JP2015146750A - Baked confectionery and manufacturing method thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide baked confectionery which is moist and excellent in meltability in the mouth and flavor; and a manufacturing method thereof.SOLUTION: The baked confectionery includes at least one selected from the group consisting of grain flour, oils and fats, saccharides, pregelatinized starch, and pregelatinized modified starch, using 12 to 28 parts by mass of at least one selected from the group consisting of pregelatinized starch and pregelatinized modified starch relative to 100 parts by mass of grain flour, with a total content of water and alcohol of 16 to 30 mass% relative to the entire baked confectionery.

Description

  The present invention relates to a baked confectionery having a moist texture and a method for producing the same.

  There are many baked confectionery that are thinly molded and baked, but most of them have a water content of 0.5 to 5.0% and have a crisp texture. When baking thin baked confectionery moistly, it is necessary to shorten the baking time extremely in order to increase the moisture residual rate or to bak it at a low temperature, and it tends to cause insufficient Maillard reaction and gelatinization due to insufficient heating, It was inferior in flavor, such as not fragrant and powdery. There is also a problem that checking occurs due to moisture transfer after firing.

  As a method for producing a baked confectionery having a moist texture, a baked confectionery that maintains a high moisture content by kneading a complex composed of a gelling agent, milk protein and water into the dough (Patent Document 1) And baked confectionery using a cream-like composition containing a moisturizing agent (Patent Document 2), and a baked confectionery dough containing a plastic fat composition and an oil-in-water emulsion (Patent Document 3).

  However, when baking these proposed baked confectionery doughs, it is necessary to enlarge the dough to some extent in order to bake it with a high water content, and it has not been possible to bake a thin dough with good moisture and good flavor.

  Patent Document 4 is a baked confectionery using wheat gluten or glycerin, and a hard biscuit having a moist feeling that can be stored for a long time has been proposed. However, when produced based on the formulation of the example, the water activity becomes 0.6 or less, but the water value becomes very low.

  Patent Document 5 discloses a baked confectionery that can maintain a moist feeling using a pre-gelatinized starch over time. However, there is a problem in that the dough has poor shape-retaining properties and must be put into a mold and fired.

JP2006-81516 JP 2006-166909 JP2013-198411 JP2009-148253 JP2010-142127

  An object of the present invention is to provide a baked confectionery that is moist and has excellent melting and flavor and a method for producing the baked confectionery.

  As a result of repeated investigations in view of the above problems, the present inventor uses cereal flour and pregelatinized starch / pregelatinized starch in a specific ratio, and includes a large amount of water and alcohol, thereby increasing the thickness. It has been found that a baked confectionery that is moist and excellent in melting and flavor can be obtained even if it is thin.

The present invention provides the following baked confectionery and a method for producing the same.
Item 1. Including at least one selected from the group consisting of flour, fats and oils, sugars, pregelatinized starch and pregelatinized starch, and at least one selected from the group consisting of pregelatinized starch and pregelatinized starch with respect to 100 parts by mass of the flour Baked confectionery using 12 to 28 parts by mass of seeds, the total content of water and alcohol being 16 to 30% by mass of the entire baked confectionery.
Item 2. Item 2. The baked confectionery according to item 1, wherein the total content of moisture and alcohol is 20 to 25% by mass of the entire baked confectionery.
Item 3. Item 3. The baked confectionery according to item 1 or 2, wherein the flour contains wheat flour.
Item 4. Item 4. The baked confectionery according to any one of items 1 to 3, wherein at least a part of the surface is coated with chocolate.
Item 5. Item 5. The baked confectionery according to any one of items 1 to 4, wherein the thickness of the baked confectionery is 2 to 5 mm.
Item 6. Item 6. The method for producing a baked confectionery according to any one of Items 1 to 5, wherein at least one selected from the group consisting of flour, fats and oils, sugars, pregelatinized starch and pregelatinized starch is mixed with water. The step of obtaining the biscuit dough, the step of forming and baking the biscuit dough, the step of obtaining the baked confectionery having a moisture content of 4% by mass or less, and the baked confectionery after baking are soaked with a liquid raw material containing moisture and alcohol. And the manufacturing method of baked confectionery including the process which makes the total content of a water | moisture content and alcohol 16-30 mass% of the whole baked confectionery.
Item 7. Item 7. The method for producing a baked confectionery according to Item 6, wherein the biscuit dough is formed to a thickness of 2 to 5 mm.
Item 8. Item 8. The method for producing a baked confectionery according to item 6 or 7, further comprising a step of coating at least a part of the baked confectionery obtained by impregnating the liquid raw material with chocolate.

