Confectionery, method for producing confectionery, confectionery bar, and method for producing confectionery bar
The confectionery structure with balanced cocoa butter, cocoa, and granular food material proportions in thin, single-layer plates addresses the challenge of texture and chewability, providing a melt-in-the-mouth experience and easy consumption.
Patent Information
- Authority / Receiving Office
- WO · WO
- Patent Type
- Applications
- Current Assignee / Owner
- MEIJI CO LTD
- Filing Date
- 2025-10-31
- Publication Date
- 2026-07-30
AI Technical Summary
Conventional confectionery boards and confectionery with granular food materials lack a noticeable texture and melt-in-the-mouth experience, making them difficult to chew and bite through.
A confectionery structure with single-layer confectionery plates, each containing specific proportions of cocoa butter or substitutes, granular food materials, and a thickness of 3.6 mm or less, ensuring a noticeable texture and easy melt-in-the-mouth experience.
The confectionery achieves a noticeable texture and easy chewability by maintaining the right balance of cocoa butter, cocoa content, and granular food material within specified ranges, preventing deformation and allowing easy consumption in one bite.
Smart Images
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Abstract
Description
Confectionery, method for producing confectionery, confectionery board, and method for producing confectionery board
[0001] The present invention relates to confectionery, a method for producing confectionery, a confectionery board, and a method for producing a confectionery board.
[0002] Conventionally, confectionery boards and confectionery having a structure in which both sides of food are sandwiched between confectionery boards have been produced. For example, in Patent Document 1, there is a chocolate confectionery, wherein the chocolate confectionery is seeds of fruits covered with chocolate, or a mixture of chocolate and seeds of fruits, the chocolate contains a Lamiaceae plant component, the Lamiaceae plant component consists of leaves or stems of a Lamiaceae plant and / or an extract thereof, the Lamiaceae plant is one or more selected from the group consisting of savory, thyme, oregano, hyssop, and marjoram, and the mass ratio (dry mass basis) of the Lamiaceae plant component is 1.0 × 10 －８ or more and 2.0 × 10 －３ or less with respect to the chocolate, and the seeds of the fruits are one or more selected from the group consisting of peanuts, macadamia nuts, pistachios, and almonds.
[0003] Japanese Patent Application Laid-Open No. 2024-066024
[0004] For confectionery boards containing granular food materials and confectionery having a structure in which both sides of food are sandwiched between confectionery boards, new-texture confectionery is desired. Examples of such confectionery include confectionery that melts well and has a texture of granular food materials like baked confectionery (for example, a crispy texture).
[0005] One aspect of the present invention aims to provide confectionery that feels the texture of granular food materials, melts well, and is easy to chew, and a method for producing the confectionery. Another aspect of the present invention aims to provide a confectionery board that feels the texture of granular food materials, melts well, and is easy to chew, and a method for producing the confectionery board.
[0006] Examples of typical embodiments of the present invention are shown below. <1> A confectionery having a structure in which both sides of the food are sandwiched between confectionery plates, wherein the confectionery plate is a single layer confectionery plate with a thickness of 3.6 mm or less, containing at least one selected from the group consisting of cocoa butter and cocoa butter substitute fats and oils, and granular food material, wherein the total content of the cocoa butter and the cocoa butter substitute fats and oils in the confectionery plate is 16.5% by mass or more and less than 43.0% by mass relative to the mass of the confectionery plate, and the content of the granular food material in the confectionery plate is 5.0% by mass or more and 50.0% by mass or less relative to the mass of the confectionery plate. <2> A confectionery having a structure in which both sides of the food are sandwiched between confectionery plates, wherein the confectionery plates are single-layer confectionery plates with a thickness of 3.6 mm or less, containing cocoa and granular food material, the cocoa content in the confectionery plate is 3.0% by mass or more and 68.5% by mass or less relative to the mass of the confectionery plate, and the granular food material content in the confectionery plate is 5.0% by mass or more and 50.0% by mass or less relative to the mass of the confectionery plate. <3> The confectionery according to <1> or <2>, wherein the maximum particle size of the granular food material is 0.05 mm or more and less than 3 mm. <4> The confectionery according to any one of <1> to <3>, wherein the food is a food having a soft texture. <5> The confectionery according to any one of <1> to <4>, wherein the maximum breaking stress of the confectionery plate is less than 1 kgf. <6> A method for producing confectionery, comprising: pressing a dough containing at least one selected from the group consisting of cocoa butter and cocoa butter substitute fats and granular food material in a mold cooled to -20°C or 30°C or below to produce a confectionery board; and sandwiching both sides of a food product with the confectionery board, wherein the total content of the cocoa butter and the cocoa butter substitute fats in the confectionery board is 16.5% by mass or more and less than 43.0% by mass relative to the mass of the confectionery board; and the content of the granular food material in the confectionery board is 5.0% by mass or more and 50.0% by mass or less relative to the mass of the confectionery board.<7> A method for producing confectionery, comprising: pressing a dough containing cocoa and granular food material in a mold cooled to -20°C or 30°C to produce a confectionery board; and sandwiching both sides of a food product with the confectionery board, wherein the cocoa content in the confectionery board is 3.0% by mass or more and 68.5% by mass or less relative to the mass of the confectionery board; and the granular food material content in the confectionery board is 5.0% by mass or more and 50.0% by mass or less relative to the mass of the confectionery board. <8> The method for producing confectionery according to <6> or <7>, wherein the confectionery board is a single layer confectionery board with a thickness of 3.6 mm or less. <9> The method for producing confectionery according to any one of <6> to <8>, wherein the maximum particle size of the granular food material in the confectionery board is 0.05 mm or more and less than 3 mm. <10> The method for producing confectionery according to any one of <6> to <9>, wherein the maximum breaking stress of the confectionery board is less than 1 kgf. <11> A method for manufacturing confectionery according to any one of <6> to <10>, wherein the food is a food having a soft texture. <12> A confectionery board comprising at least one selected from the group consisting of cocoa butter and cocoa butter substitute fats, and granular food material, wherein the total content of the cocoa butter and the cocoa butter substitute fat is 16.5% by mass or more and less than 43.0% by mass relative to the mass of the confectionery board, the content of the granular food material is 5.0% by mass or more and 50.0% by mass or less relative to the mass of the confectionery board, the thickness is 3.6 mm or less, and it is a single layer. <13> A confectionery board comprising cocoa and granular food material, wherein the cocoa content in the confectionery board is 3.0% by mass or more and 68.5% by mass or less relative to the mass of the confectionery board, the content of the granular food material in the confectionery board is 5.0% by mass or more and 50.0% by mass or less relative to the mass of the confectionery board, the thickness is 3.6 mm or less, and it is a single layer. <14> The confectionery board according to <12> or <13>, wherein the maximum particle size of the granular food material is 0.05 mm or more and less than 3 mm. <15> The confectionery board according to any one of <12> to <14>, wherein the maximum breaking stress is less than 1 kgf.<16> A method for producing a confectionery board, comprising pressing a dough containing at least one selected from the group consisting of cocoa butter and cocoa butter substitute fats and granular food material in a mold cooled to -20°C or 30°C or below, wherein the total content of the cocoa butter and cocoa butter substitute fats in the confectionery board is 16.5% by mass or more and less than 43.0% by mass relative to the mass of the confectionery board, and the content of the granular food material in the confectionery board is 5.0% by mass or more and 50.0% by mass or less relative to the mass of the confectionery board. <17> A method for producing a confectionery board, comprising pressing a dough containing cocoa and granular food material in a mold cooled to -20°C or 30°C or below, wherein the content of the cocoa in the confectionery board is 3.0% by mass or more and 68.5% by mass or less relative to the mass of the confectionery board, and the content of the granular food material in the confectionery board is 5.0% by mass or more and 50.0% by mass or less relative to the mass of the confectionery board. <18> The method for manufacturing a confectionery board according to <16> or <17>, wherein the confectionery board is a single layer confectionery board with a thickness of 3.6 mm or less. <19> The method for manufacturing a confectionery board according to any one of <16> to <18>, wherein the maximum particle size of the granular food material is 0.05 mm or more and less than 3 mm. <20> The method for manufacturing a confectionery board according to any one of <16> to <19>, wherein the maximum breaking stress of the confectionery board is less than 1 kgf.
