JP6815112B2 - Manufacturing method of baked composite confectionery and baked composite confectionery - Google Patents

Description

The present invention relates to a baked complex confectionery obtained by joining and baking chocolate and a water-based flexible food material, and a method for producing the baked composite confectionery.

Conventionally, a compound confectionery made by joining chocolate and a food material is known.

For example, Patent Document 1 below describes a method for producing a confectionery, which comprises absorbing moisture on the surface of an oil-based confectionery dough and baking the surface, and the confectionery to which the oil-based confectionery dough is attached or coated is a biscuit. , Crackers, pies, shu, wafers and other baked goods, drops, nougats, jellies and other candy, nuts, breads, dried fruits, snacks and the like can be exemplified.

Further, for example, Patent Document 2 below describes a method for producing chocolate with powder, which comprises melting only the surface layer of chocolate by heating with hot air and then sprinkling powder on the surface of the chocolate to adhere it. , Chocolate may be composed of shell chocolate having a center, and as the center, chocolate such as ganache, which is different from shell chocolate, caramel, cream, candy, etc. can be used, and nuts are crushed. It is stated that powders such as crumbs of things, snacks, puffs, biscuits and cookies can also be used.

JP 2001-245594 JP-A-2002-335863

However, surprisingly, a baked complex confectionery made by joining chocolate and a soft food material containing water and baking it has not been provided conventionally. According to the research by the present inventors, when the water-based flexible food material is bonded to chocolate and fired, the chocolate is cracked due to the difference in shrinkage / deformation between the chocolate and the water-based flexible food material after bonding. There are various repellent factors such as the fact that the water-based flexible food material may suddenly boil or drip due to firing, or there is a problem of microbial risk due to the water content of the water-based flexible food material. It was thought that it had not been provided. For example, the centers shown in the examples of Patent Document 1 were biscuits, wafers, cookies, and the like. Further, in Patent Document 2, only the surface layer of chocolate is melted by heating with hot air.

Therefore, an object of the present invention is to provide a baked composite confectionery obtained by joining and baking chocolate and a water-based flexible food material, and a method for producing the baked composite confectionery, for the purpose of providing a new confectionery.

In order to achieve the above object, the present inventors have conducted diligent research, and found that when chocolate and a water-based flexible food material are bonded and baked, the chocolate is given a moist texture like a cake. The present invention has been completed.

That is, in the baked composite confectionery of the present invention, chocolate and a water-based flexible food material having heat resistance that does not drip even when baked are joined and molded into a predetermined shape, and at least the entire surface or all of the surface thereof or. It is characterized in that a part is fired.

According to the baked composite confectionery of the present invention, using a water-based flexible food material having heat resistance that does not drip even when baked, it is joined to chocolate, molded into a predetermined shape, and then baked. Therefore, the moisture of the water-based flexible food material is appropriately transferred to the chocolate after joining and / or baking, so that the chocolate is given a moist texture like a cake, and the water-based flexible food It is a complex confectionery that goes well with the soft texture of the ingredients.

In the baked composite confectionery of the present invention, the chocolate is preferably aerated chocolate. In that case, the specific gravity of the aerated chocolate is preferably 0.95 or less. According to this, the aeration facilitates the transfer of water from the water-based flexible food material to the chocolate, and the chocolate can be given a sufficiently moist texture. In addition, the difference in shrinkage / deformation between chocolate and the water-based flexible food material is reduced, and troubles such as cracks in chocolate can be suppressed.

Further, the water-based flexible food material preferably has a water activity of 0.50 to 0.80. According to this, it is possible to give a moderately moist feeling to chocolate while suppressing the microbial risk.

Further, the water-based flexible food material preferably has a water content of 15 to 35% by mass. According to this, it is possible to give chocolate a more appropriate moist feeling.

Further, it is preferable that the mass ratio of the water-based flexible food material to the chocolate is 85: 15 to 55:45. According to this, it is possible to give a moderately moist feeling to chocolate.

