WO2015008803A1 - Baked confectionery, and manufacturing method therefor - Google Patents
Baked confectionery, and manufacturing method therefor Download PDFInfo
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- WO2015008803A1 WO2015008803A1 PCT/JP2014/068951 JP2014068951W WO2015008803A1 WO 2015008803 A1 WO2015008803 A1 WO 2015008803A1 JP 2014068951 W JP2014068951 W JP 2014068951W WO 2015008803 A1 WO2015008803 A1 WO 2015008803A1
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- candy
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- baked confectionery
- edible
- sheet
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/34—Cocoa substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
Definitions
- the present invention relates to a baked confectionery and a manufacturing method thereof.
- Florantin made by baking cookie dough with nuts coated with caramel is known.
- Traditional florentine is rich in heavy flavor and heavy, with a slightly sticky texture, but a variety of shapes and configurations are also produced.
- Patent Documents 1 to 3 disclose inventions relating to floranthane and a method for producing the same. However, even the techniques disclosed in these documents have not yet solved the problem of mass production of floranthans that can taste a light and rich texture.
- this invention aims at providing the baked confectionery obtained by the manufacturing method which can mass-produce the florantan (baked confectionery) (baked confectionery) which can taste a light texture with rich flavor, and can supply cheaply. .
- the invention according to claim 1 is a step of forming a mixture containing candy and edible material into a sheet-shaped dough so that the edible inside is arranged in a substantially uniform and nearly horizontal state, and the sheet-shaped dough, Cutting the individual candy dough by cutting in a direction perpendicular to the spreading direction of the sheet, and the individual candy dough by turning the cut surface upward so that the cut surface is the upper surface
- the invention according to claim 2 is characterized in that another kind of edible material is further blended in the mixture, and in the step of forming the sheet-shaped dough, another kind inside the mixture is added together with the edible substance.
- the step of baking the candy dough is performed by putting the candy dough one by one in each recess of the heat-resistant mold having a large number of recesses into which the individual candy dough is placed, It is a manufacturing method of the baked confectionery of Claim 1 or 2 including the process of mold release after cooling.
- the invention according to claim 4 uses, as the heat-resistant mold, a metal mold that is specially processed on the contact surface with the candy dough in the concave portion, and after quenching the fired metal mold, The candy confectionery manufacturing method according to claim 3, wherein the candy dough is released.
- the invention according to claim 5 further includes a step of selectively coating a side surface and a bottom surface of the candy dough with a chocolate layer so that an upper surface of the candy dough after baking is exposed.
- Item 5 The method for producing a baked confectionery according to any one of Items 1 to 4.
- the candy material in the step of forming the sheet-shaped dough, is boiled, the edible material is added to the candy material and mixed in that state, and then the mixture is formed into a sheet shape.
- the invention according to claim 7 is the method for producing a baked confectionery according to any one of claims 1 to 6, characterized in that the candy is a scatch.
- the invention according to claim 8 is the method for producing a baked confectionery according to any one of claims 1 to 7, characterized in that the edible material is a sliced nut.
- the invention according to claim 9 is the method for producing a baked confectionery according to claim 2, characterized in that the edible material of another type is a goaflet crunch.
- the invention according to claim 10 has a flat-shaped candy part containing candy and edible, and the edible is embedded in the candy part in a state of standing along the thickness direction of the candy part. It is a baked confectionery characterized by being made.
- the invention according to claim 11 is characterized in that the candy portion further contains another type of edible material embedded in a state of standing along the thickness direction of the candy portion. 10.
- the invention according to claim 12 further includes a chocolate layer selectively coated on a side surface and a bottom surface of the candy portion so that an upper surface of the candy portion is exposed.
- the invention according to claim 13 is the baked confectionery according to any one of claims 10 to 12, characterized in that the candy is a scatch.
- the invention according to claim 14 is the baked confectionery according to any one of claims 10 to 13, characterized in that the edible material is a sliced nut.
- the invention according to claim 15 is the baked confectionery according to claim 11, characterized in that the other type of edible material is a goaflet crunch.
