Ready-to-process food and method for producing the same

Abstract

To provide an instant processed food that can restore to a predetermined shape by reconstitution with hot water, and, after the reconstitution with hot water, maintain the shape and provide a good texture and is yet low in carbohydrate, and to provide a method for producing the same.SOLUTION: The instant processed food according to the present invention is a compact having a bulk density of 0.2 to 0.7 g / cm3 containing a gelling agent gelled by divalent metal ion and a food polysaccharide that is at least partly starch, and in which, characterized, the contained amount of the gelling agent is 1 to 40 mass%, and a divalent metal by 0.1 to 1 mass% is contained for the compact.SELECTED DRAWING: None

Description

[Technical Field]

[0001] This invention relates to instant processed foods and methods for producing the same. [Background technology]

[0002] In recent years, there has been a growing demand for instant foods that can be easily consumed. Furthermore, white rice, which is high in starch, is considered high in calories and carbohydrates, leading to an increase in people reducing their intake from a diet and health-conscious perspective. Examples of instant rice products include pre-cooked rice, puffed rice, and oil-treated rice.

[0003] Alpha rice is widely popular as dried cooked rice that can be rehydrated with hot water. The calories, carbohydrates, and other nutritional components of alpha rice are similar to those of regular rice. Puffed rice tends to become soggy over time after hot water is added, resulting in a less desirable texture compared to cooked rice. The nutritional components of puffed rice are similar to those of alpha rice. Oil-processed rice is made by frying rice raw materials such as regular rice in oil to give it rehydratability, so its calories and carbohydrates are higher than those of regular rice.

[0004] Patent Document 1 describes a low-calorie food ingredient that is a dried granular material containing starch and dextrin in amounts of 0 to 20 times the weight of the starch, a gelling agent in amounts of 0.003 to 7 times the weight of the starch, and a clouding agent in amounts of 0.03 to 20 times the weight of the starch. However, this food ingredient is meant to be cooked by mixing it with regular rice, and is not an instant food that is consumed after rehydrating with hot water. Furthermore, it does not contain grain flour such as rice flour.

[0005] Patent documents 2 and 3 describe low-calorie food materials that are gelled granules containing starch, trehalose, a gelling agent that gels with divalent metal ions or by heating, and a clouding agent. These materials are intended to be cooked by mixing them with regular rice, and are not instant foods that are rehydrated with hot water before consumption. Rice flour and other grain flours are not included in these low-calorie food materials.

[0006] Patent Document 4 describes a method for producing molded food containing resistant starch, but this method involves mixing it with regular rice and cooking it, and is not an instant food that is rehydrated with hot water before consumption. Furthermore, it does not contain grain flour such as rice flour.

[0007] Furthermore, Otsuka Mannan Hikari is known as a low-calorie granular food ingredient (see Patent Document 5). This can be consumed by adding water and heating it, and is not something that can be eaten instantly.

[0008] Most conventional imitation rice products were meant to be mixed with regular rice before cooking. These imitation rice products were made by adding polysaccharides such as konjac mannan to starch and were primarily intended to reduce calories. As a result, they were not entirely satisfactory in terms of taste or texture. Instant imitation rice products, made for convenience, were far from resembling regular rice, as the starch would dissolve when rehydrated, resulting in a porridge-like consistency. [Prior art documents] [Patent Documents]

[0009] [Patent Document 1] Japanese Patent Application Publication No. 6-225719 [Patent Document 2] Japanese Patent Publication No. 2003-310187 [Patent Document 3] Japanese Patent Publication No. 2009-195178 [Patent Document 4] Japanese Patent Publication No. 2011-182664 [Patent Document 5] Japanese Patent Publication No. 2009-195178 [Overview of the project] [Problems that the invention aims to solve]

[0010] Therefore, the present invention aims to provide an instant processed food that can be restored to a predetermined shape by rehydrating with hot water, maintains its shape after rehydration, has a good texture, and is low in carbohydrates, as well as a method for producing the same.

