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Baked confectionery and method for manufacturing same

A manufacturing method and baking technology, which is applied in the fields of baking method, cocoa, food heat treatment, etc., can solve the problems of moldy, nut whitening, etc., and achieve the effect of inhibiting nut whitening

Active Publication Date: 2014-09-03
MEIJI CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the case of confectionery that combines chocolate and nuts, the nuts will turn white during storage and look moldy, so try to suppress it

Method used

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  • Baked confectionery and method for manufacturing same
  • Baked confectionery and method for manufacturing same
  • Baked confectionery and method for manufacturing same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0051] Hereinafter, examples are given and described in further detail, but the present invention is not limited to these examples.

[0052] Chocolate base (hereinafter referred to as base) was manufactured according to the formula described in Table 1.

[0053] [Table 1]

[0054] raw material

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PUM

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Abstract

Disclosed is a baked confectionery which is obtained by baking a fatty or oily confectionery containing nuts and preferably contains a compound selected from the group consisting of isomaltulose, mannitol and maltitol. Also disclosed is a method for manufacturing a baked confectionery, said method being characterized by comprising preparing a fatty or oily confectionery containing nuts preferably together with a compound selected from the group consisting of isomaltulose, mannitol and maltitol and then baking the same.

Description

technical field [0001] The present invention relates to a baked snack and a manufacturing method thereof. Background technique [0002] Currently, there are a large number of complex chocolate snacks that are made by mixing edible solid ingredients with chocolate. For example, many consumers prefer snacks that combine nuts and chocolate. However, in the case of confectionery that combines chocolate and nuts, the nuts turn white during storage and look moldy, so we tried to suppress it. [0003] prior art literature [0004] patent documents [0005] Patent Document 1: International Publication No. 2011 / 115063 Contents of the invention [0006] The problem to be solved by the invention [0007] Currently, a method of suppressing nut blanching by adding liquid oil to the chocolate material is being adopted, which causes the melting point of the chocolate to drop, so that it becomes sticky when held by hand, or becomes loose when chewed. mouthfeel (called crunchiness),...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/00A23G1/30A23G3/50
CPCA23G1/48A23V2002/00A21D8/06A23G1/00A23G1/30A23G1/50A23G2200/08A23G2200/06A23V2300/24A23V2250/6418A23V2250/6416
Inventor 片桐崇三崎悟郎鸟羽沙织宇都宫洋之
Owner MEIJI CO LTD
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