JP6851620B2 - Decorative confectionery and its manufacturing method - Google Patents

Description

The present invention can freely design a shape suitable for toppings, preferably a shape and a color, and a decorative confectionery having a good appearance, flavor and texture, and a method for producing the same. The present invention relates to a decorative confectionery having a particularly good appearance because it has few cracks, chips and distortions, and which can be cut immediately after extrusion and continuously mass-produced, and an efficient method for producing the decorative confectionery.

Toppings that decorate the surface of processed foods, such as confectionery and bread, are usually used to make foods look beautiful and delicious by their shape, preferably by combination of shape and color.

As a topping material for cakes and the like, sugar craft that can be manufactured into various shapes is known (see, for example, Patent Document 1). The sugar craft is produced by a sheet molding method in which a dough stretched into a sheet is molded by cutting by die cutting, and sugar, gelatin, water, cornstarch, an edible colorant and the like are used as raw materials. However, although there are variations in the shape of the sheet molding due to the shape change of the punching die, there is a problem that a large amount of the remaining dough after the die cutting is generated. Even if the manufacturing method was used, the problems in terms of efficiency and quality could not be completely solved. Further, depending on the shape, cracks, chips, and distortions occur not a little when the mold is released after die cutting, so that there is room for improvement in sheet molding in terms of maintaining a good appearance shape.

Next, poorly soluble granule sugar is known as a topping material for colorfully decorating the surface of the processed food (see, for example, Patent Document 2). The poorly soluble granulated sugar is obtained by coating granules obtained by granulating and drying a soluble sugar powder and a purulan coloring solution with edible oils and fats, and after topping on the surface of the food, it is caused by water transfer or water absorption from the food. It prevents deliquescent. However, since the poorly soluble granule sugar is in the form of granules, there is no variation in shape, and the decorativeness depending on the shape is limited.

Therefore, conventionally, it has been desired in order to manufacture a topping material that a shape, preferably both a shape and a color, can be freely designed and mass-produced efficiently.

Japanese Unexamined Patent Publication No. 2013-22172 Special Publication No. 63-24653

The present invention has been made in view of the above circumstances, and an object of the present invention is that a shape suitable for toppings, preferably a shape and a color, can be freely designed, and the appearance, flavor and texture are good. The purpose is to provide various decorative confectioneries and methods for producing the same. More specifically, it is a decorative confectionery with a particularly good appearance because it has few cracks, chips, and distortions regardless of the shape. Furthermore, during manufacturing, the dough is cut immediately after being extruded and continuously mass-produced. It is an object of the present invention to provide an efficient method for producing the decorative confectionery.

The present invention contains a sugar sweetener, starch, and fat and oil, and the content of the fat and oil is 10.5-26.4% by weight based on the total weight of the decorative confectionery. The above-mentioned object is achieved by a decorative confectionery characterized by being insoluble and dispersed.

Preferably, it further contains a thickening component. More preferably, it further contains a colorant. Further, it is desirable that the product is cut and molded immediately after being extruded. More preferably, the water content of the decorative confectionery is 2% by weight or less and the specific gravity is 1.1 g / cc or less based on the total weight of the decorative confectionery. Further, more preferably, the surface area of the cut surface is 100 mm ² or less.

Further, preferably, the above object is achieved by a method for producing a decorative confectionery in which the following steps are sequentially performed.
(1) Step of mixing sugar sweetener, starch, and fat without heating to prepare a dough in which the sugar sweetener and the starch are insoluble and dispersed (2) The above dough is extruded and immediately after extruding. Step of cutting to obtain a molded product (3) Step of drying the above-mentioned molded product to obtain a decorative confectionery

That is, if the present inventors can prepare a decorative confectionery having a variation in shape, preferably both shape and color, and suitable as a relatively small flaky topping material, various shapes can be easily obtained. It was thought that if it became possible to design and manufacture the product, and if it could be easily combined with the change in color due to colorants, etc., the variation would be further expanded. Therefore, first, instead of conventional sheet molding or rope molding in which the dough is first extruded into a rope shape and then molded, the dough is extruded into a desired shape, and if the dough is continuously thinly cut immediately after the extruding, it is separately extruded. It was thought that the necessary molding process could be omitted to enable efficient manufacturing, and the problem of shape variation such as the generation of residual fabric in sheet molding could be solved. Therefore, we paid close attention to the raw material and dough composition suitable for this molding method and studied diligently.