[0007] According to one aspect of the present invention, a confectionery that has the texture of granular food material, melts easily in the mouth, and is easy to bite through, and a method for manufacturing the confectionery are provided. According to another aspect of the present invention, a confectionery board that has the texture of granular food material, melts easily in the mouth, and is easy to bite through, and a method for manufacturing the confectionery board are provided.
[0008] This is a perspective view showing a schematic representation of one embodiment of the confectionery of the present invention. This is a perspective view showing a schematic representation of one embodiment of the confectionery of the present invention. This is a perspective view showing a schematic representation of one embodiment of the confectionery of the present invention. This is a perspective view showing a schematic representation of one embodiment of the confectionery of the present invention. This is a schematic cross-sectional view showing a cross-section of the confectionery 1 of the present invention as described in Figure 2, with the cutting plane being the plane perpendicular to the surface of the confectionery board 2 that is in contact with the food 4.
[0009] The main embodiments of the present invention will be described below. However, the present invention is not limited to the embodiments explicitly stated. In this specification, numerical ranges represented by the symbol "~" include the numerical values before and after "~" as the lower and upper limits, respectively. In this specification, the term "process" includes not only independent processes but also processes that are indistinguishable from other processes insofar as the intended function of the process is achieved. In this specification, unless otherwise specified, the temperature is 23°C, the atmospheric pressure is 101,325 Pa (1 atmosphere), and the relative humidity is 50% RH. In this specification, a preferred combination of embodiments is a more preferred embodiment.
[0010] (Confectionery) The confectionery according to the first aspect of the present invention (hereinafter also simply referred to as "the first confectionery of the present invention") is a confectionery having a structure in which both sides of the food are sandwiched between confectionery plates, wherein the confectionery plate is a single layer confectionery plate with a thickness of 3.6 mm or less, containing at least one selected from the group consisting of cocoa butter and cocoa butter substitute fats and oils, and granular food material, wherein the total content of the cocoa butter and the cocoa butter substitute fats and oils in the confectionery plate is 16.5% by mass or more and less than 43.0% by mass relative to the mass of the confectionery plate, and the content of the granular food material in the confectionery plate is 5.0% by mass or more and 50.0% by mass or less relative to the mass of the confectionery plate. A confectionery according to a second aspect of the present invention (hereinafter also simply referred to as "the second confectionery of the present invention") is a confectionery having a structure in which both sides of the food are sandwiched between confectionery plates, wherein the confectionery plate is a single layer confectionery plate with a thickness of 3.6 mm or less, containing cocoa and granular food material, wherein the cocoa content in the confectionery plate is 3.0% by mass or more and 68.5% by mass or less relative to the mass of the confectionery plate, and the granular food material content in the confectionery plate is 5.0% by mass or more and 50.0% by mass or less relative to the mass of the confectionery plate. Hereinafter, a confectionery that corresponds to at least one of the first confectionery of the present invention and the second confectionery of the present invention will also be simply referred to as "the confectionery of the present invention".Furthermore, when simply referred to as "confectionery board," it refers to a single-layer confectionery board with a thickness of 3.6 mm or less, containing at least one selected from the group consisting of cocoa butter and cocoa butter substitute fats and oils in the first confectionery of the present invention, as well as granular food material, wherein the total content of the cocoa butter and cocoa butter substitute fats and oils in the confectionery board is 16.5% by mass or more and less than 43.0% by mass relative to the mass of the confectionery board, and the content of the granular food material in the confectionery board is 5.0% by mass or more and 50.0% by mass relative to the mass of the confectionery board. The term refers to a confectionery board that is less than or equal to a mass percent, or a single-layer confectionery board with a thickness of 3.6 mm or less that contains cocoa and granular food material in the second confectionery of the present invention, wherein the cocoa content is 3.0% by mass or more and 68.5% by mass or less relative to the mass of the confectionery board, and the granular food material content is 5.0% by mass or more and 50.0% by mass or less relative to the mass of the confectionery board. Confectionery boards that do not fall under these categories are described as "other confectionery boards".
