JP7158170B2 - Baked confectionery and compound confectionery - Google Patents

Description

TECHNICAL FIELD The present invention relates to baked confectionery and composite confectionery containing protein and suitable for easy nutritional supplementation.

Conventionally, bar-formed foods, such as cereal bars and granola bars, are known that allow easy nutritional supplementation of specific nutrients, dietary fiber, and the like. Being able to eat quickly while exercising or working also leads to enjoying the act of eating itself. In recent years, there has been an increasing demand for bar-formed foods intended to supply protein.

Regarding a bar-shaped food containing protein as a nutrient, for example, Patent Document 1 discloses at least 15% by weight or more of whole grains, about 35% by weight or more of a binder, and about 5% by weight or more of a blended coating agent. wherein said cereal bar is effective to provide at least about 5% or more protein by weight, about 5% or more fiber by weight, and at least 120 calories or less per 28 grams of bar, said cereal A cereal bar is disclosed, characterized in that the bar has an Aw of about 0.4 to about 0.6 (see claim 1 of Patent Document 1).

Japanese Patent Application Laid-Open No. 2007-130018

However, in Patent Document 1, protein is blended in the form of extruded soy protein nuggets (see Examples of Patent Document 1). However, there is an aspect that it remains hard and has an adverse effect on the texture.

In addition, in order to ensure molding aptitude and shape retention for the form of bar-shaped foods in general, the form of baked confectionery mainly made of wheat flour and the form relying on the binding force of a binder made of sugar syrup are known. However, the former has an aspect of not being able to meet the demands of consumers who want to avoid the intake of wheat flour for the purpose of sugar restriction and the problem of wheat allergy. In the latter case, since the binder contains sugar or starch syrup, the product has a strong sweetness, making it difficult to provide a flavor that is not too sweet. In addition, the texture of the binder part is a nougat-like or candy-like texture.

Therefore, the object of the present invention is not to use the form of baked confectionery mainly made of wheat flour or the form that depends on the binding force of the binder made of sugar syrup, and even if the protein content is high, To provide baked confectionery and composite confectionery exhibiting texture.

The present inventors have made intensive studies to achieve the above object, and have completed the present invention.

That is, the baked confectionery of the present invention comprises oil and fat, water and protein, the protein comprises a first protein material and a second protein material, the content of the oil and fat is 10 to 50% by mass, and the water The content is 3 to 20% by mass, the protein content is 21 to 50% by mass, and the first protein material is one or two selected from the group consisting of whey protein materials and collagen protein materials. The second protein material comprises one or more selected from the group consisting of casein protein material and soybean protein material, and the ratio of the first protein material and the second protein material is 9:1 to It is characterized by containing at a mass ratio of 3:7.

In the baked confectionery of the present invention, it is preferable that the total content of the first protein material and the second protein material is 21-50% by mass.

Further, it preferably contains dietary fiber, and the content of the dietary fiber is 1 to 50% by mass.

The baked confectionery of the present invention may contain, as the dietary fiber, one or more selected from the group consisting of inulin, indigestible dextrin, polydextrose, isomaltodextrin, cellulose, and resistant starch. preferable.

On the other hand, the present invention further provides a composite confectionery comprising the baked confectionery described above and chocolate partially or entirely covering the baked confectionery.

In the composite confectionery according to the present invention, at least the surface layer of the chocolate is preferably baked and thermally denatured.

In the composite confectionery according to the present invention, it is preferable that the chocolate contains dietary fiber, and the content of the dietary fiber is 1 to 60% by mass.

According to the present invention, since a combination of specific protein materials is blended, even if the protein content is high, the texture of the baked product will be soft like a cake, and the texture of the baked product will be good. It becomes sweets. In addition, it has good molding aptitude and shape retention for the form of bar-shaped foods.

