Processed konjac food production method, processed konjac food production device, and content-containing film packaging bag

Abstract

This processed konjac food production method comprises: a konjac filament formation step (S1) for forming a plurality of konjac filaments (2); a dehydration step (S2) for dehydrating the konjac filaments (2); a paste application step (S3) for applying konjac paste (3) to the konjac filaments (2); a cutting step (S4) for cutting the konjac filaments (2) to form konjac noodles (4); and a filling and packaging step (S5) for filling a film packaging bag (7) with the konjac noodles (4).

Description

Method for manufacturing konjac processed food, apparatus for manufacturing konjac processed food, and film packaging bag containing contents

[0006]

[0001] The present invention relates to a method for manufacturing konjac processed food, an apparatus for manufacturing konjac processed food, and a film packaging bag containing contents. This application claims priority based on Japanese Patent Application No. 2024-197361 filed in Japan on November 12, 2024, and incorporates its contents herein by reference.

[0002] Shirataki and thread konjac (black shirataki) are sold in a state where they are weighed every certain weight and then packed in appropriate packaging bags, tied with strings, or bundled by themselves. When the thread konjac itself remains in a long state, it is often bundled by itself in appropriate amounts because it is troublesome to handle during cooking or serving. The work of bundling shirataki is extremely troublesome, and even skilled workers have a limited number of processed items. In addition, since shirataki and thread konjac are alkaline, there are problems such as rough hands for workers. Therefore, an apparatus has been proposed that automatically bundles shirataki and bundles them in a certain amount.

[0003] Japanese Patent No. 2729022

[0004] The bundled shirataki may come loose during cooking. Also, due to reasons such as the bundled part being hard, the juice entangled with the shirataki splashing when eaten, and not being able to be eaten in one bite, consumers feel it difficult to eat. Therefore, it is desired to realize konjac processed food that can improve and solve these problems without impairing the texture of shirataki.

[0005] An object of the present invention is to provide a method for manufacturing konjac processed food, an apparatus for manufacturing konjac processed food, and a film packaging bag containing contents that are easy to handle and easy to eat.

[0006] A method for manufacturing konjac processed food according to a first embodiment of the present invention is characterized by comprising: a linear konjac forming step of forming a plurality of linear konjac strands; a dewatering step of dewatering the linear konjac strands; a glue application step of applying konjac glue to the linear konjac strands; a cutting step of cutting the linear konjac strands to form shirataki noodles; and a filling and packaging step of filling the shirataki noodles into a film packaging bag.

[0007] A method for manufacturing konjac processed food according to a second embodiment of the present invention is characterized in that, in the first embodiment, in the dehydration step, the moisture content of the string konjac is reduced to 5 to 15%. A method for manufacturing konjac processed food according to a third embodiment of the present invention is characterized in that, in the first or second embodiment, in the dehydration step, the string konjac is conveyed by a mesh belt and dehydrated by natural dehydration due to its own weight or by blowing air onto it.

[0008] A fourth embodiment of the present invention relates to a method for manufacturing konjac processed food, characterized in that, in any of the first to third embodiments, in the glue application step, the linear konjac is conveyed vertically downward and the konjac glue is sprayed from around the linear konjac.

[0009] The fifth embodiment of the present invention relates to a method for manufacturing konjac processed food, characterized in that, in any of the first to fourth embodiments, in the filling and packaging step, the shirataki noodles are formed into bite-sized lumps and individually packaged in the film packaging bags.

[0010] A method for manufacturing konjac processed food according to the sixth embodiment of the present invention is characterized in that, in any of the first to fifth embodiments, the linear konjac forming step comprises a boiling step of boiling the linear konjac and a cooling step of cooling the linear konjac to a predetermined temperature. A method for manufacturing konjac processed food according to the seventh embodiment of the present invention is characterized in that, in any of the first to sixth embodiments, the linear konjac is heated to 80°C to 85°C in the boiling step and the linear konjac is cooled to 20°C to 45°C in the cooling step.