[0011] The present invention provides a confectionary that has a noticeable texture from granular food ingredients, melts easily in the mouth, and is easy to chew. Through diligent research, the inventors have found that a confectionary with a noticeable texture from granular food ingredients, a melt-in-the-mouth texture, and is easy to chew is obtained when at least one of the total content of cocoa butter and cocoa butter substitutes and the cocoa content in the confectionary board is within the above-mentioned range, the confectionary board is a single layer with a thickness of 3.6 mm or less, and the content of the granular food ingredients in the confectionary board is between 5.0% by mass and 50.0% by mass relative to the mass of the confectionary board. If the content of granular food ingredients in the confectionary board is less than 5.0% by mass, the texture of the granular food ingredients is not noticeable, and if it exceeds 50%, the melt-in-the-mouth texture deteriorates. Furthermore, if the total content of cocoa butter and cocoa butter substitutes in the confectionery sheet is less than 16.5% by mass, or if the cocoa content is less than 3.0% by mass, the melt-in-the-mouth texture will be poor. If the total content of cocoa butter and cocoa butter substitutes is 43.0% by mass or more, or if the cocoa content exceeds 68.5% by mass, the texture of the granular food material will not be perceived. Moreover, if the confectionery sheet having such components is 3.6 mm or less in thickness, a confectionery that is easy to bite through can be obtained.
[0012] Furthermore, by keeping the thickness of the pastry board at 3.6 mm or less, the board's hardness becomes appropriate, making it easy to bite through when chewing the pastry. This also prevents the food sandwiched between the boards from deforming or being pushed out. As a result, even if the pastry is too large to eat in one bite, the pastry board and the food can be eaten as a single unit.
[0013] The confectionery of the present invention will be described in detail below.
[0014] <Structure> The confectionery of the present invention has a structure in which both sides of the food are sandwiched between confectionery plates. Specifically, it is sufficient for the food to be sandwiched between two confectionery plates, and there may be an additional confectionery plate inside the food, or there may be another confectionery plate on the side of the food, or the outside may be further coated with another food, or there may be another confectionery plate on the outside of the confectionery plates, etc. Furthermore, as shown in Figure 1, which will be described later, it is also a preferred embodiment of the present invention to have no confectionery plates on the side. According to the confectionery of the present invention, for example, when the confectionery plates are 3.6 mm or less in thickness, deformation of the food sandwiched between the confectionery plates or being pushed out of the confectionery plates is suppressed. The above "another confectionery plate" may be the confectionery plate of the present invention described later, or any other confectionery plate as described above. Furthermore, it is preferable for the confectionery of the present invention to have two or more confectionery plates, and it is more preferable to have two.
[0015] Furthermore, it is preferable that the number of layers formed by the confectionery sheet or food in the confectionery of the present invention be five or less. Moreover, it is preferable that the confectionery of the present invention does not have a repeating structure formed by confectionery sheets and food, such as confectionery sheet, food, confectionery sheet, food, confectionery sheet.
[0016] In the confectionery of the present invention, the area of the confectionery board in contact with the food is preferably 50 to 100%, more preferably 65 to 100%, and even more preferably 80 to 100%, relative to the total area of the confectionery board in contact with the food.
[0017] The mass of one confectionery of the present invention is preferably 10 to 28 g, more preferably 17 to 28 g, and even more preferably 17 to 22 g.
[0018] Examples of preferred embodiments of the confectionery of the present invention will be illustrated with reference to the figures. However, the confectionery of the present invention is not limited to these embodiments. For example, the shapes of the two confectionery plates do not have to be the same, and embodiments in which the shape of the food is cylindrical are also included in the present invention. Figure 1 is a perspective view showing a schematic representation of one embodiment of the confectionery of the present invention. In Figure 1, the confectionery 1 of the present invention consists of food 4 sandwiched between two confectionery plates 2. Figure 2 is a perspective view showing a schematic representation of one embodiment of the confectionery of the present invention. In Figure 2, the confectionery 1 of the present invention is constructed by sandwiching food 4 between two confectionery plates 2, similar to Figure 1, but the difference is that the shapes of the two confectionery plates 2 are such that they are formed by integrating two circular plates of different sizes. Figure 3 is a perspective view showing a schematic representation of one embodiment of the confectionery of the present invention. In Figure 3, the confectionery 1 of the present invention is constructed by sandwiching food 4 between two confectionery plates 2, similar to Figure 1, but the difference is that the shape of the confectionery plates 2 is rectangular rather than circular. Figure 4 is a perspective view showing a schematic representation of one embodiment of the confectionery of the present invention. In Figure 4, the confectionery 1 of the present invention is formed by sandwiching food 4 between two confectionery plates 2, similar to Figure 1. However, the shape of the two confectionery plates 2 is different, as they are formed by integrating two rectangular flat plates of different sizes. Figure 5 is a perspective view showing a schematic representation of one embodiment of the confectionery of the present invention. In Figure 5, the confectionery 1 of the present invention is formed by sandwiching food 4 between two confectionery plates 2, similar to Figure 1. However, the shape of the two confectionery plates 2 is different, as they are a box-shaped structure with walls perpendicular to the periphery of a rectangular plate. Figure 6 is a schematic cross-sectional view showing a cross-section of the confectionery 1 of the present invention described in Figure 2, with the cutting plane perpendicular to the surface of the confectionery plate 2 that contacts food 4. In Figure 6, the confectionery 1 of the present invention is formed by sandwiching food 4 between two confectionery plates 2, and d represents the thickness of the confectionery plates.
[0019] <Food> The food in the confectionery of the present invention is not particularly limited, but it is preferably a food with a soft texture, and more preferably a food with a softer texture than the confectionery board. If the confectionery of the present invention includes multiple types of confectionery boards with different hardness, it is preferable that the food has a softer texture than the softest of the confectionery boards. The softness is determined at room temperature (23°C), and is determined after the food has been brought to a temperature similar to room temperature. Specific examples of food include marshmallows, ganache, gummies, jams, jellies, whipped cream (fresh cream, custard cream, caramel cream, nut cream, chocolate cream, etc.), mousses (fruit mousse, caramel mousse, chocolate mousse, etc.), bavarian creams (fruit bavarian cream, caramel bavarian cream, chocolate bavarian cream, etc.), and pastes (nut paste, caramel paste, chocolate paste, vegetable oil paste, etc.). The food may be obtained by a known manufacturing method, for example, a hydrated chocolate-like confection obtained by the method described in International Publication No. 2020 / 111270 can be used.
[0020] Food products may take the form of a multilayer structure consisting of multiple foods, or a mixture of multiple foods. For example, a food product may have layers of fresh cream and jam stacked on top of each other, or a food product in which jam or sauce is contained within the fresh cream (center-filled), or caramel cream may be mixed with granular food ingredients such as nuts. Examples of such granular food ingredients in food products include the granular food ingredients in the confectionery board described later.
