Method for producing konjac-derived syrup, method for producing bound or molded food products, and bound or molded food products

Abstract

To provide a foodstuff which has a formative effect like sugar and an effect causing sweetness to be sensed.SOLUTION: A production method for konjak-derived syrup which is added to a foodstuff to be bound or molded, is frozen together with the foodstuff, where the resultant is then dried for use, includes adding an alkaline coagulating agent to a glue-like foodstuff formed by mixing refined konjak flour with water, stirring the resultant, with heating at 80°C or more for 30 minutes or more, cooling the resultant to 20°C or less, and mixing the resultant with a sweeter added thereto. The refined konjak flour is 0.1 to 5.0 wt.%.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to a method for producing konjac-derived syrup, a method for producing bound or molded foods, and bound or molded foods. More specifically, it relates to a method for producing konjac-derived syrup for use in confectionery, a method for producing bound or molded foods, and bound or molded foods.

Background Art

[0002] Patent Document 1 discloses a method for producing foods using additives in place of thickeners and emulsifiers. The production method uses konjac jelly obtained by adding water and an alkali to konjac powder and swelling / reacting it as at least part of a thickener or emulsifier.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] Sugar not only makes us perceive sweetness but also has the property of changing its physical properties depending on temperature. For example, it exhibits different properties such as syrup at about 105°C, fondant at about 115°C, rock candy at 160°C - 165°C, and caramel at 195°C or higher. This property is utilized in shaping foods or binding and molding foods. Conventionally, konjac has been widely used as a low-calorie ingredient with viscosity. Also, there are various sweeteners as low-calorie ingredients that can make us perceive sweetness in place of sugar. However, konjac itself has almost no taste and cannot bind ingredients like sugar. Also, sweeteners cannot obtain binding and shaping power like sugar even when thermally changed.

[0005] Therefore, the object of the present invention is to provide a method for producing a konjac-derived syrup that has a shaping effect and a sweetness-perceiving effect similar to sugar, a method for producing bound or molded food products, and bound or molded food products. [Means for solving the problem]

[0006] (1) The present invention relates to a method for producing konjac-derived syrup, which is added to an ingredient to be bound or molded, and used after being frozen and dried together with the ingredient, and is characterized by adding an alkaline coagulant to a paste-like ingredient formed by mixing konjac flour with water, stirring, heating at 80°C or higher for 30 minutes or more, cooling to 20°C or lower, and adding and mixing a sweetener which has all or part of the sugar necessary for the intended sweetness reduced and is adjusted to compensate for the sweetness resulting from the reduction of the sugar.

[0007] (2) In the method for producing konjac-derived syrup, it is preferable that the sweetener and the konjac flour are blended in such a way as to compensate for the binding strength resulting from the reduction of sugar.

[0008] (3) It is preferable that the sweetener and the konjac powder are added to compensate for the viscosity resulting from the reduction of the sugar.

[0009] (4) It is also preferable that the amount of konjac powder is 0.1 to 5.0 wt%.

[0010] (5) It is also preferable that the pH after cooling is 8 to 9.0.

[0011] (6) The present invention relates to a method for producing bound or molded food products, which is a method for producing bound or molded food products using konjac-derived syrup, characterized in that the konjac-derived syrup produced by the above-described method is mixed with an ingredient to be bound or molded, the mixed ingredient is frozen, and the frozen ingredient is dried.

[0012] (7) In the method for producing such bound or molded food products, it is preferable to adjust the moisture content of the food product to be produced during the drying process.

[0013] (8) It is also preferable to freeze the mixed ingredients after filling them into a mold.

[0014] (9) It is also preferable that the freezing temperature be between -4 and -40°C.

[0015] (10) It is also preferable that the food ingredient to be bound or molded is okara (soy pulp).

[0016] (11) It is also preferable that the ingredients to be bound or molded are seeds and / or nuts.

