JP2011229493A - Combined confectionery - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a new combined confectionery which is significantly suppressed in deterioration of flavor and texture by shift of moisture, and oil-and-fat to baking confectionery from raw chocolate composition by combining as filling, the raw chocolate composition in which water activity in water content range of 8-18 wt.% is less than 0.60, which has flavor and texture like raw chocolate, can maintain flavor and texture favorably, even if long-term distribution is performed for the scale of one year, with the baked confectionery and is suitable for long-term distribution in ordinary temperature.SOLUTION: In the combined confectionery, the baked confectionery is filled up or adhered with the raw chocolate composition having 8-18 wt.% of moisture value in the core or the surface. The combined confectionery is characterized in that the raw chocolate composition contains 40-70 wt.% of carbohydrate below disaccharide and 5-25 wt.% of hard butter, and contains 5-25 wt.% of straight chain polyhydric alcohol as the carbohydrate below the disaccharide.

Description

  The present invention relates to a composite confectionery using a raw chocolate-like composition.

  Baked confectionery, generally called dry confectionery, is one of the most popular confectionery in the world because of its crisp texture and longevity. Traditionally, baked confectionery has changed its flavor, texture, and shape by changing the type and blending amount, molding method, etc. of fats and oils, sugars, aqueous phase, etc., but all are fresh It was lacking. In recent years, a wide variety of composite confections have appeared, in which creams are joined to baked confectioneries by a technique such as sanding, coating, or topping, and these are becoming mainstream. As a feature of these composite confectionery, in order to maintain the crisp texture of baked confectionery, it is mentioned that creams substantially free of moisture are joined. Therefore, it is possible to taste different flavors and textures at the same time with the flavor and texture of baked confectionery, but on the other hand it is not as fresh as baked confectionery. can not deny. Therefore, proposals have been made to maintain freshness of the baked confectionery by adding freshness to the baked confectionery and suppressing moisture transfer to the baked confectionery.

  For example, it contains 15 to 70% by weight of a saturated fatty acid having 20 to 24 carbon atoms and 20 to 60% by weight of an unsaturated fatty acid having 16 to 22 carbon atoms as a constituent fatty acid, and saturated with 20 to 24 carbon atoms in one molecule. A filling material containing an oil and fat composition containing 2 to 100% by weight of a mixed acid group triglyceride containing at least one fatty acid residue and at least one unsaturated fatty acid residue having 16 to 22 carbon atoms is proposed (see Patent Document 1). Has been. However, the moisture content of this filling material is less than 0.1 to 10% by weight, and although a large amount of moisture can be prevented from transferring to the baked confectionery, the moisture content itself is low, so when eaten in combination with baked confectionery In terms of adding freshness to baked goods, it is not enough.

  Moreover, the composite confectionery which disperse | distributes the small dried fruit of specific water content and specific water activity in the fats and oils composition which does not contain water substantially is proposed (refer patent document 2). In this composite confectionery, dried fruit having a water content of 5 to 20% by weight is mixed with 1 to 20% by weight in a creamy oil and fat composition not containing water, and the moisture of the creamy oil and fat composition is mixed. Since the content is 4% at the maximum, when it is eaten in combination with baked confectionery as in the case of Patent Document 1, it is not sufficient in terms of giving freshness to the baked confectionery.

  Furthermore, composite confectionery in which baked confectionery is joined with chocolate or cream that does not substantially contain water is also widely distributed. These composite confectioneries often have a phenomenon in which the surface of the baked confectionery part is white powdered, discolored in spots, or entirely whitened during production or after distribution and storage. In addition, the appearance of the product may be deteriorated. At the same time, this phenomenon often involves softening of chocolate and creams, which significantly reduces the commercial value and impairs the appearance.

  This phenomenon is different from the biscuits bloom that has been recognized in the past in biscuits not coated with chocolate or cream, that is, the fat bloom phenomenon, and the mechanism of its occurrence has not been fully elucidated, but is estimated as follows. The That is, the fats and oils kneaded in the baked confectionery are completely melted at the time of baking, and solid fats are crystallized from the melted fats and oils in the cooling process. Crystallization of solid fat occurs and progresses in order from the surface part where the temperature is low, but since the cooling process after baking of baked confectionery is often cooled under considerably slow cooling conditions, It exists on the surface and inside of baked confectionery in a solid-liquid separation state where solid fat and liquid oil are separated. When chocolate or cream is brought into contact therewith, a so-called migration phenomenon occurs in which the liquid oil moves from the baked confectionery side having a large amount of liquid oil to the chocolate or cream side having a small amount of liquid oil. In particular, when the solid fat content of the fat in the baked confectionery is low, a large amount of liquid oil is transferred. Therefore, since the starch grains on the surface of the baked confectionery are exposed as a whole, the appearance is not glossy and the whole looks white.

