KR101852660B1 - Baked composite confection and method for producing same - Google Patents

Abstract

The present invention relates to a plastic composite confectionery comprising a center portion including oily pastry, a shell portion including an oily ingredient and a starchy raw material, and the center portion is coated with an oily ingredient and a starchy raw material to obtain a complex confection; And a step of firing the resultant complex sweet potato.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a bake-

TECHNICAL FIELD The present invention relates to a plastic composite paste and a method for producing the same.

BACKGROUND ART Conventionally, a large number of complex sweeteners are prepared by combining baked confectionery such as cookies, biscuits, shoe, pretzels, and wahas, and oily confectionery such as chocolate and fat cream. Examples of such complex confectionery include a sucrose snack, a hollow pretzel containing chocolate, and the like. These are mixed so that the baked confection becomes hollow, and the baking conditions and the like are adjusted.

However, there is a variation in the volume of the hollow portion of the resulting hollow-shaped baked confection. Particularly, in mass production using a manufacturing machine, a determined amount of chocolate must be injected irrespective of the volume variation of the hollow portion of the baked confection. Therefore, after the firing, in order to inject the chocolate into the baked confection so as not to overflow by using a nozzle or the like, the amount of the chocolate to be injected should be smaller than the volume of the smallest hollow portion in the baked confection. Then, in almost all of the obtained chocolate-containing sweets, a large gap is formed between the chocolate and the baked confection. Such baked confectionery appears to be relatively tasty because it looks relatively less chocolate.

On the other hand, conventionally, there are confectioneries called so-called Ono-rokemame (bean confectionery) which are made of a powdery material such as sesame seeds and a water base material such as syrup and baked and baked. In this method, since the surface layer of the center material is covered with the syrup and the rice flour to form a sintered raw material, no gap is formed between the center material and the center material. However, there is little variation in the taste and texture after firing, and no prior knowledge for improving the texture is disclosed.

Patent Document 1 discloses a method of obtaining a plastic composite cake having oily pastes in the center portion and surrounding baking pastry. Concretely, the raw paper for the small pastry is previously formed in a disk-like shape having a uniform thickness is placed on a lower mold for molding having an approximately hemispherical concave portion and recessed so as to follow the lower mold for molding by pressing or the like, A center of a solid shape is placed on the concave portion thereof, and furthermore, a raw material for bovine pastry is formed in a disk-like shape having a uniform thickness, and then the upper mold is used to press it from above, It is disclosed that the raw paper is formed, the raw paper for the small cake is taken out of the frame, and then the raw paper is fired.

Japanese Patent Application Laid-Open No. 2004-344028

However, in this method, there are many preliminary processes such as kneading, rolling and removing the raw paper for bovine pastry in advance, and it is necessary to use a special tool and the like, Complex processes are required.

One of the problems of the present invention is to provide a production method in which a sintered complex cake is obtained by a simple method. Another object of the present invention is to provide a novel baked confectionery having a texture such as a cookie in which the baked confection is easily broken in the mouth and has good solubility in the mouth.

As a result of intensive studies, the present inventors have found that a new sintered complex cake which is easily broken in the mouth and has good solubility in the mouth is obtained. In other words,

(1) A plastic composite confectionery comprising a center portion including oily pastry, a shell portion including an oily ingredient and a starchy raw material, the center portion being coated with an oily ingredient and a starchy raw material to obtain a complex confection; And a step of firing the resultant composite confection.

(2) The process according to (1), wherein the step of coating the oily raw material and the starchy raw material in the center portion includes a step of covering the oily raw material and then a step of covering the starchy raw material. snack.

(3) The step of covering the oily raw material is a step of covering a mixed liquid containing the oily raw material, wherein the oil content of the whole mixed liquid containing the oily raw material is 80% or more. Compound cake.

(4) The plastic-fired confectionery according to any one of (1) to (3), wherein the moisture content in the shell portion before firing is 10% or less.

(5) The plastic-fired confectionery according to any one of (1) to (4), wherein the oil content of the shell portion before firing is 15% or more.

(6) The plastic-fired confectionery according to any one of (3) to (5), wherein the mixed liquid containing the oily raw material contains a thickening agent.

(7) The plastic-fired confectionery according to any one of (3) to (6), wherein the mixed liquid containing the oily raw material contains an emulsifier.