[0017] (12) The bound or molded food of the present invention is characterized by containing 1 to 60% by weight of konjac-derived syrup produced by the above-described manufacturing method.

[0018] (13) Such bound or molded foods are preferably substantially sugar-free. Substantially sugar-free means that sugar is not included primarily for the purpose of shaping or perceiving sweetness. Therefore, it does not mean that no sugar is included at all. This includes cases where konjac-derived syrup is replaced with sugar, or where konjac-derived syrup is replaced with a portion of sugar. In the case of partial replacement, the sugar is not primarily intended for shaping or perceiving sweetness. [Effects of the Invention]

[0019] According to the present invention, it is possible to produce food ingredients that exhibit shaping effects and the ability to perceive sweetness without using sugar. [Brief explanation of the drawing]

[0020] [Figure 1] Figure 1 shows a schematic process diagram of the method for producing the bound or molded food product according to the present invention. [Figure 2]Figure 2 shows a schematic process diagram of the method for producing the konjac-derived syrup of Figure 1. [Figure 3] Figure 3 is a photograph of Example 1 showing a nut bar. [Figure 4] Figure 4 is a photograph of Example 2 showing a nut bar with okara. **[Mode for Carrying Out the Invention]**

[0021] [1. General Explanation] The method for producing a bound or formed food of the present invention (hereinafter referred to as the production method) is a method for producing a bound or formed food (hereinafter referred to as a shaped and sweetened food) by adding the konjac-derived syrup of the present invention. The konjac-derived syrup is obtained by adding a sweetener to konjac ingredients. The konjac ingredients are ingredients that have been heated in a predetermined process and then cooled in a predetermined process to form a paste. The konjac ingredients usually exhibit viscosity and solidify or gelify by freezing. Once solidified or gelled, they tend not to melt like so-called konjac. Therefore, the ingredients mixed with the konjac-derived syrup (the mixed material 3 in Figure 1) impart appropriate viscosity to the mixed materials in the production process instead of a thickening stabilizer. Then, after freezing, they are bound or formed by solidification or gelification. And by drying, they become shaped and sweetened foods with a predetermined shape. According to this production method, it is possible to produce a shaped and sweetened food that exhibits a shaping effect and an effect of making the sweetness perceptible without using sugar.

[0022] (Amount of Konjac Ingredients) When the amount of konjac ingredients in the shaped and sweetened food increases, the viscosity of the mixed material tends to increase. Also, there is a tendency to easily incorporate air bubbles. Also, there is a tendency for the degree of binding or forming by solidification or gelification due to freezing to be large.

[0023] (Amount of Sweetener, Sweetness Ratio) As the amount of sweetener relative to the amount of sweetened food increases, the sweetness of the sweetened food tends to increase. Similarly, as the sweetness ratio of the sweetener increases, the sweetness of the sweetened food tends to increase.

[0024] (Binding or shaping, adjusting sweetness) Konjac-derived syrup allows for separate adjustment of the degree of binding or shaping in molded and sweetened foods, as well as the degree of sweetness, by adjusting the amount of konjac ingredients and the amount and sweetness ratio of sweeteners.

[0025] (Property that is resistant to losing its shape) The aforementioned molded and sweet foods are resistant to deformation at room temperature. While room temperature is assumed to be around 25°C, it is preferable that they do not deform even at other temperatures, such as around 40°C in the Japanese summer.

[0026] (Artistic products and sweet foods) Shaped and sweet foods include confectionery and portable foods. Examples include nut bars, protein bars, cookies, biscuits, and rice crackers. They should have shapes that are easy to carry and visually appealing. Examples of easily portable shapes include rods, spheres, and plates. Examples of visually appealing shapes include stars, moons, and characters. Other shapes, such as pyramidal shapes (like cones and square pyramids) and cubic shapes (including rectangular prisms), can also be used.