  This phenomenon is observed not only during the production but also when a temperature change occurs during the storage of the product after the production, and particularly occurs when the temperature change is large. In addition, due to the transfer of the liquid oil, a fat bloom phenomenon due to the coarsening of the remaining high melting point oil and fat occurs at the same time, which is also involved in the change in the surface state of the baked confectionery. Moreover, since liquid oil will transfer from a baked confectionery side when it sees from the chocolate or cream side, chocolate and cream will soften.

  For this reason, it is a composite confectionery product that can suppress fat and oil migration and blooming that may occur in the production process and storage process of the composite confectionery, and at the same time, the texture, flavor, appearance, etc. of the confectionery product are good for a long time A confectionery product that can be kept in good condition is desired, and many proposals have been made for it.

  For example, as fats and oils for baked confectionery, solid fats and oils at room temperature having a solid fat content at 25 ° C. of 20% by weight or more, saturated fatty acids having HLB of 3 or less and a constituent fatty acid of 12 to 22 carbon atoms are 20 to 80 The manufacturing method (refer patent document 3) of the composite confectionery using the fats and oils composition which consists of sucrose fatty acid ester or glycerine fatty acid ester which consists of 80-20 weight% of weight% and a C16-22 unsaturated fatty acid, The baked confectionery and the oleaginous confectionery comprise different fat and oil compositions, and each of the fat and oil compositions comprises 15 to 70% by weight of a saturated fatty acid having 20 to 24 carbon atoms and an unsaturated fatty acid having 16 to 22 carbon atoms. 20 to 60% by weight as a constituent fatty acid, and each molecule contains at least one saturated fatty acid residue having 20 to 24 carbon atoms and unsaturated fatty acid residue having 16 to 22 carbon atoms in one molecule. Composite confectionery (see Patent Document 4) it has been proposed that are selected from the group of fat compositions comprising 40 to 100 wt% of the mixed acid groups triglycerides having above. All of these proposals are intended to suppress the transfer of fats and oils by limiting the fats and oils used for baked goods and creams, and by defining the composition of the composition to be joined to the baked goods as in the present invention It is very different from the one that suppresses the transition.

  By the way, ganache is known as a chocolate containing confectionery containing chocolate and an aqueous raw material. Ganache is a Western confectionery made by adding flavor components such as cream and liquor and / or water to chocolate and melting and mixing them. This ganache is used, for example, in the center of a confectionery such as a truffle whose shape is formed into a spherical shape and whose surface is covered with cocoa powder or the like, or fresh chocolate. These confections using ganache are favored as high-class confectionery that has a refined and rich flavor such as chocolate and cream or Western liquor when eaten.

  However, ganache is a raw confectionery that contains a lot of water, and its water activity is about 0.80. Although it is possible to prevent the growth of general bacteria, food poisoning bacteria, yeasts, molds, and halophilic bacteria by suppressing the water activity to less than 0.70, drought-resistant molds, osmotic-resistant yeasts, Aspergills ecbinulatus, In order to prevent the growth of molds such as Monasous bisporus, it is necessary to suppress the water activity to less than 0.60 (see Non-Patent Document 1).

  The relationship between the water content and water activity of a general food is expressed as shown in FIG. 1 (see Non-Patent Document 2). According to FIG. 1, it is clear that the higher the water content, the higher the water activity, and the higher the water content, the more difficult it is to store for a long time. If we can distribute foods such as ganache, which has a high moisture content and is loved as a high-class confectionery, in the long term, the chocolate market, which has exceeded 400 billion yen per year but has been sluggish in recent years, will be further expanded. It seems to be connected. For this reason, many proposals have been made so far to reduce the water activity in order to improve the storage stability for long-term distribution of fresh confectionery such as ganache.

  For example, a chocolate containing a specific sugar alcohol such as erythritol, mannitol, maltitol, or lactitol has been proposed (see Patent Document 5). This is a mixture of one or two or more sugar alcohols selected from the sugar alcohols so that the final water content is 2 to 15% by weight. Although it is contained in less, the prescribed sugar alcohol includes cyclic sugar alcohols.