Moreover, it is preferable that the water-based flexible food material contains at least glycerin and / or sorbitol. According to this, the water retention capacity of glycerin and / or sorbitol can suppress the water activity while maintaining the freshness, and suppress the microbial risk.

Further, the water-based flexible food material is preferably (1) a jelly set in a gel form or a pulverized fluid thereof, and / or (2) a thickener-containing sauce. According to this, it is easy to join with chocolate and it is easy to mold into a predetermined shape.

Further, the water-based flexible food material is preferably a sauce containing (1) pectin jelly set in a gel form or a pulverized fluid thereof, and / or (2) hydroxypropyl methylcellulose as a thickener. According to this, it is possible to impart better heat resistance to the water-based flexible food material while imparting a soft texture. In addition, it is easy to join with chocolate and it is easy to mold into a predetermined shape.

On the other hand, in the method for producing a baked composite confectionery of the present invention, chocolate and a water-based flexible food material having heat resistance that does not drip even when baked are joined, molded into a predetermined shape, and at least on the surface thereof. It is characterized by firing all or part of it.

According to the method for producing a baked composite confectionery of the present invention, a water-based flexible food material having heat resistance that does not drip even when baked is used, it is joined to chocolate, and then molded into a predetermined shape. Since it is baked, the moisture of the water-based flexible food material is appropriately transferred to the chocolate after joining and / or baking, so that the chocolate is given a moist texture like a cake and is water-based. It is possible to obtain a complex confectionery that is compatible with the soft texture of a flexible food material.

In the method for producing a baked composite confectionery of the present invention, the chocolate is preferably aerated chocolate. In that case, the specific gravity of the aerated chocolate is preferably 0.95 or less. According to this, the aeration facilitates the transfer of water from the water-based flexible food material to the chocolate, and the chocolate can be given a sufficiently moist texture. In addition, the difference in shrinkage / deformation between chocolate and the water-based flexible food material is reduced, and troubles such as cracks in chocolate can be suppressed.

Further, the water-based flexible food material preferably has a water activity of 0.50 to 0.80. According to this, it is possible to give a moderately moist feeling to chocolate while suppressing the microbial risk.

Further, the water-based flexible food material preferably has a water content of 15 to 35% by mass. According to this, it is possible to give chocolate a more appropriate moist feeling.

Further, it is preferable that the mass ratio of the water-based flexible food material to the chocolate is 85: 15 to 55:45. According to this, it is possible to give a moderately moist feeling to chocolate.

Further, the water-based flexible food material preferably contains at least glycerin and / or sorbitol. According to this, the water retention capacity of glycerin and / or sorbitol can suppress the water activity while maintaining the freshness, and suppress the microbial risk.

Further, the water-based flexible food material is preferably (1) a jelly set in a gel form or a pulverized fluid thereof, and / or (2) a thickener-containing sauce. According to this, it is easy to join with chocolate and it is easy to mold into a predetermined shape.

Further, the water-based flexible food material is preferably a sauce containing (1) pectin jelly set in a gel form or a pulverized fluid thereof, and / or (2) hydroxypropyl methylcellulose as a thickener. According to this, it is possible to impart better heat resistance to the water-based flexible food material while imparting a soft texture. In addition, it is easy to join with chocolate and it is easy to mold into a predetermined shape.

According to the present invention, a water-based flexible food material having heat resistance that does not drip even when fired is used, it is joined to chocolate, molded into a predetermined shape, and then fired. By appropriately transferring the moisture of the flexible food material to the chocolate after joining and / or baking, the chocolate is given a moist texture like a cake, and the soft food of the water-based flexible food material is given. It will be a complex confectionery that goes well with the feeling.

It is a perspective view which shows one Embodiment of the baked complex confectionery by this invention. It is a perspective view which shows the other embodiment of the baked complex confectionery by this invention.

