JP6690903B2 - Compound confectionery and method of manufacturing compound confectionery - Google Patents

Description

  The present invention relates to a composite confectionery and a method for producing a composite confectionery.

  BACKGROUND ART Conventionally, compound confectionery is known in which soft candy such as nougat, caramel, and marshmallow is coated with chocolate.

  For example, the following Patent Document 1 describes a method for producing a confectionery, which is characterized by absorbing the surface of an oily and fat confectionery dough and baking it. As a confectionery that adheres or coats the oily and fat confectionery dough, a biscuit is given. It is described that baked goods such as crackers, pies, shu, and wafers, candy such as drops, nougat, and jelly, nuts, breads, dried fruits, snacks, and the like can be exemplified.

  Further, for example, Patent Document 2 below describes a method for producing a chocolate with powder, which comprises melting only the surface layer of chocolate by heating with hot air and then sprinkling powder on the surface of the chocolate to adhere the chocolate. The chocolate may be composed of a shell chocolate having a center, and as the center, in addition to chocolate such as ganache different from shell chocolate, caramel, cream, candy, etc. can be used, and crushed nuts It is described that powders and granules such as foods, snacks, puffs, biscuits, and crumbs of cookies can also be used.

JP 2001-245594 A JP, 2002-335863, A

  However, surprisingly, almost no composite confectionery has heretofore been provided, which is covered with baked chocolate and allows the baked chocolate and the texture of candy dough such as nougat to be tasted together. According to the study of the present inventors, when candy dough such as nougat is covered with chocolate and baked, there is a problem that the outer layer made of chocolate is depressed or the candy dough oozes out on the surface of the outer layer made of chocolate. It was a cause that has not been provided in the past. For example, the centers shown in the examples of Patent Document 1 were biscuits, wafers, cookies and the like. Further, in Patent Document 2 described above, only the surface layer of chocolate is melted by heating with hot air.

  Therefore, an object of the present invention is to provide a composite confectionery, in which the candy dough such as nougat is covered with chocolate and baked, and a method for producing the same, in which the above problems are solved.

  To achieve the above object, the composite confectionery of the present invention is a composite confectionery having a candy dough as an inner layer and baking chocolate covering the candy dough, and not having the candy dough on the surface of the outer layer made of the chocolate. Is characterized by.

  According to the composite confectionery of the present invention, since the candy dough is used as the inner layer and the chocolate covering it is baked, at least the surface layer of the outer layer made of the chocolate is heat-denatured, and the heat-denatured chocolate sticks to the teeth when eaten. It prevents stickiness and eliminates the difficulty of eating due to the texture of the candy dough.

  In the composite confectionery of the present invention, the candy dough is preferably an aerated candy dough. According to this, when covered with chocolate and baked, the outer layer made of chocolate does not sink and the candy dough does not ooze out on the surface of the outer layer made of chocolate, and the baking can be performed while maintaining a good shape.

  Further, the candy dough preferably has a specific gravity of 0.1 to 1.2. According to this, when covered with chocolate and baked, the outer layer made of chocolate does not sink and the candy dough does not ooze out on the surface of the outer layer made of chocolate, and the baking can be performed while maintaining a good shape.

  The candy dough preferably has a specific gravity of 0.1 to 1.2 and a water content of 4 to 20% by mass. According to this, when covered with chocolate and baked, the outer layer made of chocolate does not sink and the candy dough does not ooze out on the surface of the outer layer made of chocolate, and the baking can be performed while maintaining a good shape. In addition, when the water content of the candy dough is 4 to 20% by mass, a composite confectionery containing a candy dough having a soft texture can be obtained.

  Further, the candy dough is preferably a candy dough containing a foaming material. According to this, the stability of the structure of the candy dough is improved, such as the state of bubbles contained in the candy dough. As a result, the shape retention during firing can be effectively ensured.

  Further, the foaming material is preferably gelatin or egg white. According to this, it is possible to more effectively secure the shape retention during firing.

