PROBLEM TO BE SOLVED: To provide a method of manufacturing chilled sweets containing a rice cake preventing deformation by controlling a temperature when filling in a container, effective in maintaining the texture at a freezing temperature, and enhancing a customer appeal while introducing a new element of Japanese sweets.SOLUTION: The chilled sweets are constituted by laminating a chilled sweets member 11 of a frozen sweets member or an ice cream member, and a bean jam member 12 in this order in a container part 2, and arranging a rice cake member 13 on the bean jam member. The method of manufacturing chilled sweets containing a rice cake includes: a filling step of filling the container part with the chilled sweets member having a temperature range of -5.5 to -3.5°C a laminating step of laminating on the chilled sweets member by injecting the bean jam member containing 40-60 wt% of sugar in a total bean jam member weight and having a temperature range of 8-15°C and a rice cake-placing step of placing the rice cake member containing 50-65 wt% of sugar in a total rice cake weight on the upper face of the bean jam member by cooling at a temperature range of 25-38°C after forming the rice cake member while processing into a rice cake block object.COPYRIGHT: (C)2014,JPO&INPIT【課題】容器内への充填時の温度制御により型くずれを防ぎ、冷凍温度下における食感維持に効果的であり、新たな和菓子の要素を取り入れつつ消費者への訴求効果を高めたもち入り冷菓の製造方法を提供する。【解決手段】容器部2内に、氷菓部材またはアイスクリーム部材の冷菓部材11、あん部材12の順に積層し、あん部材上にもち部材13を配置してなり、容器部内に-5.5~-3.5℃の温度域の冷菓部材を充填する充填工程と、あん部材の総重量の40~60重量%の糖類を含有し冷菓部材上に8~15℃の温度域のあん部材を注入して積層する積層工程と、もち部材の総重量の50~65重量%の糖類を含有しもち部材を形成した後に25~38℃の温度域に冷却するとともにもち塊状物に加工してあん部材の上面に載置するもち載置工程とを有する。【選択図】図2