The water-based flexible food material used in the present invention may be any food material that contains at least water and has a fresh and soft texture, and is not particularly limited, but has heat resistance that does not drip even when fired. There is a need. Here, "heat resistance that does not sag even when fired" means that the structure of the water-based flexible food material is maintained in the original structure without breaking in a baking atmosphere of about 100 to 400 ° C. For example, a jelly containing pectin known as a gelling agent and a source containing hydroxypropylmethyl cellulose (HPMC) known as a thickener can be mentioned. The pectin may be high methoxyl pectin (HM pectin) or low methoxyl pectin (LM pectin).

The water-based flexible food material preferably has a water activity of 0.50 to 0.80, more preferably 0.55 to 0.70. If the water activity of the water-based flexible food material is less than this range, the influence on the texture of the chocolate portion tends to be small, which may be unfavorable. If the water activity of the water-based flexible food material exceeds this range, the texture of the chocolate portion tends to change over time, which may not be preferable.

The water-based flexible food material preferably has a water content of 15 to 35% by mass, more preferably 18 to 25% by mass. If the water content of the water-based flexible food material is less than this range, the influence on the texture of the chocolate portion tends to be small, which may not be preferable. If the water content of the water-based flexible food material exceeds this range, the texture of the chocolate portion tends to change over time, which may not be preferable. The water content can be determined by, for example, a water content test method such as a Karl Fischer method, a drying method, or a drying aid method.

The water-based flexible food material preferably contains at least one selected from the group consisting of glycerin and sorbitol. Since glycerin and sorbitol have the effect of increasing water retention, the freshness of water can be maintained even when prepared by suppressing the water activity of water-based flexible food materials in order to avoid microbiological risks.

The water-based flexible food material preferably contains at least sugars. By containing at least saccharides, it is easy to obtain a texture that contains at least a predetermined amount of water and has flexibility. Examples of sugars include sugar, honey, maltose, glucose, sugar alcohol, fructose-glucose liquid sugar and the like.

As the raw material of the water-based flexible food material, other than the above, raw materials such as fats and oils, emulsifiers, flavors, thickening polysaccharides, pH adjusters, salts and the like can be appropriately used as long as the above conditions are satisfied. However, the oil content is preferably adjusted to less than 40% by mass, more preferably less than 20%. When the oil content of the water-based flexible food material exceeds this range, its specific heat decreases, the effect of preventing the rapid temperature rise of chocolate during baking becomes poor, and the texture of chocolate tends to become hard. It may not be preferable. The specific heat can be measured by a method for measuring the specific heat capacity (DSC).

The type of chocolate used in the present invention is not particularly limited and can be prepared by a well-known technique. Not limited by the rules and regulations, for example, pure chocolate, chocolate, quasi-chocolate, pure milk chocolate, milk chocolate, quasi-milk chocolate, etc., white chocolate without cocoa mass or cocoa powder, etc. You may. Ingredients include cocoa mass, cocoa powder, cocoa butter, cocoa butter substitute fat, cocoa butter substitute fat, cocoa butter-like fat, other vegetable fats and oils, whole milk powder, defatted milk powder, whey powder, sugar, lactose, maltose, trehalose. Sugars such as, emulsifiers such as lecithin, fragrances, etc. are used. It can be prepared by mixing the above raw materials according to a conventional method, refining the raw materials, and then conching.

If necessary, the chocolate may be subjected to a so-called whipping treatment in which the chocolate is vigorously stirred while heating, cooling, pressurizing, and reducing the pressure after the contouring step to contain bubbles. Stirring can be performed using, for example, a mixer, an aeration mixer device, or the like.

