KR102272960B1 - Baked confectionery, and manufacturing method therefor - Google Patents

Abstract

To provide a manufacturing method that can easily mass-produce baked goods with a rich flavor and a light texture and can be supplied at a low price, and baked goods obtained by the manufacturing method. A mixture containing scotch and sliced almonds 4 was molded into a sheet-shaped dough 7 so that the inside sliced almonds 4 were lined up in a near-horizontal state, and the sheet-shaped dough 7 was placed on a cut line 10 orthogonal to the spreading direction of the sheet. Cut and divide each Scotch dough 9 by cutting along. Next, for each Scotch dough 9, by turning the cut surface 11 upward so that the cut surface 11 becomes the top surface, the sliced almonds 4 contained in the Scotch dough 9 are put in an upright state, and baked in that state.

Description

Baked confectionery and its manufacturing method {BAKED CONFECTIONERY, AND MANUFACTURING METHOD THEREFOR}

The present invention relates to baked goods and a method for making the same.

Conventionally, a French confectionery called florentine, which is made by baking nuts coated with caramel on cookie dough, is known. Traditional florentine is characterized by a thick, heavy, and slightly sticky texture with a rich flavor, but products with various changes in shape and composition are also being manufactured.

For example, in Japan, there are products that are crispy and lightly baked by putting nuts coated with caramel or scotch in a cup of monaka. By using a cup of Monaca, it is possible to prevent the melted caramel (or scotch) from overflowing, but mass production is difficult and the unit price is likely to increase.

Special Attack No. 59-47587 Gazette Patent No. 2599337 Publication Special Publication Hei 4-13976

Patent Documents 1 to 3 above disclose inventions related to florentine and a method for producing the same. However, even with the technique disclosed in these documents, it has not been able to solve the problem of mass production of florentine that can taste rich flavor and light texture.

Here, the present invention provides a manufacturing method that can easily mass-produce and inexpensively mass-produce florantang (baked confectionery) with a rich flavor and a light texture, and a baked confectionery obtained according to the manufacturing method. aim to

The invention as set forth in claim 1 provides a process for forming a mixture containing candy and edible substances into a sheet-shaped dough such that the edible substances therein are arranged in a substantially uniform and nearly horizontal state; The process of cutting and dividing the dough of each candy by cutting in a direction perpendicular to the direction in which the sheet is unfolded, and the dough of each of the above candies are contained in the dough of the candy with the cut surface facing up so that the cut surface is the top It is a manufacturing method of baked confectionery characterized by including the process of setting the edible substance in a standing state, and baking it in that state.

The invention according to claim 2 is the invention of claim 1, wherein the mixture is additionally mixed with other types of edible substances, so that in the process of forming the sheet-shaped dough, the inside of the mixture is added together with the edible substances. It is a method for producing the baked confectionery according to claim 1, characterized in that other kinds of edible substances of the above are also arranged in a substantially uniform and nearly horizontal state.

In the invention of claim 3, the candy dough is put into each of the concave portions of a heat-resistant mold having a plurality of concave portions into which the dough of each of the candies is put, one by one, after baking and cooling , It is a manufacturing method of baked confectionery characterized by including the process of releasing (離型).

In the invention according to claim 4, as the heat-resistant mold according to claim 3, the metal mold after firing is formed by using a metal mold specially processed on the contact surface with the candy dough in the recessed portion as the heat-resistant mold. After quenching, the above-mentioned candy dough is mold-released, It is a manufacturing method of baked confectionery characterized by the above-mentioned.

[Claim 5] The invention according to any one of claims 1 to 4, wherein the process of selectively coating the side and bottom surfaces of the candy dough with a chocolate layer so that the top surface of the candy dough is exposed after firing It is a manufacturing method of the baked confectionery characterized by the above-mentioned.

In the invention according to claim 6, in the step of forming the sheet-like dough, the material of the candy is boiled, and in that state, the material of the candy is added to the edible material. It is a manufacturing method of a baked confectionery comprising the process of adding and mixing possible substances, and then molding the mixture into a sheet-shaped dough.

The invention of Claim 7 is the manufacturing method of the baked confectionery of any one of Claims 1-6 characterized by the above-mentioned candy being Scotch.

