JP2017042050A - Cake production method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a production method of confectionery which does not cause egg allergy, which has low calorie, which is formed of only materials friendly to a body, which has preferable texture and which can be eaten by everyone.SOLUTION: The invention is related to a production method of confectionery comprising: a step for mixing and stirring a prescribed ratio of soybean milk 20, a flavoring 22, a sweetener 24, and vegetable oil 26 at 20°C-30°C; a step for adding wheat flour 30 and baking powder 32 and mixing and stirring the mixture, for creating a sponge dough 34; then putting the sponge dough 34 into a sponge mold 40 on which paper mats 42, 44 are arranged; a step for baking the sponge dough for 20-30 minutes in an oven in which temperature is 160°C-180°C; a step for taking out the sponge cake from the sponge mold 40 with the paper mats; and a step for curing the sponge cake for 20-60 minutes in room temperature of 20°C-30°C.EFFECT: The confectionery contains no egg, so that even a person who has egg allergy can eat the confectionery, and the confectionery uses no egg, butter, margarine, sugar or milk, and has low calorie, so that even a person who has to regulate intake calorie can eat the confectionery.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a method for producing confectionery, and more specifically to a method for producing confectionery that does not cause egg allergy and can significantly reduce calories.

  Due to egg allergies, an increasing number of people are unable to eat eggs since they were born and are also unable to eat Western-style confectionery using eggs. In addition, not only eggs, but also high-calorie ingredients such as butter, margarine, and sugar (for example, larvae) are used in ordinary Western confectionery, so caloric restriction is necessary for disease and physical condition management. People cannot eat easily. Thus, an increasing number of people need calorie restriction for some reason or for health maintenance.

  Regarding such a problem, for example, Patent Document 1 below discloses a method for producing a sponge cake for preventing egg allergy symptoms. According to the technology, the first step of mixing and stirring water, sugar, a confectionery foaming agent and baking powder to create a foamed dough, and mixing the flour with the foamed dough prepared in the first step It has the 2nd process of cake dough preparation to stir, and the baking process which bakes the cake dough created at the above-mentioned 2nd process, said 1st process mixes and stirs at the temperature of 36-40 ° C, and the baking process is oven temperature It is disclosed that baking is performed in a range of 190 ° C. to 210 ° C. for 20 minutes to 30 minutes, and that chicken eggs such as chicken eggs are not mixed in the preparation of the cake dough.

Japanese Patent No. 3725870

  However, the technique described in Patent Document 1 uses sugar. In general, candy such as granulated sugar is used in the manufacture of confectionery, but granulated sugar has an energy of 387 kcal per 100 g and is extremely high in calories. Moreover, in the technique of the said patent document 1, when manufacturing a cake actually, a butter | batter and margarine are used (refer the Example 1- Example 4 of the literature). Butter is 763 kcal per 100 g and margarine is 758 kcal per 100 g, which are also very high calories. Therefore, when a sponge cake made from such a material is used as a base and decorated with a cream or the like, the calorie of the entire cake becomes very high. Moreover, it is not a natural swelling because it uses a confectionery foaming agent instead of not using eggs. Furthermore, if attention is paid to allergies, it is preferable not to use milk or almond powder. Further, the technique described in Patent Document 1 has a problem that it cannot be applied to baked confectionery (for example, cookies) other than sponge cake.

  The present invention focuses on the above points, does not cause egg allergies, can significantly reduce calories, is made only of body-friendly materials, and has a good texture. It is an object of the present invention to provide a method for producing confectionery that can be eaten.

  The manufacturing method of the confectionery of this invention was manufactured by the mixing stirring process which mixes and stirs soymilk, the sweetener derived from fruit, vegetable oil and fat, and flour in the environment of room temperature 20 degreeC-30 degreeC, and this mixing stirring process. A baking step of baking the dough at an oven temperature of 160 ° C. to 180 ° C., and a curing step of curing the confectionery baked in the baking step at a curing temperature of 20 ° C. to 30 ° C. One of the main forms is characterized in that the fruit-derived sweetener is Rahan fructose.

