Konjac noodles and method for producing the same

Abstract

To provide a konjak noodle that is rehydrated in hot water in a short time, and has excellent texture, and a method for manufacturing the konjak noodle.SOLUTION: A konjak noodle 10A includes a konjak inclusion containing a konjak ingredient, sweet sake, and starch as a raw material. The konjak noodle includes 1-3 pts.wt. of konjak powder, 5-20 pts.wt. of the sweet sake, and the rest that is the starch relative to 100 pts.wt. of the raw material. The konjak noodle can be rehydrated in hot water in boiling time in as little as four minutes, and chewy and good feeling of something going down can be felt at the same time. It is therefore possible to sufficiently solve a conventional problem that it is difficult to use a konjak noodle for instant foods.SELECTED DRAWING: Figure 3

Description

Technical Field

[0001] The present invention relates to konjac noodles and a method for producing the same, and particularly to konjac noodles that can be rehydrated in a short time and a method for producing the same.

Background Art

[0002] Conventionally, konjac noodles containing konjac components have been developed as dried products. However, since the water absorption rate of the konjac component is slow, there is a problem that it takes time to rehydrate. Therefore, when boiling water is poured, within a few minutes, the konjac noodles do not soften sufficiently and have a poor texture, so there is also a problem that it is difficult to use konjac noodles in instant foods. To solve such problems, in recent years, technologies related to konjac noodles that can be rehydrated in a short time and can be used in instant foods have been developed.

[0003] Patent Document 1 discloses an invention related to an instant food using instant noodles containing konjac powder under the name of "Instant Food". Hereinafter, the invention disclosed in Patent Document 1 will be described. The invention disclosed in Patent Document 1 is characterized in that dough composed of flour and at least one powder selected from the group consisting of brown rice powder, buckwheat powder, soy-derived powder, konjac powder, and agar powder is formed into noodle strands, heated, cooled, lyophilized, and the produced instant noodles, soup seasonings, and ingredients are packaged in a bag or a cup-shaped container. According to the invention having such a configuration, by freeze-drying noodle strands obtained by mixing flour, which is a binder, and powders of cereals and food fiber-containing ingredients, it is possible to produce instant noodles that can be eaten with a good texture.

[0004] ​​​​​ Next, Patent Document 2 is titled "Konjac-containing noodles and method for producing the same," and it describes konjac... An invention relating to konjac-containing noodles, etc., has been disclosed. The invention disclosed in Patent Document 2 relates to konjac Noodles containing , the main ingredient and 0.25 parts by mass or more per 100 parts by mass of the main ingredient Less than 5.0 parts by mass of heat-irreversible konjac gel and 6% or more by mass of the total mass of noodles. It contains 5% or less by mass of water, has a porous structure, and has a cross-sectional porosity of 2.0% to 13% or less. It is characterized by being below, and having a unit porosity of 0.01% or more and 2.5% or less in cross-section. According to this invention, the konjac-containing noodles are porous, having multiple fine cavities. Therefore, when rehydrating the noodles, the hot water enters this cavity and spreads evenly throughout the konjac-containing noodles. The dispersed konjac components swell again. As a result, the noodles quickly become ready to eat. The noodles will have elasticity derived from konjac components. [Prior art documents] [Patent Documents]

[0005] [Patent Document 1] Japanese Patent Publication No. 2007-151454 [Patent Document 2] Patent No. 5719064 [Overview of the project] [Problems that the invention aims to solve]

[0006] However, in the invention disclosed in Patent Document 1, instant noodles are produced by freeze-drying. It is produced. Therefore, when noodles containing konjac ingredients are frozen, they become like frozen konjac, for example. The ingredients may harden, potentially leading to longer rehydration times. Also, simply drying the noodles may result in... This could lead to higher costs.

[0007] Furthermore, in the invention disclosed in Patent Document 2, the konjac-containing noodles have a cross-sectional void ratio and Because the porosity of the material is within a predetermined range, the noodles quickly become ready to eat. It is being done. However, the porosity and unit porosity shown in Table 7 and the noodle stretching rate shown in Table 8 are used as criteria. When comparing the noodle stretch rates, the void ratio and noodle stretch rate, and the unit void ratio and noodle stretch rate are None of these can be said to have a clear correlation. Therefore, porous materials having a predetermined porosity, etc. The relationship between this and the speed of rehydration is unclear. That is, as disclosed in Patent Document 2 It is unclear whether the invention has adequately solved the problem of the water taking a long time to rehydrate.