(8) The plastic-fired confectionery according to any one of (1) to (7), wherein the starchy raw material contains wheat flour.

(9) The oil-based sweetener constituting the center portion contains not less than 5% by weight and not more than 25% by weight of a SFC (solid paper content) at 30 ° C of 30% or less and SFC at 20 ° C of 70% (1) to (8).

(10) The sintered complex confection according to (9), wherein the SFC at 20 ° C of the above fat is 20% or more.

(11) The plastic-fired confectionery according to any one of (1) to (10), wherein the plastic pasta constituting the center portion contains 5 to 30% by weight of cocoa powder.

(12) The sintered complex confection according to (9), wherein the SFC at 20 ° C of the above-mentioned fat is 40% or more.

(13) The plastic-fired confectionery according to (12), wherein the plastic pasta constituting the center portion contains 5 to 30% by weight of cocoa powder.

(14) A method for producing a plastic composite confectionery comprising a center portion including oily pastry, a shell portion including an oily ingredient and a starchy raw material, wherein the center portion is coated with an oily ingredient and a starchy raw material to obtain a complex confection And a step of firing the resultant composite confectionery.

(15) The process for producing a sintered material according to (14), wherein the step of covering the center portion with the oily raw material and the starchy raw material includes a step of covering the oily raw material and then a step of covering the starchy raw material Method of making composite confectionery.

According to the present invention, it is possible to provide a novel plastic composite cake having a texture such as a cookie in which the plastic portion of the shell portion is easily broken in the mouth and has good solubility in the mouth. Further, it is possible to provide a manufacturing method in which such a sintered complex cake is obtained by a simple method.

The present invention will be described in detail below with reference to specific examples for carrying out the present invention, but the present invention is not limited to the following embodiments.

The fired composite confection according to the present embodiment includes a center portion located at the center of the plastic composite confection and a shell portion positioned to cover part or all of the periphery of the center portion. In the present specification, the SFC (solid paper content) is a percentage of the solid paper in the holding at a predetermined temperature. In the present embodiment, the oily pastry used in the center portion may be any chocolate such as white chocolate, milk chocolate, sweet chocolate, or any chocolate such as chocolate defined in the Fair Competition Code for Chocolate Marking, And quasi-chocolate, and all kinds of oily confectionery such as a non-temper type, a non-temper type, and the like can be used.

It is preferable that the oil-based sweetener has a SFC of 30% or less at 30 占 폚, an SFC of 20% or less at 70%, more preferably at least 60% of SFC at 20 占 폚 in an amount of 5% By weight or less and 25% by weight or less. In the case of using chocolate in the center portion, the solubility in the mouth of the center portion is improved, particularly by blending a predetermined amount of this fat. This makes it possible to remarkably improve the quality of the fired and baked confectionary, because the fried food in the mouth of the shell part is easy to break and the solubility in the mouth is good and the solubility in the mouth of the center part is integrated. It is more preferable that the SFC at 20 deg. C of this oil retention is 20% or more, particularly preferably 40% or more. The SFC can be measured using pulse NMR.

It is preferable that the oil-based sweetener contains 5% by weight to 30% by weight of the cocoa powder based on the total amount of the oil-based sweetener. Thereby, it is possible to suppress the transition from the chocolate in the center portion (hereinafter also referred to as " center chocolate ") to the baked confectionery in the shell portion during preservation of the sintered complex confection. The cocoa powder to be used in the present embodiment is not particularly limited and may be ordinary cocoa powder or non-alkaline cocoa powder.

The oil content of the cocoa powder used in the present embodiment is preferably 1 wt% or more and 25 wt% or less. The sintered complex confectionery using the center chocolate containing the above-mentioned fat and having improved solubility in the mouth of the oily confectionery is remarkably preserved particularly from the center chocolate in preservation to the baked confection. As a result, the oil content in the center chocolate is extremely lowered, and the solubility in the mouth of the expected chocolate can not be obtained. In order to suppress this, it is preferable that the oily flour containing the oil contains 5 to 30% by weight of cocoa powder.