  In another embodiment, the confectionery is a cake, and the mixing and stirring step includes a first step of mixing and stirring the soy milk, fruit-derived sweetener, and vegetable oil and fat, and mixing and stirring in the first step. A second step of adding baking powder together with the wheat flour to the prepared material and mixing and stirring, and in the baking step, the dough produced in the second step is poured into a cake mold laid with a wrapping paper The baking is performed in the oven for 20 to 30 minutes, and in the curing step, the dough that has been baked together with the laying paper is taken out from the cake mold and cured for 20 to 60 minutes. Still another embodiment is characterized in that it includes a finishing process after whipping and applying or squeezing fresh vegetable cream onto the cake after the laying sheet has been removed.

  In another embodiment, the confectionery is a cookie, and the mixing and stirring step mixes the first step of mixing and stirring the soy milk, fruit-derived sweetener, and vegetable oil and fat in the first step. A second step in which the flour is added to the stirred material and mixed and stirred, and the dough produced in the mixed and stirred step is stretched with a stretch bar between the mixed and stirred step and the baking step. In the baking process, the dough cut in the mold cutting process is arranged on a top plate and baked in the oven for 20 to 30 minutes. In the curing process, It is characterized by curing for 20 to 30 minutes. The above and other objects, features and advantages of the present invention will become apparent from the following detailed description and the accompanying drawings.

  According to the present invention, in an environment at room temperature of 20 ° C. to 30 ° C., a mixing and stirring step of mixing and stirring soy milk, fruit-derived sweeteners, vegetable fats and oils, and flour, and the dough produced in the mixing and stirring step, The confectionery was manufactured by a baking step of baking at an oven temperature of 160 ° C to 180 ° C and a curing step of curing the confectionery baked in the baking step at a curing temperature of 20 ° C to 30 ° C. Thus, by producing without using eggs, it becomes possible to provide a confectionery that can be eaten with peace of mind even by people who have egg allergies. Moreover, since eggs, butter, margarine, sugar, and milk are not used and the calories are low, it is possible to provide a confectionery that anyone, including those with limited calories, can eat with confidence.

It is a figure which shows a part of manufacturing process of the short cake of Example 1 of this invention. It is a figure which shows a part of manufacturing process of the said Example 1. FIG. It is a graph which shows the energy and cholesterol content per 100g of the confectionery material. It is a figure which shows the manufacture process of the cookie of Example 2 of this invention.

  Hereinafter, the best mode for carrying out the present invention will be described in detail based on examples.

  First, Embodiment 1 of the present invention will be described with reference to FIGS. In this example, the present invention is applied to a short cake. FIG.1 and FIG.2 is a figure which shows the manufacturing process of the short cake of a present Example, FIG. 3 is a graph which shows the energy (kcal) and cholesterol content (mg) per 100g of the confectionery material. In this example, a low-calorie sponge cake is baked without using an egg, and further decorated with a low-calorie vegetable cream or fruit.

The materials used in the short cake of this example are as follows. In addition, the following weight% display has shown the ratio of each material when the state which does not put the vanilla essence of a fragrance | flavor is set to 100%.
170g of flour (about 32.7% by weight)
Baking powder 4g (about 0.8% by weight)
Sweetener (Rakan fructose) 145g (about 28.0% by weight)
Soy milk 155g (about 29.9% by weight)
45g (about 8.7% by weight) vegetable oil (palm oil)
Fragrance (vanilla essence)

  The sweetener is derived from fruit and can be used if it is non-caloric or low-calorie, but in this example, rakan fructose obtained by purifying rakan fruit, which is a fruit produced in China, was used. Rahan fructose has a strong sweetness, is almost non-caloric, is refined from natural fruits, and is gentle on the body, so it was used in this example. Moreover, in the said combination example, although palm oil and fat was used as vegetable oil and fat, you may make it use rapeseed oil etc. in addition.

  Next, the manufacturing method of the short cake of a present Example is demonstrated, referring FIG.1 and FIG.2. First, as shown in FIG. 1 (A), among the materials described above, soy milk 20, flavoring agent 22, sweetening agent 24, and vegetable oil 26 are added to the bowl 10 and mixed and stirred by the whipper 12. At this time, the room temperature of the work place is maintained at 20 ° C. to 30 ° C. regardless of summer or winter. Next, as shown in FIG. 1 (B), domestic flour 30 and baking powder 32 are added to the material mixed and stirred in the step shown in FIG. 1 (A), and further mixed and stirred with the whipper 12. . The work at this time is also performed in an environment at room temperature of 20 ° C to 30 ° C.