  As another proposal, use 50% by weight or more of chocolate dough, use an aqueous component and an emulsifier with an HLB value of 7.0 or more, so that the water content is 10 to 20% by weight and the total fat content is 15 to 25% by weight. The manufacturing method of the water-containing chocolates prepared in 1 is proposed (refer patent document 6). However, the water activity of the hydrated chocolate according to this proposal is around 0.75 to 0.70, and it is difficult to say that there is sufficient long-term distribution. In addition, it contains one or more selected from the group consisting of invert sugar, starch syrup, fructose, glucose, sucrose, liquid sugar, and honey, and is composed of an aqueous phase having a sugar content of 60 or more and a chocolate dough. Oil-type emulsified chocolates have also been proposed (see Patent Document 7). Here, specific saccharides are used in the aqueous phase, and the long-term storage stability is improved by further increasing the sugar content to 60 or more, and even if stored at 15 ° C. for 4 months, the mouthfeel and flavor are good. Long-term distribution at normal temperature and humidity is unknown.

  In addition, although not ganache, there is a foamable oil-in-water emulsion containing a fat, protein, emulsifier, sugar and / or sugar alcohol, and water as one type of oil-in-water emulsion (see Patent Document 8). ) This is a whipped cream that suppresses the increase in viscosity and has excellent shape retention, water separation resistance, and tissue stability. Its main carbohydrate is similar to ganache, but it is one of linear polyhydric alcohols. The sorbitol content is less than 10% by weight with respect to the total amount of sugar and / or sugar alcohol. In addition, there is an oil-in-water emulsion that has improved storage stability with amino acids and sugars (see Patent Document 9), but it has a storage stability of about 3 months under conditions of 5 to 10 ° C., at room temperature and humidity. Insufficient for long-term distribution.

  Similarly, an oil-in-water emulsion containing cocoa butter based on lauric fats and oils has been proposed (see Patent Document 10), but there is no description of saccharides below disaccharides and their contents. In addition, there is no specific description about long-term distribution.

  Furthermore, there is an oil-in-water chocolate in which the total amount of oil relative to the total amount of water in the hydrated chocolate is adjusted to a weight ratio (water: oil) of 1: 0.8 to 3 (see Patent Document 11). 50% by weight or more of the solid content is sucrose, and there is no description about the content of the non-fat milk solid content.

  Moreover, the method of reducing the water activity of chocolate to 0.40-0.64 is also proposed by adding the high water content raw material whose water activity is the range of 0.40-0.64 to chocolate dough. However, since this does not contain moisture in chocolate itself, it is different from raw chocolate such as ganache. Moreover, in the chocolate dough used, the quantity of saccharides is 0-50 mass%.

  In addition, as a manufacturing method, the moisture content of the moisture-containing chocolate is obtained by pouring the moisture-containing chocolate into a low-moisture edible powder mold, and transferring moisture to the edible powder by cooling and aging in the edible powder. Although the manufacturing method which reduces content and reduces water activity is proposed (refer patent document 13), although water activity can be reduced to 0.70 or less by this method, the water content of the water-containing chocolate itself is low. Since it decreases, the texture becomes hard, which is not preferable, and it takes a long time to transfer moisture.

  In addition, a stable O / W emulsion having a moisture content of 25% by weight or more was first prepared from a chocolate dough using a protein hydrolyzate having a solubility of 0.22 MTCA of 20% or more. A production method has also been proposed in which the water activity is reduced to 0.70 or less by evaporating water to ˜16% by weight (see Patent Document 14). May be damaged, which is not preferable.

  As described above, many proposals have been made to keep a highly-preferred raw chocolate for a long time, but it has not yet been successful in long-term distribution on a one-year scale. In addition, although the water activity can be suppressed to less than 0.70 depending on the production method, there are problems such as a poor texture and a long time for production.

JP-A-4-190744 JP 2004-313018 A Japanese Patent No. 3378356 Japanese Patent No. 3618616 Japanese Patent No. 4331013 JP 2001-275570 A Japanese Patent No. 4390376 Japanese Patent No. 3429635 Japanese Patent No. 1614794 Japanese Patent No. 3064526 JP 2002-119213 A JP 2008-263853 A Japanese Patent No. 3273882 Japanese Patent No. 3692938

Japan Food Packaging Handbook Food and water

This invention is made | formed in view of such a situation, The place made into the objective is that the water activity in the range whose moisture content is 8 to 18 weight% is less than 0.60, and is a raw chocolate. Combined with a baked confectionery using a raw chocolate-like composition as a filling that has such a flavor and texture and can maintain a good flavor and texture even when long-term distribution on a one-year scale is performed It is to provide a new composite confectionery suitable for long-term distribution at room temperature, in which the deterioration of the flavor and texture due to the transfer of moisture and fats and oils from raw chocolate-like composition to baked confectionery is remarkably suppressed .
In addition, long-term distribution on a one-year scale means storing the raw chocolate-like composition for one year under normal temperature and humidity conditions.