- the candy dough is baked in the state where the edible is erected, so that the moisture contained in the candy dough is more efficient than the case where the edible is overlapped in a nearly horizontal state. I can skip well. Thereby, 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 texture with less teeth and a edible texture can be easily felt. You can also enjoy a rich and rich flavor by baking edible food with candy. And, such a baked confectionery with a rich and light texture can be obtained with a simple idea of baking the candy dough in a edible state, so that the baked confectionery can be easily mass-produced. As a result, the baked confectionery can be supplied at low cost.
- the texture of the baked confectionery can be further reduced by mixing other kinds of edible foods into the candy dough. For example, the crispness when eating baked goods increases.
- the appearance and texture of the candy and the scent at the moment of chewing are obtained by coating the side and bottom of the dough with chocolate so that the upper surface of the baked candy dough is exposed.
- a complex and deep taste can be achieved without sacrificing standing.
- the edible material can be evenly distributed throughout the candy material by mixing the edible material while the candy material is boiled.
- the candy may be a scatch.
- the edible food may be a sliced nut.
- the other type of edible food may be a goulette crunch.
- the baked confectionery is obtained by the method for producing baked confectionery according to the present invention, it is possible to enjoy a rich flavor and a light texture.
- the texture of the baked confectionery can be further reduced. For example, the crispness when eating baked goods increases.
- the candy may be a scatch.
- the edible food may be a sliced nut.
- the other type of edible food may be a goulette crunch.
- FIG. 1 is an overall perspective view showing an external configuration of a florentine chocolate according to an embodiment of the present invention.
- FIG. 2 is a cross-sectional view that appears when the florantan chocolate of FIG. 1 is cut along the line II-II.
- FIG. 3 is a flow chart sequentially showing the manufacturing steps of the florantan chocolate of FIG.
- FIG. 4 is a diagram for explaining the processes related to the formation and cutting of the sheet-like material.
- FIG. 5 is a diagram for explaining a process related to baking of the scatchi fabric.
- FIG. 1 is an overall perspective view showing an external configuration of a florentine chocolate 1 according to an embodiment of the present invention.
- FIG. 2 is a cross-sectional view that appears when the florentine chocolate 1 of FIG. 1 is cut along the line II-II.
- the florentine chocolate 1 as an example of the baked confectionery of the present invention is a chocolate confectionery in which the baked scatchi dough is sprinkled with chocolate, the scatch part 2 having a slightly depressed center part by baking, and the chocolate coated on the scatch part 2 Layer 3.
- the scatch portion 2 is formed in a reverse trapezoidal shape in cross-section in which the side surface is a slanted slanted surface when viewed upward from below.
- the scatch portion 2 is formed in a substantially square plate shape, but if it is a reverse trapezoidal shape in cross section, a rectangular plate shape, a rhombus plate shape, a triangular plate shape, a disc shape, an elliptical plate shape, etc.
- the shape may also be
- the size of the scatch part 2 is, for example, length L: 40 mm ⁇ width W: 40 mm ⁇ height H: about 9 mm.
- the scatch portion 2 is formed by the formulation shown in Table 1 below. In addition, this mixing
- the satchch portion 2 is a kind of candy obtained by simmering a material containing sugar (30 parts by weight) and syrup (27 parts by weight) as main ingredients, cooling and hardening, and then baking. Sugar confectionery).
- the satchch portion 2 may contain auxiliary materials such as fresh cream, fats and oils, antioxidants, emulsifiers, and fragrances.
- sliced almonds 4 and goulette crunches 5 are contained as edible foods to be mixed.
- the slice almond 4 is 23 parts by weight and the goulette crunch 5 is 3 parts by weight.
- the gourmet crunch 5 is obtained by baking and hardening a material containing flour (50 parts by weight), eggs (18 parts by weight) and sugar (14 parts by weight) as main ingredients.
- a wafer scrunch may be included in the satchch portion 2 together with or instead of the goulette crunch 5.