The invention according to claim 8 is a method for producing baked confectionery according to any one of claims 1 to 7, wherein the edible substance is sliced nuts.

The invention of Claim 9 is the manufacturing method of the baked confectionery of Claim 2 characterized by the above-mentioned other type of edible substance being a gaufrettet crunchy.

The invention according to claim 10 has a candy part having a flat shape containing a candy and an edible substance, and in the candy part, the edible substance is buried in an upright state along the thickness direction of the candy part. It is a baked confectionery characterized by

The invention according to claim 11 is a baked confectionery according to claim 10, wherein the candy portion further contains other types of edible substances embedded in an upright state along the thickness direction of the candy portion.

The invention according to claim 12 is a baked confectionery according to claim 10 or 11, further comprising a chocolate layer selectively coated on side and bottom surfaces of the candy portion so that the top surface of the candy portion is exposed.

The invention according to claim 13 is a baked confectionery according to any one of claims 10 to 12, wherein the candy is Scotch.

The invention according to claim 14 is a baked confectionery according to any one of claims 10 to 13, wherein the edible substance is sliced nuts.

The invention according to claim 15 is a baked confectionery according to claim 11, wherein the other type of edible substance is gofrecrunch.

According to the invention described in claim 1, by baking the candy dough at a high temperature with the edible material upright, moisture contained in the candy dough can be removed more efficiently than when the edible materials are overlapped with each other in a near-horizontal state. . For this reason, many micro voids (bubbles) can be formed in the candy dough. As a result, the candy dough after baking can be finished with a light quality of texture with little sticking phenomenon, and at the same time, the texture of an edible substance can be easily felt. In addition, by mixing the edible substance with the candy and baking it, it is also possible to taste a deep and rich flavor. And, since a baked confectionery with such a rich flavor and a light texture can be obtained by a simple invention of baking a candy dough with an edible substance standing up, the baked confectionery can be easily mass-produced, and as a result, the baked confectionery can be mass-produced. We can supply sweets at low prices.

According to the invention according to claim 2, by mixing other types of edible substances into the candy dough, the texture of the baked confectionery can be made lighter. For example, the crispiness of eating baked goods increases.

According to the invention described in claim 3, by firing and releasing in a heat-resistant mold rather than an edible cup such as Monaca, (1) lowering the cost of raw materials and enabling mass production, (2) difficult to manufacture in Monaca, etc. Such a shape can be realized, and (3) mass production in an ideal shape and composition ratio is possible because it is not bound by the texture or shape of the cup, as in the case of using an edible cup such as Monaca. possible effects can be obtained.

According to the invention described in claim 4, by using a metal mold having good thermal conductivity, and further special processing is applied to the mold, when the melted low-moisture candy immediately after baking is quenched, it will be in a state of retaining air (bubbles). It hardens and can be pulled out of the mold smoothly. As a result, it is possible to reduce the phenomenon of sticking to the teeth of the candy (baked confectionery) by increasing the crisp and light texture.

According to the invention described in claim 5, by coating the side and bottom surfaces of the dough with chocolate so that the top surface of the candy dough after baking is exposed, a complex deep flavor can be realized without losing the appearance and texture of the candy and the flavor at the moment of chewing. .

According to the invention as set forth in claim 6, by mixing the edible substances in the boiled state of the candy ingredients, it is possible to evenly spread the edible substances in the candy ingredients.

Like the invention of Claim 7, the candy may be scotch.

As with the invention according to claim 8, the edible substance may be sliced nuts.

As with the invention according to claim 9, other edible substances may be gofrecrunch.

According to the invention of Claim 10, since the said baked confectionery is obtained by the manufacturing method of the baked confectionery of this invention, rich flavor and light texture can be tasted.

According to the invention according to claim 11, since other edible substances are mixed in the candy part, the texture of the baked confectionery can be made lighter. For example, the crispiness of eating baked goods is increased.

According to the invention according to claim 12, since the candy part is coated with a chocolate layer, it is possible to enjoy a soft taste in addition to the crispiness of the candy part.

As with the invention according to claim 13, the candy may be scotch.

As with the invention according to claim 14, the edible substance may be sliced nuts.

As in the invention according to claim 15, the other edible substance may be a gofrecrunch.

