JP7041573B2 - Baked chocolate-like confectionery and its manufacturing method - Google Patents

Description

The present invention relates to baked chocolate-like confectionery and a method for producing the same.

Conventionally, baked confectionery made by baking a molded body of chocolate dough is known. Most of them have a biscuit-like hard structure on the surface by baking, and have a smooth and light texture inside with the original soft structure of chocolate remaining. On the other hand, in recent years, various baked confectioneries have been disclosed due to the diversification of consumer tastes.

For example, Patent Document 1 describes a chocolate dough containing a starchy raw material and water, which is characterized by having a crispy baked confectionery-like texture and melting in the mouth, which is characterized by oven-baking or high-frequency heating. A method for producing a chocolate confectionery having a new texture that also has a texture is disclosed. Further, Patent Document 2 has excellent heat resistance and is characterized by heating oil-based confectionery dough such as chocolate dough at 80 ° C. or higher for several seconds to several tens of minutes to solidify it. A method for producing a confectionery is disclosed, and Example 1 describes a baked confectionery having a crunchy texture that has been heat-treated at 170 ° C. for 10 minutes. However, neither baked confectionery has a crispy texture that is crispy to the center, and since it is heated at a high temperature for a long time in an oven, it is given a burning feeling and has the original flavor of chocolate. do not have.

Japanese Unexamined Patent Publication No. 2000-189058 Japanese Unexamined Patent Publication No. 52-148662

We thought that if we could develop baked confectionery with a new texture that has never been seen before with the diversification of consumer tastes, we thought that it would be accepted by consumers, and as a result of our examination, we found a new texture. I was able to obtain the baked confectionery to be presented. That is, an object of the present invention is to provide a baked chocolate-like confectionery having a crispy texture as a whole, a smooth texture, and a rich chocolate flavor without a burning odor.

As a result of diligent research to solve the above problems, the present inventors have made a chocolate dough or a quasi-chocolate dough containing a specific amount of saccharides, and the maximum particle size is less than a specific water content and the main component is cereal flour. The baked chocolate-like confectionery dough containing a specific amount of baked confectionery in a specific range is baked on both sides at a specific temperature for a specific time, and the baked chocolate-like confectionery with a specific range of thickness is a crispy food. We have found that it has a chocolate flavor that is smooth and has a rich, non-burnt odor, and has completed the present invention.

That is, the first of the present invention is the maximum grain of chocolate dough or quasi-chocolate dough containing 10 to 55% by weight of sugar, which is mainly composed of grain flour and has a water content of 10% by weight or less in the whole baked confectionery. A dough for baked chocolate-like confectionery containing 10 to 100 parts by weight of baked confectionery whose diameter is smaller than the thickness of baked chocolate-like confectionery is sandwiched and baked on both sides at 100 to 140 ° C. for 60 to 150 seconds, and baked to a thickness of 2 to 10 mm. Regarding chocolate-like sweets. A preferred embodiment relates to the baked chocolate-like confectionery described above, which is molded immediately after being sandwiched and baked on both sides. The second aspect of the present invention relates to a complex confectionery in which the above-mentioned baked chocolate-like confectionery is used. The third aspect of the present invention is that with respect to 100 parts by weight of chocolate dough or quasi-chocolate dough containing 10 to 55% by weight of saccharides, the main component is cereal flour and the water content is 10% by weight or less in the whole baked confectionery, and the maximum particle size is. A baked chocolate-like confectionery that is characterized by sandwiching and baking dough for baked chocolate-like confectionery, which is a mixture of 10 to 100 parts by weight of baked chocolate-like confectionery, at 100 to 140 ° C. for 60 to 150 seconds. Regarding the manufacturing method. A preferred embodiment relates to the above-described method for producing a baked chocolate-like confectionery, which adjusts the thickness of the baked chocolate-like confectionery to 2 to 10 mm.

According to the present invention, it is possible to provide a baked chocolate-like confectionery having a crispy texture as a whole, a smooth texture, and a rich chocolate flavor without a burning odor.

Hereinafter, the present invention will be described in more detail. The baked chocolate-like confectionery of the present invention is a chocolate dough or quasi-chocolate dough containing a specific amount of sugar and a confectionery dough containing a specific amount of baked confectionery, which is sandwiched and baked on both sides under specific conditions, and has a specific thickness. The whole confectionery has a crispy texture, a smooth texture, and a rich chocolate flavor without a burning odor.

The chocolate dough and the quasi-chocolate dough in the present invention comply with the definition of Article 2, Paragraph 12 of the "Fair Competition Code" (Revised Construction Date, October 18, 2012) approved by the Consumer Affairs Agency and the Fair Trade Commission. Specifically, it is as follows. White chocolate is also included in any of the following doughs.

(1) Chocolate dough A chocolate dough having a cacao content of 35% by weight or more, a cocoa butter content of 18% by weight or more, and a water content of 3% or less of the total weight. Alternatively, in the whole chocolate dough, the cocoa content exceeds 21% by weight and the cocoa butter content is 18% by weight or more, the total amount of cocoa content and milk solid content exceeds 35% by weight, and the milk fat content is 3% by weight. That's all for chocolate dough.

(2) Semi-chocolate dough a: The whole semi-chocolate dough contains 15% by weight or more of cacao, 3% by weight or more of cocoa butter, 18% by weight or more of fat, and 3% by weight or less of water. (However, those that correspond to chocolate dough are excluded). Or,
B: The whole quasi-chocolate dough contains 7% by weight or more of cacao, 3% by weight or more of cocoa butter, 18% by weight or more of fat, 12.5% by weight or more of milk solids, and 2% by weight or more of milk fat. , Semi-chocolate dough with a water content of 3% by weight or less (excluding those corresponding to chocolate dough).

The chocolate dough or the semi-chocolate dough may be a commercially available product or may be produced according to a conventional method.

The cocoa content refers to cocoa nibs, cocoa mass, cocoa butter, cocoa cake and cocoa powder from which water has been removed, and always contains components other than cocoa butter. The cacao content is preferably 7 to 70% by weight, more preferably 15 to 70% by weight, still more preferably 21 to 70% by weight, and particularly preferably 35 to 70% by weight in the whole chocolate dough or semi-chocolate dough. If it is less than 7% by weight, the chocolate flavor may be insufficient. If it is more than 70% by weight, the crispy texture of the baked chocolate-like confectionery may be deteriorated.

The milk solid content in the present invention refers to components other than lactose and water contained in dairy products. In the present invention, as a raw material containing milk solids, various products derived from milk can be used, and those in the form of powder are particularly preferable. Specific examples thereof include full-fat milk powder, skim milk powder, high-fat whole milk powder, whey powder, buttermilk powder, casein and the like. Preferably, full-fat milk powder, skim milk powder, and whey powder can be used.

The milk fat is a fat component of milk, which is obtained by removing water and non-fat milk solids from milk.

The fat content is a fat content derived from the cocoa butter and edible fats and oils other than cocoa butter. The edible oils and fats other than the coconut oil are not particularly limited as long as they are edible, but for example, corn oil, safflower oil, cottonseed oil, sunflower oil, rapeseed oil, soybean oil, rice bran oil, olive oil, palm oil, palm oil, Vegetable oils such as palm kernel oil, animal oils such as milk fat, fish oil, beef fat, pork fat, and egg yolk oil, as well as those obtained by ester-exchanged these fats and oils, cured and separated oils, etc. are selected from these groups. At least one can be used. In addition, these edible oils and fats other than cocoa butter can be contained in chocolate dough and semi-chocolate dough containing no milk solids.