The baked confectionery provided by the present invention contains oil, water and protein, the oil content is 10 to 50% by mass, the water content is 3 to 20% by mass, and the protein content The amount is 21-50% by mass. The content of fats and oils may be in the range of 15 to 40% by mass, or may be in the range of 20 to 30% by mass, as required. The content of water may be in the range of 5 to 15% by mass, or may be in the range of 8 to 12% by mass, as required. The protein content may be in the range of 21 to 40% by mass, or may be in the range of 25 to 35% by mass, as required.

The fats and oils used in the present invention are not particularly limited as long as they are edible fats and oils. Vegetable oils, animal oils, and processed oils thereof may be used. Also, the melting point of the fat is not particularly limited, and either liquid fat or solid fat may be used. Examples include margarine, shortening, olive oil, safflower oil, corn oil, coconut oil, cacao butter, and palm oil. A processed edible oil is preferably used.

The protein used in the present invention is not particularly limited as long as it is an edible protein. However, the first protein material consisting of one or more selected from the group consisting of whey protein material and collagen protein material, and one or more selected from the group consisting of casein protein material and soybean protein material and a second protein material consisting of

Here, the term "whey protein material" as used herein means whey protein or whey peptide (two or more amino acids are bonded) which is a partial hydrolysis thereof, and in the case of whey peptide, its number average molecular weight is 500 or more. The number average molecular weight of whey peptides can be measured, for example, by GPC (Gel Permeation Chromatography) method. Such whey protein material is not particularly limited as long as it can be used as food. Examples include whey protein concentrate (WPC), whey protein isolate (WPI), and whey protein hydrolyzate (WPH). etc. Moreover, for example, products commercially available as whey powder such as “WPC392”, “WPC472”, “WPI894” and “WPH817” manufactured by Fonterra may be used.

In the present specification, the term "casein protein material" means casein protein or casein peptide (two or more amino acids bound together) which is a partial hydrolysis thereof, and in the case of casein peptide, its number average molecular weight is 500 or more is preferable. The number average molecular weight of the casein peptide can be measured by, for example, GPC (Gel Permeation Chromatography) method. Such casein protein material is not particularly limited as long as it can be used as food. Examples include calcium caseinate, sodium caseinate, potassium caseinate, magnesium caseinate, acid casein, rennet casein, casein peptide, and micellar casein. etc. For example, a product commercially available as calcium caseinate such as "Excellion Calcium Caseinate S" manufactured by FrieslandCampina DMV may be used. Moreover, for example, a product commercially available as sodium caseinate such as "Excellion Sodium Caseinate S" manufactured by FrieslandCampina DMV may be used.

In the present specification, the term "collagen protein material" means collagen protein or collagen peptide (two or more amino acids are bound together) which is a partial hydrolysis thereof, and in the case of collagen peptide, its number average molecular weight is 500 or more is preferable. The number average molecular weight of the collagen peptide can be measured, for example, by the PAGI method (Photographic Gelatin Test Methods, 10th Edition, Photographic Gelatin Test Methods Joint Council). Such a collagen protein material is not particularly limited as long as it can be used as an edible material. , gelatin, collagen peptide (two or more amino acids are bound), and the like. In general, when collagen has a large molecular weight, it has a strong gelling ability, which affects the physical properties and texture of the dough of baked confectionery. To avoid this, it is preferable to use collagen peptide. The number average molecular weight of the collagen peptide is suitably about 500 to 15,000, more typically about 500 to 10,000. If the number-average molecular weight of the collagen peptide is less than 500, the peptide will have a strong bitterness, and if it exceeds 15,000, the viscosity will be high.

In the present specification, the term "soybean protein material" means soybean protein or soybean peptide (two or more amino acids are combined) which is a partial hydrolysis thereof, and in the case of soybean peptide, its number average molecular weight is 500 or more is preferable. The number average molecular weight of soybean peptides can be measured, for example, by a GPC (Gel Permeation Chromatography) method. Such a soy protein material is not particularly limited as long as it can be used as food. For example, it is extracted under predetermined conditions from raw materials such as soybeans, defatted soybean flour, concentrated soybean protein, isolated soybean protein, and soymilk. extract, soybean powder, and the like. JP-A-8-173052 and JP-A-9-121780 describe methods for preparing soybean protein, and soybean protein materials may be prepared according to such known methods. Also, for example, products commercially available as soybean powder such as “Fujipro AL”, “Fujipro SEH”, and “Prolina 800” manufactured by Fuji Oil Co., Ltd. may be used.