Means for Solving the Problem

[0011] As a result of intensive studies to solve the above problems, the inventors have added a predetermined amount of a gelling agent that gels with divalent metal ions to a food polysaccharide composed of at least partly starch, and the bulk density of the formed product is 0.2 to 0.7 g / cm 3 By adding a predetermined amount of a divalent metal salt to the formed product, it can be restored to a predetermined shape by reheating, maintain the shape after reheating, obtain a good texture, and moreover, an instant processed food with reduced carbohydrate content has been obtained, leading to the present invention.

[0012] That is, the instant processed food according to the present invention is a formed product with a bulk density of 0.2 to 0.7 g / cm containing a gelling agent that gels with divalent metal ions and a food polysaccharide at least partly composed of starch, 3 where the content of the gelling agent is 1 to 40% by mass, and it is characterized by containing 0.1 to 1% by mass of divalent metal with respect to the formed product.

[0013] The method for producing an instant processed food according to the present invention comprises a step of mixing 60 to 99 parts by mass of a food polysaccharide at least partly composed of starch and 1 to 40 parts by mass of a gelling agent that gels with divalent metal ions to prepare 100 parts by mass of a forming raw material, heating and pressurizing the obtained forming raw material at 40 to 140 °C in the presence of water, kneading, discharging under reduced pressure, and obtaining a formed product with a bulk density of 0.2 to 0.7 g / cm 3 a step of adding a divalent metal salt to the formed product so that the content of divalent metal becomes 0.1 to 1% by mass, reacting divalent metal ions with the gelling agent, and a step of drying the formed product.

Effects of the Invention

[0014] According to the present invention, it is possible to provide an instant processed food with low carbohydrate content and a method for producing the same, which can be restored to a predetermined shape by reheating, maintain the shape after reheating, and obtain a good texture.

Modes for Carrying Out the Invention

[0015] The instant processed food of the present invention is a molded product containing a gelling agent that gels with a divalent metal ion and a food polysaccharide. At least a part of the food polysaccharide is starch, and the content of the gelling agent is defined as 1 to 40% by mass. Further, the molded product contains 0.1 to 1% by mass of a divalent metal.

[0016] The gelling agent that gels with a divalent metal ion (hereinafter, also simply referred to as a gelling agent) prevents elution during reconstitution due to gelatinization of starch as a food polysaccharide. The gelling agent is selected from pectin, alginate, carrageenan, gellan gum, and konjac flour (glucomannan). These may be used alone or in combination of two or more. By containing a predetermined amount of the gelling agent, it has become possible to reduce the calories and carbohydrates of the food.

[0017] The content of the gelling agent is 1 to 40% by mass of the molded product. When the amount of the gelling agent is too small, the effect of preventing elution during reconstitution cannot be obtained. On the other hand, when the amount of the gelling agent is too large, the texture of the food after reconstitution is impaired. The content of the gelling agent is preferably 1 to 20% by mass of the molded product.

[0018] At least a part of the food polysaccharide in the instant processed food of the present invention is starch. The starch may be either natural starch or modified starch, and various starches used for food use can be used. The natural starch is not particularly limited, and examples thereof include tapioca starch, rice starch, corn starch, wheat starch, barley starch, waxy corn starch, sweet potato starch, and potato starch.

[0019] The modified starch is not particularly limited, and examples thereof include acetylated adipic crosslinked starch, acetylated phosphate crosslinked starch, acetylated oxidized starch, sodium octenyl succinate starch, acetic acid starch, hydroxypropyl starch, hydroxypropyl phosphate crosslinked starch, phosphoric acid monoesterified phosphate crosslinked starch, phosphorylated starch, phosphate crosslinked starch, and sodium starch glycolate.

[0020] Food polysaccharides may be constructed using, in addition to the starches mentioned above, at least one selected from indigestible starch, cereal flour, and hydrocolloids.