  As a result of intensive studies to achieve the above object, the present inventors have surprisingly found that the content of saccharides and hard butters below disaccharides, and linear as saccharides below disaccharides. By adjusting the amount of the polyhydric alcohol, the water content of the resulting composition is in the range of 8 to 18% by weight, the water activity is suppressed to less than 0.60, and the flavor and texture like raw chocolate are obtained. Found to have. And by combining the said raw chocolate-like composition with baked confectionery, even when it preserve | saved for a long time at normal temperature, it came to complete the novel composite confectionery with remarkably little deterioration of flavor.

  That is, the present invention is a composite confectionery in which a raw chocolate-like composition having a moisture value of 8 to 18% by weight is filled or adhered inside or on the surface of the baked confectionery, and the raw chocolate-like composition is a disaccharide or less. 40 to 70% by weight of saccharide, 5 to 25% by weight of hard butter, and 5 to 25% by weight of linear polyhydric alcohol as the saccharide below the disaccharide Regarding confectionery.

  Moreover, this invention relates to the said composite confectionery whose said linear polyhydric alcohol is sorbitol.

  Moreover, this invention relates to the said composite confectionery whose said linear polyhydric alcohol is xylitol.

  The present invention also relates to the composite confectionery, wherein the linear polyhydric alcohol is a mixture of sorbitol and xylitol.

  The present invention also relates to the composite confectionery, wherein the linear polyhydric alcohol is a mixture of sorbitol and / or xylitol and a linear polyhydric alcohol other than sorbitol and xylitol.

  Moreover, this invention relates to the said composite confectionery which contains 0.05 weight% or more of non-fat milk solid content in this raw chocolate-like composition.

  According to the present invention, a raw chocolate-like composition having a taste and texture like raw chocolate that can be distributed for a long time on a one-year scale and is used as a high-quality confectionery with a smooth mouth is combined with a baked confectionery. It became possible to provide new composite confectionery.

FIG. 1 is a graph showing the relationship between the water content and water activity of general foods.

  The present invention is a composite confectionery in which a raw chocolate-like composition having a moisture value of 8 to 18% by weight is filled or adhered inside or on the surface of a baked confectionery, and the raw chocolate-like composition is a sugar having a disaccharide or less. It is characterized by containing 40 to 70% by weight of quality, 5 to 25% by weight of hard butter, and containing 5 to 25% by weight of linear polyhydric alcohol as the saccharide below the disaccharide.

  Examples of the saccharide that can be used in the present invention include sugars containing, as a main component, monosaccharides such as glucose, fructose, and galactose, disaccharides such as sucrose, lactose, maltose, trehalose, and cellobiose, and saccharides of these disaccharides or less. , Saccharides and the like, oligosaccharides other than the above disaccharides, saccharides such as saccharides, and the like, and sugars below the disaccharides such as sugar alcohols such as xylitol, erythritol, maltitol, sorbitol, mannitol, and glycerin. In the raw chocolate-like composition used in the present invention, the content of saccharides below the disaccharide in the saccharide is 40 to 70% by weight, and a linear polyhydric alcohol is used as the saccharide below the disaccharide. One of the major features is 5 to 25% by weight. The linear polyhydric alcohol refers to a sugar alcohol having no cyclic structure and having two or more hydroxyl groups, and examples thereof include xylitol, erythritol, sorbitol, mannitol, glycerin and the like. If the content of the saccharides below the disaccharide is less than 40% by weight, the water activity of the obtained raw chocolate-like composition becomes high and long-term distribution on a one-year scale becomes difficult. On the other hand, if the content of saccharides below the disaccharide exceeds 70% by weight, the water activity of the resulting raw chocolate-like composition is sufficiently low, but it becomes very sweet and unfavorable as a flavor. The same reason applies to the content of the linear polyhydric alcohol.

