JP2011055785A - Dough of composite baked confectionery, and method of producing composite baked confectionery - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide dough of composite baked confectionery for use in producing baked confectionery with its inner part having soft and moist texture specific to a cake, and its surface having a hard and crisp texture and being smooth without a crack; to provide composite baked confectionery having the characteristics described above; and to provide a method of stably producing the composite baked confectionery having the characteristics. <P>SOLUTION: The dough of composite baked confectionery is constituted of cake dough and short paste of a thin plate shape. The composite baked confectionery is produced by baking the same. The method of producing composite baked confectionery includes arranging the dough of composite baked confectionery so that the short paste of a thin plate shape is laid over the upper face of the cake dough and subsequently baking the arranged dough. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a composite baked confectionery dough for obtaining a baked confectionery having a soft and moist texture specific to the cake, but having a hard and crunchy texture, and a method for producing the composite baked confectionery having the characteristics About.

Doughs of baked confectionery are roughly classified into three types, batter, dough, and paste, in ascending order of moisture content. (See Non-Patent Document 1)
Here, sponge cake dough, butter cake dough, muffin dough, shoe dough, etc. are baked confectionery dough that has high moisture and fluidity at room temperature, that is, batter is a cup-shaped mold display plate, pound cake mold, sponge cake mold when baking Use a metal baking mold such as a cupcake mold or a muffin cake mold. And since the obtained baked confectionery has much moisture and relatively little oil, it has a soft moist texture.
On the other hand, baked confectionery dough that contains a lot of oil and fat, such as cookie dough, sable dough, galette dough, puff pastry dough, tart dough, etc. Since there is no fluidity and almost no expansibility, the mold is baked as it is, so there is almost no need to use a baking mold, and it is usually fired on a flat-plate. And since the obtained baked confectionery has little water and a relatively large amount of oil, it is crisp and has a hard texture.

Recently, however, demands for baked confectionery have diversified, and there is also a need for baked confectionery having a plurality of complex textures that are soft and moist inside and have a crispy texture on the surface.
A typical example of such baked confectionery is macaroon. This macaroon is a baked confectionery obtained by slowly baking a baked confectionery dough mainly composed of meringue at a low temperature while changing the baking temperature. However, if the firing conditions deviate from the preferred range even a little, skill is required for production, such as squeezing into a crushed shape during firing, and stable production is impossible.

Therefore, a method of using a composite baked confectionery dough using a plurality of baked confectionery doughs instead of using a single dough has been considered.
For example, a composite baked confectionery obtained by baking a composite baked confectionery dough having a pie dough as the outer packaging material and a shoe dough as the inner packaging material (see, for example, Patent Document 1), a cookie dough as the outer packaging material, and a shoe dough as the inner packaging material Composite baked confectionery obtained by baking composite baked confectionery obtained by baking composite baked confectionery dough (see, for example, Patent Document 2), cookie dough as outer packaging material and sponge cake dough as inner packaging material (See, for example, Patent Document 3).

  However, the composite baked confections described in Patent Document 1 and Patent Document 2 have many cracks on the surface, and the inside has a large cavity peculiar to shoe dough, so a baked confectionery that can enjoy a texture specific to soft cakes is obtained. I can't. Moreover, since the composite baked confection described in Patent Document 3 needs to use a cake dough containing a very large amount of gelling material for the inner packaging material in order to prevent dough leakage during baking, the cake dough portion There is a problem that the texture is extremely heavy and the mouth melts.

Utility Model Registration No. 3086215 Japanese Patent Laid-Open No. 02-255037 JP 08-308473 A

Confectionery theory Basic dough and its application by Kenichi Matsuda November 1, 1987 p20-44

  Accordingly, an object of the present invention is a composite for producing a baked confectionery having a smooth texture with a hard and crunchy texture, and a smooth surface without cracks, although the interior is a soft and moist texture. An object of the present invention is to provide a baked confectionery dough, a composite baked confection having the characteristics, and a method for producing the composite baked confectionery for stably obtaining the composite baked confection having the characteristics.