[0021] The maximum thickness of the food in the confectionery of the present invention (which is synonymous with the distance between two confectionery plates if there are two plates) is preferably 1 to 15 mm, more preferably 6 to 15 mm, and even more preferably 6 to 10 mm.
[0022] The food content relative to the total mass of the confectionery of the present invention is preferably 20 to 49% by mass, more preferably 30 to 49% by mass, and even more preferably 30 to 39% by mass. In the confectionery of the present invention, the food content relative to the total mass of the confectionery board is preferably 1 to 150% by mass, more preferably 50 to 150% by mass, and even more preferably 50 to 100% by mass.
[0023] <Confectionery Board> [Cocoa Butter and Cocoa Butter Substitute Fat] The confectionery board in the first confectionery of the present invention contains at least one selected from the group consisting of cocoa butter and cocoa butter substitute fat, and the total content of the cocoa butter and cocoa butter substitute fat is 16.5% by mass or more and less than 43.0% by mass relative to the mass of the confectionery board. The confectionery board in the second confectionery of the present invention preferably contains at least one selected from the group consisting of cocoa butter and cocoa butter substitute fat, and it is more preferable that the total content of the cocoa butter and cocoa butter substitute fat is 16.5% by mass or more and less than 43.0% by mass relative to the mass of the confectionery board.
[0024] Here, in the first confectionery of the present invention, each of the confectionery plates sandwiching both sides of the food contains at least one selected from the group consisting of cocoa butter and cocoa butter substitute fats, and the total content of the cocoa butter and cocoa butter substitute fats is 16.5% by mass or more and less than 43.0% by mass relative to the mass of the confectionery plates, and the total content may or may not be the same between the confectionery plates. In the second confectionery of the present invention, it is preferable that each of the confectionery plates sandwiching both sides of the food contains at least one selected from the group consisting of cocoa butter and cocoa butter substitute fats, and it is more preferable that the total content of the cocoa butter and cocoa butter substitute fats is 16.5% by mass or more and less than 43.0% by mass relative to the mass of the confectionery plates.
[0025] The total content of cocoa butter and cocoa butter substitute in the confectionery of the present invention is preferably 17.0 to 42.0% by mass, and more preferably 25.0 to 31.0% by mass, relative to the mass of the confectionery board.
[0026] [Cocoa Content] The second confectionery of the present invention contains cocoa, and the cocoa content is 3.0% by mass or more and 68.5% by mass or less relative to the mass of the confectionery board. The first confectionery of the present invention preferably contains cocoa, and it is more preferable that the cocoa content is 3.0% by mass or more and 68.5% by mass relative to the mass of the confectionery board. In the present invention, "cocoa content" means raw materials derived from cocoa beans such as cocoa beans, cocoa nibs, cocoa mass, cocoa butter, cocoa cake and cocoa powder, and the cocoa content means the total amount of these.
[0027] Here, in the second confectionery of the present invention, each of the confectionery plates sandwiching both sides of the food contains cocoa, and the cocoa content is 3.0% by mass or more and 68.5% by mass or less relative to the mass of the confectionery plates, and the total content may or may not be the same between the confectionery plates. In the first confectionery of the present invention, it is preferable that both of the confectionery plates sandwiching both sides of the food contain cocoa, and it is more preferable that the cocoa content is 3.0% by mass or more and 68.5% by mass or less relative to the mass of the confectionery plates.
[0028] The cocoa content in the confectionery of the present invention is preferably 4.0 to 68.0% by mass, and more preferably 35.0 to 45.0% by mass, relative to the mass of the confectionery sheet.
[0029] [Granular Food Material] The confectionery board in the present invention contains a granular food material. A granular food material is a food that exists in granular form on the confectionery board and is not homogeneously mixed with oil and fat on the confectionery board. Examples of granular food materials include biscuits, nuts, puffs, flakes, dried fruits, cocoa nibs, granular sugars, and caramel powder.
[0030] The content of the granular food material in the confectionery board is 5.0% by mass or more and 50.0% by mass or less relative to the mass of the confectionery board, preferably 10 to 45% by mass, and more preferably 20 to 40% by mass.
[0031] The shape of the granular food material is not particularly limited and may be spherical, hemispherical, ellipsoidal, semi-ellipsoidal, columnar, conical, polyhedral, plate-like, scaly, or irregularly shaped. The maximum particle size of the granular food material is preferably 0.05 mm or more and less than 3 mm. The lower limit of the maximum particle size is preferably 0.10 mm or more, and more preferably 0.20 mm or more. The upper limit of the maximum particle size is preferably 2.8 mm or less, and more preferably 2.6 mm or less. Furthermore, the median diameter (D) of the granular food material is also specified. ５０ The particle size is preferably 50 μm to 2500 μm, more preferably 100 μm to 2000 μm, and even more preferably 200 μm to 1000 μm. The above maximum particle size and median diameter are calculated using a particle size distribution analyzer (MASTER SIZER3000).
[0032] [Other Ingredients] The confectionery bar may further contain other ingredients. Other ingredients include sugars, dairy ingredients, oils and fats, flavorings, fruit juices, water, alcoholic beverages, tea leaves, and fruits, which are known as ingredients in conventional chocolate confectionery. Examples of sugars include monosaccharides, disaccharides, and oligosaccharides ranging from trisaccharides to decasaccharides. Examples of monosaccharides include glucose and fructose. Examples of disaccharides include sucrose and lactose. Examples of dairy ingredients include whole milk powder, skim milk powder, and milk protein. Examples of oils and fats include vegetable-derived oils and fats. The oils and fats referred to here are different from the oils and fats contained in the cocoa content mentioned above, cocoa butter, and cocoa butter substitutes. It is preferable that the oils and fats solidify at a temperature of 20°C or lower.
[0033] [Shape and Properties] The shape of the confectionery plate used in the confectionery of the present invention is not particularly limited, as long as it is plate-shaped, but examples include circular discs, polygonal plates, etc., and examples include circular discs, triangular plates, square plates, etc. It may also be a shape formed by joining two plates together. Furthermore, as long as the confectionery plate is plate-shaped, it may be flat, curved, or bent. The thickness (average thickness) of the confectionery plate is 3.6 mm or less, preferably 3.4 mm or less, and more preferably 3.2 mm or less. Furthermore, the maximum thickness of the confectionery plate is 3.6 mm or less, preferably 3.4 mm or less, and more preferably 3.2 mm or less. The above thickness can be measured with a thickness gauge or calipers.