  According to the method for producing baked confectionery of the present invention, it is not necessary to maintain a large amount of moisture during baking, and moist baked confectionery having various shapes and flavors can be produced with conventional biscuits production equipment.

  Since the baked confectionery dough used in the present invention has a high ability to retain moisture due to the effect of pregelatinized starch, it can be impregnated with a large amount of liquid raw material to give a sufficiently moist feeling.

  Since pregelatinized starch plays a role of bridging, even if a thin baked confectionery is impregnated with a liquid raw material, it is not easily brittle and there is no worry of checking. Because of its excellent shape retention, it does not require special equipment even after liquid impregnation, and can be stably manufactured with a conventional biscuit line. In addition, since it does not lose its shape even in a coating process such as chocolate enrobing, it is possible to obtain a composite confectionery with higher palatability by combining with an oily confectionery.

  By using sugar alcohol or western liquor as the liquid raw material to be impregnated, it is possible to provide a baked confectionery that can be stored for a long time while being moist. Moreover, flavor raw materials, such as a fragrance | flavor, can also be added to a liquid raw material, and it is also possible to provide the rich flavor which cannot be obtained only with a baked confectionery.

  As flour, wheat flour (strong flour, medium flour, or weak flour may be used, any two or more of these may be mixed in any proportion), rye flour, buckwheat flour, rice flour, corn flour, Examples include wax flour, acne flour, wheat flour, and hinder flour. Wheat flour may be any of strong flour, medium flour, and weak flour, and two or more of these may be mixed in any proportion. Preferred flours include wheat flour, rice flour, corn flour and the like, and can be used properly according to the flavor of the final product. In order to obtain a unique mouth melt that disintegrates in the mouth at the time of eating, soft flour is preferable, and the protein content including gluten is preferably 1.0 to 5.5% by mass of the entire baked confectionery.

  The pregelatinized starch used in the present invention is starch that has been rapidly dried so that the starch is gelatinized and the properties are not changed. As the starting starch, starch obtained from tapioca, potato, corn and the like can be used, and examples thereof include tapioca starch, potato starch, corn starch and waxy corn starch. Pregelatinized starch can be obtained by gelatinizing and rapidly drying these raw materials.

  Examples of modified starch include acetylated adipic acid crosslinked starch, acetylated oxidized starch, acetylated phosphoric acid crosslinked starch, sodium octenyl succinate starch, acetate starch, oxidized starch, bleached starch, hydroxypropylated phosphate crosslinked starch, hydroxypropyl Examples include starch, phosphoric acid cross-linked starch, phosphorylated starch, and phosphorylated monoesterified phosphoric acid cross-linked starch. The pregelatinized starch obtained by pregelatinizing these modified starches can be used in the present invention.

  At least one selected from the group consisting of pregelatinized starch and pregelatinized starch (in this specification, sometimes referred to as “pregelatinized starch / pregelatinized starch”) is 12 to 12 parts by mass of flour. 28 parts by weight are used. When the pregelatinized starch / pregelatinized starch is 10 parts by mass or less, the shape retention of the baked confectionery is insufficient, and it is crumbly broken during production or eating, and the pregelatinized starch / pregelatinized starch is 30 parts by mass or less. Stickiness and elasticity increase, making it difficult to mold thinly.

  The dough of the baked confectionery of the present invention may contain sugars, fats and oils, a flavoring material, a swelling agent, a fragrance and the like in addition to cereal flour and pregelatinized starch / pregelatinized processed starch.

  The term “saccharide” as used in the present invention refers to monosaccharide, disaccharide, oligosaccharide, sugar alcohol, starch syrup, starch degradation product, and water-soluble dietary fiber. As the saccharide, any saccharide commercially available in the art can be used. Examples of sugars include sugar, isomerized sugar, glucose, maltose, lactose, trehalose, maltitol, palatinit; starch degradation products such as chickenpox and dextrin; and dietary fibers such as polydextrose. In order to adjust the degree of sweetness, texture, baking color, shape associated with the degree of swelling, and the like of the intended baked confectionery, one or more saccharides can be selected and used as necessary. By selecting and using low-sugar saccharides, it is possible to adjust the texture and swelling degree of the baked confectionery obtained.

