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Title:
洋菓子の製造方法
Document Type and Number:
Japanese Patent JP6865639
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To provide a method for producing confectionery, allowing the conservable period to be extended without addition of preservatives.SOLUTION: The method includes a base material production step of mixing and boiling water, fresh cream, agar and sugar, adding starch sirup thereto, and boiling the mixture again to produce a base material, and keeping the base material warm at about 70°C, a lemon liquid production step of mixing water and lemon juice and boiling or sterilizing the mixture to produce a lemon liquid, and a step of adding the lemon liquid to the base material and boiling the mixture to produce a surface layer of lemon agar.SELECTED DRAWING: Figure 1

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Inventors:
Hiroyuki Sugiura
Makoto Yokoyama
Application Number:
JP2017102189A
Publication Date:
April 28, 2021
Filing Date:
May 24, 2017
Export Citation:
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Assignee:
Juheim Co., Ltd.
International Classes:
A21D13/24; A21D13/28
Domestic Patent References:
JP2010178668A
Other References:
サマーバウムクーヘントゥルム, 忠犬コロ子のグルメ日記, [online],2015年10月13日,[平成29年10月13日検索], インターネット
Attorney, Agent or Firm:
Minoru Torinosu
Shinichi Nakajima
Torisu Keita



 
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