JP6604742B2 - Baked confectionery with ingredients and method for producing the same - Google Patents

Description

  The present invention relates to a baked confectionery containing ingredients and a method for producing the same.

  The baked chocolate confectionery is a confectionery manufactured by baking the surface layer of chocolate, and is characterized by having a light texture and a fragrant flavor when put in the mouth while being chocolate.

  However, there is a problem in that it is difficult to produce a baked chocolate while maintaining a desired shape because it causes sag when the chocolate dough is baked and loses its shape. For this reason, conventionally, the manufacturing method of the baking chocolate which prevents a shape loss was developed.

Patent Document 1 discloses a technique for suppressing deformation of a shape at the time of baking by making a chocolate dough contain bubbles and then forming, baking, and solidifying.
Patent Document 2 discloses an invention in which a chocolate dough is prevented from sagging in the baking process by containing a polyglycerin fatty acid ester of HLB 8 or higher.
Patent Document 3 discloses an invention in which sag in a baking process is prevented by baking the molded chocolate dough in a state where it is placed in contact with an oil-absorbing material.

On the other hand, chocolate dough contains ingredients such as crushed nuts, puffed snack foods, biscuits chips, candy chips, chocolate chips, etc. to impart a new texture and flavor to the baked chocolate. (For example, patent document 4).
However, from the viewpoint of preventing sagging in the firing process, such materials have not been studied so far.

JP-A-10-210934 JP 2008-206457 A JP 2014-131505 A Japanese Patent Laid-Open No. 2004-254639

  The problem to be solved by the present invention is to provide a new technique for reducing the sagging in the firing process.

This invention which solves the said subject contains 1 type, or 2 or more types of ingredients chosen from the group which consists of a rod-shaped ingredient material, a plate-like ingredient material, and a granular ingredient whose maximum particle size is 10 mm or less in chocolate dough. It is the manufacturing method of the baking confectionery which has the shaping | molding process which shape | molds the chocolate dough containing ingredients, and the baking process which bakes the shape | molded chocolate dough containing ingredients.
When the chocolate material containing ingredients contains the ingredients, baking sagging in the baking process can be reduced. As a result, a baked confectionery excellent in shape retention can be produced.

In the preferable form of this invention, the said chocolate dough containing ingredients contains 0.001-1.5 mass parts of said ingredients with respect to 1 mass part of chocolate.
By setting the content of ingredients in the above range, sagging in the firing process can be more effectively reduced.

In the preferable form of this invention, only the surface layer of chocolate material containing ingredients is baked in the said baking process.
According to the present invention of such an embodiment, a baked confectionery having a high shape-retaining property having a smooth texture on the surface and a smooth texture can be produced.

In a preferred embodiment of the present invention, the material includes an oil-absorbing material.
By including an oil-absorbing ingredient as an ingredient in chocolate dough, the effect of reducing sagging in the firing process can be further improved.

In a preferred embodiment of the present invention, the oil-absorbing ingredient includes at least one selected from baked confectionery, snacks, chocolate pieces, soft candy, hard candy, and nuts.
These oil-absorbing ingredients are particularly excellent in the effect of reducing sagging in the firing process.

Moreover, with the preferable form of this invention, the said ingredient contains a moisture containing ingredient.
By including a moisture-containing ingredient in the chocolate dough as an ingredient, the effect of reducing sagging in the firing process can be further improved.

In a preferred embodiment of the present invention, the moisture-containing material contains at least one selected from soft candy, hard candy, gel food and dried fruit.
These moisture-containing ingredients are particularly excellent in the effect of reducing sagging in the firing process.

In a preferred embodiment of the present invention, the ingredients are encapsulated in chocolate.
By encapsulating the ingredients in chocolate, the effect of reducing sagging in the baking process can be further improved.

In a preferred embodiment of the present invention, the material includes a porous material.
By including the porous material in the chocolate dough, the effect of reducing sagging in the baking process can be further improved.

  Moreover, this invention bakes the chocolate dough containing the ingredient containing 1 type, or 2 or more types of ingredients chosen from the group which consists of a rod-shaped ingredient, a plate-like ingredient, and a granular ingredient whose maximum particle size is 10 mm or less. There are also baked confectionery. The baked confectionery of the present invention is excellent in shape retention.

