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水和物結晶と無水物結晶の両結晶体を有する糖の水和物粉末結晶を菓子生地表面に付着させ、該水和物結晶の融点より高く、かつ該無水物結晶の融点より低い温度で焼成することを特徴とする、糖被覆焼成菓子の製造方法。
A sugar hydrate powder crystal having both a hydrate crystal and an anhydrous crystal is attached to the surface of the confectionery dough, at a temperature higher than the melting point of the hydrate crystal and lower than the melting point of the anhydride crystal. A method for producing a sugar-coated baked confectionery characterized by baking.
焼成温度が150〜250℃である、請求項１に記載の糖被覆焼成菓子の製造方法。
The manufacturing method of the sugar covering baking confectionery of Claim 1 whose baking temperature is 150-250 degreeC.
糖がトレハロースである、請求項１又は２に記載の糖被覆焼成菓子の製造方法。
The method for producing a sugar-coated baked confectionery according to claim 1 or 2, wherein the sugar is trehalose.
焼成菓子がシュー菓子である、請求項１〜３のいずれかに記載の糖被覆焼成菓子の製造方法。
The method for producing a sugar-coated baked confectionery according to any one of claims 1 to 3, wherein the baked confectionery is a shoe confectionery.
菓子生地100重量部に対して糖の水和物粉末結晶を4〜20重量部被覆して焼成したことを特徴とする、請求項１〜４のいずれかに記載の糖被覆焼成菓子の製造方法。
5. The method for producing a sugar-coated baked confectionery according to claim 1, wherein 4 to 20 parts by weight of sugar hydrate powder crystals are coated on 100 parts by weight of confectionery dough and baked. .
菓子生地表面の一部又は全部が糖で被覆されている、請求項１〜５のいずれかに記載の糖被覆焼成菓子の製造方法。
The method for producing a sugar-coated baked confectionery according to any one of claims 1 to 5, wherein a part or all of the confectionery dough surface is coated with sugar.
JP2004080571A2003-09-042004-03-19Sugar-coated baked confectionery and method for producing the same
PendingJP2005095140A
(en)
PROCEDURE FOR THE CONSTRUCTION OF A SEMI-FINISHED PASTA FORMAT FOR THE PREPARATION OF A PIZZA-LIKE FOOD PRODUCT, FOCACCIA AND SIMILAR, SEMI-FINISHED PASTA FORMATS OBTAINED WITH THIS PROCEDURE, AND PROCEDURE FOR THE REALIZATION