PROBLEM TO BE SOLVED: To provide a method for producing baked confectionery with a crisp exterior and moist interior, with which the flavor and texture are retained without using food additives, and reduction of the nutrition value of materials used therein is suppressed as much as possible.SOLUTION: The texture of the crisp exterior and moist interior is achieved by producing dough in such a state that the nutrition value and the flavor of the materials such as vegetables and fruits are retained, and by a baking method as shown in Fig.2 without using food additives such as a gelling agent.COPYRIGHT: (C)2012,JPO&INPIT【課題】食品添加物を使用せず、風味や食感を維持し、使用素材の栄養価の減少を極力抑え、外側はサクサク中はしっとりとした食感の焼菓子の製造方法【解決手段】野菜や果実などの素材のもつ栄養価、風味を生かした状態で生地を製造し、図2に示す焼き方によりゲル化剤などの食品添加物を使用せずに外はサクサク中はしっとりとした食感を実現する。【選択図】図2