It is preferable that the oil-based sweetener contains 1.0% by weight or more and 4.0% by weight or less of the emulsifier based on the total amount of the oil-based sweetener. Thereby, it is possible to suppress occurrence of whitening by the bloom in the oily pastry of the center portion when the plastic composite confection is preserved for a long time. Examples of the emulsifier include lecithin, sucrose fatty acid esters, glycerin fatty acid esters, sorbitan fatty acid esters and propylene glycol fatty acid esters. In the present embodiment, lecithin is preferably used as the emulsifier.

In the present embodiment, the oily raw materials used in the shell part include, for example, shortening, butter, margarine, lard, rapeseed oil, soybean oil, cone oil, olive oil, palm oil, peanut oil, rice oil, cottonseed oil, sunflower oil, Oil, palm oil, palm kernel oil, sesame oil, powdered oil, cocoa butter, cocoa butter paper, and the like. The raw materials may be used alone or in combination of two or more.

In the present embodiment, the mixed liquid containing oily raw materials used in the shell portion is a mixture of one or more of the oily raw materials melted by heating or the like. In addition, if necessary, a nut paste, an emulsifier, a thickening agent, a swelling agent, a perfume, a coloring matter and the like may be added to this mixed liquid. The powder holding may be mixed in a solid state.

The oil content of the whole mixed liquor refers to the percentage by weight of the total weight of the mixed liquor prepared to cover the oily material at the center portion. The oil content of the whole mixed liquid is preferably 80 wt% or more and 100 wt% or less.

The water content of the mixed liquid as a whole is expressed as a percentage of the weight ratio of water to the total mixed liquid prepared for covering the oily material at the center portion. The water content of the entire mixed liquid is preferably 15% by weight or less. If the moisture content is 15% by weight or less, the possibility of rupture of the shell part when the composite confection is baked is preferable. If the water content is 15% by weight or less, the shell portion of the plastic composite confectionery obtained by covering the center portion with the oil-based raw material and the starchy raw material and sintering the obtained composite confectionery is not crunchy, It is preferable to have a better texture.

In the present embodiment, it is preferable to contain a thickener and / or an emulsifier in the mixed liquid containing oily raw materials. In the present embodiment, it is more preferable to contain both the thickener and the emulsifier in the mixed liquid containing oily raw materials. If the mixed liquid containing oily raw materials contains a thickening agent and / or an emulsifying agent, more mixed liquid can be adhered to the surface of the center portion in one step in the step of coating the oily raw material in the center portion, More of the starch raw materials can be attached to the surface of the center portion. As a result, it is possible to shorten the process of covering the center portion with the oily raw material and the starchy raw material. Therefore, the addition of the thickener to the mixed solution containing the oily raw material contributes to the improvement of the productivity.

As the thickening agent to be added to the mixed liquid containing oily raw materials, there is no particular limitation as long as it is a substance which makes the liquid viscous, and examples thereof include gum arabic, alginic acid, casein, carrageenan, galactomannan, carboxymethylcellulose (CMC) Gelatin, cellulose, soy polysaccharide, tamarind gum, tara gum, pullulan, propylene glycol, pectin, methylcellulose, locust bean gum and the like can be mentioned. In the present embodiment, these thickeners may be used alone or in combination of two or more. In the present embodiment, it is preferable to use gum arabic as the thickening agent.

Examples of the emulsifier to be added to the mixed liquid containing oily raw materials include lecithin, sucrose fatty acid esters, glycerin fatty acid esters, sorbitan fatty acid esters and propylene glycol fatty acid esters. These emulsifiers may be added alone or two or more kinds of emulsifiers may be added. In the present embodiment, it is preferable to use a sucrose fatty acid ester having an HLB of 3 or less.

In the present embodiment, the starch raw materials used in the shell part include, for example, corn starch, potato starch, tapioca starch, waxy corn starch, and the like, wheat flour, barley flour, rye flour, oat flour, Rice flour, soybean meal, and the like, and rice seed potatoes. It is also possible to use processed starches such as alpha-cargo, acetylated derivatives, phosphoric acid-crosslinked derivatives and the like. It is also possible to use a carbohydrate raw material, a protein raw material, a fat raw material, agricultural and marine products, an amino acid, an emulsifier, a swelling agent, a salt, a spice, a seasoning, a vitamin, a mineral and a cellulose together with the starch raw material. In addition, in the range where the effect of the present invention is exerted, coarse particles such as corn flakes, rice puffs, puffs containing the above-described starch raw materials, baked confectionery, dry fruits, etc., may be used together with the above starch raw materials. It is preferable to use crystalline cellulose together with the starch raw material in the shell part. As a result, it is possible to further inhibit the oil of the shell portion from moving out of the confectionery during the baking of the complex confection obtained in the production process described later and during the preservation of the plastic confectionery confection.