[0021] When indigestible starch is included, the calories and carbohydrates in the food can be further reduced. Preferably, the indigestible starch content is 40% by mass or less of the molded product. For example, rice-like processed products containing indigestible starch have fewer calories than regular cooked rice, making them beneficial for people at risk of developing diabetes.

[0022] Grain flour can impart a rice-like texture and taste to food. The grain flour content is preferably 60% by mass or less of the molded product. The grain flour is not particularly limited as long as it is suitable for food use; any type can be used. Examples include rice flour, wheat flour, barley flour, kudzu flour, soybean flour, mung bean flour, buckwheat flour, and millet flour.

[0023] The inclusion of hydrocolloids makes it easier to mold food into any shape. Furthermore, it improves rehydration properties and taste. It is preferable that the hydrocolloid content be 30% by mass or less of the molded product. The hydrocolloid is not particularly limited as long as it is suitable for use in food, and any hydrocolloid can be used.

[0024] Examples of hydrocolloids that can be selected include guar gum, tara gum, low-methoxylated pectin (LM pectin), high-methoxylated pectin (HM pectin), sodium alginate, propylene glycol alginate, iotacarrageenan, lambdacarrageenan, gelatin, gum arabic, pullulan, xanthan gum, succinoglucan, agar, kappacarrageenan, konjac powder (glucomannan), locust bean gum, cassia gum, fenugreek gum, tamarind gum, deacyl gellan gum, native gellan gum, psyllium, carboxymethylcellulose sodium salt (CMC-Na), hydroxypropylcellulose (HPC), and methylcellulose (MC). These hydrocolloids may be used individually or in combination of two or more.

[0025] In addition to the gelling agents and food polysaccharides described above, the instant processed food of the present invention may contain additives to the extent that they do not adversely affect the taste, appearance, or moldability. Examples of additives include colorants, flavorings, seasonings, oils and fats, proteins, vitamins, and minerals. The content of additives is, for example, about 10% by mass or less.

[0026] The instant processed food of the present invention can be manufactured by creating a molded body of a predetermined shape containing a gelling agent and a food polysaccharide, and then adding a divalent metal salt to react with divalent metal ions. The molded body has a bulk density of 0.2 to 0.7 g / cm³. 3 It is within the range of 0.2 to 0.7 g / cm³. 3 This results in a product that rehydrates quickly and is highly convenient for instant cooking. The bulk density is 0.2 g / cm³. 3 Rice-like processed products with a bulk density of less than 0.7 g / cm³ have a softer texture compared to rice. 3 If it exceeds a certain level, it becomes a rice-like processed product with a harder texture compared to rice. By applying a foaming treatment under specific conditions during manufacturing, the bulk density is increased to 0.2-0.7 g / cm³. 3 A molded product within the specified range can be obtained.

[0027] The foaming treatment can be realized by using an extruder which is a pressure heating machine. The molded body can be produced by accommodating the molding raw material in the extruder, heating and pressurizing it in the presence of water, kneading it, and discharging it under reduced pressure. The extruder may contain a molding raw material mixture in which the molding raw material and water are premixed by a general method. The molding raw material can be prepared by blending the above-mentioned gelling agent, food polysaccharide, and additives as required. The blending amount of water is preferably about 5 to 90% by mass, more preferably 10 to 70% by mass, of the entire molding raw material mixture (molding raw material + water).

[0028] The extruder can perform operations such as compression, shear, mixing, and kneading by means of a screw and a cylinder, and is used in the production of food for processes such as molding, structuring, melting, and sterilization. In the present invention, by pressurizing and heating the molding raw material while adding water to expand it, a molded body with a bulk density in the range of 0.2 to 0.7 g / cm 3 can be obtained.

[0029] As the extruder, a single-screw type and a multi-screw type typified by a twin-screw are known, but it is preferable to use a twin-screw extruder. The basic configuration of the screw is a straight shape with a narrowing pitch from the raw material supply port toward the die. In order to enhance the expansion, a kneading screw, a reverse screw, and a pineapple element may be incorporated.