The whole chocolate dough or quasi-chocolate dough of the present invention preferably contains 10 to 55% by weight of sugar, more preferably 15 to 50% by weight, further preferably 20 to 50% by weight, and 25 to 50% by weight. Especially preferable. If it is less than 10% by weight, the crispy texture of the baked chocolate-like confectionery may deteriorate. Further, if it is more than 55% by weight, the mouthfeel may be reduced. The saccharides refer to monosaccharides, disaccharides, oligosaccharides, sugar alcohols, starch syrup, starch decomposition products and water-soluble dietary fibers, and any saccharides commercially available in the art can be used. Specific examples of sugars include sugar, glucose, fructose, maltose, lactose, high fructose corn syrup, oligosaccharides, starch syrup, sugar alcohols and the like, and at least one selected from these groups can be used. Further, the saccharide is preferably in the form of powder from the viewpoint of handling.

The chocolate dough or quasi-chocolate dough of the present invention may contain, if necessary, a flavoring agent, an emulsifier, or the like as ingredients other than the above.

The fragrance is not particularly limited, and examples thereof include water-based fragrances and oil-based fragrances, and examples thereof include nut-based (almond nuts, hazelnuts), vanilla-based (French vanilla), and cream-based (Irish cream). When the fragrance is blended, the content is preferably in the range of 0.5% by weight or less in the whole chocolate dough or semi-chocolate dough. If it exceeds 0.5% by weight, the flavor of the flavor may be too strong and the chocolate flavor may be impaired.

The emulsifier is a substance containing both a hydrophilic group and a lipophilic group in the molecule, and therefore easily forming an adsorption layer at the interface between water and oil. Examples of the emulsifier include sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, lecithin and the like, and at least one selected from these groups can be used. When the emulsifier is blended, the blending amount is preferably in the range of 1% by weight or less in the whole chocolate dough or semi-chocolate dough. If it exceeds 1% by weight, the effect of lowering the viscosity during processing and facilitating processing may reach a plateau.

The chocolate dough or quasi-chocolate dough of the present invention may further contain powders of fruits, vegetables, teas, seeds and herbs. The median diameter of the powder is preferably 5 to 20 μm. If it is less than 5 μm, the flavor of the added powdered raw material may be felt weak, and if it exceeds 20 μm, the texture of the baked chocolate-like confectionery may be rough.

The chocolate dough and the quasi-chocolate dough of the present invention can be produced according to a conventional method, and are used in the production of the baked chocolate-like confectionery of the present invention together with the baked confectionery. To give a concrete example of the method for producing the chocolate dough or the quasi-chocolate dough, first, the above-mentioned cacao content, sugars and other raw materials to be added as needed are mixed, then finely divided by a roller, and then 40 to 40 by a mixer. After kneading (continging) at 60 ° C. for 50 to 90 minutes, the product is cooled to 25 to 30 ° C. with stirring, and then heated (tempered) to a temperature of 30 to 35 ° C. again, and then this is performed. After undergoing a heat retention step in which chocolate dough or semi-chocolate dough is appropriately poured into a mold, cooled at 0 to 20 ° C to harden, and further stored at a temperature of 24-36 ° C as necessary, the present invention is combined with baked confectionery. Used in the production of baked chocolate-like confectionery.

The baked confectionery in the present invention refers to baked confectionery such as biscuits, cookies, crackers, and pretzels, which is mainly composed of flour and contains a specific amount of water and fat and oil, and has a specific maximum particle size. Further, if necessary, it may contain materials contained in general baked confectionery such as eggs, sugars, emulsifiers, and taste materials.

The flour is obtained by grinding the flour into a powder, and can be used without particular limitation as long as it is usually blended in baked goods. For example, wheat flour (strong flour, semi-strong flour, medium flour, durum) can be used. Flour, soft flour, etc.), whole grain flour, wheat bran, wheat germ, barley flour, rice flour, corn flour, rye flour, whole rye flour, buckwheat flour, soybean flour, almond poodle, etc. Can be used.

The oils and fats in the baked confectionery are not particularly limited as long as they are edible oils and fats usually used for baked confectionery, but for example, coconut oil, safflower oil, cottonseed oil, sunflower oil, rapeseed oil, soybean oil, rice bran oil, olive oil, and coconut palm. Vegetable oils such as oil, palm oil, palm kernel oil, animal oils such as milk fat, fish oil, beef fat, pork fat, and egg yolk oil, and those obtained by ester-replacement of these fats and oils, cured and separated, etc. can be mentioned. , At least one selected from those groups can be used.

The content of fats and oils in the baked confectionery is preferably 5 to 100 parts by weight, more preferably 10 to 80 parts by weight, still more preferably 20 to 60 parts by weight, based on 100 parts by weight of the flour in the whole baked confectionery. If it is less than 5 parts by weight, the mouthfeel may be worse, while if it is more than 100 parts by weight, the crispy texture may be inferior.

The smaller the water content in the baked confectionery, the better, but it is preferably 10% by weight or less, more preferably 5% by weight or less, and further preferably 3% by weight or less in the whole baked confectionery. If the water content exceeds 10% by weight, the crispy texture of the baked chocolate-like confectionery of the present invention may be inferior.

The eggs in the baked confectionery are chicken eggs, and in addition to raw whole eggs, salted whole eggs, salted egg yolks, sweetened whole eggs, dried whole eggs, frozen whole eggs, frozen sweetened whole eggs, enzyme-treated whole eggs and the like can be used. .. The content of the egg in the baked confectionery is preferably 1 to 25 parts by weight, more preferably 1 to 20 parts by weight, still more preferably 3 to 15% by weight, based on 100 parts by weight of the flour in the whole baked confectionery. .. If it is less than 1 part by weight, the mouthfeel may be inferior, while if it is more than 25 parts by weight, the crispy texture may be inferior.

The saccharides in the baked confectionery are not particularly limited as long as they are saccharides usually used for baked confectionery, but for example, monosaccharides such as grape sugar and fructose, disaccharides such as sugar, lactose and maltose, and oligosaccharides of trisaccharide or more. , Reduced maltose sugar candy, sugar alcohols such as erythritol, xylitol, martitol and the like, and at least one selected from these groups can be used.

The content of saccharides in the baked confectionery is preferably 20 to 100 parts by weight, more preferably 30 to 90 parts by weight, still more preferably 35 to 70% by weight, based on 100 parts by weight of the flour in the whole baked confectionery. .. If it is less than 20 parts by weight, the flavor may be insufficient, while if it is more than 100 parts by weight, the crispy texture may be inferior.

The emulsifier in the baked confectionery is not particularly limited as long as it is generally used for baked confectionery, and examples thereof include sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, and lecithin. , At least one selected from those groups can be used.

The content of the emulsifier in the baked confectionery is preferably 0.05 to 1 part by weight, more preferably 0.05 to 0.8 part by weight, and 0.1 by weight, based on 100 parts by weight of the flour in the whole baked confectionery. To 0.7% by weight is more preferable. If it is less than 0.05 parts by weight, the workability at the time of producing the dough may be inferior, and if it is more than 1 part by weight, the taste of the emulsifier may deteriorate the flavor.

