PROBLEM TO BE SOLVED: To provide an alternative nut material which has reduced off-flavor of vegetable protein when used in baked confectionery and imparts an impressive nut-like texture to the confectionery.SOLUTION: An alternative nut material is prepared by premixing puffing vegetable protein with a liquid having a water content of 40 wt.% or less. The material is then added to a confectionery dough as liaison to be baked. Consequently, confectionery is produced, containing the alternative nut material having reduced off-flavor of vegetable protein and an impressive nut-like texture.