As a result, surprisingly, when a dough containing a specific amount of fats and oils and in which sugar sweeteners and starch are dispersed without heating is used, a viscous clay-like material ideal for sheet molding or rope molding is used. It was found that it has a low viscosity, which is different from that of the above-mentioned dough, but is resistant to a manufacturing load due to cutting and molding immediately after extrusion. The cross-sectional shape of this dough may be extruded in a relatively small shape, thinly cut and molded immediately after extruding, or molded under a manufacturing load, that is, under stress due to pressure or speed during extrusion or cutting. Has a good appearance shape because it does not deform, has little distortion, and the occurrence of cracks and chips is minimized, and by combining this with a color change, the shape, preferably the shape and color We have found that a variety of decorative confectioneries suitable for toppings can be efficiently obtained in both cases, and have reached the present invention.

Further, it has been found that, preferably, when a thickening component is further contained, deformation such as burrs (hangnail-like) formed on the surface of the molded product and rough skin are reduced, a smooth cut surface can be obtained, and the appearance can be improved. Reached.

The decorative confectionery of the present invention can be designed in a wide variety of shapes, preferably both in shape and color, and in particular, it can be designed in a relatively small and thin shape, so that it is a topping that decorates the processed food surface. It can be effectively used as a material.

The decorative confectionery of the present invention has few cracks, chips, distortions, etc., and has a good appearance. Preferably, when a thickening component is further contained, deformation such as burrs and rough skin are reduced, a smooth cut surface can be obtained, and the appearance can be further improved.

The decorative confectionery of the present invention has an appropriate sweetness, and the flavor can be designed according to various sweetness, sourness, flavor, etc., and has a good flavor.

The decorative confectionery of the present invention has a good texture because it has an appropriate hardness for chewing, that is, a light texture with a crispy crunchiness and a good texture.

Since the decorative confectionery of the present invention has the physical properties of a dough that has low viscosity but is resistant to a manufacturing load due to cutting and molding immediately after extrusion, the dough is stably extruded at a constant flow rate, and the shape is deformed while maintaining the extruded shape. It enables cutting without shavings and has manufacturing suitability for cutting and molding immediately after extrusion. In particular, it is also possible to make a relatively small flaky decorative confectionery suitable for toppings.

In the method for producing a decorative confectionery of the present invention, the dough is extruded into a desired shape, and a molded product is obtained immediately after cutting immediately after extruding. Therefore, wasteful residual fabric that is generated by die cutting by sheet molding is not generated, and a separate molding process such as sheet molding or embossing molding after rope molding is not required, so mass production molding can be performed efficiently.

The method for producing a decorative confectionery of the present invention has a variation in shape because it can be designed into a desired shape by changing the shape of the discharge port to be extruded, and further, a relatively small shape such as a topping material can be used. Also, different shapes can be manufactured at the same time.

Next, the present invention will be described in detail.
It is important that the decorative confectionery of the present invention contains sugar sweeteners, starches, and fats and oils in order to achieve the desired effects of the present invention.

The sugar sweetener is an essential ingredient involved in body formation and flavor adjustment of decorative confectionery, particularly sweetness, and is important in terms of appearance, flavor, texture and manufacturing aptitude. Examples of the sugar sweetener include monosaccharides (glucose, fructose, etc.), disaccharides (sucrose (granule sugar, powdered sugar, etc.), maltose, lactose, etc.), oligosaccharides having trisaccharide or higher, and reduced products thereof. , Sugar alcohol (sorbitol, xylitol, etc.), powdered starch syrup, powdered reduced starch syrup, etc. may be used alone or in combination of two or more.

Further, it is preferable that the sugar sweetener is contained in an amount of 47 to 84% by weight based on the total weight of the decorative confectionery in terms of appearance, flavor, texture and manufacturing suitability. If it is less than 47% by weight, the shape after cutting tends to be deformed, which affects the appearance (particularly distortion), and the sweetness and texture are lowered, so that the flavor and texture tend to be deteriorated. On the other hand, if it is more than 84% by weight, it tends to be hard, so that the appearance (particularly cracks and chips), texture and manufacturing suitability tend to be deteriorated.

