JP6653963B2 - chocolate candy - Google Patents

Description

  The present invention relates to chocolate confectionery and chocolate confectionery dough used for producing the chocolate confectionery.

  Chocolate is a popular product among sweets. Chocolate is used for products consisting only of chocolate or for products combining chocolate (eg, chocolate bar) and other confections (eg, bread coated with chocolate), but is also used as a raw material for other confections. Often. As a confection using chocolate as a raw material, a baked confection containing chocolate (hereinafter referred to as chocolate confection) has been proposed (for example, Patent Documents 1 and 2).

  In many cases, chocolate confectionery is prepared by mixing chocolate with an edible substance such as flour and uniformly dispersing the mixture in a dough before baking, then shaping it into a certain size and then baking it. Therefore, the dough of the chocolate confection before baking needs that the chocolate is sufficiently dispersed in the edible food and that it is easy to mold. Moreover, since chocolate confectionery is exposed to high temperature during baking, it is necessary that the change in shape before and after baking is small. Further, chocolate confectionery is characterized by having a light texture, unlike ordinary chocolate.

  In view of the above, the development of a chocolate confectionery material having good dispersibility and moldability of chocolate and a chocolate confectionery having good shape retention and texture before and after baking have been demanded.

JP 2011-152056 A JP 2014-36631A

  An object of the present invention is to provide a chocolate confectionery material having good dispersibility and moldability of chocolate, and a chocolate confectionery having good shape retention and texture.

  The inventors of the present application have conducted intensive studies to solve the above problems, and as a result, the fat and oil content and the solid fat content of the fat and oil are a specific amount, and a chocolate containing a specific amount of a specific emulsifier is used for confectionery dough. The present inventors have found that dough for chocolate confectionery having good dispersibility and moldability of chocolate and chocolate confectionery having good shape retention and texture can be obtained, and the present invention has been completed.

That is, the first invention of the present invention is a dough for chocolate confectionery containing 28 to 72% by mass of the following chocolate A and 28 to 72% by mass of the following edible food .
Chocolate A: Chocolate containing the following emulsifier A and / or the following emulsifier B and satisfying the following conditions (a) to (d).
Emulsifier A: One or more emulsifiers selected from the group consisting of the following sucrose mixed acid esters and polyglycerin condensed ricinoleate.
Emulsifier B: One or more emulsifiers selected from the group consisting of sucrose palmitate, sucrose stearate, polyglycerin behenate and sorbitan behenate.
Sucrose mixed acid ester: a sucrose fatty acid ester containing palmitic acid, stearic acid and oleic acid as constituent fatty acids.
Edible food: one or more flaked or powdered substances selected from the group consisting of confectionery and bread.
(A) The content of the emulsifier A in the chocolate A is 0.01 to 2% by mass.
(B) The content of the emulsifier B in the chocolate A is 0.01 to 2% by mass.
(C) The content of fats and oils contained in chocolate A is 30 to 65% by mass.
(D) The solid fat content of the fats and oils contained in chocolate A is 60 to 90% at 10 ° C, 45 to 80% at 20 ° C, and 3 to 40% at 30 ° C.
The second invention of the present invention is the edible food is one or more flakes selected from the group consisting of confectionery and bread , wherein the particle size of the flakes is 0.5 mm to 5 mm . A dough for chocolate confectionery according to a first aspect.
A third invention of the present invention is the dough for chocolate confection according to the first invention or the second invention , wherein the confectionery is a baked confection.
A fourth invention of the present invention is a chocolate confectionery obtained by baking the dough for chocolate candy according to any one of the first to third inventions.
The fifth invention of the present invention is a method for producing a confectionery dough containing 28 to 72% by mass of the following chocolate A and 28 to 72% by mass of the following edible material, wherein the following chocolate A and the edible material are mixed. A method for producing a dough for chocolate confectionery, characterized in that:
Chocolate A: Chocolate containing the following emulsifier A and / or the following emulsifier B and satisfying the following conditions (a) to (d).
Emulsifier A: One or more emulsifiers selected from the group consisting of the following sucrose mixed acid esters and polyglycerin condensed ricinoleate.
Emulsifier B: One or more emulsifiers selected from the group consisting of sucrose palmitate, sucrose stearate, polyglycerin behenate and sorbitan behenate.
Sucrose mixed acid ester: a sucrose fatty acid ester containing palmitic acid, stearic acid and oleic acid as constituent fatty acids.
Edible food: One or more flaked or powdered substances selected from the group consisting of confectionery and breads.
(A) The content of the emulsifier A in the chocolate A is 0.01 to 2% by mass.
(B) The content of the emulsifier B in the chocolate A is 0.01 to 2% by mass.
(C) The content of fats and oils contained in chocolate A is 30 to 65% by mass.
(D) The solid fat content of fats and oils contained in chocolate A is 60 to 90% at 10 ° C, 45 to 80% at 20 ° C, and 3 to 40% at 30 ° C.
A sixth invention of the present invention is a method for producing a chocolate confection, characterized by firing the chocolate confection dough produced by the method for producing a chocolate confection dough according to the fifth invention.