[0034] The confectionery board in the present invention is a single-layer confectionery board. Here, a single-layer confectionery board means that the composition of the confectionery board is nearly uniform overall. For example, when the confectionery board is divided into four equal pieces, it is preferable that the maximum difference in the content (%) of granular food material in each piece is 5% or less, and the maximum difference in the content (%) of the material with the highest content in the parts of each piece that are not granular food material is 10% or less.
[0035] The maximum breaking stress of the confectionery board is preferably less than 1 kgf. In this specification, 1 kgf is equal to 9.80665 N. More preferably, the maximum breaking stress is less than 0.9 kgf, and more preferably less than 0.8 kgf. Furthermore, it is more preferably 0.1 kgf or more, and more preferably 0.2 kgf or more. If the maximum breaking stress is within the above range, deformation of the food sandwiched between the confectionery boards or being pushed out of the boards is suppressed. The maximum breaking stress can be measured by the method described in the examples later.
[0036] The two pastry plates on both sides of the food may be identical or different in shape and properties. However, from the viewpoint of suppressing changes in the shape of the food and preventing the food from spilling out of the pastry plates, it is preferable that the two pastry plates be identical in shape and properties.
[0037] <Other Foods> The confectionery of the present invention may further include other foods in addition to the food sandwiched between confectionery plates. For example, chocolate or fresh cream may be placed on the side of the confectionery plate opposite to the food, or the confectionery plate and the food may be coated with chocolate or the like. One example of such an embodiment is to decorate the top surface (the side opposite to the food) of the confectionery plate. Thus, the confectionery of the present invention may further include other configurations insofar as it includes a structure in which both sides of the food are sandwiched between the confectionery plates. Furthermore, an embodiment in which the confectionery of the present invention has a structure in which both sides of the food are sandwiched between the confectionery plates, but does not include the other foods mentioned above, is also one of the preferred embodiments of the present invention.
[0038] (Method for manufacturing confectionery) A method for manufacturing confectionery according to a first aspect of the present invention (hereinafter also simply referred to as "the first method for manufacturing confectionery of the present invention") is a method for manufacturing confectionery, comprising: pressing a dough containing at least one selected from the group consisting of cocoa butter and cocoa butter substitute fats and granular food material in a mold cooled to -20°C or 30°C or below to produce a confectionery plate; and sandwiching both sides of a food product with the confectionery plate, wherein the total content of the cocoa butter and the cocoa butter substitute fats in the confectionery plate is 16.5% by mass or more and less than 43.0% by mass relative to the mass of the confectionery plate; and the content of the granular food material in the confectionery plate is 5.0% by mass or more and 50.0% by mass or less relative to the mass of the confectionery plate. A method for manufacturing confectionery according to a second aspect of the present invention (hereinafter also simply referred to as "the second method for manufacturing confectionery of the present invention") is a method for manufacturing confectionery, comprising: pressing a dough containing cocoa and granular food material in a mold cooled to -20°C or 30°C or below to produce a confectionery plate; and sandwiching both sides of a food product with the confectionery plate, wherein the cocoa content in the confectionery plate is 3.0% by mass or more and 68.5% by mass or less relative to the mass of the confectionery plate; and the granular food material content in the confectionery plate is 5.0% by mass or more and 50.0% by mass or less relative to the mass of the confectionery plate. Hereinafter, a method for manufacturing confectionery that corresponds to at least one of the first method for manufacturing confectionery of the present invention and the second method for manufacturing confectionery of the present invention will also be simply referred to as "the method for manufacturing confectionery of the present invention".
[0039] According to the first method of producing confectionery of the present invention, the first confectionery of the present invention can be obtained. According to the second method of producing confectionery of the present invention, the second confectionery of the present invention can be obtained.
[0040] <First Confectionery Plate Manufacturing Step>The method for manufacturing the first confectionery of the present invention includes manufacturing a confectionery plate by pressing a dough containing at least one selected from the group consisting of cocoa butter and a cocoa butter substitute oil and fat with a mold cooled to -20°C or higher and 30°C or lower (first confectionery plate manufacturing step). The confectionery plate obtained by the first confectionery plate manufacturing step is preferably a single-layer confectionery plate having a thickness of 3.6 mm or less. In addition, the preferred embodiments of the confectionery plate obtained by the first confectionery plate manufacturing step are the same as the preferred embodiments of the confectionery plate included in the first confectionery of the present invention.
[0041] [Dough] The total content of cocoa butter and the cocoa butter substitute oil and fat in the dough used in the first confectionery plate manufacturing step is preferably 16.5% by mass or more and less than 43.0% by mass, more preferably 17.0 to 42.0% by mass, and even more preferably 25.0 to 31.0% by mass with respect to the mass of the dough. The content of cocoa in the dough used in the first confectionery plate manufacturing step is preferably 3.0% by mass or more and 68.5% by mass or less, more preferably 4.0 to 68.0% by mass, and even more preferably 35.0 to 45.0% by mass with respect to the mass of the dough.
[0042] The content of the granular food material in the dough used in the first confectionery plate manufacturing step is preferably 5.0% by mass or more and 50.0% by mass or less, more preferably 10 to 45% by mass, and even more preferably 20 to 40% by mass.
[0043] In addition, the preferred embodiments of the granular food material in the dough used in the first confectionery plate manufacturing step are the same as the preferred embodiments of the granular food material in the confectionery plate included in the first confectionery of the present invention.
[0044] [Mold] The mold may be any mold corresponding to the shape of the desired confectionery plate. Preferred embodiments of the shape of the confectionery plate are the same as the preferred embodiments of the shape of the confectionery plate in the confectionery of the present invention described above. The temperature of the mold is preferably -20 to 10°C, more preferably -15 to 0°C. In addition, the shape of the mold, the pressing method of the mold, etc. may be determined according to known methods.
[0045] <Second Confectionery Plate Manufacturing Step> The method for manufacturing the second confectionery of the present invention includes manufacturing a confectionery plate by pressing a dough containing cocoa content and granular food material with a mold cooled to -20°C or higher and 30°C or lower (second confectionery plate manufacturing step). The confectionery plate obtained by the second confectionery plate manufacturing step is preferably a single-layer confectionery plate with a thickness of 3.6 mm or less. Preferred embodiments of the confectionery plate obtained by the second confectionery plate manufacturing step are the same as the preferred embodiments of the confectionery plate included in the second confectionery of the present invention.