The flavoring materials in the baked confectionery include sesame seeds (black sesame seeds, white sesame seeds, etc.), peanuts, almonds, macadamia nuts, cashew nuts, chestnuts and other seeds and seeds, kin flour, beans and other beans, strawberries, oranges, raisins, apples. , Kiwi, pineapple, plum, banana, blueberry, raspberry, cranberry and other fruits, coffee, matcha, black tea, cocoa, beer, wine and other favorite beverages, caramel, cinnamon and the like. The form of the taste raw material is preferably powder or paste.

The content of the taste material in the baked confectionery is preferably 1 to 30 parts by weight, more preferably 2 to 25 parts by weight, and 3 to 20% by weight, based on 100 parts by weight of the flour in the whole baked confectionery. More preferred. If it is less than 1 part by weight, the flavor of the taste material may be weak, and if it is more than 30 parts by weight, the cohesiveness at the time of molding the dough may be poor.

The maximum particle size of the baked confectionery means the average value of each maximum particle size of 100 baked confectionery measured using a microscope. The maximum particle size can be adjusted, for example, by changing the conditions for crushing the food material with a crusher. The maximum particle size is preferably smaller than the thickness of the baked chocolate-like confectionery of the present invention, and more preferably 1/2 to 1/5 of the thickness of the baked chocolate-like confectionery.

Here, the thickness of the baked chocolate-like confectionery of the present invention is preferably 2 to 10 mm, more preferably 2.5 to 7 mm, still more preferably 2.5 to 5 mm in order to enjoy a crispy texture in the whole confectionery. 3 to 5 mm is particularly preferable. If it is thinner than 2 mm, it may be easily broken during transportation and handling may be poor, and if it is thicker than 10 mm, the crispy texture may be inferior.

When the thickness of the baked chocolate-like confectionery is preferably 2 to 10 mm as described above, the maximum particle size of the baked chocolate-like confectionery is preferably 1 to 5 mm and more preferably 1 to 4 mm within the range not exceeding the thickness of the baked chocolate-like confectionery. It is preferable, and more preferably 1.5 to 3.5 mm. If the thickness of the baked chocolate-like confectionery is exceeded, the moldability at the time of producing the baked chocolate-like confectionery may be poor, or the texture of the baked chocolate-like confectionery may be inferior.

The method for producing the baked confectionery of the present invention may be produced according to a conventional method, and the following methods can be exemplified. That is, first, the fat, the sugar, and other raw materials are added to the flour in a predetermined amount, and then the all-in-mix method, the after-powder method, the sugar batter method, the flower batter method, etc. , A baked confectionery dough can be prepared according to any of the known methods, and the baked confectionery dough can be cooked to obtain a baked confectionery. Here, cooking refers to processing such as baking, frying, steaming, steaming, and microwave cooking, and cooking for 1 to 90 minutes while the dough temperature during heating is 80 to 120 ° C. It is preferable to do so.

In the present invention, the chocolate dough or quasi-chocolate dough and the baked confectionery are mixed at a specific ratio to obtain a dough for baked chocolate-like confectionery, and the dough is baked to obtain a baked chocolate-like confectionery. The mixing ratio of these is preferably 10 to 100 parts by weight, more preferably 20 to 80 parts by weight, still more preferably 30 to 70 parts by weight, and 45 to 65 parts by weight with respect to 100 parts by weight of the chocolate dough or quasi-chocolate dough. The weight part is particularly preferable. If the mixing ratio is less than 10 parts by weight, the mouthfeel may be poor and the shape-retaining property of the baked chocolate-like confectionery may be poor. On the other hand, if it exceeds 100 parts by weight, the chocolate flavor may be weakened and the crispy texture may be inferior.

The method for producing the baked chocolate-like confectionery of the present invention is illustrated below. First, the baked confectionery is mixed in a place where the chocolate dough or semi-chocolate dough is melted at 40 to 60 ° C., filled in a mold, cooled and solidified, and taken out from the mold to obtain a dough for baked chocolate-like confectionery. .. A baked chocolate-like confectionery can be obtained by baking at 100 to 140 ° C. for 60 to 150 seconds, preferably using an apparatus capable of sandwiching and baking this baked chocolate-like confectionery dough. The firing temperature is more preferably 110 to 135 ° C, further preferably 115 to 130 ° C, and particularly preferably 120 to 127 ° C. The time is more preferably 60 to 120 seconds, further preferably 75 to 115 seconds, and particularly preferably 85 to 110 seconds.

Examples of the device that can sandwich and bake the dough for baked chocolate-like confectionery include a taiyaki machine, a large-sized baking machine, and a device compliant with a waffle baker. You can bake one side at a time while pressing with. Therefore, when performing double-sided firing, both sides may be fired at the same time, or one side may be fired and then the other side may be fired. In order to obtain a more crispy texture, a device conforming to a taiyaki machine, a large-sized baking machine, or a waffle baker is preferable.

When the thickness of the baked chocolate-like confectionery is 2 to 10 mm, it is preferable to adjust the thickness of the baked chocolate-like confectionery dough before baking to 2 to 15 mm. When the thickness of the baked chocolate-like confectionery is 2.5 to 7 mm, it is more preferable to adjust the thickness at the time of forming the dough for the baked chocolate-like confectionery before baking to 2.5 to 10 mm. When the thickness of the baked chocolate-like confectionery is 2.5 to 5 mm, it is more preferable to adjust the thickness at the time of forming the dough for baked chocolate-like confectionery before baking to 2.5 to 7 mm, and the thickness of the baked chocolate-like confectionery is 3. In the case of about 5 mm, it is more preferable to adjust the thickness at the time of forming the dough for baked chocolate-like confectionery before baking to 3 to 7 mm.

Since the baked chocolate-like confectionery immediately after baking is soft, it can be easily molded by rolling it into a cone, a cup, a dish, a triangle, a strip, or a round shape.

The complex confectionery in which the baked chocolate-like confectionery of the present invention is used is a confectionery in which ingredients such as creams, chocolates, fruits and nuts are combined with the baked chocolate-like confectionery. The complex confectionery using the baked chocolate-like confectionery of the present invention is crispy with almost no moist feeling even when combined with these materials, with or without some moisture transfer to the baked chocolate-like confectionery. It has a new texture that has never been seen before, with a good texture and texture that is not impaired, and a good balance of texture with the ingredients.

Examples of the complex confectionery include a baked chocolate-like confectionery sandwiched with cream, and a tart in which the baked chocolate-like confectionery is molded into a dish shape and topped with cream or fruit. Furthermore, by coating the surface of the baked chocolate-like confectionery with chocolate, the transfer of water to the baked chocolate-like confectionery is further suppressed, there is no damp feeling, and the texture is crispy and has a long mouthfeel. Can be maintained for a period of time.

Examples are shown below and the present invention will be described in more detail, but the present invention is not limited to these examples. In the examples, "part" and "%" are based on weight.