If the protein content does not contain both the first protein material and the second protein material, it will be difficult to obtain a baked confectionery with a good texture. In particular, for example, if only the first protein material is blended, or if the blending ratio is too high, the resulting baked confectionery tends to have a hard structure. Also, if only the second protein material is blended, or if the blending ratio is too high, the resulting baked confectionery tends to have a brittle texture. As for the blending ratio, for example, the first protein material and the second protein material are preferably contained in a mass ratio of 9:1 to 3:7, and a mass ratio of 7:3 to 5:5. More preferably included. Further, it is more preferable that both the first protein material and the second protein material are powdery protein materials, and the particle size thereof should contain 80% by mass or more of particles having a particle size of 100 μm or less. is preferable, and it is more preferable that the particles having a particle size of 60 μm or less are contained in an amount of 90% by mass or more. If the particle size is too coarse, it may adversely affect the moldability in the form of bar-shaped foods. Moreover, it may adversely affect texture.

In the baked confectionery provided by the present invention, the total content of the first protein material and the second protein material is preferably 21-50% by mass. According to this method, most or all of the protein content of the baked confectionery is composed of the first protein material and the second protein material, thereby making it easier to provide the baked confectionery with a better texture. . The total content of the first protein material and the second protein material may be in the range of 21 to 40% by mass, or in the range of 25 to 35% by mass, if necessary. good too.

The baked confectionery provided by the present invention may further contain dietary fiber. According to this, dietary fiber can be ingested together with protein as a nutrient. Dietary fiber is not particularly limited as long as it can be used as food. Examples thereof include water-soluble dietary fibers such as inulin, indigestible dextrin, polydextrose and isomaltodextrin, and insoluble dietary fibers such as cellulose and resistant starch. The content thereof may be appropriately set according to the type of dietary fiber and the intended intake per serving, but is typically 1 to 50% by mass in the baked confectionery. However, when the above range is exceeded, the structure of the resulting baked confectionery may become hard in combination with the presence of protein. The total content of dietary fiber may be 1 to 14% by mass, may be in the range of 2 to 11% by mass, or may be in the range of 3 to 8% by mass, as necessary. good too.

The baked confectionery provided by the present invention may, if necessary, contain other ingredients than those described above, depending on the desired product form. For example, carbohydrates, salt, vitamins, amino acids, proteins, sweeteners, flavors, seasonings, granular flavoring materials, emulsifiers, thickeners, swelling agents, pH adjusters, egg products, dairy products, and the like can be included.

For example, carbohydrates include sugar, sucrose, honey, starch syrup, corn syrup, glucose, maltose, isomerized sugar, trehalose, various oligosaccharides, sorbitol, maltitol, mannitol, inositol, xylitol, and oligosaccharide alcohols. and sugar alcohols such as glycerin. The content thereof may be appropriately set according to the type of sugar and the intended intake per serving, but is typically 10 to 50% by mass in the baked confectionery. However, if it is less than the above range, the resulting baked confectionery may have a hard texture. The carbohydrate content may be in the range of 15 to 40% by mass, or may be in the range of 20 to 30% by mass, as required.

Examples of dairy products include skimmed milk powder, whole milk powder, condensed milk, concentrated whey, raw milk, concentrated milk, fermented milk, and cream. These dairy products may contain the whey protein material and the casein protein material.