  On the other hand, as shown in FIG. 1C, a sponge mold 40 for baking the cake dough (sponge dough) produced in the above process is prepared. As shown in FIG. 1 (C), the sponge mold 40 is provided with a belt-like laying paper 42 on the inner side surface and a circular laying paper 44 on the inner side of the bottom surface. In the present embodiment, the thickness (height) of the sponge after baking and curing is about 5 cm, so that the sponge mold 40 and the covering paper 42 have a height higher than that.

  Then, as shown in FIG. 1 (D), the sponge dough 34 mixed and stirred in the above-described process is poured into the inside of the sponge mold 40 on which the laying papers 42 and 44 are laid. At this time, the spatula 36 is used as necessary, and the sponge dough 34 is poured into the ball 10 so as not to remain. As shown in FIG. 1 (E), the sponge mold 40 containing the sponge fabric 34 is placed on the top plate 46, placed in an oven 50 preheated at 170 ° C. for about 10 minutes, and baked for 20 to 30 minutes. . The baking temperature and time are appropriately adjusted within the above range while observing the appearance of the dough.

  When the above baking process is completed, as shown in FIG. 2 (A), the sponge cake 60 is taken out from the sponge mold 40 together with the spread sheets 42 and 44, the spread sheets 42 and 44 are also removed, and the room temperature is 20 ° C to 30 ° C. Curing for 20 to 60 minutes under the environment of Thereafter, in this embodiment, as shown in FIG. 2A, the sponge cake 60 is divided into three equal parts in the thickness direction by a knife 52 and divided into three sponge cakes 60A to 60C. A nappe and squeezing cream 62 are prepared. In the present embodiment, a cream 62 in which vegetable cream is put in a mixer ball 72 shown in FIG. In this example, the cream 62 was whipped by adding 100 g of soy milk and 17 g of rahan fructose to 400 g of low fat cream (soy milk whipped cream).

  Then, as shown in FIG. 2B, first, a cream 62 is applied on the sponge cake 60A, the cut fruit 64 is placed thereon, and the fruit 64 is covered with the cream 62. A sponge cake 60B is placed thereon, and a fruit 64 is further placed between the sponge cakes 60C. The cake with the cream 62 and the fruit 64 sandwiched as described above is applied to the surface and side surfaces of the cake using the nappe knife 74 on the turntable 70 as shown in FIG. Is done. As shown in FIG. 2 (D), the cake thus applied with the cream 62 is divided into, for example, eight equal parts with a cut knife 78, and as shown in FIG. 2 (E), the cream is applied to each cut cake 76. 62 is squeezed out, and strawberry 64A and blueberry 64B are placed thereon. Then, the short cake 90 is completed by wrapping the side surface with the film 80.

  The short cake 90 manufactured as described above is a soft dough made of the sponge cake 60 itself without using an egg, and is a soft, fragile and delicate calorie cake. In this way, by selecting ingredients, using no preservatives, and preparing the production environment (especially temperature), it is possible to provide cakes that can be eaten by anyone with low calories, without causing egg allergies. It becomes. Moreover, since the cream 62 itself used for nappe and squeezing uses vegetable cream and has a low calorie (see FIG. 3), even a decoration cake has a very low calorie. The short cake 90 of this example is about 85 kcal when the No. 6 size sponge mold 40 is used. The breakdown is about 55 kcal for the sponge cake after 8 halves, 21 kcal for the cream 62 applied and squeezed out, and about 7.8 kcal for the fruit. On the other hand, when traditionally produced using butter, eggs, sugar (salmon), flour, and milk using conventional methods, the calories of sponge cake of the same size are about 340 kcal. End up. This also shows that according to the production method of the present invention, a very low calorie sponge cake can be produced.

  FIG. 3 shows the materials used for the production of the short cake 90 of this example, and the energy (kcal) and cholesterol content (mg) per 100 g of the material used for the production of the conventional short cake. ing. As shown in the figure, the conventionally used granulated sugar is 387 kcal, and the fructose used in this example (in the case of Rakan fructose) is approximately 0 kcal. Moreover, although butter is 763 kcal and cholesterol content is 220 mg, the vegetable oil (palm oil) used in this Example has a very low calorie, and cholesterol is 1 mg. Moreover, although milk is 73 kcal and cholesterol is 16 mg, in the case of soy milk, it is 67 kcal and 16 mg. Further, the animal cream used for decoration is 433 kcal and cholesterol is 120 mg, whereas the vegetable cream used in this example is 402 kcal and cholesterol is 4 mg. As described above, in this embodiment, since a material with low calories is used, the completed short cake 90 also has very low calories.