- edible foods that can be mixed in the scatch section 2 are not limited to slice almonds, goulette crunches, and wafer scrunches, but also include cookie crunches and puffs.
- the cut surface of the edible food will appear large on the surface of the final florentin chocolate 1, and the thickness (diameter) will be impaired. It is desirable to use a flaky (granular) edible material having a size of less than 2.5 mm.
- the slice almond 4 and the goulette crunch 5 mixed at the above blending ratio are embedded in the satchch portion 2 while standing along the thickness direction (height direction) of the satchch portion 2.
- a large number of sliced almonds 4 and goulette crunches 5 are mixed in the satchch portion 2, and the spreading direction of most (approximately 50% to 80%) of the slices (thin slices) is the thickness of the scatch portion 2. Aligned in the direction.
- edible substances sliced almond 4 and goulette crunch 5
- edible substances whose deviation from the vertical direction is in the range of 0 ° to 30 ° account for 50% to 80% of the whole.
- the satch fabric 9 can be easily sprayed during firing, moisture contained in the satch fabric 9 can be efficiently blown off, and the scatch portion 2 having a light texture with few teeth can be formed. . Therefore, in the florentine chocolate 1, when the scatched portion 2 is viewed from the upper surface side, the material of the scatched portion 2 is thinly coated and filled in the gap and the upper surface of the slice almond 4 and the goulette crunch 5.
- the chocolate layer 3 is selectively coated on the side surface and the bottom surface of the satch portion 2 so as to wrap the satch portion 2 in a cup shape from below.
- the chocolate layer 3 and the satchch that can be provided without impairing the appearance and texture of the scatch part 2, and the scent of the moment of chewing By mixing the parts 2, it is possible to realize a complex deep taste.
- FIG. 3 is a flowchart showing the manufacturing process of the florentine chocolate 1 of FIG. 1 in order.
- FIG. 4 is a diagram for explaining steps related to the formation and cutting of the sheet-like material 7.
- FIG. 5 is a view for explaining steps related to baking of the satch fabric 9.
- a sheet-like cloth 7 is prepared by using the raw material of the satchch section 2 through the steps S1 to S8, and individual scatch cloths 9 (see FIG. 4) are prepared from the sheet-like cloth 7 (see FIG. 4). ).
- sugar, starch syrup, and antioxidant are dissolved in water (S1), and oil and fat (butter and vegetable oil), fresh cream and emulsifier are mixed in this solution (S2), and heated to boil ( S3).
- the simmering is performed in order to adjust the amount of water in the raw material mixture to obtain an appropriate viscosity (physical properties) that can improve the workability of subsequent operations (sheet molding, cutting, etc.).
- the raw material mixture is boiled to about 110 ° C. to 130 ° C. (120 ° C. in this embodiment) so that the viscosity (physical properties) is equal to that of a general soft candy.
- antioxidant can also be added at the process of (S2) and fresh cream can also be added at the process of (S1).
- a predetermined amount of sliced almonds, goulette crunch and fragrance are prepared (S4), and these ingredients are added to the concentrate of the raw material mixture obtained by boiling, and then stirred and mixed (S5).
- the timing of adding the sliced almonds may be after boiled or during boiled.
- calcium carbonate can also be added as a texture modifier that imparts crunchiness.
- the amount of calcium carbonate is approximately 0.40 parts by weight in Table 1.
- the raw material mixture is formed into a sheet (S6).
- Sheet molding is performed by stepwise pressing the raw material mixture from above or from above and below with a pusher or the like, and for example, force is applied until the sheet thickness reaches about 20 mm. There is no problem even if the pressing is performed at room temperature, but in order to prevent the raw material mixture from becoming too hard, the residual heat remains in the raw material mixture after boiling (S3) and mixing (S4) or slightly heated. However, it is preferable to carry out.
- the raw material mixture spreads in the lateral direction and is formed into a sheet-like material 7.
- the raw material mixture is formed into a sheet shape step by step, so that the sliced almonds 4 and the goulette crunch 5 that are randomly mixed in the raw material mixture are scattered in the lateral direction on the spread of the sheet-like dough 7 by pressing. At the same time, they are arranged in a substantially uniform and nearly horizontal state.
