METHOD FOR MANUFACTURING SNACK CONFECTIONERY AND SNACK CONFECTIONERY

摘要

PROBLEM TO BE SOLVED: To obtain, by targeting a method for manufacturing snack confectionery wherein a molding having a water content confined to a specified range is obtained by drying and molding a dough obtained at a steaming and kneading step and wherein the molding is fried in oil, a favorable inflated state at a frying step without executing a toasting step immediately before the frying step.SOLUTION: The method of this invention for manufacturing snack confectionery includes a molding/primary drying step of obtaining a molding having a water content of 6.0 mass% or above and 20 mass% or below by molding, while drying, a dough obtained at a steaming and kneading step in a specified shape, a liquid adhesion step of adjusting the water content of the molding at 6.5 mass% or above and 28.0 mass% or below by adhering a liquid to the molding, and a frying step of frying, in oil, the molding following the liquid adhesion step. It is also permissible to execute, as a liquid adhesion step, a flavoring step of adhering a flavoring liquid to the molding. It is also permissible to execute a secondary drying step following the liquid adhesion step.