[0008] This invention addresses these conventional circumstances and allows for quick rehydration. The objective is to provide konjac noodles that have a good texture and a method for producing the same. [Means for solving the problem]

[0009] To achieve the above objective, the first invention is a konjac-containing material containing konjac components. It is characterized by containing amazake (sweet rice wine) and starch as ingredients. In this invention, the konjac component is glucomannan. The konjac-containing material can be either konjac powder or konjac paste. Furthermore, amazake is made primarily from sweet koji, which is produced by fermenting rice koji, and also from the lees left over from sake production. Either amazake (sweet rice drink) or amazake (sweet rice drink) with sake lees as the main ingredient is acceptable. Starch is found in foods such as rice, glutinous rice, corn, sweet potatoes, potatoes, and peas. Raw starch or modified starch manufactured from raw materials such as tapioca, and It may also be manufactured from external raw materials. In the invention having the above-described configuration, at the time of rewarming, in addition to the starch absorbing water, the sugar contained in amazake also absorbs water. Therefore, even if konjac noodles containing glucomannan with a slow water absorption rate are used, it is considered that the entire noodles will swell.

[0010] The second invention is, in the first invention, the konjac component-containing product is characterized in that it contains 1 to 3 parts by weight of konjac powder, 5 to 20 parts by weight of amazake, and the balance is starch. In the invention having such a configuration, in addition to the action of the first invention, with respect to 100 parts by weight of the raw materials, since 1 to 3 parts by weight of konjac powder are contained, the texture peculiar to konjac is exhibited. Also, since 5 to 20 parts by weight of amazake are contained with respect to 100 parts by weight of the raw materials, the entire konjac noodles are swollen, and it is possible to prevent the konjac noodles from being difficult to dry due to excessive inclusion of amazake. Furthermore, since the balance is starch, a smooth texture is exhibited.

[0011] The third invention is characterized by having a kneading step of kneading at least a konjac-containing product, amazake, and starch to form noodle dough, a heating step of heating the noodle dough, a rolling step of rolling the heated noodle dough to form sheet-like noodle dough, a cooling step of cooling the sheet-like noodle dough, a cutting step of cutting the cooled sheet-like noodle dough to form noodle strands, and a drying step of drying the noodle strands to form dried noodles. In the invention having such a configuration, in the kneading step, for example, after adding water to konjac powder to adjust konjac paste, a method of further adding amazake and starch and kneading can be considered.

[0012]

[0013] Thereby, noodle dough in which konjac powder, amazake, and starch are uniformly dispersed is formed.

[0012] Furthermore, during the heating process, the starch in the noodle dough is gelatinized by heating. In the rolling process, the rolling process forms a sheet of noodle dough having a constant and desired thickness. This is achieved. And, in the cooling process, the sheet-like noodle dough is cooled to a certain extent. It hardens. Finally, in the drying process, unlike the freeze-drying process, the main component of konjac powder is glycerin. There is no risk of the lucomannan hardening. [Effects of the Invention]

[0013] According to the first invention, when rehydrating with hot water, the starch and the sugar contained in amazake absorb water, and so Since the entire noodle is thought to swell, regardless of whether it is porous or not, for a short time This is expected to allow for rehydration.

[0014] According to the second invention, in addition to the effects of the first invention, the unique texture of konjac and starch Because of this process, the konjac noodles, once rehydrated, have a smooth texture, and when eaten, they have a firm bite. You can also enjoy the smooth texture as it goes down your throat.

[0015] According to the third invention, in the kneading process, the konjac contents, amazake, and starch are uniformly mixed. Because the noodle dough is dispersed, it is possible to manufacture konjac noodles that have a uniform texture. That is the case. Furthermore, because it does not involve a freeze-drying process, there is no risk of glucomannan hardening, making it suitable for food use. In addition to being able to standardize the texture, it also allows for the inexpensive production of konjac noodles. [Brief explanation of the drawing]

[0016] [Figure 1]This is a diagram showing the configuration of a manufacturing apparatus for producing konjac noodles according to the present invention. [Figure 2] This is a process diagram of the manufacturing method for producing konjac noodles according to the present invention. [Figure 3] (a) is an electron microscope image of a cross-section of konjac noodles according to Example A, and (b) is an electron microscope image of a cross-section of konjac noodles according to Example B. [Figure 4] This is an electron microscope image of a cross-section of konjac noodles according to Comparative Example 1. [Figure 5] This graph shows the water absorption rates of konjac noodles according to Examples A, B, and Comparative Example 1. [Modes for carrying out the invention] [Examples]