[0027] [2. Detailed explanation] Figure 1 shows a schematic process diagram of the manufacturing method of the present invention. The manufacturing method 1 shown in Figure 1 mainly consists of the steps of: step S1 of preparing konjac-derived syrup 2; step S2 of preparing ingredients 3 to be mixed; step S3 of mixing konjac ingredients 2 and ingredients 3; step S4 of filling into containers 13 or the like; step S5 of freezing the mixed ingredients 4; and step S6 of drying. Note that if the product is not to be filled into containers, step S4 of filling may be omitted.

[0028] (Step S1: Preparation of konjac ingredients) In step S1, konjac ingredient 2 is prepared. Konjac ingredient 2 is prepared as konjac-derived syrup 14. Konjac-derived syrup 14 is made by adding sweetener 15 to konjac ingredient 2. The weight ratio of konjac-derived syrup 14 to ingredient 3 to be mixed depends on the properties of ingredient 3 to be mixed, but is generally 1 to 60% by weight. If the amount of sweetener 15 is large, it may be used as konjac ingredient 2, which is generally 1 to 60% by weight. Since the temperature at which konjac ingredient 2 solidifies or gels is approximately 0°C or below, if the temperature is higher than 0°C, an increase in viscosity due to solidification or gelation of konjac ingredient 2 is unlikely to occur. This makes manufacturing easier.

[0029] (Step S2: Preparation of ingredients to be mixed) In step S2, the ingredients to be mixed (3) are prepared. In this embodiment, the ingredients to be mixed (3) are ingredients that should be bound together, such as granules, powder, or small pieces.

[0030] (Ingredients that should be bound together, etc.) Examples of ingredients that should be bound together include seeds and / or nuts, okara (soy pulp), fruits or dried fruits, vegetables or dried vegetables, gummies or jellies made by solidifying fruit juice with gelatin, grains such as wheat and sesame, and legumes. The ingredients can be in the form of granules, powders, or small pieces. Other forms may be obtained by using the ingredients in their original shape, or by cutting or crushing them. There are no particular restrictions on the size of the granules, powders, or small pieces of ingredients. Furthermore, the ingredients may include those containing moisture or in paste form. For example, any of these moisture-containing ingredients or paste-like ingredients that easily decompose and break apart after the moisture dries can be used as ingredients to be bound by the manufacturing method of the present invention. Furthermore, liquid ingredients are also acceptable. For example, juice, seasonings, and broth. These should be mixed with the konjac-derived syrup 14 and poured into the mold. The ingredients that should be bound together are not particularly limited.

[0031] The aforementioned nuts and seeds refer to edible fruits and seeds encased in a hard skin or shell. The term "nuts" refers to tree nuts and some legumes that are generally recognized as nuts. The amount of the aforementioned nuts and seeds used is not particularly limited and can be adjusted as appropriate. For example, the aforementioned nuts and seeds and / or nuts may be at least one selected from the group consisting of sesame, peanuts, almonds, walnuts, cashews, and pecans.

[0032] Okara is a leftover ingredient from the tofu-making process when soy milk is squeezed out. The amount of konjac-derived syrup 14 may be adjusted to account for the moisture content remaining in the okara.

[0033] (Process S3: Mixing process) In step S3, the ingredients 3 to be mixed with the konjac-derived syrup 14 are mixed. The mixture is prepared by mixing, dissolving, and dispersing in a known apparatus such as a mixing tank. The temperature during mixing is not particularly limited, but a temperature of around 25°C (room temperature) is preferred from the viewpoint of uniformly and easily dissolving and dispersing the raw materials. A temperature of 5 to 70°C is also acceptable. Milk and dairy products, sweeteners, oils and fats, emulsifiers, stabilizers, flavorings, and colorings may be added as needed. Alternatively, they may be omitted entirely.