[0011] The konjac processed food manufacturing apparatus according to the eighth embodiment of the present invention is characterized by comprising: a linear konjac forming unit that forms linear konjac consisting of a plurality of strands; a dewatering unit that dewaters the linear konjac; a cutting unit that cuts the linear konjac to form shirataki noodles; a glue applying unit that applies konjac glue to the shirataki noodles and mixes them together; and a filling and packaging unit that fills and packages the shirataki noodles into film packaging bags.

[0012] A film packaging bag containing contents according to the ninth embodiment of the present invention is a film packaging bag containing contents in which a konjac processed food is filled and sealed, characterized in that the konjac processed food is made by binding the shirataki noodles to the konjac paste using the konjac processed food manufacturing method described above.

[0013] This invention enables the realization of a method for producing konjac processed food that is easy to handle and eat, a konjac processed food manufacturing apparatus, and a film packaging bag containing contents.

[0014] This is a diagram showing the clump-shaped shirataki noodles 1. This is a diagram showing the film packaging bag 5 containing the contents. This is a flowchart showing the shirataki noodle manufacturing method. This is a schematic diagram showing the linear konjac formation process (linear konjac formation section 11). This is a schematic diagram showing the dewatering process (dewatering conveyor 15). This is a schematic diagram showing the glue application process (konjac glue spray 21) and the cutting process (cutter 22). This is a schematic diagram showing the filling and packaging process (bag-making and filling machine 25). This is a diagram showing the relationship between the dilution ratio of the konjac glue and the breaking load of the clump-shaped shirataki noodles 1.

[0015] The following describes a method for manufacturing konjac processed food, a konjac processed food manufacturing apparatus, and a film packaging bag containing contents, according to embodiments of the present invention.

[0016] [Bulky Shirataki Noodles 1, Film Packaging Bag 5 with Contents] Figure 1 shows bulky shirataki noodles 1. Figure 2 shows film packaging bag 5 with contents.

[0017] The block-shaped shirataki (konjac processed food) 1 is a konjac processed food made by bundling multiple strands of konjac noodles 2 together in a block and binding them with konjac glue 3. The block-shaped shirataki 1 has a block weighing, for example, 20g to 60g. A block is formed to be a size that can be eaten in one bite, that is, a bite-sized portion. In other words, the block-shaped shirataki 1 is formed to be roughly the same size as a golf ball, a ping-pong ball, or a sushi roll.

[0018] Furthermore, "lump-shaped" refers to a state in which multiple strands of konjac noodles 2 are solidified together to form a predetermined shape. Examples of lump-shaped noodles include pillow-shaped, ball-shaped, flat, and rod-shaped noodles. Pillow-shaped noodles are also called pillow-shaped noodles. Rod-shaped noodles include round rod-shaped and square rod-shaped noodles. The lump-shaped shirataki noodles 1 shown in Figure 1 are pillow-shaped, and the following description will mainly focus on the case where lump-shaped shirataki noodles 1 are formed into a pillow shape.

[0019] (Shirataki 4) Shirataki 4 consists of multiple strands of thread konjac (linear konjac) 2. Thread konjac 2 is konjac formed in a linear shape. The number of thread konjac 2 in Shirataki 4 is approximately 30 to 80. Thread konjac 2 can be either white konjac or black konjac. White konjac is made solely from konjac flour, while black konjac is made by mixing konjac flour with seaweed powder. In the case of black konjac, it is called thread konjac or black konjac, not shirataki.

[0020] The konjac noodles 2 have a thickness (diameter) of 1.5 mm to 3 mm and a length of 300 mm to 600 mm. In particular, it is preferable that the konjac noodles 2 have a thickness of 2 mm to 2.5 mm and a length of 400 mm to 500 mm. Each konjac noodle 2 is made uniform in thickness and length. For example, each konjac noodle 2 is made uniform in thickness of 2 mm and length of 500 mm. Because each konjac noodle 2 is made uniform in thickness and length, the texture of the blocky shirataki noodles 1 (shirataki noodles 4) does not become uneven and patchy, but rather has a uniform texture.