Next, starch is an essential ingredient involved in the disintegration of decorative confectionery in the mouth, and is important in terms of texture. Examples of the starch include β-starch of potato, cassava, corn, waxy corn, wheat, rice and the like, and modified starch thereof, and these may be used alone or in combination of two or more. Examples of the modified starch include those obtained by processing and preparing starch, which is obtained by removing pregelatinized starch and oxidized starch that impart viscosity to decorative confectionery, and by etherifying, esterifying, etc. of starch alone or in combination. Examples of such starch include horse bell starch, tapioca starch, corn starch, waxy corn starch, wheat starch, rice starch and the like as β starch, and hydroxypropyl starch (hydroxypropyl starch) in β starch as described on the left as processed starch. (Etherization), phosphoric acid cross-linked starch (esterified), acetylated adipic acid cross-linked starch (esterified), hydroxypropyl phosphate cross-linked starch (etherified and esterified) and the like.

Further, preferably, when starch is contained in an amount of 2 to 14.6% by weight based on the total weight of the decorative confectionery, it is involved in the disintegration property in the mouth and the physical characteristics of the dough of the decorative confectionery. Is suitable. If it is less than 2% by weight, it tends to be hard, and the chewing feeling is lowered, so that the texture tends to be lowered. On the other hand, if it is more than 14.6% by weight, the dough tends to be dry, cracks and chips are likely to occur, and the appearance and manufacturing suitability tend to deteriorate.

In the present invention, it is important that the sugar sweetener and starch are insoluble and dispersed in the decorative confectionery in terms of appearance and production suitability. That is, when preparing a dough from a decorative confectionery raw material containing a sugar sweetener and starch, if the raw material is mixed and kneaded without heating without boiling, most of the sugar sweetener and starch are dispersed in an insoluble state. It will be in the state of. By doing so, generally, all the sugar sweeteners are dissolved, and the boiling step of 100 ° C. or higher and the aging (recrystallization of the sugar sweetener, etc.) step for obtaining the shape-retaining power, which is performed thereafter, are both steps. In addition to shortening the dough preparation process, it is possible to obtain good manufacturing suitability in which resistance to subsequent manufacturing loads such as pressure is imparted in a short time. As a result, a decorative confectionery having a good appearance can be obtained. The non-heating means heating at less than 100 ° C. without heating at all or boiling.

Next, fats and oils are essential components involved in the flexibility of the dough, and are important in terms of appearance, flavor, texture, and manufacturing suitability. Examples of the fats and oils include palm oil, palm kernel oil, soybean oil, cottonseed oil, olive oil, coconut oil, lard and the like, and may be derived from plants or animals.

Further, it is important that the fats and oils are contained in an amount of 10.5 to 26.4% by weight based on the total weight of the decorative confectionery. If it is less than 10.5% by weight, the dough becomes dry and cannot be extruded during extrusion molding, and the manufacturing suitability deteriorates. On the other hand, if it is more than 26.4% by weight, the dough tends to be soft and deformed at the time of cutting, and distortion occurs more often. When the decorative confectionery is eaten, the fat and oil raw material remains in the mouth, and the texture and flavor deteriorate.

Further, in the decorative confectionery of the present invention, it is preferable to set the water content to 2% by weight or less based on the total weight of the decorative confectionery from the viewpoint of texture. If it exceeds 2% by weight, it has soft physical properties such as soft candy, gummies, and chewing gum, and tends not to have a good texture with appropriate hardness.

Further, the decorative confectionery of the present invention preferably has a specific gravity of 1.1 g / cc or less in terms of texture. When the specific gravity exceeds 1.1 g / cc, the texture tends to be hard like hard candy.

The specific gravity (g / cc) can be calculated by (weight) / (volume) from the weight and volume measured at an ambient temperature of 25 ° C. as follows.
<Specific gravity measurement>
(1) Put 100 ml of liquid fat and oil at 25 ° C in a 200 ml graduated cylinder.
(2) After accurately measuring the weight of about 20 g of the decorative confectionery, the confectionery is put into the graduated cylinder.
(3) Measure the increased volume.
(4) Calculate the specific gravity from the measured weight and the increased volume.

In addition, the decorative confectionery of the present invention may use the following auxiliary ingredients, if necessary. For example, thickening ingredients, coloring agents, dextrins, high-sweetness sweeteners (assessulfam potassium, sucralose, aspartame, neotame, etc.), flavor ingredients (fragrances, flavoring ingredients (acidulants, salt, seasoning, amino acids, seasonings, tea , Coffee, cocoa, herbs, honey, fruit juice powder, creaming powder, etc.), dairy products (defatted milk powder, sweetened milk powder, sweetened milk powder, etc.), dried fruits, dried vegetables, proteins (egg white powder, egg yolk powder, etc.) , Soy protein, milk protein, wheat gluten, protein hydrolyzate, etc.), skin-beautifying ingredients (collagen, hyaluronic acid, etc.), vitamins, minerals, dietary fiber, swelling agents, stabilizers, emulsifiers, etc. Alternatively, several types may be used in combination.

Among the above auxiliary raw materials, the thickening component is preferably used in terms of further improving the appearance. The thickening component is a component that is viscous when hydrated, and is, for example, pullulan, gelatin, xanthan gum, arabic gum, alginic acid, sodium alginate, alginate ester, curdlan, carrageenan, guar gum, konjak mannan, gellan gum, tamarind seeds. Examples thereof include gum, pectin, polydextrose, locust bean gum, agar, pregelatinized starch, oxidized starch and the like, and they may be used alone or in combination as appropriate. Among these, pullulan, gelatin, xanthan gum, gum arabic, and oxidized starch have the point of further improving the appearance, specifically, preventing cracks and chips, reducing deformation such as burrs and rough skin, and providing a smooth cut surface. It is preferably used in terms of being obtained. More preferably, pullulan and gelatin are preferably used because they improve the appearance while maintaining a good texture.

Next, the colorant is preferably used because it can be used as a decorative confectionery of various colors by changing the color, and it can be made into a topping material having more variations by combining it with the type of shape. .. Examples of the colorant include natural pigments and synthetic pigments.

Natural pigments include carotenoid pigments (annatto pigments, orange pigments, marigold pigments, tomato pigments, etc.), betacyanin pigments (beat red, etc.), and anthocyanin pigments (vinegar peel pigments, purple potato pigments, purple corn pigments, etc.). , Quinone pigments (cochineal pigments, lac pigments, etc.), flavonoid pigments (onion pigments, Benibana red pigments, Benibana yellow pigments, etc.), azaphyll pigments (Monascus pigments, Monascus purpureus, etc.), and other pigments such as Monascus purpureus Examples include blue pigment, red pigment of Monascus, yellow pigment of monascus, spirulina pigment, caramel pigment, and chlorophyll. Examples of synthetic pigments include riboflavin and edible tar-based pigments (Red No. 2, Red No. 3, Yellow No. 4, Blue No. 1, etc.).

In addition, dextrin is preferably used because it imparts appropriate hardness to decorative confectionery and improves the texture.

The decorative confectionery of the present invention is produced, for example, as follows.
First, a dough in which sugar sweeteners, starches, and fats and oils, and if necessary, auxiliary raw materials are mixed without heating using a known method, and the sugar sweeteners and the starch are dispersed in an insoluble manner. To prepare.

Examples of the mixing method include putting the above raw materials into a kneader, a ribbon mixer and the like and mixing them. The raw materials are mixed and kneaded by heating below 100 ° C., that is, without heating, even when heated without boiling at a temperature of 100 ° C. or higher. By doing so, the sugar sweetener and starch are dispersed in the dough in an insoluble state, and the dough has a structural state with shape-retaining power, and the subsequent production load such as pressure can be obtained in a short time. Good production aptitude with resistance to As a result, a decorative confectionery having a good appearance can be obtained.

Next, the above-mentioned dough is extruded, and immediately after the extruding, it is preferably cut to a thickness of 1.7 ± 0.5 mm to obtain a molded product. As the molding apparatus, for example, the apparatus described in Japanese Patent Application Laid-Open No. 2013-74874 is used. In this way, since it is possible to form the desired shape immediately after cutting, a separate molding step after extrusion is not required, and wasteful residual dough that is generated by die cutting after sheet molding is not generated, so that the production is efficient. It is preferable in that it can be done.

Further, in the present invention, the dough does not expand immediately after being extruded, and the shape of the extruded discharge port becomes the shape of the target molded product as it is. Therefore, the shape can be freely designed by changing the shape design of the discharge port. it can. In addition, a relatively small shape used as a topping material can be mass-produced. Further, by providing a plurality of discharge ports having different shapes, it is possible to mass-produce different shapes at the same time.

Next, the decorative confectionery of the present invention can be obtained by drying the molded product so that the water content is preferably 2% by weight or less based on the total weight of the decorative confectionery. For drying, a dryer that can adjust the ambient temperature to 50 to 80 ° C and transfer heat like hot air convection may be used. For example, a ventilation band dryer, a tunnel dryer, a box dryer, and a shelf type may be used. Examples include a dryer and a vacuum dryer.

Examples of the shape variation of the decorative confectionery of the present invention obtained as described above include circles, polygons having a triangle or more, stars, hearts, hats, ribbons, donuts, flowers, petals, leaves, and the like. The shape of the above shape may be a complicated shape having an acute-angled portion, or a shape having a hollow shape.

Further, the above shape can be used as a topping material because it can be molded even if the surface area of the cut surface is preferably 100 mm ² or less, or preferably a relatively small shape having a major axis of 1 to 10 mm and the appearance is good. .. The major axis refers to a substantially circular diameter surrounding the outermost outer peripheral contact of the target shape. More preferably, the surface area of the cut surface is 20 to 100 mm ^2, which is preferable from the viewpoint of decorativeness.
Further, the decorative confectionery of the present invention can be molded even if it is in the form of relatively thin flakes such as 1.5 to 5.5 mm, and has a good appearance, so that it is suitably used as a topping material.

Further, the decorative confectionery of the present invention can be used as a topping material not only for processed foods such as bread and confectionery, but also for processed foods such as processed confectionery obtained by hand by an eater. ..

In addition, when the decorative confectionery of the present invention is commercialized, it may be appropriately filled and packaged in a package. The material of the package is not particularly limited, and for example, soft plastic (polyethylene, polypropylene, etc.), paper, metal (aluminum, aluminum vapor deposition, glass vapor deposition, etc.) may be appropriately used. Alternatively, these materials may be combined and laminated. Further, the shape of the package is not particularly limited, and a bag shape, a cylinder, a box, or the like may be appropriately set.

Next, the present invention will be specifically described based on Examples, but the present invention is not limited to the following Examples.

<Example 1>
A heart-shaped decorative confectionery having the composition shown in Table 1 was produced.
First, the raw materials and auxiliary raw materials shown in Table 1 (beet red is used as the coloring agent) are put into a ribbon mixer and mixed without heating to prepare a dough in which the sugar sweetener and starch are insoluble and dispersed. Prepared. Next, the dough is extruded by an extruder having a heart-shaped discharge port using the apparatus described in Japanese Patent Application Laid-Open No. 2013-74874, and immediately after the extrusion, the thickness is 1.7 ± 0.2 mm. A heart-shaped molded product was obtained. Next, the molded product was dried in a shelf-type dryer having an atmospheric temperature of 65 ° C. for 240 minutes or more so that the water content was 2% by weight, and a pink heart-shaped decorative confectionery (major axis 7 mm, major axis) was dried. A thickness of 2 mm and a surface area of the cut surface of approximately 30 mm ² ) were obtained.
<Examples 2 to 17>
A pink heart-shaped decorative confectionery was produced in the same manner as in Example 1.
<Comparative Examples 1 to 3>
A pink heart-shaped confectionery was produced in the same manner as in Example 1.

In the examples and comparative examples obtained as described above, the appearance (cracking, chipping, distortion), flavor, and texture were evaluated by four specialized panelists, and the manufacturing suitability was evaluated by the manufacturer. In total, it is shown in Table 1. The evaluation is graded based on the evaluation table in Table 2, and the average value of the scores of each specialized panelist is rounded off. In addition, if any of the above five evaluation items was evaluated to be 2 points or less, it was determined that the desired effect in the present application could not be obtained.

As a result of the evaluation, Examples 1 to 17 were highly evaluated as a whole and had high quality as decorative confectionery. In particular, in Example 4, the best results could be obtained in all the items. In addition, in Example 10 containing 47.0% by weight of the sugar sweetener, the appearance was distorted as compared with Example 4.
The flavor and texture tended to be slightly inferior, and Example 11 containing 84.2% by weight of a sugar sweetener was slightly inferior in appearance to cracks and chips, texture and production suitability. There was a tendency. Further, since the oil and fat contained in Example 10 in an amount of 26.3% by weight and in Example 13 in an amount of 11.7% by weight, the appearance distortion, flavor and texture of Example 13 were more favorably evaluated. ..