  The blending amount of the saccharide is typically 30 to 120 parts by mass, preferably 50 to 100 parts by mass with respect to 100 parts by mass of the flour. When the amount of saccharides is too large, problems such as poor dough unity or extensibility and reduced moldability, and a smoldered shape after baking are likely to occur. When the amount of saccharides is too small, a powdery flavor may be felt, mouth melting may be poor, or shape changes such as warping may occur.

  In the present invention, “oils and fats” refers to vegetable oils and animal fats and processed products thereof. As fats and oils, arbitrary fats and oils marketed in the said field | area may be used. Examples of oils and fats include various plant properties such as shortening, margarine, butter, lard, corn oil, olive oil, cottonseed oil, rapeseed oil, soybean oil, coconut oil, sesame oil, sunflower oil, safflower oil, salad oil, powdered oil And animal fats and oils. In order to improve the flavor and meltability of the baked confectionery obtained, one or more kinds of fats and oils can be selected and used as necessary. These fats and oils are effective for imparting a flavor of fats and oils and for further improving the melting of the mouth, such as when making a snack-like flavor or a Western-style flavor.

  The amount of fats and oils is typically 20 to 100 parts by mass, preferably 30 to 70 parts by mass with respect to 100 parts by mass of flour. When the amount of the fats and oils is too large, problems such as loosening of the dough and a decrease in moldability, and a shape after baking are likely to occur. If the amount of fats and oils is too small, the dough is poorly packed or stretchable, the moldability is poor, the mouth melts badly, the powdery flavor is felt, the fire is bad and the baking takes a long time. There is a case to do. Usually, the texture of the baked confectionery obtained becomes more crisp and lighter as the amount of fats and oils increases. The blending amount of fats and oils can be set according to the intended texture of the baked confectionery obtained.

  The “tasting raw material” in the present invention refers to a food material added for the purpose of imparting a specific taste to the baked confectionery obtained. Examples of taste ingredients include peanuts, almonds, macadamia nuts, cashew nuts, chestnuts and other seeds; adzuki beans, peas, soybeans, and other beans; shrimp, crabs, scallops, scallops, octopus, and other seafood; sausages, Livestock products such as ham, bacon and minced meat; eggs such as raw eggs, egg whites and egg yolks; milks such as milk, fresh cream, milk, whole milk powder, skimmed milk powder, cheese and yogurt; carrots, tomatoes, onions Vegetables such as strawberries, oranges, raisins, apples, kiwi, pineapples, plums, bananas; mushrooms such as shiitake mushrooms, mushrooms; algae such as green seaweed, kelp, wakame; coffee, tea, cocoa, beer, Preferred beverages such as wine; seasonings and spices such as salt, consomme, soy sauce, sauce, curry powder, pepper and cinnamon. The form of the taste raw material may be any form such as raw, dried product, paste, puree, and powder. In order to impart the desired flavor to the baked confectionery, one or more flavoring materials can be selected and used as necessary.

  The compounding amount of the taste raw material is typically 0 to 100 parts by mass, preferably 10 to 30 parts by mass with respect to 100 parts by mass of flour. If the blending amount of the taste raw material is too large, problems such as poor unity or extensibility of the dough and poor moldability and poor meltability are likely to occur.

  “Expansion agent” refers to a substance having an action of expanding dough by a gas generated by heating. Examples of inflating agents include alum, lime, soda ash, sodium bicarbonate and ammonium bicarbonate. The compounding quantity of a swelling agent is about 0.1-2 mass parts with respect to 100 mass parts of flour.

  The total content of water and alcohol with respect to the entire baked confectionery of the present invention is 16 to 30% by mass, preferably 18 to 28% by mass, more preferably 19 to 27% by mass, and further preferably 20 to 25% by mass. . If the total content of moisture and alcohol is less than 16% by mass, the baked confectionery does not have a good mouth melt, and if it exceeds 30% by mass, it becomes too soft and sufficient shape retention cannot be obtained.

  The thickness of the baked confectionery is preferably about 2 to 5 mm in terms of texture, melting in the mouth, deliciousness and the like.

  In the present invention, the baked confectionery dough is formed thinly. Specifically, the dough obtained by mixing each raw material and water is preferably molded to a thickness of 2 to 5 mm, more preferably 2 to 3 mm.