[0021] (Konjac glue 3) Konjac glue 3 is a binding agent used to bind the shirataki noodles 4 (multiple strands of konjac noodles 2) together to form a block of shirataki noodles 1. The konjac glue 3 maintains the shape of the block of shirataki noodles 1. By using konjac glue 3, the block of shirataki noodles 1 will not fall apart even if it is picked up with chopsticks or boiled in a pot (the binding of the shirataki noodles 4 is maintained). On the other hand, for example, when the block of shirataki noodles 1 is put in the mouth, the block of shirataki noodles 1 will fall apart due to the pressure of the tongue. In other words, as the shape of the block of shirataki noodles 1 collapses, the binding of the shirataki noodles 4 also loosens and they fall apart. To put it another way, even without chewing the block of shirataki noodles 1 with teeth, the block of shirataki noodles 1 will fall apart, and the shirataki noodles 4 will further separate into multiple strands of konjac noodles 2. Therefore, the texture of the block of shirataki noodles 1 combines the texture of konjac and the texture of noodles (the texture of the shirataki noodles 4 is maintained). These clumpy shirataki noodles 1 are individually packaged in film packaging bags 7 to form film packaging bags 5 containing the contents.

[0022] [Block-shaped Shirataki Noodle Manufacturing Apparatus 10, Block-shaped Shirataki Noodle Manufacturing Method] Figure 3 is a flowchart showing the block-shaped shirataki noodle manufacturing method. Figure 4 is a schematic diagram showing the linear konjac formation process (linear konjac formation section 11). Figure 5 is a schematic diagram showing the dewatering process (dewatering conveyor 15). Figure 6 is a schematic diagram showing the glue application process (konjac glue spray 21) and the cutting process (cutter 22). Figure 7 is a schematic diagram showing the filling and packaging process (bag-making and filling machine 25).

[0023] (Thread konjac forming process S1, thread konjac forming apparatus 11) First, multiple strands of thread konjac 2 are formed using conventional manufacturing equipment and methods. Specifically, a pressure pump (not shown) is used to supply a paste-like konjac material toward a perforated plate 12 with many holes, and it is continuously squeezed out. The konjac material is squeezed out from the perforated plate 12 and formed into multiple long strands of thread konjac 2. Then, the multiple long strands of thread konjac 2 are transported to the thread konjac forming apparatus 11. The thread konjac forming apparatus (thread konjac forming section) 11 is equipped with a boiling device 11A and a cooling device 11B. The multiple long strands of thread konjac 2 are first put into the boiling device 11A and boiled (boiling process S1a).

[0024] In the boiling device 11A, multiple long strands of konjac noodles 2 are boiled to 80-86°C. Preferably, they are boiled to 80°C. The long strands of konjac noodles 2 are boiled while being transported linearly in the longitudinal direction so as not to become entangled with each other, and the konjac noodles 2 are then discharged from the boiling device 11A toward the cooling device 11B.

[0025] Next, several long strands of konjac noodles 2 are placed in a cooling device 11B adjacent to the boiling device 11A and exposed to cold water. The konjac noodles 2 are then cooled to a predetermined temperature (cooling step S1b).

[0026] In the cooling device 11B, multiple long strands of konjac noodles 2 are cooled to 20-56°C. Preferably, they are cooled to 40°C. The long strands of konjac noodles 2 are cooled while being transported linearly in the longitudinal direction to prevent them from becoming entangled with each other. The konjac noodles 2 are then discharged from the cooling device 11B.