Moreover, this invention is a shaping | molding process which shape | molds the chocolate dough whose average particle diameter is 0.05 mm-10 mm, and the total content of the solid substance derived from the raw material of chocolate dough and ingredients is 5-60 mass% The present invention also relates to a method for producing a baked confectionery having a baking step of baking a chocolate dough containing ingredients.
By baking such a chocolate dough containing ingredients, sag in the baking process can be reduced. As a result, a baked confectionery excellent in shape retention can be produced.

Moreover, this invention is a baking formed by baking chocolate dough whose average particle diameter is 0.05 mm-10 mm, and the total content of the solid substance derived from the raw material of chocolate dough and ingredients is 5-60 mass%. Also related to confectionery.
The baked confectionery obtained by baking such a chocolate dough containing ingredients is excellent in shape retention.

  According to the production method of the present invention, sagging sagging in the firing process can be reduced, and a baked confectionery excellent in shape retention can be produced.

<1> Manufacturing Method Hereinafter, detailed description will be given for each configuration of the manufacturing method of the present invention.
In the present invention, the chocolate dough is not limited by the provisions of the regulations and regulations, but means all fat processed foods using cacao mass, cocoa powder, cocoa butter, cocoa butter substitute fat, and the like. As chocolate dough, for example, pure chocolate dough, semi-chocolate dough, milk chocolate dough, semi-milk chocolate dough, pure milk chocolate dough, white chocolate dough, and other commonly used chocolate dough should be adopted. Can do.

  Such a chocolate dough is manufactured using cacao mass and / or cocoa, sugar, dietary fiber, milk powder, emulsifier, cocoa butter and / or cocoa butter fat, flavoring, etc. used in ordinary chocolate as a main raw material. be able to.

As the saccharide, for example, a mixture of sugar and other saccharides such as trehalose, sugar alcohol, or the like is preferably used.
As milk powder, for example, whole milk powder, skim milk powder, etc. can be used.

  As cocoa butter and / or cocoa butter substitute fat, non-tempering type fat and oil such as hard butter made from palm oil, palm oil and palm kernel oil, trans hard butter made from elaidic acid, cocoa butter, etc. Tempering type fats and oils can be used.

The chocolate dough used in the present invention can be produced by mixing the above raw materials according to a conventional method, performing refining, and then performing conching. Further, if necessary, after the conching step, a so-called whipping treatment in which the mixture is vigorously stirred while being heated, cooled, pressurized, and decompressed may be included to contain bubbles. Stirring can be performed using, for example, a mixer, an aerated mixer apparatus, or the like.
Thus, it is preferable that the particle size of the solid substance contained in the chocolate dough manufactured is 12 to 30 μm.

Moreover, in this invention, it is preferable to prepare so that the particle size of a solid substance may be 22 micrometers or less, More preferably, it will be 8-22 micrometers.
By setting the particle size of the solid material within the above range, shape retention in the molding process can be improved, and sagging in the firing process can be reduced.

The particle size of the solids contained in the chocolate dough can be prepared through a refiner.
In addition, in this invention, the particle size of a solid substance is a numerical value at the time of measuring using a micrometer. As the micrometer, DIGIMATIC MICROMETER (trade name, manufactured by Mitutoyo Corporation) can be used.
Furthermore, the solid matter mentioned here means a raw material of chocolate dough, that is, a material derived from cacao mass, cocoa, carbohydrate, dietary fiber, milk powder, emulsifier, fragrance, and a rod-like material, plate-like material and Does not include ingredients such as granular ingredients.

In the present invention, it is also preferred that the chocolate dough is vigorously stirred while being heated, cooled, pressurized, and decompressed as necessary to cause the chocolate dough to contain foam. Stirring can be performed using, for example, a mixer, an aerated mixer apparatus, or the like.
By including bubbles in the chocolate dough, sagging in the baking process can be reduced.
It is preferable that the content of the bubbles is an amount such that the specific gravity of the chocolate dough is 0.7 to 1.1.

  Ingredients in the present invention include almonds, peanuts, cashew nuts, hazelnuts, macadamia nuts, walnuts and other nuts; potato chips, popcorn, puffs and other snacks; Baked confectionery such as pie, cookie, sponge cake; hard candy such as drop, toffee and butterscotch (candy with a water content of less than 6% by mass); soft candy such as caramel, nougat and marshmallow (water content) 6% by mass or more of candy); chocolate pieces such as chocolate sprays and chocolate chips; tablet confections such as ramune and tablets; gel foods such as jelly, gummy, apricot tofu and pudding; and dried fruits .