  In addition, the candy dough is prepared by boiling the raw material A containing at least sugars and starch syrup and aerating the raw material B containing at least a foaming raw material, and mixing them together, or the raw material A is boiled down to obtain the raw material B. Is preferably obtained by mixing and aeration. According to this, a composite confectionery containing a candy dough having a good texture can be obtained.

  Further, it is preferable that the chocolate contains sugar, cocoa powder, non-temper type oil and fat, trehalose and / or maltose. According to this, the non-temper type oil and fat can suppress blooming due to baking, and the trehalose and / or maltose can suppress the stickiness of the chocolate to provide a composite confectionery.

  Further, the candy dough preferably further contains ingredients. According to this, the flavor and texture of the ingredient can be added to the composite confectionery.

  On the other hand, the method for producing the composite confectionery of the present invention comprises a candy dough as an inner layer, and molding it so as to cover all or part of it with chocolate, and baking it so that the candy dough is not present on the surface of the outer layer made of the chocolate. It is characterized by doing.

  According to the method for producing a composite confectionery of the present invention, the candy dough is used as the inner layer, and the whole or part of the candy dough is molded and baked so that at least the outer layer of the chocolate is heat-denatured and heat-treated. The modified chocolate prevents sticking or stickiness on the teeth when eaten, and thus it is possible to provide a complex confectionery in which the difficulty of eating due to the texture of the candy dough is eliminated.

  In the method for producing a composite confectionery according to the present invention, the candy dough is preferably an aerated candy dough. According to this, when covered with chocolate and baked, the outer layer made of chocolate does not sink and the candy dough does not ooze out on the surface of the outer layer made of chocolate, and the baking can be performed while maintaining a good shape.

  Further, the candy dough preferably has a specific gravity of 0.1 to 1.2. According to this, when covered with chocolate and baked, the outer layer made of chocolate does not sink and the candy dough does not ooze out on the surface of the outer layer made of chocolate, and the baking can be performed while maintaining a good shape.

  The candy dough preferably has a specific gravity of 0.1 to 1.2 and a water content of 4 to 20% by mass. According to this, when covered with chocolate and baked, the outer layer made of chocolate does not sink and the candy dough does not ooze out on the surface of the outer layer made of chocolate, and the baking can be performed while maintaining a good shape. In addition, when the water content of the candy dough is 4 to 20% by mass, a composite confectionery containing a candy dough having a soft texture can be obtained.

  Further, it is preferable that the candy dough is extruded from the inner nozzle of the double nozzle and the chocolate is extruded from the outer nozzle of the double nozzle, and is cut into a predetermined shape. According to this, it is possible to efficiently manufacture and suppress the production cost.

  Moreover, it is preferable to perform the baking at 250 to 400 ° C. for 10 to 60 seconds.

  Further, the candy dough preferably further contains ingredients. According to this, the flavor and texture of the ingredient can be added to the composite confectionery.

  According to the present invention, it is possible to provide a composite confectionery prepared by covering a candy dough such as nougat with chocolate and baking it, and a method for producing the same.

  Examples of the candy dough used in the present invention include nougat, fondant, frappe, caramel, marshmallow, gummy, and soft candy. Generally, these are confectionery and confectionery doughs that have a soft chewability, dissolve in the mouth when chewed, and can enjoy the flavor and texture before swallowing. However, as a difficulty associated with the texture, it tended to be difficult to eat due to sticky or sticky teeth. INDUSTRIAL APPLICABILITY The present invention is applicable to all candy doughs that tend to stick to the teeth or become sticky and difficult to eat.

  The candy dough is preferably aerated. According to this, when covered with chocolate and baked, the outer layer made of chocolate does not sink and the candy dough does not ooze out on the surface of the outer layer made of chocolate, and the baking can be performed while maintaining a good shape. Aeration can be performed, for example, by vigorously stirring the candy dough while using heating, cooling, pressurizing, and depressurizing, using a mixer, an aeration mixer device, or the like.