The molded dough can be baked so that the water content is 4% by mass or less, and then impregnated with a liquid raw material containing water and / or alcohol such as ethanol, so that the total content of the above water and alcohol can be obtained. The content of alcohol such as ethanol is preferably about 0.8 to 5.0% by mass with respect to the whole baked confectionery in terms of flavor, and bacteriostatic action can also be expected.
The baked confectionery of the present invention is preferably at least partially covered with an oily confectionery such as chocolate. The chocolate referred to in the present invention includes ordinary chocolate dough (white chocolate, milk chocolate, sweet chocolate, etc.) and semi-chocolate dough. Examples of oil-based confectionery include temper type and no temper type fat creams in addition to chocolate.

  The baked confectionery of the present invention is a soft biscuit dough containing powder (preferably wheat flour) and pregelatinized starch / pregelatinized starch, fats and oils, saccharides and moisture formed into a thickness of 2 to 5 mm and baked. Can be obtained.

  The mixing procedure may be a conventional method such as the sugar batter method. For example, fats and oils (for example, shortening) and sugars (for example, powdered sugar), water, and pregelatinized starch / pregelatinized starch are mixed until creamed, and then a powder raw material containing grain powder such as wheat flour is added, When homogenized, a liquid raw material is added and stirred at a low speed to prepare a dough.

  Examples of the molding method include a rotary molder, wire cut, soft cutting, stencil and the like. The length and width of the molded dough are not particularly limited, but considering the baking time, moisture remaining rate, and ease of eating, it becomes 2 to 5 mm thick, 20 to 70 mm long, and 15 to 40 mm sheet-shaped dough Preferably it is molded.

  The biscuit dough may be fired in a fixed batch oven or a continuous tunnel oven. In the case of a batch oven, baking is performed at around 180 ° C. for about 5 to 20 minutes, and in the case of a tunnel oven, baking is carried out at 250 to 100 ° C. for about 3 to 20 minutes to obtain a baked confectionery having a moisture content of 0.5 to 4.0% by mass.

  As the liquid raw material soaked in the baked confectionery after baking, it is preferable to use sugar alcohols such as sorbitol and alcohols such as western liquor in consideration of the storage stability of the product. About the baked confectionery which soaked the liquid raw material, the sum total content of a water | moisture content and alcohol is 16-30 mass%, and it is good that a water activity shall be 0.65 or less. Examples of the method of soaking the liquid raw material in the baked confectionery include deposits and enrobers. Considering the ease of soaking into baked confectionery, it is preferable to soak from the bottom of the baked confectionery (the surface in contact with the iron plate or steel belt in the oven).

  After the liquid raw material is completely infiltrated into the baked confectionery and the liquid does not remain on the surface of the baked confectionery, a composite baked confectionery can be obtained through a process such as chocolate enrober. Since the baked confectionery soaked with the liquid raw material tends to be weakened over time, it is preferable to perform the chocolate enrobing within 10 minutes after the liquid raw material is soaked.

  Since the baked confectionery of the present invention has a uniform moisture content in the soft biscuits after packaging and becomes a soft biscuits with a sense of unity, it is preferably aged at room temperature for 1 day or more.

  The baked goods of this invention are soft biscuits, such as a cookie.

  EXAMPLES Hereinafter, although this invention is demonstrated in detail using an Example, it cannot be overemphasized that this invention is not limited to these Examples.

I. Presence or absence of weakening due to differences in starch raw materials Production of Examples 1 to 5 (lam raisin taste)
Using the formulation shown in Table 1, baked confectionery was produced by the following method.

  First, shortening and raisin paste, powdered sugar and pregelatinized starch were mixed until creamed. Thereafter, a powder raw material containing grain powder such as wheat flour was added, and when homogenized, a liquid raw material was added and stirred at a low speed to prepare a dough before baking. The dough was molded into a length of 35 mm × width 25 mm × thickness 2.5 mm and then baked in an oven at 180 ° C. for 15 minutes to obtain baked confectionery of Examples 1 to 5 of the present invention. At this time, the moisture content of the baked confectionery was 1.2% by mass. After taking the rough heat of these baked confectionery, the bottom was dipped in rum (alcohol 45%) for 5 seconds (Examples 1 to 4) or 15 seconds (Example 5) to obtain a baked confectionery impregnating Western sake.

  The pregelatinized starch and the pregelatinized starch used were those derived from tapioca.

  An infrared moisture meter (Kett600) was used for measurement of moisture and alcohol content (measuring conditions: sample amount 10 g, 105 ° C., 15 minutes). The thickness was measured with a caliper.

