PROBLEM TO BE SOLVED: To provide an oil and fat composition for confectionery milling good in crispy feeling at beginning of bite and breaking feeling at end of bite in confectionery, capable of maintaining softness with suppressing aging for long time in confectionery with softness, and suppressing baking loss, and confectionery using the same.SOLUTION: The oil and fat composition for confectionery milling contains an enzyme (I) and an enzyme (II) described below, the enzyme (II) has relative ratio of enzymatic activity in sugar concentration of 10 mass% solution to the enzymatic activity in sugar concentration 0 mass% solution in the enzymatic activity at 40°C by BPNPG7 colorimetry is 20% or more. Enzyme (I): phospholipase. Enzyme (II): at least one kind selected from maltose production α-amylase and maltotetraose production α-amylase.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2020,JPO&INPIT【課題】製菓における噛み始めのサクみ感と噛み終わりの崩壊感が良好で、柔らかさのある製菓においては、老化を長期間抑制し柔らかさを保つことができ、さらに釜落ちを抑制する製菓練り込み用油脂組成物とそれを用いた製菓を提供する。【解決手段】本発明の製菓練り込み用油脂組成物は、下記に示す酵素（Ｉ）および酵素（ＩＩ）を含有し、かつ酵素（ＩＩ）は、ＢＰＮＰＧ７比色法による４０℃の酵素活性において、糖濃度０質量％水溶液中での前記酵素活性に対する糖濃度１０質量％水溶液中での前記酵素活性の相対比率が２０％以上である。酵素（Ｉ）：ホスホリパーゼ、酵素（ＩＩ）：マルトース生成α－アミラーゼおよびマルトテトラオース生成α－アミラーゼから選ばれる少なくとも１種【選択図】図１