The candy dough has a specific gravity (g / cm ³ ) of preferably 0.1 to 1.2, more preferably 0.5 to 1.2, and even 0.6 to 1.2. Even more preferably, it is most preferably 0.6 to 1.0. When the specific gravity is in this range, a preferable soft texture can be realized after baking, and when covered with chocolate and baked, the outer layer made of chocolate is depressed, or the candy dough oozes out on the surface of the outer layer made of chocolate. It can be fired without sacrificing shape while maintaining a good shape. The specific gravity can be adjusted by, for example, air content. The specific gravity can be measured by, for example, a method in which a candy dough having a fluidity is cut into a cup having a constant volume, the mass thereof is measured, and the mass is divided by the volume of the cup. In addition, the compound confectionery is cut into a certain shape and sampled (sampled under refrigeration if necessary), the mass is measured, and the volume is measured by a liquid phase replacement method such as water or oil, rapeseed or beads. And a powder replacement method using 3D laser scanning device (for example, manufactured by Astex Co., Ltd., trade name “3D Laser Scanner SELNAC-VM”, manufactured by Eiko Seiki Co., Ltd., trade name “Volscan”), and the like. The specific gravity may be calculated from the measured value of.

  The candy dough preferably has a water content of 4 to 20% by mass, more preferably 4 to 15% by mass, even more preferably 4 to 12% by mass, and 6 to 10% by mass. Is most preferred. If the water content is less than the above range, the soft texture of the candy dough tends to be poor, which is not preferable. When the water content exceeds the above range, it tends to be depressed or burst when coated with chocolate and baked, which is not preferable. The water content of the candy dough is adjusted, for example, by changing the composition of water-based raw materials such as water, alcoholic beverages, creams, sugar solutions, etc., or by changing the boil-down condition when boiling in the state of the solution containing the raw materials. be able to. In addition, after adjusting the candy dough once, the amount of water may be adjusted through a drying step again. The water content can be determined by a water content test method such as the Karl Fischer method, the drying method, or the drying aid method.

  The candy dough preferably contains at least sugar and starch syrup. By containing at least sugar and starch syrup, the texture has viscoelasticity. Examples of the sugar include sugar, honey, maltose, glucose, sugar alcohol and the like.

  It is preferable that the candy dough contains at least a foaming material. By including at least a foaming material, the stability of the structure of the candy dough, such as the state of bubbles contained in the candy dough, can be enhanced. As a result, the shape retention during firing can be more effectively ensured. Examples of the foaming material include protein materials such as gelatin, egg white and soybean protein, and thickening polysaccharides such as agar, carrageenan and xanthan gum. Among them, gelatin, egg white, soybean protein and agar are more preferably used.

  When the candy dough contains sugar and starch syrup, and a foaming material, typical examples of its preparation include at least 25 to 75% by mass of sugar and 10 to 65% by mass of starch syrup, and a solid content of 60 to 60%. About 80% by mass of the raw material A is boiled down to about 70 to 90% by mass at a temperature of about 120 to 140 ° C., and the raw material B containing at least about 1 to 10% by mass of a foaming material is aerated. Then, these are mixed at a temperature of about 40 to 80 ° C., or the raw material A is boiled in the same manner, and a raw material B containing at least about 1 to 10% by mass of a foaming raw material is prepared. Can be prepared by mixing them at a temperature of about 60 to 120 ° C. and aerating them. In this case, the air content may be appropriately adjusted so that the obtained candy dough has a desired air content or specific gravity.

  In addition to the above, well-known candy dough raw materials such as fats and oils, emulsifiers, fragrances, polysaccharide thickeners and pH adjusters can be appropriately used as the candy dough raw material.