[0017] First, the configuration of the manufacturing apparatus for producing konjac noodles according to the present invention will be explained using Figure 1. Figure 1 is a diagram showing the configuration of a manufacturing apparatus for producing konjac noodles according to the present invention. As shown in Figure 1, the manufacturing apparatus 50 for producing konjac noodles according to the present invention includes a kneading tank. 51, heating / extruder 52, rolling mill 53, cooler 54, cutting machine 55, dryer 56 It is equipped with. Of these, the mixing tank 51 mixes konjac powder, water, amazake (sweet rice wine), and starch to make noodles. It is a means of making fabric. The heating and extruder 52 includes a hopper 52a, a screw conveyor 52b, and a screw conveyor. The extruder 52b is equipped with a heater (not shown). The noodle dough, fed in from hopper 52a, is then passed from screw conveyor 52b to rolling mill 53. It is heated by a heater while being extruded.

[0018] Furthermore, the rolling mill 53 is equipped with rolling rollers 53a and a conveyor belt 53b, and the heated The noodle dough is rolled using a rolling roller 53a to form a sheet of noodle dough having a predetermined thickness. Then, the sheet-like noodle dough is transported to the cooling machine 54 via the conveyor belt 53b. The cooling unit 54 includes multiple fans 54a, multiple cooling rollers 54b, and a conveyor 5 Equipped with 4c, the sheet-like noodle dough is conveyed by the cooling roller 54b, The 54a blows air to cool the sheet-like noodle dough. Then, the conveyor 54c carries the air. The sheet-like noodle dough is then transported to the cutting machine 55.

[0019] The cutting machine 55 is equipped with a cutting blade roller 55a and a conveying / cutting conveyor 55b, and is cooled The sheet-like noodle dough is cut with a cutting blade roller 55a to form noodle strands of a predetermined width. Then, a cutter (not shown) located downstream of the conveyor belt 55b cuts the noodle strands to a predetermined position. Cut to this length. The dryer 56 dries the cut noodle strands with hot air.

[0020] Next, regarding the method of manufacturing konjac noodles using the konjac noodle manufacturing apparatus 50, see Figure Let us explain using Figure 2. Figure 2 is a process diagram of the manufacturing method for producing konjac noodles according to the present invention. Yes. Furthermore, the components shown in Figure 1 are also denoted by the same reference numerals in Figure 2. The explanation is omitted. As shown in Figure 2, the method for producing konjac noodles according to the present invention is a kneading process in step S1. The process involves the heating step in step S2, the rolling step in step S3, and the cooling step in step S4. The process also includes a cutting step in step S5 and a drying step in step S6.

[0021] Next, we will explain each step that makes up the manufacturing method 1 for konjac noodles. Step S1 is a mixing process in which the konjac contents and water are mixed using the mixing tank 51. This is the process of mixing amazake (sweet rice wine) and starch to form noodle dough. In detail, the konjac-containing substance is konjac powder, and in proportion to 100 parts by weight of the raw material, The mixture consists of 1-3 parts by weight of konjac powder, 5-20 parts by weight of amazake (sweet rice wine), and the remainder is starch.

[0022] Furthermore, in step S1, the mixing process involves adding water to the konjac powder to prepare the konjac paste. Step S1-1 is the konjac paste preparation process, and to the prepared konjac paste, amazake and den The process includes steps S1-2, which involve adding and kneading the amazake (sweet rice drink). In the konjac paste preparation step S1-1, for example, 100g of konjac paste For each portion, add 3 parts by weight of konjac powder and 97 parts by weight of water. Adjust the weight of each.

[0023] Furthermore, the amazake used in the amazake mixing process of step S1-2 is this amazake 10 For every 0 parts by weight, the mixture consists of 50-80 parts by weight of water and the remainder being other components (carbohydrates containing sugar). It has been adjusted to be such as protein, etc. Further details of the remaining components are available in Japan. In the 2020 edition (8th revised) of the Standard Tables of Food Composition in Japan, the food components of "amazake" and "sake lees" are as follows: It has been disclosed. Therefore, the kneading process in step S1 makes the konjac paste, amazake, and starch uniform. The dispersed noodle dough is formed. Furthermore, instead of konjac powder, commercially available konjac paste is used as the konjac-containing ingredient. It is also acceptable to do so, in which case the konjac paste preparation step S1-1 is omitted. Even if the konjac paste preparation step in step S1-1 is omitted, step S1-2 Water may be added during the mixing process of amazake, etc.