1 : is an overall perspective view which shows the external structure of the Florentine chocolate of one Example of this invention.
FIG. 2 : is sectional drawing which appears when the Florentine chocolate of FIG. 1 is cut|disconnected along II-II line.
3 : is a flowchart which shows the manufacturing process of the Florentine chocolate of FIG. 1 sequentially.
[Fig. 4] Fig. 4 is a diagram for explaining the steps involved in forming and cutting the sheet-like dough.
5 : is a figure for demonstrating the process related to baking of Scotch dough.

Hereinafter, specific embodiments of the present invention will be described in detail with reference to the drawings.

Example

1 is an overall perspective view showing the external configuration of Florentine chocolate 1 related to an embodiment of the present invention. It is sectional drawing which appears when the Florentine chocolate 1 of FIG. 1 is cut|disconnected along II-II line.

As an example of the baked confectionery of the present invention, Florentine Chocolate 1 is a chocolate confectionery in which the baked Scotch dough is covered with chocolate, and the center part is slightly dented by baking. Chocolate layer 3 is included.

The scotch part 2 is formed in the cross-sectional view inverted trapezoid shape which becomes the surface which the side surface becomes obliquely outward and inclines when seen from the top from below. In this embodiment, the scotch part 2 is formed in a substantially square plate shape, but as long as it has a cross-sectional view inverted trapezoid shape, a rectangular plate shape, a rhombic plate shape, a triangular plate shape, a disk shape, an elliptical plate shape, etc. The size of the scotch part 2 is, for example, length L: 40 mm x width W: 40 mm x height H: about 9 mm. This Scotch part 2 is formed by the mixing|blending shown in following Table 1. In addition, this formulation is only one example, and even if it is a formulation corresponding to this, the effect of invention can be exhibited.

Scotch part formulation (parts by weight) Sugar 30.00 corn syrup 27.00 whipping cream 11.00 maintain 12.00 sliced almonds 23.00 Go Fre Crunch 3.00 antioxidant 0.02 emulsifier 0.30 Spices 0.40

That is, as shown in Table 1, Scotch part 2 is a kind of candy (sugar confectionery) obtained by boiling the ingredients containing sugar (30 parts by weight) and starch syrup (27 parts by weight) as main raw materials, then cooling them and then baking them. As shown in Table 1, this Scotch part 2 may contain the auxiliary material of fresh cream, fats and oils, antioxidant, an emulsifier, and a fragrance|flavor.

The inside of Scotch part 2 contains 4 sliced almonds and 5 gofrecrunch as edible substances to mix. In this example, as shown in Table 1, sliced almond 4 is 23 parts by weight and gofrecrunch 5 is 3 parts by weight.

Here, Gofre Crunch 5 refers to a type of Western-style senbei obtained by baking and hardening ingredients containing wheat flour (50 parts by weight), eggs (18 parts by weight) and sugar (14 parts by weight) as main ingredients as shown in Table 2 below. It was cut into pieces of It is different from Wahas crunch in that it is difficult to absorb moisture compared to Wahas crunch, which melts easily in the mouth with higher dough swelling. By using mixed edible substances other than sliced almond 4 as high pre-crunch rather than wafer crunch, it is possible to suppress the decrease in crunchiness of crunch due to absorption of melted scotch during firing. In addition, depending on the specification of a product, you may make the scotch part 2 contain the wafer crunch together with the gopre crunch 5 or instead of the gopre crunch 5.

In addition, the edible substance which can be mixed with the scotch part 2 is not limited to a sliced almond, a gopre crunch, and a wafer crunch, A cookie crunch, a puff, etc. are mentioned. However, in the case of thick edible substances or edible substances with large kernels, the thickness (diameter) It is desirable to use edible substances in the form of scaly pieces (in the form of particles) with a diameter of less than 2.5 mm.