[0034] (Thickening and stabilizing agent) When using thickening and stabilizing agents with konjac-derived syrup 14, examples of plant-derived stabilizers (thickening polysaccharides) include carrageenan, guar gum, locust bean gum, (microcrystalline) cellulose, pectin, starch, and gum arabic; animal-derived stabilizers include gelatin, casein, and sodium caseinate; and synthetic stabilizers include carboxymethylcellulose (CMC) and methylcellulose.

[0035] (Process S4: Filling process) In step S4, the mixed ingredients 4 are filled into a mold, container 13, etc., as needed. Since the mixed ingredients 4 are not solidified or gelled and do not have a relatively high viscosity, filling is easy. Alternatively, instead of filling container 13, the product may be placed in predetermined quantities on cooking paper, a plate, or the like. It may also be shaped by hand, such as by rolling it into a ball, before being placed on cooking paper, a plate, or the like.

[0036] (Process S5: Freezing process) The freezing temperature is -5 to -40°C, preferably -5 to -20°C. In this embodiment, it is approximately -18°C. The freezing time is, for example, 2 hours or more, preferably 8 hours or more, i.e., overnight. Freezing at approximately -18°C for 8 hours or more in a freezer ensures more reliable solidification or gelation of the konjac component 2.

[0037] (Process S6: Drying process) The drying temperature, when using an oven, is 140-230°C, preferably 170-190°C for a so-called medium-temperature oven. When using a low-temperature dryer, the temperature is 15-35°C. Furthermore, when drying by freeze-drying, drying is performed under reduced pressure at around -30°C. The drying time for each method is set to an appropriate value depending on the amount of moisture to be adjusted. Other drying temperatures and drying times may be used. For example, in the embodiment described later, the product is dried at approximately 70°C for approximately 14 hours after thawing. It may also be left to stand at a temperature near room temperature until the desired moisture content is reached. This produces the molded and sweetened food product 5. The texture of the shaped and sweetened food product 5 can be adjusted by controlling the drying temperature and drying time.

[0038] (konnyaku ingredients 2) Figure 2 shows a schematic process diagram of the manufacturing method for konjac-derived syrup 14. The method for producing the konjac-derived syrup 14 shown in Figure 2, method 6, consists of the steps of: step R1 preparing konjac powder 7; step R2 preparing water 8; step R3 swelling the konjac powder 7; step R4 adding an alkaline coagulant 10 to the swollen paste-like food ingredient 9 and kneading it; step R5 heating at 80°C or higher for 30 minutes or more while kneading; step R6 cooling with water at 20°C or lower; and step R7 adding a sweetener 15.

[0039] (Properties of Konjac Ingredient 2) The paste-like food ingredient 9 is generally referred to as konjac paste. The solidified konjac paste is generally referred to as konjac. The konjac food ingredient 2 produced by manufacturing method 6 exhibits different properties from the paste-like food ingredient 9 and konjac. The konjac food ingredient 2 produced by manufacturing method 6 exists as a paste at room temperature, solidifies or gels upon freezing, and maintains its solidified or gelled state even after thawing. Here, the degree of coagulation or gelation tends to be higher the greater the amount of konjac flour 7 in konjac ingredient 2. This is related to the binding force of the ingredients. Furthermore, the shaping effect of the shaping / sweetening food 5 tends to be higher the greater the amount of konjac ingredient 2. Sugar binds the ingredients together by incorporating them as it solidifies after dissolving. Furthermore, the greater the amount of konjac ingredient 2, the higher the viscosity of the konjac-derived syrup 14 tends to be. Dissolved sugar tends to gradually increase in viscosity as the temperature decreases before it solidifies.

[0040] (Process R1) Prepare 5-40g of konjac powder (7).

[0041] (Process R2) Prepare 1000ml of water (8 parts).

[0042] (Process R3) Add water 8 to the konjac powder 7 and allow it to swell. The concentration of the konjac powder is 0.1 to 5.0 wt%. It is preferable to slowly swell it with cold water to dissolve the konjac powder 7. At this time, the color of the paste-like food ingredient 9 is white. The concentration of the konjac powder 7 is preferably 0.5 to 4.0 wt%, and more preferably 1 to 3 wt%. Coarse konjac powder may be used as the konjac powder 7.