On the other hand, in Comparative Example 1, the texture was hard and poor. Further, in Comparative Example 2, the dough had a low adhesiveness and was extremely dry, and could not be extruded from the extruder, so that the confectionery could not be molded. In Comparative Example 3, the dough was soft and difficult to extrude, some were distorted, the appearance and texture were unfavorable, and the flavor of fats and oils remained in the mouth in the latter half of chewing and was poor.

<Example 18>
A pink heart-shaped decorative confectionery was produced in the same manner as in Example 4 except that it was dried for 450 minutes so that the water content was 1.3% by weight.
<Example 19>
A heart-shaped decorative confectionery was produced in the same manner as in Example 4 except that it was dried for 120 minutes so that the water content was 2.8% by weight.

Examples 18 and 19 were evaluated in the same manner as in Example 4. The results are shown in Table 1. As a result of the evaluation, Example 18 was the best result in all items as in Example 4. In Example 19, the evaluations other than the texture were good, and although the texture was hard enough not to interfere with mastication, it tended to be softer than in Examples 4 and 18.

<Example 20>
A pink heart-shaped decorative confectionery was produced in the same manner as in Example 4 except that the extrusion conditions were adjusted so that the specific gravity was 1.3.

Example 20 was evaluated in the same manner as in Example 4. The results are shown in Table 1. As a result of the evaluation, in Example 20, the evaluation other than the texture was good, and although the texture was hard enough not to interfere with chewing, it tended to be harder than in Example 4.

<Comparative example 4>
The raw materials and auxiliary raw materials (beet red is used as the coloring agent) shown in Example 1 of Table 1 are put into a ribbon mixer, heated to 100 ° C. or higher, boiled and mixed, and the sugar sweetener and starch are completely separated. A melted dough was prepared. When an attempt was made to extrude this dough with an extruder using the same method and apparatus as in Example 1, the dough was too hard to be extruded, and the production was abandoned.

<Example 21>
A pale yellow star-shaped decorative confectionery (major axis 7 mm, thickness) manufactured in the same manner as in Example 4 except that the colorant was changed to gardenia jasmine, using an extruder with a star-shaped discharge port design. 2 mm, the surface area of the cut surface was approximately 26 mm ² ) was obtained.

Example 21 was evaluated in the same manner as in Example 4. As a result of the evaluation, the result was the same as that of Example 4, and all the items were highly evaluated.

Further, in Example 4, a yellow-green heart-shaped decorative confectionery using chlorophyll as a coloring agent (Example 4'), and in Example 21, a light blue star-shaped decorative confectionery using a spirina pigment as a coloring agent. (Example 21') was manufactured.
Then, when four kinds of decorative confectioneries of Examples 4, 4', 21 and 21' were topped on the surface of the steamed bun, the appearance of small hearts and stars of various colors studded on the surface of the steamed bun was It was decorative, more appetizing, and looked delicious.

Claims (7)

Sugar sweeteners, the following starch, and contains a fat content of the fat is 10.5 to 26.4 wt% in total decorative confectionery weight, undissolved and a sugar protein sweetener and starch Decorative confectionery characterized by being dispersed in.
(Starch) One or more of potato, cassava, corn, waxy corn, wheat, rice β-starch and their modified starch It contains sugar sweetener, starch, and fat, and the content of the fat is 10.5-26.4% by weight based on the total weight of the decorative confectionery, and the sugar sweetener and the starch are insoluble. A decorative confectionery characterized by being dispersed, wherein the moisture value of the decorative confectionery is 2% by weight or less based on the total weight of the decorative confectionery, and the specific gravity is 1.1 g / cc or less. The decorative confectionery according to claim 1 or 2 , further comprising a thickening component. The decorative confectionery according to any one of claims 1 to 3, further comprising a coloring agent. Further, the decorative confectionery according to any one of claims 1 to 4 , which is cut and molded immediately after extrusion. The decorative confectionery according to any one of claims 1 to 5, wherein the surface area of the cut surface is 100 mm ^{2 or less.} The method for producing a decorative confectionery according to any one of claims 1 to 6, wherein the following steps are sequentially performed.
(1) Step of mixing sugar sweetener, starch, and fat without heating to prepare a dough in which the sugar sweetener and the starch are insoluble and dispersed (2) The above dough is extruded and immediately after extruding. Step of cutting to obtain a molded product (3) Step of drying the above-mentioned molded product to obtain a decorative confectionery