When the chocolate is aerated, it is preferable to aerate the chocolate so that the specific gravity is 0.50 to 1.15, and more preferably 0.60 to 0.95. However, if it is aerated too much, the viscosity tends to increase and workability tends to deteriorate, which may not be preferable. The specific gravity can be measured, for example, by grinding chocolate in a fluid state into a 200 ml cup and measuring its mass. Alternatively, it can be measured by a method of image analysis of a micrograph of a cross section. Specifically, for example, chocolate in a solidified state having no fluidity is cut, a micrograph of a cross section is subjected to image analysis, and the ratio of the area occupied by bubbles to the cross-sectional area is measured without bias. By doing so, the specific gravity can be obtained. Furthermore, it is cut out from a baked composite confectionery into a fixed shape and sampled (sampled under freezing if necessary), the mass is measured, and the volume is measured by a liquid phase substitution method such as water or oil, or rapeseed. Measured with a powder replacement method using beads or a 3D laser scanning device (for example, manufactured by Astex Co., Ltd., trade name "3D Laser Scanner SELNAC-VM", manufactured by Eiko Seiki Co., Ltd., trade name "Volscan"). , The specific gravity may be calculated from those measured values. In the present invention, the "aerated chocolate" means chocolate that has been subjected to so-called whipping treatment, which is agitated by the above means or the like, and contains bubbles, and its specific gravity is usually less than 1.2. ..

Further, the chocolate preferably contains sugar, cocoa powder, non-tempered fats and oils, trehalose and / or maltose. According to this, it is possible to obtain a complex confectionery in which bloom due to baking is suppressed by non-temper type fats and oils, and stickiness of chocolate is suppressed by trehalose and / or maltose. The "non-tempered fats and oils" are fats and oils that are not derived from cacao beans and that constitute chocolate and do not require a tempering treatment to prevent bloom from occurring in the chocolate. Whether or not it is an oil or fat that prevents the generation of bloom can be easily determined by comparing it with the case where it is replaced with cocoa butter. Specifically, trans-acid-type fats and oils obtained by trans-isomerizing and curing liquid fractionated soft parts such as palm oil and liquid oils such as soybean oil, lauric acid groups such as coconut oil, palm kernel oil, and babas oil are used. Lauric acid-type fats and oils obtained from fats and oils composed of a large amount of glycerides and fractionated oils thereof, asymmetric glycerides such as 1,2-disaturated fatty acids-3-monounsaturated fatty acid glycerides (SSU), and 2-unsaturated fatty acids. Oils and fats coexisting with SUS-type glycerides such as triglycerides of -1,3-disaturated fatty acids.

The blending amount of the non-temper type fat and oil is preferably 20 to 45% by mass, and more preferably 25 to 40% by mass in the chocolate. The amount of trehalose to be blended is preferably 0.1 to 20% by mass, more preferably 1 to 15% by mass in chocolate. The blending amount of maltose is preferably 0.1 to 20% by mass, more preferably 1 to 15% by mass in chocolate. When trehalose and maltose are blended, the total blending amount thereof is preferably 0.1 to 30% by mass, more preferably 1 to 20% by mass in chocolate.

Further, chocolate may contain a taste material as long as it does not impair the action and effect of the present invention. Examples of flavoring materials include crushed nuts, fruit juice powder, frozen and dried fruits, coffee chips, caramel, matcha, cacao nibs, swelling snack foods, biscuit chips, candy chips, chocolate chips, dried fruits, marshmallows, etc. Is used. In addition, hereinafter, "chocolate" means to include a taste material when it is included.

In the baked composite confectionery of the present invention, using the water-based flexible food material described above and chocolate, they are joined and molded into a predetermined shape, and at least all or part of the surface thereof is baked. It is characterized by that.

Further, in the method for producing a baked composite confectionery of the present invention, using the water-based flexible food material described above and chocolate, they are joined and molded into a predetermined shape, and at least all or a part of the surface thereof is formed. It is characterized by firing.

Here, "at least all or part of the surface is baked" or "at least all or part of the surface is baked" means that the energy of baking is transmitted to the whole or a part of the complex confectionery. In this way, at least the texture of the whole or part of the chocolate may change due to its baking, and "they are joined and formed into a predetermined shape" or "they are joined together". "Molding into a predetermined shape" means that the baked complex confectionery has at least a shape capable of undergoing such a baking history. The degree of firing can be appropriately set so as to obtain a desired texture, and there is no particular limitation on the form of joining or molding.

In the baked complex confectionery according to the present invention, the mass ratio of the water-based flexible food material to chocolate is preferably 90: 10 to 55:45, more preferably 85: 15 to 55:45, and 80:20. It is even more preferably ~ 60:40. If the mass ratio of the water-based flexible food material to the chocolate is less than this range, the influence of the water-based flexible food material on the texture of the chocolate portion tends to be small, which may be unfavorable. If the mass ratio of the water-based flexible food material to the chocolate exceeds this range, the texture of the chocolate portion tends to change with time depending on the water-based flexible food material, which may not be preferable.

The size of the baked composite confectionery according to the present invention may be appropriately set, but it is preferable to set the size after baking so that the minimum diameter or the length of the short side is 0.5 to 5.0 cm. , 1.0 to 2.5 cm, more preferably. If the size is less than the above range, it tends to be difficult to mold, which is not preferable. Further, if the size exceeds the above range, it tends to be difficult to secure the shape retention during firing due to its own weight, which is not preferable.

As a method of joining chocolate and a water-based flexible food material, for example, by molding, a shell is produced in a mold (mold), a shell is produced by chocolate, a center is produced by water-based flexible food material, and a bottom is produced by chocolate. By extrusion molding, water-based flexible food material is extruded from the double nozzle of the extrusion molding device, and chocolate is extruded from the outer nozzle, and cut into a predetermined shape. A method of coating a water-based flexible food material that has been shaped into a predetermined shape with chocolate using an enrober, etc., using a one-shot depositor, after starting extrusion of chocolate from the outer nozzle, water-based flexible food from the inner nozzle It is possible to adopt a method of extruding the material, finishing the extrusion from the inner nozzle, and then ending the extrusion from the outer nozzle. Of these, production by an extrusion molding apparatus is particularly preferable. According to this, it can be manufactured efficiently and the production cost can be suppressed.

As a preferable form of joining the chocolate and the water-based flexible food material and the molding method thereof, for example, as shown in FIG. 1, the chocolate 11 and the water-based flexible food material 12 are placed on the upper and lower sides 2 each having a predetermined thickness. The baked composite confectionery 10a, which is laminated on a layer, cut to a predetermined length, and baked to form a substantially rectangular shape as a whole, or the water-based flexible food material 12 as shown in FIG. The chocolate 11 is made into a rod shape or a substantially rectangular shape on the inside, and the chocolate 11 is on the outside so as to cover the outer periphery thereof, and each of them is formed into two inner and outer layers having a predetermined thickness, cut to a predetermined length, baked, and as a whole. Examples thereof include baked complex confectionery 10b having a substantially rectangular shape.

The water-based flexible food material is a crushed fluid of jelly set in a gel form with a gelling agent such as pectin, or a sauce prepared to an appropriate viscosity with a thickener such as hydroxypropylmethylcellulose (HPMC). Can be. According to this, the machine suitability for the extrusion molding machine and the like is good, and it is easy to join to chocolate and mold into a predetermined shape. In the present invention, "a crushed fluid of jelly set in a gel form" or "a crushed fluid of pectin jelly set in a gel form" refers to a jelly such as pectin jelly having a gel strength of 0.1 to 50.0 N. Once prepared in the form of a gel, the jelly prepared in the form of a gel is preferably prepared in the form of a gel to the extent that some small pieces having a major axis of about 0.1 to 5.0 mm remain, preferably 5 to 50 of the entire jelly. It is in a state where it is crushed to the extent that it remains about% by mass to give it fluidity. The gel strength and breaking distance at that time are the values measured as follows.

(Measurement of gel strength and breaking distance)
Using a leometer (for example, manufactured by Sun Scientific Co., Ltd .: CR-500DX), a compression test was performed under the conditions of a plunger diameter of 10 mm, a moving speed of 40 mm / min, and an approach distance of 20 mm, and the breaking strength (N) when the gel broke was determined. means.