Gofre Crunch (parts by weight) wheat flour 51.00 egg 18.00 Sugar 14.00 maintain 4.00 skim milk 0.70 Salt 0.50 processed starch 6.00 swelling agent 3.00 Spices 1.00 emulsifier 1.00 thickener 0.20

The sliced almonds 4 and gofrecrunch 5 mixed in the above-mentioned mixing ratio are embedded in the scotch part 2 in a standing state along the thickness direction (height direction) of the scotch part 2. Specifically, a large number of sliced almonds 4 and gofrecrunch 5 are mixed in the scotch part 2, and the direction in which most of them (usually 50% to 80%) of the slices (thickness) stretch is aligned in the thickness direction of the scotch part 2, have. Specifically, among the edible substances (sliced almond 4 and GAUFRETTE crunchy 5), edible substances with a difference from the vertical direction in the range of 0° to 30° accounted for 50% to 80% of the total. Thereby, the Scotch dough 9 easily spouts out at the time of baking, and the moisture contained in the Scotch dough 9 can be blown away efficiently, and the Scotch part 2 with a light texture with little sticking phenomenon can be formed. Therefore, in Florentine chocolate 1, when the scotch part 2 is seen from the upper surface side, it is in the state with which the material of the scotch part 2 was thinly coated and filled in the clearance gap of slice almond 4 and the gofrecrunch 5, and the upper surface.

Chocolate layer 3 is selectively coated on the sides and underside of scotch part 2 so as to cup it from below.

By coating the surface other than the top surface of the scotch part 2 with the chocolate layer 3, it is possible to provide without impairing the appearance and texture of the scotch part 2, and the flavor at the moment of chewing, while the melted chocolate layer 3 and the scotch part 2 are mutually By mixing, a complex deep taste can be realized.

3 : is a flowchart which showed the manufacturing process of the Florentine chocolate 1 of FIG. 1 sequentially. 4 : is a figure for demonstrating the process related to the formation and cutting of the sheet-like dough 7. FIG. Figure 5 is a figure for explaining the process related to the firing of the Scotch dough 9.

First, by the steps of S1 to S8, sheet-shaped dough 7 (see Fig. 4) is prepared using the raw material of the Scotch part 2, and each Scotch dough 9 (Fig. 4) from the sheet-shaped dough 7 (see Fig. 4) 4) can be separated. Specifically, sugar, starch syrup and antioxidants are dissolved in water (S1), and in this solution, oil (butter or vegetable oil), fresh cream and emulsifier are mixed (S2), and can be boiled by heating (S3). Boiling is performed in addition to the purpose of sterilization, in order to adjust the moisture content in the raw material mixture to obtain an appropriate viscosity (physical property) capable of improving workability in subsequent operations (sheet forming, cutting, etc.). For example, the raw material mixture may be boiled at about 110° C. to 130° C. (120° C. in this embodiment) so that the raw material mixture has the same viscosity (physical properties) as that of a general soft candy.

In addition, antioxidant can also be added in the process of (S2), and fresh cream can also be added in the process of (S1).

Next, predetermined amounts of sliced almonds, gofrecrunch and flavoring are prepared (S4), these materials are added to the concentrate of the raw material mixture obtainable by boiling, and then mixed with stirring (S5). The timing to add these sliced almonds etc. may be either after simmering or in the middle of simmering.

In addition, in the process of (S4), calcium carbonate can also be added as a texture control agent which provides crunchiness. The compounding quantity of calcium carbonate is set to about 0.40 weight part, speaking in [Table 1].

After the sliced almonds and the like are mixed into the concentrate of the raw material mixture, the raw material mixture is molded into a sheet shape (S6). Sheet forming is performed by stepwise pressing the raw material mixture with a pressing machine or the like from above or from both sides, and a force is applied until, for example, a sheet thickness of about 20 mm is obtained. Pressing can be performed at room temperature without any problem, but in order to prevent the raw material mixture from becoming too hard, it is preferable to carry out while simmering (S3) and mixing (S4) while residual heat remains in the raw material mixture or while warming it slightly. As the raw material mixture is pressed in this way, as shown in FIG. 4 , the raw material mixture spreads out in the lateral direction and is molded into a sheet-shaped dough 7 . As the raw material mixture is molded into a sheet shape step by step, the sliced almonds 4 and gofrecrunch 5 randomly mixed in the raw material mixture are dispersed and spread laterally along with the spread of the sheet-shaped dough 7 by being pressed. Each will be arranged in an almost uniform and nearly horizontal state.

