JP6942773B2 - Baked confectionery with ingredients and its manufacturing method - Google Patents

Description

The present invention relates to baked confectionery containing ingredients and a method for producing the same.

Baked chocolate confectionery is a confectionery produced by baking the surface layer of chocolate, and is characterized in that it has a crisp texture and a fragrant flavor when it is put in the mouth, even though it is chocolate.

However, there is a problem that it is difficult to produce baked chocolate while maintaining a desired shape because baking sagging occurs when the chocolate dough is baked and the chocolate dough loses its shape. For this reason, conventionally, a method for producing baked chocolate that prevents the shape from being lost has been developed.

Patent Document 1 discloses a technique for suppressing the shape loss during baking by adding air bubbles to a chocolate dough, molding the chocolate dough, and baking the chocolate dough to solidify it.
Patent Document 2 discloses an invention in which a chocolate dough contains a polyglycerin fatty acid ester having an HLB of 8 or more to prevent baking sagging in the baking step.
Further, Patent Document 3 discloses an invention in which a molded chocolate dough is baked in a state of being placed in contact with an oil / fat absorbing material to prevent baking sagging in the baking step.

On the other hand, it has been conventionally used to add crushed nuts, swelling snack foods, biscuit chips, candy chips, chocolate chips and the like as ingredients in chocolate dough to give baked chocolate a new texture and flavor. It has been done (eg, Patent Document 4).
However, from the viewpoint of preventing baking sagging in the firing step, no study has been made on such ingredients.

Japanese Unexamined Patent Publication No. 10-210934 Japanese Unexamined Patent Publication No. 2008-206457 Japanese Unexamined Patent Publication No. 2014-131505 Japanese Unexamined Patent Publication No. 2004-254639

An object to be solved by the present invention is to provide a new technique for reducing firing sagging in a firing step.

The present invention for solving the above problems includes one or more kinds of ingredients selected from the group consisting of rod-shaped ingredients, plate-shaped ingredients and granular ingredients having a maximum particle size of 10 mm or less in a chocolate dough. It is a method for producing baked confectionery, which comprises a molding step of molding a chocolate dough containing ingredients and a baking step of baking the molded chocolate dough containing ingredients.
By including the ingredients in the chocolate dough containing the ingredients, it is possible to reduce the baking sagging in the baking step. As a result, it is possible to produce baked confectionery having excellent shape retention.

In a preferred embodiment of the present invention, the chocolate dough containing the ingredients contains 0.001 to 1.5 parts by mass of the ingredients with respect to 1 part by mass of chocolate.
By setting the content of the ingredients within the above range, it is possible to more effectively reduce the baking sagging in the baking step.

In a preferred embodiment of the present invention, only the surface layer of the chocolate dough containing ingredients is baked in the baking step.
According to the present invention of such an embodiment, it is possible to produce a baked confectionery having a crispy texture on the surface but a smooth texture on the inside and having high shape retention.

In a preferred embodiment of the present invention, the ingredient comprises an oil-absorbing ingredient.
By including an oil-absorbing ingredient in the chocolate dough as an ingredient, the effect of reducing baking sagging in the baking step can be further improved.

In a preferred embodiment of the present invention, the oil-absorbing sex toy comprises at least one selected from baked goods, snacks, chocolate pieces, soft candies, hard candies and nuts.
These oil-absorbing ingredients are particularly excellent in the effect of reducing firing sagging in the firing step.

Further, in a preferred embodiment of the present invention, the ingredient contains a water-containing ingredient.
By including a water-containing ingredient in the chocolate dough as an ingredient, the effect of reducing baking sagging in the baking step can be further improved.

In a preferred embodiment of the present invention, the water-containing ingredient comprises at least one selected from soft candies, hard candies, gelled foods and dried fruits.
These water-containing ingredients are particularly excellent in the effect of reducing baking sagging in the firing step.

In a preferred embodiment of the present invention, the ingredients are encapsulated in chocolate.
By including the ingredients in chocolate, the effect of reducing baking sagging in the baking step can be further improved.

In a preferred embodiment of the invention, the ingredient comprises a porous material.
By incorporating the porous material into the chocolate dough, the effect of reducing baking sagging in the baking step can be further improved.