Baking can be performed using an oven, a Schbank burner, a gas burner, a microwave oven, or the like. The firing conditions may be appropriately adjusted according to the capabilities and characteristics of the apparatus used. By the adjustment, for example, it is preferable that the surface layer of the outer layer made of chocolate is heat-denatured by baking to the extent that it is not sticky when held by hand. Further, it is preferable to maintain the texture and flavor of the water-based flexible food material as much as possible. In the case of an oven, 250 to 400 ° C., preferably 250 to 350 ° C. for 10 to 60 seconds is typical. After firing, heat may be removed by forcibly cooling by blowing air or the like. Whether or not it is not sticky when held by hand can be determined by touching the surface with a force that is usually enough to pinch a confectionery and whether or not chocolate adheres to the fingers.

Hereinafter, the present invention will be specifically described with reference to examples, but these examples do not limit the scope of the present invention.

<Preparation Example 1> (HM pectin water content 25%)
Pectin jelly using HM pectin was prepared according to the formulation shown in Table 1. Specifically, 1 part by mass of HM pectin was dispersed in 20 parts by mass of water and dissolved by heating. Further, 35 parts by mass of sugar, 25 parts by mass of fructose-glucose liquid sugar, and 15 parts by mass of glycerin were added and dissolved by heating. The final water content was adjusted to 25% by mass, and 0.1 parts by mass of the dye, 0.2 parts by mass of the flavor, and 1 part by mass of the 50% citric acid solution were added. The mixture was cooled to obtain the pectin jelly of Preparation Example 1.

<Preparation Example 2> (HM pectin water content 15%)
The pectin jelly of Preparation Example 2 was obtained in the same manner as in Preparation Example 1 except that the final water content was adjusted to 15% by mass by adjusting the water composition.

<Preparation Example 3> (HM pectin water content 35%)
The pectin jelly of Preparation Example 3 was obtained in the same manner as in Preparation Example 1 except that the final water content was adjusted to 35% by mass by adjusting the water composition.

<Preparation Example 4> (LM pectin water content 25%)
Pectin jelly using LM pectin was prepared according to the formulation shown in Table 2. Specifically, 1 part by mass of LM pectin was dispersed in 20 parts by mass of water and dissolved by heating. Further, 35 parts by mass of sugar, 25 parts by mass of high fructose corn syrup, 15 parts by mass of glycerin, and 0.1 part by mass of tricalcium phosphate were added and dissolved by heating. The final water content was adjusted to 25% by mass, and 0.1 parts by mass of the dye, 0.2 parts by mass of the flavor, and 1 part by mass of the 50% citric acid solution were added. After cooling, pectin jelly was obtained.

<Preparation Example 5> (Aerated chocolate specific gravity 0.9)
Aerated chocolate was prepared with the formulations shown in Table 3. Specifically, as raw materials for aerated chocolate dough, 31 parts by mass of sugar, 10 parts by mass of trehalose, 15 parts by mass of cocoa powder, 15 parts by mass of whole fat powdered milk, 8 parts by mass of cocoa butter, 21 parts by mass of vegetable fat and oil, and 0 parts of lecithin. A chocolate dough was obtained by blending 5 parts by mass and 0.05 parts by mass of flavor and mixing, refining, and conching according to a conventional method (the value of solid fat content (SFC) at 20 ° C. is 10%). This chocolate dough was stirred with a pressurized mixer under 2 atm for a predetermined time to prepare aerated chocolate having a specific gravity of 0.9.

<Preparation Example 6> (Chocolate specific gravity 1.2)
The chocolate of Preparation Example 6 (specific gravity 1.2) was obtained in the same manner as in Preparation Example 5 except that it did not contain air.

<Preparation Example 7> (Aerated chocolate specific gravity 1.1)
The aerated chocolate of Preparation Example 7 was obtained in the same manner as in Preparation Example 5 except that the aeration was adjusted to a specific gravity of 1.1.

<Preparation Example 8> (Aerated chocolate specific gravity 0.95)
The aerated chocolate of Preparation Example 8 was obtained in the same manner as in Preparation Example 5 except that the aeration was adjusted to a specific gravity of 0.95.