  In the present invention, the chocolate dough containing ingredients includes one or more ingredients selected from the group consisting of bar-like ingredients, plate-like ingredients, and granular ingredients. Hereinafter, each material will be described.

In the present invention, the length of the rod-shaped material is preferably 15 mm or less, more preferably 10 mm or less, and even more preferably 7 mm or less, from the viewpoint of reduction of sagging during firing.
In the present invention, the length of the rod-shaped material is preferably 0.5 to 15 mm, more preferably 1 to 10 mm, and further preferably 2 to 7 mm from the viewpoint of texture.
In addition, the length of a rod-shaped material means the average value of the length of 100 rod-shaped materials measured using the microscope.

  In the present invention, the thickness of the plate-like material is preferably 5 mm or less, more preferably 3 mm or less, and even more preferably 2 mm or less, from the viewpoint of reduction of sag during firing. In the present invention, the major axis of the plate-like material is preferably 25 mm or less, more preferably 15 mm or less, and even more preferably 10 mm or less, from the viewpoint of reduction of sag during firing.

In the present invention, the thickness of the plate-like material is preferably 0.1 to 5 mm, more preferably 0.5 to 3 mm, and still more preferably 1 to 2 mm from the viewpoint of texture. In the present invention, the major axis of the plate-like material is preferably 0.5 to 25 mm, more preferably 1 to 15 mm, and further preferably 2 to 10 mm from the viewpoint of texture.
The major axis of the plate-like material specifically refers to the average value of the major diameters of 100 plate-like materials measured using a microscope.
Moreover, the thickness of a plate-shaped material means the thickness of the thickest part in a plate-shaped material, and can be measured with a dial gauge.

In the present invention, the granular material refers to a material having a shape other than the above-mentioned rod-shaped material and plate-shaped material, and is not only a spherical or polyhedral material, but also a material having a complicated shape such as confetti. Also. In the present invention, the maximum particle size of the granular material is 10 mm or less, preferably 5 mm or less, more preferably 3 mm or less.
By allowing the chocolate dough to contain a granular material having the maximum particle size in the above range, sagging in the baking process can be reduced.
In addition, the maximum particle diameter of an unevenly shaped material such as confetti means the maximum particle diameter when assuming polyhedral particles having apexes at the tips of the protrusions.

  In the present invention, the maximum particle size of the granular ingredient is 0.02 to 10 mm, preferably 0.1 to 5 mm, and more preferably 0.5 to 3 mm from the viewpoint of texture.

In addition, the maximum particle size of a granular material means the average value of the maximum particle size of 100 granular materials measured using the microscope.
Adjustment of the maximum particle diameter of a granular ingredient can be performed by changing the conditions at the time of grind | pulverizing food material with a grinder, for example.

As the ingredients, any of lipophilic ingredients and hydrophilic ingredients may be used.
Examples of the lipophilic ingredient include nuts, snacks, baked confectionery, hard candy, soft candy, chocolate pieces, and tablet confectionery.
Examples of hydrophilic ingredients include snacks, baked confectionery, hard candy, soft candy, chocolate pieces, saccharides, tablet confectionery, gel food, dried fruit and the like.

Moreover, as the lipophilic material, it is preferable to use an oil-absorbing material having a property of absorbing oil.
Preferred examples of the oil-absorbing ingredient include baked confectionery, snacks, soft candy, hard candy and nuts.
The oil-absorbing material is particularly excellent in the effect of reducing sagging in the firing process.

Moreover, it is preferable to use a water-containing material as the hydrophilic material.
Preferable examples of moisture-containing ingredients include soft candy, hard candy, gel food, and dried fruit.
Moisture-containing ingredients are particularly excellent in the effect of reducing sagging in the firing process.

In a preferred embodiment of the present invention, a porous material is used as the material.
According to the present invention of such an embodiment, sagging in the firing process can be more effectively reduced.
Here, the porous material refers to a porous food material having a property of absorbing liquid by capillary force.
Examples of the porous material include baked confectionery, snacks, and dried fruits.