For example, granular flavoring materials include raisins, cranberries, currants, blueberries, prunes, figs, apricots, orange peels, strawberries, kiwis, apples, mangoes, pineapples, papaya, bananas, carrots, pumpkins, onions, sweet potatoes, potatoes, and the like. Dried fruits and vegetables, cashew nuts, macadamia nuts, peanuts, walnuts, hazelnuts, pistachios, chestnuts, sunflower seeds, pumpkin seeds, crushed products such as biscuits, crackers, waffles, wafers, biscuit crumbs, Crushed baked goods such as cookie crumbs, wheat, oats, rye, barley, brown rice, polished rice, puffed and roasted corn (e.g. corn flakes, bran flakes, rice flakes), chocolate chips, caramel chips, marshmallows, etc. is mentioned.

As the granular flavoring material, there are also so-called puffs, puffs, puffed products, and processed products thereof, such as whey puffs containing the whey protein material and soy puffs containing the soy protein material. However, flavoring materials such as puffs, puffed products, and processed products thereof generally exhibit a unique texture even when mixed with water, oil, or other ingredients, so they are not required in the present invention. shall not be included in the formulation of the "first protein material" and "second protein material".

The baked confectionery provided by the present invention can be obtained by appropriately mixing raw materials to prepare a dough by a method commonly known to those skilled in the art, shaping the dough as necessary, and then baking it. can. For the dough, for example, a method of molding it to a certain thickness with a rotary mold, a method of dispensing with a depositor or wire cutting, and a method of spreading with a roll or extrusion molding as necessary are adopted. can be molded. Also, the method of baking is not particularly limited, and baking equipment such as ovens, gas burners, microwave ovens, electric heaters (toasters), etc. can be used. can be done. The firing conditions may be 100 to 800° C. and 10 to 300 seconds.

The baked confectionery provided by the present invention can have various shapes such as a stick shape, a rectangular parallelepiped shape, a plate shape, a spherical shape, and an irregular shape. If there is, it is preferable because it is easy to hold and eat. The size is preferably 10-20 mm in thickness, 20-35 mm in width, and 50-130 mm in length. If it is too large, it will be difficult to take out from the package, and it will be difficult to hold and eat, which is not preferable.

The baked confectionery provided by the present invention preferably has a water activity of 0.70 or less, more preferably 0.65 or less. According to this, it is possible to provide a baked confectionery product that can be distributed at room temperature.

On the other hand, another aspect of the present invention relates to a composite confectionery using the baked confectionery described above. That is, it is a composite confectionery characterized by containing the above baked confectionery and chocolate partially or wholly covering the baked confectionery.

According to the composite confectionery according to the present invention, it is possible to provide a variety of baked confectionery products by combining baked confectionery and chocolate. Moreover, at least the surface layer of the chocolate forming the outer layer can be thermally denatured by baking to such an extent that it is not sticky when held by hand, if desired. According to this, for example, if it is a stick shape (bar product), it is easy to hold and eat.

As the chocolate forming the outer layer, any chocolate having properties suitable for the desired flavor and texture of the confectionery or the baking treatment may be used without particular limitation. In addition, it may be used in an appropriately air-impregnated state. In general, the presence of air tends to suppress baking sagging during heating of molded chocolate. Ingredients such as crushed nuts, fruit juice powder, freeze-dried fruit chips, coffee chips, caramel, matcha green tea, cacao nibs, puffed snack foods, biscuit chips, candy chips, chocolate chips, dried fruits, marshmallows, etc. may be included.

The method of joining the baked confectionery and the chocolate forming the outer layer is not particularly limited. For example, it may be a method of coating the baked confectionery with chocolate dough using an enrober. In this state, the chocolate dough is extruded from the outer layer side of the nozzle part of the extrusion molding device, and the baked confectionery dough is extruded from the inner layer side so that they are joined, and cut into a predetermined shape. , a method in which the shell is made of chocolate dough, the center is made of baked confectionery dough, and the bottom is made of chocolate dough, in this order, in a mold (mold) by molding; or using a one-shot depositor to start extruding the chocolate dough from the outer nozzle, then extruding the baked confectionery dough from the inner nozzle, and after finishing the extrusion from the inner nozzle , a method of terminating the extrusion from the outer nozzle, and the like can be employed as appropriate.