  As a result of various studies to achieve the above-mentioned object, the present inventors do not use a composite baked confectionery dough obtained by wrapping and forming a cake dough with a short paste as in the prior art. By baking so as to cover the cake dough with a flexible short paste, the cake dough is baked with a lid in the entire time zone from the beginning of baking to baking, and as a result, sufficient expansion of the cake dough It was discovered that cracking of the short paste portion can be prevented.

This invention is made | formed based on the said knowledge, and provides the composite baked confectionery dough which consists of cake dough and a thin plate-shaped short paste.
In addition, the present invention provides a composite baked confectionery obtained by arranging and baking the composite baked confectionery dough so that a thin plate-like short paste is on the upper surface.
Furthermore, the present invention is characterized in that a composite baked confectionery dough comprising a cake dough and a thin plate-like short paste is disposed and fired so that the thin plate-like short paste is stacked on the upper surface of the cake dough. A method for producing a composite baked confectionery is provided.

  According to the present invention, the inside is a soft and moist texture specific to a cake, but the surface is hard and crunchy, and a baked confectionery having a smooth surface without cracks can be stably produced by a simple manufacturing method. Obtainable.

Hereinafter, the composite baked confectionery dough of the present invention will be described in detail.
First, the cake dough used in the present invention will be described.
Examples of the cake dough include various cake doughs such as Besse dough, sponge cake dough, butter cake dough, muffin dough, etc. From the fact that it is easy to manufacture the composite baked confectionery dough of the present invention because it has a high texture and is highly viscous among cake doughs and can maintain a certain shape when drawn. Is preferably used.

  The starch used in the cake dough includes, for example, strong flour, semi-strong flour, medium flour, thin flour, durum flour, wheat flour such as whole grain flour, other flour such as rye flour, barley flour, rice flour, almonds, etc. Noodles such as flour, hazelnut powder, cashew nut powder, oat powder, pine nut powder, corn starch, waxy corn starch, tapioca starch, wheat starch, potato starch, sweet potato starch, sago starch, rice starch, waxy rice starch, etc. These starches were subjected to one or more treatments selected from enzyme treatment, α-treatment, decomposition treatment, etherification treatment, esterification treatment, cross-linking treatment, refinement, grafting treatment, etc. Examples thereof include modified starch.

In the present invention, wheat flour is preferably used in an amount of 50% by mass or more, more preferably 70% by mass or more, and still more preferably 100% by mass.
Among them, in the present invention, it is preferable to use soft flour as the starch, preferably 50 to 100% by mass of the starch, more preferably 80 to 100% by mass of the starch, This is preferable in that a light texture can be obtained.
That is, in the present invention, only the flour is used as the starch to be used for the cake dough, and preferably 50 to 100% by mass, more preferably 80 to 100% by mass of the flour is weak flour. .

Moreover, it is preferable that the said cake dough contains saccharides.
Examples of the sugars include glucose, fructose, sucrose, maltose, enzymatic saccharified starch syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-conjugated starch syrup, oligosaccharide, reducing sugar polydextrose, sorbitol, reduced lactose, trehalose, Xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, dairy oligosaccharide, raffinose, lactulose, palatinose oligosaccharide, dextrin and the like can be used. In the present invention, one or more selected from these saccharides can be used.

  The content of saccharides in the cake dough is preferably 50 to 150 parts by mass, more preferably 60 to 100 parts by mass, as a solid content of sugar, with respect to 100 parts by mass of starch. If it is less than 50 mass parts, the inside of the obtained composite baked confectionery does not become a favorable structure, and if it exceeds 150 mass parts, it may be crushed during baking.

