PROBLEM TO BE SOLVED: To provide a fat composition for confectionery, from which a soft cake as a whole having a readily meltable-in-the-mouth and uniform texture can be made, the soft texture capable of being maintained.SOLUTION: A fat composition for confectionery contains a sugar tolerant α-amylase having a relative activity of 20% or more in an aqueous solution with a sugar concentration of 10 wt.% to the activity in an aqueous solution with a sugar concentration of 0 wt.%. A confectionery dough which contains the fat composition for confectionery in a specific amount and saccharides in an amount of 10 wt.% or more in the entire confectionery dough is cooked with heat so as to make a confectionery.COPYRIGHT: (C)2014,JPO&INPIT【課題】 ケーキ全体が軟らかく口溶けのよい均一な食感のケーキが作れ、その軟らかい食感を維持することができる製菓用油脂組成物を提供すること。【解決手段】 糖濃度0重量%水溶液中の活性に対する糖濃度10重量%の水溶液中での相対活性が、20%以上である耐糖性α-アミラーゼを含有する製菓用油脂組成物を特定量含み、糖類を菓子用生地全体中10重量%以上含む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