[0024] In step S2, the heating process, the noodle dough is heated and then passed through the screw conveyor 52b of the extruder 52. While being transported, the heater heats the noodle dough. The heating conditions are, for example, the heater The heating temperature is set to 80-130°C and the heating time to within 3 minutes. This allows the noodle dough to contain The starch is gelatinized. Note that the gelatinization temperature differs depending on the type of starch. The heating conditions are adjusted as needed.

[0025] In the rolling process of step S3, the rolling rollers 53a of the rolling mill 53 are heated The prepared noodle dough is rolled to form a sheet of noodle dough. This rolling process results in a uniform and portable noodle dough. Sheet-shaped noodles that can be easily peeled off without damage when detached from the conveyor belt 53b The thickness of the dough can be finely adjusted. The thickness of this sheet-like noodle dough can be, for example, 0.5 to 1.5 It is mm.

[0026] In the cooling step S4, the fan 54a of the cooling machine 54 cools the sheet-like noodle dough. When transported by the cooling roller 54b, the temperature is cooled to approximately 40°C or below. Because the sheet-like noodle dough hardens to some extent, the sheet-like noodle dough deforms during the cutting process in the following step S5. It is cut without being damaged or broken.

[0027] In the cutting process of step S5, the cutting blade roller 55a of the cutting machine 55 cuts the cooled sheet. The noodle dough is cut to form noodle strands of a predetermined width. Then, the conveyor belt 5 A cutter (not shown) located downstream of 5b cuts the noodle strands to a predetermined length. In this process, for example, noodle strands with a width of 0.5 to 15 mm and a length of 400 mm are formed.

[0028] Finally, in the drying process of step S6, the dryer 56 dries the noodle strands with hot air to form dried noodles. The drying conditions are, for example, a drying temperature of 60-80°C and a drying time that is contained within the noodle strands. The moisture content is adjusted by the weight of the noodles so that it is 12% or less.

[0029] Next, Examples A and B of konjac noodles produced by Method 1 of konjac noodle production. I will explain points 1-9'. The konjac noodles in Examples A, B, and 1-9' are konjac Konjac containing ingredients, amazake, and konjac noodles made from starch. That is the case. Table 1 shows the konjac noodles according to Examples A, B, 1-9 and the konjac noodles according to Comparative Example 1. This is a nutritional information table showing the ingredients of the instant noodles. Of these, "amazake" in Examples A and B is Japanese sake. This amazake is made primarily from sake lees, which are the residue left over from pressing sake. In Examples 1-9, "amazake" is made from rice koji. It is primarily composed of sweet koji, which is made by fermenting [a certain substance].

[0030] Furthermore, the konjac noodles according to Example B constitute the steps of the konjac noodle manufacturing method 1. In the konjac paste preparation process of S1-1, microbubbles are generated when preparing the konjac paste. Microbubble-containing water, which is mixed with microbubbles generated by a device (not shown), is used. The pressure generated by the microbubble generator is, for example, 0.1 to 1 MPa, and the microbubbles The water is added until the konjac powder and water are completely gelatinized. This is not applicable to Example 2. The method for producing konjac noodles is the same as that of Example A. Furthermore, the konjac noodles according to Comparative Example 1 are steps that constitute the konjac noodle manufacturing method 1. In the S1-2 amazake mixing process, amazake was not added during the mixing process. The method for producing konjac noodles in Comparative Example 1 is the same as that of Example A.

[0031] [Table 1]

[0032] Next, the cross-sections of the konjac noodles according to Examples A and B will be explained using Figure 3. Figure 3 (a) is an electron microscope image of a cross-section of konjac noodles according to Example A, and Figure 3(b) shows the result The image shows an electron microscope photograph of a cross-section of konjac noodles related to Example B, with both images having a magnification of 10. It is 0 times. As shown in Figure 3(a), the konjac noodles 10A according to Example A contain konjac components. It contains konjac-containing material, amazake, and starch as raw materials, and the microbubbles 11 are uniformly formed They are dispersed. These microbubbles 11 are in the konjac paste preparation step S1-1, step In the mixing process of amazake etc. in step S1-2 and the heating process in step S2, konjac paste etc. This is thought to be due to air being mixed in during the mixing or extrusion process.

