| 摘要 |
PROBLEM TO BE SOLVED: To prevent quality deterioration such as stickiness and bloom in a composite confectionery consisting of an oil and fat confectionery and chocolates, especially a combination with a snack confectionery having high oil content and low SFC remarkably generating oil and fat transition.SOLUTION: A composite confectionery is manufactured by using chocolates containing saccharide selected from glucose, trehalose and palatinose of 1 to 30 wt.%, adhering them to oil and fat confectionery and burning them. Tempering type chocolate also can be used.SELECTED DRAWING: None |