  The candy dough may contain ingredients. As ingredients, nuts such as almonds, peanuts, cashew nuts, hazelnuts, macadamian nuts, dried fruits such as raisins, plums, apricots, vegetables and fruit syrup pickles such as chestnuts, banana chips, carrots, pumpkins, etc. Puffs such as dried vegetables and fruit chips, rice puffs, wheat puffs, corn puffs, snacks such as dried noodles and oiled noodles, oiled confectionery such as potato chips, baked confectionery such as biscuits, crackers, cookies and wafers. And breads such as rusks. Of these, ingredients such as nuts containing a relatively large amount of natural fats and oils are more preferable because the fats and oils tend to prevent the candy dough from sticking to the teeth and have a good flavor. The ingredients may be crushed to a suitable size. You may use together 2 or more types of ingredients. The content of the ingredient is preferably 0 to 50% by mass, and more preferably 5 to 40% by mass in the candy dough. If it exceeds this range, the soft texture of the candy dough tends to be poor, which is not preferable. When the candy dough contains ingredients, the preferred range of the specific gravity and water content of the candy dough described above, the sugar and starch syrup, and the preferred range of the amount of the foaming material include the ingredients. It means a preferable range in the whole candy dough. Further, in the following, the "candy dough" is meant to include the ingredient when it is included.

  The type of chocolate used in the present invention is not particularly limited, and can be prepared by a known technique. It is not limited by the rules and regulations, and may be, for example, pure chocolate, chocolate, quasi-chocolate, pure milk chocolate, milk chocolate, quasi-milk chocolate, or white chocolate that does not contain cacao mass or cocoa powder. May be. Raw materials include cacao mass, cocoa powder, cocoa butter, cocoa butter substitute fat, cocoa butter substitute fat, cocoa butter-like fat, other vegetable oils, whole milk powder, skim milk powder, whey powder, sugar, lactose, maltose, trehalose. Sugars such as, emulsifiers such as lecithin, and fragrances are used. It can be prepared by mixing the above raw materials according to a conventional method, refining, and then conching.

  If necessary, the chocolate may be subjected to a so-called whipping treatment of vigorously stirring while heating, cooling, pressurizing, and depressurizing after the conching step so that bubbles may be contained. Stirring can be performed using, for example, a mixer, an aerated mixer device, or the like. When aerated, it is preferably aerated such that the specific gravity thereof is 0.2 to 1.2, more preferably 0.7 to 1.2, and even more preferably 0.9 to 1.2. . The specific gravity of the chocolate can be measured in the same manner as the specific gravity of the candy dough. When the specific gravity of chocolate is within this range, a texture that is one with the inner candy dough can be obtained.

  Further, it is preferable that the chocolate contains sugar, cocoa powder, non-temper oil and fat, trehalose and / or maltose. According to this, the non-temper type oil and fat can suppress blooming due to baking, and the trehalose and / or maltose can suppress the stickiness of the chocolate to provide a composite confectionery. The "non-temper type oil and fat" is an oil and fat that constitutes chocolate and is not derived from cocoa beans, and does not require a tempering treatment for preventing bloom from occurring in the chocolate. Whether or not the fat or oil prevents bloom from occurring can be easily determined by comparison with the case where it is replaced with cocoa butter. Specifically, trans-acid type fats and oils obtained by trans-isomerizing and hardening liquid oil such as fractionated soft part such as palm oil and soybean oil, coconut oil, palm kernel oil, and lauric acid groups such as babassu oil are used. Fats and oils consisting of a large amount of glycerides and lauric acid type fats and oils obtained from the fractionated oil, asymmetric glycerides such as 1,2-disaturated fatty acid-3-monounsaturated fatty acid glyceride (SSU), and 2-unsaturated fatty acids Examples thereof include fats and oils coexisting with SUS type glycerides such as triglycerides of -1,3-disaturated fatty acids.