Next, after the obtained sheet-shaped dough 7 is cooled (S7), as shown in FIG. 4, the sheet-shaped dough 7 is cut with a round blade 8, and each Scotch dough 9 can be separated (S8). ). In this embodiment, lattice-shaped cut lines 10 orthogonal to the spreading direction of the sheet-like dough 7 are set. The cut line 10 is set at an interval corresponding to the width W (= 20 mm) of the scotch part 2 in the vertical direction, and is set at an interval corresponding to the height H (= 9.5 mm) of the scotch part 2 in the lateral direction, have. On the other hand, the one corresponding to the length L (= 20 mm) of the scotch part 2 is the thickness of the sheet-shaped dough 7 . And the round blade 8 is scanned along this cut line 10, and many approximately cube-shaped Scotch dough 9 are cut. All of the cut Scotch dough 9 are, as shown in FIG. 4, in preparation for the next firing process, the cut surface 11 (the cut surface composed of the length L and the width W) is knocked down at 90 degrees so that the upper surface is the top, and the direction of the cut surface 11 is upward. can be changed Thereby, in the Scotch dough 9, the sliced almonds 4 and the gofrecrunch 5 which were placed in the state close to the horizontal will be in a standing state substantially along the height H direction (vertical direction) of the Scotch dough 9. Incidentally, for the cut of the sheet-shaped dough 7, you may use a guillotine other than the round blade 8.

Next, the heat-resistant mold for baking of the Scotch dough 9 is prepared (S9). In this embodiment, a mold 12 having a plurality of recesses 13 into which each Scotch dough 9 enters is used as shown in FIG. 5 . Each of the concave portions 13 is formed in a shape (eg, a cross-sectional inverted trapezoidal shape) that matches the shape of the final scotch part 2 (see FIGS. 1 and 2 ). The mold 12 is preferably made of, for example, a metal such as aluminum, iron, or copper from the viewpoint of ensuring a relatively high thermal conductivity, but of course it may be made of other than metal (such as a silicone resin). In addition, for each of the concave portions 13, the surface in contact with the Scotch dough 9 is subjected to special processing so that the mold release after firing is smooth.

And, as shown in FIG. 5, Scotch dough 9 in which sliced almond 4 and gofrecrunch 5 are in a standing state is supplied one by one to each concave part 13 of mold 12 in that state (S10), and then baked in an oven lose (S11). The firing conditions are not particularly limited (preferably 130° C. to 250° C., for 3 to 45 minutes), but in this example, Scotch dough 9 was baked at 160° C. for 10 minutes. By this firing, the Scotch dough 9 is melted in the mold 12, the moisture contained in the Scotch dough 9 is evaporated, and at the same time, it is molded into the shape of the Scotch part 2 (inverted trapezoid shape in cross-section) corresponding to the concave portion 13.

Next, after the Scotch dough 9 in the state entered into the mold 12 is forcibly cooled with a cooler until it solidifies with the mold 12 (S12), it is released (demolded) from the mold 12 (S13). Thereby, many Scotch parts 2 can be obtained. Cooling is, for example, after leaving the mold 12 after baking still at normal temperature for about 1 minute, until the temperature of the mold 12 becomes 10 degreeC - 20 degreeC, it is cooled for about 10 minutes. In this example, a metal mold 12 with good thermal conductivity is used, and since the mold 12 is further subjected to surface processing to promote mold release, the low-moisture scotch part 2 (Scotch dough 9) in a dissolved state immediately after firing is heated with air. It can be peeled off from the shape by hardening while maintaining the (bubbles). As a result, it is possible to mass-produce the Scotch part 2 (Scotch dough 9) in which the crispy and light texture is increased and the phenomenon of sticking to the teeth of the Scotch is reduced.

Next, milk chocolate, which is the raw material of the chocolate layer 3, is prepared (S14), tempered (S15), and selectively coated (overlaid) on the side and bottom surfaces of each scotch part 2 to form the chocolate layer 3 (S16). Then, after the chocolate layer 3 is solidified by the cooling treatment (S17), one by one, individually pillow-packed (S18), and box-packed as a product (S19).

