JP2006115755A - Hollow baked confectionery baked with mold - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a hollow baked confectionery baked by using a mold, free from reduction of the side face by baking and baking of the bottom, having a good mold release property and having a hollow structure capable of injecting filling in a large amount, a good shape-retaining property and stable shape. <P>SOLUTION: The mold-baked hollow baked confectionery is obtained by putting candy-wrapping dough using short paste such as cookie dough, galette dough, kneaded piecrust or tart pastry as an outer wrapping material and using choux dough as an inner wrapping material into a baking mold such as a mold-developing plate and a paper cap mold and baking the dough. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a hollow baked confectionery that is baked using a baking mold. Specifically, it has a hollow structure that does not cause side burnt or baked bottom, has good releasability, and can inject a large amount of filling. The present invention relates to a baked confectionery having a good shape retention and a stable shape.

  In baked confectionery doughs, short pastes such as cookie dough, galette dough, kneaded pie dough, and tart dough have low moisture content, are not fluid at room temperature, and have little expansibility. Therefore, it can be fired on a flat plate without using a baking mold, and even when a baking mold is used, the mold peeling (releasability) after baking is also good, there is no burning off, and extremely Easily obtain baked confectionery. On the other hand, since the fired product has a dense and hard internal phase, it is impossible to inject a filling.

  On the other hand, when baking cake dough that has fluidity at room temperature, such as sponge cake dough, butter cake dough, muffin dough, etc., baked confectionery dough, of course, cup-shaped mold plate, pound cake mold, sponge cake during baking A metal baking mold such as a mold, or a paper baking mold such as a cupcake mold or a muffin mold is used. The baked product has a soft texture and an inner phase, and has a very wide range of applications, such as being able to obtain various flavor variations by injecting various fillings.

  However, since the cake dough contains a lot of moisture, even if it is fired by applying a release oil to the baking mold, the mold release property is extremely poor. In addition, baking these cake doughs containing a large amount of water causes side effects such as burning and stickiness when eating.

  Here, as a dough for obtaining a baked confectionery having a hollow structure in order to be able to inject a large amount of filling in comparison with these cake dough, having a soft texture and having a certain degree of releasability, There is a shoe dough. However, since this shoe dough has an extremely high moisture content and high expansibility, when trying to bake with a baking mold, the amount of water vapor generated during baking is extremely large, so the side burns severely and the bottom It is impossible to obtain a baked confectionery having a stable shape. In addition, firing with a baking mold results in poor flame retention, resulting in poor shape retention, crushing after firing (burn-out), and a ridge-like irregular shape that protrudes from the mold. Many problems occur. Further, although a metal flat plate or baking mold has a certain release property by applying a release oil, a paper baking mold has a problem that the release property is extremely poor.

  For this reason, almost no attempt has been made to fire shoe dough with a baking mold or to make it into a certain shape, and automatic use of cookie dough and pie dough as outer packaging material and shoe dough as inner packaging material Various types of composite confectionery have been proposed in which baked dough is baked using a wrapping machine (see, for example, Patent Documents 1 to 3). Since both are fired with a flat plate and not with a baking mold, there is no description about baking with a baking mold. In composite confectionery using shoe dough, there are only a few examples where the shoe dough is squeezed in the center of the sheet-shaped pie dough, folded, and the composite dough covered with shoe dough is placed in a baking mold and baked. There is some (see, for example, Patent Document 4), but this confectionery requires labor to push the sheet-like pie dough into each baking mold, and the production efficiency is extremely poor. In addition, the sheet-like pie skin has poor extensibility when fired, and covers only the lower part of the shoe dough, so there is a problem that a stable shape cannot be obtained, and the shape becomes non-uniform. Depending on the ratio of leather and pie skin, there is a problem that shoe dough sticks to the mold and the releasability deteriorates.