  The appropriate content range of the saccharides below the disaccharide and the linear polyhydric alcohol in the raw chocolate-like composition varies depending on the water content, and the water activity is in the range of 12 to 18% by weight. Therefore, the proportion of saccharides below the disaccharide is preferably 55% by weight or more, and the proportion of the linear polyhydric alcohol is preferably 10% by weight or more, more preferably the proportion of the saccharide below the disaccharide is 58 to 65% by weight, and the proportion of linear polyhydric alcohol is 12 to 22% by weight. When the water content is 8% by weight or more and less than 12% by weight, from the viewpoint of flavor, the proportion of saccharides below the disaccharide is preferably 60% by weight or less, and the proportion of the linear polyhydric alcohol is preferably 15% by weight or less. . In addition, two or more kinds of carbohydrates of disaccharides or less may be combined, and there is no particular limitation. For example, in order to improve the flavor, sugar is 20% by weight or more, and trehalose is at least a linear polyhydric alcohol. It is preferable to contain 5% by weight.

  In addition, it is a preferable aspect that the said linear polyhydric alcohol is a sorbitol from the surface of the problem of flavor or a physical property, and manufacturing cost. In terms of flavor, it is also a preferred embodiment that the linear polyhydric alcohol is xylitol. In addition, the combined use of xylitol and sorbitol can eliminate physical problems such as crystallization and reduce the production cost, and is preferable to using xylitol alone. When other linear polyhydric alcohols such as mannitol, erythritol, glycerin are used alone, there are problems of physical properties such as bad taste and crystallization, but they should be used in combination with sorbitol and / or xylitol. Can solve these problems. In addition, if it is a range which does not affect a flavor and a physical property, you may use it only as single and those mixtures among linear polyhydric alcohols other than sorbitol and xylitol.

  Furthermore, the raw chocolate-like composition can also contain saccharides such as trisaccharides, tetrasaccharides, pentasaccharides or higher oligosaccharides, and polysaccharides that can be added to foods in addition to the sugars below the disaccharides. . The content of sugars that can be added to these foods is not particularly limited as long as they do not affect the physical properties, flavor, and texture of the raw chocolate-like composition.

Moreover, it is preferable that the said raw chocolate-like composition contains 0.05 weight% or more of non-fat milk solid content. By containing 0.05% by weight or more of the non-fat milk solid content, the water activity can be further reduced without affecting the flavor and texture. The non-fat milk solid content used in the present invention indicates a component excluding milk fat in the solid content of the dairy product, and its content is 0.05% by weight or more in the raw chocolate-like composition, and the chocolate The non-fat milk solid content in the milk powder component contained in the milk-free milk solid content, that is, the milk chocolate or the white chocolate is not included. Moreover, the more preferable range of non-fat milk solid content is 0.2 weight% or more. Further, if the content of the non-fat milk solid content is too large, the texture becomes rough, so 5% by weight or less is preferable.
In addition, although the lactose contained in non-fat milk solid content is a disaccharide, since it is trace amount, when lactose is contained as non-fat milk solid content, it does not count as a carbohydrate below the said disaccharide. Examples of non-fat milk solids include fresh cream, milk, concentrated milk, skimmed milk powder, whole milk powder, prepared milk powder, condensed milk, cheese cream, whipped cream, and coffee cream. It is desirable to use cream. Moreover, when using fresh cream, it is preferable from the point of flavor or food texture to prepare so that content of milk fat may be 12 weight% or less. When skim milk powder, whole milk powder, or prepared milk powder is used, these milk powders may be maillard-treated.

  Moreover, the hard butter | batter in this invention shows the generic name of cocoa butter and cocoa butter substitute fat, The content is 5-25 weight% in a raw chocolate-like composition. If the content of hard butter is less than 5% by weight, it will be close to liquid physical properties and a raw chocolate-like texture will not be obtained, and will flow out when filled into the baked confectionery. On the other hand, if the content of hard butter exceeds 25% by weight, the texture becomes hard and a texture similar to fresh chocolate cannot be obtained. Further, the content of the hard butter is preferably in the range of 8 to 22% by weight, and it is particularly preferable to use cocoa butter. Cocoa butter substitute is used to replace some or all of cocoa butter for the purpose of improving the physical properties of chocolate and saving manufacturing costs. There are those rich in unsaturated triglyceride type oils and lauric or high elaidic acid type called CBR. Examples of cocoa butter substitute oil include rapeseed oil, soybean oil, sunflower oil, cottonseed oil, peanut oil, rice bran oil, corn oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, palm kernel oil, coconut oil, Examples include vegetable oils and fats such as shea fat and monkey fat, and animal fats such as milk fat, beef fat, lard, fish oil, and whale oil, and the above fats or a mixture of two or more kinds of oils and fats, or curing and separation thereof. Processed fats and oils subjected to transesterification and the like can be used.

