PROBLEM TO BE SOLVED: To provide western confectionary which can be supplied through the year, and has unconventional characteristics, and a method of manufacturing the same, and western confectionary having an extended preservable period dispensing with a preservative, and a method of manufacturing the same.SOLUTION: Western confectionery includes a confectionery matrix, and a surface layer covering the surface of the confectionery matrix where a surface layer material forming the surface layer contains at least water, agar, sugar, and fruit juice, and has a Brix value of not less than 60 Bx and a pH of 1-4. The method of manufacturing the western confectionery includes: a base material-manufacturing process of manufacturing a base material by mixing water, fresh cream, agar, and sugar, boiling, subsequently adding starch syrup, and again boiling, and keeping a temperature of the base material at approximately 70°C a lemon liquid-manufacturing process of manufacturing a lemon liquid by mixing water and lemon juice, boiling or subjecting to germicidal treatment and a process of manufacturing a lemon agar which become the surface layer by adding a lemon liquid to the base material, and boiling.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2017,JPO&INPIT【課題】1年を通して提供可能であり、従来にない特徴のある洋菓子とその製造方法の提供、及び、保存料を添加することなく、保存可能期間を延ばした洋菓子とその製造方法の提供。【解決手段】菓子母体と、前記菓子母体の表面を被覆する表面層と、を備え、前記表面層を形成する表面層材に少なくとも水、寒天、砂糖、果汁を含み、Brix値が60Bx以上で、pHが1~4である洋菓子、及び、該洋菓子の製造方法であって、水、生クリーム、寒天、砂糖を混合し、沸騰させ、続いて、水あめを追加し、再度沸騰させて、ベース材料を製造し、前記ベース材料を70℃前後の温度で保温するベース材料製造工程と、水、レモン果汁を混合し、沸騰させるかあるいは殺菌処理して、レモン液を製造するレモン液製造工程と、前記ベース材料に前記レモン液を加えて、沸騰させ、表面層となるレモン寒天を製造する工程とを備える、洋菓子の製造方法。【選択図】図1