Moreover, it is preferable that the said cake dough contains fats and oils.
As the above fats and oils, plastic oils and fat compositions such as shortening, margarine and butter, fluid to paste oil and fat compositions such as salad oil, fluid shortening, melted butter, and foaming emulsified fat for cakes, and powdered oils and fats, etc. Is mentioned. Moreover, when an oil-and-fat composition is an emulsion, the emulsified form may be any of a water-in-oil type, an oil-in-water type, and a double emulsion type.
Moreover, as fats and oils used for the above fats and oils, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, cacao butter, monkey butter, beef tallow, Various vegetable oils and animal fats such as pork fat, milk fat, fish oil, whale oil and the like, processed oils and fats subjected to one or more treatments selected from hydrogenation, fractionation and transesterification, and MCT (medium chain fatty acids) Triglycerides) and the like. In this invention, 1 type, or 2 or more types selected from these fats and oils can be used.

  The content of fats and oils in the cake dough is preferably 3 to 120 parts by weight, more preferably 4 to 50 parts by weight, still more preferably 5 to 25 parts by weight, as a pure oil and fat, with respect to 100 parts by weight of starch. Most preferably, it is 5-15 mass parts. If it is less than 3 parts by mass, the texture of the resulting composite baked confectionery becomes crunchy, and a texture specific to a soft and moist cake cannot be obtained. On the other hand, when the amount exceeds 120 parts by mass, the shape-retaining property is insufficient during baking, resulting in a crushed composite baked confectionery, and the dough may flow out during baking.

Other raw materials that can be used as a general baked confectionery material can be used for the cake dough. Examples of the other raw materials include whole egg, egg yolk, egg white, salted whole egg, salted egg yolk, salted egg white, sugared whole egg, sugared egg yolk, sugared egg white, dried whole egg, dried egg yolk, frozen whole egg, frozen egg yolk, Eggs such as frozen egg white / frozen sweetened whole egg / frozen sweetened egg yolk / frozen sweetened egg white / enzyme-treated whole egg / enzyme-treated egg yolk, yeast, thickening stabilizer, sweeteners such as stevia / aspartame / sucralose / acesulfame potassium, β -Colorants such as carotene, caramel, and red bean pigment, antioxidants such as tocopherol and tea extract, dextrin, casein, whey, cream, defatted milk powder, fermented milk, milk, whole milk powder, yogurt, condensed milk, sweetened condensed milk, Milk and dairy products such as full-fat condensed milk, defatted condensed milk, concentrated milk, and pure cream, compound cream, whipping cream, natural cheese, processed cheese, chestnut Cheese such as mu cheese, gouda cheese, cheddar cheese, raw alcohol, distilled liquor such as shochu, whiskey, vodka, brandy, brewed liquor such as wine, sake, beer, various liqueurs, water, glycerin fatty acid ester, glycerin organic acid fatty acid Esters, sorbitan fatty acid esters, sucrose fatty acid esters, sucrose acetic acid isobutyric acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monoglyceride, lecithin・ Emulsifiers such as lysolecithin, inorganic salts, salt, baking powder ・ Expanding agents such as ispata, baking soda, and heavy coal, yeast food, dough improving agent, cacao and Cocoa products, coffee and coffee products, herbs, beans, plant proteins such as wheat protein and soy protein, preservatives, bitters, acidulants, pH adjusters, shelf life improvers, fruits, fruit juices, jams, fruit sauces, seasonings, Examples include spices, fragrances, food materials such as vegetables, meats and seafood, plant and animal extracts such as consomme and bouillon, and food additives.
The above-mentioned other raw materials can be used arbitrarily as long as the object of the present invention is not impaired. However, the total amount is preferably 200 parts by mass or less, more preferably 100 parts by mass or less, with respect to 100 parts by mass of the starch. Use within the range.