Production of Comparative Examples 1 to 3 Using the formulation shown in Table 1, baked confectionery was produced in the same manner as in Examples 1 to 5 to obtain baked confectionery of Comparative Examples 1 to 3. After taking the rough heat of this baked confectionery, the bottom was immersed in rum (alcohol 45%) for 5 seconds to obtain a baked confectionery impregnated with Western liquor.

Production of Comparative Example 4 A baked confectionery was produced according to the formulation of Example 2 in Table 1. After taking the rough heat of the baked confectionery, the bottom was immersed in rum (alcohol 45%) for 2 seconds to obtain a baked confectionery impregnated with Western liquor.

-Preparation of Comparative Example 5 A baked confectionery was manufactured according to the formulation of Example 2 in Table 1. After taking the rough heat of this baked confectionery, the bottom surface was soaked in rum (alcohol 45%) for 1 minute to obtain a Western liquor-impregnated baked confectionery.

-Evaluation method of baked confectionery About the baked confectionery of Examples 1-5 and Comparative Examples 1-5, the physical-property evaluation test was done with the following method.
After impregnating the rum from the bottom of the baked confectionery, let it stand for 5 minutes so that the rum occupies the entire baked confectionery, and then gently lift the baked confectionery by pinching one end of the baked confectionery with tweezers. I examined whether or not. At that time, it was also confirmed that the rum was sufficiently penetrated and held in the baked confectionery.
Moreover, about each baked confectionery, sensory evaluation was also implemented according to the following references | standards by setting deliciousness (taste, fragrance) and food texture (soft feeling, moist feeling, melting in the mouth) as evaluation items.

Deliciousness rating
5 ・ ・ ・ Excellent balance of fragrance and flavor
4 ... Good balance of fragrance and flavor
3 ... Normal
2 ... Slightly bad balance of flavor and flavor
1 ... Bad balance of flavor and flavor
5 ... very moist and soft, fast in the mouth
4 ... moist and soft, good in your mouth
3 ... Normal
2 ... Slightly hard, with a crisp texture, slightly lacking in moist feeling, or poor in the mouth
1 ... Hard, tattered texture that lacks moist feeling or becomes addictive in the mouth

The sensory evaluation results of the baked confectionery of Examples 1 to 5 and Comparative Examples 1 to 5 are shown in Table 2.

-Evaluation result of baked confectionery As a result of conducting physical property evaluation tests, the baked confectionery of Examples 1 to 4 had a water and alcohol content of 23% after rum impregnation, and 28% in Example 5 and lost its shape. I was able to lift without. Moreover, the baked confectionery of Examples 1-5 had a soft feeling and a moist feeling as a result of sensory evaluation, and it was unique melting so that it might disintegrate quickly in the mouth.

On the other hand, the baked confectionery of Comparative Example 1 and Comparative Example 2 were impregnated with the same amount of rum as in Examples 1 to 4, but when picking up with tweezers, the pinched part collapsed and was so weak that it could not be lifted It was converted. When I tried sensory evaluation, it was hard to eat because it was spilled, and it was not as delicious as eating cake scraps.
The baked confectionery of Comparative Example 3 had a large change in physical properties of the dough due to its excessive pregelatinized starch content, and it was difficult to form thinly due to stickiness and increased elasticity.

  Moreover, the baked confectionery of Comparative Example 4 had only 10% by mass of water and alcohol, and the flavor of rum was weak. As a result of the physical property evaluation test, it was possible to lift without breaking the shape, but the texture was originally lacking in a moist feeling. Melting in the mouth was also common.

  The baked confectionery of Comparative Example 5 had a water and alcohol content of 32%, and as a result of the physical property evaluation test, it was possible to lift without breaking the shape, but rum was oozing out on the surface of the baked confectionery, Lack of unity. Also, the flavor of rum was too strong, and the original fragrance of baked goods was impaired.

II. Preparation of thickness of baked confectionery ・ Preparation of Comparative Example 6 Using the formulation shown in Table 3, a baked confectionery was prepared in the same manner as in Examples 1 to 5 to prepare a dough before baking, and this dough was 35 mm long × 25 mm wide × thick. Molded to 1.0mm. The molded dough was baked in an oven at 160 ° C. for 15 minutes to obtain a baked confectionery.

  After taking the rough heat of this baked confectionery, the bottom was immersed in rum (alcohol 45%) for 5 seconds to obtain a baked confectionery impregnated with Western liquor.

