taste and texture immediately after production even when it is thawed. It enables new responses in manufacturing, distribution, and wide area markets. In addition, planned manufacturing has become possible and economic efficiency has been improved.

Claims (3)

[Claims] 1. A hydrated gel of sticky rice flour and glucomannan is used as a main raw material, and if desired, an auxiliary raw material is added and kneaded, and the rice cake portion produced by heating is molded as it is. Konjac rice cake. 2. A hydrated gel of sticky rice flour and glucomannan is used as a main raw material, and an optional auxiliary raw material is added thereto, and the mixture is kneaded and heated. Konnyaku mochi, which is produced by wrapping the bean paste prepared by adding and kneading auxiliary materials and heating. 3. The frozen product of konjac rice cake according to claim 1, wherein the konjac rice cake is frozen.