Japanese Patent Laid-Open No. 02-255037 Registration No. 3086215 Registration No. 3086216 JP 2000-157150 A

  Therefore, an object of the present invention is to provide a hollow baked confectionery that is baked using a baking mold, having neither a side burnt or a bottom baking, a good releasability, and a hollow structure capable of injecting a large amount of filling. Another object of the present invention is to provide a baked confectionery having a good shape retention and a stable shape.

  As a result of various studies to achieve the above object, the present inventors can achieve the above object by using a specific fabric as an outer packaging material and mold-baking a wrapping fabric using shoe fabric as an inner packaging material. I found out.

  The present invention has been made on the basis of the above knowledge, and provides a mold-baked hollow baked confectionery, which uses a short paste as an outer packaging material and baked a wrapping cloth using shoe material as an inner packaging material in a baking mold. To do.

  According to the present invention, there is no cauterization of the side surface and no baking of the bottom surface, the mold release property is good, the hollow structure is capable of injecting a large amount of filling, the shape retention is good and the shape is stable. Hollow baked confectionery can be obtained.

  Hereinafter, the die-baked hollow baked confectionery of this invention is explained in full detail.

  The mold-baked hollow baked confectionery of the present invention uses a wrapping dough using a short paste as an outer packaging material and a shoe dough as an inner packaging material. For example, when various cake doughs such as sponge cake dough, butter cake dough, muffin dough, etc. are used as the inner packaging material, a hollow shape cannot be obtained. A large volume of baked confectionery cannot be obtained due to low expansibility.

  The short paste used as an outer packaging material is a kind of dough classification for confectionery, and is a dough for obtaining a baked confectionery having a short texture (shortness). It is clearly different in that it is a dough that contains an aqueous raw material as an essential component, has a moisture content lower than that of the cake dough, and does not flow at room temperature. Examples of such a short paste include cookie dough, galette dough, kneaded pie dough, and tart dough.

  Examples of wheat flour used in the short paste include strong flour, weak flour, French flour, whole grain flour, etc., and one or more selected from these can be used, and used in the short paste Examples of the fats and oils to be used include butter, margarine, shortening, etc., and one or more selected from these can be used. As an aqueous raw material used in the short paste, water or Examples include milk, whole egg, egg white, partially skimmed milk, skimmed milk, fermented milk, lactic acid bacteria beverages, milk beverages, processed milk, fruit juice, coffee, tea, and other water-rich foods and food materials. 1 type (s) or 2 or more types selected from can be used.

  In the mold-baked hollow baked confectionery of the present invention, the short paste has an oil content of 20 to 35% by mass and a moisture content of 10 to 40% by mass, so that there is no side burnt and no baking on the bottom. This is preferable in that a mold-baked hollow baked confectionery having good releasability is obtained.

  Here, if the oil content of the short paste is less than 20% by mass and / or if the water content exceeds 40% by mass, the releasability may be extremely deteriorated, and if the oil content exceeds 35% by mass. There is a risk that the bottom surface will be baked, oil will accumulate at the bottom of the baking mold, the bottom surface will become a tempura, or an oily texture. Further, if the moisture content is less than 20% by mass, the outer dough is difficult to gelatinize, the side burnt becomes large, and the hard texture does not occur, so the shape retention may be inferior. .

  The manufacturing method of the said short paste is not specifically limited, It can obtain by a well-known method.

  For example, in the case of cookie dough, it can be obtained by known methods such as the sugar batter method, the flower batter method, the all-in-mix method, and in the case of kneaded pie dough or tart dough, all raw materials including oil for roll-in are used. Of course, it is possible to use the all-in-mix method in which the dough is mixed with a component other than the roll-in fats and oils and then the small pieces of roll-in fats and oils are dispersed in the dough.

The shoe dough used in the present invention is not particularly limited, and is mainly obtained from flours, fats and oils, eggs and water, and obtained by utilizing the gelatinization action of starch.
Examples of wheat flour used in the shoe dough include strong flour, weak flour, French flour, whole grain flour, etc., and one or more selected from these can be used.

  Examples of the fats and oils used in the shoe dough include butter, margarine, shortening, and the like, and one or more selected from these can be used.