-Preparation of Comparative Example 7 Using the composition shown in Table 3, a dough before baking was prepared in the same manner as in Examples 1 to 5, and this dough was molded into 35 mm x 25 mm x 6.0 mm thickness. The molded dough was baked in an oven at 200 ° C. for 15 minutes to obtain a baked confectionery.

  After taking the rough heat of this baked confectionery, the bottom was immersed in rum (alcohol 45%) for 5 seconds to obtain a baked confectionery impregnated with Western liquor.

-Evaluation result of comparative examples 6-7 The baked confectionery of comparative example 6 was too thin, and the baking color was attached to the inside of the biscuits at the time of baking, and the flavor was strong and the flavors such as raisins were not felt so much. Moreover, water and alcohol content increased and the flavor balance was bad. When a physical property evaluation test was carried out, cracking was likely to occur during lifting, and a lack of strength was observed. In addition, in the sensory evaluation, there was a soft feeling, but it was too thin to feel moist and the texture was unsatisfactory.

  The baked confectionery of Comparative Example 7 had a water and alcohol content of only 10% by mass when immersed for 5 seconds, and lacked a moist feeling as in Comparative Example 4. Moreover, since the baked confectionery was thick, the melting of the mouth was worse than that of Comparative Example 4. It took several minutes to try to impregnate the rum until the water and alcohol content was 23% by weight.

The sensory evaluation results of the baked goods of Comparative Examples 6 to 7 are shown in Table 4.

III. About the difference in liquid raw materials-Using the formulation shown in Preparation Table 3 of Example 6, the baked confectionery was obtained by preparing, molding, and baking the dough before baking in the same manner as in Examples 1-5. After taking the rough heat of this baked confectionery, the bottom is dipped in liquid raw material X (50% by mass of sorbitol, 50% by mass of rum (alcohol 45%), 0.2% by mass of vanilla flavor) for 5 seconds, Obtained.

-Evaluation result of Example 6 The baked confectionery of Example 6 had a water and alcohol content of 22 mass% after impregnation with the liquid raw material X, and could be lifted without breaking the shape. Moreover, the baked confectionery of Examples 1-5 had a soft feeling and a moist feeling as a result of sensory evaluation, and it was unique melting so that it might disintegrate quickly in the mouth. Further, the fragrance contained in the liquid raw material X had a vanilla flavor with a good fragrance despite being a baked confectionery.

The sensory evaluation results of Example 6 are shown in Table 4.

  As described above, the baked confectionery having a thickness of 2.0 to 5.0 mm, in which the pregelatinized starch is within the scope of the present invention, impregnates a sufficient amount of liquid raw material, and has a conventional moist feeling and a mouth-melting feeling, and It turned out that it has the intensity | strength which can be equal to manufacturing processes, such as a chocolate enrober.

Claims (8)

Including at least one selected from the group consisting of flour, fats and oils, sugars, pregelatinized starch and pregelatinized starch, and at least one selected from the group consisting of pregelatinized starch and pregelatinized starch with respect to 100 parts by mass of the flour Baked confectionery using 12 to 28 parts by mass of seeds, the total content of water and alcohol being 16 to 30% by mass of the entire baked confectionery. The baked confectionery according to claim 1, wherein the total content of moisture and alcohol is 20 to 25% by mass of the entire baked confectionery. The baked confectionery according to claim 1 or 2, wherein the flour includes wheat flour. The baked confectionery according to any one of claims 1 to 3, wherein at least a part of the surface is coated with chocolate. The baked confectionery according to any one of claims 1 to 4, wherein the baked confectionery has a thickness of 2 to 5 mm. It is a manufacturing method of the baked confectionery of any one of Claims 1-5, Comprising: At least 1 sort (s) chosen from the group which consists of flour, fats and oils, saccharides, pregelatinized starch, and pregelatinized starch is mixed with water. The step of obtaining a biscuit dough, the step of forming and baking the biscuit dough, the step of obtaining a baked confectionery having a moisture content of 4% by mass or less, and the baked confectionery after baking are soaked with a liquid raw material containing moisture and alcohol Let the total content of water and alcohol be 16-30% by mass of the entire baked confectionery. The method for producing a baked confectionery according to claim 6, wherein the biscuit dough is formed to a thickness of 2 to 5 mm. The manufacturing method of the baked confectionery of Claim 6 or 7 further including the process of coat | covering at least one part of the baked confectionery obtained by making the liquid raw material soaked with chocolate.