[0030] The heating temperature is defined in the range of 40 to 140°C, preferably 50 to 100°C. The higher the temperature, the lower the bulk density of the obtained molded body. Also, as the pressurization condition of the extruder, about 20 to 120 kg / cm 2 is preferable. The molding raw material mixture heated and pressurized in the extruder is extruded from the die and expanded under reduced pressure in the atmosphere. At the same time, the moisture in the molding raw material mixture evaporates and bubbles are encapsulated. In this way, a molded body with a predetermined shape is obtained within the range of 0.2 to 0.7 g / cm 3 of bulk density.

[0031] An aqueous solution of a divalent metal salt is brought into contact with a molded body of a predetermined shape by spraying or immersion. The divalent metal salt is not particularly limited as long as it is suitable for use in food and forms a gel when used in combination with a gelling agent. Examples include salts containing divalent metals such as calcium and magnesium. Specifically, examples include calcium salts such as calcium chloride, calcium lactate, calcined shell calcium, and eggshell calcium, and water-soluble magnesium salts such as magnesium chloride and magnesium lactate.

[0032] Divalent metal salts are added in an amount such that the divalent metal content in the instant processed food is 0.1 to 1% by mass. Since the divalent metal content in a divalent metal salt varies depending on the type of metal salt, degree of dissociation, water of crystallization, etc., the amount of divalent metal salt is adjusted as appropriate so that the content in the instant processed food is 0.1 to 1% by mass.

[0033] By contacting a molded body of a predetermined shape with an aqueous solution of a divalent metal salt by methods such as spraying or immersion, the gelling agent, which gels due to divalent metal ions, can react with the metal ions. Not all of the divalent metal in the divalent metal salt used is necessarily contained in the final instant processed food. The amount of divalent metal in the final instant processed food is determined by examining the amount of divalent metal and deciding on the amount of divalent metal salt to be between 0.1% and 1% by mass. If all of the divalent metal salt is used, the amount of divalent metal can be determined from the amount of divalent metal salt.

[0034] The divalent metal is contained in an amount of 0.1 to 1% by mass relative to the molded body. The inclusion of a predetermined amount of divalent metal provides sufficient shape retention to the molded body, allowing it to maintain its shape when rehydrated and to achieve the desired taste.

[0035] The instant processed food of the present invention is obtained by reacting a gelling agent with divalent metal ions and then drying the molded body by vacuum drying or heat drying. The moisture content of the molded body after drying is preferably about 1 to 30% by mass. When the instant processed food of the present invention is a rice-like product, it has the same appearance as puffed rice in its foamed state. This rice-like product is not meant to be mixed with regular rice and cooked before consumption, but rather to be rehydrated in hot water to restore it to a rice-like shape before consumption. After rehydrating, it has a good texture similar to non-glutinous rice. [Examples]

[0036] The following describes specific examples of the present invention, but these are not intended to limit the present invention. Rice-like processed products were manufactured by combining food polysaccharides, gelling agents, and divalent metal salts in various compositions, and the obtained rice-like processed products were rehydrated with hot water and evaluated.

[0037] First, various starches were used as food polysaccharides, and sodium alginate was used as a gelling agent, in combination as a molding raw material. The starch and sodium alginate were mixed in the following ratios and supplied into a cylinder with water using an extruder (manufactured by Japan Steel Works Ltd.), and subjected to heating and pressurizing treatment. The amount of water was approximately 25% by mass of the total molding raw material mixture (molding raw material + water). The screw configuration was basically a straight type, with a kneading screw assembled near the tip.