  Moreover, the moisture content of the said raw chocolate-like composition is 8 to 18 weight%. When the water content exceeds 18% by weight, the water activity of the resulting raw chocolate-like composition is increased, so that it does not last for a long time, and the fluidity is increased, resulting in a texture similar to that of raw chocolate. Disappear. On the other hand, when the water content is less than 8% by weight, oil-in-water emulsification is difficult. A more preferable range of water content is 11 to 15% by weight.

  Furthermore, an emulsifier, an egg, a stabilizer, a taste ingredient, a sake, a preservative, a salt, a sour agent, an antibacterial agent, a coloring agent, a fragrance, and an antioxidant may be added to the raw chocolate-like composition as necessary. it can.

  As the emulsifier, monoglyceride, organic acid monoglyceride, polyglycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, lecithin and the like can be used as necessary. The emulsifier is preferably used in the raw chocolate-like composition within a range of 0.01% by weight or more that does not affect the flavor. As the egg, whole egg, egg yolk, egg white, enzyme-treated egg, and the like can be used. However, the water activity of the obtained raw chocolate-like composition is not reduced by adding these.

  As taste components, fruit juice, pulp, jam, fruit juice powder, cacao powder, coffee powder, almond paste, peanut paste, and the like are used as necessary. When using a taste component, it is preferably 0.1 to 25% by weight, more preferably 1 to 20% by weight, in the raw chocolate-like composition. However, if the taste component contains a saccharide below the disaccharide, to count as the content of the saccharide below the disaccharide, so that the final content is within the specified range, It is necessary to adjust the amount of carbohydrates and taste components below the disaccharide.

  Examples of western liquor include rum and brandy. When using Western liquor, it is preferable to add 0.1 to 5 weight% in a raw chocolate-like composition.

  Examples of salts include sodium chloride, potassium chloride, magnesium chloride, magnesium carbonate, and examples of acidulants include citric acid, malic acid, tartaric acid, and lactic acid. When adding salt and a sour agent for flavor adjustment, 1 weight% or less is preferable in the said raw chocolate-like composition. Further, it is known that salts have an effect of lowering water activity, but a great effect cannot be expected in the range of the addition amount, and the acidulant can improve antibacterial properties by lowering the pH. However, it is not preferable to make the pH too low in terms of flavor, and the pH of the raw chocolate-like composition is preferably in the range of 5.5 to 7.5.

  Examples of antibacterial agents include licorice extract, green tea extract, sasa extract, tannin, lysozyme, etc., and used in a range that does not affect the flavor at about 0.01 to 0.5% by weight in a raw chocolate-like composition It is preferable to do this.

  In addition, stabilizers, preservatives, colorants, flavors, antioxidants, and the like may be appropriately selected as needed as long as they are used in commercially available chocolates and included in the raw chocolate-like composition. it can.

  The baked confectionery used in the present invention, as typified by biscuits, uses raw materials such as cereal flour and starch as the main raw material, and if necessary, adds auxiliary materials such as sugars, fats and oils, flavoring raw materials, water, A food prepared by mixing and preparing a dough, and then molding and baking. The blending and manufacturing method of the baked confectionery dough is not limited to the so-called biscuit rules. There is no particular restriction on the flavor. Examples of baked goods include biscuits, crackers and pies. Examples of biscuits include pretzels, hard biscuits, soft biscuits, cookies, and the like. The baked confectionery used in the present invention may be any of the above and other known baked confectionery.

  Examples of cereal flours include wheat flour, rye flour, buckwheat flour, rice flour, corn flour, sweet potato flour, acne flour, wheat flour, and millet flour.

  Examples of starch include potato starch, tapioca starch, sweet potato starch, ground starch such as crumb starch, corn starch, wheat starch, ground starch such as glutinous rice starch, glutinous rice starch, cross-linked starch, esterified starch, etherified starch, etc. Processed starch.

  Examples of sugars include sugar, isomerized sugar, glucose, maltose, lactose, trehalose, maltitol, palatinit, starch degradation products such as chickenpox and dextrin, and dietary fibers such as polydextrose.

  Examples of fats and oils include various vegetable and animal fats such as butter, margarine, shortening, lard, corn oil, olive oil, cottonseed oil, rapeseed oil, soybean oil, coconut oil, sesame oil, sunflower oil, safflower oil, etc. It is done.