<Preparation Example 9> (Chocolate sauce)
A chocolate sauce was prepared according to the formulation shown in Table 4. Specifically, 3.0 parts by mass of hydroxypropylmethylcellulose (HPMC) was dispersed in 25.0 parts by mass of cold water at 10 ° C. or lower, and 15 parts by mass of glycerin and 57 parts by mass of chocolate dough prepared by blending in Table 3 above. Was mixed and cooled to obtain a chocolate sauce.

[Manufacturing Example 1]
The pectin jelly of Preparation Example 1 was crushed to the extent that some of the fine pieces remained to make it fluid. The pectin jelly was filled inside the aerated chocolate so as to have a ratio of 1.5 parts by mass with respect to 3.5 parts by mass of the aerated chocolate of Preparation Example 5, and molded. As for its shape, the outer shape of the outer layer made of aerated chocolate is a substantially rectangular body having a length of about 2.5 cm, a width of 1.7 cm, and a height of 1.5 cm, and the shape of the pectin jelly contained in the inner layer is about. It has a substantially rectangular shape of length 2.5 cm x width 1.3 cm x height 0.6 cm, and the side surface of the pectin jelly in the length and width directions is covered with aerated chocolate, and the width of the pectin jelly. -The side surface consisting of the height is the cut surface at the time of molding, and was molded into a shape not covered with aerated chocolate. This was passed through a tunnel type oven and baked under the conditions of a baking atmosphere temperature of 350 ° C. and a baking time of 30 seconds to obtain a baked composite confectionery of Production Example 1. As for the shape after firing, the outer shape of the outer layer made of aerated chocolate is approximately 2.8 cm in length × 2.0 cm in width × 1.1 cm in height, and the shape of the pectin jelly contained in the inner layer is approximately It was contracted and deformed to a length of 2.6 cm, a width of 1.5 cm, and a height of 0.5 cm, respectively.

[Manufacturing Example 2]
A baked composite confectionery of Production Example 2 was obtained in the same manner as in Production Example 1 except that the non-aerated chocolate of Preparation Example 6 was used.

[Manufacturing Example 3]
A baked composite confectionery of Production Example 3 was obtained in the same manner as in Production Example 1 except that the aerated chocolate of Preparation Example 7 was used.

[Manufacturing Example 4]
A baked composite confectionery of Production Example 4 was obtained in the same manner as in Production Example 1 except that the aerated chocolate of Preparation Example 8 was used.

[Manufacturing Example 5]
A baked composite confectionery of Production Example 5 was obtained in the same manner as in Production Example 1 except that the pectin jelly of Preparation Example 2 was used.

[Manufacturing Example 6]
A baked composite confectionery of Production Example 6 was obtained in the same manner as in Production Example 1 except that the pectin jelly of Preparation Example 3 was used.

[Manufacturing Example 7]
A baked composite confectionery of Production Example 7 was obtained in the same manner as in Production Example 1 except that the pectin jelly of Preparation Example 4 was used. (Added an example of LM pectin.)
[Manufacturing Example 8]
A baked composite confectionery of Production Example 8 was obtained in the same manner as in Production Example 1 except that the chocolate sauce of Preparation Example 9 was used.

[Manufacturing Example 9]
The production example was the same as in Production Example 1 except that the mass ratio of the aerated chocolate and the pectin jelly to be used was changed to 4.25 parts by mass for the aerated chocolate and 0.75 parts by mass for the pectin jelly. 9 baked composite confectioneries were obtained.

[Manufacturing Example 10]
The production example was the same as in Production Example 1 except that the mass ratio of the aerated chocolate and the pectin jelly to be used was changed to 2.75 parts by mass for the aerated chocolate and 2.25 parts by mass for the pectin jelly. 10 baked composite confectioneries were obtained.