[0038] The processing conditions were a heating temperature of 70°C and a pressurizing pressure of 80 kg / cm². 3 The screw rotation speed was set to 400 rpm. A rice-shaped die was used to obtain a rice-shaped molded body. The bulk density of the molded body was 0.5 g / cm³. 3 The bulk density was determined using a 100 mL stainless steel cylindrical container. The molded body was filled into the container, its mass was measured, and the bulk density was calculated by dividing the mass of the molded body by 100. The same measurement was repeated three times, and the average of the measured values ​​was taken as the bulk density.

[0039] To the obtained molded body, 3% by mass of calcium chloride was sprayed and the calcium ions reacted with sodium alginate to obtain a rice-shaped processed product. The content of divalent metal (Ca) in the molded body was 0.6% by mass. The metal ion content was measured using ICP (ICPE-9000, manufactured by Shimadzu Corporation).

[0040] The rice-like processed product was rehydrated in 90°C boiling water for 5 minutes to prepare evaluation samples. The shape retention of the evaluation samples was visually confirmed, and the rehydration rate and texture were evaluated. The evaluation criteria are as follows: <Shape retention> ×: No shape retention △: Slightly deformed shape ○: Has sufficient shape retention. Shape retention is preferably "○", but "△" is also acceptable. <Return multiplier> The rice-like processed food was rehydrated in boiling water, and after 5 minutes, the water was drained and the mass was measured. The rehydration ratio per gram of the rice-like processed food was calculated. A rehydration ratio of 3 times or more is considered acceptable. <Texture> ×: Bad △: Normal ○: Preferred ◎: More preferable For texture, anything above average is considered acceptable.

[0041] Furthermore, the energy (kcal) and carbohydrate (g) content per 100g after rehydration were calculated. The results obtained, along with the mixing ratios, are summarized in Table 1 below. Note that "%" in the table represents "mass %", and the same applies to subsequent tables.

[0042] [Table 1]

[0043] As shown in Table 1 above, when starch is used as a food polysaccharide, a rice-like processed product with excellent shape retention, regeneration ratio, and texture can be obtained by constructing a molded body with 60-90% by mass of starch and 40-10% by mass of a gelling agent. Furthermore, since the rice-like processed product of the present invention contains 40-10% by mass of a gelling agent, it has lower energy and carbohydrate content than non-glutinous rice, pre-gelatinized rice, and oil-processed rice.

[0044] Tapioca starch was used as a molding material in combination with various gelling agents. Tapioca starch and gelling agents were mixed in the following ratios, and processed using the same extruder as described above under the same conditions to produce rice-shaped molded bodies (bulk density: 0.5 g / cm³). 3 A molded product was obtained. By adding 3% by mass of calcium chloride to the obtained molded product and reacting it, a rice-shaped processed product was obtained. The content of divalent metal (Ca) in the molded product was 0.6% by mass.

[0045] The rice-like processed food was rehydrated in 90°C boiling water for 5 minutes to prepare the evaluation samples. The shape retention of the evaluation samples was visually confirmed, and the rehydration rate and texture were evaluated in the same manner as described above. The results, along with the blending ratio, energy, and carbohydrates, are summarized in Table 2 below.

[0046] [Table 2]

[0047] As shown in Table 2 above, when tapioca starch is used as a food polysaccharide, if the molded product contains 1 to 30% by mass of a gelling agent, a rice-like processed product with excellent shape retention, rehydration rate, and texture can be obtained.

[0048] 90% by mass of starch (potato starch) and 10% by mass of a gelling agent (deacyl gellan gum) were used as molding raw materials. Using the same extruder as described above and processing under the same conditions, a rice-like molded body (bulk density: 0.5 g / cm³) was obtained. 3 A molded product was obtained. The obtained molded product was immersed in a liquid containing various divalent metal salts for 10 minutes to react, and then dried to obtain a rice-like processed product.

[0049] The rice-like processed product was rehydrated in 90°C boiling water for 5 minutes to prepare the evaluation sample. The shape retention of the evaluation sample was visually confirmed, and the rehydration rate and texture were evaluated in the same manner as described above. The results, along with the blending ratio, energy, and carbohydrates, are summarized in Table 3 below.