[0027] (Dewatering process S2, water removal conveyor 15) Next, the konjac noodles 2 are put into the water removal conveyor 15 in bundles. The konjac noodles 2 are put into the water removal conveyor 15 from one end of the bundle. Multiple strands of konjac noodles 2 are then pulled into the water removal conveyor 15 in a linear fashion and are dewatered while being transported.

[0028] The dewatering conveyor (dewatering section) 15 is a device that continuously transports konjac noodles 2 horizontally on a horizontally running mesh-like endless belt (mesh belt) 16, while allowing the konjac noodles 2 to dewater naturally. Specifically, multiple strands of konjac noodles 2 are placed on the upper surface of the mesh belt 16 and transported. When the konjac noodles 2 are placed on the mesh belt 16, they are naturally dewatered by their own weight. In other words, the water contained in the konjac noodles 2 naturally drips down the mesh belt 16. At this time, air may be blown towards the konjac noodles 2. This forces the konjac noodles 2 to be forcibly drained (dewatered).

[0029] The konjac noodles 2 have their moisture content reduced to 5% to 15% (water removed) by passing through the water-removing conveyor 15. Preferably, the moisture content of the konjac noodles 2 is reduced to about 10%. After being discharged from the water-removing conveyor 15, the multiple strands of konjac noodles 2 are then discharged with their orientation changed downwards (downward in the vertical direction).

[0030] (Glue application process S3, konjac glue spray 21) Multiple strands of konjac thread 2 are conveyed downwards while konjac glue is applied. Multiple konjac glue sprays (glue application units) 21 are arranged to surround the multiple strands of konjac thread 2. Konjac glue is sprayed from these konjac glue sprays 21 and adheres to the multiple strands of konjac thread 2. Since the konjac glue is applied from all sides of the konjac thread 2, the konjac glue adheres evenly to the konjac thread 2. Moreover, since the konjac thread 2 has a low moisture content after the dewatering process, the konjac glue is absorbed and intertwined well. As a result, the multiple strands of konjac thread 2 are bound together by the konjac glue to form a single bundle (rope-like) strand.

[0031] (Cutting process S4, cutter 22) Multiple strands of konjac noodles 2, bundled together, are transported downwards and cut to a predetermined length by the cutter (cutting section) 22. As multiple strands of konjac noodles 2 are cut to a predetermined length, a large number of shirataki noodles 4 are formed. The multiple strands of konjac noodles 2 that form the shirataki noodles 4 have a circular cross-section and are all the same length. For example, each strand of konjac noodle 2 is formed to have a thickness (diameter) of 2 mm and a length of 200 to 500 mm. In this way, shirataki noodles 4 made up of multiple strands of konjac noodles 2 are produced.

[0032] Then, the shirataki noodles 4 are dropped into the mixer 23. In the mixer 23, the shirataki noodles 4 and konjac paste 3 are mixed together. In other words, a mixing process is performed in which the shirataki noodles 4 are mixed and coated with konjac paste 3. By mixing the shirataki noodles 4 and konjac paste 3 together, the konjac paste 3 adheres evenly to the shirataki noodles 4 (konjac noodles 2). Moreover, since the shirataki noodles 4 (konjac noodles 2) have a low moisture content due to the dewatering process, the konjac paste 3 is able to cling to them well and be absorbed. The konjac noodles 2 are cut by being stirred in the mixer 23, and their lengths become uneven. As a result, the multiple strands of konjac noodles 2 become entangled rather than bundled together.

[0033] The total weight of the shirataki noodles 4 (konjac noodles 2) increases by approximately 10% to 30% when konjac paste is added. In other words, the water content of the shirataki noodles 4 (konjac noodles 2) increases (water is added) to approximately 15% to 45%. Then, the shirataki noodles 4 (konjac noodles 2) are bound together by the konjac paste 3 and become a cohesive fluid.