[0043] (Process R4) An alkaline coagulant 10 is added to the paste-like food ingredient 9. At this point, the food ingredient 11 mixed with the coagulant is light pink in color.

[0044] The alkaline coagulant 10 used in the present invention is not limited to calcium hydroxide, but can also be hydroxide compounds such as sodium hydroxide, potassium hydroxide, and magnesium hydroxide; carbonates such as sodium carbonate, potassium carbonate, calcium carbonate, and magnesium carbonate; sulfates such as calcium sulfate, potassium sulfate, sodium sulfate, and magnesium sulfate; organic acid salts such as sodium citrate, sodium tartrate, sodium malate, sodium acetate, sodium lactate, and sodium succinate; and phosphates such as sodium polyphosphate, sodium pyrophosphate, and sodium metaphosphate. In addition to these basic salts, basic amino acids that can be used include arginine, lysine, histidine, ornithine, and citrulline.

[0045] (Process R5) The food ingredients 11 mixed with the coagulant are heated at 60-90°C for 30 minutes or more, preferably at 80-90°C for 90 minutes to 6 hours. The heating time varies depending on the pH and heating temperature. The higher the pH and the higher the heating temperature, the shorter the heating time tends to be. The color of the heated food ingredients 12 will turn white. It is preferable to heat while stirring.

[0046] (Process R6) Cool with water below 20°C. The finished konjac ingredient 2 will become a paste-like consistency, for example, with a jam-like texture. When it becomes a paste, it will change to a reddish-yellow color. For example, checking for this reddish-yellow color can be used as an indicator that the paste-like konjac ingredient 2 is complete.

[0047] (Process R6) Add sweetener 15. It is preferable to use sweetener 15 with an appropriate sweetness ratio and add an appropriate amount, taking into consideration the degree of sweetness. The finished konjac-derived syrup 14 has a pH of 8 to 9.0, preferably about 8.5.

[0048] Generally, sweeteners are broadly classified into carbohydrate-based and non-carbohydrate-based types. Non-carbohydrate sweeteners include natural sweeteners and synthetic sweeteners. Specific examples of carbohydrate-based sweeteners include sugar; starch-derived sugars such as glucose, fructose, maltose, corn syrup, isomerized sugar, isomaltoligosaccharide, and trehalose; sugar alcohols such as sorbitol, mannitol, maltitol, reduced corn syrup, reduced palatinose, xylitol, and erythritol; and other sugars such as fructooligosaccharides, galactooligosaccharides, xylooligosaccharides, lactulose oligosaccharides, soybean oligosaccharides, raffinose, and lactose. Non-carbohydrate sweeteners include natural sweeteners such as stevia, licorice (glycyrrhizin), and monk fruit; and synthetic sweeteners such as saccharin, aspartame, acesulfame K, and sucralose.

[0049] (Sweetener 15%) In this embodiment, a sweetener 15 with lower energy content than sugar is used. Sugar may be used as an auxiliary ingredient. Furthermore, a mixture of the above-mentioned sweeteners with additives or a mixture of the above-mentioned sweeteners may be used as sweetener 15. Furthermore, non-carbohydrate sweeteners or carbohydrate-based sweeteners excluding sugar may be used as sweeteners. Alternatively, non-carbohydrate sweeteners may be used, and carbohydrate-based sweeteners may be omitted entirely. For example, if all or part of the sugar required for the intended sweetness is reduced, the sweetener is adjusted to compensate for the sweetness that would be lost by reducing the sugar. In this case, it is preferable that the calories and / or carbohydrates are reduced compared to the sugar required for the intended sweetness. Furthermore, it is preferable that sweetener 15 and konjac flour 7 are included to compensate for the binding strength resulting from the reduction in sugar. Furthermore, it is preferable that sweetener 15 and konjac flour 7 are added to compensate for the viscosity resulting from the reduction in sugar.