  Further, the eggs used in the shoe dough include whole egg, egg yolk, egg white, salted whole egg, salted egg yolk, salted egg white, sweetened whole egg, sweetened egg yolk, sweetened egg white, dried whole egg, dried egg yolk, frozen whole egg , Frozen egg yolk, frozen egg white, frozen sweetened whole egg, frozen sweetened egg yolk, frozen sweetened egg white, enzyme-treated whole egg, enzyme-treated egg yolk, etc. can be used, and one or more selected from these can be used be able to.

  In addition, some or all of the water in the shoe dough contains a large amount of water, such as milk, partially skimmed milk, skimmed milk, fermented milk, lactic acid bacteria beverages, milk drinks, processed milk, fruit juice, coffee, tea, etc. It may be replaced with food or food material.

  Further, in the mold-baked hollow baked confectionery of the present invention, the shoe dough contains 3 to 20% by mass, preferably 5 to 10% by mass of water-soluble saccharides, so that the binding property between the outer packaging material and the inner packaging material is increased, The cavity can be formed more stably, and the damage prevention effect such as peeling of the outer packaging material after firing can be remarkably improved.

  The water-soluble saccharide is not particularly limited, for example, sucrose, granulated sugar, powdered sugar, liquid sugar, glucose, fructose, sucrose, maltose, lactose, enzymatic saccharified starch syrup, reduced starch saccharified, isomerized liquid sugar, Sucrose-linked starch syrup, oligosaccharide, reducing sugar polydextrose, reduced lactose, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, Examples thereof include saccharides such as palatinose oligosaccharide, stevia and aspartame. These saccharides can be used alone or in combination of two or more. Of course, it is also possible to add confectionery materials containing the above water-soluble sugars such as flour pastes and custards.

  In addition, the shoe dough can be mixed with foods and additives other than the above components as required within the scope of the object of the present invention.

  Examples of foods and additives other than the above components that can be used in the shoe dough include, for example, starches such as corn starch and wheat starch, processed starches obtained by subjecting starch to gelatinization, phosphoric acid crosslinking, etc., creams, Cheese, Concentrated Whey, Concentrated Milk, Degreased Concentrated Milk, Unsweetened Condensed Milk, Unsweetened Nonfat Condensed Milk, Sweetened Condensed Milk, Condensed Nonfat Condensed Milk, Whole Powdered Milk, Nonfat Powdered Milk, Cream Powder, Whey Powder, Protein Concentrated Whey Powder, Buttermilk Powder, Sugared Milk products such as powdered milk, prepared milk powder, salt such as rock salt, refined salt, salt salt, dextrins, milk proteins such as calcium caseinate, sodium caseinate, potassium casein, amylase, amylase, protease, amyloglucosidase, pullulanase, pentosanase, cellulase, Lipase, phospholipase, catalase, lipoxygenase, asthma Enzymes such as rubinate oxidase, sulfhydryl oxidase, hexose oxidase, glucose oxidase, glycerin fatty acid ester, polyglycerin fatty acid ester, glycerin organic acid fatty acid ester, lecithin, sucrose fatty acid ester, stearoyl calcium lactate, ammonium bicarbonate, Baking soda, barking powder, expansion agent such as ispata, oxidizing agent and reducing agent such as ascorbic acid and cystine, antioxidant such as tocopherol, tea extract, ascorbic acid fatty acid ester, β-carotene, caramel, red yeast rice pigment, etc. Colorants, acidulants such as acetic acid, lactic acid, gluconic acid, flavoring agents such as potassium chloride, seasonings, pH adjusters, food preservatives, shelf life improvers, fruits, nut paste, spices, cacao mass, cocoa powder , Cereals, beans, wild Examples include food materials such as vegetables, meats, liquors, and seafood, and flavorings.

  Next, a method for producing shoe fabric used in the present invention will be described.