In preferable embodiment of this invention, chocolate dough containing ingredients is 0.001-1.5 mass parts with respect to 1 mass part of chocolate, More preferably, 0.01-1 mass part, More preferably Including 0.02 to 0.8 parts by mass.
By setting the content of ingredients in the above range, sagging in the firing process can be more effectively reduced.

In the manufacturing method of the baked confectionery of this invention, it is preferable to satisfy the following conditions in addition to or instead of the above-described conditions.
That is, a baked confectionery is produced by baking chocolate dough having an average particle size of 0.05 mm to 10 mm and a total content of solids and ingredients derived from chocolate dough raw materials of 5 to 60% by mass. It is preferable to do.
According to such a manufacturing method, baking sagging in the baking process can be reduced, and a baked confectionery excellent in shape retention can be manufactured.
Hereinafter, “solids and ingredients derived from raw materials of chocolate dough” are collectively referred to as solid content.

Here, the solid substance derived from the raw material of chocolate dough means cacao mass, cocoa; sugars such as sugar, trehalose and sugar alcohol; dietary fiber; powdered milk such as whole milk powder and skim milk powder; emulsifier; .
Here, the average particle diameter of the solid substance derived from the raw material of the chocolate dough means an average value of the maximum diameters of the 100 solid substances observed with a microscope.

  Ingredients include almonds, peanuts, cashew nuts, hazelnuts, macadamia nuts, walnuts and other nuts; potato chips, popcorn, puffs and other snacks; Baked confectionery such as cookies and sponge cakes; hard candy such as drops, toffee and butterscotch; soft candy such as caramel, nougat and marshmallow; chocolate pieces such as chocolate spray and chocolate chips; tablet confectionery such as ramune and tablets And gel foods such as jelly, gummy, annin tofu, and pudding; and dried fruits.

Here, the particle size of the ingredients means the maximum particle diameter in the case of granular ingredients, the long diameter in the case of plate-like ingredients, and the length in the case of rod-like ingredients. Say.
And the average particle diameter of ingredients means the average value of the particle diameters of 100 ingredients observed with a microscope.

  In this invention, Preferably it is 0.05-5 mm, More preferably, it is 0.05-3 mm, 0.05-1 mm, More preferably, it is 0.05-0.5 mm, More preferably, it is 0.05-0.2 mm. Baking a baked confectionery by baking a chocolate dough containing 5 to 60% by mass of a solid material derived from the raw material of the chocolate dough and preferably 0.07 to 10 mm, more preferably 0.08 to 10 mm. Is preferred.

  Moreover, in this invention, Preferably it is 0.1-60 mass%, More preferably, it is 2-60 mass%, More preferably, it is 5-60 mass% of the solid substance originating in the raw material of chocolate dough with the particle size of the above-mentioned range. A chocolate dough containing 60% by mass, preferably 0.1 to 60% by mass, more preferably 3 to 55% by mass, and even more preferably 5 to 50% by mass of an ingredient having a particle size in the above range is baked. It is preferable to bake the baked confectionery.

  Moreover, among lipophilic solids such as cacao mass, cocoa, milk powder, emulsifier, and fragrance among solids derived from the raw material of chocolate dough, the particle size is preferably 0.05 to 5 mm, more preferably 0.05 to 3 mm, 0.05 to 1 mm, more preferably 0.05 to 0.5 mm, more preferably 0.05 to 0.1 mm, and among ingredients, nuts, snacks, baked goods, chocolate pieces, etc. With respect to the lipophilic material, the particle size is preferably 0.07 to 10 mm, more preferably 0.08 to 10 mm, and the chocolate dough containing 5 to 60% by mass of these is baked to baked baked confectionery. preferable.

  The lipophilic solid derived from the raw material of the chocolate dough having a particle size in the above range is preferably 0.5 to 50% by mass, more preferably 1 to 40% by mass, further preferably 2 to 30% by mass, Moreover, the chocolate dough containing 0.1 to 60% by mass, more preferably 3 to 55% by mass, and further preferably 5 to 50% by mass of a lipophilic ingredient having a particle size in the above range is baked. It is preferable to bake the baked confectionery.

