含浸複合油脂性點心之製造方法农业专利-农业专业知识服务系统

发明人:: TSUCHIDATE, KYOKO,土舘恭子,TOKUNAGA, MASAMICHI,德永正道,OOTANI, YURIE,大谷友里江,KAWABATA, SHOTA,川畑翔太,KATOU, YUKARI,加藤紫,UENO, HIROHISA,上野博久

摘要：: Disclosed is a method for manufacturing an impregnated composite fatty confectionery, said method comprising: a step for preparing a porous solid food embedded in a fatty confectionery dough in a chamber； and a step for elevating the pressure in the chamber while irradiating the fatty confectionery dough in a state where the porous solid food is embedded therein with ultrasonic waves in the chamber.本發明揭示一種含浸複合油脂性點心之製造方法，其具備：於腔室內準備埋沒於油脂性點心坯料中之多孔質固體食品之步驟；及於在腔室內之油脂性點心坯料中埋沒有多孔質固體食品之狀態下一面對油脂性點心坯料照射超音波一面使腔室內之壓力上升之步驟。