The mass ratio (after baking) of the baked confectionery and the chocolate forming the outer layer is typically, for example, 25:75 to 65:35, and in some cases, for example, 35:65 to 55:45. .

Then, if necessary, in the state of being joined as described above, baking is performed in the same baking apparatus as in the case of manufacturing the baked confectionery described above, so that at least the surface layer of the chocolate that forms the outer layer is reduced by heating, for example. , can be heat denatured to the extent that it is not sticky when held in the hand. The firing conditions may be 100 to 800° C., 10 to 300 seconds, and the like.

The chocolate forming the outer layer may contain dietary fiber. According to this, dietary fiber can be ingested together with the protein content of the baked confectionery as a nutrient. The dietary fiber is not particularly limited as long as it can be used as food in the same manner as the baked confectionery. Examples thereof include water-soluble dietary fibers such as inulin, indigestible dextrin, polydextrose and isomaltodextrin, and insoluble dietary fibers such as cellulose and resistant starch. Of these, inulin is preferred. Inulin is also excellent in the effect of suppressing sagging during baking. The content of dietary fiber may be appropriately set according to the type of dietary fiber and the intended intake per serving, but is typically 1 to 60% by mass in the chocolate forming the outer layer. However, if the above range is exceeded, there is a possibility of causing molding defects. The dietary fiber content may be in the range of 10 to 50% by mass, or may be in the range of 20 to 40% by mass, as required.

The term "protein content" as used herein means a value measured by, for example, the Kjeldahl method, which is a well-known analytical method for food analysis.

In addition, the "content of fats and oils" in this specification means a value measured by a well-known analysis method for food analysis, for example, an acidolysis method.

In addition, the "water content" in the present specification can be measured by a well-known analytical method for food analysis, for example, means a value measured by a normal pressure heating drying aid method (99 ° C., 4 hours). is doing.

In addition, "water activity" in the present specification can be measured by a well-known analysis method for food analysis, and means a value measured by a weight balance method, for example.

EXAMPLES The present invention will be specifically described below with reference to examples, but these examples are not intended to limit the scope of the present invention.

<Test Example 1>
The effects of protein in baked confectionery on texture were investigated. Therefore, baked confectioneries of Preparation Examples 1-1 to 1-6 were prepared according to the ingredients shown in Table 1.

Specifically, shortening, margarine, and lecithin are added to a mixer and mixed for 1 minute, then inulin, starch syrup, and optionally sugar, whey protein material, and cocoa powder are added, and mixed for another 3 minutes. did.

The hardness of the obtained dough was measured with a hardness tester as follows.

(Hardness measurement method)
Fill a cylindrical container with a diameter of 70 mm and a depth of 30 mm with the dough, and use a digital force gauge (Nidec-Shimpo Corporation) to push a cylindrical (10 mm diameter) plunger at an approach speed of 180 mm / min to an approach distance of 7 mm. The maximum stress (unit: 0.01 N) was measured.

Also, the obtained dough was molded into a size of 10 mm in width×20 mm in height×115 mm in length, and baked in a convection oven at 200° C. for 30 seconds.

The resulting baked confectionery was tasted by 10 panelists, and their evaluations were aggregated according to the judgment criteria of poor "x", acceptable "Δ", and good "○", especially for hardness.

As a result, there was no problem with the texture when the content of the whey protein material was up to 20% by mass, but when the content of the whey protein material exceeded 20% by mass, it became hard and the evaluation was poor.

<Test Example 2>
The effects of protein in baked confectionery on texture were investigated. Therefore, baked confectioneries of Preparation Examples 2-1 to 2-8 were prepared according to the raw material formulations shown in Table 2.

The hardness of the dough before baking was measured in the same manner as in Test Example 1, and the texture after baking was evaluated. Note that Preparation Example 2-1 has the same composition as Preparation Example 1-1 in Test Example 1, and therefore the results of Preparation Example 2-1 were substituted with the results of Preparation Example 1-1 in Test Example 1.