[0046] [Dough] The content of cocoa content in the dough used in the manufacturing step of the second confectionery plate is preferably from 3.0% by mass to 68.5% by mass, more preferably from 4.0% to 68.0% by mass, and still more preferably from 35.0% to 45.0% by mass based on the mass of the dough. Also, the total content of cocoa butter and the cocoa butter substitute fat in the dough used in the manufacturing step of the second confectionery plate is preferably from 16.5% by mass to less than 43.0% by mass, more preferably from 17.0% to 42.0% by mass, and still more preferably from 25.0% to 31.0% by mass based on the mass of the dough.
[0047] The content of the granular food material in the dough used in the manufacturing step of the second confectionery plate is preferably from 5.0% by mass to 50.0% by mass, more preferably from 10% to 45% by mass, and still more preferably from 20% to 40% by mass.
[0048] In addition, preferred embodiments of the granular food material in the dough used in the manufacturing step of the second confectionery plate are the same as the preferred embodiments of the granular food material in the confectionery plate included in the second confectionery of the present invention.
[0049] [Mold] The preferred form of the mold used in the second confectionery board manufacturing process is the same as the preferred form of the mold used in the first confectionery board manufacturing process described above.
[0050] <Process of sandwiching food> The method for manufacturing confectionery of the present invention includes sandwiching both sides of the food between the confectionery plates (process of sandwiching food). The process of sandwiching food may be carried out by conventionally known methods, for example, by placing the food on one confectionery plate and sandwiching the food with another confectionery plate. The pressure applied when sandwiching the food between the confectionery plates can be determined by considering the type of food, the strength of the confectionery plates, etc. The preferred form of the food in the process of sandwiching food is the same as the preferred form of food in the confectionery of the present invention described above.
[0051] <Other Steps> The method for manufacturing confectionery according to the present invention may further include other steps. Other steps include a step of arranging the other food products mentioned above, a step of coating the confectionery board and the food products with the other food products, and so on. These steps may be carried out by conventionally known methods.
[0052] (Confectionery board) The confectionery board according to the first aspect of the present invention (hereinafter also simply referred to as the "first confectionery board") contains at least one selected from the group consisting of cocoa butter and cocoa butter substitute fats, and granular food material, wherein the total content of the cocoa butter and the cocoa butter substitute fat is 16.5% by mass or more and less than 43.0% by mass relative to the mass of the confectionery board, the content of the granular food material is 5.0% by mass or more and 50.0% by mass relative to the mass of the confectionery board, the thickness is 3.6 mm or less, and the confectionery board is a single layer. A confectionery board according to a second aspect of the present invention (hereinafter also simply referred to as the "second confectionery board") contains cocoa and granular food material, wherein the cocoa content of the confectionery board is 3.0% by mass or more and 68.5% by mass or less relative to the mass of the confectionery board, and the granular food material content of the confectionery board is 5.0% by mass or more and 50.0% by mass or less relative to the mass of the confectionery board, and the thickness is 3.6 mm or less, and the confectionery board is a single layer.
[0053] A preferred embodiment of the first confectionery board of the present invention is the same as a preferred embodiment of the confectionery board in the first confectionery of the present invention.
[0054] A preferred embodiment of the second confectionery board of the present invention is the same as a preferred embodiment of the confectionery board in the second confectionery of the present invention.
[0055] (Method for manufacturing confectionery boards) A method for manufacturing confectionery boards according to a first aspect of the present invention (hereinafter also simply referred to as "the first method for manufacturing confectionery boards") comprises the step of manufacturing a confectionery board by pressing a dough containing at least one selected from the group consisting of cocoa butter and cocoa butter substitute fats and granular food material in a mold cooled to -20°C or 30°C or below, wherein the total content of the cocoa butter and the cocoa butter substitute fat in the confectionery board is 16.5% by mass or more and less than 43.0% by mass relative to the mass of the confectionery board, and the content of the granular food material in the confectionery board is 5.0% by mass or more and 50.0% by mass or less relative to the mass of the confectionery board. A method for manufacturing a confectionery board according to a second aspect of the present invention (hereinafter also simply referred to as the "second method for manufacturing a confectionery board") comprises manufacturing a confectionery board by pressing a dough containing cocoa and granular food material in a mold cooled to -20°C or 30°C or below, wherein the cocoa content in the confectionery board is 3.0% by mass or more and 68.5% by mass or less relative to the mass of the confectionery board, and the granular food material content in the confectionery board is 5.0% by mass or more and 50.0% by mass or less relative to the mass of the confectionery board.
[0056] Furthermore, preferred embodiments of the first method for manufacturing confectionery boards of the present invention are the same as preferred embodiments of the first confectionery board manufacturing process in the first method for manufacturing confectionery of the present invention. The confectionery board obtained by the first method for manufacturing confectionery boards is preferably a single-layer confectionery board with a thickness of 3.6 mm or less. Furthermore, preferred embodiments of the confectionery board obtained by the first method for manufacturing confectionery boards are the same as preferred embodiments of the confectionery board in the first confectionery of the present invention described above.
[0057] A preferred embodiment of the second confectionery board of the present invention is the same as a preferred embodiment of the second confectionery board manufacturing process in the second confectionery manufacturing method of the present invention. The confectionery board obtained by the second confectionery board manufacturing method is preferably a single-layer confectionery board with a thickness of 3.6 mm or less. In addition, a preferred embodiment of the confectionery board obtained by the second confectionery board manufacturing method is the same as a preferred embodiment of the confectionery board in the second confectionery of the present invention described above.
[0058] The present invention will be further described in detail below with reference to examples. The types of materials, amounts used, proportions, processing methods, etc., shown in the following examples can be changed as appropriate, as long as they do not depart from the spirit of the present invention. Therefore, the following examples are specific examples and do not limit the scope of the present invention. Unless otherwise specified, "%" refers to mass percentage.
[0059] (Examples and Comparative Examples) <Material Composition> For each of the following formulations (Formulation 1, Formulation 2, and Formulation 3) in the formulation table below, the raw materials listed in the "Raw Material Name" column were mixed in a mixer at the ratios listed in the "Ratio %" column, and then roll-ground, conched, and tempered according to conventional methods. These mixtures were used in each of the examples and comparative examples.