  The method for producing shoe dough used in the present invention may be a normal shoe producing method and is not particularly limited. For example, put water, fats and oils, salt, etc. in a large pan, bowl, etc., boil, add flour such as soft flour, knead and fully gelatinize, add eggs in several portions, uniformly Can be obtained by mixing. In addition, about water-soluble saccharide | sugar, since the volume of type | mold baked hollow baked confectionery will fall by gelatinization inhibitory action if it adds before gelatinization, the addition mixing after gelatinization of wheat flour is preferable.

The die-baked hollow baked confectionery of the present invention uses a wrapping dough formed by wrapping using the short paste as an outer packaging material and the shoe dough as an inner packaging material.
The method of wrapping is not particularly limited, and hand wrapping molding or a method using various automatic wrapping machines can be appropriately selected and used, but in the present invention, the thickness of the outer wrapping material can be manufactured uniformly. For this reason, it is more preferable to use an automatic wrapping machine from the standpoint of obtaining a mold-baked hollow baked confectionery that can suppress the cauterization of the side surface and the baking of the bottom surface, and has good shape retention.

  Examples of such automatic packaging machines include CN200, CN208, and CN500 manufactured by Leon Automatic Machine.

  Here, the mass ratio of the outer packaging material to the inner packaging material is preferably 30:70 to 70:30, more preferably 40:60 to 50:50.

  When the ratio of the inner packaging material is less than 30% by mass, expansion of the shoe dough of the inner packaging material is suppressed during baking, and a mold-baked hollow baked confection with a sufficient volume cannot be obtained. Further, when the ratio of the inner packaging material is more than 70% by mass, the outer packaging material on the surface becomes a homogeneous layer and does not remain unfired, the mold release property is poor, and the side burning and the bottom surface burning are undesirable. It becomes a hollow baked confectionery.

  Here, the preferred weight of the wrapping dough is 30 g to 200 g, more preferably 50 g to 100 g. If the weight of the wrapping dough is less than 30 g, in order to produce a stable wrapping dough, it is necessary to increase the mass ratio of the outer wrapping material. is there. On the other hand, if it exceeds 200 g, the side burnt and bottom burn-up phenomenon are likely to occur regardless of how the ratio of the outer packaging material to the inner packaging material is set.

  In addition, the said wrapping dough can be stored frozen.

  It is generally considered difficult to freeze shoe dough, but this is due to damage caused by freezing, sublimation of moisture during storage, water absorption during thawing, etc. This is because there will be no growth momentum.

  However, the above-mentioned wrapping dough can suppress damage to the shoe dough during freezing by using the above short paste for the outer dough, and can also suppress moisture sublimation from the frozen dough surface during freezing storage. Furthermore, since it is possible to prevent water evaporation during thawing, it is possible to prevent the disadvantages of these general frozen shoe doughs.

  In addition, by using frozen dough, it is possible to defrost and use the wrapping dough using various outer doughs and inner doughs, so that planned production is possible.

  The mold-baked hollow baked confectionery of the present invention is obtained by putting the above-mentioned basil dough into a baking mold and baking it. During baking, the baking dough can be efficiently expanded in the vertical direction by the baking mold. Therefore, a mold-baked hollow baked confectionery having a large volume and a large cavity can be obtained. In addition, the form after firing is uniform, there is no burning of the side surface and no baking of the bottom surface, it shows a uniform shape, and the releasability is very good.

  Here, the baking mold to be used is made of metal or paper, and is used for baked goods such as plastic, rubber, silicon, earthenware, and wood. As long as it is a metal mold, it can be used without any problem. Examples of metal ones include a 6-pan and 8-pan boards, a bowl, a castella cup, a hall, a formal, an oval, a muffin, and a flower. , Cupcake molds, egg molds and other so-called mold display boards, and single cupcake molds, pudding molds, pound molds, deco molds, etc. Although a cake type | mold etc. are mentioned, Since the baked confectionery of a more stable shape is obtained, it is preferable that it is a column-shaped baking type | mold. That is, if it is a mold display plate, it is a muffin type having a diameter of 20 to 80 mm and a depth of about 20 to 100 mm, a castella cup type, etc., and if it is a paper type, a muffin type having a diameter of about 20 to 80 mm and a depth of about 20 to 100 mm. Is preferably used, and a baking mold having a longer depth than the diameter of the opening is more preferable.