Further, in the present invention, a chocolate dough containing one or more kinds of ingredients selected from the group consisting of rod-shaped ingredients, plate-shaped ingredients and granular ingredients having a maximum particle size of 10 mm or less is baked. It is also found in baked sweets. The baked confectionery of the present invention has excellent shape retention.

Further, the present invention is a molding step for molding a chocolate dough having an average particle size of 0.05 mm to 10 mm and a total content of solids and ingredients derived from the raw materials of the chocolate dough, which is 5 to 60% by mass. It also relates to a method for producing baked confectionery having a baking step of baking a molded chocolate dough containing ingredients.
By baking such a chocolate dough containing ingredients, it is possible to reduce baking sagging in the baking step. As a result, it is possible to produce baked confectionery having excellent shape retention.

Further, the present invention is a baking process obtained by baking a chocolate dough having an average particle size of 0.05 mm to 10 mm and a total content of solids and ingredients derived from the raw materials of the chocolate dough, which is 5 to 60% by mass. Also related to sweets.
The baked confectionery obtained by baking such a chocolate dough containing ingredients has excellent shape retention.

According to the production method of the present invention, baking sagging in the baking step can be reduced, and baked confectionery having excellent shape retention can be produced.

<1> Manufacturing Method Hereinafter, detailed description of each configuration of the manufacturing method of the present invention will be added.
In the present invention, the chocolate dough is not limited by the provisions of the regulations and regulations, but means all fat and oil processed foods using cocoa mass, cocoa powder, cocoa butter, cocoa butter substitute fat and the like. As the chocolate dough, for example, pure chocolate dough, quasi-chocolate dough, milk chocolate dough, quasi-milk chocolate dough, pure milk chocolate dough, white chocolate dough, and other commonly used chocolate dough should be adopted. Can be done.

Such chocolate dough is produced using cocoa mass and / or cocoa, sugar, dietary fiber, milk powder, emulsifier, cocoa butter and / or cocoa butter substitute fat, fragrance, etc., which are used in ordinary chocolate, as main raw materials. be able to.

As the sugar, for example, sugar mixed with other sugars such as trehalose, sugar alcohol, or the like is preferably used.
As the milk powder, for example, full-fat milk powder, skim milk powder, or the like can be used.

Examples of cocoa butter and / or cocoa butter substitute fats include hard butter made from coconut oil, palm oil, and palm kernel oil, non-tempering type fats and oils such as trans-type hard butter containing ellagic acid as a constituent fatty acid, and cocoa butter. Tempering type oils and fats can be used.

The chocolate dough used in the present invention can be produced by mixing the above raw materials according to a conventional method, refining the dough, and then conching. Further, if necessary, after the conching step, a so-called whipping process of vigorously stirring while heating, cooling, pressurizing, and reducing the pressure may be performed to contain air bubbles. Stirring can be performed using, for example, a mixer, an aeration mixer device, or the like.
The particle size of the solid matter contained in the chocolate dough produced in this manner is preferably 12 to 30 μm.

Further, in the present invention, it is preferable to adjust the particle size of the solid matter to be 22 μm or less, more preferably 8 to 22 μm.
By setting the particle size of the solid matter within the above range, it is possible to improve the shape retention in the molding step and reduce the baking sagging in the firing step.

The particle size of the solids contained in the chocolate dough can be adjusted through a refiner.
In the present invention, the particle size of the solid matter is a numerical value measured using a micrometer. As the micrometer, DIGIMATIC MICROMETER (trade name, manufactured by Mitutoyo Co., Ltd.) can be used.
Further, the solid matter referred to here refers to those derived from the raw materials of chocolate dough, that is, cocoa mass, cocoa, sugar, dietary fiber, milk powder, emulsifier, and flavor, and the rod-shaped ingredients, plate-shaped ingredients and the like described below. Does not contain ingredients such as granular ingredients.

In the present invention, it is also preferable to vigorously stir the chocolate dough while heating, cooling, pressurizing, and reducing the pressure as necessary to allow the chocolate dough to contain foam. Stirring can be performed using, for example, a mixer, an aeration mixer device, or the like.
By containing air bubbles in the chocolate dough, it is possible to reduce baking sagging in the baking step.
The content of air bubbles is preferably an amount such that the specific gravity of the chocolate dough is 0.7 to 1.1.