  In addition, the water content of the cake dough is preferably 50 to 150 parts by mass, more preferably 65 to 120 parts by mass, and still more preferably 85 to 110 parts by mass with respect to 100 parts by mass of starch. If it is less than 50 parts by mass, the texture inside the obtained composite baked confectionery becomes hard, and a texture specific to a soft and moist cake cannot be obtained. On the other hand, when the amount exceeds 150 parts by mass, the shape-retaining property is insufficient during baking, resulting in a crushed composite baked confectionery, and the dough may flow out during baking.

The oil content of the cake dough is preferably 3 to 150 parts by weight, more preferably 4 to 65 parts by weight, still more preferably 5 to 35 parts by weight, and most preferably 5 to 25 parts by weight based on 100 parts by weight of starches. Part by mass. If it is less than 3 parts by mass, the texture of the resulting composite baked confectionery becomes crunchy, and a texture specific to a soft and moist cake cannot be obtained. On the other hand, when the amount exceeds 150 parts by mass, the shape-retaining property is insufficient during baking, resulting in a crushed composite baked confectionery, and the dough may flow out during baking.
The oil content of the cake dough is calculated in addition to the oil contained in the fats and oils, as well as the oil contained in the other raw materials.

The manufacturing method of the said cake dough is not specifically limited, It can obtain by a well-known method.
For example, in the case of busse dough and sponge cake dough, there are methods such as a separate method, a back flour method, or an all-in-mix method, and in the case of butter cake dough, a flower batter method, a sugar batter method, or an all-in method. Methods such as a mixing method can be mentioned. In the case of muffin dough, methods such as a post-oil method, an all-in-mix method, a flower batter method, and a sugar batter method can be used.

Next, the short paste used in the present invention will be described.
The above short paste is a baked confectionery dough for obtaining a product with a crunchy texture, and it has flour, fats and oils as essential ingredients and is distinctly different from the batter to which the cake dough belongs. For example, cookie dough, sable dough, galette dough, kneaded pie dough, tart dough, etc. can be mentioned, but extensibility is good and easy to handle, the surface is hard and crunchy In addition, a savory dough should be used because a composite baked confectionery having a smooth surface with no cracks and sufficient hardness not to cause damage during storage or distribution can be obtained. Is preferred.
The starch used in the short paste can be the same as the starch used in the cake dough, and the same applies to the flour content in the starch and the weak flour content in the starch. .

  Moreover, it is preferable that the said short paste contains saccharides. As the saccharide, the same saccharide used in the cake dough can be used.

  The content of saccharides in the short paste is preferably 20 to 100 parts by mass, more preferably 30 to 75 parts by mass with respect to 100 parts by mass of starch. If it is less than 20 parts by mass, it will be difficult to form into a thin plate shape because it will not be a sufficiently stretchable dough, and it will be easy to crack during baking, and the texture will also have a shortness. There is a risk of not being able to. Moreover, when it exceeds 100 mass parts, it is easy to burn during baking and there exists a possibility that material | dough may flow.

Moreover, the said short paste contains fats and oils. As the fats and oils, the same sugars as those used in the cake dough can be used.
However, since the short paste has a lower moisture content and higher oil content than the cake dough, its texture is greatly affected by the type of fats and oils. The melting point of the fats and oils used in the class is 32 ° C or higher, preferably 35 to 40 ° C.

  The content of fats and oils in the short paste is preferably 20 to 120 parts by weight, more preferably 25 to 50 parts by weight, and even more preferably 25 to 40 parts by weight, as pure oil and fat, with respect to 100 parts by weight of starch. is there. If it is less than 20 parts by mass, it becomes fragile and difficult to handle at the time of molding, and the surface portion of the resulting composite baked confectionery cannot provide a texture with shortness. Moreover, when it exceeds 120 mass parts, in addition to the texture of a surface part becoming the oily feeling strongly moistened, there exists a possibility that material | dough may fluidize and flow out during baking.