  According to the present invention, it is possible to provide a chocolate confectionery material having good dispersibility and moldability of chocolate and a chocolate confectionery having good shape retention and texture.

The dough for chocolate confectionery according to the embodiment of the present invention is characterized by containing the following chocolate A in an amount of 30 to 70% by mass and edible food in an amount of 30 to 70% by mass.
Moreover, the manufacturing method of the chocolate confectionery dough containing 28 to 72% by mass of the following chocolate A and 28 to 72% by mass of the edible material according to the embodiment of the present invention includes mixing the following chocolate A and the edible material. It is characterized by.
A dough for chocolate confectionery containing 28 to 72% by mass of the following chocolate A and 28 to 72% by mass of edible food.
Chocolate A: Chocolate containing the following emulsifier A and / or the following emulsifier B and satisfying the following conditions (a) to (d).
Emulsifier A: One or more emulsifiers selected from the group consisting of the following sucrose mixed acid esters and polyglycerin condensed ricinoleate.
Emulsifier B: One or more emulsifiers selected from the group consisting of sucrose palmitate, sucrose stearate, polyglycerin behenate and sorbitan behenate.
Sucrose mixed acid ester: a sucrose fatty acid ester containing palmitic acid, stearic acid and oleic acid as constituent fatty acids.
(A) The content of the emulsifier A in the chocolate A is 0.01 to 2% by mass.
(B) The content of the emulsifier B in the chocolate A is 0.01 to 2% by mass.
(C) The content of fats and oils contained in chocolate A is 30 to 65% by mass.
(D) The solid fat content of the fat contained in the chocolate A is 50 to 95% at 10 ° C, 30 to 90% at 20 ° C, and 1 to 50% at 30 ° C.

The dough for chocolate confectionery according to the embodiment of the present invention contains the following chocolate A.
In the present invention, chocolate is not limited by the “Fair Competition Regulations on the Labeling of Chocolate” (National Chocolate Fair Trade Council) or by rules and regulations. Add cocoa ingredients (cocoa mass, cocoa powder, etc.), dairy products, flavors, emulsifiers, etc., and make all or part of the chocolate production process (mixing process, atomization process, scouring process, temperature control process, molding process, cooling process, etc. ), Wherein the fat or oil forms a continuous phase and does not substantially contain water (the water content is preferably 3% by mass or less, more preferably 2% by mass or less, and still more preferably 1% by mass or less. ) Food. The chocolate in the present invention includes dark chocolate and milk chocolate as well as white chocolate and color chocolate.

In the present invention, the dough for chocolate confectionery refers to dough for baked confectionery before baking obtained by mixing the following ingredients such as chocolate A and edible food.
In the present invention, the chocolate confectionery is a baked confectionery obtained by baking the dough for chocolate confectionery of the present invention.