[0033] Furthermore, as shown in Figure 3(b), the konjac noodles 10B according to Example B are konjac noodles It is made from the same noodle dough as 10A, and microbubbles 11 are uniformly dispersed. 1 is the konjac from step S1-1 in addition to steps S1-1, S1-2, and S2 above. This is thought to originate from the microbubbles contained in the water with microbubbles used in the paste preparation process. Supporting this, the number density of the microbubbles 11 contained in the konjac noodles 10B is the same as in Example A It was observed that the number density of the microbubbles 11 contained in the konjac noodles 10A was greater than that of the microbubbles 11 contained in the konjac noodles 10A. Furthermore, the diameter of the microbubbles 11 is the same as the microbubbles contained in the konjac noodles 10A according to Example A. It appears that the diameter is, on average, smaller than that of bubble 11.

[0034] Next, the cross-section of the konjac noodles related to Comparative Example 1 will be explained using Figure 4. Figure 3 shows an electron microscope image of a cross-section of konjac noodles according to Comparative Example 1, with the magnification being ( The magnification is 100x, the same as that of the electron microscope images shown in a) and Figure 3(b). As shown in Figure 4, the konjac noodles 20 according to Comparative Example 1 contain konjac components. It contains jasmine-derived ingredients and starch as raw materials, and microbubbles 21 are uniformly dispersed. These tiny bubbles 21 are also formed when konjac paste, etc. is mixed in during steps S1-1, S1-2, and S2. This is thought to be due to air mixed in during the process. The cross-section of the konjac noodles 20 is shown in Figures 3(a) and 3(b). It can be seen that the cross-sections of 10A and 10B have almost the same structure.

[0035] Furthermore, the water absorption rate of the konjac noodles in Examples A and B will be explained using Figure 5. Figure 5 is a graph showing the water absorption rates of konjac noodles according to Examples A, B, and Comparative Example 1. ru. Figure 5 shows the boiling time (minutes) when boiling konjac noodles according to Examples A, B, and Comparative Example 1. The horizontal axis represents the weight, and the vertical axis represents the weight ratio before and after water absorption. Here, the weight ratio before and after water absorption is determined by the desired boiling time for konjac noodles 10A, 10B, and 20. This value is obtained by dividing the weight at which the noodles are cooked by the weight of each noodle before boiling. Also, the weight of the konjac noodles 10A after soaking is also calculated. The weights of 10B and 20 were determined after immersing them in water maintained at a temperature of 95°C. The measurements were taken after draining the water. The values ​​on the vertical axis represent konjac noodles 10A and 10B. Each of the 20 samples was boiled twice, and the average weight ratio before and after water absorption was obtained for each boiling.

[0036] As shown in Figure 5, the konjac noodles in Examples A, B and Comparative Example 1 are all before water absorption. The weight ratio increases in direct proportion to the boiling time. However, the slope of the weight ratio before and after water absorption is The results showed that Examples A and B were larger than Comparative Example 1. In detail, the weight ratio before and after water absorption was approximately 2.1 for both Examples A and B after a boiling time of 2 minutes. In Comparative Example 1, the value was 2.0. Also, at a boiling time of 10 minutes, the weight before and after water absorption was... The ratio was approximately 3.6 for both Examples A and B, and approximately 3.1 for Comparative Example 1. From the above, the konjac noodles 10A and 10B according to Examples A and B can be prepared in an early stage with a boiling time of 2 minutes. In this study, it was found that water absorption was performed more rapidly than that of the konjac noodles 20 in Comparative Example 1. Light. Therefore, as mentioned above, the water absorption of konjac noodles 10A and 10B according to Examples A and B The good rise in temperature can be attributed to the amazake (sweet rice wine) used in the blend. Cut.

[0037] And the texture of the konjac noodles when rehydrated in hot water, according to Examples A, B, 1-9, 1'-9'. The test results regarding this will be explained with reference to Table 2. Here, Examples 1 to 9 are steps In the konjac paste preparation process of S1-1, water that does not contain microbubbles is used. Furthermore, although the component ratios of Examples 1' to 9' are the same as those of Examples 1 to 9, In the konjac paste preparation process of step S1-1, microbubbles are mixed into the water containing microbubbles. This was used. Table 2 shows the texture of each type of konjac noodle at any given boiling time. This represents the most common trend based on the results judged by the 15 test takers. The water temperature is maintained at 95°C, the same as in the case of the weight ratio before and after water absorption described above.