<Evaluation of texture and flavor of baked chocolate-like confectionery>
The baked chocolate-like confectionery obtained in Examples 1 to 10 and Comparative Examples 1 to 7 was eaten by 10 skilled panelists, and the baked chocolate-like confectionery of Example 4 was used as 3 points to give a crispy texture. Each baked chocolate-like confectionery was evaluated from the viewpoint of good mouthfeel and no burning odor, and the strength of the chocolate flavor should be the same as the chocolate flavor of the baked chocolate-like confectionery dough before baking in Example 4. It was evaluated as 3 points.

In addition, the baked chocolate-like confectionery obtained in Examples 11 to 13 and Comparative Example 10 were eaten by 10 skilled panelists, and the baked chocolate-like confectionery of Example 4 was used as 3 points for a crispy texture and mouth. Each baked chocolate-like confectionery was evaluated from the viewpoint of goodness of mellowness and no burning odor, and the strength of the chocolate flavor was the same as the chocolate flavor of the baked chocolate-like confectionery dough before baking in Example 13. It was evaluated as 3 points.

(Crispy texture)
5 points: Very better than the baked chocolate-like confectionery of Example 4, and the whole confectionery has a crispy texture like never before. 4 points: Better and crispy food than the baked chocolate-like confectionery of Example 4. There is a feeling in the whole confectionery 3 points: Similar to the baked chocolate-like confectionery of Example 4, there is a little crispy texture, but it is not as good as the whole confectionery 2 points: It is worse than the baked chocolate-like confectionery of Example 4. , The whole confectionery does not have a crispy texture, but rather has a crunchy feeling. 1 point: Very worse than the baked chocolate-like confectionery of Example 4, there is no crispy texture in the whole confectionery, and there is a soft texture in some places.

(Good mouthfeel)
5 points: Very better than the baked chocolate-like confectionery of Example 4, easy to crumble, and very good to the mouth. 4 points: Better than the baked chocolate-like confectionery of Example 4, easy to crumble, and good to the mouth. 3 points: Equivalent to the baked chocolate-like confectionery of Example 4, which is slightly inferior in crumbleability and mouthfeel. : Very worse than the baked chocolate-like confectionery of Example 4, it does not crumble easily, and it has a very bad mouthfeel.

(Strength of chocolate flavor)
5 points: Much better than the chocolate flavor of the pre-baked chocolate-like confectionery dough of Example 4 or Example 13, and the chocolate flavor is extremely strong 4 points: Pre-baked chocolate-like of Example 4 or Example 13. Better than the chocolate flavor of the confectionery dough, the chocolate flavor is strong 3 points: Equivalent to the chocolate flavor of the baked chocolate-like confectionery dough before baking in Example 4 or Example 13, and the chocolate flavor is slightly felt 2 points: Example 4 or the chocolate flavor of the baked chocolate-like confectionery dough before baking in Example 13 is worse than the chocolate flavor, and the chocolate flavor is slightly felt. 1 point: Chocolate flavor of the baked chocolate-like confectionery dough before baking in Example 4 or Example 13. Much worse than, with almost no chocolate flavor

(No burning odor)
5 points: much better than the baked chocolate-like confectionery of Example 4 and no burning odor 4 points: better than the baked chocolate-like confectionery of Example 4 and almost no burning odor 3 points: of Example 4 Equivalent to baked chocolate-like confectionery, with a slight burnt odor 2 points: worse than the baked chocolate-like confectionery of Example 4, and a slight burnt odor is felt 1 point: much more than the baked chocolate-like confectionery of Example 4. It is bad for you and you feel a strong burning odor.

(Comprehensive evaluation of baked chocolate-like sweets)
A comprehensive evaluation was made based on the evaluation results of crispy texture when eating baked chocolate-like confectionery, good mouthfeel, strength of chocolate flavor, and no burning odor. The evaluation criteria at that time are as follows.
A: Crispy texture, smooth texture, strong chocolate flavor, and no burnt odor all satisfy 4.5 points or more and 5.0 points or less.
B: Crispy texture, good mouthfeel, strength of chocolate flavor, no burning odor are all 4.0 or more and 5.0 or less, and 4.0 or more and less than 4.5 are at least. There is one.
C: Crispy texture, good mouthfeel, strength of chocolate flavor, no burning odor are all 3.0 points or more and 5.0 points or less, and 3.0 or more and less than 4.0 are at least. There is one.
D: Crispy texture, good mouthfeel, strength of chocolate flavor, no burning odor are all 2.0 or more and 5.0 or less, and 2.0 or more and less than 3.0 are at least. There is one.
E: At least one with less than 2.0 in the evaluation of crispy texture, good mouthfeel, strength of chocolate flavor, and no burning odor.

<Sensory evaluation of complex confectionery>
A complex confectionery topped with custard cream was prepared in a tart-shaped baked chocolate-like confectionery produced in Examples and Comparative Examples, stored at 5 ° C. for 48 hours, and then eaten by 10 skilled panelists. With 15 complex confectionery as 3 points, each texture was evaluated from the viewpoint of the lack of dampness of baked chocolate-like confectionery, crispy texture, texture, and the balance of texture with the ingredients, and the evaluation points. The average value of was used as the evaluation value of texture. The evaluation criteria at that time were as follows.

(No feeling of dampness)
5 points: much better than the complex confectionery of Example 15 and no moisture is felt in the baked chocolate-like confectionery 4 points: better than the complex confectionery of Example 15 and almost no moisture is felt in the baked chocolate-like confectionery 3 points: Equivalent to the complex confectionery of Example 15, a little moisture is felt in the baked chocolate-like confectionery, but it is at a level that is not a problem. 2 points: It is worse than the complex confectionery of Example 15, and the baked chocolate-like confectionery has moisture. Feeling and poor texture 1 point: The baked chocolate-like confectionery feels very damp and has a bad texture.

(Crispy texture)
5 points: much better than the complex confectionery of Example 15 and has a crispy texture like never before 4 points: better than the complex confectionery of Example 15 and has a crispy texture 3 points: implementation Equivalent to the complex confectionery of Example 15, with a little crispy texture 2 points: worse than the complex confectionery of Example 15, no crispy texture, and crispy 1 point: than the complex confectionery of Example 15. Is also very bad and crunchy, but slightly sticky

(Good mouthfeel)
5 points: Much better than the composite confectionery of Example 15, easy to crumble, and very good in the mouth 4 points: Better than the complex confectionery of Example 15, easy to crumble, and good in the mouth 3 points: Implementation Equivalent to the complex confectionery of Example 15, which is slightly inferior in crumbleability and mouthfeel. Is also very bad, does not crumble easily, and has a very bad mouthfeel.

(Balance of texture with ingredients)
5 points: Very better than the complex confectionery of Example 15, and the balance between the crispy but smooth texture of the baked chocolate-like confectionery and the melting of the custard cream is extremely good. 4 points: Example 15 The crispy texture of the baked chocolate-like confectionery is slightly inferior to that of the complex confectionery, but the balance with the custard cream is good. The texture is slightly inferior and the crispy texture is slightly inferior, but the balance with the custard cream is relatively good. The texture is also inferior, and it feels like it is mixed with custard cream and has a bad balance. 1 point: It is much worse than the complex confectionery of Example 15, and the crispy texture of the baked chocolate-like confectionery is not felt. It has a damp feel, and when mixed with custard cream, it has a sticky texture, and the balance is extremely poor.