[0050] [3. Examples of Konjac-derived Syrup 14] 5-40g of konjac powder 7 and 1000ml of water 8 were mixed to make konjac paste (paste-like food ingredient 9). An alkaline coagulant was added, and the mixture was heated at a temperature of 60-90°C for 90 minutes to 6 hours, then cooled to approximately 20°C to obtain a paste-like konjac food ingredient 2. The pH of this paste-like konjac food ingredient 2 was 8.5. Sweetener 15 was added to konjac food ingredient 2. Sweetener 15 is a sweetener mainly composed of naturally derived ingredients.

[0051] [4. Examples of 5 shaped and sweetened foods] (Example 1: Mixed Nuts) Konjac-derived syrup 14 was prepared by adding 7g of Saraya Co., Ltd.'s product, Lakanto S syrup, to 20g of konjac ingredients. The prepared konjac-derived syrup 14 was mixed with 130g of mixed nuts and dried fruit, placed on a baking sheet, and frozen at -18°C. Next, it was thawed at room temperature (15°C) for about 6 hours. After that, it was dried at about 70°C for about 14 hours. This completed the nut bar (shaped sweet food 5). Figure 3 shows the finished nut bar. The nut bar is shaped into a flat sheet.

[0052] (Example 2: Nut bar with okara (soy pulp)) Konjac-derived syrup 14 was prepared by adding 20g of Saraya Co., Ltd.'s product, Lakanto S syrup, to 200g of konjac ingredients. Mixed nuts and dried fruit 35g, okara (soy pulp) 60g, water 185g, and the prepared konjac-derived syrup 14 were mixed together, placed on a baking sheet, and frozen at -18°C. Then, it was thawed at room temperature (15°C) for about 6 hours. After that, it was dried at about 70°C for about 14 hours. This completed the okara-containing nut bar (shaped sweet food 5). Figure 4 shows the finished okara-containing nut bar. The okara-containing nut bar is shaped into a flat sheet.

[0053] [5. Summary] (1) The present invention relates to a method for producing konjac-derived syrup 1, which is added to an ingredient 3 to be bound or molded, and used after being frozen and dried together with the ingredient 3. The method is characterized by adding an alkaline coagulant 10 to a paste-like ingredient 9 formed by mixing konjac flour 7 with water 8, stirring, heating at 80°C or higher for 30 minutes or more, cooling to 20°C or lower, and adding and mixing a sweetener 15 which is adjusted to reduce all or part of the sugar necessary for the intended sweetness and to compensate for the sweetness caused by the reduction of the sugar. Konjac-derived syrup 14 provides a sweet taste in place of sugar. Furthermore, when food ingredient 3 to which konjac-derived syrup 14 has been added is frozen, the konjac ingredients 2 in the konjac-derived syrup 14 solidify or gel, improving the shapeability of the manufactured food product 5. Such konjac-derived syrup 14 can be easily manufactured.

[0054] (2) The method for producing konjac-derived syrup 1 is formulated by adding the sweetener and the konjac flour to compensate for the binding force resulting from the reduction in sugar, thereby enhancing the shaping properties of the food product 5.

[0055] (3) Furthermore, the sweetener and konjac flour are added to compensate for the viscosity resulting from the reduction in sugar, so that a texture and feel similar to sugar can be obtained when using it in cooking.

[0056] (4) Furthermore, since the amount of konjac flour is 0.1 to 5.0 wt%, the shaping effect of the manufactured food 5 is further enhanced.

[0057] (5) Furthermore, since the pH after cooling is 8 to 9.0, it can be combined with a wide range of ingredients, additives, and seasonings.

