JP2012120494A - Baked confectionery and combined confectionery using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide baked confectionery having a water activity of <0.60 in 10-15 wt.% water content, excellent in flavor, having moist and soft palate feeling, and distributable in one year scale, and to provide combined confectionery combined with the baked confectionery and food of a water activity of <0.60, and distributable for a long period.SOLUTION: The baked confectionery includes 25-45 wt.% glucide equal to or less than disaccharide, 5-25 wt.% cereal powder and/or starch, and 10-15 wt.% water, and 1-7 wt.% glycerin as glucide equal to or less than disaccharide. As a result of this, it is possible to obtain the confectionery which is excellent in flavor, has moist and soft palate feeling and is distributable in one year scale. The combined confectionery which has diversity in palate feeling, and is further improved in palate feeling and distributable for a long period is obtained by combining the baked confectionery and food of a water activity of <0.60. It is possible to obtain the combined confectionery which has luxurious unconventional palate feeling and is distributable for a long period by using a raw chocolate-like composition as food.

Description

  The present invention relates to a high-moisture baked confectionery excellent in flavor and texture and capable of long-term distribution on a one-year scale, and a composite confectionery in which the baked confectionery and a food that can be stored for a long time are mixed.

  In recent years, baked goods containing a relatively large amount of water such as financier and roll cake dough have become popular. Distribution products with similar textures include “Angel Pie” (registered trademark, Morinaga Seika Co., Ltd.) and “Choco Pai” (manufactured by Lotte Co., Ltd.) with cream in the center. Popular. Western confectionery includes fondant chocolate and pound cake, which are very popular as high-class confectionery. However, all of the baked confectioneries do not last for a long time because of their high water content, and are about 3 months at the longest.

  In recent years, water activity has attracted attention as an index of the storage period. Water in food is classified into free water and bound water. Free water is closely involved in the growth of fungi and fungi, and the value indicating the amount of free water is water activity. If the water activity is suppressed to less than 0.70, it is possible to prevent the growth of general bacteria, food poisoning bacteria, yeasts, molds, and halophilic bacteria, but drought-resistant molds, osmotic-resistant yeasts, Aspergilles ecbinulatus In order to prevent the growth of molds such as Monascus bisporus, it is necessary to suppress the water activity to less than 0.60 (Non-patent Document 1). Moreover, the relationship between the water content and water activity of a general food is expressed as shown in FIG. 1 (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. Therefore, if popular confectionery with high water content can be distributed for a long time, it will lead to further expansion of the confectionery market.

  There have been some proposals for lowering water activity in baked confectionery for the purpose of long-term storage. For example, a complex composed of a gelling agent, milk protein, and water is kneaded into a baked confectionery dough, and the dough is baked to increase the water activity when the water content is 9.3 to 15% by weight. Water activity after baking with combination with cake is 0 using 0.60 to 0.75 (Patent Document 1) or corn blended with eggs in a range of 5% to 30% by weight in terms of dry eggs. There is a combination confectionery that is less than or equal to 80 (Patent Document 2), but none has reached a water activity of less than 0.60. In addition, a roll cake obtained by baking a dough using 10 to 50% by weight of sugar alcohols and 10 to 30% by weight of starch saccharide with respect to 100% by weight of wheat flour has been proposed. In the examples, the storage period is 6 months or more. However, a specific water activity value is not described (Patent Document 3). Furthermore, a soft baked confectionery having a crispy texture containing a puff having a water activity of 0.5 to 0.9 and a crude protein content of 15 to 95% by weight of a dry solid has been proposed. Is the water activity of the entire baked confectionery including the puff, and the water activity of only the baked confectionery excluding the puff is described as 0.70 under the condition of 13% by weight of moisture in the examples (Patent Document 4). .