(Comprehensive evaluation of complex confectionery)
A comprehensive evaluation was made based on the evaluation results of the lack of dampness when eating complex-like confectionery, the crispy texture, the texture, and the balance of texture with the ingredients. The evaluation criteria at that time are as follows.
A: No dampness, crispy texture, texture, and texture balance with the ingredients all satisfy 4.5 points or more and 5.0 points or less.
B: No dampness, crispy texture, texture, and texture balance with the ingredients are all 4.0 or more and 5.0 or less, and 4.0 or more and less than 4.5. There is at least one.
C: No dampness, crispy texture, texture, and texture balance with the ingredients are all 3.0 points or more and 5.0 points or less, and 3.0 or more and less than 4.0. There is at least one.
D: No dampness, crispy texture, texture, and texture balance with the ingredients are all 2.0 or more and 5.0 or less, and 2.0 or more and less than 3.0. There is at least one.
E: There is at least one less than 2.0 in the evaluation of the lack of dampness, crispy texture, texture, and the balance of texture with the ingredients.

(Production Example 1) Preparation of quasi-chocolate dough 10 parts by weight of cocoa mass (“Cacao mass blend N” manufactured by Morinaga Shoji Co., Ltd.), 5 parts by weight of cocoa powder (“Royal NPC cocoa” manufactured by Morinaga Shoji Co., Ltd.), total fat powder 15 parts by weight of milk ("Meiji whole fat milk" manufactured by Meiji Dairy Co., Ltd.), 40 parts by weight of powdered sugar ("Meiji whole fat milk" manufactured by Nissin Sugar Co., Ltd.), edible oil and fat ("Belco 600" manufactured by Kaneka Co., Ltd.) Add 14.45 parts by weight and 0.5 parts by weight of lecithin (“Yelkin TS” manufactured by ADM), knead with a kneader, grind with a roll refiner to make 18 micron fine particles, and then in a conching for 17 hours. Conching is performed, and during that time, 15 parts by weight of edible oil (“Belco 600” manufactured by Kaneka Co., Ltd.) is gradually added, 0.05 parts by weight of vanillin is added, and then tempering treatment is performed at 32 ° C. for 17 hours to form a mold. It was poured and allowed to cool at 10 ° C., and solidified and molded to obtain a quasi-chocolate dough. The obtained quasi-chocolate dough had a cacao content of 15% by weight, a cocoa butter content of 6.6% by weight, a fat content of 39.8% by weight, a sugar content of 45.9% by weight, a milk solid content of 8.7% by weight, and a water content of 0.3. It was% by weight.

(Production Example 2) Preparation of chocolate dough In Production Example 1, 10 parts by weight of cocoa mass was added to 60 parts by weight, 40 parts by weight of powdered sugar was added to 29.45 parts by weight, and 14.45 parts by weight of edible fat was not added. A chocolate dough was obtained in the same manner as in Production Example 1 except that the parts by weight and 15 parts by weight were changed to 2.5 parts by weight and 2.5 parts by weight. The obtained chocolate dough had a cacao content of 65% by weight, a cocoa butter of 34.1% by weight, a fat content of 39.1% by weight, sugars of 29.5% by weight, a milk solid content of 0% by weight, and a water content of 0.1% by weight. there were.

(Production Example 3) Preparation of chocolate dough In Production Example 2, 60 parts by weight of cocoa mass was changed to 80 parts by weight, and 29.45 parts by weight of powdered sugar was changed to 9.45 parts by weight, in the same manner as in Production Example 2. I got a chocolate dough. The obtained chocolate dough had a cacao content of 85% by weight, a cocoa butter of 44.9% by weight, a fat content of 49.9% by weight, sugars of 9.5% by weight, a milk solid content of 0% by weight, and a water content of 0.1% by weight. there were.

(Production Example 4) Preparation of quasi-chocolate dough In Production Example 1, 15 parts by weight of whole fat powdered milk was added to 25 parts by weight, and 14.45 parts by weight and 15 parts by weight of edible fat were added to 9. A semi-chocolate dough was obtained in the same manner as in Production Example 1 except that the portions were changed to 5 parts by weight and 9.95 parts by weight and 15 parts by weight of cocoa butter was added. The quasi-chocolate dough had a cacao content of 15% by weight, a cocoa butter of 15% by weight, a fat content of 40.7% by weight, sugars of 49.8% by weight, a milk solid content of 14.4% by weight, and a water content of 0.7% by weight. ..

(Production Example 5) Preparation of baked confectionery (biscuits) Shortening (“Everlight G” manufactured by Kaneka Co., Ltd.) 35 parts by weight, white sugar (“Kami white sugar” manufactured by Toyo Seisu Co., Ltd.) 45 parts by weight, salt (public interest) 1.6 parts by weight of "refined salt" manufactured by Salt Industry Center of Japan) and 0.2 parts by weight of vanilla flavor are put into a 10Q mixer ball ("HPi-20M" manufactured by Kanto Mixer Industry Co., Ltd.) and rubbed together. Next, 5 parts by weight of eggs ("Liquid whole egg (sterilized)" manufactured by Cupy Tamago Co., Ltd.) and 0.4 parts by weight of sodium hydrogen carbonate ("Food additive grade sodium hydrogen carbonate" manufactured by Genuine Chemical Co., Ltd.), hydrogen carbonate After dissolving 1.2 parts by weight of ammonium ("ammonium hydrogen carbonate" manufactured by Happo Shokusan Co., Ltd.), add them together and emulsify. Further sieved soft flour (“Violet” manufactured by Nisshin Flour Milling Co., Ltd.) 100 parts by weight, cocoa powder (“Royal NPC Cocoa” manufactured by Morinaga Shoji Co., Ltd.) 10 parts by weight, whole milk powder (manufactured by Meiji Dairy Co., Ltd.) "Meiji whole fat milk") 2 parts by weight was added and mixed at low speed for 2 minutes to obtain a dough. After letting it rest in the refrigerator for 1 hour, it was stretched to a thickness of about 5 mm using a reverse sheeter to obtain a dough for biscuits. The obtained dough for biscuits was cut out with a 5 cm square mold and baked in a gas oven (top heat 190 ° C., bottom heat 170 ° C.) for 12 minutes to obtain biscuits. The obtained biscuits were crushed with a crusher (Taninaka type crusher) to prepare granular biscuits having a maximum particle size of 2.3 mm. The water content of the prepared biscuits was 3% by weight.

(Production Example 6) Preparation of baked confectionery (biscuits) In the biscuits obtained in Production Example 5, granular biscuits having a maximum particle size of 1.1 mm were produced by changing the crushing conditions.

(Production Example 7) Preparation of baked confectionery (biscuits) In the biscuits obtained in Production Example 5, granular biscuits having a maximum particle size of 4.2 mm were produced by changing the crushing conditions.

(Production Example 8) Preparation of baked confectionery (biscuits) In Production Example 5, biscuits were obtained in the same manner as in Production Example 4 except that cocoa powder was not added. The obtained biscuits were crushed with a crusher (Taninaka type crusher) to prepare granular biscuits having a maximum particle size of 2.3 mm. The water content of the prepared biscuits was 3% by weight.

