FAT COMPOSITION FOR CONFECTIONERY

摘要

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.