  The blending amount of the non-temper type oil / fat is preferably 20 to 45% by mass in chocolate, and more preferably 25 to 40% by mass. The content of trehalose in chocolate is preferably 0.1 to 20% by mass, and more preferably 1 to 15% by mass. The content of maltose in the chocolate is preferably 0.1 to 20% by mass, and more preferably 1 to 15% by mass. When trehalose and maltose are blended, the total blending amount thereof in the chocolate is preferably 0.1 to 30% by mass, more preferably 1 to 20% by mass.

  Further, a flavoring material may be added to the chocolate as long as the effect of the present invention is not impaired. Examples of the flavoring agent include crushed nuts, fruit juice powder, fruit freeze-dried chips, coffee chips, caramel, matcha, cocoa nibs, puffed snack foods, biscuit chips, candy chips, chocolate chips, dried fruits, or marshmallows. Is used. Note that, hereinafter, "chocolate" is meant to include the flavoring material when it is included.

  The composite confectionery of the present invention is a composite confectionery obtained by using the candy dough and chocolate described above, using the candy dough as an inner layer, and baking the chocolate covering the candy dough. Further, it is characterized in that it does not have a candy dough on the surface of the chocolate outer layer.

  Here, "covering" means that at least a part of the surface of the complex confectionery is occupied by the outer layer made of chocolate, and the entire surface of the complex confectionery need not necessarily be occupied by the outer layer made of chocolate. . In addition, “as the inner layer” means that the candy dough is arranged inside the chocolate as viewed from the whole of the composite confectionery, and does not necessarily mean that a boundary with the outer layer made of chocolate is formed. In addition, the candy dough forms a multi-layer with the tissues and inclusions made of other ingredients, forms a stack, the texture and inclusions made of other ingredients are dispersed in the candy dough, and the candy dough makes other ingredients. It may be dispersed in a tissue or inclusions consisting of, and does not necessarily mean that a uniform layer is formed by the candy dough. In addition, "does not have the candy dough on the surface of the outer layer made of the chocolate" means that the candy dough that was on the inside with the chocolate layer as the boundary from the whole of the composite confectionery before firing is the chocolate after firing. It means that it has not migrated to the surface by breaking it, bleeding out from the chocolate, etc., on the candy dough that appeared on the surface of the composite confectionery before baking, and on the surface of the outer layer made of chocolate after baking. Even if the candy dough is attached, it is included in the technical scope of the present invention. Therefore, for example, a composite confectionery is molded by a method in which the candy dough is extruded from the double nozzle of the extrusion molding device, the candy dough from the inner nozzle, and the chocolate from the outer nozzle, respectively, and cut into a predetermined shape. As in the case, when the inner layer made of candy dough is visible on the cut surface before firing, it does not correspond to breaking or exuding chocolate.

  In the composite confectionery of the present invention, it is preferable that 40% or more, more preferably 60% or more, still more preferably 80% or more of the surface area of the composite confectionery is covered with the outer layer made of chocolate. If the amount is less than this range, the effect of preventing adhesion to teeth when eating tends to be poor, which is not preferable. The entire surface of the compound confectionery may be occupied by an outer layer of chocolate.

  In the composite confectionery of the present invention, the mass ratio of the candy dough and chocolate in the composite confectionery is preferably 85:15 to 30:70, more preferably 80:20 to 40:60, and 80:20. Even more preferably, it is ˜60: 40. If the mass ratio of chocolate to candy dough is less than this range, the effect of preventing adhesion to teeth when eating tends to be poor, which is not preferable. If the mass ratio of the candy dough to chocolate is less than this range, the texture of the candy dough tends to be poor, which is not preferable.

  The size of the composite confectionery of the present invention may be appropriately set, but it is preferable that the minimum diameter or the length of the short side is 0.5 to 5.0 cm, and 1.0 to 2.5 cm. It is more preferable that If the size is less than the above range, molding tends to be difficult, which is not preferable. Further, if the size exceeds the above range, it is difficult to secure the shape retention during firing due to its own weight, which is not preferable.