(Production Example 9) Preparation of baked confectionery (pound cake) Shortening adjusted to 25 ° C (“Everlight G” manufactured by Kaneka Corporation) 120 parts by weight, Johakuto (“Johakuto” manufactured by Toyo Refinery Co., Ltd.) 132 parts by weight were put into a mixer bowl and mixed at low speed for 2 minutes and at medium speed for 2 minutes. Then, while mixing at a low speed, 132 parts by weight of a liquid egg (“Liquid whole egg (sterilized)” manufactured by Kewpie Tamago Co., Ltd. was poured into the mixture, and the mixture was mixed at a low speed of 1 minute and 30 seconds and at a medium speed of 1 minute and 30 seconds. In addition, 100 parts by weight of soft flour ("Violet" manufactured by Nisshin Flour Milling Co., Ltd.), 20 parts by weight of cocoa powder ("Royal NPC Cocoa" manufactured by Morinaga Shoji Co., Ltd.) and baking powder ("Red Premium" manufactured by Aikoku Co., Ltd. ) 1.3 parts by weight were mixed, passed through a sieve, and then added, and mixed at a low speed for 30 seconds and at a medium speed for 10 seconds to obtain a pound cake dough having a specific gravity of 0.88 g / ml. And baked in a fixed kiln at 180 ° C for 45 minutes to obtain a pound cake. The obtained pound cake was crushed with a crusher (Taninaka type crusher) to produce a granular baked confectionery having a maximum particle size of 2.3 mm. The water content of the prepared deciduous confectionery was 15% by weight.

(Reference example 1)
We evaluated the crispy texture, smooth texture, strong chocolate flavor, and no burnt odor of commercially available baked chocolate ("Bake <chocolate>" manufactured by Morinaga & Co., Ltd.), and the evaluation results are shown in Table 1. Indicated.

(Example 1) Preparation of baked chocolate-like confectionery For baked chocolate-like confectionery, 100 parts by weight of quasi-chocolate dough (Production Example 1) is melted at 45 ° C and 50 parts by weight of baked confectionery (Production Example 5) is mixed. The dough was prepared. 8 g of this dough was molded to a thickness of 3.5 mm and baked by sandwiching and baking both sides at the same time for 60 seconds with a gofuru baking machine in which the baking surface temperature was set to 125 ° C. to prepare a baked chocolate-like confectionery having a thickness of 3 mm. Table 1 shows the evaluation results of the crispy texture, the smoothness of the mouth, the strength of the chocolate flavor, and the absence of a burning odor of the obtained baked chocolate-like confectionery.

(Example 2) Preparation of baked chocolate-like confectionery In Example 1, the dough for baked chocolate-like confectionery was changed to 12 g, the thickness of 3.5 mm was changed to 5.5 mm, and the baking time was changed from 60 seconds to 90 seconds. Except for the above, a baked chocolate-like confectionery having a thickness of 5 mm was produced in the same manner as in Example 1. Table 1 shows the evaluation results of the crispy texture, the smoothness of the mouth, the strength of the chocolate flavor, and the absence of a burning odor of the obtained baked chocolate-like confectionery.

(Example 3) Preparation of baked chocolate-like confectionery In Example 1, the dough for baked chocolate-like confectionery was changed to 18 g, the thickness of 3.5 mm was changed to 8 mm, and the baking surface temperature was changed from 125 ° C to 115 ° C. A baked chocolate-like confectionery having a thickness of 7.5 mm was produced in the same manner as in Example 1 except that the time was changed from 60 seconds to 105 seconds. Table 1 shows the evaluation results of the crispy texture, the smoothness of the mouth, the strength of the chocolate flavor, and the absence of a burning odor of the obtained baked chocolate-like confectionery.

(Example 4) Preparation of baked chocolate-like confectionery In Example 1, the dough for baked chocolate-like confectionery was changed to 23 g, the thickness of 3.5 mm was changed to 10.5 mm, and the baking surface temperature was changed from 125 ° C to 105 ° C. A baked chocolate-like confectionery having a thickness of 10 mm was produced in the same manner as in Example 1 except that the baking time was changed from 60 seconds to 120 seconds. Table 1 shows the evaluation results of the crispy texture, the smoothness of the mouth, the strength of the chocolate flavor, and the absence of a burning odor of the obtained baked chocolate-like confectionery.

(Comparative Example 1) Preparation of baked chocolate-like confectionery In Example 1, the dough for baked chocolate-like confectionery was changed to 27 g, the thickness of 3.5 mm was changed to 12.5 mm, and the baking surface temperature was changed from 125 ° C to 100 ° C. A baked chocolate-like confectionery having a thickness of 12 mm was produced in the same manner as in Example 1 except that the baking time was changed from 60 seconds to 135 seconds. Table 1 shows the evaluation results of the crispy texture, the smoothness of the mouth, the strength of the chocolate flavor, and the absence of a burning odor of the obtained baked chocolate-like confectionery.

As is clear from Table 1, the baked chocolate-like confectionery produced with a thickness of 12 mm (Comparative Example 1) did not have a crispy texture, had a slight burnt odor, and had a weak chocolate flavor. .. On the other hand, the baked chocolate-like confectioneries having a thickness of 3 to 10 mm (Examples 1 to 4) had good crispy texture, good mouthfeel, strong chocolate flavor, and no burnt odor. In particular, the baked chocolate-like confectionery (Example 2) having a thickness of 5 mm has an unprecedented crispy texture, a very good mouthfeel, an extremely strong chocolate flavor, and an extremely good burning odor. It was of good quality.

In addition, the commercially available baked chocolate of Reference Example 1 does not have a crispy texture and has a bad mouthfeel, and has a completely different texture from the baked chocolate-like confectionery of the present invention. The flavor was also weak.

(Example 5) Preparation of baked chocolate-like confectionery In Example 2, the method of baking on both sides was changed from the method of baking both sides at the same time to the method of baking one side at a time, and the baking time was changed from 90 seconds to 110 seconds (55 seconds on one side x 2). ), A baked chocolate-like confectionery having a thickness of 5 mm was produced in the same manner as in Example 2. Table 2 shows the evaluation results of the crispy texture, the smoothness of the mouth, the strength of the chocolate flavor, and the absence of a burning odor of the obtained baked chocolate-like confectionery.

(Comparative Example 2) Preparation of baked chocolate-like confectionery In Example 2, the thickness was the same as in Example 2 except that the baking surface temperature was changed from 125 ° C to 145 ° C and the baking time was changed from 90 seconds to 50 seconds. A 5 mm baked chocolate-like confectionery was made. Table 2 shows the evaluation results of the crispy texture, the smoothness of the mouth, the strength of the chocolate flavor, and the absence of a burning odor of the obtained baked chocolate-like confectionery.

(Comparative Example 3) Preparation of baked chocolate-like confectionery In Example 2, the thickness was the same as in Example 2 except that the baking surface temperature was changed from 125 ° C to 98 ° C and the baking time was changed from 90 seconds to 150 seconds. A 5 mm baked chocolate-like confectionery was made. Table 2 shows the evaluation results of the crispy texture, the smoothness of the mouth, the strength of the chocolate flavor, and the absence of a burning odor of the obtained baked chocolate-like confectionery.