As a result, in Preparation Example 2-1 with a protein content of 29% by mass, as shown in Test Example 1, it was difficult to say that the texture in terms of hardness was good. On the other hand, when a part of the whey protein material was replaced with the casein protein material as the protein material to be blended, the hardness was suppressed even with the same protein content, resulting in a favorable texture. However, when only the casein protein material was used as the protein material to be blended, the baked confectionery after baking became brittle, and the evaluation was unsatisfactory.

<Test Example 3>
The effect of dietary fiber blended in baked confectionery on texture was investigated. Therefore, baked confectioneries of Preparation Examples 3-1 to 3-6 were prepared according to the raw material formulations shown in Table 3.

The hardness of the dough before baking was measured in the same manner as in Test Examples 1 and 2, and the texture after baking was evaluated. Note that Preparation Example 3-3 has the same composition as Preparation Example 2-4 in Test Example 2, and therefore the results of Preparation Example 3-3 were substituted with the results of Preparation Example 2-4 in Test Example 2.

As a result, as seen in Preparation Example 3-1, even when the dietary fiber inulin was not blended, when only the whey protein material was blended as the protein material, the texture after baking was hard. On the other hand, as seen in Preparation Example 3-2, when part of the whey protein material is replaced with casein protein material as the protein material to be blended, the hardness is suppressed even if the protein content is the same, which is preferable. It became a feeling. Moreover, as seen in Preparation Examples 3-3 to 3-5, even when the amount of inulin added was increased to 5% by mass, 7.5% by mass and 10% by mass, the effect of the casein protein material was observed. However, as seen in Preparation Examples 3-6, when the content of inulin is 15% by mass, even if a portion of the whey protein material is replaced with a casein protein material as the protein material to be blended, the baked confectionery after baking will not be produced. It became hard and the evaluation became poor.

<Test Example 4>
By changing the type of dietary fiber blended in baked confectionery, the effect of protein blended on texture was investigated. Therefore, baked confectioneries of Preparation Examples 4-1 to 4-6 were prepared according to the raw material blends shown in Table 4.

The hardness of the dough before baking was measured in the same manner as in Test Examples 1 to 3, and the texture after baking was evaluated. Note that Preparation Example 4-1 has the same composition as Preparation Example 1-1 in Test Example 1, and therefore the results of Preparation Example 4-1 were substituted with the results of Preparation Example 1-1 in Test Example 1. Moreover, Preparation Example 4-2 has the same composition as Preparation Example 2-4 in Test Example 2, so the results of Preparation Example 4-2 were substituted with the results of Preparation Example 2-4 in Test Example 2.

As a result, as seen in Test Examples 4-3 and 4 in which 5% by mass of indigestible dextrin was blended as dietary fiber, and Test Examples 4-5 and 6 in which 5% by mass of cellulose was blended as dietary fiber, dietary fiber Even when indigestible dextrin or cellulose is blended as a dietary fiber, similar to Test Examples 4-1 and 4-2 where 5% by mass of inulin is blended as a dietary fiber, compared to the whey protein material alone as the protein material to be blended ( Test Examples 4-1, 3, and 5, respectively), and when part of the whey protein material was replaced with casein protein material as the protein material to be blended (Test Examples 4-2, 4, and 6, respectively), the protein content was the same. Also, the hardness was suppressed and a preferable texture was obtained.

<Test Example 5>
By changing the type of raw material of the protein material used, the influence of the protein to be blended on the texture was investigated. For this purpose, the whey protein material and the casein protein material used in Preparation Example 2-4 in Test Example 2 were replaced with the raw materials shown in Table 5 so that the protein contents were the same, and the rest was the preparation example in Test Example 2. The hardness of the dough before baking was measured in the same manner as in 2-4, and the texture after baking was evaluated. Preparation Example 5-1 shown in the table below has the same composition as Preparation Example 2-4, so the results of Preparation Example 5-1 were substituted with the results of Preparation Example 2-4 in Test Example 2.

As a result, even if the types of whey protein material and casein protein material were changed, when they were blended in a specific mass ratio, the resulting baked confectionery did not become hard and had a favorable texture.