- the sheet-like dough 7 is cut with a round blade 8, and each scatch dough 9 is cut (S8). .
- a grid-like cut line 10 orthogonal to the spreading direction of the sheet-like fabric 7 is set.
- a heat-resistant mold for firing the satch fabric 9 is prepared (S9).
- a mold 12 having a large number of recesses 13 for receiving individual scatch fabrics 9 is used.
- Each recess 13 is formed in a shape (for example, a reverse trapezoidal shape in cross-sectional view) that matches the shape of the final scatch portion 2 (see FIGS. 1 and 2).
- the mold 12 is preferably made of a metal such as aluminum, iron, or copper, for example, from the viewpoint of securing a relatively high thermal conductivity, but may of course be made of a metal other than a metal (such as a silicon resin). .
- the special process is given to the contact surface with the satch fabric 9 so that the mold release after baking may be smooth.
- the scatch dough 9 in which the sliced almond 4 and the goulette crunch 5 are standing is supplied to each recess 13 of the mold 12 in that state (S10), It is baked in an oven (S11).
- the baking conditions are not particularly limited (preferably 130 ° C. to 250 ° C., 3 to 45 minutes).
- the satch fabric 9 was baked at 160 ° C. for 10 minutes. By this firing, the satch fabric 9 is melted in the mold 12 to evaporate the moisture contained in the satch fabric 9, and is formed into the shape of the satch portion 2 (reverse trapezoidal shape in cross section) that coincides with the recess 13. .
- the satch fabric 9 in the mold 12 is forcibly quenched by a cooler until the mold 12 is solidified (S12), and then released (demolded) from the mold 12 (S13). .
- the mold 12 after firing is allowed to stand at room temperature for about 1 minute, and then cooled for about 10 minutes until the temperature of the mold 12 reaches 10 ° C. to 20 ° C.
- a metal mold 12 having a good thermal conductivity is used, and the mold 12 is further subjected to surface processing for prompting the mold release, so that the low moisture scatch portion 2 in a dissolved state immediately after firing is used.
- milk chocolate as a raw material of the chocolate layer 3 is prepared (S14), tempered (S15), and then selectively coated (sprayed) on the side surface and the bottom surface of each scatch portion 2 to form the chocolate layer 3 Is formed (S16). And after the chocolate layer 3 is solidified by the cooler process (S17), it is individually pillow-packed one by one (S18), and boxed as a product (S19).
- the sliced almond 4 and the goulette crunch 5 are placed in the mold 12 and fired in a state where the sliced almond 4 and the goulette crunch 5 are set up in the vertical direction.
- the moisture contained in the satch fabric 9 can be more efficiently blown than when the goulette crunches 5 are overlapped in a nearly horizontal state.
- the satchched portion 2 (scatched dough 9) that can be solidified while holding air (bubbles) and has a light and light texture is produced. be able to.
- the texture of the florentine chocolate 1 can be further reduced by mixing the gourmet crunch 5 with the scatch part 2. For example, the crispness when eating Florentin Chocolate 1 is increased.
- the satch dough 9 is baked and released in a heat-resistant mold 12 instead of an edible cup such as Monaka, (1) raw material costs can be reduced and mass production can be achieved. Difficult shapes can be realized, and (3) it is not tied to the texture and shape of the cup as in the case of using edible cups such as Naka, so mass production with the ideal shape and composition ratio is possible The effect that it is possible can be obtained.
- Example 1 Florantan chocolate that was blended based on the blending table of Tables 1 and 2 and manufactured according to the manufacturing flow of FIG.
- Comparative Example 1 Although blending is performed based on the blending tables of Tables 1 and 2, in the mixing step of S5 in the manufacturing flow of FIG. 3, a low moisture satch in a dissolved state is filled in a mold, and then mixed with food. The florentine chocolate which was baked after the sliced almonds 4 and goulette crunches 5 were scattered and the low moisture scatch in the dissolved state was further filled thereon.