[0034] Konjac paste 3 is made by dissolving refined konjac powder in water and then kneading it with alkaline water (lime water: aqueous calcium hydroxide solution). Specifically, it is diluted with water at a weight ratio of 60 to 150 times that of konjac powder. In other words, the konjac powder is diluted with water at a dilution ratio of 60 to 150 times to make a paste. In particular, the weight ratio (dilution ratio) of konjac powder to water is preferably 80 to 120 times. To put it another way, the weight percentage concentration of konjac paste 3 is 0.66% to 1.64%, and particularly preferably 0.83% to 1.23%. Furthermore, alkaline water with a pH of 5.5 to 6.5 is added to the diluted water in which the konjac powder is dissolved and kneaded. The alkaline water has a concentration (weight percentage concentration) of 0.05 to 0.2%. In particular, the alkaline water has a concentration of about 0.1%. As a result, the konjac paste 3 begins to solidify, exhibiting strong adhesive properties that allow it to bind the shirataki noodles 4 (multiple strands of konjac noodles 2) together. Since the konjac paste 3 is made by diluting konjac powder to the above-mentioned dilution ratio (by weight) or weight percentage concentration, it exhibits the desired binding strength. In other words, the konjac paste 3 makes it possible to bind the shirataki noodles 4 (multiple strands of konjac noodles 2) together to achieve the desired strength (breaking load).

[0035] (Filling and packaging process S5, bag-making and filling machine 25) Shirataki noodles 4 are discharged from the mixer 23 by a piston pump (not shown). The shirataki noodles 4, consisting of multiple strands of konjac noodles 2 intertwined together and coated evenly with konjac glue 3, are intermittently transported toward the bag-making and filling machine 25.

[0036] Shirataki noodles 4 are supplied from the mixer 23 to the bag-making and filling machine 25. The bag-making and filling machine 25 is then used to fill and seal the shirataki noodles 4 into film packaging bags 7. A known device is used for the bag-making and filling machine (filling and packaging machine, filling and packaging section) 25.

[0037] The bag-making and filling machine 25 divides the shirataki noodles 4 into bite-sized pieces (forming chunks of shirataki noodles 1) and fills and seals them into film packaging bags 7. The bag-making and filling machine 25 fills one chunk of shirataki noodles 1 into one film packaging bag 7 (individual packaging). Inside the film packaging bag 7, the konjac glue 3 coats the shirataki noodles 4 (multiple strands of konjac noodles 2), forming chunks of shirataki noodles 1 that are bound together to have the desired strength (breaking load).

[0038] The film packaging bag 7 is not filled with buffer water (alkaline water). Since the film packaging bag 7 is not filled with buffer water, there is no splashing of buffer water when the film packaging bag 7 is opened. Also, since there is no need to dispose of buffer water, the clumpy shirataki noodles 1 can be eaten without any hassle. Furthermore, since the film packaging bag 7 is lighter and smaller than conventional bags, transportation costs and retail space can be minimized.

[0039] Furthermore, with conventional shirataki noodles, alkaline water in a weight ratio of approximately 1.2 to 1.3 is required when filling them into film packaging bags. This is because if the amount of alkaline water is not equal to or greater than the amount of shirataki noodles, the shirataki noodles (thread konjac) will stick together or break inside the film packaging bag. In addition, to ensure the quantitative distribution of shirataki noodles sealed in the film packaging bags, it is necessary to add alkaline water in an amount equal to or greater than the amount of shirataki noodles.

[0040] In contrast, the clumped shirataki noodles 1 solidify together in a predetermined shape such as a pillow (the konjac noodles 2 bind to each other), so they do not further bind to each other or break inside the film packaging bag 7. Furthermore, quantitative accuracy can be easily ensured by controlling the number of clumped shirataki noodles 1 added. Therefore, only the clumped shirataki noodles 1 are sealed in the film packaging bag 7, and buffer water is not required.

[0041] The bag-making and filling machine 25 may fill multiple clumps of shirataki noodles 1 into a single film packaging bag 7 (collective packaging). For example, four to six clumps of shirataki noodles 1 may be sealed into the film packaging bag 7 without being separated.