[0050] [Table 3]

[0051] Rice-like processed products can be obtained by adjusting the amount of divalent metal salt added so that the product contains 0.1 to 1 mass% of the divalent metal. As shown in Table 3 above, rice-like processed products containing 0.1 to 1 mass% of the divalent metal relative to the molded body exhibit superior shape retention, re-sprout ratio, and texture.

[0052] 70% by mass of starch (tapioca starch), 20% by mass of indigestible starch, and 10% by mass of a gelling agent (sodium alginate) were used as molding raw materials. Using the same extruder as described above, the materials were processed under the same conditions except that the temperature was changed within the range of 20 to 160°C to obtain rice-like molded bodies of various bulk densities. 3% by mass of calcium chloride was added to the obtained molded bodies and reacted to obtain rice-like processed products. The content of divalent metal (Ca) in the molded bodies was 0.6% by mass.

[0053] The rice-like processed food was rehydrated in 90°C boiling water for 5 minutes to prepare evaluation samples. The shape retention of the evaluation samples was visually confirmed, and the rehydration rate, texture, and bulk density were evaluated in the same manner as described above. The results, along with the heating temperature, bulk density, energy, and carbohydrates, are summarized in Table 4 below.

[0054] [Table 4]

[0055] As shown in Table 4 above, the bulk density of the molded body is 0.2 to 0.7 g / cm³. 3 Therefore, it is possible to obtain rice-like processed products with excellent shape retention, rehydration rate, and texture.

[0056] A molding raw material was prepared using 10% by mass of a gelling agent (sodium alginate) and by replacing a portion of the starch (tapioca starch) with indigestible starch. Tapioca starch and indigestible starch were mixed in the following ratio, and the gelling agent was added to create the molding raw material. The molding raw material was processed using the same extruder as described above and under the same conditions as described above to produce a rice-shaped molded body (bulk density: 0.5 g / cm³). 3 A molded product was obtained. A rice-shaped processed product was obtained by adding 3% by mass of calcium chloride to the obtained molded product and reacting it. The content of divalent metal (Ca) in the molded product was 0.6% by mass.

[0057] The rice-like processed food was rehydrated in 90°C boiling water for 5 minutes to prepare the evaluation sample. The texture of the evaluation sample was assessed in the same manner as described above. The results obtained, along with the blending ratio, energy, and carbohydrates, are summarized in Table 5 below.

[0058] [Table 5]

[0059] As shown in Table 5 above, when indigestible starch is used as part of the food polysaccharides, if the indigestible starch content is 40% by mass or less of the molded product, a rice-like processed product with excellent shape retention, rehydration ratio, and texture can be obtained.

[0060] A molding raw material was prepared using 10% by mass of a gelling agent (deacyl gellan gum) and 10% by mass of indigestible starch (pine starch RT), with a portion of the starch (tapioca hydroxypropyl starch) replaced with various grain flours. The starch and grain flours were blended in the following ratios, and the gelling agent and indigestible starch were added to form the molding raw material. The molding raw material was processed using the same extruder as described above and under the same conditions as described above to form a rice-shaped molded body (bulk density: 0.5 g / cm³). 3 A molded product was obtained. A rice-shaped processed product was obtained by adding 3% by mass of calcium chloride to the obtained molded product and reacting it. The content of divalent metal (Ca) in the molded product was 0.6% by mass.

[0061] The rice-like processed food was rehydrated in 90°C boiling water for 5 minutes to prepare the evaluation sample. The texture of the evaluation sample was assessed in the same manner as described above. The results obtained, along with the mixing ratio, are summarized in Table 6 below.

[0062] [Table 6]

[0063] As shown in Table 6 above, when grain flour is used as part of the food polysaccharides, if its content is 60% by mass or less of the molded product, a rice-like processed product with excellent texture can be obtained.