Thus, according to Example 1, the soymilk 20, the fragrance 22, the sweetener 24, and the vegetable oil 26 are mixed and stirred in a predetermined composition in an environment at room temperature of 20 ° C. to 30 ° C. 30 and baking powder 32 are added and mixed and stirred. Then, the sponge dough 34 is poured into the sponge mold 40 on which the laying papers 42 and 44 are laid, and baked in an oven at 160 ° C. to 180 ° C. for 20 to 30 minutes. Thereafter, the sponge cake 60 together with the laying paper was taken out from the sponge mold 40 and cured at room temperature of 20 ° C. to 30 ° C. for 20 minutes to 60 minutes. For this reason, there are the following effects.
(1) Since eggs are not used, people with egg allergies can eat.
(2) Because it does not use eggs, butter or margarine, sugar, milk, and can make a low-calorie sponge cake 60, and does not put a burden on the body, not only those who are allergic to eggs, but also those who have calorie restriction, children, Everyone can eat with peace of mind, including older people and people who are trying to maintain their health.
(3) Since the room temperature is controlled to produce the sponge dough 34 and to cure the baked cake, the baking is soft and the texture is good.
(4) Since the sponge cake 60 itself is low in calories and the plant cream is used for the cream 62 to be decorated, there is little fat, and even if the fruit 64 is sanded, it has a natural sweetness, and Low calorie and gentle on the body.
(5) Since no preservatives are used, it is gentle on the body.

  Next, Embodiment 2 of the present invention will be described with reference to FIG. In addition, the same code | symbol shall be used for the component which is the same as that of Example 1 mentioned above, or respond | corresponds. In this example, the manufacturing method of the present invention is applied to a cookie. FIG. 4 is a diagram showing a cookie manufacturing process of the present embodiment. This example is also an example of baking low-calorie cookies without using eggs.

The materials used in the cookies of this example are as follows. In addition, the following weight% display has shown the ratio of each material when the state which does not put the vanilla essence of a fragrance | flavor is set to 100%. As the sweetener, Rakan fructose was used in the same manner as in the above-described Examples. In the following formulation examples, vegetable fresh cream mainly made from soy milk cream is used as the vegetable oil. However, olive oil or the like may be used in addition.
60g flour (41.4% by weight)
Sweetener (Rahan fructose) 45g (31.0% by weight)
Soymilk 10g (6.9% by weight)
30g (20.7% by weight) vegetable oil (vegetable cream with soy milk cream as the main ingredient)
Fragrance (vanilla essence)

  Next, an example of the cookie manufacturing method of the present embodiment will be described with reference to FIG. First, as shown in FIG. 4A, among the above-described materials, soy milk 20, flavoring agent 22, sweetening agent 24, and vegetable oil 26 are added to the bowl 10 and mixed and stirred by the whipper 12. At this time, the room temperature of the work place is maintained at 20 ° C. to 30 ° C. regardless of summer or winter. Next, flour 30 is added to the material mixed and stirred in this step, and the mixture is stirred with the whipper 12. The working temperature at this time is also performed in an environment of room temperature of 20 ° C to 30 ° C.

  Then, as shown in FIG. 4 (B), the manufactured cookie dough 100 is stretched to a predetermined thickness (for example, around 3 mm) using a stretcher bar 102 on a stretcher table or the like. Next, as shown in FIG. 4C, the cookie dough 100 stretched in the above-described process is die-cut using the die-cutting die 104A and 104B. In addition to the illustrated example, various shapes can be used as the punching die. Such a die-cutting operation is also performed in an environment at room temperature of 20 ° C to 30 ° C.

  As shown in FIG. 4 (D), the die-cut dough 106 that has been die-cut in this manner is placed on the top plate 46, placed in an oven 50 that has been preheated in advance, and 160 ° C to 180 ° C for 20 minutes to 30 minutes. Bake for minutes. In addition, baking time and temperature are suitably adjusted while observing the state of the cookie dough 100 within the above range. After baking, it is taken out from the top plate 46, and is cured for 20 to 30 minutes in an environment at room temperature of 20 to 30 ° C. The cookie 110 thus produced has a crisp and crunchy texture.