  Examples of baked confectionery having a water activity of 0.60 or less include baked confectionery using one or two kinds selected from swelling agents and yeast, cereal powder, wheat gluten, glycerin, saccharides, and oil and fat ingredients as raw materials. 1 to 7 are all described to have a water activity of 0.60 or less, but when prepared based on the formulation of the examples, the water value is very low (Patent Document 5).

  In addition, glycerin used in the baked confectionery described in Patent Document 5 is a liquid that is miscible with water in a free ratio, has a boiling point as high as 290 ° C., does not evaporate at body temperature, and has a high water holding power. Often used as a moisturizer in cosmetics. Alternatively, it is also used in foods, and may be used for the purpose of maintaining a moist texture and softness such as castella, smoked squid, and pork skin.

  As baked confectionery using other glycerin, baked confectionery containing 1.0 to 7.0% by weight of glycerin (Patent Document 6) or baked confectionery containing sweetened dried granular food with respect to 100 parts of grain flour In addition, although baked confectionery has been proposed in which a moisturizing saccharide containing glycerin is blended in both the dough for producing baked confectionery and the granular food (Patent Document 7), both have low moisture content of less than 10%. .

  As described above, many proposals for keeping a high moisture baked confectionery have been made, but there has not yet been a thing that makes long-term distribution successful on a one-year scale, and accordingly, long-term distribution on a one-year scale is possible. There is no known composite confectionery using high-moisture baked confectionery.

JP 2006-081516 A Japanese Patent No. 3113976 JP 58-162232 A JP 2009-027956 A JP 2009-148253 A JP 2010-104259 A Japanese Patent Laid-Open No. 04-144633

Food Packaging Handbook, Japan Packaging Technology Association P228, 229 (1988) Shoji Kubota and two others, “Kosetsu Selection Book 6 Food and Water”, Koson Co., Ltd., September 2008, p.6

  The present invention has been made in view of such circumstances, and its object is that the water activity in the range of 10 to 15% by weight of water is less than 0.60, and the flavor is excellent. A baked confectionery that has a moist and soft texture and can maintain a good flavor and texture even after long-term distribution on a one-year scale, and the water activity of the baked confectionery is less than 0.60 It is to provide a composite confectionery that can be distributed for a long time on a one-year scale in combination with other foods.

  As a result of intensive studies to achieve the above object, the present inventors surprisingly paid attention to the amount of carbohydrates, cereal powder and / or starches below disaccharides, and further sugars below the disaccharides. By adjusting the amount of glycerin used as a quality, the moisture value of the baked confectionery obtained is within a high water content range of 10 to 15% by weight, but the water activity is suppressed to less than 0.60, and the flavor is excellent. And it discovered that it had a moist and soft texture, and came to complete this invention.

  That is, this invention contains 25-45 weight% of saccharides below a disaccharide, cereal powder and / or 5-25 weight%, and contains 1-7 weight% of glycerol as a saccharide below the said disaccharide. This relates to a baked confectionery having a moisture value of 10 to 15% by weight.

  Moreover, this invention relates to the composite confectionery which combined the said baked confectionery and the foodstuff whose water activity is less than 0.60.

  In addition, the present applicant has so far described a raw chocolate-like composition having a texture and excellent flavor like a raw chocolate having a water activity of less than 0.60 that can be stored for a long period of one year, and a method for producing the same. (Japanese Patent Application No. 2010-043350). Therefore, according to the present invention, the food having a water activity of less than 0.60 contains 40 to 70% by weight of carbohydrates having a disaccharide or less, 5 to 25% by weight of hard butter, and 8 to 18% by weight of water. Further, the present invention relates to a composite confectionery which is a raw chocolate-like composition containing 5 to 25% by weight of a linear polyhydric alcohol as a saccharide less than the disaccharide.

  According to the present invention, a baked confectionery having a moist and soft texture excellent in flavor and capable of maintaining the flavor and texture even after long-term distribution on a scale of one year under normal temperature and humidity conditions, and the baked goods It is possible to provide a composite confectionery using a confectionery that can be distributed for a long period on a one-year scale.

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

  The baked confectionery obtained according to the present invention contains 25 to 45% by weight of saccharides of disaccharides or less, cereal powder and / or 5 to 25% by weight, and 10 to 15% by weight of water, and saccharides of the disaccharides or less. It is characterized by containing 1 to 7% by weight of glycerin.

  Examples of carbohydrates that can be used in the present invention include monosaccharides such as glucose, fructose, and galactose, disaccharides such as sucrose, lactose, maltose, trehalose, and cellobiose, isomerized sugars, oligosaccharides, and the like. And saccharides below disaccharides such as sugar and syrup. Examples of the saccharide include sugar alcohols such as xylitol, erythritol, maltitol, sorbitol, mannitol, and glycerin. In the baked confectionery of the present invention, the content of saccharides below the disaccharide in the saccharide is 25 to 45% by weight, and the content of glycerin as the saccharide below the disaccharide is 1 to 7% by weight. It is one of the big features. If the content of the saccharides below the disaccharide is less than 25% by weight, the water activity of the baked confectionery obtained 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 45% by weight, the resulting baked confectionery has low water activity but is very sweet and unfavorable as a flavor, and the texture tends not to be soft. Similarly, when the content of glycerin is less than 1% by weight, the water activity of the baked confectionery obtained becomes high, and when the content exceeds 7% by weight, the flavor of the baked confectionery obtained is not preferable, and the texture is It becomes raw. In addition, when a sugar alcohol having an effect of reducing water activity is used instead of glycerin, a moist texture cannot be obtained.

  The appropriate content range of saccharides below disaccharide and glycerin varies depending on the water content, but considering water activity, flavor, etc., the range of 30-40% by weight of saccharide below disaccharide is preferable. The glycerin used as the saccharide below the disaccharide is preferably in the range of 3 to 5% by weight.

  The baked confectionery of the present invention may contain saccharides such as trisaccharides, tetrasaccharides, oligosaccharides, polysaccharides and the like that can be added to foods in addition to the saccharides below the disaccharides. The content of sugars that can be added to these foods is not particularly limited as long as it does not adversely affect the flavor and texture of baked confectionery.

  In addition, examples of the cereal powder used in the baked confectionery of the present invention include wheat flour, rye flour, buckwheat flour, rice flour, corn flour, wax flour, acne flour, wheat flour, and fly powder. As starches, potato starch, tapioca starch, sweet potato starch, ground starch such as litter starch, corn starch, wheat starch, glutinous rice starch, ground starch such as glutinous rice starch, processed starch such as cross-linked starch, esterified starch, etherified starch Is mentioned. Among the cereal powder and / or starch, one or more of these may be mixed and used. The content of cereals and / or starch in the baked confectionery of the present invention is 5 to 25% by weight in total. A more preferable range of the content of cereal powder and / or starch is 7 to 20% by weight, and more preferably 12 to 17% by weight.

  Moreover, the moisture content of the baked confectionery of this invention is 10 to 15 weight%. If the water content exceeds 15% by weight, the water activity of the resulting baked confectionery becomes high, so that it does not last for a long time. On the other hand, if the water content is less than 10% by weight, a soft texture cannot be obtained. A more preferable range of water content is 12 to 14% by weight.

  Furthermore, in the baked confectionery of the present invention, if necessary, fats and oils, chocolate raw materials, emulsifiers, dairy products, eggs, stabilizers, swelling agents, flavoring ingredients, preservatives, salts, acidulants, antibacterial agents, coloring agents, flavors, Optional components such as antioxidants can be added.

  Oils and fats include butter, margarine, shortening, lard, corn oil, olive oil, cottonseed oil, rapeseed oil, soybean oil, coconut oil, sesame oil, sunflower oil, safflower oil, and other vegetable and animal oils, cocoa butter, cocoa Examples include avatar substitute oil. 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. As fats and oils for cocoa butter substitute oil, rapeseed oil, soybean oil, sunflower oil, cottonseed oil, peanut oil, rice bran oil, corn oil, sunflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea fat, Examples include vegetable oils such as monkey fat, coconut oil, palm kernel oil, and animal fats such as milk fat, beef tallow, lard, fish oil, whale oil, and the above oils or a mixture of two or more of these oils, or those Processed oils and fats that have been cured, fractionated, transesterified, and the like can be used.

  As chocolate raw materials, sweet chocolate, milk chocolate, white chocolate, etc., cocoa mass and / or sugar such as cocoa and sugar, powdered milk, fats and oils, etc. are rolled as usual, and chocolate dough conching as desired For example, normal dark chocolates using cacao mass or cacao powder, or white chocolate using milk solids (powdered milk) or sugar (powdered sugar) as the main component, as well as almond paste or hazelnut paste And nut pastes. Moreover, what is necessary is just to adjust so that saccharide | sugar below a disaccharide may become content of a prescription | regulation range, when the chocolate raw material contains saccharide | sugar below a disaccharide.

  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 baked confectionery within a range that does not affect the flavor at 0.01% by weight or more.

  Dairy products include raw milk, cow's milk, sweetened condensed milk, sweetened defatted condensed milk, unsweetened condensed milk, non-fat condensed condensed milk, skim milk, concentrated milk, defatted concentrated milk, fresh cream, whole milk powder, skimmed milk powder, cream cheese, natural cheese , Processed cheese, yogurt, lactic acid bacteria beverage, sour cream, fermented milk, and the like, and the content may be adjusted according to the desired flavor. As the egg, whole egg, egg yolk, egg white, enzyme-treated egg, and the like can be used. The addition of these does not reduce the water activity of the baked confectionery obtained, but it is preferably used for the purpose of improving the flavor and texture.

  Examples of the swelling agent include baking soda, ammonium carbonate, baking powder and the like for the purpose of lightening the texture, and used within the range of 0.01% by weight or more in the baked confectionery that does not affect the flavor. Is preferred.

  Taste ingredients include peanuts, almonds, macadamia nuts, cashew nuts, chestnuts and other seeds, red beans, peas, soybeans and other beans, shrimp, crabs, sea bream, scallops, taraco and other seafood, sausages, ham, Beans such as bacon, minced meat, vegetables such as carrots, tomatoes, onions, fruits such as strawberries, oranges, raisins, apples, kiwi, mushrooms such as shiitake mushrooms, mushrooms, algae such as laver, kelp, seaweed In addition to various solid ingredients, liquid ingredients such as fruit juice, jam, vegetable juice, wine, soy sauce, sauce, liquor, and powder ingredients such as fruit juice powder, cacao powder, coffee powder, almond poodle, curry powder, pepper and cinnamon It is done. In the case of using a taste component, the taste component is preferably added in an amount of 0.1 to 25% by weight, more preferably 1 to 20% by weight, in the baked confectionery. 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 the salt and acidulant include sodium chloride, potassium chloride, magnesium chloride, magnesium carbonate, citric acid, malic acid, tartaric acid, and lactic acid. When adding a salt and a sour agent for flavor adjustment, 3 weight% or less is preferable in the baked confectionery of this invention. Moreover, although it is known that a salt has an effect of reducing water activity, a large effect cannot be expected in the range of the addition amount, and an acidulant can improve antibacterial properties by lowering the pH. However, too low pH is not preferable in terms of flavor. The pH of the baked confectionery of the present invention 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.

  The baked confectionery of the present invention is produced according to a method known in the art. For example, first, a mixed dough is prepared by mixing a powder raw material containing cereal powder and / or starch and a fat raw material such as butter, shortening, chocolate, etc. Next, in addition to glycerin, milk, fresh cream, starch syrup, etc. So-called all-in-mix, in which the mixed liquid ingredients are added to the mixed dough and stirred to obtain the dough for baking, or the mixing order of the ingredients is not particularly limited, and all the ingredients are mixed at once to obtain the dough for baking Any mixing method may be used as long as the raw materials are mixed substantially uniformly. However, in the present invention, the moisture value of the baking dough is preferably adjusted to 18 to 22% by weight. When the moisture value of the dough before baking is comparatively high like the baked confectionery of this invention, it is preferable to carry out by the former method in order to prevent cereal powder, starch, etc. from becoming lumps.

  The baking dough thus obtained is filled into an arbitrary baking mold. The baking dough filled in the mold is fired by any firing 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 firing time varies depending on the material, shape and size of the mold, but is usually 3 to 60 minutes in the range of 120 to 300 ° C.

  In addition, the present invention combines the baked confectionery with a food having a water activity of less than 0.60 to provide a variety of textures and improve the texture at room temperature and humidity conditions for one year. It can be a composite confectionery that can be distributed for a long time.

  Examples of the food include sugar confectionery such as candy, soft candy and gummy candy, fat and oily food such as chocolate containing almost no moisture, and other low-moisture baked confectionery such as fried confectionery, cookies and biscuits. Examples include foods that can be stored for a long time on an annual scale.

  Although content of the said foodstuff in composite confectionery is not restrict | limited in particular, 1 to 50 weight% which is a range which does not impair the moist and soft food texture of the baked confectionery of this invention is preferable.

  Among them, the present invention contains 40 to 70% by weight of carbohydrates of disaccharides or less, 5 to 25% by weight of hard butter, and 8 to 18% by weight of water as food having a water activity of less than 0.60. By using a raw chocolate-like composition containing 5 to 25% by weight of a linear polyhydric alcohol as the saccharide below the disaccharide, long-term distribution of an unprecedented high quality texture is possible. A composite confectionery can be provided.

  The saccharides below the disaccharide contained in the raw chocolate-like composition are monosaccharides such as glucose, fructose and galactose, disaccharides such as sucrose, lactose, maltose, trehalose and cellobiose, as in the baked confectionery of the present invention, Examples include isomerized sugars, oligosaccharides, sugars containing saccharides of these disaccharides or less as main components, syrups, sugar alcohols such as xylitol, erythritol, maltitol, sorbitol, mannitol, and glycerin. The content of saccharides below the disaccharide in the raw chocolate-like composition is 40 to 70% by weight, and the content of linear polyhydric alcohol as the saccharide below the disaccharide is 5 to 25% by weight. It is one of the big features. The linear polyhydric alcohol refers to a sugar alcohol having no cyclic structure and having two or more hydroxyl groups, and examples thereof include sorbitol, xylitol, mannitol, glycerin, erythritol 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 is very sweet and unfavorable as a flavor. The same reason applies to the content of the linear polyhydric alcohol.

  In addition, it is a preferable aspect that the said linear polyhydric alcohol is sorbitol from the surface of a flavor, a physical property problem, and manufacturing cost. In terms of flavor, it is also a preferable aspect that the linear polyhydric alcohol is xylitol. By using it in combination with sorbitol, physical problems such as crystallization can be eliminated and production costs can be reduced. More preferable than using alone. When other linear polyhydric alcohols such as mannitol, erythritol, glycerin are used alone, there are physical problems such as bad taste and crystallization, but they are used in combination with sorbitol and / or xylitol. This can solve these problems. In addition, as long as the flavor and physical properties are not affected, the linear polyhydric alcohols other than sorbitol and xylitol may be used alone or as a mixture thereof.

  Moreover, hard butter shows the generic name of cocoa butter and cocoa butter substitute fat, The content is 5 to 25 weight% in a raw chocolate-like composition. If the hard butter content is less than 5% by weight, it will be close to liquid physical properties and a texture like fresh chocolate will not be obtained. On the other hand, if the hard butter content exceeds 25% by weight, the texture will be hard. The texture like raw chocolate is not obtained. The hard butter content is preferably in the range of 8 to 22% by weight. 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. As fats and oils for cocoa butter substitute oil, rapeseed oil, soybean oil, sunflower oil, cottonseed oil, peanut oil, rice bran oil, corn oil, sunflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea fat, Examples include vegetable oils such as monkey fat, coconut oil, palm kernel oil, and animal fats such as milk fat, beef tallow, lard, fish oil, whale oil, and the above oils or a mixture of two or more of these oils, or those Processed oils and fats that have been cured, fractionated, transesterified, 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 obtained raw chocolate-like composition is increased, so that it does not last for a long time, and the fluidity becomes high, so that the texture like raw chocolate cannot be obtained. . 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.

The composite confectionery can be produced by combining the baked confectionery and a food having a water activity of less than 0.60, such as the raw chocolate-like composition, based on a known method.
If the food is a confectionery such as candy, soft candy, gummy candy, etc., an oleaginous food or a raw chocolate-like composition, etc. During the preparation of the composition, the baked confectionery prepared in advance may be added, or the confectionery dough, the oleaginous food or the raw chocolate-like composition may be added to the concave portion on the surface of the baked confectionery or the baked confectionery. It may be solidified after filling the space inside or pasting on the surface of the baked confectionery.
If the food is a food having shape-retaining properties such as low-moisture baked confectionery, the dough before baking the low-moisture baked confectionery and the dough before baking the baked confectionery into a desired shape It can be baked together after combining, or can be baked after combining low-baked baked confectionery in the dough before baking of the baked confectionery. The composite confectionery can also be coated with chocolate dough and / or edible powder such as cocoa powder or powdered sugar. In particular, coating with chocolate is a very preferable embodiment because it has an effect of preventing moisture absorption of the dough.

  The composite confectionery obtained as described above is a new confectionery that can be stored for one year on a long-term basis under normal temperature and humidity conditions, and has a new texture and taste derived from the baked confectionery of the present invention. .

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

(Production of Examples 1 to 8)
The dough before baking was produced according to the composition shown in Table 1, and this dough was baked in an oven at 150 ° C. for 25 minutes to obtain baked confectionery of Examples 1 to 8 of the present invention. The dough before baking is prepared by first preparing a mixed dough obtained by mixing a powder raw material containing cereal powder and / or starch and an oil raw material such as butter, shortening, chocolate, etc., and then milk or fresh cream in addition to glycerin. It was obtained by adding a liquid raw material mixed with water syrup or the like, adding to the mixed dough, and stirring. Moreover, the chocolate contained in the dough before baking used the thing whose content of carbohydrates below a disaccharide is 35 weight%.

  In addition, Table 2 shows the content of each component of the obtained baked confectionery of Examples 1 to 8, and the water activity, flavor, and texture. Flavor and texture are evaluated based on the results of the tasting of 30 panelists. “◎” indicates that 25 or more out of 30 are good, “○” indicates that 15 or more are good, and “15” Those that were judged to be better than the lower limit were evaluated as “x”.

(Production of Comparative Examples 1 to 8)
Next, the baked goods of Comparative Examples 1-8 were obtained by the method similar to Examples 1-8 except having set it as the mixing | blending of Table 3. FIG. In addition, Table 4 shows the results of the content, water activity, flavor, and texture of each component of the baked confectionery of Comparative Examples 1-8.

  From the result of Table 2, all the baked confectionery of Examples 1-8 had a water activity of less than 0.60, and were favorable in flavor and texture. Moreover, when the baked confectionery of Examples 1-8 was set | placed on 37 degreeC and humidity 85% conditions, and the accelerated abuse test was done, even in the case of about 1 year after converting into normal temperature and normal humidity conditions, all are flavors. In addition, deterioration of texture, generation of mold, etc. were not confirmed.