[0064] A molding raw material was prepared using 10% by mass of a gelling agent (LM pectin) and by replacing a portion of the starch (potato hydroxypropyl phosphate cross-linked starch) with various hydrocolloids. The starch and hydrocolloids were blended in the following ratios, and the gelling agent was added to form the molding raw material. The molding raw material was processed using the same extruder as described above and under the same conditions as described above to produce a rice-shaped molded body (bulk density: 0.5 g / cm³). 3 A molded product was obtained. A rice-shaped processed product was obtained by adding 3% by mass of calcium chloride to the obtained molded product and reacting it. The content of divalent metal (Ca) in the molded product was 0.6% by mass.

[0065] The rice-like processed product was rehydrated in 85°C hot water for 5 minutes to prepare the evaluation sample. The shape retention of the evaluation sample was visually confirmed, and the rehydration rate and texture were evaluated in the same manner as described above. The results, along with the mixing ratios, are summarized in Table 7 below.

[0066] [Table 7]

[0067] As shown in Table 7 above, when hydrocolloids are used as part of the food polysaccharides, if their content is 30% by mass or less of the molded product, a rice-like processed product with excellent shape retention, regeneration ratio, and texture can be obtained.

[0068] A molding raw material was prepared using 10% by mass of a gelling agent (κ-carrageenan) and 90% by mass of starch (sweet potato starch). Except for a change in die shape, the molding raw material was processed using the same extruder as described above and under the same conditions as described above to produce molded bodies of various shapes. To the obtained molded bodies, calcium chloride as a divalent metal salt was added as described above to produce instant processed food. In all cases, the amount of divalent metal salt added was 3% by mass relative to the molded body. The content of divalent metal (Ca) in the molded bodies was 0.6% by mass.

[0069] Instant processed foods were rehydrated in 90°C boiling water for 5 minutes to prepare evaluation samples. The shape retention of the evaluation samples was visually confirmed, and the rehydration rate and texture were evaluated in the same manner as described above. The results, along with the shape of the instant processed foods, are summarized in Table 8 below.

[0070] [Table 8]

[0071] As shown in Table 8 above, by adding a predetermined amount of a gelling agent that gels with divalent metal ions to a food polysaccharide consisting of at least a portion of starch, molding it, and then adding a divalent metal salt, it is possible to obtain instant processed foods of any shape with excellent shape retention, rehydration rate, and texture.

Claims

1. A gelling agent that gels with divalent metal ions and a food polysaccharide, at least a part of which is starch, are contained. The bulk density is 0.2 to 0.7 g / cm 3 A molded body of The content of the gelling agent is 1 to 40% by mass, The instant processed food contains 0.1 to 1% by mass of a divalent metal relative to the molded body.

2. 2. The instant processed food according to claim 1, wherein the edible polysaccharide contains resistant starch, and the content of the resistant starch in the molded body is 40% by mass or less.

3. 3. The instant processed food according to claim 1, wherein the edible polysaccharide contains cereal flour, and the content of the cereal flour in the molded body is 60% by mass or less.

4. 2. The instant processed food according to claim 1, wherein the edible polysaccharide contains a hydrocolloid, and the content of the hydrocolloid in the molded body is 30% by mass or less.

5. A method for producing the instant processed food according to claim 1, a step of preparing 100 parts by mass of a molding raw material by mixing 60 to 99 parts by mass of a food polysaccharide, at least a portion of which is starch, with 1 to 40 parts by mass of a gelling agent that gels in the presence of a divalent metal ion; The obtained molding raw material is heated and pressurized at 40 to 140°C in the presence of water, kneaded, and discharged under reduced pressure to produce a mixture having a bulk density of 0.2 to 0.7 g / cm. 3 A step of obtaining a molded body of the above formula: a step of adding a divalent metal salt to the molded body so that the content of the divalent metal is 0.1 to 1 mass % to react the divalent metal ion with the gelling agent; and drying the molded body A manufacturing method comprising: