PROBLEM TO BE SOLVED: To provide a method for obtaining a chipped food product which is a snack food product made from frying konjac in oil and a health food product containing a low proportion of oil and having the meaning of use of low-calory konjac and exhibits a special new texture.SOLUTION: In the method for preparing the chipped product, konjac powder, starch and seasoning are added to hot water of 60-90°C and calcic water is injected into it while stirring. Then the material is left for 10 minutes or more for maturing. It is poured into a mold, put into a steamer and is steamed at 90-100°C for 40-60 minutes. After that, it is cut into chips to keep dried with hot air until its moisture content becomes less than 7 weight%. After frying it in oil, the oil is extracted by a centrifugal machine until its acid value becomes 0.6 or less and its peroxide value becomes 1.6 or less.COPYRIGHT: (C)2009,JPO&INPIT【課題】こんにゃくを原料として油で揚げたスナックの製造方法において、油の含有率を少なくして低カロリーのコンニャクを用いた意義を有するような健康食品とすると共に、今までにない独特の食感を有するようなチップ状食品を得る製造方法を提供すること。【解決手段】60~90℃の熱水中に、こんにゃく粉、澱粉、調味料を加えて攪拌しつつ石灰水を注入した後、10分以上放置することで熟成させ、型枠に流し込んだ状態で蒸し器に入れ、温度90~100℃で40~60分蒸し、その後、チップ状に切断し、熱風乾燥させて水分含有量を7重量%未満とし、油で揚げた後、遠心分離器で油を飛ばし、酸価0.6以下、過酸化物価1.6以下とするチップ状食品の製造方法。【選択図】図1