The chocolate A used for manufacturing the dough for chocolate confectionery according to the embodiment of the present invention is a chocolate containing the following emulsifier A and / or the following emulsifier B and satisfying the following conditions (a) to (d). .
Emulsifier A: One or more emulsifiers selected from the group consisting of the following sucrose mixed acid esters and polyglycerin condensed ricinoleate.
Emulsifier B: One or more emulsifiers selected from the group consisting of sucrose palmitate, sucrose stearate, polyglycerin behenate and sorbitan behenate.
Sucrose mixed acid ester: a sucrose fatty acid ester containing palmitic acid, stearic acid and oleic acid as constituent fatty acids.
(A) The content of the emulsifier A in the chocolate A is 0.01 to 2% by mass.
(B) The content of the emulsifier B in the chocolate A is 0.01 to 2% by mass.
(C) The content of fats and oils contained in chocolate A is 30 to 65% by mass.
(D) The solid fat content of the fat contained in the chocolate A is 50 to 95% at 10 ° C, 30 to 90% at 20 ° C, and 1 to 50% at 30 ° C.

  The chocolate A used for manufacturing the dough for chocolate confectionery according to the embodiment of the present invention contains the following emulsifier A and / or the following emulsifier B, and preferably contains the following emulsifier A and the following emulsifier B.

The emulsifier A used in the production of chocolate A is one or more emulsifiers selected from the group consisting of sucrose mixed acid esters and polyglycerin condensed ricinoleate. In addition, the sucrose mixed acid ester of the emulsifier A preferably has an HLB of 5 or less, more preferably an HLB of 3 or less. In the present invention, the sucrose mixed acid ester is a sucrose fatty acid ester containing palmitic acid, stearic acid, and oleic acid as constituent fatty acids. The content of the emulsifier A in the chocolate A is from 0.01 to 2% by mass, preferably from 0.03 to 1.5% by mass, more preferably from 0.05 to 1% by mass. When the emulsifier A is used for the chocolate A, and the content of the emulsifier A in the chocolate A is within the above range, the mixing of the chocolate and the edible material is facilitated, and the dough for chocolate confectionery has good moldability.
In addition, HLB is a hydrophilic-hydrophobic balance (Hydrophile Lipophil).
e Balance), which is an index indicating whether the emulsifier is hydrophilic or lipophilic and takes a value of 0 to 20. The smaller the HLB value, the stronger the lipophilicity. In the present invention, the calculation of the HLB value uses the calculation method of the atlas method. The calculation method of the atlas method is
HLB = 20 × (1-S / A)
S: Saponification value
A: A method of calculating the value of HLB from the neutralization value of the fatty acid in the ester.

  Emulsifier B used in the production of chocolate A is one or more emulsifiers selected from the group consisting of sucrose palmitate, sucrose stearate, polyglycerin behenate and sorbitan behenate. . Further, the emulsifier B preferably has an HLB of 5 or less, more preferably an HLB of 3 or less. The content of emulsifier B in chocolate A is 0.01 to 2% by mass, preferably 0.03 to 1.5% by mass, and more preferably 0.05 to 1% by mass. When the emulsifier A is used for the chocolate A and the content of the emulsifier A in the chocolate A is within the above range, the shape retention of the chocolate confection is improved.

The chocolate A used for manufacturing the dough for chocolate confectionery according to the embodiment of the present invention has a fat content of 30 to 65% by mass, preferably 35 to 60% by mass, more preferably It is 40 to 58% by mass. When the content of the fats and oils contained in the chocolate A is within the above range, the mixing of the chocolate and the edible food becomes easy, and the dough for chocolate confectionery has good moldability.
In the present invention, the fats and oils contained in the chocolate means the total fats and oils contained in the chocolate, and the fats and oils contained in the oil-containing raw materials (cocoa mass, cocoa powder, whole milk powder, etc.) in addition to the fats and oils to be blended. (Cocoa butter, milk fat, etc.).