[0042] (Heat Sterilization Boiling Process S6, Heat Sterilizer) Finally, the块状白滝1 is subjected to heat sterilization boiling treatment. The heat sterilization boiling treatment is performed with the块状白滝1 enclosed in the film packaging bag 7. Specifically, the film packaging bag 7 is placed in a heat sterilizer (not shown), and boiling treatment (heat sterilization) is carried out in hot water at about 80°C for about 30 minutes.

[0043] When the块状白滝1 is individually packaged in the film packaging bag 7, the shape of the块状白滝1 follows the inner shape of the film packaging bag 7. When the film packaging bag 7 is a so-called pillow bag, the块状白滝1 becomes a pillow shape. That is, by selecting the inner shape of the film packaging bag 7, the块状白滝1 can be formed into an arbitrary shape such as a pillow shape, a ball shape, a flat shape, a rod shape, etc.

[0044] In this way, the块状白滝1 is manufactured. Also, the film packaging bag 5 containing the块状白滝1 enclosed therein is manufactured. And this块状白滝1 does not collapse (the binding between the thread konnyaku 2 is maintained) even when picked up with chopsticks or put into a pot and boiled. On the other hand, when the块状白滝1 is held in the mouth, the块状白滝1 collapses (the binding between the thread konnyaku 2 is released and scattered) by the tongue pressure. For this reason, the texture of the块状白滝1 has the texture of konnyaku and the texture of noodles combined. The texture of the white slime 4 (thread konnyaku 2) is maintained. Also, since the块状白滝1 has no bound part, the taste easily penetrates uniformly and has uniform elasticity (no hard part). Unlike conventional white slime, the juice does not splash when eating. Furthermore, it is formed into a size that is easy to eat in one bite. Therefore, the块状白滝1 is provided as a konnyaku processed food that is easy for consumers to handle and eat.

[0045] The film packaging bag 5 containing the contents does not require the enclosure of buffer water (alkaline water). Since the块状白滝1 is coagulated in a predetermined shape, the thread konnyaku 2 does not bind or break within the film packaging bag 7. Therefore, the transportation cost can be suppressed to about half of that in the past.

[0046] [Relationship between dilution ratio of konjac paste and breaking load of块状白滝1] Fig. 6 is a diagram showing the relationship between the dilution ratio of konjac paste and the breaking load of块状白滝1. The breaking load of块状白滝1 was measured using a food hardness measurement unit FCA-DSV-50N, etc. of Imada Co., Ltd.

[0047] As shown in Fig. 6, as the dilution ratio of konjac paste increases, the breaking load (strength) of块状白滝1 decreases. When the dilution ratio of konjac paste is from 60 times to 150 times,块状白滝1 can stably maintain its shape. The breaking load of块状白滝1 at this time is from 50 N to 500 N. Even if块状白滝1 is picked up with chopsticks or put into a pot and boiled,块状白滝1 does not collapse (the binding of白滝4 is maintained). On the other hand,块状白滝1 can be easily scattered using chopsticks. Also, when put in the mouth,块状白滝1 (白滝4) can be dissolved and scattered by the tongue pressure. In particular, when the dilution ratio of konjac paste is from 70 times to 120 times, the maintenance of its shape is good, and when put in the mouth,块状白滝1 can be well dissolved and scattered by the tongue pressure. The breaking load of块状白滝1 at this time is from 100 N to 400 N.

[0048] On the contrary, when the dilution ratio of konjac paste is less than 60 times,块状白滝1 has strong elasticity. Although the shape of块状白滝1 is stably maintained, it cannot be easily scattered using chopsticks or the like. When put in the mouth,块状白滝1 (白滝4) cannot be dissolved by the tongue pressure, and块状白滝1 cannot be cut without biting it with teeth.