  Moreover, among hydrophilic solids derived from the raw material of chocolate dough, for hydrophilic solids such as sugars, dietary fibers, milk powder, emulsifiers, and fragrances, the particle size is preferably 0.05 to 5 mm, more preferably 0.00. 05 to 3 mm, 0.05 to 1 mm, more preferably 0.05 to 0.5 mm, more preferably 0.05 to 0.1 mm, and among ingredients, snacks, baked goods, hard candy, With respect to hydrophilic ingredients such as soft candy, tablet confectionery, gel food, and dried fruit, the chocolate dough preferably contains 0.07 to 10 mm, more preferably 0.08 to 10 mm, and 5 to 60% by mass. It is preferable to bake the baked confectionery.

  The hydrophilic solid derived from the raw material of the chocolate dough having the particle size in the above range is preferably 1 to 60% by mass, more preferably 2 to 50% by mass, further preferably 3 to 40% by mass, Baked chocolate dough containing a hydrophilic ingredient having a particle size in the above-mentioned range, preferably 0.1 to 60% by mass, more preferably 3 to 55% by mass, and still more preferably 5 to 50% by mass. It is preferable to bake the baked confectionery.

In this invention, it is preferable that ingredients are included in chocolate dough. Moreover, in more preferable embodiment of this invention, the chocolate dough with an ingredient in which the ingredient is disperse | distributing uniformly in chocolate dough is shape | molded, and this is baked.
By setting it as such an embodiment, the sagging in a baking process can be reduced more effectively.
In addition, the said embodiment does not exclude the form in which a part of ingredients are exposed from the surface of the shape | molded chocolate dough with ingredients.

  In the molding process, the chocolate dough containing ingredients is, for example, molded into a mold (mold), molded, extruded from a die of an extruder and cut into a predetermined shape, directly on the steel belt, etc. It is formed into a predetermined shape by a method such as forming a steel belt that is dropped and solidified.

  In this case, in order to maintain a soft and smooth texture after baking, it is preferable that the minimum diameter of the molded product is 0.5 cm or more, preferably 1.0 to 2.5 cm.

In the present invention, a baked confectionery is produced by baking the chocolate dough containing ingredients formed in this way.
In a preferred embodiment of the present invention, prior to the baking step, the shaped chocolate dough containing ingredients is subjected to an atmosphere with a relative humidity of 50 to 70% and a temperature of 15 to 30 ° C., preferably the humidity and temperature are within the above ranges. It is preferable to place in a humidity and temperature controlled room and leave it for 1 hour or longer, followed by firing.
According to the present invention of such an embodiment, sagging in the firing process can be more effectively prevented.

Moreover, in order to further reduce the sagging sagging and make the interior after baking a soft and smooth texture, baking may be performed after powdered sugar is applied to the surface of the chocolate molded product.
The powdered sugar to be used preferably has a particle size of 50 mesh pass, and more preferably 100 mesh pass. In this case, the application amount of powdered sugar is preferably 1 to 5% by mass with respect to the chocolate dough. Moreover, it is preferable that melting | fusing point of powdered sugar is 150 degrees C or less.
By this powdered sugar treatment process, a baked chocolate having a transparent and crisp appearance is obtained.

  Examples of the powdered sugar include hydrous maltose, hydrous trehalose, and glucose. By using these powdered sugar, a film in which the powdered sugar is melted is formed on the baked chocolate surface, and the soft texture inside the chocolate can be more effectively maintained.

  Firing can be performed using, for example, an oven, a gas burner, a microwave oven, an electric heater (toaster), or the like.

  In the case of using an oven, the baking temperature (inside temperature) may be a temperature at which only the chocolate surface layer is sufficiently baked, but is usually a temperature higher than 150 ° C. Moreover, Preferably it is 170 degreeC or more, More preferably, it is 200 degreeC or more. Although the upper limit of the firing temperature is not particularly limited, for example, about 500 ° C., preferably about 300 ° C. can be mentioned. The baking time can also be adjusted so that only the surface layer of the chocolate is sufficiently baked, but is generally within 5 minutes.

For example, in a temperature range of 160 ° C. to 170 ° C., about 5 minutes, in a temperature range of 180-200 ° C., about 3-5 minutes, in a temperature range of 210-250 ° C., about 2-4 minutes, 260-300 In a temperature range of ° C., about 1 to 3 minutes, in a temperature range of 310 to 500 ° C., about 5 seconds to 1 minute can be mentioned.
By baking under such conditions, the surface has a moderately hard texture, the inside has a moist and smooth mouth melt, and a baked confectionery with a better maintained chocolate flavor is obtained. be able to.

