초록 ▼

The present invention provides a process for producing confectionery highly stable to heat which can be eaten without being deformed, becoming sticky at the surface or sticking to each other while maintaining the original mouthfeel of chocolate. As a result of the present inventors' intensive studie

The present invention provides a process for producing confectionery highly stable to heat which can be eaten without being deformed, becoming sticky at the surface or sticking to each other while maintaining the original mouthfeel of chocolate. As a result of the present inventors' intensive studied, it has been found out that a process for producing confectionery highly stable to heat can be provided by making the surface of a refined chocolate paste absorb moisture or bringing chocolate into contact with a moisture-containing food material, and then baking.

대표청구항 ▼

What is claimed is: 1. A process for producing confectionery which comprises making the surface of a refined chocolate paste which adheres to or covers the surface of a bakery product absorb moisture by spraying moisture on or to the refined chocolate paste, or placing the refined chocolate paste i

What is claimed is: 1. A process for producing confectionery which comprises making the surface of a refined chocolate paste which adheres to or covers the surface of a bakery product absorb moisture by spraying moisture on or to the refined chocolate paste, or placing the refined chocolate paste in a steamer, and then baking at 110 to 250�� C. so that only the surface of the chocolate is solidified to form a thin skin or film to obtain the confectionery, wherein the chocolate adheres to or covers the surface of the confectionery. 2. The process according to claim 1, wherein the chocolate comprises a fat ingredient and a saccharide ingredient. 3. A method of improving heat stability of a confectionery which comprises making the surface of a refined chocolate paste which adheres to or covers the surface of a bakery product absorb moisture by spraying moisture on or to the refined chocolate paste, or placing the refined chocolate paste in a steamer, and then baking at 110 to 250�� C. so that only the surface of the chocolate is solidified to form a thin skin or film to obtain the confectionery, wherein the chocolate adheres to or covers the surface of the confectionery. 4. The method according to claim 3, wherein the chocolate comprises a fat ingredient and a saccharide ingredient.