Above, according to this embodiment, as shown in Fig. 5, by putting the Scotch dough 9 into the mold 12 and firing the sliced almonds 4 and the high pre-crunch 5 in the vertical direction, the sliced almonds 4 and the high-pre-crunch 5 are horizontal The moisture contained in Scotch dough 9 can be blown away more efficiently than when they overlap each other in a state close to .

Furthermore, by rapidly cooling the Scotch part 2 under the above conditions, it can be hardened while maintaining air (bubbles), and the Scotch part 2 (Scotch dough 9) with increased crispy and light texture can be manufactured.

For this reason, many micropores (bubble) can be formed in the Scotch dough 9. As a result, while being able to finish the Scotch dough 9 (Scotch part 2) after baking with the light quality of texture, the texture of the raw material (Sliced almond 4 and Gofrecrunch 5) becomes easy to feel. Moreover, you can also taste a deep and rich flavor by mixing and baking sliced almond 4 and gofrecrunch 5 with scotch. And since Florentine chocolate 1 which can taste such a flavorful, light texture can be obtained by the simple invention of baking Scotch dough 9 in the state which stood up sliced almond 4 and gofrecrunch 5, Florentine chocolate 1 easily It can mass-produce, and as a result, Florentine chocolate 1 can be supplied at a low price.

Moreover, in addition to the sliced almond 4, the food texture of the Florentine chocolate 1 can be made lighten further by mixing and mixing the gofrecrunch 5 with the scotch part 2 and mixing. For example, the crunchiness when eating Florentine chocolate 1 is increased.

In addition, by firing and releasing the Scotch dough 9 by putting it in a heat-resistant mold 12 instead of an edible cup such as Monaca, (1) lowering the raw material cost and mass production possible, (2) A shape difficult to manufacture in Monaca, etc. can be realized, and (3) since it is not limited by the texture or shape of the cup as in the case of using an edible cup such as Monaca, it is possible to obtain the effect that mass production is possible with the ideal shape and composition ratio. .

Below, the result of comparing the Florentine chocolate manufactured by the manufacturing method of this invention with what was manufactured by the changed manufacturing method is shown. In addition, the details of each sample are as shown below. For each sample that was manufactured, a trained expert panel evaluated two items of "appearance" and "texture", and the judgment criteria were ○: good, △: slightly inferior to acceptable range. x: It was set as defective. A result is shown in Table 3.

Example 1: Florentine chocolate which mix|blended based on the compounding table of Table 1, Table 2, and manufactured according to the manufacturing flow of FIG.

Comparative Example 1: Mixing is carried out based on the formulation tables of Tables 1 and 2, but in the mixing step of S5 of the production flow of FIG. 3, after filling the mold with low-moisture scotch in a dissolved state, mixed edible substances thereon Florentine chocolate in which 4 sliced almonds and 5 gofrecrunch of the were sprinkled, and the low-moisture scotch in the dissolved state was further filled thereon, and then baked.

Comparative Example 2: Mixing is carried out based on the formulation table of Tables 1 and 2, but in the mixing step of S5 of the production flow of FIG. 3, first, sliced almonds 4 and goprecrunch 6 of mixed edible substances are sprinkled on the mold. , Florentine chocolate in which the melted low-moisture scotch was filled thereon and then baked.

Comparative Example 3: Mixing was carried out based on the formulation tables of Tables 1 and 2, but in the sheet forming step of S6 of the production flow of Fig. 3, and the cutting step with a round blade of S8, the sheet was formed at L: 9.5 mm Florentine chocolate which was cut so that it became H: 20 mm and W: 20 mm, and was fed into the mold in the same direction (without falling sideways at 90 degrees) and baked.

Sample Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Appearance O X X △ texture O X X X comment Appearance:
A lot of mixed edible substances are visible, and there are few exposed parts.

Texture:
It has a strong crunchy taste. It is less likely to stick to it. A well-balanced taste. Appearance:
A lot of mixed edible substances are exposed and look unsightly.

Texture:
Moisture remains in the scotch part, so the crispiness is weak, and the phenomenon of sticking to the teeth is strong. Appearance:
Although there is no revealing of the mixed edible material, it is difficult to see the mixed edible material covered with Scotch.

Texture:
The scotch portion is biased on the top, so it is less crunchy and has a hard texture. Appearance:
Mixed edible substances are visible, but in small amounts.