  On the other hand, the method for producing a composite confectionery product of the present invention comprises a candy dough as an inner layer, molding it so as to cover all or part of it with chocolate, and baking it so that it does not have a candy dough on the surface of the outer layer made of the chocolate. It is characterized by The meanings of "covering", "as an inner layer", and "not having the candy dough on the surface of the chocolate outer layer" have the same meanings as described above.

  As a molding method, a shell is formed by the chocolate, a center is formed by the candy dough, and a bottom is formed by the chocolate in the mold (mold) by a molding method. By extrusion molding, a double nozzle of an extrusion molding apparatus is used. , The candy dough from the inner nozzle, the chocolate from the outer nozzle, respectively, by a method of extruding, cutting into a predetermined shape, by coating molding, the candy dough into a predetermined shape using an enrober, etc. The method of coating with chocolate, using the one-shot depositor, starts extruding the second oily confectionery from the outer nozzle, then extruding the first oily confectionery from the inner nozzle, and ending the extrusion from the inner nozzle. After that, it is possible to adopt a method such as ending extrusion from the outer nozzle. That. Of these, production by an extrusion molding device is particularly preferable. According to this, it is possible to efficiently manufacture and suppress the production cost.

  Baking can be performed using an oven, a Schwank burner, a gas burner, a microwave oven, or the like. The firing conditions may be appropriately adjusted according to the capabilities and characteristics of the device used. By the adjustment, for example, it is preferable that the surface layer of the outer layer made of chocolate is heat-denatured by baking so that it does not become sticky when held by hand. Further, it is preferable to avoid thermal denaturation of the candy dough as much as possible so that the texture, flavor and the like are maintained. In the case of an oven, it is typically 250 to 400 ° C., preferably 250 to 350 ° C. for 10 to 60 seconds. After firing, the heat may be removed by performing forced cooling by blowing air or the like.

  Whether or not it is sticky when it is held by hand can be judged by touching the surface with a force that is usually enough to pinch a confectionery and whether or not chocolate adheres to fingers.

  Hereinafter, the present invention will be specifically described with reference to examples, but these examples do not limit the scope of the present invention.

[Preparation Example 1]
Nougat doughs of Examples 1 to 6 were prepared by changing the specific gravity and the water content according to the formulations shown in Table 1. Specifically, it was prepared as follows. 200 parts by mass of sugar, 200 parts by mass of starch syrup, and 250 parts by mass of honey were mixed and boiled down to 120 ° C. Separately, 5 parts by mass of dried egg white, 30 parts by mass of sugar and water were mixed with a whipper, and the specific gravity was adjusted with the whipper as necessary. Both were then combined and mixed with a beater. The specific gravity (g / cm ³ ) of the nougat is measured by filling the measuring cup having a constant volume (cm ³ ) with the nougat before solidification, and sliding off after solidification to measure the mass (g) of the nougat per constant volume. It was calculated by Further, the water content (mass%) of the nougat was measured by a normal pressure heating and drying auxiliary agent method (103 ° C., 5 hours).

  As coating chocolate, 31 parts by mass of sugar, 10 parts by mass of trehalose, 15 parts by mass of cocoa powder, 15 parts by mass of whole milk powder, 29 parts by mass of vegetable oil (82% SFC at 20 ° C.), 0.5 part by mass of lecithin. Chocolate was prepared by blending. This chocolate was temperature-controlled and put into a mold of 2.5 cm (vertical) × 1.5 cm (horizontal) × 1.2 cm (height), and a chocolate shell was formed by shell work. About 8 g of the above nougat dough was dispensed to this, the bottom was closed with the same chocolate, cooled, and demolded to obtain a molded product. The amount of chocolate used for each mold was approximately 4 g. The obtained molded product was placed on baking paper, baked in an oven at 350 ° C. for 30 seconds, and then cooled at 10 ° C. for 10 minutes to obtain a composite confectionery.

  As a result, the composite confectionery could be produced without the outer layer of chocolate being depressed and the nougat exuding on the surface of the outer layer.

