| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing a baked confectionery by which the baked confectionery does not uncurl upon moisture absorption and to provide such baked confectionery. SOLUTION: The method is a method for producing a baked confectionery having a part composed of a first part of a baked product containing flour and a second part of a baked product containing flour bonded to each other through a crystalline layer of a saccharide and comprises a step of melting an anhydrous or at most dihydrate crystal of a saccharide by heating to a temperature causing substantially no caramelization to obtain a saccharide melt and a step of crystallizing the saccharide melt in a state in which the first part and the second part are laminated through the saccharide melt kept in the state in which substantially no caramelization and crystallization do not occur to form a crystalline layer of the saccharide, wherein the saccharide is a saccharide remaining substantially uncaramelized over at least 1 min after it is molten by heating. COPYRIGHT: (C)2009,JPO&INPIT
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