[0060] <Example 1> The composition obtained as formulation 2 was mixed with granular food material with a maximum particle size of 1.5 mm (biscuits ("Marie®" manufactured by Morinaga & Co., Ltd., pulverized using a Panasonic MK-K80P food processor) in an amount of 30% by mass relative to the total mass of the mixture. The mixture was then pressed into a mold cooled to -10°C to form a 30 mm x 30 mm square with a thickness of 3 mm to obtain a confectionery sheet.
[0061] <Example 2> Granular food material (biscuit) with a maximum particle size of 1.5 mm was mixed into the composition obtained as formulation 1 in an amount of 5% by mass relative to the total mass of the mixture after mixing. The mixture was then pressed into a mold cooled to -10°C to form a 30 mm x 30 mm square with a thickness of 3 mm to obtain a confectionery sheet.
[0062] <Example 3> Granular food material (biscuit) with a maximum particle size of 1.5 mm was mixed into the composition obtained as formulation 3 in an amount of 50% by mass relative to the total mass of the mixture after mixing. The mixture was then pressed into a mold cooled to -10°C to form a 30 mm x 30 mm square with a thickness of 3 mm to obtain a confectionery sheet.
[0063] <Example 4> Granular food material (biscuit) with a maximum particle size of 0.05 mm was mixed into the composition obtained as formulation 2 in an amount of 30% by mass relative to the total mass of the mixture after mixing. The mixture was then pressed into a mold cooled to -10°C to form a 30 mm x 30 mm square with a thickness of 3 mm to obtain a confectionery sheet.
[0064] <Example 5> The composition obtained as formulation 2 was mixed with granular food material (biscuits) with a maximum particle size of 2.0 mm in an amount of 30% by mass relative to the total mass of the mixture after mixing. The mixture was then pressed into a mold cooled to -10°C to form a 30 mm x 30 mm square with a thickness of 3 mm to obtain a confectionery sheet.
[0065] <Example 6> Granular food material (biscuit) with a maximum particle size of 1.5 mm was mixed into the composition obtained as formulation 2 in an amount of 30% by mass relative to the total mass of the mixture. The mixture was then molded into a 30 mm x 30 mm square shape with a thickness of 3 mm using a mold (28°C) while applying strong tapping to obtain a confectionery plate. Unintended protrusions occurred due to the effect of tapping.
[0066] <Example 7> Granular food material (biscuit) with a maximum particle size of 0.05 mm was mixed into the composition obtained as formulation 2 in an amount of 30% by mass relative to the total mass of the mixture after mixing. The mixture was then pressed into a mold cooled to -10°C to form a 30 mm x 30 mm square with a thickness of 1 mm to obtain a confectionery sheet.
[0067] <Comparative Example 1> - The composition obtained as formulation 1 was mixed with granular food material (biscuits) with a maximum particle size of 1.5 mm in an amount of 4.5% by mass relative to the total mass of the mixture after mixing. The mixture was then pressed into a mold cooled to -10°C to form a 30 mm x 30 mm square with a thickness of 3 mm to obtain a confectionery sheet.
[0068] <Comparative Example 2> - The composition obtained as formulation 3 was mixed with granular food material (biscuits) with a maximum particle size of 1.5 mm in an amount of 51% by mass relative to the total mass of the mixture after mixing. The mixture was then pressed into a mold cooled to -10°C to form a 30 mm x 30 mm square with a thickness of 3 mm to obtain a confectionery sheet.
[0069] <Comparative Example 3> When granular food material (biscuits) with a maximum particle size of 0.04 mm was mixed into the composition obtained as formulation 2, the amount was 30% by mass of the total mass of the mixture after mixing, but the dough did not stick together and could not be molded.
[0070] <Comparative Example 4> - The composition obtained as formulation 2 was mixed with granular food material (biscuits) with a maximum particle size of 3.0 mm in an amount of 30% by mass relative to the total mass of the mixture after mixing. The mixture was then pressed into a mold cooled to -10°C to form a 30 mm x 30 mm square with a thickness of 3 mm to obtain a confectionery sheet.
[0071] <Comparative Example 5> The composition obtained as formulation 2 was mixed with granular food material (biscuits) with a maximum particle size of 1.5 mm in an amount of 30% by mass relative to the total mass of the mixture after mixing. The mixture was then pressed into a mold cooled to -10°C to form a 30 mm x 30 mm square with a thickness of 4 mm to obtain a confectionery sheet.
[0072] <Comparative Example 6> When granular food material (biscuits) with a maximum particle size of 1.5 mm was mixed into the composition obtained as formulation 2 in an amount of 30% by mass relative to the total mass of the mixture, an attempt was made to mold it to a thickness of 1.5 mm using a mold (28°C) while applying strong tapping, but the dough did not stretch enough and molding was not possible.
[0073] <Evaluation> A sensory evaluation was conducted by two expert panelists with over 10 years of development experience in this field, focusing on three items: "melt-in-the-mouth texture," "crispness," and "hardness." The evaluation results are shown in the table below. The evaluation samples used were made by sandwiching a soft material (Eiwa Marshmallow White Co., Ltd.) between the confectionery plates obtained in each example or comparative example. Samples that could not be molded were not evaluated. The evaluation criteria are as follows.
[0074] [Melt-in-the-mouth texture] A: Has a chocolate-like melt-in-the-mouth texture B: Has a slightly chocolate-like melt-in-the-mouth texture C: Does not have a chocolate-like melt-in-the-mouth texture
[0075] [Crispy Texture] A: Has a crisp, granular texture. B: Has a slightly crisp, granular texture. C: Does not have a crisp, granular texture.
[0076] [Hardness] A: The pastry sheet can be bitten through easily without applying much force, and the marshmallow sandwiched inside is not crushed or pushed outwards. B: The pastry sheet can be bitten through easily without applying much force, and the marshmallow sandwiched inside is slightly crushed but not pushed outwards. C: The pastry sheet cannot be bitten through without applying force, the marshmallow sandwiched inside is crushed and pushed outwards.
[0077]
[0078]
[0079] While Comparative Examples 1 to 6 received low ratings in at least one of the following aspects—melt-in-the-mouth texture, crispness, and hardness—Examples 1 to 7 all received good ratings. This demonstrates that the present invention allows confectionery, even though it has a structure in which food is sandwiched between confectionery plates, to be eaten as a single, unified product.
[0080] <Physical Property Evaluation> For Examples 1, 2, and 4 and Comparative Examples 1, 4, and 5, the maximum fracture stress was measured under the following conditions. The measurement results are listed in the "Maximum Fracture Stress" column of the table above.