  In addition, regarding the composite confectionery manufactured with the nougat dough of Examples 1, 4, and 5, the effect of preventing adhesion to teeth when eating was confirmed before and after baking. It was excellent in prevention effect.

  Before and after baking, the inner layer portion of the composite confectionery was cut into a certain shape, and the mass was measured, and the volume was measured by a 3D laser scanning device (manufactured by Astex Co., Ltd., trade name "3D Laser Scanner SELNAC-VM"). Then, the specific gravity was calculated, and there was almost no change before and after firing.

[Preparation Example 2]
The nougat of Examples 7-9 was prepared by changing the amount of almond ingredients in the formulations shown in Table 2. Specifically, it was prepared as follows. 200 parts by mass of sugar, 200 parts by mass of starch syrup, and 250 parts by mass of honey were mixed and boiled down to 120 ° C. Separately, 5 parts by mass of dried egg white, 30 parts by mass of sugar and 30 parts by mass of water were mixed with a whipper. Both were then combined with almonds as needed and mixed in a beater.

  According to a conventional method, the above nougat dough was extruded from the inner nozzle of the double nozzle and the same chocolate as used in Preparation Example 1 was extruded and extruded from the outer nozzle of the double nozzle using an extruder. By setting the mass ratio of the inner layer to the outer layer to be 3: 1 and cutting the extrudate into a predetermined length, about 4.5 cm (vertical) × 1.8 cm (horizontal) × 1.2 cm ( A molded product having a shape of (height) was obtained. The obtained molded product was baked and cooled in the same manner as in Preparation Example 1 to obtain a composite confectionery.

  As a result, the composite confectionery could be produced without the outer layer of chocolate being depressed and the nougat exuding on the surface of the outer layer.

[Preparation Example 3]
70 parts by mass of sugar, 30 parts by mass of starch syrup, and 20 parts by mass of water were mixed in a dissolution tank and boiled down at 121 ° C. until the water content became 10% by mass. Next, this was cooled to 70 ° C. to obtain a fondant, molded into a size of about 2 cm × 1 cm × 1 cm, and allowed to cool to obtain a fondant molded product. The obtained molded product was enrobed with the same chocolate as used in Preparation Example 1 and then baked and cooled in the same manner as in Preparation Example 1 to obtain a composite confectionery.

  As a result, the composite confectionery could be produced without the outer layer made of chocolate being depressed and the fondant being exuded on the surface of the outer layer.

[Preparation Example 4]
75 parts by mass of sugar, 75 parts by mass of starch syrup, and 25 parts by mass of water were mixed, boiled at 118 ° C. until the sugar content reached B × 90 °, and then cooled to 70 ° C. Separately, 10 parts by mass of gelatin (gel strength: 200 bloom) was dissolved in 2 times its mass of water at 80 ° C and cooled to 70 ° C. Then, both were mixed at 8: 1 (mass ratio) to obtain a frappe, which was molded into a size of about 2 cm x 1 cm x 1 cm and allowed to cool to obtain a frappe molding. The specific gravity of this frappe was 0.5 when measured and calculated using a measuring cup in the same manner as in Preparation Example 1. The obtained molded product was enrobed with chocolate in the same manner as in Preparation Example 3, then baked and cooled to obtain a composite confectionery.

  As a result, the composite confectionery could be produced without the outer layer of chocolate being depressed and the frappe being exuded on the surface of the outer layer.

[Preparation Example 5]
100 parts by mass of sugar, 150 parts by mass of starch syrup, 120 parts by mass of sweetened condensed milk, 40 parts by mass of palm oil, and 30 parts by mass of butter were mixed and boiled down to 120 ° C. Then, this was cooled to 70 ° C. to obtain a caramel, which was molded into a size of about 2 cm × 1 cm × 1 cm, and allowed to cool to obtain a caramel molded product. The specific gravity of this caramel was 1.1 when measured and calculated using a measuring cup in the same manner as in Preparation Example 1. The obtained molded product was enrobed with chocolate in the same manner as in Preparation Example 3, then baked and cooled to obtain a composite confectionery.