The ingredients in the present invention include nuts such as almonds, peanuts, cashew nuts, hazelnuts, macadamia nuts, and walnuts; snacks such as potato chips, popcorn, and puffs; Baked confectioneries such as pies, cookies and sponge cakes; hard candies such as drops, toffees and butterscotches (candy with a water content of less than 6% by mass); soft candies such as caramel, nougat and marshmallow (water content) 6% by mass or more); Chocolate pieces such as chocolate spray and chocolate chips; Tablets such as ramune and tablets; Gel-like foods such as jelly, gummy, apricot tofu and pudding; Dried fruits and the like can be exemplified. ..

In the present invention, the chocolate dough containing ingredients includes one or more kinds of ingredients selected from the group consisting of rod-shaped ingredients, plate-shaped ingredients and granular ingredients. Hereinafter, each ingredient will be described.

In the present invention, the length of the rod-shaped material is preferably 15 mm or less, more preferably 10 mm or less, still more preferably 7 mm or less, from the viewpoint of reducing baking sagging during firing.
Further, in the present invention, the length of the rod-shaped ingredient is preferably 0.5 to 15 mm, more preferably 1 to 10 mm, still more preferably 2 to 7 mm from the viewpoint of texture.
The length of the rod-shaped material refers to the average value of the lengths of 100 rod-shaped materials measured using a microscope.

In the present invention, the thickness of the plate-shaped ingredient is preferably 5 mm or less, more preferably 3 mm or less, still more preferably 2 mm or less, from the viewpoint of reducing baking sagging during firing. Further, in the present invention, the major axis of the plate-shaped tool material is preferably 25 mm or less, more preferably 15 mm or less, still more preferably 10 mm or less, from the viewpoint of reducing baking sagging during firing.

In the present invention, the thickness of the plate-shaped ingredient is preferably 0.1 to 5 mm, more preferably 0.5 to 3 mm, still more preferably 1 to 2 mm from the viewpoint of texture. Further, in the present invention, the major axis of the plate-shaped ingredient is preferably 0.5 to 25 mm, more preferably 1 to 15 mm, and further preferably 2 to 10 mm from the viewpoint of texture.
The major axis of the plate-shaped tool specifically refers to the average value of the major axis of 100 plate-shaped tools measured using a microscope.
Further, the thickness of the plate-shaped material refers to the thickness of the thickest portion of the plate-shaped material, and can be measured by a dial gauge.

In the present invention, the granular ingredient refers to an ingredient having a shape other than the rod-shaped ingredient and the plate-shaped ingredient described above, and is not only a spherical or polyhedral ingredient but also an ingredient having a complicated shape such as konpeito. Also called. In the present invention, the maximum particle size of the granular ingredient is 10 mm or less, preferably 5 mm or less, and more preferably 3 mm or less.
By incorporating a granular ingredient having the maximum particle size in the above range into the chocolate dough, baking sagging in the baking step can be reduced.
The maximum particle size of an ingredient having an uneven shape such as konpeito means the maximum particle size assuming polyhedral particles having the tip of a convex portion as an apex.

Further, in the present invention, the maximum particle size of the granular ingredient is 0.02 to 10 mm, preferably 0.1 to 5 mm, and more preferably 0.5 to 3 mm from the viewpoint of texture.

The maximum particle size of the granular material refers to the average value of the maximum particle size of 100 granular material measured using a microscope.
The maximum particle size of the granular ingredient can be adjusted, for example, by changing the conditions for crushing the food material with a crusher.

As the ingredient, either a lipophilic ingredient or a hydrophilic ingredient may be used.
Examples of the lipophilic ingredient include nuts, snacks, baked confectionery, hard candy, soft candy, chocolate pieces, and tablet confectionery.
Examples of the hydrophilic ingredient include snacks, baked goods, hard candies, soft candies, chocolate pieces, sugars, confectionery, gelled foods, dried fruits and the like.

Further, as the lipophilic ingredient, it is preferable to use an oil-absorbing ingredient having a property of absorbing oil.
As the oil-absorbing sex toy, baked confectioneries, snacks, soft candies, hard candies, nuts and the like can be preferably exemplified.
The oil-absorbing material is particularly excellent in the effect of reducing firing sagging in the firing process.

