MANUFACTURING METHOD OF SNACK CONFECTIONERY

Title:

MANUFACTURING METHOD OF SNACK CONFECTIONERY

Document Type and Number:

Japanese Patent JP2019187319

Kind Code:

A

Abstract:

To provide a manufacturing method of a snack confectionery capable of manufacturing a fried bread-like snack confectionery with less percentage of an oil content than a conventional fried bread and lasting longer.SOLUTION: A manufacturing method of a snack confectionery includes: a cutting step of cutting bread into small pieces in a prescribed shape; a first desiccation step of baking the small pieces at 140-200°C to reduce a water content percentage of the small pieces to 5 mass% or less; a dextrin adhesion step of adhering a dextrin solution to the small pieced after the first desiccation step; a second desiccation step of baking the small pieces after the dextrin adhesion step at 140-200°C to reduce the water content percentage content to 3 mass% or less; and a frying step of frying the small pieces after the second desiccation step with oil.SELECTED DRAWING: Figure 1

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Inventors:

SHIBUYA NAOTAKA
SHIOZAWA KATSUAKI
FUKAZAWA YOHEI
YOSHINISHI YUKA

Application Number:

JP2018084509A

Publication Date:

October 31, 2019

Filing Date:

April 25, 2018

Export Citation:

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Assignee:

OYATU CO LTD

International Classes:

A23G3/00; A21D2/36; A21D13/00; A21D13/60

Attorney, Agent or Firm:

Hide Tanaka Tetsu
Ichi Hirose
Tetsuya Mori

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