(Comparative Example 4) Preparation of baked chocolate-like confectionery In Example 2, the thickness at the time of dough molding was changed from 5.5 mm to 5 mm, the baking method was changed from double-sided sandwich baking to oven heating, and the heating temperature was 300 ° C. and the baking time. A baked chocolate-like confectionery having a thickness of 5 mm was produced in the same manner as in Example 2 except that the setting was 80 seconds. Table 2 shows the evaluation results of the crispy texture, the smoothness of the mouth, the strength of the chocolate flavor, and the absence of a burning odor of the obtained baked chocolate-like confectionery.

(Comparative Example 5) Preparation of baked chocolate-like confectionery In Example 2, the thickness at the time of dough molding was changed from 5.5 mm to 5 mm, the baking method was changed from double-sided sandwich baking to oven heating, and the heating temperature was 300 ° C. and the baking time. A baked chocolate-like confectionery having a thickness of 5 mm was produced in the same manner as in Example 2 except that the setting was set to 600 seconds. Table 2 shows the evaluation results of the crispy texture, the smoothness of the mouth, the strength of the chocolate flavor, and the absence of a burning odor of the obtained baked chocolate-like confectionery.

As is clear from Table 2, the baked chocolate-like confectionery (Comparative Example 2) sandwiched and baked at 145 ° C. for 50 seconds melts fats and oils during baking, and although the obtained confectionery has a crispy texture, it has a burnt odor. It was felt and the chocolate flavor was inferior. The baked chocolate-like confectionery baked at 98 ° C. for 150 seconds (Comparative Example 3) did not have a crispy texture, had a burnt odor, and had a weak chocolate flavor. On the other hand, the baked chocolate-like confectionery baked at 125 ° C. for 90 seconds (Example 2) had a good crispy texture, a good mouthfeel, a strong chocolate flavor, and no burnt odor. In addition, the baked chocolate-like confectionery (Example 5), which was sandwiched and baked one side at a time, had a good crispy texture, a good mouthfeel, a strong chocolate flavor, and no burnt odor.

On the other hand, the baked chocolate-like confectionery (Comparative Example 4) in which the baking method was changed to oven baking and the heating temperature was 300 ° C. and the baking time was 80 seconds did not have a crispy texture. Further, the baked chocolate-like confectionery (Comparative Example 5) having a heating temperature of 300 ° C. and a baking time of 600 seconds by baking in an oven had a crispy texture, but had a burning odor and a weak chocolate flavor. ..

(Examples 6 and 7, Comparative Examples 6 and 7) Preparation of baked chocolate-like confectionery In Example 2, the blending amount of the baked confectionery with respect to 100 parts by weight of the quasi-chocolate dough was 50 parts by weight to 20 parts by weight, 100 parts by weight, 7 parts. A baked chocolate-like confectionery having a thickness of 5 mm was produced in the same manner as in Example 2 except that the weight was changed to 120 parts by weight. Table 3 shows the evaluation results of the crispy texture, the smoothness of the mouth, the strength of the chocolate flavor, and the absence of a burning odor of the obtained baked chocolate-like confectionery.

As is clear from Table 3, the baked chocolate-like confectionery (Comparative Example 6) in which the blending amount of the baked confectionery with respect to 100 parts by weight of the quasi-chocolate dough was 7 parts by weight was unpleasant. Further, the baked chocolate-like confectionery (Comparative Example 7) in which the blending amount of the baked confectionery was 120 parts by weight with respect to 100 parts by weight of the quasi-chocolate dough had a good mouthfeel, but did not have a crispy texture and had a chocolate odor. It was weak and had a slight burning odor, and the dough was not well organized when it was made. On the other hand, the baked chocolate-like confectionery (Examples 2, 6 and 7) in which the blending amount of the baked confectionery with respect to 100 parts by weight of the quasi-chocolate dough is 20 to 100 parts by weight is crispy texture, good mouthfeel, and chocolate. The strength of the flavor and the absence of burning odor were good. In particular, the baked chocolate-like confectionery (Example 2) in which the blending amount of the baked confectionery is 50 parts by weight with respect to 100 parts by weight of the quasi-chocolate dough has an unprecedented crispy texture and a very good mouthfeel. It had an extremely strong chocolate flavor and was of very good quality with no burning odor.

(Examples 8 and 9) Preparation of baked chocolate-like confectionery In Example 2, a baked confectionery having a maximum particle size of 2.3 mm (Production Example 5) and a baked confectionery having a maximum particle size of 1.1 mm (Production Example 6). A baked chocolate-like confectionery having a thickness of 5 mm was produced in the same manner as in Example 2 except that the confectionery was changed to a baked confectionery having a maximum particle size of 4.2 mm (Production Example 7). Table 4 shows the evaluation results of the crispy texture, the smoothness of the mouth, the strength of the chocolate flavor, and the absence of a burning odor of the obtained baked chocolate-like confectionery.

As is clear from Table 4, the baked chocolate-like confectionery (Examples 2, 8 and 9) having a maximum particle size of 1.1 to 4.2 mm of the baked confectionery has a crispy texture and a good mouthfeel. The strength of the chocolate flavor and the absence of burning odor were good. In particular, the baked chocolate-like confectionery (Example 2) having a maximum particle size of 2.3 mm is a crispy texture that has never been seen before, has a very good mouthfeel, and has an extremely strong chocolate flavor. It was of very good quality with no burning odor. The baked chocolate-like confectionery having a maximum particle size of 1.1 mm (Example 8) is slightly inferior in mouthfeel, and the baked chocolate-like confectionery having a maximum particle size of 4.3 mm (Example 9). The cohesiveness at the time of dough molding was slightly poor, and the flavor of chocolate was felt to be slightly weak, but both were at a sufficiently good level in terms of quality.

(Comparative Example 8) Preparation of baked chocolate-like confectionery In Example 2, a baked confectionery having the same addition amount and a water content of 3% (Production Example 5) and a baked confectionery having a water content of 15% (Production Example 9). A baked chocolate-like confectionery having a thickness of 5 mm was produced in the same manner as in Example 2 except that the confectionery was changed to. Table 5 shows the evaluation results of the crispy texture, the smoothness of the mouth, the strength of the chocolate flavor, and the absence of the burning odor of the obtained baked chocolate-like confectionery.

As is clear from Table 5, the baked chocolate-like confectionery (Comparative Example 8) using the baked confectionery having a water content of 15% by weight (Production Example 9) has a bad mouthfeel and a crispy texture. It was inferior. On the other hand, the baked chocolate-like confectionery (Example 2) using the baked confectionery having a water content of 3% by weight (Production Example 5) has a crispy texture, a good mouthfeel, and a strong chocolate flavor. The absence of burning odor was good.

(Example 10) Preparation of baked chocolate-like confectionery In Example 2, the thickness of the quasi-chocolate dough (Production Example 1) is 5 mm in the same manner as in Example 2 except that the quasi-chocolate dough (Production Example 1) is changed to the chocolate dough (Production Example 2). I made a baked chocolate-like confectionery. Table 5 shows the evaluation results of the crispy texture, the smoothness of the mouth, the strength of the chocolate flavor, and the absence of the burning odor of the obtained baked chocolate-like confectionery.