When an electric heater is used, the temperature of the electric heater during firing is preferably set to about 300 to 700 ° C. Moreover, it is more preferable to set the temperature to about 400 to 600 ° C. At this time, the distance between the electric heater and the molded chocolate with ingredients is preferably 1 to 30 cm, more preferably 5 to 15 cm.
By baking under such conditions, while having the surface hardness necessary as a baked confectionery that can be eaten by hand, it has a texture that the chocolate inside melts by chewing Baked confectionery can be produced.

In the case of using an electric heater, baking may be performed by further applying hot air to the molded chocolate containing ingredients. The hot air temperature is the temperature when it reaches the shaped chocolate with ingredients, and is preferably 150 to 600 ° C, more preferably 200 to 400 ° C. Moreover, the wind speed of a hot air is a wind speed when it reaches | attains the shape-containing chocolate with ingredients, Preferably it is 5 m / s or less, More preferably, it is 3 m / s or less.
By using hot air, heat transfer efficiency is increased, and baking can be shortened for a shorter time, so that the baked confectionery having the physical properties described above can be easily manufactured.

  In the case of firing with hot air in addition to the electric heater, the firing time is preferably 1 to 30 seconds, more preferably 3 to 20 seconds. On the other hand, when not firing with hot air, the firing time is preferably 5 to 45 seconds, more preferably 10 to 30 seconds.

  The baked confectionery of the present invention can be obtained by performing forced cooling by cooling or blowing after the baking step.

<Production Example 1>
5 parts by weight of cacao, 10 parts by weight of cocoa powder, 25 parts by weight of sugar, 10 parts by weight of lactose, 10 parts by weight of whole milk powder, 10 parts by weight of skim milk powder, 30 parts by weight of vegetable oil and fat, and 0.3 parts by weight of lecithin According to the method, the raw materials were mixed and refined to a particle size of 25 μm, followed by conching to prepare a chocolate dough. This chocolate dough and granular ingredients (cookie crushed product, nut crushed product, gummy) were mixed at a ratio shown in Table 1 to prepare a chocolate dough with ingredients. Table 1 also shows the maximum particle size of the granular material used.
Note that the crushed cookie product used as the ingredient is an oil-absorbent ingredient and a porous ingredient, the nut crushed article is an oil-absorbent ingredient, and the gummy is a moisture-containing ingredient.

The chocolate dough containing ingredients was filled in a mold (inner diameter 20 mm square, depth 20 mm), cooled and solidified to obtain a chocolate molded product (molding step).
The chocolate molded product was taken out of the mold and baked under the following conditions. That is, three sheathed heaters, which are pipe-shaped electric heaters, were arranged horizontally, the heater temperature was set to 300 ° C., and the chocolate molded product was passed therethrough for about 45 seconds and baked (baking step). At this time, the distance between the electric heater and the chocolate molded product passing below was set to 10 cm.

<Test Example 1>
About the baked confectionery manufactured in this way, the degree of baking sagging in the baking process was evaluated according to the following criteria. The results are shown in Table 1.
(Sagging in the firing process)
◎ ・ ・ ・ No change in shape before and after firing ○ ・ ・ ・ No change in shape before and after firing △ ・ ・ ・ Slightly changed in shape before and after firing × ・ ・ ・ Large change in shape before and after firing is there

As shown in Table 1, in the baked confectionery of Examples 1 to 9, compared to the baked confectionery of Comparative Examples 1 and 2, baking sagging in the baking process is reduced.
This result has shown that the baking sag in a baking process can be reduced by using the chocolate dough containing ingredients containing the ingredients whose maximum particle diameter is 10 mm or less in manufacture of baked confectionery.

Table 1 shows a baking process by using a chocolate dough containing ingredients including ingredients having a maximum particle size of 10 mm or less regardless of whether the ingredients are cookie crushed products, nut crushed products, or gummy. It shows that the sagging in the can be reduced.
That is, even if the ingredients are any of oil-absorbing ingredients, moisture-containing ingredients, and porous ingredients, the sag in the baking process can be reduced by making the chocolate dough have a maximum particle size of 10 mm or less. It shows that you can.

