PROBLEM TO BE SOLVED: To provide a method for manufacturing puffed confectionery improved in compatibility with drink by retaining taste and aroma/flavor, and to provide the puffed confectionery.SOLUTION: This method for manufacturing the many bubbles-containing puffed confectionery in a thin form includes performing a molding process S1 of molding a molding raw material of the puffed confectionery by kneading a starch raw material and a seasoning material, and performing a swelling process S2 of swelling by pressing while heating the molded molding raw material on a press surface to confine the seasoning material in the inside of the puffed starch raw material. As a result of this, whenever chewing the puffed confectionery, the seasoning material shut in the inside gradually exposes to newly present the taste and aroma/flavor of the puffed confectionery. Since the taste and aroma/flavor of the puffed confectionery retain for a long time even chewing the puffed confectionery, compatibility with drink becomes good. It is all right to perform after the swelling process S2, a seasoning process S3 of applying seasoning to the puffed confectionery, and a baking process S4 of baking by irradiating far infrared radiation to the puffed confectionery.COPYRIGHT: (C)2013,JPO&INPIT【課題】味、香り・風味が持続することにより飲料との相性が良くなる膨化菓子の製造方法及び膨化菓子を提供する。【解決手段】デンプン原料と調味材料とを混練して膨化菓子の成型原料を成型する成型工程S1を行い、成型された成型原料を加熱しながらプレス面で押圧して膨化させる膨化工程S2を行うことで、膨化したデンプン原料の内部に調味材料が閉じ込められて、多数の気泡を含む厚みの薄い形状の膨化菓子が製造される。これにより、膨化菓子を咀嚼する度に、内部に閉じ込められた調味材料が徐々に露出することで、膨化菓子の味、香り・風味が新たに表れる。このため、膨化菓子を咀嚼しても、膨化菓子の味、香り・風味が長時間持続するため、飲料との相性が良くなる。なお、膨化工程S2の後に、膨化菓子に調味料を塗布するシーズニング工程S3と、膨化菓子に遠赤外線を照射して焼成する焼成工程S4を行ってもよい。【選択図】図1