  Moreover, it is preferable that the volume of a preferable baking mold is 3 times or more and 10 times or less, preferably 5 times or more and 8 times or less of the wrapping dough used. If it is less than 3 times, the dough pops out at the time of baking, and becomes dough-like, and a homogeneous mold-baked hollow baked confectionery may not be obtained. When the volume exceeds 10 times, there is a possibility that the side burnt of the mold-baked hollow baked confectionery may occur.

In addition, it is preferable that the baking mold is provided with a taper of 1 to 10 ° so that the mold can be easily removed after baking, and a release oil may be applied if necessary.
Moreover, it is also possible to make a die-baked hollow baked confectionery having a larger volume by baking it with the vapor pressure in the baking mold raised by a method such as covering the baking mold.

  The firing temperature is preferably 160 ° C. to 250 ° C., more preferably 170 ° C. to 220 ° C., as in the case of ordinary bakery products. If it is less than 160 ° C., the fire is bad and the baking time is prolonged, and there is a possibility that side burning may occur. On the other hand, when the temperature exceeds 250 ° C., the outer packaging material is burnt before the shoe material of the inner packaging material expands, resulting in poor taste and poor volume.

  Since the mold-baked hollow baked confectionery of the present invention obtained as described above has a large cavity stably, filling creams such as fresh cream, custard cream, flower paste, butter cream, jam, jelly, etc. Large quantities can be filled.

  EXAMPLES Next, although an Example demonstrates this invention in detail, this invention is not limited by these Examples.

[Example 1]
70 parts by weight of strong powder, 30 parts by weight of flour, 1.5 parts by weight of salt, 3 parts by weight of skim milk powder, 50 parts by weight of water, and 100 parts by weight of crushed roll-in oil and fat are put into a mixer bowl, and a vertical mixer is used. Mixing at a low speed of 3 minutes and a medium speed of 7 minutes, a tart dough that is a kind of short paste was obtained. This tart dough had an oil content of 33% by mass and a water content of 32% by mass.

  On the other hand, 140 parts by weight of water and 140 parts by weight of Schumagarin are added to a mixer bowl, mixed gently, heated and boiled, and then added 100 parts by weight of flour and kneaded with a wooden spatula for 1 minute to allow sufficient gelatinization. It was. The mixer bowl was set in a vertical mixer and mixed at high speed for 2 minutes using a beater. Further, 210 parts by mass of whole eggs (net) were added in three portions, and mixed at medium speed for 1 minute each time to obtain shoe dough. In addition, 1 part by weight of heavy coal was dissolved and added to the whole egg when the whole egg was introduced for the third time.

The tart dough was used as an outer packaging material, and the shoe dough cooled overnight in a refrigerator at 5 ° C. as an inner packaging material. Automatic packaging machine (CN500 manufactured by Leon Automatic Co., Ltd., screw rotation speed: 10 rotations / minute, agitator rotation speed: 30 rotations / minute, Using an outer packaging material nozzle diameter of 35 mm and an inner packaging material nozzle diameter of 27 mm, an outer fabric: inner fabric = 50: 50, and a total weight of 40 g of wrapping fabric was obtained.
This wrapping cloth was put into a paper muffin cup mold having a diameter of 50 mm and a depth of 80 mm, and baked in a fixed kiln at 200 ° C. for 25 minutes. Immediately after starting the kiln, the mold was removed. The mold did not adhere to the fabric, and the mold release property was good.

  The resulting mold-baked hollow baked confectionery has no leakage of oils and fats during baking, no side burnt and no bottom baking, and has a uniform shape, and good shape retention even after 2 hours at room temperature. Met. The cross section also showed a large single cavity with no room.