Hereinafter, an example of the production of the fired composite confectionery of this embodiment will be described. First, a chocolate raw material is obtained through a raw material mixing, refining, and conching processes by a conventional method using cocoa mass, sugar, cocoa butter, lecithin, and whole milk powder. If necessary, preservatives, additives, etc. may be added to the resulting chocolate dough.

Next, the obtained chocolate dough is molded and cooled and solidified into a predetermined shape to obtain a chocolate having a predetermined shape. If necessary, tempering may be performed before molding. The tempering may be hand tempering or a method of adding a seed agent may be employed. The method of molding the chocolate into a predetermined shape may be any method. For example, chocolate dough may be injected into a mold to cool and solidify. Alternatively, it may be cooled and solidified by molding into a predetermined shape on a flat plate by using a deformer or the like. The chocolate dough can be used by using a mixer, and the dough chocolate dough can be formed by the above-described method or the like. The thus obtained chocolate is referred to as center chocolate.

Subsequently, the center chocolate is coated with oily raw materials and starch raw materials. A method using a rotary kiln is preferable as a method for covering the center chocolate with the oily raw material and the starch raw material. In order to coat the center chocolate with the oily raw material and the starch raw material, it is preferable that the oily raw material is first coated on the center chocolate, and then the starchy raw material is coated on the center chocolate. The coating process may be repeated if necessary. Further, the mixture of the oily raw material and the starch raw material in advance may be coated on the center chocolate, so long as it does not interfere with the coating process. In this case, it is preferable to coat the center chocolate with a mixture of the oily raw material and the starch raw material and then coat the starch raw material. As a result, the workability of covering the center chocolate with the mixture of the oily raw material and the starch raw material is further improved in the next step.

A specific manufacturing method will be described below. First, center chocolate is put into a rotary kiln. While rotating the rotary kiln, a mixed liquid containing oily raw materials in a liquid state, which is melted by heating, if necessary, is put into a rotary kiln, and the periphery of the center chocolate is coated with a mixed liquid. At this time, it is preferable to add the mixture liquid to the extent that the entire surface of the center chocolate becomes wet with the mixture liquid.

Then, the starch raw material is put into the rotary kiln. The mixture liquid containing the oily raw material covering the center chocolate surface and the starchy raw material are mixed on the surface of the center chocolate to form butter or dough. Thereby, the complex cake in which the butter or the dough covers the center chocolate surface in the form of a thin film is obtained. The desired amount of butter or dough can be coated on the surface of the center chocolate by repeating the step of introducing the mixed liquid containing the oily raw material and the step of introducing the starchy raw material. The weight ratio of the mixed liquid containing the oily raw material to the starch raw material is not particularly limited.

The oil content of the entire shell portion is preferably 15% by weight or more, more preferably 30% by weight or more. If the oil content of the entire shell part before firing is 15% by weight or more, the shell part of the plastic composite cake obtained through the step of covering the center part with the oily raw material and the starchy raw material and baking the resultant composite cake is not a crunchy texture It is preferable to have a better texture as if it breaks in the mouth.

The moisture content of the entire shell portion before firing is preferably 10% by weight or less, more preferably 5% by weight or less. If the water content of the entire shell part before firing is 10% by weight or less, the shell part of the plastic composite confection obtained through the step of covering the center part with oily raw material and the starchy raw material and firing the obtained composite confection is not crunchy, It is preferable to have a better texture such as being crumbled in the mouth.

The ratio of the center chocolate to the butter or the dough is not limited, but the weight ratio of the butter or the dough to the whole of the complex dough is preferably 20 wt% or more and 70 wt% or less. If the amount is 20% by weight or more, the resultant composite confection is fired, and the strength of the baked confectionery portion on the surface of the resulting fired and combined confectionery is improved, making it difficult to break. When the content is 70% by weight or less, the sintered complex cake obtained by baking the resultant complex cake is more preferable quality without being concealed by the flavor of the baked cake.

