Patent ID: 8778428

Claim:
A method for producing a stick-shaped snack, comprising: a step of forming solid dough containing a cereal flour as a principal component, a rolling step of rolling the solid dough into a solid dough sheet having a predetermined thickness, a first cutting step of cutting through the solid dough sheet and forming solid string-shaped dough having string shapes, a second cutting step of partially cutting the solid string-shaped dough at predetermined intervals along a longitudinal direction of the solid string-shaped dough and providing a plurality of non-through cuts formed therein, the partially cutting extending in a widthwise direction of the solid string-shaped dough, the second cutting step forming a plurality of solid stick-shaped snack parts held together by joint portions formed about the non-through cuts, the joint portions holding the solid stick-shaped snack parts together during impregnating and baking steps that follow, an impregnating step of impregnating the solid string-shaped dough having the plurality of non-through cuts therein with lye, a baking step of baking the lye impregnated solid string-shaped dough, which includes mounting the lye impregnated solid string-shaped dough on a heating surface, and during the baking moisture escapes from the joint portions at both ends of the stick-shaped snack parts through the non-through cuts that prevents warping of the stick-shape snack parts by preventing variations in amounts of moisture remaining in the solid stick-shaped snack parts, and a third cutting step of cutting through the baked solid string-shaped dough at the joint portions formed about the non-through cuts and forming stick-shaped pastries having a maximum cross-sectional width of 2.5 mm to 3.5 mm and with each end of the stick-shaped pastry having a non-through cut portion with a baked color due to the baking step and another portion without the baked color.