  As a result, the composite confectionery could be produced without the outer layer of chocolate being depressed or the caramel exuding on the surface of the outer layer.

[Preparation Example 6]
100 parts by mass of sugar, 150 parts by mass of starch syrup, 120 parts by mass of sweetened condensed milk, 40 parts by mass of palm oil, and 30 parts by mass of butter were mixed, boiled down to 120 ° C., and then cooled to 70 ° C. Separately, 10 parts by mass of gelatin (gel strength: 250 bloom) was dissolved in 2 parts by mass of water at 80 ° C and cooled to 70 ° C (gelatin solution). Then, both were mixed at 8: 2 (mass ratio) to obtain a caramel, which was molded into a size of about 2 cm x 1 cm x 1 cm and allowed to cool to obtain a caramel molded product. The specific gravity of this caramel was 0.6 when measured and calculated using a measuring cup in the same manner as in Preparation Example 1. The obtained molded product was enrobed with chocolate in the same manner as in Preparation Example 3, then baked and cooled to obtain a composite confectionery.

  As a result, the composite confectionery could be produced without the outer layer of chocolate being depressed or the caramel exuding on the surface of the outer layer. Further, when the effect of preventing adhesion to teeth when eating was confirmed before and after firing, it was found that the effect of preventing toothing was better when firing.

[Preparation Example 7]
30 parts by mass of sugar, 25 parts by mass of maltose, 25 parts by mass of starch syrup, and 20 parts by mass of water were mixed and boiled down to Brix 85. To this sugar solution, 25 parts by mass of a solution of gelatin (Bloom strength: 200) swollen / dissolved in advance was added so that the final gelatin concentration would be 2 w / v%, and a whipper was used while keeping the temperature at 45 ° C. And mixed to prepare marshmallows. The specific gravity of this marshmallow was 0.25 when measured and calculated using a measuring cup in the same manner as in Preparation Example 1. About 2 g of this was dispensed using a dispenser to obtain a marshmallow molded product. The obtained molded product was enrobed with chocolate in the same manner as in Preparation Example 3, then baked and cooled to obtain a composite confectionery.

As a result, the composite confectionery could be produced without the outer layer of chocolate being depressed or the marshmallow exuding on the surface of the outer layer.

Claims (8)

Aerated, has a specific gravity of 0.1 to 1.2, a water content of 4 to 20% by mass, and has an unbaked candy dough as the inner layer, and covers 60% or more of the surface area with chocolate. The method for producing a composite confectionery, which comprises molding the surface of the outer layer made of chocolate and baking the outer surface of the chocolate to the extent that the surface does not have the candy dough, without undergoing a step of absorbing moisture .   The method for producing a composite confectionery according to claim 1, wherein the candy dough is a candy dough containing a foaming material.   The method for producing a composite confectionery according to claim 2, wherein the foaming material is gelatin or egg white.   The candy dough is prepared by boiling the raw material A containing at least sugars and starch syrup and aeration of the raw material B containing at least a foaming raw material, and then mixing them, or boiling the raw material A and mixing the raw material B. Then, the method for producing a composite confectionery according to any one of claims 1 to 3, which is obtained by aerating the same.   The method for producing a complex confectionery according to claim 1, wherein the chocolate contains sugar, cocoa powder, non-temper type oil and fat, trehalose and / or maltose.   The candy dough is extruded from an inner nozzle of a double nozzle and the chocolate is extruded from an outer nozzle of the double nozzle, and the chocolate is cut into a predetermined shape, thereby forming the candy dough. A method for producing the composite confectionery described.   The method for producing a composite confectionery according to claim 1, wherein the baking is performed at 250 to 400 ° C. for 10 to 60 seconds.   The method for producing a composite confectionery according to claim 1, wherein the candy dough further contains ingredients.