Subsequently, the resultant complex cake is baked in an oven or the like. It is preferable to calcine the composite cake at 160 캜 or more and 300 캜 or less. If the temperature at the time of baking the composite confection is 160 DEG C or higher, the time for baking the entire starch raw material is completed in a short time. Therefore, oily pasta as a center material is excessively heated, so that it is not thermally denatured and solidified, and the solubility in the mouth becomes better. If the temperature at the time of baking the composite confection is 300 DEG C or lower, the entire starchy raw material can be sufficiently baked and the surface of the complex cake can be prevented from burning.

<Examples>

Hereinafter, the present invention will be further described by way of examples, but the present invention is not limited thereto.

(Production Example 1)

27 parts by weight of whole milk powder, 3 parts by weight of skim milk, 33 parts by weight of sugar, 5 parts by weight of lactose, 28 parts by weight of cocoa butter, 0.8 part by weight of lecithin and 0.1 part by weight of fragrance were mixed, To obtain a chocolate base raw material having an oil content of 38% by weight. 64 parts by weight of the obtained chocolate-based raw material, 15 parts by weight of tempered cocoa butter paper (CBE) having 18% SFC at 30 DEG C, 50% SFC at 20 DEG C and 55% SFC at 10 DEG C, 15 parts by weight (oil 12% by weight), 4 parts by weight of dextrin (trade name: TK-16, manufactured by Matsutani Chemical Industry Co., Ltd.) and 2 parts by weight of cocoa butter were mixed and then tempered by a conventional method, Cooled and solidified to obtain spherical chocolate having an oil content of 42.0% by weight. The weight of the obtained spherical chocolate was 3.5 g.

(Production Example 2)

15 parts by weight of whole milk powder, 7.5 parts by weight of cream powder, 31 parts by weight of wheat flour, 22 parts by weight of sugar, 18 parts by weight of almond powder and 6.5 parts by weight of crystalline cellulose were mixed to obtain a powder mixture for coating. The obtained powder mixture had an oil content of 18% by weight and a water content of 1% by weight.

(Production Example 3)

48 parts by weight of butter melted by heating, 47 parts by weight of vegetable milk, 0.5 part by weight of arabic gum, 0.5 part by weight of a sucrose fatty acid ester having an HLB of 2 (product name: Ryot Sugar Ester ER-290, manufactured by Mitsubishi Chemical Industries, Ltd.) And 2 parts by weight of ammonium carbonate were mixed to obtain an oily liquid mixture. The oily liquid mixture thus obtained had an oil content of 88% by weight and a water content of 6.4% by weight.

(Example 1)

30 kg of the spherical chocolate was put into a rotary kiln having a diameter of 900 mm and the rotary kiln was rotated at a temperature of 20 캜 and a number of revolutions of 12 rpm. 500 g of the oily liquid mixture was slowly poured into a rotary kiln, and the spherical chocolate surface was covered with an oily liquid mixture. Subsequently, 1.5 kg of the powder mixture was slowly poured into a rotary kiln, and the powder mixture adhered to the oily liquid mixture on the surface of the spherical chocolate to cover spherical chocolate. In the same manner, 500 g of the oily liquid mixture and 1.5 kg of the powder mixture were put in turn, and the coating with the spherical chocolate was repeated 14 times each for 15 times in total so that the spherical chocolate was coated with a mixture of the powder mixture and the oily liquid mixture I got a composite cookie. At this time, the weight of each of the spherical composite confectioners was 6.9 g. The total moisture content of the shell portion including the mixture of the powder mixture and the oily liquid mixture was 2.2 wt% and the oil content was 37.2 wt%.

The resultant spherical composite cake was taken out from the rotary kiln and fired in an impingement oven at 250 ° C for 1 minute and then at 235 ° C for 1 minute to obtain a sintered composite cake. When the obtained plastic composite confection was eaten, the shell part tends to be crumbled in the mouth, has a mouthfeel similar to a cookie having a good solubility in the mouth, and the chocolate in the center part has good solubility in the mouth and good quality. The fired composite confection was cut and the cross-section was confirmed. There was no gap between the shell part and the chocolate in the center part, and it was in a good state. The fraction of chocolate in the center portion of the plastic composite confectionery was 41.8% by weight.