[Example 2]
70 parts by weight of butter and 40 parts by weight of super white sugar are put into a mixer bowl, creamed with a beater using a beater at low speed for 3 minutes and medium speed for 7 minutes, then 0.2 parts by weight of salt, whole egg (net) Add 18 parts by weight, mix at medium speed for 2 minutes, mix 30 parts by weight of strong powder, 70 parts by weight of weak flour, and 0.5 parts by weight of baking powder, mix at low speed for 1 minute, medium speed at 2 minutes, and short paste Got a cookie dough that is a kind of. This cookie dough had an oil content of 27% by mass and a water content of 17% by mass.

A mold-baked hollow baked confectionery of Example 2 was obtained by the composition and manufacturing method of Example 1 except that the cookie dough was used instead of the tart dough used in Example 1 as the outer packaging material.
Immediately after the kiln, the mold was removed. As a result, there was no adhesion of the fabric to the mold and the mold release was good.

  The resulting mold-baked hollow baked confectionery has no leakage of oils and fats during baking, no side burnt and no bottom baking, and has a uniform shape, and good shape retention even after 2 hours at room temperature. Met. The cross section also showed a large single cavity with no room.

Example 3
140 parts by weight of water and 140 parts by weight of Schumagarin were put into a mixer bowl, mixed lightly, heated and boiled, 100 parts by weight of weak flour was added, and the mixture was kneaded with a wooden spatula for 1 minute and sufficiently gelatinized. The mixer bowl was set in a vertical mixer and mixed at high speed for 2 minutes using a beater. Furthermore, after adding 70 parts by weight of whole egg (net), mixing at medium speed for 1 minute, dissolving 40 parts by weight of super white sugar in 70 parts by weight of whole egg (net), mixing at medium speed for 1 minute, heavy coal After dissolving 1 part by weight of 70 parts by weight of whole egg (net) and mixing, medium speed 1 minute mixing was performed to obtain a sweetened shoe dough.

The shoe dough had a water-soluble saccharide content of 8% by mass.
A mold-baked hollow baked confectionery of Example 3 was obtained by the composition and manufacturing method of Example 2 except that the above-mentioned sweetened shoe dough was used instead of the shoe dough used in Example 2 as the inner packaging material.
Immediately after the kiln, the mold was removed. As a result, there was no adhesion of the fabric to the mold and the mold release was good.

  The obtained die-baked hollow baked confectionery had no oil and fat leakage during baking, no side burnt and no bottom baked, and was more uniform in shape than the die-baked hollow baked confectionery obtained in Example 2. It was a thing. In addition, after 2 hours of cooling at room temperature, there was no cauterization, and compared to the mold-baked hollow baked confectionery obtained in Example 2, the cookie dough peeled very little and was not easily damaged, and the shape retention was even better. Met. The cross section also showed a large single cavity with no room.

Example 4
100 parts by weight of butter and 60 parts by weight of powdered sugar are put into a mixer bowl, creamed with a beater using a beater for 3 minutes at low speed and 7 minutes at medium speed, and then 1 part by weight of salt and 12 parts of whole egg (net). 1 part, mix at medium speed for 2 minutes, mix 100 parts by weight of flour, 1 part by weight of baking powder, and 15 parts by weight of almond powder, mix at low speed for 1 minute and at medium speed for 2 minutes, A galette fabric was obtained. This galette dough had an oil content of 32% by mass and a water content of 14% by mass.

  A mold-baked hollow baked confectionery of Example 4 was obtained by the composition and manufacturing method of Example 3 except that the above-described galette dough was used instead of the cookie dough used in Example 3 as the outer packaging material.

  Immediately after the kiln, the mold was removed. As a result, there was no adhesion of the fabric to the mold and the mold release was good.

  The resulting mold-baked hollow baked confectionery has no leakage of oils and fats during baking, no side burnt and no bottom baked, uniform shape, very little peeling of the galette dough and is not easily damaged The shape retention was good even after 2 hours of cooling at room temperature. The cross section also showed a large single cavity with no room.