Other raw materials that can be used as a general baked confectionery material can be used for the short paste. As the other raw materials, the same raw materials as those used in the cake dough can be used.
The above-mentioned other raw materials can be used arbitrarily as long as the object of the present invention is not impaired. However, preferably, the total of 100 parts by mass of the starches is 100 parts by mass or less, more preferably 50 parts by mass or less. Use within the range.

  In addition, the water content of the short paste is preferably 15 to 50 parts by mass, more preferably 15 to 35 parts by mass, and further preferably 20 to 25 parts by mass with respect to 100 parts by mass of starch. If it is less than 15 parts by mass, it is difficult to handle due to brittle physical properties at the time of molding, and the texture of the surface portion of the resulting composite baked confectionery is too hard or powdery, and it is easy to crack and smooth A complex surface baked confectionery cannot be obtained. Moreover, when it exceeds 50 mass parts, the food texture of a surface part will become soft.

The oil content of the short paste is preferably 20 to 130 parts by mass, more preferably 25 to 60 parts by mass, and further preferably 25 to 45 parts by mass with respect to 100 parts by mass of starch. If it is less than 20 parts by mass, it becomes fragile and difficult to handle at the time of molding, and the surface portion of the resulting composite baked confectionery cannot provide a texture with shortness. Moreover, when it exceeds 130 mass parts, in addition to the texture of a surface part becoming the oily feeling strongly moistened, there exists a possibility that material | dough may fluidize and flow out during baking.
It should be noted that the oil content of the short paste is calculated together with the oil content contained in the other raw materials in addition to the oil content contained in the fats and oils.

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, the melted butter method, and in the case of kneaded pie dough or tart dough, Of course, the all-in-mix method in which all the raw materials to be included are mixed, or a method in which small dough roll-in fats and oils are dispersed in the dough after the dough is manufactured once with ingredients other than the roll-in fats and oils is possible.
Above all, if the short paste is melted and obtained by the butter method, the short paste has flexibility both at the time of molding and firing, and as a result, the volume becomes larger, and the short paste is almost all. Since it does not contain a gas phase, it is preferable because a composite baked confectionery having a smooth surface can be obtained.

Next, the composite baked confectionery dough of the present invention will be described.
The composite baked confectionery dough of the present invention comprises the cake dough and a thin plate-like short paste.
In the present invention, the thin plate-like short paste means that the thickness of the short paste is 3 mm or less, preferably 2 mm or less. When the thickness of the short paste exceeds 3 mm, the expansion force of the cake dough is lost to the weight of the short paste, and the center portion of the composite baked confectionery is depressed. The lower limit of the thickness of the short paste is preferably 1 mm.

Here, the composite confectionery dough of the present invention needs to have such a size that the short paste completely covers the cake dough when viewed from the short paste side. By doing so, when the cake dough expands, an effect (a state in which the vapor pressure is high) is obtained as if it was covered with a short paste and fired. In addition, it is preferable that the part which is not joined to the cake dough of the outer peripheral part of a short paste has a certain width or more, Specifically, it is preferable to have a width of 5 mm or more, more preferably 10 mm or more. Furthermore, it is preferable that the short paste is formed into a shape substantially the same as the shape of the joint surface between the cake dough and the short paste.
By doing in this way, at the initial stage of baking, the outer periphery of the short paste is in contact with the spreading plate, the area of the portion of the cake dough that is in contact with the spreading plate is a constant size, and the shape of the bottom surface of the composite baked confectionery is molded with the short paste Since it can be made into the substantially same shape as a shape, it becomes possible to produce the composite baked confectionery of the same shape stably.