(Comparative Example 9) Preparation of baked chocolate-like confectionery In Example 10, a chocolate dough (Production Example 2) having the same addition amount, a cacao content of 65% by weight, and a sugar content of 29.5% by weight was used. A baked chocolate-like confectionery having a thickness of 5 mm was produced in the same manner as in Example 10 except that the chocolate dough was changed to a chocolate dough having a content of 85% by weight and a sugar content of 9.5% by weight (Production Example 3). Table 5 shows the evaluation results of the crispy texture, the smoothness of the mouth, the strength of the chocolate flavor, and the absence of the burning odor of the obtained baked chocolate-like confectionery.

As is clear from Table 5, the baked chocolate-like confectionery (Comparative Example 9) using the chocolate dough (Production Example 3) having a sugar content of 9.5% by weight in the chocolate dough does not have a crispy texture. It was a thing. On the other hand, the baked chocolate-like confectionery (Example 10) using the chocolate dough (Production Example 2) having a sugar content of 29.5% by weight in the chocolate dough has a crispy texture and a good mouthfeel. The strength of the chocolate flavor and the absence of a burning odor were also good.

(Example 11) Preparation of baked chocolate-like confectionery Same as in Example 2 except that the quasi-chocolate dough was changed from Production Example 1 to Production Example 4 and the baked confectionery was changed from Production Example 5 to Production Example 8. Then, a baked chocolate-like confectionery containing no cacao other than cocoa butter was produced. Table 6 shows the evaluation results of the crispy texture, the smoothness of the mouth, the strength of the chocolate flavor, and the absence of the burning odor of the obtained baked chocolate-like confectionery.

(Example 12) Preparation of baked chocolate-like confectionery In Example 11, baking was carried out in the same manner as in Example 11 except that the baking surface temperature was changed from 125 ° C to 115 ° C and the baking time was changed from 90 seconds to 105 seconds. I made chocolate-like sweets. Table 6 shows the evaluation results of the crispy texture, the smoothness of the mouth, the strength of the chocolate flavor, and the absence of the burning odor of the obtained baked chocolate-like confectionery.

(Example 13) Preparation of baked chocolate-like confectionery In Example 11, baking was carried out in the same manner as in Example 11 except that the baking surface temperature was changed from 125 ° C to 105 ° C and the baking time was changed from 90 seconds to 120 seconds. I made chocolate-like sweets. Table 6 shows the evaluation results of the crispy texture, the smoothness of the mouth, the strength of the chocolate flavor, and the absence of the burning odor of the obtained baked chocolate-like confectionery.

(Comparative Example 10) Preparation of baked chocolate-like confectionery In Example 11, baking was carried out in the same manner as in Example 11 except that the baking surface temperature was changed from 125 ° C to 145 ° C and the baking time was changed from 90 seconds to 65 seconds. I made chocolate-like sweets. Table 6 shows the evaluation results of the crispy texture, the smoothness of the mouth, the strength of the chocolate flavor, and the absence of the burning odor of the obtained baked chocolate-like confectionery.

As is clear from Table 6, the baked chocolate-like confectionery (Comparative Example 10) having a baking surface temperature of 145 ° C. and a baking time of 65 seconds has a bad mouthfeel, a slight burning odor, and a weak chocolate flavor. It was a thing. On the other hand, the baked chocolate-like confectionery (Examples 11 to 13) having a baking surface temperature of 105 to 125 ° C. and a baking time of 90 to 120 seconds all have a crispy texture, a good mouthfeel, and a strong chocolate flavor. The absence of burning odor was good. In particular, the baked chocolate-like confectionery (Example 11) having a baking surface temperature of 125 ° C. and a baking time of 90 seconds has an unprecedented crispy texture, a very good mouthfeel, and an extremely chocolate flavor. It was strong, had no burning odor, and was of very good quality.

(Example 14) Preparation of complex confectionery The baked chocolate-like confectionery produced in Example 2 was pressed into a tart mold immediately after baking and molded into a tart mold. This tart mold was topped with 30 g of custard cream (“Chef Custard Premium B” manufactured by Kaneka Corporation) to prepare a complex confectionery. The obtained complex confectionery was stored at 5 ° C. for 48 hours, and Table 7 shows the evaluation results of the non-moist feeling of the baked chocolate-like confectionery, the crispy texture, the texture, and the balance of the texture with the ingredients. rice field.

(Examples 15 to 17, Comparative Example 11) Preparation of complex confectionery In Example 14, the baked chocolate confectionery of Example 2 was used in Example 4 (Example 15), Example 6 (Example 16), and Example 7. A complex confectionery was produced in the same manner as in Example 14 except that the confectionery was changed to the baked chocolate confectionery of Example 17 and Comparative Example 5 (Comparative Example 11). The obtained complex confectionery was stored at 5 ° C. for 48 hours, and Table 7 shows the evaluation results of the non-moist feeling of the baked chocolate-like confectionery, the crispy texture, the texture, and the balance of the texture with the ingredients. rice field.

(Example 18) Preparation of composite confectionery In Example 14, a composite confectionery was prepared in the same manner as in Example 14 except that the surface of the baked chocolate confectionery of Example 2 was coated with chocolate. The obtained complex confectionery was stored at 5 ° C. for 48 hours, and Table 67 shows the evaluation results of the non-moist feeling of the baked chocolate-like confectionery, the crispy texture, the texture, and the balance of the texture with the ingredients. rice field.

As is clear from Table 7, the complex confectionery (Comparative Example 11) produced by the baking method of Comparative Example 5 using the baked chocolate confectionery baked in the oven has a moist feeling, a bad mouthfeel, and a texture with custard cream. I also felt that it was sticky, which was not preferable. On the other hand, the complex confectionery (Examples 14 to 18) prepared from the baked chocolate confectionery of Examples 2, 4, 6 and 7 has no damp feeling, crispy texture, and mouthfeel of the baked chocolate-like confectionery. The balance of texture with the ingredients was all good. In particular, the complex confectionery of Example 18 whose surface was coated with chocolate was highly evaluated in all the evaluation items.

Claims (4)

With respect to 100 parts by weight of chocolate dough or quasi-chocolate dough containing 10 to 55% by weight of sugar, the main component is grain flour, the water content is 10% by weight or less in the whole baked confectionery, and the maximum particle size is larger than the thickness of baked chocolate-like confectionery. Small baked confectionery A baked chocolate-like confectionery with a thickness of 2 to 10 mm, in which a dough for baked chocolate-like confectionery containing 10 to 100 parts by weight is sandwiched and baked on both sides at 100 to 140 ° C. for 60 to 150 seconds. The baked chocolate-like confectionery according to claim 1, which is molded immediately after being sandwiched and baked on both sides. A complex confectionery using the baked chocolate-like confectionery according to claim 1 or 2. With respect to 100 parts by weight of chocolate dough or quasi-chocolate dough containing 10 to 55% by weight of sugar, the main component is grain flour, the water content is 10% by weight or less in the whole baked confectionery, and the maximum particle size is larger than the thickness of baked chocolate-like confectionery. A feature is that the dough for baked chocolate-like confectionery, which is a mixture of 10 to 100 parts by weight of small baked confectionery, is sandwiched and baked at 100 to 140 ° C. for 60 to 150 seconds to adjust the thickness of the baked chocolate-like confectionery to 2 to 10 mm. How to make baked chocolate-like confectionery.