Moreover, as shown in Table 1, compared with the baked confectionery of Examples 5 and 6, the baked confectionery of Examples 2 and 4 had reduced baking sagging in the baking process.
This result shows that, in the manufacture of baked confectionery, 0.001 to 1.5 parts by mass of ingredients are added to 1 part by mass of chocolate dough to prepare chocolate dough with ingredients, thereby reducing baking sagging in the baking process. It shows that it can be made.

<Production Example 2>
A baked confectionery was produced in the same manner as in Production Example 1 using Choco Cosplay and crushed chips of potato instead of the crushed cookie of Example 1 (see Table 2).
Here, Cho Cosplay is a rod-shaped material having a length of 5 mm and a diameter of 1.6 mm, and the potato chips pulverized product is a plate-shaped material having a thickness of 1.5 mm and a long diameter of 5 mm.

<Test Example 2>
About the baking confectionery of Examples 10 and 11, the degree of baking sagging in a baking process was evaluated similarly to Test Example 1. The results are shown in Table 2.

  As shown in Table 2, even if the shape of the ingredient is a bar or a plate, the sagging in the baking process can be reduced by adding it to the chocolate dough.

  The above result has shown that the sagging sagging in a baking process can be reduced according to the manufacturing method of the baked confectionery of this invention.

<Production Example 3>
As in Production Example 1, cacao mass 5 parts by mass, cocoa powder 10 parts by mass, sugar 25 parts by mass, lactose 10 parts by mass, whole milk powder 10 parts by mass, skim milk powder 10 parts by mass, vegetable oil and fat 30 parts by mass, lecithin 0.3 After blending parts by mass, the above raw materials were mixed according to a conventional method and refined to a particle size of 25 μm, followed by conching to prepare a normal chocolate dough.

5 parts by weight of cacao, 10 parts by weight of cocoa powder, 25 parts by weight of sugar, 10 parts by weight of lactose, 10 parts by weight of whole milk powder, 10 parts by weight of skim milk powder, 30 parts by weight of vegetable oil and fat, and 0.3 parts by weight of lecithin The above raw materials were mixed according to the method, refined so that the average maximum particle size when 100 particles were observed with a microscope was 50 μm, and then conching was performed to prepare a chocolate dough having a large particle size.
In the chocolate dough, 45% by mass of cacao mass, 89% by mass of cocoa powder, 73.5% by mass of whole milk powder, and 99% by mass of skim milk powder are solid contents.

  A normal chocolate dough prepared in this way, a chocolate dough having a large particle size, and a granular ingredient (cookie pulverized product) having a maximum particle size of 5 mm were mixed at a ratio shown in Table 3 to prepare a chocolate dough.

This chocolate dough was filled in a mold (inner diameter 20 mm square, depth 20 mm), cooled and solidified to obtain a chocolate molded product (molding step).
The chocolate molded product was taken out of the mold and baked under the following conditions. That is, three sheathed heaters, which are pipe-shaped electric heaters, were arranged horizontally, the heater temperature was set to 300 ° C., and the chocolate molded product was passed therethrough for about 45 seconds and baked (baking step). At this time, the distance between the electric heater and the chocolate molded product passing below was set to 10 cm.

<Test Example 3>
About the baked confectionery manufactured in this way, the degree of sag in the baking process was evaluated in the same manner as in Test Example 1. The results are shown in Table 3.

As shown in Table 3, compared with the baked confectionery of Example 4, the baked confectionery of Examples 12 and 13 is less likely to be baked in the baking process.
Moreover, compared with the baked confectionery of Examples 5 and 18-20, the baking sag in the baking process was reduced in the baked confectionery of Examples 14-17.
The above results are obtained by baking the chocolate dough having an average particle size of 0.05 mm to 10 mm, the total content of the solids and ingredients derived from the chocolate dough raw material being 5 to 60% by mass, It shows that sagging in the firing process can be reduced.

  Moreover, the result of the reference examples 1 and 2 is the chocolate dough whose content of the solid substance derived from the raw material of the chocolate dough whose average particle diameter is 0.05 mm is 5-60 mass%, without including ingredients. It is shown that the sagging in the firing process can be reduced by firing.