The chocolate A used for manufacturing the dough for chocolate confectionery according to the embodiment of the present invention has a solid fat content (hereinafter, referred to as SFC) of fat and oil contained therein of 50 to 95% at 10 ° C and 30% at 20 ° C. ９０90%, 1-50% at 30 ° C., preferably 55-95% at 10 ° C., 40-80% at 20 ° C., 3-45% at 30 ° C., more preferably 60-90% at 10 ° C. 90%, 45-80% at 20 ° C, 3-40% at 30 ° C. When the SFC of the fats and oils contained in the chocolate A is within the above range, the chocolate confection has improved shape retention and texture.
The SFC of fats and oils can be measured by a conventionally known method such as “2.2.9-2003 solid fat content (NMR method)” of “Standard fat and oil analysis test method” edited by The Japan Oil Chemists' Society. it can.

  Raw oils and fats used for production of chocolate A are not particularly limited as long as SFC is within the above range. Raw oils and fats used for chocolate A include palm oil, palm fractionated oil (palm fractionated soft oil (palm olein, palm super olein, etc.), medium melting point of palm, palm fractionated hard oil (palm stearin, etc.), etc. Fat, shea fractionated oil, monkey fat, monkey fractionated oil, illipe fat, coconut oil, palm kernel oil, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, sesame oil, olive oil, cocoa butter, etc. And common edible oils and fats such as mixed oils and processed oils and fats.

The raw material fat used for the production of chocolate A is preferably a non-tempering hard butter, more preferably a lauric acid-type non-tempering hard butter.
The chocolate according to the embodiment of the present invention preferably contains 80% by mass or more of non-tempering hard butter, more preferably 85% by mass or more, and further preferably 85 to 98% by mass. .

  As the chocolate A used for manufacturing the dough for chocolate confectionery according to the embodiment of the present invention, besides emulsifiers, fats and oils, and sugars, raw materials generally blended in chocolate can be used. Specifically, for example, saccharides (eg, sucrose (sugar, powdered sugar), lactose, glucose, fructose, maltose, reduced starch saccharified product, liquid sugar, enzymatically converted syrup, isomerized liquid sugar, sucrose Sugar-bound starch syrup, reduced sugar polydextrose, oligosaccharides, sorbitol, reduced lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, raffinose, dextrin, etc.), dairy products such as whole milk powder, skim milk powder, cacao mass, cocoa It is possible to use cocoa components such as powder, soy flour, soy protein, processed fruit, processed vegetable, matcha powder, various powders such as coffee powder, gums, starches, antioxidants, coloring agents, flavors and the like. it can.

  Chocolate A used for manufacturing the dough for chocolate confectionery according to the embodiment of the present invention has a viscosity at 50 ° C. of preferably 100 to 5000 cP (centipoise), more preferably 100 to 4000 cP, and still more preferably. Is from 100 to 3000 cP. In the present invention, the viscosity is a value measured by a BM viscometer (for example, manufactured by Toki Sangyo).

  The chocolate A used for manufacturing the dough for chocolate confectionery according to the embodiment of the present invention is preferably manufactured through a micronization step. Chocolate A used for producing the dough for chocolate confectionery according to the embodiment of the present invention preferably has a particle size of 30 μm or less.

  The chocolate A used for manufacturing the dough for chocolate confectionery according to the embodiment of the present invention is preferably a non-tempering chocolate.

  The dough for chocolate confectionery according to the embodiment of the present invention contains the chocolate A in an amount of 28 to 72% by mass, preferably 30 to 70% by mass, and more preferably 35 to 65% by mass. When the dough for chocolate confectionery contains the chocolate A in the above range, the mixing of the chocolate and the edible food becomes easy, and the dough for chocolate confectionery has good moldability.

