PROBLEM TO BE SOLVED: To provide a confectionery whose texture has no resilience after cooking and has a soft and moist texture as same level of a normal cooked confectionery and capable of keeping its texture even after a long-term storage.SOLUTION: Relative to 100 pts.wt. of grain flour derivation starch in a dough, the dough contains 32-198 pts.wt. of fat, 40-280 pts.wt. of water, 0.4-6.5 pts.wt. of emulsifier (A) whose main constituent fatty acid is saturation fatty acid and which is α crystal type glycerol mono fatty acid ester. In addition a confectionery is cooked by cooking the dough for confectionery which contains 0.4-50 units (U) of glucose tolerance α-amylase relative to 100 g of the grain flour derivation starch in the dough.SELECTED DRAWING: NoneCOPYRIGHT: (C)2019,JPO&INPIT【課題】 加熱調理した後の食感に弾力がなく、通常の加熱調理した菓子と同等のソフトでしっとりした食感を有し、且つ長期保存後においてもその食感を維持できる加熱調理した菓子を提供すること。【解決手段】 前記生地中には、前記生地中の穀粉由来の澱粉100重量部に対して油脂を32~198重量部、水を40~280重量部、主要構成脂肪酸が飽和脂肪酸でα結晶型のグリセリンモノ脂肪酸エステルである乳化剤(A)を0.4~6.5重量部含有し、さらに耐糖性α-アミラーゼを前記生地中の穀粉由来の澱粉100gに対して0.4~50単位(U)含有する菓子用生地を加熱調理して、菓子を作製すること。【選択図】なし