  The effect of this embodiment is basically the same as that of the first embodiment described above, and since no eggs are used, even people with egg allergies can eat. Moreover, since it is low in calories, it can be eaten even by people who have calorie restriction and those who try to maintain their health, and since no extra ingredients are added, there is an effect of not putting a burden on the body.

In addition, this invention is not limited to the Example mentioned above, A various change can be added in the range which does not deviate from the summary of this invention. For example, the following are also included.
(1) The blending ratio of the materials shown in the above-described examples is an example, and can be changed as appropriate within the range where the same effects are exhibited. For example, in Example 1 described above, a sponge cake for a short cake was manufactured, but this does not preclude changing the blending ratio of the materials into a pound cake to which fruit or the like is added.
(2) The materials shown in the above-described embodiments are also examples, and can be appropriately changed within a range where similar effects can be obtained. For example, in the above embodiment, Rakan fructose is used as a sweetener, but other fruit-derived fructose may be used. In Example 2, vegetable fresh cream was used as the vegetable oil, but this is also an example, and other known vegetable oils may be used as in Example 1.

  (3) The decoration procedure shown in Example 1 is also an example, and how the sponge cake is divided in the thickness direction may be appropriately changed, and the surface of the sponge cake is directly cut without being cut in the thickness direction. You may make it decorate. Moreover, in the said Example 1, although the whole cake was divided into 8 and it was set as the short cake, this is also an example, You may change suitably according to the magnitude | size of a whole cake. Moreover, the decoration is applied as necessary, and does not prevent the sponge cake from being eaten as it is.

(4) The cookie die 104A, 104B shown in the second embodiment is also an example, and may be changed as needed. Moreover, it does not prevent adjusting the compounding ratio of the materials to obtain a squeezed cookie.
(5) The present invention is suitable as an element of a cake to be decorated with cream, fruit, etc. after baking because the calcined dough itself has a low calorie, but various other known baked confectionery (for example, pound cake) , Scones, biscuits, etc.). In addition, for example, the present invention is not limited to western confectionery, and can also be applied to, for example, production of dough for wrapping strawberries.

  According to the present invention, in an environment at room temperature of 20 ° C. to 30 ° C., a mixing and stirring step of mixing and stirring soy milk, fruit-derived sweeteners, vegetable fats and oils, and flour, and the dough produced in the mixing and stirring step, The confectionery was manufactured by a baking step of baking at an oven temperature of 160 ° C to 180 ° C and a curing step of curing the confectionery baked in the baking step at a curing temperature of 20 ° C to 30 ° C. Thus, by producing without using eggs, it can be applied as a method for producing confectionery that can be safely eaten even by people with egg allergies. Moreover, since it becomes a low calorie without using an egg, butter, margarine, sugar, and milk, it is suitable as a method for producing a low calorie confectionery.

10: Ball 12: Whipper 20: Soy milk 22: Fragrance 24: Sweetener 26: Vegetable oil / fat 30: Flour 32: Baking powder 34: Sponge dough 36: Spatula 40: Sponge type 42, 44: Sheet paper 46: Top plate 50 : Oven 52: Knife 60, 60A-60C: Sponge cake 62: Cream 64: Fruit 64A: Strawberry 64B: Blueberry 70: Turntable 72: Mixer ball 74: Nappe knife 76: Cut cake 78: Cut knife 80: Film 90: Short Cake 100: Cookie dough 102: Stretching sticks 104A, 104B: Die cutting 106: Die cutting dough 110: Cookie

The present invention relates to a process for the preparation of cake, and more specifically, without causing egg allergy, a method of manufacturing a significant caloric reduction as possible cakes.

The present invention focuses on the above points, does not cause egg allergies, can significantly reduce calories, is made only of body-friendly materials, and has a good texture. The object is to provide a process for producing an edible cake .