[0081] [Method for Measuring Maximum Fracture Stress] • Equipment: RHEOTECH RTC-3010D FUDOH RHEO METER • Plunger: "Toothed Push Rod B" was used. • The plunger was inserted 10 mm into the sample at an insertion speed of 2 cm / min, and the maximum fracture stress was measured (unit: kgf). • The sample temperature during measurement was 20°C. • Sample shape: 30 mm × 30 mm × 3 mm
[0082] Comparative Examples 1, 4, and 5 received a "C" rating for hardness in sensory evaluation, but compared to Examples 1, 2, and 4, it was confirmed that their maximum breaking stress was 1 kgf or more. From this, it became clear that the present invention has a maximum breaking stress of 1 kgf or less and possesses physical properties that allow the entire confectionery to be eaten as a single unit when food is sandwiched between them.
[0083] 1: Confectionery 2: Confectionery board 4: Food d: Maximum thickness
Claims
1. A confectionery having a structure in which both sides of the food are sandwiched between confectionery plates, wherein the confectionery plates are single-layer confectionery plates with a thickness of 3.6 mm or less, containing at least one selected from the group consisting of cocoa butter and cocoa butter substitute fats, and granular food material, wherein the total content of the cocoa butter and cocoa butter substitute fats in the confectionery plates is 16.5% by mass or more and less than 43.0% by mass relative to the mass of the confectionery plates, and the content of the granular food material in the confectionery plates is 5.0% by mass or more and 50.0% by mass or less relative to the mass of the confectionery plates.
2. A confectionery having a structure in which both sides of the food are sandwiched between confectionery plates, wherein the confectionery plates are single-layer confectionery plates with a thickness of 3.6 mm or less, containing cocoa and granular food materials, the cocoa content of the confectionery plates is 3.0% by mass or more and 68.5% by mass or less relative to the mass of the confectionery plates, and the granular food material content of the confectionery plates is 5.0% by mass or more and 50.0% by mass or less relative to the mass of the confectionery plates.
3. The confectionery according to claim 1 or 2, wherein the maximum particle size of the granular food material is 0.05 mm or more and less than 3 mm.
4. The confectionery according to claim 1 or 2, wherein the food is a food having a soft texture.
5. The confectionery according to claim 1 or 2, wherein the maximum breaking stress of the confectionery plate is less than 1 kgf.
6. A method for producing confectionery, comprising: pressing a dough containing at least one selected from the group consisting of cocoa butter and cocoa butter substitute fats and granular food material in a mold cooled to -20°C or 30°C or below to produce a confectionery board; and sandwiching both sides of a food product with the confectionery board, wherein the total content of the cocoa butter and cocoa butter substitute fats in the confectionery board is 16.5% by mass or more and less than 43.0% by mass relative to the mass of the confectionery board; and the content of the granular food material in the confectionery board is 5.0% by mass or more and 50.0% by mass relative to the mass of the confectionery board.
7. A method for producing confectionery, comprising: pressing a dough containing cocoa and granular food material in a mold cooled to -20°C or 30°C to produce a confectionery board; and sandwiching both sides of a food product with the confectionery board, wherein the cocoa content in the confectionery board is 3.0% by mass or more and 68.5% by mass or less relative to the mass of the confectionery board; and the granular food material content in the confectionery board is 5.0% by mass or more and 50.0% by mass or less relative to the mass of the confectionery board.
8. The method for manufacturing confectionery according to claim 6 or 7, wherein the confectionery board is a single-layer confectionery board with a thickness of 3.6 mm or less.
9. The method for producing confectionery according to claim 6 or 7, wherein the maximum particle size of the granular food material in the confectionery board is 0.05 mm or more and less than 3 mm.
10. The method for producing confectionery according to claim 6 or 7, wherein the maximum breaking stress of the confectionery plate is less than 1 kgf.
11. The method for producing confectionery according to claim 6 or 7, wherein the food is a food having a soft texture.
12. A confectionery board comprising at least one selected from the group consisting of cocoa butter and cocoa butter substitute fats, and granular food material, wherein the total content of the cocoa butter and the cocoa butter substitute fats is 16.5% by mass or more and less than 43.0% by mass relative to the mass of the confectionery board, the content of the granular food material is 5.0% by mass or more and 50.0% by mass relative to the mass of the confectionery board, the thickness is 3.6 mm or less, and it is a single layer.
13. A confectionery board containing cocoa and granular food material, wherein the cocoa content in the confectionery board is 3.0% by mass or more and 68.5% by mass or less relative to the mass of the confectionery board, the granular food material content in the confectionery board is 5.0% by mass or more and 50.0% by mass or less relative to the mass of the confectionery board, the thickness is 3.6 mm or less, and the confectionery board is a single layer.
14. The confectionery board according to claim 12 or 13, wherein the maximum particle size of the granular food material is 0.05 mm or more and less than 3 mm.
15. The confectionery board according to claim 12 or 13, wherein the maximum breaking stress is less than 1 kgf.
16. A method for producing a confectionery sheet, comprising pressing a dough containing at least one selected from the group consisting of cocoa butter and cocoa butter substitute fats and granular food material in a mold cooled to -20°C or 30°C or below, wherein the total content of the cocoa butter and cocoa butter substitute fats in the confectionery sheet is 16.5% by mass or more and less than 43.0% by mass relative to the mass of the confectionery sheet, and the content of the granular food material in the confectionery sheet is 5.0% by mass or more and 50.0% by mass relative to the mass of the confectionery sheet.
17. A method for producing a confectionery sheet, comprising pressing a dough containing cocoa and granular food material in a mold cooled to -20°C or higher and 30°C or lower, wherein the cocoa content in the confectionery sheet is 3.0% by mass or more and 68.5% by mass or less relative to the mass of the confectionery sheet, and the granular food material content in the confectionery sheet is 5.0% by mass or more and 50.0% by mass or less relative to the mass of the confectionery sheet.
18. The method for manufacturing a confectionery board according to claim 16 or 17, wherein the confectionery board is a single-layer confectionery board with a thickness of 3.6 mm or less.
19. The method for producing a confectionery board according to claim 16 or 17, wherein the maximum particle size of the granular food material is 0.05 mm or more and less than 3 mm.
20. The method for manufacturing a confectionery board according to claim 16 or 17, wherein the maximum breaking stress of the confectionery board is less than 1 kgf.