  Examples of taste ingredients include peanuts, almonds, macadamia nuts, cashew nuts, chestnuts and other nuts, red beans, peas, soybeans and other beans, shrimp, crabs, sea bream, scallops, taraco and other seafood, sausages, Livestock substances such as ham, bacon, minced meat, eggs such as whole eggs, egg whites, egg yolks, milk, fresh cream, condensed milk, whole milk powder, skim milk powder, cheese, yogurt and other milks, carrots, tomatoes, onions, etc. Fruits such as vegetables, strawberries, oranges, raisins, apples, kiwis, mushrooms such as shiitake mushrooms, algae such as seaweed, kelp, seaweed, beverages such as coffee, cocoa, beer, wine, and salt, Consomme, soy sauce, sauce, curry powder, pepper, cinnamon and other seasonings and spices.

  The baked confectionery is produced according to a method known in the art. For example, first, raw materials for baked confectionery are mixed to obtain a baked confectionery dough. For mixing the baked confectionery dough, regardless of the shape such as a vertical type or a horizontal type, a mixer used in a normal bread or confectionery manufacturing process can be used. Any mixing method may be used as long as the raw materials are mixed substantially uniformly. There is no particular limitation on the mixing order of the raw materials, and so-called all-in-mix in which all are mixed at once may be used. You may add a specific raw material during mixing of another raw material. When the oils and fats are solid at room temperature such as solid shortening, it may be necessary to mix them after heating and melting. In that case, if it is added after being hydrated to the raw material powder, it may be difficult to mix with the fats and oils due to the difference in dough viscosity. Therefore, it is preferable to lightly mix the fats and oils before the addition or all-in-mix. Moreover, when putting comparatively big solids which are easy to break down, such as a fruit, it is good to add, after preparing dough almost. Mixing may be performed in a short time of about 1 to 10 minutes, and temperature control, steaming, laying time, etc. are not particularly required. Usually, the longer the mixing time, the crisp texture after baking tends to be a crisp and soft texture. Therefore, the target texture can be adjusted by adjusting the mixing time. If not particularly necessary, the raw materials may be mixed in the shortest mixing time that makes the materials uniform.

  The mixed baked confectionery dough thus obtained is formed into a target shape. For example, in order to obtain a target shape and size such as a circle, a rectangle, a rod, a cone, and a sphere, a molding machine that is usually used in the manufacture of bread and confectionery such as a depositor, an extruder, and a pump can be widely used.

  The obtained molded baked confectionery dough is baked by any baking conditions and any method known in the art. For firing, for example, a fixed oven, a continuous oven, a direct oven, a hot air circulation oven, or the like can be used. The shaped fabric can be fired using a steel belt, a heavy mesh, a light mesh or the like as required. Although baking time changes with the magnitude | sizes of the shape | molded material | dough, it is 3 to 30 minutes in the range of 150-300 degreeC normally.

  As the shape of the baked confectionery, any shape can be selected, but it is preferably circular or square. Although the magnitude | size of baked confectionery may be any magnitude | size, Preferably a diameter or the length of one side is 1 cm-10 cm, More preferably, it is 2 cm-5 cm. When it is too large, it is easy to break during storage and eating, and when it is too small, it is difficult to eat when holding it by hand.

The composite confectionery of the present invention can be obtained by filling or adhering a freshly prepared chocolate-like composition having a moisture value of 8 to 18% by weight separately prepared inside or on the surface of the baked confectionery after baking.
Examples of a method for filling the baked confectionery in the baked confectionery include a method of filling an arbitrary amount into the baked confectionery using a general quantitative filling machine or an injection machine.
Moreover, when the said raw chocolate-like composition is made to adhere to the said baked confectionery surface, another baked confectionery is stuck on the raw chocolate-like composition surface on the opposite side to an adhesion surface, and fresh chocolate is put between baked confectionery. A like composition may be sandwiched.

  EXAMPLES Next, although an Example demonstrates this invention in detail, this invention is not restrict | limited at all by these Examples. In the examples, “part” means part by weight, and “%” means “% by weight”. In addition, a water activity isothermal measuring device “LabMASTER-awBASIC” (trade name) manufactured by Novasina was used for the water activity measurement.

(Preparation of chocolate doughs 1 to 3)
According to the composition shown in Table 1, rolls and conching were performed to obtain chocolate doughs 1 to 3.

