| 摘要 |
PURPOSE: To obtain combined confectionary having an excellent appearance and to suppress whitening of the product during storage by bringing baked to confectionary essentially comprising starch, specified oil and fat and a sweetener into contact with chocolate or the like. CONSTITUTION: Baked sweets (A) such as biscuits are brought into contact with (B) chocolate or cream to obtain the objective joined sweets. The baked sweets (A) consist of (i) starches, (ii) an oil and fat compsn. comprising oil and fat which are solid at normal temp. and have >=20 wt.% solid fat content at 25 deg.C, (preferably having >=32 deg.C melting point) and sucrose fatty acid ester or polyglycerin fatty acid ester comprising 20 to 80 wt.% of 12 to 22C satd. fatty acids and 80 to 20 wt.% of 16 to 22C unsatd. fatty acids, by preferably 0.05 to 5 wt.% (in the oil and fat compsn.), and (iii) a sweetener. |