The cake production method of the present invention comprises a mixing and stirring step of mixing and stirring soy milk, rahan fructose, palm oil and fat , and a dough produced in the mixing and stirring step in an oven at room temperature of 20 ° C. to 30 ° C. a firing step of firing at a temperature 160 ° C. to 180 ° C., the dough was baked at calcination step, a curing step of curing by curing temperature 20 ° C. to 30 ° C., and Nde including the said mixing and stirring step, the soy milk In the baking step, the first step of mixing and stirring Rahan fructose and palm fat and oil, and the second step of adding and stirring the baking powder together with the flour to the material mixed and stirred in the first step, The dough produced in the second step is poured into a cake mold laid with a wrapping paper and baked in the oven for 20 to 30 minutes. In the curing step, the wrapping paper is baked from the cake mold. The dough is taken out, for curing 20 min to 60 min, characterized in that characterized in that.

One of the main forms includes a finishing step of applying or squeezing the whipped cream after adding the whipped cream to the cake after the curing step and after adding the whipped cream to the soymilk whipped cream. It is characterized by that. The above and other objects, features and advantages of the present invention will become apparent from the following detailed description and the accompanying drawings.

According to the present invention, in an environment at a room temperature of 20 ° C. to 30 ° C., a mixing and stirring step of mixing and stirring soy milk, rahan fructose, palm oil and fat , and flour, and the dough produced in the mixing and stirring step are heated at an oven temperature of 160 ° C. It decided to manufacture a cake by the baking process which bakes at -180 degreeC, and the curing process which cures the dough baked at this baking process at the curing temperature of 20 to 30 degreeC. Thus, by producing without using eggs, it becomes possible to provide a cake that can be eaten with peace of mind even by those who have egg allergies. Moreover, since eggs, butter, margarine, sugar, and milk are not used and the calories are low, it is possible to provide a cake that anyone can eat with peace of mind, including those with limited calories.

According to the present invention, in an environment at a room temperature of 20 ° C. to 30 ° C., a mixing and stirring step of mixing and stirring soy milk, rahan fructose, palm oil and fat , and flour, and the dough produced in the mixing and stirring step are heated at an oven temperature of 160 ° C. It decided to manufacture a cake by the baking process which bakes at -180 degreeC, and the curing process which cures the dough baked at this baking process at the curing temperature of 20 to 30 degreeC. Thus, by producing without using eggs, it can be applied as a method for producing cakes that can be eaten with peace of mind even by those who have egg allergies. Moreover, since it becomes low calorie without using egg, butter, margarine, sugar and milk, it is suitable as a method for producing a low calorie cake .

Claims (5)

A mixing and stirring step of mixing and stirring soy milk, a fruit-derived sweetener, vegetable oil and fat, and flour in an environment at room temperature of 20 ° C to 30 ° C;
A baking step of baking the dough produced in the mixing and stirring step at an oven temperature of 160 ° C to 180 ° C;
A curing step of curing the confectionery baked in the baking step at a curing temperature of 20 ° C to 30 ° C;
The manufacturing method of the confectionery characterized by including.   The method for producing a confectionery according to claim 1, wherein the sweetener derived from fruit is Rakan fructose. The confectionery is a cake,
The mixing and stirring step includes
A first step of mixing and stirring the soymilk, fruit-derived sweetener, and vegetable oil;
A second step of adding and mixing the baking powder together with the flour to the material mixed and stirred in the first step;
Consists of
In the baking step, the dough produced in the second step is poured into a cake mold laid with a wrapping paper and baked in the oven for 20 to 30 minutes,
In the curing step, the dough that has been baked together with the laying paper is taken out from the cake mold and cured for 20 to 60 minutes.
The method for producing a confectionery according to claim 1 or 2, wherein: After the curing step, the finishing step of whipping or squeezing the vegetable cream to the cake from which the laying sheet has been removed,
The method for producing a confectionery according to claim 3, comprising: The confectionery is a cookie,
The mixing and stirring step includes
A first step of mixing and stirring the soymilk, fruit-derived sweetener, and vegetable oil;
A second step of adding the flour to the mixed and stirred material in the first step and mixing and stirring;
Consists of
Between the mixing and stirring step and the firing step, the dough produced in the mixing and stirring step is stretched with a stretcher bar, and a die cutting step is performed by punching.
Including
In the baking step, the dough cut out in the die cutting step is arranged on a top plate and baked in the oven for 20 to 30 minutes,
The method for producing a confectionery according to claim 1 or 2, wherein in the curing step, curing is performed for 20 minutes to 30 minutes.

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