Further, as the hydrophilic ingredient, it is preferable to use a moisture-containing ingredient.
As the water-containing ingredient, soft candies, hard candies, gel-like foods, dried fruits and the like can be preferably exemplified.
Moisture-containing ingredients are particularly excellent in the effect of reducing firing sagging in the firing process.

In a preferred embodiment of the present invention, a porous material is used as an ingredient.
According to the present invention of such an embodiment, firing sagging in the firing step can be reduced more effectively.
Here, the porous material refers to a porous food material having a property of absorbing a liquid by capillary force.
Examples of the porous material include baked confectioneries, snacks, and dried fruits.

In a preferred embodiment of the present invention, the chocolate dough containing ingredients contains 0.001 to 1.5 parts by mass, more preferably 0.01 to 1 part by mass, and further preferably 1 part by mass of the ingredients with respect to 1 part by mass of chocolate. Contains 0.02 to 0.8 parts by mass.
By setting the content of the ingredients within the above range, it is possible to more effectively reduce the baking sagging in the baking step.

In the method for producing baked confectionery of the present invention, it is preferable to satisfy the following conditions in addition to or in place of the above conditions.
That is, a baked confectionery is produced by baking a chocolate dough having an average particle size of 0.05 mm to 10 mm and a total content of solids and ingredients derived from the raw materials of the chocolate dough, which is 5 to 60% by mass. It is preferable to do so.
According to such a manufacturing method, baking sagging in the baking step can be reduced, and baked confectionery having excellent shape retention can be manufactured.
Hereinafter, "solid matter and ingredients derived from the raw material of chocolate dough" are collectively referred to as solid content.

Here, the solid matter derived from the raw material of chocolate dough refers to cocoa mass, cocoa; sugar such as sugar, trehalose, sugar alcohol; dietary fiber; milk powder such as full-fat milk powder and skim milk powder; emulsifier; fragrance. ..
Here, the average particle size of the solid matter derived from the raw material of the chocolate dough means the average value of the maximum diameters of 100 of the solid matter observed with a microscope.

Ingredients include nuts such as almonds, peanuts, cashew nuts, hazelnuts, macadamia nuts, and walnuts; snacks such as potato chips, popcorn, and puffs; Baked confectionery such as cookies and sponge cakes; Hard candy such as drops, toffee and butter scotch; Soft candy such as caramel, nougat and marshmallow; Chocolate pieces such as chocolate spray and chocolate chips; Tablet confectionery such as ramune and tablets Gel-like foods such as jelly, gummy, apricot tofu, and pudding; dried fruits and the like can be exemplified.

Here, the particle size of the ingredient means the maximum particle diameter in the case of the granular ingredient, the major axis in the case of the plate-shaped ingredient, and the length in the case of the rod-shaped ingredient. Say.
The average particle size of the ingredients refers to the average particle size of 100 ingredients observed with a microscope.

In the present invention, it is preferably 0.05 to 5 mm, more preferably 0.05 to 3 mm, 0.05 to 1 mm, still more preferably 0.05 to 0.5 mm, still more preferably 0.05 to 0.2 mm. A baked confectionery is baked by baking a chocolate dough containing 5 to 60% by mass of a solid substance derived from a raw material of chocolate dough and an ingredient of preferably 0.07 to 10 mm, more preferably 0.08 to 10 mm. Is preferable.

Further, in the present invention, the solid matter derived from the raw material of the chocolate dough having the above-mentioned particle size is preferably 0.1 to 60% by mass, more preferably 2 to 60% by mass, still more preferably 5 to 5%. A chocolate dough containing 60% by mass, preferably 0.1 to 60% by mass, more preferably 3 to 55% by mass, still more preferably 5 to 50% by mass of ingredients having a particle size in the above range is baked. It is preferable to bake the baked confectionery.

Among the solids derived from the raw materials of chocolate dough, the particle size of the lipophilic solids such as cocoa mass, cocoa, milk powder, emulsifier, and fragrance is preferably 0.05 to 5 mm, more preferably 0.05 to. 3 mm, 0.05 to 1 mm, more preferably 0.05 to 0.5 mm, further preferably 0.05 to 0.1 mm, and among the ingredients, nuts, snacks, baked goods, chocolate pieces, etc. With respect to the oil-based one, the particle size is preferably 0.07 to 10 mm, more preferably 0.08 to 10 mm, and the chocolate dough containing 5 to 60% by mass of these can be baked to bake the baked confectionery. preferable.