<Test Example 6>
The effects of protein in baked confectionery on texture were investigated. Therefore, baked confectioneries of Preparation Examples 6-1 to 6-5 were prepared according to the raw material formulations shown in Table 6.

The hardness of the dough before baking was measured in the same manner as in Test Examples 1 to 5, and the texture after baking was evaluated.

As a result, baked confectionery containing collagen peptide as a collagen protein material also tends to have a hard texture, similar to baked confectionery containing whey protein material. When the casein protein material was blended, the resulting baked confectionery did not become hard and had a favorable texture.

<Test Example 7>
The effects of protein in baked confectionery on texture were investigated. Therefore, baked confectioneries of Preparation Examples 7-1 to 7-5 were prepared according to the raw material formulations shown in Table 7.

The hardness of the dough before baking was measured in the same manner as in Test Examples 1 to 6, and the texture after baking was evaluated.

As a result, even when the casein protein material is replaced with the soybean protein material, it is preferable to add the soybean protein material at a specific mass ratio to the baked confectionery containing the whey protein material because the obtained baked confectionery does not become hard. It became texture.

<Test Example 8>
The effects of protein in baked confectionery on texture were investigated. Therefore, baked confectioneries of Preparation Examples 8-1 to 8-3 were prepared according to the raw material formulations shown in Table 8.

The hardness of the dough before baking was measured in the same manner as in Test Examples 1 to 7, and the texture after baking was evaluated.

As a result, baked confectionery containing collagen peptide as a collagen protein material also tends to have a hard texture, similar to baked confectionery containing whey protein material. When the soybean protein material was blended, the resulting baked confectionery did not become hard and had a favorable texture.

Claims (9)

It contains oil, water, and protein, and contains a first protein material and a second protein material as the protein, the oil content is 10 to 50% by mass, and the water content is 3 to 20% by mass. wherein the protein content is 21 to 50% by mass, the first protein material is one or more selected from the group consisting of whey protein material and collagen protein material, and the second protein material is is composed of one or more selected from the group consisting of casein protein material and soybean protein material (excluding soybean flour) , wherein the ratio of the first protein material and the second protein material is 9:1 to 3: 7, the total content of the first protein material and the second protein material is 21 to 50% by mass, and the water activity is 0.70 or less. . The baked confectionery according to claim 1 , further comprising dietary fiber, wherein the content of said dietary fiber is 1 to 50% by mass. 3. The baked confectionery according to claim 1, wherein the dietary fiber contains one or more selected from the group consisting of inulin, indigestible dextrin, polydextrose, isomaltodextrin, cellulose, and resistant starch. . A composite confectionery comprising the baked confectionery according to any one of claims 1 to 3 and chocolate partially or entirely covering the baked confectionery. 5. The composite confectionery of claim 4 , wherein at least a surface layer of said chocolate is baked and heat denatured. 6. The composite confectionery according to claim 4 , wherein said chocolate contains dietary fiber, and said dietary fiber content is 1 to 60% by mass. It contains fats and oils, water and protein, and contains a first protein material and a second protein material as the protein, wherein the first protein material is one or more selected from the group consisting of whey protein material and collagen protein material. wherein said second protein material comprises one or more selected from the group consisting of casein protein material and soybean protein material (excluding soybean flour), said first protein material and said second protein material and in a mass ratio of 9:1 to 3:7, and the total content of the first protein material and the second protein material is 21 to 50% by mass. By molding into a predetermined shape and baking, the oil content is 10 to 50% by mass, the water content is 3 to 20% by mass, and the protein content is 21 to 50% by mass. % and having a water activity of 0.70 or less. 8. The method for producing baked confectionery according to claim 7, wherein the baked confectionery further contains dietary fiber and the content of said dietary fiber is 1 to 50% by mass. 9. The baked confectionery according to claim 7 or 8, wherein the dietary fiber contains one or more selected from the group consisting of inulin, indigestible dextrin, polydextrose, isomaltodextrin, cellulose, and resistant starch. manufacturing method.