[0058] (6) The present invention relates to a method for producing bound or molded food products 6, which is a method for producing food products 5 bound or molded with konjac-derived syrup 4, characterized in that the konjac-derived syrup 14 produced by the above-described method 1 is mixed with the food ingredients 3 to be bound or molded, the mixed food ingredients 3 are frozen, and the frozen food ingredients are dried. Therefore, the manufactured shaped and sweetened food 5 is a food that is perceived as sweet, based on konjac-derived syrup 14, and is bound or molded by solidification or gelation due to freezing.

[0059] (7) The method for producing such bound or molded food products 6 adjusts the moisture content of the food product to be produced during the drying process, thereby allowing for adjustment of the texture of the finished food product 5.

[0060] (8) Furthermore, since the mixed ingredients 4 are frozen after being filled into containers 13, etc., a shaping effect based on solidification or gelation due to freezing occurs after filling. For this reason, manufacturing is easy.

[0061] (9) Furthermore, since the freezing temperature is -4 to -40°C, the molding process is reliable.

[0062] (10) Also, since the ingredient 3 to be bound or molded is okara (soy pulp), the forms of fiber intake become diverse.

[0063] (11) Furthermore, since the ingredients 3 to be bound or shaped are seeds and / or nuts, they are low in carbohydrates and rich in dietary fiber. Dietary fiber takes a long time to digest and keeps you feeling full.

[0064] (12) The bound or molded food 5 of the present invention is characterized by containing 1 to 60% by weight of konjac-derived syrup 14 produced by the above-described manufacturing method. Therefore, the texture and sweetness of the bound or molded food 5 can be adjusted based on the amount of sweet konjac ingredient 2 and flavoring 15.

[0065] (13) Such bound or molded foods contain virtually no sugar, and are therefore low in calories while exhibiting a binding and sweetness similar to sugar. [Explanation of Symbols]

[0066] 1. Method for manufacturing bound or molded food products 2 Konjac ingredients 3. Ingredients to mix 4 Mixed ingredients 5. Bound or molded foods 6. Method for producing konjac-derived syrup 7 Konjac powder 8 water 9 Glue-like ingredients 10 Alkaline coagulant 11. Ingredients mixed with a coagulant 12 Heating ingredients 13 Container 14. Konjac-derived syrup 15 Sweeteners

Claims

1. A method for producing a konjac-derived syrup that is added to ingredients to be bound or molded, and is used after being frozen and dried together with the ingredients, An alkaline coagulant is added to a paste-like food ingredient formed by mixing konjac flour with water. Stir and heat at 80°C or higher for 30 minutes or more. Cool to below 20°C, Add and mix a non-carbohydrate or sugar-based sweetener, The pH after cooling is 8 to 9.

0. The konjac powder is contained in the aforementioned paste-like food ingredient in an amount of 0.1 to 5.0 wt%, A method for producing a konjac-derived syrup that is paste-like at room temperature, gels upon freezing, and maintains its gelled state after thawing.

2. A method for producing food products bound or molded with konjac-derived syrup, A konjac-derived syrup produced by the manufacturing method described in claim 1 is mixed with an ingredient to be bound or molded. Freeze the aforementioned mixed ingredients. A method for producing food products by drying, binding, or molding the aforementioned frozen ingredients.

3. A method for producing bound or molded food according to claim 2, wherein the moisture content of the food to be produced is adjusted during the drying process.

4. A method for producing bound or molded food according to claim 2 or 3, wherein the mixed ingredients are filled into a container and then frozen.

5. A method for producing bound or molded food according to any one of claims 2, 3, or 4, wherein the freezing temperature is -4 to -40°C.

6. A method for producing a bound or molded food according to any one of claims 2, 3, 4, or 5, wherein the food ingredient to be bound or molded is okara (soy pulp).

7. A method for producing a bound or molded food according to any one of claims 2, 3, 4, 5, or 6, wherein the food ingredient to be bound or molded is seeds and / or nuts.

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