  The dough for chocolate confectionery according to the embodiment of the present invention contains 30 to 70% by mass of edible food, preferably 35 to 60% by mass, and more preferably 40 to 60% by mass. When the dough for chocolate confectionery contains edible food in the above range, mixing of the edible food with chocolate becomes easy, and the dough for chocolate confectionery has good moldability. In the present invention, the edible material is a food material other than the chocolate A.

  The edible food used for the production of the dough for chocolate confectionery according to the embodiment of the present invention is preferably confectionery or bread. Specific examples of confectionery used as edible foods include baked goods (cake (sponge cake, butter cake), castella, dorayaki, shoe confectionery, macaroons, cookies, biscuits, crackers, dry bread, pretzel, puffs, rice crackers, Snacks), fried confectionery (donuts, potato chips, rice crackers, snacks, etc.), steamed confectioneries (steamed cakes, steamed bread, marla cao, etc.). Specific examples of breads used as edible foods include bread, sweet bread, croissants, danish, and the like. One or more specific examples of confectionery and breads used as edible foods can be used. As confectionery and breads used as edible foods, flakes (hereinafter, referred to as flakes) or powders (hereinafter, referred to as powders) are preferably used. When confectioneries and breads used as edibles use flaked products, the particle diameter is preferably 5 mm or less, more preferably 0.5 mm to 5 mm. When confectioneries and breads used as edibles use powdered products, the particle diameter is preferably 2 mm or less, more preferably 0.5 mm to 2 mm. As confectioneries and breads used as edible foods, in addition to products, residual dough generated during the manufacturing process can be used. Residual dough generated in the process of manufacturing confectionery and bread is usually discarded as waste, so that the present invention can also effectively utilize waste.

  In addition, as the edible food used in the dough for chocolate confectionery according to the embodiment of the present invention, a raw material usually used for producing baked confectionery can also be used. Specific examples of edible ingredients used in the manufacture of baked goods include nuts (almonds, macadamia nuts, hazelnuts, peanuts, etc.), flours (flour (strong flour, medium flour, flour, etc.), barley flour, Rice flour, corn flour, rye flour, soy flour, etc.), starch (corn starch, potato starch, wheat starch, tapioca starch, etc.), processed starch (gelatinized starch, ether cross-linked starch, phosphate cross-linked starch, etc.), fats and oils (margarine) , Fat spread, shortening, etc.), sugars (sugar, lactose, isomaltulose, maltitol, mannitol, trehalose, maltose, glucose, etc.), eggs (whole eggs, egg yolk, egg white, etc.), dairy products (whole milk powder, Skim milk powder, milk, etc.), dietary fiber, taste components, spirits, salts, leavening agents, emulsifiers, preservatives, coloring agents, acidulants, flavors, antioxidants, water, etc. And the like. One or more kinds of raw materials used for the production of these baked confectioneries can be used.

  The dough for chocolate confectionery according to the embodiment of the present invention contains edible food in an amount of 28 to 72% by mass, preferably 30 to 70% by mass, and more preferably 35 to 65% by mass. When the dough for chocolate confectionery contains edible food in the above range, mixing of the edible food with chocolate becomes easy, and the dough for chocolate confectionery has good moldability.

  The chocolate confectionery dough according to the embodiment of the present invention can be manufactured by mixing the chocolate A and the edible food in the above-described range, except for mixing the chocolate A and the edible food in the above-described range. In addition, the dough for chocolate confectionery according to the embodiment of the present invention is preferably manufactured without passing through the atomization step. In addition, the atomization process here is a process of the atomization process performed at the time of production of chocolate.

  The dough for chocolate confectionery according to the embodiment of the present invention is used for producing chocolate confectionery described later.

  The chocolate confectionery dough according to the embodiment of the present invention has good dispersibility and moldability of chocolate. In the present invention, that the chocolate has good dispersibility means that the chocolate is easily dispersed in the edible food and sufficiently dispersed. In the present invention, good moldability means that the dough before firing is easily formed into a desired size and shape.