- Comparative Example 2 Although blending is performed based on the blending tables of Tables 1 and 2, in the mixing step of S5 in the manufacturing flow of FIG. 3, first, the mixed edible sliced almonds 4 and goulette crunches 6 are dispersed in the mold. A florentine chocolate that was baked after filling it with a low moisture satch in a dissolved state.
- Comparative Example 3 Although blending is performed based on the blending tables in Tables 1 and 2, sheet molding is performed at L: 9.5 mm in the sheet molding process of S6 in the manufacturing flow of FIG. 3 and the cutting process by the round blade of S8. After that, florentine chocolate cut to H: 20 mm and W: 20 mm, and supplied to the mold in the same direction (without lying down 90 degrees) and baked.
- the florentan chocolate of Example 1 manufactured according to the manufacturing method of the present invention showed good results in both appearance and texture, but a comparative example in which the mixing method of edible and scatch was changed.
- Comparative Example 3 in which the florantane chocolate of 1 and Comparative Example 2 and the sheet forming method and the cutting method were changed, both the appearance and texture were unsatisfactory.
- Comparative Example 1 and Comparative Example 3 in particular, a lot of moisture remained in the satch portion, and the crispness was weakened. This is considered because the mixed edible food served as a lid during firing in the mold. .
- the ratio of the blending component of the scatch portion 2 shown in Table 1 and the ratio of the blending component of the goaflet crunch 5 shown in Table 2 are merely examples of the present invention and can be changed as appropriate.
- sliced almond 4 is taken up as an example of the sliced nut of the present invention.
- the satchch portion 2 may contain, for example, candied fruit, dried fruit, etc. as mixed raw materials other than the slice almond 4 and the goulette crunch 5.
- the rich flavor of the satchch portion 2 can be sufficiently tasted even if the satchch portion 2 is not coated with the chocolate layer 3. Therefore, the satchch portion 2 may not be coated with the chocolate layer 3.
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Abstract
Description
2 スカッチ部(焼成後)
3 チョコレート層
4 スライスアーモンド
5 ゴーフレットクランチ
7 シート状生地
8 丸刃
9 スカッチ生地
10 カットライン
11 切断面
12 金型
13 凹部 1
3
Claims (15)
- キャンディおよび可食物を含有する混合物を、内部の可食物がほぼ均一かつ水平に近い状態に並ぶようにシート状生地に成形する工程と、
前記シート状生地を、シートの広がり方向に対して直交する方向にカットすることによって個々のキャンディ生地を切り分ける工程と、
前記個々のキャンディ生地を、その切断面が上面となるように当該切断面を上に向けることによって当該キャンディ生地に含有される可食物を立てた状態とし、その状態で焼成する工程とを含むことを特徴とする、焼菓子の製造方法。 Forming a mixture containing candy and edible material into a sheet-like dough so that the edible material in the interior is arranged in a substantially uniform and nearly horizontal state;
Cutting the individual candy dough by cutting the sheet dough in a direction perpendicular to the spreading direction of the sheet; and
The individual candy dough is set in a state in which the edible contained in the candy dough is erected by turning the cut surface upward so that the cut surface is the upper surface, and baking in that state is included. A method for producing a baked confectionery, characterized by: - 前記混合物には、さらに他種の可食物が配合されており、
前記シート状生地を形成する工程では、前記可食物と一緒に、前記混合物の内部の他種の可食物もほぼ均一かつ水平に近い状態に並ぶようにすることを特徴とする、請求項1に記載の焼菓子の製造方法。 The mixture further contains other types of edible foods,
The step of forming the sheet-shaped dough is characterized in that, together with the edible material, other edible substances in the mixture are arranged in a substantially uniform and nearly horizontal state. The manufacturing method of baked confectionery of description. - 前記キャンディ生地を焼成する工程は、個々の前記キャンディ生地が入る多数の凹部を有する耐熱金型の各前記凹部に前記キャンディ生地を一つずつ入れて焼成し、冷却後、離型する工程を含むことを特徴とする、請求項1または2に記載の焼菓子の製造方法。 The step of baking the candy dough includes a step of putting the candy dough one by one in each recess of a heat-resistant mold having a large number of recesses into which the individual candy dough enters, baking, and releasing the mold after cooling. The manufacturing method of the baked confectionery of Claim 1 or 2 characterized by the above-mentioned.