Texture:
Moisture remains in the Scotch part, so the crispiness is weak, and the phenomenon of sticking to the teeth is strong.

From the results in Table 3, about the Florentine chocolate of Example 1 prepared according to the production method of the present invention, although good results were shown in both appearance and texture, Comparative Example 1 and About the florentine chocolate of the comparative example 2, and the comparative example 3 which changed the sheet|seat shaping|molding method, and the cut method, an external appearance and a food texture both brought the result unsatisfactory. In particular, with respect to Comparative Examples 1 and 3, a large amount of moisture remained in the Scotch portion and the crispiness was weakened, but this is thought to be because the mixed edible substance served as a lid during firing in a mold.

The present invention is not limited to the embodiments described above, and various modifications are possible within the scope of the claims.

For example, the ratio of the mixing|blending component of the Scotch part 2 shown in Table 1, and the ratio of the compounding component of the gopre crunch 5 shown in Table 2 are only an example of this invention, and can be changed suitably.

In addition, in the above-mentioned embodiment, only sliced almond 4 was adopted as an example of sliced nuts of the present invention, but for example, sliced almonds, cashews, macadamia nuts, pistachios, hazelnuts, peanuts, etc. as a raw material for confectionery It is okay to use nuts used as

Moreover, the scotch part 2 may contain, for example, a glycosidic fruit, a dried fruit, etc. as mixed raw materials other than the slice almond 4 and the gofrecrunch 5.

Moreover, even if the scotch part 2 is not coated with the chocolate layer 3, the taste rich in flavor of the scotch part 2 can fully be tasted. Therefore, the scotch part 2 does not need to be coated with the chocolate layer 3.

1 Florentine Chocolate
2 Scotch part (after firing)
3 layers of chocolate
4 sliced almonds
5 Gofre Crunch
7 sheet-shaped dough
8 round blade
9 scotch dough
10 cut lines
11 cut surface
12 mold
13 concave

Claims (15)

A process of forming a mixture containing candy and edible substances into a sheet-like dough such that the edible substances are arranged in an almost uniform and near-horizontal state;
By cutting the sheet-like dough at intervals corresponding to the height of the baked confectionery in a direction orthogonal to the spreading direction of the sheet, and cutting at intervals corresponding to the width or length of the baked confectionery, each candy dough The process of cutting and dividing
arranging each of the candy doughs in an upright state with the cut surface facing upward so that the cut surface cut at intervals corresponding to the height of the baked confectionery becomes the top surface, and
The process of baking in that state is included, The manufacturing method of the baked confectionery characterized by the above-mentioned.
The method for producing a baked confectionery according to claim 1, wherein in the step of forming the dough into a sheet-like dough, the sheet-like dough has a thickness corresponding to the width or length of the baked confectionery.
The method according to claim 2, wherein in the mixture, other types of edible substances are further blended,
In the step of forming the sheet-like dough, the edible substances and other edible substances contained in the mixture are arranged in a substantially uniform and near-horizontal state. .
The method according to claim 1 or 2, wherein the baking of the candy dough comprises putting one candy dough into each of the concave portions of a heat-resistant mold having a plurality of concave portions into which the candy dough enters, and baking, after cooling, The manufacturing method of the baked confectionery characterized by including the process of releasing.
5. The method according to claim 4, wherein, as the heat-resistant mold, a metal mold in which a contact surface with the candy dough in the concave portion has been specially processed is used to rapidly cool the metal mold after firing, and then the candy dough is released. The manufacturing method of the baked confectionery which does.
The method according to claim 1, further comprising the step of selectively coating the side and bottom surfaces of the candy dough with a chocolate layer so that the top surface of the candy dough after baking is exposed.
The method according to claim 1, wherein in the step of forming the sheet-shaped dough, the material of the candy is boiled and mixed with the edible material into the material of the candy in that state, and then the mixture is added to the sheet-shaped dough. The manufacturing method of the baked confectionery including the process of shaping|molding.
The manufacturing method of the baked confectionery of Claim 1 characterized by the above-mentioned that the said candy is scotch.
The method according to claim 1, wherein the edible substance is sliced nuts.
The method for producing a baked confectionery according to claim 3, wherein the other type of edible substance is a gaufrette crunchy.
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