An oil-based solid material derived from a raw material for chocolate dough having a particle size in the above range is preferably 0.5 to 50% by mass, more preferably 1 to 40% by mass, still more preferably 2 to 30% by mass. Further, a chocolate dough containing an oil-based ingredient having a particle size in the above range is preferably 0.1 to 60% by mass, more preferably 3 to 55% by mass, and further preferably 5 to 50% by mass. It is preferable to bake the baked confectionery.

Among the solids derived from the raw materials of chocolate dough, the hydrophilic solids such as sugar, dietary fiber, powdered milk, emulsifier, and fragrance have a particle size of preferably 0.05 to 5 mm, more preferably 0. 05 to 3 mm, 0.05 to 1 mm, more preferably 0.05 to 0.5 mm, further preferably 0.05 to 0.1 mm, and among the ingredients, snacks, baked goods, hard candies, etc. Regarding hydrophilic ingredients such as soft candies, confectionery, gelled foods, and dried fruits, the chocolate dough contains 5 to 60% by mass, preferably 0.07 to 10 mm, more preferably 0.08 to 10 mm. It is preferable to bake the baked confectionery.

The hydrophilic solid material derived from the raw material of the chocolate dough having a particle size in the above range is preferably 1 to 60% by mass, more preferably 2 to 50% by mass, still more preferably 3 to 40% by mass, and also. , The chocolate dough containing a hydrophilic ingredient having a particle size in the above range, preferably 0.1 to 60% by mass, more preferably 3 to 55% by mass, and further preferably 5 to 50% by mass is baked. It is preferable to bake the baked confectionery.

In the present invention, it is preferable that the ingredients are included in the chocolate dough. Further, in a more preferable embodiment of the present invention, a chocolate dough containing ingredients in which the ingredients are uniformly dispersed in the chocolate dough is molded and baked.
By adopting such an embodiment, it is possible to more effectively reduce firing sagging in the firing step.
It should be noted that the above embodiment does not exclude the form in which a part of the ingredients is exposed from the surface of the molded chocolate dough containing the ingredients.

In the molding process, for example, mold molding in which the chocolate dough containing ingredients is placed in a mold and molded, extrusion molding in which the chocolate dough is extruded into a predetermined shape from a die of an extruder, and the chocolate dough is directly placed on a steel belt or the like. It is molded into a predetermined shape by a method such as steel belt molding that drops and solidifies.

In this case, in order to maintain the inside after firing with a soft and smooth texture, it is preferable that the minimum diameter of the product after molding is 0.5 cm or more, preferably 1.0 to 2.5 cm.

In the present invention, baked confectionery is produced by baking the chocolate dough containing the ingredients thus formed.
In a preferred embodiment of the present invention, prior to the baking step, the molded chocolate dough containing ingredients is placed in an atmosphere having a relative humidity of 50 to 70% and a temperature of 15 to 30 ° C., preferably in the above range of humidity and temperature. It is preferable to put the product in a humidity-controlled and temperature-controlled room, leave it for 1 hour or more, and then perform firing.
According to the present invention of such an embodiment, it is possible to more effectively prevent firing sagging in the firing step.

Further, in order to further reduce the baking sagging and give the inside after baking a soft and smooth texture, the surface of the chocolate molded product may be sprinkled with powdered sugar and then baked.
The powdered sugar used preferably has a particle size of 50 mesh pass, more preferably 100 mesh pass. In this case, the amount of powdered sugar added is preferably 1 to 5% by mass with respect to the chocolate dough. Further, it is preferable that the melting point of powdered sugar is 150 ° C. or lower.
By this powdered sugar treatment step, baked chocolate having a transparent appearance and a crispy texture can be obtained.

Examples of the powdered sugar include hydrous maltose, hydrous trehalose, glucose and the like. By using these powdered sugars, a film in which the powdered sugar is melted is formed on the surface of the baked chocolate, and the soft texture inside the chocolate can be more effectively maintained.

Baking can be performed using, for example, an oven, a gas burner, a microwave oven, an electric heater (toaster), or the like.