- 前記耐熱金型として、前記凹部における前記キャンディ生地との接触面に特殊加工を施した金属金型を利用し、焼成後の前記金属金型を急冷した後、前記キャンディ生地を離型することを特徴とする、請求項3に記載の焼菓子の製造方法。 As the heat-resistant mold, using a metal mold in which the contact surface with the candy dough in the recess is subjected to special processing, after quenching the fired metal mold, releasing the candy dough The manufacturing method of the baked confectionery of Claim 3 characterized by the above-mentioned.
- 焼成後の前記キャンディ生地の上面が露出するように、前記キャンディ生地の側面および底面をチョコレート層で選択的にコーティングする工程をさらに含むことを特徴とする、請求項1~4のいずれか一項に記載の焼菓子の製造方法。 The method according to any one of claims 1 to 4, further comprising a step of selectively coating a side surface and a bottom surface of the candy dough with a chocolate layer so that an upper surface of the candy dough after baking is exposed. The manufacturing method of baked confectionery described in 2.
- 前記シート状生地を形成する工程は、前記キャンディの材料を煮詰め、その状態で当該キャンディの材料に前記可食物を投入して混合した後、その混合物をシート状生地に成形する工程を含む、請求項1~5のいずれか一項に記載の焼菓子の製造方法。 The step of forming the sheet-shaped dough includes a step of boiling the candy material, in which the edible material is added and mixed, and then forming the mixture into a sheet-shaped dough. Item 6. The method for producing a baked confectionery according to any one of Items 1 to 5.
- 前記キャンディが、スカッチであることを特徴とする、請求項1~6のいずれか一項に記載の焼菓子の製造方法。 The method for producing a baked confectionery according to any one of claims 1 to 6, wherein the candy is a scatch.
- 前記可食物が、スライスナッツであることを特徴とする、請求項1~7のいずれか一項に記載の焼菓子の製造方法。 The method for producing a baked confectionery according to any one of claims 1 to 7, wherein the edible material is a sliced nut.
- 前記他種の可食物が、ゴーフレットクランチであることを特徴とする、請求項2に記載の焼菓子の製造方法。 The method for producing a baked confectionery according to claim 2, characterized in that the edible material of the other kind is goflet crunch.
- キャンディおよび可食物を含有する扁平な形状のキャンディ部を有し、
前記キャンディ部において前記可食物は、前記キャンディ部の厚さ方向に沿って立った状態で埋設されていることを特徴とする、焼菓子。 It has a flat shaped candy part containing candy and edible,
In the candy portion, the edible food is embedded in a state of standing along the thickness direction of the candy portion. - 前記キャンディ部はさらに、前記キャンディ部の厚さ方向に沿って立った状態で埋設された他種の可食物を含有していることを特徴とする、請求項10に記載の焼菓子。 11. The baked confectionery according to claim 10, wherein the candy part further contains another type of edible material embedded in a standing state along the thickness direction of the candy part.
- 前記キャンディ部の上面が露出するように、前記キャンディ部の側面および底面に選択的にコーティングされたチョコレート層をさらに含むことを特徴とする、請求項10または11に記載の焼菓子。 The baked confectionery according to claim 10 or 11, further comprising a chocolate layer selectively coated on a side surface and a bottom surface of the candy portion such that an upper surface of the candy portion is exposed.
- 前記キャンディが、スカッチであることを特徴とする、請求項10~12のいずれか一項に記載の焼菓子。 The baked confectionery according to any one of claims 10 to 12, wherein the candy is a scatch.
- 前記可食物が、スライスナッツであることを特徴とする、請求項10~13のいずれか一項に記載の焼菓子。 The baked confectionery according to any one of claims 10 to 13, wherein the edible material is a sliced nut.
