PROBLEM TO BE SOLVED: To provide a method for producing Japanese-style confection, Awayukikan, causing no inconvenience such as deformation, by affection of heating, even when forming a burned flavor layer around a confectionery body, allowing adopting a free mode on the burned flavor layer without a degree of heating, and making the confection delicious.SOLUTION: A method for producing Japanese-style confection includes: foaming albumen injecting an agar solution of high concentration, comprising agar, sugar and water into the albumen at high heat solidifying the product to make a confectionery body 1 of Awayukikan and forming a burned flavor layer 3 at high temperature on the surface of the confectionery body 1. In the method for producing the Awayukikan, the agar solution when injecting into the albumen is high temperature of 90-100°C in sugar content of 59.5-61 degrees.EFFECT: Since the Awayukikan has no deformation such as wrinkle and shrinkage by affect of heating even when forming the burned flavor layer 3 around the confectionery body at high heat, and recrystallization of sugar is prevented, there is no restriction in a range of a heating temperature, it becomes easy to pursuit deliciousness, and production becomes possible without making a defective which is shrunk too much or a second-class product.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2017,JPO&INPIT【課題】菓子本体の回りに焼成香味層を形成しても、加熱の影響で変形等の不都合が生じなく、加熱程度を気にしないで焼成香味層に自由な態様が採れ、且つおいしくなる淡雪羹類の和菓子製造方法の提供。【解決手段】卵白を泡立て、これに寒天と砂糖と水とからなる高濃度の寒天溶液を高熱において該卵白に注入し凝固させて淡雪羹類の菓子本体1を作り、菓子本体1の表面に高温による焼成香味層3を形成する和菓子の製造方法であって、卵白に注入する時の寒天溶液が、糖度59.5~61度において90~100℃の高温である淡雪羹類の製造方法。【効果】淡雪羹の回りに高熱により焼成香味層3を形成しても、淡雪羹が加熱の影響で皺がよったりしぼむ等の変形がなく、さらには砂糖の再結晶化を防止できるため、加熱温度の範囲に制約を受けることがなくなり、「おいしさ」の追求がやりやすくなり、しぼみすぎたりした不良品又は二級品等は出来ずに製造できる。【選択図】図1