When an oven is used, the baking temperature (internal temperature) may be a temperature at which only the surface layer of chocolate is sufficiently baked, but is usually higher than 150 ° C. Further, it is preferably 170 ° C. or higher, more preferably 200 ° C. or higher. The upper limit of the firing temperature is not particularly limited, and examples thereof include 500 ° C., preferably about 300 ° C. The baking time can also be adjusted so that only the surface layer of chocolate is sufficiently baked, but it is usually within 5 minutes as a guide.

For example, about 5 minutes in the temperature range of 160 ° C. to 170 ° C., about 3 to 5 minutes in the temperature range of 180 to 200 ° C., about 2 to 4 minutes in the temperature range of 210 to 250 ° C., 260 to 300. In the temperature range of ° C., it takes about 1 to 3 minutes, and in the temperature range of 310 to 500 ° C., it takes about 5 seconds to 1 minute.
By baking under such conditions, a baked confectionery having an appropriate hardness texture on the surface, a moist and smooth melting in the mouth, and a better chocolate flavor is obtained. be able to.

When an electric heater is used, the temperature of the electric heater at the time of firing is preferably set to about 300 to 700 ° C. Further, it is more preferable to set the temperature to about 400 to 600 ° C. At this time, the distance between the electric heater and the molded chocolate containing the ingredients is preferably 1 to 30 cm, more preferably 5 to 15 cm.
By baking under such conditions, it has the surface hardness required for a baked confectionery that can be held and eaten by hand, but has a texture that melts the chocolate inside when chewed. Baked confectionery can be produced.

When an electric heater is used, baking may be performed by further applying hot air to the molded chocolate containing ingredients. The hot air temperature is the temperature at which the molded chocolate containing the ingredients is reached, preferably 150 to 600 ° C, more preferably 200 to 400 ° C. The wind speed of the hot air is the wind speed when the chocolate containing the molded ingredients is reached, and is preferably 5 m / s or less, more preferably 3 m / s or less.
By using hot air, the heat transfer efficiency is increased and the baking can be shortened, so that the baked confectionery having the above-mentioned physical characteristics can be easily produced.

When firing with hot air in addition to an electric heater, the firing time is preferably 1 to 30 seconds, more preferably 3 to 20 seconds. On the other hand, when firing with hot air is not performed, the firing time is preferably 5 to 45 seconds, more preferably 10 to 30 seconds.

After the baking step, the baked confectionery of the present invention can be obtained by performing forced cooling by allowing cooling or blowing air.

<Manufacturing example 1>
5 parts by mass of cocoa mass, 10 parts by mass of cocoa powder, 25 parts by mass of sugar, 10 parts by mass of lactose, 10 parts by mass of whole milk powder, 10 parts by mass of defatted milk powder, 30 parts by mass of vegetable fat and oil, 0.3 parts by mass of lecithin are always blended. The raw materials were mixed according to the method, refined to a particle size of 25 μm, and then conching was performed to prepare a chocolate dough. This chocolate dough and granular ingredients (crushed cookie product, crushed nut product, gummies) were mixed at the ratios shown in Table 1 to prepare a chocolate dough containing the ingredients. The maximum particle size of the granular material used is also shown in Table 1.
The cookie crushed product used as the ingredient is an oil-absorbing ingredient and a porous ingredient, the nut crushed product is an oil-absorbing ingredient, and the gummy is a water-containing ingredient.

The chocolate dough containing the ingredients was filled in a mold (inner diameter 20 mm square, depth 20 mm), cooled and solidified to obtain a chocolate molded product (molding step).
The chocolate molded product was taken out from the mold and baked under the following conditions. That is, three sheathed heaters, which are pipe-shaped electric heaters, were arranged horizontally, the heater temperature was set to 300 ° C., and the chocolate molded product was passed under the heater temperature for about 45 seconds and fired (baking step). At this time, the distance between the electric heater and the chocolate molded product passing below was set to 10 cm.

<Test Example 1>
With respect to the baked confectionery produced in this manner, the degree of baking sagging in the baking step was evaluated according to the following criteria. The results are shown in Table 1.
(Baking sagging in the firing process)
◎ ・ ・ ・ No change in shape before and after firing ○ ・ ・ ・ Almost no change in shape before and after firing △ ・ ・ ・ Slight change in shape before and after firing × ・ ・ ・ Large change in shape before and after firing be

As shown in Table 1, the baked confectioneries of Examples 1 to 9 have reduced baking sagging in the baking step as compared with the baked confectioneries of Comparative Examples 1 and 2.
This result indicates that in the production of baked confectionery, it is possible to reduce baking sagging in the baking step by using a chocolate dough containing ingredients containing ingredients having a maximum particle size of 10 mm or less.