Production Examples 1 to 14 and Comparative Production Examples 1 to 8 (production of raw chocolate-like compositions)
After preparing the aqueous phase component A according to the formulation shown in Table 2, the oil phase component B and the aqueous phase component A of the formulation shown in Table 2 previously dissolved in a hot water bath at 40 ° C. are in the proportions shown in Table 3. And mixed and emulsified at around 40 ° C. to obtain raw chocolate-like compositions of Examples and Comparative Production Examples. Table 4 shows the content of each component of the raw chocolate-like compositions obtained in the Examples and Comparative Production Examples, the evaluation of the flavor and the texture, and the measured water activity and the storage period. The evaluation of flavor and texture is an evaluation at the time when the raw chocolate-like composition of each Example and Comparative Production Example was prepared, and the storage period was an abuse test (temperature 35 ° C., humidity) 85%), and the conversion period under normal temperature and normal humidity conditions determined to have no effect on flavor and texture. Moreover, even after 1 year passed in the conversion period, all those that did not affect the flavor and texture were described as 12 months. In the table, “◎” indicates very good, “◯” indicates good, “×” indicates bad, and “−” indicates that determination is impossible.

  From the results shown in Table 4, the raw chocolate-like compositions obtained in Production Examples 1 to 14 are both good in flavor and texture, and have a water activity of less than 0.60. There was no effect on the feeling. In addition, when the production examples 1 and 2 are compared, the caramelized one has a water activity of less than 0.60, but when the production examples 2 and 3 are compared, the non-fat milk solid content is added. The result was a lower water activity. On the other hand, as in Comparative Production Examples 1 and 2, when the content of carbohydrates of linear polyhydric alcohols and disaccharides or less is high, the storability is high but the flavor is poor, as in Comparative Production Examples 3-5 , Linear polyhydric alcohols, disaccharides or lower saccharides and water phase components whose solid content is less than the specified range, and those whose water content is higher than the specified range have high water activity and deteriorated flavor. The shelf life of 1 year was not obtained. In Comparative Production Example 6, since the water content was too low, oil-in-water emulsification could not be performed and evaluation could not be performed. Furthermore, as in Comparative Production Examples 7 and 8, when the hard butter content was outside the specified range, the texture of fresh chocolate was not obtained.

(Preparation of baked goods)
A round cookie having a diameter of 30 mm and a weight of 3.0 g was prepared according to a conventional method with 150 parts of flour, 75 parts of butter, 80 parts of granulated sugar, and 30 parts of whole egg.

Examples 1-3, Comparative Examples 1 and 2 (Production of composite confectionery)
The baked confectionery and the raw chocolate-like composition were joined by sandwiching 1.2 g of the raw chocolate-like composition of Production Examples 3, 9, and 14 as a filling between the two baked confectionery, and Example 1 shown in Table 6 A few composite confections were obtained. The composite confectionery was subjected to a cycle test in which it was alternately exposed to 28 ° C. and 20 ° C. for 12 hours, and Table 5 shows the presence or absence of moisture transfer and fat transfer after 30 cycles. The moisture transfer was evaluated by sensory evaluation, and the fat and oil transfer was evaluated based on whether whitening of the baked confectionery surface and blooming of the chocolate surface occurred. In Comparative Examples 1 and 2, composite confectionery using the chocolate confectionery 1 shown in Table 1 as a filling and honey adjusted to a moisture value of 18% were prepared. These were similarly subjected to a cycle test, and the results are shown in Table 5. In the table, “◯” indicates that the evaluation result is good, and “×” indicates that the evaluation result is bad.

  From the results shown in Table 5, the composite confectionery having the raw chocolate-like compositions of Production Examples 3, 9, and 14 as fillings are excellent in both moisture migration prevention and oil migration prevention after 30 cycles. It could be confirmed.

Claims (6)

  It is a composite confectionery in which a raw chocolate-like composition having a moisture value of 8 to 18% by weight is filled or adhered inside or on the surface of the baked confectionery, and the raw chocolate-like composition contains 40 to 40 saccharides of disaccharides or less. A composite confectionery comprising 70% by weight, 5 to 25% by weight of hard butter, and 5 to 25% by weight of a linear polyhydric alcohol as the saccharide below the disaccharide.   The composite confectionery according to claim 1, wherein the linear polyhydric alcohol is sorbitol.   The composite confectionery according to claim 1, wherein the linear polyhydric alcohol is xylitol.   The composite confectionery according to claim 1, wherein the linear polyhydric alcohol is a mixture of sorbitol and xylitol.   The composite confectionery according to claim 1, wherein the linear polyhydric alcohol is a mixture of sorbitol and / or xylitol and a linear polyhydric alcohol other than sorbitol and xylitol.   The composite confectionery according to any one of claims 1 to 5, wherein the raw chocolate-like composition contains 0.05% by weight or more of non-fat milk solids.

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