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Baked composite dessert and manufacturing method thereof

A composite snack and baking technology, applied in baking, baked goods, confectionery, etc., can solve the problems of undisclosed improved taste, lack of changes in taste and taste, and achieve the effect of good melt in the mouth

Active Publication Date: 2017-05-17
MEIJI CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is a lack of change in taste and mouthfeel after roasting, and no prior knowledge of mouthfeel improvement has been disclosed

Method used

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  • Baked composite dessert and manufacturing method thereof
  • Baked composite dessert and manufacturing method thereof

Examples

Experimental program
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Effect test

manufacture example 1

[0057] 27 parts by weight of whole milk powder, 3 parts by weight of skimmed milk powder, 33 parts by weight of sugar, 5 parts by weight of lactose, 28 parts by weight of cocoa butter, 0.8 parts by weight of lecithin, and 0.1 parts by weight of flavoring are mixed, crushed and refined according to the prescribed method, A chocolate base material with an oil content of 38% by weight was obtained. The obtained chocolate base material is 64 parts by weight, SFC at 30°C is 18%, SFC at 20°C is 50%, SFC at 10°C is 55%, and 15 parts by weight of tempered cocoa butter substitute (CBE), 15 parts by weight of cocoa powder (12% by weight of oil), 4 parts by weight of dextrin (trade name: TK-16, manufactured by Matsutani Chemical Industry Co., Ltd.), and 2 parts by weight of cocoa butter are mixed, and then tempered according to a conventional method , Formed into a spherical shape and cooled and solidified to obtain spherical chocolate with an oil content of 42.0% by weight. The weight o...

manufacture example 2

[0059] 15 parts by weight of whole milk powder, 7.5 parts by weight of cream powder, 31 parts by weight of wheat flour, 22 parts by weight of sugar, 18 parts by weight of almond flour, and 6.5 parts by weight of crystalline cellulose were mixed to obtain a powder mixture for covering. The obtained powder mixture had an oil content of 18% by weight and a moisture content of 1% by weight.

manufacture example 3

[0061] 48 parts by weight of heat-melted butter, 47 parts by weight of vegetable oils, 0.5 parts by weight of gum arabic, 0.5 parts by weight of sucrose fatty acid ester with HLB of 2 (trade name: Ryoto Sugar Ester ER-290, manufactured by Mitsubishi-Kagaku Foods Corporation), 2 parts by weight of almond paste and 2 parts by weight of ammonium carbonate were mixed to obtain an oily liquid mixture. The obtained oily liquid mixture had an oil content of 88% by weight and a water content of 6.4% by weight.

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Abstract

The invention discloses a baked composite dessert, which is characterized in that the baked composite snack comprises a central part formed of an oily snack and a skin part containing an oily raw material and a starchy raw material, and the baked composite snack covers the oily raw material on the above-mentioned central part. and starchy raw materials to obtain composite snacks, and the step of baking the obtained composite snacks.

Description

Technical field [0001] The invention relates to a baked composite snack and a manufacturing method thereof. Background technique [0002] For a long time, there have been a large number of composite snacks made by combining baked snacks such as cookies, biscuits, puffs, crackers, wafers, and oily snacks such as chocolate and cream. As such composite snacks, there are, for example, chocolate puff snacks, chocolate-filled hollow biscuits, and the like. They adjust the recipe, baking conditions, etc. in a way that the baked snacks are hollow. [0003] However, the volume of the hollow part of the obtained hollow baked confectionery was not uniform. Especially when using manufacturing machines for mass production, even though the volume of the hollow part of the baked confectionery is not uniform, a certain amount of chocolate must be poured. Therefore, after baking, in order to inject chocolate into the baked confectionery using a nozzle or the like so as not to overflow the chocol...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/50A21D13/80A23G1/00A23G1/30
CPCA23G3/54A23P20/25A21D13/22A21D13/31A23G1/54A23G3/50A21D13/80
Inventor 平冈真季佐藤祐幸宇都宫洋之三浦纱土
Owner MEIJI CO LTD
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