[0038] [Table 2]

[0039] As shown in Table 2, Examples A, 1', 2', 3', 4', 5', and 6' had a boiling time of 4 minutes. In that regard, the texture was rated as "very good". From this, it can be concluded that amazake is included in at least 5 parts by weight, and that it contains microbubbles. It can be determined that it is possible to achieve the effect of rehydrating in a short time and maintaining a good texture. be.

[0040] As explained above, according to the konjac noodles of the present invention, the konjac noodles are formulated with By using amazake, it is possible to rehydrate the rice in a short time of less than 4 minutes by boiling. When you eat the konjac noodles, you get the unique texture of konjac from the konjac powder and the starch This results in a smooth texture, allowing you to enjoy both a satisfying bite and a pleasant mouthfeel at the same time. Therefore, the conventional problem of konjac noodles being difficult to use in instant foods is fully addressed. It can be solved.

[0041] Furthermore, according to the method for producing konjac noodles 1 of the present invention, in the kneading step S1 And so, a noodle dough is formed in which konjac components, amazake, and starch are evenly dispersed. This makes it possible to manufacture konjac noodles that have a uniform texture. Furthermore, since the konjac noodle manufacturing method 1 does not include a freeze-drying step, glucomannan This method eliminates the risk of hardening, allows for a uniform texture, and enables the inexpensive production of konjac noodles. It is possible.

[0042] In addition, from the results of Examples A and B shown in Figure 4, the konjac paste preparation in step S1-1 can be determined. When water containing microbubbles is used in the process, the rolling process in step S3 involves the rolling rollers 53a is used to firm up the noodle dough that was heated in the heating step of step S2. It is possible that tiny air bubbles contained within were expelled. However, according to the konjac noodle manufacturing method 1, there is a possibility of compacting the noodle dough by rolling. Even if that were the case, adding amazake (sweet rice wine) to the noodle dough would allow it to rehydrate in a short amount of time. Furthermore, it takes advantage of the rolling process's characteristic of being able to finely adjust the thickness to be uniform and easily peelable. It is possible.

[0043] Furthermore, the konjac noodles and the method for producing konjac noodles according to the present invention are as shown in the examples. Not limited to. For example, in the konjac paste preparation step S1-1, microba Even if water containing microbubbles generated by a bubble generator is used, Furthermore, in the amazake mixing process of step S1-2, amazake with sake lees as the main ingredient is used. It may also be used. [Industrial applicability]

[0044] This invention can be used for konjac noodles that rehydrate quickly and for a method of producing the same. be. [Explanation of Symbols]

[0045] 1…Method for manufacturing konjac noodles 10A, 10B…Konjac noodles 11…Microbubbles 20 ...Konjac noodles 21...Microbubbles 50...Konjac noodle manufacturing equipment 51...Mixing tank 52…Heating / Extruder 52a…Hopper 52b…Screw Conveyor 53…Rolling Mill 53a...Rolling roller 53b...Conveyor 54...Cooler 54a...Fan 54b ...Cooling roller 54c...Conveyor belt 55...Cutting machine 55a...Cutting blade roller 55b ...Conveyor / Cutting Conveyor 56...Dryer

Claims

1. It contains konjac components, amazake, and starch as raw materials. The konjac-containing substance is konjac powder, Konjac noodles characterized in that, per 100 parts by weight of the raw materials, the konjac powder is 1 to 3 parts by weight, the amazake is 5 to 20 parts by weight, and the remainder is the starch.

2. A kneading process that involves mixing at least konjac-containing material, amazake, and starch-containing raw materials to form noodle dough, A heating step for heating the noodle dough, A rolling step in which the heated noodle dough is rolled to form a sheet-like noodle dough, A cooling step for cooling the sheet-like noodle dough, A cutting step involves cutting the cooled sheet-like noodle dough to form noodle strands, The process includes a drying step in which the aforementioned noodle strands are dried to form dried noodles. The konjac-containing substance is konjac powder, A method for producing konjac noodles, characterized in that, with respect to 100 parts by weight of the raw materials, the konjac powder is 1 to 3 parts by weight, the amazake is 5 to 20 parts by weight, and the remainder is the starch.

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