  Here, the mass ratio of the cake dough and the short paste is preferably 25 to 65 parts by mass, more preferably 35 to 55 parts by mass with respect to 100 parts by mass of the cake dough. Here, when the short paste is less than 25 parts by mass with respect to 100 parts by mass of the cake dough, the moisture of the cake dough part is absorbed by the short paste part during baking, and the texture of the cake dough part is crunchy turn into. Furthermore, there is a problem that a sufficient width cannot be obtained in the portion of the outer periphery of the short paste that is not joined to the cake dough, or the thickness of the thin plate-like short paste becomes too thin. If a sufficient width cannot be obtained, the cake dough part protrudes from the outer periphery during baking, and the effect (high vapor pressure state) cannot be maintained as if it was covered and baked. Will become smaller. Moreover, there exists a problem that it will become a composite baked confectionery with inferior floating height, and when the thickness of a short paste is too thin, it breaks at the time of baking, and cake dough spouts and it will become an unstable external appearance. Further, if the short paste exceeds 65 parts by mass with respect to 100 parts by mass of the cake dough, the expansion force of the cake dough may be lost to the weight of the short paste and the center part of the composite baked confectionery may be depressed. is there.

Next, the manufacturing method of the composite baked confectionery dough of the present invention will be described.
The composite baked confectionery dough of the present invention is such that the sheet-like short paste on the upper surface of the cake dough, preferably has such a size that the short paste completely covers the cake dough when viewed from the short paste side. Can be obtained by loading.
When combining, first, the cake dough is preferably arranged on a flat plate, but may be arranged in various baking molds such as metal, paper, and silicon.
Next, a thin plate-like short paste can be obtained on the upper surface of the cake dough, preferably on the cake dough so as to satisfy the above conditions.
The thin plate-like short paste only needs to be loaded on the cake dough at the time of baking. For example, the cake dough may be squeezed on the upper surface of the thin plate-like short paste and turned upside down at the time of baking. Good.
Furthermore, it can be frozen in the state of a composite baked confectionery dough, or the cake dough and / or the thin plate-like short paste may be combined in a frozen state.

Next, the composite baked confectionery of the present invention will be described.
The composite baked confectionery of the present invention can be obtained by arranging and baking the composite baked confectionery dough so that a thin plate-like short paste is stacked on the upper surface of the cake dough.
The baking method is preferably performed at 120 ° C. to 250 ° C., more preferably 160 ° C. to 220 ° C., similarly to a normal bakery product. If it is less than 120 ° C., the flame is poor and the baking time tends to be prolonged. In that case, the inside may be soft and moist texture cannot be obtained. If the temperature exceeds 250 ° C., the surface is burnt, the taste tends to be poor, and the inside may become soft and moist.

  The details of the invention are illustrated by the following examples. The present invention is not limited to the examples.

[Example 1]
Whole egg (net) (oil content 10%, water content 75%) 100 parts by weight, upper white sugar 80 parts by weight, foamable oil-in-water emulsified fat (manufactured by ADEKA: Torte) (oil content 25% , Water content 30%) 25 parts by weight, 10 parts by weight of water, 0.3 parts by weight of salt are put into a mixer bowl, set in a vertical mixer, and mixed at a low speed for 10 seconds using a wire whip Then, it was whipped at a high speed until the specific gravity reached 0.25. Here, a mixture of 100 parts by weight of weak flour and 3 parts by weight of baking powder previously mixed and sieved is added, mixed for 1 minute at low speed, and then whipped at medium speed for 30 seconds (specific gravity 0.4), Busse dough, a kind of cake dough, was obtained.
On the other hand, 30 parts by weight of whole eggs (net) and 50 parts by weight of super white sugar are put into a mixer bowl, set in a vertical mixer, mixed at a low speed for 1 minute using a beater, and then heated at 55 ° C. 30 parts by mass of dissolved shortening (manufactured by ADEKA Co., Ltd .: Chariot # 100DX (H), melting point of used oil and fat: 39 ° C.) was added and mixed at a low speed for 1 minute. Add a mixture of 100 parts by weight of soft flour and 1 part by weight of baking powder mixed beforehand and sieved, and mix at a low speed for 1 minute). A sable dough, a kind of short paste, is melted and obtained by the butter method It was.
The obtained sable dough was retarded overnight at 5 ° C., then rolled with a reverse sheeter to a thickness of 1.75 mm (actual measurement), punched to a diameter of 73 mm, and made into a thin plate-like sable dough.
Roll paper is spread on a flat display board, the above-mentioned Basse dough is squeezed by 17 g (diameter when viewed from above: 50 mm), and the above-mentioned thin plate-like sable dough (10 g) is loaded on the upper surface, and the composite baked confectionery dough of the present invention is used. Obtained.
The obtained composite baked confectionery dough was spread in a fixed oven with one spreading plate and baked for 10 minutes at 200 ° C. and 160 ° C. on the top to obtain a composite baked confectionery of the present invention.
The obtained composite baked confectionery had a melon bread-like appearance having a smooth surface without cracks, and the inside was a soft and moist texture specific to the cake, but the surface was hard and crunchy.