[0049] Also, when the dilution ratio of konjac paste exceeds 150 times,块状白滝1 cannot stably maintain its shape.块状白滝1 collapses just by lightly picking it up with chopsticks or fingers. Before putting块状白滝1 in the mouth, the binding of白滝4 is dissolved and scattered.

[0050] The present invention is not limited to the above-described embodiments, and includes those obtained by making various changes to the above-described embodiments without departing from the gist of the present invention. That is, the specific shapes, configurations, etc. exemplified in the embodiments are merely examples, and can be appropriately changed.

[0051] Multiple strands of konjac noodles 2 may have a square cross-section. Also, the lengths of each strand of konjac noodle 2 may not be uniform.

[0052] Before cutting the konjac noodles 2 to form the shirataki noodles 4, konjac glue 3 may be sprayed onto the konjac noodles 2 to adhere to them. Multiple konjac glue sprays (not shown) are placed around the konjac noodles 2. Then, the konjac glue 3 is sprayed from these konjac glue sprays and adheres to the konjac noodles 2.

[0053] 1. Chunky Shirataki (konjac processed food) 2. Thread Konjac (fiber konjac) 3. Konjac glue 4. Shirataki 5. Film packaging bag with contents 7. Film packaging bag 10. Chunky Shirataki manufacturing device 11. Fiber konjac forming device (fiber konjac forming section) 11A. Boiling device 11B. Cooling device 12. Mesh plate 15. Dewatering conveyor (dewatering section) 16. Belt (mesh belt) 21. Konjac glue spray 22. Cutter (cutting section) 23. Mixer 25. Bag making and filling machine (filling and packaging machine, filling and packaging section)

Claims

1. A method for manufacturing konjac processed food, comprising: a linear konjac forming step of forming multiple linear konjac strands; a dehydration step of dehydrating the linear konjac strands; a paste application step of applying konjac paste to the linear konjac strands and mixing them together; a cutting step of cutting the linear konjac strands to form shirataki noodles; and a filling and packaging step of filling the shirataki noodles into a film packaging bag.

2. The method for manufacturing konjac processed food according to claim 1, characterized in that, in the dehydration step, the moisture content of the konjac strips is reduced to 5 to 15%.

3. The method for manufacturing konjac processed food according to claim 2, characterized in that, in the dewatering step, the linear konjac is conveyed by a mesh belt and dewatered by natural dewatering due to its own weight or by blowing air onto it.

4. The method for manufacturing konjac processed food according to claim 1, characterized in that, in the glue application step, the linear konjac is conveyed vertically downward and the konjac glue is sprayed from around the linear konjac.

5. The method for manufacturing konjac processed food according to claim 1, characterized in that, in the filling and packaging step, the shirataki noodles are formed into bite-sized lumps and individually packaged in the film packaging bags.

6. The method for manufacturing konjac processed food according to claim 1, characterized in that the linear konjac forming step comprises a boiling step of boiling the linear konjac and a cooling step of cooling the linear konjac to a predetermined temperature.

7. The method for manufacturing konjac processed food according to claim 6, characterized in that the linear konjac is heated to 80°C to 85°C in the boiling step, and the linear konjac is cooled to 20°C to 45°C in the cooling step.

8. A konjac processed food manufacturing apparatus characterized by comprising: a linear konjac forming unit for forming multiple linear konjac strands; a dewatering unit for dewatering the linear konjac strands; a cutting unit for cutting the linear konjac strands to form shirataki noodles; a glue applying unit for applying konjac glue to the shirataki noodles and mixing them; and a filling and packaging unit for filling and packaging the shirataki noodles into film packaging bags.

9. A film packaging bag containing contents, wherein the film packaging bag is filled and sealed with a konjac processed food product, characterized in that the konjac processed food product is prepared by binding shirataki noodles to konjac paste using the konjac processed food product manufacturing method described in any one of claims 1 to 9.

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