<Production Example 4>
5 parts by weight of cacao, 10 parts by weight of cocoa powder, 25 parts by weight of sugar, 10 parts by weight of lactose, 10 parts by weight of whole milk powder, 10 parts by weight of skim milk powder, 30 parts by weight of vegetable oil and fat, and 0.3 parts by weight of lecithin The above raw materials were mixed according to the method, refined so that the average maximum particle size when 100 particles were observed with a microscope was 200 μm, and then conching was performed to prepare a chocolate dough having a large particle size.
In addition, like the manufacture example 3, in the said chocolate dough, 45 mass% of cacao mass, 89 mass% of cocoa powder, 73.5 mass% of whole milk powder, and 99 mass% of skim milk powder are solid content.

  Table 4 shows the ratio of the large-sized chocolate dough prepared in this way, the normal chocolate dough prepared by the same method as in Production Example 3, and the granular material (cookie pulverized product) having a maximum particle size of 5 mm. Mixed to prepare a chocolate dough. This chocolate dough was baked in the same manner as in Production Example 3 to obtain a baked confectionery.

<Test Example 4>
About the baked confectionery manufactured in this way, the degree of sag in the baking process was evaluated in the same manner as in Test Example 1. The results are shown in Table 4.

In Test Example 4 in which a test was performed on a baked confectionery manufactured using a chocolate dough having a large particle size having an average particle size of 200 μm, the same results as in Test Example 3 were obtained.
That is, even when the average particle diameter of the solid material derived from the raw material of the chocolate dough is changed, the average particle diameter is 0.05 mm to 10 mm, and the total solids and ingredients derived from the raw material of the chocolate dough It was found that baking sagging in the baking step can be reduced by baking the chocolate dough having a content of 5 to 60% by mass (Table 4).

  In addition, the results of Reference Examples 3 and 4 indicate that the chocolate dough has a solid content of 5 to 60% by mass derived from the raw material of the chocolate dough having an average particle size of 0.2 mm without including ingredients. It is shown that the sagging in the firing process can be reduced by firing.

  The present invention can be applied to the production of baked chocolate.

Claims (5)

One kind selected from the group consisting of a bar-shaped material having a length of 15 mm or less, a plate-shaped material having a thickness of 5 mm or less and a major axis of 25 mm or less, and a granular material having a maximum particle size of 10 mm or less, on the chocolate dough two or more of the moisture-containing ingredient seen including,
Molding of chocolate dough containing ingredients having an average particle diameter of 0.05 mm to 10 mm, and a total content of the solids derived from the raw material of the chocolate dough and the moisture-containing ingredients being 5 to 60% by mass process, and have a firing step of firing the molded Guzai containing chocolate,
The moisture-containing material is at least one selected from soft candy, hard candy, gel food and dried fruit,
The chocolate dough containing ingredients includes 0.001 to 1.5 parts by mass of the moisture-containing ingredient with respect to 1 part by mass of chocolate .   The length of the rod-shaped material is 7 mm or less,
  The plate-like material has a thickness of 2 mm or less and a major axis of 10 mm or less,
  The method for producing a baked confectionery according to claim 1, wherein the granular material has a maximum particle size of 5 mm or less.   The method for producing a baked confectionery according to claim 1 or 2, wherein only the surface layer of the chocolate dough containing ingredients is baked in the baking step. The method for producing a baked confectionery according to any one of claims 1 to 3 , wherein the moisture-containing ingredient is encapsulated in chocolate. One or more selected from the group consisting of a rod-shaped material having a length of 15 mm or less, a plate-shaped material having a thickness of 5 mm or less and a long diameter of 25 mm or less, and a granular material having a maximum particle size of 10 mm or less. look including a moisture-containing ingredient,
Baking the chocolate dough with ingredients whose average particle diameter is 0.05 mm to 10 mm, and the total content of the solids derived from the raw material of the chocolate dough and the moisture-containing ingredients is 5 to 60% by mass It is composed of baking confectionery,
The moisture-containing material is at least one selected from soft candy, hard candy, gel food and dried fruit,
The said chocolate material containing ingredient contains 0.001-1.5 mass part of said moisture containing ingredients with respect to 1 mass part of chocolate, Baked confectionery characterized by the above-mentioned .