PROBLEM TO BE SOLVED: To provide a method for making confectionery/cake by which produced confectionery/cake has good feeling on the tongue, more mellowness and airy palate feeling, and takes on a better raised condition than conventional one, and by which confectionery/cake having a size equal to that of the conventional one can be produced using a less amount of material.SOLUTION: A method for making confectionery/cake includes a stirring process for preparing raw material for various kinds of confectionery or cake and subjecting the raw material to pretreatment, and stirring the raw material once or at least twice, and either one process or a plurality of processes of a baking process or a cooling process, and a forming process or a decoration process. In the method for making confectionery/cake, the stirring process is performed under a higher pressure than normal pressure, for example, of 0.2-1.0 MPa.COPYRIGHT: (C)2013,JPO&INPIT【課題】製造された菓子・ケーキが舌触りがよく、よりまろやかで、ふんわりとした食感を有し、従来のものよりもより膨らんだ状態を呈し、従来と同じサイズのものを製造するためにより少ない材料で製造できること【解決手段】各種の菓子又はケーキの原材料を用意して前処理を行い、これら原材料を1回又は2回以上攪拌する攪拌工程と、焼き上げ工程又は冷却工程と、成形工程又はデコレーション工程の何れか1工程又は複数工程を含む各種の菓子・ケーキを製造する製造方法において、前記攪拌工程を常圧よりも高い圧力、例えば0.2MPa~1.0MPaの範囲内の加圧した状態で行うことを特徴とする菓子・ケーキの製造方法である。【選択図】なし