[Example 2]
30 parts by weight of shortening (manufactured by ADEKA Corporation: Chariot # 100DX (H)) and 50 parts by weight of super white sugar are placed in a mixer bowl, set in a vertical mixer, and mixed at a low speed for 1 minute using a beater. Thereafter, creaming was performed for 5 minutes at high speed, and 30 parts by mass of whole egg (net) was added and mixed for 1 minute at low speed. A mixture of 100 parts by weight of weak flour and 1 part by weight of baking powder previously mixed and sieved was added and mixed at a low speed for 1 minute to obtain a sable dough, a kind of short paste, by the sugar batter method. .
The composite baked confectionery dough and the composite baked confectionery of the present invention were obtained by the same composition and manufacturing method as in Example 1 except that the sable dough of Example 1 was changed to the above sable dough.
The resulting composite baked confectionery has a melon bread-like appearance with a smooth surface with fine cracks but no cracks, and the inside is a soft and moist texture specific to a cake, but the surface is hard and crunchy It was a feeling.

[Comparative Example 1]
The composite baked confectionery dough and the composite baked confectionery of the present invention were prepared in the same manner as in Example 1 except that the sable dough of Example 1 was changed from a 1.75 mm thin plate to a 3.5 mm thick plate. Obtained. The weight of the thick plate-shaped sable fabric was 20 g.
The obtained composite baked confectionery had a melon bread-like appearance having a surface where somewhat fine cracks were seen, but had an unstable appearance with the center of the surface depressed. In addition, although the inside was a texture peculiar to a cake which was soft and moist, the surface was a slightly soft texture unlike Examples 1 and 2, and a crunchy texture was not obtained.

[Comparative Example 2]
The Besse fabric used in Example 1 was used as the inner packaging material, the sable fabric used in Example 1 was used as the outer packaging material, the outer packaging material: the inner packaging material = 10: 17, and the total weight = 27 g of the packaging material of the comparative example. A composite baked confectionery dough was obtained.
The obtained composite baked confectionery dough was baked in the same manner as in Example 1 to obtain a composite baked confectionery of a comparative example.
The obtained composite baked confectionery has an unstable pressure in which the sable portion has one to a plurality of breakage due to the internal pressure at the time of baking the inner packaging material, and the Basse fabric of the inner packaging material is ejected from the broken hole and solidified. It has become an appearance. Moreover, the cake dough had a crunchy texture and low softness. The surface had a slightly crunchy texture.

Claims (5)

  Composite baked confectionery dough consisting of cake dough and thin plate-like short paste.   2. The composite baked confectionery dough according to claim 1, wherein the short paste is 25 to 60 parts by mass with respect to 100 parts by mass of the cake dough.   The composite baked confectionery dough according to claim 1 or 2, wherein the short paste is a dough obtained by melting butter method.   The composite baked confectionery formed by baking the composite baked confectionery dough as described in any one of Claims 1-3.   A method for producing a composite baked confectionery, characterized in that a composite baked confectionery dough comprising a cake dough and a thin plate-like short paste is disposed and baked so that the thin plate-like short paste is stacked on the upper surface of the cake dough .