To provide a method for producing freeze-dried confectionery enabling long storage of confectionery while the confectionery is inhibited from deformation.
The method for producing freeze-dried confectionery comprises the following process: making confectionery using fresh cream containing 28-33 pts.wt. of fresh cream having 42-48 wt.% of milk fat, 28-33 pts.wt. of fresh cream having 32-38 wt.% of milk fat, 28-33 pts.wt. of vegetable fresh cream, and 5-10 pts.wt. of sugar; freezing the confectionery followed by setting pressure when dried to 0.6-0.65 Torr; performing first sublimation where the frozen confectionery is dried for 3-4 h at 25-40°C followed by performing second sublimation where the confectionery is dried for 18-20 h at 60-70°C; and further performing third sublimation where the confectionery is dried for 1.5-4.5 h at 35-45°C to subject the confectionery to freeze-dry treatment; coating the freeze-dried confectionery with chocolate obtained through melting chocolate at 40-55°C, and decreasing the temperature of the chocolate to 25-30°C followed by raising the temperature of the confectionery to 30-35°C.
TSUJIGUCHI HAKUKEI
KAMIJO HIROYUKI
OIKE SHUNZO
TUJIGUCHI KK H
OMUSUBI KORORIN HONPO KK