(Evaluation)
The texture of the baked composite confectionery of Production Examples 1 to 10 was evaluated. The results are summarized in Table 5 together with the composition of each confectionery. The evaluations indicated by "○" or "△" in Table 5 are a comprehensive summary of the following evaluation results, with "○" indicating that they were very good, and "△" being slightly inferior. It shows that it was generally good, although there were some aspects.

As a result, the following became clear.

(1) In Production Example 1, the surface was moist and the inside was baked with a soft texture.
(2) In Production Example 2, the vicinity of the surface was slightly hard, and the inside was baked with a soft texture. However, during firing, some baking sagging occurred and the shape became slightly distorted. It was considered that the reason why the area around the surface became a little hard was that the chocolate was not aerated and the water from the pectin jelly was difficult to transfer to the chocolate part.
(3) In Production Example 3, the vicinity of the surface was slightly hard, and the inside was baked with a soft texture. However, during firing, some baking sagging occurred and the shape became slightly distorted. It was considered that the reason why the area around the surface became a little hard was that the aeration of the chocolate was low and it was difficult for the water from the pectin jelly to transfer to the chocolate part.
(4) In Production Example 4, the surface was moist and the inside was baked with a soft texture.
(5) In Production Example 5, the surface was moist and the inside was baked with a soft texture. The effect of changing the texture was smaller than that of Production Example 1.
(6) In Production Example 6, the surface was moist and the inside was baked with a soft texture. However, there was a tendency for the texture to change over time due to the transfer of water from the pectin jelly.
(7) In Production Example 7, the surface was moist and the inside was baked with a soft texture.
(8) In Production Example 8, the surface was moist and the inside was baked with a soft texture.
(9) In Production Example 9, the surface was slightly moist and the inside was baked with a slightly soft texture.
(10) In Production Example 10, the surface was moist and the inside was baked with a soft texture.

Claims (12)

A baked composite confectionery in which chocolate and a water-based flexible food material having heat resistance that does not sag even when baked are joined and molded into a predetermined shape, and at least all or part of the surface thereof is baked. The water-based flexible food material contains at least glycerin and / or sorbitol, and the water-based flexible food material is (1) pectin jelly set in a gel form or a pulverized fluid thereof, and /. Alternatively, (2) a baked composite confectionery characterized by being a source containing hydroxypropylmethylcellulose as a thickener . The baked composite confectionery according to claim 1, wherein the chocolate is an aerated chocolate. The baked composite confectionery according to claim 2, wherein the aerated chocolate has a specific gravity of 0.95 or less. The baked composite confectionery according to any one of claims 1 to 3, wherein the water-based flexible food material has a water activity of 0.50 to 0.80. The baked composite confectionery according to any one of claims 1 to 4, wherein the water-based flexible food material has a water content of 15 to 35% by mass. The baked complex confectionery according to any one of claims 1 to 5, wherein the mass ratio of the water-based flexible food material to the chocolate is 85: 15-55: 45. A method for producing a baked composite confectionery in which chocolate and a water-based flexible food material having heat resistance that does not drip even when baked are joined, molded into a predetermined shape, and at least all or part of the surface thereof is baked. The water-based flexible food material contains at least glycerin and / or sorbitol, and the water-based flexible food material is (1) pectin jelly set in a gel form or a pulverized fluid thereof, and /. Alternatively, (2) A method for producing a baked composite confectionery, which is a source containing hydroxypropylmethylcellulose as a thickener . The method for producing a baked composite confectionery according to claim 7 , wherein the chocolate is an aerated chocolate. The method for producing a baked composite confectionery according to claim 8 , wherein the aerated chocolate has a specific gravity of 0.95 or less. The method for producing a baked complex confectionery according to any one of claims 7 to 9 , wherein the water-based flexible food material has a water activity of 0.50 to 0.80. The method for producing a baked complex confectionery according to any one of claims 7 to 10 , wherein the water-based flexible food material has a water content of 15 to 35% by mass. The method for producing a baked complex confectionery according to any one of claims 7 to 11 , wherein the mass ratio of the water-based flexible food material to the chocolate is 85: 15 to 55:45.