[Comparative Example 1]
100 parts by weight of butter and 100 parts by weight of super white sugar are put into a mixer bowl, creamed with a beater using a beater at low speed for 3 minutes and medium speed of 7 minutes, then 0.2 parts by weight of salt, whole egg (net) Add 70 parts by weight, mix at medium speed for 2 minutes, mix 30 parts by weight of strong powder, 70 parts by weight of weak flour, and 0.5 parts by weight of baking powder, mix at low speed for 1 minute and medium speed for 2 minutes, A butter cake dough that is a kind of was obtained. This butter cake dough had an oil content of 25% by mass and a water content of 23% by mass.

A mold-baked hollow baked confectionery of Comparative Example 1 was obtained by the composition and production method of Example 1 except that the butter cake dough described above was used in place of the tart dough used in Example 1 as the outer packaging material.
Immediately after the kiln, the mold was removed. As a result, the material was strongly attached to the mold and the releasability was extremely poor. In addition, the mold-baked hollow baked confectionery had a large single cavity with no room when viewed in cross section, but the outer packaging material part was sticky, the shape was uneven, and the side burnt was slightly visible. The shape retention was poor immediately after firing.

[Comparative Example 2]
90 parts by weight of butter, 65 parts by weight of white sucrose, and 0.2 parts by weight of salt are put into a mixer bowl, creamed at a low speed for 3 minutes and at a medium speed of 7 minutes using a beater in a vertical mixer, and then baked. Part by mass and 80 parts by mass of almond powder were mixed and mixed at a low speed of 1 minute and at a medium speed of 2 minutes to obtain a porbolone dough. In addition, this porbolone is a confectionery whose texture is extremely brittle, and does not have shortness, as can be seen from the fact that an aqueous raw material that is an essential component of the short paste is not used. This porborone dough had an oil content of 36% by mass and a water content of 9% by mass.

A mold-baked hollow baked confectionery of Comparative Example 2 was obtained by the composition and manufacturing method of Example 1 except that the above porborone dough was used instead of the tart dough used in Example 1 as the outer packaging material.
Immediately after the kiln, the mold was removed. As a result, the material was strongly attached to the mold and the releasability was extremely poor. Moreover, the mold-baked hollow baked confectionery had a large single cavity with no room when viewed in cross-section, but the outer packaging material part was very sticky, had poor adhesion, and the shape was uneven. In addition, due to severe side burning, the shape retention was extremely poor immediately after firing.

[Comparative Example 3]
The shoe dough used in Example 1 was directly put into a paper muffin cup mold having a diameter of 50 mm and a depth of 80 mm, and baked in a fixed kiln at 200 ° C. for 23 minutes. Immediately after the kiln, the mold was removed. As a result, the cloth adhered to the mold and the releasability was poor. In addition, the obtained mold-baked hollow baked confectionery had a large single cavity with no room when viewed in cross section, but the shape was also uneven, due to severe side burning and bottom baking, Immediately after firing, the shape retention was very poor.

Claims (6)

A mold-baked hollow baked confectionery characterized in that a short paste as an outer packaging material and a candy dough using shoe material as an inner packaging material are placed in a baking mold and baked. 2. The mold-baked hollow baked confectionery according to claim 1, wherein the short paste has an oil content of 20 to 35% by mass and a water content of 10 to 40% by mass. The mold-baked hollow baked confectionery according to claim 1 or 2, wherein the shoe dough contains 3 to 20% by mass of a water-soluble saccharide. The ratio of an outer packaging material and an inner packaging material is 30: 70-70: 30, The die-baked hollow baked confectionery in any one of Claims 1-3 characterized by the above-mentioned. The mold-baked hollow baked confectionery according to any one of claims 1 to 4, wherein the dough is made by an automatic wrapping machine. The die-baked hollow baked confectionery according to any one of claims 1 to 5, wherein the wrapping dough is a frozen dough.