The chocolate confectionery according to the embodiment of the present invention is characterized by baking the chocolate confectionery dough according to the embodiment of the present invention.
In addition, the method for producing chocolate confectionery according to the embodiment of the present invention is characterized by baking the chocolate confectionery dough produced by the method for producing chocolate confectionery dough.

  The chocolate confectionery according to the embodiment of the present invention can be manufactured by baking the dough for chocolate confectionery according to the embodiment of the present invention. The method for producing chocolate confectionery, including the method for baking the dough for chocolate confectionery, is not particularly limited, and a conventionally known method for producing baked confectionery can be employed. Specifically, for example, after the dough for chocolate confectionery is formed into a desired size and shape, it is baked by direct baking in an oven or the like, or high-frequency heating in a microwave oven or the like.

  The chocolate confectionery according to the embodiment of the present invention has good shape retention and texture. In the present invention, good shape retention means that a change in shape before and after firing is small. In addition, in the present invention, having a good texture means having a light texture.

  Next, the present invention will be described in detail with reference to Examples and Comparative Examples. However, the invention is not limited to these examples.

The following oils and fats and emulsifiers were used. The following fats and oils a and b are lauric acid type non-tempering hard butters.
Emulsifier A1 (sucrose mixed acid ester (containing palmitic acid, stearic acid and oleic acid as constituent fatty acids), HLB 3 or less)
Emulsifier A2 (polyglycerin condensed ricinoleate)
Emulsifier B1 (sucrose stearate, HLB3 or less)
Emulsifier B2 (polyglycerin behenate, HLB3 or less)
Emulsifier B3 (sorbitan behenate, HLB3 or less)
Fats and oils a (coconut oil)
Fat b (hardened palm kernel oil (melting point 34 ° C))
Fat c (soybean white squeezed oil)

  The chocolates of Examples 1 to 11 (non-tempering chocolates) were produced by the usual methods (mixing, atomization, scouring, cooling) with the blends in Tables 1 and 2. The chocolates of all examples had a particle size of 30 μm or less and a water content of 3% by mass or less. The viscosity of the chocolate was measured at 50 ° C. using a BM type viscometer (manufactured by Toki Sangyo Co., Ltd.). The unit of the blend is parts by mass, the unit of the content of the emulsifier, the fat and the non-tempering hard butter of the lauric acid type is mass%, the unit of the SFC of the fat and oil is%, and the unit of the viscosity is cP It is.

  With the formulations shown in Tables 3 to 5, dough for chocolate confectionery was manufactured according to the following manufacturing procedures 1 to 4. Using the produced chocolate confectionery dough, chocolate confectionery was produced according to the following production procedures 5 and 6. The dispersibility and moldability of the dough for chocolate confectionery and the shape retention and texture of the chocolate confectionery were evaluated according to the following evaluation criteria. In the evaluation, the case of ◎ or ○ was regarded as pass. The evaluation results are shown in Tables 3 to 5.

<Manufacturing procedure>
1. After drying the sponge cake at 120 ° C. for 3 hours, it is pulverized with a cut mixer until the particle size of the sponge cake becomes 0.5 to 5 mm to obtain a flaked product.
2. Melt each chocolate and adjust the temperature to about 30 ° C.
3. Add the flaked sponge cake obtained in step 2 to the melted chocolate and mix for 5 minutes with a tabletop mixer (speed 1) to make the dough together.
The dough obtained in 4.3 is stretched to a thickness of 2 cm and left overnight.
5. Cut the dough left overnight to a size of 2 cm x 2 cm.
6. The cut dough is baked in an oven (upper heat 140 ° C, lower heat 140 ° C) for 25 minutes.

