PROBLEM TO BE SOLVED: To provide confectionery which can be easily bent after being fried, and excellent in good appearance.SOLUTION: A production method of confectionery comprises: a preheating step of soaking a molding die to heated oil for preheating an adhesion step of immersing the molding die heated in the preheating step to a dough formed of mainly grain flour and water for adhering the dough to the molding die a first frying step of extracting the molding die from the dough and putting the molding die and the dough adhered to the molding die into the oil for frying a separation step of vertically moving the molding die at a time point when a gap is generated between the molding die and the adhered dough in the first frying step, and separating the adhered dough from the molding die and a second frying step of fully frying the dough separated in the separation step. The molding die is formed by folding a belt-state metal plate into a floral shape in plan view, in which a surface of the belt-state metal plate is a vertical direction, and the fried confectionery is bent in a forming step, after the second frying step, so that the fried confectionery is into a floral shape.SELECTED DRAWING: Figure 9COPYRIGHT: (C)2017,JPO&INPIT【課題】揚げたあとに容易に湾曲させることができ、美感に優れた菓子とする。【解決手段】成形型を熱した油に浸して予熱する予熱工程と、前記予熱工程で熱せられた前記成形型を穀粉と水とを主原料とする生地に浸して前記生地を前記成形型に付着させる付着工程と、前記成形型を前記生地から引き上げて成形型に付着した生地とともに揚げ油の中に入れる第1揚げ工程と、前記第1揚げ工程で前記成形型と前記付着した生地との間に隙間が生じた時点で前記成形型を上下させ、前記付着した生地を前記成形型から分離させる分離工程と、前記分離工程で分離させた生地を完全に揚げる第2揚げ工程と、を経て製造される菓子であって、前記成形型が帯状金属板をその面を縦にして平面視で花形になるよう折曲げて構成されるとともに、前記第2揚げ工程の後に揚げ上がった菓子を湾曲させる形成工程を経ることによって花形に形成される。【選択図】図9