In addition, Table 1 shows the baking step by using a chocolate dough containing ingredients having a maximum particle size of 10 mm or less regardless of whether the ingredients are cookie crushed products, nut crushed products, or gummy candies. It is shown that it is possible to reduce the baking sagging in.
That is, regardless of whether the ingredients are oil-absorbent ingredients, moisture-containing ingredients, or porous ingredients, the chocolate dough has a maximum particle size of 10 mm or less to reduce baking sagging in the baking process. Shows that can be done.

Further, as shown in Table 1, the baked confectioneries of Examples 2 and 4 had reduced baking sagging in the baking step as compared with the baked confectioneries of Examples 5 and 6.
As a result, in the production of baked confectionery, 0.001 to 1.5 parts by mass of ingredients are added to 1 part by mass of chocolate dough to prepare a chocolate dough containing ingredients, thereby reducing baking sagging in the baking step. It shows that it can be made to.

<Manufacturing example 2>
Instead of the crushed cookie product of Example 1, a crushed chocolate and potato chips product was used to produce a baked confectionery in the same manner as in Production Example 1 (see Table 2).
Here, the chocolate spray is a rod-shaped material having a length of 5 mm and a diameter of 1.6 mm, and the crushed potato chips product is a plate-shaped material having a thickness of 1.5 mm and a major diameter of 5 mm.

<Test Example 2>
With respect to the baked confectioneries of Examples 10 and 11, the degree of baking sagging in the baking step was evaluated in the same manner as in Test Example 1. The results are shown in Table 2.

As shown in Table 2, even if the shape of the ingredient is rod-shaped or plate-shaped, it is possible to reduce baking sagging in the baking step by including it in the chocolate dough.

The above results indicate that according to the method for producing baked confectionery of the present invention, baking sagging in the baking step can be reduced.

<Manufacturing example 3>
Similar to Production Example 1, 5 parts by mass of cocoa mass, 10 parts by mass of cocoa powder, 25 parts by mass of sugar, 10 parts by mass of lactose, 10 parts by mass of whole milk powder, 10 parts by mass of defatted milk powder, 30 parts by mass of vegetable fat, and 0.3 parts of lecithin. A mass portion was blended, the above raw materials were mixed according to a conventional method, refined to a particle size of 25 μm, and then conching was performed to prepare a normal chocolate dough.

5 parts by mass of cocoa mass, 10 parts by mass of cocoa powder, 25 parts by mass of sugar, 10 parts by mass of lactose, 10 parts by mass of whole milk powder, 10 parts by mass of defatted milk powder, 30 parts by mass of vegetable fat and oil, 0.3 parts by mass of lecithin are always blended. The raw materials were mixed according to the method, refined so that the average maximum particle size when 100 particles were observed with a microscope was 50 μm, and then contouring was performed to prepare a chocolate dough having a large particle size.
In the chocolate dough, 45% by mass of cocoa mass, 89% by mass of cocoa powder, 73.5% by mass of total fat powdered milk, and 99% by mass of skim milk powder are solid contents.

The ordinary chocolate dough prepared in this manner, the chocolate dough having a large particle size, and the granular ingredient (crushed cookie product) having a maximum particle size of 5 mm were mixed at the ratio shown in Table 3 to prepare a chocolate dough.

This chocolate dough was molded by filling a mold (inner diameter 20 mm square, depth 20 mm), cooling and solidifying to obtain a chocolate molded product (molding step).
The chocolate molded product was taken out from the mold and baked under the following conditions. That is, three sheathed heaters, which are pipe-shaped electric heaters, were arranged horizontally, the heater temperature was set to 300 ° C., and the chocolate molded product was passed under the heater temperature for about 45 seconds and fired (baking step). At this time, the distance between the electric heater and the chocolate molded product passing below was set to 10 cm.

<Test Example 3>
With respect to the baked confectionery produced in this manner, the degree of baking dripping in the baking step was evaluated in the same manner as in Test Example 1. The results are shown in Table 3.