(Test Example 1)

In addition to the above-mentioned Example 1, the sintered complex confection of Examples 2 to 5 was obtained in the same manner as in Example 1, except that spherical chocolate was blended in each of the blends shown in Table 1, respectively. The unit of the mixing ratio in Table 1 is parts by weight. Unit of oil is weight%.

In the sintered complex confections of Examples 2, 3, 4, and 5, all of the shell portions had a mouthfeel similar to that of a cookie having good solubility in the mouth, which is liable to break in the mouth, the chocolate in the center portion has good solubility in the mouth, It was quality. The center chocolate fraction of the resulting fired and mixed confectionery immediately after firing was measured. Further, the fired and combined confectionery was stored at 37 캜 for 10 days, and the fraction of the center chocolate was measured. The results are shown in Table 2. The unit is weight%.

The sintered complex cake having 7.5% by weight or 15% by weight of cocoa powder in the center chocolate was able to inhibit the decrease in the oil content of the center chocolate during sintering compared with the sintered composite cake having no cocoa powder in the center chocolate. In addition, the sintered complex cake having 7.5% by weight or 15% by weight of cocoa powder in the center chocolate had a decrease in the oil content of the center chocolate when the center chocolate was stored for 10 days under the condition of 37 DEG C rather than the sintered complex cake having no cocoa powder .

(Test Example 2)

The resulting fired and baked confectionary was subjected to a temperature cycle at a temperature of 20 to 30 캜 for two days at a frequency of two cycles / day, followed by storage at 20 캜 for 24 hours. Thereafter, each of the sintered complex confections was cut through the center thereof, and the whitening state of the cut surface of the center chocolate by the bloom was observed to obtain A, B, and C in the order of evaluation. The results are shown in Table 3.

It was found that the more the amount of lecithin contained in the center chocolate, the more the whitening of the chocolate under preservation was suppressed. The center chocolate of Example 4 contains 1.5% by weight of lecithin, including the content of the chocolate-based raw material. The whitening of the chocolate during storage was suppressed to some extent in the sintered complex confection of Example 4. Particularly, in Example 5, center chocolate containing 3.0% by weight of lecithin, including the fraction in the base of the chocolate base, was able to prevent whitening of the chocolate under preservation.

(Production Example 4)

20 parts by weight of dextrin, 50 parts by weight of wheat flour, 7 parts by weight of corn starch, 7 parts by weight and powder of 16 parts by weight were mixed to obtain a powder mixture for coating. The oil content of the obtained powder mixture was 16% by weight and the water content was 7% by weight.

(Production Example 5)

49.5 parts by weight of butter melted by heating, 50 parts by weight of a sorbitol solution containing 30% by weight of water and 0.5 parts by weight of lecithin were mixed to obtain an oily liquid mixture. The oily liquid mixture thus obtained had oil content of 41% by weight and water content of 23% by weight.

(Example 6)

30 kg of spherical chocolate of Preparation Example 1 was put into a rotary kiln having a diameter of 900 mm, and the rotary kiln was rotated at a temperature of 20 캜 and a number of revolutions of 12 rpm. 500 g of the oily liquid mixture obtained in Production Example 5 was slowly added to a rotary kiln, and the spherical chocolate surface was covered with an oily liquid mixture. Subsequently, 1.5 kg of the powder mixture obtained in Production Example 4 was slowly added to a rotary kiln, and the powder mixture adhered to the oily liquid mixture on the surface of the spherical chocolate to cover the spherical chocolate. Similarly, 500 g of the oily liquid mixture and 1.5 kg of the powder mixture were put in turn, and the coating with the spherical chocolate was repeated 14 times each, 15 times in total, to obtain a spherical composite in which the spherical chocolate was coated with the mixture of the powder mixture and the oily liquid mixture I got cookies. At this time, the weight of each of the spherical composite confectioners was 6.9 g. The total moisture content of the shell part including the mixture of the powder mixture and the oily liquid mixture was 8.6% by weight and the oil content was 18.6% by weight.

