PROBLEM TO BE SOLVED: To provide a manufacturing method in which food texture and melt-in-the-mouth after preservation can be kept favorably in confectionery in which low-moisture food and high-moisture food are heated at the same time.SOLUTION: A composition for prevention of shift of moisture within food, the chief ingredients of which are oils and fats with their fusing points 35°C or over and besides which contains sugar of 50 μm or over in grain diameter by 10 wt.% or more in itself, is heated in a state of being interposed in the interface between the low-moisture food and high-moisture food. Hereby, it is possible to reconcile the upkeep of crisp food texture of baked confectionery, being flow-moisture food etc., and the good melt-in-the-mouth undifferent in feeling from high-moisture food.COPYRIGHT: (C)2014,JPO&INPIT【課題】低水分食品と高水分食品が近接して同時に加熱される菓子において、保存後の食感と口溶けを良好に維持可能な製造方法を提供すること。【解決手段】融点35℃以上の油脂および糖を主成分とし、かつ粒径50μm以上の糖を組成物中に10重量%以上含む食品内水分移行防止用組成物を、低水分食品と高水分食品の界面に介在させた状態で加熱する。これにより、低水分食品である焼き菓子などのサックリした食感の維持と、高水分食品と違和感のない良好な口溶けが両立可能となる。【選択図】なし