- 前記他種の可食物が、ゴーフレットクランチであることを特徴とする、請求項11に記載の焼菓子。 The baked confectionery according to claim 11, wherein the edible material of the other kind is goflet crunch.
Priority Applications (2)
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KR1020167000903A KR102272960B1 (en) | 2013-07-16 | 2014-07-16 | Baked confectionery, and manufacturing method therefor |
JP2015527324A JP6443862B2 (en) | 2013-07-16 | 2014-07-16 | Method for producing baked confectionery |
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JP2013-147999 | 2013-07-16 | ||
JP2013147999 | 2013-07-16 |
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WO2015008803A1 true WO2015008803A1 (en) | 2015-01-22 |
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PCT/JP2014/068951 WO2015008803A1 (en) | 2013-07-16 | 2014-07-16 | Baked confectionery, and manufacturing method therefor |
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JP (1) | JP6443862B2 (en) |
KR (1) | KR102272960B1 (en) |
WO (1) | WO2015008803A1 (en) |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5779868A (en) * | 1980-11-07 | 1982-05-19 | House Food Ind Co Ltd | Production of snack |
JPH03117450A (en) * | 1990-02-05 | 1991-05-20 | Hoomuran Kiyandei Co:Kk | Production of frolantan cake |
Family Cites Families (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5947587A (en) | 1982-09-10 | 1984-03-17 | 松下電工株式会社 | Hanger for duct |
JP2695274B2 (en) | 1990-05-07 | 1997-12-24 | 三菱電機株式会社 | Semiconductor acceleration sensor |
JP2599337Y2 (en) | 1992-06-19 | 1999-09-06 | コニカ株式会社 | Still camera |
JP3608201B2 (en) * | 2002-04-19 | 2005-01-05 | 東京フード株式会社 | Chocolate-like greasy confectionery food made from baked confectionery, method for producing the same, and food using the same |
JP4283648B2 (en) * | 2003-11-20 | 2009-06-24 | 明治製菓株式会社 | Puffed baked confectionery including a central core and method for producing the same |
FR2865351B1 (en) * | 2004-01-26 | 2006-06-23 | Carre Gourmet Diffusion | PROCESS FOR PRODUCING BARRIER FRUIT PASTRY |
JP2006050926A (en) * | 2004-08-10 | 2006-02-23 | Nikken Kasei Kk | Baked confectionery and baking confectionery mix |
KR100644363B1 (en) * | 2005-01-24 | 2006-11-10 | 롯데제과주식회사 | Processing for making baked chips with high sugar content in raw materials |
JP2013240303A (en) * | 2012-05-22 | 2013-12-05 | Nissei Co Ltd | Method of manufacturing molded baked confectionery and molded baked confectionery manufactured by the same |
-
2014
- 2014-07-16 JP JP2015527324A patent/JP6443862B2/en active Active
- 2014-07-16 WO PCT/JP2014/068951 patent/WO2015008803A1/en active Application Filing
- 2014-07-16 KR KR1020167000903A patent/KR102272960B1/en active IP Right Grant
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5779868A (en) * | 1980-11-07 | 1982-05-19 | House Food Ind Co Ltd | Production of snack |
JPH03117450A (en) * | 1990-02-05 | 1991-05-20 | Hoomuran Kiyandei Co:Kk | Production of frolantan cake |
Non-Patent Citations (1)
Title |
---|
KARITTO KOBASHIKU: "Cookie no Meihin TivoliTivon", AJISHINO, 19 October 2009 (2009-10-19), Retrieved from the Internet <URL:https://web.archive.org/web/20091019091620/http://www.tivon.co.jp/ajishino.html> [retrieved on 20141010] * |
Also Published As
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JPWO2015008803A1 (en) | 2017-03-02 |
KR20160032101A (en) | 2016-03-23 |
JP6443862B2 (en) | 2018-12-26 |
KR102272960B1 (en) | 2021-07-05 |
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