To obtain a confectionery with special eating feeling and flavor by reducing the pressure and releasing the pressure reduction of an edible matter in a porous or layered state in the state of dipping in melted oil-based food material.
For example, 60 pts.wt. egg white, 35 pts.wt. sugar and 3 pts.wt. starch are mixed and whipped, then deposite-formed and baked to obtain a macaroon (1.8g average per one, 3.1% moisture, 0.08 apparent specific gravity). Next, melted chocolate including 50% oil is prepared to be adjusted into 30°C. This chocolate put in a pressure reducing defoaming device and the macaroon is put into a metallic basket to be completely sunk under the chocolate. Next, the macaroon is kept three minutes after the reduction of pressure so that absolute pressure may be under 550-torr, returned to normal pressure momentarily and then the basket is pulled up to remove excessive chocolate stuck to a surface peel by a cool wind blower. Next it is moved to the tray, cooled and solidified for 10 minutes in 5°C in a refrigerator to obtain an objective confectionery.
UMENO KOJI
KOMORI MEGUMI
TASHIRO YOICHI
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