As shown in Table 3, compared with the baked confectionery of Example 4, the baked confectionery of Examples 12 and 13 is less likely to cause baking dripping in the baking step.
Further, as compared with the baked confectioneries of Examples 5 and 18 to 20, the baked confectioneries of Examples 14 to 17 had reduced baking sagging in the baking step.
The above results are obtained by baking a chocolate dough having an average particle size of 0.05 mm to 10 mm and a total content of solids and ingredients derived from the raw materials of the chocolate dough, which is 5 to 60% by mass. It is shown that the firing sagging in the firing process can be reduced.

In addition, the results of Reference Examples 1 and 2 show that the content of solid matter derived from the raw material of the chocolate dough having an average particle size of 0.05 mm is 5 to 60% by mass even if the ingredients are not included. It is shown that the firing sagging in the firing step can be reduced by firing.

<Manufacturing example 4>
5 parts by mass of cocoa mass, 10 parts by mass of cocoa powder, 25 parts by mass of sugar, 10 parts by mass of lactose, 10 parts by mass of whole milk powder, 10 parts by mass of defatted milk powder, 30 parts by mass of vegetable fat and oil, 0.3 parts by mass of lecithin are always blended. The raw materials were mixed according to the method, refined so that the average maximum particle size when 100 particles were observed with a microscope was 200 μm, and then contouring was performed to prepare a chocolate dough having a large particle size.
Similar to Production Example 3, in the chocolate dough, 45% by mass of cocoa mass, 89% by mass of cocoa powder, 73.5% by mass of total fat powdered milk, and 99% by mass of skim milk powder are solid contents.

The chocolate dough with a large particle size prepared in this way, the normal chocolate dough prepared by the same method as in Production Example 3, and the granular ingredients (crushed cookie products) having a maximum particle size of 5 mm are shown in Table 4 at a ratio. Mixed to prepare chocolate dough. This chocolate dough was baked in the same manner as in Production Example 3 to obtain baked confectionery.

<Test Example 4>
With respect to the baked confectionery produced in this manner, the degree of baking dripping in the baking step was evaluated in the same manner as in Test Example 1. The results are shown in Table 4.

Similar results to Test Example 3 were obtained in Test Example 4 in which a test was conducted on baked confectionery produced using a chocolate dough having an average particle size of 200 μm and a large particle size.
That is, even when the average particle size of the solid matter derived from the raw material of the chocolate dough is changed, the total particle size of the solid matter and the ingredients derived from the raw material of the chocolate dough has an average particle size of 0.05 mm to 10 mm. It was found that baking of chocolate dough having a content of 5 to 60% by mass can reduce baking sagging in the baking step (Table 4).

In addition, the results of Reference Examples 3 and 4 show that the content of solid matter derived from the raw material of the chocolate dough having an average particle size of 0.2 mm is 5 to 60% by mass even if the ingredients are not included. It is shown that the firing sagging in the firing step can be reduced by firing.

The present invention can be applied to the production of baked chocolate.

Claims (5)

Contains 5-60% by mass of solids derived from the raw material of chocolate dough having an average particle size of 0.05 mm to 0.5 mm.
Baking confectionery having a firing step of firing the molding step, and molded chocolate total content of the solids and ingredients an average particle size 0.07~10mm to mold the chocolate mass is 5 to 60 wt% Manufacturing method. To chocolate 1 part by weight, including the ingredient of 0.001 to 1.5 parts by weight, a method of manufacturing baked confectionery according to claim 1. Contains 5-60% by mass of solids derived from the raw material of chocolate dough having an average particle size of 0.05 mm to 0.5 mm.
A baked confectionery made by baking a chocolate dough having a total content of 5 to 60% by mass of the solid substance and ingredients having an average particle size of 0.07 to 10 mm. A molding process for molding a chocolate dough having an average particle size of 0.05 mm to 0.5 mm and a solid content derived from the raw material of the chocolate dough of 5 to 60% by mass, and baking for baking the molded chocolate dough. A method for producing baked confectionery having a process. A baked confectionery made by baking a chocolate dough having an average particle size of 0.05 mm to 0.5 mm and a solid content of 5 to 60% by mass derived from the raw material of the chocolate dough.