The resultant spherical composite cake was taken out from a rotary kiln and fired in an impingement oven at 250 ° C for 1 minute and then at 235 ° C for 1 minute to obtain a sintered composite cake. When the obtained fired and baked confectionery cake was eaten, the shell part tends to break in the mouth and has a mouthfeel similar to a cookie having good solubility in the mouth, while the chocolate in the center part is in a good mouth Solubility and slightly better quality. The fired composite confection was cut and the cross-section was confirmed. There was no gap between the shell part and the chocolate in the center part, and it was in a good state. The fraction of chocolate in the center portion of the plastic composite confectionery was 41.8% by weight.

(Comparative Production Example 1)

50 parts by weight of wheat flour, 15 parts by weight of potato starch, 5 parts by weight of peanut powder, 30 parts by weight of powder and 1 part by weight of sodium hydrogencarbonate were mixed to obtain a powder mixture for coating. The oil content of the obtained powder mixture was 31% by weight and the water content was 7% by weight.

(Comparative Production Example 2)

70 parts by weight of sugar and 30 parts by weight of egg were mixed to obtain a liquid mixture. The oil content of the obtained liquid mixture was 3% by weight and the water content was 22.8% by weight.

(Comparative Example 1)

30 kg of the spherical chocolate of Production Example 1 was put into a rotary kiln having a diameter of 900 mm and the rotary kiln was rotated at a temperature of 20 캜 and a rotation speed of 12 rpm. 500 g of the liquid mixture obtained in Comparative Preparation Example 2 was slowly added to a rotary kiln, and the spherical chocolate surface was covered with the liquid mixture. Subsequently, 1.5 kg of the powder mixture obtained in Comparative Preparation Example 1 was slowly added to a rotary kiln, and the mixture was adhered to the liquid mixture of the spherical chocolate surface to cover spherical chocolate. In the same manner, 500 g of the liquid mixture and 1.5 kg of the powder mixture were charged alternately, and the coating with spherical chocolate was repeated 14 times each for 15 times in total to obtain a spherical composite cake in which spherical chocolate was coated with a mixture of the powder mixture and the liquid mixture . At this time, the weight of each of the spherical composite confectioners was 6.9 g. The total moisture content of the shell portion including the mixture of the powder mixture and the oily liquid mixture was 12.2 wt% and the oil content was 21.7 wt%.

The resulting spherical composite cake was taken out from the rotary kiln and fired in an impingement oven at 250 DEG C for 1 minute and then at 235 DEG C for 1 minute to obtain a fired composite confection of Comparative Example 1. [ When the resulting fired composite confection was eaten, the shell portion including the fired confection was hard, and the solubility in the mouth was lower than that of the fired composite confection obtained in the Example.

Claims (15)

A method for producing a plastic composite confection comprising a center portion including oily pastry, and a shell portion containing an oily ingredient and a starchy raw material,
A step of covering the center portion with an oily raw material and a starchy raw material to obtain a composite confection, and a step of baking the resultant composite confection,
Wherein the water content of the shell portion before firing is less than 10% by weight. The process according to claim 1, wherein the water content of the shell portion before firing is 5 wt% or less. The method according to claim 1 or 2, wherein the step of covering the center portion with the oily raw material and the starch-
A process for producing a sintered complex confection characterized by comprising a step of coating an oily material and a step of coating the starch raw material thereafter. The method according to claim 3, wherein the step of covering the oily raw material is a step of covering a mixed liquid containing the oily raw material, wherein the oil content of the whole mixed liquid containing the oily raw material is 80 wt% Method of manufacturing cookies. The method according to any one of claims 1 to 5, wherein the oil content of the shell portion before firing is 15 wt% or more. The method for producing a plastic composite confection according to claim 4, wherein the mixed liquid containing the oily raw material contains a thickener. 5. The method for producing a plastic composite confectionery according to claim 4, wherein the mixed liquid containing the oily raw material contains an emulsifier. The process according to any one of claims 1 to 5, wherein the starchy raw material contains wheat flour. The method according to any one of claims 1 to 3, wherein the oily pasta constituting the center portion contains a fat content of SFC (solid fat content) at 30 占 폚 of 30% or less and SFC at 20 占 폚 of 70% By weight or less and 25% by weight or less. The method according to claim 9, wherein the SFC at 20 ° C of the fat is 20% or more. The method according to claim 9, wherein the SFC at 20 ° C of the fat is 40% or more. The method according to claim 1 or 2, wherein the oily pasta constituting the center portion contains cocoa powder in an amount of 5 to 30 wt%. delete delete delete