<Evaluation criteria for dispersibility>
◎: The dispersion of the chocolate in the dough is very good and uniform.
：: Dispersion of chocolate into dough is good and uniform △: Dispersion of chocolate into dough is slightly poor and uneven X: Dispersion of chocolate into dough is poor and uneven <moldability>
◎: Fabric is very easy to mold ○: Fabric is easy to mold △: Fabric is slightly difficult to mold ×: Fabric is difficult to mold <shape retention>
◎: Change in shape before and after firing is small ○: Change in shape before and after firing is slightly small △: Change in shape before and after firing is slightly large ×: Change in shape before and after firing is large <texture>
◎: very refreshed ○: lightly refreshed △: slightly refreshed ×: not refreshed

As can be seen from Tables 3 to 5, the dough for chocolate confectionery of the examples had good dispersibility and moldability of chocolate. Further, the chocolate confectionery of the example had good shape retention and texture.
On the other hand, as can be seen from Tables 4 and 5, the dough for chocolate confectionery and the chocolate confectionery of the comparative examples were not satisfactory in all evaluation items.

Claims (6)

A dough for chocolate confectionery containing 28 to 72% by mass of the following chocolate A and 28 to 72% by mass of the following edible material.
Chocolate A: Chocolate containing the following emulsifier A and / or the following emulsifier B and satisfying the following conditions (a) to (d).
Emulsifier A: One or more emulsifiers selected from the group consisting of the following sucrose mixed acid esters and polyglycerin condensed ricinoleate.
Emulsifier B: One or more emulsifiers selected from the group consisting of sucrose palmitate, sucrose stearate, polyglycerin behenate and sorbitan behenate.
Sucrose mixed acid ester: a sucrose fatty acid ester containing palmitic acid, stearic acid and oleic acid as constituent fatty acids.
Edible food: one or more flaked or powdered substances selected from the group consisting of confectionery and bread.
(A) The content of the emulsifier A in the chocolate A is 0.01 to 2% by mass.
(B) The content of the emulsifier B in the chocolate A is 0.01 to 2% by mass.
(C) The content of fats and oils contained in chocolate A is 30 to 65% by mass.
(D) The solid fat content of the fats and oils contained in chocolate A is 60 to 90% at 10 ° C, 45 to 80% at 20 ° C, and 3 to 40% at 30 ° C. The chocolate confection according to claim 1, wherein the edible food is one or two or more flaked products selected from the group consisting of confectionery and bread , and the flaked product has a particle size of 0.5 mm to 5 mm. For dough. The dough for chocolate confectionery according to claim 1 or 2, wherein the confectionery is a baked confectionery.   A chocolate confectionery obtained by baking the dough for chocolate confectionery according to claim 1. A method for producing a confectionery dough containing the following chocolate A in an amount of 28 to 72% by mass and the following edible material in an amount of 28 to 72% by mass, comprising mixing the following chocolate A and the edible material. Manufacturing method.
Chocolate A: Chocolate containing the following emulsifier A and / or the following emulsifier B and satisfying the following conditions (a) to (d).
Emulsifier A: One or more emulsifiers selected from the group consisting of the following sucrose mixed acid esters and polyglycerin condensed ricinoleate.
Emulsifier B: One or more emulsifiers selected from the group consisting of sucrose palmitate, sucrose stearate, polyglycerin behenate and sorbitan behenate.
Sucrose mixed acid ester: a sucrose fatty acid ester containing palmitic acid, stearic acid and oleic acid as constituent fatty acids.
Edible food: one or more flaked or powdered substances selected from the group consisting of confectionery and bread.
(A) The content of the emulsifier A in the chocolate A is 0.01 to 2% by mass.
(B) The content of the emulsifier B in the chocolate A is 0.01 to 2% by mass.
(C) The content of fats and oils contained in chocolate A is 30 to 65% by mass.
(D) The solid fat content of the fats and oils contained in chocolate A is 60 to 90% at 10 ° C, 45 to 80% at 20 ° C, and 3 to 40% at 30 ° C.   A method for producing chocolate confectionery, comprising baking the chocolate confectionery dough produced by the method for producing chocolate confectionery dough according to claim 5.