From the results of Table 4, since Comparative Example 1 has a low sugar content, Comparative Example 3 does not contain glycerin, and Comparative Example 8 has a high water content, any baked confectionery has a flavor. The food texture was very good, but the water activity was high.
The baked confectionery of Comparative Examples 1, 3 and 8 was placed under conditions of 37 ° C. and 85% humidity, and an accelerated abuse test was conducted. Comparative Examples 1 and 8 had a flavor of about 2 months in terms of normal temperature and normal humidity conditions. Deterioration of the mold and generation of mold was confirmed in about 4 months. In Comparative Example 3, no generation of mold was observed, but significant flavor deterioration was confirmed in about 6 months in terms of room temperature and normal humidity conditions.
Moreover, since comparative example 2 has much saccharide | sugar content, since comparative example 4 has much glycerin amount, both baked confectionery are bad in flavor and texture, and the baked confectionery obtained in comparative examples 5 and 6 is cereals. The content of powder and / or starch was outside the specified range, and the baked confectionery obtained in Comparative Example 7 had a poor texture because of its low water content.

(Preparation of baked goods of Reference Examples 1-6)
In order to confirm that the invention of Patent Document 5 described in the background art is different from the present invention, Reference Examples 1 to 6 were prepared based on Examples. The formulation is listed in Table 5. Table 5 shows the moisture value before firing at the same time. From this point, it can be seen that the moisture value after firing is necessarily less than 10%, which is different from the present invention.

(Preparation of composite confectionery of Examples 9-18)
Next, the confectionery of Examples 9 to 18 was prepared by mixing a food having a water activity of less than 0.60 with Example 4 in which the result of flavor and texture was “◯”, and the effect of improving texture was improved. confirmed. The results are shown in Table 6. The number of panelists judged to have good texture and flavor were shown. In addition, all the foodstuffs with the said water activity less than 0.60 used all the commercial goods except the raw chocolate-like composition, and the mixing | blending of the raw chocolate-like composition was described in Table 7.
In addition, the composite confectionery was obtained by cutting candy, soft candy, gummy candy, mixed dried fruit, and chocolate chips into moderately large differences and kneading and kneading. Puffs, cut almonds, cookies, and strawberry seeds were obtained by previously mixing the baked confectionery with the dough before baking and baking the dough. And the raw chocolate-like composition was obtained by filling in the said baked confectionery.

  However, in the table, “Candy”: Tokuno Milk (manufactured by Yuha Taste Sugar Co., Ltd.), “Soft Candy”: Milk Caramel (manufactured by Morinaga Seika), “Gummy Candy”: Chewing Shigekicks (manufactured by Yuha Taste Sugar Co., Ltd.) ), “Cookie”: Oreo (manufactured by Yamazaki Nabisco), “chocolate chip”: (manufactured by Daito Cacao), “rice seed”: (manufactured by Kameda Seika).

From the results shown in Table 6, the composite confectionery of Examples 9 to 18 can confirm the effect of improving the texture and flavor as compared with the baked confectionery of Example 4, and in particular, the texture is relatively low in water content. The effect was great when combined with food.
Among them, the composite confectionery of Example 18 is particularly effective in improving the texture among foods with a high moisture content of about 15%. From the panelists that sampled this, the raw chocolate-like composition as the center was There was also an impression that it was a high-class confectionery that came out, had a texture like a fondant chocolate, and felt like a Western confectionery.

Claims (3)

  Containing 25 to 45% by weight of saccharides of disaccharides or less, 5 to 25% by weight of cereal powder and / or starch, 10 to 15% by weight of water, and 1 to 7% of glycerin as saccharides of the disaccharides or less % Baked confectionery characterized by having a water activity of less than 0.60.   The composite confectionery which combined the baked confectionery of Claim 1 and the foodstuff whose water activity is less than 0.60.   The food contains 40 to 70% by weight of saccharides of disaccharides or less, 5 to 25% by weight of hard butter, and 8 to 18% by weight of water. The composite confectionery according to claim 2, which is a raw chocolate-like composition containing 5 to 25% by weight of a monohydric alcohol.

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